Category Archives: tutorial

Spicy pork feet tutorial (香辣猪脚)

This dish is originally from Sichuan province, it takes about 2.5 hours to cook but worth the waiting. It’s spicy and very tasty. The jelly texture can only be achieved with long cooking. Furthermore, the longer the wait, the less fatty it is. :)

IMG_9433.JPG

Ingredients:

  • 1.5 lbs of pork feet chopped at store (you won’t be able to chop them at home)
  • 1 inch of ginger
  • 2-3 cloves of garlic
  • 5-6 dry chili (干辣椒)
  • 10 chinese pepper (花椒)
  • rock candy (冰糖)or 2 tbsp of sugar
  • chinese spices bag (卤包) or a mix of cumin, anise, cloves and cinnamon.
  • cooking wine
  • soy sauce
  • spicy sauce (豆瓣酱)
  • chopped green onions

IMG_9391.JPG

left upper corner: dry chili, right upper corner: chinese peppers

IMG_9395.JPG

below is rock candy and spicy bag

IMG_9398.JPG

from left to right: cooking wine, soy sauce and spicy sauce

IMG_9408.JPG

Steps:

1. Bring to oil the pork feet with ginger

IMG_9392.JPG

2. Once it has broiled for 2 min, drain it.

IMG_9397.JPG

3. Heat the oil and add the rock candy or sugar

IMG_9399.JPG

4. Once the candy is dissolved

IMG_9400.JPG

add pork feet

IMG_9401.JPG

5. Mix until pork feet take brown color

IMG_9402.JPG

6. Add oil to the pan with ginger, garlic, dry chili and chinese peppers until they release the fragrant, 1-2 min

IMG_9404.JPG

7. Add the spicy sauce, cooking wine and sauce soy

IMG_9405.JPG

8. Add the pork feet and add enough water to cover it

IMG_9406.JPG

9. Cook at medium to low for 2 hours.

IMG_9421.JPG

10. Add green onions and more salt if needed before serving.

9 Comments

Filed under recipe, tutorial

Chinese style pancake tutorial

Ingredients for 1 big or 2 medium pancakes:

  • 3/4 cup chopped green onions
  • 3/4 cup APF
  • 1 cup water
  • 1 egg
  • 1-2 tsp salt
  • 1 tsp sugar
  • 1/2 tsp chicken MSG (optional)
  • oil

IMG_9356.JPG

1. Heat the oil

IMG_9357.JPG

2. when the oil is hot, add chopped green onions and stir-fry until they begin to turn brown (1-2 min)

IMG_9360.JPG

3. Add salt.

IMG_9361.JPG

4. Combine flour with water

IMG_9362.JPG

5. Add the egg

IMG_9363.JPG

6. Sugar

IMG_9364.JPG

7. chicken MSG

IMG_9365.JPG

8. Stir-fried green onions

IMG_9366.JPG

9. Heat the oil again

IMG_9367.JPG

10. Pour the mix and cook it at low heat for 6-7 min if you’re making 1 big pancake or 4-5 min if you’re making two small ones

IMG_9368.JPG

11. Flip it

IMG_9369.JPG

12. Continue to cook it. This side takes shorter time, probably half of the previous side.

IMG_9370.JPG

13. Serve!

IMG_9388.JPG

This is a typical chinese breakfast meal. It is also street food. Usually served with soy milk.

*******

Recap of the dinner I prepared for 6 people on Sunday night :)

凉拌虾米芹菜 Celery & dry shrimp salad

IMG_9427.JPG

娃娃菜炒木耳 baby chinese cabbage sauteed with black fungus

IMG_9428.JPG

清蒸鲈鱼 steamed fish

IMG_9430.JPG

红烧肉 red sauce pork Coco’s style ;)

IMG_9431.JPG

手撕白菜 Sichuan-style spicy cabbage

IMG_9432.JPG

香辣猪脚 spicy pork feet

IMG_9433.JPG

辣子鸡 spicy chicken

IMG_9434.JPG

红油豆腐 red oil tofu

IMG_9435.JPG

什锦排骨汤 Pork ribs soup with veggies

IMG_9436.JPG

All together

IMG_9437.JPG

I have tutorials for some of these dishes~~~ :D

Q: What was the typical breakfast you had when you were a kid?

13 Comments

Filed under recipe, tutorial

Two cooking tutorials

I got a couple of emails from readers requesting more chinese food posts. I’m glad that you like it. I strongly encourage all of you to be adventurous and try some of the non-traditional (from the american point of view) but traditional (from chinese point of view) food that you see here! They’re usually more healthy than what you find in chinese restaurants. You  probably have wondered: “how’s possible that chinese people eat these oily foods and stay thin?” Well… the answer is “They don’t eat that“.

Yesterday I prepare a dish called: 白菜虾米 cabbage sauteed with dry shrimp. 3 ingredients dish~

IMG_9324.JPG

I like black fungus a lot so I add some too. For those of you who don’t know about black fungus. Here’s a brief description: It’s also known as wood ear. It has more protein, iron and vitamins. It has the reputation of “meat among the vegetables”. It helps to prevent various forms of bleeding, for example, blood in feces, hemorrhoid bleeding, excessive menstrual flow, etc. Its translucent brownish beige flesh is gelatinous but firm, crunchy and relatively tasteless. They absorb the liquid in which they are cooked and take on the taste of the other ingredients.

I got the compressed black fungus but you can use any kind, they always come dry

IMG_9265.JPG

Soak with warm water. It hydrate very fast. Just 2 min later

IMG_9268.JPG

15 min later it’s done. Wash them and they’re ready for use.

IMG_9281.JPG

Ingredient # 2: dry shrimps. Soak it with water for 10 min and they’re ready to use

Ingredient #3: chinese white cabbage

IMG_9283.JPG

Heat 2 tbsp of oil and add rinsed dry shrimps

IMG_9289.JPG

cook for 2-3 min and add black fungus

IMG_9293.JPG

Sautee it for few minutes and add cabbage

IMG_9294.JPG

It seems a lot at first but cabbage has a lot of water so it will reduce its volume a lot later.

IMG_9300.JPG

Add salt and cover

IMG_9304.JPG

Let it cook for 5-6 min and add 1 tbsp of sugar

IMG_9309.JPG

Mix everything and done!
IMG_9310.JPG

Simple? I think so ;)

I also made sauteed chinese green bean with rice vinegar, salt and sugar.
IMG_9314.JPG

Extremely simple! ;)

IMG_9320.JPG

served with black rice cooked with oatmeal

IMG_9323.JPG

Yesterday I went to my gym’s spa because they were launching a line of organic products and I got a gift bad ;)

IMG_9325.JPG
IMG_9338.JPG

okay. Tutorial #2. A reader asked me how I steam my kabocha to make it not watery. So here’s my method, really simple but has some tricks ;)

IMG_9328.JPG

cut it in bite pieces

IMG_9329.JPG

put it in the steamer. If you don’t have steamer, no problem, just use a steam basket, but make sure the kabocha has no contact with the water directly. trick #1

IMG_9331.JPG

Set for 25 min

IMG_9334.JPG

Trick #2: Let the steam go out. If you cover the pot completely, the steam will become water and it will soak the kabocha.

IMG_9335.JPG

25 min it’s almost ready.

IMG_9339.JPG

Trick #3: Freeze it for 15 min. It makes a big difference. It makes the texture solid and dense ;)
IMG_9340.JPG

ENJOY~~~ :D

IMG_9344.JPG

Hope you find these tutorials useful. If you have any request, email me or leave comments. I love doing tutorials for you!!! :D

10 Comments

Filed under dinner, recipe, tutorial