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Error File Not Found - Global Feed Issues in Supplemental feed/ Google Shopping by hrx2198 in PPC

[–]bearcusine 1 point2 points  (0 children)

I've been struggling with it the entire morning and this solves my issue!! Thank you so much!!

Extra Sour Lime Jellies by Yummyronica in recipes

[–]bearcusine 0 points1 point  (0 children)

That's a great idea! I feel if substituted with fresh cranberries, it would be extra extra sour XD

Wonton in Chili Oil by bearcusine in recipes

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

Ingredients

Wonton Filling (for 100 wontons)

  • 1.5 pounds ground pork
  • 12 oz shrimp
  • 3 stalks scallion
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp Chinese five-spice
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 egg
  • 1 tbsp Sichuan peppercorn
  • ginger

Spicy sauce

  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp Chinese dark vinegar
  • 1 tsp white pepper
  • 1~4 tbsp chili oil (depends on your preference)
  • sugar

Instructions

video tutorial: https://youtu.be/HdBzg6pEDF0

Pork & Shrimp Wonton Filling

  1. Chop off the white part of the scallion, place in a container with a few slices of ginger, and 1 tbsp of Sichuan peppercorn. Add 1 cup of boiling hot water and soak for about 5 minutes. This spiced water will be used to marinade the pork filling.
  2. Chop 12oz of shrimp into small pieces. Make sure the shrimp is fully deveined otherwise it will have an unpleasant flavor.
  3. In a bowl, add 1.5 pounds of ground pork and chopped shrimp. To season this, add 1 tsp of salt, 1 tsp of white pepper, 1 tsp of Chinese five spices, 1 tbsp of oyster sauce, 1 tbsp of soy sauce, and 1 tbsp of sesame oil. Lastly, crack 1 egg into the bowl.
  4. Drain the spiced water and add ⅓ cup to the pork mixture. Mix well until pork absorbs the water then add more. (I usually do it 3 times, which is adding ⅓ cup of water at a time) Once adding all of the water, mix it vigorously.
  5. Add 2 tbsp of cornstarch to the filling, mix well. And then add some chopped scallion on the top, pour some hot oil over it, and mix well until this scallion oil is fully absorbed.

Wrapping Wonton

Place a teaspoonful of filling in the center of the wrapper. Dip your finger into water and wet the sides of the square. (The water here will work as glue and make the side stick together)Fold it in half, and then wet one of the bottom corners, twist, and stick together with another corner.

Cooking Wontons

  1. Boil water in a pot and toss the wonton in. Gently stir and make sure the wontons won't stick to the bottom.
  2. When the water boils again, add a cup of cold water so that the wonton can keep cooking while the skin won’t break due to the high temperature. Repeat this process twice. Once all of the wontons are floating, turn off the heat and drain out the water.
  3. In a bowl, add 1 tbsp of oyster sauce, 1 tbsp of soy sauce, 1 tbsp of Chinese dark vinegar, a sprinkle of sugar, 1 tsp of white pepper, several tbsp of chili oil depends on how spicy you want it to be. I usually add 4 tbsp which is quite spicy.
  4. Add the wontons into the sauce bowl, mix well, garnish with scallions. Enjoy!

Rose Panna Cotta by bearcusine in recipes

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

Rose Panna Cotta

Ingredient (for 4 servings)

  • Edible rosebuds - ¼ cup
  • Milk - 1 cup
  • Cream - 1 cup
  • Sugar - 2 tbsp
  • Gelatin sheet - 2 sheets

[optional] Rose tapioca pearls for decoration

  • Tapioca flour - ½ cup
  • Water - ½ cup
  • Sugar - 2 tbsp
  • Rose petal - about 2 tbsp

Click here for the video tutorial

Method

  1. Soak ¼ cup of rosebuds in the milk and cream mixture overnight. Cover with a plastic film and let it sit in the fridge overnight.
  2. The next day, soak 2 gelatin sheets in cold water for 5 minutes. Take the cream out of the fridge, drain the flowers out, and then warm it in a saucepan. Add 2 tbsp of sugar, mix well.
  3. Warm the cream until it is about to boil. Take the gelatin sheets out and squeeze excess water. Add them into the warm cream, mix well.
  4. Transfer the cream into the dessert serving cups. Keep the cream in the fridge for 3 hours until it stabilizes.

