Month: January 2016

Homemade Yogurt

Hi!!! It’s been really busy lately and I’ve really been craving Greek yogurt. That ‘s usually not a big problem, except for three reasons: 1) its getting cold- cold yogurt in cold weather, not nice 2) one container of good greek yogurt (Swiss Premium) costs 21.5rmb(nearly $4) 3) the cheaper brands are chock full of sugar and nutritionally devoid. I really wanted my yogurt. What did I do? I did a search and made my own.

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Luckily, there was skim milk in the fridge and we had these really nice little jars, every thing was set. As for a culture, the recipes called for special yogurt culture, or a bit of old yogurt. I had neither. Instead, I used some plain old probiotic pills. They worked just as well

20160125_172436_resized So on Sunday morning, I mixed every thing into the jar, covered it and 12hrs later….. nothing. As it turns out, the bacteria need a nice warm place to ferment. Well, that was easy, I turned the oven to 45 degrees C and left it overnight (8hrs)

20160125_172751_resized It was still a bit watery in the morning so I left it in for another 10hrs. By the time I came home at 5, it was perfect!!!!

Notes: This recipe works with any kind of milk, however, if you are using an unsweetened milk substitute (soy milk, almond milk, etc), be sure to add 1/2 tsp or so of sugar to feed the bacteria. Also, the longer it ferments, the more probiotics it has, but only up to 24hrs. The bacteria starts to die off from starvation after 30hrs. The yogurt comes out a bit thin, for thicker, Greek style yogurt, strain the yogurt through a filter. Enjoy warm of cold

Homemade Yogurt


  •  1 cup milk of choice
  • 2 probiotic pills
  • sweetener, optional
  • toppings of choice


Measure out the milk and pour into a glass container (mason jar, bottle). Add 1/2tsp sugar if using milk substitute. Heat to 45-50 degrees C(105-110 degrees F) or alternately, heat until simmering and allow milk to cool to the above temperature. Remove the casing from the pills and stir the powder into the milk. Keep at 45-50 degrees C for 16-24hrs, or until the yogurt reaches the consistency and taste desired. Remove from heating and enjoy with sweetener and/or toppings of choice!!!!!




Fishhead Soup

Hi!!! Sorry for not posting last weekend. So lately, I’ve been wanting steamed fish like crazy, but it’s winter and all the fish must be in hibernation or something because not a single place had decent fresh fish. All we could find were crazily over priced, questionably raised or treated fish. UGH!!!!!! However, the supermarket did have some amazing Big head carp and my dad is coming home. Hence, we decided to make one of his (and my) favorites: Spicy fish head soup!!!!!


FISH HEAD??? I know, it sounds strange, but I’m Chinese, and the Chinese don’t waste any part of any animal. Plus, fish heads are chock full of iron and  omega-3. It’s eaten all over China and varies from region to region, but in my opinion, the spicy, Hunanese version is superior!!!!


Note: Many markets in the US do not sell large fish heads. Don’t worry, just use a small fish (around 1 lb) or a large filet. Shoulder or belly meat is the best. Onto the cooking


First, throughly wash the fish head, generously sprinkle on salt and allow to marinate for 10-15min. Be sure to remove the gills and wash away the blood.

After, brush off excess salt. Heat a wok on high heat, add some oil and fry the fish head for 5-6 min. The meat should be opaque. Drain off excess oil We fried both halves but only used 1 to make soup. Sorry no picture


Pour in water and bring to a boil. Once the soup is boiling, reduce the heat to low. Cover and cook for 15-20 minutes. The soup should be white. Once the soup is white, add the pepper and cook for an additional 10-15min. Serve and Enjoy!!!!

Spicy Fish head Soup


  •  1/2 large Fish head or 1 small fish (around 1lb)
  • salt
  • oil
  • ginger, sliced in large, thin slices
  • green onion
  • 1.5-2l water
  • 1-2 tbsp Diced hot red peppers (duo la jiao), by taste


Thoroughly clean the fish head and generously apply salt. Let the fish marinate for 10-15 min. Dust off excess salt. Heat a wok on high heat, add oil and fry the fish head until the meat is opaque (5-6min), drain off excess oil. Add the water and allow to boil. Once boiling, reduce heat to low and cook for 15-20min. The soup should be white. Add the pepper, cover and continue cooking for 10-15 more minutes. Serve and Enjoy!!!!!


Only 16 more days until I get to go to my grandparents for Chinese New Year!!! YAY 🙂


Spinach Oatmeal Pancakes

Hi!!! It’s been a while since I last posted, but school started so it’s crunch time again. I personally love going to school, but school means I’m stuck with eating oatmeal and egg everyday for breakfast. I love oatmeal, but it’s nice to change things up. Since it’s the weekend, I decided to get a bit creative and came up with….. Spinach Oatmeal Pancakes!!!.


I know spinach, oatmeal, and pancake aren’t words that sound appetizing together, but trust me, they were AMAZING!!!! They were so fluffy and rich, I couldn’t tell they didn’t have flour or dairy. I couldn’t even taste the spinach (I managed to sneak in an entire serving’s worth)

Frying the Pancakes
Frying the Pancakes

Anyways, some useful tips:

  1.  Wait until the pan is extremely hot before putting the pancakes on the grill, that way they’re less likely to stick
  2. Wait for the edges to firm up before flipping. If they aren’t the pancake will break, not pretty
  3. For maximal height and fluffiness, cook the pancakes as soon as possible. More “still” time means more of the baking powder is reacting in the batter, not leavening the pancakes
  4. If it takes more than 1 batch to use all the batter, regrease the pan and turn the heat down when cooking to prevent burning.
  5. Serve as quickly as possible



Spinach Oatmeal Pancakes


  •  1/2 cup oats
  • 1/2 cup spinach, cooked
  • 1 tsp baking powder
  • 1 large egg or 2 small egg whites
  • sweetener or spices, optional
  • 1/2 cup water, scant


Measure out all the ingredients except the spinach and place in a blender. Finely chop the spinach, put into blender, and blend until all ingredients are completely blended. Add oil or cooking spray to a pan and place on high heat until smoking hot. When the pan is hot, drop the batter in 2 tablespoons rounds. When the batter bubbles and the edges are firm. Serve and Enjoy!!!!