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Mooncakes are Chinese pastry traditionally eaten during the Mid-Autumn Festival.
Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus seed paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea.
This year, the Chinese celebrates this festival on 4th October 2017.
September 15, 2017
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Mofongo is a Puerto Rican dish with fried plantains as its main ingredient. Plantains are picked green and fried then mashed with salt, garlic and oil in a wooden pilón, a kitchen device also known as mortar and pestle.
Video Credit: Sweets and Beyond
September 11, 2017
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Originally uploaded by sola.gurl
This is known as 'Har Gow' where 'har' means shrimp and 'gow' means dumpling in Cantonese. This item is one of the hot favourites of many people. It is like a piece of food art. The ingredients are wheat starch, shrimp, tapioca starch, pork fat that is cooked, scallions, bamboo shoots, cornstarch, soy sauce, sesame oil, sugar as well as seasonings. If you want to watch how it can be done, here's a video posted in a previous post.
September 07, 2017
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The stroopwafel was first made in Gouda either during the late 18th century or the early 19th century by a baker using leftovers from the bakery, such as breadcrumbs, which were sweetened with syrup. The stiff dough for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized balls of dough are put into a heated waffle iron and pressed into the required uniformly thin, round shape. After the waffle has been baked, and while it is still warm, it is split into thin layered halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread between the waffle halves, gluing them together.
September 07, 2017
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Ingredients:
1 tablespoon vegetable oil
1 medium onion, diced
1 lb boneless skinless chicken breasts, cut into 1cm- pieces
1 1/2 cups water or Chicken Broth
2 teaspoons lime juice
2 tablespoons Fajita Spice Mix - Medium (heat)
1/2 cup of cooked white rice
1 can (15 oz) black beans, drained, rinsed
Half a Paprika (any color of your choice; I chose Orange)
6-10 Cherry Tomatoes (diced)
3-5 Leaves Lettuce (shredded or diced)
6 Large flour tortillas for burritos (8-inch)
Sour cream, if desired
Avocado, if desired
Pinches of jalapeño spice, as personal desire and taste
Directions:
1. In 10-inch skillet, heat oil over medium heat. Add diced onion, stir fry for 1 minute til translucent.
2. Add chicken; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
3. Stir in water/chicken broth, lime juice, salsa and contents of Fajita Spice mix until blended. Stir in beans, and add cooked rice; heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes. Top it with a sprinkle of mozzarella cheese (melting in a minute)
4. Meanwhile, heat tortillas (if you like crispy tortillas, otherwise just use it as it is)
5. Spoon slightly less than 1 cup chicken rice & black bean mixture down center of each warm tortilla.
6. Add your favorite toppings of salad (lettuce, tomatoes, paprika, onions, avocado) with sour cream.
7. Add more mozzarella cheese. Pinch and sprinkles of jalapeño spice as desired.
8. Fold bottom of each tortilla 1 inch over filling.
9. Fold sides in, overlapping to enclose filling.
10. Roll forward, to form a pocket over sides.
Following is a recipe video to make the 'Chinese Burrito'
"Mapo Tofu" Burrito ! 麻婆豆腐墨西哥卷饼 !
September 05, 2017
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