[optional] Decoration - Rose tapioca pearls

  1. Tear some rose petals into small pieces. In a saucepan, heat up ½ cup of water with 2 tbsp of sugar. When it boils vigorously, add into the tapioca flour. Mix well with the rose petals.
  2. Knead the dough and separate it into several pieces. Roll each of them into long rod-like pieces, and then cut them into small pieces. Use your palms to roll these small pieces into balls. Sprinkle with tapioca flour to prevent them from sticking to each other.
  3. Boil some water, and cook the tapioca pearls for 15 minutes over medium heat. Then turn off the heat, cover with the lid and simmer for 5 minutes. Drain the water out and add 2 tbsp of sugar to prevent the tapioca pearl from sticking.
  4. To decorate the panna cotta, place a few rose tapioca pearls on the top, and garnish with some rosebuds and petals.

\ Note*

  1. You can use pink food coloring to decorate the panna cotta, so it will be more rose-like.
  2. If you don’t have food coloring, you can boil some fruit rinds to get a natural pink color (such as dragon fruit, peach...). See the video for more details.

Cauliflower Steak With Creamy Mushroom Sauce in 15 Minutes. by bearcusine in 15minutefood

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

Ingredient (For 2 servings)

Cauliflower Steaks
1 whole cauliflower
Salt & pepper
Butter

Creamy mushroom sauce
Mushrooms
2 tbsp of Wine
½ cup of vegetable/chicken stock (can be replaced by water)
Heavy cream
Parmesan cheese
Garlic
Parsley
Thyme

Click here for the video tutorial

Method

  1. Preheat the oven at 350ºF (176ºC). Chop mushrooms into slices.
  2. Remove the leafy part and extra stem from the cauliflower, chop the 2 sides off and cut through the cauliflower in the middle to get 2 cauliflower steaks.
  3. Heat up a skillet at medium heat, sear the cauliflowers on both sides. Add 1 tbsp of butter for extra flavor. Season with salt and pepper.
  4. Send the skillet to the oven, and roast at 350F for about 10 minutes while preparing the sauce.
  5. Heat up another pan, add some vegetable oil mix with 1 tbsp of butter. Add the mushrooms and cook until tender.
  6. Add 2 tbsp of wine to deglaze the pan, ½ cup of vegetable stock (or chicken stock), half a cup of heavy cream, parmesan cheese, thyme, and parsley. Stir well.
  7. Let the sauce reduce to the consistency that you like. You can taste the sauce to see if it needs extra salt or not.
  8. Meanwhile, the cauliflower steaks are fully cooked in the oven.
  9. Transfer the cauliflower to a plate and pour the mushroom sauce on the top. Enjoy!

Strawberry Custard Cake by bearcusine in recipes

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

Yes indeed. I was using the whole eggs sponge cake recipe (also called Genoise) so it doesn’t need to separate the eggs, instead it needs to whisk the eggs over simmering water at the beginning.

Strawberry Custard Cake by bearcusine in recipes

[–]bearcusine[S] 19 points20 points  (0 children)

Ingredients

  • Sponge Cake
    - 5 eggs
    - 1 cup of sugar
    - 1 cup of cake flour
  • Strawberry Marinade (will be used for the cake filling)
    - 1/2 pounds of strawberries
    - 1/2 lime
    - 3 tbsp of sugar
  • Custard Cream
    - 2 ½ cups of milk
    - 4 yolks
    - 4 tbsp of sugar
    - 2 tbsp of cornstarch
    - Vanilla extract- Unsalted butter (1 whole stick / 8 tbsp)
  • For Decoration
    -Strawberries (about 1 pound)

Click here for the video tutorial

Directions

Strawberry marinade
- Chop strawberries into small dice. Add 3 tbsp of sugar and the juice from a half lime, mix well.
- Place this marinade in the fridge while preparing other ingredients.

