Monthly Archives: May 2014

Recipe: Bibimbap (비빔밥)

See the previous post for information on this dish.

This recipe takes a long time to make. The time depends on how many vegetables you use and your skill.
(It also took a long time to type – over an hour!)

This recipe is adapted from this recipe by Aeri’s Kitchen and this other recipe by Maangchi, but I have made changes in ingredient amounts, also adding and changing ingredients. Mostly, the two recipes were used as a guide since I don’t measure any ingredients when I make bibimbap. Thank you, Aeri and Maangchi!

As shown by my pictures at the bottom, this recipe is very flexible. You can skip any vegetable you don’t have or don’t like. I always skip some of them when I make it since I don’t have all of them on hand at the same time.

Serves around 4 people, maybe more.

My recipe is divided into 16 steps to not confuse you with the ingredients. Every ingredient is bolded.

Step 1 – The Day Before You Make Bibimbap – Optional
Soak 2 handfuls dried gosari in cold water for a day. Gosari (고사리 – gosari – koh sah dee) is a type of edible fern fiddleheads from Korea. You can find it dried in the dried vegetables and mushrooms section of a Korean grocery store. This is an optional ingredient. (I’ll be honest: I have never used gosari in my bibimbap before, so the entire step 4 is adapted from the two above recipes and never tested by me)
Also, soak 5-6 dried shiitake mushrooms in cold water. The mushrooms are also optional.

Step 2 – Cook Rice
Wash and cook 4 servings of white rice, such as Calrose in a rice cooker.
Also, bring a pot of water to a boil for blanching the spinach.

Step 3 – Marinade Meat
Mix the following ingredients together:
1/2 lb ground beef, pork, or chicken, etc. (beef is traditional)
1/2 tbsp Korean soy sauce
1/2 tbsp sugar
1/2 tbsp mirim or mirin
(Korean/Japanese sweet cooking rice wine)
1/2 tbsp sesame oil
3 cloved garlic, minced
1/8 tsp salt
1/8 tsp ground black pepper

Step 4 – Cook Gosari
Drain the soaked gosari and cut into 2 inch long pieces. If it is too hard, blanch in boiling water until softer. Heat a frying pan. Add 1 tbsp cooking oil, 1/2 onion, sliced thinly, 2 cloves minced garlic, the gosari, 1 tbsp Korean soy sauce, and 2 tsp sesame oil. Cook for a few minutes, stirring once a while. Taste it, and when it is soft enough, it is ready.

Step 5 – Sauté Vegetables
For this step, you need the following vegetables:
2 cups onion, thinly sliced
1 1/2 cup carrot, julienned
2 cups zucchini, julienned
(you can use the light green colored Korean zucchini, also called “cousa squash”, or the dark green zucchini)
4 green onions, julienned
It is ok to skip one of the vegetables above if you do not have it.
You need 7 small pinches salt and 1 tbsp + 2 tsp cooking oil for this step.
Sauté the onion, carrot, and zucchini each with 2 small pinches of salt and 1/2 tbsp oil, each vegetable separately, until cooked but still crunchy.
Sauté the green onions with 1/2 tsp oil and 1 small pinch of salt for under 10 seconds. Arrange the vegetables on a platter.

Step 6 – Cook Soybean Sprouts
Wash 4 handfuls soybean sprouts very well, removing bad parts. Add to a pot, cover with cold water. Cover with a lid, and put over high heat for 10 minutes. Drain, and mix with:
1 tsp sesame oil
2 small pinches salt
1 clove minced garlic

Step 7 – Blanch Spinach
When the pot of water is boiling, add some salt and a generous amount of spinach. Use chopsticks to push it into the water until all the spinach is dark green and wilted (takes under 1 minute). Drain and rinse under cold water. It will shrunk a LOT, so use quite a lot of spinach. If it is baby spinach, no need to cut. If it is “adult” spinach, cut into 2 inch long pieces. Mix with:
2 small pinches salt
1 tsp Korean soy sauce
1 tsp sesame oil
1 clove minced garlic

Step 8 – Prepare Korean Radish Side Dish – Part 1
Korean radish side dish (무생채 – musaengchae – moo sang cheh) is optional for bibimbap. Mix 1 cup julienned Korean radish or daikon with some salt, then set aside for around 10 minutes. Meanwhile, do the following steps.

