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WHAT TO COOK TODAY
An award-winning Asian food blog with hundreds of tried and true authentic, easy Indonesian, Southeast Asian, Chinese, and Asian fusionrecipes.
EASY HOMEMADE MUNG BEAN FLOUR (MOONG DAL FLOUR) Drain off water as much as possible. 2. Put the beans on a dry large pan and stir fry over low-medium heat. They may feel sticky at first but just continue to stir fry and keep the heat low or between low and medium. 3. The wet beans will continue to WOOL ROLL MILK BREAD WITH CHAR SIU FILLING (TANGZHONG METHOD) How to make wool roll bread with char siu filling. 1. Preheat a pan and then add cooking oil. Add onion and stir fry until they are soft, about 3 minutes or so. 2. Add the bbq pork (or whatever meat or leftover meat you use) and the rest of the ingredients, except for all-purpose flour. 3. EASY TAU SUAN WITH YOU TIAO (SPLIT MUNG BEAN DESSERT) 1. Soak the split mung beans in hot water for 30 minutes or 1 hour if using room temperature water. Discard soaking water. 2. Place the soaked beans in a steaming dish along with pieces of pandan leaves. 3. Steam the beans over high heat CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME) 1. Mix the dry ingredients. Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl and stir/whisk to mix. 2. Preheat oil for first frying (about 330 F or 165 C) and add ice-cold water to theflour mixture. 3.
HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS 2. Pour in 1 cup of water or chicken stock (or use more if you plan to make a soup). Season with a bit of salt or spices/herbs of your choice if you like. 3. Close the lid and turn the steam release valve to “sealing”. 4. Press “pressure cooker” and make sure it’s on high pressure and set the timer to 25 minutes. 5.BAI TANG GAO
Grease a 7-inch round or 6-inch square pan with some oil. You can use 8-inch round pan too, the cake will just be shorter. Stir the batter thoroughly to make sure the bubbles are mixed in and the flour that settles to the bottom is all combined. Add baking powder and stir one last time to mix everything. HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Drain off any excess liquid from the oyster and pat dry with absorbent paper towel. Preheat a non-stick pan. Add 2 Tbsp of oil. Give the batter a stir as some starches may have settled at the bottom and pour about 2 ladles of the batter on the pan and swirl around to spread thebatter thin.
SOFT FLUFFY CHINESE GLUTEN-FREE MEAT STEAMED BUNS (MANTOU If you are longing for Chinese steamed buns without gluten, you have to try these gluten-free Chinese steamed buns (mantou/baozi) with its delicious gluten-free meat filling. They were soft and fluffy and no xanthan gum is used. All the tips you need to know to get really good gluten-free steamed buns. HOW TO MAKE PEANUT POWDER EASILY (NOT PEANUT BUTTER) Blend into a powder: Use a blender, a powerful one like this (not sponsored) makes a big difference. Make sure it's dry. Turn the blender on or push "pulse" button if there's one and pulse for about 5 seconds and then stop. The peanuts won't be finely ground yet. Use a spoon or rubber spatula to loosen the bottom and sides.WHAT TO COOK TODAY
An award-winning Asian food blog with hundreds of tried and true authentic, easy Indonesian, Southeast Asian, Chinese, and Asian fusionrecipes.
EASY HOMEMADE MUNG BEAN FLOUR (MOONG DAL FLOUR) Drain off water as much as possible. 2. Put the beans on a dry large pan and stir fry over low-medium heat. They may feel sticky at first but just continue to stir fry and keep the heat low or between low and medium. 3. The wet beans will continue to WOOL ROLL MILK BREAD WITH CHAR SIU FILLING (TANGZHONG METHOD) How to make wool roll bread with char siu filling. 1. Preheat a pan and then add cooking oil. Add onion and stir fry until they are soft, about 3 minutes or so. 2. Add the bbq pork (or whatever meat or leftover meat you use) and the rest of the ingredients, except for all-purpose flour. 3. EASY TAU SUAN WITH YOU TIAO (SPLIT MUNG BEAN DESSERT) 1. Soak the split mung beans in hot water for 30 minutes or 1 hour if using room temperature water. Discard soaking water. 2. Place the soaked beans in a steaming dish along with pieces of pandan leaves. 3. Steam the beans over high heat CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME) 1. Mix the dry ingredients. Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl and stir/whisk to mix. 2. Preheat oil for first frying (about 330 F or 165 C) and add ice-cold water to theflour mixture. 3.
HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS 2. Pour in 1 cup of water or chicken stock (or use more if you plan to make a soup). Season with a bit of salt or spices/herbs of your choice if you like. 3. Close the lid and turn the steam release valve to “sealing”. 4. Press “pressure cooker” and make sure it’s on high pressure and set the timer to 25 minutes. 5.BAI TANG GAO
Grease a 7-inch round or 6-inch square pan with some oil. You can use 8-inch round pan too, the cake will just be shorter. Stir the batter thoroughly to make sure the bubbles are mixed in and the flour that settles to the bottom is all combined. Add baking powder and stir one last time to mix everything. HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Drain off any excess liquid from the oyster and pat dry with absorbent paper towel. Preheat a non-stick pan. Add 2 Tbsp of oil. Give the batter a stir as some starches may have settled at the bottom and pour about 2 ladles of the batter on the pan and swirl around to spread thebatter thin.
SOFT FLUFFY CHINESE GLUTEN-FREE MEAT STEAMED BUNS (MANTOU If you are longing for Chinese steamed buns without gluten, you have to try these gluten-free Chinese steamed buns (mantou/baozi) with its delicious gluten-free meat filling. They were soft and fluffy and no xanthan gum is used. All the tips you need to know to get really good gluten-free steamed buns. HOW TO MAKE PEANUT POWDER EASILY (NOT PEANUT BUTTER) Blend into a powder: Use a blender, a powerful one like this (not sponsored) makes a big difference. Make sure it's dry. Turn the blender on or push "pulse" button if there's one and pulse for about 5 seconds and then stop. The peanuts won't be finely ground yet. Use a spoon or rubber spatula to loosen the bottom and sides. CHWEE KUEH (WATER CAKE WITH CHAI POH / PRESERVED TURNIP) Chai Poh. Rinse the chai poh in several changes of water or you can soak them in water for 4-5 minutes and then drain off water and squeeze out excess water. 2. Heat 2 Tbsp of cooking oil in a wok/skillet. Stir-fry shallots until soft, about 2 minutes. Add garlic and stir fry for another 30 seconds. 3. TEOCHEW PNG KUEH (TEOCHEW GLUTINOUS PEACH SHAPED KUEH) Drain off the soaking liquid. Place the rice and peanuts on a steaming dish and add water. Steam on high heat for 25-30 minutes. If using a rice cooker, place the soaked rice and peanuts in the inner pot and add water. Use a sticky rice function if there's one, otherwise, just press cook and cook until they are soft. PRESSURE COOKER KONG BAK (CHINESE BRAISED PORK BELLY) Transfer pork belly to a large heavy-bottom pot. Add water, aromatics, and seasonings. Bring to a boil and then lower the heat, cover the lid and let it simmer for the next 1.5 to 2 hours or until the pork belly is tender. Let the pork belly rest for 10 minutes before slicing. Savethe cooking liquid.
