Multi Grain Savory Chinese Crepe

中文菜谱：杂粮煎饼果子

I made Chinese savory crepe before, and it was really popular.   This time I decided to try using homemade multi grain flour to make a healthier version.  It turns out to be pretty fantastic too!  O(∩_∩)O~ 

The ingredients and method are pretty similar to what I posted here last time:

Crepe Ingredients (makes 7-8):

1 cup multi grain flour
1 cup + 2-3 tablespoons whole milk ( a little bit more or less depending on what kinds of multi grain flour you are using)
1 large egg
1 teaspoon oil
1/4 teaspoon salt

Directions:

I usually buy my multi grains from wholefoods store.  I have a preference for the ones high in fiber.  I normally buy about 10 different barleys, grains and beans.  I mix them together in a big jar or bag and store in refrigerator.

You will need a vitamix dry cup  to mill the grains.  The regular cup is intended for smoothies, not this.

Ready to go

Blend at low speed first and then increase to high speed.

In less than 30 seconds, I have a batch of beautiful multi grain flour.

Store the extra in a glass jar .

Just like cooking French crepe, you will need a large cast iron skillet and a crepe spreader.  I use a 12 inches cast iron skillet which is perfect for making crepes. I found it in a local cookware store years ago.  What a pity they don’t make them the same way anymore.

Mix flour, milk, egg and salt in a blender until the batter is smooth.

Cover and allow the batter to sit for a couple hours before using.  Unlike regular flour, multi grain flour needs more time to absorb the water.

Heat the cast iron skillet over medium low heat.

Spray the pan with oil and then wipe it with paper towel.

Add 3 to 4 tablespoons batter. Spread it thinly and evenly with crepe spreader.

Add an egg, spread it out too.  Top with white sesame seeds, chopped green onion and cilantro.

Flip the whole crepe with a spatula.

Brush with fermented tofu sauce.  I like to use silicone brushes because I can just toss them into the dish washer when I am done.  How convenient is that!

Brush with sweet bean sauce and siracha chili sauce. There is no rule of how much of what should be added.  You can add the seasoning just to your own taste.

Add a crispy cracker to the center.  Fold the crepe edges towards its center.

It is done!

I invite my husband to post the picture for me.  After the first couple shots, I took a quick look at my camera settings.  When I looked up again, there was one more dent on the crepe and he was trying to chew as silently as he could not to get caught…….

Well, that shows how good the crepe is!  Nobody can resist its charm! O(∩_∩)O~

Diced spinach and dried smoked tofu salad

中文：香干拌菠菜

It is a very easy and simple Chinese side dish.  The most popular versions are made with wild vegetable found in the field in spring season.  I made simpler by using spinach because it is more accessible in America. 

Ingredients：

2 pieces dried smoked tofu (available in any Asian grocery store and some American grocery stores too)
1 bunch spinach
1/3  to 1/2 teaspoon sugar
1/2  to 1 teaspoon sesame oil
salt to taste
water for blanching spinach

Directions：

Dice the smoked tofu into small pea size pieces. 

Rinse the spinach under running water.  Blanch it in boiling water for 5 seconds and then shock it in icy or cold water.  The vibrant green color can be kept by doing so.

Add spinach, tofu, sugar, sesame oil and salt to a medium bowl.  Mix well with a fork or wooden spoon until everything is well combined together. 

It can be served immediately, but the longer it sits, the better it gets. 

Daikon Kimchi

 中文： 萝卜泡菜

It is some sort of tradition for most Chinese families in our town to stock up on napa cabbage and daikon before winter comes.  We get them from a nearby farm where a Korean/American family grows and harvests Asian napa cabbage and daikon ever year.  They are fresh and taste so much better than the ones you can get from regular grocery stores.   

There are so many ways to cook them.  They both have a mild nutty grassy flavor, so they go well pretty much any other ingredients. 

My top three favorite ways to Daikon is making soup with them, stir-frying with pork and of course kimchi!

Here is a stir-fried daikon with pork recipe I posted before. 

http://www.yankitchen.com/english-blog/stirfriedasianageporkbellydrieddaikon

And now let’s make some Daikon kimchi. 

Ingredients：

1 large Daikon (weighs between 3 to 4 pounds)
2 to 3 tablespoons salt
3 to 4 tablespoons sugar
1/2 head garlic
1 large piece of ginger root
1 small bunch of green onions
2/3 to 1 cup Koeran chili powder
2 to 3 tablespoons crushed red peppers (optional)
2 tablespoon fish sauce
4 to 5 tablespoons soy sauce

Directions：

Peel the daikon and dice it into half inch cubes.  In a large bowl, add daikon cubes, salt and sugar.  Mix well and let it sit for 2 to 3 hours.  Drain the extra liquid.

Peel the garlic and ginger; chop them finely. 

Coursely chop green onions. 

Add ginger, garlic, green onion, chili powder, crushed red peppers, fish sauce and soy sauce to the daikon.  Mix with a wooden spoon until everything comes together. 

Store in clean glass jars.  Cover tightly and allow them to ferment for a couple weeks. 

Raspberry Yogurt

中文：RASPBERRY 红莓果酱酸奶

Did I mention that the best yogurt I have ever had is my own blueberry yogurt?  Well, the raspberry yogurt here is equally good if not better. 

