How to make nandemo don 何でもいいから丼

How to make Rice Burger

Chinese steamed egg from halfhourmeals

http://www.halfhourmeals.com/recipe/chinese-steamed-egg

egg base:
- 1 egg
- 180ml of water
- 1/2 teaspoon of salt*
- 1 spring onion / chopped

other ingredients: (you can varie the combination or even add something else?!)
- cooked ham or chicken or prawn / diced
- crab stick
- chinese mushroom / diced

Preparation
1. Whip the egg and add water and salt. (If you intend to use dried Chinese mushroom, you need to first soak the mushroom in hot water. You can then use the stock here instead of water)

2. Add the other ingredients like ham etc.

3. Place into the cowl you wish to serve in and lightly sprinkle 2/3 of the spring onion on top.

4. Cover bowl with cling film.

5. Place into a steamer and close lid. ( You can make your own steamer by simply adding some water into a wok and raise the bowl above the water by using a small wire rack. If you do this, don’t close the wok lid fully... leave a small gap )

6. Gently steam for 12-15 min (time varies greatly!). You can open the lid and check if the egg is cooked by making sure the egg doesn't wobble like jelly when you gently shake it.

7. Sprinkle rest of the spring onion on top just before serving! Enjoy!

**The salt required for this dish varies as it can depend on what other ingredients you use. After you made a few, you will get a feel for it.**

Tofu with century egg

http://www.feedthetang.com/2013/04/tofu-with-century-egg.html

1 Century egg
300g Silky soft tofu
1 stalk of celery, cut into short and thin strips
A couple of Celery leaves
1 stalk of Spring onion, roughly chopped
1 tsp Toasted sesame seeds
2 tbsp Soy sauce
1 tbsp Sesame oil
2 tbsp Vegetable oil

Remove shell of the century egg, and then cut it into 8 segments. Place tofu on a serving plate. Carefully arrange 6 segments of the egg on top of the tofu. Chop the rest of the egg into small pieces.

Place the celery on top, followed by the chopped century eggs and sesame seeds. Add soy sauce and sesame oil, and then sprinkle the spring onion and celery leaves to decorate. Heat vegetable oil over a high heat, and then add a splash to finish.

Spicy version: Add 1 tsp ground toasted Sichuan peppercorns and 1 chopped red chilli on top of the century egg. Add 1 tsp of chilli oil together with the soy sauce and sesame oil for extra heat.

Steamed eggs with century egg from feedthetang

http://www.feedthetang.com/2013/04/steamed-eggs-with-century-egg.html

4 Medium eggs
1 Century egg
12 Half egg shells of warm water
Pinch of salt
1 tsp Sesame oil
1 stalk Spring onion, roughly chopped
2 tbsp Soy sauce
2 tbsp Vegetable oil

Remove shell of the century egg, and then cut it into 8 segments. Arrange the slices evenly in a steam proof dish (at least 3cm deep).

Beat the eggs in a bowl until the white and yolks are fully combined. Add warm water and mix well. Add sesame oil and a pinch of salt, give it a stir. Pass the egg mixture through a fine sieve to get rid of any bubbles, and then pour it onto the century egg slices. Cover with cling film.

Place the dish on a rack over a wok of boiling water. Put the lid on and then turn the heat down to medium-low. Steam for 15 minutes. If the centre is still runny, steam for further 3 to 4 minutes.

Add soy sauce to the steamed egg and then sprinkle some spring onion on top. Heat vegetable oil over a high heat, and then add a splash of the hot oil to finish.

Variations: add salted egg (金銀蛋) , or replace century egg with soaked dried scallops (瑤柱), or just simply plain steamed egg. Best served with rice.

Sweet Mung Bean With Sago Soup

In one of my nursing class I learned the Chinese culture terms in English. Certain food is categorize into yin and yang or cold and hot food. Mung beans are cold cooling food, well that is what my mum tells me when growing up. Thus, great for summer which is one of the reason I'm making it. It's been so hot and humid out.