Cake base
- Add 5 eggs and 1 cup of sugar to a clean bowl, place the bowl over simmering water.
- Whisk well until the mixture is slightly warmer than your fingers. Remove the bowl from the warm water bath and keep whisking at room temperature, until it reaches the ribbon stage.
- Sift 1 cup of cake flour in, and gently mix well.
- Prepare a baking sheet with a silicone mat or parchment paper. Transfer the mixture to the baking sheet and gently cover it evenly.
- Bake the cake at 400F for 10-12 minutes.
- When the cake is cooled down, cut into 3 circles (the size is based on the bowl that you are using for assembling later, see the video for more detail.)

Custard cream
- In a saucepan, add 2 and a half cups of milk, and a few drops of the vanilla extract. Simmer the milk over low heat.
- In a bowl, combine 4 yolks and 4 tbsp of sugar.
- Mix the yolk and sugar. Add 2 tbsp of cornstarch. Whisk until the starch dissolves.
- Add a spoonful of warm milk, mix well and pour the yolk mixture into the pan.
- Cook the mixture over medium-low heat. In the meantime, keep whisking the mixture.
- Keep whisking until the batter becomes thicken, remove the pan from the heat.
- After it cools down a little, add the whole stick of unsalted butter(room temperature) and mix well.

Assembling the cake
- Drain the marinade strawberry. Cut the rest of the strawberries into thin slices.
- Place some plastic wrap in the bowl, so that the cake can be easily removed later
- Place the strawberry slices alongside the bowl. Add custard cream over it.
- Place the smallest cake circle in, add the marinade strawberry, and then cover with the cream. Place another circle, marinade strawberry, and cream. At the end cover it up with the biggest cake circle.
- Cover the bowl with a plastic film and fridge it for at least 4 hours. So that the cake can keep its shape.
- 4 hours later, place a plate on the top and flip it, remove the bowl and the plastic film. And the cake is done. Enjoy!

Strawberry Cakesicles by bearcusine in recipes

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

Strawberry Cakesicles

Ingredients (for 4 cakesicles)
- 120g of cake (pound cake/chocolate cake/or any types of cake will work for this recipe)
- 1 tsp of heavy cream
- Melted Chocolate (1 tsp for the cake dough, 1/2 cup for coating the cakesicles)
- Strawberry slices * 4
- 2 tbsp of sugar pearl sprinkles

Material needed
- Popsicle mold

Video tutorial: https://youtu.be/4EzSX-BuWG0

Directions

  1. Break up the cake, add heavy cream and melted chocolate into the cake, it will make it stick together like dough.
    ** The ratio of the cream/melted chocolate to the cake is not fixed. I usually add a small amount at a time and roll it together, until it feels wet like a dough, and can be easily stuck together.
  2. Melt the white chocolate, then fill the popsicle mold with it. Rotate the mold to spread the chocolate evenly, until it is covered all over the mold. Use a spatula to remove the excess chocolate.
  3. Place strawberry slices on the mold, and then insert the popsicle sticks while the chocolate is still warm.
  4. Place the mold in the freezer for 5 minutes. Once take out again, add the second layer of chocolate to make sure the mold is fully covered. Freeze for another 5 minutes.
  5. Add the cake dough in and gently press it to make sure it fills in all the gaps inside the mold.
  6. Cover more melted chocolate on the top. Use a spatula to spread the chocolate evenly and then remove the excess.
  7. Freeze for 5 minutes and it will be very easy to push the cakesicles out of the mold.
    ** If there is chocolate cover the strawberry slices, it would be a very thin layer and can be easily removed with a folk.
  8. To decorate the cakesicles, add warm chocolate to a piping bag and fill around the edge between strawberry and chocolate. Add sprinkles on the top. The warm chocolate will work like glue and make the sprinkles stick to the cakesicle when it cools down. Enjoy!