Step 9 – Sauté Mushrooms
Julienne the soaked shiitake mushrooms. Heat a frying pan, add 1/2 tbsp cooking oil. Add mushrooms, 1/2 tbsp Korean soy sauce, and 1/2 tbsp sugar. Sauté for 2 minutes.

Step 10 – Sauté Meat
Heat the pan, and add 1 tbsp cooking oil. Add the marinated meat. Crumble and cook until fully cooked.

Step 11 – Sauté Kimchi
Kimchi is optional for bibimbap. If you wish to use it, sauté 1/2 cup diced kimchi with 1/2 tbsp cooking oil and 1/2 tsp sugar for 2 minutes.

Step 12 – Cook Eggs
Fry 4 eggs with 4 tsp (1 tbsp + 1 tsp) cooking oil in a frying pan. You can do it separately, or together if you have a very large pan. You can fry both sides (I prefer this) or do it sunny-side-up.

Step 13 – Prepare Korean Radish Side Dish – Part 2
Drain and rinse the salted Korean radish in a colander, and squeeze tightly to remove excess water. Mix with:
1 tsp sliced red chili (optional)
1/8 onion, sliced very thinly (optional)
1 small pinch salt
1 clove minced garlic
1 tsp toasted white sesame seeds
1/2 tbsp sugar
1/2 tbsp Korean apple vinegar or Korean brown rice vinegar
1/2 tbsp coarse Korean hot pepper powder

Step 14 – Cut the Raw Vegetables and Nori
Cut 2 sheets toasted nori into thin strips with scissors.
Prepare 1 cup julienned lettuce and 2/3 cup julienned cucumber.

Step 15 – Mix the Sauce
If you can stand spicy food, double the sauce. If you can’t, make the amount below. You can even make half the recipe. Mix all the following ingredients together very well:
2 to 3 tbsp Korean hot pepper paste
1/4 tsp Korean soy sauce
1 tsp Korean apple vinegar or Korean brown rice vinegar
1 tsp sugar
1 tsp sesame oil
1 tsp toasted white sesame seeds
1 clove minced garlic

Step 16 – Arrange Vegetables and Serve
In 4 large serving bowls, put rice. Arrange all the ingredients on top beautifully. You can arrange them in any order you like. A good trick is to put a green vegetable, a non-green ingredient, then another green vegetable, then another non-green ingredient. See the picture below for an example. Put the egg in the middle, with sauce on the egg. I put the green onion on the egg too. Add extra sesame oil and toasted white sesame seeds if you want. Take pictures to show your accomplishment. Then mix up the bowl and eat!


 Here’s another picture, from a year later! This version is vegetarian. For this one, the ground “meat” is actually crumbled tofu that I marinaded the same way as in this recipe and stir-fried until dry. It was delicious!! Of course the texture was much softer and different from meat, but it looked a lot like meat and tasted very good.



Information: Bibimbap (비빔밥)

Bibimbap (비빔밥 – bibimbap – pee beem bahp – “mix rice”) is a very famous Korean food. If you have eaten Korean food before, you have probably eaten bibimbap. This dish consists of rice on the bottom of a bowl, topped with beautifully arranged vegetables and other toppings (meat, egg). Bibimbap is also easy to convert to a vegetarian or vegan diet just by skipping the meat and egg. A sauce based of Korean hot pepper paste (고추장 – gochujang – koh choo jahng – “chili sauce”) is added to taste; sometimes, extra sesame oil is added too. It is usually served in a heated stone bowl called a dolsot in a restaurant and some Korean households, This way, it stays hot. At home, I serve it in a regular large bowl because dolsot are hard to care for, and I wouldn’t use it very often. Bibimbap takes a while to make because of all the topping preparations, and you need a lot of vegetables. To me, the recipe is very flexible, so if I do not have a few of the vegetables, I can skip them. However, you do need a variety of vegetables for bibimbap.
The recipe will be found in the next post!

