Chinese New Year Dish : Longevity Noodles 长寿面

January 11, 2015, 4:54 am

Chinese New Year Dish : Longevity Noodles 长寿面

Recipe source : Adapted from cookbook : Regional Chinese Cooking

For some Chinese communities, noodle is a must for the reunion dinner during the Chinese New Year. Do not cut them short just for purpose of easy handling. Cutting them short is a no-no during Chinese New Year. The noodles must be in long strands, the longer the better.

This is because the Chinese believes that the long strands of the noodles symbolise good health and long life. Therefore, it is very auspicious to have a noodle dish, especially longevity noodles for the Chinese New Year reunion dinner. Longevity noodle eaten on the eve of the Chinese New Year is believed to usher in a full year of good health, good tidings and long life!

Ingredients

250g dried egg noodles
100g pork, sliced and marinate with a little cornflour and soy sauce
1 large squid, cut into pieces or rings
6 large prawns, ( 150g ), remove shell but keep tails intact
4 dried mushrooms, soaked and cut into slices
50g carrots, cut into rings to resemble gold coins
5 - 6 pieces baby abalone ( canned ones )
120g mustard green, ( choy sum ) cut into sections
1 tbsp garlic, chopped
3 slices ginger
3 tbsp cooking oil

Dried egg noodles, longevity noodles

Mushrooms, sliced thinly

Squid, cut into pieces

Prawns, remove shells but keep the tails intact

Pork slices, marinate with a bit of cornflour and a dash of soy sauce

Carrots, cut into rings to resemble gold coins

Mustard greens, cut into sections

Canned baby abalone

Seasonings

1 1/2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dark soya sauce
1/2 tsp salt
1 tbsp sugar
1 tbsp Chinese rice wine
1 1/2 cups water

Mix all the seasoning ingredients together until the sugar and sauces are dissolved. Set aside.

Method

1. Bring half a pot of water to the boil. When it is boiling, add in the dried egg noodles and allow to boil until soft. Refer to package instructions for the time taken to soften them. ( For mine, I boiled about 9 minutes because I like the noodles very soft )
2. Pour the boiled noodles into a colander and allow running water to rinse them. Drain and set aside.
3. Boil another pot of water to blanch the squids for 1 minute. Drain and set aside.
4. Heat a wok and add 3 tbsp cooking oil to it. Saute chopped garlic and ginger slices until fragrant.
5. Add in mushrooms, pork slices, prawns, carrots, mustard green and squids. Stir-fry all the ingredients and mix them well together.
6. Add in the seasoning ingredients and the water solution. Allow to simmer for 2 to 3 minutes. Scoop up all the ingredients, leaving only the sauce in the wok.
7. Add in the boiled noodles into the sauce in the wok. Use a pair of chopsticks to toss the noodles to ensure the sauce coats every strand of noodle. Toss until almost dry.
8. Remove the noodles and transfer to serving dish. Top up the noodles with all the ingredients.
9. Serve hot.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

I am linking this post to Cook-Your-Book #20

Hosted by Joyce of Kitchen Flavours

I am linking this post to Little Thumbs Up

The theme for January 2015 is Noodles and Pasta
Hosted by My Bare Cupboard

This event is organised by Zoe of Bake For Happy Kids
and Doreen of My Little Favourite DIY

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Angel Hair Pasta

January 14, 2015, 4:56 am

≫ Next: Chinese New Year Dish : Tau Pau With Mushrooms 豆包焖香菇

≪ Previous: Chinese New Year Dish : Longevity Noodles 长寿面

Angel Hair Pasta

Recipe source : Adapted from Flavours Magazine, No. 40, Sept - Oct 2003

Noodles and pasta are usually our preferred choices for weekend lunch or brunch because weekends are times for the much needed rest and relaxation after five days of slogging in the office.

I love to cook angel hair pasta because the texture is much thinner, therefore cooking time is much shorter. This brand that I bought just took me two minutes to boil to make them al dente.

I normally cook it with prawns or seafood but I just wanted a change and cook this with pork slices.

Ended up looking like a "East meets West " dish.

Ingredients

250g angel hair pasta, cook accordingly to package instructions
1 tbsp garlic, chopped
2 tbsp olive oil
1 tbsp oyster sauce                          ( original recipe did not use this )
1 tbsp soy sauce                               ( original recipe did not use this )
1 tbsp Kikkoman Shoyu
2 tbsp mirin
1 tbsp chilly flakes
300g pork, cut into slices                  ( original recipe used prawns )
1 stalk spring onion, chopped
5g wakame seaweed, soaked to soften

Method

1. Cook angel hair pasta accordingly to instructions on the package. Drain and set aside.
2. Heat olive oil in pan and saute chopped garlic until fragrant. Add in pork slices and fry for one minute.
3. Add in all the sauces, wakame seaweed, mirin and chilly flakes.
4. Toss in the pasta and stir quickly to mix well. Add in the chopped spring onions.
5. Dish up and serve.

