Diced Pork in Spicy Fermented Bean Sauce

My brain is still on halidays, so are all parts of the body. The mind knows that there is dinner to be served, but the body is not leaving the warm comfy couch. Finally, i yanked myself up from the couch and went straight to the freezer, found some pork chops and decided to cook something fast. This dish, although fast to prepare, is very delicious with white rice.

Ingredients:

3 boneless pork chops - diced

2 tbsp spicy fermented bean sauce

3 cloves garlic chopped

1 tbsp chopped ginger

1 tsp sugar

2 tbsp oil

Cilantro for garnishing

Method:

Heat the wok and add in 1 tbsp of oil. When oil is shimmering, add in the diced pork and sprinkle with a little salt and pepper. Flip pork when it is brown on bottom, then brown the other side.

Remove pork and leave aside.

Add in the remaining oil and spicy fermented bean sauce. Saute until fragrant, the add the garlic, ginger and the fried pork.

Adjust taste with sugar.

Dish out, garnish with cilantro and serve hot

Serves

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Bitter Gourd Braised Chicken in Black Bean Sauce

Bitter gourd (Latin Momordica charantia) is also called Balsam pear or bitter melon. Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. Definitely an acquired taste, many do not like it cos of the bitterness but those who like it, say that it is 'kum' in cantonese - a special sweetness.


Ingredients:

2 Chicken thighs - cut into bite-size

1 bitter gourd

3 tbsp oil

MARINADE

1 tbsp Dry sherry/shaoxing wine

1 tsp Cornstarch

2 tsp Thin soy sauce

1 tsp Sugar

1/4 tsp pepper

SAUCE

2 tsp Fermented black beans

3 cloves garlic, minced

1/2 inch ginger - minced

2 shallots - minced

1/2 tsp Brown sugar

2 tsp Black soy sauce

3/4 cup Chicken stock

1 tsp Cornstarch plus 1 tbsp water

Method:

Cut bitter gourd in half lengthwise and scrape out the seeds with a sharp spoon or corer and discard.

Cut into 1 inch squares, and blanch for 3-4 minutes in boiling water to which a little salt has been added. Drain

Marinate chopped chicken with the marinate ingredients for 20 - 30 minutes

Rinse fermented black beans.

In bowl, combine and mash black beans , ginger,shallots,garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.

Heat wok with 1 tbsp oil and when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.

Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry until fragrant and aromatic.

Add bitter gourd, and saute. When sauce boils, add cooked chicken; toss to combine.

Cover the wok and cook until chicken is tender.

Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough.

Toss ingredients until sauce thickens.

Dish out and serve hot with white rice


Serves

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Mini Rolls

Time flies, Christmas is over and 2008 has only 3 more days left. The Chinese New Year is creeping on us fast next year, it will be January, 26th, so less than 30 days to prepare all the goodies. These snacks are so mini and tedious to prepare that thank goodness, the CNY is only once a year. This is a buddy project, so gather all your buddies and have a good time with them while making them.



Ingredients:
500g chicken/pork floss/sambal hae bee/sambal lengkong/serunding

1 packet large spring roll skin, cut into 9 equal squares

1 egg, lightly beaten for sealing

Oil for deep frying

Method:

Cut one spring roll skin into 9 equal squares.

Place some floss on to each square, enclose and wrap like spring roll.

Heat oil in a wok; fry rolls till golden brown.

Remove from oil onto baking rack which has kitchen towel at the bottom to catch excess oil.

Put fried rolls in to bake at a preheated oven 350f for 5 or 10 minutes, so that the rolls are thoroughly cooked through and excess oil will be removed.

Let cool completely and store in air tight container.

Recipes related:

Sambal Lengkong

Pork Chicken Floss

Sambal Hae Bee

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Steamed Salted Spanish Mackeral

I love salted fish cooked this way especially if the flesh of the spanish mackeral is soft and powdery - the cantonese way to describe this texture is 'MUI HEONG". MUI - means can be torn easily - that is if it is a piece of cloth but for the fish - MUI means melts in the mouth. HEONG - Fragrant to those who have acquired a taste for it. Unfortunately, this salted fish bought in the Korean Store, is very different from the salted MUI HEONG from Malaysia. The flesh is not salty and it is firm. Anyway, it made a very good accompaniment to plain rice or congee.


Ingredients:

1 piece of salted spanish mackeral or any salted fish

2 tbsp of julienned ginger

5 tbsp oil

Method:

Place fish on a dish which can fit the rice cooker.

Put ginger slices on top of fish and pour oil over.

Place dish on top of the rice when no more big bubbles are visible.

Close the lid of rice cooker and let fish and rice to complete cooking.

When the rice is ready, the fish should be cooked too.

Serves

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Country-Style Steamed Chicken

Steaming meat dishes is one of my favorite ways of cooking, cos, not only is it healthy, it is so fast to prepare. This dish gets cooked when the rice is ready.

