tag:blogger.com,1999:blog-41996178941162721922024-03-19T03:22:30.268+08:00The Hong Kong CookeryThe Art of Cooking and Eating Good Food in Hong Kong - Authentic Traditional Chinese RecipesEllen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.comBlogger490125tag:blogger.com,1999:blog-4199617894116272192.post-15783595679607322852024-03-15T01:49:00.004+08:002024-03-15T16:13:52.245+08:00Sampan Congee 艇仔粥 <html>
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"datePublished": "2024-03-15",
"description": "We’ve been on a kind of congee kick lately and our latest is this fabulous queen of congees, the Sampan Congee Tang Jai Jook 艇仔粥, a creamy congee filled with delectable treasures from the sea and the land and then some.",
"prepTime": "PT15M",
"cookTime": "PT1H30M",
"totalTime": "PT1H45M",
"recipeYield": "4",
"recipeCategory": "rice",
"recipeCuisine": "chinese",
"keywords": "tang jai jook,tingzi congee,sampan congee,boat congee,recipe,guangzhou,jook recipe,congee recipe,porridge,chinese,traditional,tingzai congee,congee,rice porridge",
"recipeIngredient": [
"1 basic congee (click link for our recipe)",
"1/2 cup deep fried fish maw 炸魚肚",
"1 deep fried dough stick youtiao 油條",
"10.5 oz grass carp 鯇魚, 300g",
"2 tbsp slivered fresh ginger",
"4 tbsp shredded spring onion",
"4 tbsp dried squid 乾魷魚",
"1 cup cantonese roasted duck 烤鴨",
"4 tbsp fried peanuts",
"1 tsp dried shrimp roe 蝦籽",
"1 tbsp chopped cilantro (optional)"
],
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{
"@type": "HowToStep",
"text": "Prepare the basic congee: Make the basic congee according to the recipe. It will take around 1 1/2 hours. You can make it the day before. Heat up to simmering while you prepare the congee ingredients. Adjust the thickness of congee to your preference by adding a bit of water."
},
{
"@type": "HowToStep",
"text": "Prepare the fish maw: Boil water in a small pot. Add the fish maw and let cook for a couple of mins until completely softened. Remove from water and, when cool enough to handle, squeeze the water out. Slice into 1/4 by 2 inch slices."
},
{
"@type": "HowToStep",
"text": "Prepare the fish: Rinse and then pat dry the grass carp. Slice the fish into 1/4 inch slices, removing any bones. (The bones will be large ones.) Take each slice, place down flat on cutting board and further slice in half horizontally from meat side towards skin side. Don't cut all the way through, leaving a bare 1/4 inch unsliced. Open the slice and lay out flat. Your thinly sliced fish is ready for the congee."
},
{
"@type": "HowToStep",
"text": "Prepare the aromatics: Slice the ginger into 1/8 by 2 inch matchsticks. Let soak in cool water for 5 mins. Slice spring onions to shreds. To make it easier you can use a shredder."
},
{
"@type": "HowToStep",
"text": "Prepare the other ingredients: Rehydrate dried squid if necessary. Slice squid to 1/4 by 2 inch matchsticks. Remove roasted duck meat from bones and then slice to the approx. same size matchsticks."
},
{
"@type": "HowToStep",
"text": "Combine ingredients and basic congee: Put out 4 nos of noodle bowls. Divide the sliced fish, ginger matchsticks and spring onion shreds equally into the bowls. Divide the sliced fish maw, sliced dried squid and sliced roast duck equally into the bowls. Scoop the very hot basic congee into the bowls and stir to mix ingredients evenly throughout."
},
{
"@type": "HowToStep",
"text": "Prepare youtiao: Separate the youtiao into two. You'll see that it rips apart easily into two long lengths. Slice into 1 inch pieces. If you want the youtiao to be more crispy toast for a min or two in the toaster oven."
},
{
"@type": "HowToStep",
"text": "Add toppings: Sprinkle with peanuts, shrimp roe, and cilantro (opt). Add a couple of youtiao on top of congee and serve the rest in a bowl for diners to serve themselves as they wish. Serve up some hot and deliciously comforting sampan congee. Enjoy!"
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<div class="separator" style="clear: both;"><a href="https://www.thehongkongcookery.com/2024/03/sampan-congee.html" style="display: block; padding: 1em 0px; text-align: center;"><img alt="tang jai jook,tingzi congee,sampan congee,boat congee,recipe,jook recipe,guangzhou,congee recipe,chinese,traditional,tingzai congee,porridge,congee,rice porridge," border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczNkavgX-0_35RhTzbAvkpEefegyZF6ijG1OV-g8yGTUbb4jObWDkHb7lcArRu1zvLpajwP6Am7FDOb_QkpYg3EkcbER1i0-0xm1bTDkOmE-CT6CUC4_JFswiCWxScdb3ZjTPQyVV1KaXy6x0ivQNhRuFA=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: left;">Burrr….I’m still feeling a wee bit of the chill of winter nipping at my toes these days, how about y’all, dear readers? When you’re a bit cold inside and out there’s nothing better than a warm soul soothing bowl of velvety congee chock full of all kinds of yummilicious bite sized edibles. Comfort food all the way!</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">We’ve been on a kind of congee kick lately and our latest is this fabulous queen of congees, the Sampan Congee Tang Jai Jook 艇仔粥, a creamy congee filled with delectable treasures from the sea and the land and then some. The name 'sampan congee' comes from the many small boats, called sampans 艇仔, that ply the many waterways of Guangzhou (<i>Guangzhou is smack in the middle of a large delta area, FYI</i>) from whence is congee first emerged.<span></span></div><a href="https://www.thehongkongcookery.com/2024/03/sampan-congee.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-15821494477693881142024-02-21T13:39:00.003+08:002024-03-01T18:44:50.011+08:00Chinese Candied Cashews 蜜汁腰果 <html>
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"datePublished": "2024-02-21",
"description": "A most delicious snack, perfect to have around to serve guest and friends during the Chinese new year festivities. These Chinese Candied Cashews 蜜汁腰果 are quick and easy to make and good enough you're going to want to make it again and again. So yummy!",
"prepTime": "PT1M",
"cookTime": "PT25M",
"totalTime": "PT26M",
"recipeYield": "8",
"recipeCategory": "nuts",
"recipeCuisine": "chinese",
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"recipeIngredient": [
"2 cups plain unsalted cashews, 300g",
"7 oz rock sugar, 200g",
"1 1/4 cups water, 300g"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Preheat the oven to 300°F (150°C)."
},
{
"@type": "HowToStep",
"text": "Add rock sugar and water to a large pan. Cook over medium heat, stirring, until the rock sugar is completely melted."
},
{
"@type": "HowToStep",
"text": "Add cashews to sugar water. Lower heat to a simmer and let cook, uncovered, until the sugar water is reduced to a thick syrup that clings to the cashews, around 5 mins."
},
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"@type": "HowToStep",
"text": "Line baking tray with baking paper. Pour the syrup and cashews into baking tray and spread evenly out."
},
{
"@type": "HowToStep",
"text": "Let bake for 20-25 mins or until the cashews are golden and the sugar coating is dried and crispy. Remove from oven and let cool. Ready to share and eat!"
},
{
"@type": "HowToStep",
"text": "To store the cashews place in air tight container or zip lock and keep in the fridge."
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}
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<div class="separator" style="clear: both;"><a href="https://www.thehongkongcookery.com/2024/02/chinese-candied-cashews.html" style="display: block; padding: 1em 0px; text-align: center;"><img alt="蜜汁腰果,chinese,recipe,cashews,腰果,Candied Cashews,nuts,snacks" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczN0lT9K_QEfP6op0ZPR4uj7Rfcm8ApT0DVCWnvNV4BQCxg_l6Xe2iGMJLFh8CDiZ-ZLIjHhQezuoeNXRb2VmdJ4mBM8WwbpSn0FSNb4x9fGJ32qw8EdA6NxCQod8ccZ2sM7PpdnekbWlQBv1IuQnYt60A=w560-h560-no-gm?authuser=2" width="560"></a></div>
Here's another Chinese New Year post, a most delicious snack, perfect to have around to serve guest and friends during the new year festivities. These Chinese Candied Cashews 蜜汁腰果 are quick and easy to make and good enough you're going to want to make it again and again. So yummy and they are shaped like gold ingots of old, giving lucky vibes to all who partake!<span></span><a href="https://www.thehongkongcookery.com/2024/02/chinese-candied-cashews.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-77552553468813943682024-02-14T02:45:00.007+08:002024-03-15T00:53:20.333+08:00Chinese Prosperity Cake Fa Gao 新年發糕<html>
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"author": {
"@type": "Person",
"name": "Ellen L"
},
"datePublished": "2024-02-13",
"description": "These simple but gorgeous sweetened chinese flour cakes or buns are steamed until they dramatically rise and then crack into a distinctive and attractive pattern. This ‘explosion’ of these buns, made in the event of the new year, indicates that your upcoming year will be prosperous! Cool trick, amirite?",
"prepTime": "PT5M",
"cookTime": "PT20M",
"totalTime": "PT25M",
"recipeYield": "8",
"recipeCategory": "cake",
"recipeCuisine": "chinese",
"keywords": "chinese,Cantonese sponge cake,blooming flowers cake,Fat pan,prosperity cake,smiling steamed cake, recipe,bun, 新年發糕, steamed, fat gao",
"recipeIngredient": [
"2.4 cups low gluten flour, 300g",
"2 tsp baking powder",
"1/2 cup packed brown sugar, 100g",
"3 1/4 tbsp white sugar, 40g",
"1 cup water, 240g",
"red food coloring"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Whisk flour and baking powder together. Add in brown and white sugars. Whisk to mix"
},
{
"@type": "HowToStep",
"text": "Add in water and mix til no more lumps. Use a scraper to push mixture thru a sieve to ensure a smooth batter. The mixture should be pourable with the consistency of runny honey."
},
{
"@type": "HowToStep",
"text": "Prepare the steamer pot with water and heat until boiling over high heat."
},
{
"@type": "HowToStep",
"text": "Off the stove, add the cupcake tins into steamer basket. Line each tin with a cupcake liner. Pour the batter into the liners, filling each only to 80% full so as to allow for the rise when steaming."
},
{
"@type": "HowToStep",
"text": "Place steamer basket over steamer. If using a metal steamer place towel over the steamer, making sure to tie up the loose ends of the towel so that it doesn’t get close the heat source. Close lid tightly and steam over high heat for 20 mins. Don’t open the lid while steaming. When finished remove cake/buns from steamer and remove from tins."
},
{
"@type": "HowToStep",
"text": "Prepare tiny portion of liquid red food coloring in a sauce bowl. Dip the fat end of a chop stick into the food coloring and use to stamp the cakes in the middle."
},
{
"@type": "HowToStep",
"text": "Your Prosperity Cakes are ready to eat! If not eating right away cover so airtight and keep in the fridge up to 5 days. When ready to eat steam for 4 mins or until warmed through. Enjoy the good fortune!"
}
]
}
}
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2024/02/chinese-prosperity-cake-fa-gao.html" style="margin-left: 1em; margin-right: 1em;"><img alt="chinese,Cantonese sponge cake,blooming flowers cake,Fat gosh,prosperity cake,smiling steamed cake, recipe,bao,bun, 新年發糕, steamed, fat gao" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczMZLJJqbuR5-IuB-qq2yOVu3l1p2X3xXq75qL2hGytfJa5i-weFBpw449ida219-c-o99enYCRhsbyr0DHWHQN8GH7NgRA5glEuwBq11BpcG1jU6-LAf8AMGMCL2Q781NRW8hdRZZ6f_25BdmnteYq7Hg=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">It’s the new Chinese year, dear readers, and we’re ready to start it off with our lovely fortune guaranteeing Chinese Prosperity Cakes Fa Gao 新年發糕!</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">These simple but gorgeous sweetened flour cakes or buns are steamed until they dramatically rise and then crack into a distinctive and attractive pattern. This ‘explosion’ of these buns, made in the event of the new year, indicates that your upcoming year will be prosperous! Cool trick, amirite?</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">Before we go on, let me quantify a teensy bit. Your prosperity will be predicted by the mysterious gods of bun fortune, BUT you gotta make sure that your buns actually do achieve that ‘explosion’ effect. Your buns might just not ‘explode’ at all (guess how I know <i>that</i> LOL). <span></span></div><a href="https://www.thehongkongcookery.com/2024/02/chinese-prosperity-cake-fa-gao.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-75217778053211097472024-01-29T20:05:00.005+08:002024-03-01T18:15:43.130+08:00Fish Congee 魚粥<html>
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"datePublished": "2024-01-29",
"description": "Congee love! More congee goodness! We move onto the fabulous traditional Cantonese Fish Congee 魚粥 which is my favorite congee of all time! Smooth creamy warm congee with just cooked, tender and delicious pieces of fish, what more could a gal ask for?",
"prepTime": "PT15M",
"cookTime": "PT12M",
"totalTime": "PT27M",
"recipeYield": "4",
"recipeCategory": "rice, fish",
"recipeCuisine": "chinese",
"keywords": "Fish Congee, fish, congee, cantonese, chinese, recipe, 魚粥, traditional",
"recipeIngredient": [
"1 pot of basic congee ( please click for our recipe)",
"10 oz piece grass carp 鯇魚, 300g",
"1 tbsp oil",
"3 stalks spring onions, sliced to sections",
"6 slices ginger",
"2 century eggs 皮蛋, each peeled and sliced to 6 wedges",
"2 tbsp chopped cilantro (for topping)",
"3 tbsp fried peanuts (for topping)",
"7 oz dace fish paste 鯪魚滑, 200g",
"10 small dried shrimps 蝦乾",
"1 dried tangerine peel 陳皮",
"1/2 cup chopped cilantro",
"1/2 tsp salt",
"1/4 tsp white pepper"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Make the basic congee first, following our recipe link. Note that you don't have to use dried scallops or tofu skin if you don't have it. Just omit those and follow the recipe. But I recommend you do try if you can, it's really extra, extra yummy with those ingredients in. As the congee takes kinda long to make I recommend to make it the day before. And keep in the fridge overnight."
