How to Make Perfect Guacamole Recipe

Steamed Tofu with Century Egg and Salted Egg - Anncoo Journal Hi there! For today’s post I’m sharing a very simple dish using 4 main ingredients ~ tofu, minced pork, century egg and salted egg. These are very cheap ingredients and the eggs are usually used for congee and also it’s my favourite. Cuapao with Bola-bola and Salted Egg, Steamed Buns and Pork Meatballs - Asian In America Steamed white buns, boiled pork meatballs, slices of salty eggs and a dash of sweet hoisin sauce – put these all together and what do you get? Cuapao with bola-bola! This is a variation of a favorite Filipino snack or meal, or whichever time of day your heart and belly desires this. When the all-Filipino member Kulinarya Cooking Club decided to have ‘salted red eggs’ for the month’s theme, it was not hard to think of dishes that could go with this delightful salty side. And yes, this is a very delectable condiment, its intense saltiness contrasts well with robust, sugary flavors of other ingredients.

How to make Tinapang Bangus with Sinangag, Smoked Fish on Garlic Rice - Asian In America Tinapa on sinangag (smoked fish on garlic rice) is so tempting we don’t wait for Lent to have it. It’s more of an indulgence for us here in our home in America, when we don’t have it as often as we did in the Philippines. Tinapa (say ‘tee-nah-pah’) is defined as smoked fish of any kind in the Philippines. I don’t claim to be an expert on the topic. Yet we grew up on this type of Filipino smoked fish as part of our meals. My understanding is that smoking fish was one of the ways to preserve food in hot, tropical climates (like the Philippines).

Bake for Happy Kids: Liu Sha Bao / Chinese Molten Salted Egg Custard Steamed Buns 流沙包 Again! More tips to share! Liu sha bao? It translates from 流沙包 meaning flowing custard filling buns in Chinese just like these steamed custard buns that I have made again ... Imagine holding one freshly steamed liu sha bao on your hand. Carefully, bite a nick off the bun and let the molten custard flow into your mouth. Can't have enough flowing custard filling??? Try sucking the remaining filling from the nick of the bun... and finish by eating the last bit of custard that sticks inside the bun.Totally yummy!

Steamed Minced Pork with Water Chestnut Ask any Chinese person you know if he or she enjoys steamed minced pork patties and you’ll probably be answered with a resounding ‘Yes!’. This is classic Chinese comfort food at its best. We grew up on this stuff. Steamed Eggs with Minced Meat Steamed eggs with minced meat is a simple, classic Chinese egg dish made flavourful by using a combination of chicken eggs, century egg, salted duck egg and minced meat. This is easy and quick to prepare at home. You can also easily turn this into a vegetarian dish by omitting the meat. The Chinese have long considered the century egg to be a delicacy. Century eggs are by no means, a hundred-year old eggs – in fact, they are also referred to as preserved eggs, thousand-year old eggs and millennium eggs. They are actually duck eggs preserved in a mixture of clay, ash, salt, quicklime and rice hulls for several weeks to several months, depending on the methods used to process them.

Lebanese Beef Shawarma Recipe, Made at Home! 2531Share52 28.7K 81 178 What is Shawarma Shawarma is probably one of the most recognizable Middle Eastern ethnic food names in the West, behind Falafel and Hummus. Star Anise Braised Pork Belly & quail eggs (Thit Heo Kho Hoa Hoi) Another braised pork recipe, you ask? Well, I wasn’t planning on inundating this weeks postings with braised pork but timing seemed appropriate for a number of reasons. Adding to the fact that I love braised pork in ten million different ways, I’ve gotta start writing about braised pork enough to cover it all in my blog lifetime! Since my last write up about my mother’s classic Vietnamese braised pork in caramel, I’ve received so many touching e-mails and comments from readers about not only the braised pork, but about comfort foods in general. It doesn’t matter where we come from or what part of the globe we hail from, we all have something in common: a connection to our comfort foods from home.