Homemade Crème Fraiche!

Ingredients: 

• 1 cups heavy whipping cream (at least 36-40% milk fat.)
• 1 1/2 tablespoons cultured buttermilk (real buttermilk with a live culture in it.)

Directions:

1. Clean a jar thoroughly and sterilize it in boiling water for 10 min. Let it dry completely before using. 
2. Pour the heavy cream into the clean jar and add the buttermilk.
3. Mix together and cover with cheesecloth (I use twine to tie it up), a coffee filter or something breathable.
4. Leave it at a warm spot (about 70°F - 75°F) for 24 hours until thickened.
5. Keep refrigerated for 24 hours before using. It lasts about a week or two.

Notes:

• You can slightly warm the cream up first before mixing in the buttermilk to speed up the process. Basically the warmer it is, the faster the reaction is. 
• Unlike sour cream, the cream won't curdle and break when cooked.
• It's tart and tangy with a deeper flavor and a nutty note, better than sour cream.

A Stewed Meat Sauce Dear to Heart!

Ru Lou Fan (Ragu Rice)

This is a very special recipe for a meat sauce that is dear to my heart and for people dear to me. It's a wildly popular indigenous local dish or condiment in Taiwan (called Lu Rou sauce). Think of it as a type of Ragu but with a different set of ingredients.

The sauce can turn anything plain into a heaven in mouth, no matter it's on steamed rice (Lu Rou rice), boiled noodle, vegetables, tofu, savory rice cakes, meat, seafood, even for sandwiches. It tastes even better the next day in terms of mouthfeel and flavor, when the collagen in the meat has completely broken down.

The key ingredient is "fried shallots" (what?) and to be authentic, this can not be substituted. (No, not even with fried onions, sorry.) If you can't find it, you can use fresh shallots, thinly slice them and deep fry, low and slow, until they turn golden brown (Homemade Fried Shallots).

The next important ingredients are dried shiitake mushrooms (what?) and dried shrimp (what?). If you really can't find these,  you could try fresh shiitake mushrooms but the flavor won't be as good and intense. Without the complex briny and fishy expression from dried shrimp, you can supplement with granulated seafood flavor powder or chicken broth powder, and replace water with chicken broth. However, the result won't be close. Natural flavors from real food are irreplaceable and unbeatable.

There are two key steps in the method. First is the browning process that employs caramelization and Maillard reaction to build up a good complex flavor foundation (more). Second is the low and slow, long cooking process that breaks down the collagen in the meat.

Remember this is not just a dish or entree, it is also used as a flavoring sauce so it is okay to err on the salty side. Use it on top of boiled leafy vegetables or blanched meat slices and you'll be pleasantly surprised.

Left to right: Dried shiitake, Dried shrimp skin, Fried Shallots,
Soaked dry shiitake mushrooms (diced), Soaked Dried Shrimp (chopped), Sliced fresh shallots, 

Ingredients (yield 8 servings):

• 2 pounds of ground pork
• 1/2 pound of ground beef (80% lean)
• 1 cup fried shallots
• 2 tablespoons dried shrimp, hydrated and minced (what?)
• 5 dried shiitake mushrooms, hydrated and diced (what?)
• two large shallots, finely chopped or sliced
• 5 cloves of garlic, minced
• dried shrimp skins 
• 1 tablespoon peanut oil or vegetable oil
• 1 cup soy sauce
• 4 cups of water, or less, including soaking water from dried shiitake and dried shrimp
• 1/2 cups of Shaoxing rice wine or regular rice wine
• 30g Chinese rock sugar (what?) or 2 tablespoons of Turbinado sugar or granulated brown sugar
• 1 tablespoon of white pepper powder
• 1 teaspoon Chinese five-spice powder, optional 
• 3 star anise or 1 teaspoon ground star anise powder, optional

Directions:

1. Add 1/2 cup water to dried shiitake mushrooms to hydrate them for 1 hour until they soften. Cut into dices.
2. Add 1/4 cup water to dried shrimps to hydrate them for at 10 min. Chop finely.
3. Slice fresh shallots if you use them. 
4. Put a heavy-bottom pot on medium high heat and add 1 tablespoon vegetable oil. Add fresh shallots and cook 7-8 min until you see the edges start to turn golden brown.

Step #4	Step #5

5. Add chopped dried shiitake and dried shrimp. Cook them on medium-high for 5-10 min until they start to turn brown, but don't let them burn.
6. Add minced garlic and cook 1 min until fragrant. Don't let it burn as burnt garlic is bitter.
7. Add ground pork and beef and brown the meat. Break up the meat into small pieces. You do not have to keep turning the meat. Let it sit and cook for 5 min so it can be browned. Then flip the bottom up and let other part hit the hot bottom to brown. Break up the meat as you go through this browning process.

