Matcha Rolls

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As the sweet aroma of freshly baked bread wafts into my room, I am awakened from my slumber, knowing that my mom is working her magic in the kitchen. The scent explodes my sensory systems. A faint hint of butter and spices, the sharp, distinct smell of matcha powder, all coming together to create a mouth-watering experience that draws me out of my bedrooms in my pajamas early on a Sunday morning. The smell of freshly baked matcha rolls is my natural alarm clock—this is the pure delightful feeling that I am blessed with.

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Vegetarian Fried Rice

Tonghao Fried Rice (2 of 4)

Who ever knew that Chrysanthemums could be eaten? Well, in fact, Chrysanthemum is a leafy vegetable that is eaten quite regularly in Asia. It possesses a very distinct and special scent that is great with rice and soups. This particular dish is great as a side or even as a main if paired with a protein.

This dish isn’t just any normal vegetarian fried rice. Chrysanthemum adds a unique flavor that pairs well with bamboo shoots and dried mushrooms. Trust us–it’s a family favorite! We like to chop the Chrysanthemum greens really fine and stir-fry it with rice — it is delicious and easy to make, and it packs a surprising amount of flavor in each bite!

Chrysanthemum greens Chrysanthemum is called Tonghao (茼蒿) in Chinese, also known as edible chrysanthemum or crown daisy in English. There are two kinds of Chrysanthemum: one with larger leaves and another with smaller leaves. The larger leaf kind is preferred due to its stronger scent. The plant is rich in minerals and vitamins, and various antioxidants (the picture on the right is taken from the web). Chrysanthemum as well as most of the other ingredients in this recipe can be easily found in a local Asian supermarket or grocer.

Bon appetit!

Ivy and Min

Tonghao Fried Rice (3 of 4)

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Pan-seared Chinese Dumplings (Potstickers)

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This recipe is featured in National Dishes From Around The World, IngredientMatcher’s first e-cookbook. Readers and followers of my blog can download the e-cookbook for free by clicking here. Enjoy!

Pan-Seared Dumplings with Lace

Dumplings (饺子) are widely loved in China. From the ice cold Harbin in the Northeast of China to the warm flowery Hong Kong in the south, from the sweet and sour Shanghai in the east to the hot and spicy Chengdu in the southwest, varieties of dumplings can be found on the street or at home, in fancy restaurants or tiny food stalls.

Chinese dumplings are usually wrapped with thin dough wrappers and filled with minced meats and vegetables. Traditionally, Chinese eat dumplings boiled, steamed or pan-seared. If the dumplings are pan-seared, they are called potstickers as well. Delicious ingredients such as pork, beef, lamb, chicken, shrimp and even fried eggs can be used for the fillings. To go with the proteins, popular Chinese vegetables such as cabbage, chives and herbs are used. Of course you have the liberty of making vegetarian dumplings by combining different types of vegetables, such as mushroom and tofu fillings.

You may have eaten deep-fried dumplings in your local Chinese restaurants. Unfortunately, that’s not how Chinese eat them. I hope this recipe will help you experience Chinese dumplings the way they were meant to be.

Pan-Seared Dumplings with Lace

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