Ingredient: Baoning Vinegar(保宁醋)and Chinkiang Vinegar(镇江香醋)

Baoning Vinegar(保宁醋 – Bao Ning cu – ball neeng tsoo – “Baoning vinegar”)comes from Langzhong(阆中)which is a city in Sichuan. Baoning(保宁)is an old name for Langzhong. Langzhong is famous for its “ancient city”, a large section of Langzhong designed to look like ancient China. Many Chinese tourists travel there, are there are many gift shops selling Zhang Fei beef jerky and Baoning vinegar. I couldn’t bring any vinegar back with me because it may crack and leak in the suitcase. Baoning vinegar is used a lot in Sichuanese cooking to add sour flavor. There is only one distributor of Baoning Vinegar in the USA, in Monterey Park. The only store I’ve found it in is Hawaii Supermarket in San Gabriel.
If you can’t get it, you can use Chinkiang Vinegar AKA Zhenjiang Vinegar (Chinkiang is the Taiwanese name and is more popular in the USA, while Zhenjiang is the Mandarin name), which is found in every Chinese supermarket in the USA and also internationally! The Jin Shan brand of Zhenjiang Vinegar from Jiangsu Hengshun Vinegar Industry CO, LTD. is the best Chinkiang vinegar(镇江香醋 – Zhen Jiang xiang cu – juhn dzyahng syahng tsoo – “Zhenjiang fragrant vinegar”) that is easy to find. This vinegar comes from Zhenjiang(镇江)a city in China. Don’t get the Asian Taste brand because I have heard it is not actually from Zhenjiang. Both Chinkiang and Baoning vinegars are “black vinegars”, vinegars with black colors and slightly sweet flavors. There is also a famous black vinegar from Shanxi Province and you can find it at a Chinese grocery store, but I have only used the Baoning and Chinkiang vinegars before.
My family has found out that “Balsamic Vinegar of Modena” is a great substitute. It does not taste much like Chinese black vinegar, but it pairs well with Chinese flavors in our opinion! (“Balsamic Vinegar of Modena” in the USA means that it is not the traditional kind, but derived from red wine vinegar.) However, I recommend you get Chinkiang or Baoning vinegar first for traditional flavor, then try it again another time with Balsamic vinegar. Besides, both Chinkiang and Baoning cost much less than Balsamic Vinegar of Modena. Balsamic Vinegar of Modena is exceptionally delicious in dumpling dips,


Here are some pictures of Langzhong from my visit:






Recipe: Cold Noodles (凉面)

In Sichuan during summer, you can see people eating cold noodles (凉面 – liang mian – lyahng myehn)everywhere. The delicious spicy and nutty sauce goes very well with cold noodles. These noodles are very popular in America too; they are called “sesame noodles”, and the seasonings are not changed very much from the traditional version, except they skip Sichuan peppercorns.

Adapted from Land of Plenty
Serves 2-3 (a lot for 2 though)


8 oz dry “Shandong ramen”, medium thickness (Look in the dry noodle section of a Chinese grocery store. They come in a box.)
1 tbsp peanut, corn, canola, avocado oil, etc. other oil that has a neutral flavor (not extra virgin olive oil or sesame oil)

Sauce: Mix well in a small bowl.
2 tbsp Chinese sesame paste or tahini
TIP: The American-Chinese version sometimes adds about 1 tbsp peanut butter too. They don’t do it in China, but you can try it if you think your Chinese restaurant’s sesame noodles has some peanut taste.
1/2 tbsp dark soy sauce
1 tbsp light soy sauce
1 1/2 tbsp Baoning vinegar or Chinkiang vinegar (more information)
1 tbsp white sugar
2 to 3 cloves garlic, put through a garlic press
1/2 tsp ground roasted Sichuan peppercorns (for the American-Chinese version, you can skip it)
2 to 3 tbsp homemade Chinese red chili oil, with chili flakes (see this post to learn how to make it)
1 tbsp sesame oil

4 green onions, cut into slivers, rinse in a mesh sieve under cold running water to remove some sharp raw flavor (optional if you don’t like any raw onion flavor)
2-3 small piles shredded cooked chicken meat (optional) (you can use leftover chicken from this recipe)
EITHER 3 oz mung bean sprouts, blanched in boiling water for 10 seconds, then rinsed under cold running water,
OR some cucumber, cut into thin slivers, OR BOTH
some toasted white sesame seeds, or crushed roasted peanuts

