Monday, June 27, 2011

Fermented Rice Wine Soup (Jio Nian Tang)

This is a warm dessert that uses fermented rice and glutinous rice balls.  I used to wake up extra early to make the glutinous rice balls from scratch with Puo (grandmother) before heading off to school.  Now it is easier to purchase them from the Asian market, but the dish still reminds me of my childhood.  Puo used to add egg to the soup and served it for breakfast!


Fermented Rice Wine Soup

Glutinous rice balls
Ingredients:

About 2 cups water
1-2 tbsp fermented rice
1-2 tbsp sugar
Frozen glutinous rice balls
Egg (optional)

Directions:
  1. Boil about 2 cups of water
  2. Add 1-2 tablespoons of fermented rice
  3. Add frozen glutinous rice balls (I like to add about a ½ cup) - ready when float.
  4. Optional – crack an egg into the soup and continue to boil until egg is cooked
  5. Add 1-2 tablespoons of sugar to taste

Monday, June 20, 2011

Attention to Details (steamed pork ribs)

When Puo (grandmother) explained this recipe to me, I thought it would be quick and easy!  Once again, I was proven wrong.  

To prep the ribs, the fat should be trimmed with kitchen shears.  It took me over an hour and a half just to trim the fat!  Of course, I had to trim every last piece of fat before I was satisfied.  Now I know where I get my annoying attention to details and I will never again complain about Puo’s dishes being fatty or unhealthy (note: this is not a healthy dish)!

After the pork is trimmed the meat is easy to prepare and turns out very tender. 

Finished product

Sauce

Ribs prior to trimming fat

Ribs in steamer


Ingredients:

Pork ribs about 2 lbs (I used pork rib tips)
1 tsp fresh chopped ginger
2 ½ tbsp garlic bean paste - see photo
1 tsp sugar

Directions:

1.     Trim fat off ribs. Place ribs in large bowl that will fit your steamer
2.     Add ginger, sugar, and garlic bean paste
3.     Knead the pork and mix ingredients well - must use hands (Puo said that I need to "feel" the meat with my hands, using a utensil is not acceptable)
4.     Bring water to a boil in the steamer
5.     Steam until pork is thoroughly cooked, about 35 - 40 minutes

Sunday, June 12, 2011

Puo’s Traditional Fried Rice

This is the most amazing fried rice! I attempted to recreate this recipe on my own for years without coming close to Puo’s (grandmother).   Part of my problem may be that I always used brown rice instead of white rice.  For the sake of tradition, I purchased a bag of white rice for our cooking lesson.  Puo said if I must use brown rice, soak it in water for three hours prior to cooking.  The rice needs to be cooked the day before and refrigerated.  NEVER use instant rice!

Puo's Traditional Fried Rice


White rice - NOT instant
Chopped salted fish
Salted fish
Flatten in pan

Ingredients:

2 cups of white rice (cooked a day previously)
½ cup chopped dried salted fish - see photo (Puo uses salted fish instead of soy sauce).  Soak the dried fish   in water until soft. Then feel for bones and remove them before chopping.
¼ cup chopped green onions
1 tsp chopped ginger
2 tbsp canola oil
½ tsp sea salt
1 egg – beat in separate bowl

Directions:
  1. Heat oil on high heat in large non-stick pan
  2. Add green onions and ginger, sauté for a few minutes
  3. Add salted fish, sauté
  4. Add egg and scramble in pan
  5. Turn heat to medium, add rice and mix well
  6. Flatten rice in pan (see picture)
  7. Ready to serve!


Tuesday, June 7, 2011

Too Many Cooks in the Kitchen (chicken with dipping sauce)

I never fully understood the old adage “Too many cooks in the kitchen” until now…

This past week my mother joined us in the kitchen.  While I enjoyed spending time with mom and Puo, I was being bossed around my small kitchen the entire time.  Everything I did was incorrect from the type of chicken I bought (organic) to how I chopped the green onions.  In the end we recreated a chicken dish that tastes just like I remembered! 

Although it is one of my brother’s favorites, I grew tired of this dish until I began to miss it recently.  This is one that aunts and grandmothers would bring over to our house on random occasions.  The chicken is tender, the dipping sauce is salty, and it is usually served cold.



Chicken with ginger and green onion dipping sauce:

Ingredients:

1 whole chicken
¼ cup green onions finely chopped (using mainly the white portion)
¼ cup ginger finely chopped
1 teaspoon salt
1 ½ tablespoon canola oil

Directions for chicken:
  1.  Rinse chicken under cold water and pat dry.
  2.  Cut chicken in half.
  3. In a large pot or dutch oven that fits the entire chicken, bring water to a boil.
  4. Place chicken in boiling water. 
  5. Cover with lid until water boils again.
  6. Flip the chicken and recover.
  7. Boil for 10 minutes.
  8. Turn off heat and let sit covered until water cools to a lukewarm temperature.
  9. Place chicken in a container and refrigerate until completely cool (about 2 hours).
  10. Remove chicken and chop into smaller pieces.

Directions for sauce:
  1. Combine green onions, ginger, and salt in a small bowl.
  2. In a small pan, heat canola oil on medium high heat.
  3. Pour the oil into bowl with green onions, ginger, and salt.
  4. Stir well and serve.
Cut chicken in half
Boil chicken
Green onion and ginger dipping

Problems I encountered:

I chopped the green onions and threw out the white portion before they told me otherwise.  This is the portion of the onion we were to use for the dish.  

Friday, June 3, 2011

First to prepare a dish!

I am excited that someone used a recipe from the blog!  Janet made the Ba Bao Fan and it looks wonderful!  


Janet's Rice Pudding