},
{
"@type": "HowToStep",
"text": "Make the fish paste: Mince the dried shrimps and tangerine peel. Mix the minced dried shrimp, tangerine peel, cilantro, salt and pepper with the dace fish paste. Mix thoroughly. Then pick up and throw with force back into the mixing bowl, about 20 times. The texture of the paste will lighten and become bouncy and shiny."
},
{
"@type": "HowToStep",
"text": "Cook fish congee: Slice the grass carp into 1/2 inch thick slices. Pat dry with paper towel. Heat pan big enough to hold basic congee over medium hot. When pan is hot add oil, swirl, and then add the ginger, spring onions and fish slices. Let cook until some golden browning appears, flip and repeat. Remove ginger slices."
},
{
"@type": "HowToStep",
"text": "Add in all the basic congee. Once the congee is hot use a spoon to scoop up the fish paste into equal sized balls and add to the congee. Turn heat to low to prevent congee from burning."
},
{
"@type": "HowToStep",
"text": "Once the fish paste is almost cooked, about 2-3 mins, add in the century eggs. Let cook another 2 mins or until everything is the same temperature."
},
{
"@type": "HowToStep",
"text": "Scoop congee out into serving bowls, making sure to divide the fish slices, fish balls and century eggs evenly among the bowls. Top with a sprinkle of chopped cilantro and fried peanuts. Enjoy the congee!"
}
]
}
}
}
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2024/01/fish-congee.html" style="margin-left: 1em; margin-right: 1em;"><img alt="fish congee,chinese,traditional,fish,recipe,魚粥,congee,cantonese" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczMuh0uOg0ROPXNhg7R0u74iRJQVZvg3flSysl8P1cX9cy6V0NGXr5Mpo60Awcx_nSCkcG9htIhqj5T-nUJRpt3SKc5cYEgXICIdtkz65ioEd0kK4OGN_1X9DCjLFjN4813hjFSE30cYaF9_qaA03_34UQ=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">Congee love! More congee goodness! We move onto the fabulous traditional Cantonese Fish Congee 魚粥 which is my favorite congee of all time! Smooth creamy warm congee with just cooked, tender and delicious pieces of fish, what more could a gal ask for?</div><div class="separator" style="clear: both; text-align: left;"><span></span></div><a href="https://www.thehongkongcookery.com/2024/01/fish-congee.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-35462022740887768992024-01-22T01:18:00.009+08:002024-03-13T19:38:54.577+08:00Basic Congee with Dried Scallop and Tofu Skin 腐竹瑤柱粥<html>
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"datePublished": "2024-01-22",
"description": "It's actually pretty easy to make traditional congee at home. The most basic congee you can make is with just rice, water and salt. Today, however, we're kicking it up a notch or three by introducing the more sophisticated classic Basic Congee with Dried Scallop and Tofu Skin 腐竹瑤柱粥, a deliciously creamy congee, ever so delicately flavored with beancurd and scallop.",
"prepTime": "PT2M",
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"recipeYield": "4",
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"3/4 cup uncooked rice",
"1 tsp peanut oil",
"11 cups water",
"4 dried scallops 幹瑤柱",
"1 5x7 inch piece of tofu skin 腐竹",
"salt, to taste"
],
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{
"@type": "HowToStep",
"text": "Rinse the rice under running water until the water runs clear. Strain out water and mix rice with oil and let marinate."
},
{
"@type": "HowToStep",
"text": "Break up the dried scallops as much as you can. Break the tofu skin into small pieces."
},
{
"@type": "HowToStep",
"text": "In a deep pot add in the rice, water, dried scallops and tofu skin. Stirring occasionally, heat the pot until the water boils and then turn heat to medium. The starch in the rice will cause the pot to boil up high. Adjust the temperature as needed to keep the pot from boiling over."
},
{
"@type": "HowToStep",
"text": "Let cook for half an hour and then use a spatula to shred the dried scallops. Do this by pressing the softened scallop to the side of the pot with the spatula. The dried scallop should easily separate into shreds."
},
{
"@type": "HowToStep",
"text": "Cook for another hour or until the rice grains are broken into small pieces, the tofu skin completely melted and the mixture is very creamy. Stir once in a while to check thickness. If at any time the congee becomes quite thick, immediately add an extra cup of water. Only when your desired texture is reached, ie the rice grains broken down enough, should you allow the congee to cook down to the final texture desired. Be careful though cause once the congee to thick it’s easy to burn the bottom, so watch the pot as this stage!"
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"text": "Add salt to taste. Serve hot and creamy...enjoy classic!"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2024/01/basic-congee-with-dried-scallop-and.html" style="margin-left: 1em; margin-right: 1em;"><img alt="tofu Skin,traditional,Basic Congee,dried scallop, jook,粥,recipe,腐竹,cantonese,乾瑤柱,幹貝" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczOA8BO1tM5tbHI9edtafXpRyNmF8hCZx-mesnN8YMPTjKJyCyCZtTxFAaSm_1ApcqLQr9gv_AyVoUNdYpLrsYqyCsXgMtf5ECvECpURxDfPwK3liHrKU1BirWhWMfUX2qnNG6k2FqBxpQy5b6nXCPmSKA=w560-h560-no-gm?authuser=2" width="560"></a></div><br><div class="separator" style="clear: both; text-align: left;">There are tons of recipes for congee out there, and I can totally understand why. Rice cooked into a soupy mess is delicious, filling and soothing to the soul. But honestly a lot of the recipes labeled as congee are not really congee. Rather, they are recipes for delicious rice porridge. This is a recipe for <i>traditional</i> Cantonese style Chinese congee 粥, a different creature altogether from rice porridge.</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">Traditional congee or 粥 is thick and creamy and perfect for showing off the simple yet aromatic flavor of rice. It is so popular a part of the Cantonese eating repertoire that there are dedicated restaurants that serve delicious congee all year round in HK. Which is saying a lot considering the super high rents in this functional city. </div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">But it's actually pretty easy to make traditional congee at home. The most basic congee you can make is with just rice, water and salt. Today, however, we're kicking it up a notch or three by introducing the more sophisticated classic Basic Congee with Dried Scallop and Tofu Skin 腐竹瑤柱粥, a deliciously creamy congee, ever so delicately flavored with beancurd and scallop.<span></span></div><a href="https://www.thehongkongcookery.com/2024/01/basic-congee-with-dried-scallop-and.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-86936845205671347012023-12-24T16:53:00.017+08:002024-03-01T17:53:51.911+08:00Mini Gingerbread House<html>
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"datePublished": "2023-12-24",
"description": "Mini gingerbread houses! Oh what fun it is to bling out our house, hey! Instead of making one big gingerbread house to adorn our Christmas table we decided this year to make lotsa mini gingerbread houses so that we could spread the love by gifting them to friends and family.",
"prepTime": "PT30M",
"cookTime": "PT13M",
"totalTime": "PT43M",
"recipeYield": "4",
"recipeCategory": "dessert",
"recipeCuisine": "western, christmas",
"keywords": "Mini Gingerbread House,自製,royal icing,homemade,step by step,recipe,Gingerbread House,make your own,guide,薑餅屋",
"recipeIngredient": [
"1/2 cup butter, 113g",
"1/2 cup sugar, 100g",
"1 egg",
"1/4 cup maple syrup or golden syrup, 80g",
"2 1/4 cup all purpose flour, 281g",
"1 1/2 tsp ground ginger",
"1/2 tsp ground cinnamon",
"1/2 tsp baking soda",
"1/2 tsp salt",
"1/4 tsp ground cardamom",
"decorative sprinkles and sparkling sugar crystals"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Make the Dough: Beat butter until fluffy, then add sugar and beat in til smooth. Add egg and beat in. Add maple syrup and mix in until combined."
},
{
"@type": "HowToStep",
"text": "Sift flour with ginger, cinnamon, baking soda, salt, cardamom. Now add the 1/4 of the dry ingredients into butter mixture and mix until combined. Repeat until all the dry ingredients are just incorporated and a dough is formed."
},
{
"@type": "HowToStep",
"text": "Wrap dough in plastic wrap and refrigerate for 5 hours or until hard enough to roll out."
},
{
"@type": "HowToStep",
"text": "Prepare template: Download our mini gingerbread house template here. Print out on a sheet of paper, glue to some cardboard. When dry cut out the house template pieces."
},
{
"@type": "HowToStep",
"text": "Preheat oven to 350ºF (175ºC)."
},
{
"@type": "HowToStep",
"text": "Cut out the cookies: Lightly flour working surface and roll out a piece of gingerbread dough to 1/4 inch thickness."
},
{
"@type": "HowToStep",
"text": "Place template cutouts on top of the dough, leaving some space between shapes. Use a sharp knife to cut dough along template edges."
},
{
"@type": "HowToStep",
"text": "Remove excess dough. Very carefully lift the cookies and place onto parchment paper lined cookie sheet. Gather dough and reroll out and repeat previous steps for the other four mini houses."
},
{
"@type": "HowToStep",
"text": "Bake the cookies: Bake for 10-13 mins at 350ºF (175ºC) or until the gingerbread is just darkened at the edges. Start checking at 10 mins as ovens run at different temperatures. Remove and let cool completely before decorating and building the gingerbread house."
},
{
"@type": "HowToStep",
"text": "Make the royal icing (recipe below) in the meanwhile."
},
{
"@type": "HowToStep",
"text": "Build the Mini Gingerbread House: Place the cookies on flat surface. Pipe royal icing decorations on side, front and back walls and roof. If adding bling add immediately after piping royal icing so that it may stick. When happy with the decorations let dry completely."
},
{
"@type": "HowToStep",
"text": "Place two walls together and use icing to glue together. Support walls while the icing is drying. Use a fan to speed up drying time. Repeat for all walls until all four houses (w/o roofs) are formed. Let dry completely."
},
{
"@type": "HowToStep",
"text": "When the wall glue is dried it's time to glue on the roofs, again using royal icing. Hold the pieces in place as needed to allow icing to dry enough to hold together."
},
{
"@type": "HowToStep",
"text": "To add icicles pipe a thickish line of icing (snow) along one edge of the roof. Pipe out a tiny bit of icing, stick that tiny bit of icing to the underside of the 'snow' and pull straight down. Ta-da, an icicle! Repeat for all roof edges. Enjoy and Merry Xmas from The Hong Kong Cookery!"
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<div class="separator" style="clear: both;"><a href="https://www.thehongkongcookery.com/2023/12/mini-gingerbread-house.html" style="display: block; padding: 1em 0px; text-align: center;"><img alt="Mini Gingerbread House,Gingerbread House, 自製,royal icing,homemade,step by step,recipe,make your own,guide,薑餅屋" border="0" data-original-height="560" data-original-width="560" src="https://lh3.googleusercontent.com/pw/AP1GczPR5_Pi7D7ivvaBsveD2sLyjWGgtATMadAbSw_4ajqRFBvSIrHNMddwz1S81_rcfQy2fcMUCRhluGQPL_KCGpwDP1g2-pl2sa5BHLn9uOZw-EAWiDnQhnfAUgw4j4Jaez-Zw7Cwjp-EB6TfEOQad6EjZw=w560-h560-no-gm?authuser=2" width="560"></a></div>
Mini gingerbread houses! Oh what fun it is to bling out our house, hey! Instead of making one big gingerbread house to adorn our Christmas table we decided this year to make lotsa mini gingerbread houses so that we could spread the love by gifting them to friends and family. <div><br></div><div>These mini ginger bread houses are soooo cute, if I say so myself, and just the perfect little gift. My little girl and I had so much fun blinging these wee houses and are totally excited for gift opening day!</div><span></span><a href="https://www.thehongkongcookery.com/2023/12/mini-gingerbread-house.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com3tag:blogger.com,1999:blog-4199617894116272192.post-73207231568589074032023-12-13T19:10:00.003+08:002024-03-01T16:38:33.297+08:00Chrysanthemum Flower Tea Jelly 菊花茶凍<html>
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"name": "Ellen L"
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"datePublished": "2023-12-13",
"description": "Like a moment frozen in time, so does this little jelly capture the beauty of the blossoming of the delicate chrysanthemum flower. This little dessert is a riff on the classic relaxing and rejuvenating Chinese Chrysanthemum Tea which is beloved by young and old.",
"prepTime": "PT15M",
"cookTime": "PT20M",
"totalTime": "PT35M",
"recipeYield": "6",
"recipeCategory": "dessert",
"recipeCuisine": "chinese",
"keywords": "菊花茶,tea,Flower,Chrysanthemum,Chrysanthemum jelly,jelly,凍,菊花茶凍",
"recipeIngredient": [
"silicon mold",
"1/4 oz agar agar strips or 7g agar agar powder",
"3 1/4 cups water",
"6 tbsp sugar, 75g",
"6 large dried chrysanthemums"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Soak agar agar strips in cool water to cover for 15 mins. Drain, squeeze and then add the agar agar strips and 3 1/4 cups water to a pot. (If using agar powder whisk into the water.) Let simmer over low heat for 10-15 mins until the agar agar strips are completely melted and the liquid is reduced to 2 1/4 cups."
},
{
"@type": "HowToStep",
"text": "Remove from heat and add the dried chrysanthemums, pushing blossoms under the water. Cover and let seep for 10 mins."
},
{
"@type": "HowToStep",
"text": "Place the silicon mold onto a tray and scoop tea to fill a single mold 75% full. Use a chopstick to grab a chrysanthemum by the green part and lift into the mold. Once in the tea shake the flower lightly to spread the petals. Working quickly, as the jelly does set quite fast, do the same for the rest of the molds. Distribute the rest of the tea into the molds equally."
},
{
"@type": "HowToStep",
"text": "Chill one hour in the fridge until the jelly is set."
},
{
"@type": "HowToStep",
"text": "Serve chilled. When ready to unmold, gently squeeze the silicon mold until the jelly releases. Place plate over the jelly and flip it on to a serving plate. Enjoy!"
},
{
"@type": "HowToStep",
"text": "Store covered in the fridge for up to 4-5 days."
