Chinese Marbled Tea Eggs + First Cooking Video!

I’m excited to share with you all the first cooking video on Appetite for China! For a while I had considered adding video to enhance the content on this site, and finally the took the plunge after being inspired by fellow bloggers including Pinch of Yum, Crepes of Wrath, and Steamy Kitchen, plus a great panel on creating video at the Roger Smith Cookbook Conference a few weekends ago. So here’s the first, born out of a fun Saturday afternoon. Let me know what you think!

Chinese marbled tea eggs, stewed in a black tea/soy sauce/spice blend, are a ubiquitous and cheap snack sold all around China in snack stands and convenience stores. The aromas of tea, cinnamon, star anise, and soy sauce are intoxicating, just perfect for fall.The eggs are also easy to make at home. Getting the marbling effect is as simple as cracking the eggs once they’re cooked. You can use any black tea; just avoid green tea since it’s too astringent to use for simmering.) The eggs can be simmered for 1 to 2 hours; longer simmering means a more intense flavor and color.

Once the eggs are cooked, you can eat them hot or cold as a snack. I’ve made lazy meals out of just 2 eggs over ramen noodles, or chopped up eggs over fried rice. Or serve them as appetizers at a party, cut in half with caviar on top.

Update: Check out How to Make: Chinese Tea Eggs, the first of many cooking videos on Appetite for China!

_____________________________________________

Chinese Marbled Tea Eggs

6 to 8 eggs, any size2 tea bags of black tea1/2 cup soy sauce or tamari1 tablespoon light brown sugar2 pieces star anise1 cinnamon stick1 teaspoon cracked black peppercorn (optional)2 to 3 strips dried mandarin peel (optional)Add enough water to a medium pot to cover the eggs. Bring the water to a boil, then lower the heat to simmer for 10 minutes, until the eggs are hard-boiled.Remove the eggs with a strainer and run under cold water until they are cool enough to handle. Tap the eggs with the back of a butter knife to crack them evenly all around, being careful not to peel off the shells. Return the eggs to the pot.In the same pot, add the tea bags, soy sauce, brown sugar, star anise, cinnamon, black peppercorns, and orange peel (if using). Add enough water to cover the eggs by an inch. Bring the liquid to a boil, then lower the heat to a bare simmer. Allow the eggs to simmer for 1 to 2 hours, longer for a more intense flavor and color.Remove from the heat and drain the eggs, saving a little of the liquid to serve with the eggs if you choose. You can either peel and serve the eggs immediately or store them in the fridge for up to 4 days in a tightly covered container. Serve as a snack as-is or as an addition to rice or noodles.

Updated February 19, 2013. Original recipe posted May 8, 2008.

Tagged as: Appetizers, Cantonese, Chinese, Eggs, Gluten-Free, Gluten-Free Adaptable, Healthy, Recipes, Vegetarian

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Creamy, Slow Cooked Scalloped Potatoes – first time and not last.

This is my first time, this curious obsession, of cooking with a slow cooker. For as long as I could remember, I’ve been stalking slow cooker recipes, often wondering how/why/what could possibly be the advantage having a slow cooker. Quite frankly, I’m more fearful of actually pressing a button on an appliance, leaving it on all day and coming home to a burned down house.

My gut feeling has always been to leave the house with everything turned off and I’ve been known to circle back on the freeway to make sure my curling iron was on off. That’s how much of a wimp I am about leaving anything with heat on all day.

Then there’s this talk, I hear, about how a slow cooker can cook things down to a wonderful, flavorful texture. Oh great, so will everything taste like a stew? Gloppy soup?

Then there’s the photographs I see on Pinterest with incredible cheesy, gooooeeey, decant mac and cheese recipes. Obviously their house didn’t burn down during the making of the dishes.

And the photographs of roasts cooked down to the perfect fork-tender texture slay me to eye-popping interest. Well, if they were able to pin this photo, then their house still must be standing up, untouched by fire.

Ok, so I’m comforted to know that people are still alive, standing and cooking food that makes my stomach growl at midnight when I’m browsing Pinterest.

So here I go, and I tell Todd that I want a slow cooker and I want it now. Like, right– now — so I can experiment with a scalloped potatoes recipe for Christmas.

