Happy Chinese New Year

Chinese New Year is not as big of a deal in the US as in Asia.  I remember New Year to be sooo much fun when I was a kid in Vietnam.  Because my mom can sew, she made me a new outfit to wear everyday for two weeks straight. As part of our custom, my parents would take me to visit relatives to wish them a prosperous new year.  New clothes, good food, and red envelopes, New Year was like Christmas in the US.   My Dad would make his diakon cake every year.  However, this year, he said that his hand hurts due to arthritis, so he didn't make daikon cake.  Of course, I have to help him carry on the tradition.   This New Year brought back memories because my mom helped me hemmed a few pair of pants I got in Christmas.  I have new clothes to wear, red envelopes, and daikon cake.  It's like I am little again.

Chinese braised beef with tendons

I've been so busy this year that I haven't update this blog.  Since so many people want this recipe, I thought this is the best place to share it.  I didn't take pictures while I cooked since I didn't plan to share it.  Make a comment here if you have questions about the instruction.

This dish is truly Chinese comfort food.  If cooked correctly, the tendons are soft and beef can be broken apart with a fork.  This is normally eaten with rice, but can be eaten with noodles or french bread.

Chinese Braised Beef with Tendons

Ingredients
1.5 lbs      Beef tendon (cut into 2" cube)
2.5 lbs      Beef (any kind good for stew)
15 oz        Beef broth (approx)
10 slices   Ginger
3 stalks     Green onion (chop one stalk for garnish, the rest cut into 2" section)
3 carrots   Carrots (cut into BIG chunks, can be more if you like them)
1               Tomato (slice)
2 TBS       Tomato paste
alittle        Shaoxing wine
1 TBS       Oil

Instruction for Instant Pot (IP):
1. Boil a pot of water with 5 slices of ginger and the 2 stalks of green onion. Blanche tendons for 3-5 mins.  Do not throw away the water, we will need it to blanche the beef.
2. Remove tendons and season with a bit of salt.  Add tendons to IP and add enough beef broth to cover the tendons (it can be more or less that the 15 oz indicated).  Set it on meat mode and cook for 25 mins.
3. When tendon is about done, blanche the beef in the same pot of water you used for tendons until no more blood on the beef.
4. In a wok or a pot, heat oil.
5. Add in the ginger to fry it a bit.  Then add in the tomato.
6.  Then add in the tomato paste stir fry until warm and then add in a little bit of Shaoxing wine.
7.  Add in the blanche beef so that the tomato paste will coat the beef.
8.  When the tendons are done, pour out the meat juice into the tomato beef pan to deglaze that pot.
9. Pour the tomato beef pot into IP where the tendons are.  Add a tiny bit of salt.
10.  Add in carrots.
11.  Set it on meat mode and reduce time to 25 mins.
12.  After it is done, do quick release and taste the sauce.  Add more salt if needed.  If you like thick sauces, you can set it on saute mode to bring the content to a boil and add in a cornstarch and water mixture.  I usually think that the sauce is thick enough since the tendon is a thickening agent.

Enjoy!

Instruction for regular pot
1. Boil a pot of water with 5 slices of ginger and the 2 stalks of green onion. Blanche tendons for 3-5 mins.  Do not throw away the water, we will need it to blanche the beef.
2. Remove tendons and season with a bit of salt.  Add tendons to another pot and add enough beef broth to cover the tendons (it can be more or less that the 15 oz indicated).  Cook on medium high for 30 mins, then turn down the heat to medium to stew for at least 30 mins.  I usually use cast iron pot as it retain heat and stew very efficiently.  Add more beef broth if liquid is low.
3. When tendon is about done, blanche the beef in the same pot of water you used for tendons until no more blood on the beef.
4. In a wok or a pot, heat oil.
5. Add in the ginger to fry it a bit.  Then add in the tomato.
6.  Then add in the tomato paste stir fry until warm and then add in a little bit of Shaoxing wine.
7.  Add in the blanche beef so that the tomato paste will coat the beef.
8.  Pour out some of the meat juice from the tendons into the tomato beef pan to deglaze that pot.
9. Pour the tomato beef pot into the pot where the tendons are.  Add a tiny bit of salt.
10.  Add in carrots.
11.  Set it on medium high heat to stew for about 45 mins.  How long you cook this time depends on your pot and stove.  Check to make sure the beef and tendons are as soft as you like it.
12.  After it is done, taste the sauce.  Add more salt if needed.  If you like thick sauce, you can add in a cornstarch and water mixture.  I usually think that the sauce is thick enough since the tendon is a thickening agent.

