Rusty Nails/Crispy Beef

The chinese cooking term "Passing through" is a key technique in Shanghai and Szechuan cooking, where the meat is cooked by passing it through hot oil. This step makes chicken breast meat silken, transforms shrimp into toothsome creatures with a firm, almost crunchy texture, and renders paper-thin strips of pork and steak tender and juicy within. In passing through, the food is very briefly cooked in a pool of hot vegetable oil and then removed from the wok. To finish the dish, almost all of the oil is poured off from the wok, and the remaining oil is used to create the sauce. Finally, the passed through food is returned to the wok and stir-fried with the sauce.

While passing through is primarily a restaurant technique, it is worthwhile taking the time to master it because no other cooking technique can give the same results. Yes, the food is deep fried, but if it is done properly, it is not unhealthy. First, the food is always coated with a thin batter of egg white and starch, which helps keep the oil from seeping into the food.

To prepare for the passing through step in a recipe, place a metal colander on a plate near the stove to hold and drain the fried food. Use a deep-frying thermometer to test the temperature of the oil. Be sure to have a wide wire-mesh strainer for removing the food, and if there is to be a subsequent frying step (as in Crispy Beef), have a fine-mesh strainer handy to skim off any bits of fried batter. Use a large metal wok scoop or spoon to stir the food, as the mesh on the wide strainer could disturb the coating on the meat. Place a large bowl on a heatproof plate nearby to hold the excess oil.

Heat the wok for a few minutes over high heat until it is very hot. If you flick water from your fingertips into the wok, the water should sizzle away on contact. Pour in enough vegetable oil to reach at least 1 inch up the sides of the wok - this will be about 4 cups in a 14 inch flat-bottomed wok, there are cases, due to the large quantity of food, use less oil, so that it reaches 1 1/2 inch or 2 inch up the sides of the wok. Don't skimp - any food that sticks out of the hot oil will not cook at the same rate as the rest of the food, and it will get soggy too. But i do skimp, i use 1/2 the amount of oil and cook the meat in small batches.

The temperature of the oil is the key to passing through. The oil should be hot enough to cook the food but not hot enough to brown it . 300 f to 325 f(Higher temperatures are reserved for true deep-frying, where the food will develop a crisp golden brown crust.) With the wok preheated, the oil will take only a few minutes to reach the proper temperature. Do not underestimate the value of a deep-frying thermometer. If you don't have one, you can gauge the temperature of the oil with a 1/2 inch cube of white bread: it should take at least a minute to brown in the hot oil. But unless you are an experienced cook, use the thermometer.

The protein food(meat, poultry, or seafood) will have been marinated in the egg-white/starch coating. Carefully add the food to the hot oil, one of two pieces at a time, taking care that you don't splash the oil. Add the food quickly, but do not dump everything in at once, and try to keep the pieces as separate as possible so they don't stick together. The food will sink to the bottom of the wok, where the oil around it will bubble, but not furiously. The temperature will drop when the cook food is added, so keep the heat on every high to help the oil return to its original temperature. When all the food has been added, stir the food gently or quickly, depending on the recipe, with the metal scoop(wok chan) to keep the pieces from clinging to each other. Cook until the pieces of chicken, shrimp, or fish turn white on the surface, about 45 seconds, or until pieces of beef or pork turn a light brown (which could take a bit longer, depending on the size of the pieces) Use the strainer to transfer the food to the colander.

In most cases, you will now (carefully!!!) pour the hot oil into the large bowl leaving 2 tbsps of the oil in the wok. If you have a subsequent frying step, be sure to heat the oil in the wok to required temperature before continuing.

My family calls this dish 'Rusty Nails' cos the fried meat looked like them. Sorry for the lengthy text but it is so important to know. Now for some action.

Ingredients:

1/2 pound tender beef/flank steak strips (1/2 in wide, 1/4 inch thick and length of 2 - 2/12 in.)

1 1/2 tsp baking soda

Sauce:

2 tbsp sugar

2 tbsp red wine vinegar

1 tbsp shaoxing rice wine

1 tbsp soya sauce

1 tsp cornstarch

Vegetable oil for "passing through"

1 cup cornstarch

1 large egg white, lightly beaten

1 small onion - sliced

1 tsp sesame oil

1/4 tsp hot chilli paste(optional)

Chopped spring onions for garnishing

Method:

Mix the steak, baking soda, and 3 tbsp of water in a medium bowl. Cover, and refrigerate for 4 hours or overnight(The baking soda will tenderize the steak)

To begin the sauce, mix the sugar, vinegar, rice wine, soya sauce, and cornstarch in a small bowl. Set aside.

Heat a large wok over high heat. Add enough vegetable to come about 1 1/2 inches up the sides of the wok, and heat it to 375f. Meanwhile, add the cornstarch and egg white to the steak, and mix well to coat the steak with the batter.

