Suzhou-style savory meaty mooncakes – Happy Mid-autumn festival!

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If you have ever had Chinese mooncakes, the chances are you had the Cantonese-style ones, which are usually filled with various sweet fillings (good for long preservation) such as coconut crunch, red bean paste, etc and the outer layer is a hardened skin (easy to package).  

It is much easier to get Cantonese-style mooncakes as they preserve much better and longer than the much more demanding type: Suzhou-style mooncakes.  It is the best when just fresh out of the oven to enjoy Suzhou-style mooncakes and the flakey crispy layered outer skin and the meat filling inside makes it literally impossible to mass package with preservatives without breaking it or spoiling its flavor.

I am from Shanghai, where we consume the Suzhou-style mooncakes the most.  It is a ritual to line up after the traditional dimsum shop on the day of mid-autumn festival and enjoy the hot mooncakes with family members while appreciating the full moon.  🙂

Since it is a lengthy and labor intensive process, I will jump right into the topic of making them today.

Ingredients:

Filling:

1 lbs of 70% ground pork

1 medium egg

3 cloves of garlic, very finely minced

1.5 tbsp of ginger, very finely minced

3 tbsp of green onion (only the green portion), finely minced 

Sesame oil

3-4 tbsp of Sugar

2 tbsp of Aged soy sauce

2-3 tbsp of Soy sauce

Salt and pepper

Oil dough:

1 – 1 1/4 cup of all purpose flour

4-5 tbsp of lard

Water dough:

2 cups of all purpose flour

6 tbsp of WARM water

4-5 tbsp pf lard

5-6 tbsp of sugar

Now crack the egg into the ground pork and mix all the filling ingredients all at once with hand.  Make sure the filling is not too runny.  Cover the filling up and let sit in the fridge to cool for at least 30 min.

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We will make the water dough first.  Let the lard melt a bit in the warm water.  Mix the flour, water, lard and sugar well, you should be able to create a dough that stretches to semi-transparent smooth texture.  Wrap the dough with plastic wrapper and let sit in room temperature for at least 30 min.

We make the oil dough second.  Use hand to mix the flour and the lard, throughout the mixing process the lard will melt slowly and combine well with the flour.  You should be able to get one big dough to form but upon touching, the dough has some flakey texture and that is ok for the oil dough.  Wrap the dough with plastic wrapper and let sit in room temperature for at least 30 min.

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Now divide the water dough and the oil dough into about 16 equal-sized pieces and make sure the once you are not using are still being wrapped so that the doughs do not dry out while you make other mooncakes.  Roll out one piece of the water dough, spread one piece of the oil dough onto the rolled out water dough.  Mix with hand, form a bigger ball, and roll out the mixed dough again.  Roll the dough out to as thin as you can.  A good estimate of thickness is if you were to divide up the filling to 16 equal portions, can your dough wrap all over each portion.  Turn the oven onto 350 F.

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Once the mixed dough is rolled out to desired size, add the filling and close it up on the top.  Place the wrapped mooncake with the closed-top down, use your hand to re-shape the mooncake a bit to make sure it is round.  Bake with top down for 15 min and flip and bake for another 15 min.  Flip again and give it a finishing touch and bake for another 5 min.  Do this for all the 16 mooncakes. If you would like a more baked look on the outside, give the exterior a light brush of egg-wash for the last couple of minutes in the oven.

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If you cannot finish them all at once, I suggest you bake the once you want to save for later at 320F each side for 15 min and finish with another 5 min.  And then put the mooncakes side by side in a container straight to the freezer.  You can reheat them up in microwave for a couple of minutes and then into a preheated oven at 350F for another 10-15 min.  Make sure you eat them all within a few days to ensure the best tasting!

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Happy mid-autumn festival everyone!  🙂

PS. for the first-timer eaters, the filling should be succulent and juicy, bursting with flavors of the pork with a hint of sweetness and saltiness and all other supporting spices. The higher the fat content of the ground pork, the better it helps with the juiciness. The skin should be flaked easily, presenting thin crispy layers. It is so sumptuously delicious that you will never look back! 🙂

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Pickled duck gizzards

Lots of Chinese eat seasonally like rituals, so does my mum. When it got to the tail end of spring and summer time lurked, my mum would start to make tons of seasonal dishes, pickling some duck gizzards was one of these dishes. I got some already cleaned duck gizzards in nearby Asian market and decided to follow my mum’s suit.

