Tag: Mom

Recipes originally from mom

Shanghai Savory Mooncakes (鲜肉月饼)

yields 24 mooncakes

Shanghai Savory Mooncakes (鲜肉月饼)

Ingredients

  • flour/water dough (水皮)
    • 2 cup flour
    • .3 cup oil
    • .75 cup water
    • .3 tsp salt
  • cake flour dough (油皮)
    • .75 cup cake flour
    • .3 cup oil
  • filling
    • 350 g ground pork
    • 2 Tbsp light soy sauce
    • 2 Tbsp sesame oil
    • 2 Tbsp tapioca starch
    • 1 Tbsp sugar
    • 1 Tbsp ginger
    • 2 Tbsp green onion
    • 2 Tbsp rice wine
    • 2 Tbsp water
    • .25 tsp chicken powder
    • .25 tsp white pepper
  • egg wash
    • 1 egg yolk
    • 1 tsp water
  • sesame seeds

Instructions

  1. Mix flour/water dough ingredients, let sit for 20 minutes.
  2. Mix cake flour dough ingredients, also let sit for 20 minutes.
  3. While waiting for the doughs, mix the filling ingredients.
  4. Split the flour/water dough into 24 pieces. Roll each piece into a ball, then use rolling pin to roll into a 1-1.5 inch wide, 3 inch long strip.
  5. On each strip, put a thin layer of the cake flour dough mixture.
  6. For each strip, place it with the shorter side closest to you. Roll the strip into a tube. Then turn the tube 90 degrees (so the circular part of the tube is closest to you). Roll it flat, once again into an approximately 1-1.5 inch wide, 3 inch long strip.
  7. Repeat step 6 2 times.
  8. Roll each piece into a ball. Flatten into a circle with a rolling pin.
  9. Put filling in each piece of dough. To close the dough, make folds (instructions). Place the mooncake on a parchment paper lined baking sheet with the folds on the bottom (smooth side facing up).
  10. Mix the egg wash ingredients. Use a brush to spread egg wash on each mooncake. Sprinkle sesame seeds on each mooncake.
  11. Bake at 350 F for 35 minutes.

Korean Seafood Pancake (Haemul Pajeon)

yields 1 pancake

Seafood Pancake

Ingredients

  • pancake
    • 50 g flour
    • 45 g corn starch
    • 1 egg
    • .5 cup water
    • 5 peeled shrimp
    • 3 small oysters
    • 3 clams
    • .25 onion
    • 3 white button mushrooms
    • .5 grated carrot
    • 5 green onions
    • 1 Tbsp oil
  • sauce
    • 1 tsp Korean soy sauce
    • .3 tsp dark vinegar
    • .5 tsp minced garlic
    • .5 tsp sugar
    • .5 tsp sesame oil
    • a pinch of pepper

Instructions

  1. Cut each shrimp in half lengthwise. Cut green onion into 1 inch pieces.
  2. Mix all pancake ingredients. Pour into an oiled pan.
  3. Fry over medium to high heat, 5 minutes on each side (or when golden on each side).
  4. Mix sauce ingredients.
  5. Cut pancake with scissors, serve.

Green Onion Pancake (葱油饼)

yields 5 pancakes

Green Onion Pancake

Ingredients

  • 2.5 cup flour
  • 1 cup chopped green onion
  • 6 Tbsp oil
  • .25 cup boiling water
  • .25 cup cold water
  • .5 tsp salt

Instructions

  1. Mix 1 cup of flour with the boiling water.
  2. Add 1 cup of flour and cold water to the mixture from step 1.
  3. In a separate bowl, mix the remaining flour, salt, 4 Tbsp of oil.
  4. Let sit for 40 minutes.
  5. For the flour and water mixture (dough), divide into 5 portions. For each piece, use a rolling pin to roll into .3 mm thick circles.
  6. Spread the flour/salt/oil mixture over each piece of dough. Scatter the chopped green onion over each piece of dough.
  7. Roll up each piece of dough. You should have 5 tubes.
  8. Then roll up each tube into a spiral to end up with a circle shape.
  9. Cover all the pancakes with a wet cloth, let sit for 20 minutes.
  10. Uncover, gently use a rolling pin to smooth out the surface.
  11. Fry each pancake over medium heat using the remaining oil.

