archive-org.com » ORG » M » MYCITYCUISINE.ORG

Total: 371

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Jin Deui - Mycitycuisine.org
    the pastry is filled with a filling usually consisting of lotus paste 蓮蓉 or alternatively sweet black bean paste hei dousha 黑豆沙 or less commonly red bean paste hong dousha 紅豆沙 Depending on the region and cultural area jian dui are known as matuan 麻糰 in northern China ma yuan 麻圆 in northeast China and jen dai 珍袋 in Hainan In American Chinese restaurants and pastry shops they are known as Sesame Seed Balls They are also sometimes referred to as zhimaqiu 芝麻球 which translates to sesame balls in English Jian Dui is widely popular in Japan Indonesia Malaysia Vietnam Philippines and India Contents 1 Photo Gallery 2 Featured Recipes 3 References 4 Rating edit Photo Gallery To add a photo please follow this submit form edit Featured Recipes Add your recipe here edit References Jin deui wikipedia org Jin Dui cdkitchen com Jin deui hongkonginthe60s com edit Rating 0 people recommend this dish Leave a comment Retrieved from http www mycitycuisine org wiki Jin Deui Category Dish Personal tools 81 198 240 36 Talk for this IP address Log in Namespaces Page Discussion Variants Views Read Edit View history Actions Search Navigation Main page Recent changes Random page Suggest

    Original URL path: http://www.mycitycuisine.org/wiki/Jin_Deui (2016-04-26)
    Open archived version from archive


  • Lai Wong Bao (奶黄包) - Mycitycuisine.org
    with a flat bottom Flour sugar dry yeast are used to prepare the dough The filling is made with custard powder wheat starch milk eggs and butter The dough is divided into balls which are rolled Custard filling is added in the middle and wrapped to make a bun Formed buns are steamed for about 10 15 minutes Sometimes Hongkong flour is used to make the buns white Custard buns originated in China and it is one of the most popular dim sum items Contents 1 Photo Gallery 2 Featured Recipes 3 References 4 Rating edit Photo Gallery To add a photo please follow this submit form edit Featured Recipes Add your recipe here edit References 奶黄包 lai wong bao custard buns spiltmartini com Lai Wong Bao custard Bun Recipe www laiwongbao com Egg Custard Buns Recipe Lai Wong Bao www vietworldkitchen com Custard en wikipedia org Bun en wikipedia org edit Rating 2 people recommend this dish Leave a comment Retrieved from http www mycitycuisine org wiki Lai Wong Bao E5 A5 B6 E9 BB 84 E5 8C 85 Category Dish Personal tools 81 198 240 36 Talk for this IP address Log in Namespaces Page Discussion Variants Views

    Original URL path: http://www.mycitycuisine.org/wiki/Lai_Wong_Bao_%28%E5%A5%B6%E9%BB%84%E5%8C%85%29 (2016-04-26)
    Open archived version from archive

  • Ma Lai Koh (马拉糕) - Mycitycuisine.org
    ingredients are used fresh milk sugar vegetable oil eggs flour Sugar and eggs are whisked and mixed with oil and milk till smooth the salt flour are added then After resting for a while the batter is poured into plastic moulds Cup cakes are steamed for about ten minutes Cheese lovers can add grated Parmesan cheese which gives a strong flavor Ma lai koh is typically served hot or warm with a cup of tea Contents 1 Photo Gallery 2 Featured Recipes 3 References 4 Rating edit Photo Gallery To add a photo please follow this submit form edit Featured Recipes Add your recipe here edit References Ma Lai Koh lilyng2000 blogspot com Ma Lai Koh modern version 馬拉糕 cornercafe wordpress com Ma Lai Ko Cup Cakes chowtimes com edit Rating 0 people recommend this dish Leave a comment Retrieved from http www mycitycuisine org wiki Ma Lai Koh E9 A9 AC E6 8B 89 E7 B3 95 Category Dish Personal tools 81 198 240 36 Talk for this IP address Log in Namespaces Page Discussion Variants Views Read Edit View history Actions Search Navigation Main page Recent changes Random page Suggest a Dish Supporting Bloggers Help Toolbox What links

    Original URL path: http://www.mycitycuisine.org/wiki/Ma_Lai_Koh_%28%E9%A9%AC%E6%8B%89%E7%B3%95%29 (2016-04-26)
    Open archived version from archive