1. Cook noodles in a pot of boiling water until al dente. To check, take one out into a small plate/bowl of cold water and taste it. Use the time on the back of the box as a guide. Chinese noodles cook much faster than Italian pasta, and you do not salt the boiling water.
2. Drain noodles in a colander. Rinse under running water until cool, then drain well. Put in 2 or 3 bowls evenly, mixing each serving of noodles with 1 tsp to 1/2 tbsp oil so they don’t stick.
3. Put bean sprouts on the noodles. Put a pile of chicken on the bean sprouts. Put green onions on the chicken.
4. Pour sauce evenly in each bowl. Sprinkle with toasted white sesame seeds. Crushed roasted peanuts also work.
ENJOY! To eat it, mix everything first. This is really good…

Recipe: “Strange-Flavored” Chicken(怪味鸡丝)and “Bang Bang” Chicken(棒棒鸡丝)

“Strange flavor”(怪味 – guai wei – gwai [rhymes with English word “eye”] way [same as English word “way”] – “strange flavor”) is a uniquely Sichuanese flavor combining salty (xian), sweet (tian), ma (what is ma? see this post), spicy (la), sour (suan), xian (meaning “fresh” and “savory”; umami), and “fragrant” (xiang) flavors in equal amounts.(In order: 咸、甜、麻、辣、酸、鲜、香; pronunciations: syehn, tyehn, mah, lah, swehn, syehn, syahng)”Strange flavor” is used with chicken and peanuts. Today, I will share how to make “strange-flavored” chicken.

Recipe adapted from Land of Plenty

1. You need a 3 lb chicken.
2. Bring water to a boil in a pot. You need enough to cover the chicken.
3. Put chicken in the water. Bring back to a boil, removing all the foam.
4. When there is no more foam, add a 1 1/2 inch long piece of ginger, unpeeled, crushed with the side of a knife. Also add 2 green onions, tied into knots.
5. Cover and simmer 30 minutes until cooked. Poke a bamboo skewer into the deepest part of the thigh. If no pink juice, it is cooked.
6. Remove chicken from the pot and rinse under cold running water.
7. Cool in a pot of cold water for about an hour.
8. Drain the chicken. Remove all the meat from the bones. You will have about 2 lbs of chicken meat.

“Strange-flavored” Sauce:
1 tbsp white sugar
1 pinch salt
1 tbsp light soy sauce
1 tbsp Baoning vinegar or Chinkiang vinegar (more information)
3 tbsp Chinese sesame paste or tahini
1 tbsp sesame oil
2 tbsp homemade Chinese red chili oil with flakes (see this post)
1/2 to 1 tsp ground roasted Sichuan peppercorns

Mix everything well.

Cut 1 lb cooked chicken into 1/2 inch wide slivers. You can also tear by hand.
Cut 3-4 green onions into thin slivers. Rinse and drain under cold running water in a sieve to remove some sharp onion flavor.

Put green onion slivers in a “bed” on the bottom of the plate.
Put chicken slivers in a pile on top of the green onions.
Pour the sauce over the chicken.
Sprinkle with 1 tbsp toasted white sesame seeds. You can also use crushed, roasted peanuts.
Enjoy! Serve as an appetizer.

“Bang bang” chicken(棒棒鸡丝 – bang bang ji si – bong bong dzee ss – “stick stick chicken slivers”)is named because a wooden stick(棒)was used to hit the chicken meat. This dish has a sauce almost the same as “strange-flavored” chicken, but has more ma and la flavor. Make the “strange-flavored” sauce with at least 1 tsp ground roasted Sichuan peppercorns and 3 tbsp Chinese red chili oil.

Flavors: Ma(麻)and La(辣)

Asian cooking has lots of flavor combinations. Japanese like sweet, salty, and umami in all foods, with some foods having sour flavor too. Southeast Asians like spiciness as well as sweet, salty, and sour. Sichuanese add one more unique flavor called ma, which is usually combined with the heat of chilies, la.

No, I’m not talking about Los Angeles… La(辣 – la – lah- “spicy”)is just a Chinese adjective meaning “spicy”. When you eat food with chilies, it is la. You should understand what la is now. Just about every cuisine has some spicy dishes!
In Sichuanese cuisine, la comes from Pixian douban, red chili oil, dry red chilies, ground red chilies, pickled red or green chilies, and fresh red or green chilies.

