Marbled Eggs

I had some leftover sauce from the last time I made Soy Sauce Chicken, it was too little to make another chicken/pork dish and too pathetic to be left in my freezer waiting for another day to come back when I make another soy sauce chicken again.

What I did was used all the remaining sauce and made Soy Sauce Marbled Eggs with it. It actually turned out quite flavorful! The sauce was perfumed with cinnamon sticks, star anises, cloves, chinese shaoxing wine, chicken stock(from cooking with chicken) and of course, soy sauce, both light and dark. The eggs infused with all the flavors were, in my opinion, better than the "traditional" marbled tea eggs. And the reduced sauce for this dish white rice tastes simply delightful!

Soy Sauce Marbled Eggs
Ingredients
-4 Cups of water
-2 cinnamon sticks
-4 cloves
-2 star anise
-1 cup dark soy sauce
-1/2 cup light soy sauce
-1 cup of sugar/brown sugar/rock sugar, amount varies on how sweet you want it to be
-1/3 cu p of shaoxing wine
-Eggs, of course

Method
-Put all the first 8 ingredients in a pot, bring it to a boil and then lower to simmer. At this point, you can add chicken for soy sauce chicken and cook till done (that's entirely a different post altogether since getting the "perfect" chicken is another story..:))
-Taste the sauce to adjust accordingly and then add raw eggs, still in their shells, into the simmering brew.
-Once the eggs are hard-boiled, take them out and gently crack the shells without removing any of it.
-After that, put the eggs back into the sauce and simmer for a little over 5 mins and off the heat. Let the eggs sit in the dark sauce for about 1/2hr at the least.
-Once ready to eat, remove the eggs and heat up the sauce with no eggs in them.
-Remove the shells from the eggs. You should get the marbled effect and are ready to be eaten.
-Serve the sauce aside from the eggs, to be drizzle onto white rice.

Tofu Hot Pot

My attempt at Tofu Hot Pot, well, actually my excuse to use my new claypot that I had painstakingly brought back home from Singapore during my last trip there. Thankfully it wasn't broken and I was able to experiment with it! It was a Tanyu Claypot and supposedly to be built a little more reliable than the regular stuff.

The first few try-outs with my claypot were disappointments, somehow the claypot didn't really impress me that much. It was mediocre to say the least. Accordingly to my mom, I was not using the claypot the way that it was might to. Hmmm...in any case...

I decided to simplify my techniques and get back to basic with the claypot. This time is a tofu recipe and pretty much you can't do wrong with it. I cooked everything inside the pot and well....it tasted good and all but I still don't see the "magic" of this particular claypot. Probably I was just expecting too much! hehehe...

Tofu Hot Pot recipe
Ingredients
-1 pack pre-fried Tofu
-4 artificial crab meat, filament style
-1 carrot, sliced
-1 medium onion
-2-3 spring onions
-1 tsp minced garlic
-Mushroom Flavor Sauce
-stock/water

Method
-Cut the tofu in triangles, slice the carrot and onion and minced the garlic.
-Heat oil in claypot at medium heat. Stir in the garlic till fragrant but not brown.
-Add carrot and onions into it and stir till a little done.
-Add tofu and crab into the pot and a little stock/water.
-Add mushroom sauce and sugar to taste.
-Cover and simmer for 15mins, add spring onions and stir for about 2 minutes.
-Serve as it is.

Hokkien Prawn Mee Soup

This is another favorite in the T household. I make this one dish meal about twice a month. This is another easy peasy dish; no fuss and you get everything in one bowl!

A commonfare back home, I used to eat it almost once a week and when I left the country, boy, did I miss it so! You never know what you truly have till you don't have! My fave was this one at Beach Road. I had it when I came back for a visit the first year I was out of Singapore. It was this good old ORIGINAL Kopi Tiam style coffe shop by the road and it was a real dark, kind of dodgy looking place. I can still remember thinking what the heck I was doing there when I can get Prawn Mee almost anywhere...some place with air condition would be good! In any case, when the nooddles came to our table, I was kinda surprised to see what's in it. Most of the time you get a few slices of pork and scanty pieces of prawns. But lo and behold, the bowl contained more than that, not only they had used whole tiger prawns but also pig's tail as well! And when I tasted the soup, I will never forget it, it has a clean taste of pork and seafood broth and despite the pig's tail being in there, it was not at all oily. I love it! I could had been greedy and ordered a second bowl just for the sake, but I didn't. Some things are best left at the minimal, overdosing it kinda spoils the whole effect! :)

After having that, I was determined to find out the best way to replicate this delicacy. Over the years I learnt from a some great friends who had generously taught me their family recipes and from there I'd diversified. I had re-adjusted and "created" a recipe that I like. So far, I'd no complaints, other than for people who are allergic to prawns! Yah..that would be a problem! I think the main "ingredient" for this dish is to get the freshest ingredient possible. If you're going to make a broth out of it, bet as well make it a good one!

Hokkien Prawn Mee Soup
Ingredients
-1 lb fresh medium-sized (at the very least)prawns/shrimps with heads intact
-1-1.5 lb pork ribs, washed and trim most fat off
-Fresh Bean Sprouts, rinsed and tailed if wish
-Water convulous/Kang Kong, cut and rinsed thoroughly
-Fried Onions
-Oil
-Dark Soya Sauce
-Salt, Sugar and Pepper
-Hokkien Mee/Yellow Noodle, homemade or pre-packed

Method
-Rinsed the prawns, and peeled the shells and head and leave it aside.
-Heat 4 TBSP of oil in a stewing pot, once hot enough, add all the prawns' heads and shells into it and fried till fragrant. Crushed the heads and shells with a potato masher (most effective I found) as you fry.
-Add water into the pot once the prawn remnants are red and cooked. Amount of water depends of how much you need for 4-6 servings.
-Add in the ribs and bring it to a boil and then put it to simmer for about 2 hrs or till ribs are tender.
-In that duration, cook the peeled prawns in the same broth and leave it aside once done.
-Once the ribs are done, add some dark soya sauce for a darker colored soup and add some salt and sugar for taste.

