A taste of memories -- Echo's Kitchen

【宫保鸡丁】Gong Pao Chicken

2026-02-08T18:36:00.003-05:00

天凉了总想吃点味道重一些的，高热量的菜。宫保鸡丁刚好满足了所有要求，我觉得自己做的比餐厅的还要好吃哦！

When the weather gets cooler, I always crave richer, higher-calorie dishes.

Kung Pao Chicken perfectly fits the bill, and I think my homemade version tastes even better than the ones in restaurants!

材料：
2 只鸡腿（去骨去皮）
1/2 根胡萝卜
1/2 根黄瓜
1/2 碗烤花生米（去皮）
3 瓣蒜切片
1 片姜（切碎）
1/2 小勺花椒

2-3 只干辣椒

1 小勺辣豆瓣酱

腌料：
1/2 小勺酱油
1 小勺淀粉
一点胡椒粉
1/2 小勺食油

酱汁：
2 小勺生抽

2 小勺醋
2 小勺糖
1 小勺淀粉

1 大勺料酒

3 大勺清水

Ingredients:

2 chicken legs (boneless and skinless)

1/2 carrot

1/2 cucumber

1/2 cup roasted peanuts (shelled)

3 cloves garlic, sliced

1 slice ginger, minced

1/2 teaspoon Sichuan peppercorns

2-3 dried chilies

1 teaspoon Sichuan chili paste

Marinade:

1/2 teaspoon soy sauce

1 teaspoon cornstarch

A pinch of white pepper

1/2 teaspoon cooking oil

For Gravy:

2 teaspoons light soy sauce

2 teaspoons vinegar

2 teaspoons sugar

1 teaspoon cornstarch

1 tablespoon cooking wine

3 tablespoons water

1. 把鸡腿去皮去骨后切丁，加入腌料拌匀腌制10分钟。

2. 把姜切碎，蒜瓣切片，干辣椒剪段备用。

3. 胡萝卜和黄瓜切丁，和鸡肉丁差不多大小。

4. 酱汁混匀备用。

1. Debone and skin the chicken legs, then cut them into cubes. Mix with the marinade and let it marinate for 10 minutes.

2. Mince the ginger, slice the garlic cloves, and cut the dried chilies into segments. Set aside.

3. Dice the carrots and cucumbers into pieces roughly the same size as the chicken cubes.

4. Mix the gravy ingredients together and set aside.

5. 热锅后加入3大勺食油，把花椒入锅炸香后取出丢弃。

6. 趁锅热把鸡肉丁入锅划散变色后取出备用。

7. 锅里再加一点油把辣椒段稍微爆香后取出备用。

5. Heat the pan, add 3 tablespoons of cooking oil, fry the Sichuan peppercorns until fragrant, then remove and discard them.

6. While the pan is still hot, add the diced chicken and stir-fry until it changes color, then remove and set aside.

7. Add a little more oil to the pan, briefly stir-fry the chili peppers until fragrant, then remove and set aside.

8. 锅里剩下的油加入一小勺豆瓣酱炒出红油后加入姜蓉和蒜瓣爆香。

9. 把胡萝卜丁下锅翻炒一下后加入鸡丁。

10. 加入酱汁煮滚，酱汁开始变浓时加入黄瓜丁和辣椒段，快速翻炒。

11. 起锅前加入花生米拌匀即可。

8. Add a teaspoon of Sichuan chili paste to the remaining oil in the pan and stir-fry until the red oil is released, then add minced ginger and garlic cloves and sauté until fragrant.

9. Add the diced carrots to the pan and stir-fry briefly, then add the diced chicken.

10. Add the sauce and bring to a boil. When the sauce starts to thicken, add the diced cucumber and chili peppers and stir-fry quickly.

11. Before serving, add the roasted peanuts and mix well.

【奶香炖鹰嘴豆】Creamy Chickpea Curry

2026-01-31T14:33:00.003-05:00

鹰嘴豆是印度常用的一个食材，可以做成不同类型的小吃和咖喱，今天做的这款奶香炖鹰嘴豆和之前做过的鹰嘴豆咖喱做法稍微不同，味道更加温和醇厚，全家都很喜欢。

就着发面油饼吃特别香呢！

Chickpea is a common ingredient in Indian cuisine and can be used to make various snacks and curries. This creamy chickpea curry I made today is slightly different from the Spicy chickpea stew I made before; it has a milder and richer flavor, and the whole family loved it.

It tastes especially delicious with Bhatura!

材料：
1 1/2 杯鹰嘴豆（干）

1 只中型马铃薯

1/2 杯原味酸奶
1 只洋葱
2 只番茄

1 只青辣椒

1 小勺 姜蒜蓉

1 小把干葫芦巴叶

香料：

2 小勺芫荽粉
1 小勺辣椒粉
1 小勺姜黄粉

1 小勺孜然粉
1/2 小勺 Garam masala
2 小勺盐

Ingredients：
1 1/2 cup dried Garbanzo beans/Chickpea (Chole/channa)

1/2 cup of plain yogurt

1 medium size potato
1/2 Onion
2 Roma tomato

1 Green chilli

1 tsp of ginger garlic paste

1 tsp of Kasuri Methi

Spices：
2 tsp coriander powder

1 tsp cumin powder
1 tsp of chili powder
1 tsp of cumin powder
1 tsp of turmeric powder
1 tsp of Garam masala

1. 把鹰嘴豆（Garbanzo bean）泡水一个晚上，第二天把泡豆子的水倒掉，洗干净，把土豆削皮洗净。我的土豆比较小，所以用了两个。

2. 把鹰嘴豆和土豆放到高压锅里，加1/2茶匙盐和两杯水压10分钟。自然出气后，打开盖子，取半杯的鹰嘴豆和土豆加半杯的原味酸奶放到搅拌机里搅拌顺滑，备用。

1. Soak the chickpeas (garbanzo beans) overnight. The next day, drain the water, rinse the chickpeas, and peel and wash the potatoes. My potatoes were quite small, so I used two.

2. Put the chickpeas and potatoes into a pressure cooker, add 1/2 teaspoon of salt and two cups of water, and cook for 10 minutes. After the pressure is naturally released, open the lid, take half a cup of the chickpeas and potatoes, add half a cup of plain yogurt, and blend in a blender until smooth. Set aside.

3. 把洋葱和番茄切丁，青辣椒切碎，锅里加2大勺无水奶油（Ghee) 或食油，把干葫芦巴叶、洋葱、姜蒜茸和青辣椒入锅煸炒香。

4. 加入芫荽粉、黄姜粉、辣椒粉和孜然粉翻炒，Garam masala 先不要下。

5. 把番茄丁下锅，加一小勺食盐翻炒至番茄出沙后倒入煮好的鹰嘴豆和煮豆子的水。翻匀加盖中火炖30分钟。

4。30分钟后把刚刚搅拌的鹰嘴豆酸奶糊倒入，加盖再中火煮十分钟。十分钟后加入1/2茶匙的garam Masala,再继续煮大约5分钟就好了。

3. Dice the onion and tomatoes, and finely chop the green chilies. Heat 2 tablespoons of ghee or cooking oil in a pan. Add the dried fenugreek leaves, onions, ginger-garlic paste, and green chilies and sauté until fragrant.

4. Add the coriander powder, turmeric powder, chili powder, and cumin powder and cook for 30 seconds. Do not add the garam masala yet.

5. Add the diced tomatoes with a teaspoon of salt, and cook until the tomatoes become mushy. Add the cooked chickpeas and the water used to cook the chickpeas. Stir well, cover, and simmer over medium heat for 30 minutes.

4. After 30 minutes, add the chickpea and yogurt mixture, cover with lid and simmer over medium heat for another ten minutes. After ten minutes, add 1/2 teaspoon of garam masala and continue to cook for about 5 more minutes.

可以和Puri炸油饼吃，看看我之前上过的帖子：Puri。

It can be served with Puri (fried flatbread). See my previous post: Puri.

【叁巴臭豆】Sambal Petai

2026-01-18T11:38:00.007-05:00

前阵子做了一批椰糖叁巴，刚好冷冻室里有两包臭豆，和一些海鲜，午餐就做了好久没吃的叁巴臭豆。

臭豆（Petai）是东南亚很常见的食材，味道特殊，特别健康。

I made a batch of palm sugar sambal. Since I had two bags of frozen petai and some seafood in the freezer, I made sambal petai for lunch, a dish I hadn't eaten in a long time.

Petai is a common ingredient in Southeast Asia, known for their unique flavor and health benefits.

臭豆（Petai）富含天然糖分：蔗糖、果糖和葡萄糖。这些糖分可增强体力。

科研结果证明，仅仅两份臭豆，就足以抵挡90分钟的重体力活，所以那些头号体育明星们特别钟情臭豆食品。

此外，臭豆还有其它各种疗效呢！（注：资料来自各种渠道）
一、抗抑郁症据MIND 研究证明，有许多抑郁症患者，服用臭豆以后，病情有所好转。因为臭豆含有色氨酸，一种蛋白质，能经人体转化为血清素，使人放松情绪、心情愉悦。
二、经前期综合症（PMS）你如果经历经前期综合症的话，不用服用什么药片，吃臭豆就行了。富含维他命B6的Pete可以调整血液中的糖含量，从而调节情绪。
三、贫血症富含铁质的臭豆有助于人体红血球的生成，改善贫血症。
四、高血压臭豆这个含钾极高，含盐低的热带作物，是抗高血压的良药。美国食品及药物管理局（FDA）已正式批准种植，并公认其降压和预防脑中风的疗效。
五、健脑今年在Twickenham (Middlesex)的200名学生，早餐、中间课休时间和午餐时食用了臭豆，他们顺利通过了考试。科研证明，富含钾的果品有助于学习，使学生脑子更清醒。
六、便秘臭豆的纤维素含量很高，助消化，从而可解决便秘问题。
七、治眩晕臭豆奶昔加蜂蜜，是治疗眩晕症的方法之一。臭豆可宁胃，蜂蜜可增加血糖含量，而牛奶有镇静作用，并能恢复体内丢失的水分。
八、饱胀臭豆在人体内具有抗酸剂作用，因食过饱而胃胀不适时，食用臭豆可缓解症状。
。。。。。。
十一、神经系统疾病臭豆富含维生素V, 可对神经系统起到镇静作用。
十二、肥胖症据奥地利心理研究院调查发现，工作压力大的人经常会吃一些诸如巧克力和土豆片之类去舒缓压力。从在医院就诊的5000名病人中调查发现，工作压力大会使人发胖。因此，他们得出结论，为了避免因工作压力造成的食欲，必须控制血液中的含糖量，可采取每两个小时吃碳水化合物含量高的零食，使血糖保持平衡。
十三、胃炎由于臭豆质地柔和，可作为一种养胃的食品。经好多严重胃炎病例证实臭豆是唯一可以生吃而没有造成不良效果的果品。它不仅能中和胃酸，还能增加胃表面涂层，以减少对胃的刺激。

Parkia speciosa (bitter bean, twisted cluster bean, or stink bean) is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, characterised by some as being similar to natural gas.^[1]

The beans or other Parkia species (Parkia javanica and Parkia singalaris for example) are popular as culinary ingredient in Indonesia, Malaysia, Singapore, Laos, southern Thailand, Burma, and northeasternIndia, and are sold in bunches, still in the pod, or the seeds are sold in plastic bags. Pods are gathered from the wild, or from cultivated trees: they are exported in jars or cans, pickled in brine, or frozen.

