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Love life, love cooking

As we know, dumplings and congee are the traditional Chinese food, and almost every Chinese people like them. So, today I make some dumplings and congee as dinner, it taste so good!!!
1.Mushroom and chicken dumplings

2.Red dates congee

Is that delicious? Of course!!

Comparation of Asian Food

Korean Food:

The main feature of Korean food is that it's contained much protein and vegetables, many Korean people like spicy soup with rice,the rice is their staple food. Most of the Korean food are lite, not greasy. When we come into Korean restaurant, we can see that there are a lot soup and bake food on the list of the menu, almost fare of stir-fried dishes. And also, beef, chicken, noodle are their favorite.

Japanese Food:

When we talk about Japanese food, most of us will think of sushi and sashimi. In Japan, the sushi with sashimi is the most popular food. And Japanese people also like lite food, at the same time, they put the food in a lot of exquisite kitchen wares, it looks like a artwork.

Thailand Food:

As we know, Thailand is a religion country, so people live in Thailand they don't eat a large piece of meet, they will mince the meet into small pieces. In Thailand, the most famous is hot chili, they put it in the soup and dishes, it makes the taste of Thailand food very strong.

you gotta love it and feel it!!!!

Hi there!!!!!! we have just experienced many kind of Asian Food. Today, Our group to introduce a very tasty one that is our congee which is very healthy and could be an amazing menu when u feel don't want to eat. This congee will help you to awake your taste. Here is our very detail the recipe. You could not be an Asian but you could make an amazing Asian food.

Scallop Congee is one of my most oft cooked congee for weekend lunch. Okay, make it Scallop Porridge for those who are more familiar with the word porridge. Actually, it’s the same. And whichever name you call it, it will still taste as good though I suspect the word “congee” sounds much more sophisticated and refined to be used.

For this congee, I use dried scallops which I purchase from the wet market. You can get them from supermarkets and some chinese herbal shops or even, dried sea produce. I use those which are relatively small in size – perhaps about the size of half a pop corn as they are cheap and easy to cook.

In the picture above, the scallop congee appears white in colour. I have a habit of eating my scallop congee with an egg. What I would do is to break an egg into the bowl and pour boiling congee over it before giving it a good stir. The egg gives the congee a much smoother texture and definitely tastes better. Game for a bowl? 

This is my recipe for Scallop Congee

Ingredients

• 3/4 bowl of rice
• about 15 to 20 pieces of dried scallops (rinsed and soaked in water for 30 minutes. Do not discard water)
• 100 grammes of minced pork
• Chopped spring onions
• Sesame oil

Seasoning

• Salt and white pepper powder to taste
• 1 tablespoon light soya sauce

Method

Rinse the rice before placing it into a pot. Add 10 bowls of water plus the water previously used to soak the dried scallops and bring to boil.

Once it starts to boil, add scallops and reduce heat to low. Partially cover with lid and ensure the bubbles do not boil over the pot. Stir once a while.

Simmer until rice is completely cooked (starts to break up) which will take approximately 30 minutes. Add a little boiling water every now and then to keep it runny. Turn off heat and cover lid. Allow to cool for 1 hour.

Before serving, bring congee to boil. Add more boiling water to keep it runny as the congee would have absorb much of the water during the cooling process. Once it boils, add minced pork and stir well. Add seasoning.

Dish up and drizzle a little sesame oil over the congee.

Serve hot and garnish with chopped spring onions and yau char kuey (if available).

You can see it it very easy to get an delicious bowl of congee from our recipe above!!!

Let's try to make it sometimes our ISYS100 members;)) you gotta love it!! Really. Cheers guys!

Everyday Food~~Spring Rolls

             Spring Rolls

Ingredients:

·         1/4 pound barbequed pork,

·         3 dried black mushrooms

·         1/2 cup mung bean sprouts

·         1/2 medium carrot

·         2 tablespoons chopped red bell pepper

·         2 teaspoons dark soy sauce

·         2 teaspoons oyster sauce

·         2 tablespoons chicken broth

·         1/2 teaspoon granulated sugar

·         a few drops sesame oil, to taste

·         2 tablespoons oil for stir-frying, or as needed

·         12 spring roll wrappers

·         1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water

·         3 cups oil for deep-frying, or as needed

Preparation:

Cut the barbequed pork into very thin strips. Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and finely chop.

Rinse and drain the mung bean sprouts. Peel the carrot. Shred until you have 1/4 cup.

In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside.

Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbequed pork. Stir-fry for 1 minute, then add the vegetables. Stir-fry for another minute, then push up to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.

Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.

Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.

Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Everyday food~ Bagger's Chicken

Bagger‘s chicken

Ingredients:

·         1 2 1/2 - 3 pound fryer chicken

·         2 teaspoons salt

·         1 teaspoon ginger juice

·         4 tablespoons oil

·         1 scallion (green onion, spring onion), chopped fine

·         4 ounces pork, shredded

·         1 tablespoon sherry

·         1 tablespoon light soy sauce

·         1 teaspoon sugar

·         2 ounces preserved Yunnan cabbage, julienne

·         1 large piece of aluminum foil

Preparation:

1. Rub cleaned chicken with salt. Rub ginger juice inside chicken. Set aside.

2. Heat 2 tablespoons oil in wok. Stir-fry scallion. Add pork. Stir on high heat. Add sherry, soy sauce, and sugar. Remove to bowl.

3. Heat 2 tablespoons more oil in wok. Stir-fry cabbage. Pour in meat mixture. Stir-fry 1 minute.(Add more sugar if desired).

4. Stuff meat mixture into chicken. Wrap in foil and place in pan.

5. Preheat oven to 350 degrees. Bake chicken 1 hour. Then turn heat to 400 degrees and bake 15 more minutes.

6. Remove foil. Remove stuffing from chicken to platter. Cut chicken into bite-sized pieces. Arrange on top of stuffing. Serve hot.
Reprinted with permission from Madame Wong's Long-life Chinese Cookbook

Cookies in Jinan Province

Here are recipes for Chinese cookies, cake and other Chinese-inspired treats that will add something extra to your holiday celebrations. If you’re not a whiz with a wok, don’t worry – unlike desserts such as Sesame Balls, these recipes are easy to make and don’t require knowledge of deep-frying or other traditional Chinese cooking techniques. The only requirement is a love of baking!

sweet potato

Deep-Frying Traditional Chinese Cookies