I am linking this post to Little Thumbs Up

The theme for January 2015 is Noodles and Pasta
Hosted by My Bare Cupboard

This event is organised by Zoe of Bake For Happy Kids
and Doreen of My Little Favourite DIY

I am linking this post to Cook-Your-Book #20

Hosted by Joyce of Kitchen Flavours

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Chinese New Year Dish : Tau Pau With Mushrooms 豆包焖香菇

January 16, 2015, 4:50 am

≫ Next: Chinese New Year Dish : Hokkien Fish Maw Soup 福建鱼鰾汤

≪ Previous: Angel Hair Pasta

Chinese New Year Dish : Tau Pau With Mushrooms 豆包焖香菇

Recipe source : Y3K magazine, Issue 71, 3/4 -2013 ( Boon's Little Kitchen )

This lovely vegetarian dish looks so auspicious! I liken the lovely pieces of mushrooms to ancient coins sitting on pieces of jade and taels of gold! Ah, I got carried away again when talking about symbolism and auspicious food for Chinese New Year !

The "taels of gold" are vegetarian bean curd wraps. The Cantonese called them tau pau. They are soy products and rich in protein. This dish is popularly served at eight-course dinners during Chinese wedding banquets. I always look forward to this vegetarian dish because I love eating the bean curd wraps.

I am cooking this for Chinese New Year.

The taste is absolutely awesome!

Ingredients A

1 tbsp minced ginger
1 packet frozen tau pau ( bean curd wrap/soy chip )
12 pieces dried mushrooms, soaked until soft
200g broccoli, cut into florets
Enough oil to deep-fry tau pau

Thickening Solution

1/2 tbsp tapioca flour
1 tbsp water

Mix together to form a solution.

Seasonings

2 tbsp vegetarian oyster sauce
1 tsp soy sauce
1/4 tsp salt
1/2 tsp dark soya sauce
1 tsp sugar
300ml water

Frozen tau pau.

Let it thaw. The pieces will be easier to separate after thawing.

Use kitchen towels to absorb the moisture before deep-frying.

Method

1. Heat oil to deep-fry tau pau. Remove,drain and set aside.
2. Heat 1000ml water in a small pot and bring to a boil. Add 1 tsp salt, 1 tsp sugar and 1 tsp oil. Blanch the broccoli florets for 1 minute. Remove and drain well.
3. Heat 1 tbsp oil. Saute minced ginger and mushrooms. Fry well.
4. Add seasonings, water, deep-fried tau pau. Cover and cook for 5 minutes.
5. Add thickening solution and mix well.
6. Toss in the broccoli and stir to mix well.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

I am linking this post to Cook-Your-Book #20

Hosted by Joyce of Kitchen Flavours

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Chinese New Year Dish : Hokkien Fish Maw Soup 福建鱼鰾汤

January 21, 2015, 4:58 am

≫ Next: Cookies : Seaweed Crispies

≪ Previous: Chinese New Year Dish : Tau Pau With Mushrooms 豆包焖香菇

Chinese New Year Dish : Hokkien Fish Maw Soup 福建鱼鰾汤

Recipe source : Adapted from Y3K magazine, Issue No. 40, 1/2 - 2008

Soup is a must for reunion dinners. But then sometimes it can be difficult to plan a suitable soup into the menu when there are already so many sumptuous dishes crowding the dining table during Chinese New Year.

But then again, we tend to lay out a spread of great dishes for our loved ones, some of whom are coming back from afar for this once a year reunion dinner with hopes of good luck, good health, prosperity and abundance for the coming year.

This soup is light and clear and very simple to prepare. That would free some of your time so you can concentrate on more elaborate dishes. I love the spongy fish maw that has been soaked in the soup and infused with the wonderful flavour from the spare ribs and lily bulbs.

Very light and nice!

Ingredients

50g pre-fried fish maw
300g spare ribs (original recipe used 2 chicken drumsticks)
80g dried lily bulbs, knotted and soaked ( kam chum in Cantonese )
100g tofu puff
2 tbsp flour
1200ml water
3 slices young ginger

Seasonings

2 tsp chicken stock granules (optional )
1 tsp salt, or to taste

Pre-fried fish maw

Dried lily bulbs

Tofu puffs

Method

1. Soak fish maw until soft. Pour off water. Knead the fish maw with 2 tbsp flour to get rid of the oil. Rinse with water and squeeze off the water.
2. Use a pot, add in 1 litre of water and 1 tsp of vinegar and let it boil for about 20 minutes. This is to get rid of the strong odour of the fish maw. Make sure the fish maw does not retain the oily odour, otherwise repeat the step.
3. Drain, rinse, squeeze dry and cut into small pieces. Set aside.
4. Scald tofu puff in hot boiling water. Remove, rinse and squeeze dry. Cut into halves.
5. Place all the ingredients into a large soup tureen. Add in water and young ginger.
6. Double boil for 2 hours.
7. Add salt and chicken stock granules before serving. Stir well.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

I am linking this post to Cook-Your-Book #20

Hosted by Joyce of Kitchen Flavours

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Cookies : Seaweed Crispies

February 2, 2015, 2:27 am

≫ Next: Cookies : Wheels Of Fortune

≪ Previous: Chinese New Year Dish : Hokkien Fish Maw Soup 福建鱼鰾汤

Cookies : Seaweed Crispies

Recipe source : Lily's Wai Sek Hong

These crackers are very crispy. One piece is usually not enough as they can be highly addictive once you start nibbling them.

I made lots of these for Chinese New Year. Wash them down with hot Chinese tea. They go equally well with cold beer.

