Ham and Corn Taiwanese Homemade Bun (火腿玉米手工麵包)

Making our own bread is a rewarding experience. It is exciting to watch the simplest ingredients (flour, water, yeast, sugar and butter) become something more than the sum of the ingredients.

Yeast-risen dough permeates an area with its delicious scent. There’s nothing better than bread made from scratch, baked to golden perfection.

A delicious bun deserves a good intro. Thanks to Google, I was able to put together a great intro for my successful cottony soft homemade bun.

To be continued…

What Do Parents Treasure Most?

Mom: “Where’s my gift?”
Little Dragon: “But, it is not Mother’s Day yet. Mother’s Day is tomorrow.”
Mom: “I can’t wait to see my gift.”

A few minutes later, my 7 year old, with a huge smile, showed up with her present and handmade card for me.

“Dear Mom,
Thank you for being so nice to me. You are the nicest Mom in the world. I think your almost like Jesus! Your really special.”

Next to these sweet words, was a drawing of me with my favorite rolled up blue jeans.

Little Dragon’s card is a reminder for me to praise my own parents and my Heavenly Father.

Proverbs 16:24 Pleasant words are a honeycomb,
Sweet to the soul and healing to the bones.

Hot Pot (火鍋)

Hot pot or steamboat is also known as the chinese fondue. You can read more about Hot Pots on this world foodie guide blog.

A good Hot Pot has good stock. Since I did not have time to boil chicken or pork bones, I used whole garlic, sliced ginger, Chicken Base and water for my stock.

Black Cod tastes delicious in Hot Pot. The trick is to seal the flavor of the fish by pan frying the marinated fillet of fish before cooking in the Hot Pot. Carrots, golden mushrooms and bean threads can be used to accompany the fish.

tip: marinate fish with salt and 1 tbsp wine for 15 minutes. Coat the fish with thin layer of cornstarch before pan frying.

Another variation to this hotpot using the same type of stock, is whole shitake mushrooms, tofu and pre-made tempura.

Asparagus (蘆筍)

I love to serve Asparagus as dinner for 2 or dinner for a crowd because it is:

1) a simple dish to prepare
(rinse and drain; pick one stem up and snap the end off; drizzle olive oil and season with salt and pepper)

2) a dish that I can prepare a few hours before dinner
(store seasoned asparagus in a single layer on a baking pan in the refrigerator)

3) a simple dish to make
(bake at 400 degrees Fahrenheit until crunchy or tender for about 12 minutes to 20 minutes)

4) elegant
(the green stems of beauty stands out on a white platter)

5) nutritional
(vitamins B6, iron, C, plus fiber)

Asparagus also has no fat and no cholesterol.

Choose asparagus with tips that are closed and dry, not soggy or slimy. The smaller stems are the most tender, the larger ones taste heartier and bolder and tend to have woodier stems.

Interesting facts:
1) One distinctive problem with asparagus is that a constituent chemical of the plant is metabolised and excreted in the urine, giving it a distinctive, mildly unpleasant odor. Apparently not everyone who eats asparagus produces the odor, but also not everyone is able to smell the odor once it is produced. Some people prefer not to eat asparagus because of this effect, as it can put a damper on an otherwise romantic evening…

2) Asparagus comes in purple, white and the most common, green. Purple asparagus is a little sweeter than the green asparagus and the white asparagus is sunlight-deprived with milder and more delicate taste.

If you have time, try wrapping each stalk of Asparagus with bacon and the result is as such.

Happy Hearts Day!

My Dad forwarded me an email. It was George Carlin’s views on aging. I have just forwarded the email to two of my blogger friends who encouraged me during my early days of blogging. Now, I would like to share George’s brilliant ideas with the rest of you…

Do you realize that the only time in our lives when we like to get old is when we’re kids? If you’re less than 10 years old, you’re so excited about aging that you think in fractions. ‘How old are you?’ ‘I’m four and a half!’ You’re never thirty-six and a half. You’re four and a half, going on five! That’s the key you get into your teens, now they can’t hold you back. You jump to the next number, or even a few ahead. ‘How old are you?’ ‘I’m gonna be 16!’ You could be 13, but hey, you’re gonna be 16! And then the greatest day of your life, you become 21. Even the words sound like a ceremony . YOU BECOME 21. YESSSS!!!

But then you turn 30. Oooohh, what happened there? Makes you sound like bad milk! He TURNED; we had to throw him out. There’s no fun. Now, you’re just a sour-dumpling. What’s wrong? What’s changed? You BECOME 21, you TURN 30, then you’re PUSHING 40. Whoa! Put on the brakes, it’s all slipping away. Before you know it, you REACH 50 and your dreams are gone.

But wait!!! You MAKE it to 60. You didn’t think you would! So you BECOME 21, TURN 30, PUSH 40, REACH 50 and MAKE it to 60. You’ve built up so much speed that you HIT 70! After that it’s a Day-by-day thing; you HIT Wednesday! You get into your 80’s and every day is a complete cycle; you HIT lunch; you TURN 4:30 ; you REACH bedtime. And it doesn’t end there. Into the 90s, you start going backwards; ‘I Was JUST 92.’ Then a strange thing happens. If you make it over 100, you become a Little kid again. ‘I’m 100 and a half!’ May you all make it to a healthy 100 and a half!!

