Hong Kong Style Porkchop over rice

Recipe from Sam Sister

Marinade:

5 pork chops

1 1/2 tsp salt

1 tsp chicken powder

1 1/2 tsp pepper

1 tsp sesame oil

1 tsp soy sauce

1 egg ( 2 tablespoon for marinade)

4 tablespoon corn starch 

Sauce:

5 tomatoes

1 red bell pepper 1 green bell pepper

1 onion

4 cloves garlic

3 tablespoon tomato paste

3 tsp sugar

1 tsp salt

oyster sauce

1 talespoon ketchup

2 cornstarch slurry ( 2 water, 1 corn starch)

Rice:

2 cups rice

3 eggs 

cheese

Marinade pork chop and tenderize it, minimum of 20 minutes

Chop veggies, stirfry onions, garlic, add bell pepper, then tomato. Then add tomato paste and ketchup, etc.

Cook rice with eggs

Add cornstarch to porkchop

Cook meat with oil

Rice, meat, sauce, cheese. 10 mins in oven

Sous Vide Hainanese Chicken and Rice

Sous Vide Hainanese Chicken and Rice

Chicken:

1 Whole chicken ( 1 lb - 1.5 lbs, Air chilled, Organic, or Free Range)

6 Stalks of green onions

4 slices of ginger (skin on OK)

Salt

Water

English cucumber

Sous vide machine and container

Sous vide bags

Food sealer

Bowl with ice cubes

Clever

Chopping board

Large serving plate

Directions:

Wash Chicken remove any excess fat. Keep chicken fat for later. Fill the sous vide container with water. The volume should be a third of the container. Start sous vide machine and set target temperature to 76C (It will take approximately 30 minutes to reach temperature).

Prepare 2 sous vide bags large enough to hold half a chicken each and water. Cut the whole chicken into 2 halves lengthwise. Rub salt all over the 2 halves. Insert 1 half in each sous vide bag. Add 3 green onion stalks in with each chicken half. Smash each ginger slice with the flat of a knife and add 2 slices with each chicken half. Add enough water to each bag to cover chicken half. Seal each sous vide bag.

Add sealed bags to the sous vide container when the desired temperature is reached. You may have to remove water from the sous vide container to fit both sealed bags so it doesn't overflow.

Sous vide for 90 mins at 76 C. When chicken is done at 90 minutes remove the sealed bags from the sous vide container. Place the bags in a sink or large bowls where you can cut open the bag and hold spills

Prepare a bowl or container large enough to hold the 2 chicken halves. The bowl or container should be filled with enough ice cubes to cool the chicken.

Cut the sealed bags and remove the chicken halves. Save the chicken stock in the bags. Place chicken halves skin side down on the ice cubes. This will tighten the chicken skin and gelatinize the chicken juice from the chicken.

Prepare the chicken rice when done the chicken will be cooled. Cut it up Chinese style with the meat cleaver. Separate white and dark meat. Serve over sliced cucumber on the serving plate.

Bun no hue Andrea Nguyen

我的座右銘

既來之, 則安之

船到橋頭自然直

花若盛開 蝴蝶自來

永远年轻 永远热泪盈眶

你只管善良，老天自有衡量

越努力，越幸运

上天不会亏待努力的人，你有多努力，时光它知道

知人者智，自知者明。

世間萬物，始於心，終於心

Slow down your life, get more happiness. 放慢生活的步伐，找尋生活裡的幸福❤️

聰明是天賦 善良是選擇

行到水穷处，坐看云起时

窮在路邊無人問富在深山有遠親

不要讓未來的你討厭現在的自己

车到山前必有路

要有最朴素的生活和最遥远的梦想， 即使明天天寒地冻，路远马亡。

所有發生的事都是最好的安排

知足常樂 活在當下

珍惜眼前人

做人做事問心無愧

健忘是一種本領

歲月漫長，要心地善良

有人等你回家

莫急莫慌莫害怕

生气是用别人犯的错误惩罚自己。所以，遇到任何事别生气。

不以物喜，不以己悲

勿忘初心

緊要關頭不放棄 絕望就會變成希望

隨波逐流 隨遇而安

休息才能走更長的路

命中有時終需有，命中無時莫強求

山重水复疑无路，柳暗花明又一村

人總要走過很長的路，才會知道哪些是自己想看的風景。

隨遇而安 知足常樂

隨遇而安

不可使慈愛、誠實離開你，要繫在你頸項上，刻在你心版上。

努力就一定会有收获

己所不欲 勿施于人

關關難過關關過

爱是无畏岁月的改变，都会牵着无形的手一直走下去

相由心生

不要輕言放棄 否則對不起自己

無欲則剛

雅俗皆賞 天道酬勤 心誠則靈

兵来将挡，水来土掩

吃得苦中苦 方為人上人

Chinese smashed cucumber

 