Ingredients

10 pieces seaweed /nori sheets
20 sheets spring roll wrappers
2 egg whites, lightly beaten with 1/2 tsp salt for glazing
Oil for deep frying

Method

1. Lay a piece of spring roll wrapper on the table.
2. Brush with egg glaze.
3. Place a sheet of seaweed on top of the spring roll wrapper.
4. Brush another piece of spring roll wrapper and use this to place it on top of the other piece, sandwiching the seaweed in between two spring roll wrappers.
5. Cut into pieces of 2 inches by 1 inch rectangles.
6. Fry the rectangular pieces in hot oil until golden.
7. Drain on kitchen towels.
8. Store in air-tight containers.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

I am also linking this post to Cook and Celebrate CNY : 2015

Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and

Diana of Domestic Goddess Wannabe

↧

Cookies : Wheels Of Fortune

February 3, 2015, 4:52 am

≫ Next: Chinese New Year Dish : Fatt Thieu Cheong/Monk Jumped Over The Wall 佛跳墙

≪ Previous: Cookies : Seaweed Crispies

Cookies : Wheels Of Fortune

Recipe source : Cook's Nook - Amy Beh

My "wheels" turned out to look like pretty sunflowers instead! LOL.

Anyway, they look so bright and cheery, well enough to welcome the Chinese Spring Festival!

Ingredients

175g butter
100g castor sugar
3/4 tsp vanilla essence
1 egg
250g plain flour
1/4 tsp baking powder
1 tbsp cocoa powder
10g melted cooking chocolate
1/2 tsp instant coffee essence

Method

1. Beat butter and sugar in a mixing bowl until light and creamy. Add in vanilla and egg. Beat until well combined.
2. Sift flour and baking powder together. Add the sifted flour into the butter mixture. Mix into a soft dough. Divide into 2 portions.
3. To one portion, add in cocoa powder, melted chocolate and coffee essence. Knead lightly until well combined.
4. Use cookie cutter to cut into desired shapes. Place onto baking trays and bake at 180 degree C for about 20 minutes or until golden at the edges.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

I am submitting this post to Little Thumbs Up

The theme for February 2015 - Cocoa

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Hosted by Grace of Life Can Be Simple
Organised by Zoe of Bake For Happy Kids

Cocoa, host by Life can be simple

and Doreen of My Little Favourite DIY

Please mention Cook and Celebrate: CNY 2015 in your post and link back to us, Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. - See more at: http://www.bakeforhappykids.com/#sthash.GPYJr7yj.dpuf

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Diana of Domestic Goddess Wannabe

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Chinese New Year Dish : Fatt Thieu Cheong/Monk Jumped Over The Wall 佛跳墙

February 4, 2015, 6:46 am

≫ Next: Cookies : Chocolate Chip Ginger Nuts

≪ Previous: Cookies : Wheels Of Fortune

Chinese New Year Dish : Fatt Thieu Cheong/Monk Jumped Over The Wall 佛跳墙

Recipe source : Doris Choo of Sumptuous Flavours (after listening to narration of a shop proprietor's basic instructions)

Fables had it that this soup was so fragrant that a monk jumped over a wall to trace and followed the wonderful aroma of this soup. The fable became a reality today in my home! The aroma that wafted from the steam oven was truly delicious as the soup was stewing. We all knew it would be great without having to taste it!

Finally I get to taste my own home-styled version of this much fabled "fatt thieu cheong". Thanks to the shop proprietor who persuaded me to buy these mini abalone way before shops started stocking up Chinese New Year goodies.

Anyway, one of my children was back early for Chinese New Year and has to work during the festive season. So, we decided to celebrate with him first before he goes back to work. My family finds this very delicious. The dried baby abalone which had been soaked for 5 days until soft and then steamed for 3 hours tasted succulent and juicy. In fact we preferred this dried variety to the canned ones. Each springy bite is filled with the rich aroma and wholesome goodness of authentic abalone. Good! Really good!

Truly awesome to the last drop!

Note : the instruction to soak the dried abalone for 5 days until soft was taught by the shop proprietor who sold these abalone.

Ingredients

5 mini dried abalone
1/2 old chicken, quartered
40g dried fish maw(optional)
3 big dried scallops
5 red dates, pitted
1 tbsp wolf berries
6 slices pau-sum
3 pieces wai-san
4 dried mushrooms, soaked until soft
800ml water
2 slices old ginger
1 tbsp rice wine
salt (optional )

Dried mini abalone

Mini abalone - after soaking for 5 days in the fridge

Dried scallops

Dried mushrooms

From left to right : wolfberries, pau-sum, red dates, wai-san

Method

1. Soak dried abalone for 5 days until soft. Leave them in the refrigerator. Clean them properly before use.
2. Soak fish maw until soft. Add 1 tsp vinegar into about 500ml water. Bring to a boil and boil the soaked fish maw to remove the fishy smell and the oily odour. Repeat process if the fishy smell is not removed after the first boiling. Alternatively you can leave out the fish maw if you find preparing it too troublesome because fish maw by itself has little taste.
3. Place chicken, Chinese herbs and all the ingredients into a ceramic pot. Add in water.
4. Steam over high heat for 3 to 4 hours until the old chicken is tender.

Simply irresistible!

The mini abalones were succulent and juicy !

This is absolutely delicious!

The taste is just out-of-this-world!

No wonder there is so much hype about the monk jumping over the wall !