I used a wok to cook it. I made full wok of soup. I put in:
1 cup of mung bean
I filled the wok with water like 2 or 3 liters
sugar or rock sugar, to taste
1/3 - 1/2 cup of sago

HOWTO: Add water and mung bean in pot or wok and let it boiled until the bean split. I covered the wok during the time. And check a few times to see if the bean has splitted. It took roughly about 30-40 minutes until the bean splitted. During the wait, I looked up online recipe to this and found the link below, which I follow in how to cook the sago and wrote the top part of this post. Which made me lost track of time in checking the beans. When I lifted the cover many beans were splitted and moved to the sides, it reminded me of the top part of an explosion mushroom for some reason. Anyways, the water level reduced and it looked like it need more water, so I added more water. I stirred it and then I used the soup spoon to take out the empty shells that were floating. When there was a gentle boil I added sago and add sugar. I couldn't find rock sugar, guess we were out, so I had to do with regular white sugar but rock sugar is preferred. I also reduce the heat to med-high. I let it boiled until the sago were half translucent and turn the heat off and cover the wok and let it sit for 15 minutes. I put the soup in container and fridge it. You can eat it hot or cold.

Added more water

I added more water because from past trials the sago will thicken the soup up, also when it's cooled it will also thicken up.

LINK: http://littlebitesbigtastes.blogspot.com/2013/06/sweet-mung-bean-with-sago-soup.html

Okra with black fungus

List:

okra

dried black fungus

water

oil

salt and pepper

1. hydrate the fungus and wash/rinse okra

2. then want to clean the fungus by checking if each piece still have part of the stem/bark. You want to pluck it off. And slice the bigger fungus.

3. slice the okra. I sliced and threw away the top part.

4. In a frying pan or wok add oil. let the oil heat up then add the okra in. Stir fry for a few minute. then add water and then fungus and then salt and pepper. stir.

Ginger and Spring Onion Dipping Sauce

This is a dipping sauce for boiled chicken. Chinese people like to eat there chicken parts boiled. They also dipped the chicken in soy sauce too. But I was feeling in have this as the dip. Making it once in awhile, it tasted fabulous. It was really cool watching it sizzle.

My mum said that I added to much oil but it seems the right amount to me.

List:
Ginger
spring onion
oil
salt
chicken granule bullion or pepper

1. Finely randomly chop ginger. Do the same with spring onion. Both about the same amount. In a ceramic or glass bowl add salt and chicken gran. bull. with the chopped ginger and spring onion. I stirred them and tasted it if I need more flavor. you can also tasted it after you pour the oil and add more flavor as needed.
2. In pan heat up oil until you see that the oil start to smoke a bit. then our the oil directly into the bowl of ginger and spring onion. Be careful it will boil viscously when you pour the hot oil.

Simple Red Cooked Pork Belly

This dish was a bit sweet and not that salty. if you don't like your food sweet than add about 1 or 1.5 tablespoon of sugar. You can add more to your taste after the 30 minutes. Adding sugar makes the liquid a sticky-like consistency so less sugar would make it less sticky-like.

There is also an alternative were its the same direction, you just add vinegar and more sugar. You would add the vinegar when the liquid is about half it was before. Adding vinegar and sugar the taste would be sour and sweet, which is also pretty good. 

List:

3 tablespoon kikkoman soy sauce (or any light soy sauce)

1 tablespoon mushroom flavored superior dark soy sauce (or any dark soy sauce)

small spatula scoop of Hoisin sauce (optional)

1.5lb side pork belly cut into less than 1 inch cubes or rectangle

6 slices of ginger

roughly 2 tablespoon sugar

rice wine or any kind of cooking wine 

chicken granule bullion

water

Direction: 

boil the cubed pork in water for a few sec than drain and rinse away the foam.

In fry pan or wok add oil. Let the oil heat up. Add the ginger and hoisin sauce. Stir fry few second and add the rinsed pork. Stir it around while adding both soy sauces, sugar, and wine. Then add water until it covers the pork. Let it come to a boil for 2 minutes and turn the heat from high to medium heat with the cover on let it cook for 30 minutes. After 30 minutes check that the liquid thicken and sticky-like. Taste it if its sweet, salty enough. If not add a bit more sugar or salt or kikkemen soy sauce. This step is also were I add chicken granule bullion. 