Depending on the tone you say it in, ma means either “mother”, “numb”, “horse”, or the verb “to scold”.(In order: 妈、麻、马、骂)The second ma(麻 – ma – mah – “numb”) means “numb” and also refers to a unique Sichuanese flavor. For the correct tone, say it like asking a question. Ma is the flavor of Sichuan peppercorns. If you eat too much ma, your mouth, tongue, and lips may feel a little bit numb. The flavor of Sichuan peppercorns cannot really be described in words, so try a Sichuanese dish to taste it!
In Sichuanese cuisine, ma comes from Sichuan peppercorns (whole or ground) and Sichuan peppercorn oil.

Many dishes are mala(麻辣 – ma la – mah lah – “spicy numb”). Spiciness from chilies is paired with ma from Sichuan peppercorns. These two flavors go very well with each other! However, this creates some confusion…

Many Americans think Sichuan peppercorns are spicy, and ma is the same as la, or just a strong form of la. This is not true at all. Sichuan peppercorns are neither peppers nor chilies, and have no piperine or capsicain.

OK! Now you know what is ma and what is la and what is the difference! To taste these delicious flavors, try making mapo tofu. Enjoy!

Ingredient: Sichuanese Red Chili Oil(红油)

Red chili oil(红油 – hong you – hohng yoh – “red oil”)is a red-colored, chili infused oil (duh). It’s used mostly in Sichuan cuisine, but also maybe in other Chinese cuisines. Red oil is mostly used in “cold-mixed” (liang ban) dishes. Cooked meat or vegetables (sometimes vegetables are raw; if cooked, they are al dente) are cooled to room temperature or refrigerated, then mixed with seasonings. This is also used in the Sichuan cold noodles recipe I will be sharing next. You MUST make your own red oil – the bottled ones at Chinese supermarkets are flavored, too spicy, and have no chili flakes at the bottom.


1 cup peanut, corn, canola, grapeseed, “vegetable” (soybean), extra light olive, or other oil that has neutral flavor
2 tbsp crushed red chili pepper flakes (the stuff Americans sprinkle on pizza) (I use 2 tbsp because the one I have from Costco is ridiculously spicy when combined with oil.) (This will make the chili oil very spicy but standable for people who like some spiciness. If you do not like it spicy, use only 3-4 tbsp Korean hot pepper. If you like it mild, decrease the amount of the crushed red pepper flakes.)
2 tbsp Korean coarse hot pepper powder (for kimchi)
1 or 2 points from a star anise (not whole star anise, which will be too strong)
1/2 tbsp Sichuan peppercorns, crushed coarsely in a mortar (you may increase to 1 tbsp for a chili oil that is both very la and ma)

1 small piece (1/2 inch long or so) ginger with peel, smashed with side of knife

Some people add more spices. If you like, add 1 tsp five spice powder to the chili flakes.

Wok or small pot
Shallow ladle
Heatproof mug
Metal spoon

Put crushed red chili flakes and Korean coarse hot pepper powder, as well as crushed Sichuan peppercorns, and the star anise point, in the mug. Put the metal spoon in the mug and stir. Put the mug on top of a heatproof saucer.
Open the windows of your house.
Put oil in a wok or small pot. Add ginger, then heat over high heat.
The ginger will start sizzling and bubbling. Once the bottom side starts to brown and sizzles more, drop a whole Sichuan peppercorn into the oil. If it floats soon and bubbles form, use a shallow ladle to ladle a little oil into the mug. If it sizzles and fizzes a lot, turn off the heat.
TIP: If oil is too hot, chilies will burn too much. If too cold, chilies’ flavor will not infuse. Don’t worry, experience will make you better at this. Another way to tell if it is hot enough is to insert a wooden chopstick into the oil. It is hot when a lot of bubbles form. The oil’s surface will also ripple when it is hot, but it may be hard to see this. Also, when you can smell the oil strongly and it is very smoky, it is a little too hot so turn off the heat and wait a minute or so but not too long.
Ladle all the oil one ladle at a time into the cup, stirring once a while. Discard the ginger.
Also, it is recommended to stir-fry a vegetable or other dish in the wok right after as it is coated with oil. 🙂
Once cool, cover the mug with a small square of aluminum foil. Leave the spoon in the mug to scoop and stir the oil.
Before measuring the oil, stir well because measurements in recipes include the chili flakes at the bottom.

