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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.
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Trying to find a way to consume self-rising flour, I decided to conduct a food experiment on using self-rising flour and all-purpose flour with the exact same ingredients, under 2 different overnight rising conditions: room temperature vs fridge. These 2 variables (flour and rising condition) gave me 4 different pizza dough with 4 different texture. Sharing my food experiment process, results, observation here! Also attached the pizza toppings I used 🙂 Enjoy!
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仙豆糕 XianDou Cake is a street food originated from Beijing, China. It has 500 years of history and were served to royal family, loved by Empress Dowager Cixi (慈禧太后). It’s brown-dotted pattern looks like tiger’s skin, so it’s also known as Tiger-skin Bobo/cake 虎皮餑餑. I tried two flavors: sweet potato with cheese (inspired by recent trend of yam cheese) and matcha red bean mochi.
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First time my roommate BAKED potato fries for me, I was dumbfounded… The potato fries that is universally liked but considered somehow unhealthy…can be baked instead of deep fried?! Previously I have a few failed trials on baking fries, this time I finally succeeded and would like to share my failure and my success through this simple, easy recipe.
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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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Made garlic naan for two reasons: I need to get rid of self-rising flour :p I am making chicken tikka masala for dinner, so might as well try this to go with that! No yeast? Use self rising flour! No tawa or tandoor? Cast iron pan will save the day. It’s hot enough and maintain the temperature for a while; non-sticky pan temperature could fluctuate faster. Having make pasta dough with flour and egg, chinese noodle dough with flour and water, I am surprised to learn that Indian naan dough use flour and yogurt; yogurt instead of milk or egg or just water!
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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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Did not have too much time to cook lunch, I decided to make fry rice. But just fry rice again seemed a little bit..dull. So I decided to challenge myself to make this tornado egg to put on top of rice! I made three times ( with 4 eggs in total) today, improved little by little, still not perfect! Fry rice is inspired from poke bowl, added in mentaiko besides pea, corn, celery and sausage. Vinegar and sesame oil as final touch up.
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I have tried making scallion pancake 2-3 times with different recipes, but have not achieved satisfactory results yet. This accidental, unplanned scallion pancaking experiment was a surprised success. So with a dough NOT for the purpose of scallion pancake, adapting from two different recipes, I successfully made delicious, satisfactory scallion pancake! Sharing both recipe, my adaptation and future experiment plans here!