NASI TIM AYAM JAMUR (STEAMED RICE WITH CHICKEN AND MUSHROOM) Heat the wok or skillet until really hot. Add in 3 Tbsp of cooking oil. Add, shallots, ginger, and chopped garlic and saute until fragrant. Add the marinated chicken and shiitake mushrooms and saute until the chicken has turned to opaque in color. Add the boiled eggsand
EASY ANG KU KUEH WITH MUNG BEAN PASTE (TORTOISE KUEH Learn how to make traditional ang ku kueh filled with homemade mung bean paste. This recipe is easy yet it gives you that soft yet chewy texture. Ang ku kueh is made with natural coloring from beetroot juiceand pandan juice.
CABBAGE ROLLS / KAALIKAARYLEET Arrange the cabbage rolls into an oiled roasting pan, baste with the butter, drizzle the syrup over the rolls and bake for 1 1/2-2 hours. Midway through the baking turn the rolls over and add the broth or water to the pan. Keep adding some cooking water into the pan, if the liquid seems to be evaporating. When cooked and nicely brown, remove SOFT FLUFFY CHINESE STEAMED BUNS RECIPE (MANTOU) SOFT FLUFFY CHINESE STEAMED BUNS (MANTOU) STEP-BY-STEP MAKING GUIDE. 1. MAKE THE DOUGH. Place the flour, instant yeast, sugar, salt in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. Add cold milk or room temperature water. HOW TO MAKE SOFT AND FLUFFY PANDAN CHIFFON CAKE (COMPLETE Mix dry ingredients or sift them into the cake batter. Mix the cake flour, salt, and baking powder in a separate bowl. You can also use a sieve to sift these ingredients into the batter later. 6. Mix wet ingredients. Mix the yolks, sugar, coconut milk/milk, pandan BHUTANESE SPICY CHICKEN STEW / JASHA MAROO Instructions. Preheat a wok or skillet with lid and add in oil. Add in the garlic, ginger, onion, chili, and leeks. Stir-fry until the vegetables are soft. Tip in the chicken and tomatoes and continue to stir-fry until the chicken started to turn opaque in color. Pour in the chicken stock and bring to a boil. MEXICAN CINNAMON HORCHATA (CINNAMON RICE MILK) Instructions. Bring 1 1/2 cups of water to a boil. Then stir in the rice grains and lower the heat and let it simmer with a lid covered for about 15 minutes. Turn off the heat and let it sit for 10 minutes covered. Uncovered the lid and fluff the rice with fork.WHAT TO COOK TODAY
An award-winning Asian food blog with hundreds of tried and true authentic, easy Indonesian, Southeast Asian, Chinese, and Asian fusionrecipes.
WOOL ROLL MILK BREAD WITH CHAR SIU FILLING (TANGZHONG METHOD) How to make wool roll bread with char siu filling. 1. Preheat a pan and then add cooking oil. Add onion and stir fry until they are soft, about 3 minutes or so. 2. Add the bbq pork (or whatever meat or leftover meat you use) and the rest of the ingredients, except for all-purpose flour. 3. HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS 2. Pour in 1 cup of water or chicken stock (or use more if you plan to make a soup). Season with a bit of salt or spices/herbs of your choice if you like. 3. Close the lid and turn the steam release valve to “sealing”. 4. Press “pressure cooker” and make sure it’s on high pressure and set the timer to 25 minutes. 5. EASY HOMEMADE MUNG BEAN FLOUR (MOONG DAL FLOUR) Drain off water as much as possible. 2. Put the beans on a dry large pan and stir fry over low-medium heat. They may feel sticky at first but just continue to stir fry and keep the heat low or between low and medium. 3. The wet beans will continue to CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME) 1. Mix the dry ingredients. Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl and stir/whisk to mix. 2. Preheat oil for first frying (about 330 F or 165 C) and add ice-cold water to theflour mixture. 3.
HOW TO MAKE MUNG BEAN PASTE FILLING (SWEET AND SAVORY Learn how to easily make sweet mung bean paste filling and also savory mung bean paste. They are both suitable for moon cakes, ang ku kueh, steamed or baked buns, tau sar piah, and other kueh or Asian pastries and cakes. Both pressure cooker and stove-top recipe included.BAI TANG GAO
Grease a 7-inch round or 6-inch square pan with some oil. You can use 8-inch round pan too, the cake will just be shorter. Stir the batter thoroughly to make sure the bubbles are mixed in and the flour that settles to the bottom is all combined. Add baking powder and stir one last time to mix everything. HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Drain off any excess liquid from the oyster and pat dry with absorbent paper towel. Preheat a non-stick pan. Add 2 Tbsp of oil. Give the batter a stir as some starches may have settled at the bottom and pour about 2 ladles of the batter on the pan and swirl around to spread thebatter thin.
SOFT FLUFFY CHINESE GLUTEN-FREE MEAT STEAMED BUNS (MANTOU If you are longing for Chinese steamed buns without gluten, you have to try these gluten-free Chinese steamed buns (mantou/baozi) with its delicious gluten-free meat filling. They were soft and fluffy and no xanthan gum is used. All the tips you need to know to get really good gluten-free steamed buns. KUE KASTENGEL (DUTCH-INDONESIAN CHEESE TARTS) 1. Make the dough. Combine flour, salt, and milk powder in a bowl and stir to mix. Place the butter and egg yolk in a stand mixer bowl with a flat beater attached. Whip the butter and egg until just combined. Do not overbeat the butter or the kastengel crumbles easily afterWHAT TO COOK TODAY
An award-winning Asian food blog with hundreds of tried and true authentic, easy Indonesian, Southeast Asian, Chinese, and Asian fusionrecipes.
WOOL ROLL MILK BREAD WITH CHAR SIU FILLING (TANGZHONG METHOD) How to make wool roll bread with char siu filling. 1. Preheat a pan and then add cooking oil. Add onion and stir fry until they are soft, about 3 minutes or so. 2. Add the bbq pork (or whatever meat or leftover meat you use) and the rest of the ingredients, except for all-purpose flour. 3. HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS 2. Pour in 1 cup of water or chicken stock (or use more if you plan to make a soup). Season with a bit of salt or spices/herbs of your choice if you like. 3. Close the lid and turn the steam release valve to “sealing”. 4. Press “pressure cooker” and make sure it’s on high pressure and set the timer to 25 minutes. 5. EASY HOMEMADE MUNG BEAN FLOUR (MOONG DAL FLOUR) Drain off water as much as possible. 2. Put the beans on a dry large pan and stir fry over low-medium heat. They may feel sticky at first but just continue to stir fry and keep the heat low or between low and medium. 3. The wet beans will continue to CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME) 1. Mix the dry ingredients. Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl and stir/whisk to mix. 2. Preheat oil for first frying (about 330 F or 165 C) and add ice-cold water to theflour mixture. 3.