Recipe: Vegetable Pulao

Pulao is a word from northern India referring to basmati rice cooked with spices and vegetables. Pulao is different from biryani, which is usually layered and cooked on dum (check my Hyderabadi Veg Biryani recipe) while pulao is usually all mixed together and cooked. There are many kinds of pulao. This recipe for pulao is very basic and simple, but delicious. It is also vegetarian! Try it out if you like to eat Indian food.
If you are new to Indian food, you will need to get some ingredients. Find an Indian or Middle Eastern grocery store near you because they cost much less than the same ingredients in an American supermarket. I wrote a post about these ingredients later (check out Indian Cooking Basics Series), but here I will briefly describe them.
Basmati rice- a very long grain fragrant rice used in Indian and Middle Eastern cooking
Ghee- clarified butter used in Indian and Middle Eastern cooking
Ginger-garlic paste or fresh ginger and garlic
Spices- whole cumin seeds, turmeric powder, garam masala, coriander powder, cayenne pepper powder + paprika (optional) or Indian red chili powder

1 1/2 cups basmati rice (2 rice cooker cups)
water for washing and soaking rice
2 1/4 cups water for cooking rice
2 tbsp ghee
1 tsp whole cumin seeds*
1 small onion, diced
2-3 green Thai chilies, minced (optional)
1 tbsp ginger-garlic paste or 1 tbsp minced garlic + 1 tbsp minced ginger
1 tsp turmeric powder*
1 tsp garam masala*
1 tsp coriander powder*
1/4 tsp cayenne pepper, or to taste, plus equal amount paprika, OR 1/4 tsp Indian red chili powder, or to taste (1/4 tsp makes it have a very small hint of spiciness, if you skip the green chilies) OR 1/2 tsp Kashmiri red chili powder*
1/2 tsp salt, or to taste
1 medium-sized tomato, diced
1 medium-sized potato, diced
1/2 cup fresh or frozen green peas
1 small handful cilantro, finely chopped (~1/4 cup)
more ghee for serving (optional)
*slightly heap all of the measuring spoons for spices

1. Put rice in a mixing bowl. Add water to rinse. Rub with your hand until water is opaque (cannot see through). Pour out the water but be careful to not do too quickly so rice does not go away. Repeat a few times.
2. Cover rice with water. Let soak while you cut all the ingredients.
3. Heat a nonstick pot over medium-high heat. Add ghee.
4. Add cumin seeds. They should pop. Wait 5 seconds and let them pop.
5. Add onion, green chilies (if using), ginger, and garlic. Saute for 5 minutes.
6. Add all the spices and salt. Stir for 5 seconds.
7. Add tomato. Saute for a couple minutes as the tomato softens.
8. Add potato, saute for one minute.
9. Drain rice into a mesh sieve. Put the rice into the pot. It is ok if a little rice is still in the mixing bowl.
10. Saute the rice in the pot for 1-2 minutes.
11. Add the 2 1/4 cup water to the pot. Add some of it to the mixing bowl to get all the rice out.
12. Bring to a boil, stir.
13. Cover. Cook over low heat for 20 minutes.
14. Uncover. Stir with a rice paddle or fork.
15. Cover and leave for two to five minutes.
16. Serve! Garnish with cilantro. Add more ghee if you want (they often do that in India).


Non-Asian Recipe: Cranberry Scones

My mom’s favorite dessert is scones with some kind of berry in them. So, for mother’s day, I made cranberry scones. They were very delicious!
This recipe is also healthier than traditional scones with lower calories because of the yogurt instead of heavy cream. (Each scone is still about 257.5 calories.) It is also not too sweet, which my mom likes.

