These chocolate soufflé cookies are pretty much my favorite cookies. They are so simple, made with just a few ingredients and yet have such deep rich delicate flavors. It is like eating brownies, chocolate macaroons and cookies all at the same time. Isn’t that amazing?
A big plus benefit for these cookies is that they don’t require any flour, which means they are gluten free!
Wontons and dumplings are two of the most popular and widely popular breakfast choices across the whole mainland China. There are restaurants, diners, food vendors selling all kinds of wontons.
But the best ones are not always found in fancy and expensive restaurants, but on the streets. Some food vendors and small diners have been making and selling wontons for generations. Years of experience make them experts in very single steps of making wontons from broth to seasoning.
I learned how to make wontons by eating them for breakfast for a long time. The best ones are freshly made, cooked and served. So a lot of wonton restaurants have been wrapping and cooking nonstop since they open the door in early morning. During my wait, I always peeked through kitchen window to see how it is done.
I did that out of bore and curiosity at first, but soon I got attracted and fascinated watching the cooks in kitchen wrapping wontons at lightning speed.
A bowl of good wonton soup is made up with freshly made wontons and seasonings. Both are equally important to how the final product taste.
I make this dish whenever I am don’t have much time to cook but still want to have a good home cooked meal, or when I am just simply too lazy to prepare several courses. O(∩_∩)O~
In one single pan, sausages provide protein; rice provides carbohydrate and shiitake mushrooms provide vitamins. What more does one need?
I learn from our many camping trips that camp fire is very essential to a successful camping trip. The fire provides warmth and light during long nights and also good for cooking and grilling in the daytime. And s’more is the most perfect dessert by the fire. Any camping trips with camping fire and fire-roasted marshmallows cannot be considered perfect. O(∩_∩)O~
It takes patience and experience to roast the marshmallows. These cute tiny fluffy candies are very easy to burn. If not roasted enough, the chocolate in the s’more would not melt.
So I have been thinking what if I can add chocolate into the marshmallows? By doing so, the marshmallows and chocolate would be roasted at the same time, so that they should both melt perfectly.
I posted Shiu Mai with ground pork, mushrooms and sweet rice before: https://www.yankitchen.com/english-blog/2018/11/13/shiu-mai-with-ground-porkmushrooms-and-sweet-rice.
It is a very popular choice in Dim Sum restaurants. Cantonese’s style shiu mai is usually made with shrimps and pork. I personally prefer the ones made with sweet rice.
Sweet potatoes have been such a favorite root vegetable in Asian countries that we often use them in all kinds of sautés, soups, congees, desserts, and even drinks! Yes, that is right, in drinks. Sweet potato puree is a popular topping for milk teas. Next time when you are in an Asian teashop, try it. It is way better than you can imagine.
When winter comes, fire oven roasted sweet would be a seasonal hit. They are hot and sweet, covered with caramelized skins. So tasty! O(∩_∩)O~
Summer has finally left Texas. I have been enjoying the cool and dry weather lately, have you?
And of course, good weather means BBQ in the backyard!
This time I smoked some Asian style sausages. They turned out great; golden brown and crunchy on the outside, juicy and tender on the inside. The reason it is called Asian style is that seasonings used here are all Asian seasonings. And the ground pork would be whisked/ beaten along with seasonings and corn starch until meat mixture is elastic and glutinous.
If you have been to Dim Sum place before, you might be familiar with shiu mai already. It is made with super thin wheat dough with fillings inside. There are so many kinds of fillings for shiu mai. They vary from area to area. Pork and shrimps are a very popular choice in southeast part of China. In the north, lamb, beef, and even sweet rice can be found in shiu mai fillings too.
Each and every one of them is very tasty. I personally prefer the ones made with sweet rice.
It is quite easy to make them at home too! With a pack of store-bought wonton wraps, we can easily make a large batch of shiu mai.
Porridge, also known as congee, has a long history in China. It was invented when the food was scarce and very limited. People added a lot of water to the pot with very little grains like rice, barleys, or millets. The porridge cooked this way was thin, bland and tasteless. But it fed a lot of hungry bellies when time was hard.
Nowadays, people continue to cook porridge for its health benefits. By adding different ingredients, porridges can be quite nutritious and tasty too! And the combinations are endless. You can put pretty much anything into porridge to make it sweet or savory. If you like dim sum, that is a great chance you have already tried some porridge or congee already.
I recently discover that millets and pumpkin can be a really combination for porridge too!