Red Bean Pudding (“Put Chai Ko”) by 肥媽

 9月26日Live 直播食譜 中英對照

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豉油雞

材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽

香料:桂皮.香葉.一粒八角。

做法:

1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)

2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內

3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶

4將汁料倒入電飯煲雞胸向下放煲中，

每10分鐘轉雞身一次，共30分鐘

English Version

Soya Sauce Chicken in a Rice Cooker

(YouTube video starts at 4:30 )

Ingredients:

Whole chicken - 1

Shallots

Ginger slices

Cinnamon stick

Bay leaf

Star anise - 1

Garlic, optional

Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)

Seasonings:

Dark soya sauce - 2 tbsp

Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)

Light soya sauce - ½ a bowl

Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)

Methods:

1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.

This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.

2. Gently pat dry the whole interior and exterior of the chicken with paper towel.

3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.

4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.

5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.

6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.

7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.

8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.

白灼牛肩胛

材料

牛肩胛一碟（按照自己份量需要）

薑一至兩片

葱兩至三棵

辣椒適量

鼓油半碗

麻油一茶匙

生粉少許

酒一湯匙

清水

做法

1. 薑片切條再切粒。

2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。

3. 牛肩胛一片片分開，加入生粉撈均。

4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。

5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。

6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。

7. 牛肩胛一片片放入煲中，灼大約10-15秒。

8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。

9. 最後倒入已調味的鼓油（步驟5），即成。

English Version

Poached Beef Chuck Slices

(YouTube video starts at 30:15)

Ingredients:

Beef chunk slices

Ginger - diced

Shaoxing wine - 1 tbsp

Cornstarch

Spring onion - wash, soak in water and rinse well

Fresh red chilli

Dipping sauce ingredients:

Light soya sauce

Fresh red chilli

Sesame oil

Green onion

Methods:

1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.

2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.

3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.

砵仔糕

材料：

70 g 粘米粉

一湯匙粟粉

85 ml水

椰糖一塊

片糖1/4塊

150ml 水

紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)

做法：

1) 先把小碗輕輕掃油，蒸熱

2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用

3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解

4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入

4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿

5) 用保鮮紙包蓋著小碗

6)大火蒸15至20分鐘至熟

Red Bean Pudding (“Put Chai Ko”)

(YouTube video starts at 14:08)

Ingredients:

Rice flour - 70g

Corn starch/flour - 1 tbsp

Water - 85ml

Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)

Sugar mixture ingredients:

Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)

Water - 150ml

Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)

Methods:

1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.

This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.

2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.

3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.

4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.

5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.

6. Cover the bowls with plastic wrap and steam 20 minutes.

7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.

＃recipes

#肥媽食譜

＃2020926live

SUSHI BAKE

 Ingredients to prepare:

- imitation crab meat
- kewpie mayonnaise
- Tamanoi Sushinoko (rice seasoning) that is mix with the white rice
- White rice
- OPTIONAL
- - Ebi Fumi Furikake (salmon & egg) place on top of the final product on top of the crab meat
- - Nori Komi Furikake (seaweed & sesame) place on top of the final product on top of the crab meat
- Sriracha (hot sauce) blend with the kewpie mayonnaise and crab meat

Step 1
- cook white rice, as many cup as you want, theres no specific measurement whatever feeds you

Step 2
- a big pack of crab meat can be bought at Korean market or any asian store
- dice the crab meat finely, I usually use a blender or the magic bullet. (the more blend and fine it is the easier it’ll stick with the kewpie mayonnaise)

Step 3
- use a separate bowl, put all the crab meat in it or however much you want. Squeeze enough kewpie mayonnaise that it will take to make it really stick together, not too much or itll be liquidity.
- Mix together until everything is covered

Step 4 (OPTIONAL)
- blend the sriracha hot sauce with the crab meat that is already covered with kewpie mayonnaise, you can add as much hot sauce as you want

Step 5
- by this time your rice should be done cooking
- get a separate bowl, scoop some rice and add the Tamanoi Sushinoko (rice seasoning) into the white rice
- mix the rice with the powder and let it set for a few minute until it dries up and become a little bit sticky

