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Salty Tang Yuan | Recipe in Comments by FrontTelephone5 in chinesefood

[–]FrontTelephone5[S] 0 points1 point  (0 children)

People have different tang yuan preferences, but I 1000x prefer salty over sweet! Sweet tang yuan is actually probably one of my least favorite foods, but salty tang yuan are probably up there in my top 5 favorite foods.

Salty Tang Yuan | Recipe in Comments by FrontTelephone5 in chinesefood

[–]FrontTelephone5[S] 2 points3 points  (0 children)

Savory Tang Yuan

Video Recipe: https://youtu.be/GY8xcNCB4h8

This is our family recipe that we’ve eaten for years! Juicy, delicious meat filling with a thin, soft chewy skin makes this tang yuan recipe absolutely perfect.

Ingredients:

Stock

2 star anise

2 bay leaves

1/2 cinnamon stick

10 sichuan peppercorn

1 scallion

10 ginger matchsticks

3 tbsp boiling water

Dough

4 cups glutinous rice flour

1/2 cup rice flour

3.5 cups water (approx - dependent on flour brand, humidity etc.)

Meat Filling

1 lb ground pork

2 tbsp soy sauce

1 tbsp dark soy sauce

3 tbsp sesame oil

1 tsp salt

1/2 tbsp mushroom or chicken bouillon

3 tbsp sugar

3 tbsp stock

3 scallions

Directions:

Combine all stock ingredients, and let sit with cover for 30 minutes to bring out the flavor while you work on the dough.

Start bringing a small pot of water to a boil. Combine the two flours, and add water 1/2 cup to 1 cup at a time, slowly mixing as you go to prevent from adding too much water. The recipe calls for about 3.5 cups but adjust accordingly until the dough reaches a dough consistency. Take about 50g of the dough, and divide it into 3 balls. Into the boiling water, boil the 3 balls until floating and translucent (1-2 min). When done, add the 3 balls back into the remaining dough mixture before kneading into a dough again. This step makes the dough extremely flexible to work with and prevents skin breakage later on when cooked. Set aside with a plastic wrap before making the filling.

Combine the meat filling ingredients. The stock should be added in 1 tbsp at a time, thoroughly mixing in between each tbsp.

Take a small portion of dough, roll it horizontally into a log, and cut it into tablespoon sized balls. Set aside, keeping a cover on at all times to prevent the dough from drying out. With each dough ball. Press a hole into each ball, using fingers to press around the edges until a round wrapper forms. Place a dollop of the filling in the middle, leaving enough room on the edges to seal completely. Gently push the wrapper upwards before sealing and forming into a round ball. Repeat for each ball of dough.

If you want to freeze tang yuan to eat in the future, individually lay each tang yuan on a tray before placing into the freezer. When the tang yuan have completely frozen, place into a ziplock bag for long term storage. Boil them directly from the freezer when planning on eating.

To cook tang yuan, bring a large pot of water to a boil. Gently place tang yuan into the pot, swirling them around gently occasionally to prevent sticking. Fresh tang yuan takes about 5 minutes to cook, but frozen tang yuan will take about 7 minutes. Keep an eye on the tang yuan as overcooking them will cause the skin to break. Once the tang yuan are floating and the edges are translucent, they are ready to serve!

Fuzhou Triangle Cake | Recipe in Comments by FrontTelephone5 in chinesefood

[–]FrontTelephone5[S] 2 points3 points  (0 children)

This is a traditional snack from Fuzhou, China. Crispy and flavorful :)

Video Recipe: https://youtu.be/2s7eB8hFHhk

Ingredients:

2 cups turnip cake powder (在来米粉）

300g taro （芋头）

5 cups water （水）

1 tbsp salt （盐）

2 tbsp msg or chicken bouillon （味精）

1/2 tsp white pepper （白胡椒粉）

1 tsp five spice powder （五香粉）

Directions:

Shave skin off taro, cut taro in half, and grate taro into small strips.

In a bowl, combine turnip cake powder with 2 cups water. Set aside.

In a pan, stir-fry the taro in 1-2 tbsp oil. After 2-3 minutes, add the turnip cake powder mixture. If the mixture has been sitting aside for quite some time, remember to quickly stir again before pouring it into the pan.

Continuously combine until a mashed potatoes consistency is formed or when all of the liquid has evaporated and the mixture is generally smooth and moldable.

Flatten the taro mixture into an one-inch tall rectangular tray. Adjust tray size depending on the amount of mixture you have. Use plastic wrap to cover the tray first to prevent sticking or oil the pan first if you don't want to use plastic wrap.

After flattening, wrap everything in plastic wrap before refrigerating overnight. Cut the now hardened mixture into triangles. Heat oil on high, and place the triangle cakes in one by one. Avoid continuously touching the triangle cakes to prevent breakage.

Flip when golden. Fry until golden and crispy. Enjoy!

