Asian Beef Stew

Asian Beef Stew 

   
    Beef is the meat of cows. This is a common animal food in the world, processed and used in many ways, in many cultures and different religion.Beef is one of the meats which are most widely used in the human life. In addition to providing human beings with the important and precious nutritional values; beef also brings about many benefits for health that people should know.

 Calorie-for-calorie, beef is one of the most nutrient-rich foods in the world. Not only does it provide you with a bundle of essential nutrients, but it also has one of the highest concentrations of these nutrients compared to many other proteins. Today, let we look at how the Asian people cook beef！

cut like this size

Today I will teach you cooking Asian Beef Stew
WE NEED :
beef
radish
potato
Chinese cabbage
ginger
garlic
soy sauce
wine, sake, or sherry

Chinese cabbage

potato

radish

Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger for 3 mins until soft and fragrant.

Add the beef and stir-fry for another 3-5 minutes.
Pour the wine in and cook for 30 seconds. Add light and dark soy sauce and bring it to boil.

Add water, star anise, cinnamon stick and orange peel (optional). Bring it to boil again and use medium-low heat to simmer for 1.5 hours. Check and stir it often. If you think the water is a bit low in the pot you can add a little bit hot water to adjust it.

The beef should be nearly soft after 1.5-hour cooking and then add the radish and potato. Cook until the radish and potato are soft and this dish is nearly ready.
Add Chinese cabbage cook 5 minutes 
Check the seasonings to suit your taste before serving.

Reflection paper on "How to be the most destructive force on campus

Reflection paper on "How to be the most destructive force on campus"

M. Craig Pittman symposium on destructive “How to be the most destructive force on campus” was of its kind. It revealed how things which seem impossible on the campus were possible. The symposium had a lot of lessons especially for students who don’t believe in their abilities and potential. The speaker talked about a campus newspaper by the name Trop. The paper was at one time seen as a campus public relation arm while others viewed it as a Newspaper. The writing and the strength of the editors were to be seen later when it started hitting the headlines. Right away at this point, I learned the importance of exploring our potential.   

           The symposium gave me a chance of learning the art of coming up with new things, doing them differently to achieve greater heights results. Being a campus paper and run by the members of the university, the Trap could not be compared with other local newspapers which had resources and fully skilled human resource. But from the headlines that featured in it, the public perception of the Trap changed. This was when headlines such as “Drug busts in the dorms” and “Ethics commission investigates of a

University president” started appearing on the Trapper and latest news such as this where all news is included.

From this pace, I was encouraged, and by now the speaker had already stirred my mind, and I could see things with a possibility mentality. According to the speaker, this was indeed an achievement.

I also discovered that the Trap paper had organized manpower who knew what they were doing. This is because the paper had also funny topics published. This told so much about the paper and the determination that was with the team. Some of the funny articles ever printed on the Trap paper are the “Midnight raid on the art room” and the “adventures of the Thorndike Pike.” This made me think and reflect on my level of organization in doing things. This point also made me reflect on the inclusivity of the different aspects of the main idea. Judging from my point, this job could not be accomplished by a single person but rather by a team; I was able to learn the art of carrying out my activities when I am in a team. From the symposium, the risks and challenges were also discussed. This was through sharing challenges that were experienced in the laying of the foundation of the Trap newspaper. At one time, David McFarland was fired; this caused the funding of the paper to stop momentarily.         

What motivated me most and encouraged me were the lessons I learned from the achievements of the Trap. There are important lessons I learned in the field of journalism and working as an editor. Some of these lessons are that words do matter in journalism, powerful people are always hurt by the truth, and it makes them so angry.

From the lessons, I learned that one should always mind the messaging they are passing and if the message is genuine or it meant to tarnish someone’s image. An important message from this is professionalism. Truth in journalism was discussed at length. The symposium was so informative especially to the students since they have been able to see the results of any positive effort.               