Steamed Fish Roll

yields 2 rolls

Steamed Fish Roll

Equipment

  • steamer

Ingredients

  • egg pancakes
    • 3 eggs
    • 1 Tbsp oil
  • filling
    • 180 g ground fish
    • 180 g ground shrimp
    • .5 tsp salt
    • .5 tsp sesame oil
    • .3 tsp chicken powder
    • .3 tsp white pepper
    • 1 tsp tapioca starch
    • 1 Tbsp rice wine
    • 1 Tbsp light soy sauce
    • .5 tsp sugar
    • 2 Tbsp water
    • 1 Tbsp cilantro
    • 1 Tbsp green onion
    • 2 sheets roasted seaweed/Nori seaweed
  • dipping sauce
    • 2 tsp chili sauce
    • 2 tsp tomato sauce
    • 1 tsp lime juice
    • 1 tsp wasabi

Instructions

  1. Beat eggs. Fry half the egg mixture in a large pan with oil to make thin egg pancake. Then use the rest of the egg mixture to make another egg pancake.
  2. Mix all the filling ingredients together.
  3. For each pancake, spread a thin layer of filling. Then put one sheet of seaweed, and add another thin layer of filling.
  4. Roll both pancakes.
  5. Steam both pancakes over boiling water for 15 minutes.
  6. Cut and serve.

Mooncake Filling (月饼馅)

Purple Yam Paste (紫薯馅)

Ingredients

  • 3 lb purple yam
  • 1 cup sugar
  • .75 cup oil
  • 90 ml condensed milk

Instructions

  1. Boil yams for 15 minutes. Peel off skin.
  2. Mash the yams.
  3. Add sugar, oil, condensed milk, cook over medium heat until moisture removed and no steam coming out (typically at least 30 minutes).

Notes

  • Very important to make filling as dry as possible, otherwise the mooncake will be soggy.

Mung Bean Filling (绿豆沙)

Ingredients

  • 14 oz peeled mung bean
  • 1 cup sugar
  • 3 Tbsp corn starch
  • 4 Tbsp condensed milk
  • .6 cup oil

Instructions

  1. Boil mung beans until soft. Drain water.
  2. Add everything, cook until moisture gone (about 30 minutes).

Red Bean Filling (红豆沙)

Ingredients

  • 12 oz red bean
  • 1 cup sugar
  • 3 Tbsp corn starch
  • 4 Tbsp condensed milk
  • .6 cup oil

Instructions

  1. Boil mung beans until soft. Drain water.
  2. Add everything, cook until moisture gone (about 30 minutes).

Traditional Mooncake (广式月饼)

yields about 20 mooncakes

Traditional Mooncake

Equipment

  • mooncake mold

Ingredients

  • 1.5 cup flour
  • .25 cup oil
  • .6 cup agave nectar
  • 1 Tbsp water
  • .5 tsp baking soda
  • 60 oz. filling
  • 1 egg yolk
  • 1 Tbsp water

Instructions

  1. Mix flour, oil, agave nectar, water, and baking soda until it forms a dough.
  2. Split into 20 g pieces of dough. Throw away remainder.
  3. Split filling into 80 g pieces, roll each into a sphere.
  4. For each piece of dough, use rolling pin to roll into a circle. Wrap around filling, press with mold.
  5. On a parchment paper lined baking sheet, bake at 400 F for 6 minutes.
  6. Mix the egg yolk and water, brush the mixture on all of the mooncakes.
  7. Adjust the temperature to 350 F, bake for 7 minutes.
  8. Brush the egg yolk water mixture on all of the mooncakes
  9. Continue baking at 350 F for 5 minutes.
  10. Broil for 5 minutes.
  11. Let mooncakes cool down.
  12. Put in a sealed container at room temperature for at least 24 hours.