Step #6	Step #7

8. Add 1 cup of fried shallots. Add the five-spice powder and ground star anise powder, if you use them. Stir in to make sure it is coated with the hot oil, and let it cook 5 min. 
9. Add rice wine and keep stirring the meat, let it bubble and sizzle on medium high heat for 1-2 min. 

Step #8	Step #9 and #10

10. Then add soy sauce. If your heat is right, it should bubble and sizzle. Stir the soy sauce in with the meat. You want the soy sauce to coat the meat evenly and keep browning them together. Let it sit at the bottom for 4-5 min before turning, and toss up to brown everything evenly.

Step #11	Step #12

11. When you see the edges of the meat turn dark brown, should you add in the water and start the stewing process.
12. Add water to cover the meat and stew for 1 hour. The sauce will get better and better as you reheat and cook even further. Tastes better the next day.
13. Enjoy it on the rice and noodle and everything I've told you or not.

Notes:

• Simplified key ingredient list:
• ground pork
• fried shallots
• dried shiitake mushrooms
• dried shrimp
• soy sauce 
• sugar (just a tad but could do without)
• The browning process is important. Spend some time to do it well. 
• Rock sugar can be found in Asian market. You could also substitute it with Turbinado sugar.
• You can use 1-2 table of molasses to deepen the color and flavor.
• Use Tamari soy sauce if you want it gluten free.
• Serve with plain food will be the best way to let this sauce shine. Pair with pickled vegetable as a side dish to make it pop.
• You can also add bean curds, tofu, boiled eggs into the sauce to stew. They will pick up the wonderful flavor. 
• The white pepper powder has a herbal earthiness that is different form black pepper. If you don't have it, you can skip it but using black pepper isn't going to cut it. Instead, use chili pepper powder or cayenne.
• You can add some red chili pepper flakes or dried chili pepper for the heat.
• Top the sauce with white pepper and thinly chopped green onions when you serve.
• You can mix in chili sauce for the kick when you serve.
• You can use less water and make it dense and salty, freeze them and add water to thin it down when you re-heat it. 

Creamy Black Sesame Seed Hot Cereal! Three Ways!

It's a traditional Chinese hot cereal (or porridge) made of rice and roasted black sesame seeds, that can be spotted on a dim sum (點心) menu. If you need something warm in the morning other than coffee, this is a great choice especially if you use whole grains. Prepare it the night before and put in the refrigerator. Heat up in the microwave in the morning, dump it into the thermo and off you go.

Ingredients (yield one servings): 
Option 1:

• 1/4 to 1/3 cups of ground black sesame seeds
• 3/4 cups of water 
• 2 teaspoons of uncooked short grain white rice
• 1 to 2 tablespoons of honey or sugar
• pinch of salt

Option 2:

• 1/4 to 1/3 cups of ground black sesame seeds
• 1/2 cups of water 
• 30 grams (about 1/3 to 1/2 cup, loosely unpacked) of steamed short grain white rice
• 1 to 2 tablespoons of honey or sugar
• pinch of salt

Option 3:

• 25 grams of roasted black sesame seeds
• 3/4 cups of water 
• 8 grams of rice flour (about 1 plus teaspoons)
• 1 to 2 tablespoons of honey or sugar
• pinch of salt

Directions:
I use option#1 but I list the proportions in option#2 and #3, depending on what you can find in your pantry or neighborhood markets.

Option 1:

1. Rinse the raw rice and place that with water in a small sauce pan. Cook it for 20 min. When it's done, let it sit for 30 - 60 min and it will thicken up further.
2. Combine ground black sesame seed meal and rice porridge. Transfer the mixture to blender or food processor. Pulse 10 second for three to four rounds. It should be pretty smooth.
3. Place the mixture and salt in a small sauce pan on medium-low heat. Bring to a gentle simmer. Stir the honey or sugar in until dissolved. Let it cool for 10 min. You can also process this last stage cook in the microwave. Cook on high (1200W) for 1-2 minutes. Check the doneness. Repeat to cook at 30 second intervals if necessary.
4. Serve or keep refrigerated until ready to serve. 

Option 2:

1. Mix the cooked rice with water and cook for 20 min. Let it sit for 20-30 min to cool down and thicken up.
2. Combine ground black sesame seed meal and rice porridge. Transfer the mixture to blender or food processor. Pulse 10 second for three to four rounds. It should be pretty smooth.
3. Place the mixture and salt in a small sauce pan on medium-low heat. Bring to a gentle simmer. Stir the honey or sugar in until dissolved. Let it cool for 10 min. You can also process this last stage cook in the microwave. Cook on high (1200W) for 1-2 minutes. Check the doneness. Repeat to cook at 30 second intervals if necessary.
4. Serve or keep refrigerated until ready to serve. 