Chinese Shrimp Meatball Soup

Chinese Style Shrimp Meatball Soup

   In a cold weather, soup is your best friend! If you are a shrimp lover, then I hope you can like this soup! — Chinese Style Shrimp Meatball Soup
   If you don't like shrimp! let me tell you to shrimp benefits!
   They're low in calories.One medium shrimp provides about 7 calories, which means a dozen add up to less than 85 calories-roughly 15 less than a 3-ounce chicken breast (about the size of a deck of cards in thickness and width).They're protein-rich.In addition to their water content, shrimp are primarily made of protein. Aside from protein, shrimp provide a pretty impressive array of nutrients.
    So in my opinion, shrimp is really good food. If you are not allergic to it then you should love it!

Alright! Let's learn this soup now!

Shrimp Balls:
1 lb large easy-peel shrimp
1 scallion, minced
1 large egg, beaten
1 Tbsp cornstarch
2 tsp peeled and minced fresh ginger
1/2 tsp salt
1/4 tsp freshly ground white pepper

Soup:
shrimp shells from the peeled shrimp
3 scallions
fresh ginger
2 cloves garlic
soy sauce
Asian dark sesame oil

vegetables：
Chinese cabbage
parsley
mushrooms（You can also join any of your favorite vegetables）

To make the shrimp balls, peel and devein the shrimp, reserving the shells for the soup. Pulse the shrimp meat in a food processor fitted with the chopping blade about 10 times, or until processed into a very coarse puree. Transfer to a bowl. Add the minced scallion, egg, cornstarch, ginger, salt, and pepper and mix well. Cover and refrigerate for at least 15 minutes or up to 2 hours.

     To make the soup, crush the scallions, the ginger, and garlic.Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 15 minutes to blend the flavors.

    Using a heaping tablespoon for each, drop spoonfuls of the shrimp mixture into the simmering broth--they will firm up when they hit the broth. Do not attempt to shape the mixture into smooth balls with your hands. Cover and simmer until the shrimp balls are firm and cooked through, about 10 minutes.
 
    Finally, add the prepared vegetables. (Vegetables can be cut into any shape you like)
    Ladle into bowls and serve with soy sauce and sesame oil passed on the side for seasoning.

Korean Crab Soup

Korean Crab Soup

Asians like to eat crabs, which is my favorite! Spring crabs are tasty. Blue crabs are immigrants from the east coast of North America, where they are common and extensively fished. It is a blue crab season where I live and I was inspired to make crab stew in Korean style. Blue crabs are closest to the Korean crabs. However, Korean crabs are much softer, which means easy to peel and take the meat out.of the shell. That doesn't mean you can't have the delicious stew. If you can find the Korean crabs, that would be the best, but blue crabs will do the job.



To clean, just separate the top shell from its body and clean out. The orange part is the eggs, I would keep them. Cut off the skinny legs except for the claws. Save the legs and the top shell to make stock with.

Rinse very well, and quarter the crabs.

You will also need these vegetables. Chinese cabbage， Korean tofu, Kimichi, bean sprouts, tomatoes, parsley, mushrooms. These vegetables are very healthy vegetables, of course, you can also add your favorite vegetables. These vegetables can be easily bought in Asian supermarkets.




Make the seasoning paste by combining chili flakes, chili paste, soybean paste, garlic, soy sauce for soup, and fish sauce. Add five glasses of water and boil. Add the crab pieces and bring to a gentle boil. Cook on low heat for 15 minutes.

First, add kimchi and tofu, because we want the soup to have more kimchi flavor. Tofu is more difficult to taste, so need more time. Simmer for 15 minutes. Finally, add all the vegetables and garlic, and continue to cook for another 3-4 minutes. Taste the broth and adjust the seasoning according to your taste.

This time can be accompanied by a bowl of rice, served with rice and enjoy the great flavor of the ocean. Crab stew is one of the most popular seafood stew in Korean！I hope you can like this Korean crab soup this is a very healthy dish, if you are in the diet or want to eat healthy this is definitely the best choice!

Kimchi Fried Rice

Kimchi Fried Rice

    Many people are curious about why kimchi is very important for Korean food? 

