Saturday, December 22, 2012

Dong Yuen (Glutinous Rice Dumpling Balls) in Raw Sugar Syrup

Today is the Dōngzhì Festival or Winter Solstice Festival which falls during the 11th lunar month. Chinese people mark the occasion by eating Chinese dumplings "Dong Yuen" a sweet soup with balls of sticky rice because its name sounds like ‘reunion’.Since Mishu is a fan of "Dong Yuen" I will make this special dessert for her once a year.This time I used  "sugar in raw" instead of regular sugar or brown sugar.I understand sugar in raw have better health benefit than regular granulated sugar.

1 pack glutinous flour ( 500gm)
2 cups cold water plus extra if needed
1 1/2 cup sugar in raw ,plus extra if needed
5-6 pandan leaves,washed
3 liter water,plus extra if needed
few food coloring

1:Combine glutinous flour with cold water in a large bowl.Knead both ingredients until smooth.
2:Prepare a large pot of water in stock pot at high heat.Divided the dough into 3 portion.Color each dough portion with different color.Roll each portion dough in long strip before divide the dough in small ball.(Marble size)Then place the small dough in the middle of your palm and shape it round.
3:Place the small ball in a tray.Continue the same procedure until all the dough shaped.When water rolling boil,drop all the shaped small ball into the water.Cook the small shaped balls until all floated on the surface.Prepare a large bowl of cold water.Use large sieve to remove the cooked stick ball and drop into the cold water to prevent it from sticking.
4:Prepare a medium stock pot with water and pandan leave at high heat.When water rolling boil,add in sugar in raw and cook for  another 5 minutes.Check the sweetness.Remove some sticky balls from cold water and into individual bowl.Leave the remaining sticky bowl in cold water.Do not place cooked sticky balls in the fridge.
5:Scoop the sugar syrup into the sticky balls bowl.This method is to prevent the sticky ball from getting mushy.Serve sticky balls in hot or warm.

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Thursday, December 20, 2012

Fried Hokkian Mee a.k.a Black Noodle

Both Mishu and mommy have sore throat and been coughing on and off  for almost a month now.Now our taste bud taste horrible after taking so much cough medicine .Long story short,I suggested to Mishu that we should eat something heavy in taste eg:Curry Laksa or Assam Laksa but but both these dishes have spices and chili(pepper).It's will make our throat feel worst the next day,right? Luckily, I found a pack of udon noodle in the fridge,so here comes the idea of making Hokkien mee!! Beggars can't be chossy!! It's one of Mishu's favorite Malaysia dish!!

1 pack udon,1 lb,soak with water if it's in the fridge for a while.
3 medium size cuttlefish,clean and cut
10 medium or large size shrimp,deviened and clean.
1 small napa(Chinese cabbage) washed and cut
3 pieces chicken tender,slice thin
5-6 cloves garlic,peeled and minced

2 tbsp oyster sauce
2 tbsp soy sauce
2-3 tbsp caramel sauce (thick soy sauce) Yuen Chuan brand is ideal for this dish
1 tbsp ground black pepper
1 tbsp chicken bouillon powder
21 tbsp sesame oil
1/2 cup water
4-5 tbsp cooking oil

handful fried shallot for topping

1:Heat wok at high flame with oil and garlic.Fry for 20 seconds before add in slices chicken and udon noodle.Stir well follow by adding water and all the seasoning in the wok.
2:Simmer the noodle for 10 minutes,keep stirring to prevent burning and sticking at the bottom.If needed add some water.
3:Add in napa,shrimp and cuttlefish,keep stirring well.Check the seasoning.
4:Dish out,top with fried shallot.Serve warm immediately with your favorite pepper(sambal belacan or cut pepper)

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Friday, December 14, 2012

Steamed Chicken Roll Wrapped in Seaweed (Nori)

These days I like to used minced chicken for my cooking.One of the dish I created was :Steamed Chicken Roll Wrapped with Nori.I get the idea when I was making sushi for my family.This dish is not only easy and simple to prepare but healthy and delicious!!

