Category Archives: cooking

Maine’s Lobster Rolls w/homemade Mayonnaise

when you have a house, there’s always circulars at your door…something i’m starting to get used to since moving to the burbs.  it usually go straight to the recycling bin but this weekend i decided to see what’s on sale.  $5.99/lb live lobsters at shop rite!!!  my eyes lite up…LOBSTERS on SALE!!!  since we didn’t get to go to Maine this year, i have a craving for lobster rolls…it’s not as good as Red’s but it’s close to it =P

after seeing martha making her own mayonnaise, it looks pretty easy and i had all the ingredients so y not =P  i never liked commercial mayonnaise to begin with.

ingredients

  1. 2 egg yolks
  2. 2 tablespoons of lemon juice
  3. 1/4 teaspoon of salt
  4. 1/4 teaspoon of ground mustard
  5. 1 cup of oil

this is when a hand whisk came in handy.  whisk egg, salt, mustard, and lemon juice until smooth.  start adding a drops of oil into the mixture until it’s combined.  continue adding slowly until it emulsifies.

refrigerate…it’s not as thick as commercial mayo…n it tastes very fresh n tangy

steam lobsters…we had 3 one pounders

deshell, tear into bite sizes, lightly toss with 2 teaspoons of mayonnaise, salt n pepper to taste

grill new england style buns with butter n load with lobsters…accompany with fries…i like my lobsters w/very light mayo…it shouldn’t be swimming in it

sammy made his own version with more mayonnaise n some cucumbers…

total cost of the meal $30…
total prep time spent 1hr….
total consumption time 5mins…
takes u back to maine_______________priceless

oxtail stew

we’ve been wanting to get a crockpot/slowcooker for awhile to make soup…but never got around to pick up one.  until our friend grace got us a slow cooker for our housewarming.  THANKS!!!  the first thing we’ve been wanting to make is oxtail soup…after 6+ hours…it turned into a stew…


a medley of potato, carrots, onions, n tomato…

gotta have those oxtails…

sautee the veggies…

coat the oxtail in seasoned flour (salt n pepper)

seared until golden brown

put everything into slow cooker with 2 cups of stock, 1 can of tomato paste, 1 cup of red wine

six hours….

it was DELICIOUS!!!!

our housewarming

planning our housewarming was exhausting…sam literally just stapled the moulding the day before…talk about procrasination.  It really gave us a goal to get the house in order, but it’s still work in progress…

some prep work…

since I didn’t have any time to start seeding for fruits n vegetable for the summer (april was crunch time for the wedding)…our flowerbed is full of weeds this summer.  to ultilize the space…i told sam to build a cover similar to a removable deck..got to love my handyman =D

our setup…

it really came in handy as we had over 40 guests…

food…we prepared as many as we could in advance…but the whole time we were busy grilling n giving house tours that we didnt have time to take pics of the yumminess…we only got some prep pictures

for the wedding we knew from the very beginning that we wanted something edible as favors since i never keep the favors…n while we were shopping at ikea for things for the house we saw their spice jars…*lightbulb turns on* candy buffet…

we gave everyone one to fill at the candy buffet…n can later be use as spice jars or for any storage…i use them to store buttons also…

we did registered for a spice rack…but with our limited counter space…we had to return the gift….n got a hanging rack for spices placed next to the cabinet from ikea…

Tea Eggs ~ we love EGGS…

hard boiled eggs

unlike amelie in the movie amelie, i love cracking eggs….(amelie loves cracking creme brulee)

the mixture

3 star anise…can be found at chinese supermarket…

2 tablespoons of black tea

1 cup of dark soy sauce n 1 teaspoons of chinese 5 spices (can be found at asian food market)

simmer….the longer u let it sit the stronger the flavor

marblized….we had some after 1hr and it wasn’t not strong enough so we left it in the rice cooker overnight (i like prefer my eggs hot)…at the housewarming, it was a bit too salty…

Cupcake pops ~ i learned from my failed attempt…this time was more smooth…but it took alot of time…inspired by bakerella

it takes practice…

i remember to put in the lollipop sticks this time =P

n decorate…given out as favors…edible favors are the best!