}
]
}
}
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/12/chrysanthemum-flower-tea-jelly.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Chrysanthemum, Flower, Tea, Chrysanthemum, Tea,Jelly, Chrysanthemum jelly, 菊花茶, 凍, 菊花茶凍" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczPC49RKsHOdt1VhOjrVbXTq9HYb0X9tKgWOPmKRvXIx3VhjwFV7Sm4MdWtCIarJ2NPZBGaGvPnHrK8B-h8_pDoOnIIcMm64pEsLROZ0K5b5y2hx_UZQdFubWpyV-Q08ufJtOeWSOK24sN499KXqtYJIKg=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">Like a moment frozen in time, so does this little jelly capture the beauty of the delicate chrysanthemum flower. This little dessert is a riff on the classic relaxing and rejuvenating <a href="https://www.thehongkongcookery.com/2022/04/chrysanthemum-wolfberry-tea.html" target="_blank">Chinese Chrysanthemum Tea</a> (<i>click link to check out how to brew some!</i>) which is beloved by young and old. </div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">For myself, the joy of the chrysanthemum tea has always been the fact that flowers, yes! actual flowers, are used in the tea. Dried, twisted and wrinkled flowers, that, once blessed with hot water, will blossom to the full of their original, delicate, dancing beauty. Fascinating!</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">We capture the beauty of this tea, of that moment of blossoming, with our Chrysanthemum Flower Jelly 菊花茶凍, where the delicate taste of this flower tea can be enjoyed against the full glory of the flower's beauty.<span></span></div><a href="https://www.thehongkongcookery.com/2023/12/chrysanthemum-flower-tea-jelly.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-16681635941648507782023-11-30T15:11:00.005+08:002024-03-01T16:23:24.547+08:00Shrimp Cheung Fun 鮮蝦腸粉<html>
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"datePublished": "2023-11-30",
"description": "This delectable little morsel, the Shrimp Cheung Fun 鮮蝦腸粉, is a part of the classic Cantonese dim sum experience, a must order for any dim sum lunch. The Shrimp Cheung Fun is unique experience of sea sweet fresh shrimp rolled up in delicate slippery rice sheets: a savory, slightly chewy, slighty slurpy taste sensation of the first order.",
"prepTime": "PT15M",
"cookTime": "PT10M",
"totalTime": "PT25M",
"recipeYield": "9",
"recipeCategory": "dim sum",
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"keywords": "prawn cheung fun,chinese,腸粉,recipe,鮮蝦腸粉,cantonese,Shrimp Cheung Fun,dim sum, rice roll",
"recipeIngredient": [
"36 frozen pre-peeled shrimp",
"1 tsp salt",
"1/4 tsp baking soda",
"3 tbsp light soy sauce",
"1 tbsp sugar",
"1/2 cup water",
"1 tbsp chicken stock (optional)",
"1/4 tsp sesame oil",
"2/3 cup rice flour, 100g ",
"1 1/3 tbsp wheat starch, 10g",
"1 1/2 tbsp tapioca starch, 10g",
"1 1/4 cup water, 300ml (or 1 1/2 cup plus 3 tbsp, 400ml, for a thinner sheet)",
"1/4 tsp salt",
"1 tbsp oil",
"1 tbsp cooked oil 熟油"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Prepare the shrimp: Defrost the shrimp. When defrosted add salt and baking soda, toss to mix and let brine for 15 mins. Place in small pot with room temperature water to cover. Cook over medium heat for 7 mins. Remove immediately and rinse under running water until cool. Dry well with paper towels. Set aside for later."
},
{
"@type": "HowToStep",
"text": "Make the sauce: Add soy sauce, sugar, water, chicken stock (optional) to small pot and heat until the sugar is melted. Take off stove and add in sesame oil. Let the sauce cool to room temperature."
},
{
"@type": "HowToStep",
"text": "Make the rice batter: Mix rice flour, wheat starch and tapioca starch in a mixing bowl. Add water, salt and 1 tbsp oil and mix thoroughly."
},
{
"@type": "HowToStep",
"text": "Prepare the steamer: Set up steamer with steamer rack, 2 inches water and tray. Brush oil on tray bottom and sides. While the water is heating, stir the batter (the starch settles to the bottom quickly) and then add 2 1/2 to 3 tbsp of batter to the oiled tray. Use a brush to spread the batter evenly over the tray until the batter covers the whole tray. Put the steamer lid on. Steam for 2-3 mins over medium heat or until the rice sheet is completely cooked. Test by doneness by pressing with fingertip. Should not be sticky or mushy. Remove tray from steamer."
},
{
"@type": "HowToStep",
"text": "Roll the cheung fun: Place four shrimps in a row about 1 1/2 inch from one short end. Oil a dough scraper with cooked oil then use it to scrape up and then fold the rice sheet over the row of shrimp. Repeat the scraping and folding over until all the rice sheet is folded around the shrimp filling. Re-oil the dough scraper as needed to prevent stickiness. Brush a little cooked oil over the finished cheung fun."
},
{
"@type": "HowToStep",
"text": "Plate the cheung fun: Use dough scraper to cut the cheung fun in half or in fourths as you like. Lift onto serving plate. Add a tbsp of sauce over cheung fun and serve hot."
},
{
"@type": "HowToStep",
"text": "Make more cheung fun: Repeat the above steps for each cheung fun you want to eat right away. Remember to stir the batter each time before scooping out the batter. Any batter left can be stored in the fridge for up to a week which is great cause each time you feel like a cheung fun you can make one right away. Enjoy the dim sum love!"
}
]
}
}
}
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/11/shrimp-cheung-fun.html" style="margin-left: 1em; margin-right: 1em;"><img alt="dim sum, prawn cheung fun, Shrimp Cheung Fun, recipe, chinese, cantonese, 鮮蝦腸粉, 腸粉" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczOVB0dXlHkrR3_KI2StBXCNH996sf-VUjxsAS4O3tDWIfSzk-ZBhysL-qyReq2pZvDOhw9UKSvNj5R1iu6aTo8XOMdX8idJHpnu7ksTZyreExqE9sLPzQVGmAxdhBP5BcWTSyoYsfyvCV64suDV0flTRQ=w560-h560-no-gm?authuser=2" width="560"></a></div><div><br></div><div>This delectable little morsel, the Cheung Fun 腸粉, is a part of the classic Cantonese dim sum experience, a must order for any dim sum lunch. These dim sum rice rolls come with various fillings such as minced beef, char siu pork, pork floss, dried shrimp and fresh shrimp. We'll be making the fresh Shrimp Cheung Fun 鮮蝦腸粉 today; an unique experience of sea sweet fresh shrimp rolled up in delicate slippery rice sheets: a savory, slightly chewy, slighty slurpy taste sensation of the first order. </div><div><br></div><div>You can now enjoy this at home with this recipe and guide where we've worked out all the kinks and tips for successfully making shrimp cheung fun at home. It's fairly easy with the right batter recipe and once you get the hang of it and, may I just say, WOW is it just a great delight to be able to whip up these delicate dim sums at home for a quick and totally delicious snack!</div><div><span></span></div><a href="https://www.thehongkongcookery.com/2023/11/shrimp-cheung-fun.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com2tag:blogger.com,1999:blog-4199617894116272192.post-1161497711385133522023-11-16T19:48:00.009+08:002024-03-01T16:02:22.793+08:00Rose Dragon Eye Jelly 龍眼玫瑰茶果凍<html>
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"author": {
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"datePublished": "2023-11-16",
"description": "But one thing that I took away was this utterly delicious rose infused jelly. Oh my gosh darn! What a taste! The delicate heavenly scent of rose (I LOVE the scent of roses!) captured in a cool quivering jelly state contrasted with the clear fresh sweetness of the dragon eye, also known as longan, fruit. So good had to share!",
"prepTime": "PT8M",
"cookTime": "PT1H",
"totalTime": "PT1H8M",
"recipeYield": "4",
"recipeCategory": "jelly",
"recipeCuisine": "chinese",
"keywords": "rose tea, longan fruit, dragon eye fruit, jelly, jello, rose, longan, dragon eye, chinese, recipe",
"recipeIngredient": [
"25 dried rosebuds",
"1/3 cups sugar, 75g",
"1/2 cup water",
"1/2 tsp vanilla extract",
"1 1/2 tbsp unflavored gelatin",
"1/2 cup rose infusion, cooled",
"red food coloring gel",
"2 1/2 cup 7up soda",
"10 fresh dragon eye fruits, (also known as longans 龍眼) or canned longans"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Add water and sugar to small pot. Heat until the mixture boils. Add rose buds, cover, take off heat, and let infuse for 1 hour. Strain out roses and discard. You should be left with 1/2 cup of rose infusion. Let the infusion cool down to room temperature and add vanilla."
},
{
"@type": "HowToStep",
"text": "Sprinkle gelatin evenly over the cooled rose infusion. Let the gelatin bloom for 5 mins until the powder has absorbed liquid."
},
{
"@type": "HowToStep",
"text": "Heat the 7up until just simmering. Take off heat, add rose infusion and stir til thoroughly mixed. Add red food coloring gel tiny bit by tiny until a light pink color is achieved in the mixture. Let cool to room temp."
},
{
"@type": "HowToStep",
"text": "Wash, peel and deseed the dragon eye. Place dragon eyes into your jelly molds. If using silicon molds place the molds onto a tray that will fit in the fridge."
},
{
"@type": "HowToStep",
"text": "Pour the jelly mixture into the molds. You may to shake the dragon eyes a bit to release any air trapped in the center so that the fruit will settle. Refrigerate for at least 4 hours or until the jelly is set."
},
{
"@type": "HowToStep",
"text": "To serve prepare a bowl of very warm water. Dip in the jelly molds almost to the top and hold for 5 secs. Place plate over mold, flip and gently shake the jelly out. If the jelly still holding, repeat previous step. Enjoy the roses!"
}
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}
}
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/11/rose-dragon-eye-jelly.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose, rose tea, rose flavored, jello, recipe, Dragon Eye fruit, dragon eye, longan, chinese, longan fruit, lychee, fruit, Jelly" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczPpwacYYZzCYOebaEJ0iI1EwTOo9cFmKVJT5FLCBclzZ97MBrPRc9n7Vw6HQ3PeZ3vt7An9iIMcckC9wYCoHcUhHLvxXZZeUIXt6kD-ifbdHAxqKb7_iegNkOkJ761zB71xRR4squlM39Ynt1HxLvsYew=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">This delicate little jelly is actually inspired by my one of my attempts at a super fancy type of cake, known as '<i><b>entremet</b></i>', which pretty much gobbled me up and spit me right back out. Delicious but, ouch, not much to look at. Oh well, live, try, fail, and try again, amirite? </div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">But one thing that I took away was this utterly delicious rose infused jelly. Oh my gosh darn! What a taste! The delicate heavenly scent of rose (<i>I LOVE the scent of roses!</i>) captured in a cool quivering jelly state contrasted oh so sweetly with the clear fresh sweetness of the dragon eye fruit, also known as longan. So good had to share!<span></span></div><a href="https://www.thehongkongcookery.com/2023/11/rose-dragon-eye-jelly.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-22831169648934145732023-10-31T23:51:00.006+08:002024-03-01T15:39:16.428+08:00Homemade Kombucha - Second Fermentation<html>
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"datePublished": "2023-10-31",
"description": "When you make kombucha, fermented tea, you have the option of making kombucha tea up to the first fermentation and then enjoying it immediately with all the probiotic health benefits or you can go on to do a second fermentation, which is optional but very much recommended. The second fermentation is an opportunity to add both flavor and fizz to your kombucha tea.",
"prepTime": "PT5M",
"cookTime": "PT0M",
"totalTime": "PT5M",
"recipeYield": "4",
"recipeCategory": "fermented drink",
"recipeCuisine": "chinese",
"keywords": "fermented drinks,homemade,scoby,fermented tea,homemade kombucha tea,recipe,how to make,kombucha, second fermentation, fruit flavored",
"recipeIngredient": [
"1 cup freshly pureed fruit",
"1 tbsp sugar (optional, use only if your fruit is not sweet enough)",
"4 1/2 cups kombucha tea first fermentation, 1065g"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Wash, peel and destone (if necessary) fruit. Roughly chop fruit. Puree fruit with food blender or push through a sieve. Use a funnel to pour the fruit puree into a clean one liter plastic bottle. Add sugar if fruit not sweet enough."
},
{
"@type": "HowToStep",
"text": "Follow the steps in our posts on homemade scoby and kombucha, first fermentation, to make the first fermentation tea."
},
{
"@type": "HowToStep",
"text": "To make kombucha, second fermentation, start by pouring all the first fermentation tea, into a completely dry bowl, while keeping the scoby in the fermentation jar. Stir tea thoroughly to evenly distribute the yeast."
},
{
"@type": "HowToStep",
"text": "Note: At this point you can start another batch of first fermentation kombucha. Scoop 1 1/2 cup of fermented tea back into the fermentation jar (the one with the scoby in it) to use as 'starter tea' for the next batch of kombucha, first fermentation. Then follow the steps in our post on kombucha, first fermentation to make the next batch."
},
{
"@type": "HowToStep",
"text": "Use a funnel to pour the stirred kombucha tea, first fermentation, into the plastic jar with the fruit puree and sugar (optional). Screw cap on tightly and shake to distribute the fruit. Let sit in a dark area for 3 days or more, checking daily the hardness of the plastic bottle. When the bottle is rock hard, the carbonation is done."
},
{
"@type": "HowToStep",
"text": "Store immediately in the fridge. Let chill overnight before tasting. Open the kombucha second fermentation bottle slowly, letting the gas out a bit at a time. Note that if you've over carbonated, there might be some overflow when the jar is opened. Therefore it's probably best to open over a large clean mixing bowl to catch any overflow. Sometimes the overflow can be quite a bit, but catching it in a bowl makes it easy to clean up and pour back into the bottle."
},
{
"@type": "HowToStep",
"text": "Overflow, if it happens, will only happen the first time you open that bottle. The fizz will remain in the kombucha but should be under control from this time on. The kombucha can be stored in the fridge for up to a month. Enjoy the yummilicious boost to taste buds and health! Here's to the FIZZ!"
