eggs - Yan Can Cook

Bitter Melon Egg Crepe

Fri, 20 Oct 2023 07:00:08 +0000

Bitter Melon Egg Crepe

Servings2 Servings

Ingredients

1 bitter melon
1tsp salt
1/4cup salted turnips
4 eggslightly beaten
1/4cup Chopped green onions
2tbsp goji berriesrinsed
2tbsp cooking oil

Instructions

Cut bitter melon in half lengthwise. Using a spoon, scoop out and discard white pith and seeds. Slice melon into 3/8-inch thick half moons and toss with salt. Set aside for a few minutes.
Soak salted turnips in enough water to cover for 5 minutes. Drain and coarsely chop. Add beaten eggs together with green onions and goji berries.
Squeeze out excess water from bitter melon and add to egg mixture.
In a non-stick skillet, heat oil over medium high heat. Add enough egg mixture to form a thin round. Let crepe cook without stirring, until bottom is golden, about 3 – 4 minutes. Flip over and cook other side. Repeat with remaining egg mixture.

Recipe Notes

The post Bitter Melon Egg Crepe first appeared on Yan Can Cook.

Yin Yang Vegetable Pockets

Fri, 13 Oct 2023 07:00:31 +0000

Yin Yang Vegetable Pockets

Servings10-12 dumplings

Ingredients

Filling

1tbsp plus 1 tsp Vegetable oil
1tsp minced garlic
1cup shredded napa cabbage
½ cup shredded carrot
½ cup yellow chivescut into 1-inch pieces or bean sprouts
¼ cup shredded red onion
1tbsp oyster-flavored sauce
1tsp sesame oil
3 eggsbeaten
¼tsp salt
1/8tsp ground black pepper

Instructions

Prepare filling: Place a wok or stir-fry pan over high heat. Add 1 tbsp oil, swirling to coat sides. Add garlic; cook, stirring, until fragrant, about 10 seconds. Add cabbage, carrot, chives and red onion; stir fry until vegetables are tender-crisp, about 2 minutes. Add oyster-flavored sauce and sesame oil; toss to coat. Transfer vegetable mixture to a colander to drain. Set aside in a medium bowl.
Place a medium non-stick skillet over medium-high heat until hot. Add remaining 1 tsp oil, swirling to coat bottom of pan. Pour beaten egg into pan, tilting pan so egg coats bottom of pan and bottom of omelet is set, about 1 minute. Season with salt and pepper. Turn omelet over; cook until set, about 30 seconds. Slide omelet onto a cutting board. Fold in half and cut into thin shreds. Transfer to the bowl of vegetables to cool.
Form dumplings: Place one potsticker wrapper on a clean flat surface; keep remaining wrappers covered with a damp cloth to prevent them from drying out. Place one heaping tablespoon filling in center of wrapper. Moisten edges of wrapper with egg wash. Top with a second wrapper and secure edges. Starting from one end of wrapper, slightly fold over the edge (like a pie crust); continue folding around dumpling. Repeat with remaining wrappers and filling. Keep filled dumplings covered with a damp cloth to prevent from drying.
Yin dumplings: Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Add half the filled dumplings, flat side down; cook, without turning, until golden brown, about 3 minutes. Add vinegar and water; reduce heat to medium, cover and steam until dumplings are tender, about 4 minutes.
Yang dumplings: Heat remaining 2 cups oil in a wok or stir-fry pan over medium-high heat until hot. Add remaining uncooked dumplings; shallow fry, turning once, until golden brown and crisp, about 2 minutes on each side. Lift out dumplings with a slotted spoon; drain well on paper towels.
Transfer dumplings to a serving plate. Serve with soy sauce-vinegar.

Recipe Notes

Remark: For Yang dumplings, if you don’t want to shallow-fry, you can poach dumplings instead.

The post Yin Yang Vegetable Pockets first appeared on Yan Can Cook.

Mama Yan’s Scramble

Fri, 30 Jun 2023 07:00:17 +0000

This is one of the most popular homemade dishes in Chinese cuisine! This dish also has an unforgettable nostalgia taste rooted deeply in Chef Yan’s childhood memory.

What is your favorite dish that can bring back your childhood memory? You are welcome to share your favorite dish’s name and recipe with Yan Can Cook Team via email: info@yancancook.com.

Mama Yan’s Scramble

Servings4

Ingredients

6 eggs
1tsp garlic salt
1tsp sesame oil
3tbsp cooking oildivided
2tsp minced ginger
3-1/4lbs heirloom tomatoescored and cut into 1-inch chunks
2 green onionsthinly sliced

Sauce

Instructions

Combine eggs, garlic salt and sesame oil in a bowl. Beat well and set aside. Combine sauce ingredients in a small bowl; set aside.
Heat a non-stick frying pan or stir-fry pan over medium-high heat until hot. Add 2 tbsp of the cooking oil, swirling to coat sides. Add eggs; cook, stirring, until eggs are barely set. Remove eggs from pan into mixing bowl; set aside.
Heat remaining 1 tbsp oil in same non-stick pan. Add ginger; cook, stirring until fragrant, about 15 seconds. Add tomatoes cook, stirring, until softened, about 2- 3 minutes.
Add sauce; cook, stirring, until sauce boils and thickens slightly. Break up eggs a bit, then add to tomato mix. Continue cooking a bit longer until cooked through. Sprinkle with green onions.

Recipe Notes

The post Mama Yan’s Scramble first appeared on Yan Can Cook.