Ingredients:
1 lbs of duck gizzards
3 cloves of garlic, minced
1 thumb-sized ginger root, peeled and minced
2 green onions, finely chopped
3-4 red chili peppers, chopped
1 tbsp coconut oil
1/2 cup Chinese cooking wine
1 cup Chinese wine pickling sauce
Salt and pepper

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Heat up the coconut oil in a pan in medium-high heat. Add garlic, ginger, green onion, and red chili peppers. Stir fry until smelling the spices’ aroma. Add salt and pepper to taste. Turn the heat off and set the pan aside.

Heat up 4 cups of water in a kettle and another 4 cups in a pot until boil on medium heat. Add gizzards into the pot and let cook for 3-5 min. Drain the water in the pot and run icy cold water on the gizzards for about 1 min. Pour the boiled water from the kettle in the pot and transfer the gizzards back into the boiling water in the pot. Add the spice mixture from the pan to the pot. Let simmer on medium to low heat for about 10-35 min depending on how cooked you want the gizzards be. Add salt and pepper to taste. Take out all the gizzards and run icy cold water on the gizzards for another 1 min. If you cook the gizzards in the water long enough, with all the spice mixture in it, you can reuse the broth for other things — I made some pho with that broth. 🙂

In a air-tight container, add the gizzards, throw in some of the spice mixture, cooking wine and pickling sauce. Refrigerate the container and wait for at least 2 days. Slice up the gizzards before serving.

Serve it as a cold appetizer by itself with a bottle of cold light beer, or get creative. I threw a few slices on husband’s grilled cheese sandwich the other day and as someone just tried the gizzards for the very first time, he was pleasantly surprised and thoroughly enjoyed it! 🙂
Hope you will like them as much as I do too!

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PS. I made this quick noodle dish that took literally under 15 min that used duck gizzards as the side protein and garnished it with a lot of colorful vegetables. Another way to eat the gizzards. 🙂

Sichuan-style aromatic spicy frog legs

When it comes to eating, the Chinese and the French seem to be in sync on a lot of notes – so is the case with frogs. On a frog, the most delicious part is frog legs, it is meaty, tender, and juicy with a mild flavor which can be easily seasoned into anything you like. I love frog legs, they were definitely a treat during my childhood when my mum had a craving for frogs. Lol. Today, I am going to prepare a dish that is spicy, savory and well-balanced using frog legs.

Ingredients:
4-5 full frog bottoms or 8-10 individual frog legs (chopped into pieces according to joints, optional)
2 stems of green onions, finely chopped, separate the root white parts and the top parts
4-6 red chili peppers, chopped
2 tbsp of ginger, sliced
2 cloves of garlic, minced
1/2 slab of rock candy
4-5 tbsp of spicy bean paste
1 tbsp of soy sauce
3-4 tbsp of coconut oil
1 tbsp of sesame oil
4-5 tbsp of Chinese cooking wine
Salt and pepper

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Clean the frog legs and put all of them in a container, pour in the Chinese cooking wine, rub in salt and pepper, let sit for at least 10 min.

Heat up coconut oil in a large wok. Turn the heat to medium and add rock candy and red chili peppers. Keep stirring until the candy melts and one can smell some aroma coming from frying the chili peppers. Add root parts of green onions, ginger, garlic, and spicy bean paste. Turn the heat to medium-high and stir until you see the oil turns reddish.

Turn the heat up to high. Throw in the frogs with the cooking wine. Stir constantly and turn the frog legs to make sure the largest thigh pieces turn white and opaque. Add the top parts of the green onion and the soy sauce. Stir to mix well. Add the sesame oil. Salt and pepper to taste.

Once the frog legs all turn white and opaque, put on a lid and turn the heat back to medium. Let simmer for about 5-8 min. If the meat falls of the bone with slightest touch with fork, then the frog meat is fully cooked. Serve immediately.

It was such a wonderful treat! I am looking forward to cooking the other package of frogs a different way! Thanks for checking in! 🙂

Fun twists on the classic mashed potatoes

I am really not a starch fan, because I always feel like being deprived of my chances to enjoy other foods as I get filled up so quickly on even a few bits of starchy food. But with some small twists, starchy foods can go from blandly filling to deliciously satisfactory. Here is on how to make mashed potatoes with some fun twists.

