Category: Food

Categories
Food Recipes

Recipe: Rice Cooker Millet Congee

Millet congee is a good change of pace to steel cut oatmeal for breakfast; and the rice cooker is an easy way to make.

Millet congee

INGREDIENTS

  • 1/2 “rice cooker cup” of millet
  • Water
  • 1/3 of a sweet potato, cubed (or savory ingredients like wood ear fungus, goji berries, etc.)

DIRECTIONS

  1. Put 1/2 (rice cooker measuring) cup of millet into rice cooker bowl
  2. Fill water to 1.5 mark on the Steel Cut Oatmeal mark on Zojirushi rice cooker
  3. Add sweet potato (or sweet/savory ingredients like wood ear fungus, goji berries)
  4. Let soak overnight
  5. Set timer to have congee ready for breakfast
Categories
China Food Recipes

Recipe: Chinese Steamed buns with scallions (hua juan)

Hua Juan

INGREDIENTS FOR THE DOUGH:

  • 1 cup milk (or 1/2 cup evaporated milk + 1/2 cup water)
  • 1 tablespoon oil (optional)
  • 3 cups (380 grams) bread flour (e.g. Morebread flour from Sheridan)
  • 2 teaspoons of instant yeast
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon nonfat dry milk powder (optional)

INGREDIENTS FOR THE BUNS:

  • 1 cup finely sliced scallions (from 8 to 10 stalks)
  • 1/4 cup oil
  • 1/4 teaspoon salt

DIRECTIONS:

  1. Heat the milk to 100°F to 110°F.
  2. Stir in the oil (optional)
  3. In a mixing bowl, whisk together the flour, yeast, sugar, sugar and milk powder (if using). Add the milk-oil to stir to form a dough ball
  4. Turn the dough onto a lightly floured work surface and knead until smooth and elastic (about 6-8 minutes). Return dough to bowl and let rise in a warm spot for at least 2 hours. (Or, use a bread/dough maker for steps 3-4).
  5. In a bowl, stir together the scallions, oil, and salt. Cut out twelve 6-inch square pieces of parchment paper.
  6. Turn dough out onto floured work surface. Punch down to deflate. Using bench scraper, divide the dough into 12 pieces. Shape each piece into a ball.
  7. Using a rolling pin, roll each piece into a 4×6 inch oval.
  8. Working with each piece at a time, slice lengthwise into the oval, leaving about 1/2 inch at the top of the oval.
  9. Brush or spoon about 1 tablespoon of the scallion mixture across the dough.
  10. Pick up each end of the oval, gently pull outward, then twist into a coil.
  11. Twist the coil into a knot. Place the knot on a piece of parchment paper.
  12. Repeat steps 8-11 for each oval
  13. Put 6 bun on each layer of steamer, and let rise 30-40 minutes
  14. Steam for 15 minutes.
  15. Serve warm sprinkled with sea salt. If wish, serve with soy dipping sauce.
  16. Leftovers can be frozen and reheated in a steamer, or microwave (15 seconds).
Categories
Asian Food Recipes

Recipe: Chinese Eggplant with Garlic Sauce

Chinese Eggplant with garlic sauce

INGREDIENTS

  • 10 oz Chinese long eggplant chopped
  • 1 tsp salt
  • 1 tablespoon cornstarch
  • 2.5 tablespoon oil
  • 1 tsp ginger, minced
  • 3 cloves garlic, chopped

Sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1/2 tsp. oyster sauce
  • 2 tsp. sugar
  • 1 tsp. cornstarch

DIRECTIONS

  1. (Optional salting step). Place eggplant in large bowl and add water to cover. Add 1 tsp salt. Mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
  2. Combine the sauce ingredients in a small bowl. Mix well.
  3. Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with thin layer of cornstarch.
  4. Add two tablespoon oil to nonstick skillet and heat over medium high heat. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Sprinkle water as needed to speed cooking.Transplant the eggplants to a plate. If the skillet starts to smoke, turn to medium heat.
  5. Add the remaining 1/2 tsp oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add the eggplant back into the skillet. Mix the sauce until the cornstarch is fully dissolved and pour it over the eggplant. Add water to soften eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
  6. Serve hot as a side or as a main course over steamed rice or noodles.
Categories
Asian Food Recipes

Recipe: Kale and Tofu Soup

Kale makes a nice soup. The taste and texture is very nice and satisfying in a soup. A good source of nitric oxide and other nutrients.

