FOODS

The weather is getting warmer so I want to introduce you to a great beef dish for summertime: pan-cooked beef salad (Sogogi chapssal-gui: 소고기 찹쌀구이). It’s good for summer because you don’t serve it hot, it’s best at room temperature or cold.
This is usually a pretty fancy dish you serve to guests, but I simplified it here to its best parts. When I lived in Korea my friend Sun-Nam told me all about how she likes to make and serve this dish. Her way was similar to bibimbap where in the middle of a platter was the pan-cooked beef, surrounded by colorful ingredients arranged around it: carrot, cucumber, pear, and gyeran-jidan (lightly fried separated egg whites and yolks sliced into elegant strips) among them. It was served with traditional spicy Korean mustard garlic sauce (gyeoja-maneul jang). This sauce is very distinctive and special and you can use it in a lot of other places too, either as a dipping sauce or a salad dressing. It has a great kick!Advertisement
In my version of this dish I keep the most important and delicious parts: the pan-cooked beef coated in sticky glutinous rice flour (which gives it a bit of a rice cake texture), the white, crispy Korean pear cut into matchsticks, and of course that traditional Korean mustard garlic sauce. This cuts down on the labor of preparing all those other ingredients and these three go so well together they are the best parts of the dish! To give it a nice visual and because I love pine nuts, I sprinkle some roughly-ground pine nuts over top. You can use a smaller amount if you want, or skip them.
You can also substitute cucumber for Korean pear, and use packaged, pre-cut beef for bulgogi from a Korean grocery store instead of slicing your own.
We often serve this dish as anju (a side dish to alcohol), as party food for the family, or when guests come over. It’s pretty easy to make and still feels and tastes special. I hope you enjoy it!
Ingredients
Serves 4
For the gyeoja-maneul jang sauce:
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For the beef salad:

For garnish (optional)

¼ cup pine nuts, tips removed and minced
7 ginkgo nuts, stir-fried for 1 minute with a little bit of cooking oil until they turn green or golden

Directions
Make gyeoja-maneul jang sauce:

Combine the mustard powder and warm water in a small bowl and mix well. Let it sit for 5 minutes until the mustard powder’s spicy flavor is well activated.
Place the garlic, vinegar, salt, and apple into a food processor and puree. Add to the mustard mixture and stir in the honey and sesame oil.
Cover and refrigerate until ready to use.

Prepare the beef:

Cut the beef into very thin 3-by-1 inch pieces. You should get about 30 to 35 pieces. Spread out the slices on the cutting board.
Sprinkle 1 teaspoon salt and ¼ teaspoon ground black pepper evenly over the fillets. Drizzle the sesame oil over top and lightly massage with both hands to spread evenly. Season only the top of the beef; no need to flip the fillets over.
Sprinkle the glutinous rice flour over top of the beef fillets. Flip them over and sprinkle more rice flour to coat both sides.

Cook the beef:

Heat up a large nonstick skillet over medium high heat. Add about 2 tablespoons vegetable oil (or any cooking oil) and swirl to coat the skillet.
Place the beef fillets on to the skillet one by one. Cook for about 1 minute, just until they are no longer pink and are  light brown. Turn them over and cook for another minute.
Transfer to a plate one by one. Wipe off the skillet with a paper towel and repeat with the rest of the beef pieces and vegetable oil.

Put it together:

Place the cooked beef on a large plate (or platter). Peel and core the pear, and cut into matchsticks. Add them to the plate next to the beef.
Sprinkle with pine nuts and ginkgo nuts (if used), and serve with the mustard garlic sauce in a separate bowl on the side.

How to eat:
You can serve in 2 ways.

Mixing all togetherDrizzle the sauce all over the beef and with chopsticks or tongs gently mix it together with the pear. Portion some out to everyone in individual plates.
Portion by portionSet out a small spoon for the mustard sauce and a series a small plates for everyone. With chopsticks each person takes a single piece of beef, adds some of the pear, and drizzles some mustard sauce over top. Roll up or fold over the beef with the pear and sauce inside and eat. Then make another one.

