Category Archives: Snack

Recipes of Snacks

Carrot Cake

January 18, 2016 8:12 am , Leave a Comment ,
Carrot Cake

Carrot cake is one of my husband’s favourite Memorable Treats. He always wants to eat or make carrot cake. He got this particular recipe from a lady he used to work with. Yes, my husband likes to chat it up with the ladies for sweet treat recipes 😉

He doesn’t cook very much but he has a sweet tooth so he likes to bake whenever he can. I remember the first time I witnessed him preparing to bake his carrot cake. He bought all the ingredients and laid everything on the kitchen counter looking like a serious baker. I didn’t want to interfere and left him to his own devices. After awhile, I wondered why he took so long to bake the cake. The ingredients and instructions are fairly straightforward. So I peeked in to see what he was up to. Little did I know that he was cracking shells for fresh walnuts! When I saw him cracking walnut shells, I thought to myself, he must’ve really cared for freshness. Later I learned that he didn’t know you could buy shelled walnuts from a pack.

This carrot cake recipe has become my go to recipe. The ingredients are straightforward and the cake always turns out yummy! Now that my husband has become a veteran at carrot cake baking, he uses packaged walnuts. Maybe I shouldn’t have said anything and maybe he’d continue to crack fresh walnuts for the carrot cake for extra freshness 😉Carrot Cake

Carrot Cake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

1 Cake

Ingredients

  • 1 cup Butter, softened
  • 1 cup Granulated Sugar
  • 1 cup Packed Brown Sugar
  • 4 Eggs
  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1/2 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 3 cups Carrots, grated
  • 1/2 cups Raisins (optional)
  • 1/2 cups Pecans or Walnuts, chopped (optional)
  • Frosting
  • 1 package of Cream Cheese (250g), softened
  • 3 cups Icing Sugar
  • 1 tsp Vanilla

Preparation

  1. Preheat the oven to 350 degrees F.
  2. Cream butter, white and brown sugars and eggs in large bowl at medium speed with electric mixer until light and creamy.
  3. Combine flour, baking powder, salt, baking soda and spices in separate bowl.
  4. Add the flour mixture to the creamed mixture and mix on low speed just until blended. Stir in remaining ingredients. Mix well.
  5. Spread in cake pan.
  6. Bake for 50 to 60 minutes.
  7. Check if the cake is done by inserting toothpick in the middle of the cake. When it comes out clean, it’s done.
  8. For Frosting
  9. Beat cream cheese, icing sugar and vanilla until smooth.
  10. Frost the cake once it’s cooled.

Notes

Note #1: I divided the batter into 2 shallow cake pans and cook for lesser time. If you’re using shallow cake pans, cook for less time and check

Note #2: I used less icing sugar than the recipe called for. So add enough to your taste.

https://www.memorabledishes.com/carrot-cake/

Posted in: Dessert, Snack , Tagged: ,

Butter Cookies

December 21, 2015 8:41 am , 6 Comments ,
Butter Cookies

It’s almost Christmas time and if you haven’t done your Christmas baking yet, here’s a great butter cookies recipe. My friend originally found and shared this recipe with me and I have been using it since for my Christmas butter cookies. I love how easy it is to make and the results are always great!

I’ve been making this butter cookies recipe for years and everyone really enjoys them. Usually I roll the dough into a log, slice and bake them. I’ve also rolled them out and cut them into shapes and used icing to decorate them. Being not too keen on sweets, I use a half cup of sugar and use the whole egg instead of what the original recipe calls for. If you just use the egg yolk, the cookie turns out more shortbread-like, which is delicious too.

The kiddies always look forward to this Memorable Treat around Christmas time. I roll them out into a thinner roll and the cookies end up being smaller. The size is great for the kiddies’ hands. However, I end up eating more of them because they’re smaller 😉Butter Cookies

Butter Cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

48 Cookies

Ingredients

  • 8 ounces unsalted Butter
  • 3/4 cup granulated Sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp pure Vanilla Extract
  • 1 large Egg yolk
  • 2 cups all-purpose Flour

Preparation

  1. Beat the butter, sugar, salt and vanilla together until smooth and creamy.
  2. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
  3. Add the flour and mix just until incorporated.
  4. Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
  5. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
  6. Before baking, preheat the oven to 325°F.
  7. Line your baking sheets with parchment.
  8. Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
  9. Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
  10. Note: you can do many things with these cookies.
  11. You could roll the dough out and cut shapes.
  12. You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
  13. You could make them and then dip them half into chocolate.
  14. You could just make them and eat them, which is my favorite.
  15. Whatever you do, they will be delicious.