HOW TO STAY YOUNG
1. Throw out nonessential numbers. This includes age, weight and height. Let the doctors worry about them. That is why you pay ‘them.’
2. Keep only cheerful friends. The grouches pull you down.
3. Keep learning. Learn more about the computer, crafts, gardening, whatever. Never let the brain idle. ‘An idle mind is the devil’s workshop.’ And the devil’s name is Alzheimer’s.
4. Enjoy the simple things.
5. Laugh often, long and loud. Laugh until you gasp for breath.
6. The tears happen. Endure, grieve, and move on. The only person, Who is with us our entire life, is ourselves. Be ALIVE while you are alive.
7. Surround yourself with what you love , whether it’s family, pets, keepsakes, music, plants, hobbies, whatever. Your home is your refuge.
8. Cherish your health: If it is good, preserve it. If it is unstable, improve it. If it is beyond what you can improve, get help.
9. Don’t take guilt trips. Take a trip to the mall, even to the next County; to a foreign country but NOT to where the guilt is.
10. Tell the people you love that you love them, at every opportunity.

Happiness keeps You Sweet,
Trials keep You Strong,
Sorrows keep You Human,
Failures keep You Humble,
Success keeps You Glowing,
But Only God keeps You Going!
You are so special!

Care for a 30 minute or less meal?

Take outs and leftovers have taken over my refrigerator for the past two weeks. Yes, that is how long that I haven’t been cooking a full meal.

Fortunately, uncut cabbage keep real well in the refrigerator. This particular one has been in my refrigerator for at least two weeks.

Tonight, I wasn’t ready to cook anything complicated, so I made two simple dishes, Bake Salmon and Stir Fry Cabbage. Unlike the Cabbage, I bought the Salmon fresh this morning. I love this Salmon recipe because the fish’s flesh is tender and full of flavor.

Stir fry Cabbage with Szechuan (Sichuan) Peppercorns
(Recipe adapted from Chinese Cuisine by Huang Su Huei)

1 cabbage (about 1 lb)
3 dried hot red peppers
1 t szechuan peppercorn
1/2 T mashed ginger root
1/2 T each: cooking wine or sherry, white vinegar, sugar
1/2 T sesame oil
3/4 T soy sauce
1/3 t salt
1/2 t cornstarch

Rinse the cabbage and cut it into 2 inch squares. Heat the wok then add 3 T oil. Add the cabbage and 3 T water. Turn heat to high and stir fry until cabbage is soft but crunchy, do not overcook. Remove and drain water.
Reheat the wok then add 2 T oil. Stir fry red peppers, peppercorns and ginger root untl fragrant. Remove the szechuan peppercorn. Return the cabbage and seasonings to wok and stir fry. Transfer to serving platter and serve.

Hoisin Baked Salmon
(from an old newspaper clipping)

Two 6-oz pieces salmon
2 T hoisin sauce
2 t soy sauce
few drops of sesame oil
1/4 tsp chili paste
1 tsp sesame seeds

Preheat oven to 375 degrees Fahrenheit. Place salmon in a baking dish. Brush seasonings onto fish and bake for 10 minutes.

Easter

On Easter weekend (usually at the end of March), children can attend egg hunts. It was Little Chicken’s first year in picking up her own eggs without any help. Inside each decorated plastic eggs are candies.

I did not know this until I researched it on the internet; The custom of an Easter egg hunt began because children believed that rabbit, a symbol of fertility, laid eggs, a symbol of new life, in the grass for them to find.

But Easter Sunday is much more than a day of colorful plastic eggs and chocolate bunnies.

As Christmas is celebrating Jesus’ birthday, Easter is celebrating Jesus’ victory over death.

Sweet Creamy Avocado and St. Patrick’s Day

Did you know that the Chicago River is dyed green to celebrate St. Patrick’s Day?

Celebrations are generally themed around the color green. Although Avocado is not related to Irish, but it is green.

If you like Avocado and you like dessert, this recipe is for you. It is super simple. My only complain is washing the food processor afterwards.

Recipe adapted from The cooking of Malaysia and Singapore by Ghillie Basan.

Serves two
1 avocado, (pitted)
juice of half a lime
30 ml /2 tbsp sweetened condensed milk
30 ml /2 tbsp coconut milk
a pinch of salt

Put the avocado flesh into food processor and puree it with lime juice. Add the condensed milk, coconut milk and salt and process until the mixture is smooth and creamy.

Deep Fried Belacan Chicken and Five Facts About Me (Part 2)

There is something about deep fried food that attracts both the young and old. If I were to pick a dish that I loved from childhood (cooked by my Mom), it would have to be Fried Chicken.

Here are some tips for deep frying foods from busycooks link.

• To start, choose your cooking oil carefully. Oils with high ’smoke points’, in other words, those which do not break down at deep frying temperatures, are best. Peanut oil, safflower oil, sunflower oil, and canola oil are some good choices.

• Choose a deep, very heavy skillet to fry with. Add oil to the cold pan, leaving a headspace, or space at the top of the pan, of at least two inches. This allows a safety margin when the oil bubbles up as the food is added.

• Make sure that the food you’re going to fry is dry. Letting it sit on paper towels, or coating it in flour or bread crumbs is a good way to ensure this. Let the coated food sit on a wire rack for 20-30 minutes so the coating dries and sets.

• Begin heating the oil over medium high heat. If you have a deep fat frying thermometer, use it! The best temperature is 350 to 375 degrees F. If you don’t have a thermometer, the oil is ready when a 1″ cube of white bread dropped into the oil browns in 60 seconds; that oil temperature will be about 365 degrees F.

• Don’t overcrowd the pan! Carefully add the food, leaving lots of space around each piece so the food will cook evenly. If you add too much food at once, the oil temperature will drop and the food will absorb fat instead of instantly searing.

• Watch the food carefully as it cooks, regulating the heat if necessary to keep that oil temperature between 350 and 375 degrees F. When the food is browned according to the time in the recipe, it’s done. Remove it with a slotted spoon or a heavy stainless steel sieve with a long handle. Drop it onto paper towels to drain.

• Fried foods can be kept warm in a 200 degrees F. oven until all the food is fried.

• Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.

• I always keep a fire extinguisher in my kitchen, just in case. Learn how to use it NOW, before you may need it.

