椰糖南瓜羹

第一次吃到南瓜羹很是惊艳了一回。我从来没想过普普通通的奶油南瓜可以做出如此的美味。

材料:

奶油南瓜,椰糖 (palm sugar)。

步骤:

1. 小锅加水,烧开之后放入两块椰糖,等椰糖完全溶化之后,静置放凉。

2. 南瓜洗净,切成两半,然后去籽,放进锅里,加水煮熟。

如果南瓜太大,可以切成小块。

3. 煮熟的南瓜去皮,切块,放入搅拌机,加入晾好的糖水一起打成糊状。

糖水温热即可,不必完全放凉。

4. 把南瓜糊盛入碗中即可。

Squash Soup with Palm Sugar

I don’t cook much of butter squash. Back a while ago, one of my friends cooked this, and it tasted really good, better than I thought. So, I decided to try it myself.

Ingredients:

butter squash, palm sugar

Methods:

1. Add some water into a small sauce pan, bring to boil, then add palm sugar into the pan, stir occasionally, until palm sugar melt completely. Set pan aside until it cool off.

Palm sugar comes as a half ball shape. To cook a whole butter squash, 2 pieces of sugar should be sweet enough.

You don’t want to add a lot of water, because you want the soup to be thick.

2. Clean the butter squash, then cut it into half, clear the seeds out, then put it into a bigger pan, cover with water, bring to boil, then simmer until butter squash got tender and fully cooked.

You can also cut the butter squash into chunks.

3. Peel the buter squash, chop into chunks. Then put cooked butter squash into a blender.

4. Pour the palm sugar water into blender, blend until it’s smooth and no big pieces.

5. It’s now ready to serve.

酸辣土豆丝

前段日子和同事去中餐馆吃饭,意外的发现餐馆推出了酸辣土豆丝。一位嗜辣的同事点了这道菜,觉得很好吃。所有的美国同事都说以前没见过,更没吃过这道菜。

材料:

土豆,青红辣椒,白醋,调味料。

我最近喜欢上了黄土豆,所以这次用的是黄土豆。

步骤:

1. 土豆削皮,然后切丝。用清水冲净土豆丝表面的淀粉,沥干水分待用。

2. 辣椒洗净切丝。

辣椒籽是辣味的主要来源。所以如果不喜欢菜太辣,可以把辣椒籽去掉一部分。我一向不太喜欢保留太多辣椒籽,因为我觉得影响口感,也影响卖相。

3. 炒锅倒油烧热,倒入土豆丝略翻,让土豆丝均匀的挂上油,然后倒入白醋,翻炒均匀。

醋是土豆丝保持爽脆口感的关键,而且醋一定要在土豆丝变软之前加。

4. 等土豆丝略微出现透明的时候,倒入切好的辣椒丝,继续煸炒。同时按自己的口味加入调味料。

我一般会加盐、一点点糖、白胡椒粉和一点蒜粉。

5. 等土豆丝完全成熟就可以出锅了。

如果觉得煸炒时间太长,可以略微加一点点水焖一下,这样土豆丝会成熟的快一点。

Spicy and Sour Shredded Potato

Back a while ago, I went to a Chinese Restaurant with some American colleagues. The restaurant serves ‘spicy and sour shredded potato’. This is a very popular dish in China, but my American colleagues said they never heard this or had before. I hope this recipe can help anybody who likes spicy dishes.

Ingredients:

potatoes, green and red cayenne peppers, white vinegar, seasoning to taste.

Methods:

1. Clean potatoes and peppers, peel potatoes then shred. Rinse with water, drain well.

2. Chop peppers into the proper size to match potatoes.

Pepper seeds are much more spicy than pepper. So you can control the spicy level some by how many pepper seeds you keep in your cooking.

3. Heat up the skillet with medium high heat, add cooking oil, then add shredded potato into skillet, stir quickly for a few second to let oil evenly coated on shredded potatoes.

4. Add white vinegar into skillet, stir quickly for a few minutes.

5. Add chopped peppers into skillet, stir until pepper get tender.

6. Add seasoning to your taste. Stir quickly. You can add a little bit water to help seasoning melt and mix quicker.

For seasoning, I normally use salt, pepper, a pinch of sugar.