Notes

For best results, make sure butter and egg should be at room temperature.

Original recipe from: Food.com

https://www.memorabledishes.com/butter-cookies/

Posted in: Dessert, Snack , Tagged: , ,

Coconut Cupcakes

December 13, 2015 5:21 pm , Leave a Comment ,
Coconut Cupcakes

I absolutely adore these coconut cupcakes. After watching them on Ina Garten’s show, Barefoot Contessa, I HAD to make them. I’ve made them for my own parties and I’ve made them to bring over to my friends. Everyone absolutely loves these cupcakes! When I first saw them on Ina’s show, I couldn’t find the recipe online so I purchased her cookbook. But I’ve since found her recipe on the Food Network’s site. I love that the recipe makes so many cupcakes that you can always save a few for yourself. 😉

When I eat this Memorable Treat, I picture myself sitting at a Paris café, having a café au lait (I know the French drink this for breakfast but it’s my fantasy so I’m having it with my afternoon cupcake 🙂 .) and devouring this giant coconut cupcake in large bites. Then reality hits and one or all of my kids are nearby and I have to share my cupcake with them. The giant cupcake that I was supposed to have for myself diminishes into mere crumbs after each child takes a bite. They must have radar to sense that I’m eating something sweet and decadent.

These cupcakes are actually a great holiday treat! The creamy icing with shredded coconut reminds me of snow-capped houses. After baking them, I can’t wait for them to cool off. So I usually end up eating one without the icing. Yum!Coconut Cupcakes

Coconut Cupcakes

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour, 35 minutes

18-20 Large Cupcakes

Ingredients

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut
  • For cream cheese frosting:
  • 1 pound cream cheese at room temperature
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 pounds confectioners' sugar, sifted

Preparation

  1. Preheat the oven to 325 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
  3. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
  4. Add the vanilla and almond extracts and mix well.
  5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  6. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  7. Line a muffin pan with paper liners. Fill each liner to the top with batter.
  8. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  9. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts.
  10. Add the confectioners' sugar and mix until smooth.
  11. Frost with cream cheese frosting and sprinkle with the remaining coconut.

Notes

Note #1: I used unsweetened coconut because I find that everything else is sweet enough.

Note #2: You can divide the batter to make 24 regular size cupcakes.

Note #3: I also used less icing sugar than the recipe called for. So add enough to your taste.

Recipe courtesy of The Barefoot Contessa Cookbook, 1999 All Rights Reserved Read more at: Foodnetwork.com

https://www.memorabledishes.com/coconut-cupcakes/

Posted in: Dessert, Snack , Tagged: ,

Oatmeal Date Squares

November 16, 2015 7:35 am , Leave a Comment ,
Oatmeal Date Squares

When I just had one child, I had all the time in the world—I organized play dates, matched outfits, and made homemade meals all the time. Instead of buying store-bought cookies and treats, I would bake homemade ones. I used to make oatmeal date squares and other treats for my oldest son all the time. I even experimented with making granola “balls”. That recipe was very time-consuming and involved rolling hot granola mixture into balls with my hands super speedily so that I didn’t burn myself 😛 Now that I have three children, I cannot leisurely bake as much anymore. But I still like to bake them semi-healthy treats as much as possible.

I haven’t made this Memorable Dish for awhile. While sifting through my printed recipes, I came across this one. The original recipe I found said to cook the dates with sugar but I found it unnecessary because the dates are sweet enough already. I cut down the amount of sugar from the original recipe to our family’s taste because I usually find baked goods recipes super sweet for me.

