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Green Mung Bean Paste 綠豆沙餡
By Ellen L. Published: 2019-06-07
This is one of the classic Chinese pastry cake fillings, the Green Mung Bean Paste 綠豆沙餡, a light, creamy, beany and nutty sweet golden filling that is one of my favorite fillings.  We used this paste to make our yummilicious Green Mung Bean Cakes 綠豆糕 for Duanwu Dragon Boat Festival  端午節 this year but actually it is more often used in as a tender filling for various Chinese cakes, pastries, cookies and even mooncakes.
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It's almost time for Duanwu Dragon Boat Festival 端午節 when the mighty dragon boats are once again afloat on the harbors to race each other to the booming beat of drums!  Did you know besides the making and eating of yummilicious zong zi to celebrate this festival (usually either the savory meat filled zong zi 肉粽子 or the sweet red bean paste zong zi 紅豆沙粽子) the origins of the Duanwu Festival also has to do with a traditional time of ritual protection against pestilence and poisonous animals brought on by the heat of the summer season?  One of the things done in order to protect against summer sickness was to consume 'cooling' foods to help the body dispel heat and eliminate toxins.  Happily one of the traditional 'cooling' foods made for this purpose is the delighfully light and sweet Green Mung Bean Cake 綠豆糕, an elegant mold shaped sweet pastry of fragrant mung bean paste stuffed with sweet red bean paste.  So beautiful to look at and tasty to boot...you won't believe how fast these little cakes disappear!

Tang dynasty dragon boat race attributed to Li Zhaodao 李昭道, 7th century
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Soy Sauce Marinated Crab 醬油醃蟹
By Ellen L. Published: 2019-05-28
This marinated crab dish is SO AMAZING!  Crazy amazing!  Super duper seafood delight-O with stars bursting in the sky amazing!  I've been wanting to make it this for ever so long ever since I heard my mother 媽媽 reminisce how her mother made this dish frequently for the family when she was a child growing up in Zhejiang 浙江.  They made their marinated crab quite simply by soaking in rice wine and I remember thinking...interesting...how would that even work?  Well, that crabby thought floated around in my head for a long time until I recently watched the Netflix food show 'Flavorful Origins' and had my mind totally blown away by...well, everything that food show had to say really.  If you love Chinese food, you've got to check that show out...I think I watched it 3 times in a row.  Anyways, back to crabs, this Soy Sauce Marinated Crab is inspired by the 'Marinated Crab' episode of (drooling!) and the result is crab meat and roe completely transformed into something succulent, meltingly tender and mindblowingly TASTY!
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Yum, yum, yummy!  This yummilicious bowl of noodles of worldwide fame, the Taiwan Braised Beef Noodles 台灣紅燒牛肉麵, is filled with comforting chunks of meltingly tender beef and tendon and just cooked noodles all nestled in a deliciously aromatic spiced beef soup.  This noodle dish first appeared in Taiwan not too long ago, sometime after WWII when the Kuomintang 國民黨 relocated to Taiwan, bringing with them many of their own regional Chinese food influences.  Since then this delicious beef noodle has become a firm classic of Chinese cuisine.  So delicious and addictive and best of all easy to make right at home!
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Shanghai Spring Onion Scallion Noodles 葱油拌面
By Ellen L. Published: 2019-05-03
This is my favorite Chinese cold noodle dish!  At first glance this noodle dish seems unbelievably simple, just fried spring onions topping noodles mixed with soy flavored sauce.  But when made right it's also unbelievably yummilicious!  So much so that I always, always order this noodle when we go to Shanghai restaurants.  The sucky thing is that these days this noodle dish is badly made in the many restaurants and comes out tasting meh.  Which it shouldn't, cuz made right this Shanghai Spring Onion Scallion Noodles 葱油拌面 is absolute noodle perfection, the flavor of the fried onions intense, caramelized and delightfully chewy crispy and the al dente noodles just coated with heavenly flavor combo of sweetened soy and spring onion infused oil. 

So what is a girl to do if she can't get her noodle fix at the restaurants?  That's right, we make it at home now, just the way we like it!  It's actually a pretty easy to  make dish once you get the hang of it.
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Egg Omelet with Minced Pork & Preserved Radish 煎蛋角
By Ellen L. Published: 2019-04-15
If you love eggs you'll love this egg dish!  My grandma 奶奶 used to make this special treat for us sometimes when she had a moment to spare.  It was such fun to eat these little egg wrapped meat pockets...I would always use my hands to eat it when grandma wasn't looking!  There's something so satisfying about the tender light texture of the egg wrapped around all that tasty meaty goodness...it's comfort food at its best.  This traditional Chinese Egg Omelet with Minced Pork & Preserved Radish 煎蛋角 is a simple pork filled egg omelet flavored with the unique sweet salty umami of Chinese fermented radish.
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Here's a treat straight from the past of Hong Kong!  These simple to make and yummilicious snacks were sold from street vendors to children in the 50s and 60s of Hong Kong.  The conveniently sandwiched stick allows children to eat their snacks and run around at the same time.  A type of Hong Kong  lollipop, if you will.  Both savory and sweet, these Maltose Crackers 麥芽糖夾餅 are unique snacks from Hong Kong's past!  Plus they're so easy to make that kids can do it themselves, with some supervision during the maltose part...you don't want to come back and find them ensnarled in a sugary web!
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香港烹饪 by Ellen L. - 3M ago

If you're one of those folks like me who think that restaurant servings of skewers are waaaay too small and few and never enough for your deep skewer hunger then you're in luck cuz skewers are actually pretty easy to make.  And if you make your own you can have as many, many mouth wateringly lusicous skewers as you can gobble down and hide under your shirt for nibbles later.  (Ouch, watch out for the sharp tips!)  These Thai Satay Skewers of thoroughly marinated meat grilled to caramelized charred perfection are a showcase for those famously startlingly contrasts that work so well in Thai cuisine, the sweet, salty, sour, bitter and spicy present and somehow all perfectly balanced in one dish.
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Stir Fried Milk 炒牛奶
By Ellen L. Published: 2019-03-19
This traditional Chinese dish famously from Daliang Town 大良鎮 is simple and yet oh so elegant!  Stir Fried Milk 炒牛奶 uses fresh milk, egg whites, starch and a clever cooking technique to create a dish of delicate clouds of snowy white curds interspersed with sea sweet shrimps, buttery pine nuts and flecks of richly flavored ham.  A real showstopper kind of dish!
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香港烹饪 by Ellen L. - 3M ago
White Clam Pizza
By Ellen L. Published: 2019-03-11
For all of you pizza and seafood lovers, I'm super excited to share this!  I've been binging on food shows again (my favorite lazing about thing to do), this time enjoying 'Ugly Delicious' and they had this segment about this little ol' pizza joint in New Haven called Frank Pepe where they serve white clam pizza.  OMGosh...Clam pizza!  And it's sooo delicious that it's famous! 

To be totally honest I was really surprised to see that Americans were loving themselves something so wildly seafood-y, if you know what I mean.  Hmmm..actually, I'm not even sure what that means.  Anyways, I was so intrigued with the idea, I mean fresh clams, pizza, what could go wrong?   

We love, love, love fresh seafood and make homemade pizza every week so of course we had to try it.  And it was AMAZING!  This White Clam Pizza is simply made: freshly shucked clams, a bit of garlic and cheese and a swirl of olive oil combine to make this pizza a marvel of crispy golden cheese infused with the absolutely delicious briny sea sweetness of clam juice.  This white clam pizza is to die for!
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