from PM’s CC Vol II. Rich peppery duck is steamed with sticky rice with mushrooms, sausage, shrimps, and lotus seeds. Takes a long time but everything is steamed, so it could all be done in the rice cooker! 糯米 nuo4mi3 — glutinous rice 封 fung1 — sealed 鴨塊 ya1kuai4 — duck pieces This puppy takes [...]
Archive for August, 2009
Steamed duck pudding 糯米封鴨塊
Posted in quack, tagged dried mushrooms, dried shrimps, gizzard, glutinous rice, ham, lotus seeds, sausage, steamed on August 31, 2009 | Leave a Comment »
Glutinous rice balls with coconut 椰絲糯米球
Posted in dim sum, sweet, vegetarian, tagged coconut, glutinous rice flour, red bean paste, so cute, steamed on August 31, 2009 | Leave a Comment »
from PM’s CC Vol II. Sticky rice, sweet red bean paste, and grated coconut on the outside…not the easiest dim sum to wrap but well worth it. 椰絲 yie2si1 — coconut shreds 糯米 nuo4mi3 — glutinous rice 球 qiou2 — balls Glutinous rice is that sticky stuff mochi is made from. Red bean paste is [...]
Spicy fish slices 蘇式燻魚
Posted in fishy, tagged brown sugar, five spice, meat only on August 31, 2009 | Leave a Comment »
from PM’s CC Vol I. PM means “spicy” not in the “flamethrower in the mouth” way but in the “ahoy, spices from the East Indies!” way. Slices of fish, either fillet or steak, are marinated in soy sauce, fried, and dunked in a soup of sugar and Chinese five spice for a tender, salty/sweet mouthful. [...]
Stewed chicken with chestnuts 紅燒栗子雞
Posted in cluck, tagged chestnuts, red cooked on August 31, 2009 | Leave a Comment »
from PM’s CC Vol I. Large chunks of chicken are stewed with soy sauce and chestnuts; the chicken is slightly sweet and tender, and the chestnuts will be too if you cook them long enough. 紅燒 hong2shao1 — red cooked, a standard stewing technique with soy sauce and sugar 栗子 li4zi3 — chestnuts 雞 ji1 [...]