    Koreans consume a whopping 2 million tons of kimchi a year, and they’re not the only ones. Korean using its cuisine as a kind of "soft power" to help spread South Korea's influence. As the raw food craze takes off, the fermented cabbage dish is spreading beyond the Korean peninsula to win over Western foodies and health nuts alike. Popularized in part by Sandor Katz, self-proclaimed fermentation fetishist, kimchi is now widely consumed.For Koreans, kimchi is far from a hot, new trend: it’s a matter of survival, tradition and cultural identity. Indeed, kimchi is the one food that most Koreans simply “cannot live without.” Whether served in a stew, atop fried rice or on its own, it seems to make its way into every meal of the day.

   

    Kimchi originated in Korea during the Three Kingdoms period (1st century BC to the 7th century AD). By that time, families had long used preservation methods to keep a constant food supply for their families during the long, harsh winters. So, when the first cabbage arrived in Korea in 2030 B.C., families turned to fermentation to preserve it.

    Kimchi is popular and is becoming more popular. Everybody’s favorite, it adds sparkle and zest to any food: a sandwich, a salad, a banquet, a snack…. or is delicious when accompanied with rice, noodles and eaten with every main dish as a great functional appetizer or a perfect side dish.

Kimchi

    Most of the Korean food is related to kimchi, so today I will teach you to make a simple kimchi food - kimchi fried rice. This recipe is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, making kimchi fried rice is a great way to use leftover kimchi that's a bit past its prime. Leftover kimchi that's been hanging around your refrigerator for a little too long maybe sourer than fresh kimchi and that actually help make this dish special.

Are you ready?

You'll need:

• kimchi (drained and chopped)
• lettuce
• 1 tablespoon soy sauce
• 1 tablespoon oil
• ham
• 3 cups rice (cooked)
• Salt, to taste
• 2 eggs

                                                                                TIPS：You can find this kimchi in any supermarket                                

Kimchi

Eggs

Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.

When vegetables begin to look transparent, soy sauce for another 2 to 3 minutes.

Add ham and continue to saute until meat is cooked.

            Beat eggs and fried

Add rice and fried eggs mixing to combine.

Garnish with sesame seeds and more Kimchi.

Alright! Delicious and simple kimchi fried rice is finished, you got it?

TAIWAN STYLE PORK RICE BOWL (LU ROU FAN)

TAIWAN STYLE PORK RICE BOWL

(LU ROU FAN)

    Taiwan, a jewel box floating in the oceans of Asia, has been recognized for its cuisines in the last decade or so.

   My knowledge of Taiwan is limited but the short time that I spent there, as well as my Taiwanese friends, totally charm me. As a result of geography and history, Taiwan is a wondrous combination of China, Japan, and Southeast Asia. There’s sushi, Shanghai soup dumplings, and Thai basil on menus. Night markets happen daily in Taipei. The cab drivers are nice and knowledgeable. People are generous and outward looking.

   It’s no coincidence that Taiwan’s food culture seems like something you may have had before, but unique in its own right. The Chinese culture connection aside, Taiwan was also occupied starting in 1895 for over five decades by the Japanese, and many of the influences of that era can still be felt today. Taiwan has historically been more culturally open than China, and that shows in the mix of international restaurants and food found in Taiwan. 

You’ll need:

• 1 lb skin-on pork belly, cut into a small pice
• 1 small onion or a couple of shallots, finely chopped
• 8 shiitake mushrooms, cut into 1/2” pieces
• 3 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 2 cups water
•      hardboiled eggs, peeled (optional)

onion

shiitake mushrooms

shiitake mushrooms

pork belly

• Soak shiitake mushrooms in hot water 20min

• Bring a medium pot of water to a boil, and blanch the chopped pork belly for 2 minutes. Drain and set aside.

• Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.

• Add the blanched pork, light soy sauce, dark soy sauce and water.

Stir and bring the mixture to a boil. Once boiling, add the spices, along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.

Eggs

    To finish the dish, turn up the heat to medium-high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.