• Don’t reuse the cooking oil. Some sources say you can strain it and reuse it, but the oil has already begun to break down from the heat, and undesirable compounds like trans fats have formed. Let the oil cool completely, then discard safely.

The following was the Deep Fried Belacan Chicken that I made. The meat is moist and very flavorful.

The secret to my delicious deep fried chicken is the following ready spice mix Balacan Chicken packet from Hup Loong. Looking at the chicken photo on the packet, I think I can further improve on my deep frying skills.

My last article was Five Facts About Me (part 1). Here’s part 2. The next two facts about me are not related to food. I am not even sure if I should reveal this much information about myself. I was triggered to write the following after seeing neighbor dog’s poop on our driveway.

Fact 4: I am a sinner. In the past, I have thought that I am a good person. However, ever since I start attending church, I am more aware of my sins.

I have “Monk” syndrome. I am intolerant to hairs that are not attached to one’s scalp. Hence, I use the vacuum at least once a day. Additionally, I am constantly striving to be perfect. May the Lord grant me the wisdom to do what is right.

Fact 5: I love to write. I love to write because I can edit. I can delete the sentences that I don’t think is appropriate. I can take my time to collect my thoughts and write them out in a way that is easy for my readers to understand. I know my pastor would love for me to pray out loud at church. However, as is, I have a hard time speaking eloquently to articulate my thoughts. Perhaps someday when I am 60 years old, God will bless me with a gift of tongues that is in plain language so that everyone can understand. If that happens, I can speak freely with the help of Holy Spirit.

Five Facts About Me … (Part 1)

I have been tagged by Cocoa, Eliza and Bernice to list five facts about me. Well, it is not a hard article to write except as usual I am trying to be perfect again. I wanted to write an article that will benefit my readers as well. I want my readers to leave my blog feeling satisfied, as though they have not wasted their time dropping by….

When I need strength or inspiration, I turn to my favorite book. Tonight, I opened my Stream in the Desert book and the verse was 2 Corinthians 12:9. “My grace is sufficient for you.” It said, there is a large balance credited to my account in the bank of heaven. It is waiting for me to exercise my faith to draw upon it. Wow, what a boost of energy. Imagine, an endless credit. I will not be shy and start withdrawing on God’s resource. God’s grace is sufficient for me. So, here are the first 3 food related facts about me.

fact 1: My spiritual food is God’s words. I turn to His words for comfort. When no one else understand my situation, God tells me He understands. Nobody knows but Jesus. Whatever my situation may be, I can turn to Him. I love the lyrics to the song Nobody Knows the Trouble I’ve Seen by Louis Armstrong. Sometimes I’m up, sometimes I’m down, Sometimes I’m level on the ground … Nobody knows the joy I have, Nobody knows but Jesus!

fact 2: During my free time, I like to shop for unique items.

A few years ago, when we were vacationing in Richmond Vancouver, I bought this adorable, one of a kind teapot. There are two birds on this teapot. One bird serves as the handle and the other bird will appear when tea is being poured out of the pot.

These days, it is hard to shop with a fully potty trained 2 year old. It is great that we can save money on diapers and pull ups but visits to public restrooms can be a little annoying when I am in the middle of shopping.

It is also hard to shop with an active 2 year old. Once, I had some unique coffee cups in my shopping cart. Little 2 year old Chicken jumped up on the side of the cart and the whole cart fell down on her! There was a loud crash which I am sure, the whole store heard. My first instinct was broken merchandise. Aah, my sinful nature. Thank God, miraculously, the cups survived and my daughter was not injured at all. God is gracious.

fact 3: Since I have a rather fair skin, freckles are more prone and visible. In addition to sun screen, I apply vitamins and preservative-free minerals on my face.

to be continued…

Tuxedo Strawberry

Didn’t think I could do it but I did it! I made these gorgeous Tuxedo Strawberry. The strawberry in the center is representation of a lady wearing a white V-line dress with white pearl necklace.

(I was inspired by this creation.)

My experiment started with a basket full of fresh strawberry. The crunch from fresh strawberry with the sweetness from the chocolate makes this a great dessert.

TIP: Use fresh strawberry.

I recommend that you dry these berries before applying the chocolate. Any moisture from the berries will cause the chocolate to dry out, thus making the chocolate harder to coat the berries smoothly.

TIP: Gently wipe strawberries with paper towel before dipping into chocolate.

Sometimes, a little moisture does go into the chocolate mixture, no worries, add a little oil into the chocolate mixture, stir well and your chocolate is good to go again. I have tried olive oil and grapeseed oil and both of these varieties work for me.

TIP: Stir in a little oil if the chocolate mixture is too thick but not too much or the chocolate coating will look diluted.

TIP: Let white chocolate (tuxedo vest) hardened first before dipping into the dark chocolate (tuxedo outer suit). Before piping the final bow tie and the buttons, make sure the layers of chocolate are dry.

After a few failures, I was able to reproduce what I saw on some gourmet chocolate shops.
Here’s the recipe from Simply Recipes.  Have you tried making chocolate covered strawberries, yet?

Happy Birthday, My Girlfriend

Thanks for the good times, my dear friends. p/s I did not include myself in this group photo because there was a piece of black food stuck in between my braces.

Two people are better than one. They can help each other in everything they do. Suppose someone falls down, then his friend can help him up… Ecc.4:9-10

Chocolate Mousse and Happy Ever After

A few months ago, I found this set of glasses at a clearance price of just $US13 from Marshalls, a local chain store. These petite wine glasses are fit for a royal family, aren’t they?

This morning, with Valentine’s Day around the corner, I would like to share with you this Chocolate Mousse recipe. The best of part of this recipe is you do not need an oven to make this dessert.