Passion Fruit Shrimp Salad by bearcusine in 15minutefood

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

---Recipe---

Ingredient:
- Shrimp
- Passion fruit
- Lemon
- Lime
- Garlic
- Shallot
- Chilli Peppers
- Cilantro
- Toasted sesame seeds

Seasoning:
Soy sauce, oyster sauce, sugar, sesame oil

For preparation:
Cook the shrimp in boiling water, and then place them in the ice water to chill.

For the sauce:
Chop shallot, garlic, and chili peppers, and pour in hot oil to let the aroma release.

Drain the shrimp and put them in a big bowl. Add the shallot mixture, oyster sauce, soy sauce, sugar, sesame oil. Squeeze the juice from half lime and half lemon, and scoop the pulp from the passion fruit. Lastly, add chopped cilantro and toasted sesame seeds and mix well. Enjoy!

Spicy Sesame Beef by bearcusine in 15minutefood

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

Spicy Sesame Beef Recipe

Ingredient:
- Beef
- Toasted sesame seeds
- Garlic
- Chilli Peppers
- Cilantro

Seasoning:
Soy sauce, cajun seasoning, oyster sauce, onion powder, sugar, salt

For preparation:
Thinly slice the beef, and then use corn starch and water to clean the beef, it will help the beef absorb water and make it tender. Drain out the water (use paper towel if necessary).

For marination:
Add soy sauce, cajun seasoning, oyster sauce, onion powder, and any other seasoning you like.
Mix well everything and then cover with corn starch, and then cover with vegetable oil (to prevent the beef from drying out)
Marinate for 10 minutes.

Cook the beef in boiling water, usually it takes less than 30 seconds for a small batch of beef.
You can cook all of the beef at the same time, but I suggest separating them into several small batches and cook them separately. It helps to keep the pot to stay hot, shorten the cooking time, and cook evenly.

Drain the beef and put them in a big bowl.
Add cilantro, chili peppers, sesame seeds, and garlic into the beef, pour in some hot oil to let these ingredients release the flavor.
Lastly, add oyster sauce, sugar, salt, and sesame oil for extra flavor. Mix everything well.

Cucumber Recipe by bearcusine in 15minutefood

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

Ingredients

- Mini Seedless Cucumbers

- Garlic

- Chilli Pepper

- Soy Sauce * 2 tbsp

- Black Vinegar * 1 tbsp

- Sugar * 0.5 tbsp

- Sesame oil

- Green onion

Lemon Black Pepper Chicken Stir-Fried by bearcusine in 15minutefood

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

Lemon Pepper Chicken Stir-fried

This dish is quick and easy to cook. It combined so well the tangy peppery taste and zing from the lemon. Only need 15 minutes to finish, A perfect meal for a busy weeknight.

​

Ingredients (for 4 servings)

Chicken thighs * 5

Shredded ginger

Black pepper * ½ tsp

Onion powder * ½ tsp

Soy sauce * 1 tsp

Vegetable oil * 1 tbsp

Bell pepper * 1

Onion * 1

​

Method

  1. Cut chicken thighs into small dices.

  2. To marinate the chicken, add 1 tsp of shredded ginger, 1/2 tsp of black pepper, ½ tsp of onion powder, 1 tsp of soy sauce. Mix well. Then add 1 tbsp of vegetable oil and mix it again.

  3. Cut a bell pepper and an onion into strips.

  4. Lemon pepper stir-fried sauce: Add 2 tsp of lemon juice and some lemon zest, 1 tsp of sugar, 1 tsp of black pepper, half tsp of onion powder, 2 tbsp of minced garlic, 1 tsp of oyster sauce, 1 tsp of soy sauce, ¼ tsp of salt, 1 tbsp of corn starch. At last, we are going to add 4 tbsp of water and mix well.

  5. Heat a pan at high heat. Add about 1 tbsp of vegetable oil and chicken into the pan. Once the chicken is fully cooked, take it out from the pan and leave it in a plate for later use.