Adapted from this Recipe

Ingredients: (makes 8 scones)
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp Kosher salt (use 1/4 tsp if using salted butter)
5 tbsp butter (I use Kerrygold butter from Costco)
1/2 cup plain Greek yogurt (I used Fage, fat free. Fage greek yogurt is the most thick, so for other brands, use more yogurt and less water. You can use regular yogurt, then use less or no water. Just try to mimic the consistency of heavy cream.)
1/2 cup water
3 to 4 tbsp honey
zest of 1 lemon or orange
3/4 cup dried cranberries
1 tbsp turbinado sugar

1. Mix yogurt and water in a measuring cup until there are no lumps of yogurt. Put 1 tbsp of it into a small bowl. Add honey, and orange or lemon zest into the measuring cup. Mix well, and make sure honey is all dissolved. Put this mixture into the refrigerator.
2. Cut butter into 1/2-inch small cubes. Put in the refrigerator.
3. Wait for 10 minutes or so.
4. Meanwhile, sprinkle flour on a dry cutting board. Line a baking sheet with parchment paper.
5. Preheat oven to 420 degrees Fahrenheit.
6 (for stand mixer). Put flour, baking soda, and salt in a stand mixer bowl. Using the flat beater, mix until well combined. Add the butter. Beat on speed 3 for a couple minutes until butter is the size of small peas. Pour in the mixture from step 1 gradually as the mixer is going. Once all the mixture is in, the dough will already have formed.
6 (by hand). In a bowl, mix flour, baking powder, and salt very well. Add butter and use a pastry cutter to combine until butter is the size of small peas. Add the mixture from step 1 while mixing in with a spatula until all the mixture is in and a dough has formed. Do not overmix.
7. Dump the dough onto the floured cutting board. Sprinkle flour on top. Form into a circle with about 8 inch diameter. Cut into 8 equal wedges.
8. Put the wedges equally spaced apart onto the parchment paper-lined baking sheet. Brush each scone with the 1 tbsp yogurt-water mixture set aside in step 1. Sprinkle evenly with turbinado sugar.
9. Bake for around 15 minutes. The scones will rise a bit and turn golden brown.
10. Cool the scones on a rack for 10 minutes, then enjoy!


If you’re wondering…
Scone Calorie Count

2 cups all-purpose flour = 880 cal
1 tbsp baking powder = 0 cal
1/2 tsp Kosher salt (use 1/4 tsp if using salted butter) = 0 cal
5 tbsp butter (I use Kerrygold butter from Costco) = 500 cal
1/2 cup plain Greek yogurt (I used Fage, fat free. Fage greek yogurt is the most thick, so for other brands, use more yogurt and less water. You can use regular yogurt, then use less or no water. Just try to mimic the consistency of heavy cream.) = 65 cal (fat free)
1/2 cup water = 0 cal
3 to 4 tbsp honey = 180 cal (3 tbsp)
zest of 1 lemon or orange
3/4 cup dried cranberries = 390 cal (Craisins that have added sugar)
1 tbsp turbinado sugar = 45 cal

Total = 2060 cal
Per Scone = 257.5 cal

How many calories do you save with using yogurt instead of heavy whipping cream?

Scone Calorie Count

2 cups all-purpose flour = 880 cal
1 tbsp baking powder = 0 cal
1/2 tsp Kosher salt (use 1/4 tsp if using salted butter) = 0 cal
5 tbsp butter (I use Kerrygold butter from Costco) = 500 cal
1 cup heavy whipping cream = 821 calories
3 to 4 tbsp honey = 180 cal
zest of 1 lemon or orange
3/4 cup dried cranberries = 390 cal (Craisins that have added sugar)
1 tbsp turbinado sugar = 45 cal

Total = 2816 cal
Per Scone = 352 cal

Each yogurt scone has 94.5 less calories than a heavy cream scone.

Ingredient: White Pepper Powder(白胡椒粉)

White pepper powder(白胡椒粉 – bai hu jiao fen – bai [rhymes with “eye”] hoo dzyall fuhn – bai= “white”, hu is an old word for “foreign” used during the Han Dynasty, jiao refers to all chilies and peppercorns, fen= “powder” or “flour”)is used in Chinese cuisine. Black pepper is ONLY used in Hong Kong, in the dishes “black pepper beef” and “French-style beef” (I think they are the same thing. Can anyone clarify in the comments?). In every other dish I know, white pepper is used. You can freshly grind white pepper (make sure you grind it very finely!!) or use white pepper powder (most Chinese people use the powder). White pepper powder can be bought at the spice section of non-Chinese grocery stores, or in a small bottle with a green cap at every Chinese grocery store.