Posted on Saturday, June 5th, 2021 at 9:17 pm.
Tagged: 소고기찹쌀구이 샐러드, Korean beef salad, Korean cooking, Korean recipes, Maangchi beef salad, Maangchi Korean cooking, Pan-cooked beef salad, sogogi-chaphsal-gui […]

Today I’m going to show you a very simple, delicious, and easy vegan recipe, using minari, a vegetable that’s very common in Korean cuisine. It’s also known as “water dropwort” in English. It’s used as a main ingredient in some dishes, and is added to others to impart its unique, herby flavor. I love to have it in spicy fish stew. Fresh minari added at the last minute before serving gives the fish beauty and fresh herbal flavor.
Last year there was a movie about Korean immigrants in the US named Minari, which was very popular and won many awards. A lot of people asked me to make a recipe using minari but I had to wait until it was in season again to do it. If you’ve made my spinach side dish recipe (sigeumchi-namul) before, you might notice this recipe is similar. You could also use watercress, too.Advertisement
Ingredients
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Directions
Trim, blanch, and wash minari:

Cut off the tips of the roots and discard.
Remove the loose leaves from the stems by raking your knife blade down them at an angle.
Bring a large pot of water to a boil. Add the minari and blanch 30 seconds to 1 minute. Take it out with tongs and transfer to a bowl.
Rinse the minari under cold running water. Rinse and drain a couple of times to clean and stop it from cooking.
Squeeze out excess water.

Make minari-muchim:

Cut the minari into small pieces.
Combine the minari, soy sauce, garlic, green onion, sesame oil, and sesame seeds in a bowl. Mix it altogether by hand and transfer to a serving plate or bowl.
Serve with rice.

Posted on Thursday, June 17th, 2021 at 7:59 pm.
Tagged: banchan, 미나리, 미나리무침, Korean cooking, korean food, Korean kitchen, Korean vegetarian dish, Korean water dropwort recipe, Maangchi minari recipe, minari muchim, minari recipe, side dish, vegan dish […]

Experience simple and humble cooking with Mum’s Mushroom and Chinese Cabbage Soup! The vegetables are simmered until fall apart tender while the broth becomes beautifully flavored. In just 4 steps, you’ll have a new favorite recipe you’ll keep coming back to!

The best way to nourish the family

I adore Mum’s vegetarian dishes because she always tries to cook using fresh and organic ingredients. Not only are her meals deliciously wholesome, many are super simple to make as well – perfect for busy working Mums!

When I shared her Mushroom and Chinese Cabbage Soup in my Instagram story, many of you requested that I get the recipe. Mum was more than happy to teach me and promised that it was VERY easy.

Now that I’ve learnt it, I can concur!

While you may have been smitten by the soup’s simplicity in the Instagram video, here’s why you’ll love having the written recipe in your back pocket:

Whatever your reason may be, Mum’s recipe has got you covered tonight!

Why this recipe works

Rehydrated shiitake mushrooms add incredible umami and depth of flavor.Using honey dates means you’ll get a subtle layer of sweetness that’s earthy and fragrant.Letting the ingredients simmer helps them soften until melt-in-your-mouth tender.What you’ll need

About the produce

Mum used a variety of mushrooms for this recipe, but you can use your favorite types. You can also add other vegetables and fruit for extra flavor, similar to those in Mum’s Bún Riêu Chay (Vegetarian Tomato Noodle Soup). Some great options include:

FigsJicamaRed datesCornAppleFor the vegetarian abalone, Mum gets it from the local Asian vegetarian shop. This can be substituted for other mushrooms or skipped altogether.

How to make this recipe

Bring the water to a boil and add the mushrooms, carrots and honey dates in. Let it simmer on medium heat as you work on the other ingredients.

Cut the celery into 1.5 cm (0.6″) wide segments and the cabbage into large pieces roughly 15 cm (6″) long. Wash everything in cold salted water 3 times and drain in a colander.

Turn the heat up to high so that it starts boiling again, then add the remaining vegetables into the pot. Season with the rock sugar, salt and chicken powder and let it cook for 20 minutes on medium heat.

Serve hot as is!

Recipe FAQs

Can I add meat to this? Certainly! Mum made this a vegetarian version, but you can use pork or chicken bones to develop more flavor. Grandma’s Chinese Cabbage Soup (紹菜汤) is similar to this recipe and uses meat. Why are my vegetables soggy? The longer you let it simmer for, the softer the ingredients become. I personally prefer it soft, but if you like your vegetables with a bit of a crunch, take it off the heat as soon as it reaches the texture that you like to stop it from cooking any further.

Tips for the best results

Simmer low and slow. This helps the vegetables release their natural sweetness and soften.Use fresh produce. You’ll get the most potent taste from the freshest ingredients.Opt for a vegetable stock. You can make it just like Mum did for her Bánh Canh Chay (Tapioca Noodle Soup) and keep the excess stored for recipes like this to get extra flavor.What to serve it with

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Mushroom and Chinese Cabbage Soup

Mushroom and Chinese Cabbage Soup has vegetables simmered until fall apart tender. In just 4 steps, you’ll have a recipe you’ll keep coming back to!

