Monday, December 2, 2013
What about the egg yolks after I used the egg whites to make the steamed ginger milk custard? I didn’t waste them. I made pumpkin crème brulee at the same time, then refrigerated them to be enjoyed the next day. Pumpkin is known as a super food, very nuturious, extremely high in fiber and low in calories. Thus, I cook pumpkin for my family quite often, not just on Thanksgiving day. The traditional way of making crème brulee is “hot water bath” in an oven. In order to shorten the cooking time, I detoured and steamed the custard. Believe it or not, the family couldn’t tell the smooth and creamy custard was not from our oven compared to those I baked before.
Wednesday, November 27, 2013
Ever tried this steamed milk custard? It’s so smooth that even tofu fa (a kind of traditional Chinese dessert, aka soy milk custard) can’t beat it. It’s a perfect quick dessert after dinner. The pungent aroma of ginger makes the silky milk custard so wonderful. My family loves its simplicity and silky texture. Ginger is widely used in Chinese herbal medication as it helps our blood circulation and treats indigestion, upset stomach, diarrhea, and nausea. Old ginger is often used in creating confinement dishes in Chinese tradition. When it comes to making this delicious dessert, I often use old ginger, it is suitable for all people in the family though.
You might have known a classic Chinese dessert, ginger milk curd (薑汁撞奶), that are mainly made by ginger, milk and sugar. However, you’ll be easily disappointed as many things could go wrong along the cooking process as a result that the milk won’t set properly. Egg white is a good and natural coagulator. Armed with this recipe, you’ll be very confident to enjoy a bowl of nice and hot ginger milk custard after dinner, instead of compelling to drink ginger milk because you don’t want to waste anything.
Tuesday, November 19, 2013
Wood ear is widely used in Chinese cuisine as it helps to reduce blood pressure, clear away cholesterol, thus improve blood circulation. Chinese people also name it as “blood vessel cleaner”. Wood ear contains rich protein and vitamin B, but low in calories.
As for cooking, I love its smooth and crisp texture. When it’s cooked longer, it will turn to be soft and slippery. The price of wood ear is not expensive. You can easily get it from any Asian grocers. When it comes to cooking wood ear, it’s downright easy. Simply soak it until it becomes soft, then you can cook it with other ingredients. I often put some wood ears with water in a container, and keep it in fridge for whenever I need it.
This wood ear and red date soup is suitable for women in the first month after childbirth, served as confinement food. Nevertheless, it’s good for anyone, female or male adults in the family for its nutrients.