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

I am also linking this post to Cook and Celebrate CNY : 2015

Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and

Diana of Domestic Goddess Wannabe

↧

Cookies : Chocolate Chip Ginger Nuts

February 6, 2015, 6:23 am

≫ Next: Chinese New Year Dish: Beancurd Skin Steamed With A Few Varieties of Mushrooms 腐皮蒸杂菌

≪ Previous: Chinese New Year Dish : Fatt Thieu Cheong/Monk Jumped Over The Wall 佛跳墙

Cookies : Chocolate Chip Ginger Nuts

Recipe source : Delia Smith

One can never have too many cookies for Chinese New Year. No matter how much you baked the cookies are capable of performing the disappearing act all on its own! Well, you see, nobody will know how the cookie jar becomes empty!

Ingredients

50g cooking chocolate, chopped into little chunks
1 tsp ginger powder
110g self-raising flour
10g cocoa powder
50g butter, cut into cubes
1 tsp bicarbonate of soda
40g granulated sugar
20g almond nibs
2 tbsp golden syrup

Method

1. Preheat oven to 180 degree C.
2. Sift self-raising flour, cocoa, ginger powder and bicarbonate of soda into a mixing bowl.
3. Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Stir in sugar, chopped chocolate chunks and almond nibs.
4. Add in golden syrup and mix everything together with your hands.
5. Divide mixture into 16 equal portions and roll each portion to form a ball.
6. Flatten the ball slightly and place on greased baking tray and bake for 15 to 20 minutes.
7. Cool completely and store into air-tight jars.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

I am submitting this post to Little Thumbs Up

The theme for February 2015 - Cocoa

Photobucket

Hosted by Grace of Life Can Be Simple
Organised by Zoe of Bake For Happy Kids

Cocoa, host by Life can be simple

and Doreen of My Little Favourite DIY

I am also linking this post to Cook and Celebrate CNY : 2015
Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and
Diana of Domestic Goddess Wannabe

I am linking this to Best recipes for everyone Jan & Feb 2015 Event Theme : My homemade cookies by Fion Xuan Hom's Mom and co-host by Victoria Baking Into The Ether

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Chinese New Year Dish: Beancurd Skin Steamed With A Few Varieties of Mushrooms 腐皮蒸杂菌

February 9, 2015, 5:49 am

≫ Next: Chinese New Year Dish: Scallop & Wong Ngah Pak In Superior Stock 干贝上汤奶白

≪ Previous: Cookies : Chocolate Chip Ginger Nuts

Chinese New Year Dish: Beancurd Skin Steamed With A Few Varieties of Mushrooms 腐皮蒸杂菌

Gong-Xi, Gong-Xi, A perfect vegetarian dish for the Chinese New Year!

Recipes source : Y3K Magazine Issue No. 57 11/12 - 2010

I was very much taken in by this vegetarian dish when I saw this recipe in the Y3K magazine. In fact I was drooling over it! I just couldn't wait

It consists of five varieties of mushrooms and beancurd sheets, all of which are my family's favourite food items. The ingredients used were very basic and easily available. The resulting flavour was simply awesome! The whole ensemble looks so wondrously beautiful. It looked like a treasure chest encased by jade pieces !

I find the entire presentation so lovely and pleasing to the eyes and will definitely look grand and auspicious on any dining table!

This vegetarian dish is just sumptuous!

Ingredients A

3 pips garlic, minced
3 large pieces of foo pei (beancurd sheets)
oil for deep-frying foo pei

Ingredients B

1 can of straw mushrooms, cut them into halves
1 can of button mushrooms, cut them into halves
35g dried mushrooms (soaked, sliced and marinated with 1/2 tsp sugar and 1 tsp shao hsing wine)
200g eryngii mushrooms ( Hong pau ku in Cantonese )
100g fresh inoki mushrooms

Ingredients C

150ml water
1/2 tbsp oyster sauce
1/2 tbsp chicken stock granules
1 tbsp beaten egg (optional ) - alternatively use cornflour mixture to thicken

Seasonings

2 1/2 tbsp oyster sauce
1/2 tbsp chicken stock granules (optional )

Garnishing

400 to 500g broccoli
500ml water
1/4 tsp salt
1/2 tsp sugar
1 tsp oil

Method

1. Cut broccoli into florets
2. Bring water to the boil. Pour in the broccoli florets and let boil for 2 to 3 minutes.
3. Add in salt, sugar and oil. Drain and leave aside.

Eryngii mushrooms

Top : Marinated dried mushrooms

Bottom left : Canned straw mushrooms.

Bottom right : Canned button mushrooms

Inoki mushrooms

Foo pei or beancurd sheets - use the square type which are much bigger

Method

1. Spread out the foo pei ( beancurd ) sheets and fold over into half. Hold foo pei by both hands and carefully lower the centre portion into hot oil and deep fry until it has bubbles all over. Next, change direction for both ends so it gets even out. Remove from hot oil, rinse and wipe dry before spreading it over a big bowl. Alternatively, use a pair of bamboo chopsticks or tongs to deep-fry the beancurd sheets.
2. Heat wok with a drizzle of oil. Saute garlic. Add in all the 5 types of mushrooms. Mix well and lower heat to braise a while so that water will seep out from the mushrooms. Add seasonings.
3. Scoop out the braised mushrooms into the big bowl which has been lined with the deep-fried foo pei or beancurd sheets. Fold up the edges to cover the mushrooms. Steam for 10 minutes. Remove and invert over a plate. Cut across the foo pei and pull apart the flaps to show the braised mushrooms.
4. Heat water for ingredients C, add in oyster sauce and chicken stock granules and mix well. Add in beaten eggs in a drizzle to make egg strands. Or alternatively, use cornflour mixture to thicken the sauce. Pour this sauce over the braised mushrooms.
5. Garnish with boiled broccoli all round the inverted braised mushrooms.