HOW TO MAKE MUNG BEAN PASTE FILLING (SWEET AND SAVORY Learn how to easily make sweet mung bean paste filling and also savory mung bean paste. They are both suitable for moon cakes, ang ku kueh, steamed or baked buns, tau sar piah, and other kueh or Asian pastries and cakes. Both pressure cooker and stove-top recipe included.BAI TANG GAO
Grease a 7-inch round or 6-inch square pan with some oil. You can use 8-inch round pan too, the cake will just be shorter. Stir the batter thoroughly to make sure the bubbles are mixed in and the flour that settles to the bottom is all combined. Add baking powder and stir one last time to mix everything. HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Drain off any excess liquid from the oyster and pat dry with absorbent paper towel. Preheat a non-stick pan. Add 2 Tbsp of oil. Give the batter a stir as some starches may have settled at the bottom and pour about 2 ladles of the batter on the pan and swirl around to spread thebatter thin.
SOFT FLUFFY CHINESE GLUTEN-FREE MEAT STEAMED BUNS (MANTOU If you are longing for Chinese steamed buns without gluten, you have to try these gluten-free Chinese steamed buns (mantou/baozi) with its delicious gluten-free meat filling. They were soft and fluffy and no xanthan gum is used. All the tips you need to know to get really good gluten-free steamed buns. KUE KASTENGEL (DUTCH-INDONESIAN CHEESE TARTS) 1. Make the dough. Combine flour, salt, and milk powder in a bowl and stir to mix. Place the butter and egg yolk in a stand mixer bowl with a flat beater attached. Whip the butter and egg until just combined. Do not overbeat the butter or the kastengel crumbles easily after SIEW BAO / SHAO BAO (BAKED FLAKY BBQ PORK PASTRY BUN 烧包) 1. Let them cool down completely. If they are still warm, condensation will build, making them soggy. 2. To store at room temperature: Store them in a paper bag, push all the air out and fold over. Put this paper bag inside a plastic bag, push all the air out and seal. They can be kept at room temperature for 4-5 days. EASY CHINESE BLACK PEPPER PORK CHOP Pan fry the ginger slices until fragrant, about 1 minute or so, remove from the pan. Then add the pork chop until they are golden brown or cooked through on both sides, about 1-2 minutes on each side. 3. Remove pork chops to a serving platter. 4. Add the seasonings to GERMAN POTATO COOKIES (MELTING MOMENTS BUTTER COOKIES) Sift in potato starch and all-purpose flour. 6. Stir to combine until it forms a soft dough, but not sticky. 7. Divide the dough into about 10-15 grams each, I get about 25 cookies. Roll into balls and put on a baking sheet lined with parchment paper, about 1-inch apart. The cookies spread a little but not a whole lot. LONG BEAN RICE / TAU KOK FAN (豆角饭) A delicious and flavorful rice dish made with long beans, dried shrimp, meat, and seasonings is an easy and convenient weeknight meal and can easily feed a big crowd. The recipe can be made with an Instant pot multicooker or rice cooker. EASY SAMBAL MATAH BALI (BALINESE RAW SAMBAL) Finely chop them. Finely chop the shallots and garlic too. Use a kitchen shears to cut the kaffir lime leaves into little pieces, discard the middle vein on the leaves. Mix all the above together with the seasonings. Preheat 3 Tbsp of cooking oil over medium heat until it's hot. Then pour this over the sambal matah. PRESSURE COOKER KONG BAK (CHINESE BRAISED PORK BELLY) Transfer pork belly to a large heavy-bottom pot. Add water, aromatics, and seasonings. Bring to a boil and then lower the heat, cover the lid and let it simmer for the next 1.5 to 2 hours or until the pork belly is tender. Let the pork belly rest for 10 minutes before slicing. Savethe cooking liquid.
HOW TO MAKE SOFT AND FLUFFY PANDAN CHIFFON CAKE (COMPLETE Mix dry ingredients or sift them into the cake batter. Mix the cake flour, salt, and baking powder in a separate bowl. You can also use a sieve to sift these ingredients into the batter later. 6. Mix wet ingredients. Mix the yolks, sugar, coconut milk/milk, pandan AIR FRYER JAPANESE PANDAN BASQUE BURNT CHEESECAKE (WITH 1. Preheat your air fryer at 400 F (200 C) for 5 minutes. If using an oven, preheat oven at 480 F (250 C) 2. Place all ingredients in a blender and blend until smooth. If you worry about large bubbles appearing on the inside of the cake, you can wait for about 10 minutes for the bubbles to settle down after blending. SOFT FLUFFY CHINESE STEAMED BUNS RECIPE (MANTOU) SOFT FLUFFY CHINESE STEAMED BUNS (MANTOU) STEP-BY-STEP MAKING GUIDE. 1. MAKE THE DOUGH. Place the flour, instant yeast, sugar, salt in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. Add cold milk or room temperature water. CABBAGE ROLLS / KAALIKAARYLEET Arrange the cabbage rolls into an oiled roasting pan, baste with the butter, drizzle the syrup over the rolls and bake for 1 1/2-2 hours. Midway through the baking turn the rolls over and add the broth or water to the pan. Keep adding some cooking water into the pan, if the liquid seems to be evaporating. When cooked and nicely brown, removeWHAT TO COOK TODAY
An award-winning Asian food blog with hundreds of tried and true authentic, easy Indonesian, Southeast Asian, Chinese, and Asian fusionrecipes.
EASY HOMEMADE MUNG BEAN FLOUR (MOONG DAL FLOUR) Drain off water as much as possible. 2. Put the beans on a dry large pan and stir fry over low-medium heat. They may feel sticky at first but just continue to stir fry and keep the heat low or between low and medium. 3. The wet beans will continue to HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS 2. Pour in 1 cup of water or chicken stock (or use more if you plan to make a soup). Season with a bit of salt or spices/herbs of your choice if you like. 3. Close the lid and turn the steam release valve to “sealing”. 4. Press “pressure cooker” and make sure it’s on high pressure and set the timer to 25 minutes. 5. CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME) 1. Mix the dry ingredients. Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl and stir/whisk to mix. 2. Preheat oil for first frying (about 330 F or 165 C) and add ice-cold water to theflour mixture. 3.
WOOL ROLL MILK BREAD WITH CHAR SIU FILLING (TANGZHONG METHOD) How to make wool roll bread with char siu filling. 1. Preheat a pan and then add cooking oil. Add onion and stir fry until they are soft, about 3 minutes or so. 2. Add the bbq pork (or whatever meat or leftover meat you use) and the rest of the ingredients, except for all-purpose flour. 3. HOW TO MAKE MUNG BEAN PASTE FILLING (SWEET AND SAVORY Learn how to easily make sweet mung bean paste filling and also savory mung bean paste. They are both suitable for moon cakes, ang ku kueh, steamed or baked buns, tau sar piah, and other kueh or Asian pastries and cakes. Both pressure cooker and stove-top recipe included.BAI TANG GAO
Grease a 7-inch round or 6-inch square pan with some oil. You can use 8-inch round pan too, the cake will just be shorter. Stir the batter thoroughly to make sure the bubbles are mixed in and the flour that settles to the bottom is all combined. Add baking powder and stir one last time to mix everything. HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Drain off any excess liquid from the oyster and pat dry with absorbent paper towel. Preheat a non-stick pan. Add 2 Tbsp of oil. Give the batter a stir as some starches may have settled at the bottom and pour about 2 ladles of the batter on the pan and swirl around to spread thebatter thin.