Add the steak to the oil, one piece at a time so it doesn't splash or stick together, and stir gently until it begins to look crispy, about 1 minute. Using a wide wire-mesh strainer, transfer the steak to a colander to drain. Using a fine-mesh wire strainer, remove any bits of fried batter from the wok.

Reheat the oil to 375 f, return the steak to the wok, and fry again until the beef is crispy all over, about 2 minutes. Transfer to a strainer to drain. Remove all but 1 tbsp of the oil from the wok.

Return the wok with the oil to high heat, add sliced onions, steak, sugar-vinegar mixture, sesame oil and hot chilli paste(if using). Stir fry until all of the ingredients are well-blended about 30 seconds.

Dish out and sprinkle with chopped spring onions.

Serve immediately with white rice.

Serves

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Spicy Crabstick with Fries

When we eat out, we are sure to end up with alot of french fries not eaten. The fries will be packed home and end up as a dish for tomorrow's dinner.




Ingredients:
3 cups french fries

1/8 lb imitation crabsticks

2 tbsp Garam Assam Paste

1/4 cup fried peanuts

salt and sugar to taste

oil for deep frying

Method:

Open up and tear/cut imitation crabsticks into thin julienned strips

Heat oil and deep fry the julienned strips of crabstick until crispy. Drain and leave aside.

Remove all the oil except for 2 tbsp, add in the garam assam paste and saute.

Add in the rest of the ingredients and mix well. Adjust taste with salt and sugar.

Serve with rice

Serves

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Chrysanthemum tea Jelly

Chrysanthemum flowers is one of the items in my pantry which gets replenished even before the last flower is used up. My generation grew up with this tea but not the younger ones though. Since i got a new jelly mould which is available online from Biodiversityherbs.com, decided to make jelly with chrysantermum tea to entice Renee. To my surprise, she liked these jelly, now i know what to make her when her throat hurts.

Read about the medicinal values from Wiki:
Chrysanthemum tea has many purported medicinal uses, including an aid in recovery from influenza, acne and as a "cooling" herb. According to traditional Chinese medicine the tisane can aid in the prevention of sore throat and promote the reduction of fever. In Korea, it is known well for its medicinal use for making people more alert and is often used to waken themselves. In western herbal medicine, Chrysanthemum tea is drunk and used as a compress to treat circulatory disorders such as varicose veins and atherosclerosis.
In traditional Chinese medicine, chrysanthemum tea is also used to treat the eyes, and is said to clear the liver and the eyes.[citation needed] The liver is associated with the eyes and the liver is associated with anger, stress, and related emotions. It is believed to be effective in treating eye pain associated with stress or yin/fluid deficiency. It is also used to treat blurring, spots in front of the eyes, diminished vision, and dizziness

Ingredients:

1 pkt (10 gm) konnyaku powder

210 gm sugar

30 gm chrysanthemum flowers

700 ml water
250 ml boiling water

Method:

Put chrysanthemum flowers in a teapot and pour 250 ml hot boiling water. Put the lid on and let the tea steep for 10 minutes. Strain and leave aside. Reserve the flower for garnishing.

Mix konnyaku powder with sugar and stir to mix.

Bring 700 ml water to the boil and add in the konnyaku with sugar mixture. Stir until the sugar and konnyaku dissolve. Add in the 250 ml chrysanthemum tea and stir to blend.

Wet the konnyaku mould with water but do not wipe dry. Put a chrysanthemum flower onto every mould and fill the mould with konnyaku jelly.

Leave to set in refrigerator.

Remove from moulds when set and serve cold

Serves

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Kuih Siput

This is very addictive malaysian snack which looked like the sea shells you find on the sea shore. Siput is sea shell in Malay and to make this sea shells you will need an utensil which looked like this

I had dreams of this snack but was unable to make some cos i could not find this utensil. I was elated when Julie Tan from Biodiversityherbs.com wrote to me and said she has baking supplies for sale and i found this so 'hard-to-find' utensil that i longed for in her site.

Ingredients:

1 cup all-purpose flour

1/2 tsp salt

1 tbsp margarine/oil

1 tsp sugar

1/2 egg - beaten

1 tsp black pepper powder

2 tbsp curry powder

2 tbsp coconut milk

1 tbsp water

Oil for deep frying

Method:

Mix all the ingredients together into a smooth dough and let it rest for at least 1/2 hr.

Roll dough into small pea size balls

Using the utensil, press a ball with your thumb to form the shell shape

When all the balls are shaped into sea shells.

Heat oil in medium heat - 325 f and fry the sea shells until brown and crispy.

Drain on kitchen towel.

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Secretive Cake

I named this Secretive Cake cos every blogger who made this cake did not share the recipe. There are several names to this cake - Seri Kaya Sarawak Cake, American Midnight Cake and even Kek Belacan. My friends have been giving me recipes on this cake and i have found that the ingredients are pretty much the same and the cake is steamed instead of baked. It has to use a browning sauce to make the cake black. When i got the first recipe, i tried making with gula melaka and it did not turn out black but more like Ma Lai Koh color. Then i made again using coco caramel and mollasses, still not black enough and this time the cake really looked like Belacan. This 3rd trial, i used 2 tbsps of Thick Caramel Sauce from Yuen Chun, longivity brand and the cake is dark enough.