Ingredients: (yield 4 servings)
4-5 medium-large potatoes, peeled, chopped into large bite-sized chunks
2-3 Heirloom carrots, chopped into small bits (if the carrot is large, 1 should suffice)
4-5 cremini mushrooms, finely chopped or minced
1/3 onion, chopped into small bits
2 cloves of garlic, minced
2/3 stick of butter
3-5 tbsp of milk (or add small amount first and add more depending on how you like the texture)
1 tbsp of olive oil
pinch of ginger powder
Salt and pepper

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Boil water in a pot. Put in all the potatoes and cook for about 30-40 min. Use a fork and see if you can poke through effortlessly to determine if the potatoes are completely cooked.

When the potatoes have about 5-8 min to go, heat up olive oil in a pan in medium-high heat. Add the garlic, the carrots, and the onions. Cook for about 3-4 min until the onions are translucent and if you chopped the carrots fine enough, they should be soft as well. Add the mushrooms, the ginger powder, a tbsp of butter, salt and pepper and stir to mix well. You want to be a little heavy with the seasoning as the seasoning will cover the potatoes as well. Cook for another minute. Turn the heat off and pour everything into a bowl for later use.

When the potatoes are completely cooked, drain the water and put the potatoes back into the pot on very low heat. Start mashing with the potato masher. When the potatoes look somewhat mashed up, add the rest of the butter, and start mashing away as the potatoes continue to break down and mix with the melting butter. Start slowly adding the milk and continue mashing. Add every from the bowl into the pot of the potatoes and mix well. Mash the potatoes or add more milk until it reaches your desired consistency.

And it is ready to serve. The color of the mashed potatoes is so much more appetizing as it now has the yellow, orange, red from Heirloom carrots (why I chose them at the first place) and the earthy brown from the mushrooms! I served this mashed potatoes with the fun twists along with medium New York strip steak and some sautéed green vegetables. So delicious! 🙂

Roasted spaghetti squash

I love the taste of spaghetti squash, so light, crispy, yet tasty! It is a wonderful addition to a meal that balances out other rich, heavy, sumptuous dishes. Here is what you will need.

Ingredients (yield 4-5 servings)
3 lbs spaghetti squash
1 medium beet, chopped into small cubes
Orange zest
Lime zest
Olive oil
Garlic powder
Salt and pepper

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Preheat the oven to 375 F. Cut the squash into four quarters. On a large flat baking sheet, drizzle on a thin layer of olive oil. Put the spaghetti squash onto the sheet with the side with flat cuts facing down. Roast for about 30-40 min in the oven or until when you can poke through the squash using a fork without much resistance.

Meanwhile the squash is roasting, heat up olive oil in a pan. Add the chopped beets and stir to coat everyone with the oil. Add the garlic powder, salt and pepper to taste. Cook for about 4-5 min until the beets are somewhat soft.

After the squash is done, use a fork and a spoon to scrape out the squash flesh. You can use the spoon to provide a stabilized point and use the fork or vice versa. The flesh should not be long, thin and beautiful yellow strands coming out super easily. Once collected all the flesh into a bowl, you can drizzle some extra olive oil, salt and pepper and stir to mix the seasoning well.

Pour the beets on to add some vibrant dark red color and a little bit sweetness. Add the orange and lime zests to give the color a pop and a refreshing touch!

I served this dish as a substitute for the grains, along with some pan-friend vegetables and marinated spicy chicken thighs. It went so great with everything! 🙂 Enjoy!

Making kick-ass couscous

For me, eating diverse not only goes to choices of animal protein or vegetables/fruits, but also to choices of grains and legumes. Couscous, along with rice, wheat, potato, beans, and other less common grains, is always a rotating item on the menu in my household. Cooking couscous is easy, but it can be bland and lacking some characters.

Today’s dish will be fool-proof to make as long as you use the secret ingredient! Lol.

