Posted in food

La Galbi (Korean Bbq Short Ribs) with Oven

Since no dining out, I have been wondering if I can make LA GALBI at home without using grill, as I don’t have a good and easy to use grill in my house.

After a couple of tries, I am quite happy with the results. The recipe below works both for wok fry and oven. I personally prefer oven, as it can make a big batch and is easy to clean. If you only make a small batch, wok also works.

Making the sauce from scratch (or use pre-made ones):

  • 2/3 cup chicken broth or water
  • 2/3 soy sauce
  • 1/2 cup sugar
  • 1/3 cup rice wine, such as soju or vodka
  • 2 tbsp sesame oil
  • 1tbsp houston sauce (opt)
  • 1tsp black pepper
  • minced garlic, chopped scallions
  • 1/2 kiwi paste

Kiwi helps making the meat tender. You can also add other fruits, such as apple or pear paste if you like more fruit flavor.

The sauce above is enough for marinating 15 ~20 short ribs. I use a zip bag to marinate the ribs for about 2 hours.

Oven preheat to 400f.

Protect your baking pan with foil. Use a cooking rack to let the oil and sauce drip white baking. Alternatively, you can fold a piece of foil like a paper fan to use for draining.

Bake for ~10 minutes, flip the meat in the middle. Broil each side 1~2 minutes. Adjust the time based on your oven and your preference.

Posted in food

Orange Cookies

Cute, yummy and easy to make 👍

Recipe:

  • 4oz butter, room temperature softed, 1/3 cup sugar (this amount is for not very sweet), mix well
  • Add 1/4 tsb salt, 2 eggs (room temperature), 1tsb vanilla extract (opt), mix well
  • Add orange zest (opt), sift in 2 cups all purpose flour, 1/3 cup almond flour, 1/4 tsb baking powder, mix well
  • Put the dough between two pieces of parchment paper or wax paper, roll to ~3mm thick, let it cool in fridge for ~1hour.
  • Peel orange and slice it to think slices
  • preheat oven to 360f (adjust based on your oven)
  • Use a cup or cookie cutter to cut to circles that about the size of your orange
  • Dry the orange slices with paper towels, and put them on top of the cookies
  • Bake for ~20 minutes

Posted in food

Soft and Buttery Cookies

If you like soft and buttery cookies, you got to try this 🥰

This recipe makes 2 dozens of cookies. I made 8 vanilla, 8 lemon and 8 chocolate:

  • Flour: 3.5 cups all purpose flour, 1 tsp salt, 1tsp baking powder
  • Liquid:
    • 8oz unsalted butter, 8 oz cream cheese, room temperature softed
    • in a food mixer, blend butter till fluffy, then add the cream cheese, blend.
    • add ~2/3 cup of sugar (this amount is not very sweet, you can adjust based on your preference), blend
    • add 2 eggs, blend
  • Add the flour, blend
  • I am going to make 8 vanilla, 8 lemon and 8 chocolate with this dough. You can choose your flavor accordingly. So I split the dough to 3 pieces:
    • 1st: add 1.5 tsp vanilla, blend
    • 2nd: add 1.5 tsp lemon juice, blend
    • 3rd: add 1.5 tsp chocolate syrup, 2tsp cocoa powder, blend
  • let the dough cool and rest in the fridge for at least an hour
  • preheat oven to 375f.
  • shape the dough to balls or slightly flat the balls
  • bake for 12 ~15 minutes, adjust based on your oven.
Posted in food

Sweet and sour cucumber

This is a popular appetizer you often see in Chinese restaurants. It’s very healthy and tasty, so I also like to make it myself at home:

  • Cut cucumbers to even length sticks, add 1~2tsb salt, marinate for 20 minutes
  • Meanwhile, make the sauce: fry sesame oil, ginger and shallot for about 3 minutes; add 1/2 cup sugar, 2tbsb chinese vinegar, 1/2 cup water, boil for 2 minutes; then add 1tsb white vinegar, 1tsb soy sauce, cook for 1 minutes.
  • Let it cool for about 10 minutes.
  • Quickly rinse the cucumbers to get off extra salt. Add the sauce and mix well.

Tips: you can make a big portion of this and use it for a few days.

Posted in Chinese, food

Mooncake – 月饼

做了各式各样的月饼🙂:原色,巧克力,抹茶,紫色(taro的颜色)和粉色(strawberry的颜色)。

馅料也可以千变万化:比较费时的红豆馅和莲蓉馅,我买了现成的;奶皇馅和五仁馅,可以自己做,简单又新鲜。另外我还准备了些栗子,核桃,还有菠萝,跟红豆,莲蓉和奶皇搭配,增加些变化。不过变化太多的结果也会眼花缭乱,做的时候没有好好做标记,现在完全不知道哪个是哪个。

这么多组合,总有一款适合你😉。我和老公比较喜欢抹茶红豆的,小朋友非常喜欢奶皇菠萝的。我自己还很喜欢这个素五仁的,可以根据自己的口味搭配,也不会有肥肉和甜食混在一起😏。

