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    How to Make Youtiao, Chinese Doughnuts, the Fried Breadsticks Recipe

    Today let’s learn to cook youtiao! Youtiao (said yo-tee-ow) are also called Chinese doughnuts or fried breadsticks. The ingredients are fairly simple—flour, baking powder, baking soda, sugar, salt, and water—but the process is quite time consuming. It can take up to 9 hours. But regardless, the results are priceless.

    There’s an


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    【美食天堂 Food Paradise】全球僅一家!紐約可拿滋 Cronut 美食冒險


    台灣這二年也開始風靡可拿滋(可頌甜甜圈),不過,其實真正的可拿滋就只在紐約才有哦­!因為大廚Dominique Ansel在2013年發明這項甜點後,就申請專利了!究竟是什麼樣的美味讓紐約客心­甘情願在早晨6點就守候麵包店前呢?一起看看CiCi和郝毅博這次的美食冒險吧~

    Malaysian Chicken Satay, Grilled Chicken Skewers Recipe 馬來西亞沙爹雞


    New York City, there are many Muslim street food carts that sell halal cuisine. At the same time, across the globe in Southeast Asia, a variety of Muslim street food carts also cater to the hungry with halal dishes. And one of the most popular of these is satay.


    Satay is a skewered and grilled meat dish. It may consist of a variety of meats—sliced chicken, turkey, goat, lamb, mutton, beef, for example. It’s colorful, too. Turmeric is an absolute must in a satay marinade, giving the dish its characteristic yellow hue.


    Recently, Kirby Tan, the owner of Malaysia Kitchen USA, invited me to his kitchen and to try his chicken satay. “One must enjoy what one does and I love this,” said Tan when I asked why he opened a Malaysian restaurant in New York City.


    Malaysia Kitchen USA is as ideally located as its food is splendid—the restaurant overlooks the Hudson River as the Statue of Liberty gazes on. Look far and wide but you won’t find a more romantic place to dine Malaysian—or any other cuisines for that matter—in New York.


    As for the recipe, Tan marinates the chicken for two hours, which makes it very tasty. Just one small bite and you’ll get a party in your mouth—full of flavors from ginger, garlic, and onion. Dip into the peanut sauce for more sweetness.


    Tan has got a winner with this recipe. I think it very well may be a new favorite for both the halal and non-halal foodie, It could just be your new favorite dish. Fire up your grill and let me know how it goes for you. Happy cooking and eating!

    Kirby Tan’s Charred Chicken Satay 


    Preparation time: 90 minutes
    Cooking time: 10 minutes
    Serves: 4



    24 bamboo skewers
    2 chicken breasts, about 1 pound, cut into 1/2 inch cubes
    1 teaspoon minced ginger
    1 teaspoon minced garlic
    2 teaspoons minced onion
    1/2 teaspoon curry powder
    1/2 teaspoon turmeric powder
    1/2 teaspoon salt
    1 teaspoon sugar
    2 teaspoons vegetable oil


    Peanut Sauce

    3 tablespoon peanut butter
    1/2 cup coconut milk
    2 tablespoons fish sauce
    2 tablespoons chili garlic sauce
    1 tablespoon lime juice


    Instructions for the Chicken Marinade

    Whisk together ginger, garlic, onion, curry powder, turmeric powder, salt, sugar, and oil. Marinate the chicken for about 2 hours.


    Instructions for the Sauce

    Mix peanut butter, coconut milk, fish sauce, chili garlic sauce, and lime juice in a small pan. Whisk until smooth (about 2 minutes) and bring to a boil. Remove from heat, let cool, cover and chill.


    Cooking the Chicken 

    Soak the skewers in water for 20 minutes. Remove the chicken from the marinade. Place 4 pieces of chicken onto each skewer. Lightly oil grill grates. Put the skewers on the grill and cook 3 minutes on each side until the chicken is cooked through and no longer has a pink hue. Serve with sauce.