This oatmeal date squares recipe is fairly easy to make and a great nut-free snack to bring to school. Now with three children, I don’t know how long these oatmeal date squares will last! That’s why I cut them smaller to make them seem to last longer 😉Oatmeal Date Squares

Oatmeal Date Squares

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

16 Squares

Ingredients

  • 1 1/2 cups pitted Dates, chopped
  • 3/4 cup Water
  • 1 1/2 cups Oats
  • 1 cup All-purpose Flour
  • 1/2 tsp baking soda
  • 1/4 tsp Cinnamon
  • 1/2 cup packed Brown Sugar
  • 1/4 tsp Salt
  • 1/3 cup Butter, melted
  • 1 Egg

Preparation

  1. Position rack in middle of oven. Preheat oven to 350°F.
  2. In a small pot, combine dates and water. Bring the liquid to a boil.
  3. Once the water comes to a boil, turn down heat and uncover pot.
  4. Cook date mixture for approximately 5 minutes or until it’s thickened.
  5. Stir and mash up dates while they’re cooking. Turn off heat once the liquid has evaporated.
  6. In large bowl, mix oats, flour, baking soda, cinnamon, brown sugar, and salt until combined.
  7. Stir in melted butter and egg until everything is blended.
  8. In a buttered 8-inch square pan, pat half of the oat mixture on the bottom.
  9. Spread the date mixture onto the oat mixture carefully.
  10. Then gently pat the remaining oat mixture over the date mixture.
  11. Bake for 20-30 minutes or until lightly brown.
  12. Cool on a rack and cut into squares.

Notes

If I remember and have time, I bake the squares for 15 minutes and then rotate the pan and bake for another 15 minutes. This helps to cook it evenly.

https://www.memorabledishes.com/oatmeal-date-squares/

Posted in: Breakfast, Dessert, Snack , Tagged: , ,

Chocolate Chip Banana Bread

September 28, 2015 8:18 am , Leave a Comment ,

At one time or another we have overripe bananas that we don’t know what to do with. Hence, a lot of us have our go-to banana bread recipes that we use to make leftover bananas into something delicious. This one is my all-time favourite banana bread recipe. I originally found this recipe online but have adapted it to our family’s taste. Since I make this for the kiddies as a snack, I try to use healthier ingredients such as coconut oil and whole wheat flour. However, if you don’t like the taste of coconut oil or whole wheat flour, you can use butter and all-purpose flour instead.

I find that even if I use coconut oil and whole wheat flour, it’s a very tasty bread. You can also use half of the healthier ingredients and another half with not so healthy ingredients. I’ve tried all combinations of healthy and not so healthy ingredients and the results are pretty similar.

The boys enjoy making this Memorable Dish with me because they get to sneak chocolate chips in their mouths here and there as I’m making it. Of course they enjoy licking the coveted spatula, whisk, spoon and bowl with the leftover batter. As soon as I start making banana bread, my second son brings his little chair to prop himself up to help me.

Sometimes I make this into a loaf or sometimes into muffins. So I include the recipe for both. You just have to adjust the baking time a bit. If you have a good banana bread recipe, please share. I’m always trying to find new ways to make old favourites.
Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

1 loaf or 12 muffins

Ingredients

  • 2 large or 3 medium sized peeled Bananas (very ripe)
  • 1/3 cup melted Butter or Coconut Oil
  • 1/3 cup of Sugar
  • 1 Egg, beaten
  • 1 tsp Vanilla Extract
  • 1/2 cup semi-sweet Chocolate Chips
  • 1 cup toasted chopped Walnuts (optional)
  • 1 1/2 cups of all-purpose or whole wheat Flour
  • 1 tsp Baking Soda
  • 1/2 tsp of Cinnamon
  • 1/8 tsp Salt

Preparation

  1. Preheat oven to 350°F.
  2. Butter the 4x8 inch loaf pan or line 12-cup muffin pan with paper liners.
  3. In large bowl, whisk flours, baking soda, cinnamon and salt.
  4. In another bowl, mash bananas with a wooden spoon or whisk.
  5. Add melted butter/coconut oil, sugar, egg and vanilla extract to the mashed bananas to combine.
  6. Then mix in chocolate chips and walnuts (if using).
  7. Pour the wet ingredients into the dry ingredients. Mix the batter but don't overmix (use a fork if you need to). Pour batter into loaf pan or muffin cups.
  8. Bake until loaf or muffins are puffed and wooden pick inserted into center comes out clean, about 20-30 minutes for muffins and 45 minutes to 1 hour for loaf.
  9. Cool for 5 minutes in the pan before taking it out. Continue cooling it on the rack until it’s cool enough to eat.