}
]
}
}
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/10/homemade-kombucha-second-fermentation.html" style="margin-left: 1em; margin-right: 1em;"><img alt="fermented drinks,homemade,scoby,fermented tea,homemade kombucha tea,recipe,how to make,kombucha" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczOKJVSkpteW-eISHv5gNNaHJ5LgNYLzZt7teLPGr8xkFHtyzJgkM8JhtggQ7bEjTEpqo_ZC2d9fqlw-SWXFCVkZ9dOmMnGq0GLYO7v_sq9yCB_U4kkQGzJaWQiM28hMkJfhhNWJ9H_vLblHeNGsAywALw=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">When you make kombucha, fermented tea, you have the option of <a href="https://www.thehongkongcookery.com/2023/10/homemade-kombucha-first-fermentation.html" target="_blank">making kombucha tea up to the first fermentation</a> and then enjoying it immediately with all the probiotic health benefits or you can go on to do a second fermentation, which is optional but very much recommended. The second fermentation is an opportunity to add both flavor and fizz to your kombucha tea. Most of the kombucha sold in stores are flavored kombucha that have gone thru second fermentation.</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">We have found the addition of extra flavor to really boost the taste of the kombucha. Especially enjoyable is the delightful fizz that can be produced due to the carbonation created by the further fermentation. A fizzy fruit flavored healthful homemade drink, what more can you ask for?!<span></span></div><a href="https://www.thehongkongcookery.com/2023/10/homemade-kombucha-second-fermentation.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com2tag:blogger.com,1999:blog-4199617894116272192.post-72492511402930185212023-10-29T20:06:00.010+08:002024-03-01T15:25:05.627+08:00Homemade Kombucha - First Fermentation<html>
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"datePublished": "2023-10-26",
"description": "Making kombucha, or sweet fermented tea, is easily done at home! It’s a fabulous drink to have handy for you and your family, full of gut healthy probiotics and anti-oxidents. And did you know that kombucha originally came from China?",
"prepTime": "PT2M",
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"recipeIngredient": [
"1 wide mouth 1.5 liter glass jar",
"6 black tea bags, or 6 tbsp loose black tea leaves",
"6 cups boiling water",
"3/4 cup sugar, 150g",
"1 scoby (use our homemade scoby recipe)",
"1 1/2 cup kombucha starter tea, 355g"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Note: Kombucha starter tea can be bought at the store. If you have already made kombucha just reserve 1 1/2 cup of kombucha to use as a 'starter tea' for the next batch."
},
{
"@type": "HowToStep",
"text": "Add sugar, tea and boiling water into one large mixing bowl. Stir until sugar dissolved. Cover and let the tea brew until it's cooled to room temperature."
},
{
"@type": "HowToStep",
"text": "Remove the tea bags or tea leaves, using sterilized equipment."
},
{
"@type": "HowToStep",
"text": "In a sterilized wide mouth jar, add in scoby and kombucha starter tea. If you've already been making kombucha just keep the scoby and 1 1/2 cups kombucha tea (for use as 'starter tea') in the fermentation jar. Pour in the completely cooled down sugared tea."
},
{
"@type": "HowToStep",
"text": "Cover jar with paper or cloth towel and secure covering with rubber band. Let ferment in dark area for 12 days or so until the tartness of the fermentation is to your liking. Taste test by scooping out a bit of tea with a sterilized utensil. If not tart enough, continue ferment for another two days and test again."
},
{
"@type": "HowToStep",
"text": "When satisfied with the taste, scoop out the fermented kombucha tea into another jar, leaving the scoby and 1 1/2 cup kombucha in the fermentation jar to start the next batch of kombucha. Repeat the above steps to make the next batch."
},
{
"@type": "HowToStep",
"text": "Enjoy your kombucha tea, first fermentation, as is or go on to the second fermentation where you can add extra flavors and fizziness. We'll be posting on kombucha, second fermentation next, so stay tuned."
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/10/homemade-kombucha-first-fermentation.html" style="margin-left: 1em; margin-right: 1em;"><img alt="fermented drinks,homemade,scoby,fermented tea,how to make,kombucha,homemade kombucha tea, recipe" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczNBo3FxLRUvZh7nu26b97PJG6hS3YjCC-ofDzVhEEl6LBrV_YJGohm28qoAJG82fqzzbrYy0tFh1pRJUnZXU9N80epbw1ljRFOUt15fMDoHDW6p_iZMnqUEdJ-2eVJx6dmsjKR6rYgDaacF7c3J5-WV0Q=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">Making kombucha, or sweet fermented tea, is easily done at home! It’s a fabulous drink, tart and refreshing, to have handy for you and your family, full of gut healthy probiotics and anti-oxidents. And did you know that kombucha originally came from China? That's right, kombucha came originally from northeast China around 200 B.C. After that kombucha traveled around the world, passing through Japan, Europe, and Russia, celebrated everywhere for its health benefits.</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">The thing about making kombucha is that you have to set it up first. Once you’ve got everything set up it’s just a matter of keeping it going, very easy. I’m breaking my homemade kombucha posts into three parts so as to be really clear and avoid the misunderstandings that confused me when I first started my kombucha journey.</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">The first thing to do is to make the SCOBY, a gelatinous blob that contains all the good bacteria and yeast that is needed to power the kombucha fermentation. We’ve done that in our first post on <a href="https://www.thehongkongcookery.com/2023/10/homemade-scoby-for-making-kombucha.html" target="_blank"><b>How To Make a SCOBY</b></a>. Once you have a viable SCOBY you’re ready for the next step which is making the <b><i>kombucha tea, first fermentation</i></b>, which is what this post is about. In our next post we’ll talk about the final optional step: <b><i><a href="https://www.thehongkongcookery.com/2023/10/homemade-kombucha-second-fermentation.html" target="_blank">kombucha tea, second fermentation</a></i></b>.<span></span></div><a href="https://www.thehongkongcookery.com/2023/10/homemade-kombucha-first-fermentation.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-6781140389369614522023-10-24T15:22:00.009+08:002024-03-01T15:11:25.071+08:00Homemade Scoby for Making Kombucha<html>
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"name": "Homemade Scoby for Making Kombucha",
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"author": {
"@type": "Person",
"name": "Ellen L"
},
"datePublished": "2023-10-24",
"description": "The first essential step to homemade kombucha is to make a ‘SCOBY.' What is this thing with the cute name, you say? Well, SCOBY stands for 'symbiotic culture of bacteria and yeast'. In reality it's a gelatinous blob that acts as the central control station of kombucha fermentation. Let's make a SCOBY!",
"prepTime": "PT5M",
"cookTime": "PT0M",
"totalTime": "PT5M",
"recipeYield": "1",
"recipeCategory": "fermented drink",
"recipeCuisine": "chinese",
"keywords": "fermented drinks,homemade,scoby,fermented tea,how to make,kombucha",
"recipeIngredient": [
"1 wide mouth 1.5 liter glass jar",
"2 black tea bags, or 2 tbsp loose black tea leaves",
"2 cups boiling water",
"4 tbsp sugar",
"1/2 cup kombucha starter tea"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Buy kombucha 'starter tea' at the store, getting unflavored if possible."
},
{
"@type": "HowToStep",
"text": "Use the same 1.5 liter jar that you will make kombucha in, as the scoby shape will then form to fit the size of the jar. Sterilize the jar."
},
{
"@type": "HowToStep",
"text": "Brew the tea by adding tea, boiling water and sugar to a mixing bowl. Stir until sugar is melted. Let cool to room temperature."
},
{
"@type": "HowToStep",
"text": "Add in the kombucha 'starter tea'. Mix then pour all into the jar. Cover jar mouth with paper or cloth towel secured with a rubber band."
},
{
"@type": "HowToStep",
"text": "Place in a dark corner and wait for the scoby to form on top of the tea. This might take anywhere from a couple of weeks to a month or so. The scoby is ready when it is strong enough to handle, about 1/8 inch thick."
},
{
"@type": "HowToStep",
"text": "When your scoby's ready it's time to make some kombucha! We're posting on that next so stay tuned."
}
]
}
}
}
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/10/homemade-scoby-for-making-kombucha.html" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade, how to make, scoby, kombucha, fermented drinks, fermented tea, recipe" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczOcaIu4RkxtWkz2jOeAtg4lkNmgjWlrhjMWyUrTvm5yUARhQk1yJYOEHvshMWj6VSAKadtyc-U6B0P_YcAdc3imqfFZ3PRof3wWS2wqBRx4AOVT4bGSqF42WfXU5_V1s0J_gEG7OI4zMv1lj215tlOXiQ=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">I’ve seen kombucha, a fermented tea drink originating long, long ago from China, around on health food store shelves for a long time. Never tried it. But it has stuck around and I've heard more and more about it. But it's expensive! </div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">Recently I realized that it could be made at home. As our dear readers will already know we've much interest in fermentation and its health benefits - probiotics! anti-oxidents! We've been fermenting all sorts of things. This is our first fermented drink. </div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">Overall I found that homemade kombucha is pretty easy, but you gotta setup a system first. I really love, love that I can make a refreshing and healthful homemade fizzy drink that the whole family enjoys! How cool is that!?</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">Okay, then, the first essential step to homemade kombucha is to make a ‘SCOBY.' What is this thing with the cute name, you say? Well, SCOBY stands for 'symbiotic culture of bacteria and yeast'. In reality it's a gelatinous blob (<i>see photo above</i>) that acts as the central control station of kombucha fermentation. Let's make a SCOBY!</div><div class="separator" style="clear: both; text-align: left;"><span></span></div><a href="https://www.thehongkongcookery.com/2023/10/homemade-scoby-for-making-kombucha.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-3248504391337631012023-10-04T23:39:00.005+08:002024-03-01T14:57:23.942+08:00Mango Pomelo Sago Dessert 楊枝甘露<html>
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"datePublished": "2023-10-04",
"description": "This fabulous Mango Pamelo Sago Dessert 楊枝甘露, also known as 芒果柚子西米露, is one of the newer HK desserts, a most delectable concoction of flavors and textures: chewy sago pearls, juicy pomelo sacs and deliciously sweet mango all tied together with lusciously creamy coconut cream.",
"prepTime": "PT10M",
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"totalTime": "PT15M",
"recipeYield": "2",
"recipeCategory": "dessert",
"recipeCuisine": "chinese",
"keywords": "香港,recipe,Pomelo,tapioca pearls,hong kong,西米露,mango,Sago,chinese,糖水,木薯珍珠,dessert,甜水,芒果,柚子,楊枝甘露",
"recipeIngredient": [
"2 tbsp mini tapioca pearls or sago pearls",
"3 pomelo segments",
"2 medium sized mangos",
"3-4 tsp powdered sugar (depends on how sweet your mango is)",
"1/2 cup coconut cream"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Boil two inches of water in a small pot. Turn heat to low, add in tapioca pearls, cover and let cook for 5 mins. Remove from heat, cover and let sit for 10 mins. Check the pearl's readiness by eating one: it should be soft all the way thru, with no crunchiness in the middle. When ready rinse under cool tap water to stop the cooking. Layer half of the pearls to each dessert cup."
},
{
"@type": "HowToStep",
"text": "Peel the pomelo. Separate into segments. Pull the pomelo flesh apart from the skin. Use fingers to separate the pomelo juice sacs. It's kinda hard to get the little juice sacs apart completely, just do your best. Divide in half and layer on top of the tapioca pearls."
},
{
"@type": "HowToStep",
"text": "Use a peeler to peel the mango. Slice mango flesh off the stone. Dice mango flesh. Reserve 1/4 of the mango dice and purée the rest in food processor. Pour half of mango purée in a layer over the pomelo in each dessert dish. Top with reserved mango dice."
},
{
"@type": "HowToStep",
"text": "Mix powdered sugar with coconut cream to taste. The sweetness desired will depend on how sweet your mango is. Reserving 2 tbsp for the final swirl, add the rest of the cream on top of the mango in each dish."
},
{
"@type": "HowToStep",
"text": "Stir to mix everything up. Top with a swirl of coconut cream on top."
},
{
"@type": "HowToStep",
"text": "Chill in fridge 15 mins until cool. Serve with a spoon. Enjoy!"
}
]
}
}
}
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/10/mango-pomelo-sago-dessert.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Sago,chinese,dessert,香港,recipe,芒果,柚子,西米露,Pomelo,tapioca pearls,hong kong,楊枝甘露,mango,甜水,糖水,木薯珍珠," border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczO0UrhA32iTXg3hesjVTkTr8ieb5aY35xFFwfJD7uFRZQ2hOAeiIWvWnFTQ-hI7GCJSumnUh-rV93W-z98Q1qCvXpjNL12BHVtrvrwaz4yhlifeL3Jz_xwsvU7r2zS1U14RI2PVq_dX3RAS6wfBs-VPsQ=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">This yummilicious Chinese spoon dessert is just the thing to take advantage of the autumn pomelos that are flooding the market at the moment. It's pomelo (<i>and mango</i>) time, folks! </div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">You'll find these kind of desserts in Hong Kong specialty dessert shops, 糖水鋪, which, if you haven't tried yet, you <i>must</i> cuz the desserts they serve are pretty fab! These dessert shops are in every residential neighborhood, usually open later and into late night, and serve all kinds of traditional and newer types of Chinese desserts. </div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">This fabulous <b>Mango Pamelo Sago Dessert </b><b>楊枝甘露</b>, also known as <b>芒果柚子西米露</b><b>,</b> is one of the newer HK desserts, a most delectable concoction of flavors and textures: chewy sago pearls, juicy pomelo sacs and deliciously sweet mango all tied together with lusciously creamy coconut cream.</div><div class="separator" style="clear: both; text-align: left;"><span></span></div><a href="https://www.thehongkongcookery.com/2023/10/mango-pomelo-sago-dessert.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com2tag:blogger.com,1999:blog-4199617894116272192.post-44207525074215780782023-09-25T01:14:00.007+08:002024-03-01T14:33:44.835+08:00Fruit Mooncake 水果月餅 <html>
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"author": {
"@type": "Person",
"name": "Ellen L"
},
"datePublished": "2023-09-25",
"description": "For Mid Autumn Festival this year we decided to experiment with infusing the flavors and gorgeous colors of fruit into white bean paste fillings to make Homemade Fruit Mooncakes 水果月餅 that are out of this world: tender golden crusts beautifully imprinted with traditional mooncake patterns wrapped snuggly about brilliantly hued fruit infused fillings.",
"prepTime": "PT10M",
"cookTime": "PT20M",
"totalTime": "PT30M",
"recipeYield": "9",
"recipeCategory": "cakes",
"recipeCuisine": "chinese",
"keywords": "Fruit Mooncake,chinese,火龍果月餅,mooncake,水果月餅,recipe,dragonfruit mooncake,mango mooncake,芒果月餅",
"recipeIngredient": [
"15.5oz white bean paste, 440g (check out our homemade white bean paste recipe)",
"0.63oz freeze dried mango, 18g",
"0.63oz freeze dried red dragon fruit, 18g",
"2 cups flour, 250g",
"6oz golden syrup, 170g (see our recipe for homemade golden syrup, scroll to bottom)",
"3.5 tbsp lard (or peanut oil), 50g",
"1 tsp lye water 鹼水",
"1 egg yolk",
"1 tsp water"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Prepare the filling: Split the white bean paste in half. Process the freeze dried fruits into powder form and mix with the white bean paste until completely incorporated, making one mango flavored paste and one dragon fruit flavored paste."
