Wednesday, January 27, 2010

Cabbage Roll

OK OK, I know I said I'll post 滷味 to compliment Julie's delish beef noodle, but I haven't had the time to cook it yet! But here's something that is easy to make and very satisfying as well!

Black Pepper
Cabbage - $2
Ground Beef - $2 / 1lb
Egg - 1 egg
滷汁(optional) - Free

1) Peel a few leaves from the cabbage, take as many as you want to make rolls with

2) Cut out the heart of the cabbage

3) Chop up the heart!

4) Make sure to dice it well!

5) Boil the cabbage for 10 min, only to soften the leaves

6) Important: Take the boiled leave and slice out the vein.
(without damaging the cabbage!)
This will soften the leaves to be rolled.

7) Chop out the veins!

8) Mix meat, egg, chopped cabbage heart, chopped cabbage veins, 滷汁, salt, and pepper

8) Mix well into a nice filling

9) Spread cabbage leave out

10) Place filling at bottom of the cabbage leave and wrap

11) Voila!

12) Boil the rolls, you can add some condensed broth, or just salt and plain water would work too

13) Place lid for faster results

14) After about 10 minutes, the rolls are ready to ready to eat!
But what to do with our wonderful cabbage broth?
Such a waste to throw it away!

Just add some more cabbage

And we have delicious cabbage soup!

This can be used with romaine lettuce rolls too!

If you had some extra meat fillings, fry yourself up some nice meatballs too :)

Friday, January 22, 2010

Steamed Fish with Black Beancurd Sauce

As we had dinner and half way done with the fish, I remembered that I should've documented how I made this dish. Anyway, here is a picture of the aftermath... on the other piece of the fish.

Seabass (1 lb)
A: Salt, black pepper, chicken powder, cooking wine (moderate amount)
B: Black beancurd sauce (~2 spoons), and chopped green onions, ginger, garlic, red chili pepper, soy sauce (~1 spoon each)

1) Clean and pat dry the fish. Rub "A" on both sides of fish. Place in plate to go into steamer pot.
2) Stir fry "B" until fragrant. Pour/spread onto fish.
3) Steam fish on high heat for 10~12 minutes.

Note: Steaming time may vary due to size and thickness of fish.

Seabass is generally ~ $13.99/lb at supermarkets such as Marina and 99 Ranch, however wait for it to go on sale for $8.99/lb. I have not seen it be lower, so $8.99/lb is the price I'd buy. Actually 1 lb is good for 2~4 people, depending on how much fish you want to consume.

Tuesday, January 12, 2010

Baked Apple

Hello! Welcome to the ten dollar cafe! Here we are trying to gather a collection of recipe for under $10 / dish or $10 / person! Enjoy, look around, and get cooking!

The baked apple is something great for when you're sick, or just a cold cold winter night. It'll warm up your belly and soul!

Ingredients: Apple, sugar, water, and rum
Tools: Pearing knife, core remover, and small toaster oven

1) Cut the top off your apples

2) Next, use your core remove to take out the core of the apples

3) put 1 tblspn of sugar into the middle of the apple, and fill the rest with rum

4) Replace the top lid of the apple back, place the apples in the toaster oven tray, fill tray with water

5) Bake!

6) Occasionally rise your apple with the water in the tray to prevent charcoaling

7) After 40 minutes, the apples should be nice and toasted!
8) Grab a spoon and enjoy :)

Apple - $0.89
Rum - $5

First post!