Notes

  • Optional to add salted egg yolk to the filling, but then the combined weight of the filling and egg yolk for a single mooncake must be 80 g.

Snow Skin Mooncake (冰皮月饼)

Yields 16-20 mooncakes

Snow Skin Mooncake

Equipment

  • mooncake molds

Ingredients

  • .5 cup glutinous rice flour for cooking
  • .5 cup glutinous rice flour
  • .5 cup rice flour
  • 2 Tbsp sugar
  • 2.5 Tbsp oil
  • 180 ml milk
  • desired filling

Instructions

  1. Over low heat, cook 1/2 cup glutinous rice flour.
  2. Mix everything in a bowl except for the cooked glutinous rice flour from step 1.
  3. Place bowl in steamer, steam for 25-30 minutes. Let it cool.
  4. Put mixture on plastic wrap, divide into 16 pieces rolled into spheres (or desired number of mooncakes) cover with plastic wrap to prevent drying out.
  5. For each mooncake, you should have about 15 g of the skin, and 30 g of filling.
  6. Make 16 spheres of filling, about 30 g each.
  7. When wrapping each mooncake, take one piece of the dough (make sure the rest of the dough pieces are still covered in plastic wrap).
  8. Make a well in the dough sphere with one finger, put the filling in that well and carefully wrap the dough to cover the filling.
  9. Coat the mooncake with the cooked glutinous rice flour, and then use the mold to form the mooncake shape.
  10. Use a brush to remove excess flour.

Notes

  • Very important to cool the mixture in step 3.
  • For step 8, alternative is to roll the dough into a flat circle, but it will be difficult to wrap the dough around the filling. Making a well guarantees a thin, even layer of dough.

Braised Beef Noodle Soup (红烧牛肉面)

Braised Beef Noodle Soup

Ingredients

  • 1.5 lb beef bone
  • 1 lb beef without bone, cut into about 2″ cubes
  • beef soup seasoning
    • 5 slices ginger
    • 1 stick cinnamon
    • 2 pieces star anise
    • 1 tsp peppercorn
    • 2 Tbsp black bean garlic sauce
    • 2 Tbsp cooking wine
    • 1 Tbsp light soy sauce
    • 1 Tbsp dark soy sauce
    • 40 g Chinese rock sugar
    • 1 tsp chicken powder
    • .5 tsp chili oil
    • .5 tsp chinese black vinegar
  • chopped scallion
  • any noodles

Instructions

  1. Wash beef bone and beef without bone. Boil for 5 minutes, then wash.
  2. Fry ginger, cinnamon, star anise, and peppercorn in some oil until fragrant. Add beef bone and beef without bone, fry for 5 minutes.
  3. Add black bean garlic sauce, fry for 2 minutes.
  4. Add the rest of the soup seasoning and enough water to cover the meat. Boil for 2 hours.
  5. Remove the bone.
  6. Cook the noodles.
  7. Pour soup over noodles, top with scallion and beef pieces.

Notes

  • the bone can have some meat
  • Cook vegetables separately and add as topping.

Taiwanese Salt and Pepper Chicken (盐酥鸡）

Taiwanese Salt and Pepper Chicken

Equipment

  • deep fryer

Ingredients

  • 1 Tbsp white pepper
  • .5 Tbsp cinnamon
  • .5 Tbsp curry powder
  • .5 Tbsp five spice powder
  • 1 Tbsp salt
  • 2 lbs chicken
  • 2 tsp light soy sauce
  • 1 Tbsp sugar
  • 3 cloves smashed garlic
  • 5 leaves fresh basil
  • sweet potato starch
  • 2 cups oil

Instructions

  1. Mix pepper, cinnamon, curry powder, five spice powder, and salt. Over low heat, cook in a pan for 3-5 minutes. Let it cool.
  2. Wash and cut chicken (into strips or cubes). Marinate chicken in soy sauce, sugar, garlic, and about 1 tsp of the seasoning from step 1 for 30 minutes in the refrigerator.
  3. Coat each piece of chicken in the sweet potato starch.
  4. Then deep fry each batch for about 5 minutes.
  5. Deep fry basil (very quick, just a few seconds).
  6. Put basil on chicken. Put some of the seasoning from step 1 on the chicken to taste.