1 pound minced chicken
1 small carrot,peeled and minced
1 small onion,peeled and chopped
1 stalk scallion,washed and sliced thin
2 sweet red pepper,removed seeds and chopped
1/2 block bean curd(tofu),mashed
1 egg
2 tbsp oyster sauce
1 tbsp chicken bouillon powder
1 tbsp white pepper powder
3 tbsp corn flour
1 tbsp salt

6 piece nori (seaweed wrap)

1:Combine all ingredients together in a large mixing bowl,mix well with spatula or large spoon.
2:Place a piece of nori on a clean cutting board.The rough side facing upward.Scoop 2 tbsp chicken mixture and spread on the nori evenly.Smooth the chicken mixture on the nori by dipping your fingers in cold water.
3:Roll up the nori and seal the end edges tightly.Prepare steamer with water at high heat.Repeat the same procedure until all the chicken mixture used up.
4:When water rolling boil,place rolled nori in a gasket before place in the steamer.Steam chicken roll at high heat for 20 minutes or longer until cooked.
5:Remove chicken roll from steamer and let it cool for 5 minutes before cut each roll into 6 - 8 pieces.Serve warm with your desire dipping sauce.

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Wednesday, December 5, 2012

Green Bean Thread Noodles Soup with Fish Ball and Minced Chicken

Bean Thread Noodles or Mung Bean Vermicelli (also known as glass noodles or cellophane noodles) are not made from a grain flour but from ground mung beans.When dry these noodles are translucent, very thin and wiry like nylon fishing line, and difficult to handle. But when pre-soaked they become soft, slippery, and easier to cut.Made from green mung beans, glass noodles are a good source of selenium and iron, especially for vegetarians. Bean thread noodles should be considered for inclusion in a gluten-free diet.

1/2 pack of Green Bean Thread Noodles,soak in hot water for 10-15 minutes before remove water after it's soft
1 pack fish ball,cut half
1 pound petit kai lan,remove the bottom 1/2 inch and washed (Chinese Broccoli)

*↕300 gm minced chicken meat↕*
  1 tsp garlic powder
  1 tbsp oyster sauce
  2 tbsp corn flour
  1 egg
↕1 tbsp soy sauce↕
 *mix all this ingredients together*

2 liters water or extra
2 anchovies cubes or 2 handful of fresh anchovies
salt to taste
1 tbsp ground white pepper powder
1-2 pieces candy sugar

fried shallot
cut red pepper


1:Prepare a medium stock pot with water at high heat.Drop in fresh anchovies or anchovies cubes.If you used fresh anchovies,let it boil longer maybe 30 minutes before discard the anchovies.
2:When the water bubbly boil drop in chicken mixture.Use small spoon to scoop the chicken mixture in ball shape before drop in the soup.Let's boil for 5-8 minutes.
3:Add in cut fish ball and petit kai lan (Chinese broccoli) into the soup.Check the seasoning.
4:Drop in the pre-soaked bean thread noodles into the bubbly soup for 5 minutes.Scoop the noodles into individual bowl.Top with fried shallot.Serve hot or warm with cut red pepper.

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Saturday, December 1, 2012

Homemade Roast Pork Bun 叉燒寶 Char Siu Bao

Roast pork bun is one of the popular snack sold everywhere at Chinatown bakery or Dim Sum place.For us who don't live near or around Chinatown or in Chinese community ,we don't have the luxury to eat this gem whenever we want.When I'm craving for this snack the only solution is to make this gem myself!! I even make the Roast Pork myself.. Of course, it's doesn't taste as good as the one the sold in Chinatown but beggar can't be choosy,right?