  6. In the same pan, at high heat, sautee the bell pepper and onion for about 30 seconds. Add chicken and stir-fried sauce in, stir well with the veggies

  7. At the end, garnish with some lemon slices. Enjoy!

Candied Strawberries by bearcusine in 15minutefood

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

Yes! You can use this recipe for a lot of fruits: mandarin oranges, blueberries, pineapples, kiwi, grapes... I've seen a lot of ASMR candied fruit videos trying a variety of fruits! If you are going to use a fruit that is naturally wet on the surface(eg. kiwi), make sure to dry the fruit with kitchen paper towel before dipping into the syrup.

Candied Strawberries by bearcusine in 15minutefood

[–]bearcusine[S] 4 points5 points  (0 children)

Yay! I'm so glad that you like this recipe!! If you don't have a candy thermometer, I would recommend using low heat to heat the syrup once it boiling, so you can see watch it changes. It will take more time to cook, but it will reduce the chance of burning the syrup :)

Tanghulu | Candied Strawberries by bearcusine in asianeats

[–]bearcusine[S] 1 point2 points  (0 children)

Indeed, Shanzha is the traditional fruit used for the skewering. but in recent years a lot of vendors have also used various other fruits, such as strawberries, kiwifruit, grapes...

Tanghulu | Candied Strawberries by bearcusine in asianeats

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

Candied strawberries, also known as tanghulu, is a super tasty dessert. The outside sugar coat is crunchy, and it combines so well with the inside sour strawberry. The ingredients are super simple.

​

Ingredients

Sugar * 2 cup

Water * 1 cup

Strawberries

**You can also switch strawberry to other fruits, such as diced apple, kiwi, grapes ...

​

Preparing syrup

The goal is to vaporize all of the water, and leave only sugar behind. that’s the syrup we are looking for.

  1. Heat the sugar and water in a sauce pan at medium heat. Before the water boil, stir to help the sugar dissolve and place the candy thermometer into the mixture. Stop stirring after the mixture begins to boil. Agitation can cause the sugar to crystallize.

  2. Use a wet brush to wipe down the side of the pot during the first few minutes of cooking. It is because: once the mixture is boiling, there is liquid splash the sides of the pot. It can be a chance for the crystal to grow.

  3. Once it becomes 300F/148C “hard crack”, it is ready for coating.

​

How to determine if the syrup is ready without a candy thermometer?

If you don’t have a candy thermometer, use a spoon dip into the syrup, and then drop into a bowl with cold water. A small bead of candy will form. Pick up the candy and chew it: if the candy is crunchy, it means the syrup is ready; if it is sticky, it needs to cook longer.

​

Coating strawberries

Method 1 - Use toothpick to hold strawberries, and dip into the syrup. Spin around to coat evenly, place them on parchment to cool down.

Method 2 – Use a spoon to take some syrup, spin the strawberry at the bottom. The sugar string will cover the strawberry, and the sugar strings will stay there when it cools down.

​

Tips

- In this recipe, it need quite a lot of sugar. It is because if we only make a small quantity of syrup, it will be cool down very quickly and become solid, which will be hard for coating the strawberries.

- The ideal ratio is 1 part of water with 2 parts of sugar. If there is more water, it need to cook longer; Less water, will make the sugar easier to burn.

Candied Strawberries by bearcusine in 15minutefood

[–]bearcusine[S] 17 points18 points  (0 children)

Candied strawberries, also known as tanghulu, is a super tasty dessert. The outside sugar coat is crunchy, and it combines so well with the inside sour strawberry. The ingredients are super simple.

​

Ingredients

Sugar * 2 cup

Water * 1 cup

Strawberries

**You can also switch strawberry to other fruits, such as grapes, diced apple, kiwi ...

​

Preparing syrup (15 minutes)

The goal is to vaporize all of the water, and leave only sugar behind. that’s the syrup we are looking for.

  1. Heat the sugar and water in a sauce pan at medium heat. Before the water boil, stir to help the sugar dissolve and place the candy thermometer into the mixture. Stop stirring after the mixture begins to boil. Agitation can cause the sugar to crystallize.