做月饼跟捏橡皮泥差不多吧,只不过这个泥巴捏的好不好对饼皮的软硬要求有点高,太硬了捏不起来,太软了又粘的一塌糊涂。饼皮做的好,这个捏的过程可以很疗愈,饼皮做的不好,也会很让人抓狂。我把自己的一些经验整理一下:

饼皮:
饼皮需要软硬适中,第一次做没经验的时候,宁可软一点,有经验了就知道什么叫“适中”了🤭。所以下面的比例仅做参考,因为每一种成分的不同都可能影响湿度。

  • 1 cup flour
  • 4.5 tbsp honey
  • 2.5 tbsp oil
  • 1 tsp “soda syrup”
  • Mix soda syrup, oil and honey well, then add flour, mix well.
  • wrap with plastic food wrap, cool in the fridge for 1+ hours.

这个量可以做12~16 个50克模具的饼皮。

“Soda syrup”,中文叫枧水,可以使皮发黄色,同时增加风味。自己在家里可以这样做:

  • 1tsb baking soda + 100 ml water
  • biol for ~5 minutes

包:

  • 饼皮取出来后,大约分等分即可。然后轻轻揉成圆球
  • 馅料也轻轻揉成圆球。饼皮和馅料的比例大约4:6
  • 如果饼皮太软,可以洒点面粉。粘手不好操作,可以放在food wrap中间按压成饺子皮大小的圆形。
  • 饼皮包住馅料,轻轻推挤,封口。洒一点干粉防粘。

整形:

  • 用你喜欢的模具就好了,记得先在模具里洒干粉防粘。
  • 包好的面团可以先轻轻搓成稍细的形状,方便放进模具。

烤:
烤的关键是要分多次 烤 + 凉快降温。

  • preheat oven 390F
  • first 5 minutes: spray a little bit of water to the cake, bake for 5 minutes. Take out, let it rest and cool for 5 minutes
  • lower temperature to 325F
  • second 5 minutes: brush egg yolk very gently, (only need for the white colored ones), bake for 5 minutes. Take out, let it rest and cool for 5 minutes.
  • repeat 2 more times.

吃:

Let it cool and rest for a day or a night at least, then it will taste much better.

Posted in food, life

黄桃的N种吃法🙂

上次说黄桃大丰收,收了200多个。因为隔离,也不好到处送人,大概一半送了附近的朋友,还剩了一半,我就绞尽脑汁想怎么消耗掉。

这里面最受欢迎的是第一个,Peach cobbler。我还没来得及拍照已经被吃得只剩一个角了。这个做法还非常简单,准备十分钟,烤45分钟就好了。做法在这里。

其余的,做了一大瓶果酱,Peach pie,果冻,还有各种有酒精或者没有酒精的smoothie,soda,总算是物尽其用了。

院子里的果树给生活增添了很多乐趣和记忆,即使是跟松鼠战斗也是乐在其中的。我小的时候,家里也有一个院子,种了桃树,杏树,苹果树,梨树,还有各种蔬菜,至今我还记忆犹新。也希望现在院子里的这些快乐能成为小朋友童年记忆的一部分。

Posted in food

Peach Cobbler

这次没有完整的图,因为太好吃了,还没来得及拍照就被小朋友们瓜分地差不多了😅。

Recipe is very easy and fast. Prepare time: 10 minutes, cooking time: 45 minutes:

  • Oven preheat to 350f
  • Put ~6oz butter into a baking pan. let it melt in the oven. Don’t over brown
  • 6 peaches, peel and slice
  • in a sauce pan, add the peace slices, 2tbsb brown sugar,1 ~2 tbsp sugar, a pinch of cinnamon. Cook for ~2 minutes
  • in a big bowl, mix 1cup flour, 2tsb baking powder, a pinch of salt, a pinch of cinnamon, 3/4 cup of milk.
  • Add flour mixture to the baking pan, gentally spread. Then add the peace slices on top.
  • Oven preheat to 350f, bake for ~45 minutes.
  • Take picture before kids seeing it🤭, and enjoy🥂
Posted in food

Sweet and Sour Rib – ç³–醋排骨

Sweet and Sour Rib is a very tasty and popular Chinese dish, served in many different types of restaurants. The interesting thing about this simple dish is that if you try it in 10 different restaurants, you likely taste 10 different flavors 😅, although hopefully each one is still great.

With that said, this recipe is my style of Sweet and Sour Rib.

❓Before I start, one question to think is what can “color” the meat to that deep red-brownish color? The most common way is soy sauce. But in this recipe, it’s actually sugar and vinegar.