Ingredients: (yield 4-5 servings)
1 1/2 cups of couscous
2 3/4 cups of water
2 tbsp of butter
Salt and pepper
1/2 tsp of turmeric powder
Garlic powder
3-4 mushrooms, minced
1/2 handful of parsley, minced

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In a small pot, bring the water to boil. Add butter, salt and pepper, garlic powder while heating up the water and stir to mix well. When you start to see bubbles rising and before water is completely boiling, add the mushrooms and parsley.

When the water is boiling, add the couscous and the turmeric powder and stir to mix well. Put the lid on and let sit for about 5 min. Before serving, stir to mix all the ingredients better and make the couscous light and fluffy. Voila! Simple like that!

Now, this is just one flavor combo, which is earthy element, such as mushrooms, with refreshing taste from the herbs, such as parsley. You can try other combos such as: cherry tomatoes and basil, English peas and sage. The secret to make the color of couscous POP, is to use some turmeric powder — it will make anything it touches so vibrantly yellow, and it adds a kick to the flavor as well. If you add curry powder, which usually contains turmeric and other spices, it will also turn the couscous yellow. The flavor from curry will be more prominent, just make sure it will go well with other elements.

Lemongrass chicken wings

I loved this dish when I was in Hong Kong and they called it “Vietnamese-style pan-fried lemongrass chicken wings”, aside from using lemongrass and fish sauce, I am not too sure how much “Vietnamese” is there in this dish. But nonetheless, it was still a delicious dish and I am going to blog about how to make it. 🙂

Ingredients: (yield 2-3 servings)
6 chicken wings
2 stems of fresh lemongrass, white portion chopped, or 4 tbsp of lemongrass if you buy a small processed bottle
2 cloves of garlic, minced
1 green onion, minced or slightly grinded
1 tbsp of sugar
1 tbsp of soy sauce
1/2 tbsp of aged soy sauce
1 tbsp of Chinese cooking wine
2 tbsp of fish sauce
Salt and pepper
Coconut oil
Thai sweet chili sauce, optional

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In a bowl, mix all the lemongrass, garlic, green onion, sugar, soy sauce, aged soy sauce, Chinese cooking wine, fish sauce, salt and pepper and this is our marinating sauce. Poke small holes with a stick or pointy knife on the back side of the wings so that the sauce can be soaked better. Put all the chicken wings in a large zip-lock bag and pour in all the marinating sauce. Get rid of excessive air in the bag and zip it really tight so it won’t leak. Tilt the bag to make sure that every wing gets surrounded by the marinating sauce.

Let the bag sit in the fridge overnight or for at least 4-5 hours.

When ready to cook, turn the oven on to 375 F. Heat up coconut oil in a cast iron pan on medium-high heat. Put all the chicken wings down onto the pan with the skin-side touching the pan first. Be careful try not to get any of the sauce on to the pan or it will burn. If you have a full wing like I did, use a spatula to press down on the wings to distribute heat to parts that are not quite touching the pan. Cook that side for about 4-5 min until the outside turns golden brown. Move the chicken wings with the spatula constantly to make sure they are not stuck. Flip all the wings, and do the same and cook until this other side turns golden brown, and this takes about 4-5 min as well.

Transfer the whole cast iron pan with the wings into the oven and put a lid on and let cook for about another 15-18 min. If you have only a small wing, it takes less time. Check with a thermometer for internal temperature at 165 F to make sure it is cooked through.

You can choose to drizzle on some Thai sweet chili sauce or make your own dipping sauce to enjoy the wings with; but otherwise, it is a perfectly delicious dish by itself. It hit the spot and brought back so many fond memories when I was in Hong Kong. Good times to be had! 🙂 Thanks for checking in!

Japanese Gyūdon – So easy yet so delicious!

I love Japanese Gyudon, aka beef rice bowl. When the beef imports from the US were banned due to mad cow disease in 2004, there were Yoshinoya’s (a Japanese chain restaurant whose best seller is always gyudon) maniac fans flew to Los Angeles to have a taste. This is one of the staple comfort food in Japan.

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Ingredients: (yielding 3-4 servings)
2 cups of rice, steamed

1 medium onion, chopped into long and thin strips
12 oz beef, thinly sliced (make sure every slice of meat has a good ratio of lean and fatty meats. I used thinly sliced beef brisket bought from Korean supermarket)
3 stems of green onions, finely chopped

2 Tbsp of oil (I used bacon grease)
1 1/2 cup of Dashi stock or chicken broth
6 Tbsp of soy sauce
4 Tbsp of sugar
2 Tbsp of Sake or cooking wine
1 Tbsp of mirin
4 Tbsp of pickled red ginger (benisouga)
1 Tbsp of white sesame seeds
Salt and pepper

Steam the rice in a rice cooker.

