Aug 28, 2015

Yum

♥ Chinese Tea Smoked Egg ♥



Chinese tea smoked egg, 煙燻茶葉蛋, is traditionally found in herbal tea shops. They usually sell them in a big stovetop at the counter, where you will usually get a herbal drink on the go.



Different from Shanghainese versions 燻蛋, these do not have runny yolk. Instead, they are hard boiled to firm, silky egg white and brown skin.


See that perfect yolk? Neither under nor overcooked. No grey rings too! Yays!

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jess from Bakericious at this post.
This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion (XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱)

Adapted from Daydaycook
You'll need:
4 duck eggs
1 tbsp dark soy
3 tea bags (I used Chinese tea and Oolong tea)
80g cane sugar / brown sugar (I used a mixture of both)
80g uncooked rice

Tool: a wok, aluminium foil, stainless steel steaming rack

How to make Chinese tea smoked eggs:
  1. In a small saucepan, add water and eggs. Bring to a boil and cook for 2 mins. Turn off the heat and let the eggs sit for 1 min. Discard the water.
  2. While running under cold water, peel the egg shell. Sit them in dark soy until dyed thoroughly.
  3. Prepare the wok. Layer double folded aluminum foil, place tea bags, cane sugar and rice.
    Place securely a steaming rack. *Heat on high until it starts to smoke.
  4. Place eggs on steaming rack and smokes for 3 mins. Turn off the heat and sit for 5 mins.
  5. Serve halved.
*Cautious about the smoky flame coming from the wok.

With all my love <3

Aug 27, 2015

Yum

♥ Chinese Sesame Roll and Peanut Roll ♥


Chinese Sesame Roll and Peanut Roll
芝麻卷, 花生卷


Chinese sesame roll, 芝麻卷, is a very traditional dessert during yum cha.
We never miss it when it's available in Cantonese dim sum restaurants.


I decorated my sesame roll with sakura flower from Japan, which is also known as cherry blossom.

Chinese Sesame Rolls
芝麻卷
Adapted from beanpanda
You'll need:
For sesame roll:
100g sesame powder
100g water chestnut powder
20g cornstarch
20g wheat starch
1 tbsp vegetable oil
90g rock sugar
570ml water

How to make Chinese sesame roll:
  1. Melt rock sugar with 200ml water. Add remaining water to sesame powder, water chestnut powder, cornstarch, wheat starch and oil.
  2. Gradually add hot sugar liquid to sesame mixture and combine well. Sieve to remove residue.
  3. Prepare an 8 x 8'' square pan. Pour a thin layer of sesame mixture and steam over high heat for 3 minutes.
  4. Remove from steamer and let sit to cool. Roll into a log and cut to serve.

For a little twist, I substitute the sesame with peanut powder.
This version is slightly softer and chewier. My mom loves this texture better.


I also replaced a portion of rock sugar with brown sugar for the colour.
And again, I decorated with dried osmanthus.

Chinese Peanut Rolls
花生卷
For peanut roll:
100g peanut powder
100g water chestnut powder
20g cornstarch
20g wheat starch
1 tbsp vegetable oil
50g rock sugar
30g brown sugar
570ml water

How to make Chinese peanut roll:
  1. Repeat the above steps, melt rock sugar and brown sugar with 200ml water, replace sesame powder with peanut powder.
  2. Steam for 4 minutes instead of 3 minutes.
With all my love <3
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jess from Bakericious at this post.
This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion (XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱)

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