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }5 from 5 votes

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Prep Time: 30 minutesCook Time: 30 minutesTotal Time: 1 hour
Servings: 6
Calories: 109kcal
Author: Jeannette

Ingredients
InstructionsBring the water to a boil and add the mushrooms, carrots and honey dates in. Let it simmer on medium heat as you work on the other ingredients.Cut the celery into 1.5 cm (0.6″) wide segments and the cabbage into large pieces roughly 15 cm (6″) long. Wash everything in cold salted water 3 times and drain in a colander.Turn the heat up to high so that it starts boiling again, then add the remaining vegetables into the pot.Season with the rock sugar, salt and chicken powder and let it cook for 20 minutes on medium heat.Serve hot as is!

NotesSimmer low and slow. This helps the vegetables release their natural sweetness and soften.
Use fresh produce. You’ll get the most potent taste from the freshest ingredients.
Opt for a vegetable stock. Doing so will give the Mushroom and Chinese Cabbage Soup extra flavor.
You can use your favorite mushrooms and vegetables. Some great options include figs, jicama, red dates, corn and apple.
For the vegetarian abalone, Mum gets it from the local Asian vegetarian shop. This can be substituted for other mushrooms or skipped altogether.

NutritionCalories: 109kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 980mg | Potassium: 591mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5633IU | Vitamin C: 12mg | Calcium: 108mg | Iron: 3mg
Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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XO Sauce may just be the most luxurious sauce in the world because it uses PREMIUM ingredients! Our homemade version does take some time to make, but your dedication will be rewarded with a satisfyingly golden, crispy and umami-packed condiment that lasts for months. It’s the perfect family weekend project and comes out superior to any store bought ones!

A lavish condiment to elevate every meal

Whenever I go to a restaurant and they offer XO Sauce, I count my lucky stars. Knowing how long it takes to make AND what premium ingredients go in it, it’s always a blessing when we get it served alongside our favorites like lobster, steamed fish or chicken.

Of course, with the price tag on this luxury item, it’s often given sparingly, and I’m always the slightest bit hesitant to ask for seconds. Just the slightest.

That’s why I love making it at home. There’s no limit to how much you can have (or how much of the goodies you can add)!

Unlike our other homemade sauces, this one takes a bit of time. But trust me when I say that every second is worth it.

Once all the ingredients are simmered down, you’ll have a flavor bomb packed with umami. Smother it over anything for an addictive spicy kick with rich seafood undertones.

And if you can’t finish it all, seal it well and have a condiment ready to go for months!

Why is it so expensive?

The story’s told of a Kowloon chef who created the sauce and gave it the name of the most prestigious beverage of that time. To many, ‘XO’ has ties with the luxury cognac, which in turn symbolizes wealth and class.

Beyond the story, Chinese cuisine considers many ingredients delicacies, including fish maw, abalone, sea cucumber and oysters. Scallops and shrimp – the main ingredients in this condiment – also fall under this category.

They’re prized for their potential health benefits and accessibility, making them the prime elements to Lunar New Year celebration banquets and a fantastic edible gift!

What is an XO Sauce substitute?

When Mum makes her meat-free meals, she will sometimes add extra flavor by having some vegetarian XO Sauce in a dish on the side. You’ll find a few brands that make it when you go to Asian supermarkets and they’re often made using soybeans, chili and spices.

It’s a must-have for her Phở Chay (Vegetarian Phở) and topped over a hearty Rice Cooker Rice with Mushrooms and Chinese Broccoli, but also acts as a great vegetarian substitute for the luxury condiment.

Of course, the real deal is where the deepest umami is, so try make a large batch to store at home for whenever cravings strike!

Why this recipe works

Frying the scallop shreds keeps it crisp and adds incredible texture.Using smoked ham means you can still make a delicious condiment without having to source the traditional Jinhua ham from the Zhejiang province.This homemade XO Sauce is simmered down using reserved scallop water for unmatched umami.What you’ll need

For the simmering

About the ingredients

Traditionally, XO Sauce is made using cured Jinhua ham, which can be hard to find outside of China. As a substitute, you can used smoked (or double smoked) ham or prosciutto.

This recipe also uses rehydrated scallops and shrimp. You can get these at Chinese dried goods stores. There will be a variety of types and sizes and generally the bigger, the more expensive.

