Thursday, September 30, 2010

Stir fry French beans with diced prawn and sweet choy poh - Featured in Group Recipes

One of the many favorite dishes that my mum cooks for me. This one so simple to make. This dish goes well with both porridge and steamed rice. 



Ingredients:
300 gm French beans, diced
1 red chilly, remove the seeds and diced
10 medium size prawns, wash and diced
2 tbs sweet choy poh (this is sold chopped in packet in the grocery store)
½ white onion, diced
1 tsp vegetable oil
1 tsp chopped garlic
2 tbs water

Marinate the prawns with for 10 mins:
½ tsp sugar
¼ tsp ground white pepper
1 tbs sesame oil

Method:
Heat oil in wok and add garlic. Stir fry till fragrant, add onions and choy poh and stir fry till onions are translucent.  Add French beans till the color turn darker green, add prawns and water.  Stir fry till all water evaporated but ensure the French beans are not overcooked. Transfer to serving plate. 


Note: If you do not like the strong taste of sesame oil, you can reduce from 3/4 to 1/2 tbs or adjust according to your taste.

Wednesday, September 29, 2010

Water Chestnut Dessert - Featured in Group Recipes

This is a recipe I found on the web some time ago. Unfortunately I forgot to save the link and could not give credit to the owner of the recipe. My bad. The only ingredient I changed was replacing evaporated milk with whipped cream and it turned out well.

This Asian dessert was featured in Asian Food Channel (Official) Facebook page
on 2nd October 2012

Servings 4

Ingredients:
65g sago, washed and soaked for 5–10 minutes, then drained
300g fresh water chestnuts (ma tai), coarsely chopped
1.2 litres water
175g castor sugar
3 pandan leaves, shredded and knotted
(A) combined:
100ml thick coconut milk
1 tbsp whipped cream
½ tsp salt
1 egg white, lightly beaten

Method:
Put water, sugar and pandan leaves in a saucepan and bring to a boil. Add water chestnuts and sago. Cook until sago turns transparent.

Stir in combined ingredients (A) and bring to a low simmer for two to three minutes. Turn off the heat and stir in egg white.

Dish out and serve warm.

Tuesday, September 28, 2010

Old Cucumber soup (low wong kuah) - Featured in Group Recipes

Like all Chinese soup, it is very easy to make.  Just throw everything into the pot and simmer for 2 to 3 hours and you will have a pot of hearty soup.  During the days when both my late hubby and I were working, what we did is to throw everything into the crock pot and then when we return from work, we just eat white rice with the soup for dinner.  It is definitely much healthier than going for fast food.


Ingredients:

1 old cucumber (slice half lengthwise, remove seeds 
but retain the skin, then cut across into chunks)
250 gms pork ribs
8 red dates
3 honey dried dates
1 litre water

Method:

Blanch pork rib and set aside. Bring water to boil. Add pork ribs and the rest of the ingredients.  Turn on high heat and let it boil for 5 mins without covering the pot.  Turn down the heat to low and cover the port and simmer for 2 hours. Add salt to taste before serving.

Note: Some people like to add a piece of dried cuttlefish or dried scallops.  It is all up to individual preference. 

QPC Snow White Cocktail Drink

There was a new brand of ice cream that I bought that we are not so fond of.  Moreover, when ice cream was melted and frozen again, it is not nice to eat. When my son dropped by for dinner last weekend, I told him to use it to make a cocktail drink for us. I suggested he add cointreau but he suggested to add baileys also.  It turns out to be quite a nice cocktail:D  Since it white and decorated with a bright red strawberry, I call it QBC Snow White Cocktail.  LOL! Try it and tell me what you think:D



Ingredients:

4 scoops of vanilla ice cream
1 cup full cream milk
1 tb lemon juice
1/2 jigger bailey
1/2 jigger cointreau
6 cubes of ice

Method:

Put all the ingredients in the blender and blend well.  You can serve it in any glass you want. We garnished it with a piece of parsley leaf and a strawberry. If you have a better way to make it look pretty, just do it! (^^)

Monday, September 27, 2010

Stuffed Japanese cucumber (kyuri) with spicy coleslaw

Today I found 2 Japanese cucumber in the fridge and a head of cabbage.  This is something I made up just for fun:D  I like the crunchiness of the cucumber.  The roasted walnut and the tiny slice of strawberry compliment the slightly spicy mayonnaise dressing. This makes an impressive and delicious appetizer, don't you think?




