Stir fried glutinous rice is a popular dish mainly in winter. I love to eat this and I wanted to make a video to show you all how to make it. I hope you enjoy it.
Please click here for more information on glutinous rice.
Ingredients for 2 bowls of rice :
1. 140 gram = 4.9 oz, Thai glutinous rice, wash and soak in the water for 6 hours then sieve out the water
Fry ingredients:
1. 2 chinese sausages, wash with warm water, divide in middle and cut into slices
2. 30 small dried shrimps, wash
3. 2 dried scallops, wash and soak in water, tear it into small pieces
4. 3 medium size chinese mushrooms,remove stems, wash and soak in water until soft, cut in small dices
5. 1 spring onion, wash and divide cut white, green parts
6. An egg, beaten add in 1/2 tsp oil
Seasoning 1.
50 ml water = 1. 70 fl oz, ( including the soaking scallops and chinese mushrooms ), or add some more water
seasoning 2.
1. 1 tsp shaoxing wine
2. 1 tsp oyster sauce
3. 1 tsp light soy sauce
4. 1/3 tsp sugar
5. 7 tsp water ( only use 5 tsp, another 2 tsp for reserve, maybe no need )
6. a pinch of pepper
7. 1/3 tsp salt
材料: 2 碗料
1. 1 杯量米杯泰國糯米 = 140 克 = 4. 9 oz, 洗淨, 用冷開水浸 6 小時後, 濾出, 備用.
炒材料:
1. 2 條臘腸, 用溫水洗去塵, 中間切開切片
2. 30 粒蝦米, 洗淨
3. 2 粒瑤柱, 洗淨, 浸水後撕開, 浸水留用
4. 3 個中冬茹, 去蒂, 洗淨, 浸水至軟切粒, 浸水留用
5. 1 條青蔥, 洗淨, 切分白, 綠片粒
6. 1 旦雞蛋, 打勻後加入半茶匙油混合
調味 1
1. 50 ml 水 = 1. 70 fl oz, ( 浸瑤柱和冬茹水, 不夠加水 ),
2. 半茶匙雞粉
調味 2
1. 1 茶匙紹興酒
2. 1 茶匙蠔油
3. 1 茶匙生抽
4. 1/3 茶匙糖
5. 7 茶匙水 ( 先放入 5 茶匙 ) 餘下 或許會用
6. 少許胡椒粉
7. 1/3 茶匙鹽
September 25, 2011
Cantonese white cut chicken, 蒸白切雞
White cut chicken is a very typical dish of cantonese cuisine. I made a video teaching how to make it as it is really very popular among cantonese people and often when you live abroad it is hard to find this dish.
Please click here for more information on white cut chicken.
Ingredients:
1. 1, 210 gram chicken = 42.7 oz
2. some ginger
3. 3 green onion
4. some salt
5. 6 tsp Shao xing wine
Topping:
some sesame oil
some slices spring onion
Sauce 1.
1. 2 tbsp oil
2. 1 tsp ground ginger
3. 1/4 tsp sugar
4. 1/3 tsp salt
5. pinch of pepper
Sauce 2.
1. 2 tsp oyster sauce
2. 1/2 tsp light soy sauce
3. 1 tsp cold water
Tip for steaming time:
Today I use 1, 210 gram = 42. 7 oz around 40 mins
1, 270 gram = 44. 8 oz around 47 mins
1, 300 gram = 45. 9 oz around 50 mins
steaming time may vary depending on the heat
材料:
1. 一 只光雞 大約 1, 210 克 = 42. 7 oz
2. 一些薑
3. 三條青蔥
4. 一些鹽
5. 六 茶匙紹興酒
面攃:
少許麻油
裝飾:
少些青蔥絲
汁 1. 薑蔥汁
1. 2 湯匙油
2. 1 茶匙薑茸
3. .1/4 茶匙糖
4. 1/3 茶匙鹽
5. 少許胡椒粉
汁 2..