SOFT FLUFFY CHINESE GLUTEN-FREE MEAT STEAMED BUNS (MANTOU If you are longing for Chinese steamed buns without gluten, you have to try these gluten-free Chinese steamed buns (mantou/baozi) with its delicious gluten-free meat filling. They were soft and fluffy and no xanthan gum is used. All the tips you need to know to get really good gluten-free steamed buns. HOW TO MAKE PEANUT POWDER EASILY (NOT PEANUT BUTTER) Blend into a powder: Use a blender, a powerful one like this (not sponsored) makes a big difference. Make sure it's dry. Turn the blender on or push "pulse" button if there's one and pulse for about 5 seconds and then stop. The peanuts won't be finely ground yet. Use aWHAT TO COOK TODAY
An award-winning Asian food blog with hundreds of tried and true authentic, easy Indonesian, Southeast Asian, Chinese, and Asian fusionrecipes.
EASY HOMEMADE MUNG BEAN FLOUR (MOONG DAL FLOUR) Drain off water as much as possible. 2. Put the beans on a dry large pan and stir fry over low-medium heat. They may feel sticky at first but just continue to stir fry and keep the heat low or between low and medium. 3. The wet beans will continue to HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS 2. Pour in 1 cup of water or chicken stock (or use more if you plan to make a soup). Season with a bit of salt or spices/herbs of your choice if you like. 3. Close the lid and turn the steam release valve to “sealing”. 4. Press “pressure cooker” and make sure it’s on high pressure and set the timer to 25 minutes. 5. CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME) 1. Mix the dry ingredients. Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl and stir/whisk to mix. 2. Preheat oil for first frying (about 330 F or 165 C) and add ice-cold water to theflour mixture. 3.
WOOL ROLL MILK BREAD WITH CHAR SIU FILLING (TANGZHONG METHOD) How to make wool roll bread with char siu filling. 1. Preheat a pan and then add cooking oil. Add onion and stir fry until they are soft, about 3 minutes or so. 2. Add the bbq pork (or whatever meat or leftover meat you use) and the rest of the ingredients, except for all-purpose flour. 3. HOW TO MAKE MUNG BEAN PASTE FILLING (SWEET AND SAVORY Learn how to easily make sweet mung bean paste filling and also savory mung bean paste. They are both suitable for moon cakes, ang ku kueh, steamed or baked buns, tau sar piah, and other kueh or Asian pastries and cakes. Both pressure cooker and stove-top recipe included.BAI TANG GAO
Grease a 7-inch round or 6-inch square pan with some oil. You can use 8-inch round pan too, the cake will just be shorter. Stir the batter thoroughly to make sure the bubbles are mixed in and the flour that settles to the bottom is all combined. Add baking powder and stir one last time to mix everything. HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Drain off any excess liquid from the oyster and pat dry with absorbent paper towel. Preheat a non-stick pan. Add 2 Tbsp of oil. Give the batter a stir as some starches may have settled at the bottom and pour about 2 ladles of the batter on the pan and swirl around to spread thebatter thin.
SOFT FLUFFY CHINESE GLUTEN-FREE MEAT STEAMED BUNS (MANTOU If you are longing for Chinese steamed buns without gluten, you have to try these gluten-free Chinese steamed buns (mantou/baozi) with its delicious gluten-free meat filling. They were soft and fluffy and no xanthan gum is used. All the tips you need to know to get really good gluten-free steamed buns. HOW TO MAKE PEANUT POWDER EASILY (NOT PEANUT BUTTER) Blend into a powder: Use a blender, a powerful one like this (not sponsored) makes a big difference. Make sure it's dry. Turn the blender on or push "pulse" button if there's one and pulse for about 5 seconds and then stop. The peanuts won't be finely ground yet. Use a EASY CHINESE BLACK PEPPER PORK CHOP Pan fry the ginger slices until fragrant, about 1 minute or so, remove from the pan. Then add the pork chop until they are golden brown or cooked through on both sides, about 1-2 minutes on each side. 3. Remove pork chops to a serving platter. 4. Add the seasonings to SIEW BAO / SHAO BAO (BAKED FLAKY BBQ PORK PASTRY BUN 烧包) 1. Let them cool down completely. If they are still warm, condensation will build, making them soggy. 2. To store at room temperature: Store them in a paper bag, push all the air out and fold over. Put this paper bag inside a plastic bag, push all the air out and seal. They can be kept at room temperature for 4-5 days. HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Drain off any excess liquid from the oyster and pat dry with absorbent paper towel. Preheat a non-stick pan. Add 2 Tbsp of oil. Give the batter a stir as some starches may have settled at the bottom and pour about 2 ladles of the batter on the pan and swirl around to spread thebatter thin.
GERMAN POTATO COOKIES (MELTING MOMENTS BUTTER COOKIES) Sift in potato starch and all-purpose flour. 6. Stir to combine until it forms a soft dough, but not sticky. 7. Divide the dough into about 10-15 grams each, I get about 25 cookies. Roll into balls and put on a baking sheet lined with parchment paper, about 1-inch apart. The cookies spread a little but not a whole lot. EASY SAMBAL MATAH BALI (BALINESE RAW SAMBAL) Finely chop them. Finely chop the shallots and garlic too. Use a kitchen shears to cut the kaffir lime leaves into little pieces, discard the middle vein on the leaves. Mix all the above together with the seasonings. Preheat 3 Tbsp of cooking oil over medium heat until it's hot. Then pour this over the sambal matah. HOW TO MAKE SOFT AND FLUFFY PANDAN CHIFFON CAKE (COMPLETE Mix dry ingredients or sift them into the cake batter. Mix the cake flour, salt, and baking powder in a separate bowl. You can also use a sieve to sift these ingredients into the batter later. 6. Mix wet ingredients. Mix the yolks, sugar, coconut milk/milk, pandan LONG BEAN RICE / TAU KOK FAN (豆角饭) A delicious and flavorful rice dish made with long beans, dried shrimp, meat, and seasonings is an easy and convenient weeknight meal and can easily feed a big crowd. The recipe can be made with an Instant pot multicooker or rice cooker. PRESSURE COOKER KONG BAK (CHINESE BRAISED PORK BELLY) Transfer pork belly to a large heavy-bottom pot. Add water, aromatics, and seasonings. Bring to a boil and then lower the heat, cover the lid and let it simmer for the next 1.5 to 2 hours or until the pork belly is tender. Let the pork belly rest for 10 minutes before slicing. Savethe cooking liquid.
CABBAGE ROLLS / KAALIKAARYLEET Arrange the cabbage rolls into an oiled roasting pan, baste with the butter, drizzle the syrup over the rolls and bake for 1 1/2-2 hours. Midway through the baking turn the rolls over and add the broth or water to the pan. Keep adding some cooking water into the pan, if the liquid seems to be evaporating. When cooked and nicely brown, remove KUE KASTENGEL (DUTCH-INDONESIAN CHEESE TARTS) 1. Make the dough. Combine flour, salt, and milk powder in a bowl and stir to mix. Place the butter and egg yolk in a stand mixer bowl with a flat beater attached. Whip the butter and egg until just combined. Do not overbeat the butter or the kastengel crumbles easily afterWHAT TO COOK TODAY
An award-winning Asian food blog with hundreds of tried and true authentic, easy Indonesian, Southeast Asian, Chinese, and Asian fusionrecipes.
CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME) 1. Mix the dry ingredients. Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl and stir/whisk to mix. 2. Preheat oil for first frying (about 330 F or 165 C) and add ice-cold water to theflour mixture. 3.
WOOL ROLL MILK BREAD WITH CHAR SIU FILLING (TANGZHONG METHOD) How to make wool roll bread with char siu filling. 1. Preheat a pan and then add cooking oil. Add onion and stir fry until they are soft, about 3 minutes or so. 2. Add the bbq pork (or whatever meat or leftover meat you use) and the rest of the ingredients, except for all-purpose flour. 3. HEALTHIER SOFT, FLUFFY, AND MOIST BANANA CAKE (USING OIL I'm sharing with you this easy yet healthier version of banana cake recipe that is soft and fluffy and uses only 1 egg and cooking oil instead of butter. I highly recommend this banana cake as it tastes light and not dense and heavy but still very moist and satisfies that craving for moist banana cake. The recipe uses common ingredients found in most pantries.BAI TANG GAO
Grease a 7-inch round or 6-inch square pan with some oil. You can use 8-inch round pan too, the cake will just be shorter. Stir the batter thoroughly to make sure the bubbles are mixed in and the flour that settles to the bottom is all combined. Add baking powder and stir one last time to mix everything. HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS 2. Pour in 1 cup of water or chicken stock (or use more if you plan to make a soup). Season with a bit of salt or spices/herbs of your choice if you like. 3. Close the lid and turn the steam release valve to “sealing”. 4. Press “pressure cooker” and make sure it’s on high pressure and set the timer to 25 minutes. 5. HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Drain off any excess liquid from the oyster and pat dry with absorbent paper towel. Preheat a non-stick pan. Add 2 Tbsp of oil. Give the batter a stir as some starches may have settled at the bottom and pour about 2 ladles of the batter on the pan and swirl around to spread thebatter thin.
HOW TO MAKE PEANUT POWDER EASILY (NOT PEANUT BUTTER) Blend into a powder: Use a blender, a powerful one like this (not sponsored) makes a big difference. Make sure it's dry. Turn the blender on or push "pulse" button if there's one and pulse for about 5 seconds and then stop. The peanuts won't be finely ground yet. Use a SOFT FLUFFY CHINESE GLUTEN-FREE MEAT STEAMED BUNS (MANTOU If you are longing for Chinese steamed buns without gluten, you have to try these gluten-free Chinese steamed buns (mantou/baozi) with its delicious gluten-free meat filling. They were soft and fluffy and no xanthan gum is used. All the tips you need to know to get really good gluten-free steamed buns. HOMEMADE CHEUNG FUN (STEAMED RICE NOODLE ROLLS)- 5 WAYS 1. Place a metal trivet on a large wok and fill it up with water, just barely touching the trivet. 2. Make sure the pan you will use to steam the cheung fun can fit into your steamer (whatever it is you use, a pot or a wok). Mine is a 8×8 inch square pan. 3. You will need aWHAT TO COOK TODAY
An award-winning Asian food blog with hundreds of tried and true authentic, easy Indonesian, Southeast Asian, Chinese, and Asian fusionrecipes.
CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME) 1. Mix the dry ingredients. Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl and stir/whisk to mix. 2. Preheat oil for first frying (about 330 F or 165 C) and add ice-cold water to theflour mixture. 3.
WOOL ROLL MILK BREAD WITH CHAR SIU FILLING (TANGZHONG METHOD) How to make wool roll bread with char siu filling. 1. Preheat a pan and then add cooking oil. Add onion and stir fry until they are soft, about 3 minutes or so. 2. Add the bbq pork (or whatever meat or leftover meat you use) and the rest of the ingredients, except for all-purpose flour. 3. HEALTHIER SOFT, FLUFFY, AND MOIST BANANA CAKE (USING OIL I'm sharing with you this easy yet healthier version of banana cake recipe that is soft and fluffy and uses only 1 egg and cooking oil instead of butter. I highly recommend this banana cake as it tastes light and not dense and heavy but still very moist and satisfies that craving for moist banana cake. The recipe uses common ingredients found in most pantries.BAI TANG GAO
Grease a 7-inch round or 6-inch square pan with some oil. You can use 8-inch round pan too, the cake will just be shorter. Stir the batter thoroughly to make sure the bubbles are mixed in and the flour that settles to the bottom is all combined. Add baking powder and stir one last time to mix everything. HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS 2. Pour in 1 cup of water or chicken stock (or use more if you plan to make a soup). Season with a bit of salt or spices/herbs of your choice if you like. 3. Close the lid and turn the steam release valve to “sealing”. 4. Press “pressure cooker” and make sure it’s on high pressure and set the timer to 25 minutes. 5. HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Drain off any excess liquid from the oyster and pat dry with absorbent paper towel. Preheat a non-stick pan. Add 2 Tbsp of oil. Give the batter a stir as some starches may have settled at the bottom and pour about 2 ladles of the batter on the pan and swirl around to spread thebatter thin.
HOW TO MAKE PEANUT POWDER EASILY (NOT PEANUT BUTTER) Blend into a powder: Use a blender, a powerful one like this (not sponsored) makes a big difference. Make sure it's dry. Turn the blender on or push "pulse" button if there's one and pulse for about 5 seconds and then stop. The peanuts won't be finely ground yet. Use a SOFT FLUFFY CHINESE GLUTEN-FREE MEAT STEAMED BUNS (MANTOU If you are longing for Chinese steamed buns without gluten, you have to try these gluten-free Chinese steamed buns (mantou/baozi) with its delicious gluten-free meat filling. They were soft and fluffy and no xanthan gum is used. All the tips you need to know to get really good gluten-free steamed buns. HOMEMADE CHEUNG FUN (STEAMED RICE NOODLE ROLLS)- 5 WAYS 1. Place a metal trivet on a large wok and fill it up with water, just barely touching the trivet. 2. Make sure the pan you will use to steam the cheung fun can fit into your steamer (whatever it is you use, a pot or a wok). Mine is a 8×8 inch square pan. 3. You will need aRECIPE INDEX
2021 - What To Cook Today. All Rights Reserved. Privacy & Disclosure Policy What To Cook Today is an Amazon associate which earns from qualifying purchases at no HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS 2. Pour in 1 cup of water or chicken stock (or use more if you plan to make a soup). Season with a bit of salt or spices/herbs of your choice if you like. 3. Close the lid and turn the steam release valve to “sealing”. 4. Press “pressure cooker” and make sure it’s on high pressure and set the timer to 25 minutes. 5. PRESSURE COOKER KONG BAK (CHINESE BRAISED PORK BELLY) Transfer pork belly to a large heavy-bottom pot. Add water, aromatics, and seasonings. Bring to a boil and then lower the heat, cover the lid and let it simmer for the next 1.5 to 2 hours or until the pork belly is tender. Let the pork belly rest for 10 minutes before slicing. Savethe cooking liquid.