   Lu Rou Fan is not difficult to make, just a little stir-frying then everything else is dumped in together into the pot and simmered away. I hope you've learned it!

Dumpling

Dumpling

     Chinese New Year is coming soon, so today I want to teach everyone to make dumplings. Dumplings symbolize New Year. In some place of China, there is one saying: No dumplings, no Spring Festival. In fact, making dumplings and eating dumplings are the most important activities of Spring Festival. What’s more, people also eat dumplings on other festivals. In a word, dumplings symbolize happiness and celebration.

    Dumplings are without a doubt one of the most iconic dishes in Chinese cuisine. They are enjoyed by people throughout China and have become a staple in Chinese restaurants all over the world. Dumping an important part of Chinese cuisine and food culture, enjoyed during family gatherings. But to me, boiled dumplings are the ultimate comfort food that we eat every week. They’re super delicious if you make them the right way. 

     Dumplings are not just a staple in China; Asian countries such as Vietnam, Taiwan, Japan also feature dumplings in their traditional meals. 

 Dumplings

Now let's see how to make dumplings

Mix pork, garlic, egg, soy sauce, sesame oil, and ginger in a large bowl. Mix the meat together by hand. Ground meat is meat finely chopped by a meat grinder. Continue mixing the meat together until they are thoroughly blended. Pork and lamb are generally preferred for Chinese dumplings.

 Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.  (You can buy dumplings wrapper in Chinese supermarkets)

Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

      Delicious dumplings to complete! Is not it simple? Now, there are many quick-frozen dumplings sold in supermarkets. They are ready-to-eat food and if you buy them, what you need to do is just to boil them. But Chinese dumpling means far more than that. It is a tradition and a culture.

Yum~

Hot Pot

HOT POT

     Hotpot is the traditional Asia food. In Asia hot pot sought after by many people. For me, cold and 

windy weather means one thing: It's hot pot season. The concept of hot pot is simple. There are 

different styles of hot pot around Asia, and even within a given country, each household will do it a 

little differently. Today I want to talk about Chinese hot pot. There are many regional versions of hot 

pot throughout China. What makes one different from another is the broth and the specific meats 

used. In my hometown, colder Northern China, lamb is a common choice.

    

Besides the delicious flavor, there are other important reasons for Chinese liking hotpot: that it is a

great way to socialize. People gather around the pot, chatting, eating, drinking, and having fun. The 

other is that hotpot is a "healthy meal". Boiling is better than frying.

Well! Now let's feel the charm of the hot pot! Now I will teach you how to make the hot pot!

Let’s start making hot pot broth (soup base). Generally, there are two types of broth for hot pot, one is 

spicy version and the other is clear version. Today we will eat spicy version. First, we need to buy a 

Hotpot sauce, every Chinese market you can find this. Prepare a broth in a large pot or wok that will

 be used to cook the hot pot ingredients. 

Hotpot sauce

Hotpot soup

Heat the sauce into water to dissolve

Waiting for the soup to boil

Choose any proteins (meat, a variety of fish, or tofu) that you enjoy. Some common choices for Chinese hot pot include thinly sliced beef, pork, lamb...You can make your hot pot using the more traditional method of using the meats and seafood that are local to you.

Beef meatballs

Lamb

Select and prepare some vegetables.

Wash and prepare some leafy greens. Popular options include watercress, bok choy, tong ho, spinach, Napa cabbage...Mushrooms of all varieties are also common to Chinese hot pot preparations: king oyster mushroom, shiitake...

Mushrooms Napa cabbage

Potato

shiitake

Have enough noodles for all of your guests alongside the hot pot to eat with their selections as a side dish, or simply use the broth to cook the noodles at the end of the meal. The noodles will be infused with the flavors of all of the ingredients that everyone has cooked in it.

Chinese noodles

Place a variety of condiments on the table where you are dining and create their own sauce to dip their ingredients. A common Sacha sauce recipe includes soy sauce, black vinegar, chopped garlic, chopped scallions, parsley.

Sacha sauce

Ok, please enjoy now!