Since I mentioned in my Boot Jai Go post that one of the most popular Hong Kong street vendor’s snacks is egg waffle, I must introduce and record a recipe on my blog. According to Wikipedia, egg waffles were ranked No.1 in a 100 most popular Hong Kong street snack listing. There are many English names (bubble waffle, egg puff, eggettes, just to name a few), but its Cantonese name is Gai Daan Jai (meaning little eggs). One story says the enterprising post-war generation created the egg-shaped mould to make up for an eggless batter as eggs became a luxury in China. Grocery stores would take the cracked eggs and sell the perfect eggs to customers. Throwing away the cracked eggs would be a waste of money, so they turned the eggs into batter and sold them as waffles. After making the egg waffles with the semi-spherical cell pans (pan base is deeper and the cover is shallower), they look like small eggs. I guess this is how it got its name “little eggs”.
Ingredients: (makes 5)
||All purpose flour
||Low fat milk
||Very cold water
|3 drops (slightly less than ¼ tsp)
- Measure all ingredients, set aside. (picture 1)
- Pour all ingredients into a blender (except vegetable oil and vanilla extract), blend until well mixed. (picture 2)
- Add in vanilla extract and oil and blend until combined. (pictures 3 and 4)
- Strain the batter through a sieve. (picture 5)
- Warm up each side of the mould and brush a thin layer of oil on each side. (picture 6)
- Pour the egg batter onto the mould with a ladle and close the mould. Hold the handles firm to keep two sides tight. I turned the fire to medium high. (picture 7)
- After 1-2 minutes, flip the pan and cook for 1-2 minutes. You can slightly open the pan to check if the the waffle is slight brown. (picture 8)
- Remove the egg waffle from the mould with a fork and place it on a cooling rack. (picture 9)
It should be served hot or warm (cold is not as good). The waffles are crispy on the outside, soft and chewy on the inside.
This egg waffle mould/pan makes waffles over the stove. For first time use, clean the pan thoroughly. The first 2 waffles should be discarded. There are some fancy electricity-powered makers that make perfect egg waffles and you don’t need to pay too much attention to the cooking process or need any skill. However, one owner of the waffle shop said “If the skill isn’t there, it doesn’t matter how good your ingredients are.”
Note: Some recipes say the batter should be refrigerated for at least an hour in order to make a perfect egg waffle. To skip this step, I substituted room temperature water with icy-cold water. The result is the same.
My friend, Janet who loves to cook and bake, was nice to share her buns with me last week. It was a lovely purple color as it was made with purple yam. When food is turned into an art piece, it makes the food more appealing. Since it tasted and looked so good, I decided to make some, but with carrot juice to get a bright orange color.
I posted a recipe for making the milk mantou 4 years ago, and I used that recipe for the white petals. Both milk mantou and carrot juice mantou recipes are listed below (for a total of 24 pieces).
Ingredients for orange petals:
||All purpose flour
Ingredients for white petals:
||All purpose flour
||Fat free milk
You will need 3-4 carrots to get 300ml of carrot juice depending on the size of the carrots.
- Prepare all ingredients, one set for the orange petals and one set for the white petals. Combine all ingredients for the orange petals in a mixing bowl, attach the dough hook and mix the ingredients with low speed. Knead the dough until smooth (about 10 minutes). Let the dough rest for 10 minutes. Repeat this step for the ingredients for the white petals (pictures 1, 2 and 3).
- During the 10-minute resting period, make sure to cover the container with plastic wrap. (picture 4)
- Take the dough out, punch down with your hands to deflate, and cut into half. Cover the second half with plastic wrap to keep it soft. Roll out the dough and roll it tightly to form a log. (picture 5)
- Cut the log into pieces and each piece should weigh about 20g. Cover pieces with plastic wrap. (picture 6)
- Repeat steps 3 and 4 for the orange petals. (picture 7)
- Roll each piece thinly like gyoza wrappers. (picture 8)
- You will need 3 pieces of the orange dough and 3 pieces of the white dough, alternate the colors. (picture 9)
- Roll the dough up (roll from the right hand side) to form a small thick log. (picture 10)
- Cut the rolled up dough in half from the center. When you turn the dough up, you will see the pretty rose shape and shape the petals with your fingers. (picture 11)
- Pour some cold water in the bottom of the steamer. Place rose shaped buns in the steamer lined with parchment paper, cover and let the buns rise for 20 minutes. Make sure to space out the buns (picture 12)
- After the final rise, boil water and steam the buns for 15 minutes until they are cooked and puffed.