Kale and tofu soup

INGREDIENTS

  • 1 bunch of kale (Lakota is pictured)
  • 2 tbsp cooking oil
  • 2 tbsp minced garlic
  • 2 cups chick broth
  • 3 cups water
  • 1 tbsp of laver (seaweed)
  • 1/2 tofu, cubed
  • Mung bean vermicelli noodles (optional)
Laver (edible seaweed)

DIRECTIONS

  1. Wash the kale
  2. Pick off pieces of leaves from the stem
  3. Heat cooking oil in bottom of soup pot
  4. Stir in minced garlic for a minute, until flavor releases
  5. Stir fry kale until it starts to wilt
  6. Add chicken broth, and water; and bring to boil
  7. Add seaweed for flavor
  8. Let simmer for 20 minutes
  9. Add tofu and vermicelli noodles (optional)
  10. Simmer for 2-3 more minutes
  11. Add salt and pepper to taste
  12. Add sesame oil to taste (optional)
Categories
Asian Food Recipes

Recipe: Stir Fry Taiwan Cauliflower

Taiwan or Chinese cauliflower can be found in Asian markets. It is sweeter and crisper than western cauliflower. It is delightful stir fried.

Taiwan (or Chinese) Cauliflower
Stir fried cauliflower

INGREDIENTS

  • 1/2 head of cauliflower
  • 2 tbsp cooking oil
  • 2-3 tbsp chopped Chinese bacon (optional)
  • 1 tbsp minced garlic
  • 1/4 cup chicken broth (optional)
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing cooking wine
  • 1 teaspoon oyster sauce

DIRECTIONS

  1. Rinse cauliflower
  2. Cut cauliflower into small pieces
  3. Mix soy sauce, Shaoxing wine, and oyster sauce in a bowl
  4. Heat cooking oil in wok
  5. Add minced garlic, and (optionally) minced Chinese bacon
  6. Add the cauliflower, and saute
  7. Add chicken broth or water to raise temperature
  8. Stir fry in the soy sauce mixture
  9. Done in 2-3 minutes
  10. Add salt and pepper, or sesame oil, to taste

Categories
Food Health Recipes

Recipe: Instant Pot Okinawan Sweet Potatoes

Okinawan sweet potatoes (also known as Hawaiian sweet potatoes) are said to contribute to longevity, in addition to being delicious. It has a buff colored skin, and purple flesh; with a delicate, sweet taste.

@ Shun Fat Market

INGREDIENTS:

(3) Okinawan Sweet Potatoes

Cooked sweet potatoes

DIRECTIONS:

  1. Wash sweet potatoes with a brush
  2. Put one cup water into Instant Pot
  3. Place the sweet potatoes on a tivet
  4. Press Steam button for 19 minutes
  5. Let natural release for 15 minutes
  6. Remove from Instant Pot and serve
Categories
Food Recipes

Recipe: Poached Egg in Microwave

INGREDIENTS

  • 1 egg
  • ⅓ cup water
  • ¼ teaspoon white vinegar (optional)

DIRECTIONS

Fill microwave-safe mug or small bowl with 1/3 cup water and a half a capful of vinegar. The vinegar is optional, but it will help the egg coalesce a bit better.

Gently crack an egg into the mug or bowl, making sure it’s covered in water. Be sure to prick the egg yolk with a sharp knife or toothpick to prevent any explosions.

Cover your mug or bowl with a small microwave-safe plate and microwave on high for 35 seconds. Note: 35 seconds is for a high wattage microwave, one large, fresh egg and 1/3 cup water. The time will vary depending on above factors. Experiment with your materials. The egg white should be set but the yolk still runny. If the egg white is still runny, keep microwaving in 10 second increments until you’re satisfied with the level of doneness.

