Month: September 2020

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Recipe: Fried Rice w/ peas

Good fried rice has firm separate grains. It is clean, light; with different flavors in each bite. No clumping. The secret is using white rice that has been in the refrigerator overnight, and using a non-stick skillet (not wok) to cook evenly without a lot of oil.

INGREDIENTS

  • 2 tbsp oil
  • 1 tbsp minced garlic
  • 1 large egg, beaten lightly
  • 1 cup frozen peas (pref. baby peas)
  • 2-3 cups cooked rice, broken up with fingers
  • 1/2 cup bean sprouts (optional)
  • 2 medium scallions

Directions

  1. Heat oil in the skillet
  2. Add egg and allow the set for 20 seconds, then scramble, and break into small pieces. Transfer egg to small bowl.
  3. Add more oil to skillet.
  4. Add peas and garlic, and cook until garlic is fragrant (1 min)
  5. Add rice, oyster sauce, and soy sauce; stirring constantly (3 min)
  6. Add eggs, bean sprouts (optional), and scallion, stirring constantly (1 min)
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Recipe: Rice Cooker Congee

Rice congee

INGREDIENTS

  • 1/2 rice cooker cup of white rice
  • (2) dried scallops (optional)
  • Minced ginger (optional)

DIRECTIONS

  1. Put 1/2 cup short grain white rice into rice cooker bowl
  2. Fill water to 2 cup level (Zojirishi rice cooker)
  3. Add dried scallops and minced ginger
  4. Let soak overnight with timer set in the morning (porridge mode)
  5. Stir congee 5-10 minutes to make creamy
Categories
Food Recipes

Microwave Corn on the Cob

  • Use this method for one or two ears of corn. For more corn, boil in a big pot.
  • Leave the corn in the husk. This will help trap heat and moisture, cooking kernels evenly.
  • Microwave on high for ~3.5 minutes (one ear) — add one minute for two ears.
  • Rest the ears for at least 5 minutes after cooking before husking. Use the husk as a handle. It may feel only warm on the outside but is extremely hot inside.
Categories
Food Recipes

Recipe: Winter Melon Soup 2

Winter melon soup is a soothing and comforting dish. Winter melons are grown in summer and harvested in late summer through early winter, making this a great summer/fall transition recipe!

There’s also a famous Chinese pastry—called “wife cakes”, or lao po bing (老婆饼)—with winter melon in the filling. Like other common Chinese pastry fillings (lotus seed paste, red bean paste, taro, etc.), if you cook down winter melon and add sugar, it makes an excellent sweet treat.

Winter melon can grow into a very big fruit, measuring over 15 inches in diameter and weighing in excess of thirty pounds. At the supermarket, you’re most likely to see them sold by the slice due to their extreme size. Although it’s called winter melon, it’s actually a summer vegetable. It is a type of fruit, but when mature, the fresh melon doesn’t taste sweet. It is mildly flavored, and has a similar texture to that of a watermelon. It’s typically used for cooking savory dishes, including soups and stews, with other flavorful spices. The white fresh part will turn very soft and absorb flavor easily as it’s cooked.

INGREDIENTS

  • 1 (2-lb) wedge of winter melon (e.g. from Chang Fa, Food Depot)
  • 2 dried black shiitake mushrooms
  • Dried shrimp (about 1.5 tbsp)
  • Stalk of dried tofu (optional)
  • Wood ear fungus (optional)
  • About 1 pint of chicken broth
  • 1/2 tsp mushroom powder
  • 3-4 pieces sliced ginger
  • 1 tsp salt
  • 1/2 tsp white pepper
Ingredients

DIRECTIONS

  1. Soak mushrooms, dried shrimp, tofu sticks, & wood ear fungus for couple hours
  2. Cut winter melon into 1/2 inch slices, making bite size pieces, removing rind
  3. Put melon into pot, cover with water, and boil about 15 minutes until tender
  4. Pour off excess water
  5. Add chicken broth, dried mushrooms, dried shrimp, mushroom powder, sliced ginger, water from soaking mushrooms, salt, and white pepper
  6. Simmer for about 20 minutes, adjust seasoning for taste
  7. Garnish with green onions or cilantro if desired