Ingredients:

6 ozs(1 1/2 sticks) butter

1/4 cup fine granulated sugar

4 large eggs

1 cup all-purpose flour

1 tsp baking powder

1 tsp vanilla extract

140 ml condensed milk

1/3 cup Kaya

1/4 cup Horlicks

2 tbsp Thick Caramel Sauce/browning sauce

Method:

Grease a 8 inch round cake pan and line base and sides with baking paper. Allow the baking paper to extend over the top by 1 inch if using the shorter tin.

Sieve flour with baking powder.

Beat butter and sugar until pale and fluffy.

Beat in eggs, one by one, until well combined.

Beat in sweetened condensed milk and serikaya until well mixed.

Stir in Horlicks until well combined.

Fold in sieved flour. Finally stir in vanilla and browning essence.

Pour batter into prepared tin. Cover the top loosely with a piece of aluminium foil.

Steam over high heat for 30 minutes.

Fill up with more hot water if the steamer is low on water after 30 minutes.

Turn heat down to medium and steam for another 60 minutes, or until cooked (if you wish to keep cake without refrigeration, then it has to be baked for a longer period, perhaps up to 4 hrs and the cake can last a month). Remember to replenish steamer with hot water whenever it is drying up.

Serves

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Double Chocolate Financier Cake II

This cake has never failed me, I am getting better in making it. This time, i made double the amount of Ganache, which made it easier without having to stinge on the filling and there was enough to cover the whole cake with ease.

Look for recipe in Double Chocolate Financier Cake

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Gingered Chicken

In the good old days, chicken dishes were only served during the festivals but nowadays, we have chicken practically every other day. I am running out of ways to cook with it. Luckily, the family likes this dish and it has been my 'lifeline'. In fact this is a confinement dish cooked with sesame oil and lots more ginger slices.

Ingredients:

4 pieces chicken thighs(1/2 a chicken will do) - cut into bite-size

1/2 cup sliced ginger

1 tbsp dark thick soya sauce

2 tbsp light soya sauce

1/2 tsp black pepper

1/4 cup stock/water

2 tbsp vegetable oil

salt and pepper

1 tsp sesame oil.

Method:

Sprinkle chicken pieces with salt and pepper.

Heat wok/skillet with 1 tbsp oil and brown the chicken pieces. Remove and leave aside.

Add in the other tablespoon oil and fry the ginger slices until golden brown and fragrant.

Put the browned chicken pieces to the ginger slices and add in stock/water, light and dark soya sauce. Cover the wok/skillet and let the chicken cook through.

Remove lid and cook until the sauce is thickened.

Sprinkle black pepper and sesame oil before serving it hot with white rice

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Black Beauty Cake

You will never imagine that this Beauty is made with black glutinous rice flour. I did not know that glutinous rice flour can be used for cakes. i was quite scheptical that the cake will turn out chewy and sticky like Nin Koh but it was quite the contrary, the cake was soft , moist, fragrant and had the most unusual color. It was not black but a purplelish grey which can throw you off at first sight but the taste was fantastic.

Ingredients:

350 gm Black Glutinous Flour

5 large eggs

300 gm fine granulated sugar

150 ml vegetable oil

200 ml coconut cream

1/2 tsp ovalette

Method:

Whisk eggs, sugar and ovalette together until fluffy and white.

Add black glutinous flour, vegetable oil and coconut milk, continue to whisk until ribbon stage.

Pour into a bottom lined 9 inch greased cake pan and put to steam on high heat for 45 minutes or until done.(i used 2 loaf pans)

Remove from steamer and after 5 minutes, remove cake from pan and let it cool before serving.

Serves

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Coconut candy

Rowntree fruit gum, barley sugar, butterscotch or Murray Mints are some of the English sweets when i was growing up, but this Coconut Candy is THE One And Only candy which is not imported and so is made with local ingredients that are readily available in Malaysia. It was and still is wrapped with lovely colored cellophane.

Ingredients:

100g palm sugar/gula melaka/gula jawa/gula anau/gula aren

75g maltose

2 tsp sugar

125ml Coconut cream

Method:

Crush palm sugar into smaller pieces and put the rest of the ingredient in a heavy based saucepan. (I like to put the saucepan over a cast-ironed skillet).

Cook on medium heat, stirring until the palm sugar and sugar is melted.

Do not stir and cook until it is 257 f - the hard ball stage.

To test , drop a blob into cold water. It should harden.

Pour the mixture onto a greased silicone mat.

Using the plastic spatula, stir to cool the mixture slightly, then divide mixture into 4 portions. Roll each portion into a long, 1/2 inch thick roll, then cut into 1 inch lengths while it is still warm. Shape the edges and wrap in cellophane.