Tea-Infused Steamed Custard

Sat, 15 Feb 2020 01:36:10 +0000

Tea-Infused Steamed Custard

Servings4

Ingredients

Sauce:

Instructions

Place broth and water in a small saucepan, add tea leaves and bring to almost a simmer. Let tea cool completely. Strain and discard leaves.
Blend eggs and broth in a blender or with immersion blender for 1 minute. Strain egg mixture through fine mesh strainer. Season with salt.
Place one shrimp each in 4 small, heatproof ramekins or cups, fill with egg mixture. Steam over very low heat until custard just sets, about 7 minutes.
To make sauce, bring broth to a simmer, add tea leaves and turn off heat. Let leaves steep for 3 minutes, strain and reserve leaves. Thicken with cornstarch slurry and pour over shrimp custard.
Garnish with steeped tea leaves.

The post Tea-Infused Steamed Custard first appeared on Yan Can Cook.

Green Tea Krumkake Cookies

Tue, 05 Jun 2018 00:46:55 +0000

Green Tea Krumkake Cookies

Ingredients

Instructions

Place matcha powder in a small bowl. Add water and stir to mix well.
Place a sheet pan next to cooktop where you’ll be making the cookies. Pour powdered sugar onto the sheetpan in a 6” – 8” pile.
Crack eggs into a mixing bowl, add sugar and beat with an electric mixer until just blended.
Add flour and beat some more to mix.
Add butter and beat to mix well.
Add dissolved matcha and beat to mix well.
Heat a krumkake iron over medium heat. Dollop 1 teaspoonful batter onto iron. Cook for 1 minute on each side.
Lift out cookie and roll on powdered sugar.

The post Green Tea Krumkake Cookies first appeared on Yan Can Cook.

揚州炒飯 Yang Chow Fried Rice

Mon, 18 Sep 2017 07:08:18 +0000

Yang Chow Fried Rice

Yang Chow Fried Rice or 揚州炒飯 (Yeung Chow fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants throughout the world.

Servings4

Ingredients

Seasonings

2tablespoons soy sauce
1-1/2teaspoons sesame oil
1/8teaspoon white pepper

Main Ingredients

3tablespoons cooking oil
2 eggslightly beaten
1slice bacondiced
1/4 onionchopped
3cups cooked long-grain rice
2oz small cooked prawns / shrimpdiced
1cup lettuceshredded
3tablespoons frozen peas and carrotsthawed
1-2tablespoons water or chicken brothoptional

Instructions

Combine the seasoning ingredients in a bowl.
Place a 8- to 9-in nonstick omelet pan over medium heat until hot. Add 1/2 tablespoon oil, swirling to coat the sides. Add the eggs and cook without stirring. As the edges begin to set, lift with a spatula and shake or tilt to let the eggs flow underneath. When the eggs no longer flow freely, turn them over and brown lightly on the other side. Slide the omelet onto a cutting board. Cut into strips about 1/4 in wide.
Place a wok or wide frying pan over high heat until hot. Add the remaining 2-1/2 tablespoons oil, swirling to coat the sides. Add the bacon, onion and barbecued pork; stir-fry for 1 minute. Add the rice, prawns / shrimp, lettuce and peas and carrots; stir-fry for 2-1/2 minutes. If the mixture appears dry, add a tablespoon or two of water or chicken broth. Add the seasonings and mix well. Add the egg strips and cook until heated through.

Recipe Notes

Martin Yan Invitation to Chinese Cooking, Martin Yan, Bay Books 2000

The post 揚州炒飯 Yang Chow Fried Rice first appeared on Yan Can Cook.

豆沙鍋餅 Sweet Red Bean Pancakes

Tue, 18 Apr 2017 07:11:58 +0000

豆沙鍋餅 Sweet Red Bean Pancakes

Sweet Red Bean Pancakes or 豆沙鍋餅 is a classic confection and is made of honey pancake sandwich with sweet red bean filling. It’s wildly popular amongst the children and adult in China and Japan.

CourseMain Dish

Servings2 dozen pancakes

Ingredients

3tablespoons white sesame seedstoasted
1 1/2cups all-purpose flour
1teaspoon baking powder
3 eggs
2/3cup sugar
1tablespoon honey
2/3cup water
cooking oil
1 1/2cups sweetened red bean paste

Instructions

Place sesame seeds in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan to cool.
Sift flour and baking powder into a large bowl.
In a medium bowl, beat eggs lightly. Add sugar and honey; whisk until well blended. Add water and mix well. Pour egg mixture into dry ingredients; whisk until smooth.
Place a griddle or large skillet over medium heat until hot; wipe griddle with a lightly oiled paper towel. For each pancake, spoon 2 tablespoons batter onto griddle to make a 3-inch circle. Cook until tiny bubbles form on top of pancake, 2 to 3 minutes. Turn and cook the other side until golden brown, about 1 minute longer. Repeat until all pancakes are cooked.
To assemble, spread 2 tablespoons bean paste on one pancake; sprinkle with 1 teaspoon sesame seeds. Top with a second pancake and gently press together. Assemble so the more attractive side of each pancake is on the outside. Prepare remaining pancakes and sweet bean paste. Serve warm or at room temperature.

Recipe Notes

Recipe from: Martin Yan's Asia, Publisher: KQED Books & Tapes. Photograph by Geoffrey Nilsen.

The post 豆沙鍋餅 Sweet Red Bean Pancakes first appeared on Yan Can Cook.