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Recipe: Perfect Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce

Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce.

Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce You can cook Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce

  1. Prepare of Chinese or napa cabbage.
  2. Prepare of Atsuage.
  3. Prepare of Garlic.
  4. Prepare of Sesame oil.
  5. You need of ★ Water.
  6. It’s of ★ Soy sauce.
  7. You need of ★ Sugar.
  8. Prepare of ★ Mirin.
  9. Prepare of ★ Sake.
  10. You need of each Water, katakuriko.

Delicious Simmered Chinese Cabbage and Atsuage with Thickened Sauce step by step

  1. Roughly chop the Chinese cabbage. Blanch the atsuage to remove excess oil and cut it into 1 cm pieces. Thinly slice the garlic..
  2. Pour the sesame oil into a frying pan. Add the garlic and cook over medium heat until fragrant..
  3. Add the Chinese cabbage and quickly stir-fry, making sure the oil is well distributed..
  4. Add the atsuage and the ★ seasonings, cover with a lid and cook over low heat. Simmer for around 5 minutes, stirring occasionally..
  5. When the liquid is reduced and the Chinese cabbage is tender and soft, turn off the heat and add the katakuriko slurry..
  6. Turn the heat to high and mix well. When it thickens, it's done..
  7. Add green spring onions for color..

Easiest Way to Prepare Tasty Egg Tart

Egg Tart. The best Hong Kong egg tarts are made from the Chinese puff pastry, which is slightly different from the western puff pastry. This pastry is less oily than the western version with a more floury flavor. Remove the tart tins from the refrigerator and carefully pour egg filling into each each.

Egg Tart Hong-Kong style egg tarts are probably my favorite pastry. And the best part is…they can be made Chinese or Hong Kong egg tarts can be found in Hong Kong, Macau, and other parts of China. The Egg tarts or egg custard tarts is a pastry. You can cook Egg Tart using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Egg Tart

  1. Prepare 4 of eggs.
  2. You need 180 ml of water.
  3. Prepare 1 tsp of salt.
  4. It’s 1/4 cup of evap milk.
  5. It’s of Vanilla.
  6. You need 2 cups of flour.
  7. Prepare 115 g of butter.
  8. You need 2 of eggs.

Commonly found in Hong Kong and other Asian countries. The tarts consist of an outer pastry crust that is filled with egg custard and baked. Today, egg tarts come in many variations within Hong Kong cuisine, including egg white tarts, milk tarts. You can reduce the sugar used on the crust and the filling to fit your taste.

Egg Tart step by step

  1. Making crust::: place butter at room temp until softened. Cream butter and sugar with mixer unti it become smooth and fluffy. Add in egg and vanilla and mix again.
  2. Sift flour in 2 batches, scrape sides of the bowl between additions with a spatula and knead dough.
  3. Roll the dough to a 1/2 cm thickness. Cut dough and form like a tart tin. Lightly press the dough with your thumb. Starting from the bottom then up to the sides.. While pressing the dough turn the tart tin clockwise/anti clockwise in order to make even tart shell. Trim any excess dough.
  4. Mix 2 eggs, sugar, 180 ml water, evap milk and vanilla. Whisk all. Carefully pour mixture into tart shell. Then pre heat oven to 200c for 10 mins then lower the heat to 180c.Then put in tarts and bake for 55 mins.

Egg tart is one of the delicacies that can be found in most Asian countries, especially in Hong Kong, Singapore and Malaysia. Egg tart was introduced to Hong Kong as a kind of "dim sum" (snack) during. Egg tarts are my favorite Chinese dessert. I remember my mom always treating me to them Chinese egg tarts (aka daan taat) is a dessert consisting of a flaky pastry shell filled with an egg custard. Freshly baked egg tarts with buttery base and soft egg custard insides.

Recipe: Tasty Cherry 🍒 Poke Cake

Cherry 🍒 Poke Cake. Pound cake streaked with cherry gelatin is layered with cherry pie filling and creamy whipped topping. Poke Cake is one of the easiest cakes you will ever bake, with the endless option of flavor combinations, you will never grow tired of them. Looking for a layer cake using Betty Crocker™ Super Moist™ white cake mix?

Cherry 🍒 Poke Cake This Cherry Poke Cake is a simple way to play up these fun and classic flavors. An easy and classic moist poke cake seeping with delicious cherry jello mixed with coke and topped with a cool and creamy vanilla topping. This cake is so easy to put together and we all couldn't get enough of it! You can cook Cherry 🍒 Poke Cake using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cherry 🍒 Poke Cake

  1. Prepare 1 box of French Vanilla cake mix.
  2. Prepare of Ingredients called for on cake mix.
  3. It’s 1 cup of boiling water.
  4. Prepare 1 package of cherry Jello (3 ounce).
  5. It’s 1/3 cup of cold water.
  6. You need of Cream cheese frosting.