Notes

You can freeze overripe bananas to be used later. Make sure it’s fully defrosted when making the banana bread.

https://www.memorabledishes.com/chocolate-chip-banana-bread/

Posted in: Breakfast, Dessert, Snack , Tagged: , , ,

Mini Fruit Cheesecake

September 8, 2015 8:04 am , 1 Comment ,
Mini Fruit Cheesecake

Recently my mom mentioned to me how she used to make these mini fruit cheesecakes for us. We had already moved to Canada by then and were in our teens except for my much younger brother. Back in the day when one couldn’t trade recipes by email, my mom would often write her recipes on pieces of paper on hand. (She continues to write recipes on pieces of paper that were lying around because she doesn’t use computers.)

When I asked my mom for the recipe, she handed me this folded and wrinkled piece of paper. This particular recipe was written on the back of a children’s menu where my mom used to work. The kids’ meals were between $2.95 to $3.95. Each meal came with a beverage, choice of sides and a small sundae. (You could imagine how old this recipe was.) A co-worker of hers brought these mini cheesecakes to work and my mom, as curious about new foods as always, asked her for the recipe. Since then, she has been making them for our family on many occasions. I even remember my cousin used her recipe and made these yummy cheesecakes for us too.

Then I thought to myself, “Yeah! My mom used to make these for us all the time! Why hasn’t she made it in awhile?” I remember getting very excited about these colourful fruity mini cheesecakes when she used to make them. I decided to transfer her paper recipe into electronic form hoping that my little ones get as excited as we were when we had this Memorable Dish.Mini Fruit Cheesecake

Mini Fruit Cheesecake

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

24 mini cheesecakes

Ingredients

  • 2 packs light Cream Cheese (250 grams each)
  • 2 Eggs
  • 1/2 cup Sugar
  • 1 tsp Vanilla Extract
  • Fruits, sliced (Strawberries, Blueberries, Kiwis, etc.)
  • 2 packets unflavoured Gelatine (each packet is equivalent to 1 tablespoon)
  • 2 cups Apple Juice
  • 24 Vanilla Wafers

Preparation

  1. Beat cream cheese until smooth, add 1 egg and 1/4 cup of sugar at a time. Then add 1 teaspoon of vanilla extract until everything is mixed together.
  2. Line two 12-cup muffin pans with cupcake liners. Put vanilla wafers on the bottom of each cup.
  3. Fill each cup with about 1 tablespoon of cream cheese first and then distribute the rest evenly.
  4. Bake at 350°F for 20 minutes.
  5. Wait until it’s cooled, then top the mini cheesecakes with fruit.
  6. In a small pot, mix the apple juice with the gelatin. Whisk and boil at medium heat until the colour turns clear.
  7. Cool the glaze for 1 minute. Spread the glaze on top of the fruit with a pastry brush or small spoon.
  8. Refrigerate to cool completely.

Notes

Note #1: You can also find unflavoured gelatine from the bulk food store.

Note #2: If you are short on time, bake cheesecake cups a day ahead and top fruit and glaze the same day of serving.

https://www.memorabledishes.com/mini-fruit-cheesecake/

Posted in: Dessert, Snack , Tagged: , , ,

Neapolitan Ice-Cream – My Grandfather’s Favourite!

July 27, 2015 8:16 am , Leave a Comment ,
Neapolitan Ice-Cream

As I searched the grocery store for my grandfather’s favourite ice-cream, the Neapolitan, I thought to myself, do stores still carry this flavour? Have they ousted the common Neapolitan in favour of some new fancy schmancy flavour? But alas, I found it residing harmoniously with all the other ice-creams, common and fancy alike.

Who would’ve thought that flavours such as the Neapolitan still has a place in an ice-cream world of Häagen-Dazs® and Ben and Jerry’s? With all the new flavours and premium ice-cream readily available, it’s easy to forget this “Family Classic” as it is labelled on the Neapolitan carton.

If you are aware of Chinese food culture, people in the older generation don’t like eating cold things. They don’t like eating cold salads or drinking cold water let alone eating frozen ice-cream! Somehow, anything cold is deemed to be not good for you.

Thinking back, it is not surprising how my grandfather embraced eating ice-cream. He was brought up with more Western influences compared to most Chinese men from his generation. He even learned some English and could speak a few words. I feel that my upbringing has been greatly influenced by my grandparents’ progressive thinking for that generation.