Option 3:

1. If you use whole black sesame seeds, grind them in coffee grinder for the best result. Or add the water and pulse in a blender. You can use ground black sesame seed meal as above and make it even easier.
2. Mix the rice flour with black sesame seed water mixture evenly. 
3. Place the mixture and salt in a small sauce pan on medium-low heat. Bring to a gentle simmer. Stir the honey or sugar in until dissolved. Let it cool for 10 min. You can also process this last stage cook in the microwave. Cook on high (1200W) for 2 minutes. Check the doneness. Repeat to cook at 1 minute intervals if necessary.
4. Serve or keep refrigerated until ready to serve. 

Note:

• If you use whole white sesame seeds, toasted it at 325F for 10 min. Put in blender with water and pulse until smooth. Pass through fine mesh strainer to remove bigger pieces before mixing with rice. 
• As a variation for option#3, you can just mix up everything and cook in a small saucepan for 20 min. Add sugar and salt. That's it. 
• If you are a member of our one-knife-one-pot club, use the ground black sesame seed powder and you don't have to blend-pulse it. It tastes just as good with the rice porridge. 
• Use whole grains to replace refined rice. I use brown rice, steel cut oatmeal, and other whole grains to replace white rice, topped off with chia seeds, cooked quinoa, amaranth or millet. Will provide my recipe later. 
• To cook quinoa, use one part quinoa and 2 parts of water. Cook 20 minutes, let it sit for 10 minutes covered in steam. Then fluff with fork. 
• Grains like quinoa, amaranth, millet, buckwheat, teff, bulgar, spelt, kamut or khorasan, sorghum have low GI, low or no glutton, higher level of protein and nutrients, and are more environment-friendly. In general they are easier to grow in tougher climate and soil conditions than rice or wheat, so they are better for you and your planet. I really have to tell you more about them later. 
• Instant package usually contains too much sugar and starchy thickening agent. As you can see here, it's not hard at all to make it at home.

Chocolate Mochi!

Ingredients (yield 8-10 servings):

• 115g glutinous rice or sweet rice flour (about 1 1/2 cup)
• 1 cup water and 1/3 cup 
• 2/3 cup sugar
• 1 tablespoon cocoa powder
• 1/4 cup cocoa powder or cornstarch for dusting
• pinch of salt

Directions:

1. Mix sugar, cocoa powder and 1/3 cup of water in a saucepan. Heat up to dissolve sugar. 
2. Mix sweet rice flour with 1 cup of water until smooth. Cover and microwave 1 1/2 minute on high. Remove from oven and mix until. Cover and microwave another 1 minute on high. 
3. Remove cooked rice flour dough from oven. It should be cooked and translucent. If not, return to oven and cook another 30 seconds.
4. Add cocoa syrup mixture to cooked dough while it's still hot. Mix until they mix evenly and smooth. 
5. Spread out the dough into a greased pan. Let it cool and it will firm up. Dust top with cocoa powder and transfer to a cutting board. cut into 8 to 10 pieces.
6. Use plastic wrap to help kneading it into a round disc shape. 
7. Dust with more cocoa powder or cornstarch and serve. 

Note: 

• To make this as a wrapper like my other post (Adzuki Bean Paste and Strawberry Mochi), reduce the water to 3/4 cup to make the consistency firmer so it can hold up better around the fillings.
• The fillings can be ice cream, frozen Greek yogurt, diced soft fruits, lotus seed paste, sesame seed paste, chocolate ganache (or so-called chocolate paste), or other nut paste, you name it.
• If you use ice cream or frozen Greek yogurt as fillings, make sure to freeze it for 30 min before serving.

My Dark Chocolate Pudding.

It can be serve chilled but I like it best when it's still slightly warm.

