Cranberry Licorice Snack

This Vietnamese-inspired snack is not only a delicious treat but also a natural remedy for relieving minor flu symptoms or adapting to sudden weather changes.  It features a tangy, spicy flavor from ginger powder and cayenne, and it’s simple to prepare.

Ingredients:

5 cups of dried cranberries (Costco’s work great)

1/4 cup of each the following mixed spice powders:

Ginger powder

Tamarind powder

Licorice powder

Spiced plum powder (lyhing powder)

2 tbsp chili powder (adjust to taste for spiciness)

Directions:

Preparing the spice blend:

Combine all the spice powders in a bowl.

Sift the mixture through a fine sieve to ensure a smooth blend.

Coating the cranberries:

Place the cranberries in a large mixing bowl.

Pour the sifted spice blend over the cranberries and mix thoroughly until the cranberries are evenly coated.

Soaking and Sifting:

Let the mixture sit for about 3 hours to allow the flavors to absorb.

After soaking, sift the mixture again to separate any excess powder.  Reserve this powder for future use with smaller batches of cranberries. This quantity of reserved powder will be enough for another 3 cups of cranberries.

Storing and enjoying:

Transfer the coated cranberries to a glass jar for storage.

Enjoy as a flavorful snack or as a remedy when needed.

This snack keeps well and is perfect for those looking for a balance of sweet, sour, and spicy flavors.

Tofu in Lobster Sauce

The lobster sauce in the Chinese cuisine can be misleading because this dish does not contain lobster.  However, the name comes from its origin.  It is prepared to highlight the rich flavor of the sauce commonly used when cooking lobster.  When chefs do not have lobster, they replace it with regular shrimp but keep the sauce recipe.  The sauce in this dish is usually made from ground pork, eggs, garlic, onions, and soy sauce, creating a thick, savory sauce similar to the traditional sauce used with lobster in Cantonese cuisine.  In Chinese restaurants in the West, the name "Shrimp in Lobster Sauce" was chosen because it sounded more luxurious and attractive, quickly attracting diners.  This name has been around since then; although there is no lobster, this dish still retains the name "Shrimp in Lobster Sauce" to emphasize the rich flavor and unique cooking style.

In this blog, I would like to introduce tofu made with this sauce recipe.  The king oyster mushroom will be minced meat, and the sauce will be vegetable broth.  You will love this vegan dish.

Ingredients:

1 king oyster mushroom, diced

16 oz. soft tofu cut into 2 inch cubes

2 minced garlic cloves

1 shallot, minced

1/4 cup pea

One egg

Sauce ingredients:

1 cup vegetable broth

1 tbsp soy sauce

1/2 tsp salt

1 tbsp sugar

1 tsp sesame oil

Thickening ingredients:

1 tsp cornstarch

2 tbsp water

Other ingredients:

2 tbsp peanut oil

Green onion for garnish

Directions:

Put the sauce ingredients in a separate bowl.

In another bowl, mix thickening and set aside.

In a small bowl, beat the egg and set aside.

Put a wok on the stove - add oil to heat and garlic and shallots to stir-fry until tender.

Stir-fry the mushrooms until cooked.  Pour in the sauce and bring to a boil.  Season to taste.  Add the tofu and continue cooking for another 5 minutes.  Add the peas and mix well.  When it starts to boil again, add the thickener.  Add the eggs and stir gently for about 1 minute.  Turn off the heat and add the green onions.

Stir-fried Tofu with Eggplant and Basil

This recipe is similar to stir-frying in Thai cooking.  It is easy to replace meat with tofu and make it a vegan dish.  The ingredients are so adaptable, depending on what is available in your kitchen. The sauce for stir-fried Thai cooking always includes fish sauce and soy sauce.  However, this is a vegan dish, so I am not using fish sauce for this recipe.  The oyster sauce is also vegan.  This dish will satisfy anyone who is a stern critic of taste.  To make tofu taste like meat, I use firm tofu and freeze it for a few hours or overnight.  Tofu comes in blocks, so slice the tofu to make it easy to squeeze out the water.  Let’s make this wonderful dish.

Ingredients:

 15 oz. firm tofu

2 Japanese eggplants

2 shallots

2 garlic cloves, minced

1/2 cup diced white onions

1 cup of loose basil leaves

3 tbsp oil for stir-frying

Stir-fried sauce ingredients:

3 tbsp soy sauce

1 tbsp oyster sauce

1/4 tsp salt

1 tsp sugar

2 kaffir leave thinly sliced

1 cup water or vegetable broth

To serve with hot cooked rice

Directions:

Remove and drain the tofu.  Slice it into slices, place them in a container, and freeze them overnight or for a few hours.  After the tofu has been frozen, please remove it from the container and let it thaw on the counter.  Squeeze out all the water—diced tofu into small pieces.

Wash the eggplants and cut them into small dice, about 1 inch long.

In a small bowl, mix all the sauce ingredients and set aside.

In a wok, heat oil over medium heat. Sauté the garlic and shallots until fragrant. Add tofu.  Stir-fry until almost cooked through the season during cooking time.  Add Eggplant and continue to cook the eggplants.  Stir in the sauce and cook for 10 minutes. 

Add the white onions and cook for three more minutes, then add the basil. Give it a quick stir to combine, then turn off the heat. 

Dim Sum Shrimp Rolls Recipe

34 ingredients for the steam rosThese Chinese shrimp rolls are a simpler version of the traditional dim sum dish.  They use pre-made rice paper, typically found in spring roll recipes.  This method skips dough preparation while still delivering delicious, chewy rolls.

