♥ Honey Walnut Shrimps ♥

Honey walnut shrimp is an interesting American-style Chinese food I have come across during my exchange at San Francisco. It is a combination of sweet and salty, crunchy and creamy, which is common in form of takeaway.

It consists of shrimps coated in an egg-white-corn-starch batter, deep fried to golden brown and toss together in a creamy sweet mayo dressing, serves with more caramelized walnuts.

This honey walnut shrimp is so easy to make and it is so much healthier than takeout! You can control the among and calorie of the creamy honey sauce by using low-fat mayonnaise and light milk.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Joana at My Gut Feeling.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Adapted from Fifteen Spatulas

You'll need:

For the shrimp:

1 pound shrimp, shelled and deveined

2 egg whites

1/4 cup cornstarch

1 cup candied walnuts

vegetable oil, for frying

For the sauce:

1/4 cup low-fat mayonnaise

2 tbsp light sweetened condensed milk

1 tbsp honey

1 tsp lemon juice

How to make honey walnut shrimp:

1. In a heavy bottom saucepan, heat up vegetable oil on medium high heat.
2. Whisk together egg whites and cornstarch until thicken and smooth. Dip shrimp into batter, and deep fry for 2-3 minutes, until golden brown. Do it in two batches.
3. Drain on kitchen paper.
4. To serve, combine mayonnaise, sweetened condensed milk, honey and lemon juice. Drizzle over the shrimp and serve with candied walnuts.

With all my love <3

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♥ Sweet Potato Mochi Cake ♥

During the Chinese New Year, our family would make sweet potato soup with tang yuan (glutinous dumplings), sweet Teochew kueh with mungbean filling, coconut pudding and turnip cake. So what left behind are some sweet potato and mushy mung bean. 

I decide to use these ingredients and make a Chinese treat similar to my popular steamed pumpkin mochi. Instead, these are pan-fried and drizzled with osmanthus honey.

This Chinese treat is perfect in any occasion. And I assume healthy too because all the sweetness is coming from the sweet potatoes. You may adjust by adding more sugar, or I would suggest serving with honey syrup.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jess from Bakericious at this post.

You'll need:
3 medium size sweet potatoes
3 heaping tbsp glutinous rice flour
1 tbsp Natvia
1/2 cup mung bean filling
A little water, optional
Vegetable oil, for frying

How to make sweet potato mochi cake:

1. Steam sweet potato over medium-high heat until soft. Discard the water and peel off the skin.
2. In a large bowl, mash sweet potato with Natvia to sweeten. Add glutinous rice flour and knead into a dough. Add water if needed.
3. Divide the dough into equal portion, around 5. Flatten each and spoon mung bean filling. Seal tightly and roll into flatten disc shape.
4. Heat oil in a non-stick frying pan. Place cakes spacing apart from each other. Cook over medium-high heat until lightly golden brown and cooked through.
5. Serve hot with osmanthus honey.

With all my love <3

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♥ Black Sesame Dumpling (Tang Yuan) ♥

Tang Yuan, aka glutinous rice dumpling, is a popular Chinese sweet during the Chinese New Year festival. It symbolizes togetherness and completeness of the family, which is also similarly served during the Mid Autumn Festival.

Nowadays, these dumplings often come in a variety of fillings such as red bean, peanut, egg custard or even green tea and purple sweet potato, but the most loved and common choices is black sesame filling.

When serve, it is delicious to go with a hot sweet soup. Hope this recipe can bring you sweet memories and loads of happiness.
*Adjust the sugar accordingly to see how sweet you want the filling to be. I used 2:1 ratio.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
2 tbsp black sesame powder
1 tbsp black sugar*
2 tsp natural peanut butter, such as this
1 tsp vegetable oil, to smoothen
50g glutinous rice flour
1/4 tsp wheat starch
5 tbsp water
To serve:
Water
Cane sugar

How to make black sesame dumpling (Tang Yuan):

1. To make black sesame filling: In a bowl, combine black sesame powder, black sugar, peanut butter and vegetable, mix well until smooth.
2. Divide equal parts and roll into balls. Cover with cling film and set aside.
3. To make the glutinous rice dough: In a large bowl, mix glutinous rice flour, wheat starch and water. Keep kneading until the dough comes together into a small ball. Shape into a log.
4. Take 1 heaping portion of the dough, flatten and wrap around 1 teaspoon sesame filling. Seal the edge and shape the balls gently.
5. Bring a pot of water to boil and add cane sugar. When it melts and water comes to boil again, add the rice dumplings and cook for 5-6 minutes, or until they float to the surface.
6. Serve hot.

With all my love <3

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♥ Sweet Potato Soup Jelly Cup ♥

Sweet Potato Sweet Soup, 蕃薯糖水, is a Chinese classic winter dessert. It is popularly known with a sweet ginger soup base, cooked sweet potatoes and some people like to add Tongyuan.

I have the idea to make this hot soup into a cold dessert, which is equally delicious and much more refreshing! See the bottom layer? It is a layer of sweet potato puree. 

I also sprinkle some dried osmanthus on the top sweet soup layer to give extra aroma.

Additionally, two mini rice balls are the resemblance of Tangyuan. They are optional.

This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.