1. 2 茶匙蠔油
2. 半茶匙生抽
3. 1 荼匙凍滾水
備大約: 今天的雞 1, 210 克 = 42.7 oz 蒸 40 分 1, 270 克 = 44. 8 oz 焗 47 分, 1, 300 克 = 45. 9 oz 焗 50 分, 大家爐火不同請留意
Please click here for more information on white cut chicken.
Ingredients:
1. 1, 210 gram chicken = 42.7 oz
2. some ginger
3. 3 green onion
4. some salt
5. 6 tsp Shao xing wine
Topping:
some sesame oil
some slices spring onion
Sauce 1.
1. 2 tbsp oil
2. 1 tsp ground ginger
3. 1/4 tsp sugar
4. 1/3 tsp salt
5. pinch of pepper
Sauce 2.
1. 2 tsp oyster sauce
2. 1/2 tsp light soy sauce
3. 1 tsp cold water
Tip for steaming time:
Today I use 1, 210 gram = 42. 7 oz around 40 mins
1, 270 gram = 44. 8 oz around 47 mins
1, 300 gram = 45. 9 oz around 50 mins
steaming time may vary depending on the heat
材料:
1. 一 只光雞 大約 1, 210 克 = 42. 7 oz
2. 一些薑
3. 三條青蔥
4. 一些鹽
5. 六 茶匙紹興酒
面攃:
少許麻油
裝飾:
少些青蔥絲
汁 1. 薑蔥汁
1. 2 湯匙油
2. 1 茶匙薑茸
3. .1/4 茶匙糖
4. 1/3 茶匙鹽
5. 少許胡椒粉
汁 2..
1. 2 茶匙蠔油
2. 半茶匙生抽
3. 1 荼匙凍滾水
備大約: 今天的雞 1, 210 克 = 42.7 oz 蒸 40 分 1, 270 克 = 44. 8 oz 焗 47 分, 1, 300 克 = 45. 9 oz 焗 50 分, 大家爐火不同請留意
Buddha's delight, 羅漢齋
Buddhas delight is a famous vegetarian dish. I made a video explaining how to make this buddhist dish. I hope it will also delight you.
Please click here for more information on buddhas delight.
Ingredients;
1. 5 chinese mushrooms, wash and soak
2. 1 snow fungus, soak for 1 hour
3. some jelly ear, wash and soak
4. 18 ginkgo nuts, wash and peel off the skin
5. half can = 5 whole straw mushrooms
6. 30 dried lily flowers, wash and soak
7. 7 carrot slices
8. 3 slices fried tofu
9. 11 pea pods
10. 3 slices ginger
11. 1 clove garlic, ( not for Buddhism )
12. 5 slices lettuce
Seasoning1 :
1. 2 tbsp oyster sauce
2. 1 tbsp shao xing rice wine
3. 1 tbsp light soy sauce
4. 2/3 tsp sugar
5. 1/2 tsp salt
6. 75 ml water
Seasoning 2:
1. 200 ml water
2. 1 tsp vegetable broth powder
Thickener:
1 1 tsp corn starch
2. 3 tsp water
Topping:
1 tsp sesame oil
材料:
1. 冬茹 x 5 , 去蒂, 洗淨, 浸軟
2 雪耳 1 個, 一小時前浸軟, 洗淨
3. 黑木耳 少許, 洗淨, 浸軟
4. 白果 18 粒, 去皮, 洗淨
5. 草茹整個 半罐, 大約 5 粒
6. 金針 30 條, 洗淨浸軟
7. 紅蘿蔔 x 7 片
8. 炸豆腐 x 3 荷蘭豆 11 條, 去側根
9. 荷蘭豆 11 條, 去側根
10. 薑片 x 3
11. 蒜頭 1 粒切片, ( 如信佛教就不要 )
12. 生菜 5 塊, 洗淨
調味料: 1
1. 2 湯匙蠔油
2. 1 湯匙紹興酒
3. 1 湯匙生抽
4. 2/3 茶匙糖
5. 半茶匙鹽
6. 75 ml 水
調味料: 2
1. 200 ml 水
2. 1 茶匙什菜粉
.打獻:
1 茶匙豆粉
2. 3 tsp 水
沐面: 1 茶匙麻油
Please click here for more information on buddhas delight.