Ingredients:
2 Japanese cucumbers (kyuri)
1 cup of shredded cabbage
2 tb mayonnaise
1 tb extra virgin olive oil
¼ ts paprika
¼ ts salt
½ ts ground black pepper
1 tb maple syrup
3 to 4 walnuts
2 strawberries thinly sliced and half

Method:
Lightly toast the walnut and glazed with maple syrup and quarter each walnut and set aside.  Prepare the dressing with mayonnaise, extra virgin olive oil, paprika, salt and ground black pepper.  Add shredded cabbage and mix well. Cut Japanese cucumber in about 1 ½ inch long per piece and remove the seeds and make a recess in the center to be filled with coleslaw.  Top it with a piece of walnut and strawberry. Leave in the fridge for 1 hr before serving.

Sunday, September 26, 2010

Stir fry sliced pork with young ginger and spring onion - Featured in Group Recipes & Dishfolio

Here is another of my Mum’s recipe which I will never get tired of.  If you are looking for a tasty, fast and easy stir fry recipe, you have found it:D   A tip here to remember though, you must use pork tenderloin and sliced them thinly. The trick to have smoother texture of the pork is to marinade it with a tea spoon of corn flour.  Ooo, I love smooth and tender sliced pork.  You can use beef tenderloin if you don’t like pork but I love both!


Serving 4
Ingredients:

200g pork thinly sliced tenderloin
2 tb chopped garlic
2 tbsp vegetable/olive oil
3 stalks spring onions/scallions, cut to 2-inch lengths
1 tb Chinese cooking wine
2 tb water
50 gm young ginger thinly sliced

Marinade pork for 15 mins:

1/2 tsp sesame oil
1 bullion chicken stock mashed
½ tb oysters sauce
2 tb water
1 ts corn flour
A pinch of white pepper

Method:

Heat oil, fry ginger till fragrant. Then add garlic and stir fry till fragrant.  Add pork slices, stir fry till half cooked and add spring onions (the white bottom thick portion) water and stir fry till pork is cooked.  Add the rest of the spring onions and mix well.  Lastly add Chinese white wine and when you smell the aroma of the wine, turn off the heat and the dish is ready to be served.



Saturday, September 25, 2010

Stir fry Buddha's palm squash and glass noodles - Featured in Group Recipes

I started to like Buddha’spalm squash after a trip with the family to Cameron Highlands 2 years ago to visit my god son-in-law.  He took us up the hill to a vegetable farm where there were lots of Buddha’spalm squash (Chayote Salad). The owner of the farm was so generous and gave us more than 10 squashes for free.  After we returned home from Cameron, my mum started to cook this squash in many variation and one of them is to stir fry with glass noodles, dried shrimps and topped with crispy tiny anchovies.  This is so good especially when the glass noodles soaked up all the broth.  For those who are curious to know why this squash was given its name, here is the answer. It resembles the Buddha’s palm when in medidation and its medicinal properties are well-known in Chinese food lore as able to clear coughs, chest infections, and urinary tract infections. Interesting right?

Ingredients:
1 whole Buddha’s palm squash (about 200gm) – peel skin and jullien
50 gm glass noodles 
¼ cup tiny anchovies
¼ cup dried shrimps
2 tbs vegetable oil
½ cup vegetable oil to fry tiny anchovies
1 tbs chopped garlic
1 cube bullion chicken stock
½ tsp dark caramel sauce
1 cup water
white pepper to taste

Method:
Deep fry tiny anchovies till golden brown, drain oil and set aside. Soak dried shrimps in luke warm water for about 15 mins. Drain the dried shrimps but save the water and set aside. Heat 2 tb oil in wok and fry garlic till fragrant. Add dried shrimps and fry till a little brown then add Buddha’s palm squash and stir fry for 2 mins.  Add glass noodles, thick black sauce and 1 cup of water and the water from soaking the dried shrimps.  Lower heat and add chicken stock and let it simmer till squash is limp and glass noodle is soft.  Add white pepper to taste. Add in the fried tiny anchovies and mix well before serving.