As I was taking bites of this ice-cream, for research purposes of course, all the childhood memories came back to me. When we lived in Hong Kong, my grandfather always treated us with a bowl of ice-cream after dinner. When my family briefly moved to the States, he always had ice-cream in the freezer as well. At that time, he upgraded to a new favourite flavour, Rocky Road. But once in awhile, we still got to taste the classic Neapolitan. My grandfather insisted that he bought the ice-cream for us kids but we all knew he really bought it for himself 😉

Neapolitan Ice-Cream

Posted in: Dessert, Snack , Tagged: ,

Wonton Soup

July 20, 2015 6:58 am , Leave a Comment ,
Wonton Soup

I believe in most Cantonese Chinese households, girls (and possibly some boys) grow up helping their moms make wontons. I remember making wontons as a kid growing up. I love making wontons! It’s so therapeutic, almost as therapeutic as cleaning squids (or maybe it’s just me 😉

We would sit around the table with a big bowl of meat mixture made up of ground pork and shrimp wrapping away. The inexperienced ones (usually the younger kids) would stuff too much mixture into the wrapper causing the wontons to burst. We always thought there wasn’t enough meat in there. We forgot we still had to close the wrapper after putting the meat in.

If you have witnessed professionals wrapping wontons, it’s like watching a Chinese Speedy Gonzales. You see the beginning and before you know it, it’s finished. Everything in between is a big blur. If there was a video camera to capture this action, it would go something like this (imagine viewing this in slow motion.) Wonton wrapper in hand. The other hand scoops the meat mixture with a knife or chopsticks. Then fast as lightning, smears the meat gingerly onto the wrapper. As soon as the meat mixture leaves the knife or chopsticks, the hand holding the wrapper closes and at the same time pinches the wonton shut.

The people in our family, of course, are not professional wonton wrappers. We would do it at normal speed and sometimes break the wrapper with too much meat or not handling the wrappers delicately enough. It took me about 45 minutes to wrap the whole package of wontons by myself. (You can easily speed up the wonton-wrapping process by recruiting other members of your family or friends.) However, this Memorable Dish tastes so much better than the professional ones because it’s made with love. You can serve wontons by themselves with soup or noodles added.

Wonton Soup

Wonton Soup

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Ingredients

  • 1 pound of Ground Pork
  • 1/2 pound of Shrimp, cut into small pieces
  • 2 tsp of low sodium Soy Sauce
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/2 tsp Cornstarch
  • 1/8 tsp White Pepper
  • 1/2 tsp Sesame Oil
  • 1 tbsp Water
  • 1 egg
  • 1 package of Wonton Wrappers (small thin ones)
  • 6 to 8 cups Chicken Broth (if you’re serving noodles with it, you’ll need more)
  • 1-2 stalks of Scallions, diced
  • Small bowl of Water for sealing wontons
  • Water for boiling wontons

Preparation

  1. Mix the ground pork, shrimp, soy sauce, salt, sugar, cornstarch, white pepper, sesame oil, water and egg in a big bowl.
  2. Place a sheet of wonton wrapper on the palm of your hand.
  3. Scoop about 1 teaspoon of meat mixture onto the wrapper.
  4. Lightly wet the edges of the wrapper with a bit of water with your finger.
  5. Close the wonton wrapper by lining up one of the corner to the other, creating a triangle. Then bunch the other corners to the middle creating a small pouch.
  6. Fill your large pot 3/4 full of water and bring it to a boil.
  7. Put the wontons to boil a few batches at a time. Be sure not to overcrowd them.
  8. Once the wontons float to the top (approximately 3 minutes), they are done. Use a slotted spoon and scoop them out. Finish boiling the rest of the wontons. Set aside.
  9. Bring the chicken broth to a boil.
  10. Place the wontons in a bowl and put hot chicken broth on top. Garnish with scallions.
  11. You can also serve the wontons with noodles. Prepare noodles according to package. Place noodles in a bowl, top with wontons. Scoop hot broth over it and garnish with scallions.

Notes

Note #1: Sometimes the wrappers stick together, be careful not to tear them.