Ingredients:

2 chicken legs - chopped into bite-size

3 - 4 dried shitake mushrooms - wash, soak and cut into slices

1/2 cup dried cloud ear - wash, soak and drain

1/2 cup dried lily buds - wash, soak and tie into a knot

1 tbsp fragrant oil - shallots or garlic

Marinate:

2 tbsp soya sauce

1 tbsp shaoxing/hua tiau wine

1 tsp ginger juice

1 tbsp oyster sauce

1 tbsp tapioca starch/cornstarch

1/2 tsp sugar

1/2 tsp pepper

1 tsp sesame oil

Method:

Marinate the chopped chicken pieces with the marinate for 20 - 30 minutes in a deep dish that can fit into the rice cooker.

Mix the sliced mushrooms, cloud ear and lily buds into the marinated chicken and drizzle with fragrant oil.

Place the dish of chicken on top of rice in rice cooker, when big bubbles are no more visible on the rice surface. Close lid tight. The chicken will be cooked when the rice is ready for serving.






Serves Continue for recipe......

Fried Pomfret with Ginger sauce

You would say that i am not doing justice to this fine textured fish by pan frying it but i would not no, cos the flesh is just as delicious fried this way. To serve steamed fish is quite difficult here, especially winter, food gets cold so fast and every member of the family has to present and ready to eat, then only can the steamed fish be served.

Ingredients:

1 white pomfret - gutted, cleaned, wipe dry and sprinkled with salt

1 tbsp tapioca starch/cornstarch for coating

4 tbsp julienned ginger

1 tbsp soya sauce

1 tbsp sugar

a dash of pepper
Oil for frying

Method:

Coat the salted fish with the tapioca starch/cornstarch.

Heat wok and add in oil, only when the wok is shimmering hot.

Lower the fish into the oil carefully to avoid splatterings.

Fry until golden brown before flipping and fry the other side of fish until golden brown too.

Remove fish and place on serving plate.

Remove all the oil except 2 tbsps oil.

Fry the julienned ginger until crispy. Remove and put them on top of the fish.

Add soya sauce and sugar to the oil in the wok and cook until it thickens.

Spoon over the fish and serve hot with white rice.

Serves

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MERRY CHRISTMAS

Renee and Alexander with Santa, 2008

MERRY CHRISTMAS

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Almond Pear Tart

MERRY CHRISTMAS


This rich almond tart is always a perfect dessert to be served after Christmas Dinner. This is super darn tasty!! It has a strong almond flavor but it is also delicate and lovely. The best part is, it is relatively easy to bake, looks impressive and and tastes delicious without being overwhelming.



Ingredients:

1 sheet (1/2 of 17.03 oz box) puff pastry - thawed in the fridge
1-7 oz box Odense Almond Paste, grated
1/3 cup sugar
1/2 stick (4 tablespoons) butter, room temperature
2 large (not extra large) eggs, room temperature
3 tablespoons all-purpose flour
1 large can (30 oz) pears halves in heavy syrup

Optional: Raspberries or powdered sugar


TOOLS & EQUIPMENT
9-10 inch tart pan

Method:

Preheat oven to 375° F.

Roll out puff pastry on a lightly floured surface. Lay in ungreased tart pan and gently push dough into sides. Roll across top with rolling pin to cut off excess. Place pan on baking sheet.

Add Almond Paste, sugar and butter to a mixing bowl. Beat on low speed to incorporate. Beat on high for 2 minutes. Add eggs one at a time, beating after each. Beat on high for 3 minutes and pour batter into tart shell.

Drain pears. Place pears cut side down on a cutting board. Make 4 length-wise diagonal slices, about 1/8" from top of pear through the bottom, so pear slices will fan out.

Place pears close to edge of tart, and arrange decoratively on batter and bake for 45 minutes or until firm.

Save any remaining pears for serving with cooked tart.

Tent with a piece of aluminum foil if tart is browning too quickly.

Tart is done when a toothpick inserted in middle comes out clean.

Rest tart on wire rack for 10 minutes then unmold.

Serve tart warm or cold with raspberries, pears or sifted powdered sugar

Serves Continue for recipe......

Pumpkin and Tapioca Bengka

This huge pumpkin has been sitting around in my kitchen since Halloween and i finally dissected it. Half of it was cooked in the microwave and then kept in 1 cup portion, the other half was shredded and also portioned into 1 cup. They are in the freezer for future recipes.

This bengka was so flavorful and rich with the addition of grated pumpkin. The taste was unbelievable, it was like eating 'kaya'. Lining the baking tray with banana leaves made the bengka more fragrant.

Ingredients:
1 lb frozen tapioca, thawed

1 lb grated pumpkin
1 1/2 cups sugar
1 can x 400ml coconut milk/cream - Savoy brand

2 tbsp butter

1 egg, beaten
1/2 tsp salt
6 tbsp corn flour
1/2 tsp bicarbonate of soda
.
Method:
Drain thawed grated tapioca and grated pumpkin until dry,

Lightly grease a 23cm square tray with margarine and line with banana leaf.

Mix all the ingredients in a large glass bowl well to combine.

Microwave on high 2 mins, stir well and microwave for 1 min at a time until mixture has thickened.

Pour into prepared tray and bake in preheated oven at 375f for 40 - 50 minutes or until it is firm.

Brush the top with butter, coconut cream or oil and broil until golden and the crust is browned and aromatic.