  • Marry Girl Cake (嫁女饼) - Mycitycuisine.org
    and in some overseas Chinatowns Due to cultural change over time this cake is today considered simply a pastry having lost most of its original significance Production The cake is essentially a lightly sweetened sponge cake and depending on the variety may take any number of shapes or appearances It is considered large compared to the size of most pastries The internal base of the cake may consist of lotus seed paste Contents 1 Photo Gallery 2 Featured Recipes 3 References 4 Rating edit Photo Gallery To add a photo please follow this submit form edit Featured Recipes Add your recipe here edit References Marry girl cake en wikipedia org Finding a Chinese bakery it s a piece of cake www chinatownlondon org Marry girl cake www encyclo co uk edit Rating 0 people recommend this dish Leave a comment Retrieved from http www mycitycuisine org wiki Marry Girl Cake E5 AB 81 E5 A5 B3 E9 A5 BC Category Dish Personal tools 81 198 240 36 Talk for this IP address Log in Namespaces Page Discussion Variants Views Read Edit View history Actions Search Navigation Main page Recent changes Random page Suggest a Dish Supporting Bloggers Help Toolbox What

    Original URL path: http://www.mycitycuisine.org/wiki/Marry_Girl_Cake_%28%E5%AB%81%E5%A5%B3%E9%A5%BC%29 (2016-04-26)
    Open archived version from archive

  • Mooncake - Mycitycuisine.org
    the mixture will usually contain candied winter melon jinhua ham or pieces of rock sugar as additional flavouring While most regions produce traditional mooncakes with many types of fillings they usually only make their mooncake from one type of crust or another Although vegetarian mooncakes may use vegetable oil many mooncakes use lard in their recipes for a better taste There are three types of mooncake crust used in Chinese cuisine Chewy This crust has a reddish brown tone and glossy sheen It is the most common type of crust used on Cantonese style mooncakes It is also the most commonly seen type of mooncake in North America and many western countries Chewy mooncake crusts are made using a combination of thick sugar syrup lye water flour and oil thus giving this crust its rich taste and a chewy yet tender texture Chewiness can be increased further by adding maltose syrup to the mixture The dough is also baked into fish or piglet shapes Cantonese Jue Zai Bang 豬仔餅 lit Piglet Biscuits and sold at mooncake bakeries as a chewy snack They often come individually packaged in small plastic baskets to symbolize fish being caught or piglets being bound for sale Flaky Flaky crusts are most indicative of Suzhou and Taiwan style mooncakes The dough is made by rolling together alternating layers of oily dough and flour that has been stir fried in oil This crust has a very similar texture to the likes of puff pastry Tender Mooncakes from certain provinces of China are often made to be tender rather than flaky or chewy The texture of this type of mooncake crust is similar to the likes of the shortcrust pastry used in Western pie crusts or tart shells Tender crusts are made mainly of a homogenous mix of sugar oil flour and water This type of crust is also commonly used in other type of Chinese pastries such as the egg tart There are many regional variants of the mooncake Types of traditional mooncakes include Beijing style mooncake This style has two variations One is called di qiang which was influenced by the Suzhou style mooncake It has a light foamy dough as opposed to a flaky one The other variation is called fan mao and has a flaky white dough The two most popular fillings are the mountain hawthorn and wisteria blossom flavour The Beijing style mooncake is often meticulously decorated Cantonese style mooncake Originating from Guangdong province the Cantonese style mooncake has multiple variations The ingredients used for the fillings are various lotus seed paste melon seed paste nuts ham chicken duck roast pork mushrooms egg yolks etc More elaborate versions contain four egg yolks representing the four phases of the moon Recent contemporary forms albeit non traditional sold in Hong Kong are even made from chocolate ice cream or jelly Chaoshan Teochew style mooncake This is another flaky crust variety but is larger in size than the Suzhou variety It is close in diameter to

    Original URL path: http://www.mycitycuisine.org/wiki/Mooncake (2016-04-26)
    Open archived version from archive