The texture of this mousse is light and creamy. Since I used semi-sweet dark chocolate, the taste of this mousse is bitter sweet, just the way I like it.

In less than a week, people around the world will be celebrating Valentine’s Day. Perhaps you are celebrating this day by yourself this year. No worries, there is such a thing as “…happy ever after” because our earthly life is not all there is.  There is life after our physical body dies.

John 3:16 God loved the world so much that He gave his one and only Son. Anyone who believes in him will not die but will have eternal life.

Chinese New Year and Turning Point

A couple of years ago, we celebrated Chinese New Year with three other families from Singapore and Malaysia in Portland. Font, we had a great time at your home. Thanks!

Our dinner began with an elaborate appetizer. Each of us (adults) held a pair of chopsticks and gathered around the table. In the center of the table was a big plate of Chinese-style raw fish salad, (Yu Sheng or Yee Sang in Cantonese 鱼生).

We took up a pair of chopsticks and on cue, started to “Lo Hei” (Cantonese 撈起). We tossed shredded ingredients into the air with chopsticks while saying auspicious wishes (Jíxiáng Huà 吉祥话) out loud.

This year, I attempted to make this dish myself. Recipe posted here.  Here’s some Yu Sheng photos.

On this festive day, I pray that I can be a real Christian. I want to walk in the way of life, the way to life that can only be found in Jesus Christ. I want God’s peace and love to fill my heart. Only with Jesus will I get the everlasting peace (歲歲平安 Suìsuì píng’ān).

Hokkaido Milky Loaf Bread (北海道牛奶土司)

For me, making breads in a bread machine has almost always been successful because the temperature for bread to rise is controlled. However, a bread baked in the bread machine is usually heavy and not soft enough. So, I was hunting for a good bread recipe.

After reading a post on Hokkaido Bread, I was determined to try out the recipe. In the article, the author has a photo of the bread that is fluffy and soft.

The first time I tried out the Hokkaido bread recipe, it did not turn out well for me. The dough was too watery, almost like a batter. After a long wait for the watery dough to rise, I realized that it may not rise. I thought perhaps the cold milk, cold whipping cream, and cold butter did not encourage the yeast to proof. I felt despair and did not have the patience to diagnose the problem.

Recently, while I was reviewing my blog, looking at the recipes that I would like to try, I decided to give Hokkaido Milky Loaf Bread another try.

Florence’s recipe called for 3g of salt and 3g of dry yeast, these can be converted to slightly less than 1 tsp since 5g is 1 tsp. The recipe only uses egg white. However, don’t try to use the left-over egg yolk to glaze the top of the bread or you will have a hard crust.

In addition to Florence’s recipe, I did the following:

1) heat the whipping cream and milk (regular 2% milk) slightly such that it is warm to touch, just like heating milk in baby’s bottle.

2) dissolve sugar in the milk and whipping cream mixture, add the yeast and wait for the yeast to proof.

After the yeast has “proofed”, I knew that the yeast was active and I felt a little more confident to proceed with the rest of the recipe.

3) following the recipe, the batter still looked watery. However, this time, I wasn’t scared. Slowly, I added more bread flour, a little sprinkle at a time, as the bread machine was turning. Once, I added too much flour and the dough was too dry. I realized it was too dry when I was kneading it after it had risen. Instead of throwing the dough away, I reset the bread machine, added a little water and restart the bread machine to mix the dough again.

4) After the dough has risen to almost double, I removed it from the bread machine and knead it by hand without any additional flour before forming it into two balls to go into the bread baking pan.

If you attempt any bread recipes and has failed in the past, I highly recommend that you read baking911. I am very excited about my accomplishment thus far. The bread is soft and does not smell yeasty.

Some other lessons that I learned from this experience are:

1. the importance of two rises. I will let the bread machine do the kneading after the first rise before I shape the dough into the loaf pan for a second rise. A loaf that has risen too much dries out faster because of the extra air. It also has less flavor. On the flip side, if the dough has not risen enough, the gluten has not formed enough for the bread to expand, so the bread will be heavy.
2. the importance of proper kneading. The rough surface with breaks will allow gases to escape and not achieve the proper fermentation.
3. the importance of a perfect rise. Use a gentle finger touch test on the dough. If the impression made stays, the dough has doubled and is ready. If the indent quickly disappears, it needs a little more time. If the dough smells sour, it has over-risen.
4. the importance of good temperature. Since soft bread recipes usually calls for baking in the oven (instead of the bread machine), I had to figure out the best way to ensure good rise for my dough. A good place for bread to rise is in an unheated closed-door oven, with a pan of boiling water below the shelf of the rising dough.

Other blogs with Hokkaido Milky Loaf Bread recipes are Angie’s Recipe, Happy Home Baking, and Cocoa.

My Portland blogger friend, Eliza also has a fluffy bread recipe, in a roll form, Virginia Light Roll recipe.

Have you baked Hokkaido Milky Loaf Bread or bread that are fluffy yet?   Either baked in the oven or in the bread machine?  Stay fluffy on the 2nd and/or 3rd day?  Feel free to share with me your experiences.

What Motivates Me To Bake?

My husband bought a few boxes of goodies back from his recent business trip. Unwrapping these handsome custom designed papers was like opening up Christmas gifts. Inside these reusable gift boxes were petite cakes which were individually packaged to ensure freshness.

Unfortunately, most of these desserts were a little too sweet. Since I know these boxes of goodies were purchased with love, I treasure them but surely eating them was not an enjoyable experience.

Despite frequent failures and endless learning, I am highly motivated to bake my own desserts because I can control the sugar content.

A shopping tip (if you are in Oregon, USA): The teacups and matching dessert plates are from Marshalls. I saw similar pieces in New Season’s Market for a higher price. The see-through glass teapot at less than $20 from Home Goods is a great find as well.