Serve 6
You'll need:
For jelly:
100g sweet potatoes
5g agar agar strip, soaked in water
750ml water
30g Natvia
30g cane sugar
Dried osmanthus

For glutinous rice balls:
1/3 cup glutinous rice flour
3 tbsp water

How to make sweet potato dessert soup jelly:

1. Peel and cut sweet potatoes. Steam for 20 minutes and mash into puree. Set aside.
2. In a saucepan, boil water and agar until completely melted. Add Natvia and cane sugar to dissolve.
3. Take 1/3 of agar liquid and combine with sweet potato puree. Whisk to smooth and divide evenly among dessert cup. Let cool at room temperature and set in the fridge for 5 minutes.
4. Add osmanthus into remaining agar liquid. Divide evenly into dessert cup, over the sweet potato layer. Place in the fridge to set.
5. Meanwhile, mix glutinous rice flour with water until a smooth dough form. Divide into small equal portion and roll into mini balls.
6. Cook over medium boil water until they float to the surface. Immediately transfer to ice cold water.
7. When serve, place two glutinous rice balls on jelly surface. Store remaining in the fridge.

With all my love <3

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♥ Steamed Pumpkin Mochi ♥

When pumpkins are in season, their sweetness are absolutely perfect for making desserts.

Did I mention I made pumpkins out of pumpkins?

These mini pumpkin rice cakes are a great dim sum treat in Shanghai cuisine.

So delicate, chewy and soft; filled with red bean paste and steamed in bamboo steamer.

You may choose not to put any filling, and will basically taste similar to tong yuen (glutinous rice dumpling).

I also used a handful of goji berries to replace raisins for the top.

Likewise, please adjust the sugar content depending on the sweetness of the pumpkin your using.

Mine is a Japanese pumpkin, so adding a little natural sweetener is so good already.

This post is linked to Cook and Celebrate: Christmas 2015 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazz at Dash of Jazz.

Adapted from beanpanda
Make 16
You'll need:
150g pumpkin
70g glutinous rice flour
20g wheat starch
1 tsp Natvia
3 tbsp water, or more
16 goji berries
Red bean paste for filling, optional

How to make mini pumpkin mochi:

1. Ready a bamboo steamer. Chop pumpkin into big chunks and place on steaming plate. Steam for 15-20 minutes or until soft.
2. Scape out the flesh to remove the skin, mash thoroughly with a fork or potato masher. Let it set aside to cool slightly.
3. Meanwhile, prepare parchment papers with the size of 5 x 5 cm.
4. In a large bowl, combine glutinous rice flour, wheat starch and Natvia. Add pumpkin puree and knead until the mixture is crumbly.
5. Slowly add in water, 1 tbsp at a time. Knead until a smooth dough form. If the dough it too dry, add a little more water. Roll the dough into a log and divide into equal portions.
6. Take a portion, flatten slightly and place 1 teaspoon of red bean paste in the middle. Wrap and shape into an oval ball. Repeat with the rest of the ingredients.
7. Using the back of a butter knife, mark 6 indentations and insert a goji berry on top of each ball to from mini pumpkin.
8. Arrange them on parchment paper and place in a bamboo steamer, leaving space in between.
9. Steam over high heat for about 8 minutes. Remove from heat and let cool completely.
10. To store, refrigerate for 2-3 days. Re-steam before serving.

With all my love <3

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♥ Chinese Salted Egg ♥

Have you ever made your own salted egg? They can pretty much put in everything. In steamed minced pork, serve with barbecued pork rice, or simply just a bowl of steamed rice.

The eggs are to marinade in brine for at least a month.

As an adaptation, I only added a few spices which are available at home. The cinnamon stick and star anise do make a big difference in the flavor. Trust me and try it now!

Adapted from beanpanda
You'll need:
5 duck eggs
20ml rice wine
240g water
60g coarse salt
1 star anise
1 cinnamon sticks
1 tsp Sichuan peppercorn

How to marinate Chinese salted egg:

1. Rinse eggs under water. Check for any crackling and discard the eggs. Wipe to dry.
2. In a small bowl, add rice wine. Place egg in the wine to coat, one at a time.
3. Carefully transfer the egg to a wide mouth mason jar, or any other glass container, and make sure not to crack the eggs.
4. In a saucepan, add water, salt, star anise, cinnamon sticks and Sichuan peppercorn. Boil until the salt is melted. Let cool completely.
5. Pour the salted water over the egg. Place a piece of kitchen paper over them to ensure all eggs are submerged in the salted water.
6. Marinate at room temperature for 30-40 days.
7. At 30th day, cook one in rice cooker to check for level of saltiness. If desirable, remove the eggs and store them in the fridge for up to 1 month.

With all my love <3

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♥ Chinese Tea Smoked Egg ♥

Chinese tea smoked egg, 煙燻茶葉蛋, is traditionally found in herbal tea shops. They usually sell them in a big stovetop at the counter, where you will usually get a herbal drink on the go.

Different from Shanghainese versions 燻蛋, these do not have runny yolk. Instead, they are hard boiled to firm, silky egg white and brown skin.

See that perfect yolk? Neither under nor overcooked. No grey rings too! Yays!

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jess from Bakericious at this post.

This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion (XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱)

Adapted from Daydaycook
You'll need:
4 duck eggs
1 tbsp dark soy
3 tea bags (I used Chinese tea and Oolong tea)
80g cane sugar / brown sugar (I used a mixture of both)
80g uncooked rice

Tool: a wok, aluminium foil, stainless steel steaming rack

How to make Chinese tea smoked eggs:

1. In a small saucepan, add water and eggs. Bring to a boil and cook for 2 mins. Turn off the heat and let the eggs sit for 1 min. Discard the water.
2. While running under cold water, peel the egg shell. Sit them in dark soy until dyed thoroughly.
3. Prepare the wok. Layer double folded aluminum foil, place tea bags, cane sugar and rice.
   Place securely a steaming rack. *Heat on high until it starts to smoke.
4. Place eggs on steaming rack and smokes for 3 mins. Turn off the heat and sit for 5 mins.
5. Serve halved.

*Cautious about the smoky flame coming from the wok.

With all my love <3

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