These candies are made with Gula Aren which was sent to me by Lydia Cartagena from Los Angeles. Lydia, thank you and the Gula aren was very good. Thank you again

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Asparagus, Bamboo Pith with Corn Sauce

The earthy flavour of the bamboo pith stuffed with crunchy asparagus and top with creamed corn sauce is healthy and nutritious.


Ingredients:

10 Asparagus

10 Bamboo Pith

1/2 can Creamed Corn

1/4 cup chicken stock/vegetable stock

Sesame oil

Salt and pepper to taste

Cilantro for garnishing

Method:

Soak the bamboo pith until soften. Cut off both edges, rinse and drain dry.

Remove the woody ends from asparagus.

Pass asparagus through a bamboo pith, repeat process and then steam the stuffed bamboo pith for 10 minutes.

Put creamed corn and stock in a saucepan and bring to the boil.

Adjust the taste with salt and pepper.

Pour over the steamed bamboo pith and sprinkle with sesame oil before serving hot.

Garnish with cilantro.

Serves

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Cocktail Buns

These famous buns were born in Hong Kong but is loved world-wide. They are irresistable as they are sweet, buttery, coconuty(if there is such a word), soft especially when the dough is made using the Tangzhong starter/Water roux.

This recipe is from Angie's Recipe

Ingredients:

Dough:
a:

285 g Bread flour,

42 g Sugar,

½ tsp Salt,

6 g Dry active yeast/1 tsp instant yeast

b:

30 g Egg,(1/2 an egg)

85 ml Warm milk,

84 g Tangzhong starter/Water roux

c:

22 g Butter

Filling:
60 g Butter,

30 g Vanilla pudding powder (or milk powder),

3 tbsp Sugar,

20 g Coconut shreds

Topping:
30 g Shortening,

20 g Butter,

40 g /confectioner's/Icing sugar,

40 g Cake flour,

½ pc Egg,

¼ tsp Salt,

Sesame seeds
Method:

Add dough ingredients (a) and (b) in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough is form. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.

Ferment the dough in a lightly greased plastic bag for 1 hour,

Leave in a warm place until dough is double in volume.

Alternatively use the breadmachine - put ingredients b: first, follow by ingredients a:. choose the dough function. When a dough is formed, add in the butter and let the dough function complete the cycle.

Punch the dough down to release gases produced in the fermenting process.

Divide dough into 6 even portions and round up. Rest for 10 minutes.

Beat butter and sugar of the filling ingredients until creamy, blend in pudding powder and coconut shreds.

Mix 2 kinds grease from the topping and then sift in the confectioner's/icing sugar. Combine well.

Gradually add in egg and salt. Beat until well-combined. Sift cake flour into the mixture. Blend.

Place the whole mixture in a pastry bag.

Press each portion into a round and place some stuffing in the middle of dough, seal the edge and shape each into the long shaped bun.

Pipe the topping and drizzle the top with sesame seeds.

Bake at 175C/350F for about 15 minutes

These buns are made with a different filling:

100 g butter

45 g all-purpose flour

50 g milk powder

45 g fine granulated sugar

20 g coconut

Cream butter with sugar until fluffy, then add in the rest of the ingredients. Blend thoroughly.

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Tangzhong starter / Water roux starter

Angie's Recipe and Cornercafe are my favorite bloggers, who have shared so many of their experience on bread-making. This Water Roux is something new to me and thanks to them and so many other bloggers, i have made successful bread using it. Thank you Angie and Seadragon for sharing and not forgetting all the other bloggers who shared too.

A Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot.

Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter different is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness

I have made Cocktail buns using it and they are the best soft buns, forget about it in the Dum Sum restaurant and make some following the recipe which i will post tomorrow.


Ingredients:

50 g Bread flour
250 ml Water

Method:

.

In a bowl, whisk together the water and the flour until the mixture is well blended and lump free.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.

Remove from heat and cover loosely with plastic wrap to prevent from drying.

Store the starter in the refrigerator after completely cooling down.

To use the starter, measure out the amount called for in a recipe and let it warm to room temperature.

Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.

Serves

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Baked Sweet Potatoes Wedges

Instead of the dependable potato side-dish, i decided to bake sweet potatoes instead. The baked sweet potato wedges turned out really well. They were not as crisp as the fried fries but they were slightly crisp and the insides were nice , soft and sweet .

Ingredients:

Cooking spray.
4 large sweet potatoes, scrubbed, eyes removed, cut lengthwise into 3/4-inch wedges
1 teaspoon paprika
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon cinnamon

1 teaspoon dried parsley
Dash of cayenne pepper (optional)

Method:

Preheat oven to 400°F.

Lightly spray nonstick baking dish or cast-iron skillet with cooking spray.

Spray potato wedges with cooking spray and toss together with all spices in a bowl.

Place potatoes in a single layer in the baking dish or skillet.

