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 !!