Putting them together
-Blanched some sprouts in the same broth, leave it aside.
-Blanched some water convulous in the same broth and again, set aside.
-If you're using pre-packed noodles, blanched them quickly in plain boiling water to rid of excess oil. Set aside into individual bowls.
-Placed some sprouts, water convulous and prawns on top of the noodles.
-Add boiling soup stock into the noodle bowl and some ribs to accompany that.
-To serve, add fried onions and dashes of white pepper as toppings.
- Ready to eat! :)

Note: I chose ribs instead of sliced pork loin coz I felt it was easier and have more flavor. Personally I used homemade noodles since it was a lot more convienent for me to make it.

Asian Pear Soup

Two years ago one of New Year's resolution I made was to make an effort to make more nutritious type soup. Sounds a little corny but I was having a baby and being brought up drinking home made soups which claimed all kinds of cure-all-illnesses herbs, I thought it might be a good "tradition" to pass on to my little one. Now, one problem, I didn't know how to start and what "herbs" to use, it was all so complicated. Thank goodness I could depend on my grandma as a main source but she didn't know the English names for the herbs used and I didn't know if I can find those "herbs" using my brand of Cantonese. But I was determined and hence began my journey....

I started looking into books; cookbooks to be specific and found that there were quite an amount of chinese herbal soup cookbooks (very specific right??) out there. And the cherry on the top was those books were also written in English (figured for people like me...hehe). They helped A LOT!! Since then I'd accumulated a number of these books to help with my herbal soup culinary journey.....................lol

These days, rather than opening a can of cream of something (which I often did) or making wonton soup/vege soup with canned chicken stock, I would just make one of these "specialty" soup using my trusty slow cooker. Most of these soups takes a while and what could be easier than putting everything in one pot and leave it till dinner time! It's just as simple as that.

Recently I started preparing this particular soup coz Ethan started to enjoy having soups! Funny chap! I used to make a slightly modified version making into a tea for Ethan...easy consumption! As the post title mentioned, this is Pear Soup. Yes, Pear Soup, using asian pear to make into a savoury soup. Pear Soup supposedly helps rid of coughs and nourish the lungs, extremely helpful for people with coughs, minor respiratory problems, an overall goodness!! hehe...The herbs used to compliment this soup were chosen to enhance that effect. I don't know how true the claims are but so far it'd worked on my boy who had, in the past, issues with dry coughs, persistent coughs that wouldn't go away without constantly taking synthesized drugs!! Besides, get him into a habit of soup drinking too...:) A tradition hopefully he would carried onto his own family as I had...

Asian Pear Soup (4 Servings)
Ingredients
-1 Asian Pear, peeled, cored and cut into quarters
-Carrots/Apples/or both, peeled, cut into quarters ( I used carrots here)
-5-6 pieces of ribs/neck bones/half lean loin of pork, blanched to rid of "scum" and then washed under cold water.
-1 handful bitter apricot kernels/chinese almonds/bei xing, rinsed
-1 handful sweet apricot kernels/chinese almonds/nan xing, rinsed
-3-4 pieces Solomon's Seal/Yu Zhu/Yok Chok, rinsed
-3-4 dried red dates/hong zao, pitted and rinsed
-5-6 honeyed figs, rinsed
-Small handful chinese wolfberries/gei chi, rinsed
-1 medium sized dried tangerine peel/chen pi, soaked and the white pith scraped away
-Salt, optional! (I prefer mine with some sea salt)

Method
-Have a slow cooker ready, add everything into it and add enough water to cover all the ingredients.
-Set it on high for 3 hours and then on low for 2 more hours. Or at low for 6-7 hours. Add salt in soup before scooping out to serve. You don't want the salt to absorb into all those ingredients.

Note: The herbs added are from personal concoction and not "dangerous" to consume unless you're allergic to them! Used lean pork, seems to give the best clear soup and it's preferred since it's "neutral" in properties unlike chicken which can be a little too "warming" for this soup. This soup will result in a rather sweeter soup than most are accustomed to for a "savoury" soup but not overwhelming that it becomes a dessert.

Medicinal Properties (from various sources)
-Both types of apricot kernels/chinese almonds are said to have healing properties for respiratory problems, usually used as a remedy for severe colds, coughs, dry throats, laryngitis and asthma. They are also use in equal amounts together.
-Solomon's Seal also has similar properties as apricot kernels and generally use to treat illness related to the lung and throat.
-Tangerine Peel is used to counter the oiliness of the soup (the meat) and also believed to be good in treating coughs and colds. Also gives a citrusy flavor to the soup. To be used sparingly as it might be overwhelming and to take the bitter white pith off as it will turn the soup a little bitter.
-Dates in general is to emit natural sweetness to the soup although believed to increase energy levels as well.
-Chinese wolfberries is also used to give a little sweetnesss to the soup. It's traditionally used to treat diabetes as well as improve vision. Can be eaten uncooked as well if wished. :)
-Asian Pears are known to moisten the lungs hence believed to treat dry coughs and colds. It's also known as a "coolant".

Overall this is a "cooling" soup and helps in, particular, coughs and colds. I usually make this every other week and maybe not make it too much in the winter since the body then will need more "warming" soups/teas.

Vegetarian Night

Divertion: Before I go on, I want to say what a beautiful glorious day today is!!!! Perfect cool weather; not too cold, not too hot! Perfect blue skies that make you want to just stay out door and have a leisurely picnic by a perfect newly mowed green lawn! Feels like beginnings of Autumn!! My favorite season!! LOVE IT LOVE IT LOVE IT!! All I want to do is bake and bake and bake!! LOL I don't know what yet but I think I'll come up with something and better now and later with the great weather as an inspiration and motivation!