Cool the bengka completely before cutting

Serves

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Tong Yuen

According to Wikipedia - "The Dōngzhì Festival or Winter Solstice Festival (Chinese: 冬至; Pinyin: dōng zhì; "The Extreme of Winter") is one of the most important festivals celebrated by the Chinese and other East Asians during the Dongzhi solar term on or around December 22 when sunshine is weakest and daylight shortest; i.e., on the first day of the Dongzhi solar term
The origins of this festival can be traced back to the Yin and Yang philosophy of balance and harmony in the cosmos. After this celebration, there will be days with longer daylight hours and therefore an increase in positive energy flowing in. The philosophical significance of this is symbolized by the I Ching hexagram fù (復, "Returning").
Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get togethers (especially in the southern parts of China and in Chinese communities overseas) is the making and eating of Tangyuan (湯圓, Cantonese jyutping: tong1 jyun2; Mandarin Pinyin: Tāng Yuán) or balls of glutinuous rice, which symbolize reunion. "

According to what i have been told since i was a child that we must take these 'tong yuen' so that we will be a year older. I have not ate these balls for quite a while, no wonder I am not getting older - ha ha - how i wish.

HAPPY WINTER SOLSTICE

Ingredients:

1 lb glutinious flour mix with 2 tablespoon of sugar
1 cup of boiling water

1 cup of room temperature water
.
Method:

Pour hot water into glutinious flour and using a wooden spoon, mix the dough. Slowly add some room temperature water and keep adding water till you get a dough that doesn’t stick to your hand. (There is no firm and fast rule on the quantity of flour versus water. Just add flour or water to get the right consistency)

Once the dough is pliable, separate them into small portions and add food colourings.

Roll dough into tiny consistent size balls.

Bring a large pot of water to the boil and drop in the balls. Once they float, they are cooked.

Prepare a big bowl of room temperature water that has been boiled. Scoop the tang yuan from the pot and put them in the bowl of water.

FOR THE SYRUP

Cook rock sugar, ginger slices , pandan leaves and water to make a sweet syrup.

Cool syrup before adding in the cooked balls.

Serve at room temperature.

Serves

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Green Chile

A completely traditional Mexican Chile Verde is a green chile stew without any tomatoes at all; however, in practice it is far more common to include some tomatoes ... some "green" chilis use so many the color becomes red and the flavor becomes heavily tomato. This recipe has just a small can of tomatoes, to lend the richer, smoother flavor they impart, but not so many to adulterate the green chile character.

The flavor of green chili is influenced most by the kind of green chiles you decide to use and i use all fresh jalapenos. There is no reason to limit yourself to jalapenos, if you enjoy experimentation, try cooking with any chille, it's similar to choosing what variety of apples you prefer - i have tried with canned pickled green chille and they turned out spicy and delicious too.


Ingredients:

2 teaspoons oil

1 pound pork loin -- cut into 1/2-inch chunks and remove all visible fat

3 small garlic cloves -- finely minced

1 red onion -- finely chopped

1 tablespoons flour -- preferably flour
20 jalapeno pepper - chopped

1 teaspoon cumin

1 teaspoon salt

1/8 teaspoon white pepper

2 cups chicken broth

1 14 oz can crushed/diced tomatoes

Method:

In skillet, heat oil over medium-high heat. Saute pork until all pink is gone (about 5 minutes).

Remove meat and set aside

Add garlic and onion. As soon as garlic sizzles, stir in the flour. Cook until flour is cooked, then add in the pork, chopped jalapenos, tomatoes , cumin and chicken broth.

Transfer to a crockpot and cook on high. When the mixture boils, turn to low and cook until chille is thick and the texture you want - cooking time depends on your crockpot, i like to stew it for at least 2 hours.

Adjust the taste with salt and pepper.

Freezes very well.

Serve over plain or mexican rice, burritos, chile rellenos, chimichangas, etc.

Serves

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Gingerbread Bear

This is the time of the year for bonding and how wonderful it was, 3 generations in the warm kitchen, on a snow day, making and decorating gingerbread bear.

Ingredients:

3 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup unsulfured molasses
Optional raisins, chocolate chips, candy pieces, frosting
Royal Icing
1 egg white
1/2 teaspoon lemon juice
1 3/4 cup confectioners sugar (powdered sugar)

Method

In a large bowl, sift together flour, baking soda, and spices. Set aside.

In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.)

Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight.

Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

Heat oven to 350°.

Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes.

Transfer to ungreased baking sheets.

Bake until crisp but not darkened, 8 to 10 minutes.

Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely.

Decorate as desired.

Makes 16 5-inch long cookies.

Royal Icing

The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks.

With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria.

With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture's temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form.

Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise.

If the icing is too runny, add more powdered sugar until you get the desired consistency.

Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.)

Keep the icing covered while you work with it or it will dry out.

Serves

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Panettone

Last year i made Christmas Stollen and this year decided to try Panettone. The ingredients are pretty much the same, it is just the shape that determines the name of these bread. The significant difference is, Christmas Stollen is German and Panettone is Italian.

