Multi Grain Savory Chinese Crepe

中文菜谱：杂粮煎饼果子

I made Chinese savory crepe before, and it was really popular.   This time I decided to try using homemade multi grain flour to make a healthier version.  It turns out to be pretty fantastic too!  O(∩_∩)O~ 

The ingredients and method are pretty similar to what I posted here last time:

Crepe Ingredients (makes 7-8):

1 cup multi grain flour
1 cup + 2-3 tablespoons whole milk ( a little bit more or less depending on what kinds of multi grain flour you are using)
1 large egg
1 teaspoon oil
1/4 teaspoon salt

Directions:

I usually buy my multi grains from wholefoods store.  I have a preference for the ones high in fiber.  I normally buy about 10 different barleys, grains and beans.  I mix them together in a big jar or bag and store in refrigerator.

You will need a vitamix dry cup  to mill the grains.  The regular cup is intended for smoothies, not this.

Ready to go

Blend at low speed first and then increase to high speed.

In less than 30 seconds, I have a batch of beautiful multi grain flour.

Store the extra in a glass jar .

Just like cooking French crepe, you will need a large cast iron skillet and a crepe spreader.  I use a 12 inches cast iron skillet which is perfect for making crepes. I found it in a local cookware store years ago.  What a pity they don’t make them the same way anymore.

Mix flour, milk, egg and salt in a blender until the batter is smooth.

Cover and allow the batter to sit for a couple hours before using.  Unlike regular flour, multi grain flour needs more time to absorb the water.

Heat the cast iron skillet over medium low heat.

Spray the pan with oil and then wipe it with paper towel.

Add 3 to 4 tablespoons batter. Spread it thinly and evenly with crepe spreader.

Add an egg, spread it out too.  Top with white sesame seeds, chopped green onion and cilantro.

Flip the whole crepe with a spatula.

Brush with fermented tofu sauce.  I like to use silicone brushes because I can just toss them into the dish washer when I am done.  How convenient is that!

Brush with sweet bean sauce and siracha chili sauce. There is no rule of how much of what should be added.  You can add the seasoning just to your own taste.

Add a crispy cracker to the center.  Fold the crepe edges towards its center.

It is done!

I invite my husband to post the picture for me.  After the first couple shots, I took a quick look at my camera settings.  When I looked up again, there was one more dent on the crepe and he was trying to chew as silently as he could not to get caught…….

Well, that shows how good the crepe is!  Nobody can resist its charm! O(∩_∩)O~

Steamed Buns with Pork and Vegetable

中文：荠菜猪肉包

Shepherd’s purse might be considered as weed here in America.  But it is a very popular spring vegetable in Asian countries.  They sprout and grow fast when the spring is in the air.  Shepherd’s purse tastes a lot like arugula.  They are both earthy, refreshing but shepherd’s purse has a unique aromatic smell which makes it popular in Asia.

You can find the frozen shepherd’s purse in Asian grocery store.  The fresh ones are rarely seen on the market here.

Ingredients for steamed buns:

3 cups bread flour
1 1/4 to 1 1/3 whole milk
1 tablespoon sugar
1 to 2 teaspoons oil
a pinch of salt
1 1/2 teaspoons yeast

Ingredients for pork and vegetable filling：

1 package of frozen shepherd’s purse, thawed
2 cups freshly ground pork
2 tablespoon soy sauce
1/2 to 1 teaspoon rice cooking wine
1/2 teaspoon ground white pepper
1 teaspoon oyster sauce
1/4 to 1/2 teaspoon sugar
1/4 teaspoon ground ginger
a few drops of sesame oil
salt to taste
2 tablespoons to 1/4 cup 

Directions：

Microwave the milk on high for 30 seconds to 1 minute.  The milk shall be warm but not too hot to touch.

Dissolve the yeast in the warm milk.  Let them sit for 5 to 8 minutes.

Add milk and yeast, along with bread flour, sugar, oil and salt to a stand mixer bowl.  Put on the dough hook and then set the stand mixer to knead the dough at speed 2.

Knead the dough until it is smooth and elastic.  It takes about 10 minutes.

Cover it up with plastic wrap.  Proof for 40 to 50 minutes under room temperature; and then transfer the dough to a well-dusted wooden board.  Knead gently to get rid of big air bubbles.

In the meantime, I prepare pork and vegetable filling.

I grind my own pork with a meat grinder.  It is fresher and tastes a lot better.

Drain the thawed shepherd’s purse. Squeeze a little bit if necessary.  Finely chop the shepherd’s purse. 

In a large bowl, add ground pork, soy sauce, salt, sugar, ground white pepper, oyster sauce, sesame oil and chicken stock.  Whisk hard with a pair of chopsticks  or a wooden spoon until everything comes together.

Add chopped shepherd’s purse.  Mix well again.

Equally divide the dough into 30 to 40 pieces.  If you prefer bigger size steamed buns, divide into 20 pieces.

Press down the dough with palm.  With a small rolling pin, roll the dough edge thin.

Add 2 to 3 tablespoons of pork filling to the center.

Wrap it up.  Repeat the process until all are done.

Cut parchment paper into small squares.  Line the bamboo steamers with parchment paper.  Add the buns on top of each piece of parchment paper. 

Cover and proof for another 15 to 20 minutes.

Steamed the buns over high heat for 12 to 16 minutes; when done, wait for a couple minutes before uncovering the steamed buns.