If there is still a bit more liquid than you like and not thicken yet after 30 minuets, turn the heat back to high to quicken the process. It should take a few minutes, so keep your eye on it or it will dry out. 

Simple Chinese Braised Soy Sauce Eggs Recipe

My parents are going to China for 2 months so my mother came to campus, she came to get the suitcase I had and she come with food!!

Need:
hard boiled eggs
water
soy sauce - add the amount of flavor you want. I would add a bit more than usual. If you have dark soy sauce it will add to the color, dark soy sauce isn't that salty.

Crack all your boiled egg one or 2 times but don't peel the shell. In a pot add the cracked eggs and cover it with water and soy sauce. Let it boil then simmer for few hours for the flavor to soak in. You can also cook this in a crock pot if you want. You can eat it plain like that or add it to some noodles like I did.

Chinese Mustard Fish Soup Recipe

Hey y'all, I was craving my mums cooking but she is at home–1.5 hours away and going to China tomorrow. Anyways last time I was home she bought a fish head the size of my hand and cook fish soup. She added mustard veggies which she doesn't usually do but it was nevertheless yummy. I had mustard fish soup before when I was in China and it can't be compared with.

I had leftovers of the mustard veggie, I ate it with rice porridge, and I was think what I should do with it and thought of my mums soup. She also semi taught me how to cook it but the fish soup was already cooked, I just need to stir fry the musards veggie and then add the soup.

I made a simple, easy and quick mustard fish soup. I didn't have tofu but I had some fried tofu my father made in the freezer so I used those.

Need:
Fillet - diagonally sliced
Chinese mustard veggie - buy in asian store
soft tofu - random slices
cilantro (optional)
oil
seasoning - mine is salt and chicken granule bullion and ground white pepper

How to:
First add oil to your pot or wok, let it heat at high and add your mustard veggie. Stir fry it. Then add water or broth to a boil then add your tofu and let it boil for a few minutes and then add your fillet slices. Oh, and don't forget to season your soup to your taste. If you add mustard and broth it would already be salty so you don't need much. When you serve you can chop some cilantro and garnish it.

Here's a video

Sushi Rice Recipe

RASAMALAYSIA Sushi rice recipe:
Items:
1 cup short grain rice (measured with the rice cup that comes with the rice cooker, about 80% of a regular measuring cup)

1 1/2 tablespoons Rice Vinegar
1 1/2 teaspoons sugar
1/8 teaspoon salt or to taste

OR

1 cup rice
1 1/2 – 2 tablespoons
Mizkan Sushi Seasoning or sushi vinegar

How to:
Cook the rice with rice cooker. When done I like to use the rice spatula or a wooden one to fluff the rice up and then add the seasonings. Then you want to mix the rice with slicing motion or with a baking term folding it, don't stir it. When it is mix well let the rice cool, you can put it in the fridge to cool faster. You want the rice warm so you can handle it with your hands.

Tips:

• Wet your hand often so the rice would stick.
• Wet your knife when you cut the sushi.
• Wet rice spatula if you want to compress your rice sheet.
• Warp the bamboo sheep with plastic foil which makes it easier to make, rice would stick.

This video gave me a good visual on how to roll the sushi.

This is my first time making sushi and it wasn't hard as I thought it would be. You can put anything you want in your roll–be creative with your filling or look around for fillings... I made a veggie roll with cucumber and carrot. I was debating with myself in the middle of rolling if I should put some shrimp but I didn't. Here are some sushi recipe you can make with your rice.
http://rasamalaysia.com/hand-roll-temaki-recipe/2/

http://rasamalaysia.com/california-roll-recipe/











Sauces:
My mother work at a sushi place and I asked her about the sauces. The simplest one is the diluted soy sauce with sugar. You add soy sauce, water, and sugar. she didn't tell me the measurements so y'all have to play with it and decide your  taste. I bought mayonnaise before I asked my mother about the sauce and she only told me the Soy one. I have a bottle of mayo that I need to use, so I Googled. There's also sushi sauces you can go and buy.