Many people wonders how the Buddha's palm squash looks like.  Here is picture of it:
If you cannot find this squash, you can substitute it with "Chit Kuah" another kind of squash that has slightly hairy green skin.

Friday, September 24, 2010

Cod fillet in lemon grass shallot sauce


Lemon grass is one of my favorite spices and a perfect spice for fish. My Mum's Lemon grass shallots sauce paired with grilled cod fish makes a perfect fusion dish.




Ingredients:
2 pieces x 200gms of cod fillet
1 tb vegetable oil
1 ts oysters sauce
½ bullion chicken stock
2 ts sugar
2 stalk of lemon grass
10 shallots
6 bibs garlic

Method:
Preparation for sauce:
Dice lemon grass, sliced shallots and garlic and pound till very fine in pastel and mortar.  Add oyster sauce, chicken stock and sugar and mix well.  Scoop up 1 table spoon to marinate the cod fille.  Heat sauce pan with oil and add balance of mixture and sauté till fragrant. Turn off heat. Set the pan aside.

Grilled Cod fillet:
Marinate cod fillet with 1 table spoon of the uncooked sauce mixture for 30 to 40 minutes, uncovered at room temperature. Spray a light coat of vegetable oil to the grill pan. Heat the grill pan and place the cod fillets on the pan.  Cook the fish for 3 mins on each side or until lightly brown. Check the center of the fish for doneness.  The color should be barely opague.  Remove the fish from the grill pan and transfer to serving plate.  Heat up the cooked sauce mixture in the sauce pan and pour onto the cod fillets and serve immediately.
  

Thursday, September 23, 2010

Couscous - Featured in Group Recipes

I was introduced to couscous 6 years ago by my good friend Fernand who is another fabulous cook.  I fell in love with this dish and decided to make this one of our regular meals.  I will always have a box of instant couscous in my pantry. Couscous is one of the healthiest grain-based products. It contains riboflavin, niacin, vitamin B6, folate, pantothenic acid as well as protein.  Furthermore, it contains less fat than pasta and white rice. For lunch, I like to make couscous salad and for dinner, I will serve it with soup that has lots of vegetables and either meat or sea food.  Both variations tasted great!


Ingredients
Serves 4
4 pieces chicken (upper thigh is perfect)
2 cups of instant couscous
1 medium white onion sliced
2 stalk of celery
1 medium carrot
1 medium turnip
½ cup green beans (optional)
1 tb kunyit (tumeric powder)
1 cup chopped parsley
1 tb butter
½ ts saffron
½ ts white pepper
3 cubes bullion chicken stock (without MSG)
Water to completely cover the ingredients and about 1 inch above them

Method
Preparation for Couscous:
Cook (boil or steam) the couscous, following the instructions on the package. Add butter once it's cooked. Allow to cool. Note: use the broth from the following instead of water.

Marinate chicken meat:
Marinate chicken with tumeric powder and salt for at least 2 hours.

Preparation for Soup:
Heat 1 tbs butter in wok, sauté onions, celery, carrots, turnip for about 5 mins.  Add water to cover the ingredients and about 1 inch above it.  Add saffron, white pepper and chicken stock.  Bring to boil.  Add chicken thighs and lower heat and simmer till turnip is translucent, carrots are soft, and chicken is cooked through. Add green beans last.

Serve couscous and soup separately.


Wednesday, September 22, 2010

Canned chili tuna, cauliflower and potato salad

This is a salad that my good friend Reena used to prepare for us. My son and I love this salad so much so we asked her for the recipe.  The only difference here is using canned tuna in chili instead in oil. That is because my son and I are chili heads! It is up to your preference if you wish to try this recipe. If water packed is your choice then increase the olive oil accordingly. Enjoy!


Ingredients:
1 can of chili tuna (mashed)
180 gm cauliflower, cut into smaller florets
1 medium potato (cut into small chunks)
½  medium white onion chopped
10 leaves of iceberg or romaine lettuce
1 tb finely chopped garlic
2 tb extra virgin olive
1 tb lemon juice
Salt and black pepper to taste

Method:
Wash lettuce, spin dry and keep chilled in the fridge. In a large salad bowl, flake the canned tuna, then add extra virgin olive oil, lemon juice, chopped white onion, chopped garlic and mix well.  Blanch the cauliflower, just enough so that it remains crunchy.  Boil potatoes till they just soft (but careful not overcook).  Drain both potatoes and cauliflower till completely dry and put into the salad bowl. Add lettuce, salt and black pepper and toss well before serving.  This salad taste better when served cold.


Tuesday, September 21, 2010

Baked chicken in avocado boat - Featured in Group Recipes

This dish was featured in Asian Food Channel (Official) Facebook page

on 31st October 2012



I got the idea of putting chicken meat into avocado from one of the foodies in Group Recipes.  Usually we serve avocados as a dip, in salads, or as a side dish.  Very seldom you will find it used in a main dish like this one.  I experimented with this recipe and added a touch of oriental taste.  I added oyster sauce and fried shallots.  I always find fusion food to be interesting and more often than not, they are tasty. This dish definitely qualifies to be served to guests merely because of its beautiful presentation and the experience of a new taste. I served it with chive omellete as a side dish and crusty bread. YUMMY!!


Serving: 4

Ingredients

2 chicken breast meat diced

1/3 cup whiskey

1/2 medium size white onion thinly sliced 


2 tbs butter

2 large avacados half lengthwise 


2 cups chiffonade purple cabbage

1 tbs lemon juice 


2 tbs oyster sauce

5 shallots thinly sliced 




Method 


Preheat oven at 350 degrees F/175 degrees C. Fried shallots till golden brown. Drain all the oil and set aside.  Place diced chicken meat in a baking dish, season with salt, pepper, oysters sauce and add whiskey.  Mix well and then spread out diced chicken meat evenly and top with sliced onion. Dot the the dish with butter. Bake for 30 minutes.  Half lengthwise the avacados and discard the skin. Slice a little off the bottom of the avocado so that it can stand nicely on the plate.  Gently rub avacados with lemon juice and place cut side up in the serving plates. Scoop out the center of the avacados to make a deeper recess to hold the chicken meat.  Take out baked chicken from the oven after 30 mins and fill avocadoes with chicken meat, topped with fried shallots and served with cabbage.

Monday, September 20, 2010

Mango salsa

I was introduced to Salsa by my hubby in 1996 when we were still in the states.  He made a bowl of salsa when we invited my good friend and his lovely wife Linda to our home for dinner one evening.  However, he did not put any mango. When I made it myself, I always put mango and I find that the mango enhanced the flavor more. Oh for those who like it a little more spice, add some Tabasco sauce. I love salsa and find it a very refreshing appetizer and it can vet up a appetite for the main course.

We usually serve salsa with Corn chips as an appetizer but tonight I am going to use it as a topping for pork burger. 



Ingredients

3 plum tomatoes diced
½ mango diced
1 cup choped parsley
½ red capsicum diced
½ yellow capsicum diced
½ orange capsicum diced
½ lemon (squeezed out the juice)
2 tb extra virgin olive oil
½  medium white onion diced
1 ts sugar
Salt and black pepper to taste


Method

In a big bowl put all the above ingredient together and mix well and put it into fridge for at least 1 hour before serving. It taste better eating cold.

Sunday, September 19, 2010

Yong Tau Foo - Featured Recipe in Group Recipes

According to Wikipedia, this dish originated in the early 1960s in a restaurant called "Chew Kuan" as "yong tau foo" stuffed with meat paste of fish and pork and that's how this dish earned its name.  Yong tau foo means stuffed bean curd.  Later, when people become more creative and started to stuff vegetables and even "yau char kwai" (Chinese oil stick) , they will still call the dish "yong tau foo". 

My Mum’s yong tau foo and Hakka yong tau foo is different.  Hakka "yong tau foo calls" for mince pork and salted fish in the fish paste.  My Mum's style of yong tau foo only use fish paste and she prefers to serve it dry with toucheo gravy.  You can serve "yong tau foo" in a number of ways.  It can be served in a clear consommé soup with or without noodles, with Curry Laksa or with “Choo Cheong Fun” (rice noddle roll). 

I love the elastic texture of the fish paste and the toucheo gravy makes is so flavorful.  I can eat at least 10 pieces of the "yong tau foo" all by myself.  LOL!