P.S. Don’t skip the final rise, otherwise the bun outer layer won’t be fluffy.
Posted in Bread, Chinese, Dim Sum, Uncategorized
- Tagged carrot juice mantou, 玫瑰花饅頭，紅蘿蔔饅頭，曼頭, Mantou, milk mantou, Rose buns, Rose mantou, Rose shaped mantou, Rose shaped steamed buns
I adapted this recipe from Food Network, it is Bobby Flay’s recipe. I always had delicious prime rib at my relatives during holidays. They served their prime rib with very light au jus (like clear beef broth). Since I wanted a richer au jus, Bobby Flay’s recipe contains red wine and everyone said it was amazing. All those good comments caught my eye. So, tonight to celebrate Easter, I roasted my prime rib for the very first time. The only change I made was the temperature – I adjusted it down to 120F instead of 135F. I am glad that I did that as the temperature continued to cook the meat during the resting period. My husband only likes medium rare, so I had to make sure he gets his tender piece. This recipe made me feel like I was a professional chef!
Picture below is a small piece of roast I purchased from the market, it is slightly less than 5lbs (bone-in 3 ribs). The cooking time is about 1.5 hours, but don’t rely on the cooking time, you should use an oven thermometer to avoid overcooking.
Ingredients: (If your roast is bigger than 5 lbs, please follow Bobby Flay’s recipe for the liquid amount)
|1 bone-in prime rib (about 5 lbs)
|8 cloves garlic, cut in half
|Salt and coarsely ground black pepper
|1 cup red wine (I used Cabernet, Bobby Flay’s was Merlot)
|2 cups beef stock
|1 tablespon chopped fresh thyme leaves
- Preheat oven to 350F.
- Generously sprinkle salt and pepper on meat. (picture 1)
- Make small slits all over the prime rib and push garlic pieces into each slit. (picture 2)
- Place roast on a rack set inside a roasting pan and insert the thermometer into the center at the thickest part, away from bone. (picture 3)
- Set temperature to 120F, when the internal temperature reaches 120F, it will alarm you. (picture 4)
- Remove the meat to a platter and cover with foil to keep warm.
- While the meat is resting, discard all the fat from the roasting pan but keep the pan drippings. Place the pan on top of the stove over 2 burners set on high heat and add 1 cup of wine. (picture A)
- When the wine is reduced, add in 2 cups of beef stock and cook until reduced by half. (picture B)
- Whisk in 1 tablespoon of fresh thyme leaves. (picture C)
- Use a wooden spoon to mix the au jus and add a pinch of salt and pepper to taste. (picture D)
- Transfer the au jus to a gravy bowl and serve.
Boot Jai Go aka Put Chai Ko is a popular snack sold by street vendors in Hong Kong. Traditionally, these pudding cakes were steamed in earthen bowls, which in Chinese means “Boot Jai”. This is how it got its name “Boot Jai” pudding. These pudding cakes are made from white or brown sugar, rice flour and wheat starch. Sometimes red bean is also added. I still remember during my childhood in Hong Kong, the hawker removed the pudding cake from a porcelain bowl by inserting two bamboo sticks and we just held the skewers while eating them. Besides the Egg waffles, Boot Jai Go is one of Hong Kong’s must try street vendor’s snacks.
Today, I made these pudding cakes using mini muffin trays. I made two types, one with brown sugar and one with white sugar and coconut cream. I also made some without red bean as my daughter likes them plain.
Brown Sugar Boot Jai Go:
||Wheat Flour 澄麵
||Rice Flour 粘米粉
||Dark Brown Sugar 黑蔗糖
||Cooked red beans 熟紅豆
- Pour 1/2 cup of red bean and 1-1/2 cup of water into the pressure cooker, and set the pressure cooking time to 25 minutes (sugar can be added depending on your preference). Discard water once red bean is cooked and set aside;
- Combine wheat starch and rice flour in a big bowl, add 1 cup of cold water to the flour mixture and mix well, make sure the batter has no lumps (picture 1);
- In a small pot, combine 1 cup of water and 110g of dark brown sugar, bring to a boil until sugar is dissolved (picture 2);
- Quickly pour the hot sugar water into the batter, mix thoroughly (picture 3);
- Scope out the batter to a mini muffin tray with a ladle (while transferring the batter, keep mixing the batter as the starch tend to sink to the bottom) (picture 4);
- In a big steamer/wok, bring water to a boil. Transfer the muffin tray to the steamer and steam over high heat for 3 minutes. Then add red bean to the middle of each pudding and continue steaming for 7 minutes. If you want to make the plain pudding with red beans, just steam it for 10 minutes straight (picture 5).