Source : http://en.wikipedia.org/wiki/Petai

材料：
3-4 大勺多用途叁巴辣椒酱
1 小碗混合海鲜
1 小碗臭豆
5-6 只大虾

1/2 只洋葱切成丝

Ingredients:

3-4 tablespoons sambal chili paste

1 small bowl mixed seafood

1 small bowl petai beans

5-6 large prawns

1/2 onion, sliced

1. 取三四大勺多用途叁巴辣椒酱备用。

2. 把海鲜洗净备用，我这里用了鱿鱼和青口。

3. 把大虾洗净，去虾线备用。

4.锅里下一大油和多用途叁巴辣椒酱，炒出红油。

5. 加入洋葱丝稍微炒炒后加入海鲜和大虾。

6. 稍微煸炒后加入臭豆大火煮至大虾熟了即可。叁巴酱本身就已经调有味道，起锅之前可以试试味道，味道不够可以加点盐或者糖调味。

1. Take three to four tablespoons of sambal chili paste and set aside.

2. Clean the seafood and set aside. I used squid and mussels here.

3. Clean the prawns and remove the veins, then set aside.

4. Heat a tablespoon of oil in a cooking pan and add the sambal chili paste, stir-frying until the oil turns red.

5. Add the sliced onions and cook briefly before adding the seafood and prawns.

6. Stir-fry briefly, then add the Petai and cook over high heat until the prawns are cooked through.

7. The sambal paste is already seasoned, so you can check the taste at this stage,season with salt or sugar to adjust the taste if needed.

吃的时候配米饭。Serve with steamed rice.

【猪心炒咸菜】Pork heart Stir-fry with pickled Mustard Green

2025-12-28T21:26:00.003-05:00

这道猪心炒咸菜是小时候妈妈经常做的一道菜，我很喜欢拿来下粥，特别好吃。

后来父母渐渐地就不吃内脏了，这道菜渐渐地就不再出现在咱家的饭桌上了。

最近突然想起这道菜，就去亚洲超市买了个新鲜猪心和一包咸菜，和妈妈要了做法之后就做了一盘久违的猪心炒咸菜。

This stir-fried pork heart with pickled mustard green was a dish mom used to make when I was young. I loved having it with porridge.

My parents gradually stopped eating innards, thus this dish slowly disappeared from our dining table.

I have been thinking of this dish of late, so I went to the Asian supermarket and bought a fresh pork heart and a packet of pickled mustard green.

After asking my mom for the recipe, I made this dish for lunch, and it taste just like how I remembered.

材料：

1 只猪心

1 小把咸芥菜

2-3 片姜切丝

3-4 瓣蒜切片

腌料：

1/4 小勺胡椒粉

1 小勺蚝油

1 大勺酱油

1 大勺薯粉/淀粉

一小勺料酒

一点点麻油

Ingredients:
1 pork heart
1 handful of pickled mustard greens
2-3 slices of ginger (shredded)

3-4 cloves of garlic (sliced)

Marinade:

1/4 tsp pepper powder

1 tsp oyster sauce

1 tbsp soy sauce

1 tbsp cornstarch

1 tsp cooking wine

A dash of sesame oil

1. 把猪心清洗干净后泡凉水20分钟去血水，洗净沥干后切薄片，约薄越好。

2. 把猪心片用1/4 小勺胡椒粉、1 小勺蚝油、1 大勺酱油、1 大勺薯粉/淀粉、一小勺料酒和一点点麻油腌制10分钟。

3. 把咸菜洗净泡水十分钟，不然会太咸。把泡好水的咸菜取出挤干水份后切丝。

4. 把姜切丝，蒜切片备用。

1. Clean the pig's heart thoroughly and soak it in cold water for 20 minutes to remove blood. Rinse and drain, then slice thinly, the thinner the better.

2. Marinate the pig's heart slices for 10 minutes with 1/4 teaspoon pepper, 1 teaspoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon potato starch/cornstarch, 1 teaspoon cooking wine, and a little sesame oil.

3. Wash the pickled vegetables and soak them in water for 10 minutes, otherwise they will be too salty. Remove the soaked pickled vegetables, squeeze out the excess water, and thinly julienne it.

4. Shred the ginger and slice the garlic.

5. 热锅凉油大火把猪心导入快速地划开，变色即可取出，大概45秒左右，猪心不能炒太老，口感会变得很韧。

6. 锅里再加一点油，把姜丝和蒜片入锅煸香。

7. 加入咸菜丝炒至香气溢出，把猪心倒入，再炒个3分钟左右即可盛起出锅。

5. Heat a wok and add some oil . Quickly stir-fry the pork heart slices at high heat until it changes color, takes about 45 seconds. Don't overcook the pork heart, the texture will become tough.

6. Add a little more oil to the wok and sauté the ginger slices and garlic slices until fragrant.

7. Add the pickled vegetable and stir-fry until fragrant. Add the pork heart back in and stir-fry for another 3 minutes or so. Remove from the wok and serve with congee or hot rice.

【盐酥鸡】Taiwanese popcorn chicken

2025-09-18T08:15:00.006-04:00

前不久我家附近开了一家米线馆，就去尝尝鲜，吃饭的时候被告知如果给他们家在谷歌上留个评语，就可以免费获得一份盐酥鸡。

想着店子比较新，就上网留了个言。后来随餐送的盐酥鸡味道比较咸，也不是在台湾时吃的盐酥鸡口味。虽然盐酥鸡在台湾本土做法调味也各有不同，但是这家米线店做的盐酥鸡对我而言只能叫做炸鸡块。

回家后我就一直想着自己做一次盐酥鸡，这几天刚好家里有鸡腿肉，就来做个好吃的盐酥鸡吧！

A restaurant recently opened near my home, so I went to try it out. As I was ordering, I was told by the waitress that if I leave a review for the restaurant on Google, the restaurant will serve a plate of Taiwanese popcord chicken for free.

So I left a review online and get served a small plate of popcorn chicken. The popcorn chicken that came with my meal was rather salty, and tasted nothing like the popcorn chicken I'd had in Taiwan.

Since I've been wanting to make popcorn chicken at home. And I happened to have some chicken thighs at home, so I decided to make some delicious popcorn chicken at home!

材料：
600 克鸡腿肉
1 大勺蒜末/3-4粒蒜瓣切碎
1/2 大杯粗粒地瓜粉
2 大勺粘米粉
1 小把九层塔

腌料：
1 大勺料酒
1 大勺蚝油
2 大勺酱油
1/4 小勺白胡椒粉
1/2 小勺五香粉

1/4 小勺食盐

Ingredients:
600g chicken thighs
1 tablespoon minced garlic OR 3-4 garlic cloves, minced
1/2 cup coarse sweet potato starch
2 tablespoons rice flour
1 small bunch of basil

Marinade:
1 tablespoon cooking wine
1 tablespoon oyster sauce
2 tablespoons soy sauce
1/4 teaspoon white pepper powder
1/2 teaspoon five-spice powder

1/4 teaspoon salt

1. 把鸡腿肉去皮切麻将大的块状，加入所有腌料拌匀后加盖放冰箱腌一个小时。

2. 九层塔摘好洗净沥干水分备用。

3. 把地瓜粉和米粉拌到腌好的鸡肉块里，稍微等十分钟后再炸。

4. 锅里热上2-3大杯食油，烧至中高火，把鸡块分批炸成金黄色。所有鸡块都炸好后，沥干取出放一边。

5. 把食油再次升温，二次把鸡块分批再入锅炸酥。二次入锅稍微炸个45秒-1分钟即可，把炸好的鸡块取出放一边沥干油。

6. 锅里的油加入九层塔炸酥即可捞出拌到炸鸡块里即可。

注：吃的时候可以撒一点烧烤撒粉增加风味。

1. Remove the skin of chicken thighs and cut into mahjong-sized chunks. Add all the ingredients listed under marinade and mix well, marinate the chicken for one hour.

2. Pick the basil leaves, rinse, and drain. Set aside

3. Mix the marinated chicken with the sweet potato starch and rice flour until all pieces are coated with flour. Let the chicken rest for ten minutes before frying.

4. Heat 2-3 cups of cooking oil in a wok over medium-high heat. Deep-fry the chicken pieces in batches until golden brown. Once all the chicken is fried, drain and set aside.

5. Heat the oil again and add the chicken pieces in batches to the wok again to deep-fry for 45 seconds to 1 minute. Remove the fried chicken and set aside to drain.

6. Add the basil leaves to the wok and fry until crispy. Remove and mix the basil into the fried chicken before serving.

【仁当咖喱】Beef Rendang / Rendang Daging

2025-09-16T21:14:00.005-04:00

这道印尼/马来西亚风味的仁当牛肉咖喱曾被某杂志评为世上最美味的食物，也是我做过的味道最丰富的菜之一，其实这道菜做了很多很多次，但是一直都没记录食谱，主要是因为步骤有点长，所以就懒得写。

这道咖喱最主要的除了香料之外，还有火候。肉类、香料和椰浆经过长时间慢火烹煮，逐渐浓缩成浓郁的酱汁，软烂的牛肉在浓郁的酱汁包裹之下真是人间美味。

This Indonesian/Malaysian-style beef rendang curry was once voted the world's most delicious food and is one of the most flavorful dishes I've ever made.

The keys to making a good rendang is of course the spices and the long simmering time. The meat, spices, and coconut milk are slowly cooked and concentrated into a rich flavor curry sauce that coats the tender beef. It is truly a beautiful orchestra of different flavors.