My son loves cherries so this poke cake became an instant favorite for him! Pour cherry mixture evenly over the top of the cake. Cool completely on a wire cooling rack. Do you call these cakes poke?

Cherry 🍒 Poke Cake step by step

  1. Prepare cake mix according to directions and bake for a 13×9 inch pan……Cool baked cake for about 30 minutes……
  2. Poke holes into cooked cake with a large fork or a straw……
  3. Add your 1 cup of boiling water to your cherry jello, stir until powder is dissolved, then add your 1/3 cup cold water, stir well……
  4. Pour jello mixture over cake that you poked the holes into…….
  5. Cover and refrigerate cake for 3 hours……
  6. Spread your cream cheese frosting over cake 🍰, serve and enjoy 😉!!.

Whenever I tell someone they are eating a poke cake, they never seem to know what I'm talking about. I too didn't really know what a poke cake was For this cake, you'll reach for your trusted cake mix and substitute some of the water (or milk) for maraschino cherry juice. Pour the cherry mixture over the top and spread evenly. DIRECTIONS Poke holes at once down through cake with a fork. Top with the cherry pie filling, then cover with whipped topping.

Easiest Way to Cook Appetizing Valentine's Day Papaya Coconut Vegan Dessert

Valentine's Day Papaya Coconut Vegan Dessert.

Valentine's Day Papaya Coconut Vegan Dessert You can have Valentine's Day Papaya Coconut Vegan Dessert using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Valentine's Day Papaya Coconut Vegan Dessert

  1. It’s of fruits option.
  2. You need 1 cup of mashed up ripe papaya.
  3. You need 1 cup of ripe papaya cut into cube.
  4. It’s 100 ml of coconut milk.
  5. It’s dash of salt.
  6. It’s of garnish.
  7. It’s 1 tsp of almonds nibs.

Valentine's Day Papaya Coconut Vegan Dessert instructions

  1. Slice up the papaya and desseed it and mash up half of it and the other half slice it into cubes.
  2. Put the coconut milk and mash up papaya and bring it to a simmer and add a dash of salt then stir to mix well.
  3. Off heat and Serve immediately papaya coconut dessert top with some almond nibs.
  4. BELOW ARE FEW PAPAYA RECIPES,I AM GLAD TO SHARE WITH YOU https://cookpad.com/us/recipes/357603-papaya-and-orange-with-kalamansi-smoothies https://cookpad.com/us/recipes/395035-papaya-and-peanut-in-pork-and-dried-oyster-soup https://cookpad.com/us/recipes/397696-papaya-and-pumpkin-in-pork-and-chicken-soup https://cookpad.com/us/recipes/357485-papaya-mango-smoothies.

Easiest Way to Cook Tasty Chinese Daikon (Turnip) Cake (蘿蔔糕)

Chinese Daikon (Turnip) Cake (蘿蔔糕).

Chinese Daikon (Turnip) Cake (蘿蔔糕) You can cook Chinese Daikon (Turnip) Cake (蘿蔔糕) using 6 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Chinese Daikon (Turnip) Cake (蘿蔔糕)

  1. Prepare 300 grams of Rice Flour (add more if needed).
  2. You need 2 of Daikon.
  3. It’s 4 of Chinese Sausage*.
  4. You need Handful of Dried Shrimp*.
  5. It’s 2 Tbs of Soy sauce.
  6. It’s 1 Tbs of Granulated white sugar.

Chinese Daikon (Turnip) Cake (蘿蔔糕) step by step

  1. *If you wish you may substitue some chinese sausage with shiitake mushrooms, and dried scallop. Add according to your own preferences.*.
  2. Take a handful of dried shrimp and soak it in water.
  3. Diced all the chinese sausage and dried shrimp.
  4. Grate the Daikon and strain the water.
  5. Heat the frying pan and add the diced chinese sausage stir fry till some oil is released then add the dried shrimps. Cook till fragrant..
  6. Add soy sauce and sugar mixture into the frying pan and coat the chinese sausage and dried shrimp.
  7. Leaving the oil in the pot/ frying pan add in the shredded daikon. Add in some daikon water to boil the daikon for around 10 mins or until translucent.
  8. When the daikon is cooked mix in the chinese sausage mixture.
  9. Then slowly add water and rice flour until it becomes sticky..
  10. Prepare a pot/wok for steaming.
  11. Place the sticky mixture into a Glass tray or aluminium tray.
  12. When the water boils, place the glass tray into the wok and steam for 40mins-1hr.
  13. Test with a toothpick to see if it gets stuck in the mixture. If it comes out with less effort then it is cooked..
  14. You can eat it immediately after being steamed with some cilantro and hot oil drizzled over. Or wait a day and pan fry it the next day..