500 gm bread flour or high protein flour
95 gm sugar
1 tsp salt
14 gm instant yeast
50 gm butter
45 gm shortening
2 tbsp condensed milk
1 large egg
230 gm water

500 gm diced roasted pork belly or roast pork butt
1 cup green peas,thawed
1 large onion,peeled and diced
2 tbsp oil

2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp caramel sauce ( thick soy sauce)
1 tsp ground pepper
2 tbsp sugar
3 tbsp corn flour +3-4 tbsp cold water ,dissolve well
3 tbsp water

1 large egg,beaten +2 tbsp milk or water
2 tbsp sesame seeds

Method for Filling:
1:Heat wok with 2 tbsp oil at medium heat,add in onion,fry until fragrant. Add in diced roast pork,green peas and all the seasoning in the wok,stir well for 2-3 minutes.Check the seasoning.
2:Pour in corn flour solution to thicken the sauce,mix well.Dish out and leave it to cool before use.

Method for Dough:
1:Combine all ingredients into mixing bowl except water,use low speed to whisk.Slowly pour in water in the mixer,beat for 1 minute.*if you don't have mixer use hand to knead the dough until elastic*
2:Change mixer speed to medium speed for approximately 7-8 minutes.
3:Remove dough from mixer and leave in on the kitchen counter.Cover with big bowl or wet towel and rest for 20 minutes.
4:Stretched the dough and fold over.Cover again and rest for 15 minutes.Stretched the dough again and rest for 5 minutes.
5:Divide the dough to 50 gm per portion in ball shape.

6:*sprinkle the counter top with flour*  Flatten the dough by your palm on the counter top and use a rolling pin to roll it out flat in round shape.
7:Scoop 2 tbsp filling on the center of the flatten dough before wrap or pleat all the edges together.Place the bun on a 2 x 2 inch wax paper before place on lined baking sheet.Repeat the same procedure until all the filling or dough used up.
8:Brush with egg wash ,then sprinkle with sesame seeds.Baked at pre-heat oven at 370 F for 15 minutes or until golden brown.Remove from oven and serve warm.

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Saturday, November 24, 2012

Salt and Black Pepper Chicken Tender with Sweet Pepper and Onion

Chicken tender is one of the best part from the whole chicken.I seldom buy chicken tender because it's the most expensive part of the chicken.But once in a blue moon BJ's wholesale will offered the chicken tender on sale few days before the chicken expired date due.This is the best time to get chicken tender at lower price.Furthermore,it's doesn't matter if the expired date is looming.As long as the chicken tender is still fresh,I can freeze the rest if I can't used it all.One of my favorite way to cook this chicken tender is to pre-fried and stir-fry with salt and pepper!!

10 strip chicken tender,cut 2 inch each

1 tbsp salt
1 tbsp sugar
1 tbsp ground back pepper
1 tbsp garlic powder
1 egg

1/2 cup all purpose flour
1/4 cup rice flour

1 cup canola oil

3-4 cloves garlic,peeled and minced
6 sweet pepper,removed seeds
1 large onion,peeled and slice
1 tsp salt
1 tbsp sugar
1 tsp ground black pepper

1:Combined cut chicken tender with all the seasoning in a medium container, mix well.Season chicken tender for 2 hours or more before coat with the flour mixture.
2:Heat fryer or skillet with oil at medium high heat about 320 F.Shake the excess flour away from the coated chicken before place in the fryer.Fry the chicken tender for about 3 minutes or until golden brown,then dish out and set aside.(Do not over fried the chicken,it's tends to get tough)
3:Heat wok or remove the excess oil from skillet,add in minced garlic,fry until fragrant.Toss in onion and sweet pepper.Use spatula to stir the ingredients couple of times before toss in fried chicken,salt sugar and ground pepper,mix well.
4:Dish out and serve warm.