We opt for the medium to big scallops and shrimps for this recipe.

For the seasoning

About the sauces

This recipe uses a chili bean sauce (toban djan) for extra flavor, which we get in jars from Asian supermarkets.

We also reserve our scallop water to add extra flavor. To do this, rinse the dried scallops and shrimp in cool water, then replace the water with a fresh batch. Let it soak for 2 hours or overnight and set the liquid aside after draining.

How to make this recipe

Heat up the oil in a pan and add the shredded scallops in to fry for 5 minutes on medium heat or until golden and crispy. Pour the contents into a strainer and set aside for later.

Pour the oil back into the pot on medium heat and cook the garlic, chili and shallots for 3 minutes or until brown. Add the fried scallops, shrimp and smoked ham and stir, then season with the salt, sugar, chicken powder and chili bean sauce.

Pour 1 cup of the scallop water in to simmer for 1 hour over low-medium heat or until it has reduced to your preferred consistency. Add the Shaoxing rice wine and mix for 2 minutes.

Pro Tip: Stir every 5 minutes to avoid burning.

Transfer the XO Sauce into an air-tight jar and serve as is with your favorite savory dishes!

Recipe FAQs

How do I store it? If it’s sealed in a glass jar with a lid so that everything’s kept airtight, you can leave it refrigerated and it will last for 6 months. Make sure that the layer of oil covers all the ingredients to keep it fresh. Top it off with more oil if need be. Are there any other ingredients I can use as a substitute that aren’t so expensive? You can use less of the scallops and shrimp and add more of the aromatics. Otherwise, dried squid or fish from Asian supermarkets will work. They won’t have the provide the exact same flavor, but these ingredients will be cheaper alternatives.

Tips for the best results

Use the scallop and shrimp liquid. Reserve all the water used for soaking the scallops and shrimp, then add it to simmer in the XO Sauce for extra umami. Just keep in mind that the more liquid you use, the more time you’ll need to simmer.Shred the scallops by hand. It’s much easier to use a food processor to blitz it, but using your hands to pull each strand apart ensures you’ll have more texture after frying it.Simmer low and slow. This will help to bring out deeper flavors and let the ingredients infuse with each other.What to serve it with

XO Sauce works well with any savory banquet dish, from chicken to pork to beef and seafood. But our favorite ways to eat it are with noodles and rice to soak every drop up:

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XO Sauce (XO 酱)

XO Sauce is the a luxurious sauce using PREMIUM ingredients. Enjoy a crispy and umami-packed condiment that lasts for months!

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }5 from 4 votes

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Prep Time: 1 hourCook Time: 1 hour 15 minutesSoaking Time: 2 hoursTotal Time: 4 hours 15 minutes
Servings: 20
Calories: 37kcal
Author: Jeannette

IngredientsFor The SimmeringFor The Seasoning
InstructionsHeat up the oil in a pan and add the shredded scallops in to fry for 5 minutes on medium heat or until golden and crispy. Pour the contents into a strainer and set aside for later.Pour the oil back into the pot on medium heat and cook the garlic, chili and shallots for 3 minutes or until brown.Add the fried scallops, shrimp and smoked ham and stir, then season with the salt, sugar, chicken powder and chili bean sauce.Pour 1 cup of the scallop water in to simmer for 1 hour over low-medium heat or until it has reduced to your preferred consistency. Add the Shaoxing rice wine and mix for 2 minutes.Pro Tip: Stir every 5 minutes to avoid burning.Transfer the XO Sauce into an air-tight jar and serve as is with your favorite savory dishes!

NotesUse the scallop and shrimp liquid. Reserve all the water used for soaking the scallops and shrimp, then add it to simmer in the XO Sauce for extra umami. Just keep in mind that the more liquid you use, the more time you’ll need to simmer.
Shred the scallops by hand. It’s much easier to use a food processor to blitz it, but using your hands to pull each strand apart ensures you’ll have more texture after frying it.
Simmer low and slow. This will help to bring out deeper flavors and let the ingredients infuse with each other.
This recipe is made using cured Jinhua ham, which can be hard to find outside of China. As a substitute, you can used smoked (or double smoked) ham or prosciutto.
You can get dried scallops and shrimp at Chinese dried goods stores. There will be a variety of types and sizes and generally the bigger, the more expensive. We opt for the medium to big ones.
We use a chili bean sauce (toban djan) for extra flavor, which we get in jars from Asian supermarkets.
Reserve the scallop water to add extra flavor. To do this, rinse the dried scallops and shrimp in cool water, then replace the water with a fresh batch. Let it soak for 2 hours or overnight and set the liquid aside after draining.