My Heart Behind My Food

I had a bake-a-thon the week before C's 10th birthday.  I made all the food for his party, baked a Chinese style sponge cake, 24 chocolate butter cream cupcakes, 30+ chocolate covered strawberries for him to celebrate at church, and 36 mini cheesecakes for him to celebrate at school.  Ok that sounds crazy.  WHY did I do it?  Why didn't I just buy all that stuff?  I have to admit, I could have bought the food for the party.  Sometimes I do make things to save money and for the health benefits.   Homemade things can cost more after adding in time and other factors.  As H said, I didn't HAVE to make the cake  and C didn't HAVE to celebrate his birthday at church or at school.  So why did I do that?  Well, that's just who I am and how I show love.  I wanted him to feel special and that I am glad he was born to me.  Not to be cheesy, but I do put my heart and love in all the things that I make for people.  I am more like my parents that I thought I was.  They don't tell me much that they love me.  But when I am sick or need help in some way, they immediately think about what they can cook for me and how they can feed me.  They show their love through their food and I have learned to do the same.  In that sense, I am very Chinese.  I show people that I love them by giving them the best and most valuable thing I can offer.  And that's not money, time is my most valuable thing.  When I cook and bake for people, I am indirectly saying that they are worth my time and effort.  I go the distance for C because he is worth it.  If you have ever come over for dinner, or I brought food to your house, or given you a small treat in some way, it's my way of saying I care and that I love you.  If you didn't get food from me, I am working my way around and you will be next.  Just tell me what you like. 

C's 10 birthday Lego Star War cake.

This sponge cake has been on my have-to-master list.  It's not easy to make especially in the way that I like it; airy, spongy, and strong enough to hold the filling and frosting.  There are sooo many things that can go wrong when making this cake.  Believe me, I've tried many times.  Did you notice the lines on the cake and the white piping?  Finally, this is to my liking.  However, next time I need to put more frosting on the top and side.  Also, need to work on more decorations.

Chinese bakery sponge cake with whipped cream frosting.

My Love of Baking

Hawaiian bread.

I have always loved to cook and feed people.  I believe it's one of the gift God has given me.  Food brings people together and I love the opportunities to chat and talk about God.  I don't mind cooking and cleaning up after large crowd.   That's why I always wanted a house with small bedrooms, but large living room, dining room, and kitchen so I can open up my house for God's purpose.  Although our house is not super huge, but large enough for all our needs so far.  No matter how big or small the house, I believe that if a person is willing to offer her resources to God, He will make good use of it.  I have hosted a 25+ people party in our first house, which is only 1100 square feet and the living room is smaller than my current bedroom.

I believe my love for cooking started in college.  When I was living at home, I didn't have any desire to cook and didn't have to cook.  My parents are great cooks, so I never had to make anything.  Not even rice.  In my second year in college, I moved out of the dorm and shared an apartment with some roommates.  I started to have to cook for myself.  And I was also active in the fellowship group.  I noticed that college students can't cook, but love to eat.  And every time my fellowship had an outreach, there are bigger turn out if there is food.  There are a few older college guys who can cook for the masses when I was a freshman.  I loved going to their places to eat.   When those guys graduated, I took it upon myself to cook for the masses.  So in my third year, I didn't have Friday classes, I spent the day prepping and cooking Friday dinner for the entire fellowship group (about 30 people).  I still have people telling me that they remember my dinners.  Back then, I didn't have recipes or cookbooks.  My cooking are mostly Chinese and done by trial by error.  But people loved it and that gave me major confidence to try cooking different ethnic food and also baking. 

Baking is so wonderful and yet different than cooking.  I don't use recipe when I cook because I use a little of this and a little of that and it some how works.  But baking is more of a science.  Certain things react together and if not enough yeast or baking powder things may not rise.  Making things like french bread, croissant, souffles, and Japanese cheesecake are hard to do.  I love the challenge though.  I love baking because I feel like a magician when I bake.  Taking tasteless simple things like flour, sugar, butter, and eggs and turn them into bread or sweet decadent desserts gives me great pride and joy.  Perhaps baking runs in my genes.  My parents used to own a donut shop so my dad is a baker.  My mom and my sister also love to bake.  So it's both a nature and nurture thing that I love to bake.  Although, I didn't learn to bake from my dad because I don't like donuts.

I have been making this sweet swirl bread that H and the kids love.  It started out to be the Cinnamon Swirl bread recipe using cinnamon, sugar, and raisins to make the swirl in the middle of the bread.  I have made it so many times that I have since modified the recipe.  So now I make custard, dried pork (yok shung), and Vietnamese kaya swirl bread.  The bread is super soft (even stays soft for a few days) with some sweetness.  My favorite is the Kaya filing.  I think it's better than the famous Chinese Sheng Kee bakery's custard bread.  Let me know if you would like to try my bread, I would love to make you some.  Or give it a try and make it yourself, I know you will love it.  I think warm, homemade bread is one of life's finest enjoyment.

Recently, I also want to learn to make more traditional Chinese things like bao, cheung fun, dim sum, daikon cake, and Chinese tamales (糭子 chongzi).  My parents can make both Chinese and Vietnamese food and I don't want my family's tradition in food to end with them.  So now I am determined to learn to make food that my parents and Chinese and Vietnamese people can make.