I found two sauces I found and had to make adjustments because I didn't have to items. First mix mayo and ketchup which is the red one in the picture. Second mix mayo, chili powder, and bit of rice vinegar, I like this one better. The second mix it said Japanese mayo and I look it up and the product has rice vinegar.

Sauce 1:
mayo
ketchup

Spicy sauce:
Jap. mayo (I didn't have that so I used mayo and rice vinegar)
Sriracha sauce (I sub. it with chili powder that comes with the mama ramen ^^)

Soy sauce:
soy sauce
water
sugar

Steamed Pork and Prawn Dim Sum

Steamed Pork and Prawn Dim Sum - Farberware Cookware
Ingredients:
18-20 wonton wrapper

Filling:
8 ounces pork loin or boneless chops trimmed (or ground pork)
7 ounces peeled raw prawns chopped
1 green onion finely sliced
2 tablespoons grated ginger
1 small carrot finely grated
1 tablespoon soy sauce
1 tablespoon lime juice
3 tablespoons rice flour or corn starch
Salt and pepper to taste

Dipping Sauce:
2 tablespoons rice wine or sherry
2 tablespoons soy sauce
1 teaspoon sugar or palm sugar
1 teaspoon finely sliced green onion

Directions
To make the dipping sauce, whisk all ingredients together until sugar is dissolved and set aside.

Dice the pork and place in a food processor. Press the pulse button until coarsely ground. Add the remaining filling ingredients and pulse a few times just to combine.

Lay a few wonton wrappers on a clean dry work surface and place a teaspoon of the filling in the centre Dampen the edges of the wrappers with water and gather the sides of each wrapper around the filling, pinching to form a shape like an open coin purse. Repeat with remaining filling and wontons.

Lightly oil the base of a bamboo steamer and place the steamer over a pan of boiling stock or water (for extra flavor, add a splash of wine, herbs, lemongrass or other aromatic).

Cover and steam the dim sum for about 6-8 minutes, or until the filling is cooked and the wrappers are tender. Serve straight away with the dipping sauce.

Scramble Eggs with Chinese Chives

I usually eat this dish with rice porridge for breakfast. All you need eggs and asian chives. There is two ways of cooking it. First oil and stir fry the chives and then add the beat eggs or you could beat the eggs with the chives and then scramble it. Don't forget to season your food, I put salt, white pepper, and chicken granule bouillon while beating the eggs.

picture by chinacuisine.blogspot

Spicy tofu with celery stir fry, simple

Adapt/modify from Tastehongkong
I made this for dinner. I didn't have carrot. I was tempted to use my roommates carrot but I didn't so I subbed it with 2 very small onion. I also added shrimp at the last minute so I dice it smaller for it to cook faster. The pepper paste I had wasn't as spicy as I wanted it to be.

Ingredients

~300g firm tofu
4 celery stems
a handful of shrimp, diced
1/2 carrot
3 cloves garlic, coarsely chopped
Onion
cooking oil

Seasonings
2 tsp chili sauce, I used Korean type
1 1/2 tsp soy sauce
1/2 tsp sugar
4 tbsp water
salt and chicken granule bouillon

Method
Wash celery stems, peel and trim away the aged fibrous skin as we did for this dish. Cut into about 1 cm cubes. Peel and cut carrots into similar dices.

Prepare your seasonings, mix items except salt and cgb. Mix until paste dissolve.

First pan-fried the tofu with both sides golden color then slice into about 1 cm cubes.

Heat oil in wok or pan over medium heat, sauté garlic and onion and shrimp until fragrant  Toss in celery and carrot, stir fry it. Pour in seasoned mixture and add tofu. Sitr a bit and cover the pan for about 2 minutes or until the sauce clings to the foods. If you want the vegetables to be more tender, cover and lower heat to simmer another minute or two (add more water if required). Sprinkle in salt and cgb according to taste. Stir well, dish up and serve hot.