The inverted bowl of mushrooms enclosed in foo pei

Garnished with boiled broccoli

Make a cut cross the inverted bowl of foo pei.

Pull apart the flaps

Then drizzle the sauce over the braised mushrooms

Oh Wow! This is truly awesome!

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

I am also linking this post to Cook and Celebrate CNY : 2015

Organised by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and

Diana of Domestic Goddess Wannabe

↧

Chinese New Year Dish: Scallop & Wong Ngah Pak In Superior Stock 干贝上汤奶白

February 11, 2015, 2:58 am

≫ Next: Mung Bean Soup 绿豆汤

≪ Previous: Chinese New Year Dish: Beancurd Skin Steamed With A Few Varieties of Mushrooms 腐皮蒸杂菌

Chinese New Year Dish: Scallop & Wong Ngah Pak In Superior Stock 干贝上汤奶白

Recipe source : Y3K Magazine Issue No. 40, 1/2 - 2008

This beautiful serving of dried scallops and Chinese cabbage is super delicious! It is very light and refreshing. You just need dried scallops, Chinese cabbage and broccoli.

The scallop sauce tasted great with just the right consistency to coat the steamed vegetables and the shredded scallops.

The whole combination was absolutely superb!

Gong Xi Fa Cai !

Ingredients

80g broccoli, cut into florets
5 leaves of Chinese cabbage or wong ngah pak in Cantonese
30g dried scallops, soaked until soft and shred them
300ml superior chicken stock

Seasoning

1/2 tbsp Chinese wine
1/2 tbsp abalone sauce
1/2 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar
dash of dark soya sauce

Thickening

2 tbsp tapioca flour
2 tbsp water

Mix well to dissolve the tapioca flour

Method

1. Bring half a pot of water to the boil. Add in some salt and oil. Scald broccoli and Chinese cabbage.
2.. Arrange broccoli in the centre of a plate. Roll up the leaves of the Chinese cabbage and arrange them around the broccoli.
3. Steam the platter of vegetables for 10 minutes. Remove and set aside.
4. Heat up stock. Add in dried scallops and seasoning. Thicken with the tapioca solution.
5. Pour this scallop sauce over the plate of vegetables.

Arrange the vegetables and scallop shreds before spooning the sauce over

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

I am also linking this post to Cook and Celebrate CNY : 2015
Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and
Diana of Domestic Goddess Wannabe

↧

Mung Bean Soup 绿豆汤

February 19, 2015, 4:52 am

≫ Next: Wong Tai Mee (King's Noodles) 皇帝面

≪ Previous: Chinese New Year Dish: Scallop & Wong Ngah Pak In Superior Stock 干贝上汤奶白

Mung Bean Soup 绿豆汤

Recipe source : Doris Choo @ Sumptuous Flavours

Mung bean soup or mung bean porridge is a dessert most of us grew up with. A popular Malaysian fare which bring sweet comfort to warm our tummies during breakfast, supper and even popularly served at buffet in local hotels.

It is easy to boil but there are so many variations to its preparations, which usually is according to ethnic or community preference. Some like adding coconut milk or santan to enhance and enrich the flavour. I added sago pearls to thicken and smoothen its consistency.

I prepared this soup for breakfast on the first day of the Chinese New Year to go with Supreme Soy Sauce Fried Noodles because we need to observe a vegetarian diet on the first half day of the Lunar Chinese New Year.

Ingredients

100g mung beans
3 pandan (screw-pine) leaves
1/2 cup sago pearls
1300 ml water, or use more water if you prefer the consistency to be watery
100g to 150g sugar, or according to taste preference

Method

1. Wash mung beans thoroughly.
2. Add in water and pandan leaves and bring to a boil. Once it comes to a boil, lower heat and continue to simmer until the beans start to break down. Then add in sago pearls and continue to simmer until the consistency is porridge-like.
3. Add sugar last. Stir to mix well.

Sweet dessert which is popular and brings comfort to many of us

↧

Wong Tai Mee (King's Noodles) 皇帝面

February 20, 2015, 9:03 pm

≫ Next: Stir-fried Lotus Root With Julienned Cuttlefish 炒莲藕

≪ Previous: Mung Bean Soup 绿豆汤

Wong Tai Mee (King's Noodles) 皇帝面

Recipe source : Doris Choo @ Sumptuous Flavours

Wong Tai Mee literally translates into King's noodles. They are dried egg noodles folded conveniently into a ball. I said it is very convenient because I always estimate each ball of this wong tai mee for one person.

Dried wong tai mee

I stocked up on a fair amount of dried foodstuff including this dried wong tai mee in advance for the festive season knowing most eateries are closed during the first few days of the Chinese New Year.

I cooked this for brunch since everybody woke up late.