},
{
"@type": "HowToStep",
"text": "Weigh the fruit infused paste into 0.6oz/17g portions and roll into balls. Cover and chill in fridge while making the mooncake skin."
},
{
"@type": "HowToStep",
"text": "Prepare the mooncake skin: Add flour, golden syrup, lard and lye water into a mixing bowl and mix until an oily, smooth, non sticky dough is formed. If too dry add a bit more lard or oil. If too wet add more flour, one tbsp at a time. Cover and let rest for 15 mins."
},
{
"@type": "HowToStep",
"text": "Preheat: Preheat the oven to 375°F (190°C)."
},
{
"@type": "HowToStep",
"text": "Wrap the mooncake: Weigh out wrapper dough into 0.63oz/18g portions and roll into balls. Take one ball and roll out to a 3 inch circle."
},
{
"@type": "HowToStep",
"text": "Place one fruit filling ball on the wrapper. Place all onto palm, then gather the dough up and around the filling using a gather, turn, gather turn motion until filling is entirely wrapped inside. Please see our How to Wrap a Mooncake post for tips and great cheats on the perfect mooncake wrapping method. Roll the wrapped mooncake gently to return to a nice round ball shape. Dust generously with flour all around."
},
{
"@type": "HowToStep",
"text": "Press mooncake mold: Drop wrapped and floured mooncake into mold. Try to drop the side with more thickness of wrapper facing down. Press gently so that the mooncake completely fills the mold. Turn mold upside down and tap the end once or twice while holding a hand below to catch the mooncake as it falls out. Repeat for all the mooncakes."
},
{
"@type": "HowToStep",
"text": "Place molded cakes onto a parchment paper lined baking sheet with an inch inbetween cakes. Use a pastry brush to brush off any excess flour."
},
{
"@type": "HowToStep",
"text": "Bake the mooncake: Bake for 10 mins. While baking prepare the egg wash by mixing the egg yolk with 1 tsp water."
},
{
"@type": "HowToStep",
"text": "Remove mooncakes from oven at 10 min mark and brush egg wash over the tops and sides. Make sure that the egg wash doesn't puddle in the top patterns."
},
{
"@type": "HowToStep",
"text": "Place back into the oven to bake another 5-10 mins (depends on mooncake size) or until the mooncakes are a golden yellow."
},
{
"@type": "HowToStep",
"text": "Let cool completely before putting into an airtight container for 2 days for a 'rest phase'. After the resting phase your fruitiliciously delicious mooncakes are ready to eat. Enjoy and happy moon gazing to all!"
}
]
}
}
}
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/09/fruit-mooncake.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczN31r8YHcqopksR92tk-JL2cQoiiu9OIc3OzeK-eDXary8FCkxqdnktxb-ZEUcPPYKEs7j4BxuL85nGkUt9nOhw_aRxsFEvXtq2u79XIW87JInZTXO2q-NO9GW-TjPrx66KaZ7PG5AN1WU2cYo-Ttvh1Q=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">If you've been following our little food adventures, you may recall how delighted I was with our efforts with <a href="https://www.thehongkongcookery.com/2023/02/homemade-white-bean-paste.html" target="_blank">homemade humble but versatile white bean paste</a> and the revelation that all kinds of flavors could be very successfully infused with it. Check out our post on <a href="https://www.thehongkongcookery.com/2023/02/chocolate-filled-raspberry-flavored.html" target="_blank">Chocolate Filled Raspberry Tang Yuan</a> for one such very successful chocolately infusion.</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">For Mid Autumn Festival this year we decided to experiment again, this time infusing the flavors and gorgeous colors of fruit into the white bean paste fillings for our homemade mooncakes. Here are, if I may say so myself, the absolutely beautiful results of our efforts. Our <b>Homemade Fruit Mooncakes 水果月餅</b> are out of this world: tender golden crusts beautifully imprinted with traditional mooncake patterns wrapped snuggly about brilliantly hued fruit infused fillings. <span></span></div><a href="https://www.thehongkongcookery.com/2023/09/fruit-mooncake.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com2tag:blogger.com,1999:blog-4199617894116272192.post-63709454325413253942023-09-18T15:17:00.008+08:002024-03-01T01:56:35.585+08:00Chrysanthemum White Bean Paste Nerikiri Cake<html>
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"author": {
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"name": "Ellen L"
},
"datePublished": "2023-09-18",
"description": "This lovely chrysanthemum flower is actually an edible treat! It’s a Japanese sweet treat known as nerikiri and is simply made with white bean paste. It's a delicate, gorgeous to look at and yummilicious to eat treat. What a revelation!",
"prepTime": "PT10M",
"cookTime": "PT0M",
"totalTime": "PT10M",
"recipeYield": "8",
"recipeCategory": "cake",
"recipeCuisine": "japanese",
"keywords": "Nerikiri,Flower,japanese,wagashi,Chrysanthemum,cake,White Bean Paste",
"recipeIngredient": [
"clay tool ball stylus, different sizes",
"ruler with pointed edge",
"kitchen strainer",
"11oz filling paste (can be white bean paste, red bean paste, matcha paste, etc.), 320g",
"one portion white bean paste dough (click for recipe), 17oz/475g",
"blue, green and yellow gel food coloring"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Prepare the filling: Weigh out filling paste into 16 nos of 0.71oz/20g portions and roll into balls. Cover and place in fridge to keep chilled."
},
{
"@type": "HowToStep",
"text": "Prepare the wrapper: Weigh out 16 nos 1.1oz/30g portions of dough. Take one portion and cover the rest to keep moist. Further weigh this one portion into 4 portions as follows and roll into balls: 1 no. 0.53oz/15g ball, 1 no. 0.35oz/10g ball, 1 no. 0.07oz/2g ball and 1 no. 0.11oz/3g ball."
},
{
"@type": "HowToStep",
"text": "Prepare the outer wrapper: Take the 0.53oz/15g ball and roll flat into 3 inch/7.6cm diameter circle. Cover and put in fridge to keep chilled."
},
{
"@type": "HowToStep",
"text": "Prepare the inner wrapper: Color the remaining three balls by kneading in gel food coloring. The color order is as follows: 0.35oz/10g ball shall be light blue, 0.07oz/2g ball shall be light green and 0.11oz/3g ball shall be yellow"
},
{
"@type": "HowToStep",
"text": "Set aside 2/3rds of the yellow dough for the 'stamens' and roll remaining yellow dough back into a ball."
},
{
"@type": "HowToStep",
"text": "Roll out the colored balls as follows: blue ball to 2.75 inch diameter circle, green ball to 3/4 inch diameter circle and yellow ball to 1/4 inch diameter circle."
},
{
"@type": "HowToStep",
"text": "Center green circle on blue circle and press gently to attach. Center yellow circle on green circle and press gently to attach. Try not to stretch out the blue circle as you add on the other colors. Inner wrapper is done. Cover and chill for 10 mins."
},
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"@type": "HowToStep",
"text": "Combine outer and inner wrapper: Place the inner wrapper, with green and yellow colors facing down, centered onto the outer wrapper. Press lightly to attach."
},
{
"@type": "HowToStep",
"text": "Wrap the cake: Place one filling ball centered onto the blue side of the wrapper. Gather into palm and close the wrapper around the filling. Use a ‘gather, turn, gather turn’ motion to pull the wrapper up and around the filling. Close the opening and smooth. Roll the wrapped cake gently between palms to shape into a nice oval shape. Cover and chill in fridge while making the rest of the cakes."
},
{
"@type": "HowToStep",
"text": "Decoration, adding lines: Holding one cake at the edge of your palm, use the ruler's edge to mark out 16 evenly spaced segment lines all around the oval. Please check out our little video to see the decorating method in more detail!"
},
{
"@type": "HowToStep",
"text": "Decoration, making petals: Next use the clay tool ball stylus (diameter of ball tip should be slightly smaller than the segment size) to push out an outer layer of petals on every other segment. The petals should extend slightly beyond the nerikiri diameter. The blue underneath is revealed in the petal."
},
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"@type": "HowToStep",
"text": "Next, change the ball tip to match the segment size, and push out a middle layer of petals on the segments skipped before, again on every other segment, but with a tighter circumference than the outer layer. The green underneath is revealed in these petals."
},
{
"@type": "HowToStep",
"text": "Last, push out an inner layer of petals. These will be above the first outer layer of petals, again on every other petal."
},
{
"@type": "HowToStep",
"text": "Decoration, making stamens: Press a shallow less than 1/4 inch hole into top center of nerikiri. Take the reserved yellow dough. Roll into a ball and push thru a strainer to form the flower stamens. Use a knife to pick up the stamens and place onto the hole."
},
{
"@type": "HowToStep",
"text": "Repeat until all nerikiri cakes are made. Gorgeous chrysanthemum done - enjoy the autumn beauty!"
},
{
"@type": "HowToStep",
"text": "Storage: Keep covered in the fridge for up to three days."
}
],
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"description": "This lovely chrysanthemum flower is actually an edible treat! It’s a Japanese sweet treat known as wagashi or Nerikiri and is simply made with white bean paste. We’ve made this lovely chrysanthemum cake just in time for the Mid Autumn Festival. Chrysanthemums bloom in the fall and are traditionally featured as a part of the festival.",
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/09/chrysanthemum-white-bean-paste-nerikiri.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Nerikiri,Flower,japanese,wagashi,Chrysanthemum,cake,White Bean Paste" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczOygznRh4Y4GVH3P7ZewFbHipMp55N5_faDGAZOMW2RrYI8klU1kGJzWFTl4LCMa8Bcww4pwIkv1JIVaOqWD1jf-q-vDOa9oHvNVahIluaDwZImsQCTWb3i2Sb3rpXnxomAm8SVvShLse8_ZSOjZrRHeQ=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">This lovely chrysanthemum flower is actually an edible treat! It’s a Japanese sweet treat known as nerikiri and is simply made with white bean paste. We’ve previously made a super cute <a href="https://www.thehongkongcookery.com/2023/04/white-bean-paste-nerikiri-bunny.html" target="_blank">Easter Bunny nerikiri</a> with white bean paste and it was super fun as well as delicious. </div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">We’ve made a Chrysanthemum White Bean Paste Nerikiri Cake this time in the same way, just in time for the Mid Autumn Festival 中秋節. Chrysanthemums bloom in the fall and are traditionally used as a background to <a href="https://www.thehongkongcookery.com/2011/09/mid-autumn-festival-making-your-own.html?" target="_blank">gleaming mooncakes</a> and <a href="https://www.thehongkongcookery.com/2017/09/osmanthus-flower-jelly.html">flowered filled osmanthus jellies</a> that celebrate the festival. Today the chrysanthemum leads the way as a delicate, gorgeous to look at and yummilicious to eat treat. What a revelation!<span></span></div><a href="https://www.thehongkongcookery.com/2023/09/chrysanthemum-white-bean-paste-nerikiri.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-65368506704766851652023-09-10T22:58:00.011+08:002024-03-01T01:18:29.904+08:00Chinese Steamed Egg with Mushroom 香菇蒸蛋<html>
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"description": "Chinese Steamed Egg with Mushroom 香菇蒸蛋 is so yummilicious: delicate slippery bites of tender egg custard with delectably flavorful chewy bites of mushroomy mushroom. YUM! And we'll show you how to make it to perfection!",
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"recipeIngredient": [
"1 big or 2 medium size dried shitake mushroom 冬菇",
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"4 eggs",
"2 tsp salt",
"1 tsp soy sauce (optional)",
"drizzle of sesame oil (optional)"
],
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"text": "Rehydrate shrooms: Add 2 cups + 2 tbsp boiling water to the dried mushroom. Cover and let rehydrate for 1 hour or so until soft."
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"@type": "HowToStep",
"text": "Squeeze the water out, reserving the rehydrating water. Slice off the mushroom stem and then slice cap into thin slices."
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"text": "Prepare eggs: Whisk eggs and salt in mixing bowl. Add in reserved mushroom rehydrating water and whisk. Try not to create too many bubbles."
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"text": "Pour thru strainer into the steaming bowl. Use a spatula to push everything thru strainer. Use a spoon to skim off any remaining foam."
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"text": "Add mushroom slices in evenly."
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"@type": "HowToStep",
"text": "Steaming on the stove: Add water to steamer pot and heat over high heat. When boiling carefully add on the steamer basket* with eggs inside. Add steamer lid on but leave a crack. I just stick a chopstick in between lid and basket. Steam for 20 mins. The eggs should be set but still wiggly is lightly shaken. Drizzle with soy sauce and/or sesame oil if desired. Serve hot and luscious! *Note that if you use a metal steamer you should cover the eggs dish with a plate before steaming to prevent condensation dripping onto eggs."
},
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"@type": "HowToStep",
"text": "Steaming with Tatung 大同電鍋 pot: Add steam plate to pot bottom. Measure water into measure cup that comes with Tatung pots, up to the '6' marked on the side of cup. Pour water into Tatung pot. Place bowl with prepared eggs on top of steam plate. Cover bowl completely with a plate. Place Tatung pot lid on but leave a crack.