NutritionCalories: 37kcal | Carbohydrates: 2g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 483mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg
Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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Nước Màu is an ultra easy Vietnamese Caramel that uses just 2 ingredients! It’s the perfect way to deepen color and flavor in your favorite braises, stir fries and marinades. This super versatile sauce requires very little effort to make and will last in your pantry for months!

A deep glow for your favorite family side dishes

Grandma’s Nước Màu is a Vietnamese Caramel recipe you need in your life. It’s incredibly forgiving and for something so simple, you can REALLY amp up your cooking game.

Trust me when I say this: Once you make it, you’ll never want your pantry without it. That’s certainly the case in our family kitchen!

Perhaps it’s the way it adds a gorgeously rich caramel to deeply color your most treasured braised side dishes. Or how its gentle toffee undertones sweetens the meal in a way that sugar alone never will.

Now, don’t mistake this for a dessert topping – you definitely wouldn’t want it drizzled over your Sương Sáo (Grass Jelly), Chè Trôi Nước (Vietnamese Glutinous Rice Balls) or Kem Chuối (Vietnamese Banana and Coconut Ice Cream).

Rather, it’s best saved for those savory family side dishes that you have around the dinner table with a bowl of hot steaming rice and great company!

Why this recipe works

Using brown sugar slabs gives the Nước Màu a rich toffee undertone.Cooking it until it develops into a dark amber ensures you have the deepest flavors.With the high sugar content, it stores perfectly well for months at a time.What you’ll need

About the ingredients

We use brown sugar slabs because of its toffee flavor, but you can use any type you like. White, brown, raw or palm sugar will work well. Just keep in mind that the flavor will vary between each version as well as the cooking times.

The amount of water you add is up to you. Some families like their Nước Màu on the thicker side, so use less water. Others like it closer to the consistency of water, which means you’ll have to add more liquid.

How to make this recipe

Melt the sugar in a pot on low-medium heat for 15 minutes or until it becomes a caramel. Once it darkens to a deep brown, slowly pour the water in and stir quickly to combine.

Store it in an air-tight jar for future use!

Pro Tip: As soon as the water touches the caramel, it will start splattering, which is extremely hot and dangerous. Be careful as you add the liquid!

Recipe FAQs

Why is my caramel bitter? If you cook it for too long, the sugar breaks down and the flavor will change from sweet to bitter. This is commonly seen as burnt caramel. If it’s too close to black, you won’t be able to fix it.But if it has just started to darken beyond what you intended, you can try adding more water to bring the temperature back down. Why is the Nước Màu so thick? This comes down to the ratio of each ingredient. Add more water to dilute it or use less sugar the next time you make it.

Tips for the best results

Avoid stirring the sugar as it melts. Sugar tends to form crystals when it’s in contact with a dry area like the side of a pot. To prevent this, leave the melting be until it has darkened to an amber. If you find the sugar is crystallized on the sides of the pot, put a lid on it to let the steam run down and dissolve them.Use a wet brush to dab around the pot just above the cooking caramel. The water in the brush will drip the sugar down so it doesn’t stick to the sides of the pot.Put the pot into a cold water bath when you’re done. This will stop the cooking process so that the Nước Màu doesn’t continue to cook until it’s burnt.Recipes to use it in

Our family cooks using Grandma’s Nước Màu for so many dishes. Find our favorite ways to make use of it right here.

Braising

As a color enhancer and sweetener

In Vietnamese cuisine, the sauce the used for braises to get that gorgeous caramel glow. It adds a touch of rich sweetness that you won’t get from sugar alone. These are our family’s best ways to use the ingredient in side dishes eaten in Vietnam:

As a substitute for dark soy sauce

In our Chinese-Vietnamese household, Grandma does a lot of cooking with dark soy sauce. But when in a pinch and there’s none left, she’ll reach for her jar of homemade Nước Màu. Here are some dishes she will happily use it in:

Marinating

We love infusing our protein with oyster sauce (or any substitute), but sometimes you really want that pop of color and deep flavor undertone. To achieve this, the Vietnamese Wet Caramel is a fantastic ingredient to add:

Stir Frying

Much like marinating, you can use the sauce for your weeknight stir fries to subtly sweeten the overall dish with an amber caramel. These are some ways to bring color to your meals:

With so many ways to use Nước Màu, there’s every reason to try it out this week!

