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~

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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

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

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

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

Ingredient #3: chinese white cabbage

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Heat 2 tbsp of oil and add rinsed dry shrimps

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cook for 2-3 min and add black fungus

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Sautee it for few minutes and add cabbage

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

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Add salt and cover

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

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Mix everything and done!
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Simple? I think so 😉

I also made sauteed chinese green bean with rice vinegar, salt and sugar.
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Extremely simple! 😉

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served with black rice cooked with oatmeal

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

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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 😉

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cut it in bite pieces

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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

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Set for 25 min

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

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25 min it’s almost ready.

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Trick #3: Freeze it for 15 min. It makes a big difference. It makes the texture solid and dense 😉
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ENJOY~~~ 😀

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

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10 Comments

Filed under dinner, recipe, tutorial

10 responses to “Two cooking tutorials

  1. thedelicateplace

    i loved this post! i’m very interested in TCM as i heal my gut and liver. could you explain how you use the white fungus in the hot drink and it’s benefits? i’m stealing your kabocha trick to use tonight! 🙂

  2. Not surprised that our American version of Chinese food is much unhealthier! Is black fungus actual fungus like a mushroom?

    Thanks for your squash steaming tutorial, too! I really enjoy your tutorials, especially of Chinese food. You should definitely do more!

  3. DiningAndDishing

    Great tutorial! I’ve never tried cooking Chineese food but I’d love to give it a whirl. It always looks so delicious on your blog!

    – Beth @ http://www.DiningAndDishing.com

  4. Amazing! Gonna try to make 白菜虾米 tonight! Would it be possible to do a tutorial or a recipe for 红烧肉 and 茄子堡?They look as amazing as the ones my grandma makes back in China!! Thanks!

  5. LOVE your tutorials, Coco! I had no idea what black fungus was, so this was so interesting for me. I had no idea it had so many health benefits! I’m definitely going to look for it at the market!

  6. Lisa

    Hi, I just started to read your blog especially for the Chinese cooking! I am in college and just start cooking for myself this year. Eating Chinese food makes me miss home a little less. Thank you for the tutorials!

  7. Great post coco!
    So even though this black fungus SOUNDS gross, I think it looks really tasty. When you serve it in your dishes I always thinks it ads a more savory element (like meat!). Thanks for the great info!

    I haven’t tried kabocha yet, but it will forever remind me of you!!

  8. I love your tutorials! I think I’m gonna have to take an afternoon to wander around an Asian market. I’d like to find some of the ingredients you use like black fungus and dried shrimp…

  9. cooking with COCO!! i love this ❤
    omg thats an amazing kabocha squash tip! i will put it in the freezer next time, actually ive even thought about how squishy and soft it usually gets during cooking but didnt know what i should do to counteract this..i tried baking it but it didnt work out too well. now i know 😉

    xoxo ❤

  10. Kath (Eating for Living)

    All the food that appears in this post is among my favorites! I also love Asian-style dishes and cook a lot like that myself.

    I’ve read you’ve gotten sick, and I hope it’s nothing serious! Get better soon!!

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