Weekly Recipe -- Donut

Welcome to my kitchen!

Sorry for updating so slowly…

But I guess you guys stopped writing blogs for some weeks as well

Since we had mid-term to fight with, right?

I’m glad you are still alive, reading my blog. LOL

All right, back to the topic

This week we got DONUT!!!!!!!

No one in the world can resist donut

I’m always amazed by donut

How come something just composed of flour, eggs, milk, and sugar

Can turn out to be sooooooooooo tasty?!

I swear, every time I eat donut

I feel like in heaven… (well, at least I’m close to it XD)

So… are you ready to rock your tongue? Here we go!

Serving Size：6

Ingredients (with Taiwanese Measurement)：

80g  Castor Sugar

6g  Yeast Powder

4g  Baking Powder

20c.c.  Warm Water(about 70℃)

500g  Soft Flour

50g  Unsalted Butter

2 Eggs(only egg white will be used)

160g  Milk

More castor sugar to coat the donuts

Method：

1. Mix sugar (only 10g first), yeast powder, and baking powder together. Add warm water.

2. Sieve the flour and then add the rest sugar, unsalted butter, egg white and milk.

3. Knead until the dough is not sticky at all. Cover with overwrap to ferment the dough for more than 50 minutes.

4. Cut the fermented dough into equal pieces. (Each piece weights 40 to 45 grams) Knead them into globularity, poke a hole in the center and adjust the shape.

5. Fry the donuts until the surfaces become gold and make sure the donut is done.

6. MUST coat the fried donuts with sugar when they are still hot otherwise the sugar won’t be able to stick to the donuts.

and TA-DA!!!!!!!!!!

 

Yum ~

 

Now Your Turn !!

Weekly Recipe-- Pearl Shaomai

Welcome to my kitchen!

Did you try to cook the tasty Seafood Chow Mein last week?

(Hummm…I’ve started missing that again… :p)

If chow mein is one of the representation food of Taiwan

Then SHAOMAI is definitely the one of Hong Kong

Actually, there are many different flavors of shaomai

And today, I’m goin’ to introduce my favorite one to you

And introduce how to cook it as well

So… are you ready to rock your tongue? Here we go!

Serving Size：6

Ingredients (with Taiwanese Measurement)：

600g  Minced Pork

400g  Fish Paste

200g  Meat Paste

2T  Cooking Rice Wine

1t  Soy Sauce

1t  Salt

Pepper

Sugar

Sesame Oil

20g  Carrot

100g  Mushroom

100g  Canned Corn

300g  Glutinous Rice

Method：

1. Mix fish paste and meat paste well. Season the minced pork and the mixed paste with cooking wine, soy sauce, salt, pepper, sugar, and sesame oil.

2. Pickle the whole seasoned paste for more than 30 minutes.

3. Dice carrot, mushroom, and corn.

4. Add diced carrot, mushroom and corn into the paste and mix them well.

5. Shape the paste into meat balls and cover them with glutinous rice.

6. Steam the meat balls on high heat for about 15 minutes.

and TA-DA!!!!!!!!!!

Yum ~

Now Your Turn !!

Weekly Recipe -- Seafood Chow Mein

Welcome to my kitchen!

Seafood ~ Seafood ~ ~ Seafood ~ ~ ~

This word suddenly came into my mind few days ago

And I recalled that hadn’t eaten SEAFOOD for a long time

Then I started being hungry to eat some

(I mean really “hungry” …LOL)

That’s why I decide this week we’re going to eat

Lots and lots of SEAFOOD J

So… are you ready to rock your tongue? Here we go!

Serving Size：6

Ingredients (with Taiwanese Measurement)：

Bok Coy

120g  Squids

120g  Shrimp Meats

12  Clams

Half  Onion

Water

Cooking Rice Wine

Soy Sauce

Salt

Sugar

Chili

0.6kg  Noodle

Black Vinegar

Leeks

(The ingredients without quantities are added depend on personal like)

Bok Coy & Chili

Squids

Shrimp Meats

Clams

Noodle

Method：

1. Cut squids and leeks into perfect size. Slice the chili.

2. Blanch Bok coy, squids, shrimp meats and clams in order.

3. Stir fry the onion. (Not for a long time!)

4. Boil the water and then add cooking rice wine, soy sauce, salt sugar, and sliced chili.

5. Wait until the water boils again. Put and flip the noodle to absorb the sauce.

6. Add the blanched seafood and onion. Mix all of them well.

7. Pour some black vinegar and scatter the leek on the done dish.

and TA-DA!!!!!!!!!!

