1. Poach an egg in it.
What's your favorite way to enjoy your ramen? Let me know in the comments below! I always like to try new things!
Ramen is a cheap and easy meal to make, but it can get boring after eating it a million times. As a lover of ramen, I've come up with ways to spruce it up over the years so that it's not the same, boring thing every time. Here are a few different ways I like to enjoy my ramen.
1. Poach an egg in it.
Just crack an egg into the pot during the last 1-2 minutes of cooking time. Once you serve the ramen, you can pop the yolk, which will make the broth much richer.
2. Add a slice of cheese to spicy ramen
This will give the broth a creamy look and flavor. It will also make the broth seem a little less spicy.
3. Add hot pepper sauce
Try different hot sauces to see what you like. This one is my favorite. It will make your ramen spicy and flavorful.
4. Garnish with meat and vegetables
Throw whatever extra vegetables or meat into your bowl. I usually like to put bok choy and sliced chicken breast or sliced Chinese sausage.
What's your favorite way to enjoy your ramen? Let me know in the comments below! I always like to try new things!
This year, I spent Thanksgiving in Boston with my sisters. Usually, my mom does the majority of the cooking, so this year, all of the work was up to us. We went shopping the day before for all of our supplies. We made plans to make some turkey, gravy, cranberry sauce, salad, sweet potatoes, mashed potatoes, green bean casserole, and pumpkin pie. On Thursday morning, we made a list of everything we needed to cook during the day while watching the Macy's Day Parade. For first time Thanksgiving chefs, I think we did a pretty good job. Here are our results! Hope you all had a spectacular Thanksgiving full of gratitude, family, and food!
If you visit any Chinese restaurant in the U.S., dumplings are one of the items that you can be sure to find on the menu. They are beloved by many people, both those who are familiar with Chinese cuisine and those who are new to it, and for a good reason. Dumplings are delicious and easy to eat. In addition, they are a great dish for people who have never tried Chinese food before and are unsure of what to expect. In fact, I have so many friends that love dumplings, that many of them have asked me to teach them how to make their own dumplings at home. The recipe you'll find below is the recipe I have given to all of my friends and is a recipe that has been shared with people all over the world.
On the surface, dumplings seem like a very simple dish, just some meat wrapped into a tiny piece of dough, right? Wrong! Dumplings have a long and interesting history that is rooted in Chinese culture and traditions. Dumplings, or 餃子 (Jiaozi), originated in Northern China where the diet is much more flour based than rice based, as it is in Central and Southern China. Traditionally, they were eaten only during Chinese New Year because most Chinese peasants could not afford to eat such rich and delicate foods year-round. People now eat dumplings throughout the year, but they are still specifically prepared for the Chinese New Year because they have traditional tidings of good luck and riches. Eating dumplings during the New Year are thought to bring good fortune for the coming year for two auspicious reasons. First of all, the shape of a dumpling is similar to a golden ingot which was used as currency in China until the 20th century. Secondly, the Chinese word for dumpling, 餃子 (Jiaozi), has the same pronunciation as the Chinese word for ancient paper money, 交子 (Jiaozi). As a result, Chinese families like to prepare and eat dumplings at the beginning of each year as tidings of prosperity for the rest of the year.
My dad has a lot of memories of helping his mom make dumplings for dinner guests. My paternal grandfather was a diplomat for the Taiwanese government. As a result, my father spent many of his childhood years moving around the world with his family on different diplomatic assignments. From the age of 8 to the age of 18, my dad and his family spent time in different African countries like Sierra Leone and Milawi as ambassadors. During this time, my grandfather would spend the day with government officials in the office and would then invite them over for dinner to experience authentic Chinese cuisine prepared by my grandmother. The opportunity for African officials to experience homemade Chinese food during the 1960's was rare, so my grandmother always made sure to prepare delicious and easy to eat dishes. Dumplings were one of these dishes. My father has told me that he would always be recruited to help my grandmother make the dumplings because it is such a labor-intensive dish to make from scratch. While my grandmother prepared the meat filling for the dumplings, my father would be at the other end of the table mixing all of the ingredients needed to make the dough. When they were both finished with their respective duties, they would begin wrapping. Together, the two of them created a little assembly line. While my father rolled small chunks of dough into perfectly round wrappers, my grandmother would fill and wrap a dumpling. They would repeat this process until hundreds of dumplings had been made. The dumplings that my grandmother and my father made together were always a hit with the government officials and were made on many occasions.