🧾Now the steps:

  • 💦Cleaning: put ribs in water with a bit of salt for 10 minutes to remove blood; meanwhile boil water in a pot and parboil (焯水) the ribs to further remove blood, add a bit cooking wine.
  • 🍳Stir fry the ribs: oil should be on high temperature to get this done quickly, I will also add some ginger while frying.
    • If you have star anise (八角) and peppercorn (花椒) and would like to add a subtle flavor, you can also add some while frying, but remember to take them out before the oil gets too hot, otherwise it gets bitter and too strong.
  • 🖍️Sweet and sour sauce and color: 1 tbsp oil, 2 tbsp sugar, stir fry constantly until the sugar is melted and start to turn brown. Add the ribs, and stir well, then add 2 tbsp vinegar (镇江香醋). The sugar and vinegar will cook to a red-brownish color, and the ribs will be colored.
  • 🍲Stew: add 2 tbsp cooking wine, cook for 1 minute, then add water to almost cover the meat. Let it stew on medium heat for about half an hour. Stir and flip the ribs in the middle.
  • 🧂Seasoning: add 1 tsb soy sauce, about half tsb salt, 2 tbsp sugar. Adjust based on the ribs portion and your preference. Here the amount is for a half rib rack. Stew for ~10 more minutes.
  • 🏁Finish: add 1 tbsp vinegar, test and add sugar or salt if needed. On medium-high heat, let it cook till the broth becomes thick.
  • 🍽️Plating: put ribs on the plate, garnish your way, add a little bit roasted sesame seeds.
  • Enjoy 🍻
Posted in food

Foodie in Travel – æ—…途中的美食

美食是旅行的一部分。Social distance 期间,很多餐饮店还不能正常营业,怎么照顾一家人的饮食呢?带好各种泡面,罐头食品?如果条件不得已,也就只好从了🤭。这次租的房子设施齐全,所以我们来一个“奢侈”的自己动手的美食之旅🙂

最近出来了几次,对该带什么东西,既能变出花样,又不太累赘,也算积累了一点经验。这是我这周旅行带的几大类的东西:

  • 米,方便面
  • 一些蔬菜,比如青菜,蘑菇,黄瓜,土豆,西红柿,豆芽,等。
  • 肉类:我会带一些切好的肉片,肉末,虾之类的。
  • 其他:鸡蛋,调料,葱姜蒜,一点干货(粉丝,木耳,等)

看看这次我拿它们变出来什么花样:

  • 糖醋排骨 + 海鲜粥
    • 糖醋排骨的做法这里贴过了。
    • Todo: 海鲜粥做法我以后写。
  • 日式担担面:做法在这里贴过了。
  • 肥牛饭 + 一菜一汤
  • 鲜虾粉丝煲 + 蘑菇蛋花汤
  • 番茄针菇牛肉汤 + 酱豆角
  • 肥牛拉面: 昨天剩的番茄牛肉汤,稍稍加工一下就可以变成了好吃的肥牛拉面了。做法参见日式担担面,但不用煮蛋和炒肉末,只要煮汤和焯熟菜,几分钟就好。
  • 鲜虾米粉
  • 火锅 – 小朋友喜欢的番茄汤底
  • 豆角肉末拌面 + 番茄土豆蛋花汤

Posted in food

拉面

旅途中,突然想吃日本拉面店那种浓汤拉面,又没有面店开门,怎么办呢?

一个办法就是赶快忘掉😅,还有一个办法,我今天试了一下,基本可以达到以假乱真。讲真,这个配方在旅行中需要的东西还是太奢侈了。这次是因为隔离,不能在外面吃饭,所以带的材料比较全。当然,平常在家里也可以做哈。

先说好,这个肯定比泡面麻烦,但应该比泡面好吃N倍。如果动作熟练,20分钟可以轻松搞定。下面这个流程是做过并行优化的🤭:

Step 0 (~2 minutes)

  • 准备两个锅,烧水,一会儿用来煮蛋,焯水蔬菜
  • 肉末:加酱油,料酒,一点糖,一点胡椒粉,姜片,腌一下。

Step 1(~8 minutes)

1.1:

  • 煮蛋:水开后,关火,加点盐,放几个蛋下去,开火,煮5分钟,关火,焖一分钟,冲冷水。这个时间煮的蛋比较嫩但基本都固化,也可以根据你喜欢的熟度增减。蛋最好是提前一天煮好,用酱油,糖,水调的汁泡着。临时要用,就把汁调的浓一点,凑合吧🙂。

1.2 :

  • 蔬菜焯水:另一锅水,把豆芽和青菜焯一下水,冲凉备用。
  • 以假乱真的浓汤:一杯原味豆奶,一杯chicken broth,煮开。如果你有鸡粉或者鸡汤味的方便面调料包,也可以加点进去,没有就算了。把汤盛到最后要server的几个碗里,我是分成了四分。

Step 2 (~5 minutes)

  • 炒肉末:把肉末炒了,稍微煮一会入味。
  • 煮面:方便面,干面,或者你自己新鲜做的面都可以。
  • 酱汁:两勺芝麻酱,1.5勺酱油,一点糖,拌匀。可以吃辣的可以加一勺辣油。

Step 3 (~3 minutes)
好了,现在来组装:

  • 加一大汤勺煮面的汤到装浓汤的碗里,再加1 tbsb 酱汁,拌匀。
  • 面盛到浓汤里。
  • 摆上豆芽,青菜,鸡蛋(切半),还有肉末。齐活👍