Philippians 4:11-13

I’m not saying that because I need anything. I have learned to be content no matter what happens to me. I know what it’s like not to have what I need. I also know what it’s like to have more than I need.

I have learned the secret of being content no matter what happens. I am content whether I am well fed or hungry. I am content whether I have more than enough or not enough. I can do everything by the power of Christ. He gives me strength.

Clean Gums

Not long ago I discovered a product.  This morning I am inspired to share that with you.  This product has to do with food.  Can you guess what this tool is used for?

Answer: This tool is a soft toothpick that cleans your gum, as well as massages the gums between your teeth.  I use it after each meal, whenever possible.  Ever since I started wearing braces, I fell in love with this product.  I have tried other flosses but I found this one most comfortable and easy to use.  However, this soft toothpick is not for everyone.  If you use extra force, it will bend too much and you have to discard it.

Without healthy gums (and teeth), it is hard to enjoy good food, isn’t it?  The next tool is my all-time favorite.  I use it in between my teeth.  I like it because the floss thread is on a holder and I can use it like a toothbrush.

Although I have seen some chewing gums in the market that claims to clean your teeth as you chew, this article is not about chewing gum but cleaning the gums in your mouth.  Hopefully with these two tools, you will be more motivated to floss.

Croque Madame (法式三明治)

My favorite dish on our recent cruise to Alaska was Croque Madame, a French sandwich which has slices of Black Forest Ham on toasted bread, smothered with creamy Bechamel sauce with grated Gruyere cheese and top with one sunny side up egg. Gruyere cheese, although at $16.99 a pound (New Seasons Market), is a must in this dish. Additionally, what makes this recipe extra special is the Bechamel sauce made from butter, flour and milk.

Recipe was adapted from William Sonoma.

Can you guess what is the difference between a Croque Madame and a Croque Monsieur?

A Blessed New Year

If life were always smooth and level, the boring sameness would weigh us down. It is the difficulty encountered on the hills that drives us to the throne of grace and brings the showers of blessing.

Cowman

May our Father in heaven take our hand and lead us on our way today. It will be a good and blessed new year!

photos taken from our recent trip to Disney World (more about our trip, here…)

True Meaning of Christmas - It’s About The Cross

Is God real?

Where is God in the midst of tragedy?

The source of a changed life.

When?

When did your baby have her first tooth? I paused for a while and then replied, “I don’t remember.” My baby is only 2 and I cannot remember when she has her first teeth or first walk. But I do remember her first word. Her first word was “No” or “Piyeh” to be exact. “Pu Yao” is no in mandarin and she had combined the two words into one word.

A few months ago, she started to recognize elephants and was excited to tell me when she saw one in the books. “Efele” was what she said. We tried correcting her and finally she got it! Now, when her older sisters are trying to trick her into saying the wrong way, she is smart enough to know what is right. Good for you, my Little Chicken.

 

When? That is the question. My two year old daughter finally learned to pronounce the word elephant correctly. I was reading a bible verse yesterday, and I did not understand. Today, with a different attitude, I understood what the verse meant. It is a great feeling understanding God’s words. I don’t want to be an infant forever. It is time for me to grow up.

 

Beef Pies Cookout(牛肉餡餅午餐)

 

 

My good friends of 5 years since we moved to Portland, had a small cookout recently. We made beef pies. The filling for the pie is ground beef, onion and some vegetable. We used squash this time as the vegetable. My friend made the pie-making process looked simple and effortlessly. Thanks V, for sharing your talent with us and thanks L for allowing us to use your kitchen to cook.

Since my friend made the pie from experience, I don’t have a full recipe to share. However, to make the dough, you can use my leek box recipe.

My Joy

 

1 I waited patiently for the LORD;
he turned to me and heard my cry.

2 He lifted me out of the slimy pit,
out of the mud and mire;
he set my feet on a rock
and gave me a firm place to stand.

3 He put a new song in my mouth,
a hymn of praise to our God.
Many will see and fear
and put their trust in the LORD.

Psalm 40

Green Acorn Squash

 

 

I first ate this at a church sister’s home. I have always wanted to learn how to cook “hard skin” vegetables. Mom said to put the whole acorn squash into the oven and bake it until soft (400 degress Fahrenheit for about 1 hour). This method can be used for pumpkin as well.

Since, I am not cooking many acorn squash at a time, it will be a waste to cook a small acorn squash in a big oven. Hence, I usually cook acorn squash when I am baking a cake.

Choose an acorn squash that is hard (very firm) to touch. Wash only prior to cooking. Put in the whole acorn squash (uncut) into the oven. When or before the cake is done, the acorn is nice and soft. Cut the acorn into slices and sprinkle with some brown sugar.

I have categorized this article under Hip food because

1. it is healthy (check out their vitamins in Wikipedia)
2. it is simple to prepare
3. it is delightfully delicious

When All Our Hopes Are Gone….

When all our hopes are gone,
It is best our hands keep toiling on for other’s sake:
For strength to bear is found in duty done;
And he is best indeed who learns to make
The joy of others cure his own heartache.

Cowman

As the Deer …

Lyrics:

As the deer panteth for the water
So my soul longeth after thee
You alone are my hearts desire
And I long to worship thee

Chorus:
You alone are my strength my shield
To You alone may my spirit yield
You alone are my hearts desire
And I long to worship thee

You’re my friend and You are my brother,
Even though you are a king.
I love you more than any other,
So much more than anything.

I want You more than gold or silver,
Only You can satisfy.
You alone are the real joy Giver,
And the apple of my eye.

Stream in the Hip Desert

 

I have decided to take a break in posting new articles.

I will continue to update Places to Visit and Places to Eat pages on my blog. If you have questions on any of my previously posted recipes, please feel free to write to me, through posting comments on my blog or by emailing me at mrshbt@comcast.net. I learn by teaching others.