Dumplings can be made in a number of different ways. Traditionally, the filling for Chinese dumplings is made from pork and/or beef. Additionally, vegetarian dumplings can be made with a tofu, vegetable, or egg filling. The wheat-based wrapper is also traditionally handmade from dough. However, many companies now make packaged dumpling skins that are available in most Chinese markets and even in some American grocery stores. These skins are what my family now uses to make our dumplings on Chinese New Year because they are much more convenient and just as tasty.
The actual wrapping of a dumpling is probably the most difficult part of making a dumpling for someone who has never done it before. However, the process is very easy after you do it once. There are multiple ways to seal the edges of a dumpling. The easiest way is to simply fold the wrapper in half and press firmly down around all of the edges until the dough adheres to itself. As a child, I was taught to use a crimping method that keeps the dumpling in a pretty crescent shape. However, this method is a little more difficult. If you want to see how I wrap a dumpling, please watch the video below. Regardless of how you choose to wrap your dumplings, the secret to making sure they don't fall apart is to "paint" the outer ring of the dumpling wrapper with a raw egg mixture, to create a natural glue.
My family uses the same dumpling recipe that my grandmother used when they were in Africa with the exception of store bought wrappers. For the filling, we combine ground pork, ground beef, thinly sliced scallions, diced water chestnuts, garlic, ginger, salt, pepper, sesame oil, and an egg. My grandmother used scallions instead of the more traditional Chinese garlic chives because they were not available in Africa.
If you would like to make your own dumplings, check out my family's recipe below! Once you become more confident in your skills, you can put your own spin on the dish or try out different variations of the filling like substituting scallions with napa cabbage.
Chinese Dumpling Recipe
· 1 package dumpling wrappers
· 1 lb. ground pork
· ½ lb. ground beef
· 2 eggs
· 15 stems of fresh scallion
· 1 can of water chestnuts
· 3 cloves garlic
· 2 tablespoons of finely chopped or grated ginger
· 1 tablespoon sesame oil
· 3 teaspoons salt
· ½ teaspoon pepper
Wash and clean all of the vegetables. Slice the scallions as thinly as possible. They should be almost translucent. Mince the garlic. Dice up the water chestnuts so that they are very small, yet large enough to provide some crunchy texture. Whisk the eggs (scrambled sounds like you cooked them) and then set aside 1/3 of the egg mixture. Combine all of the ingredients in a large bowl and mix everything thoroughly. Don't be afraid to use your hands to ensure that the filling is mixed evenly.
Once everything is mixed, you are ready to start wrapping. Use the egg mixture that you set aside earlier to line the edges of the dough to ensure that your dumpling won't fall apart later. If you need assistance wrapping, please refer to the video above. Place each wrapped dumpling on a well floured board, ensuring that none of the dumplings are touching one another to avoid sticking.
When you are finished wrapping, fill a large pot half way with water. Add 2 tablespoons of salt, cover, and wait for the water to boil. When the water is at a rolling boil, use a spoon to stir the water while adding dumplings. This will keep the dumplings from sticking from one another. Do not add more than 15 dumplings to the water at a time. Wait for the water to come to a rolling boil again. Add 1 cup of cold water and wait for it to come to a boil again. Repeat this with one more cup of cold water. When the water comes to a boil for the third time, use a slotted spoon to remove the dumplings. Drizzle them with sesame oil as soon as they come out to avoid sticking. Repeat this process until you have cooked all of your dumplings.
Tell me about your experience making your own dumplings or your favorite restaurant to go to for dumplings in the comments below. I'd love to try what you guys love if I can!!
There are a few cities in the U.S. that I have either lived in or frequented many times. Over time, I've had the awesome opportunity to try many restaurants in these cities. Here are some of my favorite places to eat out at in these cities.
I was born and raised in Rochester, which is a mid-sized city in Upstate New York. Rochester is mostly populated by Irish, Polish, and Italian Americans whose families arrived in America in the early 1900's. However, there is also a decent amount of Asian immigrants who moved to Rochester when companies like Kodak, Xerox, and Bausch & Lomb were growing in the late 80's. There are tons of family owned restaurants that are delicious in the area. Here are some of my favorites:
Although I grew up on the East Coast, all of my extended family lives on the West Coast, so I spent much of my childhood vacationing in Los Angeles and San Diego to visit with my relatives. Los Angeles has been dubbed the world's first "ethnoburb" which is a relatively new geographical concept, so allow me to explain. In it's most simple form, an ethnoburb is a suburb that has both residential and business areas mixed within it and that features the large presence of a particular ethnic minority. In Los Angeles, many large suburbs within the San Gabriel Valley like Arcadia, Pasadena and Monterey Park, fit perfectly into the "ethnoburb" model where the residential and business areas are dominated by many Chinese immigrants. My family lives within this area, so I spent many summers and Christmases in the suburbs of Los Angeles. Over time, I became familiar with the many delicious places to eat and eventually gained a taste for my favorite joints. Here are some of the best in my opinion:
I go to college at Binghamton University, which is one of New York's state schools. I did my undergraduate work here and I chose to return again for a graduate program, so I'm currently in my fifth year at Binghamton. While Binghamton is a relatively small American city, it still has tons of great locally owned places to eat. As a broke college student with a penchant for good food, I still wanted to try everything that Binghamton has to offer. So, through a combination of mooching off of my parents when they visit and finding out which restaurants have student discounts or specials, I've been able to try everything that I've wanted to check out. If you're a student in the area, it never hurts to ask if there's a student discount. Most of the owners of these places are super friendly and accommodating of students!
