I saw this recipe somewhere and decided to give it a try. Since I have cordyceps at home and I only knew how to cook soup with it, I was glad to have found another way of cooking it.
I have seasoned the chicken thighs to my liking and steamed it for 25 minutes. I was pleased as it was delicious!
Tang Yuan in red bean dessert soup signified "团团圆圆".
Steamed radish cake signified "好彩头"
Pan-fried version. The other version is healthier without the oil. I actually preferred it without pan-frying as it tasted nicer as it was soft and yummy.
Recipe: https://belachan2.blogspot.com/2016/06/steamed-radish-cake.html?m=1
I always go back to my own trusted recipe that I have been using years after years.
My version of Buddha Casserole that I bought from Costco. I added white radish, napa cabbage, 3 drumsticks, fish maws, lotus roots and cured pork belly into the stock, added more water and simmered for 1 hour and 15 minutes and lastly added their abalone and shrimps and simmered for an additional 15 minutes. Viola!
It was very good! We had it for 3 meals.
It is very easy to make guilingao at home. It is a cooling food and I loved to make it when someone in my family is feeling heaty.
You just need to buy the guilingao powder from the Asian grocery store. I used 2 Tbsp. Guilingao powder per 550ml water. Add guilingao powder into the saucepan, then add in the room temperature water and whisk until blended. Then placed it on to the stove top and heat it until boiling, keep stirring and watching it as not to let it over boiled, around 5 minutes. Set it aside and scoop out any bubbles. Let it cool completely. It will harden.
To serve,
Scoop some into a bowl. Top with honey or maple syrup and 1 Tbsp. of heavy cream. Enjoy!
Keep any leftover guilingao in the refrigerator.
Short ribs and spicy chicken
Japchea