Ingredients:

Starter:

1/2 cup bread flour

3 ozs water

1/8 tsp instant yeast

Main Ingredients:

2 yolks

3 ozs water

2 ozs unsalted butter - melted

1 tbsp dark rum

1/2 tsp vanilla

1 tsp salt

3 tbsp sugar

All the Starter

1 tsp powdered milk

1 3/4 cups bread flour

1 1/2 tsp instant yeast

Dried Fruits:

1/4 cup raisins

1/4 cup mixed peels

1/4 cup cranberries

1 tsp fresh lemon zest

1 tsp fresh orange zest

Melted butter for glazing

Method:

Combine all ingredients for the starter and leave it to ferment for 12 - 16 hours.

Put all the main ingredients into the bread machine pan following the order as stated. Press the dough function and let the bread machine do the mixing and kneading and at the first beep, add in the fruits. Continue to complete the dough function.

Divide dough into desired weights and put them into appropriately sized pan or muffin cups.

Place them on a baking sheet and place baking sheet into a large trash bag to proof until double the size.

Glaze with melted butter.

Bake in preheated oven at 375f for 20 minutes or till golden brown.

Serves

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Kam Heong Clams/ La La

Everytime i cook this dish, it reminded me of my adopted sister cos her name sounded like what we would call her. The chinese likes to doublely call your first name - her first name is 'la' so it became 'la la' which is also the same tone for 'clams'. You think 'la la' is funny, wait till you hear this.

In the good old days, when a child was adopted, there was no need for any adoption procedures. One would just go to the nearest Police Station and report that a child was born to so and so. No other questions or proof were needed. Just fill in the forms and a birth certificate will be issued. Most often, the police will help in this matter. So being of the hokkien dialect, the child's will be given in hokkien, so her name was Ng Bo La which sounded so funny cos 'bola' in malay is 'ball'. Her name is mandarin is so pretty ' Huang Mook Na'. So, poor sister, not only is she called a ball, she is also called 'la la'



Ingredients:

1 lb clams - if fresh - soak in salt water for 1 hr and drain dry - if frozen, do not thaw

2 tbsp oil

1 tbsp dried prawns, soaked

2 tbsp curry leaves

10 shallots, chopped

5 chilli padi/red jalepeno chopped

Seasoning

1/2 tsp taucheong/mein see/fermented soya bean paste

1 tbsp curry powder

1 tbsp oyster sauce

1 tsp light soya sauce

1 tsp sugar

1/2 tsp dark soya sauce

dash of chicken stock granules

Cornstarch and water for thickening

Method:

Heat 2 tbsp oil and saute dried prawns until fragrant.

Add in curry leaves, shallots, chilli padi and stir-fry until aromatic.

Add in the clams/la la, seasonings and stir fry at high heat until well mixed.

Cover with a lid, cook for 2 minutes until clams/la la are opened.

Thicken with corn flour and water, mix well and dish up.

Serves

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Marmite Chicken

I grew up with Marmite. My mom would make soup or add it to congee or rice and it was the best, there was no need for any other dishes or sides, just a tiny spoonful of Marmite.


What is Marmite? Read about it here Wikipedia

Ingredients:

2 Chicken thighs - cut into bite-size
1/2 tsp salt
1/2 tsp pepper
2 tbsp oil

Sauce

2 tbsp Marmite

1 tbsp maltose

1 tbsp honey

1 tbsp light soya sauce

dash of pepper and chicken stock granules

100 ml water

Method:

Heat oil and add in chicken pieces to brown. Sprinkle salt and pepper and turn chicken when it is browned on one side. Brown the other side.

Add in the sauce ingredients and cook until sauce has thickened.

Serve hot with white rice.

Serves

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Pumpkin Pocket Cookies

This recipe is from Marcy Goldman's - A Passion for Baking and she described these cookies as gem which are big, soft and pillowy old-fashioned affairs. I have made them smaller than what was called for in the recipe. Yes, these cookies are sort of like a mini pumpkin cake which is nicely spiced and gorgeous in color. Like any other american cookie, a sugar glaze is smeared or drizzled on, but then, it's me again, who does not like the sugar glaze for the added calories, did not have glaze for my mini cookies.

Ingredients:

2 tbsp white sugar

1 1/3 cup firmly packed browned sugar (i use only 1 cup)

1/2 cup unsalted butter, softened or shortening

1 large egg

2 tsp pure vanilla extract

1 cup pumpkin puree

2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1 1/4 tsp pumpkin pie spice(which is ginger, nutmeg, cloves and cinnamon)

1/4 tsp ground cinnamon

1 cup raisins, plumped and dried

Icing

3 cups confectioners' sugar

3 tbsp cream cheese - softened

1 tsp pure vanilla extract

Water, as required to make soft icing consistency or glaze that holds.

Method:

Preheat oven to 350 f. Stack two baking sheets together and line top sheet with parchment paper or with silicone silpat.

In a mixer bowl, cream both sugars and butter(or shortening) until fluffy. Add egg, vanilla, and pumpkin puree and blend well. Fold in flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon and, when almost blended. fold in raisins.

For each cookie, drop large gobs of dough about 2 - 3 inches apart on the prepared baking sheets. (i made mini, so i used the tiny ice-cream scoop)

Bake for 15 - 17 minutes (12 = 15 minutes for the minis) until cookies are firm.

