Herbal Tea Egg/ Bu Bo Cha Cha/ Loh Bak/ Vegetarian duck/ Radish Cake

Herbal Tea Egg



Cantonese style radish cake





Loh Bak and vegetarian duck



Bu Bo Cha Cha



Homemade chinese sausage

This is my first time making sausage. Thus, i decided not to put too much spices to it in case it turns out bad. My husband and i were quite greedy. We bought 10 Ibs of pork to make the sausage. The worst thing in this process was cutting the meat into small cube size. 10 Ibs of meat, imagine that??!! I fed up with the meat cutting after that. My husband cut the majority of the meat, quite impress!

I discovered that kitchen aid mixer can attach the sausage stuffer. Woow... it was a big help. We can stuff the sausage pretty fast. Of course, it was slow initially as we did not get use to the machine. After firsst and second trial, it became faster. After that, we hang the sausage in the garage and let it air dry. We moved them to the basement when the temperature went up. It took us more than a week before we can actually eat it.

Look at the sausage that we have made. Though they did not look as nice, the casing and the meat kind of separate, but it tastes not bad.

Maybe next year i will add more spice and sugar to it, i like it cantonese way just like the market sells.

Home made Char Siu Yok (叉烧) chinese version

Home made Char Siu Yok...

Source: Mitbbs.com, Author: laoafei

This is the article on how to make home made char Siu Yok (叉烧). For those who can understand chinese, enjoy!

Original link: http://www.mitbbs.com/article/Food/31497219_0.html

In case the article is not available anymore, here are the steps.

1。猪里脊肉（Loin），切成长条块，横断面直径大约是3-5厘米。
2。用酱油，水调开叉烧粉（我用的是LOH牌，超市常见），不要用太多酱油水，以能完
全化开但还有粘稠感为度。可加入酒，糖，八角等香料磨成的粉，各人自己掌握，以能
符合自己的口味要求为准。最后尝一尝味道，咸甜度要以甜为主，而且略感味重。这样
才能腌制出入味的叉烧。
3。将里脊肉条放入上述酱汁腌制，搅拌充分，让腌汁完全挂满肉表面。装入干净的容
器封好，入冰箱冷藏室腌制3天以上。
4。腌好的生叉烧，装平底盘放入预热350F的烤箱烘烤，20分钟以后翻面，再烤20分钟
。这之后用酱油，糖，蜂蜜，蒜粉等调制成烧烤汁，刷在叉烧上，进入烤箱转broil。5
分钟以后，翻面再刷，再烤。再5分钟以后，用蜂蜜再按此步骤刷再至少一个来回，直
到颜色红亮。
5：烤好以后取出让叉烧自然冷却，切块，装盘。

Bake Pork Ribs~烤排骨

I always found that pork ribs are hard to cook, especially if you want the meat to be soft..it always takes a long time to cook till the meat is tender and soft.

But this time i am going to bake the pork ribs insprired from Maomaoma kitchen.

Methods:

In a bowl, combine the honey, salt, vinegar (black color one), shallot, one tablespoon brown sugar and soy sauce. Rub it onto the ribs. Cover with foil and put into refrigerator. Let stand for 3 hours or overnight would be the best.

After marinate, put some paprika powder on top of the ribs to make it looks nice. (Note: paprika powder is not spice, if you wish to have a spicy ribs, use other chilli powder).

Preheat the oven to 425F. Bake till the ribs is done. (Normally one hour)

Looks good, isn't it? The color just perfect.