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“沒有一隻鷄能活著走出廣東”，足以證明廣東人有多愛吃鷄. 白切鷄，醬油雞，老爺雞，燒鷄，手撕鷄…吃不完更數不完. 最近終於買了一把中式大刀，Weee! 也開始賣貴妃雞和黃毛雞，終於可以自己動手做白切鷄了~白切鷄好吃就兩點：鷄肉新鮮嫩滑，薑葱醬展現靈魂！
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I have never had this dish when I was in Malaysia or South East Asia, but when I saw the video making this dish, I want to try right away! Luckily, the Indian grocery nearby sells fresh curry leave that I got to have this essential ingredient for the dish. When we tried it right away, it also tastes like cheese (mainly because I added in chicken too late and sauce dried out), when we reheated next day, it has salted egg yolk taste!!! According to my Malaysian friend, creamy mushrooms (vegetarian version) and butter prawn are also very delicious! Will try next time 😉
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髮菜豬手, stewed pork fee with “hair veggie” has an irreplaceable place for Cantonese New Year dinner. Either we eat out or cook at home during Chinese New Year, we always try to include this dish. The pronunciation of the dish, 髮菜豬手, is phonetically similar to Cantonese pronunciation of 發財就手, making a fortune and hold it in hand. Such good meaning, besides the delicious, gelatin-rich pork feet texture, makes this dish very popular.
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Having Nanzan Giro Giro as the last meal we had at Hawaii, really made each dish linger in my mind. A few dishes I want to recreate such as abalone with cauliflower cream, lobster with uni and lobster bisque, green bean sesame tofu.. Having the long weekend, we decided to try making our own Kaiseki.
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Parents bought me tofu skin from home, its quality is much softer, fresher and sweeter. I have been looking for a variety of ways to cook tofu skins. At home, mom makes tofu skin with pork short ribs and I found that tofu skin really matches well with pork. The first time she made it, I did not expect tofu skin to be THIS SWEET & DELICIOUS… This time I tried making it with minced pork. The light, subtle sweet flavor from tofu skin works well with the more intense sweet-flavor minced pork!
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Coming to Hawaii, I have bookmarked so many restaurants that my google map has stars everywhere, Japanese cuisines, Hawaiian foods, poke, shave ice and farmers market. Within a month of travelling, I have removed stars, and also pinned new stars according to local’s recommendations. Below, I first shared the short list if you just want to know what I have on the map after a month; further down is more detailed comments/recommendations on foods, if reservation is needed, and if parking is available.
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Bite in…chew…OH MY GOD… Honestly I wanted to make Ebi/Shrimp Katsu only because the frozen shrimp I bought this time, tastes like PLASTIC.. I was hoping smashing it up will eliminate the plastic texture, hence I tried to make Ebi Katsu out of it. As usual, the food scientist nerdiness gets to me to compare air-frying Katsu vs deep-frying katsu, air-frying bread vs pan-frying bread vs toaster bread. Result is, air-frying katsu is not that different honestly.. The sauce learning from Chef Masa is very, super, surprisingly, confusingly delicious. This is my first time making the Ebi/Shrimp Katsu Burger, but I am going to add it to my permanent menu for guests!!
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Shanghai is not just famous for soup dumplings 灌湯包, it is also famous for its Shengjian Mantou 生煎饅頭/生煎包, which has a dough texture in between a soft steam bun and a chewy, thin soup dumpling. The top part (above oil) of Shengjian Mantou is soft, and half-risen with yeast and under high temperature as water evaporates in hot, lid-on pot; on the contrary, the bottom of Shengjian Mantou sticks closely to the pan/pot and the hot oil sizzles, fries it and gives it a golden-brown, crispy texture. The combination of soft top and crispy bottom, the drier bun dough and soupy fillings, will give you a new insight into Shanghainese delicacy!
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Today (02/12/2021) is the Lunar New Year. 2021 is the year of Ox, Happy “Niu” Year! “Niu” is the pronunciation of ox in mandarin, in Chinese, croissants are also called Niu Jiao Bao, Ox Horn Bread because the shape of croissants. To celebrate the Lunar New Year, I adopted croissants to a more Asian flavor with my favorite Cantonese steam bun – lava bun with salted egg yolk 流沙包, and taro fillings.
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Innovating croissants to have more Asian elements again after sesame croissant. This time, I included Japanese elements: matcha, red bean and mochi. These ingredients have been use either individually or as combo for boba, mochi fillings, ice cream, crepe, etc. This time after upgrading from last time, fillings did not escape, and the aesthetics has improved! There is definitely a large room for improvement especially the lamination of dough with matcha powder.