Notes

  • other starch can be used instead of sweet potato starch

Sweet and Sour Pork Spare Ribs (糖醋排骨）

Sweet and Sour Pork Spare Ribs

Ingredients

  • 2 lbs pork ribs
  • 2 Tbsp Chinese black vinegar (zhen jiang vinegar)
  • 1 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • 5 slices ginger
  • 3 scallions
  • 2 Tbsp oil
  • 2 Tbsp sugar
  • 1 Tbsp tapioca starch

Instructions

  1. Wash then boil pork for 5 minutes.
  2. Wash again. Over high heat, fry ginger in some oil until fragrant. Add pork ribs, fry until meat starts browning.
  3. Except for sugar and tapioca starch, add everything else. Turn heat down to low, cook for 30 minutes.
  4. Add sugar. Mix tapioca starch with some water, add to pan.
  5. When the sauce thickens, add chopped scallions. Stir fry for 2 minutes.

Pumpkin Soup

Pumpkin Soup

Equipment

  • blender

Ingredients

  • 2.25 cup pumpkin
  • .25 cup onion
  • 1.5 Tbsp garlic
  • 2 cup chicken/vegetable broth
  • 1 cup coconut milk
  • 2 Tbsp honey
  • .25 tsp salt
  • .25 tsp black pepper
  • .25 tsp cinnamon
  • .25 tsp nutmeg

Instructions

  1. Boil pumpkin (after washing, cutting into two pieces, and removing seeds) for 10 minutes. Peel off skin.
  2. Cook onion and garlic in oil until brown.
  3. Add everything except coconut milk, simmer for 10 minutes.
  4. If there are still chunks, use blender to smooth.
  5. Add coconut milk and stir.

Notes

Steamed Vegetable Buns

24 small buns, 16 regular sized buns

Steamed Vegetable Buns

Equipment

  • steamer

Ingredients

Dough
  • 3 cups flour
  • 2 tsp baking powder
  • 1 cup warm water
  • 1 Tbsp sugar
  • 2 tsp active yeast
Filling
  • 2 lbs bok choy (2 heads)
  • 25 g shiitake mushrooms
  • 25 g hei mu er (optional)
  • 25 g bamboo (optional)
  • 25 g wheat gluten/peanut gluten (optional)
  • 2 Tbsp sesame oil
  • 1 tsp sugar
  • .5 tsp salt
  • 1 Tbsp tapioca starch
  • .5 tsp chicken powder
  • 2 scallions

Instructions

  1. Mix warm water, yeast, and sugar. Cover with a wet cloth and let sit for 10 minutes.
  2. Add flour and baking powder to yeast mixture. Knead dough. Cover with a wet cloth and let rise for 1 hour.
  3. Make filling. In boiling water, blanch bok choy for 15 seconds. Put bok choy into ice water to cool down. Squeeze out excess water, chop into small pieces. After cutting, squeeze out excess water again.
  4. Mix all filling ingredients.
  5. Split the dough into desired number of buns.
  6. For each bun 1.5 Tbsp filling for small buns, 2 Tbsp for regular sized buns.
  7. Make 12-15 folds when wrapping each bun (folding instructions).
  8. Cover with a wet cloth and let rise for 25 minutes.
  9. Steam over boiling water for 6 minutes

Notes

  • For cutting the bok choy, it is better to use a knife rather than a food processor, because otherwise the filling is too wet.