Coconut Boot Jai Go:
- Replace brown sugar with white sugar, also 110g (picture A);
- Instead of 1 cup of boiling water, combine 1/2 cup of water and 1/2 cup of coconut cream (pictures B & C);
- Pour sugar, water and coconut cream into a pot, bring to a boil (picture D);
- Repeat steps 4-6 above.
- It’s normal that the cake droops in the middle after steaming.
- You will need to steam this for 30 minutes or so if you use a porcelain bowl depending the size of the bowl. Red bean can be added to the batter just prior to steaming.
Posted in Chinese, Desserts
- Tagged Boot Jai Go, bootjaigo, coconut, coconut boot jai go, 砵仔糕, 缽仔糕, 钵仔糕, pudding cake, Put Chai Ko, putchaiko, red bean rice flour pudding cake
Steak is one of the most popular foods to cook sous vide and since everyone in my family likes their steak medium rare, I decided to adopt the sous vide method instead of the typical grilling method.
Before we start, we need to pick the right steak. The thickness of a steak should be at least 1.5 inches thick, either bone-in or boneless. The reason to pick a thicker piece is because we need to sear the steak after sous-vide cooking. A thinner piece will tend to overcook during the searing process. Below is an excerpt from the Anova site and a complete guide can be found here .
Strip, Ribeye, and Porterhouse Steaks
Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees higher than leaner steaks like tenderloin as their copious intramuscular fat helps keep them moist while delivering plenty of flavor. Fattier steaks also have natural insulation which means they’ll take slightly longer to reach the correct internal temperature.
Very rare to Rare: 120°F (49°C) to 128°F (53°C), 1 to 2 1/2 hours.
Medium-rare: 129°F (54°C) to 134°F (57°C), 1 to 4 hours (2 1/2 hours max for temperatures under 130°F/57°C).
Medium: 135°F (57°C) to 144°F (62°C), 1 to 4 hours.
Medium-well: 145°F (63°C) to 155°F (68°C), 1 to 3 1/2 hours.
Well done: 156°F (69°C) and up, 1 to 3 hours.
Here is how we made a mouth-watering sous-vide steak.
2 Steaks (about 1 pound each)
12 garlic clove
- Preheat Precision Cooker to the desired final temperature according to the chart above. I like my steaks medium rare, so I set my temperature to 129°F.
- Generously season the steak (including the edges) with salt and pepper. (picture 1)
- Put the steak into a bag and add 3 garlic cloves to each side of the steak (if you want herbs, you can add that to the bag as well). Seal the bag with a vacuum sealer. (picture 2)
- When water has reached the desired temperature, drop the bag(s) in the water bath. (picture 3)
- You can connect your cell phone to your precision cooker and use the app to set the cooking time to 1 hour. (picture 4)
- Remove the steak from the bag and pat dry with paper towel. Preheat a cast iron skillet and add one tablespoon of grape seed oil until it starts to smoke, add your steak to the pan. (picture 5)
- Sear one side for 15 to 30 seconds and flip the steak and sear the other side for 15 t0 30 seconds. Repeat this step once until the steak gets a nice brown sear. Make sure not to cook for too long. Immediately serve with your favorite vegetables/side dishes. (picture 6)
Note: With sous-vide cooking, you can cut the steak right after searing, the 10-minute resting period can be skipped.
