Black Beans and Chili Clams
Learn more about tong ho, or Chrysanthemum greens, a tasty Asian leafy green vegetable—and how to cook it!
Kratong Thong (Minced Chicken and Sweet Corn in Crispy Golden Cup) Ingredient for the cup; 1 cup rice flour 1 cup wheat flour or ...
Learn more about tong ho, or Chrysanthemum greens, a tasty Asian leafy green vegetable—and how to cook it!
I am shallow. Sometimes I choose my food based on the level of cuteness...and nothing, I repeat, NOTHING is cuter than those halved piece of straw mushrooms smiling at me. I feel happy just looking at them. I hardly do my leafy vegetables soupy and brothy, but it's perfect for this one. The straw mushrooms make the broth super earthy, and it works perfectly with tong ho's fresh fragrance. Recipe - 2 cloves of garlic, peeled, crushed - 1 heaping cup of straw mushrooms, cleaned, halved - 1/2 pound tong ho (or you can use spinach) - olive oil, water, salt, pepper, sugar Saute garlic with a bit of olive oil, add mushrooms, let them caramelise a little, add vegetables, add water, season, cook until the vegetables achieve the level of tenderness that you like, serve hot. A happy side dish for a happy weekend ^_^
This Puttanesca Sauce is vegan and easy to make with simple ingredients that you have on hand in your pantry. A keeper that is ready in under 20 minutes. Serve this over your favorite pasta and you have a quick dinner that even pickiest kids will eat.
Who knew wonton wrappers were so versatile? They're great for making appetizers, nachos, desserts, dumplings, crackers, soup and more!
I have to admit, one of my favorite things about Chinese New Year is the food. Like many Chinese holidays, CNY is a time filled with traditions— and one of those traditions is to stuff yourself with auspicious foods in hopes of having good luck and fortune in the coming year. With that being said, I’m excited to share a [...]
Learn more about tong ho, or Chrysanthemum greens, a tasty Asian leafy green vegetable—and how to cook it!
This red curry with pumpkin has all of the delicious flavors you'd expect from a Thai red curry combined with the subtle sweetness of pumpkin.
Learn more about tong ho, or Chrysanthemum greens, a tasty Asian leafy green vegetable—and how to cook it!
This recipe for Pumpkin Mousse is a great seasonal dessert. This is a really creamy and soft mousse.
Am a person who love to cook with loads of onions and garlic, i'll always make sure to keep atleast a kg of onions and garlic in my vegetable basket coz i cant survive without them. But when i picked No onion No garlic theme for this week's blogging marathon, i want experiment myself to dish out dishes without my favourite onion and garlic. Trust me, this theme simply pulled me to change my opinion about no onion no garlic recipes, they tastes very much delicious eventhough cooked without the onion and garlic. For my today's post, am taking you all to the famous Konkani cuisine. While bloghopping, i got hooked to this Konkani Ashgourd curry at Aparna's space. Since this recipe went for no onion no garlic, immediately i tried my hands in making this fingerlicking curry. A very simple curry to try when you get Ashgourd easily, actually apart from a grinding part, this curry is very much to easy to prepare and anyone can make easily this curry. A prefect dish for the beginner to give a try as this dish goes just for some cubed ashgourd.I have to say a big thanks to Aparna for sharing this different and definitely a delicious Konkani curry.However i couldnt stop myself adding some spices to make this curry more flavourful.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46. 1/4kg Ashgourd (diced as large cubes) 1cup Grated coconut 1/4tsp Turmeric powder 1marble sized Tamarind 5no Dry red chillies 1/2tsp Mustard seeds Salt For tempering: 1/2tsp Mustard seeds 1no Dry red chilly Few curry leaves Oil Grind the coconut, tamarind, dry red chillies, turmeric powder as bit coarse paste, add the mustard seeds, enough water and make a thick paste. Meanwhile cook the ashgourd cubes, with enough water and salt for few minutes, put off the stove,keep aside. Add the paste to the half cooked ashgourd cubes and cook until the veggies gets well cooked. Heat oil for tempering,let splutter the mustard seeds, fry the dry red chilly, curry leaves. Add the tempered spices to the curry. Give a mix and serve.