材料：

1公斤牛腱或牛腩（或各半）

3 杯椰浆

1汤匙罗望子膏

1 1/2 茶匙或适量盐

40-50克棕榈糖/椰糖

5-6 片枫柑叶

2 汤匙肉类咖喱粉

1-2 根香茅

香料：

2 寸桂皮

2 八角

5-6 只丁香

6-7 只豆蔻籽（捣开）

研磨成糊状：

10 克-12克干辣椒（我用的是克什米尔干辣椒）

5-6 瓣大蒜

1/2 杯红葱头

1 根香茅（只取白色部分）

2 英寸兰姜

2 英寸新鲜姜黄或 1汤匙姜黄粉

4-5 个石栗或 1/4杯腰果

1 茶匙茴香籽

烤椰蓉：

2 杯椰蓉/椰丝

Ingredients:

1 kg of beef shank or brisket (or half-half)

3 cups of coconut milk

1 tbsp of tamarind concentrate

1 tsp salt or to taste

40-50 g or palm sugar

5-6 kaffir lime leaves

2 tbsp of Meat Curry Powder

1-2 Lemongrass

Whole Spice：

2 inches of Cinnamon stick

2 Star Anise

5-6 Cloves

6-7 Cardamon pods (pounded)

Grind into paste:

10 g - 12 g of Dried chilies (I am using Kashmiri dried Chilies)

5-6 cloves of Garlic

1/2 cup of Shallot

1 stalk of Lemongrass (use only the white part)

2 inches of Galangal

2 inches of Fresh turmeric OR 1 tbsp of turmeric powder

4-5 candle nuts OR 1/4 cup of cashew nuts

1 tsp Fennel seeds

For Kerisik (Roasted grated coconut):

2 cups of grated old coconut

1. 把椰丝放到平底锅或者镬里中小火干煸至泛黄变酥后取出放凉。

2. 用研磨机把煸香的椰丝磨成膏状备用。

1. Toast the shredded coconut in a frying pan or wok over medium-low heat until golden brown and crispy. Remove from heat and let cool.

2. Grind the shredded coconut into a paste using a grinder. Set aside.

3. 把牛腱和牛腩洗净切块泡水十分钟，泡出血水后沥干备用。

4. 把列在搅拌成糊状里的所有材料除了小茴香外加一点水用破壁机搅拌成糊状。

注：因为香料糊的材料需要跑好几个店才能买齐，所以我一般会在搅拌这个香料糊的时候(但是不加小茴香籽，因为小茴香籽是个别食谱才用得上。) 多做几倍的量，把剩下的分成几份冻起来, 下次要用就解冻一份即可。

5. 把小茴香加入香料糊，继续磨成细致的糊状。

6. 锅里倒入2大勺食油，把八角、丁香、豆蔻籽、桂皮、加入稍微煸煸。

7. 把香料糊倒入煸干，出香味的时候加入咖喱粉翻炒一分钟。

8. 加入牛肉块，翻匀稍微煮五分钟。

9. 把香茅稍微拍拍，切成2-3寸后加入锅里，把肉继续煮至肉汁变干。

3. Wash and cut the beef shank and brisket into pieces, soak in cold water for ten minutes, drain and set aside.

4. Combine all the ingredients listed under grind into paste, except the fennel seeds. With a little water, blend all ingredients in a blender until smooth.

Note: It takes multiple trips to various stores to gather all the herbs and spices for curry, therefore when I do gathered all the ingredients, I will make a larger batch of the herbs and spice paste (without the fennel seeds, as they are only used in certain recipes) and freeze the remaining into several portions for later.

5. Add the fennel seeds to the blender and continue blending until smooth again.

6. Add 2-3 tablespoons of cooking oil into a pot and add the star anise, cloves, cardamom seeds, and cinnamon stick, heat for 30 seconds.

7. Add the spice paste and cook until fragrance or you can see some oil on the edge. Add the curry powder and stir for one minute.

8. Add the beef cubes, toss well, and cook briefly for about five minutes.

9. Lightly bruise the lemongrass, cut into 2-3 inch and add them to the pot. Continue cooking the meat until the juices have dried up.

10. 锅里加入4-5杯水和一杯的椰浆，煮滚后加盖转小火炖45-50分钟。

11. 开盖加入罗望子酱，稍微撕开揉一揉的枫柑叶，加入剩下的椰浆，盐和椰糖调味。

12. 加入椰酥拌匀，加盖继续小火炖10-15分钟至汤汁变浓稠，边上开始泛油，这个时候可以按口味加盐或者椰糖调整咸甜。

13. 熄火后加盖虚焖个十几分钟后再吃味道更浓郁。

10. Add 4-5 cups of water and 1 cup of coconut milk to the meat and bring the curry to a rolling boil, cover the pot with lid and simmer over low heat for approximately 45-50 minutes.

11. Add tamarind paste, add lightly torn the kaffir lime leaves, and the remaining coconut milk to the pot, season with salt, and palm sugar to taste.

12. Add the kerisik/toasted coconut paste, and continue simmering the curry over low heat for 10-15 minutes until the liquid thickens and begins to break grease on top of the curry. You can adjust the saltiness or sweetness to taste by adding salt or palm sugar at this stage.

13. Remove the curry from heat, cover with lid and let it rest for about ten minutes before serving, the resting will allow the rendang to have more wholesome and rich taste profile.

【竹笋红烧肉】Bamboo Shoots Braised Pork Belly

2025-04-19T20:54:00.006-04:00

春天来了，雨后朋友的后院长出好多的春笋，她把春笋收获之后还细心地把笋子都处理好了再送给我。

这么有心的礼物，不做一顿红烧肉都对不起这份心意啊！

Spring is here again. A friend harvested a lot of bamboo shoots from her back yard. She carefully prepared the bamboo shoots before giving them to me.

It would be a shame not to make a good dish out of such a thoughtful gift!

材料：
800克五花肉
400-500克竹笋
一根葱
1 寸姜
2 个八角/大料
1/4 杯料酒
2 大勺酱油/生抽
1 小勺老抽/黑酱油
1 大勺白糖/冰糖

1/2 小勺盐（或适量）

Ingredients：
800 gm Pork Belly
400-500 gm of bamboo shoots

1 stalk of spring onion (Cut into 2-3 inches in length)
1 inch ginger (slice or smashed)
2 Star Anise
1/4 cup of cooking wine
2 tbsp Soy Sauce
1 tsp Dark Soy sauce
1 tbsp Sugae/rock sugar
1/2 tsp Salt (or to taste)

1. 把五花肉切麻将块大小后用凉水泡出血水，煮滚半锅水加点料酒，姜片入锅汆烫后捞出洗净备用。

2. 锅里加一点点油把冰糖入锅炒出糖色。姜切片/或拍扁，葱切段，用一点油把五花肉炒至变色。等肉块泛出油的时候，加入姜片，葱段和大料/八角煸炒至香味溢出。

3. 加入料酒、老抽，酱油和六杯水没过肉块，大火煮滚，转中小火炖45分钟。

1. Cut the pork belly into largs pieces and soak them in cold water for 10 minutes. Boil half a pot of water and add some cooking wine, few slices of ginger into the pot and blanch the pork, remove and wash the pork thoroughly, drain and set aside.

2. Add a little bit of oil to the pan and cook the rock sugar until it turns brown. add the pork belly and cook until the pork belly are browned.When the pork starts releasing grease, add ginger slices, scallions and star anise and turn until fragrant.

4. 加盐调味后加入处理好的竹笋，继续焖煮至锅内只剩下少许汤汁。如果汤汁还比较多，可以大火收汁。

3. Add cooking wine, dark soy sauce, soy sauce and six cups of water to cover the meat, bring to a boil over high heat, then simmer over medium-low heat for 45 minutes.

3. Add salt to taste and add the bamboo shoots. Continue to simmer until the gravy thickened. serve hot with steamed rice

【香肠炒马铃薯丁】Sausage and Potato Stir-fry

2025-04-11T06:36:00.008-04:00

家里有小孩的都知道，偶尔还是需要做一次孩子喜欢的孩子菜，这道香肠炒马铃薯丁就是我们家的其中一道孩子菜，材料用的都是家里常备的，既快手又方便。

Having kids at home means it is inevitably that you have to cook children’s favorite dishes sometimes.

This dish of sausage and diced potatoes is one of my son's favorite dishes at our home. The ingredients used are easily available at home, a quick and convenient dish when I am short on time.

材料：

2 只马铃薯

2 根香肠/火腿肠/两片午餐肉

1 小勺 烧烤撒料/塔可香料

一点芝麻

一点葱花

Ingredients:

2 medium size potatoes

2 sausages/ham/2 slices of luncheon meat

1 tsp of BBQ seasoning/taco spice

A little sesame seeds

Some chopped scallion

1. 把马铃薯削皮切丁，香肠/午餐肉切丁。

2. 热锅把马铃薯丁和香肠丁入锅煸炒成稍微焦香，马铃薯丁变软。（如果用的是香肠或午餐肉的话，就不必下油，因为香肠午餐肉会出油，如果用的是火腿肠，不出油的话，可以下一点食油煸炒）。

3. 熄火，撒入烧烤撒料，（我用的是塔可香料）翻匀后撒入芝麻和葱花即可。

1. Peel and dice potatoes, and dice the sausage/lunch meat.

2. Add diced potato and diced sausage into a hot pan and stir-fry until the potatoes are cooked.

(If you are using sausage or luncheon meat, it will release grease. If you are using ham, you can add a little cooking oil to the pan for cooking).

3. Turn the heat off, add the barbecue seasoning (I used taco seasoning), mix well and sprinkle some sesame seeds and chopped scallions.

【黄瓜凤梨泡菜】Acar Timun Nenas

2025-04-04T13:24:00.003-04:00

前几天去附近的农夫市场买菜的时候看见凤梨正在打折，刚好我这两天打算做牛肉仁当咖喱吃吃，买个凤梨回来做这个清爽的黄瓜凤梨泡菜，吃着解腻又营养。

Pineapple was on sales a few days ago, when I went to the nearby farmer’s market for groceries.

I happened to be planning to make beef rendang curry in the next two days, so I bought a pineapple and made this refreshing Acar, which is both refreshing and nutritious.

材料：

1/4 只凤梨

1 根小黄瓜（大约1杯）
1 只小红葱（去皮切片）

7-8 只小番茄/樱桃番茄
1 只朝天椒（切碎）

调味：
1 大勺红糖/白糖
1/2 小勺盐
1 1/2 大勺白醋/米醋

Ingredients：

1/4 pineapple （cut into small pieces)

1 Persian Cucumber （about 1 cup）

7-8 Cherry Tomatoes
1 shallot （remove skin and slice thinly）
1 Thai chili （minced）

Seasoning：
1 tbsp brown sugar/sugar
1/2 tsp salt
1 1/2 tbsp vinegar

1. 把凤梨去皮去眼去芯切小块，黄瓜切片，小红葱切片，辣椒切碎，和樱桃番茄切对半放到一个大盆里。

3. 把调味料加入拌匀，摆到冰箱里腌制2-3个小时即可。

1. Peel the pineapple, remove the eyes and core, cut into small pieces, slice the cucumber, slice the green onion, chop the chili，halved the cherry tomatoes and put them in a large bowl.