 

Yum ~

Now Your Turn !!

Weekly Recipe -- Ground Seaweed Sponge Cake

Welcome to my kitchen!

Did you have a good time cooking Three-Cup Chicken with Eryngiis last week?

Now, let’s see what we got this week!

This week we are going to BAKE!!

The steps to make Ground Seaweed Sponge Cake are very easy.

And this dessert can be perfect gift when visiting others. J

So… are you ready to rock your tongue? Here we go!

Serving Size：6

Ingredients (with Taiwanese Measurement)：

300g Cake Flour

2 1/2 t. (teaspoon) Baking Powder

1/4 t. Salt

160g Butter

200g Castor Sugar

2 Eggs

1 1/2 T. (tablespoon) Ground Seaweed

200c.c. Milk

As many as you want Sliced Almonds

Cake Flour

Baking Powder

Ground Seaweed

Sliced Almonds



Method：

1. Mix the flour, baking powder and salt all together.

2. Sift the mixture for 3 times.

3. Let the butter be soften by room temperature then add castor sugar.

4. Whip the mixture of butter and sugar well.

5. Add eggs, ground seaweed, milk, and the materials in Step 1 then stir them until they are well-mixed.

6. Coat the cake mold with some oil before infill the paste.

7. Cover the paste with sliced almonds.

8. Preheat the oven to 180℃ for 10 to 15 minutes. Afterwards, bake the cake for about 25 minutes.

and TA-DA!!!!!!!!!!

Yum ~

Now Your Turn !!

Weekly Recipe -- Three-Cup Chicken with Eryngiis

Hello, friends!

First, let me say I appreciate your visiting. J

This blog will focus on introducing some famous Taiwanese food’s recipes.

If you love delicious food but don’t want to spend too much money eating out,

You just walk in the right place!

But first, I’d like to inform you that I’m NOT a cook.

All these recipes, I learn from MY DAD who is the professional one.

As for me, I’m still trying hard to catch him up… lol

Anyway, I hope you will find the enjoyment of COOKING,

And also find the enjoyment of EATING through my blog.

Welcome to my kitchen!

Now, let’s see what we got this week!

First of all,

Somebody who knows Chinese just hold on, please.

I am NOT translating “Three-Cup Chicken” from Chinese directly!

The name comes for a reason.

The so-called “Three-Cup” actually refers to a cup of wine, a cup of sesame oil and a cup of soy sauce.

This dish is quite popular in Taiwan ‘cause almost everyone,

From children to elder, can accept its taste.

And I personally LOVE LOVE LOVE this delicacy! J

So… are you ready to rock your tongue? Here we go!

Serving Size：6

Ingredients (with Taiwanese Measurement)：

1.2 kg Chicken Legs (thigh) and Chicken Wings

0.6 kg Eryngiis (King Oyster Mushrooms)

As many as you want Asian Basil

100g Slices Ginger

200g Sesame Oil

200g Cooking Rice Wine

200g Soy Sauce

500c.c. Water

20g Rock Sugar

Method：

1. Chop the chicken legs and the chicken wings then wash them for about 5 minutes.

2. Also wash the eryngiis (king oyster mushrooms) and lump them.

3. Wash Asian basil, keep only the leaves and the stems.

4. Heat the pot first. Stir-fry with sesame oil and slices ginger.

5. Put in the chicken legs and wings then stir-fry them until they are medium-well (NOT to well-done).

6. Pour in cooking rice wine and soy sauce, wait until the gravy starts boiling then pour in water.

7. Add rock sugar and eryngiis when the gravy starts boiling again.

8. Turn down the fire and braise until the gravy becomes THICK. Turn off the fire and put the Asian basil on the top.

Note：There’s no need to cook Asian basil otherwise its fragrance will be lost.

and TA-DA!!!!!!!!

Yum ~

Now Your Turn !!