BEEF BRISKET IN CLEAR BROTH 清湯牛腩 – RECIPE食譜 HOMEMADE

My mind is filled with frustration about tomorrow’s morning meeting …. need to get my mind of that, argh!

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Anyways, I don’t remember when I made this Beef Brisket, probably a while back. I made too many things and not writing it down 😛

This is my simple lazy way of making this Beef Brisket in Clear Broth 清湯牛腩. I know in HK you can ask your butcher to have a particular cut of the beef brisket. But where I am, sorry, only one kind – just beef brisket!

Beef Brisket in Clear Broth 清湯牛腩

Beef Brisket in Clear Broth 清湯牛腩

Ingredient:

  1. Beef Brisket 1.5lbs
  2. 2 anise
  3. 5 big slices of gingers
  4. rock sugar
  5. 1/2 teaspoon white pepper corn 20-30 bits
  6. 1 tbsp cooking wine
  7. daikon (amount of your choice)
Steps

Steps

Steps

Steps

Instructions:

  1. Cooking your beef brisket in clear water, that’s remove the bloody water. Drain and wait for it to cool, then cut into pieces.
  2. Heat oil, fry ginger til fragrant. Add in beef brisket, rock sugar, anise, white pepper corns and cooking wine.
  3. Add in water til it cover up all beef brisket.
  4. Cover and bring to boil for about 30 minutes. Turn off for 30 minutes. Cook for 30 mins, turn off 30 minutes (lid close). Total of 3 hours or until your beef brisket is tender. (I scooped out any foam or oil that floats to top).
  5. The last 30 minutes when you think the beef brisket is ready, add in the daikon, cook til the daikon is soft.
  6. Add salt and serve!
Beef Brisket in Clear Broth 清湯牛腩

Beef Brisket in Clear Broth 清湯牛腩

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STEAMED SQUID MINCED PORK PATTY 魷魚蒸肉餅 – RECIPE食譜 (HOME COOKING 開心自家煮)

Simple dish for dinner, goes perfect with rice! Steamed Squid Minced Pork Patty 魷魚蒸肉餅.

  • pork – I used pork to make my minced meat, you can certainly buy mince meat at store – (I forgot how much, just how much ever you need – my portion was good for 2 person).
  • dried squid (soaked for at least 4 hours)
  • pinch of salt
  • pinch of sugar
  • 1/2 teasppon of white pepper
  • 1 teaspoon soy sauce
  • 1 tablespoon of oatmeal (yes, oatmeal … it helps make the patty more tender)
  • steamed for 15 mins – you can add more soy sauce for taste
Steamed Squid Minced Pork Patty 魷魚蒸肉餅

Steamed Squid Minced Pork Patty 魷魚蒸肉餅

Chop - Seasoning - Throw

Chop – Seasoning – Throw

Oatmeal - Mix in Squid - Steam

Oatmeal – Mix in Squid – Steam

STIR-FRIED GLUTINOUS STICKY RICE 100% 生炒糯米飯 – RECIPE食譜 開心自家煮 (BAY AREA)

Stir Fried Glutinous Rice 生炒糯米飯 is one of my dad’s favorite dim sum in Chinese restaurants. I am not a big fan, because I find it fill my stomach quick (I want more variety of dim sums :P). And most of the so-called stir fried glutinous rice we ordered from the restaurants are not 100% stir fry, it’s too time consuming. Restaurants will most likely steam the glutinous rice first and then stir fry.

STIR-FRIED GLUTINOUS STICKY RICE 100% 生炒糯米飯

STIR-FRIED GLUTINOUS STICKY RICE
100% 生炒糯米飯

STIR-FRIED GLUTINOUS STICKY RICE 100% 生炒糯米飯

STIR-FRIED GLUTINOUS STICKY RICE
100% 生炒糯米飯

 

Making at home is not that difficult, but it does take a bit of time. Have your ingredient ready!

Ingredients:

  1. 2 cups of glutinous rice soak in water overnight (I left them in the fridge overnight, drain before cooking).
  2. 1 Chinese sausage, 1 Chinese preserved pork belly  (steamed for 7 minutes for softness and chop in pieces)
  3. 7 dried mushroom (soaked in water for 4 hours and chop into pieces, save the mushroom water).
  4. 4 dried scallops (soaked in water for 4 hours of until soften, save the scallop water).
  5. chopped green onion
  6. 1 table spoon of dark soy sauce, 1 table spoon of regular soy (add more to taste if needed).