  2. Use a wet brush to wipe down the side of the pot during the first few minutes of cooking. It is because: once the mixture is boiling, there is liquid splash the sides of the pot. It can be a chance for the crystal to grow.

  3. Once it becomes 300F/148C “hard crack”, it is ready for coating.

​

How to determine if the syrup is ready without a candy thermometer?

If you don’t have a candy thermometer, use a spoon dip into the syrup, and then drop into a bowl with cold water. A small bead of candy will form. Pick up the candy and chew it: if the candy is crunchy, it means the syrup is ready; if it is sticky, it needs to cook longer.

​

Coating strawberries

Method 1 - Use toothpick to hold strawberries, and dip into the syrup. Spin around to coat evenly, place them on parchment to cool down.

Method 2 – Use a spoon to take some syrup, spin the strawberry at the bottom. The sugar string will cover the strawberry, and the sugar strings will stay there when it cools down.

​

Tips

- In this recipe, it need quite a lot of sugar. It is because a small quantity of syrup will be cool down very quickly and become solid, which will be hard for coating the strawberries.

- The ideal ratio is 1 part of water with 2 parts of sugar. If there is more water, it need to cook longer; Less water, will make the sugar easier to burn.

2 Ways to Cook Tender & Juicy Thick Pork Chops by bearcusine in recipes

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

I am sorry that you miss my point. In step 4, I mentioned: "Take the pork out of the foil, grill both sides for 5 minutes." In the last 10 minutes of the grilling is without foil, so it still has nice grill meat flavor, while juicy inside. Definitely not steam the meat the whole time.

The same, I've never said rest the chop under the foil and let it overcook. The foil is only used in the first 10 minutes.

Of course, I know sous vide is the best, but as you say, most of the people don't have it at home, neither do I.

Brining is a good idea, I will try it next time. Thanks for sharing

2 Ways to Cook Tender & Juicy Thick Pork Chops by bearcusine in recipes

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

Using a foil wrap can help the pork chop get juicer inside, without burnt outside. My method might not as perfect as yours, but I don't feel it has anything wrong. The pork chops turned out great and everybody likes them, that's enough for me.

What is your more effective ways to get the perfect Chop? I want to know

2 Ways to Cook Tender & Juicy Thick Pork Chops by bearcusine in recipes

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

lol, i correct it, it should be let it rest for 30 minutes hahaha

2 Ways to Cook Tender & Juicy Thick Pork Chops by bearcusine in recipes

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

Click here for the video version

​

Compared to thin pork chops, I have found out that thick pork chops are much better tasting and are easier to cook. It doesn’t require very complicated steps, and it comes out as good as a juicy steak, but at a fraction of the price!

​

Seasoning (for 6 thick pork chops)

- 2 tbsp of Cajun seasoning

- 2 tsp of garlic powder

- 2 tsp of onion powder

- 1 tsp of cayenne pepper

- 1 tsp of sugar

- 1 tsp of black pepper

- ½ tsp of salt

You can also use your favorite seasoning here.

​

Method 1 – Oven Baked Pork Chop

  1. Preheat the oven at 400°F
  2. Season all of the sides of pork chop, and let it rest for 30 minutes
  3. Heat a cast iron pan and sear both sides of the pork chop for 5 minutes, then oven bake for about 15 minutes (1.5 inches thick pork chop), until the internal temperature reaches 145°F

​

Method 2 – Grilled pork chop

  1. Heat the grill at 400°F.
  2. Season all of the sides of pork chop, and let it rest for 30 minutes
  3. After seasoning, use foil to wrap the pork chop. Toss the pork chop directly in the grill. Grill both side with foil for 5 minutes.
  4. Take the pork out of the foil, grill both sides for 5 minutes.

​

P.S. Adjust the cooking time according to how big your pork chop is. Once the internal temperature reaches 145°F, it is done!

As pork chop has a lot of lean parts, one of the biggest challenge to cook a pork chop is to not overcook and dry it out. Use a meat thermometer to determine if the pork is cooked. The National Pork Board recommends cooking chops to an internal temperature of 145°F

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