Bake for 20 minutes. Turn over and bake an additional 20 minutes

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Orange Chiffon Heart Cakes

I had intended to bake for Valentine's Day, but somehow did not find the time until the event is over until the weekend. Since the occasion is over, there is no need to make a red cake, so made these chiffon with orange concentrate and they were a winner.

Ingredients:

A:

5 egg yolks

1/2 tsp salt

80 g oil

30 g orange juice concentrate

30 g water

50 g sugar

100 g cake flour

1/3 tsp baking powder

B:

4 egg whites - room temperature

100 g sugar

1/8 tsp cream of tartar

Method:

Preheat oven at 350 f.

Mix (A) till well blended.

Whisk egg whites in (B) till foamy then add cream of tartar. Continue to whip till soft peak, then add the sugar gradually. Whisk until thick and glossy.

Add 1/3 of the egg whites into (A) till well combined, then fold in the rest of the egg whites as gently as possible .

Pour into the heart moulds.

Bake at 350 f for 20 minutes or until done.

Remove from oven and immediately invert cakes onto a cake rack which is sitting on a colander.

Let cakes cool before removing from heart moulds.

Serves

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Valentine Jello

Happy Valentine's Day

Ingredients:

1 pkg (4 serving size) Cherry Flavored Jello

2 tsp Agar Agar
2 tbsp sugar

650 ml water

Method:

Nuke the first 3 ingredients in the microwave for 1 1/2 minutes, stir until all the ingredients are dissolved.

Add in the rest of the water and pour into heart moulds.

Leave in the fridge to harden.

Serve cold.

Serves

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Valentine Bread

HAPPY VALENTINE'S DAY

My Valentine better like orange color cos this bread is the same recipe as the pumpkin bread but a tub of cherry flavored yogurt was added, therefore giving the color an orangy pink. The dough was baked in a heart tube pan. Have you ever ate an ice-cream or sorbet sandwich before? Try serving this wonderful combination either for breakfast or as a dessert on Valentine's Day and i can assure that you will be loved forever. Raspberry Sorbet is your lifeline.




Ingredients:

1 cup cooked pumpkin puree

1 small tub of cherry flavored yogurt
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.

Lightly spray inside of bread tube and lids with nonstick cooking spray.

Place lid (without vent hole) on bottom of bread tube.

Cut enough dough to fill up half the bread tube neatly. There will be enough dough to make 2 tubes.

Roll the dough into a thin circle and roll the circle up tightly as you would a carpet. Seal the seams and form into a cylinder shape down.

Place dough in bread tube. Cover the bread tube with a damp cloth and let dough to rise.

When the bread has risen to about 3/4 way, preheat oven to 375°F.

Place top lid (lid with vent hole and marked "TOP") on top of bread tube when the dough has risen to about 1/2 inch from the top.

Place bread tube upright on lower rack of oven. Bake 25 - 30 minutes, until ends are golden brown.

Remove bread from bread tube and place on cooling rack; cool completely, then slice.

NOTE:

If the covers for the top and bottom feel loose, it may be necessary to line bottom and top lid with Parchment Paper to prevent leakage.

Fold a 15-inch square sheet of Parchment Paper into fourths. Place between lid and bottom of bread tube

Serves

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Alton Brown's Dry-Aged Standing Rib Roast

How not to cook this rib roast for our last Christmas Dinner after 167 reviews of which nearly all gave 5 stars. Read the reviews at Foodnetwork.

The result was really good and worth the wait. I did not use the terra cota pot as suggested and instead used - The Pampered Chef's Clay Casserole, which covered the roast perfectly cos i read the recipe wrongly and came home with a 4 lb rib roast instead of 4 boned-in rib roast. I am glad i made the mistake, cos 4 lbs was just nice for the family.




Ingredients:

1 (4-bone-in) standing rib roast, preferably from the loin end
Canola oil, to coat roast
Kosher salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves

Method:

Remove any plastic wrapping or butcher's paper from the roast.

Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage.

Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat.

Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer.

Change the towels daily for 3 days.

Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter.

The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250 degrees F.

Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well.

Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone.

Next, rub with freshly ground pepper to coat the surface.

Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce.

Finally, place a probe thermometer into the center of the roast and set for 118 degrees.

Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven.

Turn the oven down to 200 degrees F and roast until internal temperature is achieved.

Remove the roast and turn oven up to 500 degrees F.

Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached.

Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust.

Remove and transfer roast to a cutting board.

Keep covered with foil until ready to serve.

Degrease the juices in the glass pan.

Place the pan over low heat and deglaze with 1 cup of water.

Add the wine and reduce by half.

Roll the sage leaves in between your fingers to release the flavors and aroma.

Add to the sauce and cook for 1 minute.

Strain and serve on the side.