Step 6
- get a pan, any size
- add about ½ or ¾ of an inch of rice on the bottom layer
- ** MAKE SURE when you put the rice at the bottom layer press on it and make it look real tight and together, no gaps
- Then add the crab meat that you prepared and place it on top of the rice.
- *** ** MAKE SURE when you put the crab meat on the top layer press on it and make it look real tight and together, no gaps
Step 7 (OPTIONAL)
-add the ebi fumi furikake or the nori komi furikake on top of the crab meat.
-* IF you have an aluminum pan, you can bake it in the oven at 385 degree for about 5-10 minute

YOURE DONE!! Goodluck!!

Jessie chinese soup recipes

STEAM FISH SOY SAUCE

1 cup water        

1 cup soy sauce                

Ginger                 

Garlic                   

Shallots

Heat wok, add oil. Saute garlic, ginger, & shallots. Then add 1 cup of water. Bring to a boil. Strain out the solids. Add 1 cup of soy sauce and rock sugar. Add a little old soy sauce (dark soy sauce) for coloring. Bring to a boil. Add dashi at the end (optional). Done.

Chicken feet & mai dou (bean) soup

Mai dou (bean) –soak overnight

Chicken feet (10 feet)

Garlic cloves (whole) 2 bulb (a lot)

Pork back bone (chek gwut)

1 inch rock sugar

1 carrot

 

Boil pork bones & chicken feet and wash. Trim nails of chicken feet.

Add beans, ginger, pork bones, garlic to cold water. Bring to a big boil. Boil for 15 mins. Then lower flame to medium and simmer for 1 hr.

Add chicken feet and carrot and rock sugar and boil for another ½ hour.

Total boil time is around 2 hours.

 

Pork bone & yellow bean soup

 

Pork back bone

Yellow bean – soak overnight

Jeet squash – peel skin, cut into 3 inch chunks

Carrot

ginger

tangerine peel

Mut joe

 

Boil pork bones and wash.

Add yellow beans, pork bones, tangerine peel, and ginger to cold water. Bring to a big boil for 30 mins.

Add jeet squash (jeet gwa), carrot and mut joe. Turn down heat to a medium simmer and simmer for 1 ½ hr.

 

White Jut yue (White jut fish) soup

White jut fish (around 1 lbs or so)

Ginger

Pork (thin slices of pork)

Tofu, geet gwa or winter melon (depend on what you have)

Cilantro and green onion

 Wash fish. Dry with paper towel. Then sprinkle a little salt over both sides.

Pan fry fish to brown it. Both sides.

Bring a pot of water to boil, add ginger and pork. Once it comes to a big boil, add fish. Boil fish till broth turns milky white. Add tofu / jeet gwa, or winter melon. Once veggies are cook, add cilantro and green onion.

 

Steam ground pork

Ground pork ( mui tou) About 1 lb.

Mui choy - minced

Marinate Pork with some sugar, oyster sauce, 1 egg, soy sauce, shao hing wine, starch. Mix pork with grabbing motion. Add a little water it it’s too thick. Add oil last.

Add mui choy to pork and put on a plate. Make sure pork is a thin layer. Steam for 20 mins or so.

 

Pork & thousand year old egg congee

½ to 1 cup rice ( wash rice, then add salt & oil to rice. Soak overnight in fridge)

Pork – marinate with sugar, soy sauce, wine, starch

Thousand year old egg ( pei daan)

 

Bring big pot of water to boil. Add soaked rice. Bring to big boil for 45 mins. Don’t cover pot.

Add pork and thousand year old egg (pei daan) and ginger slivers. 

Ka Soi from friends

 Ka Soy

1 lb ground pork

1 bag pork bone

1 pack beef ball

1 small can red curry 

5 tomatoes

1 whole onion

Tamarind powder

Chicken powder

Lemon grass, garlic

Sweet and Spicy Cucumber Salad

Spicy, funky, and sweet, this side dish plays on the vibrant flavors of Thai papaya salad with the unexpected addition of tamarind. This recipe is from chef Yia Vang of Union Hmong Kitchen in Minneapolis.