Our family’s favorite sauces!

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Nước Màu (Vietnamese Caramel)

Nước Màu is a Vietnamese Caramel that uses 2 ingredients and stores incredibly well. It deepens color and flavor in all braises and marinades!

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }5 from 6 votes

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Cook Time: 20 minutesTotal Time: 20 minutes
Servings: 20
Calories: 65kcal
Author: Jeannette

Ingredients
Instructions

NotesAvoid stirring the sugar as it melts. Sugar tends to form crystals when it’s in contact with a dry area like the side of a pot. To prevent this, leave the melting be until it has darkened to an amber. If you find the sugar is crystallized on the sides of the pot, put a lid on it to let the steam run down and dissolve them.
Use a wet brush to dab around the pot just above the cooking caramel. The water in the brush will drip the sugar down so the Nước Màu doesn’t stick to the sides of the pot.
Put the pot into a cold water bath when you’re done. This will stop the cooking process so that it doesn’t continue to cook until it’s burnt.
We use brown sugar slabs because of its toffee flavor, but you can use any type you like. White, brown, raw or palm sugar will work well. Just keep in mind that the flavor will vary between each version as well as the cooking times.
The amount of water you add is up to you. Some families like it on the thicker side, so use less water. Others prefer that it’s closer to the consistency of water, which means you’ll have to add more liquid.

NutritionCalories: 65kcal | Carbohydrates: 17g | Sodium: 1mg | Calcium: 1mg
Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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Chinese Sugar coated fruit sticks are my favorite Chinese sweet in my childhood memory, and I would like to share them with you today.Sugar Coated Fruit SticksSugar Coated Fruit SticksStrawberry season is coming. In addition to dipping condensed milk or sugar, the traditional Chinese sugar-coated fruit sticks are also a very classic recipe to eat strawberries!Making the syrup of these sweet fruit sticks seems simple, but the failure rate is higher than expected when actually making them. This time I have sorted out 3 key points to pay attention to when cooking the sugar-coating so that you can easily grasp it, and you can make the sweet taste of memory just at home! These Sweet Fruit Sticks Are Not Candied FruitsThey are also called Tanghulu (糖葫蘆) in Chinese.It consists of fruits covered in hard candy on approximately 20-centimeter (7.9 in)-long bamboo skewers.Tanghulu are often mistaken for regular candied fruits; however, they are coated in a hardened sugar syrup. 3 tips for cooking syrupDo not use damp sugar.Do not use anything to stir the syrup during the cooking process. If you are worried about uneven heating, just shake the pot. Stirring the syrup at will can easily make the sugar recrystallize and reverse to sand, which will affect the taste and cause failure.Try to choose a thicker and heating evenly pot. The syrup on the side of the pot is about to change color and burn due to the difference in resonance speed, but the syrup on the inner layer is still clear and transparent.More Chinese Sweet RecipesCHINESE STEAMED MILK WITH EGG WHITESSICHUAN COLD JELLY (四川冰粉)CHINESE FRUIT SOUP Get the Latest Recipes Right in Your InboxIf you love my food pictures, you can go to my PINTEREST to find more beautiful and delicious recipe photos, click back to my website, hope you will like these fine food pictures.Sugar Coated Fruit SticksIngredients 18-20 fresh strawberries 200 g sugar 100 g waterInstructionsRemove the leaves of the strawberry and keep the stalk in the middle to keep the shape intact.(Don’t use a knife to remove the stalks directly. The cut surface will speed up the water from strawberry rate and affect the taste of the finished product.)After the strawberries are washed, use a kitchen napkin to absorb the moisture, and poke the bamboo sticks from the bottom of the strawberries for use. (You can skewer multiple strawberries on a bamboo stick, or only one. A single skewer of strawberries is easier to handle when dipped in syrup, and the shape of the icing will be smoother and more beautiful.)Pour water and sugar into the pot, turn the fire to low heat, and start timing. The cooking time for the syrup is about 12-16 minutes, depending on the pot and the firepower.When the sugar water boils for a while the bubbles start to thicken, turn down the heat.The bubbles start to become clear and transparent. When the color of the syrup turns yellow, you can take a little syrup, drop it into cold water and wait for a few seconds before taking it out. The cooled icing will taste crispy and not sticky to your teeth, then turn off the heat. If you are still not sure how much time to cook, you can also observe the color of the syrup, which is golden yellow.Put the strawberry in the syrup, quickly turn it around and coat it with icing, leave it at room temperature for about 5 minutes, let it solidify, and then taste. (The speed should be fast when dipping the syrup. The temperature of the syrup is very high, and the contact time is too long. It is easy for the strawberry to soften the water when heated, which will affect the taste.)Recipe NotesThe prepared sugar-coated fruit sticks must not be put in the refrigerator to keep the surface of the sugar-coated fruit sticks sticky due to moisture. In addition, the sugar coating should not be left for a long time after it has cooled. It should be eaten as soon as possible to maintain the best flavor.Sugar Coated Fruit SticksDo You Love these Chinese Sugar-Coated Fruit Sticks?Tell me do you like this dish? And give me any feedback in the comments.❤️Please – I need your help to stay in this social network. Say something about the posts (yes, yum or smile emoticon will do) it helps you continue seeing my posts! Appreciate your help.❤️ More Latest Recipes★ Do you like this recipe? Please give it a 5-star rating below the article!★ If u love my recipe, u can subscribe to my website and share it, XOXO! […]