Cooking:

  1. Heat up wok, add Chinese sausage and pork belly stir fry couple mins … then add in dried scallop and mushrooms stir fry couple more minutes. Set Aside.
  2. Heat up wok, add 2 tablespoon of oil in wok … add glutinous rice and stir make sure all rice is coated with oil. Add 1/2 mushroom water and stir fry. When it starting to dry up, add more mushroom water or scallop water (you can add water if you want). Test the texture by taking small bites! It took me about 30-40 minutes for the rice to reach the right texture.
  3. When it reaches the right texture, Add in sausage, pork belly, mushrooms, scallops, all the goodies for couple minutes.
  4. Add in the dark soy sauce and regular soy (you can add more according to your taste). Stir fry til the colors are even.
  5. Serve well and garnish with green onion!

Process:

Stir Fried and set aside

Stir Fried and set aside

1-2-3 4-5-6 7-8-9

1-2-3
4-5-6
7-8-9

1-2 3-4 (final product!)

1-2
3-4 (final product!)

Have fun!

 

CHINESE GINGER AND SCALLION CRAB 薑蔥炒蟹 – RECIPE食譜 HOME COOKING 開心自家煮

Dungeness crab season official started in the Bay Area. Dungeness crab is known for its abundant sweet tender crabmeat, and we Asian loves all kind of seafood … so yesterday we went to supermarket and bought 1 crab, 2lbs @ $4.99 per pound! Perfect for 2 of us! Oh, there was a long line at the crab section *_*

Most popular way is 薑蔥炒蟹!

Anyways, we had the guy to cut into 4 pieces for us because I just couldn’t chop it at home! A simple wash and scrub to clean it up, also had to remove the gills too.

薑蔥炒蟹 Ginger & Scallion Crab

薑蔥炒蟹 Ginger & Scallion Crab

CRAB-2

CRAB-1

Receipe:

  • 1 fresh dungeness crab 2 lbs
  • 2 tablespoon corn starch (for coating the crab)
  • 10 slices of ginger
  • 7 gloves of garlic (just smash with knife carefully)
  • 6 scallions (separate the white part and green part)
  • 1 teaspoon sugar
  • 1/2 teaspoon chicken powder
  • 1 pinch of salt
  • 1 teaspoon oyster sauce
  • 1 cup of water
  • 2 tablespoon rice wine
  • 2 tablespoon oil

Instruction:

  • dash the corn starch over the crab, make sure its evenly coated
  • in a large wok, heat up 2 tbsp of oil, when its hot: add in gingers first, let it fry for 30 seconds
  • then add in garlic and white parts of the scallion, cook til fragrant
  • add in the crab (except for the shell), toss it couple minutes
  • add in sugar, chicken powder, and a pinch of salt, and oyster sauce, give it a quick toss, then add in water
  • put the crab shell in and lid on, let it simmer for 8 minutes – pay attention not to let water run dry, if you need, you can add a little more water
  • the sauce should be thicken due to the corn starch from the crab
  • lastly, add in rice wine and green parts of the scallions, give it few more toss
  • ready and enjoy!!
薑蔥炒蟹 Ginger & Scallion Crab

薑蔥炒蟹 Ginger & Scallion Crab

 

CRIPSY FRIED GARLIC CHICKEN WINGS 炸蒜香雞翼 – RECIPE食譜 HOMEMADE

Crispy Savory Fried Garlic Chicken Wings! 炸蒜香雞翼

1. Marinate chicken wings with soy sauce, salt, white pepper, sesame oil, and cooking wine for 30 minutes.

2. Minced garlic, lots of garlic, 2 slices of ginger, 2 small pepper cut in slices … set a side.

3. Dust chicken wings with corn starch.

3. In a pan, heat up generous amount of oil … put chicken wings and pan fried til crispy brown. I did mine total for 10-15 minutes. If you have a deep fryer, it would be much easier.

4. Put fried chicken wings on paper towel to soak up some of the oil.

5. Use the left over oil in pan, stir fry garlic and hot green pepper until fragrant. Add chicken wings back in pan, add some salt, stir fry for couple minutes.

6. Serve hot and enjoy!

GARLIC WINGS_Collage

GARLIC-WINGS_1