NYONYA / PERANAKAN CHAP CHYE (BRAISED VEGETABLE STEW) Preheat a large skillet or wok over high heat. Add cooking oil. Stir fry garlic for about 5-6 seconds, add the dried shrimp and continue to stir fry for another minute. Add the meat and stir fry until they turn color. Add the mushrooms, fungi, beancurd sheets, napa cabbage, and seasonings. Stir to mix everything. HEALTHIER SOFT, FLUFFY, AND MOIST BANANA CAKE (USING OIL I'm sharing with you this easy yet healthier version of banana cake recipe that is soft and fluffy and uses only 1 egg and cooking oil instead of butter. I highly recommend this banana cake as it tastes light and not dense and heavy but still very moist and satisfies that craving for moist banana cake. The recipe uses common ingredients found in most pantries. EASY HOMEMADE MUNG BEAN FLOUR (MOONG DAL FLOUR) Drain off water as much as possible. 2. Put the beans on a dry large pan and stir fry over low-medium heat. They may feel sticky at first but just continue to stir fry and keep the heat low or between low and medium. 3. The wet beans will continue to get drier and drier as you stir fry them and feel lighter. 4. EASY PRESSURE COOKER LO MAI GAI (STEAMED STICKY RICE WITH Pour in 2 cups of water. Add the seasoning and use a spoon to give it a stir to make sure the liquid is covering the rice. Place on top of the trivet. Close the lid. Turn the steam release handle to Seal. Press pressure cooker, high pressure and set the timer to 30 minutes (see notes) Once 30 minutes is done. EASY HOMEMADE WHITE LOTUS SEED PASTE / BAI LIAN RONG (FOR Homemade white lotus seed paste is much wholesome, healthier, and less sweet compared to commercially prepared lotus seed paste that is cloyingly sweet. The lotus paste is suitable as filling for mooncakes, other pastries, and steamed buns. BRAISED ABALONE WITH BOK CHOY (WITH PRESSURE COOKER) Press "pressure cooker" and then "high pressure". Pressure cook on high for 50 minutes. After 50 minutes, wait for 5 minutes and then release pressure completely. Remove mushrooms and abalones from the pressure cooker. Press "saute" on instant pot and bring the CABBAGE ROLLS / KAALIKAARYLEET Arrange the cabbage rolls into an oiled roasting pan, baste with the butter, drizzle the syrup over the rolls and bake for 1 1/2-2 hours. Midway through the baking turn the rolls over and add the broth or water to the pan. Keep adding some cooking water into the pan, if the liquid seems to be evaporating. When cooked and nicely brown, removeWHAT TO COOK TODAY
An award-winning Asian food blog with hundreds of tried and true authentic, easy Indonesian, Southeast Asian, Chinese, and Asian fusionrecipes.
RECIPE INDEX
2021 - What To Cook Today. All Rights Reserved. Privacy & Disclosure Policy What To Cook Today is an Amazon associate which earns from qualifying purchases at no CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME) 1. Mix the dry ingredients. Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl and stir/whisk to mix. 2. Preheat oil for first frying (about 330 F or 165 C) and add ice-cold water to theflour mixture. 3.
HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS 2. Pour in 1 cup of water or chicken stock (or use more if you plan to make a soup). Season with a bit of salt or spices/herbs of your choice if you like. 3. Close the lid and turn the steam release valve to “sealing”. 4. Press “pressure cooker” and make sure it’s on high pressure and set the timer to 25 minutes. 5. PRESSURE COOKER KONG BAK (CHINESE BRAISED PORK BELLY) Transfer pork belly to a large heavy-bottom pot. Add water, aromatics, and seasonings. Bring to a boil and then lower the heat, cover the lid and let it simmer for the next 1.5 to 2 hours or until the pork belly is tender. Let the pork belly rest for 10 minutes before slicing. Savethe cooking liquid.
HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Drain off any excess liquid from the oyster and pat dry with absorbent paper towel. Preheat a non-stick pan. Add 2 Tbsp of oil. Give the batter a stir as some starches may have settled at the bottom and pour about 2 ladles of the batter on the pan and swirl around to spread thebatter thin.
NASI TIM AYAM JAMUR (STEAMED RICE WITH CHICKEN AND MUSHROOM) Heat the wok or skillet until really hot. Add in 3 Tbsp of cooking oil. Add, shallots, ginger, and chopped garlic and saute until fragrant. Add the marinated chicken and shiitake mushrooms and saute until the chicken has turned to opaque in color. Add the boiled eggsand
CABBAGE ROLLS / KAALIKAARYLEET Arrange the cabbage rolls into an oiled roasting pan, baste with the butter, drizzle the syrup over the rolls and bake for 1 1/2-2 hours. Midway through the baking turn the rolls over and add the broth or water to the pan. Keep adding some cooking water into the pan, if the liquid seems to be evaporating. When cooked and nicely brown, remove HOMEMADE CHEUNG FUN (STEAMED RICE NOODLE ROLLS)- 5 WAYS 1. Place a metal trivet on a large wok and fill it up with water, just barely touching the trivet. 2. Make sure the pan you will use to steam the cheung fun can fit into your steamer (whatever it is you use, a pot or a wok). Mine is a 8×8 inch square pan. 3. You will need a HOW TO CLEAN AND PREPARE PIG'S KIDNEY FOR COOKING 1. Rinse the kidney with water. Put on gloves if you choose to. 2. Cut off any parts that connected to the kidney. 3. You might still see some of the membranes covering the kidney, gently pull on that and remove it. 4. Use a sharp knife to cut the kidney into halflengthwise.
WHAT TO COOK TODAY
An award-winning Asian food blog with hundreds of tried and true authentic, easy Indonesian, Southeast Asian, Chinese, and Asian fusionrecipes.
RECIPE INDEX
2021 - What To Cook Today. All Rights Reserved. Privacy & Disclosure Policy What To Cook Today is an Amazon associate which earns from qualifying purchases at no CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME) 1. Mix the dry ingredients. Place the flour/starch (depending on whether you are doing regular or gluten-free batter), baking powder, and salt in a mixing bowl and stir/whisk to mix. 2. Preheat oil for first frying (about 330 F or 165 C) and add ice-cold water to theflour mixture. 3.
HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS 2. Pour in 1 cup of water or chicken stock (or use more if you plan to make a soup). Season with a bit of salt or spices/herbs of your choice if you like. 3. Close the lid and turn the steam release valve to “sealing”. 4. Press “pressure cooker” and make sure it’s on high pressure and set the timer to 25 minutes. 5. PRESSURE COOKER KONG BAK (CHINESE BRAISED PORK BELLY) Transfer pork belly to a large heavy-bottom pot. Add water, aromatics, and seasonings. Bring to a boil and then lower the heat, cover the lid and let it simmer for the next 1.5 to 2 hours or until the pork belly is tender. Let the pork belly rest for 10 minutes before slicing. Savethe cooking liquid.
HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Drain off any excess liquid from the oyster and pat dry with absorbent paper towel. Preheat a non-stick pan. Add 2 Tbsp of oil. Give the batter a stir as some starches may have settled at the bottom and pour about 2 ladles of the batter on the pan and swirl around to spread thebatter thin.