  • Pineapple Bun (菠萝包) - Mycitycuisine.org
    softer and sweeter dough compared to Western breads It is a popular pastry for breakfast or afternoon tea Although the pastry is known as pineapple bun the traditional version contains no pineapple The name pineapple bun actually originated from the fact that its sugary top crust is cooked to a golden brown color and because its checkered top resembles the epicarp of a pineapple Because it is high in calorific value high in carbohydrates saturated fats and cholesterol it has been declared one of the top 10 most harmful snack foods in Hong Kong Variations Many Hong Kong restaurants offer an item called a buttered pineapple bun which is a pineapple bun with a piece of butter stuffed inside Variants of this include using custard in place of butter Typically the pastry would be brought hot from the oven to the diner s table and served halved with a large slab of butter in between them The pineapple bun may come in miniature sizes 迷你菠蘿包 and or it may be used as a bread roll to sandwich for example luncheon meat 餐肉菠蘿包 or it may be pre stuffed with red bean paste 紅豆菠蘿包 custard cream 奶黃菠蘿包 barbecued pork 叉燒菠蘿包 or a sweet filling of shredded coconut 椰絲菠蘿包 as in that in a cocktail bun Amusingly it is possible to order a pineapple pineapple bun actually stuffed with pineapple 菠蘿菠蘿包 although this is very likely the product of misinterpretation of the name by non native bakers Soboro Pan in Japan and Soboro Ppang in Korea are variants which use the same ingredients except that the top does not look like a pineapple Contents 1 Photo Gallery 2 Featured Recipes 3 References 4 Rating edit Photo Gallery To add a photo please follow this submit form edit Featured Recipes Add your recipe

    Original URL path: http://www.mycitycuisine.org/wiki/Pineapple_Bun_%28%E8%8F%A0%E8%90%9D%E5%8C%85%29 (2016-04-26)
    Open archived version from archive

  • Sweet Almond Soup (蛋白杏仁茶) - Mycitycuisine.org
    milk and sugar The almonds are processed in a blender White rice is added and processed again Water is added as well and a paste is formed Then the mixture is boiled with milk and processed dates Sweet almond soup is served chilled or hot This dish is quite popular among Chinese people because according to the traditional medicine it is good for the skin Contents 1 Photo Gallery 2 Featured Recipes 3 References 4 Rating edit Photo Gallery To add a photo please follow this submit form edit Featured Recipes Add your recipe here edit References Sweet Almond Soup www netplaces com Sweet Almond soup anulaskitchen blogspot co Sweet Almond Soup Recipes orientaldesserts com edit Rating 0 people recommend this dish Leave a comment Retrieved from http www mycitycuisine org wiki Sweet Almond Soup E8 9B 8B E7 99 BD E6 9D 8F E4 BB 81 E8 8C B6 Category Dish Personal tools 81 198 240 36 Talk for this IP address Log in Namespaces Page Discussion Variants Views Read Edit View history Actions Search Navigation Main page Recent changes Random page Suggest a Dish Supporting Bloggers Help Toolbox What links here Related changes Special pages Printable version Permanent

    Original URL path: http://www.mycitycuisine.org/wiki/Sweet_Almond_Soup_%28%E8%9B%8B%E7%99%BD%E6%9D%8F%E4%BB%81%E8%8C%B6%29 (2016-04-26)
    Open archived version from archive

  • Turnip Cake (萝卜糕) - Mycitycuisine.org
    turnip cake Chinese radish similar to daikon are first shredded Chinese radish either the white and green variety or the all white variety is one of the key ingredients since it makes up a large portion of the cake The other key ingredients are water and rice flour Corn starch is sometimes added as it aids in binding the cake together especially when a large number of additional ingedients see list below are added The ingredients are stirred together until combined This combined mixture is then poured in a steamer lined with greased aluminum foil or cellophane and steamed at high heat until it solidifies into a gelatinous mass Additional ingredients that provide umami flavouring can be also added They include chopped up pieces of reconstituted dried shrimp reconstituted dried Shiitake Chinese sausage Jinhua ham and shredded carrots These flavoring ingredients may first be stir fried before being added to the radish and flour starch mixture Somewhat more luxurious cakes will add larger amounts of these ingredients directly to the mixture Cheaper variants especially those sold in dim sum restaurants will often just have a sprinkling on the top to keep costs down For those with allergies to radishes some recipes substitute turnip for radish Taro or pumpkin cakes are other variants Although the steamed turnip cake can be consumed straight with soy sauce they are commonly cooked again to add additional flavors For instance turnip cake can be sliced into square pieces when cooled and then pan fried until both sides turn golden It is served with white pepper chili sauce Hoisin sauce and or oyster sauce on the side as condiments Turnip cake can also be stir fried and made into the dish Chai tow kway fried carrot cake Contents 1 Photo Gallery 2 Featured Recipes 3 References

    Original URL path: http://www.mycitycuisine.org/wiki/Turnip_Cake_%28%E8%90%9D%E5%8D%9C%E7%B3%95%29 (2016-04-26)
    Open archived version from archive



  •