3. Add the seasonings, mix well, and marinate in the refrigerator for 2-3 hours.

清凉爽口，很好吃！

Serve as side dish for curry and rice!

中文 --泰式凉拌黄瓜

【潮州蚝面】Teochew Oyster Noodle

2025-04-03T15:44:00.005-04:00

这道面食是回乡每次去潮州餐厅必点的一道面，潮州人喜海鲜入菜，尤其是营养美味的生蚝，潮州蚝煎/蚝烙也是一道非常有名的小吃。

This noodle dish is something I must order every time I go to a Teochew restaurant. The Teochew clan use a lot of seafood in their dishes, especially nutritious and delicious oysters.

Teochew oyster omelette/Or Chien is also a very famous snack.

材料：
1 把碱水面条/油面
1/2 杯/10-12 只中型生蚝
5-8 片里脊肉
1/2 杯海鲜/鲜虾
一小把油菜心
1 大勺 红葱头酥/油
1 大勺 猪油渣
1 大勺蒜末

调味：
1/4 小勺鸡精/江鱼仔精
1 小勺蚝油
1 小勺酱油/鱼露
1.5 杯高汤/水
1/2 小勺芡粉

一点胡椒粉

Ingredients:
1 handful alkaline noodles/oil noodles
1/2 cup/10-12 medium oysters
5-8 slices tenderloin
1/2 cup seafood/shrimp
A handful of Chinese Mustard green or the green veggies of your choice
1 tablespoon fried shallots/oil
1 tablespoon pork crackling
1 tablespoon minced garlic

Seasoning:
1/4 tsp chicken essence/anchovy essence
1 tsp oyster sauce
1 tsp soy sauce/fish sauce
1.5 cups stock/water
1/2 tsp cornstarch

A little pepper

1. 把海鲜和生蚝加一点点的淀粉抓洗干净，冲洗干净后沥干备用。油菜心洗净切段备用。

2. 里脊肉切片加入一点点酱油，一点点蚝油，一点点胡椒粉，一点点淀粉和一点点麻油腌制十分钟备用。

3.如果用的是生面条，先煮滚大半锅水，把生面条入锅煮大概3分钟后捞出过凉水，沥干备用，这个时候可以在面条里拌入一点点的猪油或食油防粘。把蒜末剁碎备好备用。

1. Add a little bit of corn starch to the seafood and oysters, rubbed it in and rinse with water, drain and keep aside. Wash the Chinese green mustard/Yau Choy, cut into sections and set aside.

2. Slice the tenderloin, add a little soy sauce, a little oyster sauce, a little pepper, a little starch and a little sesame oil and marinate for ten minutes.

3. If you are using raw noodles, first boil half a pot of water, put the raw noodles into the pot and cook for about 3 minutes, then remove from the pot and rinse with cold water, drain and set aside. you can mix a little bit of lard or cooking oil into the drained noodles to prevent them from sticking together. Chop the garlic and set aside.

4. 锅里热上1小勺食油和1小勺猪油（可用食油代替），把蒜蓉入锅爆香。

5. 把里脊肉片入锅炒散，把高汤加入煮滚后加入海鲜，加入蚝油，鱼露，鸡精调味，如果口重的可以加一点点盐。

6. 把面条和油菜心加入，稍微煮煮后加入生蚝。

7. 把芡粉和大约1/2杯水混匀，喜欢汤汁多一点的可以多一点水。把淀粉水倒入锅里大火煮至汤汁浓稠后，撒上一点点胡椒粉增香即可起锅装盘。

8. 上桌之前加入葱头油和猪油渣即可。

4. Heat 1 teaspoon of cooking oil and 1 teaspoon of lard in a pan, add the minced garlic into the pan and stir-fry until fragrant.

5. Stir-fry the tenderloin slices in the pan, add the broth and bring to a boil, then add the seafood, oyster sauce, fish sauce, and chicken essence to season. you can add a little salt if you like.

6. Add noodles and the green veggie, cook for 1 minute before adding oysters.

7. Mix cornstarch with about 1/2 cup of water. If you like your noodle to be soupy, you can add more water. Pour the starch water into the pan and cook over high heat until the gravy thickens, add a little pepper to enhance the flavor before serving.

8. Add shallot oil and crackling before serving.

【客家算盘子】Hakka Abacus Seeds

2025-03-22T10:33:00.005-04:00

算盘子，是东南亚和广东省大埔县颇负盛名的传统客家小吃。它是用蒸熟的芋头与淀粉搓成一一颗颗中间凹陷的丸子，看起来就像是古时候使用的算盘上的算盘子，因此得名，也因为中间凹陷有聚宝的寓意，很适合在节庆时做来吃。

算盘子口感滑爽再带点Q弹，加上肉末、香菇、虾米之类和自己喜欢的蔬菜简单调味炒熟，就非常美味。

Hakka Abacus Seeds is a famous traditional Hakka dish common in Southeast Asia and Dapu County, Guangdong Province in China.

It is made using steamed taro and cassava starch, rolled into balls then pressed with a dent in the center. The impression makes the balls look like the abacus seeds on the abacus (a type of calculator) used in ancient China, hence the name.

Hakka Abacus Seeds have smooth and slight chewy texture, very delicious when it is lightly seasoned and stir fried with minced meat, mushrooms, dried shrimps and vegetables of your choice.

材料：

300 克芋头丁

140-150 克木薯粉

1/4 小勺食盐

其他：

100 克肉末或肉丝

10 g 虾米

2 朵香菇

2 朵木耳

1 大勺蒜蓉

2 根芹菜

调味：

1/2 小勺老抽/黑酱油

2 小勺酱油

1 小勺蚝油

一些胡椒粉

Ingredients:

300g diced taro

140-150g tapioca starch

1/4 tsp salt

Others:

100g minced or shredded meat

10g dried shrimp

2 Dried shiitake mushrooms

2 Dried black fungus

1 tbsp minced garlic

2 Chinese celery sticks

Seasoning:

1/2 tsp dark soy sauce

2 tsp soy sauce

1 tsp oyster sauce

Some white pepper powder

1. 把芋头削皮切块，如果喜欢颜色好看一些可以加一小块紫薯，不加也没关系。

2. 把芋头入锅大火蒸熟，大约20分钟，至芋头可以轻松用叉子插入即可。

3. 把芋头趁热压烂，加1/4小勺食盐让分团有点底味。分几次把木薯粉加入，至可以和成一个软硬适中的面团即可，木薯粉不一定全都需要用完。

注：这一步记得要趁芋头还热的时候操作，因为木薯粉没有筋性，芋头凉了就和不成团了。

4. 把粉团分几个部分搓成长条状，再切成小段。

1. Peel and cut the taro into pieces. If you like your abacus seeds be little more colorful, you can add a small piece of purple sweet potato, but it doesn’t matter if you don’t.

2. Put the taro pieces into a steamer and steam it over high heat for about 20 minutes, until the taro can be easily pierced with a fork.

3. Mash the taro while it is still hot, and add 1/4 teaspoon of salt to give the dough a little flavor. Add tapioca flour in several batches until it can be kneaded into a soft dough. You may not need all of the tapioca flour, as long as the taro can be hold together to form a dough.

Note: Remember to do this step while the taro is still steaming hot.

4. Divide the dough into several parts and roll them into long strips, then cut the strips into small pieces.

5. 把每个小段搓成丸子状，用大拇指和食指在丸子中间捏一下即可。

6.把所有的面团都做成算盘子状后放到冰箱里冷藏一个小时左右降温。

（如果不打算全都吃完的话，这里可以把一部分的算盘子装到盒子里冷冻起来，下次想吃的时候再拿出来不必回温，直接下锅滚水煮即可）。

7. 煮滚半锅水后把算盘子入锅煮至浮在水面，捞起泡到凉水里备用。

5. Roll each small pieces into a ball, and pinch the middle of the ball with your thumb and index finger to make a dent.

6. Shape all the dough into abacus seed shapes and put them in the refrigerator for about an hour to cool.

(If you don’t plan to eat all, you can place some of the abacus in a box with lid and freeze them. Just take them out from the freezer and cook in boiling water without defrosting).

7. Bring half a pot of water to boil, add the abacus seeds in the pot and cook until the seeds float over the water, quickly dish them out and soak in cold water to cool.

8. 香菇和木耳分别洗净泡开切成丝备用。肉末加一点酱油、蚝油、麻油和淀粉拌匀腌制十分钟，没时间不腌制也无所谓。

9. 蒜瓣切成末，虾米洗净泡点热水备用。芹菜切成颗粒状备用。

10. 锅里下1-2大勺食油，把蒜末和虾米爆香后加入肉末炒散。泡虾米的水可以适量留一点。

11. 加入木耳和香菇丝炒至香菇的香味溢出。

12. 把算盘子沥干水份加入锅里大火翻炒，这里可以加一点点的虾米水。

13. 加入酱油、黑酱油和蚝油调味，加入芹菜粒快速翻炒几下，起锅前撒入一些白胡椒粉增香。

8. Wash and soak the mushrooms and black fungus for about 10 minutes, cut them into shreds and set aside. Add a little soy sauce, oyster sauce, sesame oil and starch to the minced meat and marinate it for ten minutes. If you don’t have time, it doesn’t matter if you don’t marinate.

9. Mince the garlic cloves, clean the dried shrimps and soak them in hot water for later use. Cut the celery into small pieces and set aside.

10. Add 1-2 tablespoons of cooking oil to the cooking pan, sauté the minced garlic and dried shrimps for few seconds, add the minced meat and stir-fry until the meat changes color.

11. Add black fungus and shredded mushrooms and stir-fry until the mushroom fragrance releases.

12. Drain the abacus and add it to the pan and stir-fry over high heat. You can add a little bit of dried shrimp water here.

13. Add soy sauce, dark soy sauce and oyster sauce for seasoning, add the celery and stir-fry quickly for a minute, and add some white pepper powder before removing from the pan to enhance the flavor.

算盘子记得要趁热吃。Remember to eat the abacus while it is still hot.

