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Day With Mei

Chinese-American pantry recipes

· May 6, 2019

Portfolio Example 5

Each Portfolio entry (like this one) can house any content you would like! A few examples of what you can add are text, images, buttons, a slider, or an image gallery.

You can also categorize your Portfolio entries into multiple categories. For example, if you’re a photographer, you could have categories for Weddings, Engagements, and Families. If you’re a designer, you have categories for Brand Design and Web Design. Each Portfolio category has its own separate page containing multiple entries under that category, similar to how post categories work in WordPress.

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Tinned Fish Talk 🎣 Miso braised mackerel with ging Tinned Fish Talk 🎣 Miso braised mackerel with ginger and ume from Izameshi Deli

Huge huge huge thank you to @stephh_lau for sharing this with me <3
Earl Grey Bostock made with pastries rescued throu Earl Grey Bostock made with pastries rescued through @toogoodtogo.usa #ad

For syrup
1/2 cup (100g) sugar
1/2 cup (120g) water
2 teaspoons (2 bags) earl grey tea

For almond cream
1 cup (100g) almond flour
1/2 cup (112g) unsalted butter, room temp
1/3 cup (67g) sugar
2 large eggs, beaten
1 teaspoon vanilla extract
2 tablespoons (15g) all-purpose flour
1/2 teaspoon kosher salt

For assembly
6 stale pastries or 1” brioche slices 
1/2 cup jam, optional
1/2 cup (40g) sliced almonds
Powdered sugar, to garnish

1. In a small saucepan, combine the sugar and water. Bring to a boil then remove from heat and steep in the earl grey tea. Discard tea bags or strain into a jar and reserve.
2. In a large mixing bowl, use an electric mixer or whisk to beat together the butter and sugar until evenly combined, about 2 minutes. Add in the almond flour and beat again until just combined, about a minute more. 
3. Add in the eggs and vanilla beating again until smooth, scraping down the sides with a spatula if necessary. Fold in the flour and kosher salt with a spatula until well combined. 
4. Line a baking sheet with parchment and spread the pastries out in a single layer. Use a pastry brush to generously saturate each pastry with earl grey syrup. Top each pastry with a few tablespoons of the almond paste, using an offset spatula to spread it in an even layer. Place a dollop of jam in the center if desired and scatter the sliced almonds around to garnish, pressing gently to adhere. 
5. Bake at 350F until the almond cream is golden, about 15 minutes. Transfer to a wire rack to cool and crisp up. Dust with powdered sugar and enjoy.
Ginger soy stuffed cabbage with @wildplanetfoods t Ginger soy stuffed cabbage with @wildplanetfoods tuna #ad

This recipe is made with Wild Planet albacore tuna, which is packed without added liquids, so it has a firm texture and you’re getting more tuna per can.

5 savoy cabbage leaves
2 cans Wild Planet albacore tuna
1 cup cooked rice
2 scallions, thinly sliced
1 tablespoon grated ginger
1 egg, beaten
1 teaspoon toasted sesame oil
1 teaspoon kosher salt
1 tablespoon soy sauce
2 teaspoons sugar

1. Bring a medium pot of salted water to a boil. Prepare a large bowl of ice water. Blanch the cabbage leaves for 30 seconds then submerge them in the ice water to cool. Pat the cabbage leaves dry and trim away a few inches from the thickest part of the stem.
2. Heat the oven to 350F. In a medium mixing bowl, mix together the tuna, rice, scallions, ginger, egg, toasted sesame oil, and salt until evenly combined.
3. Line an 7” round pan with the cabbage leaves, leaving a couple of inches of overhang on each side. Press the prepared filling into the cabbage leaves in an even layer, then place the remaining cabbage leaves, if any, in the center of the filling. Fold the edges of the overhanging cabbages leaves into the pan to secure. Bake at 350F for 20 minutes.
4. Prepare the sauce by stirring together the soy sauce, sugar, and ¼ cup of warm water until fully dissolved. To serve, set a large plate over the pan and carefully invert onto the plate then pour the sauce over. Serves 3 to 4.
How do we name and translate foods? the last vers How do we name and translate foods?

the last version of my voiceover was getting held for review on multiple platforms so praying this one uploads
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