Ingredients

4 dried wong tai mee
2 shallots, sliced
20g dried shrimps
100g fresh shrimps, remove shells and tails
150g minced pork ( add 1 tsp soy sauce, a dash of sesame oil and a dash of pepper to marinate )
100g mustard green, or choy sam ( cut into lengths of 3 cm )
150g bean sprouts
5 tbsp cooking oil

Seasoning ingredients

1 1/2 tbsp soy sauce
1 1/2 tbsp oyster sauce
1 tsp sugar
3/4 tsp salt
1 1/2 Chinese rice bowls water

Method

1. Bring half a pot of water to the boil. When boiling add in the egg noodles and boil for 3 minutes or according to instructions on the package. Drain away the boiling water and rinse noodles with running water. Drain well and set aside.
2. Heat wok until very hot. Add in 1 tbsp of the cooking oil and stir fry the bean sprouts for 1 minute. Dish up and set aside.
3. In the same wok, add the remaining 4 tbsp cooking oil. Saute sliced shallots until lightly brown. Add in minced pork and stir-fry until the minced pork is broken into smaller pieces. Push this aside and add in dried shrimps and fresh shrimps. Continue to fry and add in mustard greens. Mix everything together and add sauce ingredients. Allow this to simmer for 2 to 3 minutes.
4. Add in the par-boiled egg noodles. Use a pair of wooden chopsticks to toss the noodles to ensure they are well coated with sauce. Continue to toss and mix until noodles are dry.
5. Dish up and serve with cut chilli padi in soy sauce.

Serve this with cut chilli padi in soy sauce. Yummy !!

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Stir-fried Lotus Root With Julienned Cuttlefish 炒莲藕

March 1, 2015, 5:22 am

≫ Next: Banana Pancakes

≪ Previous: Wong Tai Mee (King's Noodles) 皇帝面

Stir-fried Lotus Root With Julienned Cuttlefish 炒莲藕

Recipe source : Adapted from Amy Beh

We love to order stir-fried lotus root when we eat out at a particular "tai-pai tong". That's because this dish is that particular outlet's specialty.

Amy Beh's version is slightly different as this recipe uses nam-yee, a fermented red bean curd with a distinct flavour, whereas the "tai-pai tong's flavour was very light.

Both are lip-smacking good!

Ingredients

15g dried cuttlefish shreds
100g lotus root, cut into thin slices (use local lotus roots which are smaller in size and more succulent, whereas the China variety which is larger is not suitable for stir-frying)
75g snow peas
80g gingko nuts ( original recipe used carrot slices )
5g dried snow fungus, soaked until soft and shredded into small pieces ( my own addition )
3 tbsp cooking oil
1 tsp chopped garlic

Sauce Ingredients

1 tbsp abalone sauce
1/2 cube nam yee, mashed with 1 tsp shao hsing wine
1 tsp sugar
1 tsp sesame oil
1/2 tsp pepper
2 tbsp water

Method

1. Bring a pot of water with 1/2 tsp salt, sugar and a pinch of bicarbonate of soda and 1 tsp oil to a boil. Put in snow peas. Boil 30 seconds. Remove and immerse in cold water for 3 to 4 minutes. Drain and set aside.
2. Blanch lotus roots separately in another pot of boiling water with 1/2 tsp vinegar added to it for 1 minute. Remove and immerse in cold water for 4 to 5 minutes. Drain and set aside.
3. Heat oil in a wok and lightly brown cuttlefish shreds until crispy. Drain and set aside.
4. Remove oil, leaving 1 tbsp oil in wok. Saute chopped garlic until slightly brown. Add in blanched vegetables, gingko nuts and snow fungus. Stir-fry for 1 minute, then add in sauce ingredients.
5. Return the pre-fried cuttlefish shreds to the wok. Toss briefly until sauce is well combined.
6. Dish out and serve immediately.

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Banana Pancakes

March 4, 2015, 6:18 am

≫ Next: Banana Platter

≪ Previous: Stir-fried Lotus Root With Julienned Cuttlefish 炒莲藕

Banana Pancakes

Recipe source : The Malaysian Cookbook

Bananas grow abundantly in Malaysia. We have a wide selection of bananas to choose from. Almost all varieties are tasty.

My favourite is "pisang mas" and I shall use them to make banana pancakes for breakfast today.

Ingredients

2 eggs, beat until light
20g sugar
120g self-raising flour
1/ tsp salt
2/3 cup coconut milk
5 bananas, mashed
margarine or cooking oil, optional

Method

1. Mix together beaten egg, sugar, self-raising flour, salt and coconut milk to form a batter. Mix well.
2. Heat a non-stick frying pan until hot.
3. Add margarine or cooking oil to non-stick frying pan (optional).
4. Pour in 2 tbsp of batter and turn frying pan so that the batter is spread out evenly.
5. Fry until brown on both sides.
6. Dish up and serve with banana slices.

I am linking this post to Little Thumbs Up

The theme for March 2015 is Banana

Hosted by BitterSweetSpicy

This event is organised by Zoe of Bake For Happy Kids
and Doreen of My Little Favourite DIY

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Banana Platter

March 9, 2015, 6:48 am

≫ Next: Kuih Kodok ( Mashed Banana Fritters )

≪ Previous: Banana Pancakes

Banana Platter

Recipe source : Y3K Magazine, Issue 56 9/10 - 2010

I was thumbing through my cookbooks and magazines when I came across this recipe. This was just perfect for me today since I happened to have the required ingredients in my refrigerator and I was alone at home this afternoon.

I made this lovely fruit platter for a light lunch since both my hubby and son were out and I do not have to cook for them. I am fully aware that there is an advertisement advising us to steer clear of bananas because they are fattening. Well, to my way of thinking, the banana belongs to the fruit family, so it is okay by my own standards! Furthermore, since I am not actually watching my calories, I am free to eat bananas.

