Korean Sweet Potato Noodle Salad/韩式凉拌红薯面

This dish is perfect for summer time when you eat it cold. It is using so many vegetables which is good for health. Simple and delish!


3 packs sweet potato noodles

Beef 5 oz.

Mixed vegetables about 1 pound (I used bell peppers, carrot, mushroom, water spinach, black fungus, red onion)

1 egg

1tbsp white roasted sesame seeds for garnish


Cut beef into thin strips and marinate it with salt, cooking wine, half egg white and table spoon of corn starch for 30 minutes. Also cut vegetables into thin shreds.

Bring a big sauce pan of water to boil and cook the Water spinach in the boiling water for 1/2 minute, then rinse it with cold water to keep the color.

Add the noodles to the boiling water and cook for 7-8 minute or to the right tenderness you prefer. Rinse it under running water until the noodle is cold.

Add 2 tbsp oil in a hot cooking pan, add the beef and vegetables except bell peppers to the oil and saute for about 4 minutes, then add the bell peppers and continue to cook a minute.

Use a fork to beat the rest of egg from marinate, pan fry it into a thin layer, then thin shred it.

Add everything to a mixing bowl, add 1.5 to 2tbsp light soy sauce, 1/2 tsp chicken powder, 1/2 tbsp rice vinegar, 1/2 tbsp sugar, 2tbsp sesame oil, sesame seeds and mix well. ( if you like it spicy, add some hot oil)

Sour Cabbage/酸菜

This is easy to make, I used to buy the sour cabbage from the store but they don’t really taste right, maybe they add something else to make it ferment faster so the taste of it is usually way too strong for me.


You will need a big glass jar, some Chinese cabbage or mustard green. The only ingredients adding are water and salt.

Add 2% of salt to the total weight of vegetables (vegetable cleaned and cut in halves or quarters) and let it sit for one to two hours in room temperature until the vegetable is wilted and a lot of water coming out of the vegetable.

Add the vegetable and the water from the vegetables to the big jar, usually the water from vegetable is not enough to cover the vegetable, so you will need to add some more water to the jar. Weigh the water you need then add 2% of salt to the total weight to the water and stir to dissolve the salt, then add it to the jar.

Make sure the water is enough to cover all the vegetable, don’t let any of the vegetable float to the surface. You can use a piece of stone to press down vegetable, if you don’t have one, then get a plastic bag and add some water to it and tie it up tight and put it on top of vegetable.

Seal the jar with the lid and keep it in a cool dark place for 2-3 weeks, it all depends on the weather, if it is warm/hot then it will ferment faster, if it is cold then it may take 4 weeks to become sour. If you use Chinese cabbage the color will go from light greenish yellow and white to beautiful yellow and white when it is ready. If you use mustard green then the color will go from bright green to brownish green like the pictures shown above.

When you think it is sour enough you can take it out and keep them in freeze for up to one month. The taste of it is smooth sour not too strong. I use it to make soup, saute with meat or just saute by itself. Yum!







用蓋子密封罐子，並將其放在陰涼沒有光綫的地方2-3周，這一切都取決於天氣，如果天氣溫暖/熱，那麼它會發酵更快一些。如果天冷，那麼它可能需要4周才能變酸。如果你使用大白菜做那它的顏色將從淺綠色/黃色和白色變成美麗的黃色和白色。 如果你使用芥菜做，那麼顏色將從明亮的綠色變成棕綠色，就像上面圖片的樣子。

當你覺得它夠酸了，你可以把它拿出來，就分袋裝好放凍箱可保存長達一個月。它的味道是很順口的酸。我用它來做湯，加肉炒，或者直接炒酸菜就很好吃了。百 勝！

Dumpling Wrappers/水餃皮

I have a lot of ground beef in my freezer, so I decided to make some dumplings today. Dumpling that is made with home made dumpling wrapper is much better than store bought wrappers.

Here is the recipe for the dumpling wrapper:

All purpose flour 700g

Water 340- 350g

Salt 4g

In a big bowl mix everything together to form a dough then cover the bowl with a plastic wrap and let stand for 15-20 minutes.

Take the dough out of the bowl and knead it with your hand for 20-25 seconds. It will be much softer and smoother now. Cover with the plastic wrap again and let stand for another 15-20 minutes.

Take the dough out again and repeat above. This time the dough will look perfectly round and smooth.

Now cover it again and let stand for 1 hour.

After one hour, take it out of the bowl and roll it out to a long roll, cut it into 4 rolls, cover 3 of them with a damp cloth.

Roll the rolls thinner and longer, then cut them into smaller pieces. (Each 100g of flour will make about 10 small wrappers, so here we can make about 70)

Press down each piece of small dough, then use a rolling pin to roll it out to a wrapper, it should be thick in the center and thin on the edge.

Wrap your favorite meat or vegetables using the wrappers.