Serve immediately.  

Dipping into vinegar and chili sauce is also a popular way to enjoy them.  O(∩_∩)O~

Cool any extra steamed buns on a cooling rack; store in Ziploc bags; seal and freeze. 

Steam the frozen buns on high heat for 6 to 8 minutes and they are as good as freshly made!

Bone Daddy’s BBQ, Midland, MI

The Bone Daddy’s BBQ in Midland Michigan has been recommended to me several times by my husband and a few other friends. 

It is a local good eats and a really popular lunch spot.  And it is been voted as the fifth best BBQ places in Michigan.

I quote the reviews onlinefrom http://www.mlive.com/entertainment/index.ssf/2012/06/michigans_best_bbq_2012_top_10.html.

“5. Bone Daddy's BBQ, Midland.  Day 2 was one of our best days, and that's because we finished the trip at Bone Daddy's. Owner Bill Wall II pulled out all the stops, taking on a tour of his award-winning pits and showing off all his trophies. Wall took the top prize in the Best of the West Nugget Rib Cook-Off in Reno. Obviously, all the attention is warranted. Billy learned the art of BBQ from his dad, Bone Daddy. Everything is carefully produced; the ribs will get you. But I loved the pulled pork and barbecue chicken. Just sample some of that bark!”

If you are a fan of foodnetwok show Diners Drive-Ins and Dives, you already know what a local diner looks like.  It is not a fancy place, but those huge trophies for best BBQ exhibited inside the store are pretty impressive.

I ordered a Bone Daddy’s Sampler Plate.  Besides ribs, you can have a choice of two meats from pulled pork, beef brisket or BBQ chicken.  I picked pulled pork and beef brisket.  

The food came soon after ordering.

Beef brisket is tender and juicy.  The smoke flavor really stands out.  Two thumbs up for that!

Pulled pork is good too.  It is a little bit too sweet for my taste.

Ribs are definitely a star on the table.  They are tender, smoky, sweet, juicy and flavorful.  Each ribs has beautiful smoke ring and the smokiness adds more flavors.  Too bad they are also a little bit too sweet for me.  But I still love them.  O(∩_∩)O~

All BBQ plates here come with smokehouse beans, coleslaw, corn bread muffins or dinner rolls.

Smokehouse beans are also on the sweet side.  Onion rings and corn bread muffins are ok.

My husband is a huge fan of pulled pork and pulled pork sandwich.

The pulled pork is also very tender, juicy and smoky.

We enjoyed our food here.  My friends told me the BBQ are pretty good too.  So I have a good reason to come visit again! O(∩_∩)O~

Asian sweet sesame cake balls

中文菜谱：开口笑

The sesame cake balls you see here rank number one on my childhood favorite list.  Cake balls are coated with sesame seeds and then deep fried to golden brown.  They taste crunchy on the outside, soft and fluffy and sweet on the inside.  They are the most delicious snacks I could think of as a child.

Ingredients：

2 cups of cake flour
1/2  egg
1/4  cup water
1 teaspoon oil
1/2 cup sugar (use more if you have a sweet tooth)
1 and 1/2teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup white sesame seeds
1/2 cup black sesame seeds
oil for deep frying

Directions：

In a medium bowl, add water and sugar.  Whisk until the sugar dissolves.  Add oil and egg.  Whisk until well combined.

Shift together cake flour, baking powder, baking soda.

Add shifted flour to egg mixture.  Mix with a wooden spoon or a pair of chopsticks.

When everything starts to come together, transfer the dough to a well dusted wood board. Knead with hand until a dough ball forms.

Divide into 28 to 38 equal pieces.  I like to make them each between 20 g to 30g.

Roll each piece into a small dough ball.  Quickly dip in water and then coat with black sesame seeds.

Or you can also coat them with white sesame seeds.

Deep fry them until golden brown.

Bon appétit!

Oven Roasted Teriyaki Chicken Wings

中文： 照烧烤翅

Whenever I am not in the mood for cooking, I bake chicken wings.  Who doesn’t love wings? O(∩_∩)O~ 

My oven roasted chicken wings are simple and easy to make but still loaded with tons of flavors. 

Ingredients：

6 large chicken wings
3 to 4 tablespoons soy sauce
1 to 2 ground chili pepper
1 teaspoon sugar
1/2 teaspoon minced garlic
1 to 2 tablespoons oyster sauce
1 tablespoon rice cooking wine
1 to 2 teaspoons white sesame seeds
freshly ground black pepper
salt to taste
3 to 4 tablespoons teriyaki sauce

Directions：

Rinse the raw wings under cold running water.  Chop each wing into two parts.

Add soy sauce, ground chili, sugar, garlic, oyster sauce, rice cooking wine, white sesame seeds, black pepper and salt.

Mix the wings and seasoning.  Allow them to marinate for at least 2 hours or overnight.

Preheat a toaster oven to 400F/ 204C. if you are using a large oven, preheat it to 425F/ 218C.

Line up the baking pan with aluminum foil .  Brush or spray the foil with oil.  Place wings about 1 inch apart on the baking pan.

Roast them for 40 to 50 minutes.

Brush the wings with teriyaki sauce, send them back to the toaster oven for 5 minutes, and then brush them again.  Repeat the process for a few times until the wings are beautifully colored.

Now it is time to enjoy!

We love to pair them with local Michigan beers. O(∩_∩)O~