1. • About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
   • 1 teaspoon kosher salt, plus more for cucumbers
   • 2 teaspoons granulated sugar, plus more for cucumbers
   • 1 ½ tablespoons rice vinegar
   • 2 teaspoons sesame oil
   • 2 teaspoons soy sauce
   • 1 tablespoon grapeseed or extra-virgin olive oil
   • 2 large garlic cloves, minced or put through a press
   •  Red pepper flakes, to taste
   •  Small handful whole cilantro leaves, for garnish
   • 2 teaspoons toasted white sesame seeds, for garnish (optional)
2. 
   
3. Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
4. On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
5. Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
6. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
7. When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

Lao sausages - to cook

Cook in an air fryer for 10 mins each side at 400F and flip. Let it rest for 5 mins then cut. Or cook it in the oven for 20-30 mins at 400F and broil for 4-5 mins.

Tea Eggs

Wesley Chaplin (Facebook)  - This is my grandma's recipe:

Ingredients

• 12 large eggs

Marinade

• 4 tablespoons light soy sauce (or soy sauce)T

• 2 tablespoons dark soy sauce (or soy sauce)

• 2 bay leaves

• 1 teaspoon Sichuan peppercorns

• 3 star anise

• 2 teaspoons sugar

• 1 teaspoon salt

• 2 tablespoons cooking wine

• 2 black tea bags (or 2 tablespoons black tea leaves)

• 2 cups water

• ½ cup ice cubes

Instructions

1. Mix all the marinade ingredients in a small pot. Cook over medium heat until bringing to a boil. Turn to medium-low heat. Simmer for 10 minutes. Remove the pot from your stove and let cool completely. Once done, remove and discard the tea bags.

2. To boil the eggs, heat a pot of water (enough to cover all the eggs) over high heat until boiling. Turn to low heat. Carefully place the eggs in the pot using a ladle, to prevent the eggs from cracking.

3. Boil 5 minutes for soft-boiled eggs, 7 minutes for medium eggs, or 10 minutes for hard-boiled eggs.

4. While cooking the eggs, prepare an ice bath by combining ice and tap water in a big bowl.

5. Once the eggs are cooked, immediately transfer them to the ice bath to cool for 2 to 3 minutes. If you don’t have ice on hand, simply run cool tap water over the eggs for a couple minutes until they cool down.

6. Gently crack the eggs using the back of a spoon. You want to make sure the egg shells are cracked enough so the marinade will reach the interior, without cracking the eggs apart (especially if you made soft boiled eggs). If you’re in a hurry, you can also peel the eggs and marinate them peeled. The eggs will be ready in 12 hours this way.

7. Transfer the eggs to a quart-size ziplock bag, then carefully pour in the marinade along with the dry ingredients. Marinate overnight for peeled eggs, or 24 hours for cracked “marble” eggs.

8. Peel the eggs and enjoy them cold or at room temperature!

9. You can store the leftover eggs in the marinade for 4 to 5 days in the fridge. The marinade will help with preserving the eggs. Note, the eggs will become more flavorful and saltier over time.

* Also, no matter how long I let them marinate in the fridge, it's like impossible to get the marbling to work without heat. So because I love the softboiled version, I peel them and let them marinate in the bag.

https://omnivorescookbook.com for reference.

Stir fry chayotes

Cynthia Chia hi there... I don’t have the recipe for it. I usually eye balls it. I used 4 of the veggies (no clue what’s it called ) sliced. A few crushed garlic, a small handful of dried shrimps (soaked). Heat pot with oil, add garlic and dried shrimps satay. Add the veggies. Stirs it for a few mins then add half can of chicken stock and half cup of water. Let’s it simmer for awhile. Once it’s all about done, add the glass noodles and let it simmer for another 10 mins. Add salt and white pepper to taste.  