This is a type of custard dessert call “Tong Shui” in Cantonese which means sweet soup. Peanut is roasted and ground into paste, which is then cooked with sugar syrup. The soup texture is creamy and smooth with amazingly rich roasted peanut flavor.
This amazing recipe has been living and breathing on my site for nearly 13 years now. I’ve updated it today…
Hot Black Sesame Cereal is the homemade lightened up version of simply delicious and nutritious toasted black sesame seed hot cereal (tong sui/sweet dessert soup).
Kimchi is het toverwoord van onze zeitgeist: het is zo fris dat het een beetje bubbelt op je tong, de zure umami-smaak maakt elk gerecht een beetje lichter en lekkerder én het combineert fan-tas-tisch goed met kaas. Met dit recept maak je de gefermenteerde groente helemaal zelf, zodat je altijd een kimchi-tosti kunt bouwen, een kimchi-focaccia, een pasta met kimchi... of sla de fusion over en zet kimchi op tafel als onderdeel van een klassieke Koreaanse banchan.
No need to form wontons for this soothing soup! The wrappers go into the garlic-ginger broth separately from the filling (mini pork meatballs flavored with soy sauce and cilantro). Vitamin-rich bok choy provides a welcome pop of green.
Let's all be aware that winter flu and virus season is really upon us and take some positive steps to stay well! Health recommendations say to keep your immune system working optimally you should drink 8 glasses of 8 oz water, or a gallon of water per day. For that matter, all your body system benefits from being hydra
Hu, when translated basically means paste. Therefore, it is no surprise that this dessert comes in a form of paste. Zhi ma hu is basically grounded black sesame seeds made into a sweet pasty dessert. Depending on where you come from and how you would like your dessert, this dessert can range from a very thick pasty cream to thin runny ones.
The is the classic wonton- Hong Kong style
Tong Zhong Bread 全麥湯種麵包 What is Tong Zhong ? There are many ways to make bread: straight dough method, sponge method, pate ferment, biga, poolish, etc., but Tong Zhong is almost never heard of in the world of bread making (especially artisan bread making). This type of bread making originates from Japan. It means a warm or dilute batter. This soft texture suits Asians' palette. Besides its soft pillowy texture, it has a very long shelf life as well. Yvonne Chan wrote a book called "65⁰C Tong Zhong Bread" (in Chinese only). Essentially you mix a bit of flour with water and heat it up to 65⁰C until it becomes a paste, then cool it down to room temperature before mixing in with the rest of the ingredients. This step allows the flour to absorbs more water and swells in the oven. Bread that is made using this method will stay fresh and soft for up to a week, without other chemicals or preservatives. Follow my recipe if you cannot get a hold of the book or do not read Chinese. Whole Wheat Tong Zhong Bread with Ground Flaxseed Makes one 9x4.5x2.5 inch loaf Make Tong Zhong first by mixing 75g/⅓ cup water with 15g/2½ tbsp bread flour. Stir well and use low to medium heat until it turns into a paste. It takes less than a minute. Cool