Chinese Sponge Cake Recipe (Ma La Gao Recipe) Continue reading
Steamed eggs is a very common homemade dish for Chinese, most mom and kids love it because it is nutritious and delicious. Dried Scallops are very flavorful and good for your body. It contains lot of protein, vitamin A, vitamin B and vitamin D. Chinese usually serve dried scallops congee to patients to help them recovery faster. Adding it into the steamed eggs, made the dish so rich in flavor with just a touch of salt.
Steamed Dried Scallops and Eggs Recipe Continue reading
Steamed sweet sesame bun is my favorite bun in Dim Sum restaurant since my dad introduced it to me when I was young. It is so sweet and flavorful in one little cute bun.
I hadn’t been able to locate them anywhere nearby in USA (restaurants or frozen products). So I tried to create it with the memory of my taste buds, it turned out really good. When I had it back in Hong Kong, the sweet sesame filling was lava-like and really smooth. This recipe makes a crumbly filling (I like the texture) instead of creamy and lava-like filling. If you like a smooth texture, follow the tips below the recipe.
Steamed Chinese Sweet Sesame Buns Recipe (Makes 16)
This steamed Chinese biscuits is the base of many other steamed Chinese buns, real easy to make. If you are comfortable with it, hand knead it. Or not, use a stand mixer or hand mixer with a dough hook, turn on low speed (1-2) until dough formed, hand knead a few times. It will be just as good.
Steamed Chinese Biscuits Recipe Continue reading
My Christmas present is finally back to my home. This little machine is so good, I used it everyday since I got it until I found out the clock kept resetting itself and went with a beep sound when it happened. As much as I love it, I had to return it and get a new one. My Cuisinart CSO-300 combo steam and convection oven came home yesterday, I has been cooking like a storm and put it to good use. My husband could tell how happy I was to have it back, teasing me about how this machine is not going anywhere and I could not live without it. So true, he really knows me.
First day home, I have to make sure the main function I use and care most is in working condition – the steam function. Started with proofing pizza crust, then I tried to make Chinese Buns for the first time. It was so good and soft, taste really good, only downfall is the color weren’t white because I used unbleached flour, so it came out in a tinted yellow color.
Chinese Steam Green Onion Buns Recipe
Steam Rice Recipe (serve 4)
Chu Hou Beef Rice Recipe
Water enough to cover the beef
Bay Leaves 3 leaves
Beef Shoulder 1.5 pounds
Chu Hou Sauce 3 tablespoons
Rice 2 cups
Lettuce (Shredded) 1/3 head
Salt 2 teaspoons
Ground Black Pepper 1/2 teaspoon
Green Onion (Chopped) for garnish
Le Creuset 4.5 quarts round oven
1. In a pressure cooker, add beef shoulder, water and bay leaves, cover with lid and press the beef button.
2. Pull the cooked beef apart and place in a large bowl. Stir salt and pepper in the broth.
3. Add rinsed rice and 2 cups of beef broth in pot, cover with lid and cook for 4 minutes over medium-high heat. Open lid and stir, cover again and cook for 2 minutes over medium heat. Lower to medium-low heat, slimmer for 14 minutes. Heat off, remain cover for 5 minutes.
4. Stir the beef, chu hou sauce and 1 cup of broth together.
5. Sprinkle lettuce on cooked rice evenly, add chu hou beef and green onion on top, cover for 3 minutes. (Attention: keep the chu hau beef stock)
If you don’t have a pressure cooker, use a regular pot to cook the beef shoulder (preferably fresh beef) with same ingredients and amount.
First, bring it to a boil, then lower to medium-low and cook for at least 4-6 hours, follow the rest of the steps. (If the water evaporate too much, add hot water into pot until the beef is covered)
Delicious Chicken Congee Recipe: