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Liver Congee
emointhekitchen Liver congee is a traditional Asian dish. It is made by simmering rice with a generous amount of water or broth until it reaches a smooth, porridge-like consistency. The liver adds a rich and savoury flavour to the congee. In Chinese cuisine, liver congee is often enjoyed as a comforting breakfast or a soothing meal for those feeling under the weather. The liver is known for its high iron content, making this dish nutritious for boosting energy levels. Additionally, the soft texture of the congee is easy on the stomach, perfect for those with a sensitive digestive system. One popular variation of liver congee is the addition of ginger…
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Spring Rolls (Chun Juan)
emointhekitchen Spring rolls or pancakes are traditional Chinese New Year dishes for folk festivals. They are currently popular throughout China and other places. In addition to being eaten at home, people often use them to entertain guests. They have a long history. The fillings of spring rolls vary with the seasons, such as shepherd’s fillings, leek fillings, pea fillings, etc. I like the taste of chives. Whether it is fried or made into fillings, it is a special ingredient to enhance the flavour. Now is the season when chives are on the market. Making it into spring rolls is delicious. It is crispy and the filling is soft and fragrant.…
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Mung beans & Wakame soup
emointhekitchen The holidays and New Year are a time of gatherings and often drinking more alcohol. According to traditional Chinese medicine, alcohol can warm the body, but excessive consumption weakens the kidneys, liver, and overall energy of the body. This popular Chinese soup traditionally appears on summer tables (not only for hangovers), and, despite its simplicity, delivers a multi-layered taste. They can be challenging for both mind and body. Take some time to relax with simple breathing exercises or gentle qigong movements. Harmony and self-care are the best gifts you can give yourself during this time. You will need: 4 cups water 1/2 cup rinsed dry mung beans 1 tablespoon…
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Chicken Congee
emointhekitchen History of congee in Chinese Medicine The first records of Chinese congee come from Ma Wang Dui’s tomb during the Han Dynasty (206 BCE-220 CE). Medical books found in the tomb include congee recipes for snakebites and anal itching. These recipes likely date back to earlier periods. Tang and Song Dynasties saw widespread use of congee by professional physicians. Congees likely have a longer unrecorded history. Confucian scholar-doctors began writing about congee during the Tang and Song Dynasties. Sun Si-Miao included congee recipes in his Qian Jin during the Tang Dynasty. Tai Ping Sheng Hui Fang compiled 129 medicinal gruel recipes in 992 AD. Many recipes are still in…
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Hong Kong mango sago
emointhekitchen Mango sago, a refreshing dessert, originates in Cantonese restaurants in Hong Kong during the 1980s. The story goes one day a story describing how the Guanyin Bodhisattva once collected the sweet dew (甘露) from a willow branch in her magic Vase of Mutton-Fat Jade (羊脂玉净瓶) to save people suffering because of a drought. “Sweet dew” worked perfectly as a poetic description of the dessert’s miraculous ability to quench people’s thirst and help them feel refreshed on a hot day. The dessert has the same name as the Guanyin Bodhisattva’s magical liquid: “Sweet Dew of the Willow Branch (杨枝甘露).” A tale from the classic Chinese novel, Journey to the West…
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Stuffed Cabbage
emointhekitchen A cabbage roll is an Eastern European dish with minced meat or vegetable dumplings wrapped in cabbage leaves. Varieties exist with different fillings. It is widely popular in Azerbaijan, Armenia, the Balkans, Kazakhstan, Moldova, Turkey, and Central Asia. It is originating in Jewish cuisine around 2000 years ago. I made this veggie version. You will need: 1 large head of cabbage 5 cup onions 1 cup rice 1/2 cup olive oil 1/3 cup tomato paste 1 parsley 1/2 cup lemon juice 1/4 cup fresh chopped mint 2 tablespoons fresh chopped dill ¼ teaspoon paprika 1/4 cup pine nuts 1 teaspoon salt 1/2 teaspoon black pepper Procedure: To prepare this…
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Sweet Flour Sauce – Tianmian Sauce(甜面酱)
emointhekitchen Sweet flour sauce, also known as Tianmian sauce (甜面酱) in Chinese, is a popular condiment used in Northern Chinese cuisine. It is a thick, sweet and salty sauce made from fermented wheat flour, sugar and other spices. Tianmian sauce is commonly used as a dip for dumplings and noodles or as a glaze for meat. The next time you’re craving the authentic flavours of northern China, be sure to try the dishes! My husband, and children all praised me. You will need: 30g wheat flour 300mi water 2 tbsp brown sugar 5 tbsp soy sauce 2 tbsp oyster sauce Procedure: Mix flour and water. Soy sauce, sugar, oyster sauce,…
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Old Beijing fried noodles
emointhekitchen Zhajiangmian originated in Shandong, China and is a popular dish that has evolved into distinct versions across many cuisines both within and beyond China. The most well-known variation is arguably Beijing zhajiangmian (北京炸醬麵), which is recognized as one of the Ten Great Noodles of China (中國十大麵條). The name “zhajiangmian” translates to “fried sauce noodles” in English and is often referred to simply as “Beijing noodles.” Umami (MSG) In addition to the unique taste of the dish, there is an interesting ingredient that has been used to enhance flavours for over a century. This ingredient, monosodium glutamate (MSG), was discovered in 1909 and is known for providing the ‘umami‘ (うま味)…
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Golden Steamed Buns (Jin Yuanbao Baozi – 金元宝馒头)
emointhekitchen I had a constant headache all day accompanied by a persistent fever. I tried to ease the pain with some home remedies like putting a cold compress on my forehead and drinking herbal tea. However, despite my best efforts, the discomfort seems to be subsiding. Feeling drained and exhausted, I decided to call it a day and go to bed early, hoping a good night’s rest would help me recover. Coincidentally, tomorrow marks the vibrant and joyous occasion of the Chinese New Year. Are you almost ready for New Year’s Eve dinner? Today I’m going to share a golden steamed bun, also known as Jin Yuanbao Baozi, which is…
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Laba Festival
emointhekitchen People have been celebrating the Laba Festival, also known as the Laba Rice Porridge Festival, for centuries in China. It falls on the eighth day of the twelfth month of the lunar calendar, which usually falls in January or February of the Gregorian calendar. Besides eating Laba congee, the Laba Festival also involves various religious and cultural activities. Many visit temples and pagodas to pray for a bountiful harvest, good health, and prosperity. Some temples even hold special ceremonies and performances to commemorate the festival. People observe some traditional customs and traditions throughout the festival. People may decorate their homes with red lanterns and paper cut-outs to ward off…