Chayotes.

Marinades

 

Chocolate mochi, Mochi Magic

 Chocolate Mochi Brownies

Serves 10-12

An excellent introduction to the world of baked mochi treats, these mochi brownies adapted from Kaori Becker’s “Mochi Magic” (Storey Publishing) come together as easily as conventional cocoa brownies. The results are crispy on the edges and gooey-chewy in the middle. They’re also excellent served still warm from the oven with vanilla ice cream.

Butter or neutral cooking oil for greasing pan

3 cups mochiko (sweet rice flour)

½ cup unsweetened cocoa powder

1 tablespoon baking powder

½ teaspoon salt

2 large eggs

2 cups packed light brown sugar

2½ cups whole milk

½ cup vegetable oil

½ cup melted butter

2 teaspoons pure vanilla extract

1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking pan.

Sift together the mochiko, cocoa, baking powder and salt in a large bowl.

Beat the eggs in another large bowl. Stir in the sugar, milk, oil, butter and vanilla. Mix well. Scrape this mixture into the bowl with the mochiko mixture and whisk until uniform in texture (make sure there are no lumps). Stir in ½ cup of the chocolate chips.

Pour the batter into the prepared pan, then scatter the remaining ½ cup chocolate chips on top.

Bake for 50 to 60 minutes, until golden brown. Let cool to room temperature. Cut into squares and store in an airtight container at room temperature for 2 days, or in the freezer for up to 1 month.

**Adapted version

Chocolate Mochi Brownies (makes 10 pieces)

Ingredients 

3 cups mochiko

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon salt

2 large eggs

1 3/4 cup brown sugar 

2 1/2 cups whole milk

1/2 cup olive oil

1/2 cup melted butter

2 teaspoons pure vanilla extract

1 cup dark chocolate chips or chopped dark chocolate 

*original recipe is 2 cups of light brown sugar, vegetable oil and semisweet chocolate chips

Directions

Butter a 9x13 inch baking tray. 

Preheat the oven to 350F (180C). 

Sift together the mochiko, cocoa, baking powder and salt in a large bowl.

Beat the eggs in another large bowl. Stir in the sugar, milk, oil, butter and vanilla. Mix well. Scrape this mixture into the bowl with the mochiko mixture and whisk until uniform in texture (make sure there are no lumps). Stir  in half of the chocolate.

Pour the batter into the prepared pan, then scatter the remaining 1/2 cup of chocolate on top.

Bake for 50-60 minutes, until the brownies are golden brown. Enjoy hot with vanilla ice cream or let cool to room temperature.

Cut into squares and store in an airtight container at room temperature for 2 days or in the freezer for up to 1 month. 

These chocolate mochi brownies are so good! I can't convey how good they are through just the pictures alone so you will just have to make them yourselves! I did cut each brownie and made them rather large for these photo but I also had no issues just eating the entire brownie square myself! While we were taking pictures, we happened to be near Luna's crate. (as it has really good light). She ran inside thinking she would get a treat as we have been praising her efforts of staying in the crate on her own. Of course we did not give her any of these brownies! 

Mochi cake Niangao

Joy Huang | The Cooking of Joy

 Ingredients

1/2 cup unsalted butter, melted and cooled to room temperature

3 cups milk, warmed to a little hotter than a fever

1 1/4 cups sugar

3 large eggs, lightly beaten

1 teaspoon vanilla extract

1 pound glutinous rice flour

1 teaspoon baking powder

1/3 cup red bean paste or sweetened red beans (optional)

Directions

Preheat oven to 350 °F. Grease a 9"x13" inch baking pan.

In a medium bowl, whisk together the melted butter, warm milk, sugar, eggs, and vanilla extract.

In a large bowl, whisk together the glutinous rice flour and baking powder. Add the liquid mixture to the dry mixture in 5-7 increments, stirring well after each addition to prevent lumps from forming. Pour the batter into the prepared pan.

Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.

Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. It should be golden and crusty. Let cool completely before serving.

For extra decadence, you can slice the niangao into thin slices, dip them in beaten egg, and pan-fry for Cantonese-style niangao.