Ingredients;
1. 5 chinese mushrooms, wash and soak
2. 1 snow fungus, soak for 1 hour
3. some jelly ear, wash and soak
4. 18 ginkgo nuts, wash and peel off the skin
5. half can = 5 whole straw mushrooms
6. 30 dried lily flowers, wash and soak
7. 7 carrot slices
8. 3 slices fried tofu
9. 11 pea pods
10. 3 slices ginger
11. 1 clove garlic, ( not for Buddhism )
12. 5 slices lettuce
Seasoning1 :
1. 2 tbsp oyster sauce
2. 1 tbsp shao xing rice wine
3. 1 tbsp light soy sauce
4. 2/3 tsp sugar
5. 1/2 tsp salt
6. 75 ml water
Seasoning 2:
1. 200 ml water
2. 1 tsp vegetable broth powder
Thickener:
1 1 tsp corn starch
2. 3 tsp water
Topping:
1 tsp sesame oil
材料:
1. 冬茹 x 5 , 去蒂, 洗淨, 浸軟
2 雪耳 1 個, 一小時前浸軟, 洗淨
3. 黑木耳 少許, 洗淨, 浸軟
4. 白果 18 粒, 去皮, 洗淨
5. 草茹整個 半罐, 大約 5 粒
6. 金針 30 條, 洗淨浸軟
7. 紅蘿蔔 x 7 片
8. 炸豆腐 x 3 荷蘭豆 11 條, 去側根
9. 荷蘭豆 11 條, 去側根
10. 薑片 x 3
11. 蒜頭 1 粒切片, ( 如信佛教就不要 )
12. 生菜 5 塊, 洗淨
調味料: 1
1. 2 湯匙蠔油
2. 1 湯匙紹興酒
3. 1 湯匙生抽
4. 2/3 茶匙糖
5. 半茶匙鹽
6. 75 ml 水
調味料: 2
1. 200 ml 水
2. 1 茶匙什菜粉
.打獻:
1 茶匙豆粉
2. 3 tsp 水
沐面: 1 茶匙麻油
Chinese fried fish, 煎魚
Pan Fried Fish, this is very tasy and easy you can do it with nearly all kinds of fish, I used a trout in this video. This is also often made for chinese new year celebrations.
Ingredients:
1. one trout
2. 1 slice of ginger
Marinade:
1. 2 tsp shao xing rice wine
2. 1/2 tsp salt
材料:
1 條鱒魚
2. 1 片薑
調味:
1. 2 茶匙紹興酒
2. 半茶匙鹽
Ingredients:
1. one trout
2. 1 slice of ginger
Marinade:
1. 2 tsp shao xing rice wine
2. 1/2 tsp salt
材料:
1 條鱒魚
2. 1 片薑
調味:
1. 2 茶匙紹興酒
2. 半茶匙鹽
8 treasures glutinous rice balls. 八寶湯丸
I made some glutinous rice balls also known as Tong Yuan. My filling consists of 8 different nuts, but you can substitute the filling as you like.
Please click here for more information on glutinous rice balls.
Filling ingredients:
1. 2 x macadamia, if it salty, wash and dry with kitchen paper
2. 1 walnut
3. 3 x cashew
4. 4 x peanut
5. 1 tsp ground hazelnut
6. 2 tsp chopped almond
7. 2 tsp pine nuts
8. 2 tsp white sesame
9. 20 gram = 4 .5 tbsp icing sugar, sieved
10. 10 gram = around 4 tsp soft butter
( 1 to 8 mix nuts all together around 34 gram = 1. 20 oz )
Dough:
1. 20 gram = around 4 tbsp wheat starch
2. 80 gram glutinous rice flour = 2.8 oz
3. 100 ml = 3. 38 fl oz + 2. 5 tbsp hot water
4. 1 tsp oil
Syrup:
1. 200 ml = 6.76 fl oz water
2. 2 or 3 small slices ginger
3. half bar of brown sugar, wash
餡材料:
1. 2 粒澳洲堅果, 如有鹽洗一次用紙抹乾
2. 1 個合桃
3. 3 粒腰果
4. 4 粒花生
5. 1 茶匙榛子碎
6. 2 荼匙杏仁粒
7. 2 茶匙松子仁
8. 2 茶匙白芝麻
9. 20 克 = 4 湯匙半糖粉, 先濾
10. 10 克 = 大約 4 茶匙軟牛油
( 1 至 8 果仁含共大約 34 克 = 1. 20 oz )
皮材料:
1. 20 克 = 大約 4 湯匙登粉
2. 80 克糯米粉 = 2.8 oz
3. 100 ml = 3. 38 fll oz 加入 2 湯匙半熱水
4. 1 茶匙菜油
糖水料:
1. 1 碗水 = 200 ml = 6. 76 fl oz
2. 2. 3 片小薑
3. 半塊片糖, 洗一次
Please click here for more information on glutinous rice balls.