Ingredients:
½ kg fish paste (pollock fish)
½ cup corn starch
1 ts salt
½ cube chicken stock (mashed - without MSG)
½ ts white pepper
½ yellow capsicum5
 ladies fingers
½ orange capsicum
5 tofu pok
1 medium ridged gourd
5 red chilly
Salt and pepper to taste
1 small bowl of salt water (used to smoothen the fish paste filling)
1 tb chopped garlic
2 heap tb toucheo (yellow bean sauce)
2 ts sugar

Method for fish paste:
Cut up the fish into ½ inch cubes. Mix above ingredients except salt and chopped for about 2 to 3 minutes. Form the paste into a ball land toss it on the chopping board till you feel the paste is thick and elastic.  The finished paste should be smooth with no solid pieces of fish.  Put the ball of paste in a bowl and chill in the fridge for about and hour. 

Method to prepare the tau foo poks, chillies , capsicums and egg plants:
Clean all the above. For the egg plant, sliced into about ½ inch thick and slit in the middle (for stuffing). For the chillies, discard the seeds and slit in the middle and pat dry with paper towels. For the tau foo poks, poke an opening at the top surface with your finger (for stuffing). For the capsicums, quarter them and discard the seed. Set aside.

Method of stuffing and cooking:
Stuff the fish paste into the green chillies, tau foo poks, capsicums and sliced egg plants using a butter knife.  Dip butter knife into the bowl of salt water and then smoothen the fish paste. Pan-fried the  yong tau foo lightly with some cooking oil and set aside.  Heat up some oil in a wok and stir-fry the chopped garlic until light brown or fragrant. Add the taucheo (yellow bean sauce) and sugar and stir a little.  Add water and bring to boil.  When the sauce thickens, add the yong tau foo into the wok and stir well. Serve hot.

Saturday, September 18, 2010

Double Boiled Winter Melon Soup - Featured recipe in Group Recipes

Double boiled Winter Melon Soup


Winter Melon in Cantonese is call “Tong Kuah” so a big winter melon is called “Tai Tong Kuah”  This reminded me of a story during my childhood.  My mum’s second step sister was one year younger than me so we were weekends playmates.  If I remembered correctly, when she was 6 years old, she had to perform for her school concert. She had to sing a song and I clearly remembered there was one line in the lyrics in Mandarin “Woh se ker tai tong kuah” (I am a big winter melon). During the peformance, when she sang that line, the audience started to laugh but she started to cry!  She was basically a very shy and sensitive kid and I guessed she felt embarrassed when people laughed. She thought they were laughing at her.  Actually, they were laughing at the lyrics of the song not her.  The reason being, when one calls you a “Tai Tong Kuah” means you are a clumsy and stupid fellow.  However, drinking this soup is not so stupid after all.  It has all the best ingredients in it and it is so delicious!  This makes a perfect healthy one dish meal. All you have to do is to have a bowl of steamed fragrant rice with it. 








Ingredients

1.8 to 2 kg Winder Melon

5 or 6 dried scallops (whole)
3 dried shitake mushroom (finely diced)
4 water chestnut (finely diced)
150 gm chicken breast meat diced)
20gm young ginger (finely diced)
1 ts vegetable oil
1 ts sesame oil (optional)
1 cube chicken stock (without MSG) (if you have homemade chicken broth, then you replace water with it and you do not need the cube chicken stock)
Salt and white pepper to taste

Method:
Preparation of Melon:
Stand the melon on a flat surface.  Use a pencil to make markings around it about ¼ height of the melon from the top.  On a cutting board, place melon on its side and cut along the markings to make the lid.  Scoop out seeds and pulp until wall is about ¾ inches thick.  Discard the seeds and pulp and place melon in a heat proof dish. 

Preparation of ingredients:
Heat vegetable oil in wok and sauté ginger and dried mushroom till ginger is fragrant.  Put them in the melon. Then add all the other ingredients in the melon and cover them with water. Close the top and secure the lid with tooth picks. Transfer the dish on the rack in a large wok or steamer and steam over medium heat for 1 – ½ hours.  Before serving, season with salt and white pepper and a drop or two of sesame oil.

How to serve:
You can serve the whole melon in the heat proof dish or you can scoop our the flesh of the melon into the soup and transfer everything into a serving bowl.