Cool well on wire racks before icing.

In a small bowl, whisk together Icing ingredients to make a smooth glaze.

Smear or drizzle over almost totally cooled cookies and let set.

Serves

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Steamed Green Apple Dessert

These tiny green granny smith apples came from a friend who has a tree. They were so tiny and cute and they fitted these chinese tea cups perfectly. The taste was unbelievable, imagine a tangy and sweet red bean paste acting together to give a lip-smacking dessert.


Ingredients:

Granny Smith Apples

Red Bean Paste

Chinese Tea Cups

Method:

Cut the tops of an apple and core the center.

Fill the cored center with red bean paste and place the top back.

Put into a chinese tea cup.

Repeat with the rest of the apples and steam on high heat for 30 minutes.

Serve hot as a hot dessert after a chinese dinner.

Serves

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Flower Squid

These are one of the all-time great appetizers which can also be served as hors d'oeuvre. Not only are they pretty to look at, they are sumptously delicious. i have included them in my Dim Sum List and also as a special item for Steamboat.

Ingredients:

1 lbs medium size squid - cleaned without the tentacles

1/2 lb of shelled raw shrimps - dry thoroughly

1/2 lb of ground pork

1 tsp soya sauce

1 tsp fish sauce

1/2 tsp white pepper

1/2 tsp sugar

1 tsp sesame oil

1 tbsp cornstarch/tapioca starch

1/2 tsp salt

1 tbsp water

1 stalk spring onion - chop fine

cornstarch/tapioca starch for dusting

Method:

Cut the squid into 1 inch rings and cut 1/2 inch slits to one edge of the ring.

To prepare the filling:

Chop the shrimp and ground pork until a very fine texture.

Add in soya sauce, fish sauce, pepper, sesame oil and sugar. Mix in thoroughly.

Add water to the cornstarch/tapioca starch and salt. Stir to dissolve the salt.

Add cornstarch mixture to the shrimp and pork and stir vigorously to make a paste.

Add in the spring onions.

To fill the squid:

Dust the inside of the squid ring with cornstarch/tapioca starch.

Fill the squid ring from the top which is the unslit side. Put filled squid onto a greased plate and steam on high heat until cooked.

If serving as a dish, make a sauce with the juice from steaming and thicken the juice with a cornstarch/tapioca solution and a dash of shao=xing wine.

As an appetizer or finger food - serve with sweet chilli sauce

Serves

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Pumpkin Muffins

These muffins waft the most incredible aroma as they bake. This recipe makes tiny, not-too-sweet, pop-in-the-mouth mini muffins that are somewhere between a muffin and a cake in texture. The final product is a delectable little morsel that is totally luscious.

Ingredients:

1 1/2 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1 cup pumpkin puree

1/3 cup oil

2 eggs

1 tsp pumpkin spices

1 tsp cinnamon powder

1 cup sugar

1/2 tsp salt

Method:

Mix the dry ingredients - flour, baking powder, baking soda, salt, pumpkin spice and cinnamon.

Mix the wet ingredients - sugar, pumpkin, oil and eggs, beat lightly.

Pour wet ingredients into dry ingredients and fold in until all the dry ingredients are well blended.

Using an ice-cream scoop, scoop batter into prepared mini muffin cups, filling each 3/4 full.

Bake in preheated oven 350 F for 17 - 20 minutes or until muffins spring back when gently pressed with fingertips.

Serves

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Coin Pumpkin Bread

As promised, more pumpkin recipe. This time it is making bread with pumpkin. It is so rewarding, the bread is soft with the most beautiful tinge of yellow. To have a more evenly brown top, make sure the dough is rolled as even as possible, unlike mine, some were taller, so they were more brown.


Ingredients:

1 cup cooked pumpkin puree

1 egg

2 tbsp oil

2 tbsp powdered milk

1 tsp salt

2 tsp sugar

3 cups unbleached all-purpose flour

1 1/4 tsp instant yeast

Enough water to make a nice dough

Glaze

1 egg yolk plus 1 tbsp water

Method:

Put the ingredients acording to the order in the Bread Machine bowl.

Select the dough function and press 'start'.

Let the machine churn and using a spatula, aid the loose flour to be churned up by the machine. Add a tbsp of water at a time so that all the loose flour is no more visible.

As soon as a dough is formed (My breadman will rest for 20 mins, for other machines, press pause and let dough rest for 20 mins). The machine will beep when dough is ready.

Roll out the dough to a thickness of 2cm. Divide the dough into small pieces with a round cookie cutter. Try to divide the dough as even as possible, so that the bread won’t come out some part burnt while other part are not even cooked. Arrange them in tube pan.

Brush the top with egg glaze and rest for about 15 - 30 minutes.

Preheat an oven to 180C/350F.

Bake for about 10-12 minutes.