Heat the oil in a shallow pot on medium-high heat. Add onion strips and cook for 2-3 min until translucent. Add the stock and let boil. Turn the heat down to medium. Add soy sauce, sugar, mirin and cooking wine, let cook for another 3 min.

Add beef to the pot and cook for another 5-8 min. Add salt and pepper to taste. To adjust the color, you can choose to add a few drops of aged soy sauce to darken the color.

Pour everything including the sauce over steamed rice and top with a pinch of chopped green onions. Finally, add a tbsp of red ginger on the top and drizzle some sesame seeds on the top.

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It is so quick and easy yet tasty, I love it! Hope you like it too! 🙂

PS. A salad or a quick stir-fry on the side will help add more vegetable/fruit intake along with this savory, tantalizing dish!

Seafood Risotto featuring Lobster

I got two Lobster tails from Wholefoods from a deal when I purchased some ribeye steaks for Valentines’ day. With Arborio rice, chicken broth, and mushrooms in stock, I decided to make a seafood risotto featuring the lobster meat. 🙂

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Ingredients: yield 3-4 meals
1 – 1 1/4 cup of of Arborio rice
2 lobster tails
30-40 tails of wild shrimps, peeled
10 crimini mushrooms, thinly sliced
1/2 shallot, minced
1/3 onion, minced
4 cloves of garlic, minced
A handful of Italian parsley, minced
2 Tbsp of chives, chopped
2.5-3 cups of chicken broth
1 cup of half & half
1/3 of a butter stick (about 4-5 Tbsp)
3-4 Tbsp of coconut oil or duck fat or lard, divided
1/3 cup of cooking wine, divided
Salt and pepper

Steam the lobster tails for about 10-15 min until the shell turns bright red. Remove all the meat from the lobster tails and chop into small 1/2-inch cubic chunks. In a pot, put in the rest of the lobster shells and 2 cups of water and simmer. The lobster broth will be used later.

In a pot, warm the chicken broth over low heat. And turn the oven on at 150F.

Heat up about 1 Tbsp of oil in a pan. Throw in all the mushrooms on medium-high heat for 2-3 min until all the mushrooms are soft. Pour all the mushrooms and the liquid into an oven-safe container and keep the bowl in the oven while cooking the risotto.

Heat up another 1 Tbsp of oil in the pan. Throw in all the shrimps in the pan first. If the shrimps are already cooked like the lobster meat, you can throw them in together. Cook for about 3 min until the shrimps start to look opaque and the redness is more prominent. Add the lobster meat. Cook together for about 1 more minute and stir constantly to mix well. Pour in a 2 Tbsp of cooking wine and cook for another minute. Pour in all the half & half and cook for another 3 min and stir constantly. Set all the shrimps, lobster meat, and the liquid aside in the oven like the mushrooms for later use.

Heat up the rest of the oil in a skillet in medium heat. Add garlic, onion and shallot to the skillet and cook for about 1 min till when the onion and shallot start looking translucent. Add the rice and stir to coat every grain with the oil. When all the rice has taken on a golden coat, pour in the rest of the cooking wine and stir until all the wine is absorbed. Add a ladle of chicken broth and stir until all the broth is absorbed. Add chicken broth ladle after ladle once the liquid is mostly or all absorbed. Add a couple ladles of the lobster broth (about 1 cup, definitely no more than 1.5 cups) to the skillet and mix well. Add butter and stir until it all melts. This whole process takes about 20-25 min.

Turn the heat down a bit to medium-low or low heat. Add the bowl of mushrooms and the bowl of shrimp/lobster meat/half & half mixture back into the rice and stir well. When the whole bowl reaches a creamy consistency, add parsley and chives and stir to mix well. Then you can dish the risotto out and serve!

I really love the texture and the savory flavor of risotto, especially combing the umami of seafood and the earthy-ness of mushrooms. Oh my! That was such a satisfying meal! Thanks for checking in! 😛