New York City
One of my favorite memories from my childhood is eating PoPiah during large family gatherings and special occasions. Making PoPiah is a huge deal in my family because it takes so much time and effort to make. Because of this, whenever we made it, we would make a lot of it and we would eat until we were bursting.
PoPiah is a fresh spring roll that originated in Fujian Province in China, but over time, the popularity of PoPiah has spread to other countries like Malaysia, Vietnam, Singapore, and Taiwan (Chin). According to my mother, one can find the original version in the city of Xiamen which is located on the southeast coast of Fujian province. The name itself is an Amoy word that is a direct translation of the Chinese word 春捲 (chunjuan), which means spring roll in English. As the name indicates, PoPiah is traditionally eaten in the Spring and around the time of the spring harvest. It is also eaten during Chinese New Year to represent tidings of a bountiful harvest.
My mother has often told me about her memories of eating PoPiah as a child many. For her, eating PoPiah has always reminded her of her childhood because making and eating PoPiah in her home was always a large, family occasion. Her family was not wealthy when she was young, so it was an even bigger deal if her parents had enough money to buy all of the ingredients for PoPiah. Usually, this would only happen once a year during Chinese New Year. They would savor PoPiah together to celebrate the New Year and also to welcome any relatives that were visiting for the holiday. My mother’s job was to help with chopping all of the vegetables. My mom, her sisters, and my grandmother would sit in the kitchen for hours, meticulously cutting up pounds of vegetables so that they were tiny enough and delicate enough to be used for PoPiah. If the pieces were not small enough, my grandmother would send her back to the cutting board to re-do everything until it was perfect. In addition, my mom always got to crush up the fried milkfish to create the fish bits. She would sit outside with a stone and the fish inside a bag and pound away until all of the pieces were tiny enough to be sprinkled into the PoPiah. When everything was ready, her whole family would sit together with all of the PoPiah ingredients laid out and everyone would make their own PoPiah. While they were eating, my grandparents would tell my mom and her siblings about their own memories of eating PoPiah from street vendors in Xiamen.
In general, PoPiah is a bit like a Chinese burrito in that it consists of a main filling that is rolled into a soft wheat-based skin, along with a wide variety of condiments and extras. The ingredients of the filling and the types of condiments and extras vary depending on what type of PoPiah you are trying to make. My family has always made PoPiah in the style that is popular in Xiamen because my maternal grandparents lived in Xiamen before they immigrated to the Philippines in the 1950's.
Traditionally, PoPiah skin is made by rubbing a ball of wet dough made of wheat flour, salt, and water against the surface of a hot pan. The excess dough is then removed by dabbing the surface of the dough with the wet dough ball. This creates a thin film of dough that is thin enough to be delicate yet elastic enough to hold the contents of the PoPiah when fully cooked (Chin). However, my family just purchases store bought spring roll wrappers because it is much easier and more convenient.
The filling that my mom makes consists of very thinly sliced snow peas, cabbage, carrots, fried tofu, jicama, and leeks. In addition, my mom adds tiny shrimps and ground meat. After everything is all chopped up, they are stir fried together. The making of the filling is the hardest part because it takes a several hours to slice everything up.
Along with the filling, there are several condiments and extras that go into a PoPiah. In my house, we add lettuce leaves, fried seaweed flakes, steamed bean sprouts, shredded omelette, parsley, dried and fried milkfish bits, and crushed peanuts with sugar. In addition to the dry condiments, there is also an array of sauces that can be added for flavor. In my family’s recipe, we always use Hoisin sauce, Sriracha sauce, and ketchup.