From seaweed to homemade sea sedge, it only takes three simple steps. This is the most fun dish I have tried, and It is so simple and delicious.Homemade Sea SedgeHomemade Sea SedgeUnlike some commercially available ones flavored with artificial additives, this homemade appetizer has a very simple ingredient formula. Only seaweed, olive oil, salt, and pinch sugar are seasoned to maximize the original refreshing taste of sea sedge.Is Seaweed a Superfood?Among health-conscious eaters, seaweed holds a reputation as a nutrient-rich superfood. Seaweed is stuffed with vitamins and protein, chock full of iron—and at least one kind tastes like bacon. Is seaweed good for weight loss?Seaweed may help you lose weight because it contains few calories, filling fiber, and fucoxanthin, which contributes to increased metabolism.Try Other AppetizersKUNG PAO PRESERVED EGGS (宮保皮蛋) CHINESE THREE-COLOR STEAMED EGGS(三色蛋) Get the Latest Recipes Right in Your InboxIf you love my food pictures, you can go to my PINTEREST to find more beautiful and delicious recipe photos, click back to my website, hope you will like these fine food pictures.Homemade Sea SedgeIngredients seaweed olive oil salt sugar sesameInstructionsCut the seaweed into pieces.Pour the olive oil into the seaweed sliced and stir evenly so that each piece of seaweed can be evenly covered with olive oil.Turn on low heat, put the processed seaweed into the pot, stir evenly and stir fry. Be sure to bake on low heat, and then add salt, sugar, and sesame to taste, and then it can be served.Homemade Sea SedgeDo You Love This Homemade Sea Sedge?Tell me do you like this dish? And give me any feedback in the comments.Serve XXXXX with some hot cooked rice, and a green salad or vegetable side dish for a delicious, complete meal! Please say something when you see the recipe! Saying Anything is good, it helps you continue seeing my posts! Thank you More Latest Recipes★ Do you like this recipe? Please give it a 5-star rating below the article!★ If u love my recipe, u can subscribe to my website and share it, XOXO! […]

Unexpectedly, after merging salted egg with curry, this salted egg chicken curry combines a new flavor!Salted Egg Chicken CurrySalted Egg Chicken CurryFor those who are tired of ordinary curry come to try new ways to eat it! Curry and salted egg yolk are the same ingredients with a strong flavor and each has its own merits. The unique salty scent also instantly enhances the aroma of curry by several levels.What is curry made of?In its simplest form, curry is an Indian gravy or sauce that is used in tandem with meat, tofu, or vegetables. It’s served rice, most popularly Basmati rice, and contains many different kinds of spices. Depending on what your recipe calls for, you could have a mild curry or a curry that’s super spicy. How healthy is curry?Consuming curry powder may boost brain and digestive health, improve feelings of fullness, lower blood sugar levels, and provide antibacterial effects. However, more research in humans is needed to confirm these potential benefits.Is salted egg healthy?Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products that will benefit human health during consumption.How long will salted egg last?3 weeks, usually the white part is very salty, but the yolk isn’t. The yolk will harden and can be held with your fingers. If you are happy with the result, carefully drain off some of the brine and take each egg out and place them in the fridge and use them as you need. I would say keep them for max of 3 weeks. Another curry recipe ideaCHINESE GOLDEN CURRY TOFUCHINESE GOLDEN CURRY TOFUGet the Latest Recipes Right in Your InboxIf you love my food pictures, you can go to my PINTEREST to find more beautiful and delicious recipe photos, click back to my website, hope you will like these fine food pictures.Salted Egg Chicken CurryIngredients 500 g chicken thigh 2 salted egg chopped shallots chopped chili chopped lemongrass mushroom slices carrot slices shredded onion coconut milk cherry tomatoesseasoning yellow curry 1 tsp sugar one teaspoon 1 tbsp fish sauceInstructionsPeel and dice chicken thighs and fry them until fragrant.Put the salted egg in a pan and stir-fry it quickly until frothy.Add yellow curry, chopped shallots, chopped chili, chopped lemongrass, sliced mushrooms, and sliced carrots, then add diced chicken and stir fry evenly.Add shredded onion, coconut milk, and a little water and cook for about 10 minutes.Finally, add sugar and fish sauce to taste, then add cherry tomatoes to increase the color and ready to serve.Salted Egg Chicken CurryDo You Love This Salted Egg Chicken Curry?Tell me do you like this dish? And give me any feedback in the comments. Serve salted egg chicken curry with some hot cooked rice, and a green salad or vegetable side dish for a delicious, complete meal!Please say something when you see the recipe! Saying Anything is good, it helps you continue seeing my posts! Thank you More Latest Recipes★ Do you like this recipe? Please give it a 5-star rating below the article! ★ If u love my recipe, u can subscribe to my website and share it, XOXO! […]