Every now and then we have what I would call pseudo vegetarian night. Pseudo because it's not ALWAYS 100% vegetarian, I would say, 90% vegetarian?? Anyway, last Saturday night was one of those nights. We usually have it once a week (well, at least I try to make it once a week!!) and I just used whatever veges I had left in the fridge before doing grocery. You know, like a "cleansing" for the fridge AND the body!! :)

I made these two dishes and a soup to go with plain white rice. It was really tasty and we pretty much finished everything! And the biggest surprise is that my boy who's usually picky with what he eats would actually eat the veges AND drank the soup (chinese pear soup, to be posted later!) and asked for more! Now he couldn't stop asking for soup for each meal!!! LOL!! What a funny chap! Oh yah, did I mention that Ethan loves to drink his soup off the big soup ladle????

Sesame Garlic Spinach recipe (serving 2 adults + 1 fussy toddler)
Ingredient
-1 bunch of spinach
-2 pods of garlic, minced
-1.5 TBS sesame oil
-Sea Salt (I always use sea salt, but use whatever salt you have at hand)

Method
-Wash all the gritty sand from the spinach, blanched them in boiling water and removed them into a colander to drain.
-Then using a muslim cloth, squeeze all the water from the cooked blanched spinach. Try to squeeze as much of the liquid from it as possible.
-Cut the dried spinch into bite size pieces and put in on a plate.
-At low heat, add sesame oil and garlic at the same time. Sesame oil has a low smoking point andwill start to smoke at even a low temp which is why add the garlic together to get a good infusion and that will also garanteed that the garlic's cooked.
-Once the garlic's cooked which you would know from the immediate smoking from the oil, removed from heat and add enough salt to taste.
-Immediately pour this infused oil into the drained spinach and mixed it all up. Add toasted sesame seeds if wished for garnish or just for the extra crunch!

Marinated Tofu Recipe
Ingredients
- 5- spiced marinated tofu (can always get this at any asian grocery store. They are already pre-marinated), at least 5-6 pieces, sliced
-1 TBS Sesame Oil
-"Oyster" sauce, (I always use the vegetarian version, but use whatever oyster sauce you have)
-Sugar
-Salt (if still needed)
-Sesame Seeds, toasted

Method
-Rinsed the tofu pieces and dry before slicing it thin.
-Heat oil at low heat and add the tofu into in and give it a stir.
-Add oyster sauce, sugar and salt to give it taste.
-Plate and add the seeds for garnish.

Note: They are as "vegetarian" as I can get them, not true vegetarian I supposed but they are quick to make, tasty and most of all, delude me into thinking that somehow I can skip a few taebo episodes!! :) Enjoy!

Lasagna

Years back during a Christmas party I had the best Lasagna I ever tasted, better than some of these so-called "authentic" italian restaurant. Nope, not kidding. It was so good that I went back for thirds and so did EVERYONE! So it was gone within minutes! However the taste of that wonderful pasta casserole lingered in my mind AND tongue for years to come. Since then I'd tried to search high and low for a lasagna recipe that remotely fit in that delicious wonder that I had at that party. The stupid thing of all was that I didn't even ask for the recipe from the host, who incidentally make one of the best lasagna around. Now what was I thinking! I think it was all that alcohol that I had that night that made me all tongue tied!!! Till this every day I am STILL kicking myself.

Although I've yet find that mysterious lasagna recipe, I had tried out many others and had fine-tuned my lasagna. Of course, throughout my experimentation I'd made (unfortunately) many a disasterous lasagna but on the bright side, I discovered a good many keepers.

Not so very long ago, I found a new passion to make my own pasta/noodles and I frequently used my pasta maker (so often that it's now squeaking....probably from fatique). However the thought of making my own lasagna sheets never ever occurred to me?? How odd. I had always used the store bought dried sheets and somehow never found them to be very appetizing. These sheets were always thick (too thick in my opinion) and tend to be soggy after all the cooking (probably overcooking?). Well, in any case, when I read THIS recipe I decided that I would make my own pasta sheets since it did call for FRESH lasagna sheets! I didn't want to buy them coz it can get real costly and really, I'm already making my own pasta....(no brainer!)



I used the recipe from Jamie Oliver's Jamie's Dinners. It takes a fresh look in making simple lasagna and I'm really curious how the creme fraiche white sauce would taste in this recipe! Not only that but it also uses roasted squash in one of the layers, now, tell me that doesn't sound fascinating enough.

So I went about making lasagna sheets but thing is, I didn't know how thick the fresh lasagna sheets are supposed to be... I decided to just follow my instincts instead. The pasta recipe I had barely yielded enough sheets for one lasagna recipe so I added a little more flour and egg to make a little extra (hey, you can always freeze the unused portion for something else!). The fresh lasagna sheets (they were made solely with flour and eggs)were a delight and I loved the texture of it. It was so smooth and the smell....YUMMY! I already had some homemade ragu sauce and used that for the "red" sauce in the lasagna. Of course, I had to make do with some other substitute ingredients coz I didn't have everything needed for that particular recipe. But it was all good! The final result was a beatiful tasting and textured lasagna. Everything came together wonderfully and even though it was a little more work in making this lasagna, this is definitely a keeper for me in my journey for the one and only lasagna! :)

Weekend Bounty

Ethan and I love the local Farmer's Market; espeically during the weekends when there're more produce out there! It's an open air market and they have tons of fresh vegetables and fruits that even non vege lovers, like my husband, can't resist the temptation of getting something....just because...:)On top of that, each vendor distributes slices of their fruits in order to lure innocent grazers like my husband and Ethan. Oh yah...they inhale EVERYTHING, did they INHALE!! My little boy was on a sensory overload with all those wonderful luscious fruits baiting at him. He just couldn't resist in grabbing every little morsels given by every vendor. Most of the time I try to be cautious with food given in this manner but I figured that it was pretty much "clean" since it's cut directly from the fruit and not place on anything. Besides, I really can't bear to stop Ethan from all his unadulterated innocent greediness!!!

As you can clearly guess what happened during one of our hunts, we came back with our loot - a whole crate filled with fresh lovely summer strawberries on top with many other things. I wasn't planning on strawberries but really, can you resist such beauty glaring at you..:) Well, I bought my crate, there's only two adults and 1 child, of course, Ethan wouldn't have any problems stuffing his face with just strawberries at every meal but somehow I don't think that would speak much for my husband and I as "good" parents. Besides eating all those strawberries as it would just be too boring....:)



Soooo...I made strawberry jam with half of strawberry loot! And yah...I made it with a little less sugar and substitute that with Splenda to cut the sugar content down a little (Advice: it does give an aftertaste like that of aspartame). Nevertheless I did that to cut all that sugar from jam making and yes I also use pectin which in hindsight, I shouldn't have but I did, regretably. In any case, my pectin didn't exactly jell my jam well and made it more like a compote instead. Nevertheless I thought it tasted very strawberry jam like and kept it as such. I also tried to make a jelly roll out of the homemade jam but it was just too runny and ruined my roll! Since then, I'd looked into other options other than using pectin! Probably will try it again some other time. It was just a little more time consuming that I had initially thought. A little too fussy as well considering that it only has two main ingredients; strawberries and sugar and oh yah, pectin! And all that cleanup?!?!? I don't think my kitchen recovered from my weekend strawberry explosion!

As for the jam recipe using pectin. Do some research on the net, buy the pectin and it usually comes with the instructions right there. You pretty much only need 2 ingredients, like I said, strawberries (if it's gonna be strawberry jam) and sugar. And pectin is a real sensitive ingredient so I guess another "ingredient" would be PRAYERS! :D

Popiah - The Art of Wrapping

On the rare occasions that I make Popiah I try to make a big a bash I could. But no matter how much I make, most is gone by the next day, at the very least! It's just how amazing how fast this easy meal goes. It's fun to eat as you make your own individual popiah and it's also heathly (well...at least I like to delude myself).



Popiah is simply an asian version of a wrap. It's filling is predominately vegetables and the rest of the wraps are mise en place. I've a love-hate relationship with Popiah. I love to eat it but I hate making it and cleaning after it! Just too much work involved and all the food's all gone before you can really enjoy it! LOL

And for the some weird mysterious reason, I can't wrap the popiah to save my life!! Each time I do it, the whole thing just either falls apart or starts to leak!! It's another reason why I hate making this, I can't get a relly nice wrap from it. My husband makes his like a giant burrito when it's supposed to look like a delicate little wrap! He tells me that's the way to prevent the "leakage" and besides you want to get as much you can inside! Totally gross-ness! In any case I try my best to present you the Popiah as close as the ones I usually see at the stores back home...oh well...at least I try... if any one has any tips on getting it "right", plz tell me....:)

Popiah Filling Recipe
Ingredients
-Jicama, 2 mediums
-Carrots, 3 mediums
-Garlic, 3 segments
-Dried shrimps, a handful, rehydrated and drained
-Belly Pork, diced (truly optional)

Method
-Julienne the jicama and carrots, minced garlic and dried shrimps and diced the pork into small pieces.
-Heat some oil in a wok, add garlic and shrimps, fry at medium heat till fragrant.
-Add pork at this point and fry a little bit.
-Finally add carrots and jicama and fry for a while. Add some sugar, salt and pepper to taste. If the mixture seems dry, add some hot water to start steamning all the vegetables. Both the jicama and carrots takes a while to soften. "Steamed" at low heat and covered for at least 15mins. If there's too much liquid at this point, scoop it out, if there's a little liquid, leave it uncovered and heated and the liquid will reduce quite a bit.
-Stirring constantly till the filling's softened but not breaking apart.
-Scoop and leave aside.

Mise En Place
Ingredients
-2 Eggs, Hard Boiled or Scrambled
-1 Chinese Sausage, Boiled, Skinned, and Diced
-2 TBPS minced garlic
-Bean Sprouts, Raw or Blanched lightly
-Letteuce Leaves, Washed and dried
-Popiah Skins, Buy those ready made ones for Spring Rolls (or make your own! :))
-Sweet Dark Soy Sauce or Kecap Manis (I used the ABC Brand)
-Chilli Sauce (I used the bottled Vietnamese Chilli Garlic Sauce)

Method
-Put each ingredient in individual plates or bowls for each person to make their own "speical" wrap.

Popiah (What I do)
-Putting everything together!
-First place 1-2 Popiah/Spring Roll skin on a clean dry plate.
-Add 1 dry letteuce leave on top, add about 1 1/2 Tablespoon of filling on that.
-Then add a little eggs, a little sausage, a little sprouts, one after another.
-Finally I add the sweet sauce, chilli sauce and wrap like you would with a spring roll.
-I omitted fresh minced garlic in MY popiah, coz that's the way I like it! :) It's pretty much do it your own.

Note: It's a great way for the health conscious coz it's pretty much raw or cooked veges. There are a few "meat" items in here but all in all, it's up to the individual to wrap their own. I wish I had taken pics of the steps in wrapping, unfortunately I couldn't do it coz I suck at wrapping and with all my focus on getting the wrap ready for the pic, I didn't have the time or the extra hands to take pics, throughly sorry. But hey...you learn by mistakes....:) Have FUN!

Texas Summer 2006

This is what happened when you mix water with a little boy!! Yah...you get a water monster!! This summer has been a real scorcher and there are days that it's even too hot to go to the swimming pool at the rec center. So in order to "cool" off, we got a little inflatable paddling pool for Ethan to play in!! Just look at him screaming in excitement!! Oh yah...water...it's the way to go!!

Chinese Barbeque Pork: Char Siew

I think I'm begining to turn into a real snob. If I know I can make a particular dish I would rather cook it than order it when I'm at a restaurant. Now tell me I'm not a snob??? :)

So I made Char Siew the other day and Ed made a passing remark of how surprised he was that I would make it since he didn't think I liked it! Ok.....it's not that I don't like it, I just don't like to order it that often when it's such an easy dish to make! Pretty much marinate the meat, and grill it to perfection! hehehe...easy enough right?? ;) And oh yah, slice it before serving!

Recipe
Ingredients
-Boneless Skinless Pork Hock, washed and patted dried
-Char Siew sauce, any brand but I use Lee Kum Kee (just use to it and easy to find)
-Sugar, preferably brown sugar
-Light Soy Sauce

Method
-Mix all the seasoning in a bowl, test taste it to your liking and then add in the pork.
-Marinate it overnight or longer in the fridge.
-When ready to cook, take the pork from fridge to bring it to room temp and preheat oven to 425F.
-Wrap the pork loosely in aluminium foil and stick it into the preheated oven for 1-1.5hrs (depend on the size of the pork though). The idea is to cook the meat through at this point.
-Then open up the foil to expose the pork to the oven heat and reduce the oven temp to 375F.
-Basting the meat at a 20mins interval till pork is completely cooked through and slightly tender to touch.
-When meat is slightly darkened or reddened (that LKK brand tends to give the meat a slight reddish color, probably due to it's coloring agent) then it's ready to be served.
-Before slicing, cover the pork in foil and wait for juices to "seal" before slicing or the moistness of the pork would just flow out if cut immediately out from oven!


Note: The method above is based on personal experimentations and experiences and all approximate. The pork hock used is roughly around 2lbs, more or less. Amount of seasoning is dependent on individual taste. Enjoy your BBQ pork...;)

Mother Nature

Just something I wanted to share from my photo collection. With all the negativity that we are having these days, sometimes it's good for the soul to look at something positive! I took these pics a while ago, I think in Spring, and just didn't want to post them for some unknown reason. I guess I was just forgetful! Hehehhe.. anyway, these flowers are compliments of the Dallas Arboretum. Ain't they beautiful? Enjoy and have a great week everyone!!! :)

Chicken Curry with Tomatoes and Coriander

This is a very fragrant dish! A great substitute for the regular chicken curry made with coconut milk instead. I'd seen this recipe at the The Star Online and was curious at how the taste would be. I love tomatoes, and although not too keen with one of the ingredients called, nevertheless I decided to give it a shot, thinking(or deluding) that it should be a healthier alternative. Presently I can only say this, this recipe is a defnite keeper!

I'd made this dish so often that my husband is starting to get a little bored with it! :) Too bad for him. My version is a little "soupier" than the original recipe, errrmm, coz I actually treats it like a soup/stew! It's really that good, plus it helps with any nasal congestion...:) You can find the recipe here .

Potato Stew

A simple yet delicious way of cooking potatoes. Potatoes are so underrated these days. It seems that there are so few ways of having potatoes with rice coz there's just too much starch at one setting. And with all those different varieties of potatoes out there, there's so much possibilities of sneaking in potatoes in one's meal without having to feel that there's too much starch intake.

I like this particular way of cooking it since it doesn't involve too many potatoes. Also it's so thinly sliced and savory that you really don't feel the presence of over starchiness! And for the rice eaters out there, this is a good compliment for any rice without it being too filling. A light delicious dish! Let's put it this way, both my husband and son hate eating potatoes unless it's deep fried (to death) and they both ended up inhaling this dish! Also it tends to take on a deeper bolder flavor when it's kept overnight. No kidding!

Recipe
Ingredients
-2 medium yukon gold potatoes, thinly sliced
-2 bacon slices
-Toasted Sesame Seeds
-Mushroom flavored Oyster Sauce
-Soy Sauce
-Sugar
-Black pepper

Method
-Slice potatoes thinly, rinsed till water is cleared and drained
-Julienne bacon into bits.
-Heat very little oil in a pan, add bacon bits and fried till bacon's done. Add those potatoes in and stir around to coat them with bacon bits.
-Seasoned it with some mushroom flavored oyster sauce, soy sauce and sugar. Stir that a bit and then add freshly ground black pepper, add a little more than usual (as in 1 tsp), it'll give it a little kick.
-Then in a little water to cook the potatoes through. Lower the heat to simmer till the potatoes are fork tender and the sauce reduced.
-Dish it onto a plate and sprinkle toasted sesame seeds on top.


Note: Dish can be served at room temperature. I'd previously tried with red (or new) potatoes, russet, and fingerlings. Russet turned out to be too mushy, new potatoes are just not as flavorful and fingerlings are not of the right texture and didn't quite absorbed the "right" flavors. I tried Yukon Gold and I like them best; the texture's right, not to mushy, not too hard. The absorption of the flavors is great and when left overnight, it's even better.

Fried Fish

So simple yet so complicated. Getting the right fish fried at just the right way is one of the toughest thing to master for me. Probably for some people is a breeze but for me is like attaining one of the highest level of cooking skills!! I know I know...might be exaggerating a wee bit here but just think about it, if you overfry a fish, it's nothing but a chewy fried bit of leather!

To get the fish all crispy on the outside and yet tender and moist in the inside is not an easy task! Most fried fish are either over-fried, where the fish is all fried to the point of no return and the fresh fish flavor is all gone, or under-fried, where the fish is not crispy but all soggy with oil! GROSS! I believe that the "right" way to fry the fish depends on the type of fish used, I usually get the best results with fresh catfish. Oily fish, I believe, works well fried too, altough I've yet to try any of those since they can get pretty pricy (at the market) and personally I feel it would be wasted to fry it!

I fried this piece of cod steak seasoned with some salt(sparingly) and black pepper. And also drizzled a little hot oil blended soy seasoning on top of the fish and green oinions to finish the dish. And since I was deep frying, I thought I could also used up some of the Holland red peppers that I had in the fridge. I sliced them up vertically and just put them in the oil before I fried the fish so to give the fish a little spice (at least I thought it would but it turned out that the peppers ain't even spicy at all, they were sweet peppers!!)

The results were pretty good...I came pretty close in achieving that crispy outside and tender moist inside! The main thing is to eat it while it's still hot!!! :) And as for those peppers, they were better left as it is, just looking pretty, coz they were rather chewy and pretty much tasteless! The soy blend was good coz it gave a little sweetness and "smoothness" to the fish and especially to the spring onions. I also added some thinly sliced matchstick fried ginger as garnish as well. I kinda cheated in this recipe coz I used a deep fryer instead of pan-frying it. I find that oil controling is a pretty essential part of getting the "right" fried fish. My temperature used was 275F-280F and that's after "experimentating with various fish, at different sizes and different temps, I find that this was the "best" one for this particular slice of fish that I was working with. I think it also depends on the deep fryer as well...;)

Recipe
Ingredients
-Fish, as fresh as you can get them
-Salt and Black Pepper
-Rice Flour, 1 TBS
-Plain Flour, 2 TBS

Recipe for Hot Oil Soy Seasoning
-2 TBS Oil, vegetable or peanut
-1 TBS soy sauce
-1 TBS sugar

Method
-Clean the fish and then pat it dry with some kitchen napkins.
-Seasoned the fish sparingly (coz additional soy will be added to it).
-Dust it with rice flour and plain flour combination and dip it slowly in the heated oil for deep frying.
-Fried till cooked, takes about 8-10mins, depending on the size of the fish (so I just set the timer just in case I forget!!)

Seasoning
-Heat oil in a separate pan and the rest of the soy and sugar in another. When the fish is done, place on a plate, and place green onions on top(if used) and then add heated oil followed by the soy mixture.
-Serve and eat while hot!

At the Zoo

This was about two weeks ago, on a Monday, it wasn't AS hot since we went there in the morning.......


Oh yah....he loved those huge carps!! He would gaze at them FOREVER!! And when I told him that we need to move on, he told me to sit there with him!! Errmmm....fish...not very interesting....on a plate....maybe tasty!! *sigh*


Still staring at those fish....*sigh*.....he wanted to hold and kiss them but I had to tell him that they can't stay out of water...and he decided that the best thing was to hop in with them to give them a hug!! Hence no picture of that, I was trying to pull him back before he got into that tank!!!! He was serious!!


He went into the goat compound and thought they were cows....mini cows??? LOL Ok...there were lots of them goats and he wanted to chat them all up!! Probably asking them about their daily routine and food supply??? He does that with our dog too, would sit next to the dog and gestured about, chatting away, dog cared less...


I think those goats are really tame or pretty much so used to human contact that they didn't even flinched when Ethan approached them and hugged them *YICK* (oh yah, when he got to the car, he had a serious wipe down and change of clothes....somehow goat naturelle doesn't appeal to me)


Ethan had a hard time leaving the petting zoo but I told him he could ride the merry-go-round and have some lunch at MacDonald's if he would move along!!


He loved the merry-go-round but I was really queasy after the ride (motion sickness!). He was still holding on to his little monkey and was a little upset that monkey didn't get to sit on one of the rides! Ermmm....


Oh yah, at MacDonald's, got his first Happy Meal! Didn't even know that it came with a toy!! Hehehe...that's how often I eat there!! All in all, he had a great time at the zoo, he was really focused on what animals he (and monkey) wanted to see. He loves the sneezing pony(who sneezed a couple of times on him *geez*), the boring elephants (who just kept on chewing and chewing on grass??) and those huge pretty carps (which pretty much kept swimming)...oh well...

However I'm totally impressed with how Ethan behaved! He was very well-behaved, he listened and he followed my instructions! I was kinda afraid to let him "loose" in the zoo, afraid that for some unforeseen incident that he might run off, get himself caught in a cage where he was lunch for some hungry animal or something (ok...paranoia talking but still). But Ethan was so sweet and disciplined! He was more or less by my side and was even a little playful while still being careful! It was great, wouldn't mind bringing him back there again. We had a totally great day..:)

Lemon Bread/Bun with Pure Lemon Oil

Leave me at the grocery store for longer than I need and I'm bound to end upwith more than what's intended on my original grocery list!! I saw this Lemon Oil on the same aisle as I was searching for my grapeseed oil. And I've read about lemon oil but thought I had to special order it, didn't know that my favorite store carries it too!!

Basically pure lemon oil is used for cooking and baking in place of lemon essence or zest. Of course, with pure lemon oil, the fragrance is more intense, more vibrant and more "lemony"! When I opened the bottle, the fragrance was so intense that it perfumed all over my kitchen!!!(also, small kitchen!) And when baking it, the whole kitchen was full of "lemony" goodness. The smell is UNBELIEVABLE!! Gives a new meaning to the word aroma therapy; it was all lemon heaven! As for the flavor, the lemon taste is so intense that I really can't help to think where I've been baking without this oil.



As you can see, I bake some lemon bead/buns (yah, still on my bun crusade) glazed with lemon and lime zested royal icing. This bread turned out wonderful! It was soft in the inside and crusty on the outside and with the glaze, it's a little sweet and a little tart. The amazing thing is that when you break the bun apart, you are immediately welcomed by that wonderful lemon smell! You can gobble a few buns down and not even realise it, it's THAT light and heavenly (self bragging!! hehehe...sorry...it was THAT good)



Must make it known that this is pure lemon oil used for cooking and not be mistaken with lemon ESSENTIAL oil used for cosmetic or cleaning purposes. Two different things, one is edible and the other's not!! So make sure if you do buy it, look for them in the oil aisle and read to make sure that it's for cooking/baking!!