Press down on the cook button and approx. 20 mins later the cook button will pop up and your perfectly steamed eggs are done. Drizzle with soy sauce and/or sesame oil if desired. Enjoy yourself some easy eggy love!"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/09/chinese-steamed-egg-with-mushroom.html" style="margin-left: 1em; margin-right: 1em;"><img alt="香菇蒸蛋,chinese,steamed egg,steam egg,recipe,dried mushroom,tatung,mushroom," border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczNUUFAgNNLP6hwQctcz1FlWM64M5DsullV0Dfwz47Edz4Ko35xE7fxi-rtRkk6k4lWeWVGaHGQUhldqQTKvYhlZqEHTruVnpMs-patVlUfAPznOJsyJpaKluMYtk51bFxMSRtGdSwD9boPuEiFrIUAlGg=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">There's absolutely nothing better than a silky smooth Chinese egg custard as we've shown our dear readers how to achieve successfully in our post on <a href="https://www.thehongkongcookery.com/2012/02/chinese-steamed-egg-custard.html" target="_blank">Chinese steamed eggs 蒸蛋</a> (<i>click the link!</i>). Today we'te going to talk about a twist on the classic steamed egg that had my hubby and little girl asking for seconds and thirds and finally demanding why I hadn't made more!</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">The twist? We infuse the intense and fragrant flavors of dried shitake mushroom into our silky smooth egg custard. Wow oh whoppity wow, why haven't I made this before? <b>Chinese Steamed Egg with Mushroom 香菇蒸蛋</b> is so yummilicious: delicate slippery bites of tender egg custard with delectably flavorful chewy bites of mushroomy mushroom. YUM! And we'll show you how to make it to perfection!<span></span></div><a href="https://www.thehongkongcookery.com/2023/09/chinese-steamed-egg-with-mushroom.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-5693781401422517622023-08-28T19:52:00.012+08:002024-03-01T00:53:27.776+08:00Crystal Skin Dim Sum Wrapper 水晶皮製作<html>
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"recipeIngredient": [
"1/3 cup tang flour 澄粉 (wheat starch), 50g",
"1/3 cup potato starch, 50g",
"1/8 tsp lard or oil",
"117ml boiling hot water, 117g"
],
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"text": "Scald the flour: Mix all the tang flour, 1/4 of the potato starch and lard in a bowl. Add the boiling hot water into the mixture, stirring as you do. Try to stir everything together as quickly as you can. The mixture will get really sticky but just go at it. Cover and let it rest for 4 mins."
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"@type": "HowToStep",
"text": "Knead in starch: Add the rest of the starch to a working surface and knead that starch into the hot dough. It will take a couple of minutes but all the starch will be absorbed by the dough. The dough will become smooth and not sticky. Cover and let the dough rest 5 mins."
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"text": "Roll dough to logs: Weigh and slice the dough in half and then roll out to 3/4 inch diameter logs. To roll out start in the middle with the palms of both hands and roll outwards towards two sides. The log will gradually lengthen to desired length."
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"text": "Weigh out portions: Slice each log to 10 equal portions, weighing 10g each, for a total of 20 portions."
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"text": "Roll out wrappers: Covering the rest of the portions to keep them moist, roll one portion into a ball. Flatten onto a silicon mat and roll out to a 3 1/4 inch diameter wrapper. This size is appropriate for most dim sum dumplings. Use right away to wrap dumplings.
Enjoy some dim sum dumpling love!"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/08/crystal-skin-dim-sum-wrapper.html" style="margin-left: 1em; margin-right: 1em;"><img alt="點心,Crystal Skin, Dim Sum, Wrapper, chinese, cantonese, Recipe,水晶皮,製作, crystal skin wrapper, crystal skin dough" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczMLdpvAyb5sqCoK5WeyyzMT3E9vjhfRLItFbjroYsggr4NxNzm5XWJisOjkTXeRngrMQvJSTxXeV-0sGTSr0cB9ujdKcWVox4DzfVYh2eoe3gHlqWaPGWY0xHbbmyCAg1_2DbayO1bsHg0xzkNAxBc6Fg=w560-h560-no-gm?authuser=2" width="560"></a></div><div><br></div>Have you ever had Dim Sum 點心? You know, that Cantonese teahouse tradition where tea is paired with tiny delectable dishes or steamers of sweet or savory treats. Sooo goood! And in the midst of these delectable treats have you ever had those dumplings where the skin was transparent enough to see through to the inside filling? So amazing amirite?! <div><br></div><div>Well these thin transparent wrappers are known as Crystal Skin Wrappers, 水晶皮. So delicate these wrappers: thin enough to see through yet strong enough to pleat and hold the shape of the dumplings with ease. Check out the beautiful <a href="https://www.thehongkongcookery.com/2023/08/har-gow-shrimp-dumpling.html" target="_blank">Har Gow 蝦餃 shrimp dumplings</a> (<i>photo above</i>) that we made with this crystal skin!</div><div><br></div><div>Tricky wrappers to make but we managed through much trial and error to get it just right. Check out how to make the most excellent <b>Crystal Skin Dim Sum Wrappers 水晶皮</b>, both thin enough to see through and yet pliable and easy enough to work with to make and hold the pleats necessary for these fancy dim sum dumpling shapes.</div><span></span><a href="https://www.thehongkongcookery.com/2023/08/crystal-skin-dim-sum-wrapper.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-20547032686499037712023-08-28T00:58:00.014+08:002024-03-01T00:33:06.939+08:00Har Gow Shrimp Dumpling 蝦餃點心<html>
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"recipeIngredient": [
"7.5 oz fresh shrimp, peeled, 213g",
"1.3 oz canned bamboo shoots, 38g",
"1.75 oz minced fatty pork, 21g",
"1/3 tsp salt",
"3/4 tsp sugar",
"1/2 tbsp potato starch (or corn starch)",
"1/2 tbsp oil (or lard)",
"1/2 tsp sesame oil",
"one portion crystal skin 水晶皮 wrapper dough (click for recipe)"
],
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{
"@type": "HowToStep",
"text": "Prepare the Filling: Peel shrimp shells and devein shrimp if needed. Use the flat of a cleaver or a food processor to just mash up the shrimp meat. Slice bamboo shoots to very thin 1/2 inch matchstick slices."
},
{
"@type": "HowToStep",
"text": "Add fatty pork and bamboo shoots to shrimps and stir the mixture in one direction only until a paste forms."
},
{
"@type": "HowToStep",
"text": "Add in salt, sugar, starch and stir, again in one direction, until combined. Add in oil and sesame oil and stir, again in one direction, until combined. Cover and chill in fridge while making the wrapper dough."
},
{
"@type": "HowToStep",
"text": "Prepare the Wrapper: Make the dumpling wrapper dough according to our recipe for Crystal Skin Dumpling Wrapper Recipe 水晶皮製作."
},
{
"@type": "HowToStep",
"text": "Roll out wrappers: Divide dough into 20 equal portions or weigh out into 10g portions. Roll into balls and cover."
},
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"@type": "HowToStep",
"text": "Take one ball and roll out into 3 1/4 inch circle wrapper. Carefully peel up rolled out dough wrapper and place into middle three fingers of dominant hand."
},
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"@type": "HowToStep",
"text": "Add the Filling to Wrapper: Weight out 1/2 oz/15g of filling and place in a line along the middle of wrapper, just over your middle finger beneath. Let your middle finger drop a bit and see a 'taco' shape form. This shape is the beginning of your har gow."
},
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"@type": "HowToStep",
"text": "Pleat the Wrapper: To close up the dumpling, make pleats by using the thumb of hand holding the dumpling to push out a fold from right to left, starting the first pleat at the furthest side of the taco from your hand. Use the fingers of the other hand to press the pleat to the other side firmly."
},
{
"@type": "HowToStep",
"text": "Continue to push the pleat out, secure the pleat, etc. until you have either made 13 pleats (the traditional no) or reached the other side of the 'taco'. Press the pleats again to make sure they are secure. Repeat for rest of the dumplings, making sure to cover the finished dumplings to keep them from drying out. Check out our video of How to Wrap Har Gow for a closer look at wrapping and pleating."
},
{
"@type": "HowToStep",
"text": "Cook the Dumplings: Prepare a steamer first by adding an oiled sheet of parchment paper. Don't forget the oil cuz the dumpling will stick! Place dumplings on oiled parchment paper with 1/2 inch space in between. Steam over medium heat for 5 mins. Serve hot and yummilicious!"
},
{
"@type": "HowToStep",
"text": "Prepare for Storage: If not eating right away place uncooked dumplings onto a tray and freeze. Once frozen you can put the har gow in a ziplock bag. Keeps for 2 months in the freezer. To cook place frozen dumplings in the steamer and steam over medium heat for 7-8 mins."
}
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/08/har-gow-shrimp-dumpling.html" style="margin-left: 1em; margin-right: 1em;"><img alt="crystal skin,Shrimp Dumpling,Har Gow,點心,har gao,蝦餃,dim sum,chinese, recipe, cantonese" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczNoiR5gZAqJhtDh0TX3pNIBAX8hoMCcyrZUrSIl60DlSnSNMLn3wjc3_FPUlwPDbaviWpu2K1EkaFHUPq4O2OOO88cGxwBkNbhz3d4FixPKPKTUt-Uw_PJH2TajZY5G1Kdcb9calLSRHcfNWA82-Xp5iQ=w560-h560-no-gm?authuser=2" width="560"></a></div><p>Our latest Dim Sum adventure! Naturally it must be the world famous <b>Shrimp Dumpling</b>, also known as <b>Har Gow</b>. Anyone can tell you that Har Gow 蝦餃 (<i>and that other superstar Siu Mai 燒賣</i>) is a must at any dim sum lunch! (<i>Psst..check out our fab <a href="https://www.thehongkongcookery.com/2022/11/sui-mai-chinese-dim-sum-dumpling.html" target="_blank">Siu Mai 燒賣 recipe</a>!</i>)</p><p><i>Psst...For those who don't know what Dim Sum 點心 is, it's a food tradition started in Chinese teahouses where little steamers or plates of delicately made foods both savory and sweet were served to go with fragrant cups of tea. Today this food tradition is still going strong in Dim Sum restaurants everywhere!</i></p><p>Okay, first, confession time: we've been having lots of har gow dumplings lately. Cuz we wanted to make the perfect Har Gow and our 1st, 2nd, and 3rd attempts were just not quite right. The dumplings that we managed to make were tasty but the wrapper, oh, the wrapper was quite the bitch to get right. Too sticky, too thick, too lumpy, etc...</p><p></p><p>Attempt number four, finally, we got it! Oh the Har Gow 蝦餃 we made! Perfect and delicate little dumplings of deliciously sea sweet shrimp fillings encased in thin translucent skins, all wrapped with the quintessential 13 nos of pleats that form the distinctive half moon Har Gow shape.<span></span></p><a href="https://www.thehongkongcookery.com/2023/08/har-gow-shrimp-dumpling.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com4tag:blogger.com,1999:blog-4199617894116272192.post-46759506575942292842023-08-12T16:06:00.006+08:002024-03-01T00:08:51.953+08:00Homemade Limoncello - Italian Lemon Liqueur<html>
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"description": "Our homemade Limoncello liqueur was astounding: so fragrant, so lemony, so delicious, so beautiful! Surely a gift of nectar from the gods of lemon ;)",
"prepTime": "PT10M",
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"recipeYield": "60",
"recipeCategory": "liqueur",
"recipeCuisine": "italian",
"keywords": "Homemade, recipe, Limoncello, Italian, Lemon, Liqueur, vodka",
"recipeIngredient": [
"7 organic lemons",
"1 liter vodka, 950g",
"3 cups sugar, 600g",
"3 cups water, 710g"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Wash and dry the lemons. Use peeler to peel just the zest off the lemons, avoiding the white pith as much as possible."
},
{
"@type": "HowToStep",
"text": "Put the lemons peels into the vodka. Give it a good shake, then put somewhere dark for two weeks. Try to give it a good shake everyday."
},
{
"@type": "HowToStep",
"text": "At the end of 2 weeks prepare the simple sugar syrup by boiling the sugar and water together until sugar is dissolved. Let cool to room temperature."
},
{
"@type": "HowToStep",
"text": "Strain the lemon peels from the vodka and discard. Mix vodka and sugar syrup together. Pour into two nos. sterilized liter bottles. Let rest in dark area for another 1-2weeks to allow the flavors to develop."
},
{
"@type": "HowToStep",
"text": "Limoncello is meant to be served ice cold in small shot glasses after a meal as a digestif, or a drink meant to help digestion. Keep one limoncello bottle in the freezer, alcohol will stay liquid but become very cold. That way your limoncello is ready to serve anytime. Enjoy!"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/08/homemade-limoncello-italian-lemon.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade, recipe, Limoncello, Italian, Lemon Liqueur, vodka" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczN4hzNO_UCgKVwLCTv3HFha_nHENdSDKT6Y-G8H9VzQTa2RSON_NKkErM9V9YR8p4SCYUj4iDpNFMQeLpvSTDx7Uvjbdk4XMdRGrSviosB3-1fhN6nAuhBarcp0-PcEOMgiYY4dPV_Cprmw5CGgzHHF9A=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">Do you find yourself ever going on food tangents? You know, an idea pops into you head, a food idea mind you, and you’re off down the rabbit hole, chasing a new food adventure. So much fun, amirite?!</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">Well, this time I got tangled up in an old food obsession of mine, lemons. I LOVE lemons, they are so amazing! The flavors and fragrance from the peel to the juice that they gift to us is just endless and wonderful. I mean, have you ever had lemon curd? To die for amirite?! </div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">Anyhoo, I discovered a traditional Italian liqueur called limoncello that can be simply made at home with lemon peels, vodka and sugar syrup. Of course I had to try it right away. Straight down the rabbit hole I went.</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">At the end of this food adventure I have to honestly say I cannot believe how well it turned out. It was gosh darn mind blowing. Our homemade Limoncello liqueur was astounding: so fragrant, so lemony, so delicious, so beautiful! Surely a gift of nectar from the gods of lemon ;)<span></span></div><a href="https://www.thehongkongcookery.com/2023/08/homemade-limoncello-italian-lemon.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com2tag:blogger.com,1999:blog-4199617894116272192.post-52216212817489335842023-07-31T23:52:00.009+08:002024-02-29T23:52:23.329+08:00Osmanthus Egg Imitation Shark Fin 桂花翅 <html>
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"description": "One such dish created for the Dowager Empress Cixi is this masterful Osmanthus Egg Shark Fin 桂花翅, a light airy dish of delightful and delicious contrasts: osmanthus shaped yellow egg petals dispersed among tangled threads of gleaming golden shark fin, topped with a sprinkle of umami dense jinhua ham.",
"prepTime": "PT10M",
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"totalTime": "PT50M",
"recipeYield": "6",
"recipeCategory": "stir fry",
"recipeCuisine": "chinese",
"keywords": "chinese,桂花翅,Osmanthus Egg Shark Fin,recipe,empress dowager cixi,stir fry,imperial",
"recipeIngredient": [
"17 oz imitation shark fin 仿魚翅, 500g",
"8 tbsp oil",
"1/2 cup dried scallop 乾瑤柱",
"2 oz Jinhua ham 金華火腿, 50g",
"14 oz mung bean sprouts 綠豆芽, 400g",
"3 tbsp hot water",
"1 cup chicken stock, 250 ml",
"4 egg plus 5 yolks",
"1/2 tsp salt"
],
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"@type": "HowToStep",
"text": "Prepare the dried scallops: Soak the scallops in room temperature water to cover until rehydrated, about 30 mins. Pour out water, reserving the soaking water, and then use fingers to separate the scallop strands. Pan fry the strands over low heat until quite dry."