Sous vide cooking is new to me, a lot of my friends have already owned a Sous Vide Precision Cooker for a couple of years. I heard many good things about it but never thought about buying one until after the Thanksgiving holiday when there was a big sale. I purchased mine (Anova brand) and used it the very first time yesterday. Basically sous vide cooking is putting food in a bag and cooking it in a water bath. This technique is about bringing food up to a precisely controlled temperature to deliver super-juicy, flavor-packed results throughout the entire piece of meat. I personally don’t like the idea of cooking food in a plastic bag, but if I use those vacuum sealer bags that are BPA free, I think that is acceptable. Below is my first recipe – A Chinese soy sauce chicken – the meat was cooked just right, very tender and juicy. Please note this soy sauce chicken doesn’t need the searing step after the water bath.
||3-4 pound free range brown chicken 黃毛雞
||Light soy sauce
||Mei Kuei Lu Chiew (Cooking wine) 玫瑰露酒
Directions for making the sauce:
- Measure all ingredients and set aside (picture 1).
- Add a tablespoon of cooking oil to the frying pan, stir in ginger, garlic and green onion and cook for a minute. (pictures 2)
- Add a tablespoon of Mei Kuei Lu Chiew (cooking wine) and then add in 300 ml water. (pictures 3-4)
- Add in sugar, anise and bay leaves. (pictures 5 and 6)
- When the liquid is boiling, add a tablespoon of Mei Kuei Lu Chiew (cooking wine) and soy sauce. (pictures 7 and 8)
- Turn off fire after the sauce is slightly bubbling, transfer the sauce into a bowl and let it cool. (picture 9)
Directions for sous vide cooking:
- Bring a pot of water to a boil and put the whole chicken in for 30 seconds to 1 minute. This step will firm the chicken skin and allow the sauce to coat the chicken evenly. (picture a)
- Fill a pot of water, clip the Anova Sous Vide Precision Cooker to the side of the pot, download the app and connect Anova to your phone. Use the phone to set the temperature that you want the food to finish at. For this chicken, I set it to 155.5 for 6 hours.
- While the cooker is heating up the water, put chicken in a bag and pour sauce into the bag. Toss the chicken to make sure sauce gets on all sides. (pictures c and d)
- When water has reached the desired temperature, seal the bag using the water immersion technique (drop the bag into water slowly and air will come out, use binder clips to secure the bag). Place the bag in the water bath and let it cook for 6 hours. (pictures e and f)
- When the timer goes off, remove the bag from the water bath. Take out the chicken and let it cool. You can save the sauce and use it next time, just re-boil and freeze in the freezer.
Let the chicken rest for 10 minutes before cutting. Serve with white steamed rice.
Ever since I bought an electric pressure cooker (Instant Pot), I’ve tried different recipes that required long cooking times on the stove top. I must say I love pressure cooking as it has saved me so much time! This Instant Pot is very safe to use, if the cooker is still pressurized, the lid will be locked to prevent accidental opening. I have tried cooking a whole chicken, tri-tip, soup and Oxtail.
|Pork Soft Bones
Light soy sauce
Dark soy sauce
Mei Kuei Lu Chiew (or rice cooking wine)
- I bought these pork soft bones in an Asian supermarket, as you can see from picture 1, they are like short ribs and has a little fat marbling in the meat. The little white circles are the soft bones, once the ribs are cooked for a long time, you can eat the bones together with the meat.
- Add 2 tablespoons of cooking oil to a frying pan and fry the pork ribs until slightly golden brown. (picture 2)
- Add garlic, ginger and green onions to the ribs and stir well. (picture 3)
- Add a tablespoon of Mei Kuei Lu Chiew (if you don’t have this type of wine, just add rice cooking wine). (picture 4)
- Transfer the ribs to a pressure cooker. In a separate bowl, combine light soy sauce, mirin, water, dark soy sauce and brown sugar. Pour the mixture into the pressure cooker. (pictures 5-10)
- I am using an electric pressure cooker (Instant Pot). Close the pressure cooker lid tight and make sure the steam release knob is turned to “Sealing” position. Select “Meat/Stew” function, set pressure to “normal” and the cooking time to 35 minutes. As the pressure increases inside the cooker, the Float Valve pops up and seals the cooker. (picture 11)
- When the ribs are done cooking, slide the steam release knob to the “Venting” position to let out steam until the Float Valve drops down. The meat is so soft and tender, you can serve it with noodles in soup or rice. (Picture 12)
Note: If you don’t have a pressure cooker and want to make this on the stove top, instead of 1/2 cup of water, add 4 cups of water to the pot. Cook ribs in medium low heat for about 2 hours.