Bibimpab : My version

It was one of days that you really ran out of ideas of what to cook and really don't want to eat out. I was totally tired of standing in the kitchen for too long, it was just too hot!!! I had some marinated chicken tighs (skinless boneless variety) in bulgoggi sauce that I had intended for some wraps but thought this is as good as anyday to cook that (erm...when laziness sets in!). So what else goes with Chicken Bulgoggi?? Can't think, brain too fried!

Ok, frankly I'd been craving for some good korean food. I always order Bibimpab when we go to a korean restaurant. I love it coz of the variety (yes, I'm also a very boring person...) and I believe that it's something that I wouldn't do it on my own, too much work. When I read the recipe for this dish, I was amzingly surprised at how easy to make...all you really need are the mise en place. Since I was making Chicken Bulgoggi, why not make Bibimpab, it will at least take the usual boredom of everyday dinners off the menu...:)

I read somewhere that this dish is supposed to be tri-colored but I just used whatever vege I had in my fridge which wasn't much since it was close to grocery day...hehe... yah....I'm not that picky as long as food's served and it tastes great! Ideally, carrots would have made my dish tri-colored...hehe..but really...I don't think neither Ed nor Ethan would really notice that!!! And I also used a plate to present this dish rather than the usual huge bowl that this dish is served in (didn't have one either).

All in all I think this turned out better than I expected, especially for a first attempt. Good for Friday night dinners...one dish meal...less cleanup, more time to relax...;)

For the individual vegetable sides
Ingredients
-Large Bean Sprouts
-Spinach, one bunch
-Cucumbers, 2 pickle cucumbers
-White Sesame Seeds, toasted
-Sesame seed oil
-Garlic
-Salt (I always use sea salt)

Method
-Bring a pot of water to boil, blanched the sprouts and quickly submerged into a ice bath (to arrest cooking), do the same for the spinach and with the spinach, squeeze out excess water with a dry towel and then chopped to bite-size lengths.
-For the cucumbers, cored the center and julienned them to thin slices, then get the excess water out from the cucumbers by marinating them in a little salt and sugar mixture. After a while, there would be water accumulated which to be thrown away. Wash, rinsed and squeezed excess liquid from the cucmbers as well
-Minced some garlic and toast the sesame seeds to release their aroma and oils.
-Now heat a pan with some vege oil and a little of sesame oil, toss in some minced garlic and stirred a little, add the sprouts and seasoned to taste. Dish it out and sprinkled with some toasted sesame seeds.
-Do the same and this time instead of adding the spinach, poured the heated oil onto the spinach, seasoned and mixed well. Again sprinkled sesame seeds on top to serve.
-Do the same, heat the oils and add the garlic and then add the drained cucumbers into it and give it a little stir till heated through. Seasoned, dish out and serve with sprinkling of sesame seeds.
-All the vege sides are ready to be place into individual bowls on the side of the rice.

To serve
-A large plate or bowl, place rice in the middle and place the sides plus chicken surrounding the rice. If adding an egg, heat a non-stick pan and pan fry on egg, sunny side up and quickly place it on top of the steaming white rice and sprinkle some sesame seeds. Serve it with Korean Hot Bean Paste (can always get them in a bottle from almost any asian grocery stores).

Result: Heathly, refreshing and easy cleanup! Can't be any easier!

Chocolate Glazed Hazelnut Mousse Cake

I thought I better post this before it's too late and one year had come and gone. And knowing me, IT"S POSSIBLE!

Well, for those who knows, last weekend was Ed's B-day and I decided to bake a cake for him since we're not doing anything big. I wanted something a little more sophisticated and not too mundane. After looking around my cookbooks and magazines, I decided to use one from Gourmet Magazine, Feb 2006.

The recipe was surprisingly easy (I mean, comparatively to others with similar end result!) and the overall final product was very pleasing. I did follow the recipe to the "t" and even toasted those hazelnuts and rubbed those darn skins off, just so I didn't mess up a good recipe!! Yah, I was that anal! The only problem I had was the ganache. I had never ever made ganache but I figured it was easy coz I make chocolate truffle cake all the time. Oh yah..I was wrong. The chocolate was not tempered right and didn't have that smooth glossy look...I could have re-tempered the chocolate but I was just too lazy that being the FINAL touch to the cake. Besides I was kinda running out of time! (ok...I was just lazy)

The cake was wonderful! It has all the different textures of chocolate and when I say it's simply heavenly, it's not even close to that. The shortbread base was so very good. It wasn't too dry and had a lot of hazelnut flavor in it and also bits of hazelnuts. And as for the mousse, oh boy, it was creamy, fluffy, light and so smooth!! Of course, there's mascarpone in it, and who can find fault with that, right??? :) Not forgetting, there's also Nutella in it!! Oh yah....all chocolatey goodness!! With the ganache, it's like a very much upgraded ice-cream cake without all that heaviness aftertaste.... WONDERFUL!!!

