Jeffrey C.

I have another portion of this lo mai chee dough and some red bean paste sitting in the fridge need using. I made some fried soft cakes (dou sa jin yuen bing 豆沙煎軟餅) . If you like jin dui 煎堆 you probably like these little soft and chewy cakes. It has the same taste as jin dui only softer and less oily.Very very simple to make when I have the dough and bean paste all ready. Use the same quantity of dough and bean paste as the lo mai chee . Makes 12 small cakesFollow the same recipe for lo mai chee up to wrapping and forming the ball. Then gently press the ball to a flat cake, sandwich between both hands. Be careful not the split the edge, try to use gentle fingers pressure from the centre and outwards. Coat one side of each cake with raw sesame seeds. Pan fried with a little oil, fry the sesame seeds side first for few minutes on medium low heat till golden, flip over and fry the other side to golden and crisp.Serve hot. Source

When I have few hours with nothing to do at home, I always ended up in the kitchen making something. Today was no difference. I wanted zha jiang mian 炸醬麵 (fried sauce noodles) for dinner but don't fancy using dried noodles. So I made some rustic pulled noodles. I am not expert enough to make those super pulled noodles. My version is easier and more rustic.Here was what I did. This portion is enough for 2 peopleIngredients:250 - 275g strong white bread flour (extra strong if you can find some)1 medium or large egg3/4 - 1 tsp saltwaterExtra flour for dusting Method: Beat the egg and salt in a measuring cup. Top up the egg with water to 1/2 cup (125ml). Stir. Put around 250g of the flour in a mixing bowl, pour in the egg mixture. Start mixing till all the dry flour is absorbed into the dough. This dough should be quite stiff. If a bit sticky add in more flour. When the bowl is clean, cover and leave to rest for about 15 minutes. Then knead the dough. The dough should not be sticky, so

Zha Jiang Mian 炸醬麵 is fried sauce noodles, I called it Chinese spag bog. These noodles are very popular in most parts of Northern China, especially Beijing.Koreans are also fan of zha jiang noodles, similar name called jajangmyeon . The sauce Korean used is not the same as Chinese, similar flavour but made with black beans called chungjang .Chinese zha jiang sauce is dark brown, salty, sweet and very fragrant. The main sauce ingredient for the sauce is sweet bean sauce (sweet flour sauce) 甜麵醬 and/or yellow bean sauce 黃醬. I like the sauce a bit spicy so I always add some chilli bean sauce ( douban jiang ) 豆瓣醬. The sauce mix is fried till caramelised in plenty of oil till fragrant. If you use only a little oil you won't get the same flavour.Other than meat, fried or marinated firm tofu can be added. Some people like to add shitake but not common.I really like Zha Jiang sauce a lot. It keeps really well in the fridge. A convenient sauce for quick noodles anytime of the day