7. When potato is fully cooked, it’s ready to serve.

奶油奶酪磅蛋糕

我对磅蛋糕不是特别喜欢,但是这款磅蛋糕是我的大爱。蛋糕质地细腻,入口香甜即化,而且不会觉得太油腻,实在是胜过其他磅蛋糕。

很多年过去了,但是我始终记得第一次吃到这款蛋糕时的惊艳。真的是一见倾心,再见倾情。这些年过去,我和这款蛋糕已经是难舍难分,每隔一段时间就要烤一次的,不然就思念不已。

材料:

黄油 12oz,奶油奶酪 8oz,鸡蛋 7 个,白糖 3 杯,蛋糕粉 3 杯,香草精 1.5 茶匙。

原配方里面用了 4oz 黄油,8oz 麦淇淋,不过我不喜欢麦淇淋,就全部换成了黄油。

中空烤盘一个。

做法:

1. 黄油、奶油奶酪和鸡蛋提前拿出冰箱,回温至室温。

2. 黄油、奶油奶酪、鸡蛋和香草精一起放入打蛋盘中,用低速搅拌均匀。

3. 鸡蛋和蛋糕粉分三次加入打蛋盘,低速搅拌均匀。

加的时候先加面粉,再加鸡蛋,然后面粉,鸡蛋,面粉,鸡蛋。

面粉三杯,每次加入一杯,鸡蛋分成 2、3、2,分三次加入。

                   

                   

4. 全部蛋糕糊搅拌均匀之后,用高速搅拌一、两分钟。

5. 烤箱预热 300 华氏度。

据说烤箱可以不预热,不过我一直都是预热的。

6. 烤盘内部用黄油薄薄刷上一次,倒入蛋糕糊。放入烤箱烤一个小时。

蛋糕糊倒入 7、8 分满即可,太多就会溢出来。我这次就倒的多了一点,溢出来几滴。

7. 蛋糕烤好以后拿出来倒扣晾凉即可。

Pound Cake with Cream Cheese

It was over 10 years ago when I tried this cake for the first time. I fell in love with it right away. Luckly, that was not a sotre-bought cake. So I got the recipe from the person who backed it. Years after years, I baked it a lot times, and it is still my favorite pound cake, and my family and friends are in love with it, too. 

It is a eady making cake. I haven’t had any problem when baking this cake. 

Ingredients:

12oz butter, 8oz cream cheese, 3 cups sugar, 3 cups cake flour, 7 eggs, 1.5 tsp vanilla. 

In the original recipe, there is only 4oz butter and 8oz margarine. I replaced all margarine with butter. 

Methods:

1. Let butter, eggs and cream cheese sit in room temperature until butter and cream cheese get softened. 

2. Put butter, cream cheese, sugar and vanilla into mixing bowl, mix well with low speed. 

3. Add eggs and cake flour into mixing bowl, mix well with low speed.

eggs and cake flour need to seperated into 3 portions, add one portion each time, mix well, then add another portion.

Each portion of cake flour is 1 cup. Eggs should be 2, 3, then 2, 7 total. Add cake flour first, mix well, then eggs, then cake flour, then eggs, etc. 

                 

                 

4. When finish mix the last portion of eggs, beat with high speed for a couple of minutes. 

5. Oil a bundt pan with butter, pour cake mixture into oiled pan.

6. Set oven to 300°F, no need to preheat. Bake for about 1 hour or until cake is done. 

丝瓜炒蛋

这次的丝瓜来自我的小菜园。今年我种的比较晚,丝瓜才开始结,不过长势还是很喜人的。

材料:

丝瓜,鸡蛋,木耳,淀粉,调味料。

步骤:

1. 木耳用冷水泡发,清洗干净,沥干水分。

其实可以不放木耳的。我觉得只是丝瓜和炒蛋颜色太单调了,就想加一点其他的颜色。本来想找点红色的菜,但是家里没有,就只好用木耳了。

2. 丝瓜去皮,切滚刀块。

很多人说丝瓜去皮的时候不用去的很干净,绿色的部分可以留下一些,不过我喜欢把绿皮全部去掉。

                  

3. 煮锅烧开水,加入一点盐,白醋和油,倒入丝瓜块烧至水开,捞出丝瓜块,用冷水冲凉,沥干水分待用。

4. 炒锅倒油烧热,把鸡蛋打散倒进锅炒成块状,盛出待用。

                    

5. 炒锅重新倒油,倒入木耳略炒,然后倒入焯过的丝瓜块一起煸炒几分钟。

6. 倒入炒好的鸡蛋块,煸炒均匀之后,加调味料。

我用了盐,糖,一点姜粉和蒜粉。

7. 一小勺淀粉用冷水调匀,倒入炒锅,快速翻炒均匀。然后滴几滴香油炒匀即可出锅。

查看英文版菜谱,请点这里

Stir Fried Luffa with Eggs

Luffa is one of my favorites, so I plant Luffa in the garden every year. Fresh vegetables always taste better.

Ingredients:

Luffa, eggs, black fungus, seasoning.