Streams in the Desert (page 243)

“At midnight, I found myself completely unable to sleep. Waves of cruel injustice were sweeping over me, and the covering of love seemed to have been unknowingly removed from my heart….

Suddenly restful sleep came to me. And the wound that had seemed so deadly was healed without a scar. God’s love has covered so completely that today, I cannot remember what caused my grief.”

Flowers, Fruits and Trader Joes

I don’t usually buy fresh flowers because they don’t last very long in vases. I would pass by the fresh flower section, admire them and move on to the food section. One day, I saw a lady, without hesitation, picked up a bunch of Gladiolus and put it in her shopping cart. When she moved away, I walked over and took up a bunch and looked at the price. I was amazed at how inexpensive the price was. For a bunch of 6, Trader Joes (chain grocery store in Portland) sells it for less than $4.

I decided write this article because I wanted to show my readers how a bunch of fresh flowers can brighten a kitchen instantly. Whether you are hosting a dinner party or holding an open house, Gladiolus is an inexpensive option to dress up your kitchen. Most of all, it does not require you to learn how to arrange flowers. These flowers are super long and if you don’t have a tall vase, feel free to snip the flowers to fit into your vase, as I did in the following photo. I took off about 5 inches off the stems.

My good friend introduced me to shop at Trader Joes almost 5 years ago. Ever since then, it has been my weekly stop. A few weeks ago, they were selling Angelcots. Angelcot is a white apricot. As suggested by its name, it is heavenly delicious, super juicy and sweet. This week, they are selling Mango Nectarine and fresh (not dried) figs.

Figs is Hu Wa Kuo in Mandarin. It stands for “no flower”. My husband was explaining to the kids yesterday that Fig trees produce fruits without going through the flowering process. You can read more about Figs from Wikipedia. I have seen two kinds of Figs, the purple and the green kind. I love both varieties. 3 out of 5 people in our household loves Fig. I love Fig because I like the seedy, slightly sticky texture and the natural sweetness of the fruit.

Mango Nectarine (yellow fruit in the photo below) is a blend between Mango and Nectarine. I have a fun time eating this fruit because I could taste both the fruits in one bite.

Rainier Cherries (center in photo) and white peaches (right in photo) are also shown in the photo below and these two fruits are also very delicious. I can live without eating vegetables but I cannot live without eating fruits.

The following text and photo was added after the article was published.

Green Figs (left in the photo) is a little larger than Purple Figs (right in the photo). The taste is also a tad different, texture is very similar. I found fresh Green Figs at the Aloha Costco two days ago.

Viennese Whirls

These butter cookies are highly addictive and one piece is never enough. Little Tiger (left) and Little Dragon (right) can finish two trays of cookies by themselves. This is a fun project for kids. If they messed up, you can scoop the batter up and re-pipe. Do cut up extra cherries because a few cherries may not make it to the cookie. Cherry is Little Dragon’s favorite.

Recipe is from Cafe of the East.

 

We used a standard piping bag with star tip to pipe out the cookies. We found it a little hard to push out the cookie dough. After reading baking 911 tips, I am thinking about using a cookie press.

Shrimp and Mango Appetizer

“Mom, you are an iron chef!”
“Mom, can you make this everyday?”

My children are so sweet. I love hearing those compliments.

This is a simple appetizer that I learned from a church sister. As you can see, the ingredients are simple: wonton skin, mango, shrimp, cilantro, mayonnaise, and ketchup. Enclose the wonton skin, seal it tight (with some water, if necessary) and deep fry until golden brown.

This appetizer is super delicious and highly addictive.

I Am 2 Years Old Today!

Habb Biday to me
Habb Biday to me

 

 

 

Exactly two years ago, I was waiting to be out of my Mommie’s tummy.

 

 

 

When I first left Mommie’s tummy, I saw bright lights and I was a little cold. I can hear people talking but I recognize my Daddy’s voice immediately.

 

 

Mommie calls me Little Chicken because I was born in the year of the chicken.

 

 

This was me when I was 3 months old. Do you think I look like my Mommie?

 

 

Grandpa, grandma and friends said I looked more like Daddy.

 

Quail Egg Shao Mai and Pork Shao Mai (燒賣)

Harrrr Gaoooo, Siuuuu Maiiii

Harrrr Gaoooo, Siuuuu Maiiii

 

Asian ladies chants as they push carts full of steamy Dim Sum across the aisles of a crowded Cantonese Dim Sum Restaurant.

Siu Mai is in Cantonese dialect. In the Mandarin dialect, it is called Shao Mai. Currently, there are two versions of Shao Mai in Wikipedia, the Cantonese version which has the ground pork, shrimp(optional), chinese black mushroom and the Jiangnan version which has an additional ingredient, the sweet glutinous rice.

photo of Shao Mai taken at Wong’s King Restaurant

In this article, I will be sharing the traditional Pork Shao Mai and my favorite, the Quail Egg Shao Mai recipes.

Tip 1: Although it is more convenient to buy peeled shrimp, I always buy shell-on and head-on shrimps, and peel the head and skin off myself, because the all the shrimp flavor are still in tact.

Tip 2: Use a little more water to mix with the ground pork if leaner ground pork is used.

Tip 3: With your hands, gather the mixture into a ball and throw it against the inside of the bowl for 3 to 4 minutes. I saw my MIL doing this and I find that her meat balls are ever so tender.

Caution: Quail eggs (thanks Julie Yee for this note) and shrimps have high cholesterol. So, eat in moderation.

