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Another very classic Szechuan dish is twice-cooked pork — first cook in mid-low water for 20-30min, second-cook in pan for stir fry. Traditional twice-cooked pork is cooked with garlic sprouts 蒜苗, but if unable to find this, bell pepper is usually used instead. Sweetness of bell peppers compensates the spicy, crispy pork belly very well!
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Having friends haven’t seen for a year over for dinner and prepare Peach Blossom Pastry with taro, coconut fillings 芋頭桃花酥, Matcha Lucky Clover Pastry with red bean salted egg yolk fillings 紅豆抹茶四葉草酥 for them as gifts. Procedure is very similar as taro pastry 芋頭酥, salted egg yolk pastry 蛋黃酥, fun part is the food coloring and shaping~
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2021 will be the year of cow/bull, so I am sharing recipe for homemade sesame buns in CUTE cow shape 🙂 Sesame fillings, sesame buns, decorations are all made from scratch. This time the bun was over-proofed due to long decoration time, will need to decrease total number of bun made next time!
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Happy Winter Solstice! On the arrival of winter in lunar calendar, northern chinese celebrate with dumplings, southern chinese celebrate with Tangyuan. Sweet tangyuans have classic fillings such as peanut sauce filling, sesame filling, red bean filling, etc. Staying at home during pandemic gave me chance to make my own Tangyuan, the CUTE ONES!
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Last time making lobster was a mess as we were too scared to clean the lobster when they waved their claws at us!! This time the lobsters were quieter when we cooked them, better cleaning, slicing enabled us to cook lobsters in three different ways this time: Cantonese style ginger scallion stir-fried lobsters 薑葱炒龍蝦, Steamed garlic lobster tail 蒜蓉蒸龍蝦尾, Steamed lobster claws 清蒸龍蝦爪
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Merry Christmas!! This was a special Christmas that everyone in the apartment stayed back and did not fly home because of the pandemic. There was no tree in the apartment nor other decoration. To make the holiday festive, I made a cake inheriting Christmas color green and red, and made up for real Christmas tree with piped Christmas trees on the cake 🙂
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Last time back home in 2019 summer, my mom drove me to the airport before departure. At the back of the car, she surprised me with a box of 2 pastries, which were meat floss mochi mini cake 鮑師傅的肉鬆小貝, the brand that invented this new trendy dessert/pastry. They were so soft, both sweet and savory. Just that one time bite left great impression, maybe the rarity, the fact that I am thousands away from China and cannot have original, local meat floss mini cake made me crave for this even more. Finally got the ingredients to try making it! It is not very hard, just longer process~
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First time making taro pastry = total disaster, exploding filling and no layers whatsoever.. After retrying traditional taro pastry (just purple color and no mochi in filling) and succeeded in having the nice swirl on top, I challenged myself to make the rainbow color taro pastry with mochi! Overall process is similar, just the step of making multiple colors was time consuming and can go wrong easily if color is not expected. I have provided photo references, ingredients for both traditional taro pastry and for rainbow color taro pastry.
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I think first time I had this when I visited a friend in Shenzhen, China in 2019 summer, the thick, buttery coating, the invasion of salted egg yolk taste AND the sweetness of pumpkin spread on my tongue. I never forgot that unique taste and texture but was hesitate to replicate because I found out that the pumpkin slices are usually DEEP-FRIED… But now I have an PINK air fryer (cannot emphasize the color enough haha), I tried to adopt, slightly improvise on the deep-fried menu to air-fried. Hope you enjoy this simple, unique dish!
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Back home at restaurants, garlic spare ribs are ordered every now and then. Since they are usually DEEP FRIED, they can rarely appear MORE OFTEN! Now I have my PINK air fryer, I can make this delicacy much healthier! Usually, garlic spare ribs has a taste of sweetness from Chenpi 陳皮 and are sprinkled with zest, both of which I do not have. But if you have them, add them for marinating! If you don’t, I think fermented bean curd 腐乳 (and sugar 😉 )do the trick for giving it extra flavors closer to home!