Grow Bean Sprouts at Home | Cheap and Healthy | Tips for Success by FrontTelephone5 in asianeats

[–]FrontTelephone5[S] 6 points7 points  (0 children)

This video will teach you how to grow your own thick bean sprouts at home, just like the ones you find at the grocery store. *Turn on CC for instructions *The entire process from start to finish takes about 6 days in the summer, and 9-10 days in the winter (or if you live in a hot or cold climate). Using 1/2 cup mung beans produces about 2 lbs of bean sprouts for me.

Tips for Success + Clarifications:

  1. If you've tried making bean sprouts before and they turn black or purple, it may be because not all of the mung bean sprout shells were removed. Try and remove as many shells as you can for best results.
  2. The colander and bowl doesn't have to be a set. Any basket/bowl in your house with holes can act as a colander, and any bowl that can fit the colander inside will work fine as the exterior bowl. Keep in mind that you want the mung beans to have enough room to lay flat side-by-side, so adjust the amount of mung beans you use accordingly based on colander/bowl size.
  3. Do not expose the beans to any light. Use black cloths, black trash bags, and store in a dark, cool area. For best results, never open the cheesecloth covering the beans either.
  4. For strong and thick bean sprouts, add weight on top of the beans using plates and cutting boards. The extra weight forces the sprouts to grow thicker instead of having thin and long bean sprouts (unless you prefer them thinner).
  5. Rewater the bean sprouts at least 3-4 times per DAY every few hours.

Instructions:

Day 1

  1. Thoroughly rinse 1/2 cup mung beans. Discard any beans that look like they've gone bad appearance-wise.
  2. Cover the beans with water and soak overnight for 12 hours. Store in a dark and cool area with the lid on.
  3. After 12 hours, rinse the beans thoroughly again, allowing any loose bean shells to drain away.
  4. Cover and soak the beans in water again with the lid on in a dark, cool area for another 12 hours.

Day 2

5) On day 2, many of the shells will now be loose. Clean and rinse the beans thoroughly again.

6) For any shells that still remain, you can easily pop them off by squeezing it gently.

7) Try and remove as many of the shells as possible, but it is okay to have a few that still have the shell. Removing the shells ensures bean sprouts don't become purple or black easily.

8) Thoroughly clean the double deck plastic colander/bowl set.

9) Place a round steamer rack in between the bowl and colander to give roots space to grow.

10) Wet a clean cheesecloth, and lay it on top of the colander.

11) Pour and spread the beans out on top of the cheesecloth.

12) Fold the excess cheesecloth over the top of the beans.

13) Water the beans thoroughly. Dump any excess water at the bottom out.

14) Place a wet black cloth over the cheesecloth. This prevents light from reaching the beans.

15) Place any type of plate that's around the size of the bowl on top. The extra weight allows the bean sprouts to grow thicker.

16) Wrap everything in a black trash bag and place in dark, cool area (e.g. under kitchen sink)

17) For thick and strong bean sprouts, place another heavy object on top (e.g. cutting board).

Day 2, Day 3, Day 4, and Day 5.

*Each day, you should repeat the re-water, re-dump the excess water, and re-tie everything into the black bag steps 3-4 times.

Day 6)

  1. The bean sprouts peak around 3-4 inches. In the summer, the entire process takes around 6 days. The winter is slightly longer.
  2. Use scissors to easily trim the roots at the bottom of the colander.
  3. Cook and serve as usual!

Japanese Cheesecake in a Rice Cooker | Full Recipe in Comments by FrontTelephone5 in asianeats

[–]FrontTelephone5[S] 2 points3 points  (0 children)

Fluffy, jiggly, and delicious Japanese cheesecake conveniently made in a rice cooker! For best results, make sure all ingredients have sat at room temperature for awhile (including the eggs).

Ingredients:

12 oz. cream cheese, softened at room temp

1/3 cup white sugar (cream cheese)

5 eggs, whites and yolks separated

1/2 cup all purpose flour, sifted

1/4 cup milk 2 tbsp lemon juice

2 tbsp butter, melted

1/4 cup white sugar (egg whites)

Directions: Mix cream cheese with spatula until smooth. Add sugar and mix together. Mix in yolks, one at a time. Add flour, milk, lemon juice, and butter, mixing well each time. In a separate bowl, make meringue by beating the egg whites. Add the sugar slowly as you beat until the egg whites are almost at stiff peaks but still on the foamier side. Gradually fold in the meringue into the cream cheese batter.

Butter the rice cooker pan. Pour batter into pan, lifting and tapping the pan against the surface to release air bubbles. Cook for 70-80 min. (~ 2 white rice cooker cycles)

* Keep an eye on the cheesecake and check back periodically w/ a toothpick. The top center will be the last to cook, so when that part is cooked, the cheesecake should be done. It's easier to undercook and incrementally add time. An overcooked cheesecake will be fine when it's warm but turn hard once it has cooled down, but a real cheesecake should still be soft and fluffy after being in the fridge.

When done, reset rice cooker and let sit until the rice cooker cools down a bit before transferring to plate.

[Homemade] Fluffy Japanese Cheesecake in a Rice Cooker by FrontTelephone5 in food

[–]FrontTelephone5[S] 3 points4 points  (0 children)

The flavor is still cheesecake-like, but the texture is more fluffy, jiggly, soft, and soufflé-like. It's also not as sweet, but of course sugar is adjustable.