Filling ingredients:
1. 2 x macadamia, if it salty, wash and dry with kitchen paper
2. 1 walnut
3. 3 x cashew
4. 4 x peanut
5. 1 tsp ground hazelnut
6. 2 tsp chopped almond
7. 2 tsp pine nuts
8. 2 tsp white sesame
9. 20 gram = 4 .5 tbsp icing sugar, sieved
10. 10 gram = around 4 tsp soft butter
( 1 to 8 mix nuts all together around 34 gram = 1. 20 oz )
Dough:
1. 20 gram = around 4 tbsp wheat starch
2. 80 gram glutinous rice flour = 2.8 oz
3. 100 ml = 3. 38 fl oz + 2. 5 tbsp hot water
4. 1 tsp oil
Syrup:
1. 200 ml = 6.76 fl oz water
2. 2 or 3 small slices ginger
3. half bar of brown sugar, wash
餡材料:
1. 2 粒澳洲堅果, 如有鹽洗一次用紙抹乾
2. 1 個合桃
3. 3 粒腰果
4. 4 粒花生
5. 1 茶匙榛子碎
6. 2 荼匙杏仁粒
7. 2 茶匙松子仁
8. 2 茶匙白芝麻
9. 20 克 = 4 湯匙半糖粉, 先濾
10. 10 克 = 大約 4 茶匙軟牛油
( 1 至 8 果仁含共大約 34 克 = 1. 20 oz )
皮材料:
1. 20 克 = 大約 4 湯匙登粉
2. 80 克糯米粉 = 2.8 oz
3. 100 ml = 3. 38 fll oz 加入 2 湯匙半熱水
4. 1 茶匙菜油
糖水料:
1. 1 碗水 = 200 ml = 6. 76 fl oz
2. 2. 3 片小薑
3. 半塊片糖, 洗一次
Checkerboard. Yin yang. Zebra stripe cookies, 跳棋盤, 陰陽, 班馬絛紋曲奇
I made some black and white/ checkerboard cookies. With a little fantasy you can make all kinds of variations. I hope you enjoy this.
White colour ingredients:
1. 130 gram = 4. 59 oz sieved flour
2. 75 gram = 2.65 oz butter, room temperature
3. 55 gram = 1. 95 oz icing sugar
4. a pinch of salt
5. half egg yolk = 1 tbsp ( L)
6. some vanilla extract
Black colour ingredients:
1. 80 gram = 2. 8 oz sieved flour
2. 60 gram = 2. 12 oz butter, room temperature
3. 40 gram = 1. 41 oz icing sugar
4. a pinch of salt
5. half egg yolk = 1 tbsp ( L)
6. some vanilla extract
7. 20 gram = 8 - 9 tsp cocoa powder
Checkerboard 13 cookies
Yin yang 4 - 5 cookies
Zebra stripe 28 cookies
104 gram = 3. 66 oz
白色材料:
1. 130 克 = 4. 59 oz 先濾熱粉
2. 75 克 = 2.65 oz 牛油, 室溫
3. 55 克 = 1.95 oz 糖粉
4. 少許鹽
5. 半個 = 1 湯匙大雞蛋黃
6. 少許雲呢拿香液
以上槎成軟麵糰, 用一張長 40 cm 保鮮紙蓋面
黑色材料:
1. 80 克 = 2. 8 oz 先濾麵粉
2. 60 克 = 2. 12 oz 牛油, 室溫
3. 40 克 = 1. 41 oz 糖粉
4. 少許鹽
5, 餘下半只雞蛋黃
6. 少許雲呢拿香液
7. 20 克可可粉 = 8 - 9 茶匙 cocoa 粉
以上槎成軟麵糰後分 2 份, 大約 104 克 = 3. 66 oz 一份用保鮮紙包放雪櫃一小時..