Todd, the most awesome guy in the world, the same guy that will nurture dishes through hours of laborious steps just to get the perfect texture, and who doesn’t judge me nor my secret obsession. We bought a slow cooker that very day.

The first thing I made upon bringing home my first slow cooker (now 3 weeks ago) was a pork rillette dish. My traditional recipe calls for about 4-5 hours of braising the pork over the stove, but it also requires stirring the pot every 30 minutes. I successfully made the dish to tender perfection with only stirring twice.  Wow! And the cleanup was super easy.

Now I’m hooked and more curious to find out what type of dish can benefit from this all-day-cooking process with a push of ONE button.

Granted, there are some dishes that I would never cook in the slow cooker because I’m looking for a different flavor and texture. But for anything cheesy or stewy, I’m all for experimenting.

This time, I’ve been intrigued by scalloped potatoes in the slow cooker so that for Christmas, it can stay warm during the feasting without drying out. This is one of those potluck dishes that often dries out and gets cold so fast, that the warm-tender texture of the potatoes has dissipated.

My second slow cooking experiment were these potatoes and it was a super success, resulting in a cheesy, creamy and quickly eaten batch of scalloped potatoes. Best of all, the dish can remain warm, and still gooey, meltingly cheesy throughout the evening.

I’m hooked and look forward to cooking more from the slow cooker. Best of all, my house hasn’t burned down!

Any favorite slow cooker recipes that you have? I’ve love to see. Please leave your link.

Hail to the slow cooker!

-diane

Yield: Serves 4-6

Total Time: 8 hours

This recipe was cooked in a 6 qt. Crock Pot. ****The cooking time on this recipe is varies tremendously depending on how thick you cut the potatoes. I knife-sliced my potatoes at about 1/4". You can use a mandoline. As long as the slices are even and consistent, the batch will cook evenly. This 3 pounds of potato recipe took 8 hours on High (gently stirred 3 times, every 2 hours) to become soft based on how thick my potato cuts were. Look at my opening photo for a visual cue.

The flavor of this recipe can vary, depending on what cheese you select. I chose two cheeses with lots of flavor: extra sharp cheddar and fresh parmigiano reggiano. Have fun with it and try using your favorite cheeses.
We'll often make this and other similar potato dishes with russet potatoes or if we are feeling luxurious, Yukon golds. Different varieties will affect cooking times.

3 pounds of Potatoes (1360 g), washed and sliced to about 1/8"-1/4" I kept the skin on but you can peel your potatoes if you please.3.5 cups (590ml) Heavy Whipping Cream1.5 teaspoons (8g) Sea Salt (based on how salty your cheese is)1/2 teaspoon (1g) freshly grated Nutmeg (or 1/4 teaspoon of dry nutmeg)1 teaspoon (2g) freshly grated Black Pepper2 cups (170g) grated extra sharp Cheddar Cheese1 cup (80g) freshly grated Parmigiano Reggiano cheeseIn large bowl, combine heavy cream, salt, nutmeg, black pepper. Stir well. Add potato slices and gently stir to coat potatoes with cream mixture.In small bowl, combine grated cheeses.Spray or add thin layer of oil on inside of crock pot. In three parts, layer potatoes and cheese. **refer to step-by-step photographsAfter layering of potatoes and cheese is finished, pour left over cream mixture evenly over potatoes.Cook on high for 6-8 hours, gently stirring 3 times every 2 hours. When stirring, with wooden spoon, gently scrape the edges inside the slow cooker free of the cheese. When finished stirring, press potato slices down evenly into the cheese sauce.

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First we eat, then we do everything else. – MFK Fisher

Yes yes yes. Oh yes.

I think you should print onto vintage cutting boards and sell them!

Reply

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Asian Tofu Update: First Review and Ebook News

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January 05, 2012Asian Tofu Update: First Review and Ebook News

Asian Tofu won't be released until February 28 but several weeks ago, Ten Speed Press sent a limited number of advance copies to media outlets. It's a bit like fishing as you never know what you'll catch.

hat said, I was very suprised (actually, relieved!) to read this January 2, 2012 review from Publisher's Weekly, a well-regarded industry organization:

The focus of this volume is specific but very deep. Nguyen (Into the Vietnamese Kitchen) knows her tofu, and she shares its history, a comprehensive guide to its variations, and a homemade tofu tutorial. And for cooks who don’t aspire to DIY bean curd, this single-subject book offers 75 surprisingly diverse recipes featuring tofu as a star ingredient. Flavor-packed entries include spiced tofu and vegetable fritters; soft tofu and seafood hot pot; tofu and vegetables in coconut milk; and spicy lemongrass tofu salad. Just because it’s all about tofu doesn’t mean it’s vegetarian; while there are certainly meatless and vegan options, the tofu steak burgers, for example, are topped with bacon. Tofu-centric desserts, such as cashew and cardamom fudge and tofu tiramisu are surprisingly tempting. Fans of Asian flavors who want to dig into a versatile ingredient will appreciate Nguyen’s thorough effort. 

Publisher's Weekly doesn't mess around. I hope this short-and-sweet review of Asian Tofu signals good things to come. It sure is a nice way to start off!

What am I doing now? We are putting together the enhanced e-version of the book. There will be about 15 extra pieces of content -- instructional videos, short movies, and slide shows.

Jaded Palate, a San Franciso-based production company founded by advertising veteran Faith Wheeler, is working with me and Ten Speed Press on the videos. Above is a photo of the video shoot in mid-December. We are reviewing and polishing rough cuts this week. 

Meanwhile, editor Melissa Moore, designer Betsy Stromberg and I are crafting the other digital components. We're tailoring the ecookbook to be as nifty as the bound book.

It's a little stressful now because all of the assets need to be sent to Random House's digital publication team very very soon. (I'm also working on two newspaper articles that are due next week.) But all is good and very exciting. 

For those of you who are in the Bay Area, we can talk tofu in March at Bookshop Santa Cruz and Omnivore Books for Cooks. I'll be in New York that month too. Thanks for your interest and support! 

P.S. I just posted an interesting Hunan recipe for pan-fried cucumber with tia to herb. A girl has to eat to keep up her stamina... 

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congrats. i love your dumpling book and have been waiting for this one! do you know the approximate release date of the e-version?

Posted by:tigress |January 06, 2012 at 04:03 AM

I know that I have said this before, but I really hope that you make it to Chicago during the promotion of this new book. Can't wait to pick up a copy for me and a very good friend.

Posted by:Lori Keller |January 06, 2012 at 05:14 AM

Thank so much, ladies. Hopefully, I'll get to Chicago. We shall see...

Posted by:Andrea Nguyen |January 06, 2012 at 09:38 AM

I've been looking forward to the enhanced version. It looks wonderful! I hope it releases soon.

Posted by:jodi |January 07, 2012 at 12:10 AM

I love your Asian Dumpling book and I am looking forward to reading this book. Will you be having any talks or book signings in NYC/NJ? Please do. Thank you.

Posted by:betty |January 09, 2012 at 09:03 PM

Can't wait for the book to come out! I've given your books as gifts in the past & I plan on giving this one to my sister. Keep up the good work!

Posted by:Amy S |January 13, 2012 at 05:18 PM

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Search VWK EventsAsian Tofu Book Talk
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Asian Tofu Update: First Pages

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August 18, 2011Asian Tofu Update: First Pages

There are certain milestones in the bookmaking process. In mid-May, I submitted the Asian Tofu manuscript to my editor, Melissa Moore, at Ten Speed Press. Around mid-July, we worked with photographer Maren Caruso, food stylist Karen Shinto, and prop stylist Dani Fisher to shoot the food images for the book. You’d think that the book was done, right? Nope. Just because the manuscript and photos are in does not mean that the project is buttoned up.

Melissa and copyeditor Clancy Drake reviewed the draft manuscript and returned it to me for my review and editing – as soon as the photo shoot was over. It was a rough few weeks there.

As I indicated in an earlier post on the Asian Dumplings enhanced e-book project, Melissa is an editor who cracks her whip to get authors to adhere to the production schedule! Meanwhile, Art Director Elizabeth Stromberg came up with the book’s preliminary design for everyone to review. Everyone meant the design and editorial staff, sales team, and author (me!).

