Braised Shiitake Mushrooms in Oyster Sauce | 蠔油炆冬菇生菜

INGREDIENTS:

15-18 pcs Dried Shiitake Mushrooms

1 head Iceberg

3 Garlic Cloves

1/4 cup Vegan Oyster Sauce

Water

材料：

15-18 隻   冬菇

1 頭   生菜

3 瓣   蒜頭

1/4 杯   素蠔油

水

DIRECTION:

Ichigo Mochi (Strawberry Mochi) | 草莓大福

INGREDIENTS: 6's
100 gram Glutinous Flour
150 ml Water
Corn starch for coating
120 gram Red Bean Paste
6 small Strawberries

DIRECTION:
1. Roll out six equal size of red bean balls.  Wrap the strawberries with them.  Make sure the tip of the strawberry is on top.

2. In a glass bowl, mix glutinous flour and water together until smooth.  Cover the bowl with a plate and then microwave the mixture for 50 seconds.  Take it out and stir well.  Return the bowl to microwave and heat for another 50 seconds.  Mix it again.  The mixture should be glue like and floppy.  Microwave the mixture for another 30 seconds.  Mix it again, and then pour it into a plate odd cornstarch.

3. Coat both sides of the dough with cornstarch to prevent from stickiness.  Divide it into 6 equal portions.

4. Roll out each dough into a palm size.  Place a strawberry filing on top with the strawberry tip facing down this time.  Wrap up four corner and then place the mochi up side down.

Dango in Red Bean Sweet Soup | 豆腐丸子紅豆湯

INGREDIENTS:

Red Bean Soup, link

50 gram Silken Tofu

100 gram Glutinous Flour

DIRECTION:

1. Mix the tofu with glutinous flour together until the texture resembles to an earlobe.

2. Roll the dough into many event size balls.  Boil them in rolling boiling water until they float onto the surface.  Scoop them up and add them to the hot red bean soup. 

Dried Small Sardine in Sweet and Salty Sauce | 香甜公魚干

Dried Small Sardine in Sweet and Salty Sauce

香甜公魚干

Ingredients:

Dried little sardines

White sesame seeds

Seasoning:

Soy Sauce

Sugar

Rice Wine

Water

Instruction:

1. In a non stick pan, toast the dried sardines over medium heat for about 10 minutes, or until the sardines fragrant and golden.

2. Add sesame seed.  Continuously to toast everything for another 5 minutes.  Pour in the seasoning, cook it until the sauce thickens and coats the sardines evenly; stirring consistently.

Steamed Sweet Milky Custard Egg (Instant Pot version) ｜鮮奶燉蛋 (壓力煲版)

First snow today!  It is only the second week of November.  It seems like the winter just suddenly arrived.  My son was so excited jumping up and down in the bed.

It was -10 outside and I just found out in this particularly cold morning that my son didn't have his winter garments.  I've been putting jackets, gloves, and hats on my son and he's been forgetting to bring those things home.  He didn't realize how important it was to take care of his things until he found himself with nothing extra to put on to keep him warm.

He was crying because his ears ached in the bitter cold while he waited for the school bus.  We then needed to bring him back home and find him a small old hat under the drawer to wear.  Eventually, he missed the school bus and he got to wear that toddler hat to go to school today.

What a bustling morning!  Sometimes I wonder if most of the parents share the similar experience.

Sweet milky custard egg is a common dessert in Hong Kong many people will choose to to make at home.  My husband and I adore the silky texture of the egg.  You can substitute milk for coconut milk, or use only egg white instead of whole eggs.  If you don't have an instant pot, you can steam it over medium-low heat for 20 minutes.

Steamed Sweet Milky Custard Egg (Instant Pot version)

鮮奶燉蛋 (壓力煲版)

INGREDIENTS:

2 Eggs, large

1 cup Milk, homogenized

4 tablespoons Sugar

DIRECTION:

1. In a bowl, combine eggs and sugar.

2. Whisk until it is well combined.

3. Add milk and whisk well.

4. Pour the milk mixture slowly in a heat-proof container through a tea infuser.  This step is to get rid off the egg membrane.

5. Cover the container with foil tightly.

6. In the instant pot.  Pour in 2 cups of water and place in a low rack.  Carefully put the container on top.

7. Close the venting knob.  Press the "Manual" button once, and then press "Pressure" to adjust the pressure to low.  Press the "-" or "+" button to set the time to 6 minutes.

8. When the cooking process is done, allow the pressure to release naturally until the floating valve goes down.  Remove the container from the instant pot right away.  Serve it immediately.

In Hong Kong, we serve this custard egg both cold or hot.  It depends on the individual's preference.

Thanks for stopping by.  I hope you enjoy this recipe.

Red Bean Sweet Soup with Lotus Seeds and Lily Bulb | 蓮子百合陳皮紅豆沙

Red Bean Sweet Soup with Lotus Seeds and Lily Bulb

蓮子百合陳皮紅豆沙 

INGREDIENTS:

1 cup Red Beans

10 cups Water

15 gram Dried Tangerine Peel

30 gram Dried Lily Bulb

35 gram Dried Lotus Seeds

1 cup Brown Sugar

材料：

1 杯   紅豆

10 杯   水

15 克   陳皮

30 克   乾百合

35 克   乾蓮子 

1 杯   黑糖

DIRECTION:

Easy Glazed Carrot | 蜜甘筍

Ingredients:

2 Carrot, medium size

30 gram Sugar

20 gram Butter

1/3 cup Water (adjust it amount if needed)

1/8 teaspoon Salt

Ground Nutmeg, to taste (you will need only a hint of the flavour and not overpower the flavour of the carrots)

Roasted Almond, roughly chopped (optional)

材料：

2 條   甘筍

30 克   糖

20 克   牛油

1/3 杯   水 (調較合適份量)

1/8 茶匙   鹽

荳蔻   調味 (切忌用太多)

焗杏仁，切碎 (隨意)

DIRECTION: