Aeriose

Aeriose

BobCat of all trades

Recent Posts

Instantpot/Pressure Cooker Pho *Quick Version*

Instantpot/Pressure Cooker Pho *Quick Version*

Servings: 3-4 Preparation time: 5 minutes Cooking time: 1 hour (more if you choose to cook it longer) Ingredients For sauté  Onion: 1 Ginger: A few slices Cinnamon sticks: a small stick Garlic cloves: 4  Oil: a dash In teabag Bay leaves: 2 Cardamom seeds: 2 Cloves: […]

Ahi Tuna Steak

Ahi Tuna Steak

Servings: 2 (depending on many pieces you want). Photo made 2 dishes with 1 Ahi steak Preparation time: 10 minutes Cooking time: 5 minutes Ingredients Cooking oil Soy sauce: 1tbsp Mirin vinegar: 1/2 tsp. can substitute with regular vinegar, rice vinegar, wine vinegar. Honey: 1 tbsp Sesame oil: […]

Wonton and Dimsum

Wonton and Dimsum

Feel free to add or take away anything from this recipe.

Servings: approximately 140 dumplings

Preparation time: ~ 20-30 minutes for combing ingredients. Give yourself 2-3hrs for making large batches. The time depends on your experience with folding the wontons or dumplings

Cooking time: 10-15 minutes. Frozen wontons cook for about 4-5 minutes in boiled water

Ingredients

  • Wonton wraps or dumpling wraps
    • Double Happiness Shanghai wrappers 454g (x2)
  • Ground meat: about 2lb package (2x 1 lb packages)
  • Vegetable of choice
  • Ginger: 1/2 tsp ground ginger. Fresh minced slices as preferred
  • White ground pepper: 1/2 tsp
  • White large onion: 1 (optional)
  • Onion powder: 1 tsp
  • Soy sauce of choice: 2 tbsp
  • Sesame oil: 2 tsp
  • Salt: 2 tsp, can substitute with chicken broth powder
  • Garlic: 2 tsp of ground powder or 4 large clove minced. Can add both
  • Chinese cooking wine, rice wine or mirin: 2 tsp
  • Coriander powder: 2 tsp (optional)
  • Cornstarch: 1/2 tbsp with a little water to dissolve (this makes the meat juicier)

Ingredient ideas

Mince with chopper and squeeze extra liquid out for all ingredients

  • Carrots: 2
  • Cabbage
  • Spinach: 1 bunch
  • Onion: 1
  • Chives
  • Celery
  • Any kinds of mushrooms
  • Green onions: 1 bunch
  • Shrimps
  • Napa cabbage: about 8 large leaves or 10 smaller ones
  • Chicken, turkey, pork, lamb, beef

Preparing the ingredients

  1. Wash and dry all produces
  2. Choose your desired vegetables. Mince and squeeze liquid out
  3. Ground meat can go into large mixing bowl directly or if you want them to have a smooth texture, blend them 
  4. Mix all ingredients together
  5. For dumplings, if new, 

Blended shrimps
Blended pork with spices
Final product before mixing them together
You want it to stick together like a cake and minimize extra liquid as they will break your wontons or dumplings when you try to fold the wrappers

 

 

Making the wontons, dumplings or some dim sum “shu mai”

  • This website has great instructions on how to fold the wontons. Each wonton requires very little filling. About 3/4 tsp. Make a few samples to get a good feel.
  • This website shows you how to fold dumplings.
  • You can also make shumai with them but they will not taste like the authentic shumai flavor. To achieve that, you need to modify your recipe with some starch and egg. These will taste like the xiaolong bao…or xiaolong mai (lol)! It’s a fun dim sum to make with extra fillings and wrappers if you get bored of making the same thing. To make the shumai, you put a generous 1 tbsp of filling into the center of the wrap and squeeze it into a pouch by making a “C” with your thumb and index finger. You can also fold it like a box by adding water to all four corners of the wonton wrapper, pinch them together to make a square. Fold the tabs on the side inwards and secure them with some water. When you steam them, they look like the round ones! The boxes hold up their shape better after steaming, imo.

Making shumai with the round wrappers
Making shumai with the square wonton wrappers

Carrots (2 medium), spinach (1 bunch), pork (2lbs), celery (3 stalks)
Boil until floats

Making the soup broth

  • Each serving is about 500ml but I give myself 750ml per serving as water will be deducted through evaporation
  • Broth can be made with ready to use chicken broth, chicken concentrate, chicken broth powder or with boiled chicken breast. I use the chicken broth powder as instructed from the package adding a dash of cooking wine, a bit of sesame oil, and a dash of soy sauce. When you boil the wontons or dumplings, a lot of flavors will be extracted from there. If you can find freshly made scallop or egg noodles for wonton, use them as when you boil them, they add so much flavor to your broth! If you want to get all fancy, you can use an instantpot to make the broth with chicken breast and bones. For deeper flavors, add dried shiitake mushrooms, goji berries, dried scallops or dried shrimps. I find it tastes perfectly fine with the powder or bought broth!
  • Use noodles of choice or eat your products noodles free. You can boil your made products for 10-12 minutes, remove them from the pot then boil noodles in the same broth if they’re 2-3 minutes long. If what you’re using takes longer, boil them separately so the noodles don’t soak up your soup. If that happens, add more water and repeat the flavoring steps. You can also steam the made products separately for 10 minutes, boil the noodles separately, then pour your broth over. If you use this method, you may not need 750ml. Always have more than less so your soup doesn’t go dry!
  • Garnish with ground pepper, cilantro, and green onions
  • Add any greens of choice to the side. In my case, I wanted to finish up the spinach in the fridge. You can use napa cabbage, gai lan, baby bok choy, broccoli, broccolini, etc. If your greens need to be cooked, you can cook them with your made products or steam them according to preference.

Storing

  • They store well on parchment paper over a pan and in the freezer. Once frozen, transfer to a ziplock bag and use within three months for most fresh outcomes. 

 

The-Go-To Instant Pot Stew

The-Go-To Instant Pot Stew

This recipe is applicable for the substitution of any meat and can also be made vegetarian! Servings: 6-8 (serving increases with increased additional vegetables of choice). I fill my instant pot up to the maximum 2/3 line (using an 8 quart instant pot). Preparation time: ~ […]

Braised Catfish/Basa Fish

Braised Catfish/Basa Fish

Servings: 6-8(depending on how many steaks per person. Recipe contains 10 steaks) Preparation time: 10 minutes Cooking time: 30-45 minutes Ingredients Garlic: 5 cloves, more or less depending on preference. Whole or minced. I like it minced. Can be substituted with 2 tsps of garlic powder Ginger: […]

Pressure Cooker Authentic Pho Noodles

Pressure Cooker Authentic Pho Noodles

Servings: 6

Preparation time: 10 minutes

Cooking time: 1.5 hours

Ingredients

  • Beef bones: 1 lb (approximately 3 pieces). If you want a more “oily/thicker” broth, add up to 3 pounds. Can combine with beef shank. If you want a chicken pho, just switch out anything beef for chicken. Oxtail will have a stronger odour so beef bones are preferred
  • Water: 10 cups
  • Ginger: 2 inches or 1 tsp of powder ginger
  • Yellow or White Onion: 1 medium or large, sliced
  • Fish sauce: 1/4 cup. No, this is not an error! It looks like a lot and no, it won’t be salty. Think 10 cups of water!
  • Yellow rock sugar: 1.5 TBSP. Or 1 TBSP of regular granulated sugar
  • Star anise: 3
  • Cloves: 3
  • Cardamom: 3
  • Cinnamon stick/bark: 1 or half a tsp of powder
  • Fennel seed: 3/4 tsp
  • Coriander seed: 1/2 tsp
  • Bay leaves: 3
  • Garlic cloves: optional. One whole garlic or else, depending on preference 
  • Salt: 1 tbsp
  • Green onion: the white stems. Use the green part for garnish and cook the white part
  • Vermicelli Rice Noodles per serving: 50g (small), 75g (medium), 100g (large), 150g (extra large)

Filling (Choose what you want to eat or have available)

  • Optional: poached egg
  • Thinly sliced beef shank
  • Beef tripe
  • Beef tendon
  • Beef meatballs (at Asian’s Grocery store)
  • Roasted beef ham
  • Hot pot thin slices of rolled beef

Garnish

  • Cilantro
  • Thinly slicked onion
  • Ground black pepper
  • Bean sprouts
  • Lime
  • Green onion in thin slices
  • Thai Basil

Preparing the broth

  1. Boil your meat and bone for about 5 minutes to remove unwanted gunk (the white stuff floating ontop)
  2. Put all bones, meat and seasoning and water into the pressure cooker. I chose to build pressure for 1 hour which takes about 1.5 hour to cook. You can cook this for 1hr or up to 1.5 or 2 if you have beef tendons. 1 h was sufficient for oxtail bone

Preparing the noodles

  1. When the pressure cooker shows there’s only 15-20 minutes left, grab a large pot and bring it to a boil for the noodles. Cook according to your package’s instructions which is usually about 8 minutes for the noodles to be al dente

Plating

  1. When noodles are ready, drain and divide into desired servings. Place filling and garnish ingredients around bowl. Pour hot broth overtop. Enjoy!
Knit: Baby Scrub Cloth

Knit: Baby Scrub Cloth

I use Heart Face Scrubby’s pattern to knit baby scrub towels for donations. If you join these squares, you can also make a blanket! Materials One 95-yard (2 ounce) skein of cotton worsted weight yarn One heart face scrubby uses about 9.5 yards (0.2 oz.)* […]

Landscape Photography

Landscape Photography

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Beef Noodles

Beef Noodles

Servings: 2

Preparation time: 5 minutes

Cooking time: 20-30 minutes

Ingredients

  • Dried shrimps: 1 tbsp (Optional. This replaces salt)
  • Beef broth: About 750ml. Can use any kind like chicken, vegetable etc.
  • Water: As the soup evaporates, put in a dash here and there to replace evaporated soup during cooking
  • Noodles: Any kind. Follow cooking time on package. I used pho vermicelli, 50g per serving, cooked 8 minutes
  • Baby Bok Choy: 3 bunches per serving. Vegetables can be anything
  • Garlic: 4 cloves. Flatten with knife to release flavor
  • Sesame oil: 1/2 tsp
  • Light soy sauce: 1.5 TBSP
  • Chinese cooking wine: 1.5 TBSP
  • Sugar: 2 tsp
  • Yellow/white onions: half, sliced thinly
  • Green onions: 1 bunch cut finely
  • Ginger: 1 cm, cut into thin sticks
  • Star anise: 1 (optional)
  • Tofu: as desired
  • Beef balls: as desired. I used 6 balls cut into 4 for 24 pieces
  • Optional: fish cakes

Preparing the noodles

  1. Boil water and cook according to the noodles you choose to use

Preparing the broth

  1. Flatten garlic, cut onions, dried shrimps and ginger and dry stir fry under medium heat for about 3-5 minutes until aromatic
  2. Add broth
  3. Add soy sauce, sesame oil, and sugar
  4. Add prepared beef balls and tofu
  5. Cook until tofu and meatballs expanded to edible state for about 20 minutes under medium temperature. 
  6. Add dashes of water as necessary if broth begins to dry out. Keep flavoring soup when you add water. If needed, add salt. I added 3 dashes without salt.
  7. Before serving, cook baby Bok Choy for 2 minutes

Serving

  1. Place noodles in bowl
  2. Place toppings on noodles and pour broth over
  3. Garnish with green onions, ground pepper

Enjoy!

Pork Chops, Maple-Bacon Jam, Bok Choy and Spinach Rice

Pork Chops, Maple-Bacon Jam, Bok Choy and Spinach Rice

Serings: 2 Preparation time: 10 minutes Cooking time: 20-30 minutes Ingredients Pork chops: 300g Bacon: 1-2 slices Baby spinach: 60g Garlic: 2 cloves Shallot: 1 Baby bok choy: 340g White rice: 1.5 cups Apple cider vinegar: 15ml Maple syrup: 15ml Cooking oil Salt and pepper Spice blend Garlic […]