NASI TIM AYAM JAMUR (STEAMED RICE WITH CHICKEN AND MUSHROOM) Heat the wok or skillet until really hot. Add in 3 Tbsp of cooking oil. Add, shallots, ginger, and chopped garlic and saute until fragrant. Add the marinated chicken and shiitake mushrooms and saute until the chicken has turned to opaque in color. Add the boiled eggsand
CABBAGE ROLLS / KAALIKAARYLEET Arrange the cabbage rolls into an oiled roasting pan, baste with the butter, drizzle the syrup over the rolls and bake for 1 1/2-2 hours. Midway through the baking turn the rolls over and add the broth or water to the pan. Keep adding some cooking water into the pan, if the liquid seems to be evaporating. When cooked and nicely brown, remove HOMEMADE CHEUNG FUN (STEAMED RICE NOODLE ROLLS)- 5 WAYS 1. Place a metal trivet on a large wok and fill it up with water, just barely touching the trivet. 2. Make sure the pan you will use to steam the cheung fun can fit into your steamer (whatever it is you use, a pot or a wok). Mine is a 8×8 inch square pan. 3. You will need a HOW TO CLEAN AND PREPARE PIG'S KIDNEY FOR COOKING 1. Rinse the kidney with water. Put on gloves if you choose to. 2. Cut off any parts that connected to the kidney. 3. You might still see some of the membranes covering the kidney, gently pull on that and remove it. 4. Use a sharp knife to cut the kidney into halflengthwise.
RECIPE INDEX
2021 - What To Cook Today. All Rights Reserved. Privacy & Disclosure Policy What To Cook Today is an Amazon associate which earns from qualifying purchases at no EASY YAM / TARO RICE (RICE COOKER OR PRESSURE COOKER) Give it a stir. Sprinkle in the rice and gently push the rice in to let it submerge in the liquid. Close the lid and turn the steam release valve to "seal". Press "pressure cooker" and then "high pressure". Set timer to 5 minutes. After 5 minutes, wait for 10 minutes before release pressure completely. Fluff the rice. WOOL ROLL MILK BREAD WITH CHAR SIU FILLING (TANGZHONG METHOD) How to make wool roll bread with char siu filling. 1. Preheat a pan and then add cooking oil. Add onion and stir fry until they are soft, about 3 minutes or so. 2. Add the bbq pork (or whatever meat or leftover meat you use) and the rest of the ingredients, except for all-purpose flour. 3. EASY ANG KU KUEH WITH MUNG BEAN PASTE (TORTOISE KUEH Learn how to make traditional ang ku kueh filled with homemade mung bean paste. This recipe is easy yet it gives you that soft yet chewy texture. Ang ku kueh is made with natural coloring from beetroot juiceand pandan juice.
BRAISED ABALONE WITH BOK CHOY (WITH PRESSURE COOKER) Press "pressure cooker" and then "high pressure". Pressure cook on high for 50 minutes. After 50 minutes, wait for 5 minutes and then release pressure completely. Remove mushrooms and abalones from the pressure cooker. Press "saute" on instant pot and bring the EASY SOFT FLUFFY MA LAI GAO Press “Saute” on Instant Pot and bring 3 cups of water to a boil and then turn off. Pressure cook on high for 45 minutes and then release pressure immediately after. 8. Enjoy. Let the ma lai gao to cool down slightly and then cut into the desired size and serve thecake
EASY NO-WRAP STICKY RICE DUMPLINGS (BAK CHANG / ZONGZI 1. COOK THE MEAT FILLING. Preheat the wok or skillet. Add 1 Tbsp of cooking oil and stir fry the garlic for about 10 seconds and dried shrimp until fragrant. Add meat and its marinade and continue to stir fry until they change color. Add mushrooms and chestnuts and cook until the meat is cooked through. MEXICAN CINNAMON HORCHATA (CINNAMON RICE MILK) Instructions. Bring 1 1/2 cups of water to a boil. Then stir in the rice grains and lower the heat and let it simmer with a lid covered for about 15 minutes. Turn off the heat and let it sit for 10 minutes covered. Uncovered the lid and fluff the rice with fork. HOW TO MAKE PEANUT POWDER EASILY (NOT PEANUT BUTTER) Blend into a powder: Use a blender, a powerful one like this (not sponsored) makes a big difference. Make sure it's dry. Turn the blender on or push "pulse" button if there's one and pulse for about 5 seconds and then stop. The peanuts won't be finely ground yet. Use a CANTONESE STEAMED FISH (WITH PRO TIPS YOU NEED TO KNOW) 1. Steam fish over high heat for about 12 minutes for 450 gr fish or until cooked through. Heat control is crucial here. If you are using fillet fish, you only need about 8-10 minutes to steam the fish. 2. After 12 minutes, turn off the heat but do not open the lid yet. Let the fish continue to steam for 2 minutes. 3.WHAT TO COOK TODAY
An award-winning Asian food blog with hundreds of tried and true authentic, easy Indonesian, Southeast Asian, Chinese, and Asian fusionrecipes.
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2021 - What To Cook Today. All Rights Reserved. Privacy & Disclosure Policy What To Cook Today is an Amazon associate which earns from qualifying purchases at no CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME) Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS WHY I LIKE GIZZARDS. 1. INEXPENSIVE One pound of the mixture of chicken gizzards and hearts (mostly gizzards) only cost me less than $2.50. 2. NUTRITIOUS PRESSURE COOKER KONG BAK (CHINESE BRAISED PORK BELLY) KONG TAU YU BAK. The talk about pork belly gets my kids’ eyes wide open. They LOVE pork belly. This piece of meat probably gets the most loves in our household 🙂 I grew up with my mom’s braised pork belly dish that we usually called kong bak or kung bak or kong tau yu bak in Hokkien, which means braised pork in soy sauce. The pork are usually cut into smaller pieces and then braised in HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Add half of the beaten eggs and fry until the eggs just started to solidify but still slightly wet, flip over to the other side. Drizzle a bit more oil, add another half of the eggs and fry again until theeggs are set.
NASI TIM AYAM JAMUR (STEAMED RICE WITH CHICKEN AND MUSHROOM) Slice the hard-boiled eggs into half and set aside. Prepare about 6 Chinese heat-proof rice bowls. You may need to steam in batches. Place 1/2 hard-boiled egg, with the yolk facing down on the bowl. CABBAGE ROLLS / KAALIKAARYLEET Preheat oven to 350 F. Cook the chopped onion in the oil or butter until soft and lightly browned. In a mixing bowl combine the rice, onion, meat and egg. HOW TO CLEAN AND PREPARE PIG'S KIDNEY FOR COOKING This tutorial will show you step-by-step how you can easily clean, prepare, store, and cook pig's kidney without feeling intimidated byit.
HOMEMADE CHEUNG FUN (STEAMED RICE NOODLE ROLLS)- 5 WAYS Cheung fun or known as 腸粉 (Chang Fen) is one of those foods that we must order every time we go for a dim sum. Dim sum is the Cantonese term for a type of Chinese dish that involves small individual portions of food, usually served in a small steamer basket or on asmall plate.
WHAT TO COOK TODAY
An award-winning Asian food blog with hundreds of tried and true authentic, easy Indonesian, Southeast Asian, Chinese, and Asian fusionrecipes.