【酸甜鸡块】Sweet and sour Chicken

2025-03-20T22:25:00.000-04:00

孩子回马来西亚经常吃不惯餐厅里的炒菜，尤其是带着骨头和皮的肉类料理，他压根就不敢尝试。据说这是外国出生的孩子的通病。

每次和家人出去餐厅吃饭的时候只有古老肉是唯一一个能入他法眼的菜。回美后他偶尔还会让我给他做，我也经常为了方便，用鸡腿肉做这款酸甜鸡块，也非常美味好吃呢！

Whenever my son visited Malaysia, he struggles to enjoy most of the dishes in restaurants, especially dishes with bones and skin cooked in it.

The only dish that he could enjoyed was the good old sweet and sour pork/Gu lou Yuk. He liked it so much that even after returning to the United States, he still asks for it at times.

I have made the dish using chicken thighs many times, and personally think it is juicier and equally delicious!

材料：

2 大块/400 克鸡腿肉（去皮去骨）

1 只中型番茄/红灯笼椒

1/4 根黄瓜

1 块凤梨

鸡肉腌料：

1 小勺酱油

1 小勺蚝油

1/4 小勺食盐

1/4 小勺胡椒粉

1/2 小勺麻油

另：

2 大勺红薯粉

1 大勺粘米粉

酸甜汁：

2-3 大勺番茄沙司（ketchup）

2 小勺苏梅酱（没有的话用果酱代替也可以）

1/2 小勺酸醋

1/2 小勺糖

1/4 小勺酱油

3-4 大勺水

1 小勺淀粉/木薯粉

Ingredients:

2 large pieces/400g chicken thighs (skinless and boneless)

1 medium-sized tomato or 1/2 red bell pepper

1/4 cucumber

1 piece of pineapple

Chicken marinade:

1 tsp soy sauce

1 tsp oyster sauce

1/4 tsp salt

1/4 tsp white pepper powder

1/2 tsp sesame oil

Additional:

2 tbsp sweet potato flour

1 tbsp rice flour

Sweet and sour sauce:

2-3 tbsp ketchup

2 tsp plum sauce (or substitute with fruit jam)

1/2 tsp vinegar

1/2 tsp sugar

1/4 tsp soy sauce

3-4 tbsp water

1 tsp starch/tapioca flour

1. 把鸡腿肉去皮去骨切小块，加入腌料腌制十五分钟。

2. 把红薯粉和粘米粉搬入腌好的鸡肉块里。

3. 锅里热上2杯油，把鸡块入锅炸至金黄酥脆，取出沥干油备用。

1. Remove the skin and bones of the chicken thighs, cut the thighs into small pieces, add the marinade and marinate for 15 minutes.

2. Add sweet potato starch and rice flour to the marinated chicken pieces, mix well until all coated with the flours.

3. Heat 2 cups of oil in a cooking pan, deep fry the chicken pieces until golden and crispy, remove from the pan and drain the oil.

4. 把凤梨、黄瓜和番茄/红灯笼椒切滚刀块备用。

5. 把所有酱汁里列出的材料在一个碗里拌匀备用。

6. 锅里下一点点油把配菜都下锅快速炒一下，大概十秒左右。

7. 把酱汁倒入煮滚至浓稠，倒入炸好的鸡块，快速翻匀即可盛出上桌。

4. Cut the pineapple, cucumber and tomato/red bell pepper into similar size to the chicken pieces.

5. Mix all the ingredients listed under the sauce in a bowl and set aside.

6. Add a little oil to the pan and quickly stir-fry all the veggies/pineapple for about ten seconds.

7. Pour the sauce in and bring to boil until thickem, add the chicken pieces, mix well and serve hot.

豆沙多多的【豆沙馒头卷】Adzuki Bean Steamed Roll

2025-03-15T11:48:00.005-04:00

我经常在家做红豆包，是个很方便的早点和点心，自己做的也可以按喜好调整豆沙甜度，没有买来的齁甜。

前两天特别想吃豆沙多多的豆沙馒头卷，刚好冰箱里有炒好的豆沙，就做了一批，真的特别好吃。

I make this Adzuki bean steamed buns a lot for breakfast, I liked that it is healthy and I could make it less sweet comparing to the shop bought version.

材料：

面团：
3 杯/ 360-380 克中筋面粉（我用了 Organic Unbleached flour）
5 g （一包）快速酵母（Active Dry Yeast)
4 大勺/65 克细砂糖
1 小勺泡打粉（Baking Powder)
1 杯温水

1 大勺食油/猪油

红豆馅：

350 克 豆沙馅

Ingredients：(makes 10)

For dough：
3 cup/ 360-380 gm All purpose flour (I used Organic Unbleached flour）
5 g / 1 packet of Active Dry Yeast
4 tbsp/60 gm Castor/ Powdered Sugar
1 tsp Baking Powder
1 cup lukewarm water
1 tbsp oil

For the filling：
350 g Adzuki Bean Paste

1. 把列在面团下边的所有材料（除了泡打粉）混合均匀，揉成一个软面团。

2. 加盖放温暖处发酵成两倍大（冬天需要大约45分钟），把泡打粉均匀撒到面团上再揉5分钟至光滑。

1. Knead together all the ingredients listed under dough and form a soft dough, covered it with clean cloth and leave it at warm place to raise to double its size.

2. Turn the dough on a working space, evenly sprinkle baking powder over the dough and knead further for 5 minutes until the dough become smooth on the surface.

3. 把豆沙分成十个等份，搓成丸子状。

4. 把面团揉出空气，分成10个等份。擀开呈圆形，然后把边擀薄，成中间厚，边上薄的面片。

5. 加上一份红豆馅，捏花包好, 压扁成饼状，全部包好后放一边松弛10分钟。

3. Divide Adzuki bean paste into 10 equal parts and roll them into small balls.

4.Divide the dough into 10 equal parts, depending on the size of roll you want to make. Use a rolling pin to roll out a portion of dough in such a way that the edges are thinner than the center.

5. Place the adzuki bean fillings in the center of the flat disc. Wrap and pleat to form a bun with flowery shape on top.

6. Flatten it and set aside covering with slightly damp cloth to proof for 10 minutes.

6. 取一个面坯擀开擀薄成长方形，中间部分再铺上一层薄薄的豆沙。

7. 左右两边折到中间覆盖豆沙。

8. 由上而下卷起成毛巾卷状，把所有面坯都以相同方式处理好后放到蒸屉里，置温暖处二次发酵20-30分钟 (时间按气温和湿度会有所不同）。

9. 面团再次变大，面团碰触的时候会稍微凹陷，拿起来轻飘飘的感觉就发酵好了。

6. 锅里煮开小半锅水，水开后把蒸笼放置到锅上大火蒸15分钟，蒸好熄火后不要马上开盖子，等五分钟再开盖。

我没hold得住，热腾腾的就吃了俩只！

6. Take a dough and roll it out into a rectangle in shape, spread a thin layer of bean paste in the middle.

7. Fold the left and right sides inward to cover the bean paste.

8. Roll it up from top to bottom into a roll. Repeat the steps to finish rolling all of the dough, It is important to proof the buns for 15-20 minutes before steaming. (The time required will vary depending on the temperature and humidity at the time).

9. When the dough rise to about 70-80 % bigger, and will be showing small dent when lightly touched, the rolls are ready for steaming.

10. Boil water in a steamer/wok, and place the steamer over high heat/rapidly boiling water to steam for 15 minutes, DO NOT open the steamer lid once it is done, turn the heat off and wait for at least 5 minutes before you check on your buns. Serve the rolls warm.

【蒜香香草白脱】Garlic Herb compound butter

2025-03-10T19:30:00.002-04:00

最近几个星期因为禽流感的关系，美国这里到处都买不到鸡蛋。Costco去了三次都空手而返。后来有个朋友跟我说，如果不是周末的时候一大早开门时去Costco就大概率买得到。前两天就一大早把孩子他爸叫醒等着超市开门就去买，还顺便让他带些蒜头回来。

结果就是鸡蛋果然买到了，但孩子他爹大概以为蒜也缺货，他居然给我搬回两大包一共四磅的蒜头回来。😓😓😓

Costco 食品退货大概率会被丢弃，为了不浪费食物，我硬是两天离剥了三磅的蒜瓣，磨成蒜蓉后冷冻大半，剩下的做了两个这款蒜蓉香草白脱，下午就做了几块蒜蓉面包，爱吃蒜蓉面包的爷儿俩边吃还边自夸有先见之明，买了很多蒜呢？！

USA has been suffering egg scarcity for weeks, we went to Costco three times in past weeks only to come back empty-handed. A friend told me that I should try Costco early in the morning when it opens the door for eggs.

I told N to go early to check at Costco two days ago, and bring me some garlic too. He came back not only with the long awaited eggs, he also brought with him 2 bags/4 lbs of California grown garlic!!! 😓😓😓

Costco food returns are likely to be discarded, I will hate wasting foods,so I spent two days peeling three pounds worth of garlic, minced and stored most of them in the freezer.

And turn the rest into two logs of this Garlic herb compound butter.

材料:
1 杯 (2 条) Butter /黄油
1 大勺意大利混合香料
2 大勺帕尔马干酪
6-7 瓣蒜瓣切碎
1 小勺食盐（如果黄油带盐则免）

Ingredients:
1 cup (2 sticks) Butter
1 tbsp Italian mixed herbs/chopped Parsley
2 tbsp Parmesan cheese
6-7 cloves of garlic, minced
1 tsp salt （omit if salted butter used）

1。把黄油/butter放室温变软。
2。加入所有材料拌匀即可。
3。把混匀的黄油放到油纸上，卷起后尾端旋两下成糖果状。

抹上面包烤一烤就是超级好吃的蒜香面包，也可以用来做蒜香龙虾/海鲜，煎牛排也非常好吃噢！冷藏一周内使用完即可。

1. Leave the butter out over the counter to reach room temperature.
2. Add all ingredients to the butter and mix well.
3. Scoop it over a piece of parchment paper and rolled it into a log to make compound butter. Store in fridge for up to a week.

【芹菜香干炒肉丝】Shredded Pork with Celery and dried Bean Curd

2025-03-07T17:53:00.002-05:00

芹菜香干炒肉丝是我最喜欢的客家小炒，非常下饭且营养丰富。

Shredded Pork with Celery and dried Bean Curd is my favorite Hakka stir-fry dish, it goes well with rice and is also very nutritious.