白色槎成軟麵糰分 2 份, 一份 104 克, 和餘下一份用保鮮紙包放雪櫃一小時.
陰陽模材料:
1. 餅模 5 cm 距離,
2. 一個茶燈模,
3. 剪 2 枝小飲筒,
4. 一些膠紙,
5. 木筷子
1 小時後從雪櫃取出麵糰
第一個. 跳棋盤: 13 個
白和黑麵糰, 榐 11 cm 長, 每色 2 條, 四面 1. 5 cm 闊
再放雪櫃一小時.
切 6 mm 厚一片
第二個 陰陽: 4 - 5 個
做跳棋盤餘下麵糰做 3 mm 厚塊.
再放雪櫃一小時.
第三個班馬條紋: 28 個
餘下白和黑色各放一起,
白色榐 20 cm 長, 上下距離 15 cm 闊.
黑色榐 20 cm 長, 上下距離 11 cm 闊
再放雪櫃一小時.
切 6 mm 厚一片
跳棋盤和 陰陽, 先熱焗爐 150 C 度, 放中層, 焗 11 分, 關火, 2 分後取出放架攤凍
班馬條紋, 先熱焗爐 150 C 度, 放中層, 焗 13 分, 關火, 2 分後取出放架攤凍
White colour ingredients:
1. 130 gram = 4. 59 oz sieved flour
2. 75 gram = 2.65 oz butter, room temperature
3. 55 gram = 1. 95 oz icing sugar
4. a pinch of salt
5. half egg yolk = 1 tbsp ( L)
6. some vanilla extract
Black colour ingredients:
1. 80 gram = 2. 8 oz sieved flour
2. 60 gram = 2. 12 oz butter, room temperature
3. 40 gram = 1. 41 oz icing sugar
4. a pinch of salt
5. half egg yolk = 1 tbsp ( L)
6. some vanilla extract
7. 20 gram = 8 - 9 tsp cocoa powder
Checkerboard 13 cookies
Yin yang 4 - 5 cookies
Zebra stripe 28 cookies
104 gram = 3. 66 oz
白色材料:
1. 130 克 = 4. 59 oz 先濾熱粉
2. 75 克 = 2.65 oz 牛油, 室溫
3. 55 克 = 1.95 oz 糖粉
4. 少許鹽
5. 半個 = 1 湯匙大雞蛋黃
6. 少許雲呢拿香液
以上槎成軟麵糰, 用一張長 40 cm 保鮮紙蓋面
黑色材料:
1. 80 克 = 2. 8 oz 先濾麵粉
2. 60 克 = 2. 12 oz 牛油, 室溫
3. 40 克 = 1. 41 oz 糖粉
4. 少許鹽
5, 餘下半只雞蛋黃
6. 少許雲呢拿香液
7. 20 克可可粉 = 8 - 9 茶匙 cocoa 粉
以上槎成軟麵糰後分 2 份, 大約 104 克 = 3. 66 oz 一份用保鮮紙包放雪櫃一小時..
白色槎成軟麵糰分 2 份, 一份 104 克, 和餘下一份用保鮮紙包放雪櫃一小時.
陰陽模材料:
1. 餅模 5 cm 距離,
2. 一個茶燈模,
3. 剪 2 枝小飲筒,
4. 一些膠紙,
5. 木筷子
1 小時後從雪櫃取出麵糰
第一個. 跳棋盤: 13 個
白和黑麵糰, 榐 11 cm 長, 每色 2 條, 四面 1. 5 cm 闊
再放雪櫃一小時.
切 6 mm 厚一片
第二個 陰陽: 4 - 5 個
做跳棋盤餘下麵糰做 3 mm 厚塊.