I love making yogurt at home so that I can have as much berry sauce/jam as I want.  The best part is that no additives are added!   We all know yogurt is really great for digestion and health.  So we should start asking “got yogurt”? 

ingredients：

4 cups of whole milk
1 pack plain Greek yogurt (172g)
2 cups frozen raspberries
1/3 to 1/2 cup packed brown sugar
2 teaspoons lemon juice
2 to 3 tablespoon blueberries
1 to 2 tablespoon water
fresh raspberries
confectioner’s sugar

I have posted homemade yogurt before.  For more detailed information: http://www.yankitchen.com/blog/homemade-blueberry-yogurt

Directions：

Microwave the milk on high until it boils.  It might take 6 to 8 minutes give or take depending on the microwave oven. 

When the milk cools down, remove the milk skin on top.

Empty the plain Greek yogurt to a large clean bowl; whisk until it becomes smooth and runny. 

Gradually add milk while whisking.

Distribute evenly into the glass jars that come with yogurt maker.  Or you can use any small glass jars as long as they can fit in the yogurt maker.

over with lids and place them in the yogurt maker (buy from AMAZON).  Turn it on.  In 5 to 7 hours, transfer them to refrigerator to settle down overnight.  You will have 7 jars of tasty plain yogurt the next day. 

Leave them in the yogurt maker longer if you prefer firmer yogurt texture. 

When the yogurt maker is doing its job, we can make raspberry sauce.

Combine raspberries, blueberries, water, brown sugar and lemon juice in a small pot; heat over medium high heat until it boils.  Reduce the heat to medium low; cook until the sauce thickens up; stir from time to time to prevent burning on the bottom.

Raspberries will lose their beautiful bright red color once cooked for a certain amount of time.  so I add blueberries to make the color more vibrant.  Just a couple tablespoons of blueberries will do the job.  Don’t add too much, otherwise it is going to be dark red or purple instead of red. 

Remove the raspberry sauce from heat.  Allow it to cool down before transfer to a mason jar.  Seal the jar and store in the refrigerator.  It should be able to last for a week.

Add one layer of raspberry sauce to a glass bowl or jar, add one layer of yogurt, and repeat it again.  Sprinkle on top with fresh raspberries and powder sugar.

Isn’t it pretty? 

Blueberry yogurt

中文： 蓝莓果酱酸奶

The best yogurt goes to…tadah…my homemade blueberry yogurt!  I literally can’t get enough of them.  With a yogurt maker, I make seven or eight jar of yogurt at a time.  They are always gone in three days.  So I make yogurt and blueberry jam/sauce twice a week. 

Ingredients:

1 quart organic / regular whole milk (4 cups)
 1 small box of plain greek yogurt （5.3 oz, 150 g per box）

Notes:

I have tried both organic and regular whole milk.  The difference between them is not quite noticeable.  However, the yogurt made with whole milk tastes so much better than the one made with non-fat milk.  Please do use whole milk if you want your yogurt taste good.

Remember to read the ingredients list on the package before you buy any plain yogurt as starter.  It must contain live culture to make it work.

I don’t like to use homemade plain yogurt as starter to make another batch yogurt because the live culture will get weaker.  I always buy Meijer store brand or fage greek yogurt as starter.  

Directions:

Microwave the milk on high until it boils.  It might take 6 to 8 minutes give or take depending on the microwave oven. 

When the milk cools down, remove the milk skin on top.

Empty the plain greek yogurt to a large clean bowl; whisk until it becomes smooth and runny.  

Gradually add milk while whisking.

Distribute evenly into the glass jars that come with yogurt maker.  Or you can use any small glass jars as long as they can fit in the yogurt maker. 

Cover with lids and place them in the yogurt maker.  Turn it on.  In 5 to 7 hours, transfer them to refrigerator to settle down overnight.  You will have 7 jars of tasty plain yogurt the next day.

Leave them in the yogurt maker (buy from AMAZON) longer if you prefer firmer yogurt texture. 

I like to top it with homemade blueberry sauce.  It is way better than any blueberry yogurt I can find in the store, O(∩_∩)O~

I make one jar at a time. My husband and I were quite busy during summer time.  We camped, we hiked, we biked, and we went to farms to handpick blueberries and cherries and freeze them for later use.  I guess that is what makes it taste so good.  The secret ingredient is indeed love! 

For blueberry sauce：

3 cups frozen blueberries
1 tablespoon lemon juice
1/2 to 2/3 cup packed brown sugar (use more if prefer sweeter taste)

Place blueberries, lemon juice and brown sugar in a pot.  Heat over medium heat until it thickens.  Stir occasionally to prevent burning at the bottom.  Blend with a food processor (Buy from AMAZON) or hand blender (Buy from AMAZON) to make it smooth sauce. You can skip it if you prefer chunky blueberry sauce. 

When it cools down, cover with a lid and store in the refrigerator. 

How wonderful is this！O(∩_∩)O~ 

Sometimes I make yogurt in these cute pudding jars.  My sister sent them to me last year.  I just love them!

I can fit 8 of them in the yogurt maker at a time. 

You can also stir the yogurt and blueberry sauce together and then use a straw to enjoy them. O(∩_∩)O~