Serves

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Smiling Steamed Cake Revisited

I get very disturbed when a posted recipe does not turn out right. I have been tossing and turning for 2 nights trying to figure out what when wrong when we made this recipe and it did not smile. Have to make it again, just to see if there is a typo or whatever. All of them smiled, this time i used the electric steamer and this orange colored sugar that came all the way from Singapore. If you wish the cake to smile into 4 sections, then you would have to bless it with an oiled spatula and make the sign of the cross on the batter before steaming. Believe it or not, the blessing works.

With all the tossing and turning, the only presumption is that the ratio of liquid was not right, the flour was weighed in a kitchen scale which the marking for grams was too difficult to be correct and the carbonated drink too might not have reached the required amount with all the frizzies. The advise for no more sleepless nights, use the digital scale.

Smiling Steamed Cake recipe is here

Noticed the smiles in 4 sections?

They are the Blessed Ones

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Pork And Szechuan Preserved Vegetable Soup

This easy and fast to cook soup is my family's favorite. There are only 3 ingredients, lean pork, zha cai aka szechuan preserved vegetable and stock in this quick soup. If i should boil zha cai with pork ribs, i usually add in tomatoes. Read about this vegetable Zha Cai here and below are pictures of the can and the vegetable. I like to cook this vegetable shredded, so, look for the shredded ones instead of whole.

Ingredients:

1/2 lb lean pork - slice

1/4 cup shredded szechuan preserved vegetable

1 cup chicken stock

1 cup water

Cilantro/spring onion

Marinate:

1 tbsp soya sauce

1 tbsp tapioca starch

1/4 tsp sugar

1/4 tsp pepper

Method:

Mix sliced pork with marinate and leave aside.

Put chicken stock, water and shredded szechuan vegetables in a corningware casserole and bring to the boil. Lower heat and let it simmer for about 10 - 15 minutes until the vegetable is soft.

Add in the marinated pork and stir to loosen the pork slices. Bring back to the boil.

Sprinkle cilantro or spring onions and serve hot.

This soup is also very good with noodles, especially rice vermicelli.

Serves

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Chicken In Pandan Leaves

In Malaysia, almost every kitchen garden which is the backyard, the ground by the road which is across the house or where ever there is soil, boasts a pandanus plant. The leaves of which are used in both savoury and sweet dishes. The flavor of Pandan is wholly unique and the taste is almost indescribable.The leaves impart a perfume flavor to the foods they contact and it does give this chicken dish it's signature.

BEFORE FRYING

AFTER FRYING

Ingredients:

1 lb diced chicken meat (i prefer chicken thighs)
Oil for deep-frying
40-50 pcs big pandan leaves, washed and wiped dried

Seasoning:
60 g shallots, chopped
30 g garlic, chopped
1 tablespoon lemongrass (white part only), grated

1 tablespoon galanga, grated(the original recipe calls for coriander roots)
1/2 teaspoon pepper
1/2 teaspoon salt
2 tablespoons fish gravy
1 teaspoon sugar
1 teaspoon tumeric powder
2 tablespoons honey
1 teaspoon black soy sauce

Method:

Marinate diced chicken meat with seasoning for 2-3 hours.

Wrap up chicken meat neatly with pandan leaves (refer below)

Heat up the oil for deep-frying, deep-fry the chicken till golden brown.

Dish and drain.

Serve hot and enjoy the aroma and flavor.

Note: Pandan chicken can also be wrapped and keep in the fridge. Deep-fry in hot oil before serving. It can also be baked for a more healthy way of cooking.

How to wrap:

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Young Coconut Delight

HAPPY CHAP GOH MEH - 15 day of the new moon

Lena, my dear friend, told me that there is a new craze in Singapore, where the young coconut juice and flesh are made into a jello and then served cold in the coconut. Wow, what a treat it must be!!!. I made it yesterday and my daughter and I enjoyed a really refreshing dessert. Strangely, i just received an email asking if i have a recipe for 'Kelapa Pudding Ais' which is very popular in Kota Kinabalu, Sabah. Unfortunately, i have never been there and therefore have no idea what this pudding tasted like. I found the Kelapa Pudding Ais here Eating Asia, there is no recipe and the picture of the pudding looked so creamy.I presumed that coconut milk must have been added to the pudding. I really liked my version of the pudding as the taste was not overpowered by other ingredients, 'gelatin' only was added and it enhanced the texture of the juice, giving the coconut meat a running mate.

Ingredients:

1 young coconut

1 can of coconut drink - pulp removed but you like some crunch, do not remove

1 1/4 oz pkt of gelatin

Method:

Remove the top of the coconut and drain the juice. Leave in the fridge to chill.

Using a spoon, scrape the young coconut meat carefully so as not to scape the dark skin. Set aside.

Bloom/mix the gelatin with 1/4 cup of the coconut drink

Nuke the rest of the coconut drink in the microwave for 1 1/2 minute, then pour in the bloomed gelatin. Stir until gelatin melts.

Add in the young coconut meat and pour into a small tray to set in the fridge.

When the gelatin mixture sets, break it up and mix it with the chilled coconut juice.

