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When I write this, it’s my second time making one of many Xi’an representative dish — hand-pulled Biang Biang Noodle 油潑扯麵. 2nd try is muccchhhh better than the 1st try (please refer to photos) and I think there are some important points that I shared here~
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First time I had it was at a Thailand street booth. Smoke from frying and scent from banana traveled through the crowd and hunted for next buyer. The thin, crispy pancake skin and strong, sweet banana taste is one of the many food memories of my two Thailand trips. “Indian Flying Pancake”, turns out to be an India-influenced, roti-like pancake popular in South Asia, and we can add any type of filling of choice! Next time I want to make DURIAN flavor!
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QUICK TAKEAWAYS dough should be medium softness/hardness 軟硬適中 last proofing after bun forming without lid to let folds remain do not take away the lid after steaming, otherwise the bun might collapse as air cools down too fast RECIPE For 8 buns Dough Ingredients: 150g warm water at 30-40C 1.5g yeast 1-2g sugar (optional, to […]
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QUICK TAKEAWAYS soul of the dish is chicken oil rice, cut off the fat from chicken thigh for frying later chicken soup has multiple usage: sauce, cooking rice, side dish to moist rice and chicken chicken oil can also be used to make sauce chicken should be cooked at 60-80C for more than 40mins, dependent […]
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Experiment Report self-rising flour did make the shortbread turns yellow and saltier than expected; next time will use all-purpose flour or bread flour shortbread is a bit dryer than I though, will need to see if I need more oil or milk; or cover the baking pan from the start? baking temperature is slightly higher […]
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Banana mochi roll is childhood memory for many cantonese. It is also a street snack that is sold in less and less stores/ food booths. Missing home, missing banana mochi roll, I am sharing my 1st attempt of banana mochi roll here to pass on cantonese culture and traditional snack! Besides tips on handling sticky mochi dough mix, I also shared 2 videos I referred to and my comments on their pros and cons.
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There is a super famous Galbi Jjim restaurant near me and the line is usually 3+ hours.. Now during quarantine, I miss their food and decided to make Galbi Jjim! Since this was my first time making Galbi Jjim, and my housemates all love this dish from the nearby restaurant, I was under great expectation from them to cook it YUMMY. Didn’t want to mess up, I followed Chef Paik’s recipe (linked below) STRICTLY using a scale to measure sauce ingredients by grams 🙂 Result turned out awesomely tasty!
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It’s summer time and temperature is rising. Cucumber salad is great to cool us down! Cucumber Salad, a classical appetizer, has short prep time, simple ingredients and can help with appetite!
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Red Chili Oil is frequently used in many, many Chinese cuisines, especially Szechuan food such as mouth-watering chili chicken 口水鷄, handmade noodle 手杆肉燥面, Chili dumplings 紅油抄手, cucumber salad 涼拌拍黃瓜. It is not hard to make at home either!
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This is my croissant 1st attempt report including mistakes made and next experiment design. Direct recipe from 小高姐, handling process refers to two other videos linked below. 小高姐’s lamination process is easier to handle and less layers than the other two. I will practicing and refine with her recipe till I have a beehive structure in croissant, then move on to try advanced lamination and more layers.