Egg Pancake Rolls

RECIPE and photos BY TASTEHONGKONG:
This looks yummy and easy to make! I'm also think of adding diced shrimp. If I do, I would separately cook the the shrimp and then sprinkle it with the spring onions.

Prepare:
1 egg
25g plain flour
3g potato flour
60g water
1-2 tbsp chopped green onion
1/4 tsp sea salt
pinch of ground white pepper

Making:
"Add pinch of ground white pepper in egg and beat well.

In a mixing bowl, mix flours and salt. Gradually add water in the center, whisking and incorporating flour from around at the same time. Spoon 1/4 of the beaten egg into the flour mixture. Whisk well and until lumps disappear and the batter is smooth.

Add spring onion into the remaining 3/4 egg.

Heat a frying pan and coat its bottom with a very thin layer of oil. As they become hot enough, turn heat to low. Pour half of batter into center of the pan in one go (half of the batter in this recipe shall make a ~18cm pancake).

As soon as the batter hits the hot pan, tip it around to get the base evenly coated with batter (I like to spread it as thin as possible).

As the top side of the batter is about to set, pour over it half of the remaining egg mixture and spread it out evenly.

Wait for the egg mixture to set a bit, yet still slightly wet, lift an edge of the pancake and roll (I lifted with my turner). Aid the action with chopsticks or fork in another hand, if required.

Fry the roll for a few seconds, or more, to brown to your liking.

Repeat with the remaining batter and egg mixture. Section the egg rolls to your desired length. Serve hot with chili sauce or terayaki sauce."

Tofu Shreds with Chinese Chives Recipe

I learned a trick from my uncle to make the tofu shred tender. You just boil the shred in water and you add baking power or soda, either one is fine. You let it boil for few minutes and then drain it. If you don't like how long the tofu shreds are, you can tear/cut it in half or one-thirds before boiling.


I had shrimp so I used it in cooking but it's not necessary. Just chives and shredded tofu is yummy buy themselves

Prepare:
Asian chives cut in stripes
bag of shredded tofu (bought in asian store)
shrimp (optional)
white pepper (optional)
butter or oil
salt and chicken granule bouillon

Cooking:
I added butter in my pan to stir fry the shrimp, when it was a nice pink color I added the chives. Stir it around with your chop stick or utensil until the chives are wilting. Then add your shredded tofu. Add your seasonings to your taste and also add a cup or half of water. Stir it a bit then cover the pan, let it steam for a few minutes. Taste to see if seasoned enough.

Water Chestnut Cake

BY: tastehongkong

I had this in a seafood buffet, but didn't know what it was called. My mother love the taste of it and the water chestnut's crunchiness. I can't wait to make this.

Ingredients:

70g water chestnut powder
4 pcs fresh water chestnut (or from canned) – here is another recipe for using water chestnuts
70g rock sugar
2 cups water
2 tsp custard powder (dissolved by 2 tsp water)
These portions of ingredients altogether fit well into my rectangular baking dish of 17(W)x11(D)x4(H)cm

Custard Powder is Optional:
I like to have this firm-jelly-like water chestnut cake looked translucent and slightly yellowish, therefore rock sugar (for transparency) and custard powder (for the yellow color) are used. If not, just omit the custard powder and substitute rock sugar by brown sugar, which will give the cake a brownish appearance.

Preparation:
Grease the dish for steaming. Wash water chestnuts; peel and dice them right before cooking, if not, soak the peeled water chestnuts in water to avoid turning rusty.

Dissolve water chestnut powder with one cup of water (cold water). Put diced water chestnuts, sugar with the remaining one cup of water into a pot, bring to boil.

As soon as the liquid boils and the sugar dissolves, turn off heat. Immediately, stir in the dissolved water chestnut powder and custard powder. Like using corn starch for thickening, if the powder settles to the bottom, give it a good stir before mixing it into the hot water. Stir well with efforts to achieve a lump-free and pasty mixture.