Ingredients (yield six servings):

• 1 cup of plain yogurt and 1 cup of whole milk (or 2 cups of heavy cream for full flavor)
• six ounces of bittersweet chocolate, finely chopped (See notes on my Chocolate Sauce)
• four large egg yolks, lightly beaten
• 1/4 cup of maple syrup or 3 tablespoons of sugar
• 2 tablespoon vanilla extract
• pinch of salt
• some whipped cream (or frozen yogurt, ice cream, optional)
• some dark chocolate shavings (optional)

Directions:

1. Preheat the oven to 325F. 
2. Melt the chocolate with 1/2 cup of whole milk in the top of a double boiler (what?) over medium-low heat and stir occasionally until the mixture is smooth.
3. Place the remaining 1/2 cup of whole milk and 1 cup of plain yogurt in a small saucepan, and bring to a simmer over low heat. stir occasionally until it's a little scalded with a light skin formed on top. 
4. Stir in the maple syrup or sugar and pinch of salt and remove the saucepan from the heat.
5. Add the hot mixture to chocolate mixture. Whisk until smoothly combined.
6. Slowly whisk the egg yolks into the mixture and return it to the double boiler. Cook it over low heat and stir constantly for 3 to 5 minutes.
7. Pour the pudding mixture into six individual small baking dishes or ramekins. Cover each bowls with foil and bake the puddings for 15 to 18 minutes until the edges are slightly firm but the centers are soft and jiggly when you shake the pan. .
8. Uncover the puddings and place them on a rack to cool. 

9. Cool for at least 60 minutes.
10. Served warm. Or cover and put into the refrigerator to chill after it's cooled completely.
11. Serve with a dollop of whipped cream, frozen yogurt, frozen Greek yogurt, or ice cream.

Note: 

• A double boiler is the same as using a metal bowl over, but not touching, a smaller pot with simmering water.
• Serves with cherries, raspberries and roasted nuts, like pistachios. 

My Warm Dark Chocolate Sauce.

Ingredients:

• 1/2 cup plain yogurt and 1/2 cup whole milk (or 1 cup heavy cream for fuller flavor)
• 1/2 cup dark maple syrup
• 10 ounces of 60 percent plus bitter-sweet chocolate, finely chopped. (Or use 5 ounces 70 percent plus bitter-sweet chocolate and 5 ounces 50 percent plus semi-sweet chocolate, finely chopped.)
• pinch of salt

Directions:

1. Combine the yogurt, milk (or heavy cream) and syrup in a small saucepan.
2. Put the saucepan over medium heat and bring to a low boil. Add the chocolates, salt and reduce the heat to low. Stir until the chocolate melts. Remove from heat. 
3. Serve immediately or cover and refrigerate until ready to use.

Note:

• To re-heat, microwave 15 second and stir, repeat four times (total heat up time is 1 min).
• The use of name designations for chocolates is subject to food regulations and there are usually three types of baking chocolates on the market: milk chocolate, semi-sweet chocolate and bitter-sweet chocolate, plus more names (sweet chocolate, dark chocolate) to confuse us.
• In the U.S., milk chocolate has to contain more than 10% chocolate liqueur, sweet chocolate - more than 15% and semi-sweet/bittersweet chocolate has to contain more than 35% chocolate liqueur.
• Different brands of chocolate vendors have different cocoa contents for these types and the listed percentage on the product may be higher than the actual chocolate liqueur/bits content. Therefore, don't expect the same sweetness in the result of prepared food, even when you use the same type or the type with the same designated percentage from different vendors.
• For example, if you use Ghirardelli bittersweet chocolate (designated 60%), use 10 ounce. If you use Scharffen Berger, Valrhona or Schokinag, use 5 ounces of their semi-sweet type (50%) and 5 ounces of their bitter-sweet type (70%). I like Guittard 72 % bittersweet for its smokiness and I use all ten ounces of this.
• What's in the rest of chocolates? Mostly sugar and cocoa butter, and milk in milk-chocolate.

Mocha Latte Sundaes!

Ingredients (yield 2 servings):

• 1 pint coffee frozen Greek yogurt (or chocolate flavor)
• 1 cup hot espresso or strong coffee
• 1 cup whole milk, steamed or whisked foamy in sauce pan
• 1/4 cup warm dark chocolate sauce (See recipe here)
• unsweetened whipped cream (optional)
• chocolate shavings from 75 percent or more dark chocolate
• 4 squares of brownies (2-inch size)

Directions:

1. If you don't have an coffee machine or a milk steamer, heat up whole milk to a rolling boil in a saucepan and whisk it to make it foamy and frothy.
2. Microwave the brownies for 15 seconds, or wrap them in tin foil and warm up in 350F oven for 10 min.
3. Place each brownie in a dessert cup and top with frozen Greek yogurt or ice cream. Pour 1/4 cup of the espresso and 1/4 cup of frothy milk over each serving. Drizzle each with 1 tablespoon of warm dark chocolate sauce. 
4. Serve with whipped cream on top if desired and sprinkle chocolate shavings. Serve warm.