Note #2: You can make the wontons ahead or make extras and freeze them on a tray. Put them into bags after they’re frozen. You don’t need to defrost them when boiling. Just boil them a little longer since they are frozen.

https://www.memorabledishes.com/wonton-soup/

Posted in: Main Course, Pork, Snack, Soup , Tagged: ,

Papaya Milkshake

July 13, 2015 9:35 am , Leave a Comment ,
Papaya Milkshake

Oh how I miss buying papaya milkshakes from Hong Kong vendors and drinking it as I stroll down the streets… In Hong Kong there are lots of food stalls everywhere. One of the things I miss most are the fruit juice stands. They are not really stands but actual small shops that are exposed to the outside. Since Hong Kong is a subtropical city, the vendors are able to sell things this way all year around.

This Memorable Drink triggered memories of my dad always buying us carrot juice from these shops. As a kid, I grew up really liking carrot juice and look forward to getting it every time we go. However, I reminisce about the sweet taste of the papaya milkshake more. I still remember the sound of the supersonic blender as the vendor prepared our made-to-order milkshakes. It’s not the fancy juice bars that you might be familiar with nowadays. Picture a guy, usually wearing a wife-beater shirt (sorry to be politically incorrect) and making our drinks super fast and fresh.

That’s one of the things I miss about living in Hong Kong, when you get thirsty while walking around, boom, there are fresh juice stands (shops) everywhere. As I recreate this Memorable Drink from home, I recollect walking around in the super humid weather of Hong Kong. Even the hot weather could be unbearable at times, the thought of getting a papaya shake sweetens the day.Papaya Milkshake

Papaya Milkshake

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

  • 2 cups Papaya, chopped
  • 1 cup Milk (Whole or 2%)
  • 1 tbsp Honey
  • 2-4 Ice Cubes

Preparation

  1. Blend all the ingredients together in a blender.
  2. Imagine yourself in subtropical weather (only pertains to those who live in subarctic climate).
  3. Drink and enjoy!
https://www.memorabledishes.com/papaya-milkshake/

Posted in: Dessert, Drinks, Snack , Tagged: ,

Salty Poached Chicken Wings

July 5, 2015 8:22 pm , 4 Comments ,
Salty Poached Chicken Wings

The thought of poached chicken wings probably doesn’t whet the appetites of many North Americans. North Americans like wings to be crispy and fried. When you fry chicken wings, the fatty skin crisps up and turns the wings into bites of crunchy yumminess. Whereas, when you poach chicken wings, the fatty skin that clings on to the meat of the wing is not a texture North Americans prefer. However, Chinese people love the gelatinous texture of the chicken skin.

This Memorable Dish is another picnic food that I mentioned in my Ginger Scallion Cold Noodles post. My mom used to make these poached chicken wings for potlucks and picnics when we were kids. It’s so easy to make, pack, and eat on the go. I normally take the chicken skin off if it’s steamed or poached. But somehow, I love eating poached chicken wings. Maybe it’s the cold salty taste of the gelatinous texture of the chicken that I love.

If you are Asian, you probably don’t mind the texture of poached chicken with the skin on. If you are not, give this recipe a try! The gelatinous texture is not as unappetizing as it sounds. The taste and texture is almost like a terrine. These chicken wings are meant to be served cold but you can also eat them right away.Salty Poached Chicken Wings

Salty Poached Chicken Wings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 2-4

Ingredients

  • 2 lbs Chicken Wings
  • 3 tsp Kosher Salt
  • 2 Star Anise
  • 4 slices of Ginger
  • 1 stalk of Scallion, cut into big pieces
  • 2 cloves of Garlic
  • 1/2 cup Chinese Cooking Wine (optional)
  • 1 tsp of Szechuan Peppercorn or Black Peppercorn
  • 6 cups Water for poaching

Preparation

  1. Put all the ingredients except the chicken wings into the water and bring it to a boil.
  2. Once the water is boiled, turn down heat and simmer for 15 minutes.
  3. Turn heat up again and put chicken wings in the poaching liquid.
  4. Once the liquid boils again, turn off heat, cover with lid and let chicken wings sit for 30 minutes.
  5. Serve immediately or refrigerate them to cool.

Notes

Note #1: To avoid scum, you can quickly blanch the chicken wings before poaching them in the poaching liquid.

Note #2: For best results, leave chicken wings in poaching liquid when refrigerating. Refrigerate until cold or overnight. Take the chicken wings out of the cold gelatinous liquid and quickly rinse them under cold water.

https://www.memorabledishes.com/salty-poached-chicken-wings/

Posted in: Chicken, Main Course, Snack , Tagged: , ,
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