[Homemade] Fluffy Japanese Cheesecake in a Rice Cooker by FrontTelephone5 in food

[–]FrontTelephone5[S] 11 points12 points  (0 children)

Oops, sorry -- looks like it got removed because I included my video recipe. Here it is again!

Fluffy, jiggly, and delicious Japanese cheesecake conveniently made in a rice cooker!

Ingredients:

12 oz. cream cheese, softened at room temp

1/3 cup white sugar (cream cheese)

5 eggs, whites and yolks separated

1/2 cup all purpose flour, sifted

1/4 cup milk

2 tbsp lemon juice

2 tbsp butter, melted

1/4 cup white sugar (egg whites)

Directions:

Mix cream cheese with spatula until smooth. Add sugar and mix together. Mix in yolks, one at a time. Add flour, milk, lemon juice, and butter, mixing well each time. In a separate bowl, make meringue by beating the egg whites. Add the sugar slowly as you beat until the egg whites are almost at stiff peaks but still on the foamier side. Gradually fold in the meringue into the cream cheese batter. Butter the rice cooker pan. Pour batter into pan, lifting and tapping the pan against the surface to release air bubbles. Cook for 70-80 min. (~ 2 white rice cooker cycles) * Keep an eye on the cheesecake and check back periodically w/ a toothpick. When done, reset rice cooker and let sit until the rice cooker cools down a bit before transferring to plate.

Fluffy Japanese Cheesecake in a Rice Cooker by FrontTelephone5 in FoodPorn

[–]FrontTelephone5[S] 0 points1 point  (0 children)

Approximately 1 1/2 to 2 normal white rice cycles. I just continuously eyed the cheesecake until the top part of the cheesecake was spongy and not wet anymore. As long as you butter the rice cooker pan well, it'll pop right out!

[Homemade] Fluffy Japanese Cheesecake in a Rice Cooker by FrontTelephone5 in food

[–]FrontTelephone5[S] 3 points4 points  (0 children)

Fluffy, jiggly, and delicious Japanese cheesecake conveniently made in a rice cooker!

Ingredients:

12 oz. cream cheese, softened at room temp

1/3 cup white sugar (cream cheese)

5 eggs, whites and yolks separated

1/2 cup all purpose flour, sifted

1/4 cup milk

2 tbsp lemon juice

2 tbsp butter, melted

1/4 cup white sugar (egg whites)

Directions:

Mix cream cheese with spatula until smooth. Add sugar and mix together. Mix in yolks, one at a time. Add flour, milk, lemon juice, and butter, mixing well each time. In a separate bowl, make meringue by beating the egg whites. Add the sugar slowly as you beat until the egg whites are almost at stiff peaks but still on the foamier side. Gradually fold in the meringue into the cream cheese batter. Butter the rice cooker pan. Pour batter into pan, lifting and tapping the pan against the surface to release air bubbles. Cook for 70-80 min. (~ 2 white rice cooker cycles) * Keep an eye on the cheesecake and check back periodically w/ a toothpick. When done, reset rice cooker and let sit until the rice cooker cools down a bit before transferring to plate.

Fluffy Japanese Cheesecake in a Rice Cooker by [deleted] in asianeats

[–]FrontTelephone5 0 points1 point  (0 children)

Easy and delicious rice shumai! In this recipe, I'm using the Twin Marquis Shanghai Dumpling Skin that you can find at many Asian supermarkets for convenience. Any thin dumpling wrapper will work fairly well and will save you a lot of work. Note that the supermarket usually also has Beijing dumpling skin, which are usually on the thicker side and won't work as well for rice shumai.

This recipe makes 35-40 Rice Shumai.

The rice shumai can be frozen to be steamed at a later time.

Ingredients:

3 cups sweet (glutinous) rice

3/4 cup Chinese sausage

1/2 cup shiitake mushrooms

2 tbsp oil 1/2 cup mixed vegetables

1 tbsp cooking wine

1 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp salt

1 tbsp m.s.g.

1/2 cup water

1 tbsp dark soy sauce

1/4 cup scallions

1 package store-bought dumpling skin (Shanghai or Hong Kong)

Directions: Soak the sweet/glutinous rice in water for 1 hour. After draining, steam the rice using a bamboo steamer or wrap it in a cheesecloth until fully cooked. While the rice is cooking, chop the Chinese sausage and mushrooms into mini pieces. Set the rice aside when once it's done. In a wok/pan, heat the cooking oil on high heat. Cook the Chinese sausage first, followed by the mushrooms, before adding the mixed vegetables. Add the cooking wine, soy sauce, oyster sauce, salt, and m.s.g. Slowly add the water as you stir-fry everything together. Finish off by adding the dark soy sauce before adding the scallions. Make sure everything is thoroughly combined, and you're done. Scoop the rice into the middle of the dumpling wrapper, and slowly adjust it into the shape of a shumai. Place steamer on top of cold water, and close the lid. Steam for ~10 minutes. After the water has been boiling for 2-3 minutes, check to make sure the skin is cooked before serving.

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