 

Recipes adapted from Chinese Snacks by Huang Su Huei

Quail Eggs Shao Mai

(makes 20)

Filling
1/3 lb pork loin (ground pork can be used instead)
1 1/2 T pork fat
1/6 lb raw shelled shrimp
1/2 precooked bamboo shoot

Seasonings
1/2 T each cooking wine, sesame oil
2 t cornstarch
1 t sugar
1/2 t salt
1/4 t pepper

20 quail eggs (Cook about 5 minutes in boiling water until hard. Remove, drain and shell the skin.)

20 wonton skins (Trim the skin to make them round.)
For the filling: Dice Chop the pork loin, shrimp, pork fat and bamboo shoot. Place in a mixing bowl and add seasonings. Mix well.

To wrap the Quail Egg Shao Mai: Place a quail egg in the center of the wonton skin. Put 1 portion of the filling on top of the egg. Push the filling down gently with a wet spoon. Place the Shao Mai, open side down, in a steamer about 1/2 inch apart. Steam for 6 minutes over high heat. Remove and serve.

Pork Shau Mai

(makes 24)

Filling
3/4 lb pork loin (ground pork can be used instead)
1 1/3 oz pork fat
4 presoftened shitake mushroom
1 tbsp chopped bamboo shoot

Seasonings
1 1/2 tbsp cornstarch
1 T cooking wine
1/2 T sesame oil
1 t sugar
3/4 t salt
1/4 t pepper

24 wonton skin

masago eggs for garnish

For the filling: Dice Chop the pork loin, pork fat, mushroom and bamboo shoot. Place in a mixing bowl and add seasonings. Mix well.

To wrap the Pork Shao Mai: Place 1 portion of the filling in the center of the wonton skin. Push the filling down gently with a wet spoon. Place the Shao Mai, open side up, in a steamer about 1/2 inch apart. Steam for 6 minutes over high heat. Remove, garnish with masago eggs and serve.

7 Random Facts about me….

And now for some fun. I have been tagged by Suganya. I will use the similar format as her.

1) I have never own a pet. A few years ago, someone gave me 3 small gold fishes. I was excited, so I bought fish food, water neutralizer, etc. However, after 3 days, the fishes all died, one after another. (Suganya owned 22 cats over a period of 10 years of before marriage!)

2) Took piano lessons but not musically inclined. My daughter, on the other hand, is musically gifted. She has won piano competitions one after the other. Her fingers glide through the black and white keys effortlessly.

3) Not too crazy about cartoons but my hubby and 2 older children are fans of Scooby Dooby Doo.

4) After 16 years, I am thankful to God that I can maintain a great friendship with my classmate from college. Currently, we email each other, at least once a week, and sometimes once or twice a day. She is my Angel who advices and comforts me. Although she never leaves a comment on my blog, she leaves nice encouraging comments via emails to me.

5) Like Suganya, I can also easily start a conversation even with a stranger and can make friends within minutes.

6) The details on how I started blogging is in my “About Me” page but in short, I was inspired by another Mom who blogs about food.

7) I have never baked a pumpkin pie but if Suganya can’t do it well, I probably can’t as well.

Tagged

I have been tagged by two blogger friends, Julie Yee and Little Corner of Mine.

Julie Yee wanted to know which would I prefer being, a Working Mom or a Stay-Home Mom? Although I enjoy dressing up in suits and heels, giving directions, problem solve, and having coffee breaks, I enjoy being home in my pajamas with my children as well.

Whether it is a Working Mom or a Stay-Home Mom, they are both hard jobs. I like to compare it with my iron wok. Since my wok is made out of iron, it constantly requires care. After each wash, I have to remember to dry it and protect it with a thin layer of oil to prevent it from rusting. Both my husband and children are like my wok, constantly needing my love whether I am a working or a stay-home Mom.

Little Corner of Mine, my all-time favorite foods are the same as yours, Nasi Lemak and Penang Assam Laksa. I remember driving 5 hours to Houston from Dallas, when we were still living in Texas, just to eat these two dishes.

Ladies, thanks for the tag!

My next article will be related to the following types of eggs. Can you guess which animal these eggs are from?

 

Oregon’s Lost Lake and Lavender Farm

Oregon’s Lost Lake
This is a must see if you live in Portland. It is about 1 1/2 hour from Portland, half hour drive from the Hood River. The view of Mt. Hood from this Lake is breathtaking. There are picnic tables with clear view of the mountain, trees and lake.

We walked on one of their hiking trails and it wasn’t too difficult. On our hike, we saw a tree trunk with holes made perhaps by Woodpeckers (see bottom right photo)?

My husband rented a row boat for $12 an hour and the kids had a great time rowing the boat.

Oregon’s Lavender Farm

We stopped by a Lavender Farm on our way back from the Lost Lake. Lavender Valley is a family operated farm. Click here for their schedule and events. The little boy in the photo is the owner’s 5 year old son, Jon.

Little Dragon and Little Chicken had tons of fun running around the Lavender Farm. I had a good time shopping in their gift shop. I bought a pack of Lavender Tea bags and Lavender Honey.

Did you know? Lavender

• is in the family of Mint.
• is used in the treatment for skin burns.
• is used as an aid to sleep and relaxation.
• was used in hospitals during WWI to disinfect floors, etc. because it has antiseptic properties.

 

We ate dinner at one of the Char Burger Restaurant in Oregon. I was busy shopping at their gift shop that food was halved consumed before I had a chance to snap some photos. The Texas BBQ Beef Burger came with Fries and Onion Rings. The onion rings were one of the best that I have had in a long time. It was crispy and not too oily with juicy sweet Onions on the inside.

Click here for other link to Lost Lake and Lavender Farm.

Pa, This Article is For You…

A perfect daughter I am not
A good daughter I strive to be

July 7th is a special day
Dearest Pa, Happy 67th Birthday!

Happy Birthday, Ah Kong.

I have turned-off comments on this article….

Beef Rendang

Many years ago, we brought Beef Rendang home to US, from Malaysia. Yes, vacuumed packed Beef Rendang.