Ingredients:

 Ingredients for the Shrimp Rolls:

• 12 peeled shrimp
• Four rice paper sheets (Ba Cay Tre brand recommended for its chewiness)

Ingredients for the Shrimp Marinade:

• White pepper
• Garlic powder
• Onion powder
• Salt
• Sugar
• sesame oil

(Adjust seasoning to taste.)

Ingredients for the Dipping Sauce:

• 1 tsp oyster sauce
• 1 tsp dark soy sauce
• 2 tsp soy sauce
• 1/4 cup water
• 1 tsp sugar

Directions:

1.    Preparing the Rice Paper:

·         Fill a large basin with water.

·         Soak each rice paper sheet for about 20 minutes until softened.

2.    Marinating and Cooking the Shrimp:

·         Wash and pat dry the shrimp.

·         Marinate with white pepper, garlic powder, onion powder, salt, and sugar.

·         Microwave the shrimp for 1-2 minutes until about 50% cooked (time may vary by microwave).

3.    Assembling the Rolls:

·         Lay one softened rice paper sheet flat.

·         Place three shrimp in the center.

·         Fold in the sides and roll tightly.  Repeat with remaining ingredients.

4.    Steaming the Rolls:

·         Set up a steamer and bring water to a boil.

·         Place the shrimp rolls on a plate and steam for 4-5 minutes until fully cooked.

5.    Making the Dipping Sauce:

·         Combine oyster sauce, dark soy sauce, soy sauce, water, and sugar in a small pot.

·         Heat and adjust seasoning to taste (dim sum-style sauces are typically mild and slightly sweet).

6.    Serving:

·         Enjoy your homemade dim sum shrimp rolls with the warm dipping sauce!

Bon appétit!

Basic Mochi Dough Recipe

Mochi is made from glutinous rice flour and cornstarch, though some variations use rice or tapioca flour.  This simple recipe makes a versatile mochi dough that can be filled with your favorite ingredients, such as sweet red bean paste, mung bean, or even ice cream.

Ingredients:

• 3/4 cup glutinous rice flour
• 1/4 cup cornstarch
• 1/2 cup sugar
• 1 cup water
• 2 tbsp roasted soy flour, cornstarch, or sweet rice flour (for dusting)

Directions:

1.    In a microwave-safe bowl, combine the glutinous rice flour, cornstarch, sugar, and water.  Mix well until smooth.

2.    Cover the bowl with plastic wrap and microwave for 2 minutes.

3.    Remove from the microwave and stir thoroughly.

4.    Return the bowl to the microwave and cook for another 2 minutes.

5.    Stir the dough until smooth.

6.    Transfer the dough onto a clean countertop lightly dusted with roasted flour.

7.    Knead the dough until smooth and no longer sticky.

 

Your mochi dough is now ready to be shaped and filled as desired!

Baked Mung Bean Cake Recipe

Baked mung bean cake is absolutely delightful! And indeed a wonderful treat, especially with its unique combination of ingredients.  Baked mung bean cake is a simple, delicious treat you can easily make at home.  Its rich, nutty flavor pairs perfectly with a cup of tea, making it especially comforting on cold days.  This nutritious cake features  mung beans, coconut milk, and Arrow root starch, offering both great taste and health benefits.

Ingredients:

1/2 cup shelled green beans (mung beans)

3 eggs

1 cup coconut milk

1 1/2 cups sugar

1/2 cup arrowroot flour

Pinch of salt

1 tsp vanilla extract

3 tbsp softened butter

Directions:

Preparing the Beans:

Soak the green beans overnight and rinse them well.

Boil the beans in water until soft.  Add pandan leaves for extra aroma if available.

Blending the Ingredients:

In a blender, combine the cooked beans, eggs, coconut milk, vanilla extract, sugar, Aroow root starch, and a pinch of salt.  Blend until smooth and creamy.

Preparing the Cake Mold:

Grease an 8x8-inch cake mold with butter on the bottom and sides to prevent sticking.

Pour the blended mixture into the mold.

Dot the surface with remaining butter pieces for added richness.

Baking the Cake:

Preheat the oven to 350°F (175°C).

Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.

Cooling and Serving:

Allow the cake to cool completely before slicing.  Enjoy with a warm cup of tea!

Tips:

For a sweeter, richer taste, increase the sugar or use coconut cream instead of coconut milk.  If you cannot find the Arrow root starch, tapioca starch can be used

Serve warm or chilled, depending on your preference.

Almond Parmesan Cheese Crackers

Almond flour is a rich source of nutrients.  It provides a broad range of benefits, such as being high in protein and fiber, gluten-free, and good for heart health.  Almond flour is easy to use in baking and very friendly for the keto diet. You can use almond flour to make cakes, cookies, and crackers.  I like to share an easy recipe for almond crackers to make at home with few ingredients.

Ingredients:

1 1/2 cups almond flour

1/2 cup Parmesan cheese

One egg

1/2 tsp baking powder

1 to 2 tbsp water

1 tbsp heavy cream for brushing on top

Seasonings:

2 tsp combination of garlic powder, onion powder, paprika

Directions:

Combine the almond flour, parmesan cheese, egg, baking powder, and seasoning in a bowl.  Use your hands to mix the dough well until it forms a ball.

Use a rolling mat if you have or cut out two parchment papers and place them on a countertop.  Place dough onto the mat, cover the dough with parchment paper, and use the rolling pin to roll the dough out to as thin as possible, about 1/4 inch thick.

Use a pizza cutter to cut the dough into as many pieces as possible and in the size you like.  Brush the dough with heavy cream.

Transfer onto the baking pan and bake in a preheated oven set to 300 degrees.  Bake for 30 minutes or until the crackers are golden brown.

Tip:

You can add seasonings to your taste.  To prevent overbaking, pay attention to the crackers toward the end of the baking time.