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Posts Tagged ‘recipe’

Have you had Asian chickens before? When it comes to whole chickens, my family and I have always chosen Asian chickens. Here in British Columbia, you can find different types of specialty Asian chickens that are raised locally. Our go-to has been the Loong Kong Chicken 龍崗雞. They are free-run chicken, and they’re more yellow in appearance than your typical chicken. They remind me of the chickens I grew up eating in Hong Kong. We find the meat firmer yet tender, more flavourful, and skin bouncier, and definitely more suitable for preparing Asian style dishes.

Did you know?

No hormones or steroids are fed to BC chickens and all BC chickens are allowed to roam in the barns and are considered “free run”.

When it comes to enjoying fresh Loong Kong Chicken, my family simply steams it. By steaming it, you will also extract some chicken broth full of the chicken essence. Mama Lam takes it to the next level by making a sauce with the chicken broth, pour it back onto the steamed chicken so it absorbs all the flavours. Here is the recipe:

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Brussels sprouts are often considered an acquired taste. I for one really like brussels sprouts, and thankfully my family also loves brussels sprouts. Fried brussels sprouts had become a go-to dish that I order at restaurants. It’s easy to make them at home, too. The easiest way to prepare them at home is to roast them in the oven. They become tender, the exterior becomes crispy, and all you need is some simple seasoning.

Did you know brussels sprouts and kale, as well as cauliflower and broccoli and gai lan, come from the same wild cabbage family?

The other day I got some Chilean grapes. Their skin wasn’t too thick and the grapes had a lot of flavour, mostly sweet with just a hint of acidity and tannin. I was looking up savoury recipes to prepare grapes, and I came across a roasted grapes and brussels sprouts recipe. What a clever idea! I kept on reading a number of similar recipes and adapted to create the following, with an Asian twist by adding Chinese sausage.

Fun fact: Grapes are a rich, natural source of polyphenols, which protect the health and function of our cells. They are also a good source of vitamin K, copper, and many of the B vitamins.

Ingredients

  • 1lb Brussels sprouts, halved, or quartered if large
  • 1/2lb Seedless Grapes (I used Chilean black seedless table grapes)
  • 30g Chinese Sausage
  • 2 tablespoons Olive Oil
  • 2 teaspoons Balsamic Vinegar
  • 2 teaspoons Dried Thyme
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Hungarian Paprika
  • Coarse salt and freshly ground pepper
  • 1/2 cup toasted cashews
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We are only a few days away from Halloween, and this Halloween isn’t going to be the same. We are all trying to be more creative and have fun, all the while being safe. Baking at home is definitely fit for this occasion. We made some monster fingers by adapting from a recipe on beanpanda.com. This is super easy to make and there are ways to involve your kids (or the kids in you)!

Ingredients

  • 50g Butter (Room Temperature)
  • 2 tablespoons Granulated Sugar
  • 10g Whisked Egg (or Liquid Eggs)
  • 90g Cake Flour
  • 20g Almond Powder
  • 16 Raw Almond (approximate)
Monster Finger Cookies
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Mid Autumn Festival is happening on October 1 this year and mooncakes are a must at home. In the past we usually bought mooncakes from local bakeries (Maxim’s has been our favourite), but for the last few years Mama Lam has attempted to make some at home as well. I recently posted on Instagram some pictures of her creations this year, and some of my followers have asked for a recipe. The one recipe she has perfected is a baked mooncake with custard filling. I’m happy to share this one with you.

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Origin of Mooncake

Do you know where mooncake comes from? The version I’m most familiar with is that mooncake was created by revolutionaries in the Yuan Dynasty. They would hide secret messages inside these pastries and distributed them to plan a revolt to overthrow the Mongolian rulers, which eventually led to the fall of Yuan and the rise of Ming Dynasty. Can you picture this tasty treat being used as a political move?!

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Have you been taking advantage of the blueberry season? It’s so easy to grab a bowl of fresh blueberries and just munch on them. They make perfect snacks! Have you tried them frozen? Slightly frozen blueberries also make great frozen treats.

Mama Lam and I got our hands on some fresh, local BC blueberries, so we decided to have some fun. We looked up a number of recipes, and found this pull-apart bun recipe that seemed fun and interesting. It was successful even for our first attempt. Here is the recipe after some adjustments.

Ingredients

  • 400g Bread Flour
  • 240g Blueberries
  • 80g Water
  • 20g Butter, room temperature
  • 2 tablespoon Sugar
  • 2 teaspoon Milk Powder
  • 2 teaspoon Instant Yeast
  • 1/4 teaspoon Salt

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