Serve it chilled in the coconut shell or in a tall glass.

Enjoy

Serves

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Egg Nog Pound Cake

This cake was made out of necessity. After the Christmas Holidays, I had 2 cartons of egg nog , staring at me, every time i opened the fridge and i have to make something out of it or in the trash they will go. This cake would be more delicious with an orange glaze, but knowing me, i am not into extra sugar, can't afford it.



Ingredients:

1/2 cup dried currants, raisins or cranberries
2 Tbsp dark rum or water
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/8 tsp freshly grated nutmeg
1 cup eggnog mixed with 1 tsp vanilla extract
1 Tbsp grated orange zest

Glaze:

3 Tbsp orange juice
1 Tbsp dark rum
3/4 cup granulated sugar

Method:

1 Soak currants,raisins or cranberries in rum or water in a small bowl for 15 minutes.

2 Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn't have a dark finish). Butter a 9 to 10 inch bundt pan

3 Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition.

4 In a separate bowl, sift together flour, baking powder, salt and nutmeg.

5 At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants, raisins or cranberries and any remaining rum.

6 Spoon batter into pan; spread evenly. Bake 55-65 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long toothpick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.

7 Remove from oven and cool upright in the pan on a rack for 10 minutes.

8 Prepare glaze by blending together sugar, orange juice, and rum

9 Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the cake with the glaze. Cool completely before serving.

Serves

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Braised Pork With Young Coconut

Many of us in the States think of coconuts as a decadent treat. In Indonesia there is a saying that there are as many uses for coconuts as there are days in the year. In India the belief is, "He who plants a coconut tree plants vessels and clothing, food and drink, a habitation, for this generation, and a heritage for future generations." - from thefreelibrary.com

This is a southern Vietnamese recipe called Lon Kho Nuoc Dua, popularly sold on the streets of Ho Chi Minh City(Saigon). The pork was soft and porky tender, but had a salty-sweet angle from the fish sauce, coconut water, and sugar. Turned out wonderfully caramelized . The coconut juice seemed to evaporate during the long braising process, but its unique essence was there. I did not add in any hard-boiled eggs and i am sure it will added a homey-ness and further richness to the dish.

Ingredients:

1.5 lb. boneless pork shoulder, cut into 1" cubes

2 tbsp sugar

3-4 young coconuts or about 4 c. coconut water

2 tbsp vegetable oil

1/4-1/2 c. fish sauce, to taste

6 hard-cooked eggs, peeled

1 fresh long red or green chili, seeded and thinly sliced

Coarsely chopped Chinese chives and green onions

Method:

Sprinkle pork with sugar and refrigerate for 1 hr.

Use cleaver to remove top of coconuts and drain water. If desired, scoop flesh from inside, cut into small dice, and reserve.

In a medium pot or saute pan, heat oil over med. heat and brown pork on all sides. If meat begins to burn due to sugar, then add a little coconut water.

Add fish sauce, remaining coconut water, and reserved flesh if using.

Bring to boil and reduce to very low heat. Partially cover and gently simmer til pork is tender and liquid is reduced by half, about 2-2.5 hrs. Check every 30 min. to make sure liquid hasn't reduced too much. If so, you can add more coconut water, tap water, or chicken broth.

Alternately, use the pressure cooker and cook for 15 minutes, and then cook uncovered until sauce has thickened.

Add hard-cooked eggs for last 30 min. of cooking.

Garnish with chili, chives, and green onion before serving.

Serves

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Stuffed Pork Tenderloin

Impress your guests with this over-the-top rendition of stuffed pork tenderloin. A symphony of flavors fit for any feast.

Ingredients:

18 ozs pork tenderloin

salt and pepper

Oil

Stuffing:

8 ozs ground pork

4 ozs shrimp - peeled, deviened and minced
1/2 cup chopped onion

1/4 cup waterchestnuts - chopped

1/4 cup carrot - chopped

1 cup cooked edamame
1/4 cup spring onions - chopped

1 tbsp tapioca starch

1 tbsp soya sauce

1 tsp sesame oil

1 tsp sugar

1/4 teaspoon salt
1/8 teaspoon pepper
1 egg,

Sauce:

1/2 cup chicken stock

1 tbsp tapioca starch plus 1 tbsp water

Method:

Trim any fat from meat.

Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.

Spread the meat flat.

Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.

(If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle.

Stir together stuffing ingredients in a medium bowl.

Spoon evenly over pork.

Roll tenderloin up jelly-roll style, beginning at narrow end.

Tie meat with string, first at center, then at 1-inch intervals.

Sprinkle with salt and pepper.

Heat oil for searing. Brown the rolled tenderloin until golden brown on all sides. Do not wash skillet, use kitchen towel to dap away excess fat and use the skillet to prepare the sauce.

Place meat on rack in a shallow roasting pan.