},
{
"@type": "HowToStep",
"text": "Prepare the Jinhua ham: Bring a small pot of water to a boil. Parboil Jinhua ham for 30 secs to remove saltiness and then steam for 20 mins. When cool enough to handle slice ham into 1/2 inch matchsticks. Separate out 1/5 of the matchsticks and mince. Pan fry all over low heat til dry."
},
{
"@type": "HowToStep",
"text": "Prepare the sprouts: Heat wok over medium heat. When hot add 1 tbsp oil then add mung bean sprouts. Give it a quick stir and then 3 tbsp hot water. Stir fry 10-20 secs more until the sprouts are limp. Pour in strainer to strain any liquid away."
},
{
"@type": "HowToStep",
"text": "Prepare the shark fin: Defrost the shark fin. Heat the wok over medium heat. When hot add 2 tbsp oil, then the shark fin. Quickly stir a few times to spread the oil. Add stock and reserved scallop soaking water. Keep stirring and flipping until the shark fins soak up liquid and become dryish. Strain away any remaining liquid."
},
{
"@type": "HowToStep",
"text": "Prepare the eggs: Whisk eggs and yolks together. Add 3/4 tsp salt. Clean wok and heat over medium heat. When hot add 3 tbsp oil. When oil is hot turn to medium low heat and add all the eggs. Stir and flip until the egg scrambles. Turn heat to low, then use the back of a ladle to press and separate the eggs to bits for about 5 mins. Try to get the egg bits as small as possible."
},
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"@type": "HowToStep",
"text": "Final stir fry: Turn heat to high. To the eggs bits add 2 tbsp oil, then the shark fin, mung bean sprouts, dried scallops and the Jinhua ham matchsticks. Stir fry vigorously over until dry and everything is just slightly clinging to each other. Add salt to taste."
},
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"@type": "HowToStep",
"text": "Scoop out onto serving plate and sprinkle with minced Jinhua ham. Enjoy!"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/07/osmanthus-egg-shark-fin.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Osmanthus Egg Shark Fin, stir fry, recipe, chinese, empress dowager cixi, imperial, 桂花翅" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczP3_RiB3KsqKvCY4BLO42I2fiWjOxhmZsd5ffgCo4oRQl-ta5TAVZXTA7IcqF0nH1L-vMnDrh7Z60uoNp1aRD0ivrirtbUBpsdthWZnuYNrsot3zB1X0-SJOYNqWBb2XpM05nDUhgPHlUDOSI0OzNPKYw=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">This dainty and marvellously delicious stir fry, the <b>Osmanthus Egg Shark Fin 桂花翅</b>, is a dish fit for an emperor! Or, rather fit for an Empress as this dish was originally created as a tribute to the redoubtable Empress Dowager Cixi 慈禧太后, she who ruled China from behind an embroidered screen for five decades from 1861 until her death in 1908. <span></span></div><a href="https://www.thehongkongcookery.com/2023/07/osmanthus-egg-shark-fin.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-67221617562955313552023-07-22T00:13:00.019+08:002024-02-29T23:28:54.635+08:00Hong Kong Crispy Noodles 港式煎麵 <html>
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"description": "These Hong Kong Crispy Noodles 港式煎麵 or 兩面黃, also known as Crispy Chow Mein or Hong Kong Style Fried Noodles is a dish of lush contrasts. It features a bottom layer of pan fried crispy crunchy golden browned noodles topped with a savoury stir fry of vegetable and meat/seafood with an extra heaping of soy flavored sauce.",
"prepTime": "PT15M",
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"recipeYield": "4",
"recipeCategory": "noodles",
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"keywords": "Hong Kong Crispy Noodles,Crispy Chow Mein,Hong Kong Style Fried Noodles,港式煎麵,兩面黃",
"recipeIngredient": [
"7 oz chicken or pork (200g) or 6 large shrimp",
"2 tsp soy sauce",
"1/2 tsp sugar",
"1 tsp cornstarch",
"1 tsp oil",
"3 dried HK egg noodles bundles, 5oz/135g",
"2 tbsp oil",
"1 1/2 tbsp soy sauce",
"1 tbsp oyster sauce",
"1 tsp sugar",
"3/4 cup chicken stock",
"1 tbsp cornstarch",
"1/4 cup water",
"2 tbsp oil",
"3 cloves garlic, minced",
"15 snow peas",
"1 carrot",
"9 oz fresh mushrooms, 250g",
"1 oz dried golden needles 金針菜, 30g",
"1/4 cup dried wood ear fungus 黑木耳, 1/2 oz/14g"
],
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{
"@type": "HowToStep",
"text": "Things to Soak: Soak dried golden needles with room temp water to cover. In separate bowl cover dried wood ear fungus with 2-3 inches room temp water (the wood ear fungus will expand by a lot.) Let soak for 15 mins. Pour out water. Slice wood ear into bite sized portions if needed."
},
{
"@type": "HowToStep",
"text": "Prepare Meats (if using): Rinse and dry chicken/pork. Slice into 1/2 inch strips. Peel shrimp shells and remove veins, then rinse and pat dry with paper towel. Add your choice of protein to marinade of soy sauce, sugar and cornstarch. Mix through. Add oil last and mix through. Let marinade for 10-15 mins."
},
{
"@type": "HowToStep",
"text": "Make the Crispy Noodles: Put dried noodle bundles into a large bowl and add boiling water to cover. Use chopsticks to shake the noodles loose as they soak. Do this just until the noodles are just soaked enough to separate completely. Remove immediately from water then toss in the strainer to get all the water out. Separate into two equal piles. Note: Don't rinse the noodles with cool water!"
},
{
"@type": "HowToStep",
"text": "Heat up frying pan until hot. Turn heat to medium* and add 1 tbsp oil and spread out one pile of noodles in the pan in a pancake shape. Let pan fry for a couple of minutes, checking the bottom by lifting up with a spatula. When the bottom in golden brown flip and repeat for the other side."
},
{
"@type": "HowToStep",
"text": "Slice the crispy noodle cake into quarters. Regroup on serving plate, ready to receive the stir fry and sauce."
},
{
"@type": "HowToStep",
"text": "Prepare the Vegetables and Shrooms: Wash snow peas and carrots. Break the tips off the snow peas and peel off the string connecting the bean's two ends. Peel the carrot then slice into bite size pieces."
},
{
"@type": "HowToStep",
"text": "Don't wash the shrooms. If needed just use a brush to brush dirt off and slice off the ends. Break the mushrooms into bite sized portions."
},
{
"@type": "HowToStep",
"text": "Parboil the Vegetables and Shrooms: Heat up a pot of water. Once the water is boiling first add in wood ear fungus and let simmer for 15 mins. Add in carrots, golden needles and mushrooms and simmer for 5 mins more. Add in snow peas and cook 30 secs more. Remove immediately from heat and pour through strainer. Toss a bit to dry the veggies."
},
{
"@type": "HowToStep",
"text": "Make the Stir Fry Sauce: In a bowl mix together sauce ingredients: soy sauce, oyster sauce, sugar and chicken stock. In another bowl mix together 1/4 cup water and cornstarch."
},
{
"@type": "HowToStep",
"text": "Cook the Meat (if using): Heat up a wok to medium heat. When hot add in 1 tbsp oil and then the minced garlic. Stir a couple of secs until fragrant. Lay out the marinated meat or shrimp in one layer. Don't flip, just lift up to check for browning. Once browned to your liking, flip and repeat for other side. Next add in the parboiled veggies as per the next step."
},
{
"@type": "HowToStep",
"text": "Stir Fry: If using only vegetables heat up wok over high heat and add in 1 tbsp of oil, then the minced garlic. Stir for a few seconds then add in the parboiled veggies and shrooms and stir fry for 20 secs. Add in the stir fry sauce mixture and flip and turn for 1 minute. Give the cornstarch and water a good stir up the starch. Add into wok and continue to stir and flip until the sauce thickens up and is glossy. Remove from heat."
},
{
"@type": "HowToStep",
"text": "Serve the Noodles: Pour the stir fry over the crispy noodles, keeping the pour over the middle and leaving the sides clear. This leaves the side noodles crispy. Serve hot and delicious! Enjoy!"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/07/hong-kong-crispy-noodles.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Hong Kong Crispy Noodles,Crispy Chow Mein,Hong Kong Style Fried Noodles,港式煎麵,兩面黃," border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczNlR3tMTw_m8h2sAcBph6JGSZnq6fQ4QRrlyilvcDApV4jL2Ey3MERmzwPpjPyRRBUYBMrKbdkqvPApYVMpsf_rkXDWqme_vFLlENl-8DvkoUOu02GMie0HMZIQQdJa3xs_U4QvGRlVdrrGNxezN7Cn4w=w560-h560-no-gm?authuser=2" width="560"></a></div>
<div class="separator" style="clear: both; text-align: center;"><br></div>
<div class="separator" style="clear: both; text-align: left;">This ridiculously delicious dish is something probably anyone who has ever eaten at a Chinese restaurant has had before. These <b>Hong Kong Crispy Noodles 港式煎麵 </b>or<b> 兩面黃</b>, also known as Crispy Chow Mein or Hong Kong Style Fried Noodles is a dish of lush contrasts. It features a bottom layer of pan fried crispy crunchy golden browned noodles topped with a savoury stir fry of vegetable and meat/seafood with an extra heaping of soy flavored sauce. That extra heaping of sauce trickles through the crispy crunchy noodles, softening and flavoring some while leaving others still delightfully crunchy. </div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">Savory tender bites of veggies and meat mixed with crunchy bits of noodles...eating these HK Crispy Noodles is so much fun!</div><div class="separator" style="clear: both; text-align: left;"><span></span></div><a href="https://www.thehongkongcookery.com/2023/07/hong-kong-crispy-noodles.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-89905563555671889642023-07-11T18:18:00.006+08:002024-02-29T23:03:43.998+08:00Sichuan Fish with Pickled Mustard Greens | Suan Cai Yu 酸菜魚<html>
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"description": "Sichuan Fish with Pickled Mustard Greens, also known as Suan Cai Yu 酸菜魚 is a resplendent dish full of velvety tender fish slices, delicately soured pickled mustard greens, crunchy sprouts and slippery vermicelli all immersed in a most deliciously addictive tangy savory soup.",
"prepTime": "PT15M",
"cookTime": "PT7M",
"totalTime": "PT22M",
"recipeYield": "4",
"recipeCategory": "seafood",
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"recipeIngredient": [
"1 lb grass carp 鯇魚, 450g",
"1/2 tsp salt",
"1/2 tsp sugar",
"1/4 tsp rice wine",
"1 1/2 tsp potato starch (or corn starch)",
"1 tbsp oil",
"10 oz soy bean sprouts 黃豆芽, 300g",
"1.76 oz cellophane noodles 粉絲, 50g",
"2 tbsp oil",
"4 cloves garlic, minced",
"1 tbsp minced ginger",
"2 chili peppers, sliced ",
"2 cups chopped pickled mustard greens 酸菜",
"1 tbsp Sichuan peppers 花椒",
"2 cups stock, 475 ml",
"1 tbsp oil",
"1 tsp Sichuan pepper oil 花椒粉 (optional)",
"1 heaping tbsp chopped spring onion",
"1 chili, sliced lengthwise (for garnish)"
],
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"text": "Prepare the fish: Wash and dry fish. Using a sharp knife, slice the fish into thin slices about 1/8 inch (3mm) thick. Mix fish slices with with salt, sugar and rice wine. Add starch and mix. Add 1 tbsp oil and mix. Let marinate for 10-15 mins."
},
{
"@type": "HowToStep",
"text": "Prepare everything else: Wash soybean sprouts and remove the roots if desired. Put the cellophane noodles in a bowl and add boiling water to cover. Cover bowl and let soak for 5 mins or until the noodles are soft and pliable. Pour hot water out. Rinse with cold water and set aside."
},
{
"@type": "HowToStep",
"text": "Stir fry aromatics: In a hot wok, add 2 tbsp oil. Add in minced ginger, chilis and garlic and stir fry for 15 secs or until fragrant. Add in chopped preserved mustard greens and stir fry for 1-2 mins until fragrant."
},
{
"@type": "HowToStep",
"text": "Layer ingredients on: The rest of the ingredients for this delicious soup are layered into the pot. First a layer of cellophanes noodles goes into the pot. Then a layer of soy bean sprouts. Lastly a layer of fish slices. Arrange the fish slices into a pleasing overlapping pattern that covers the entire surface."
},
{
"@type": "HowToStep",
"text": "Cook: Pour in stock to level of the fish. Bring to a boil and then turn down to a simmer, cover and let cook for 5 mins or until the fish is cooked through. Pour out carefully into large dish for presentation, keeping the fish on the top layer. Or you could simply serve it as is in the cooking pot!"
},
{
"@type": "HowToStep",
"text": " Add Sichuan pepper: One minute before the fish's simmering time is up heat up 1 tbsp of oil until very hot and steam rises. When fish is done sprinkle whole Sichuan pepper over the fish. Drizzle your very hot oil over the peppercorns. There will be sizzles as the peppercorns cook in the oil and also a bit of splatter so be careful when doing this."
},
{
"@type": "HowToStep",
"text": " Present: Bring fish to the table. Drizzle Sichuan peppercorn oil over if using. Sprinkle chopped spring onions over. Add sliced chili to garnish. Serve hot and yummilicious!"