Later, when we were still living in Texas, we flew from Dallas to California for Malaysian Food. And our order always included Beef Rendang. After we moved to Portland, Oregon, we drove 3 hours to Seattle to eat Beef Rendang from a Malaysian Restaurant. My craving for Malaysian foods was especially strong when I was pregnant. Thank God, my husband was kind enough to fly or drive with me.

One day, not long ago, I discovered the secrets to making this popular Malaysian Rendang dish.

Secret 1: Use Beef Shank. Cook the beef shank until it is tender. It usually takes 2 to 2 1/2 hours.

Secret 2: Use pre-mix Rendang sauce. In the past, I have used the Indofood brand and it tasted good. Yesterday night, I used a combination of Indofood brand and Hup Loong brand and it tasted even better. Photo shows a stalk of fresh Lemongrass and the two types of pre-mix for Rendang.

 

Secret 3: Use fresh Lemongrass. I cook the sauce with Lemongrass. When the sauce is cooled, I use a blender to “semi-puree” the sauce. The sauce will still have fibers from the Lemongrass. Don’t worry about it.

Secret 4: Use Coconut Milk. I use canned ones because we don’t have the luxury of fresh coconut milk in the US. I just use the brand that is on sale. I choose the can that has no dents, latest expiration date and sound “liquidish” when I give it a shake.

A note on Lemongrass

• Use only the bottom 3 or 4 inches of the Lemongrass.
• In room temperature, fresh Lemongrass shrinks over time and lose their fragrance from the outer layer first. So, I always choose the Lemongrass with the fattest bottom.
• When I have left-over Lemongrass, I bruise it and cook it with rice.
• Before Lemongrass loses its fragrance, make a hip Lemongrass drink with Jaden’s recipe or EFTL’s recipe.

Finally, if you are interested to cook Beef Rendang from scratch, I found beef rendang recipes on the following sites, when I googled: ThamJiak, Kuali, AllRecipes, Recipezaar

Bay Leaf Vegetarian Restaurant

Recently, we discovered an Asian inspired vegetarian restaurant in Portland, Oregon.

Our family friend, Winston, is a loyal patron of this eatery because he is a “part-time” vegetarian.

According to him, this restaurant does not cook with garlic. Some vegetarian avoid eating strong-smelling plants such as onion, garlic, chives, shallot, and leek. There was an item on the menu that said leek, but when I asked the server, she explained that it is not leek as printed on the menu. They could not find a better translation for the kind of vegetable that they use. She also explained that it is hard to translate “monkey head” mushroom (猴頭菇) because the direct translation name would frightened her American customers.

My husband and I had a pseudo lunch date this afternoon as Little Tiger (9 yrs old) and Little Dragon (6 yrs old) were at their schoolmate’s birthday party. And Little Chicken (23 month old) slept through our entire meal.

Our family friend said to cover the flash on the camera with a piece of handkerchief to produce soft lighting. One of the food photo was taken using his technique and his handkerchief.

 

 

Here’s the link to reviews on Bay Leaf Vegetarian Restaurant.

This restaurant is in close proximity to Petite Provence (Thanks Fay!)

BBQ Ribs - The Secrets Unveiled

Guests kept asking me for recipe for my BBQ Ribs when I made it for potluck at a friend’s home.

Last month, I made BBQ ribs again to go with Lobster when we had guests over. Thank God I made BBQ ribs because it turned out that one of our guest was allergic to seafood.

A bottle of Muscat wine goes perfectly with the BBQ Ribs.

Are you ready?

Here’s my secret.

The following only takes 10 minutes total to reheat, 5 minutes on each side under the broiler. I keep a couple in my freezer and it is convenient when I have unexpected guests or if I am pressed for time. I buy the BBQ Pork Ribs at the Honey Baked Ham store in Beaverton, next to Trader Joe’s. They also have online store.

 

If you have time to make your own BBQ ribs, head on over to Little Corner of Mine. Her BBQ ribs look great. I am tempted to try the recipe out myself.

High Stock (高湯)

Stir fry Rice Noodles (Bee Hoon) tasted especially delicious tonight. The reason is I used “high stock” to cook it.

“High Stock” is a direct translation from Mandarin language. To make “high stock”, start with fresh bones. Cook the bones with enough water to cover the bones, a couple slices of ginger and a little cooking wine. Once the water boils, turn it to low and cook it for a whole day. I use my electric slow cooker for cooking bones.

After a whole day of slow cooking, the bones will become soft and all the minerals will go into the soup.

At this time, soup is carefully drawn from the pot and passed through a filter to ensure its purity, and then is put through the process of skimming all visible fats from its surface.

Fat can be easily removed if the temperature of the soup goes down below a certain level. There is a threshold where fat can be easily removed from the soup and that threshold is hard to describe in writing. You can experiment it yourself by checking up on your cooled stock. Once you notice a fatty solid substance floating on top of your soup and your soup is still in liquid form, it is time to skim the fat.

If your stock turns into jelly-like substance, you know you have made “High Stock”.

Stir-fry Rice Noodles (米粉)

My friends love my Rice Noodles. I have revealed the first secret, and that is using “High Stock”.

My second secret lies in the type of dry Rice Noodles that I use, and that is the Hsin Chu brand. Hsin Chu is a city in Taiwan and they are famous for their Rice Noodles. I like this brand because if I soak it a little too long, it doesn’t break or melt. Also, this brand of Rice Noodles has a yellow tint to it which I think is healthier to our body because little or no bleach is used while making it. Detailed recipe is posted Taiwanese Food Page.

 

Often, I make this delicious soup in bulk and freeze it in separate containers. If there is a dish that calls for High Stock, I pull one container out from the freezer and use it for my dish.

One such dish is Bah Kut Teh.