材料：

1 小把芹菜

2-3 块五香小香干

150 克里脊肉

2-3 蒜瓣（切片）

调味：

1 小勺蚝油

1/2 小勺老抽

1 大勺酱油

一点点胡椒粉

1/2 小勺芡粉 (加2-3大勺水成芡粉水）

Ingredients:

1 bunch of celery

2-3 pieces of five-spice dried tofu

150 grams of tenderloin

2-3 garlic cloves (sliced)

Seasoning:

1 teaspoon of oyster sauce

1/2 teaspoon of dark soy sauce

1 tablespoon of soy sauce

A pinch of white pepper powder

1/2 teaspoon of cornstarch (mix with 2-3 tbsp of water)

1. 把里脊肉切丝，加入一点点蚝油、一点点酱油，一点点盐，一点料酒和一点芡粉腌制十分钟。

2. 蒜瓣切片，香干切片/条，芹菜切段备用。

1. Cut the tenderloin into strips, add a little oyster sauce, a little soy sauce, a little salt, a little cooking wine and a little cornstarch and marinate for ten minutes.

2. Slice the garlic cloves, slice/strip the dried tofu, and cut the celery into sections for later use.

3. 锅里热一勺油，把肉丝下锅炒散变色，取出备用。

4. 锅里再加一点点油，把蒜片爆香。

5. 把香干入锅炒炒，加入所有调味料和芡粉水，大火炒2-3分钟。

6. 加入芹菜和肉丝，再次大火炒几分钟至芹菜断生即可。

3. Heat a spoonful of oil in a pan, add the shredded pork and stir-fry until it changes color, take out and set aside.

4. Add a little more oil to the pan and sauté the garlic slices.

5. Add the dried tofu to the pan, add all the seasonings and the starch water, and cook for few minutes.

6. Add the celery and cooked shredded pork, stir-fry over high heat for a few minutes until the celery is cooked.

Serve with steamed rice.

【酸辣汤】Hot and Sour Soup

2025-03-04T19:25:00.005-05:00

才稍微回暖了几天，这两天天气又变冷了。这种天气就想来一碗热热的汤，就做了这款酸辣汤。真是暖心又暖胃呢！

The weather was a little warmer for a few days, and turned freezing cold again in the past two days.

A bowl of hot soup feels so right in this kind of weather. So I made this hot and sour soup for lunch, it really warms the heart and stomach!

材料：
1 根火腿肠/ 一小片火腿（切丁）
1/2 块老豆腐（切丝）
4-5 朵云耳（泡发切丝）
1/2 根胡萝卜（切丝）
1 把蟹味菇/金针菇（切段）
1 只番茄（切丁）
1 小勺蒜末
1 只鸡蛋（打散）
2 大勺淀粉

调味：
2-3 大勺黑醋（可以根据口味调整）
1.5 小勺白胡椒粉
2 大勺酱油
1 小勺老抽

食盐适量

Ingredients:
1 hotdog sausage/a small piece of ham (diced)
1/2 piece of firm tofu (shredded)
4-5 wood ears (soaked and shredded)
1/2 carrot (shredded)
1 handful of Shimeji mushrooms/enoki mushrooms (cut into sections)
1 tomato (diced)
1 teaspoon of minced garlic
1 egg (beaten)
2 tablespoons of starch

Seasoning:
2-3 tablespoons of black vinegar (adjust to taste)
1.5 teaspoons of white pepper
2 tablespoons of soy sauce
1 teaspoon of dark soy sauce

Salt to taste

1. 把番茄和火腿切丁，豆腐、胡萝卜、木耳切丝。

2. 把木耳豆腐和胡萝卜丝入滚水里汆烫后取出备用。

1. Dice tomatoes and ham, and cut the tofu, carrots, and wood ears into strips.

2. Blanch the wood ears, tofu, and carrot and set aside.

3. 锅里下一点油把蒜末爆香后加入番茄丁煮至番茄变软。

4. 把火腿丁下锅炒炒，注入半锅水（有高汤更好）煮滚。

5. 加入豆腐、木耳、胡萝卜丝和蟹味菇。

6.开始调味，把醋、酱油、老抽和食盐加入煮滚后，加入胡椒粉后拌匀煮滚。

7. 把淀粉加水兑开后，一边搅拌锅里的汤汁一边倒入芡粉水至汤汁慢慢变浓。

8. 把鸡蛋打散，也一边搅拌锅里的汤汁一边慢慢倒入锅内，当蛋花成型即可熄火。

吃的时候撒点葱花或者芫荽更香。

3. Add a little oil to the pan and sauté the minced garlic until fragrant, then add the diced tomatoes and cook until the tomatoes are soft.

4. Add the diced ham to the pan and cook a little, add half a pot of water (preferably broth) and bring to a boil.

5. Add tofu, wood ears, shredded carrots and shimeji mushrooms.

6. Start seasoning the soup. Add vinegar, soy sauce, dark soy sauce and salt and bring to a boil. Add pepper and mix well.

7. Mix the starch with some water, and slowly add the starch water into the soup, stirring constantly until the soup becomes thickens.

8. Beat the eggs and slowly drizzle it into the soup while stirring the soup. Turn the stove off when the egg drops are formed.

Sprinkle some chopped green onions or coriander before serving.

【柠檬饭】Lemon Rice

2025-03-02T18:07:00.004-05:00

多年以前我在马来西亚一个学院工作，有个同事是南印度来的婆罗门，她每天的早饭一定是芭蕉叶裹着的酸奶饭，而午餐则是一定会有这个柠檬饭的。我也是那个时候第一次知道这款主食。

后来在印度居住的时候，也经常在餐厅里或者朋友家吃到这个饭。后来也学会了在家做这款米饭，因为它真是冷饭的好去处噢！

Many years ago, I worked in a college in Malaysia. One of my colleagues was a Brahmin from South India. The breakfast she brings to work must consist of yogurt rice wrapped in banana leave, and her lunch will be this lemon rice many a times.

Later, when I lived in India, I often had this rice in the restaurants or at friends'. I also learned to make this rice at home during my time in India, it is really a good way to turn left over white rice into a yummy staple!

材料：

4 杯隔夜米饭（印度香米饭最好）

2-3 大勺青柠/柠檬汁

1/2 小勺食盐（可根据口味调整）

3 大勺食油

2/3 小勺芥菜籽

1 小勺姜黄粉

1-2 只青辣椒

1 1/2 大勺鹰嘴豆瓣

1 小勺小黑豆瓣

2 只干辣椒

1 小把咖喱叶

1/4 杯油炸花生

Ingredients:

4 cups cooled white rice (basmati or any short grain rice works best)

2-3 tablespoons lime/lemon juice

1/2 teaspoon salt (adjust to taste)

3 tablespoons cooking oil

2/3 teaspoon mustard seeds

1 teaspoon turmeric powder

1-2 green chilies (slit)

1 1/2 tablespoons Channa dal

1 teaspoon Urad Dal/black gram

2 dried chilies

1 sprig curry leaves

1/4 cup fried peanuts

1. 把柠檬汁挤到冷饭里拌匀。

2. 锅里下油，把小黑豆和鹰嘴豆瓣洗净，入锅煸香。

3. 加入芥菜籽、青辣椒、咖喱叶也一起煸香。（如果用干辣椒这个时候也可以加入）。

4. 把姜黄粉和食盐加入到锅里快速翻匀。

5. 把米饭倒入拌匀稍微炒炒即可。使用的时候撒上一把油炸花生即可。

1. Squeeze the lemon or lime juice into the rice and mix well.

2. Heat oil in a pan, wash urad dal and channa dal, and stir-fry until a little crunchy.

3. Add mustard seeds, green chilies, and curry leaves and stir-fry until fragrant. (If you use dried chilies, you can also add them at this time).

4. Add turmeric powder and salt to the pan and stir quickly.

5. Add the rice to the pan and mix well. Sprinkle a handful of fried peanuts when serving.

【豆爽】Tao Suan

2025-02-20T19:14:00.005-05:00

绿豆爽（Tao Suan）是一种潮汕甜品，也是常见的马来西亚/新加坡甜食。它是绿豆瓣做的一款甜羹，一般配上切成小段的油条或椰浆一起食用。也可以加上切碎的马蹄吃，口感更丰富。

Tao Suan is a type of Teochew dessert and a common sweet dish in Malaysian/Singaporean.

It is a sweet soup made from split mung bean and is usually served with cut-up fried you tiao (Chinese Churro) or coconut milk. It can also be eaten with diced water chestnuts for a richer texture.

材料：

1/2 杯/ 120 克绿豆瓣

3-4 片斑斓叶

3 大勺马蹄粉/木薯粉

冰糖适量（大约2 大勺）

Ingredients:

1/2 cup/ 120 g split mung bean

3-4 pandan leaves

3 tablespoons water chestnut starch/tapioca starch

Rock sugar (about 2 tablespoons)

1. 把绿豆瓣泡上一个小时，洗净滤干水备用。

2. 把绿豆瓣加上两片斑斓叶一起蒸10分钟，至绿豆瓣仍然完整，可以用手指一捏就散的状态即可。

3. 锅里倒入半锅水，加入两片斑斓叶煮8分钟，取出叶子丢弃。

4. 加入冰糖溶解，把马蹄粉或木薯粉加水兑上。

注：马蹄粉兑的芡粉水能让汤羹更加透亮好看噢！

5. 把芡粉水倒入锅里中火煮至透明状，把绿豆瓣加入稍微滚两滚即可。

吃的时候记得切上一根油条噢！

1. Soak the split mung bean for an hour, wash and drain.

2. Steam the mung bean with two pandan leaves for 10 minutes, until the mung bean in shape and can be broken up easily pressing between fingers.

3. Boil half a pot of water with two pandan leaves and cook for 8 minutes, remove the pandan leaves and discard.

4. Add rock sugar to the pandan water to dissolve, mix water chestnut starch or tapioca starch with some water.

Note: Water chestnut starch works better, resulting in clearer soup.

5. Pour the starch water into the pandan water and cook on medium heat until the soup becomes transparent, add the steamed mung bean and cook for a minute.

Serve with some You tiao (Chinese Churro).

【腰缠万贯-泰式面条肉丸子】Thai Moo Sarong

2025-02-12T22:06:00.001-05:00

Moo Sarong 是我很喜欢的一款泰式美食，几年前很热衷一套非常好看的泰剧【天生一对】Buppesannivas，女主在剧中学做过这个面条丸子，完整地展示了做法和材料。我也在春节期间做了一次，非常好吃也很适合做个寓意很好的年菜呢！

刚好今天是元宵，上个面条肉丸子食谱祝福大家2025年都腰缠万贯，万事丰盛！

Moo Sarong (Meatballs wrapped in noodles) is a Thai dish that I really enjoyed. A few years ago, there was a very good Thai drama [Buppesannivas] that I was watching, the heroine in the drama was learning to make this moo sarong, and elaborated the method and ingredients called for.