How to Make Delicious Summer Soup ~~ Tomato Egg Drop Soup

Summer Soup ~~ Tomato Egg Drop Soup.

Summer Soup ~~ Tomato Egg Drop Soup You can have Summer Soup ~~ Tomato Egg Drop Soup using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Summer Soup ~~ Tomato Egg Drop Soup

  1. You need of tomatoes cut into small chunks.
  2. You need of Eggs beaten.
  3. It’s of olive oil.
  4. It’s of salt.
  5. Prepare of chicken powder.
  6. Prepare of pepper.
  7. It’s of cornstarch (mixed wt water).
  8. You need of water (i use small soup bowl).

Summer Soup ~~ Tomato Egg Drop Soup instructions

  1. Heat up olive oil in the pot and pour in chunks tomato and fry untill soft.
  2. Pour in water and bring it to a boiling and add salt, chicken powder, pepper, stir and mix well then taste it,.
  3. Stir the cornstarct water again and pour it in the boiling tomato. Simmer to boil again.
  4. And then slowly pour the whisked egg in and stir around using spoon or chopstick..
  5. Turn off the heat when the soup comes to boil again and serve immediately in a soup bowl,Happy cooking :).

Easiest Way to Make Delicious Shrimp and Ground Chicken Spring Rolls

Shrimp and Ground Chicken Spring Rolls.

Shrimp and Ground Chicken Spring Rolls You can cook Shrimp and Ground Chicken Spring Rolls using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Shrimp and Ground Chicken Spring Rolls

  1. It’s 12 of Black tiger shrimp.
  2. You need 200 grams of Ground chicken.
  3. Prepare 110 grams of Hanpen.
  4. It’s 10 of leaves Shiso leaves.
  5. It’s 10 of Spring roll wrappers.
  6. You need 1 dash of of each Sake, salt.
  7. It’s 2 tsp of soy sauce.
  8. Prepare 1 tsp of Sesame oil.
  9. Prepare 1 of as necessary Flour dissolved in water.

Shrimp and Ground Chicken Spring Rolls step by step

  1. Peel the prawns, devein, wash in salt water, and sprinkle with sake..
  2. Put the hanpen into a plastic bag and rub thoroughly. Punch with your fists and palms to crush the cakes..
  3. Mince the prawns from step 1 using a knife..
  4. In a bowl, mix the shrimp, ground chicken, hanpen, salt, soy sauce and sesame oil. Cut the shiso leaves in half..
  5. Cut the spring roll skins diagonally to make two triangles..
  6. Place the shiso leave onto the triangular skin, leaving space at the bottom and place the filling on top..
  7. Tuck both corners in..
  8. Wrap loosely and seal using flour water (don't roll it tightly as the filling will expand when frying)..
  9. Deep fry slowly until done!.

How to Make Yummy Shiso Leaves & Cheese Rolled in Gyoza Skins

Shiso Leaves & Cheese Rolled in Gyoza Skins.

Shiso Leaves & Cheese Rolled in Gyoza Skins You can cook Shiso Leaves & Cheese Rolled in Gyoza Skins using 4 ingredients and 5 steps. Here is how you cook that.

Ingredients of Shiso Leaves & Cheese Rolled in Gyoza Skins

  1. Prepare 8 of skins Gyoza dumpling skins.
  2. Prepare 4 of leaves Shiso leaves.
  3. It’s 4 slice of Sliced cheese.
  4. Prepare 1 dash of Salt and pepper.

Shiso Leaves & Cheese Rolled in Gyoza Skins instructions

  1. Slice the shiso leaves and cheese into halves..
  2. Place a piece of shiso leaf and cheese (in this order) on top of the gyoza skin, and fold into thirds..
  3. Wet the seams with water, and sure the edges tightly and securely..
  4. Lightly coat a heated frying pan with vegetable oil, and lay the packed gyoza skins from Step 3 with the seam sides facing upwards..
  5. Once they are golden brown, flip them over, and lightly season with salt and pepper. When both sides are golden brown, they are done..

How to Prepare Delicious Tempeh Stir-Fry with Tauco

Tempeh Stir-Fry with Tauco.