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Sunday, November 18, 2012

DuBu Dakjjim JjiGae (Stewed Bean Curd and Chicken in Bean and Chili Paste

Korean tofu soybean paste soup (두부 된장찌개) is a common soup in Korea.For the Chinese we called Tofu,for Korean it's called Dubu , and for Western it's called bean curd!!!! It's sound almost the same ,right? Dubu or tofu is a healthy vegetable protein bean curd and it's a staple ingredient in Korean cuisine. Doenjang jjigae is a variety of jjigae or stew-like Korean traditional dish, made with doenjang (Korean soybean paste).I bought a couple box of Korean bean paste and chili powder or chili paste when I visited the super big Korean supermarket in Flushing.I like that store particular because it's sell everything you see in South Korea sold in that supermarket from cosmetic,rice cooker,dinner setting,portable bbq burner,seafood,prepacked ready to eat food to Makgeolli !! Next time I don't have to carry the cutlery from Seoul half globe away back home..(Yes,I bought the rice bowl,spoon and chopstick from Korea!!)


1 large block soft silken dubu,cut into 8 or 10 small cube

2-3 tbsp red pepper paste {GoChuJang}    
2 -3 tbsp soy bean paste {doenjang}
2 liter water
1 tbsp sugar
2 cubes anchovies bouillon 
1 large kelp
2 tbsp sesame oil
3-4 cloves garlic,peeled and minced
2 tbsp oil

1 punnet white mushroom,washed and slice
2 stalk scallion washed and slice
3 small carrot,peeled and cut 1 inch
1 large onion,peeled and slice
1/2 Chinese cabbage {napa},cut small and washed
6 sweet pepper,remove seeds and cut
2 small red pepper,remove seeds and cut
 2 pieces boneless chicken thigh,cut cubes*optional*

1:Prepare a medium stock pot with water,kelp and anchovies cubes at high heat.When the water boil ,let it simmer for 10 minutes before discard kelp.
2:Add in soybean paste,chili paste,garlic and sugar,mix  to dissolve the paste.Add in boneless chicken thigh and carrot ,cook for 5 minutes before toss in all the vegetables.
3:Simmer all the ingredients for 5-8 minutes.Check the seasoning.Add in dubu into the stew and let it's stew for another 5 minutes.
4:Add in sesame oil before remove from heat.Dish out and serve with steamed rice.

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Thursday, November 15, 2012

Roast Pork Shoulder with Five Spices Powder

I bought a large size of pork shoulder before Hurricane Sandy.I planned to cook this meat before we run lost our power.Thanks goodness we was able to consumed this meat during our power outages days!! This kind of roast pork is suitable to eat with any of your favorite sweet spicy sauce or hoisin sauce pairing with bread or rice...

1/2 pork shoulder,ask butcher cut into 2 pieces about 4 pounds,make some slits

4-5 tbsp Chinese rice wine
4 cubes fermented bean curd

3 tbsp soy sauce for marinate
3 tbsp salt
2 tbsp sugar
2 tbsp brown sugar
1 tsp five spices powder

1:Combine all the seasoning in a large container,mix well.Wash the pork shoulder,use paper towel to dry the pork.Rub seasoning mixture all over the pork shoulder and store overnight.
2:Preheat oven to 400 F.Place aluminum foil over baking sheet,then a wire rack over the baking sheet.Remove marinate pork shoulder from fridge.
3:Place marinate pork shoulder over the wire rack and some water under it.(water in baking sheet)Roast pork shoulder for 1 hour and 30 minutes or until cooked.Make sure the meat is not bloody red.
4:Remove pork shoulder from oven ,cut and serve..

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Thursday, November 8, 2012

Silkie Chicken with American Ginseng,Dried Scallop and Caterpillar Fungus Soup 冬虫夏草

I intended to post an entry a week ago but while I was drafting our electricity went off because of Hurricane Sandy.We're living in dark for 6 days but luckily our home and life has been back to normal now..Our weather at Northeast is super cold now.Drinking herbal silken soup during this cold season give us the feel of warmth and comfort.This time I boiled this herbal soup with some leftover caterpillar fungus for Mishu and me.
Caterpillar Fungi or Cordyceps sinensis, it's also known in Tibetan as yartsa gunbu or yatsa gunbu, and in Chinese as dong chong xia cao 冬虫夏草; literally "winter worm, summer grass"by Chinese consumers.The nutty-tasting fungus is highly valued for its purported medicinal benefits, for instance, as a treatment for cancer and aging and as a libido booster.This fungi is not cheap at all.The prize per ounce can go as high as gold!!. For more information ,read here!!