This is a definitely a must-try recipe for chocolate lovers who wants a sophiscated cake instead of those regular chocolate cakes out there!! It does take a little more patience than I'm used to but it was for a b-day..;) And luckily for me, I have a KitchenAid to help with that mousse job, I don't think I could have achieve that state of "mousse-ness" without that machine. It just made the mousse so much fluffier and lighter. The plus side to this recipe is that the only baking needed was just the base and that took all but 20 mins!! :) What a steal! Oh yah, we were too greedy to take pic of a single slice...Oh well....next time...;)

However, for all the "sophistication" of this exceptionally great chocolate cake...we ended up putting sparklers all over it for Ed and Ethan to blow them out!! Well...at least Ethan enjoyed the sparklers...he was too tired to have the cake, besides, we didn't want him to load up with sugar in the middle of the night.....hehehhe

Assam Pedas Pork

This is a family recipe for Assam (tamarind) Pedas Pork. Of course, I've trimmed out excess "calories" to make it a little more healthful...you know...for those who don't relish the thought of biting into a huge chunk of heart clogging piece of meat. The original recipe calls for pig trotters and I've replaced it with skinless pork hock (with this pic, I only "de-skinned" the parts that I could). The best part of this dish is that it can be "spiciless" till the end when you finish the dish with some green chillis! See, I've a little boy who's still not a chilli veteran. The chillis are added at the end coz it cooks real fast. I didn't have any green chillis (or jalepenos) at hand, so I used some Holland reds, but they didn't taste like the real thing or gave much kick, so I went and added some Thai chilli padi for some kick. But the fragrance that those green chillis gave was lacking...oh well...next time (when the moon's blue AGAIN!)

This dish is more like a stew and the gravy is thickened and reduced throughout the whole cooking process. The end result is a very succulent pork infused with all the flavors of the various ingredients. It sounds like a very heavy dish but it's not, it's light on the palate and also an appetite enhancer. Goes very well with white rice and some other small pickled side dishes, namely Achar. It also doesn't take a lot of work to prepare except for the pork, but can always get the butcher to do the "dirty" work. Thank heavens for Henckel knives!! ;)

And since this is a family recipe...I would keep it as such...;) All I can say is that it has tamarind in it with some other unexpected ingredients.....hehehe... Of course, as a stew, since pork trotters or pork hock (in this case), it takes some time to get the pork all tender yet not breaking apart into dry pieces when picked. This is a rather traditional Peranakan dish and like all Peranakan dishes, each family has their "secret" ingredient in addition to the general one that they give, never divulging that secret to anyone...LOL..except within the family.

Bun Galore: Something to proof about....

Pork and Vegetable Buns


Tuna Buns

Pork and Vegetable Bun

Chocolate Walnut Bun


Kaya Buns (yes, with Kaya Filling)

Pork Floss Buns


Yes, I went bun crazy but for a good reason!! The weather was so unseasonably and UNBEARABLE hot that the only thing that it was good for was yeast proofing!! Ok...I'm sure there are other good things too but can't think...(brain's fried!)

As I was saying, I decided to make use of the outdoor heat to proof some bread/bun dough (I got my recipe from Jo's Deli Bakery). It's a basic sweet bread dough which you can either make it sweet or savory with whatever you added to it. For me, I added Savory fillings for my pork and vegetable buns, homemade kaya for the filling of the kaya buns, canned tuna (in water) for my Tuna buns, chocolate emulco for the chocolate walnut buns with chopped walnuts for topping and pork floss for the pork floss buns. Wow, that was a mouthful!! hehe...I personally like the savory ones but then I'm always biased against the sweet ones.

The dough was easy enough to make coz I used my handy dandy breadmachine to knead the dough and did my second proofing outdoors before shoving them into the preheated oven! It was quick enough and provides a real tasty treat for everyone...even for picky eater like Ethan!

Recipe for Pork and Vegetable filling
Ingredients
-Ground Pork
-Frozen mixed vegetable
-Onion, chopped
-1 cinnamon stick
-Oyster sauce
-Salt, sugar and pepper for taste

Method
-Heat oil, add cinnamon stick and then chopped onion, cooked till onions lightly transparent. Then add pork, stir a little and add the vege. Finishing it with some oyster sauce, a little salt, sugar and pepper. Cooled before stuffing in buns.

Recipe for Tuna filling
Ingredients
-Canned Tuna in water
-Japanese Mayonise
-Salt

Method
-Drained tuna from water, place it in a bowl, add enough mayo and salt to taste and mix well. Fridge it if not using immediately.

Recipe for Kaya
-Check KitchenCapers for the recipe. However I cooked my a little longer than proposed (by accident) and it turned out custardy which was ok for filling but not as a spread!! LOL

Recipe for Pork Floss Buns
Ingredients
-Dried Pork Floss (or whatever floss you choose)
-Jap Mayo

Method
-Shape the buns as you want, bake it till done and remove from oven and spread jap mayo on top (as "glue" for the floss to adhere).
-Then sprinkle floss on the mayo and pat down lightly for the floss to stick a little.

Recipe for Choc Walnut Buns
Ingredients
-Chopped Walnuts
-Chocolate emlco
-Cocoa powder (SHOULD HAVE HAD ADDED)
-Honey (as "glue" for the walnuts)

Method
-Add the emulco with the dough ingredients in the breadmaker (as suggested by breadmaker instructions)
-When buns are done, take them out, paint the bun top with some honey and sprinkle chopped walnuts on the tops. Alternatively, you can do the same thing before baking those buns, kinda give the nuts a nuttier flavour.

The buns were done at different times and through "experimenting", I discovered more ways of "perfecting" them...:) Still need more practise! The "rough" skin bun you saw on the Kaya bun was coz I forgot to cover the dough and let it dried out, so when it's proofed, the skin stretched hence causing the "pimply" look!! Suggestion, spray the tops with some PAM or buttered them lightly before second proofing, it works.

Note: Using a egg wash on the buns before baking gives them a darker top, if the top darkened too soon before it's cooked, then loosely cover buns with aluminium foil tents. Using parchment paper on the baking pan helps with faster cleanup and prevents buns from sticking on the bottom of the baking sheet/pan. If adding cheese on bun tops, add them at the last 4-5mins of baking, it'll melt but it will not harden (when cooled) into a plastic like texture!!!! It'll still be all nice and cheesy and gooey...(as melted cheese SHOULD be!).