Roast, uncovered, in a 375 degree F oven for 10 to 15 minutes or until meat is tender and slightly pink (160 degrees F - i like to stop at 145 degrees F) and juices run clear.

Transfer to a warm platter.

Remove strings; keep warm while preparing sauce.

To prepare the sauce - use the same skillet which was use to brown the tenderloin.

Pour in the chicken stock and bring to the boil.

Add in the tapioca starch solution gradually and cook until thickened.

To serve:

Slice the tenderloin and pour sauce over.

Garnish with cilantro

Serve hot

Serves

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Apam Banana/Steamed Banana Muffin

After the holiday's baking, the oven needed a rest and steaming takes over. I just don't know what to call these steamed beauties, they looked like muffins and if in Malaysia, they will be called Apam. Muffin or Apam, the name does not matter, they are so moist and you eat 5 of them at one go and you will not feel guilty cos they are non-fat.



Ingredients:

4 Eggs
1 cup Sugar
2 cups all-purpose flour

1 tsp Baking soda

1 tsp Baking Powder

6 Riped Bananas - mashed
A pinch Salt

Chopped walnuts (optional)
.
Method:

Sieve flour together with baking soda, baking powder and salt.

Separate egg white and egg yolks.

Beat egg whites until foamy then gradually add in sugar, whisk until thick.

Add in egg yolks and whisk to combine.
Mix in flour mixture and mashed banana, beat until well combined.

Pour batter into muffin lined tins/cups

Top with chopped walnuts if using.
Steam for 20 - 25 minutes

Serves

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Tamarind Prawns

Tamarind sauce is a critical ingredient in Malaysia. Without it, sambal tumis, asam pedas will not be the same. When i was in Malaysia, this tamarind concentrate is not available and i had to combine the pulp and hot water together in a bowl, let stand for 15 minutes. Massage mixture with a spoon to break up the pod and meat. Strain liquor/sauce/juice and discard remaining flesh, meat and pod.

Prawns marinated with this concentrate and pan fried has been a classic nonya favorite.

Ingredients:

l lb large prawns (shrimps)
4 tbsp tamarind concentrate
1 teaspoon salt
½ teaspoon ground white pepper
1 tablespoon sugar
½ teaspoon fish sauce
Oil for frying

Method:

If using prawns with heads on, trim off eye portions and legs of prawns, but leave unpeeled.

In a mixing bowl, combine thick tamarind concentrate, salt, pepper, sugar and fish sauce.

Mix in prawns and leave for 15 minutes.

Heat enough oil to coat the bottom of nonstick skillet/frying pan until hot.

Fry prawns in batches to prevent overcrowding, over moderate heat for 3-5 minutes or until prawns are cooked.

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Steamed Sea Bass

As i have said again and again, being thousand of miles away from the coast, i do not have the luxury of fresh fish and have to depend on frozen ones. These frozen sea bass steak is one of the best that i have eaten and the best part is, i could steam them.



Ingredients:

1 piece Sea bass steak

1 tsp tapioca starch

2 tbsp julienned ginger

2 cloves sliced garlic

1 shallot - sliced

1 tbsp shaoxing wine

1 tbsp fish sauce

1 tbsp soya sauce

2 tbsp cooking oil

1 tbsp sesame oil

a dash of pepper

1 stalk sping onion

coriander for garnishing

Method:

Pat dry the sea bass steak and coat lightly with tapioca starch.

Put into a deep dish , spring onion then the sea bass steak.

Top the sea bass steak with the julienned ginger, sliced garlic, sliced shallot and all the other ingredients except the coriander.

Bring the water in the steamer to the boil, and put the sea bass steak to steam until it is cooked - to test - prick the center of the steak and if it can be pricked through, it is done, do not overcook fish - it will not be good eats.

Garnish with coriander and serve hot

Serves

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Raspberry Sorbet

Sorbet is a frozen fruit dessert typically made with a sweetener and a fruit puree. The dessert is derived from sherbet, a cooled drink served widely in the Middle East. Sorbet is dense and even in texture, unlike a slushy ice or a granular granita. It is made like ice cream and gelato, by slowly freezing down the ingredients while churning them constantly to create an even, consistent texture.
Sweet sorbet is often served as a dessert, or as a standalone refresher in summer. Any type of fruit can be turned into a puree for sorbet, and it is sweetened with honey or sugar, depending on the region. Sorbet is also made with flavors like chocolate, coffee, and nuts. Some cooks add ingredients to their sorbet for texture, making combinations such as lemon and lavender or coffee with chocolate


Ingredients:

4oz (100g) sugar,

1/2 pint (250ml) water,

1 lb (454 g) fresh raspberries,

juice of 1/2 lemon,

1/2 packet of gelatine powder.

Method:

With the sugar and water make a syrup. Whilst it's cooling mash or purée the raspberry and strain them to remove the seeds.

Melt the gelatine by mixing it with 2 tablespoons of water over a boiling pan, then stir it, the purée and the lemon juice into the syrup mixture.

When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Serves

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