Ingredients

4 SERVINGS

½ bunch cilantro

1 small shallot, finely chopped

1 garlic clove, finely grated

2 Thai chiles, finely chopped

¼ cup tamarind concentrate

2 Tbsp. fresh lime juice

2 tsp. fish sauce

6 medium Persian cucumbers or 1 large English hothouse cucumber, some peel removed in thin alternating strips, halved lengthwise, thinly sliced on a diagonal

1 cup cherry tomatoes, halved

Kosher salt

Store-bought fried shallots and coarsely chopped salted dry-roasted peanuts (for serving)

INGREDIENT INFO:

Tamarind concentrate, often labeled “concentrate cooking tamarind,” can be found at Asian and Thai markets or online. We like Tamicon Tamarind Concentrate ($7; thespicehouse.com).

Preparation

Step 1

Thinly slice cilantro stems until you have about 2 Tbsp. and place in a large bowl. Coarsely chop remaining cilantro; set aside for serving.

Step 2

Add shallot, garlic, chiles, tamarind concentrate, lime juice, and fish sauce to bowl with cilantro stems and mix well. Add cucumbers and tomatoes, season with salt, and toss until everything is nicely dressed.

Step 3

Transfer salad to a platter and top with reserved chopped cilantro, then fried shallots and peanuts.

Tri-Tip Steak With Tiger Bite Sauce

Tiger bite sauce lives up to its name: it’s spicy and deep in umami. Make a double batch and use it throughout the week because you’re going to want extra. This recipe is from Union Hmong Kitchen in Minneapolis, where chef Yia Vang works his wood-fired magic.

Ingredients (4 SERVINGS)

STEAK

2 Tbsp. Sichuan peppercorns

2 Tbsp. coriander seeds

1 Tbsp. cumin seeds

2 lb. tri-tip steak or two 1-lb. sirloin steaks

¼ cup vegetable oil

3 Tbsp. oyster sauce

1 Tbsp. fish sauce

SAUCE AND ASSEMBLY

1½ cups cherry tomatoes

1 tsp. vegetable oil

1 small shallot, finely chopped

4 garlic cloves, finely chopped

4 Thai chiles, finely chopped

½ cup finely chopped cilantro

1 Tbsp. fish sauce

1 Tbsp. oyster sauce

Purple Sticky Rice and Little Gem or butter lettuce leaves (for serving)

SPECIAL EQUIPMENT  A spice mill

Preparation

STEAK

Step 1

Toast Sichuan peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until spices are very fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill and let cool; finely grind.

Step 2

Pat steak dry; season all over with salt. Whisk oil, oyster sauce, fish sauce, and spices in a large bowl. Add steak; turn to coat. Cover and chill 4–12 hours (for the most flavor go the full time!).

Step 3

Remove steak from marinade and place on a plate. Let sit at room temperature 1 hour before cooking.

Step 4

Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steak over direct heat until lightly charred, about 2 minutes per side. Move steak over to indirect heat and cover grill, placing vent (if your grill has one) over steak so it draws heat up and over it. Grill, turning steak occasionally, until an instant-read thermometer inserted into the thickest part of steak registers 120°, 20–25 minutes for medium-rare.

Step 5

Transfer steak to a cutting board and let rest 15 minutes before slicing it against the grain.

SAUCE AND ASSEMBLY

Step 6

While the steak is resting, place a wire rack on direct heat side of grill, arranging so bars run perpendicular to grate. Toss tomatoes with oil in a medium bowl; season with salt. Grill tomatoes in a single layer on rack, turning occasionally, until lightly charred all over and beginning to burst, about 5 minutes. Return to bowl as they’re done and let cool.

Step 7

Pulse shallot, garlic, chiles, and a pinch of salt in a food processor until mixture starts to resemble a paste. (This is even better in a mortar and pestle, which will create a finer texture.) Add cilantro and pulse until very finely chopped.

Step 8

Lightly crush tomatoes with your hands and add shallot mixture, lime juice, fish sauce, and oyster sauce. Season sauce with salt; let sit 10 minutes. Serve steak with sauce, rice, and lettuce.