Method:

1. Soak black fungus in water, wait until it gets tender and spread out, rinse with water, drain well.

black fungus is not necessary, I just wanted to add some color to the dish. I wanted to add something red to begin with, but I didn’t have any at home, so I decided to use black fungus.

                    

2. Boil some water in a sauce pan, add a little bit salt, vinegar and cooking oil. Keep water boiling.

3. Peel Luffa, then chop into chunk, put luffa chunk into boiling water. Bring water to boiling again, then take Luffa out, put into a strainer, rinse with cold water. Drain well.

Some people say that you don’t have to get rid of all the green, but I prefer peel all of them off, just leave the white. If Luffa is some old, you can chop the seeds off.

3. Heat up a skillet on high heat, add some cooking oil. Beat eggs well, then pour into skillet. Stir constantly to cook eggs into chunk pieces, then get them out of skillet.

4. Adjust heat to medium high heat, add more cooking oil, cook black fungus for several minutes, then add Luffa into skillet, stir constantly.

5. Add eggs back into skillet, keep stirring, add seasoning, mix well.

                   

I’d like to keep its original color when cooking light color vegetables, so I normally don’t use soybean sauce.

I used white pepper, ginger powder, garlic powder, salt and sugar.

6. Mix a little bit corn starch with cold water, pour into skillet, stir quick until juice in skillet get thicker.

7. Add several drop of sesame oil, stir well. Serve when hot.

To view this recipe in Chinese, please click here.

南瓜蒸排骨

记得当年在国内的时候,一说南瓜就是那种大大圆圆的,金黄外皮的南瓜,印象里只有那么一种。后来来了美国,才发现美国的大南瓜不好吃不说,人家根本就不是拿来吃的,是拿来万圣节玩的。

正经的南瓜不能吃,只好转而吃其他的品种。虽然中国人都称它们是南瓜,但是美国人不认,美国人管这些叫 ‘squash’。

材料:

南瓜,排骨,蛋清,淀粉,姜,小葱(可以不用),调味料。

过程:

1. 姜切片备用。

2. 排骨洗净,冷水下锅。水中加入姜片,料酒和白醋,中大火把水烧开。开锅之后关火焖 5 分钟,捞出来用温水冲洗干净。

3. 把排骨略微晾干,或者用纸巾抹干水分。拌入姜片,葱段和调味料,放入冰箱腌过夜。 如果不想等那么久,至少也要腌几个小时,不然排骨不够入味。

4. 南瓜切去顶部,把中间掏空。

我用的南瓜英文叫 ‘kabocha’,中国人都叫它日本南瓜。这种南瓜熟了之后很甜很面,什么都不放,简简单单蒸出来就很好吃。

                  

5. 腌好的排骨取出来,拌上一点蛋清,搅拌均匀之后再拌上一点淀粉。拌好之后填在南瓜里待用。

加蛋清是为了让淀粉更好的附着在排骨上面。加淀粉是为了让排骨更滑嫩。所以蛋清和淀粉可以不加,看个人口味。

6. 蒸锅烧开,把南瓜放入蒸锅蒸 50 – 60 分钟即可。

其实蒸南瓜不止局限于这种日本南瓜,还有一种橡子南瓜也很好吃,就是橡子南瓜比较小,放不下几块排骨。

我觉得应该不只是可以蒸排骨,我想过些日子试试蒸鸡块。

我的每一份菜谱都有中文和英文两个版本,查看英文版的南瓜蒸排骨,请点这里

Steamed Rib in (Kabocha) Squash

 The Squash I used is normally called ‘Japanese Squash’ at Asian Supermarket. It’s called Kabocha Squash offically. It tastes sweet, and is my favorite squash. 

Ingredients:

ribs, squash, egg white, corn starch, seasoning.

Methods:

1. Clean ribs with water, then put into a saucepan, add water to cover all the ribs, add some cooking wine, white vinegar, and a few slices of ginger root. Cook on medium high heat to boil. Turn off heat, then let it sit for about 5 minutes. 

When cooking meat and seafood, I love to use some ginger root. I think ginger works much better than lemon juice. 

2. Rinse ribs with warm water, then dry with paper towel. Add seasoning to ribs, set overnight in refrigerator or at least several hours. 

For seasoning, I normally use soybean sauce, vinegar, sugar, salt, ginger root, green onion and black pepper.

                   

3. Clean the squash, chop the top off, take all the seeds out.

4. Mix seasoned ribs with a little bit egg white, mix well with corn starch then. Fill ribs into squash.

5. Steam the squash for about 50 – 60 minutes.

6. You can top with chopped green onion. Serve warm. 

You can use other kind but similar squash, like acorn squash. Of course, you can use other kind of meat, too. I’m thinking of trying chicken one day. I think it would be good, too. 

To view this recipe in Chinese, please click here