Don't Use Box Cake Mix

I remember back in 2006, Congress required food companies to tell people the amount of trans fat that's in their product.  That's when I first took noticed of what trans fat really is.  From what I understand, trans fat is obtained in the process of turning regular oil into solid state.  It is unsaturated fat that increases your bad cholesterol and decreases your good cholesterol, which put you at risk for heart diseases.  I remember reading about an experiment some time ago, the person placed margarine (trans fat) and butter (regular saturated fat) outside in the yard for the bugs.  After awhile, the butter is full of bugs while the margarine had no bugs.  Even bugs know the real stuff from the fake stuff.  Margarine is trans fat made from particially hydrogenated oil.  It is used in almost all packaged products to extend shelf life.  After reading that, I just cannot, in good conscience, continue to feed my family trans fat.  While butter is bad for you in large quantity, it is the better of the two evils.  So I rather eat small quantity of butter than trans fat.
 
With that said, I try really hard not to buy snacks and other items with trans fat/partially hydrogenated oil products.  But sometimes I just can't avoid it all together because the kids will get it from school or other places.  Five or six years ago it seems that everything contains trans fat from crackers to cheese to cake mix to cookies.  But now-a-days there are many more trans fat free alternatives.  Cake mixes contain trans fat, but I sometime still use it because it is convenient, cheap, and make decent cakes.  But no more!  I find that making cake from scratch is not as time consuming as I thought, it taste much better, and cost about the same.  Although if you bake with chocolate bar, it can be costly.  But I think the taste is is well worth the price.  

If you use cake mixes, I would like to convince you to use this recipe that I found for moist chocolate cupcake on For the Love of Cooking website.  The result is very very similar to box mix, but it's better for you.  And, you can say that you made it from scratch.  Some people likes dense cupcakes, but I like it moist and fluffy.  This is a very moist recipe.  I made this and brought them to children's church last Sunday to celebrate C's b-day.

Super Moist Chocolate Cupcakes:

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 3/4 cup + 2 tbsp flour
• 1/4 cup + 2 tbsp cocoa powder
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1/2 cup of milk
• 1/4 cup of canola oil
• 1 tsp vanilla
• 1/2 cup boiling water
• 1 tbsp instant coffee (optional)

Preheat oven to 350 degree.
Sift together all the dry ingredients in a large bowl.
Add the egg, milk, oil, and vanilla then beat together with a mixer until combined.
Scrape the sides of the bowl then desolve the instance coffee in hot water.  Then add the boiling water and mix until just combined. The batter will be very watery so don’t be alarmed. Pour the batter into a measuring cup (it’s so much easier and cleaner than using a spoon) and pour evenly into each liner. Place into the oven and bake for 20-22 minutes or until a tester inserted in the center comes out clean. Remove from the oven and let them cool completely before frosting.

Thankful for the Family God has Given Me

Day in and day out, we try to teach our kids how to behave and how to treat each other.  Sometimes, I really think our words do go in one ear and out the other.  But today, God showed me that there is hope and that He is slowly molding my kids.  Today is MLK holiday and H went to work early.  I didn’t set my alarm since there was no school.  The boys woke up at their regular time, got dressed and groomed themselves.  Since I was still sleeping, they helped Mui-mui get dress, go to the potty, and brushed her teeth.  Then, they went downstairs, got out the milk, cereals, bowls, and utensils and started breakfast.  They even poured a bowl for their sister.  When I got up and went to the kitchen, they were already eating.  I went back upstairs to start my morning routine.  By the time I got back, everything was put away and dishes in the sink.  WOW!  I was amazed and surprised.  Who are these kids?  Immediately, the Holy Spirit tells me to give them more positive encouragement and praise.  So I made a big deal and thank them for their help.  Ever since the boys were born, God has impressed upon our hearts to train them up to be a servant leader who loves Him with all their hearts.  This job as trainer and coach is the most important task I have on earth and as a result has caused me to worry and fear that we are not doing a good job.  Today, God showed me that they have the potential and that I just have to keep coaching.  The Lord also showed me that He is also doing the molding and that I am not alone as the coach; I am only the assistant coach. 

 This is my first cake.  Since we are on a budget this year, I thought I would bake my kids their birthday cakes instead of buying.  C and K are both born in February, so it’s a big birthday month for us.  I didn’t want to ruin their cakes, so this is my trial run.  It's yellow cake with strawberry in the middle and whipped cream frosting.  Turned out quite yummy for a first timer.  I just need more practice piping the icing and decorating the cake.  They ate the cake after dinner tonight and everyone had seconds.  Except H, he had thirds.  They loved it.  It’s a great compliment that C ate two pieces since he is not a cake kind of person.  He likes savory things better.  But he loved the whipped cream frosting.  Sitting there watching my family eats since I am still on the diet, I am once again thankful for them and to God for giving them to me.  In the past few months, I have baked apple pie, cookies, breakfast empanadas, French toast casserole, sausage and egg casserole, lemon cake, lemon bars, blueberry muffins, and now birthday cake.  My family ate them and seriously loved them all.  I can’t believe it.  God knew that I love to cook and feed people and He gave me a family that’s willing to eat what I make.  I can't take that for granted because kids can be picky.