Saturday, March 9, 2019
From making Hong Kong style stir fried noodles with seafood 港色三鮮炒麵 I have about two serving worth of cooked toppings that I saved. I knew that I can improvise a couple of dishes from it. I used up all the stir fry noodles. My option is to drive to the store to pick up another pack or be versatile and use what I have at home. I chose the latter.
Friday, March 8, 2019
I made Hong Kong style stir fried noodles with seafood 港色三鮮炒麵 again. I often would make the same dish a number of times consecutively because of the leftover ingredients. In this case is the mung bean sprouts and a bit of stir fry noodles. Even making the same dish consecutively there is always something to be learnt. I often refer back to my older posts and see the progresses that I have made over time.
Thursday, March 7, 2019
I made this stir fried noodles with seafood 港色三鮮炒麵. You can call it Hong Kong or Cantonese style. While I call it a stir fried noodles, the noodles was fried separately from the toppings. I used three kinds of seafood for the toppings, which include cuttlefish, shrimps, and scallops. All came out of the freezer.
Wednesday, March 6, 2019
This is a boring post as there is not much new to write about of my culinary ventures to make a perfect daikon cake 蘿蔔糕. It is just that I finished the small loaf and dug into the large one. The small loaf was made out of necessity to use the remaining mixture when the large round cake mold was filled to the brim.
Tuesday, March 5, 2019
This dish was born out of my freezer clearing effort. There is this cuttlefish that I took out. Cuttlefish is meaty and delicious just about anyway you prepare it. With some ingredients I have on hand I made a stir fry of beef, cuttlefish, and choy sum 牛肉菜心炒墨魚 using a bit of the cuttlefish. I like mixing seafood with meat in the same dish.
first serious attempt to make daikon cake 蘿蔔糕 only a week ago, I want to improve upon the firmness and density that I had in mind. I like my daikon cake 蘿蔔糕 firm and dense. When it is firm it cut easier and has less drags on the knife blade. It is also easier to lift the cut slice out of the steaming container which tends to be deep and has steep near vertical sides. So I went and bought 3 pounds worth of daikon. I even made a point to buy a pack of Chinese sausage.
I made a stir fry of assorted ingredients with Chinese celery 什錦炒中芹 and it ended up with a rather generous serving. There were enough leftover for two more meals. Rather than reheating it I re-fry this stir fry. Why not just re-heating it in a microwave oven, you ask?
Sunday, March 3, 2019
This is a dish resulted from clearing out the refrigerator and freezer. With the exception of the vegetables all other ingredients are from the freezer or dried from the pantry. It is a stir fry of assorted ingredients with Chinese celery 什錦炒中芹. I retrieved a good amount of frozen shrimps that are freezer burnt, and a bit of leftover marinated beef. The beef was not enough to make a meal. The vegetables are also close to the limit of shelf life.
Saturday, March 2, 2019
Daikon cake 蘿蔔糕 has been my sustenance all day today. Our local PBS station has a marathon of a NOLA cooking shows by Kevin Belton. I made a few snacks of this between the breaks. Watching all those delicious NOLA dishes made me wanting to go cook up a NOLA storm. However I cannot help but to wonder the impact to one's health especially with the size of the chef.
Friday, March 1, 2019
Patience, patience, and good thing would come. I put the steamed daikon cake 蘿蔔糕 into a tub of water to cool it. I then place it into a refrigerator to further cool it so it would be firm to be cut into slices.
Daikon cake 蘿蔔糕 is something that I really crave here in North America. When I travel to Hong Kong last time I had it a couple of times at Lin Heung Kui 蓮香居 during morning dimsum hours. It was good but not great. Without much notion of what are needed to make it, I tried once and failed miserably. It turned into a gluey mess as I didn't know what kind of flour to use.
Thursday, February 28, 2019
Scallion pancake 蔥油餅 has become my regular fares now. It is so easy to make and great substitute for bread or rice. I refined the procedure and found the techniques that make this simple snack great.
This is a difficult dish to make. Stir fried sticky rice cake 炒年糕 (lian gao) is a stir fry dish with glutinous rice cake, which is also called lian geo (年糕), meaning new year cake. It is a dish enjoyed during Lunar New Year holiday. I have write a post a few years ago on Stir fried sticky rice cake 炒年糕 (lian gao) a few years ago.
Wednesday, February 27, 2019
Monday, February 25, 2019
Each time I had Shanghai thick wheat noodle stir fried with julienne pork 上海肉絲炒粗麵 I was not satisfied. I could do better at home making my own. In the past my noodles were the biggest impediment. Slowly I gained some insight into the reasons why. This is a great dish if you are a hungry man and need to fill the voids in your empty stomach.
Saturday, February 23, 2019
I have been on the lookout for alternative oil for cooking. As I learnt more about cooking I begun to realize the importance of matching the oil to the cooking method. More important is the realization of the overhyped health benefit of common vegetable oils that is mass produced. Some oil like olive oil is not suitable for frying as it has very low smoking point.
Thursday, February 21, 2019
I watched every episodes of this Netflix documentary about cuisines in Chaoshan 潮汕 and really enjoyed learning dishes that I didn't know. One that piqued my interest is the pickled oysters 潮州醃蠔. As it is a food and culture documentary there is no recipe nor the ingredients are listed, except the few that were mentioned. As soon as I watch this may be 2 minutes segment on this dish I had a very good idea how to make it even though I have never tasted it. I can taste it in my imagination. It is analogous to ceviche in which raw seafoods are cured in vinegar or citric juice, except high salinity condiments are used.
Based from the few improvement ideas that I had I made a small serving of Chiuchow oyster pancake 潮式煎蠔餅 for breakfast. The holy grail for me is to achieve one with complex texture and mouth feel, that is crunchy outside and succulent inside without overcooking the oyster.
Wednesday, February 20, 2019
Over the years I had attempt to make Chiuchow style oyster pancake 潮式煎蠔餅. I used my intuitions from what I observed the Chiuchow hawker making them on the street in winter. I didn't get to taste them as I couldn't had afforded one. The fragrance and sights etched in my young mind and I can still recall it vividly.
Sunday, February 17, 2019
When I bought a chicken to make Taiwanese three cups chicken 三杯鷄 I made a vow that I would use all that came with the chicken. It came with a paper bag of chicken scraps, which included the liver, the gizzard, and the neck. I saved the liver and the gizzard, and use the neck to extract a chicken stock with the bones. Today I set out to cook the liver and the gizzard.