to room temperature. weigh out the flour and water in a small pot mix well heat until a paste forms Main Dough Ingredients: 201g/1¼ cups bread flour 144g/1 cup whole wheat flour 2 tbsp ground flaxseed 46g/2 tbsp honey or 3 tbsp sugar 7g/1 tsp instant yeast 1 large egg 135g/½ cup water 5g/1 tsp salt 36g/2 tb unsalted butter, softened 1) Mixing and Kneading: put all the ingredients, except salt and butter, in a large bowl. Add the room temperature Tong Zhong. If you use hand to knead, mix until it forms a ball, then add salt and continue to knead for 10-15 minutes until it doesn't stick to your hand or the counter. If you have a stand mixer, it takes only about 7 minutes. Add the softened butter and knead for 1-2 minutes longer until it all blends in. 2) Basic Fermentation: put the dough in an oiled bowl and cover it with a wrap or lid. Let it ferment at room temperature (75⁰F) until it doubles in size, about 1-1 1/2 hours. If the room is cold, put a pot of hot water in the bottom of a oven, and put the bowl in and close the oven door. It will keep the dough nice and warm. before after 3) Preshaping/rounding: take out the dough from the bowl. Do not punch it. It will degas as you take it out. Round it up and rest for 10 minutes. 4) Shaping: use a rolling pin to gently roll out in a rectangular shape with the width aligns with the length of the baking pan. Gently roll it up and pinch to seal the end. 5) Final Fermentation: put the rolled up dough into an oiled pan, sealed side down. Cover and let it ferment in a warm place until it rises up about an inch from the rim. let it rise about half an inch from the rim 6) Baking: brush the top with egg wash and bake in a preheated oven at 350⁰F for 35-40 minutes. Unmold and cool on a rack completely before slicing. Notes: 1) Avoid direct contact between salt/sugar and yeast because they can kill the yeast. 2) Whole wheat flour absorbs more water than regular flour. If the dough feels hard and dry, add a bit more water. 3) For a more fluffy and higher loaf, add 2 tbsp of vital wheat gluten to the main dough. 4) Egg wash helps to provide a shinny and soft crust. If you want a crunchy top, spray water on top instead of brushing egg wash. 5) Honey adds color to the bread and is more healthy. If you prefer granulated sugar, use 36g. 6) Click here and here for the health benefits of flaxseed. 7) This dough can be used for Bo Lo Bao or other kind of bun. 8) The completely cool bread can be kept at room temperature in a sealed plastic bag for up to 5 days. Do not put in the refrigerator. Wrap it nicely and it can be kept frozen for longer storage. 湯種麵包 何謂湯種呢? 做麵包的方法有多種: 中種, 老種及直接法等, 但什麼是湯種呢? 我以前只知道湯種法做的麵包超柔軟, 又可以放室温下多日也能保持柔軟度, 但對於它的名稱由來就毫無頭緒。直至讀了陳郁芬寫的『65°c 湯種麵包』才明白,湯種是日本語,代表温熱或稀的麵種。這種方法是用少許麵粉, 加水燙至大約65°c 糊狀, 讓麵粉充分吸收水份, 然後才加入主麵糰。用這方法做的麵包,不用加其他防腐劑或化學品,也可保時新鮮柔軟至一星期之久。 全麥亞麻籽湯種麵包 食譜如下: 此份量可以做一條9x4.5x2.5吋麵包 湯種做法: 75g/⅓杯水加15g/2½湯匙麵粉, 用中小火煑至糊狀, 息火, 待涼至室温。 主麵糰: 201g/1¼杯 高筋麵粉 144g/1杯 全麥麵粉 2 湯匙 亞麻籽,磨碎 46g/2湯匙 蜜糖 或 3湯匙糖 7g/1茶匙 酵母 1 隻大蛋 135g/½杯 水 5g/1茶匙 鹽 36g/2湯匙 無鹽牛油,室温 1) 揉麵糰: 將所有材料 (鹽及牛油後下) 混合, 加入室温的湯種, 如用手揉的話, 成糰後再加鹽, 再揉十至十五分鐘左右至三光:手光, 桌光 , 及麵糰光。如用機器揉的話, 方便得多, 大約七分鐘便成。再加入室温之牛油, 再揉一, 二分鐘便成。 