}
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/07/sichuan-fish-with-pickled-mustard.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Sichuan Fish Soup,sichuan fish,pickled mustard greens,sour pickled mustard greens,Suan Cai Yu,chinese,Sichuan,recipe,酸菜魚,preserved mustard greens" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczPZtAWYYk27f4aQjbdJXSX_LXqf2Dqpj0LO450puZ-lzP5GAxTXhPiFEi1shen-8vc_ZGlrGwVqFS_TgHrSQYLxKaMDHZYJi097l1sKsuflC7qcIoCJuQmcVkdqT-oiYPHlh9Hg7cvBfQwikJwWbdQswA=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">This post gives me so much pleasure. It is always a delight to share the joy that food brings to us but especially so in this case. Because this dish is soooo good, like food for the soul good. Comforting, seductive, addictive, pleasing in all ways is the Sichuan Fish with Pickled Mustard Greens. One heck of a sexy dish if you ask me.</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">This showstopper seafood dish can almost be a meal in itself, to be shared in a Chinese style family diner. You could add another dish or two, we added a vegetable dish along with white rice and it was just right for the three of us. <b>Sichuan Fish with Pickled Mustard Greens</b>, also known as <b>Suan Cai Yu 酸菜魚</b> is a resplendent dish full of velvety tender fish slices, delicately soured pickled mustard greens, crunchy sprouts and slippery vermicelli all immersed in a most deliciously addictive tangy savory soup.<span></span></div><a href="https://www.thehongkongcookery.com/2023/07/sichuan-fish-with-pickled-mustard.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-89054320882044833052023-06-30T23:59:00.023+08:002024-02-29T22:43:34.556+08:00Chinese Pickled Sour Mustard Greens 酸菜<html>
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"description": "The result of the pickling/brining is a delicately soured pickled vegetable with a soft yet crunchy texture. It's addictive I tell you, just addictive! These Homemade Chinese Pickled Sour Mustard Greens 自製酸菜 can be used to stir fry with pork or chicken, eat plain as a relish, or toss in with fish to make the famous (and my favorite) Sichuan Fish Soup with Pickled Mustard Greens 酸菜魚",
"prepTime": "PT10M",
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"recipeIngredient": [
"2 1/4 lb mustard greens 芥菜, 1000g",
"2 1/2 tsp salt",
"1/4 cup boiling water",
"3/4 cup cooled down boiled water",
"4 tsp salt"
],
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{
"@type": "HowToStep",
"text": "Sterilize a heat proof pickling jar by rinsing well with boiling water. We used a ceramic jar with a lid so as to keep the pickling in the dark. Let dry."
},
{
"@type": "HowToStep",
"text": "Wash the mustard greens to remove any dirt and let air dry hanging downward until dry. Add 2 1/2 tsp salt to greens and use fingers to get the salt everywhere. Let sit for 2 hours."
},
{
"@type": "HowToStep",
"text": "Clean hands and dry competely. Wring the mustard greens dry, letting the juice flow back into the bowl. Wringing creates the proper texture. Reserve the juices and brine."
},
{
"@type": "HowToStep",
"text": "Tuck the wrung mustard greens snuggly into the pickling jar. Pour reserved juices and brine over the mustard greens. If the greens are not completely covered by the brine mix up some fresh brine."
},
{
"@type": "HowToStep",
"text": "To make the fresh brine mix the salt with the boiling water and stir until the salt is melted. Add in the cooled down water and stir to mix. Let cool to room temperature and add to the pickling jar."
},
{
"@type": "HowToStep",
"text": "Use a clean and dry spatula or chopsticks to press the mustard greens down. Important: all the greens should be submerged in the brine! Add a clean dry plate or something similar to weigh down on top to help submerge the greens completely."
},
{
"@type": "HowToStep",
"text": "Cover or close the jar and leave in a dark area for 8 to 12 days. If you use a cover that is air tight you will need to burp the jars once every day or two to release the gas from the pickling. The mustard greens will turn a bright yellow."
},
{
"@type": "HowToStep",
"text": "On day 8 start tasting, making sure to use clean dry utensils and to keep the greens submerged. When the sour/sweet/salty balance is to your liking the pickled mustard green is ready to use."
},
{
"@type": "HowToStep",
"text": "If not using right away you can store in the fridge for a couple of months."
}
],
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<div class="separator" style="clear: both;"><a href="https://www.thehongkongcookery.com/2023/06/chinese-pickled-sour-mustard-greens.html" style="display: block; padding: 1em 0px; text-align: center;"><img alt="homemade,chinese,pickled,Sour,Mustard Greens,recipe,pickled mustard greens,酸菜,vegetable" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczNYfky0ueFIkR0M0t-UvhKn6mR29KO1JusfWUBpM-lThcEiDSQLmR5wT2l26OsswX6bgY0201FPWz2-w84Hy6A5a5cT1eQBZrDddwfFOqgRXdnh5KM8e6rNsK1Ff0xnKKy92p4-6q3RyRoh6N-5lm8aBw=w560-h560-no-gm?authuser=2" width="560"></a></div>Recently we've been obsessed with what the Chinese call '酸菜', directly translated as 'sour vegetable.' What is meant by 酸菜 is actually mustard greens which have been pickled or brined. It's simple to make with a basic salt brine but wow is the resultant flavor big!<div><br></div><div>The result of the pickling/brining is a delicately soured pickled vegetable with a soft yet crunchy texture. It's addictive I tell you, just addictive! These <b>Homemade Chinese Pickled Sour Mustard Greens 自製酸菜 </b>can be used to stir fry with pork or chicken, eat plain as a relish, or toss in with fish to make the famous (<i>and my favorite</i>) Sichuan Fish Soup with Pickled Mustard Greens 酸菜魚 (<i>recipe coming up next!</i>)<span></span></div><a href="https://www.thehongkongcookery.com/2023/06/chinese-pickled-sour-mustard-greens.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-24063445730668284382023-06-17T00:04:00.005+08:002024-02-29T22:29:32.299+08:00Spicy Mala Peanuts 麻辣花生<html>
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"datePublished": "2023-06-16",
"description": "We made the most crazily delicious peanut snack ever - the Spicy Mala Peanuts 麻辣花生. Deep fried peanuts flavored with spices, the tongue numbling Sichuan pepper and chilies. Once you start eating these luscious spice coated, tongue numbing bits of peanut crunchiness you just can't stop! So aromatic! So yummilicious! Now you can enjoy making Spicy Mala Peanuts 麻辣花生 at home for a fraction of the cost of buying them from the store!",
"prepTime": "PT10M",
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"totalTime": "PT40M",
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"recipeIngredient": [
"1 tbsp oil",
"1/2 tbsp red Szechuan peppercorns 紅花椒",
"1/2 tbsp green Szechuan peppercorns 青花椒",
"20 dried red chilies",
"3 cups raw peanuts, 450g",
"2 cups oil, 436g",
"2 tsp five spice powder 五香粉",
"2 tsp Szechuan pepper powder 花椒粉",
"1 1/2 tsp salt",
"2 tsp sugar",
"1/8 tsp white pepper powder 胡椒粉",
"1 tbsp Szechuan pepper oil 花椒油"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Let peanuts soak in water overnight. Remove skins and let the peanuts air dry."
},
{
"@type": "HowToStep",
"text": "Slice half of the dried chilies in half lengthwise. In a small pot add 1 tbsp of oil and stir fry (over low heat) all the chilies (both sliced and whole) and two types of Szechuan peppercorns until fragrant, 1-2 mins. Remove from pot and set aside."
},
{
"@type": "HowToStep",
"text": "Add peanuts to a small pot. Add in oil to just cover. Let the oil heat up from cold until it is bubbling. Turn down heat to a simmer and let cook for 25-30 mins or until the peanuts are golden brown."
},
{
"@type": "HowToStep",
"text": "Remove peanuts immediately with a strainer from oil into a mixing bowl. Save the cooked oil for other uses. Note that the peanuts will harden as they cool."
},
{
"@type": "HowToStep",
"text": "Add the chilies and peppercorns to the peanuts. Mix up the five spice, Szechuan pepper powder, salt, sugar and white pepper and then add to the peanuts while they are hot, stirring gently as you do so."
},
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"@type": "HowToStep",
"text": " Taste and adjust salt and sugar as needed. Once spices are mixed to your liking add the Szechuan pepper oil and stir to incorporate. Enjoy the spicy!"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/06/spicy-mala-peanuts.html" style="margin-left: 1em; margin-right: 1em;"><img alt="mala, spicy, peanuts, recipe, sichuan, chinese, szechuan, mala peanuts, 麻辣花生, fried peanuts, Huang Fei Hong Spicy Peanut, 黃飛紅花生" border="0" data-original-height="560" data-original-width="560" height="560" src="https://lh3.googleusercontent.com/pw/AP1GczNkTYC-im2P4YC1jff_zrjXGRyIfY1gzZhy6oC3_PjuzBr4rcYHVNXdX8YqAj_zioiqUruSBjlWl5dhWLjJ7iAGY59-Nktc18SK47r4XwTGQXIK7-b-7Zb0HzgWwgQZNVXXwkvh8mIzblpCsxb8FbMCow=w560-h560-no-gm?authuser=2" width="560"></a></div><div><br></div><div>We made the most crazily delicious peanut snack ever - the Spicy Mala Peanuts 麻辣花生 - fried peanuts flavored with a mouthwatering mix of spices and fired up with hot chilies and tongue numbing Sichuan pepper. This snack has been all the rage in recent years, rising in popularity along with the Sichuan Spicy Stews that have become ubiquitous. (<i>Psst...check out our <a href="https://www.thehongkongcookery.com/2017/07/sichuan-spicy-fish-stew.html" target="_blank">Sichuan Spicy Fish Stew 水煮魚 recipe</a>.</i>)</div><div><br></div><div>OMgosh but these peanuts are <i>soooo </i>additive! Once you start eating these luscious spice coated, tongue numbing bits of peanut crunchiness you just can't stop! So aromatic! So yummilicious! Now you can enjoy making Spicy Mala Peanuts 麻辣花生 at home for a fraction of the cost of buying them from the store!<span></span></div><a href="https://www.thehongkongcookery.com/2023/06/spicy-mala-peanuts.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0tag:blogger.com,1999:blog-4199617894116272192.post-71834385240947248202023-06-10T12:36:00.004+08:002024-02-29T22:07:46.193+08:00Winter Melon Roasted Duck Soup 冬瓜燒鴨湯<html>
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],
"author": {
"@type": "Person",
"name": "Ellen L"
},
"datePublished": "2023-05-09",
"description": "This Winter Melon Duck Soup 冬瓜鴨湯 is filled to the brim with tender melt in your mouth pieces of winter melon soaked through with flavorsome duck infused soup as well as delicious bites of succulent tender roasted duck.",
"prepTime": "PT5M",
"cookTime": "PT18M",
"totalTime": "PT23M",
"recipeYield": "4",
"recipeCategory": "soup",
"recipeCuisine": "chinese",
"keywords": "Soup,chinese,duck,recipe,燒鴨,Winter Melon,cantonese,sui aap,冬瓜燒鴨湯,roasted duck,",
"recipeIngredient": [
"4 dried shitake mushrooms",
"17.5 oz winter melon 冬瓜, 500g",
"1 quarter of roasted duck, 17.5 oz/500g",
"2 tbsp oil",
"2 cups chicken soup stock, 480 g",
"2 cups water",
"1 cup cilantro, roughly chopped with stems separated from leaves",
"salt to taste"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Soak the mushroom in hot water for an hour to rehydrate. Remove mushroom when soft, squeezing extra water out and thinly slice. Reserve the mushroom soaking water for adding to the soup later on."
},
{
"@type": "HowToStep",
"text": "Wash wintermelon, then slice off the green skin. Remove soft bits at the center with the seeds and discard. Slice into 1/2 inch cubes."
},
{
"@type": "HowToStep",
"text": "Debone the duck, trying to keep the bone in one piece. Slice the meat into 1/2 inch cubes and set aside. Reserve bones for the soup."
},
{
"@type": "HowToStep",
"text": "Heat wok over medium high heat. Add in 2 tbsp oil. Stir fry mushroom for 2 mins, then add in the winter melon and cilantro stems. Stir fry until melon is throughly cooked, soft and transparent."
},
{
"@type": "HowToStep",
"text": "Add chicken stock, and water. Add in duck bones. Let boil over high heat for 15 mins. Remove duck bones."
},
{
"@type": "HowToStep",
"text": "Add in diced duck and salt to taste. Let boil 3-5 more minutes. Turn off heat, add chopped cilantro leaves and serve hot and tasty. Enjoy !"
}
]
}
}
}
</script>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://www.thehongkongcookery.com/2023/06/winter-melon-roasted-duck-soup.html" style="margin-left: 1em; margin-right: 1em;"><img alt="Winter Melon, Duck , roasted duck, cantonese, sui aap,Soup,chinese, recipe, 冬瓜燒鴨湯,燒鴨" border="0" data-original-height="560" data-original-width="560" height="560" loading="lazy" src="https://lh3.googleusercontent.com/pw/AP1GczPJViXCDWhQ5oAGQSdghcBdpOKxxjJrPa2UZHdWIMa9L4a6IUX1BJYB8jYIrqgJ9rp8md7iL0tCfidwyiGAZIyRxYYP-5HBb3tg00F13AS4qeZVU8zTW6mhfWqcqdqX9bah-S62dafA_rwI8f1XSzRNEg=w560-h560-no-gm?authuser=2" width="560"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">This very easy to make Winter Melon Duck Soup is so delicious and deeply satisfying. And gorgeous to look at. And so easy to make! Wait,wait...first I must say that I'm not completely convinced it's a soup rather than a dish. It's certainly deliciously soupy. It's also most assertively a dish in its own right. Let's just call it a superliciously soupy dish then!</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">This Winter Melon Roasted Duck Soup 冬瓜燒鴨湯 is filled to the brim with tender melt in your mouth pieces of winter melon soaked through with flavorsome duck infused soup as well as delicious bites of succulent tender roasted duck. For a family dinner it's both soup and dish in one! This wonderful soupy dish is perfect for the warmer months as winter melon is super refreshing and cooling to the body.<span></span></div><a href="https://www.thehongkongcookery.com/2023/06/winter-melon-roasted-duck-soup.html#more">Read more »</a>Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.com0