Fried Chicken with Lemon Sauce

I don’t cook Chinese food much because I don’t know many of the recipes. My mom gave me some of her old recipe books a few months ago. But, I have only tried this chicken with lemon sauce. The chicken was crispy, and the sauce was very creamy and lemony. It is a very good dish. And, it is definitely easier to make than I would imagine. This recipe probably is the most authentic Chinese food that I have made and posted so far. I am sure you will like this. Enjoy!

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Beef Rolls with Enoki

Enoki mushrooms are thin, white and long. They are very healthy and full of antioxidants. This is a very common dish in Hong Kong. The black pepper sauce is the key of this dish. Since the beef and mushroom has no season, the black pepper sauce keep the beef moist and flavorful. The only problem is buying thinly sliced rib-eye beef. I bought them in Chinese supermarket. But if you can’t go to Chinese supermarket, you can probably ask your local butcher to slice your rib-eye thin.

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Chinese New Year: Turnip Cake

Turnip Cake is the one thing that can’t be missed during Chinese New Year! I love that so much that my mom used to make them specific for me while I was in Hong Kong for vacation, even though that was during Christmas! But it doesn’t matter, who doesn’t want turnip cake? Turnip cake is actually made with daikon or Chinese white turnip. Every family has their own recipes. Some use dried mushroom, some use dried ham, and some use salted radish. Everyone makes them differently. This turnip cake recipe is my mom’s recipe. I have been eating this dish for years. If I am in Hong Kong, there is no reason for me to learn how to make turnip cake. Since I am far away from home, I have asked my mom for the recipe. Finally, I made it! And, I am so glad that this is good! My sister said that my turnip cake tastes 90% like mom’s. Bryan asked whether I can make it during other time of the year.

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Happy Lunar New Year! Welcome to Year of The Rabbit!

Happy Chinese New Year! Wish you all to have a wonderful year of the rabbit!

Orchids, Red Envelopes, Mandarin Oranges, Piggy Bank

恭喜發財! Kung Hey Fat Choi! Wishing you prosperity!

花開富貴! Fortune comes with blooming flowers! (The orchids)

新春大吉! Good fortune in the New Year! (The mandarin oranges)

招財進寶! May money and treasure be plentiful! (The piggy bank)

When it comes to holiday, it makes me think of my hometown, Hong Kong, a bit more. Chinese New Year is a holiday that everyone looks forward to, especially kids. Every year on new year day, my parents would give my sister and I red envelopes. Each envelope contains money that symbolizes to suppress the evil spirit. Then, we would head over to my grandma’s house and meet up all my uncles, aunties, and cousins from my mom’s side families. We all just get together to chat and eat all day long. We eat candies, dried fruit candies, melon seeds, turnip cake, and taro cake. Later in the afternoon, we go to my another grandma’s place and meet up my dad’s side extended families. It is always good to get to meet everyone. By the end of the day, my sister and I would get many many red envelopes.

Now, I am all grown up and married. Instead of receiving red envelopes, I have to give out to children and unmarried juniors. Since I am far away from home, I try to keep some tradition in the house. I set up a corner for all my new year decor. You can see from the picture above. Two days ago, I have also made some tasty turnip cakes. Turnip cakes symbolizes prosperity and growing fortunes. Finally, I didn’t forget Hui Chun. Hui Chun is a piece of red/gold paper with greeting wordings. I have printed out a couple Hui Chun and posted them on the door and walls. May all my wishes come true!

Tonight, I will pan-fried some turnip cake for dinner. Again, wish you all to have a year full of happiness!

If you want to print out and post some Hui Chun?

Hong Kong Tourism Board has a website with all the easy print out Hui Chun. Read

Chinese New Year: Sesame Glutinous Rice Balls

Chinese New Year is tomorrow. In Chinese tradition, at least from what I know, tonight is the dinner for the end of the year. All family members should get together and enjoy a meal. In this meal, we should always end with the perfect sweet treat, which is the glutinous rice ball. The round shape of the glutinous rice balls symbolize the family togetherness.

Glutinous rice balls are made with glutinous rice flour. They are boiled in a sweet light syrup which is usually made with water, rock sugar/brown sugar pieces, and a few ginger pieces. The syrup is sweet and warm. The hint of ginger flavor is infused into the light syrup. The glutinous rice balls are like dumplings. They are stuffed with filling and roll into a ball shape. The filling can be sesame paste, red bean paste, peanut paste and rock sugar. After the glutinous rice balls are cooked, the bouncy and chewy skin texture is amazing. And, the hot filling oozed out the skin and spoon. It is so delicious! My personal favorite is sesame paste. It is nutty and sweet.

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Chinese Herbal Remedy (Nin Jiom Pei Pa Koa)

This morning, Bryan seems to be losing his voice. He has been having a sore throat for the past two days. While I was thinking to get Bryan some cough drops, I saw my bottle of Chinese herbal remedy, Nin Jiom Pei Pa Koa. When I was in Hong Kong, I always came to Pei Pa Koa when I had a sore throat or cough. This herbal remedy is used to prevent voice lost, help with sore throat, and get rid of coughs and cold symptoms.

Nin Jiom Pei Pa Koa Box and Bottle

Even though I take this remedy, I never know what the name means and what the ingredients are. The name “Nin Jiom” means “in memory of my mom”. The remedy was started back in Qing Dynasty. A boy’s mother was sick and couldn’t get better, so the boy went to look for a doctor for help. And, a doctor created this remedy and cure the boy’s mother. Who would know there is such a warm story behind? Back to the name, “Pei Pa Koa” means “loquat syrup”. The remedy is made with all natural herbs ingredients, like loquat, ginger, fritillary bulb, pomelo peel, and honey. There are tons of ingredients on the list, and I have never heard many of the things on the list. I swear most Chinese don’t know what those are. But it doesn’t really matter, I believe in Chinese medicine. It is all natural, and Chinese medicine practice has a really long history. Compare to those chemical and artificial flavors, Chinese medicine is a lot more trustworthy.

Ingredients

Pei Pa Koa tastes better than it looks. It is slightly sweet. It has a fruity flavor. It also leaves a cool feeling on the throat after taking it, which is very comforting for a sore throat. Bryan said that it tasted like robitussin. Well… At least, I don’t think it tastes bad.

Want to learn more about Pei Pa Koa?

Nin Jiom Website: Read

Want to buy Pei Pa Koa?

Amazon: Read

Source: Read

Bean Curd Dessert

If you haven’t had Chinese bean curd dessert, it is not what you think it is. It doesn’t make with tofu that you buy in the supermarket. It is made from soy milk, corn starch, gypsum powder, and water. I would say it is more like a smooth pudding.

Bean curd dessert is using top with palm sugar or sweet ginger syrup. It can be eaten hot or cold. The bean curd is soft. You can get a little hint of soy flavor. It is just a little sweet with the sugar or syrup.Yum…  This is just one of those comfort desserts for me. The ginger syrup just warmed me up. Although you can always find bean curd dessert in Chinese supermarkets or restaurants, the quality is usually not the best. A good bean curd dessert should be very smooth and thinly scooped. Bryan and I had a really good one in Hong Kong Lamma Island. That was memorable! But for now, just try one. I hope you will like it.

Bean Curd Dessert @ Empress Pavilion

Where can you get bean curd dessert?

Empress Pavilion (988 N Hill St, Ste 201, Los Angeles, CA 90012)

Shun Fat Supermarket (1635 S San Gabriel Blvd, San Gabriel, CA 91776)