    (Adapted from the original recipe)

    Discovering the Taste of Cool in Iced Korean Noodles, Naengmyeon Recipe


    Summer has almost arrived, and already a few days have been unbearably hot. As the temperature rises, my appetite diminishes. As I pondered what to eat on one such sizzling afternoon, Sophia Lee, the owner of miss Korea, invited me to her restaurant in Midtown Manhattan. She introduced me to a fascinating dish—Iced Korean Naengmyeon Noodles.


    Lee is an elegant Korean lady. As I watched her move about she was as graceful as a butterfly and yet there was an inner strength to her. And when she spoke I listened intently—she was so poetic and profound, speaking about the deeper meaning of nature and the universe.


    “My philosophy for food is zhen, shan, mei,” said Lee. Zhen means truthfulness, shan means compassion, and mei means beautiful. The restaurant has three levels, and each is named after one principle.


    Lee went on to tell me more about the recipe. Naengmyeon is a Korean cold noodle dish made from buckwheat and potatoes or sweet potatoes. Traditionally, the long noodles would be eaten without cutting, as they symbolized longevity and good health.


    Naengmyeon is a Korean cold noodle dish. (Binggan Zhang)


    Naengmyeon has been made since the Joseon Dynasty (1392—1897), and it was originally a delicacy, since only nobility and the rich had access to ice in summer. They had reserves of ice in their very own caves. While the poor ate naengmyeon in winter, wrapped in layers of blankets seated around fires just to stay warm. I added, “Just like how we eat ice cream in winter.” Lee nodded and laughed.


    The naengmyeon recipe at miss Korea takes more than 60 hours to prepare. To Lee, every step is crucial but also to be enjoyed. To me, the end product was a dream come true. The noodles were cooked al dente. While the soup incorporated the many flavors of the vegetables and fruits, it was also refreshing and healthy. It transported me to a food wonderland and saved my appetite. I call this the best iced fantasy recipe for sizzling hot weather. Enjoy!

    Iced Korean Naengmyeon Noodles


    Preparation time: 10 minutes
    Cooking time: 5 hours
    Makes 4 servings


    1 package Korean buck wheat noodles, naengmyeon, about 16 ounces
    8 ounces beef shank
    2 eggs, boiled, halved
    1/2 cucumber
    1/4 daikon radish
    1/2 apple
    1/2 pear, sliced
    12 ice cubes


    Soup Stock
    8 cups water
    1/2 onion, sliced
    1/4 daikon radish, sliced
    1/2 ginger, sliced
    6 gloves garlic
    6 stalks scallions
    6 dry chili peppers
    6 pieces licorice
    1/2 apple, sliced
    1/2 pear, sliced
    1 teaspoon salt
    3 tablespoons sugar
    3 tablespoons lime juice
    3 tablespoons soy sauce



    To make the soup stock, pour 8 cups of water into a large stock pot and bring to a boil. Then add beef shank, onion, daikon radish, ginger, garlic, scallions, dry chili peppers, licorice, apple, pear, and cook over medium heat for 3 hours.


    Then remove all the ingredients from the pot with a mesh strainer. Set the beef shank aside for later. Add all the seasonings to the soup, including salt, sugar, lime juice, and soy sauce. Turn off the stove, let the stock cool, and then chill in a refrigerator.


    To make the toppings, cut the beef shank into thin slices and put aside. Marinate the rest of the ingredients, including cucumber, daikon radish, apple, pear from the chilled soup stock for 1 hour. After 1 hour, slice the cucumber, daikon radish, apple, and pear into thin strips and set aside.


    Next, soak the naengmyeon noodles in warm water for 30 minutes. Bring water to boil in a medium stock pot. Blanch the noodles for 1 minute. Then douse the noodles with cold water until thoroughly chilled.


    To serve, place the desired amount of noodles in a large bowl and top with cucumber, daikon radish, apple, pear, beef shank, egg, soup stock, and ice cubes.