Serves

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Scallion Pancake

I have not made 'roti canai' since i was able to get the frozen ones from the asian stores. They come in plain and with scallions but i found that making the scallion ones with this recipe is so easy and tasted better. These pancakes freeze well, so when there are scallions in abundance, make some and when you feel like having a pancake, just remove from freezer and throw one on to a hot pan. Please do watch this video to have clearer view on how to make these pancake - Scallion Pancake I, Scallion Pancake II and Scallion Pancake III

Ingredients:

3 cups unbleached all-purpose flour

1 cup hot water

1/2 cup room temperature water

Shortening for spreading

Scallions - cut fine

Salt to taste

Method:

Put 3 cups of flour in a big mixing bowl, make a well in the center and pour 1 cup hot water into it.

Using a wooden spoon or a chinese rolling pin, stir to mix and add in the room temperature water a little at a time, until no more loose flour is visible and a dough is formed.

Cover dough with a damp towel and leave to rest for 20 minutes.

After 20 minutes, knead dough until smooth and elastic. Leave dough covered to rest again for another 30 minutes.

After resting, flour the pastry board and roll out the dough as thinly as possible.

Spread softened shortening onto the rolled dough and sprinkle generously with salt, then the scallions.

Roll the dough up into a swiss roll.

Using your palm as a guide, pinch off a piece of rolled dough, the size of your palm and then pinch the ends to seal. Place one end on your palm, and press down the other end to make a disk. Line this disk to rest and proceed with the next piece. you should have 10 pieces or more if your palm is smaller.

Take the first disk and roll it to a very thin circle. If the dough is resisting, leave this to rest and continue with the next one and so forth. (pancake can be frozen for later serving)

Heat a frying pan with a little oil on medium high heat. Drop a piece of pancake in and as soon as the pancake gets set, flip it over. Fry until it is golden brown.

When pancake is done, using a chinese rolling pin, hold the pancake down about 1 - 2 inches from the edge, then using a spatula, push in the edge of pancake to the rolling pin. This will break up the pancake and makes it flaky.

Serve hot.

Alternatively:

you could divide down into 10 portions and roll 1 portion at a time, spread with shortening, salt and scallions.

Roll up like a swiss roll, then coil it up and tuck the ends in. Rest, then roll into thin circle.(pancakes can be frozen for later serving)

Fry as above

Serves

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Pumpkin Ginger Soup

I hope this second pumpkin dish is more interesting than the previous pumpkin post as there are more pumpkin recipes to come. I think the family has turned yellow from too much beta carotine, luckily we are yellow skin and it did not show that much.

Ingredients:

3 cups pumpkin puree

3 cans (15 oz)chicken broth

2 cloves garlic,finely chopped

2 tablespoons grated ginger root

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

A dollop of whipped cream(optional)

Chopped chives (optional)


Method:

In a 6-quart saucepan, combine pumpkin puree and chicken broth.

Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.

Add garlic, ginger root, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.

Divide soup among soup bowls and garnish with whipped cream and chives, if desired.

Serve immediately.

Serves

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Pumpkin And Turkey Congee

When my brother was ill and i told my australian sister in law to cook him porrdige and she made him oatmeal porrdige. We gave her the recipe to cook porridge the chinese way and she said that this was rice soup. That made sense, it is basically rice and soup. Congee is a better term and read more ....... http://en.wikipedia.org/wiki/Congee

This congee has become sort of a tradition in my kitchen after Thanksgiving. There will be with no doubt leftovers, turkey , bones and all and these bones are the best for stock which will be used for the congee. Sweet Potato/Yam is added quite often in Hokkien homes but i added pumpkin and it was just as delicious.

Ingredients:

1 cup rice

1/4 cup glutinious rice

1 cup shredded Turkey

Stock - made from turkey bones - put bones in pressure cooker, top with enough water and pressurized for 20 - 30 minutes

3 cups pumpkin - skinned and diced into 1 inch pieces

a few slices of fresh ginger

salt and pepper to taste

METHOD

Put rice and glutinious rice in the rice cooker, top with enough stock about 4 cups and press cook.

For cantonese type which is smooth and rice is all disintergrated, whisk and stir as often as possible and keep on adding a little stock or water.

For more grainy congee, just stir to prevent burning at the bottom.

Add in pumpkin and slices of ginger, continue to cook until pumpkin is fork tender.

Add in turkey and adjust the taste with salt and pepper.

Serves

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Crab and Tung Hoon Claypot

This Claypot dish is a tempting soup of buttery crab flavors , layered with slippery 'tung hoon' and crunchy pea shoots. A truly orgasmic experience, this soup is not only a feast for the senses but satisfies hungry diners everu time.




Ingredients:

1 dungeness crab 2 bundles 'tung hoon'/bean vemicelli -soaked to soften

2 cups seafood stock - made from shrimp shells

2 tbsp hua tiau (rice wine)

2 slices ginger

Spring onions

Pea shoots

1 tsp sesame oil

Salt and pepper to taste

Tapioca starch for coating

Oil for frying

METHOD:

Cut crab into bite-size.

Coat lightly with tapioca starch.

Heat oil in a wok and fry coated crab until crab turns red.

In a claypot, heat 1 tbsp oil and fry ginger slices.

Add in stock, crab and rice wine. Bring to a boil.

Add in soaked tung hoon.

Add in salt and pepper to taste.

Add in spring onions.

Top with sesame oil and pea shoots hefore serving hot.

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Abuk Abuk

This kuih is one of the easiest to make and only 3 ingredients can created the most delectable morsel of delight.

Ingredients:

150 g sago pearls, soaked for 10 minutes, drain dry

80 g grated coconut

50 g brown sugar

50 g sugar

1/2 tsp pandan paste

Banana leaves - cut into 6 inch circles - scalded to soften

Method:

Combine sago pearls, grated coconut and sugars together, mixing well.

Divide mixture into 2 portions.

Add pandan paste to one of the portion.

Fold the banana leaf circle into half to form a semi-circle. Fold again to form a cone.

Fill cone with halfway with plain sago mixture and then top with the pandan sago mixture.

Fold down the banana leaf to cover the cone and stand it on its base.

Steam Abuk Abuk over high heat for 8 - 10 minutes.

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Acar Timun/Pickled Cucumber

Cucumber, how i missed the pale skin ones , they are so crunchy and not so much seeds. They are so suitable for pickles/acar, unlike the green cucumbers sold in our supermarkets, which has very thin flesh and a very hard skin which is not edible. Besides english cucumber, kirby is my other choice.

Another cucumber which i missed also is the 'old cucumber'. I wonder why isn't there any in this part of the world. My sister, who is in Sydney, commented that she has not seen 'old cucumber' sold. All you readers who are in Malaysia or Singapore, should try and cook 'old cucumber' soup at least once fortnightly cos this soup will remove toxin from our system.

Ingredients:

1 english cucumber or 10 kirby cucumbers

1 tsp salt

2 - 3 tbsp oil

1 big knob fresh tumeric, thinly sliced and sun dry for 1 hour or 1 tsp powdered tumeric

3 tbsp sugar

1 tsp salt or to taste

1/4 cup vinegar

1/4 cup water

5 - 6 cloves garlic, thinly sliced and sun dry for 1 hour

3 red peppers - seeded and cut into big strips

3 green jalepeno - seeded and cut into big strips

Method:

Split the cucumber into lengthwise and core, but do not peel. Cut into 1 inch lengths and 1/4 inch thick. Season cucumber wih salt and drain in a colander. Sun dry for 1 hour.

Heat the oil in a wok to fry the tumeric until the oil turns yellow. Turn off heat and discard tumeric slices and leave oil to cool slightly before adding the sugar, salt, vinegar and water. Stir to mix and set aside to cool completely.

Place the sun dried cucumber and garlic, and red and green peppers in a glass jar and fill with the pickling solution, making sure that the vegatables are completely submerged.

Allow to pickle for at least 2 days before serving.

Note:

Sun drying the cucumber, garlic and tumeric is to rid of moisture so that cucumber wll be crunchy and with less moisture, pickle will have less chance of turning bad fast.

Serves

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Stuffed Chicken Wings

These wings steamed this wayare so tender and 'Whart"?????, a cantonese term which is hard to describe. This is an easy dish to cook, only the deboning of the wings is quite intimidating. The first wing might be difficult but after that, it is effortless.








Ingredients:

10 chicken wings
Carrots - julienned
Spring onions - cut into 2 inch lengths
Ham - julienned
Dried Shitake Mushrooms - soaked and sliced into thin slices


1/4 cup chicken stock
1 tbsp garlic oil
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp ginger juice
a dash of pepper

1 tsp cornstarch/tapioca starch dilute with 2 tbsp water

Sesame oil

Method:

For deboning chicken wings - ---------------------.

First cut off the bone of the drumstick and continue scraping down to the second joint, pushing back the skin and meat as you go.

Then carefully cut off the two bones of the wing and discard them.

Be careful not to pierce the chicken skin.

Repeat this for all the wings.

Now the chicken wings are ready for stuffing.

Stuff each wing with a strip of carrot, spring onion, ham and mushroom.

Arrange the stuffed wings on to a plate for steaming.

Mix chicken stock, oil, oyster sauce, wine, ginger juice and pepper and pour over the chicken wings.

Steam the chicken wings for 30 minutes until cooked.

Drain soup/sauce from the plate into a bowl and add in the cornstarch/tapioca starch mixture. Stir.

Microwave for 3 minutes, stirring after every minute.

Pour thickened sauce over the cooked chicken wings and drizzle sesame oil before serving.

Serves

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Snap Peas and Yellow Squash Stir Fry

This summer, i did not plant any yellow squash but did enjoy a stir fry with a few that was given to me. Snap peas are nutritious and filling, yet not as high in total carbohydrates and fats as normal peas. The pods themselves contribute mostly water and vitamins when conssummed. Together, this stir fry impressed the palate.

Ingredients:

1/2 lb shrimp, peeled and deveined

1/2 lb snap peas

2 - 3 yellow squash - seeded and cut into bite size

1 fresh red chilly pepper, seeded and julienned

1 tsp chopped garlic

1 tsp minced ginger

Marinate for the shrimps:

2 tsp cornstarch/tapioca starch

1/2 tsp pepper

1/4 tsp salt

1/2 tsp sugar

1 tsp sesame oil

Sauce:

1 tbsp oyster sauce

2 tsp soya sauce

1 tsp sugar

1 tsp cornstarch

1/4 cup chicken stock

A dash of shaoxing wine

Sesame oil

Vegetable oil

Method:

Combine the ingredients for the sauce, set aside.