Pan-fried Pork Bun (生煎包）

24 buns

Pan-fried Pork Bun

Ingredients

Dough
  • 3 cups flour
  • 1 tsp baking powder
  • 1 cup warm water
  • 1 Tbsp sugar
  • 2 tsp active yeast
Filling
  • 16 oz ground pork
  • 2 scallions
  • 4 slices ginger
  • .25 tsp salt
  • 1 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • .25 tsp white pepper
  • 1 Tbsp sesame oil
  • 1 Tbsp rice/cooking wine
  • 1.5 Tbsp sugar
  • 2 Tbsp chicken broth
  • 1 Tbsp tapioca starch

Instructions

  1. Mix warm water, yeast, sugar. Cover with a wet cloth and let sit for 10 minutes.
  2. Mix yeast mixture with baking powder and flour. Knead dough. Cover with a wet cloth and let rise for 1 hour.
  3. Mix filling, let sit for at least half an hour.
  4. Split dough into 24 pieces.
  5. With a rolling pin, roll each piece into a circle, .3 mm thickness. Make middle of circle thicker than the edges.
  6. Put a little more than 1 Tbsp of filling in each.
  7. Wrap with 18 folds (folding instructions).
  8. On outside of each bun, brush oil then place in pan. Make sure the buns are all touching (if not touching, the buns will flatten); the oil is to prevent the buns from sticking to each other.
  9. Cook on high heat for 2-3 minutes.
  10. Then add 1 cup hot water (submerge bottom fourth of the buns).
  11. Cook over medium heat for 10 minutes.
  12. Add 1 tsp of oil to the pan. Fry for 2-3 minutes, moving pan back and forth to prevent sticking, and to get oil on bottom of each bun.
  13. Sprinkle chopped scallion and sesame seeds on top.

Notes

  • fill the pan when frying (buns should be touching), if there are spaces the buns will flatten

Chinese Sesame Bread with Scallions (芝麻大饼）

Chinese Sesame Bread with Scallions

Ingredients

  • 2 cups flour
  • 1 tsp active yeast
  • 1 Tbsp sugar
  • .75 cup warm water
  • .5 tsp salt
  • 1 Tbsp oil, and 2 tsp extra oil
  • sesame seeds
  • 6 scallions

Instructions

  1. Mix yeast, water, sugar. Cover with a wet cloth and let sit for 10 minutes.
  2. Add everything except sesame seeds and scallions. Knead dough. Cover with a wet cloth and let sit for 1 hour.
  3. Roll out dough into a rectangle, 0.4 mm thickness. Brush with extra oil, sprinkle chopped scallions on top.
  4. Roll into a tube, then roll tube into a spiral.
  5. Flatten the spiral using a rolling pin, so the top is smooth.
  6. Put dough in an oiled pan, Cover with a wet cloth and let rise for 1 hour.
  7. Spray water on top, sprinkle with sesame seeds.
  8. Cook over medium heat for 5 minutes.
  9. Flip, cook for 3 minutes.
  10. Cut like a pizza to serve.

Notes

Steamed Scallion Buns (花卷）

16 servings

Steamed Scallion Buns

Equipment

  • steamer

Ingredients

  • 3 cups flour
  • 1 tsp baking powder
  • 1 Tbsp oil
  • 1 cup warm water
  • 1 tsp active yeast
  • 2 tsp sugar
  • pinch of salt and pepper
  • 3 scallions
  • 2 tsp extra oil

Instructions

  1. Mix water, yeast, and sugar. Cover with a wet cloth and let sit for 10 minutes.
  2. Combine flour, baking powder, oil, salt, and yeast mixture. Knead dough. Cover with a wet cloth and let rise for 1 hour.
  3. Roll out the dough into a rectangle. Roll it to .3 mm thickness.
  4. Brush the extra oil and sprinkle chopped scallions and a little bit of salt and pepper.
  5. Roll up the dough into a tube, then slice into 16 pieces.
  6. For each piece, use a chopstick to push down slightly in the middle, then stick the chopstick through the middle.
  7. Cover with a wet cloth and let rise for 1 hour.
  8. Steam over boiling water for 10 minutes.

Notes