This Authentic Thai Favorite Pork Jowls will give you a true taste of Southeast Asia, with its sparky chili hints and rich sauce. Only easy 3 steps to complete this 5-star Thai restaurant recipe just at home.Thai Pork JowlsThe Best Thai pork jowl recipe ever! Thai Pork Jowls will give you a true taste of Southeast Asia, with its sparky chili hints and rich sauce.The recipe is best served with some sweet sticky rice and some sautéed green veg.❤️Please – I need your help to stay in this social network. Say something about the posts (yes, yum or smile emoticon will do) it helps you continue seeing my posts! Appreciate your help.❤️ Authentic Thai Favorite Pork JowlsPork jowl is a cut of pork from a pig’s cheek.Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt).As a cured and smoked meat in America, it is called jowl bacon or, especially in the Southern United States, hog jowl. Are pork jowls good?Pork jowl is a fond delicacy in Southern cooking.If in case you haven’t cooked one yet and want to try something new this year you might like to try the following pork jowl recipes. Pork jowls are known as guanciale in Italian. Most commonly used in pasta, bean, green, and lentil dishes. What does pork jowl taste like?You can use the jowl in your cooking just as you would bacon.The flavor is very much akin to bacon, but it actually has this silky-smooth texture on the tongue, and there’s an exceptional whole lot of flavor from each strip.Authentic Thai Favorite Pork JowlsRecipe by FoodieDannyCourse: All RecipesServings4servingsPrep time10minutesCooking time20minutesIngredientsPork Jowl Meat 1 lbSeasoningRice Wine 1 tbspCoconut Sugar(chopped) 1 tspFish Sauce 1 tbspOyster Sauce 1 tbspLime Leave(torn off the main vein, shredded) 2 sheetsDipping SauceShallot (chopped) 1 pcLime (grind the peel, juiced) 2 pcsFish Sauce 2 tbspWater 3 tbspSugar 3 tbspChili(chopped) 1 pcCoriander(chopped) 1/2 tbspDirectionsRinse pork jowl meat and wipe dry. marinate for at least 1 hour.Pre-headed the oven at 200 C for 10 minutes. Bake the pork jowl for 15~20 minutes until golden brown and done. Set aside for 5 minutes and cut into slices at an angle.Mix all the ingredients of the dipping sauce until the sugar is molten. Serve with the pork jowl.Do you Love this Authentic Thai Favorite Pork Jowls?Please leave any ideas and I really appreciate ur comments, XOXO ❤️Please – I need your help to stay in this social network. Say something about the posts (yes, yum or smile emoticon will do) it helps you continue seeing my posts! Appreciate your help.❤️You Might Also LikeTHAI BASIL PORK WITH FERMENTED SOYBEANSTAIWANESE THREE-CUP KING OYSTER MUSHROOM (台灣三杯杏鮑菇)Taiwanese Three-Cup King Oyster MushroomIf you love my food pictures, you can go to my PINTEREST to find more beautiful and delicious recipe photos, click back to my website, hope you will like these fine food pictures.More Latest Recipes★ If u love my recipe, u can subscribe to my website and share it on FB, XOXO […]