再放雪櫃一小時.
第三個班馬條紋: 28 個
餘下白和黑色各放一起,
白色榐 20 cm 長, 上下距離 15 cm 闊.
黑色榐 20 cm 長, 上下距離 11 cm 闊
再放雪櫃一小時.
切 6 mm 厚一片
跳棋盤和 陰陽, 先熱焗爐 150 C 度, 放中層, 焗 11 分, 關火, 2 分後取出放架攤凍
班馬條紋, 先熱焗爐 150 C 度, 放中層, 焗 13 分, 關火, 2 分後取出放架攤凍
X'mas cookies mamalade,聖誕 果醬曲奇
Here I made some delicious christmas cookies. They are filles with marmalade and look super cute. I hope you will like them.
Please click here for more information on christmas cookies.
Ingredients for 36 cookies
1. 70 gram = 2. 47 oz sieved flour
2. 1/2 tsp sieved baking powder
3. 100 gram = 3. 5 oz ground almond, or other kind
4. 60 gram = 2. 12 oz sugar
5. 3 tsp cinnamon sugar, or other kind
6. 1 tsp rum, or other flavour
7. 1/2 tsp cinnamon powder
8. 50 gram = 1. 77 oz butter, cut in slices
9. half egg = 4 tbsp
10. a pinch of salt
11. 1. 5 tbsp chocolate flakes
Topping:
1. some sugar powder
2. 5 tbsp strawberry mamalade, or other marmalade
材料: 36 個曲奇
1. 70 克 = 2.47 oz 麵粉, 先濾
2. 半茶匙發粉, 先濾
3. 100 克 = 3. 5 oz 杏仁磨碎粉, 或其它果仁
4. 60 克 = 2. 12 oz 糖
5. 3 茶匙玉桂粉糖, 或其它如雲呢拿
6. 1 茶匙 rum 香液, 或其它
7. 半荼匙玉桂粉
8. 50 克 = 1. 77 oz 牛油, 切片
9. 半只旦, 打混 = 大約 4 湯匙
10. 少許鹽
以上槎成粉糰, 分 2 份, 其中一份加入 1. 5 湯匙朱古力片..
焗爐先熱 140 C , 放中屬, 焗 15 分, 關火, 等 3 分後取出放架攤凍
面裝飾:
1. 一些糖粉
2. 5 湯匙士多啤利果醬, 可用其它. ( 在微波爐打熱)
Please click here for more information on christmas cookies.
Ingredients for 36 cookies
1. 70 gram = 2. 47 oz sieved flour
2. 1/2 tsp sieved baking powder
3. 100 gram = 3. 5 oz ground almond, or other kind
4. 60 gram = 2. 12 oz sugar
5. 3 tsp cinnamon sugar, or other kind
6. 1 tsp rum, or other flavour
7. 1/2 tsp cinnamon powder
8. 50 gram = 1. 77 oz butter, cut in slices
9. half egg = 4 tbsp
10. a pinch of salt
11. 1. 5 tbsp chocolate flakes
Topping:
1. some sugar powder
2. 5 tbsp strawberry mamalade, or other marmalade
材料: 36 個曲奇
1. 70 克 = 2.47 oz 麵粉, 先濾
2. 半茶匙發粉, 先濾
3. 100 克 = 3. 5 oz 杏仁磨碎粉, 或其它果仁
4. 60 克 = 2. 12 oz 糖
5. 3 茶匙玉桂粉糖, 或其它如雲呢拿
6. 1 茶匙 rum 香液, 或其它
7. 半荼匙玉桂粉
8. 50 克 = 1. 77 oz 牛油, 切片
9. 半只旦, 打混 = 大約 4 湯匙
10. 少許鹽
以上槎成粉糰, 分 2 份, 其中一份加入 1. 5 湯匙朱古力片..
焗爐先熱 140 C , 放中屬, 焗 15 分, 關火, 等 3 分後取出放架攤凍
面裝飾:
1. 一些糖粉
2. 5 湯匙士多啤利果醬, 可用其它. ( 在微波爐打熱)
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