On the contrary, bananas are rich in potassium and they contain pyridoxine (vitamin B6) which helps to fight stress.

So whenever you feel the blues, make yourself a banana platter!

Ingredients

1 banana , peeled and cut into pieces
4 segments of an orange, remove membrane and cut into pieces
1 red apple, cut into pieces
10g raisins

Method

1. Place all the cut fruits and raisins into a dessert bowl or cups.
2. Enjoy!

I am linking this post to Little Thumbs Up

The theme for March 2015 is Banana

Hosted by BitterSweetSpicy

This event is organised by Zoe of Bake For Happy Kids
and Doreen of My Little Favourite DIY

I am linking this post to Cook-Your-Book #21

Hosted by Joyce of Kitchen Flavours

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Kuih Kodok ( Mashed Banana Fritters )

March 22, 2015, 1:12 am

≫ Next: Mixed Vegetables Tofu

≪ Previous: Banana Platter

Kuih Kodok ( Mashed Banana Fritters )

Recipe source : Amy Beh

Kuih kodok is among the favourite choices during tea-breaks at my office. For RM1-00 we can get eight pieces of kuih kodok. They are literally "hot" favourites as people queue up to wait as the vendor keeps stirring and frying the kuih kodok in her big wok.

They are cheap and tasty. However, it gives me a pure sense of satisfaction and accomplishment each time I am able to make some tasty tidbits on my own, with reasonable success.

Ingredients

150g (net weight) ripe bananas
1/2 tsp salt
1 tsp sugar
5 tbsp self-raising flour
1 tbsp rice flour
1 tbsp Quaker oats
A pinch of bicarbonate of soda

Enough oil to fry the banana fritters

Method

1. Mash banana with a fork.
2. Mix in all the ingredients to combine into a batter.
3. Heat wok with enough oil on medium heat.
4. Spoon 1 tsp of batter into hot oil and fry until golden.
5. Remove and drain on several layers of kitchen towels.

I am linking this post to Little Thumbs Up ( March 2015 - Banana )

This event is hosted by Faeez ( BitterSweet Spicy )
Organised by Zoe ( Bake For Happy Kids )

and Doreen ( My Little Favourite DIY)

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Mixed Vegetables Tofu

June 10, 2015, 6:35 am

≫ Next: Grilled Honey Chicken

≪ Previous: Kuih Kodok ( Mashed Banana Fritters )

Mixed Vegetables Tofu

Recipe source : Adapted from Maggi's advertisement from Pearl Magazine

The original recipe uses Maggi's 5-spice chicken-mix. I did not have have that spice mix handy at home so I just substituted the 5-spice mix with my own seasoning ingredients. It turned out fine.

The hot chilli padi spiced up the sauce and lent a fiery flavour to the bland tofu. I like the crunchy bite of the french beans. It was very appetising to eat this with hot steaming rice.

This is wholesome home-cooked vegetarian fare. Tasty and nutritious.

Ingredients

1 block soft tofu, cut into pieces
100g french beans, diced
2 dried mushrooms, soaked and diced
1 tsp garlic, chopped
1 tbsp cooking oil
3 chilli padi, sliced ( original recipe used capsicum )

Seasoning

1 tsp Worcestershire sauce
2 tsp oyster sauce
1/2 tsp salt
1 tsp sugar
a dash of pepper

Mix the seasoning with 1 cup of water.

Cornflour Solution

1 tbsp cornflour mixed with 2 tbsp water

Method

1. Heat wok until hot and fry the chopped garlic in hot oil.
2. Add in mushrooms and french beans. Fry for about 1 minute.
3. Add in seasoning together with the water. Add in the tofu pieces. Allow to simmer for about 2 to 3 minutes.
4. Thicken with cornflour solution.

I am linking this post to Cook-Your-Book #24

Hosted by Joyce of Kitchen Flavours

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Grilled Honey Chicken

July 4, 2015, 8:47 am

≫ Next: Bamboo Leaf Vegetarian Dumpling 素粽子

≪ Previous: Mixed Vegetables Tofu

Grilled Honey Chicken

Recipe source : The Star Newspaper : Cook's Nook ( Amy Beh )

Given a choice, I would not choose chicken white meat as I had been "conditioned" to think white meat is tough and coarse, even though the health conscious would most certainly opt for white meat rather than drumsticks which are considered "fatty". However, during one of our office lunches, I asked my friends to order on my behalf as I would be joining them later. When my order arrived, I was served a plate of grilled white meat with an assortment of vegetables and fries. That platter looked very appetising and very soon I forgot all about my misconception about white meat because the chicken was not tough at all and very tasty.

Well, that platter of white meat certainly changed my view! So, when I browsed through my scrap book of recipes and came across this lovely recipe on grilled honey chicken, I wanted to try it out.

This is great! Everything tastes wonderful!

Ingredients

350g chicken fillet
1 can pineapple rings
2 tomatoes, cut into halves

Marinade

1 1/2 tbsp honey
1/2 tbsp oyster sauce
1 tbsp Worcestershire sauce
2 cloves garlic, finely chopped
1/4 tsp pepper
1/4 tsp salt
1/2 tsp sugar
1/2 tsp paprika
1/2 tsp French mustard
1 tbsp olive oil

Method

1. Combine all the marinade ingredients in a mixing bowl. Add chicken fillet in the marinade and set aside for several hours in the refrigerator.
2. Brush a grill pan lightly with oil and grill the marinated chicken for 8 to 9 minutes on each side or until the meat is cooked. ( Alternatively, grill in a preheated oven at 220 degree C for about 10 minutes on each side or until the meat is cooked ).
3. Grill the pineapple rings and tomatoes halves until just soft. ( I used the left-over marinade to brush the pineapples and tomatoes before grilling ).
4. Serve the grilled chicken meat with grilled pineapple rings and tomatoes halves.