Remove the egg from the water with a slotted spoon and transfer it to a plate. Add a dash of salt and pepper. Enjoy on toast, on a salad, or deliciously on its own.

Poached egg with salt and pepper
Categories
Food Health Recipes

Recipe: Chicken Herbal Broth

Chicken herbal soup

Various dried herbs are added to a chicken broth to promote general health and wellness. Besides that, it is low calorie, satisfying, and tastes good.

INGREDIENTS

  • 1 lb chicken (e.g. 3 skinless chicken thighs)
  • Astragulus (replenish the Qi)
  • Dried Wild Yam slices (Strengthens lungs, tonifies the Qi, spleen, and kidneys)
  • Dried Lotus Seeds (nutritious, expels heat)
  • Codonopsis (Qi tonic, boosts energy, but in a mild way)
  • Dried Longan (“dragon eye”, helps with sleep, anxiety)
  • Dried Goji Berries (aka “wolfberry”, reduce blood glucose, improves eyesight)
  • Dried Wood ear fungus (source of minerals, improves circulation)
  • Dried Lily bulb (relieves coughs, moisten lungs, calms the spirit)

DIRECTIONS

  • Put the skinless chicken into Instant Pot
  • Add a small handful of each ingredient
  • Add water to top fill line
  • Cook on “steam” mode for 10 minutes
  • Natural release for about 2 hours

See photos at: https://photos.app.goo.gl/dAFgBNqESEXAuFa29

See common Soup Ingredients at:
http://www.chinesesouppot.com/category/2-common-ingredients

Categories
Food Health Recipes

Recipe: Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies
This is a “low carb” recipe. Nutrition Facts: Amount Per Serving (1 cookie):
Calories 168 Calories (from Fat 156) Total Fat 17.3g 27% Total Carbohydrates 2.3g 1% Protein 4g 8%* Nutritional Information Is Per Serving (1/12th Total Recipe)

INGREDIENTS

INSTRUCTIONS

  1. Preheat your oven to 180C (355 F). Microwave the butter for 30 seconds to melt, but it shouldn’t be hot.
  2. Place the butter into a mixing bowl and beat with the erythritol. Add the vanilla and egg, mix on low for another 15 seconds exactly.
  3. Add the almond flour, xanthan gum, baking powder and salt. Mix until well combined.
  4. Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
  5. Roll the dough (or use a small ice cream scoop) to make 12 balls and place on a baking tray. Bake for 15 mins.
  6. Let them cool, and serve. Keep in an airtight container for up to 7 days.
Categories
Food Recipes

Recipe: Millet Congee

Millet Congee

Millet is an ancient grain, originally hailing from Africa and northern China, and it remains a staple in the diets of about a third of the world’s population. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten-free. Organic millet is the best. It is not necessary to rinse it. Soaking overnight, with rice cooker timer set in the morning is a good way to have millet congee in the morning. It is usually eaten boiled, since it cannot be used as a flour.

INGREDIENTS:

  • 1/2 cup yellow millet, hulled, best from an Asian market
  • 5 cups cold water
  • 1/4 teaspoon baking soda (or 1 teaspoon baking powder)
  • Optional: 2 dried Chinese dates cut up; 1 tsp mung beans, or 1 tsp cornmeal

DIRECTIONS (stove top):

  1. Put the millet in a large saucepan, add water
  2. Soak a couple of hours, or overnight
  3. Add baking soda, optional ingredients, and bring to a boil
  4. Simmer for about 30 minutes, stirring occasionally, until the consistency is that of a thick soup
  5. Optionally, sweeten with a little sugar or honey. 

DIRECTIONS (rice cooker):

  1. Put millet, cold water, optional ingredients, and baking soda in a rice cooker
  2. Turn on rice cooker in “porridge mode”.
  3. Millet congee will be ready in about an hour.
Vacuum packed millet from Asian market.