Kahlua Coffee Liqueur

Note:

• Can also use frozen yogurt to replace frozen Greek yogurt or ice cream. Frozen Greek yogurt contains more protein and is thicker than frozen yogurt. Ice cream contains more fat from heavy cream and that's what makes it so tasty. 
• Can use coffee liqueur, such as Kahlua, for adults. Replace 1 to 2 tablespoon of coffee with the liqueur.
• Can use cold brew coffee concentrate, use 1/2 cup coffee concentrate and 1/2 cup water, mix and heat up to replace 1 cup of hot espresso.
• Can use hazelnut syrup or caramel sauce to replace chocolate sauce.
• Use hot chocolate and almondmilk instead of coffee and steamed milk for kids.
• Can top with roasted and chopped nuts, such as pistachios, walnuts, or cashews.
• Can top with raspberries or quartered strawberries.
• Can top with vanilla caramel gelato for a little cold crunchiness.

Ice Cream Sandwiches With Goodies!

What can beat ice cream sandwiched in the best cookies?

The answer is, a lighter ice cream sandwich, lower in calories but just every bite as delicious!

A treat like this is the best way to engage young children in learning how to eat healthier by trying new combinations.

Well, I've fooled you in the title as I would use frozen Greek yogurt to replace ice cream, but I can guarantee it's every bit as gratifying!

Ingredients:

• Frozen Greek yogurt - your pick of flavor.
• Ginger Snaps, Graham crackers, or thin wafers or cookies like Pepperidge Genevas for extra nuttiness
• Sliced fruits, banas, strawberries, cherries, kiwis, raspberries, even pomegranates, papaya dices, mango dices, you name it.
• Roasted and chopped nuts, such as walnuts, pecans, pistachios, cashews, almonds
• Dark Chocolate nibs chopped up in the same size of chopped nuts

Directions:

1. It's an open buffet. You are the boss of your crackers or cookies. Layer your pick with fruits and frozen Greek yogurt, sandwich up and roll the side in chopped nuts, chocolate nibs.
2. I think that's good enough but if you desire, you can drizzle chocolate syrup over the top.
3. If you can wait, place on flatware and freeze for 20-30 min to firm up.
4. Dig in.

Strawberry and Adzuki Bean Mochi.

Ingredients (yield 12-15 servings):

• ¾ cup shiratamako* (100 g) or Mochiko* (115 g) (sweet rice or glutinous rice flour)
• ¾ cup water (about 180 ml)
• 3 tablespoon sugar (40 g, necessary to keep the starch from hardening)
• 1 teaspoon vegetable oil or coconut oil
• 20g of canned red bean (adzuki bean) paste or homemade red bean paste
• two strawberries, diced to bite size
• some corn starch for powdering, about 1/3 to 1/2 cup

Directions:

1. Combine glutinous rice flour with water, sugar, oil, and mix well. Cover the bowl and microwave on high (1200W) for 1 minute. Remove from oven and stir well. Repeat and cover to microwave on high for another minute. Take out and stir again. Cover and microwave lastly for about 30 second. The flour should be cooked and the mixture should turn translucent.
2. Dust the working surface well with corn starch and roll out the rice dough. Cut into 3 to 4 pieces. Roll each piece into small ball. Press to flatten it into disk-shape.
3. To make it easier, you can put a plastic wrap on a plate. Then place the flat skin on the wrap.
4. Put some red bean paste and 2-3 pieces of strawberry dices in the center of the mochi skin. Wrap up with the plastic wrap film.  
   

Note: 

1. Add 1 tablespoon of cocoa powder and one more tablespoon of sugar into the mochiko (sweet rice flour) to make a chocolate flavor skin.

2. You can steam the rice flour mixture for 15 min on cheese clothes. Stir halfway through (about 7-8 min after steaming).

3. You can skip the strawberries if it's out of season.

4. You can put frozen Greek yogurt or ice cream as filling. Freeze 30 min to firm up after wrapping and before serving.

Strawberry Shortcake.

Ingredients:

• 2 cups sliced strawberries
• 1/4 cup balsamic vinegar
• pinch of black pepper
• 1 tablespoon of butter (optional, or use olive oil)
• 4 wedges of angel food cake, 1-inch thick
• some whipped cream 

Directions:

1. Mix the strawberries, vinegar, and pepper. Let it macerate for 10 min.
2. Heat up a grill or stovetop pan. Add the butter or olive oil. Grill the cake slices and cook until caramelized and browned. 
3. Transfer to dessert plates, top with strawberries, the liquid. Serve with a dollop of whipped cream.

Note:

We cut back the ice cream, brownies and molten chocolate that often crank up quite a lot of calories as often done in most restaurants, and make it much lighter!