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Bamboo Leaf Vegetarian Dumpling 素粽子

July 9, 2015, 6:13 am

≫ Next: Savoury Vegetarian Rice 斋饭

≪ Previous: Grilled Honey Chicken

Bamboo Leaf Vegetarian Dumpling 素粽子

Recipe source : Doris Choo @ Sumptuous Flavours

We had just celebrated the Dragon Boat Festival few weeks back. As usual, I made Bak Chang or savoury bamboo leaf dumplings with meat and an assortment of ingredients. Sometimes I make alkaline dumplings with red bean paste fillings. My family likes the spicy dumplings with dried shrimps sambal. I still have some bamboo leaves left over and I thought of trying to make some vegetarian dumplings which I have never attempted before.

The ingredients used and the method of making these vegetarian dumplings is the same as making my previous batches of savoury dumplings except that I omitted using meat and salted egg yolks. I used gingko nuts instead. I love to eat gingko nuts and the yellowish color of the gingko nuts make the dumplings look more colourful.

Ingredients for Glutinous Rice

500g glutinous rice
2 tsp salt
1 Chinese soup spoon cooking oil
1/2 tsp five-spice powder
1/2 tsp salt

1. Wash glutinous rice and soaked in water overnight.
2. Next morning, drain away the water using a colander
3. Then mix in the rest of the ingredients. Set aside.

Mushroom

100g, dried shitake mushrooms
3 tsp sugar
1/4 Chinese soup spoon soy sauce
1 Chinese soup spoon shao shing wine (optional )
1 1/2 Chinese soup spoon cooking oil

1. Soak mushrooms in water until soft.
2. Slice the mushrooms and mix in all the ingredients to marinate for 5 hours or preferably overnight in the refrigerator.
3. Pan-fry the marinated mushrooms over high heat for 1 to 2 minutes.
4. Remove and leave to cool. Set aside.

Chestnuts

75g dried chestnuts

1. Soak chestnuts overnight.
2. Then boil chestnuts in water with 1/4 tsp lye water until soft. Take one between your fore finger and thumb and squeeze. If it breaks then it is ready.
3. Remove the brownish membranes from the ridges of the chestnuts with a toothpick.

Black-eyed beans

75g black-eyed beans

1. Soak in water overnight.
2. Then boil in water with 1 tsp salt until soft.

Split mung beans

100g split mung beans

1. Soak in water overnight.
2. Drain away the water. Boil the mung beans with 1 1/2 tsp salt and 2 tsp sugar till soft.
3. Drain dry. Set aside.

Fresh gingko nuts

2 pre-packed packets, about 200g

1. Cut into halves and remove the embryo as it is very bitter.
2. Wash and drain. Then add in 1 tsp sugar.

Wrapping the dumpling

Please refer to my previous post Savoury Bamboo Leaf Dumpling for a step-by-step guide on wrapping the bamboo leaf dumplings.

Makes 11 dumplings

Boiling the dumplings

1. Bring 5 litres of water to a boil. Add in 3 tbsp salt to the boiling water.
2. Put all the wrapped dumplings into the boiling water.
3. Boil for 2 to 2 1/2 hours.
4. Drain away the water.

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Savoury Vegetarian Rice 斋饭

August 14, 2015, 7:19 am

≫ Next: Soy Milk 豆浆水

≪ Previous: Bamboo Leaf Vegetarian Dumpling 素粽子

Savoury Vegetarian Rice 斋饭

Recipe source : Doris @ Sumptuous Flavours

I adapted my recipe for long bean rice to make a vegetarian version of it.

I cooked this to share with my fellow practitioners in a meditation group who are mostly vegetarians. We meet at least once a week and after group practice we share the different varieties of food others have brought along as well. We enjoy the pot-luck and the camaraderie among friends.

My friends enjoyed this vegetarian rice and said it is very fragrant. I thought I would post it here to share as well.

Ingredients

500g rice
4 stalks of snake beans or long beans, cut into small pieces
100g mushrooms, soaked until soft and cut into small cubes
1 carrot, cut into small cubes
2 tsp salt
4 tsp vegetarian oyster sauce
4 tbsp cooking oil
900ml water

Carrots and snake beans

Marinated mushrooms cubes

Method

1. Marinate mushrooms with 2 tsp sugar, 2 tsp soy sauce and 1 tbsp cooking oil. Set aside for later use.
2. Wash rice and drain dry.
3. Heat wok with 4 tbsp cooking oil until very hot.
4. Add in the marinated mushrooms and stir-fry over high heat for 1 to 2 minutes.
5. Add in snake beans and carrot. Stir-fry well.
6. Add in rice and fry briskly for 1 minute to mix everything evenly.
7. Scoop out all ingredients and transfer them into the inner pot of an electrical rice cooker.
8. Add in salt, oyster sauce and water.
9. Auto -cook until done.
10. Use a pair of wooden chopsticks to fluff out the rice grains.

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