If you are familiar with traditional PoPiah, you might have noticed that some of the ingredients my family uses are a bit unconventional. The fried seaweed flakes are a condiment that is used by people from Xiamen specifically. The addition of the seaweed is so unique to the area that my mother has never been able to buy this form of seaweed in any Chinese store outside of Xiamen. So, whenever a relative goes back to Xiamen, they bring some seaweed back for the family that can be used during PoPiah parties. The dried and fired milkfish bits are also unique to my family recipe. Traditionally, dried and fried fish bits are added to PoPiah, but since my mother grew up in the Philippines, milkfish was the most available type of fish. Milkfish is not as commonly eaten in the United States, but in the Philippines, where it is the national fish, it is commonly consumed in various types of dishes. As a result, my mother grew up eating milkfish in her PoPiah, so it is now the type of fish we use in our PoPiah recipe. The last ingredient that is slightly unconventional is the use of Ketchup as a sauce. My family started using Ketchup as an optional sauce when my sisters and I were young. Sriracha sauce was too spicy for us, but we still wanted to use a sauce. So, my parents started giving us ketchup to put inside our PoPiah and it worked well. Even now, everyone in my family likes adding some Ketchup to their PoPiah.
Regardless of whether you're trying PoPiah for the first time or if it's a beloved family tradition that your own family has adapted to their preferences, eating PoPiah is always a fun and delicious occasion.
If you want to make your own PoPiah, check out my family's recipe below!
· 3 tablespoons vegetable oil
· 1 box soft tofu
· 1/4 cup bamboo shoots, julienne
· 2/3 carrots, julienne
· 1 cup jicama, peeled and julienne
· 1/4 cup leek, julienne
· 1 1/2 cup snow peas, julienne
· 2 1/2 cup cabbage, julienne
· 1 lb ground meat
· 1 lb small salad shrimp
· 1 tablespoon minced garlic
· 6 tablespoons salt
The extras and condiments
· 5 tablespoons vegetable oil
· 1 lb fresh Romaine lettuce leaves
· 2 eggs, beaten
· 1 lb mung bean sprouts
· 1/4 cup parsley, minced
· 6 tablespoons peanuts, chopped
· 4 tablespoons sugar
· 1 cup Xiamen style dried seaweed
· 1 dried Milkfish
· 1 package fresh spring roll wrappers
· Sriracha sauce
· Hoisin sauce
For the filling: In a large saute pan, heat the oil. Add the garlic and tofu. Cook for 3 minutes until one side has a crisp fry to it. Flip the tofu and cook for another 3 minutes so that the other side gets fried. Remove the tofu from the pan. Pat all of the vegetables dry to eliminate as much moisture as possible. Add more oil to the existing pan and add the garlic, cabbage, jicama, snow peas, carrots, bamboo shoots, and leek. Add the and salt. Continue to cook over medium heat until the vegetables are soft and thoroughly cooked, about 20 minutes. Remove the vegetables from the pan. Add more oil to the existing pan and add the ground meat and the shrimp. Stir fry the meat until it is cooked, about 10 minutes. Add the vegetables and tofu back into the pan and mix everything together. Add salt to taste if necessary.
For the extras: Wash the Romaine lettuce and dry it with a towel. Set aside for later
Heat a large nonstick pan over medium high and spray with cooking oil. Pour a very thin layer of the scrambled egg into pan and move it around the pan while it is still runny to create as thin of a layer as possible. Remove the egg from the pan when it is fully cooked. Roll the thin layers of egg up and cut them into thin shreds. Set aside for later.
Steam the mung bean sprouts in 1 cup of water until it is cooked but still crisp. Remove from pot and set aside.
Mix the sugar and the peanuts together until they are well mixed. Set aside for later.
Pour 2 tablespoons of oil into a heated nonstick pan. Pour the seaweed flakes into the hot oil and stir-fry until they are crisp and fragrant. Remove from pan and place on top of a paper towel to drain. Set aside for later.
Pour 2 tablespoons of oil into a heated nonstick pan. Place the dried fish into the oil and fry on each side for 3 minutes each. Remove from pan and place on top of a paper towel to drain. When the fish is clean of excess oil, place it into a plastic bag and pound until it is completely crushed and can be sprinkled onto the PoPiah. Set aside for later.
To wrap the PoPiah: place 1 wrapper on a large plate. Put 1 leaf of lettuce in the middle of the wrapper, situated diagonally. Squeeze the PoPiah filling with 2 spoons to rid the filling of any excess liquid and place as much as you would like on top of the lettuce leaf. Garnish your PoPiah as you would like with all of the different extras and condiments. Spread a thin line of sriracha and hoisin along the sides of the wrapper. This will act as a "glue" that will hold your PoPiah together. To wrap the PoPiah, fold two opposite corners toward the middle of the wrapper with your pointer fingers. With your thumbs, fold the corner on top of the PoPiah down over the other two corners and roll the PoPiah towards you while using the sauce around the outside of the wrapper as glue. Repeat with the remaining wrappers and ingredients.
If you make this recipe at home, comment below and let me know what you think!