CHINESE FOOD, DESSERTS, FUSION FOOD, VEGETARIAN FOOD

PROSPERITY CUPCAKES RECIPE


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yields 15 cupcakes

INGREDIENTS:

  • 2 sticks South Word Brand Brown Candy (made of cane sugar and water)
  • 2 Styrofoam cups of cold water
  • 2 lbs. Thailand Rice Flour
  • 2 teaspoons Davis Double Acting Baking Powder
  • Additional cups of cold water

PREPARATION:

  1. Mix brown candy and cold water together. Heat this brown candy mixture on high heat for 8 to 9 minutes.  Turn off stove. Let it cool. IMG_1996
  2. Slowly add the rice flour into some of this brown candy mixture. Stir until this rice flour mixture has an evenly smooth appearance. For smoother texture, a strainer could be used to filter out remaining clumps. Keep remaining brown candy mixture for later use.IMG_1999    IMG_2001
  3. Mix two teaspoons of Davis Double Acting Baking Powder and remaining brown candy mixture together.

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4. Add this baking powder mixture to rice flour mixture. Stir until one long thin strand part of this final mixture could be lifted.

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5. Meanwhile put steam rack into wok. Add a round aluminum foil pan on top of steam rack. Add enough water into the wok until cold water reaches bottom of aluminum foil pan. Heat wok water on high heat until water boils.

6. Line cup cake holders with foil baking cups.

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7. Fill foil baking cups with final mixture to almost maximum capacity of the foil baking cups.

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8. When water starts to boil, put cup cake holders with final mixture in foil baking cups on top of aluminum foil pan. Put wok cover on top of wok. Heat final mixture on high heat for 20 to 25 minutes.

9. Stick toothpick in the center of Prosperity Cupcakes. If toothpick comes out clean, it is ready.

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10. Let Prosperity Cupcakes harden.

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CHINESE FOOD

STEAMED TURNIP CAKE RECIPE


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INGREDIENTS:

  • 1 small rice bowl Thailand Rice Flour
  • 3 lbs Chinese turnip, grated and cooked
  • Pork, cooked and chopped
  • 1 Chinese sausage, cooked and sliced
  • 2 teaspoons MSG (optional)
  • 2 teaspoons salt
  • Cold water
  • 4 teaspoons Holland potato starch

PREPARATION:

  1. Pour cooked turnip into a colander. Keep drained water.
  2. Place cooked turnip into a mixing bowl.
  3. Add MSG (optional) into cooked turnip. Stir.
  4. Add salt. Stir.

 

  1. Add rice flour and drained turnip water into cooked turnip.

Do not pour the rice flour and water into cooked turnip all at once; slowly pour a mix of both ingredients into cooked turnip. Stir until cooked turnip thickens.

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  1. Add pork and Chinese sausage; other types of meat could be used as additions/alternatives. Stir.

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  1. Add potato starch. Stir.

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  1. Place entire mixture into a disposable aluminum pan.

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  1. Place a metal steam rack in a wok.
  2. Add water into wok until water level reaches metal steam rack’s top level. Place wok cover over wok.
  3. Heat water until it starts to bubble.

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  1. Place mixture on top of metal steam rack. Place wok cover over wok.

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  1. Let mixture steam for one hour. Make sure the water level is maintained at metal steam rack’s top level throughout the whole steaming process. Add water if needed.
  2. Stick chopsticks into center of steamed turnip cake.

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If chopsticks come out clean, it is ready.

  1. Let steamed turnip cake cool and harden.

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CHINESE FOOD

BELL PEPPERS, GROUND BEEF, AND TOFU RICE RECIPE


INGREDIENTS:

  • ½ pound ground beef, defrosted and chopped
  • 1 package firm tofu, drained and cut into small cubes
  • 1 ½ teaspoons corn oil
  • 2 extra large egg whites
  • 1 teaspoon chili garlic sauce
  • 5 bowls cooked rice
  • ½ red pepper, seeded, washed, and chopped
  • ½ green pepper, seeded, washed, and chopped
  • 1 teaspoon dumpling sauce (optional)
  • 2 cloves garlic, chopped
  • 5 shredded pieces salted spicy radish, chopped (optional)
  • 1 teaspoon chicken starch
  • 1/4 cup onion, chopped
  • 1/8 cup red cooking wine
  • 1 teaspoon (light) soy sauce

PREPARATION:

1. Heat corn oil in pan over low heat. Add beef and red cooking wine.

2. When beef is no longer red, add tofu, bell peppers, and other remaining ingredients except rice. Stir.

3. Add rice. Stir.

4. Test taste.

Note: The red cooking wine and sauces have seasoning so tweak recipe if necessary.

5. Serve.

CHINESE FOOD, FUSION FOOD

COFFEE TEA EGGS RECIPE


INGREDIENTS:

  • 4 extra large eggs
  • sufficient water for eggs’ surfaces coverage
  • 4 teaspoons French roast coffee
  • 2 Lipton tea bags
  • 3 tablespoons Tie Guan Yin tea leaves
  • 10 tablespoons dark soy sauce
  • 6 tablespoons light soy sauce
  • 1.5 teaspoons sugar
  • 3 tablespoons Longjing tea leaves

 

PREPARATION:

1. Place eggs into a pot of water. Boil eggs on medium-high heat for 15 minutes.

2. Discard water. Allow eggs to rest in pot and decrease in temperature. Clean eggs with cold water.

3. Using a fork’s end, crack eggs. For presentation and flavoring purposes, make lots of cracks in them.

4. In a pot of water, add coffee, tea bags, Tie Guan Yin tea leaves, 3 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, and sugar. Boil on low heat for 2 hours and 30 minutes. Due to evaporation, additional water might be necessary.

5. Place eggs into mixture and let it be for 3 hours and 45 minutes. If you prefer subtle flavor and light brown hues, skip steps 6-8.

6. Leave the pot of eggs and mixture in the refrigerator until the following day.

7. Add 7 tablespoons of dark soy sauce, 4 tablespoons of light soy sauce, and Longjing tea leaves. Re-heat on low setting for 2 hours. Again, additional water is required.

8. Allow eggs to sit in mixture for 3 hours.

9. Take eggs out of the pot.

10. Peel eggs’ shells and membranes.

CHINESE FOOD, DESSERTS, VEGETARIAN FOOD

RED BEAN PASTE PANCAKES RECIPE


INGREDIENTS:

  • Red bean paste
  • 1/3 bag of glutinous flour
  • corn oil

PREPARATION:

1. Do steps 2-4 in NUTELLA AND PEANUT TANG YUAN RECIPE.

2. To prevent stickiness, apply flour on hand. Flatten two pieces per pancake. For presentation purposes, you can flatten them with a plate’s bottom as an alternative.

3. Apply red bean paste on one of these pieces.

4. Use the other piece as a cover.

5. Gently press the edges of these pieces together.

6. Set aside in a plate as shown in step 8 of NUTELLA AND PEANUT TANG YUAN RECIPE.

7. Repeat for remaining dough pieces.

8. Meanwhile, pour enough corn oil to cover the pan’s circumference. Heat prepared red bean paste pancakes on low setting. If the pancakes stick together, you can use chopsticks to separate them.

When pancakes turn golden color, it is ready to be served.