Good bookmaking is a collaborative effort. Yesterday, I stopped by Ten Speed Press on an errand and Elizabeth proudly handed over the book’s “first pages.” While the term may lead to you think that they’re just a few pages of the cookbook, it actually refers to the first iteration of the entire book in complete layout form. Yep, those two stacks of paper at the top contains 95% of the book (the index isn’t done). Unfortunately, all I have to show you is the black-and-white printout. (Sorry!)

Moreover, Publisher Aaron Wehner showed me a full-scale mockup of Asian Tofu. The creative team at Ten Speed Press printed out a handful of the pages and pasted them together to create a dummy version. This is done with a small number of their releases and I was deeeelighted to have my work among the chosen few.  

It was so awesome to hold the ‘book’ in my hands, to sense its hefty weight, and see its square shape fully realized. With Into the Vietnamese Kitchen and Asian Dumplings, I experienced the same feelings when I received the actual book in its fully printed and bound glory. This time around, I didn’t have to wait so long to get a glimpse of what kind of baby I was about to birth!

I drove home with the first pages and now, I have to review them. I’ve got about a week and a half and must hunker down. To give you an idea of what I’ll be doing with my time – it’s a lot of reading, editing, and re-reading. As with all books that I’ve written, there is fair amount of text, foreign terms, and historical information to verify one last time – not to mention the recipes too.

The recipes have all been tested. However, print is forever so it’s crucial that we get things straight at this juncture. Things get harder to change the closer you get to the finish line (when the book is due at the printer).

Asian Tofu is a different book than Into the Vietnamese Kitchen and Asian Dumplings in that there are also stories that I tell about my most excellent tofu adventure – people I meet, places I visit, and foods I taste.

As I tweak text I’ll also be tweaking the travel photographs that are in the book. You’ll see collages of location photos like the one above throughout the work. The images are evocative and also document what I experienced.

All that said, you’ll have to excuse me for the next week. I’ll likely not post at all. But you’ll know that I’m just super busy. Wish me luck!

P.S. For those of you who live in the Northwest, food journalist Nancy Leson wrote a nice piece in the Seattle Times about the area's tofu culture and sources for super fresh tofu. She interviewed me for the piece and yes, I did say that you could write a country song about how tofu has been so misunderstood! Maybe I can get my musically inclined husband to come up with something…

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The best of luck, Andrea. I know you will do extremely well. Your books are among my most favorite culinary references. Can't wait to see the next one on the shelves. Now, if only I can convince the rest of my family to enjoy tofu as much as I do... I'll be the happiest woman ;-)

Cheers and see ya when you're ready to post again.

Posted by:Tuty |August 18, 2011 at 05:37 PM

I am so, so, SO excited to see it. And, hey - I recognize those tofu pockets!
:)

Posted by:Diane |August 18, 2011 at 07:59 PM

So excited to have your next book!

Posted by:Ellen Rigsby |August 18, 2011 at 08:21 PM

Thanks, Tuty, Diane and Ellen!

Diane -- thanks for being such a fabulous recipe tester.

Posted by:Andrea Nguyen |August 18, 2011 at 09:13 PM

Assuming you are able to have a book tour, please make sure that you contact Phoenix here in Chicago. I just bought some extra firm at my local farmer's market two days ago.
http://www.phoenixbean.com/main.html

Posted by:Lori |August 19, 2011 at 05:44 AM

I can't wait to have Asian Tofu in my hands! I just wish it was coming out earlier so I could have all those delicious tofu dishes through the winter.

Out of interest, have your books been translated into any languages other than English?

Posted by:Eve |August 19, 2011 at 07:10 AM

Good luck Andrea!!! I know it will be beyond awesome. :)

Posted by:Tami |August 19, 2011 at 10:17 AM

Lori: I have read about Phoenix Tofu in Chicago and hope to check it out in person!

Thanks for all the good wishes.

Posted by:Andrea Nguyen |August 19, 2011 at 10:43 AM

Even though it's black and white, it's already gorgeous looking!! Love your work (and research), you're a true food writer whom I absolutely look up to. :)

Posted by:Bee | Rasa Malaysia |August 19, 2011 at 09:22 PM

Bee: Thanks much for the kind words. I do what I can and am luck to have a great team to work with.

A copy of your new "Easy Chinese Recipes" cookbook is in the mail from Tuttle. Can't wait to see it in bound form!

Posted by:Andrea Nguyen |August 20, 2011 at 09:56 AM

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