    (This recipe is adapted from the original by Sophia Lee, which takes 60 hours to complete.)

    The Best Hainanese Chicken and Rice Recipe 海南雞飯

    For about the three years I was living in Singapore, I remember ordering food daily from the hot and humid hawker center near my apartment. Along with customers sitting around the old-fashioned metal tables, occasionally there were cats passing under the tables shopping for their own meals. A variety of food stands were at the complex and one of my favorites was the Hainanese chicken and rice place.


    Hainanese chicken and rice originated from the Hainan Province in China. The early Chinese immigrants from Hainan brought the dish to places in Southeast Asia like Singapore and Malaysia. Nowadays, Hainanese chicken and rice is more popular in Singapore and Malaysia than in Hainan Province itself.


    Since moving to New York City, I have missed the taste of Hainanese chicken from time to time. Recently chef Steven Ng invited me to Malaysian Kitchen USA in Battery Park and I tried out his Hainanese chicken rice. Ng is in his early 40s and has been cooking Malaysian food for 14 years. He seemed shy when we first met but I discovered he has a great sense of humor, especially when he spoke Chinese.


    Cici Li makes Hainanese Chicken at Malaysia Kitchen USA. (Samira Bouaou/Epoch Times)


    I found his Hainanese chicken recipe quiet easy to follow in comparison to many others I saw on the Internet. He said one of the most important parts in cooking it right is to place the chicken in an ice cold water bath after it’s fully cooked. He said, “You just can’t compromise that part.”


    The chicken was served at room temperature. I drizzled soy sauce and sesame oil over it, then dipped it in the chili sauce, and took a bite. The skin immediately separated from the meat. “Wow, it’s perfectly refreshing!” I said. I know, as Americans, we rarely describe chicken as being refreshing, but this one definitely was. The rice is the best part. It has an explosion of flavors –savory, garlicky, and with just a hint of sweetness. It was flawless! It was the taste that I’d been missing.

    Hainanese Chicken and Rice


    Preparation: 20 minutes
    Cooking: 90 minutes

    Makes 4 servings



    1 whole chicken, about 3 pounds
    10 cups cold water
    1 cucumber, peeled, halved, and sliced diagonally


    4 cups chicken stock
    2 cups jasmine rice, washed and drained
    2 teaspoons salt
    1 teaspoon sugar
    1/4 cup oil
    1/4 cup butter
    1/2 onion, minced
    1 small thumb ginger, minced
    6 cloves garlic, minced
    6 pandan leaves


    Red Chili Sauce (mix everything well)

    1/2 small thumb ginger, minced
    1 teaspoon red pepper
    1 teaspoon lime juice
    1 teaspoon vinegar
    1 teaspoon sugar
    1/2 teaspoon salt
    1 tablespoon sweet and sour chili sauce


    Dark Sauce (mix everything well)
    1 tablespoon light soy sauce
    1 tablespoon chicken stock
    1 tablespoon oil
    1 teaspoon sesame oil
    1 teaspoon dark soy sauce
    1 teaspoon sugar


    Instruction for the chicken

    Rinse the chicken and remove all the chicken fat and set aside for the chicken rice. In a large stockpot, add water, then bring to a boiled. Submerge the whole chicken and cook over medium high heat for 45 minutes until it’s well done. Remove chicken and let it cool in iced water for about 30 minutes. Drain the chicken and chop into small serving-size pieces. Keep the chicken broth for the rice.


    Instruction for the rice

    In medium saucepan, add vegetable oil,and  butter, and cook until everything is blended and mildly  softened. Then add onion, ginger, garlic, pandan leaves, and stir until the aroma comes out. Put in rice, salt, and sugar, and stir for 5 minutes. Add chicken stock, cover and cook for 30 minutes over medium high heat until well done.



    Place the chicken on a plate. Pour the dark sauce on the chicken. Garnish with cucumber slices. Serve with rice and chili sauce.

    (Adapted from the original recipe)