I also find it suitable for New Year dish! Today is the last day of Chinese New Year, I decided to post this recipe to wish everyone a prosperous 2025!

材料：
350 克猪绞肉
1/2 小勺白胡椒
1 1/2 小勺鱼露（如无可用酱油代替）

1 小勺蚝油
一小把香菜根或香菜杆
3 瓣蒜瓣儿
1-2 个红葱头

1 大勺淀粉/木薯粉
100 克鸡蛋面

Ingredients:
350 g ground pork
1/2 tsp white peppercorns
1 1/2 tsp fish sauce/Nam Pla (if unavailable, use soy sauce instead)

1 tsp oyster sauce
A handful of coriander roots or stalks
3 cloves of garlic
1-2 shallots

1 tbsp of corn starch or tapioca starch

100 g egg noodles

1. 把香菜根、蒜瓣、红葱头、胡椒粒一起用鼓捣臼捣烂，用搅拌机搅拌也可以，但是切记不要加水。

2. 把捣烂的香料加到肉末里，加入鱼露和蚝油拌匀

3. 加入淀粉后搅拌上劲。

4. 把肉末搓成汤圆大小的丸子，把丸子放到冰箱冷冻室里冷冻一个小时。

1. Use a mortar and pestle to pound the cilantro roots, garlic cloves, shallots, and peppercorns into a paste. You can also use a blender to blend the ingredients but remember not to add water to the blender.

2. Add the paste to the ground meat, season with fish sauce and oyster sauce and mix the meat well.

3. Add corn starch and mix the meat with hand until it is a little sticky.

4. Roll the minced meat into balls around 2 cm in diameter and place the meat balls in the freezer for an hour.

5. 把干的蛋面煮至7-8分熟，捞出过凉水沥干备用。

6. 取2-3条面条围绕肉丸子，像绕毛线那样把肉丸子都绕好成球状。稍微冷冻过的丸子更好掌握。

7. 把丸子都绕上面条之后，锅里热上一杯油。

8. 中火把肉丸子炸至金黄色即可，吃的时候可以沾泰式甜辣酱。

5. Cook the dry egg noodles until soft and pliable, rinse with cold water, drained and set aside.

6. Take 2-3 strands of noodles and wrap them around the meatballs, like how you would rolling yarn into a ball, until the meatballs are all wrapped with noodles.

Note: Slightly frozen meatballs are easier to work on.

7. After wrapping all the meatballs with noodles, heat a cup of oil in a cooking pan.

8. Fry the meatballs on medium heat until noodles turned golden brown.

Serve hot with Thai sweet chili sauce.

【客家南乳炸肉焖木耳】Hakka Char Yuk Black fungus Stew

2025-02-09T19:10:00.003-05:00

南乳炸肉是客家人的传统美食，过年过节的时候家里老人都会炸好一大盆，吃不完的南乳炸肉可以制作非常下饭好吃的南乳炸肉焖木耳，也是很多人的心中所爱。

Fried pork with fermented bean curd is a traditional Hakka delicacy, it is commonly serve during the Chinese New Year and other festivals.

The elders in the family will fry a large batch of this fried pork and served hot, and the leftover can be used to make Nam Yee Fried Pork braised with black fungus, which is also a favorite of many.

材料：

500 克客家南乳炸肉

50 克木耳

5 瓣蒜瓣

2 块南乳

1 大勺酱油

1 小勺蚝油

1 小勺糖

Ingredients:

500g Hakka fried pork with fermented bean curd

50g black fungus/Wood ear

5 cloves garlic

2 pieces fermented bean curd/Nam Yee

1 tbsp soy sauce

1 tsp Oyster sauce

1 tsp sugar

1. 把木耳泡发之后，立杆洗净。锅里注入小半锅水加入泡好的木耳煮5分钟，沥干备用。

2. 把蒜剁成蒜末。所有的调味料拌匀备用。

3. 锅里下2大勺油，把蒜末爆香后加入木耳煸炒几分钟。

4. 倒入1公升的水，把调味料都加入后煮滚。

5. 把南乳炸肉加入，中火焖煮至木耳和炸肉都变软后收汁即可上桌。

真是一道美味的下饭菜噢！

1. Soak the black fungus for about 10 minutes, clean and drained. Bring half a pot of water to boil, add the soaked black fungus and cook for 5 minutes, drain and set aside.

2. Minced the garlic. Mix all the seasonings together and set aside.

3. Add 2 tablespoons of oil to the cooking pot, sauté the minced garlic, then add the black fungus and stir-fry for a few minutes.

4. Add1 liter of water and bring to boil, add all the seasonings and cook for few minutes.

5. Add the nam yee fried meat, and simmer on medium heat until the black fungus and fried meat are both soft, turn the heat to high and thickened the gravy and serve the dish hot with rice.

【客家南乳炸肉】Hakka Nam Yee Fried Pork

2025-02-07T21:01:00.005-05:00

Fried pork with fermented bean curd is a traditional Hakka delicacy, it is commonly serve during the Chinese New Year and other festivals.

The elders in the family will fry a large batch of this fried pork and served hot, and the leftover can be used to make Nam Yee Fried Pork braised with black fungus, which is also a favorite of many.

材料：

500 克五花肉或梅头肉

2 块南乳

1 大勺糖

2 小段青葱

1/4 寸姜

1/2 小勺五香粉

1/4 小勺胡椒粉

1 小勺料酒

35 克木薯粉

35 克粘米粉

Ingredients:

500g pork belly

2 pieces fermented bean curd/Nam Yee

1 tbsp sugar

1 stalk of scallion

1/4 inch ginger

1/2 tsp five spice powder

1/4 tsp white pepper powder

1 tsp cooking wine

35g tapioca starch

35g rice flour

1. 把姜葱加点水搅拌成姜葱水后和南乳，糖，五香粉，胡椒粉和料酒拌匀。

2. 五花肉洗净切成块状或者条状。

注：如果只打算一顿吃完的话，可以把五花肉去皮，不然炸出来的炸肉皮会很韧，口感没那么好。如果打算拿来做南乳炸肉焖木耳的话，我的喜好是把皮留着，焖煮的时候肉块会更完整，焖过的皮也很好吃。

3. 把肉块和腌料拌匀，腌制2-3个小时，或过夜。

4. 腌制好的肉块加上粘米粉和木薯粉拌匀。

5. 锅里热上一杯油，把五花肉分几批下锅中小火炸至表面金黄色即可起锅，趁热食用。

吃剩的南乳炸肉可以第二天焖木耳，又是一道美食噢！

1. Add some water to ginger and scallion and blend to make ginger and scallion water, mix the blended ginger scallion with fermented bean curd, sugar, five-spice powder, pepper powder and cooking wine.

2. Clean the pork belly and cut it into pieces or strips.

Note: If you only plan to eat it in one meal, you can remove the skin. If you plan to use it to make Nam Yee fried pork braised black fungus, it is best to keep the skin, the skin adds texture to the braise and retain the form of pork in longer cooking time.

3. Mix the pork belly and marinade, marinate it for 2-3 hours, or overnight.

4. Add rice flour and tapioca flour to the marinated pork and mix well.

5. Heat a cup of oil in a frying pan, fry the pork belly in batches over medium-low heat until golden brown, remove from the pan and serve hot.

【四喜丸子】Four-Joy Meatballs

2025-02-02T16:40:00.004-05:00

好几年前过年的时候做过清炖狮子头，非常清淡好吃。一直想着下次过年要做一次四喜丸子，一转眼就好多年了。

今年买到了非常好的黑猪肉，就拿来做这个四喜丸子。四喜丸子代表团圆，是个寓意很好，也是喜庆宴会常备的菜肴。

希望今年大家都会四喜临门噢！

I made Lion's head meatballs in clear broth during the Chinese New Year several years ago. It is very light and delicious.

I have also been thinking about making these four-joy meatballs for Chinese New Year since.

Many years have passed, and I finally get to make it this year. I enjoyed it with rice and am very pleased with the result.

材料：
500 克五花肉（靠近猪肋骨部分肥瘦相间的部分最好）
50 克罐头清水荸荠/马蹄或新鲜的荸荠/马蹄
2-3 朵香菇
1/4 寸生姜
2 根青葱只取葱白部分用
1 小勺食盐

1 小勺蚝油

一撮白胡椒粉

2 大勺生粉/淀粉

调味：
1/2 小勺黑酱油/焦糖酱油
1 小勺生抽
1/2 小勺蚝油（可选）

1 小勺玉米淀粉

一根青葱

几片姜

一颗八角

1/2 小勺红糟或一点点的红曲粉

Ingredients:

500 g of Pork Belly （Use the part that is closer to ribs, the ratio of fat and lean meat is just right)
50 g of Chinese Water Chest Nuts, canned or fresh
2-3 Mushrooms

1/4 inch of ginger root

2 Scallions (Use only the white part)

1 tsp of salt

1 tsp of oyster sauce

A pinch of white pepper powder

2 tbsp of Corn starch

Seasoning ：
1/2 tsp Dark/Caramelized Soy Sauce
1 tsp Light Soy sauce
1/2 tsp oyster sauce Optional

1 tsp corn starch

1 Spring Onion

2-3 slices of Ginger

1 star anise

1. 先把五花肉去皮切成片，然后切成条，再切成丁，稍微剁剁，把剁好的肉末放到一个大盆里。

1. The most important ingredients in this dish is the pork belly, using fresh and good quality meat is utmost important, shop bought ready minced meat is a big NO NO.

2. Remove the skin of the pork belly, cut it into slices about 5 mm in thickness, then cut the slices into strips, and strips dice into small cubes. I will chop the meat for 2-3 minutes to further mincing the meat a little. Place the meat in a large mixing bowl.

2. 葱白和姜片加点水用搅拌机搅拌成姜葱水。把搅拌好的姜葱水慢慢地加入肉末里用手抓匀至都吸入肉里。

3. 荸荠/马蹄沥干水切碎，香菇泡软沥干水切碎，和一颗蛋一起加入肉末里用手抓匀。间中加入食盐、白胡椒粉、蚝油、料酒和淀粉拌匀后搅拌上劲。

4. 取适量肉末团成球状，然后轻轻丢到另外一只手里，这样两只手抛来抛去的过程中丸子表面会渐渐变得平滑而紧实。

5. 把丸子入油锅中火炸至定型才反面，把丸子都炸好去除沥干油备用。

3. Add some water to the scallion and ginger root and blend them in a blender to make ginger and scallion water. Slowly add the blended ginger and scallion water to the minced meat and mix it with your hands until it is absorbed into the meat.