1/2 silkie chicken cut into 2 parts,cleaned
20 dried longan
4 oz solomonseal rhizome(yu zhu)
6 large dried scallop
4 oz goji berry or wolfberry or Lycium barbarum(gǒuqǐ)
3-4 pieces Chinese yam(wai san)
4-5 slices American Ginseng or Panax Ginseng(xi yang shen)
8 Cordyceps sinensis(caterpillar fungus)
6 pieces Radix Angelicae Sinensis(dong quai)

5-6 cups water or depend on your double boiler size
salt to taste


1:Prepare all the herbs in a small bowl,wash few times with until water run clear.Prepare large stock pot with 1/4 water at medium heat.
2:Place clean silkie chicken in the ceramic double boiler together with all the herbs and water,close the top with lid.
3:When water rolling boil,reduce heat to low and simmer the soup for 2 hours.Add in salt to taste.
4: Remove soup and serve warm.

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Sunday, October 28, 2012

Homemade Soy Milk

Making soy milk at home is not really hard..You don't needs to have special soy milk maker to make this delicious healthy drink.All you needs is a blender,a large size white clothes, large sieve and a large stock pot..I think I has problem when drinking soy milk sold at supermarket counter.Whenever I drink ready made soy milk,I will have several headaches and later resulted to vomit.I think my body reacted to the preservative added to the ready made soy drink.As we know soy milk intended to get spoilt easily,that the reason why soy milk maker have to add preservative to this product... Taaa...dah!! less than an hour ,I can have a glass or more fresh and healthy soy milk !!

2 pounds soy bean,soaked overnight
20 cups water or more
5-6 sleeve pandan leaf
sugar to taste

1:Grind soaked soy bean with some water in blender until almost fine.Pour the grinded soy bean into a large stock.Repeat the same procedure until done.
2:Place stock pot at high heat,keep stirring to prevent the pulps from sticking or burn at the bottom.When it's bubbly boil,reduced the heat to medium,let it simmer for 20 minutes but remember keep stirring.
3:Remove the stock pot from heat.Use a large white thin clothes or cheese clothes over a large sieve.Scoop soy milk  with pulps into the sieve,use ladle to compress or squeeze the hot milk out into another large stock pot.
4:Discard the pulps ,simmer the sieved soy milk at low heat for 10 minutes.Add in sugar to taste.Serve warm or cold.

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Tuesday, October 23, 2012

Stir-fry Taro with Sweet Pepper

I bought a whole big taro or some people called yam on my last trip to Queens.It's about 5 pounds..I used half of the whole taro for this dish and left the other half for making dessert later..I like the flavor of taro and it's starchy texture which is soft and tender..This vegetarian dish is taste great pairing with any type of steamed rice..

1/2 taro or yam about 2 lbs,removed skin and cut cubes
5-6 sweet pepper,discard the seeds and cut square
2 medium onion,peeled and cut cube
4-5 cloves garlic,peeled and minced
3-4 tbsp cooking oil
2 tbsp oyster oil
4-5 tbsp water
1 tsp white pepper powder.
2 tbsp fish oil
1 tbsp sugar
 salt to taste

1:Prepare steamer or wok  with water at high heat to steam the cut taro until tender soft.Heat wok with oil and garlic.Fry garlic  for 40 seconds then toss in sweet pepper and onion.Use spatula to stir well.
2:Toss in steamed taro,fish oil,oyster sauce white pepper powder,sugar,salt and water,stir well.Check the seasoning.
3:Dish out and serve warm as dinner.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.