Beef with spinach and Chinese Celery
Beef with Chinese chives and shrimp
Beef with Chinese Cabbage

Here is how to cook dumplings:

Bring a lot of water to boil, then add dumplings to the water, use a spatula to stir the water from the bottom so the dumplings wont stick to the bottom, cover with a lid.

When the water is boiling again, add one cup of cold water to it and cover again.

When the water is boiling for the second time, add another cup of cold water and cover.

When the water is boiling for the third time, it is time to eat the dumplings.


For dumpling wrapper, the ratio of flour : water is 2:1 or a little bit less of water it could be 48% of water because if you add too much water, the dough is going to be too soft so after you cook the dumplings, the texture will be mushy.

But if you are making steam buns, you want to add a little bit more than 50% of water to the flours.

I had too much meat left today so I decided to make some steam buns, it was so juicy. LOL…

Taro Crepe Cake/芋頭千層

The day before making and assembling the cake, make the Crepe Batter (see recipes below); refrigerate.

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose  flour
7 tablespoons granulated sugar
Pinch salt
In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

Taro fillings:

200g cooked Taro (steam over water until fork tender)

5Tbsp sugar

2tbsp cold water

Heavy cream 2 cups

Add first 3 ingredients together in a food processor and mix until taro is smooth.

Add the taro mixture and heavy cream in a big bowl and mix with an electronic hand mixer until soft peak. keep in refrigerator.



Using a nonstick pan over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning.

Remove the prepared taro Filling from the refrigerator:

Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
Cover with another dry crepe and repeat covering with the taro fillings until you have reached 20 layers.
The 20th crepe will be the last or top layer.

Refrigerate the cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners’ sugar).


If you want to decorate the cake with more taro, you can use another 200g of cooked taro, 3tbsps condensed milk, 1tbsp water and process in a food process until smooth, then add 1/3 cup heavy cream and mix until smooth. It would be prettier if I had used strawberry to decorate the cake, but I used whatever I had on hand.

The batter is good for 20-23 7” crepes.


6 湯匙黃油
3 杯牛奶
6 個雞蛋
1 1/2 杯低筋小麦粉
7 大湯匙砂糖

在一小平底鍋，融化黃油直到淺金黃色 ；關火，待用。
在一個小的平底鍋，热牛奶直到有蒸汽 稍微晾涼。
在一個大碗里，用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器，放冰箱冷藏幾個小時或过夜。







將芋頭混合物和重奶油加入一個大碗中，用手動攪拌機混合，直到中度發泡（ 不要打的太乾）冷藏。

從冰箱取出準備的千层蛋糕糊 至室內溫度：

不粘鍋中火。在锅内均勻分佈大約 ¼ 杯麵糊 ；渦流，以覆蓋锅底。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指，輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程，直到你有 20 张完美的薄餅。注：刚开始时您可能需要做幾张练练手。（放涼了才可以繼續）

20 層的千层蛋糕：
大蛋糕板上放置一张 千层蛋糕皮。
用另一张千层蛋糕皮覆蓋並重複这个过程，直到達到 20 層。

冷藏至少 2 小時。放在室溫 15 至 20 分鐘。當準備食用时撒上糖粉。

如果你像我一樣喜歡吃芋泥的話還可以在蛋糕上多一點芋泥裝飾。 200克蒸熟的芋頭，3湯匙的煉奶，1湯匙的水放攪拌機攪拌到滑溜無顆粒再加入1/3 杯的重奶油伴到順滑，放入裱花袋裏擠點花在蛋糕上面再加點水果裝飾一下就很漂亮了。

這裏的麵糊可以做20-23 片7‘’ 的皮。

Chinese Sour Cabbage/酸白菜

I love Chinese sour cabbage so much, but it is not always easy to find it from supermarkets. sometimes when I am lucky to find one they don’t taste quit right to me. So I started searching online for recipes. This one is easy and the result is so good. Only 3 basic ingredients: cabbage, cold water, and salt.

Quarter the cabbage, if it is dirty outside then clean it with running water. Add 2% salt (2% the weight of the vegetable), sprinkle over the cabbage. Let it marinate for 1-2 hours, water will come out of the cabbage so the vegetable will become soft.

Use a glass container with lid ( I don’t have one, so I used a big china mixing bowl), add the cabbage to the glass container or bowl, make sure add the water from the vegetable back to the container too.

If the water is not covering the cabbage, then add more water to it. Make sure add 2% of salt again to the water(2% the weight of the water). Get a big stone to press down the vegetable and leave it on top of the vegetable to make sure the vegetable is totally under the water ( again I don’t have a stone at home either, so I use a clear plastic bag to hold enough water in it to substitute it). Seal the container with the lid and leave it for 2-3 weeks in room temperature( I seal mine with plastic wrap). Depend on the temperature, the time will vary, I did it for 2 weeks and it was sour enough for me.

When it is sour enough for you, take it out of the water and squeeze the excess sour juice then put it in a zip lock bag and freeze it.

Pork Jerky/肉脯

Chinese New Year is coming, so I made this pork Jerky today for the holiday.

