Archive for the 'brbeatingdotcom / youtube' Category

14
Jun
13

A quick update and Happy Duanwu Day!

Hi friends,

I’ve had some personal things happen in my life the last couple of months that have been inspiring, trying, and eye opening.  Within a short couple of months, I’ve had experiences and challenges that I have only had to deal with, if ever, once or twice in 30 years.  All of these events have been hard as a friend, sibling, and loved one but nothing compares to what each person who is experiencing the event is going through.  I’m in awe of their courage.  However, this is not the reason for this post.  

It’s the year of the snake.  A year that allows for shedding of old skin and becoming a stronger self.  From these events I’ve been able to reach out to family members and friends for advice, laughter, and company.  So, although I’ve been missing from the blog the past couple of months, I’ve not forgotten it.  As part of my moving forward, shedding all the old skin, and coming into my new self I’m re-doing my blog.  I’ve had the same blog design for the last four years, and it makes sense to change the design as part of the year of the snake.  This transition isn’t going to be instant.  But I hope, by August 1st, the first day of my 30’s, that you will be looking at a newly designed blog.  

Also, it was Duanwu Festival, or Dragon Boat Festival yesterday.  So in honor of that, I’m pulling up an old post about Zong Zi, or Taiwanese Sticky Rice Dumplings, from a year ago.  It’s important to note, this was definitely a video of firsts:  First time I did a video post.  First time I made this dish.  First time I edited a video.  First time I filmed a video.  So, lot’s of firsts.  But, in my defense it was a year ago, and I feel like I’ve improved.  As you can see, it takes a long time to prepare everything and put it together, so if you decide to just buy it, that is ok, I won’t judge.

端午節快樂!

~slu

1 of few that made the cut.

1 of few that made the cut.

 

~stuff

10 cups Sticky Rice, uncooked and soaking for 3 hours

1 cup dried salted shrimp, rehydrated

2 cups whole dried shitake mushroom, rehydrated

1 cup raw peanuts

2 cups of water

4 star anise pods

1 tbs salt

1.5 lb pork belly, cubed into 1 inch pieces

1/2 cup soy sauce

1/2 cup rice wine

1/4 cup brown sugar

4 large cloves garlic, peeled

35 bamboo leaves, soaking for 3 hours

~steps

Boiled Peanuts

~place peanuts, water, star anise, and salt in a small saucepan and boil on high heat until peanuts are soft, 15 minutes

Braised Pork

~places garlic, brown sugar, rice wine, soy sauce, and pork belly in a large dutch oven and turn on low heat

~braise pork until fork tender, about 3 hours (can be done ahead of time)

Cooking the Zong Zi

~simmer 3 cups of water in a large pot on medium low heat

~place zong zi in pot until just covered by water (use the string to hold it up so they don’t float around)

~simmer for about 45 minutes or until the rice is fully cooked

-makes 15-20-

17
Jan
13

Day 15: [video post] Durian and My Momma

Day 15 has arrived. The top of the hill is here and now, for the rest of the month, I can see the finish line. I’ve reached that point in my posting that I realize that everything is last minute. I’m reminded of every paper I wrote in college.

There would be times that I would spend 24 hours in the library trying to finish three books in order to write a comparative paper on the presence of the color red in the clothes of the dominant characters in the story line. Sound like bs? It was most times. But I always had an end goal and I always accomplished it.

This year, it’s the dragon list. I must, no, I will accomplish at least half of the list by the deadline. Procrastination and resistance will only win partially and I will finish the year with more knowledge, skills, and experiences than last year. I’m excited to move forward and I can’t wait for the day when I get to look back at my lists, my posts, my life and evaluate where I have been and where I will be going. It’s been a great journey and there will be more to come, I know.

So as I do a mini halftime celebration of this marathon, I wanted to share with you one of the pivotal moment of my blog and me coming out of my comfort zone. I started doing video posts, I tried durian, and I involved my parents in this part of my world.

Now, I want to challenge my readers. Who wants to join me in a lunar New Years list? It’s coming up in a month and we should start planning the accomplishments we want to achieve next year. Maybe you could add durian to your list?

12
Jul
12

[Video Post] Mussels in Chinese Sausage and Fennel Broth

Summer at it’s best. Well one of it’s best.

I’ve been working on getting my YouTube channel [ brbeatingdotcom ]up and running lately.  It’s been a lot of fun getting to learn how to film, edit, and other things.

Here is my most recent posting on my channel.  It’s a delicious and quick mussel dish that I may have based off of a mussel dish that is served at a work establishment that I may or may not work at. May.

If you don’t have or can’t find the Chinese Sausage, you can substitute chorizo.

Serve with crusty toasty bread and you have a great lunch, dinner, or app to share.  Here is the video:

Enjoy!

~stuff

1 tbs vegetable oil

1 c Chinese Sausage, sliced

1 medium shallots, sliced

1 c fennel, sliced

1 28 oz. can whole peeled tomato, crushed by hand (see video)

1/4 c rice wine

2 tbs chicken stock or water

1.5 to 2 lb mussels, cleaned

Salt and Pepper to taste

~steps

begin oil and place sausage in a cold dutch/oven pot and start on medium high to render the fat

add fennel and shallots and stir until shallots begin to caramelize

pour rest of ingredients, except mussels, into the dutch oven/pot and let simmer for a few minutes

place mussels in dutch oven/pot and stir

cover pot and cook the mussels until all are open (about ten minutes)

-serves 4-

25
Jun
12

Video Post: The Launch of my YouTube channel and a Zong Zi recipe

wrapped

Some exciting things are happening here at brb…eating.
Update #1: I’m pleased to announce the launch of the brb…eating YouTube channel: [brbeatingdotcom].
I’ve always wanted to incorporate different forms of media in this blog beyond just pictures and print, especially with some dishes that are so hard to describe in just words. June 23rd, Dragon Boat Festival, was coming up and it was traditional to have Zong Zi on this day.  So, I thought that it was a good opportunity to make my family’s “Bah Tsang” recipe (a rather difficult process of filling, wrapping, and tying [pay close attention to the tying in the video]) and force myself out of my comfort zone and make a video about it.  I am now excited to say I can cross two things off my lunar new year list.

Click me to see how I am made!

 

Here is the recipe for the Zong Zi/ Bah Tsang/ Sticky Rice Dumpling or whatever you want to call it.
~stuff
10 cups Sticky Rice, uncooked and soaking for 3 hours
1 cup dried salted shrimp, rehydrated
2 cups whole dried shitake mushroom, rehydrated
1 cup peanut
2 cups of water
4 star anise pods
1 tbs salt
1.5 lb pork belly, cubed into 1 inch pieces
1/2 cup soy sauce
1/2 cup rice wine
1/4 cup brown sugar
4 large cloves garlic, peeled
35 bamboo leaves, soaking for 3 hours
Boiled Peanuts
~place peanuts, water, star anise, and salt in a small saucepan and boil on high heat until peanuts are soft, 15 minutes
Braised Pork
~places all ingredients in a large dutch oven and turn on low heat
~braise pork until fork tender, about 3 hours
~if using for Zong Zi, let cool to room temperature
-makes 15-20-



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