4. Drain the water chestnuts/water chestnuts and minced them into fine pieces. Soak the mushrooms until soft, drain them and minced it into fine pieces. Add them to the minced meat with an egg and mix them with your hands. Season with salt, white pepper, oyster sauce, cooking wine and starch and mix well, set it aside for 5 minutes.

5. Take about a handful amount of minced meat and roll it into a ball. Then gently throw it into your other hand. In this way, the surface of the ball will gradually become smooth and firm as you toss it back and forth with your two hands.

6. Fry the meatballs in a frying with 1 cup of oil over medium heat until it is set and before turning it. After all the meatballs are fried, remove from the oil, drained and set aside.

6. 锅里热上一小勺油，把八角姜片和葱段入锅爆香，加入1杯水和除了芡粉以外的调味料煮滚。

7. 把肉丸子入锅煮个5分钟左右，姜葱和八角取出丢弃，肉丸子取出摆盘。

8. 把芡粉加几大勺水拌匀后倒入锅里剩下的汤汁里，收浓后淋到丸子上即可上桌。

7. Heat a spoonful of oil in a pan, add star anise, ginger slices and scallions, sauté until fragrant, add 1 cup of water and the seasonings except cornstarch, bring to boil.

8. Add the meatballs and cook for about 5 minutes, remove the ginger slices, star anise and spring onion.

9. Place the meatballs on a plate.

10. Add cornstarch to a few tablespoons of water and mix well, pour the starch water into the remaining gravy in the cooking pan. Stir as the gravy thickens, drizzle the gravy over meatballs and serve hot.

【酥炸藕片】Lotus Root Chips

2025-01-29T18:07:00.006-05:00

一转眼就到了农历新年，今年没有回娘家过节，看见家乡朋友们都在准备年货和年菜了，我也寻思着做几个菜过年吧！

也顺势祝福大家蛇年快乐！

The Chinese New Year is here again in a blink of an eye. Since I am not back to my hometown for the celebration this year. I decided to make a few Chinese New Year dishes here for the occasion.

I also will like to take the opportunity to wish everyone a happy Year of Snake!

材料：

1 节莲藕

盐

适量油

Ingredients:

1 lotus root

Salt

Some cooking oil

1. 把藕洗净削皮。

2. 小半盆凉水里加1小勺食盐。

3. 把藕用切片机直接削到盐水里，泡上十分钟。

4. 沥干藕片，可以先摊开用有脱水功能的小烤箱先稍微烤上几分钟。

如果没有烤箱，可以摊开用厨房纸稍微吸干水份。

5. 锅里热上两杯食油，中火把藕片炸酥即可滴干油，冷却即可食用或装到密封容器里几天内吃完即可。

注：记得一次不要下太多的藕片，会容易粘在一起。

1. Wash and peel the lotus root.

2. Add 1 teaspoon of salt to a small bowl of cold water.

3. Use a slicer to slice the lotus root directly into the salt water and soak it for ten minutes.

4. Drain the lotus root slices. You can spread them out and bake them in a small oven with a dehydrating function for a few minutes.

If you don’t have an oven, you can spread them out and use kitchen towel to absorb some of the moist.

5. Heat two cups of cooking oil in a pan, fry the lotus root slices over medium heat until crispy. Drain, cool and store the chips in a air tight container, consume within a few days.

Note: Remember not to fry too many slices at once to prevent sticking together.

【菠菜奶豆腐馅饼】Palak Paneer Paratha

2023-12-17T11:05:00.002-05:00

奶豆腐馅饼是印度家庭里很普遍的早餐，奶豆腐的蛋白质和面饼的碳水化合物是很好的配搭。
今天用了菠菜和面，做了一款菠菜奶豆腐馅饼，味道更丰富，颜色也赏心悦目。

Paneer is a type of Indian Cottage cheese, a very good source of protein, and well loved food in India.

Paneer paratha is a type of bread stuffed with spiced Paneer, it is a good blend of protein and carbohydrate, a very famous breakfast choice!

Today I used spinach to make the dough to make paneer Paratha, this palak paneer paratha has a richer taste and a pleasing color.

材料：

面皮：

2 杯全麦面粉

1/2 杯水

3 杯菠菜

1/2 小勺盐

1/2 寸姜

1-2 瓣蒜

馅料：

200 克奶豆腐

1 点芫荽

2 只青辣椒

调味料：

1/2 小勺孜然（稍微煸煸）

1/2 小勺芥菜籽（稍微煸煸）

1/2 小勺芫荽粉（Coriander Powder）

1/4 小勺辣椒粉

1/4 小勺黄姜粉

1/4 小勺印度五香粉 Garam masala

盐适量

Ingredients：

For the dough：

2 cups whole wheat flour

1/2 cup water

3 cups of spinach

1/2 tsp of salt

1/2 inch ginger

1-2 cloves garlic

Filling：
200gms Paneer (Indian Cottage cheese)
1 bunch of Coriander leaves/Cilantro
2 green chilli

Seasoning：
1/2 tsp Cummin Seeds
1/2 tsp Mustard seeds
1/2 tsp Coriander Powder
1/4 tsp Chilli powder
1/4 tsp Turmeric Powder
1/4 tsp Garam masala
Salt to taste

1。先把菠菜、姜蒜用搅拌机搅碎后，用面包机加入全麦粉和食盐和成面团，和好的面团放到一边醒面大约10分钟。没有面包机的可以用手和面。

2. 把奶豆腐和其他材料稍微切小块，用食物料理机切碎后把调味料全部倒入料理机里，再转转让调味料和奶豆腐混匀即可取出备用。

1. Chop the spinach, ginger and garlic with a mixer into a coarse paste. Add the paste to a bread machine of standmixer, add whole wheat flour and salt, mix into a dough. Set the mixed dough aside to rest for about 10 minutes. If you don’t have a bread machine, you can knead the dough by hand.

2. Cut paneer into small cubes. Use a chopper to chop all ingredients including the spices. Place the chopped paneer in a bowl.

3. 把和好的面粉揪成大约乒乓球大的粉团，擀开后类似包包子那样的把馅料包入。包好压扁，撒点面粉，擀开成一个小盘子大的面饼。

4. 炉子上热好平底锅，用一点油把饼两面烙熟，喜欢奶油的可以起锅之后刷一层薄薄的黄油。

配一些腌辣椒，酸奶吃。

3. Divide the dough into few ping pong balls size, roll one out to about 5-6 cm in diameters. Place 2 tsp of cottage cheese in the middle and fold it up to form a round pastry.

4. Press the ball to flattened it and dust it with flour, with the help of rolling pin, further flatten it into a disk about 2 mm in thickness.

5. Heat a cooking pan at medium heat, drizzle a few drops of oil and pan fry the paratha until both sides turned golden in color, brush a thin layer of butter when it is done. Repeat the steps to make several paratha or until the dough is over.

Serve with some Homemade Chilli Pickle, yogurt and Cucumber.

【青椒炒鸡蛋】Quick Egg Stir-Fry with Peppers

2023-12-10T10:43:00.006-05:00

青椒和鸡蛋是我家常备的食材，平时如果时间比较赶的话，可以快速地搭配这两个食材做这道青椒炒鸡蛋，营养快手又美味。

Green peppers and eggs are common cooking ingredients at my home. If I am pressed for time, and wanting something quick, I will make something quick, this stir-fry is one of the dishes that I often made, it is quick, nutritious and delicious.

材料：

3 只土鸡蛋（加一点胡椒粉，食盐和料酒打散）

3-4 个牛角青椒

少许蒜末

少许葱末

调料：

2 小勺生抽

1 小勺蚝油

一点点食盐

一点点糖

一点点胡椒粉

1 小勺淀粉

5 大勺水

Ingredients:

3 free-range eggs (beat with a little pepper powder, salt and cooking wine)

3-4 cowhorn green peppers

A little minced garlic

A little chopped green onion

seasoning:

2 tsp light soy sauce

1 tsp oyster sauce

a little salt

a little sugar

a little bit of pepper

1 tsp starch

5 tbsp water

1. 把鸡蛋和料酒、食盐和胡椒粉一起打散。

2. 青椒去蒂去种子后切滚刀块，备用。

3. 把葱和蒜切末，调料里的材料全部混合备用。

1. Beat eggs with cooking wine, salt and pepper until slightly fluffy.

2. Remove the stems and seeds of green pepper, cut into 1 inch pieces and set aside.

3. Mince the onion and garlic, mix all the ingredients under the seasoning in a bowl and set aside.

4. 热锅冷油把鸡蛋炒散，取出备用。

5. 锅里再下一点食油把葱蒜爆香，加入青椒稍微煸炒。

6. 把鸡蛋倒入后倒入调料汁。煮至料汁变浓稠即可。

4. Heat the cooking pan with some oil, scrambled the eggs, take out and set aside.

5. Add a little more cooking oil to the pan, sauté the onion and garlic until fragrant, add the green pepper and stir-fry briefly.

6. Add the eggs back to the pan before adding the seasoning mix. Cook until the sauce thickens, it is ready.

Serve with steamed rice.

A taste of memories -- Echo's Kitchen

【宫保鸡丁】Gong Pao Chicken

【奶香炖鹰嘴豆】Creamy Chickpea Curry

【叁巴臭豆】Sambal Petai

【猪心炒咸菜】Pork heart Stir-fry with pickled Mustard Green

【盐酥鸡】Taiwanese popcorn chicken

【仁当咖喱】Beef Rendang / Rendang Daging

【竹笋红烧肉】Bamboo Shoots Braised Pork Belly

【香肠炒马铃薯丁】Sausage and Potato Stir-fry

【黄瓜凤梨泡菜】Acar Timun Nenas

【潮州蚝面】Teochew Oyster Noodle

【客家算盘子】Hakka Abacus Seeds

【酸甜鸡块】Sweet and sour Chicken

豆沙多多的【豆沙馒头卷】Adzuki Bean Steamed Roll

【蒜香香草白脱】Garlic Herb compound butter

【芹菜香干炒肉丝】Shredded Pork with Celery and dried Bean Curd

【酸辣汤】Hot and Sour Soup

【柠檬饭】Lemon Rice

【豆爽】Tao Suan

【腰缠万贯-泰式面条肉丸子】Thai Moo Sarong

【客家南乳炸肉焖木耳】Hakka Char Yuk Black fungus Stew

【客家南乳炸肉】Hakka Nam Yee Fried Pork

【四喜丸子】Four-Joy Meatballs

【酥炸藕片】Lotus Root Chips

【菠菜奶豆腐馅饼 】Palak Paneer Paratha

【青椒炒鸡蛋】Quick Egg Stir-Fry with Peppers

【菠菜奶豆腐馅饼】Palak Paneer Paratha