RECIPE INDEX
2021 - What To Cook Today. All Rights Reserved. Privacy & Disclosure Policy What To Cook Today is an Amazon associate which earns from qualifying purchases at no CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME) Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of HOW TO PRESSURE COOK CHICKEN OR TURKEY GIZZARDS WHY I LIKE GIZZARDS. 1. INEXPENSIVE One pound of the mixture of chicken gizzards and hearts (mostly gizzards) only cost me less than $2.50. 2. NUTRITIOUS PRESSURE COOKER KONG BAK (CHINESE BRAISED PORK BELLY) KONG TAU YU BAK. The talk about pork belly gets my kids’ eyes wide open. They LOVE pork belly. This piece of meat probably gets the most loves in our household 🙂 I grew up with my mom’s braised pork belly dish that we usually called kong bak or kung bak or kong tau yu bak in Hokkien, which means braised pork in soy sauce. The pork are usually cut into smaller pieces and then braised in HOW TO MAKE ORH JIAN / OR LUAK (HAWKER FRIED OYSTER OMELETTE) Add half of the beaten eggs and fry until the eggs just started to solidify but still slightly wet, flip over to the other side. Drizzle a bit more oil, add another half of the eggs and fry again until theeggs are set.
NASI TIM AYAM JAMUR (STEAMED RICE WITH CHICKEN AND MUSHROOM) Slice the hard-boiled eggs into half and set aside. Prepare about 6 Chinese heat-proof rice bowls. You may need to steam in batches. Place 1/2 hard-boiled egg, with the yolk facing down on the bowl. CABBAGE ROLLS / KAALIKAARYLEET Preheat oven to 350 F. Cook the chopped onion in the oil or butter until soft and lightly browned. In a mixing bowl combine the rice, onion, meat and egg. HOW TO CLEAN AND PREPARE PIG'S KIDNEY FOR COOKING This tutorial will show you step-by-step how you can easily clean, prepare, store, and cook pig's kidney without feeling intimidated byit.
HOMEMADE CHEUNG FUN (STEAMED RICE NOODLE ROLLS)- 5 WAYS Cheung fun or known as 腸粉 (Chang Fen) is one of those foods that we must order every time we go for a dim sum. Dim sum is the Cantonese term for a type of Chinese dish that involves small individual portions of food, usually served in a small steamer basket or on asmall plate.
RECIPE INDEX
2021 - What To Cook Today. All Rights Reserved. Privacy & Disclosure Policy What To Cook Today is an Amazon associate which earns from qualifying purchases at no EASY YAM / TARO RICE (RICE COOKER OR PRESSURE COOKER) Add the chicken or pork and saute until turn opaque in color (but not cooked through yet). Add the rice and seasonings followed by the liquid from soaking mushrooms and dried shrimp (total of 2 cups of liquid- the same cups you use to measure your rice). WOOL ROLL MILK BREAD WITH CHAR SIU FILLING (TANGZHONG METHOD) Soft and fluffy milk bread using tangzhong method (water roux method) and shaped into a wool roll is fun to make. The bread is filled with delicious char siu (Chinese BBQ pork) filling. It's a pull-apart milk bread you will absolutely love. EASY ANG KU KUEH WITH MUNG BEAN PASTE (TORTOISE KUEH Learn how to make traditional ang ku kueh filled with homemade mung bean paste. This recipe is easy yet it gives you that soft yet chewy texture. Ang ku kueh is made with natural coloring from beetroot juiceand pandan juice.
BRAISED ABALONE WITH BOK CHOY (WITH PRESSURE COOKER) Braised abalone is served on a bed of baby bok choy with savory sauce is a perfect dish for special ocassion like celebrating Chinese NewYear.
EASY SOFT FLUFFY MA LAI GAO In a large mixing bowl, beat the eggs until they are pale and fluffy with a mixer on high speed for 3 minutes. Add sugar in batches and continue to beat until the mixture is thick and creamy and reaches that "ribbon" stage, meaning when you lift the batter up, it will fall down into a thick trail and remains visible for few moments and thenslowly disappear.
EASY NO-WRAP STICKY RICE DUMPLINGS (BAK CHANG / ZONGZI There is no right and wrong to do this, I layer 1/2 of the rice at the bottom and pack it down with the back of the spoon, then top with another 1/2 of the filling, arrange 1/2 of the salted egg yolk pieces (if using) and continue with the rest of the rice and finish off withthe rest of
MEXICAN CINNAMON HORCHATA (CINNAMON RICE MILK) Mexican Cinnamon Horchata (Cinnamon Rice Milk)-Delicious and refreshing Mexican Cinnamon Horchata will become your staple. This recipe uses cooked rice instead of raw rice grains (that makes your horchata tasted sandy). CANTONESE STEAMED FISH (WITH PRO TIPS YOU NEED TO KNOW) STEP FIVE: DRESS THE FISH 1. Scatter julienned green onion and ginger on the fish 2. Heat up the cooking oil until really hot and you start seeing smoke started to rise. HOW TO MAKE PEANUT POWDER EASILY (NOT PEANUT BUTTER) This tutorial is to show the easy way to make peanut powder using roasted peanuts that you can use in your cooking, baking, smoothies, etc. All the tips you need to know so it won't turn into a paste orpeanut
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* Grams to Cups Conversion (No Sifting)* Pantry
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__
* ABOUT
* CONTACT
* RECIPE INDEX
* BY CATEGORY
* Bread, Buns, Cakes, Cookies, Pastries >>* Asian Bread
* Steamed Buns
* Asian Cakes >>
* CHIFFON CAKES
* SPONGE CAKES
* KUEH / KUIH RECIPES* Huat Kueh
* Asian Pastries
* Asian Sweets & Desserts* Cookies
* HOW TO ?
* Convenient>>
* easy dinner ideas
* One-pot/pan meals
* Electric pressure cooker* Cuisine >>
* Asian Fusion
* Chinese
* Peranakan/Nyonya
* Southeast Asian >>* Burmese
* Cambodian
* Filipino
* Indonesian
* Indonesian Chinese* Lao
* Malaysian
* Singapore
* Singapore Hawker Food* Vietnamese
* Thai
* Breakfast
* Dim Sum
* Appetizers
* PROTEIN >>
* Eggs
* TOFU & TEMPEH
* Poultry
* Pork
* Beef and other red meats* Seafood
* Noodles
* Rice and grains
* Soups and Stews
* Sides
* Condiments
* DIET TYPE
* Chinese Confinement>> * WHAT IS CONFINEMENT? * ALL CONFINEMENT RECIPES * Confinement herbal tea * Chinese confinement soup * Chinese confinement chicken * Chinese confinement pork * Chinese confinement fish * Chinese confinement offal * Chinese confinement egg * Chinese confinement rice * Chinese confinement veggie* VEGAN
* vegetarian
* Gluten Free
* occasion
* Chinese New Year >>* CNY Meals
* CNY Dessert
* CNY Cookies
* CNY Cakes and Buns* Easter
* Hari Raya Cookies
* Dragon Boat Festival* Mooncake Festival
* Halloween
* Thanksgiving
* Thanksgiving Leftovers* DongZhi Festival
* Christmas
* RESOURCES
* Grams to Cups Conversion (No Sifting)* Pantry
* How to Start a Food Blog (without breaking the bank)* SHOP
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ZONGZI (STICKY RICE DUMPLINGS)*
SAGO CRYSTAL DUMPLINGS (SAGO ZONGZI) WITH RED BEAN PASTE*
NYONYA CHANG GLUTINOUS RICE DUMPLINGS (NYONYA ZONGZI)*
EASY NO-WRAP STICKY RICE DUMPLINGS (BAK CHANG / ZONGZI)View All__
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