Ground pork 1150 g (lean pork preferred)

Oyster sauce 2 tbsps

Light soy sauce 2 tbsps

Dark soy sauce 1 tbsp

Cooking wine 2 tbsps

Sugar 100 g

Fish sauce 2 tbsps

Five spice powder 1tsp

White pepper powder 1/2 tsp

Red yeast rice powder 1tbsp (optional for color)


Mix all the ingredients together and mix in one direction for 3,4 minutes or until meat is very sticky.

Refrigerate for at least 1 hour ( I did over night).

Preheat oven to 350F.

Get a piece of parchment paper the size of cooking sheet, add 1/5 of the meat to the center of the paper and use a spatula to spread it a little bit, then add a piece of plastic wrap or another piece of parchment paper over the meat. Use a rolling pin to roll the meat thinner over the paper to the size of the baking sheet.

Remove the plastic wrap or parchment paper from the top of the meat, and move the meat to a baking sheet.

Bake it in the preheated oven for 12 minutes, take it out and brush a layer of honey on the top. Go back into the oven and continue to bake another 5 minutes. （if you see broth now make sure to empty it from the baking sheet)

After 5 minutes, take it out again and flip the pork jerky to the other side and brush with a layer of honey too, also sprinkle some sesame seeds all over it. Go back to the oven for the last 5 minutes.

Take the pork jerky out and let it cool down, cut the irregular edges off, then cut them into any shape you want.


豬肉碎 1150 g （偏瘦的豬肉）

蠔油 2 湯匙

生抽 2 湯匙

老抽 1 湯匙

料酒 2 湯匙

糖 100 克

魚露 2 湯匙

五香粉 1茶匙

白胡椒粉 1/2茶匙

紅曲米粉 1湯匙 （可不要，加顏色的）






把蓋在肉上面的薄膜或者羊皮紙拿掉， 把肉移到烤盤上。

在預熱烤箱中烘烤12分鐘，拿出來，刷上一層蜂蜜。回到烤箱繼續烤5分鐘。（如果你現在看到湯汁， 要記得倒掉）



Pork Meat Balls/貢丸

Grounded Pork 650 g

Corn starch 45 g

Salt 10 g

Fish sauce 1 tbsp

Baking powder 1tsp

white pepper 1/2 tsp

Water 180ml


Add everything to a stand mixer bowl and mix everything with speed 4 for 15 minutes.

Bring some water to warm ( not hot or boil) and turn the heat to the lowest.

Do as below then use a spoon to scope out the meat balls to the warm water.

Don’t let the water become boil, only slowly simmer for about 15 minutes. I made about 30 meat balls.

Take the meat balls out of the water and let them cool down.

You can bring the water to boil and cook the meat balls in it now, but I find them taste much better after you refrigerate them for a couple of hours. They will become more elastic and more flavorful.

Roasted Duck/烤鴨

A whole duck 4 pounds

Marinate sauce:

1/2 piece preserved tofu

1/2 tsp five spice powder

1/2 tsp ginger powder

1/2 tsp Chinese prickly ash powder

1/2 tsp salt

1tbsp hoisin sauce

1tbsp brown sugar

1 tbsp oyster sauce

2tbsps vodka

Crispy water:

2 cups water

1/2 tsp baking soda

2 tbsps Maltose

2tbsps rice vinegar

Skin paste:

All purpose flour 8g

Rice flour 5g

Corn starch 5g

Baking soda 1g

1 egg white

water 10g

Mix above 3 different ingredients separately.

Pour all the marinate sauce into duck’s cave and make sure use your hand to evenly spread inside the duck. Use a bamboo stick to seal the open.

Bring 2 quarts water to boil, then use a big spoon to pour the boiling water all over the duck for 30 seconds.

Rinse the duck with cold water for 30 seconds.

Bring the crispy water to boil then use a big spoon again to pour it all over the duck for another 30 seconds.

Hang the duck and let dry for 4 hours with a fan on ( it is winter now, so I hang it outside)

Brush the skin paste all over the duck and let dry then repeat it one more time.

Brush some oil all over the duck before you put it inside the preheat 380F oven.

Roast it with breast side up for 30 minutes then turn the duck and roast for another 30 minutes. Turn the duck one more time with breast up for another 20 to 30 minutes or until the thickest part of meat’s temperature reaches 165F.

Let the duck rest for 15 minutes before you cut it.

一整隻鴨子 4 磅


1/2 塊腐乳





1湯匙 海鮮醬

1湯匙 紅糖

1 湯匙蠔油

2湯匙 伏特加


2 杯水


2 湯匙麥芽糖

2湯匙 米醋


中筋麵粉 8g

米粉 5g

玉米澱粉 5g

泡打粉 1g

1 個蛋清

水 10g

分開混合以上3種不同的材料 在碗裏。





掛起鴨子，開風扇風乾4 小時 （現在是冬天， 所以我掛在外面）


預熱 烤箱380F，在鴨子上刷一層油然後放入烤箱。