2) 基本發酵: 將麵糰放入己塗油之大器皿內, 加蓋或用保鮮紙蓋上, 防止風乾, 放室温下(約75°F)發大一至兩倍, 大約一個半至兩小時。冬天可以將一煲熱水與麵糰一起放入焗爐內. 以加快這發酵過程。 3) 滾圓: 將己發酵之麵糰取出, 不用刻意將空氣打出, 滾圓, 蓋着靜待十分鐘。 4) 造型: 用杆麵棍將麵糰輕輕杆成長方形, 闊度與焗盤的長度一樣, 然後卷起, 摺口處向下。 5) 最後發酵: 放入已塗油之焗盤內, 作最後發酵, 四十五至六十分鐘, 至麵糰發起高過盤邊一吋。 6) 入爐: 塗上蛋液, 放入己預熱至350°F焗爐, 焗三十五至四十分鐘。取出脫盤, 放架上待完全涼後方可切片食用。 注意事項: 1) 避免將酵母與糖或鹽直接觸,否則酵母的活動能力會減弱。 2) 全麥麵粉需要多一點水,搓的時候要注意麵糰濕度。 3) 可以在主麵糰加2湯匙vital wheat gluten,麵包會更柔軟。 4) 掃蛋液可以令表皮上色及比較柔軟,如想耍脆皮面,可在入爐前噴水。 5) 用蜜糖比較健康及可令麵包更上色。如用白糖,可用36g。 6) 此麵糰也可以用來做菠蘿包 或紅豆包 等等。 7) 完全冷卻後可以用膠袋包好,可在室温下保存達約五日,如想保存更久,可包好放冰箱freezer,避免放雪柜refrigerator。
Tongrolletjes met prei en wortel
Only 2 ingredients needed to make these crunchy Fried Wonton Strips. Eat them plain or use them for some crunch on a salad.
This savory lemon butter chicken is super easy to make and over the top in taste! Full of flavor, every bite is unforgettable. The lemon butter sauce is hands down the best homemade sauce you'll ever make at home and pairs perfectly with the tender and juicy chicken!
Traditionnelle soupe pour tout repas asiatique, cette soupe won-ton est simple à préparer et se conserve plusieurs mois.
I discovered this dish, Fuk-Tong Pad Khai, at one of the food stall in Chatuchak Market, Bangkok. As it was a short working trip, I had to grab a quick bite and nothing is faster than a mixed rice stall. I have to say, the 3 dishes that I took were all yummy but this one, Stir-Fried Pumpkin With Egg, was especially memorable. So when I came back, I checked out the recipes online and found many versions to it but they uses Japanese pumpkin (kabocha). I guess the reason must be kabocha is much tender and has a crunchy texture. I managed to get a kabocha and I think I've nailed it on my first try testing out the recipe. If you love stir fry pumpkin, you'll love this. Thai Stir-Fried Pumpkin With Egg (Fuk-Tong Pad Khai) (A) 150 g minced meat (can be chicken or pork) 1/2 tsp fish sauce 1/4 tsp sugar 1/2 tsp cornstarch A dash of ground white pepper 400 g Japanese pumkin (kabocha) 2 eggs 1 - 2 cloves garlic, minced 2 Tbsp vegetable oil 1 - 2 Tbsp chopped spring onion (B) 100 ml water 1 Tbsp oyster sauce 1/2 Tbsp fish sauce 1/2 tsp sugar Dash of ground white pepper Mix (A) evenly together to marinade the minced meat. Mix (B) together and set aside as the sauce. To prepare the pumpkin, remove the skin but you can keep some on as this variety of pumpkin is pretty young and tender. Should you use the local pumpkin, remove all the hardy skin. Cut into wedges and remove the seeds. Then slice diagonally into 1 - 1.5 cm thickness. Heat oil and fry garlic till fragrant. Add in the minced meat and stir fry till cooked. Next, stir in the pumpkin slices. Spread and leave a well in the centre of the pan. Crack in the eggs and break up the yolks. Leave it to cook, do not scramble the eggs. Once the eggs cooked up, stir in the pumpkin slices. Stir mixture (B) before pouring into the pumpkin and egg. Cook until most of the liquid dries up. Scatter in some chopped spring onion and dish up. Serve with steamed white rice.
There are some recipes that you fell in love with instantly. These recipes use simple, everyday ingredients, are so incredibly easy...