Tempeh Stir-Fry with Tauco You can have Tempeh Stir-Fry with Tauco using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Tempeh Stir-Fry with Tauco

  1. You need of diced tempeh.
  2. It’s of Oil for frying.
  3. You need of red chili (I usually remove the seeds because my kids can't stand spicy food).
  4. Prepare of garlic, peeled and sliced thinly.
  5. It’s of red onion, peeled and diced (or you can slice a couple of shallots for this).
  6. It’s of tauco — https://en.wikipedia.org/wiki/Tauco.
  7. It’s of tomato, diced.
  8. Prepare of sweet soy sauce (if you only have shoyu or regular thin soy sauce, add equal amount of palm sugar).
  9. It’s of palm sugar.
  10. Prepare of water.

Tempeh Stir-Fry with Tauco instructions

  1. Fry the diced tempeh. You don't need to fry them until they're crispy. Just fry them and flip them in a pan for about five minutes or so. Set aside..
  2. Use 1 tbsp oil (from frying the tempe) to stir-fry garlic, onion, tomato, chili, tauco. When they are fragrant, add sweet soy sauce and palm sugar. Stir well. Add water. Stir well. It takes less than five minutes..
  3. Add the diced tempeh inside. Stir until the sauce coats the tempeh. Yum yum!.

How to Make Appetizing Beef Brisket Noodle Soup (Instant Pot)

Beef Brisket Noodle Soup (Instant Pot). Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that And if you're looking for other beef noodle soup recipes, we have some favorites elsewhere on the blog, no instant pot needed: Braised Beef Noodle Soup. Beef brisket being cooked in the Instant Pot. You can cook it low and slow on the stove top but I find it comes together really well in the pressure cooker in a The whole family is just going to love this Lemongrass Beef Brisket Noodle Salad Bowl.

Beef Brisket Noodle Soup (Instant Pot) How to Make Instant Pot Beef Brisket. If you're making this brisket recipe for Passover, be sure to buy a kosher I have a traditional Italian "Lagostina" pressure cooker which I use very often mainly for soups. Return to your noodles, which should now be soaked thoroughly. You can have Beef Brisket Noodle Soup (Instant Pot) using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Beef Brisket Noodle Soup (Instant Pot)

  1. You need 2 of star anise pods.
  2. It’s 2 of whole cloves.
  3. Prepare 1 inch of piece of ginger, peeled & sliced.
  4. You need 4 of green onions, sliced into 3 inch sections.
  5. Prepare 2 cloves of garlic, crushed.
  6. It’s 1 tbsp of vegetable oil.
  7. Prepare 3 tbsp of oyster sauce.
  8. You need 6 tbsp of soy sauce.
  9. Prepare 4 cups of beef broth.
  10. You need 1 lb of beef brisket, cubed.
  11. Prepare of Beef tripe and tendon, if desired.
  12. Prepare 200 gm of dry fine Chinese egg noodle.
  13. Prepare of Vegetables as desired.

Use a pair of chopsticks to slowly separate the noodles from each other before draining the bowl and removing the noodles onto a clean, dry tea. Instant Pot Taiwanese Beef Noodle Soup. As an Amazon Associate I earn from qualifying purchases. Jason had his first authentic Taiwanese beef noodle soup when we went to Taiwan and he loved it.

Beef Brisket Noodle Soup (Instant Pot) step by step

  1. Set instant pot to saute and add vegetable oil. Once oil is heated, add star anise, cloves, garlic, and ginger and saute for a few minutes until aromatic. Add green onions to pot and cook until limp.
  2. Add cubed beef brisket and sear briefly in pot, then add oyster sauce and soy sauce. Cook for a few minutes until sauce caramelizes.
  3. If tendon and tripe is desired, add to instant pot now. Tendon pieces must not be too large. Cook briefly in sauce, then add beef stock. Close lid of instant pot and cook 30min on high pressure (soup function).
  4. While brisket cooks, soak dry noodles in boiling water until loose, then blanch in cold water. Prepare any desired vegetables..
  5. Separate noodles and veg into 2 large soup bowls. Once instant pot is done (quick release), spoon broth into bowls to reheat noodles..

He loves when my mom makes it and he's so excited that we can make it in. Beef Brisket Noodle Soup originated in China and is made out of beef, beef stock, vegetables and noodles (commonly used is the egg noodles). Since the this dish became popular all over the world so popular this noodle soup even the Instant Noodles nowadays have this flavour. Serve this amazing Instant Pot Beef Pho to your family and friends and they'll think you spent hours making it. It'll be our little secret! 🙂 Enjoy!