Marinate shrimps with the marinating ingredients, set aside.

Heat 1 cup oil in a wok or skillet until hot but not smoking. When hot, add the snap peas for just a minute, and as soon as the snap peas are bright green, remove with slotted spoon and drain.

Reheat the oil and add in the shrimp and stir, separating the pieces, just until the shrimp changes color. Remove from the oil to drain.

Remove the oil and reserve.

Reheat the wok over high heat. When hot, add 3 tbsp of the reserved oil. When the oil is hot, add the yellow squash , chilly pepper, garlic and ginger. Cook, stirring until the squash is soft.

Add in the snap peas, shrimps and the stock mixture, bring to a boil and cook until the stock thickens and clear. Splash in the wine and continue to stir briefly.

Spoon into a serving plater and serve sprinkled with sesame oil.

Serves

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Mini Apple Tart

The fragrant, sweet and warm taste of cinnamon is a perfect spice to use together with The Granny Smith apple. This apple gets its name from its founder, Mrs. Mary Ann (Granny) Smith. Granny Smith Apples are crisp, juicy, and tart which makes them perfect. The chewy flesh of raisins gives a burst of sugary sweetness and the walnuts provide an invited crunch.

Ingredients:

1 peeled, cored and finely chopped Granny Smith apple

1/4 cup finely chopped walnuts

2 tablespoons raisins

1/4 cup brown sugar

3 tablespoons butter

1/4 teaspoon cinnamon

15 homemade mini fillo dough shells(Refer to Key Lime Tart for how to make)

Red glazed cherries for garnish

Method:

In a medium skillet, sauté apples, walnuts, raisins, brown sugar and butter over low heat until apples are tender, stirring frequently.

Remove from heat and stir in cinnamon.

Cool slightly and spoon 1 tablespoon of apple mixture into each mini Fillo Shell.

Garnish with half a glazed cherry.

Serve immediately.
XT

Serves

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Key Lime Tart

These are the Key Lime Tarts that were served for Kevin's Birthday Party. Key Lime has a higher acidity, a stronger aroma, and a thinner rind than that of the persian lime. It is valued for its unique flavor compared to other limes, with the key lime having a more tart and bitter flavor.

Ingredients:

1/2 cup softened cream cheese

1/4 cup sweetened condensed milk

2 tablespoons fresh lime juice

1/4 teaspoon lime zest

15 homemade fillo dough shells (how to make the shells is at bottom of the page)

2 thin slices of lime, cut into eighths, for garnish

Method:

In a small bowl, combine cream cheese and milk.

Mix until light and fluffy.

Add lime juice and lime zest. Mix thoroughly.

Chill for 1 hour.

Spoon or pipe 2 teaspoons of filling into each Fillo Shell.

Garnish with sliced lime.

Serve immediately

HOW TO MAKE MINI TARTS

Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.

Carefully unroll fillo sheets onto a smooth, dry surface.

Cover fillo completely with plastic wrap, then a damp towel.

Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.

Microwave butter until melted. This will give you a lighter and flakier pastry.

Brush each layer of fillo with melted butter, margarine or oil. 5 layers are needed.

To prevent edges from cracking, brush edges first and then work into center.

Be sure to brush the last layer of fillo with melted butter.

Lightly butter tartlet or muffin pan.

A general guide is to cut the fillo about 1" larger than the pan or tart which you are using, so that the fillo circle is large enough to go completely up the sides of the pan.

Place cut tart shape in the buttered pan. Carefully push fillo into pan, pressing firmly against bottom and sides.

Bake empty shells in preheated 350ºF oven for about 8 to 10 minutes or until golden brown.

Cool 5 minutes.

Remove and fill.

Serves

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Golden Rice

This golden rice dish is amazingly scented by the spices used especially the warm pungency of the cinnamon bark. Serve this dish with Dry Curry Chicken or Rendang Minangkabau or Fish in Coconut milk sauce/Sothy or any curry dishes posted in this blog.



Ingredients:

21 oz (600 g) basmati rice - soak for 30 minutes and then drain dry

2 oz (55 g) ghee or butter

Aromatics:

1 tsp chopped ginger

1 tbsp chopped garlic

4 shallots - thinly sliced

Spices:

1 - 2 inch cinnamon bark

8 cardamons lightly crushed

6 cloves

Seasoning:

1 chicken cube

1 1/2 tsp salt

40 fl oz (1.1 litre) boiling water

Coloring for the rice:

Mix 1 tsp yellow food coloring with 1/4 tsp Rose essence and 4 tbsp water.

Method:

Heat ghee or butter and add in the cinnamon bark and fry until the bark opens uo, then add in the aromatics until lightly browned.

Add in the rest of the spices and the drained rice.

Stir fry the rice until coated with oil and smell fragrant and nutty.

Pour in boiling water and seasonings.

Transfer to rice cooker and cook until done.

Sprinkle with yellow color mixture over rice and raisins(optional).

Loosen rice to mix in the color.

Top with fried shallots and cashew nuts before serving.

Serves

Continue for recipe......