Pour the mixture into the dish, flatten it into the same height.

In a wok, set up a rack to hold the dish above 4 cups of water, cover and steam for 15 minutes over high heat. To make sure if it is perfectly done, insert a toothpick to see if it comes out clean.

Serving the Cake:
Steaming : After steamed, let cool the cake for about 10 to 15 minutes before slicing. After stored in fridge, steam the cake again if to serve hot again. Or, it is also good to serve cold.

Pan Frying : After cooled and sliced, they can be re-heated and caramelized by pan-frying. And this is the way the famous Cantonese dim sum – pan-fried water chestnut cake – is prepared. If it is the first time you pan-fry chestnut cake slices, try to do it with a small portion first and see how it works out in your pan. Their sugary content can cause easy sticking, but a decent pan that is heated hot enough shall help. Adding corn starch (about 1/10 of the total powder) shall make the cake firmer and easier to fry, I didn’t do this because I love to have the pure taste of water chestnuts.

Homemade Pickled Swatow Mustard Green

BY: tastehongkong

I love this snack. When I vacation to china, I go and buy a jar of pickled swatow. It's crunchy, juice and sour the way I like it. It's awesome. I would  eat it plain like that or it is usually a side dish for rice porridge.

Ingredients:
1 swatow mustard green, ~500g
1 tsp sea salt

Solution for pickling:
100g rock sugar
1/4 cup rice vinegar
2 tsp sea salt
2 cups water


Method:
Soak the vegetable in a basin of water for about half an hour. Cut the vegetable vertically into two equal portions (trim away any brown spots) and wash it under running water until clean. Make sure the areas in-between stems are also washed.

Massage the mustard green (especially on its cut surfaces) with 1/2 tea spoon of salt and let it stand for about an hour. This helps draw out bitterness from the veggie.

Mix salt, sugar and water for pickling in a pot, swirl over heat to melt them down completely. Remove from heat, let cool and mix in vinegar.

Bring about 3 to 4 cups of water in a pot to the boil; put the salted mustard green (but discard any juice) in the pot to blanch. The water shall stop bubbling as soon as it is loaded with the vegetable. Wait till the water boils up again, about 1 to 2 minutes, then dish up the mustard green. Drain excess water, let cool and cut each half vertically into two equal portions.

Get a sterilized bottle or jar (with cover) which is large enough to contain both the solution and vegetable (mine is about 1 liter in volume). Plunge in the cooled mustard green into the bottle, and pour in the solution. Make sure the vegetable is fully submerged in liquid. Cover.

The mustard green shall turn yellowish the next day. Wait another 2 to 3 days at room temperature for the flavors to develop further before serving (see below). For storage, transfer to fridge.

Tip:
Make sure every thing used to handle the boiled vegetable is cleaned, or you may found molds growing with the pickle.

You may check the taste of the pickling solution before filling it into the bottle to see if it suits your taste.

Tofu with Century Egg and Spring Onions

BY: Taste Hong Kong
I usually also put in the spicy perserved vegetable–chopped and add salt and chicken granule bouillon instead of her seasonings.

Ingredients:
1 silken tofu
1 century egg (preserved duck egg)
2 green onions, finely chopped (optional)

Seasonings
1 tsp black vinegar
1 tsp light soya sauce
1 tsp sugar
1 tsp sesame oil (optional)

Method
Choose silken tofu. Drain off all water from the pack, if any, and cut it into about 1/2 cm slices or small cubes. Arrange on a plate for serving.

Shell, rinse, pat-dry, dice or mash century egg. Mix it well with seasonings in a separate plate or bowl.
Cover prepared tofu, century egg mixture, green onion separately and chill them in fridge for 3 to 4 hours or until cold.

To serve, again drain off any water exuded from tofu and top it with a layer of century egg mixture followed by a handful of green onions. This tofu with century egg is nice on its own, yet it is also great to be served as an appetizer or side dish. As a variation, sometimes, I will add a handful of Japanese bonito flakes with the green onions.