Grilled potato and onions

alternate potato n onions…add salt, pepper, n butter…wrap in foil n grill…

Rosemary n Garlic Tomato ~ we have a large rosemary bush in the garden…so we incorporate alot into the bbq recipes…we also did rosemary n garlic shrimp =P

they look so good!!!  and very tasty too…

our last guest left at 4am!  exhausting indeed…

老火湯 – watercress soup

西洋菜湯 – watercress chinese soup – my favorite….

blanch the meat….chicken bones n pork bones…when i asked y…she just said is to remove the meat smell/taste…dispose water

rinse meat with cold water

wash the watercress – i had 3 bundles

bring another batch of water to a boil…put in the meat…some red dates (my mom said to put in 4…but sam’s mom stopped by when i was doing this n toss in more…yes…the soup came out super sweet!!!), n some chinese nuts…n some carrots…

bring the whole mixture to a boil…then simmer for 2hrs min…

the pot was near full from the beginning…2 hrs later…it was half filled…n the veggie is no longer green…n the soup is READY…salt to taste…n it was DELICIOUS!!!!  we only had 2 bowls of soup after all is done….

yes…sam is a very lucky guy =D

turnip cake – lor bot go

蘿蔔糕 – i’ve been craving for these for awhile n been having packaged ones from the supermarket…so i wanted to try making these…n find out it’s not hard at all…n they’re so good!!!!  we will no longer have to get packaged ones or even dim sum places….
ingredients
  • 2 cups of shredded daikon/lor bot
  • 2 lopcheung – chinese sausage
  • 1/4 cup of dried shrimp – really tiny ones
  • 3 stalks of green onions including the white part
  • 1/4 cup of shitake mushrooms
  • 3 spigs of cilantro
  • 16 oz of rice flour (RED bag!)
  • 1 can of chicken broth
  • 1/4 teaspoon of white pepper
  • 1/4 teaspoon of garlic powder
  • dashes of soy sauce
  • vegetable oil

1. prep all the ingredients, shred daikon, dice lopcheung, slice onion, dice mushroom…soak the shrimp with about 1/4 cup of water drain and save the juice
2. press out all the juice from daikon n put aside
3. stir fry shrimp, mushroom, green onion, lopcheung with some oil and soy sauce

4. saute the daikon with 1/4 cup of chicken broth…drain and save the juice
5. mix in with the meat

6. 16 oz (1 bag) of rice flour
7. mix in all the saved juice from daikon, shrimp, and chicken broth…about 4cups

8. mix with daikon mixture and steam for 45mins…i filled 2 – 5″ square pans
9. cut into squares and fry with some oil

i like mine crispy on both sides….i finished half a pan with one sitting…these were so good…i prefer having them as is….but u can have them with some oyster sauce..=P

happy lunar new year

sesame glutinuous rice balls  
tong yuen – 湯圓 – symbolizes roundness/union….n often symbolizes family unions…n used in alot of gatherings…like weddings…
i had to redeem myself from having frozen ones n found this recipe sesame glutinuous rice balls
1. grind 4 tablespoons of black sesame seed until it’s glossy powder
2. on medium heat, bring the sesame, 1/3 cup of brown sugar, 2 tablespoons of water and 1/2 teaspoon of salt (i would sugguest 1/4 teaspoon cuz my batch came out a bit salty)
3. boil and stir until you reach melted chocolate consistency
4. remove from stove into another bowl…refrigerate
5. 1 cup of glutinuous rice flour (GREEN bag!)
6. mix with 1/2 can of coconut milk…it should have a consistency of play doh..n not too sticky or watery…if it’s too sticky…add more flour….i made several adjustments throughout…so it’s all by feel
7. roll into balls on palm of hands
8. make an indentation into the ball and spoon in the sesame mixture (should be taffy like after removing from fridge…it was hard to work with…i used 2 spoons to drop into the dough)
9. carefully use the dough to enclose the sesame paste n roll into balls
10. boil water with 1 stick of peen tong (cane sugar) and 2 pieces of ginger
11. drop the tong yuen into the broth until it floats
the skin is perfect…smooth n tasty….the texture is there…but the filling was a bit salty…i like mine sweeter….next time i’m going to reduce the salt…

chocolate pancakes & guacamole

i woke up xmas morning n had a craving for chocolate chocolate chips pancakes….

ingredients

  • 1 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 1/2 cup chocolate chips

1. whisk together the dry ingredients
2. whisk together the wet ingredients in another bowl

3. pour the wet batter into the flour batter n mix to combined
4. fold in chocolate chips

5. i think we over did them…it burns very easily…

the family was over on sat…n we were gonna make guacamole…but the avocados weren’t ready yet…n by xmas..they were ripe enough =)  so we made some guacamole for dinner…recipe adapted from ginny…

3 avocados, half a red onion, half jalapano pepper, juice of 1 lime and a few spigs of cilantro…salt n pepper to taste…these were yummy when fresh…=)