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Really miss San Francisco House of Pancake’s beef pancake and decided to mimic and make our own! Secret of delicious beef pancake, I think lies in (1) crispy pancake resulting from dough resting long enough in oil, wrapping with oil mixture, (2) delicious and well-flavored braised beef. If you add some egg on pancake while cooking, it might taste like 煎餅果子 savory chinese crepe!
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Overall the recipe is straightforward and not complicated. Sauce can determine the overall taste. Chicken has a trade off between more crispy but potentially over-cooked or less crispy but tender. Slice green onions as thin as possible and let them curl up in cold water is a great tip! Do not pour too much sauce in rice otherwise Oyako Don will becomes Oyako Porridge 😉
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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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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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Cantonese, most of us, LOVE SEAFOOD. When cooking seafood, we usually preserve the original flavors and use as little spice, add-on ingredients as possible. Even just steam shrimp/prawn without any ingredients, than dip in soy sauce, garlic sauce, pepper sauce will make an awesome, common dish in restaurants and at home. Today I am sharing steam garlic shrimp that goes a little bit extra, a bit prettier~
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Continue my journey on Indian food again with chicken tikka masala, which is one of the top 3 mentioned dishes mentioned most by my friends. After watching more than 5 YouTube videos on Chicken Tikka Masala, I decided to follow Tasty’s video for ingredients and Get Curried’s video for cooking process.
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After burning chicken thigh pieces the first time making chicken biriyani, I am determined to make it again till it tastes as expected. After burning chicken thigh pieces the first time making chicken biriyani, I am determined to make it again till it tastes as expected.
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[Recipe revised and updated! ] I will have a REAL struggle to choose either Mouth-watering Chili Chicken 口水鷄 or Beef & Tripe in Chili Oil 夫妻肺片 as my appetizer whenever I go to a Szechuan restaurant. Here I am sharing the recipe I used to make yummy, spicy mouth-watering chili chicken!!
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After trying out hand-made pasta quite “successfully” last time, I felt like I am ready for next challenge (me being over-confident in food as always haha 😛 )! I originally looks into one of the biggest challenge among noodles – THE Hand-pull noodle 蘭州拉麵. Even after watching Tasty staff Andrew’s multi-failure video (enjoy it below!), […]
