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Friday, September 29, 2017

STUFFED BEAN CURD

The original recipe is a big portion using about 12 pieces of firm beancurd.  I have reduced it to only 4 which is one third portion.  For the stuffing, you can substitute pork with prawns and vice versa according to own preference.  If using pork add 1 tablespoon of dried shrimps [rinsed and minced] and omit the salt.

The water chestnuts are crunchy and blends well with the nice aroma of fresh prawns, usually sweet.  The fried bean curd is aromatic and goes well with the simple sauce ingredients.  Homey dish.  If you have leftover stuffing ingredient, it can be used as stuffing for fried tofu puffs or as topping for steamed shiitake mushrooms, too.

Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications
Ingredients
[serves 3-4]
4 pieces firm beancurd – cut each squares diagonally into triangles
Some chopped spring onions or leeks for garnishing
½ tbsp cornstarch + 1 tbsp water - thickening
Sauce Ingredients
1 tbsp each of light soy sauce and wine
Dash of msg and pepper
100 ml water
Stuffing Ingredients
100 gm prawn meat – coarsely minced
1-2 water chestnuts – crushed and chopped
1 tsp chopped ginger
1 tbsp chopped spring onions
Dash of salt and pepper to taste
¼ tsp sesame seed oil

  1. Combine the stuffing ingredients well into a paste.
  2. Make a slit along the long side of the beancurd triangles and fill it with some stuffing.  Finish doing the same for all the triangles.
  3. Heat up a non stick wok with some oil.  Over medium heat, stand the triangles with the opened side down in oil.  Fry until light brown before turning to brown the 2 sides of the beancurd triangles.  Remove excess oil before adding the sauce ingredients. 
  4. Bring to boil, stir in thickening and throw in some chopped spring onions or leeks.
  5. Dish up to serve immediately.


I am sharing this post with Cookbook Countdown Event #21 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Thursday, September 28, 2017

PORK AND PEPPERS

The Chef of this recipe has mentioned that we can stir fry pork either marinated or unmarinated.  The former is more velvety while the latter is more flavourful.  This recipe shows how pork tenderloin can be cooked without any marinade yet it is extraordinarily tasty.  I fully concur with Chef Yee Yo after trying this recipe.
It is so simple with only a few ingredients yet awesome dish.  The meat slices are tender while the green peppers are crunchy and sweet.  I have modified the seasoning as I noticed there could be a typo error where it is stated to add 1 tablespoon dark soy sauce which could be light soy sauce.

Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications

Ingredients
150-200 gm pork tenderloin – cut thin slices [you can use streaky pork belly, too]
2 green bell peppers – cut diamond shapes
1 tbsp each of chopped  garlic, ginger  and spring onions
1-2 tbsp fermented black beans – rinsed
1 tsp sesame seed oil
Seasoning
1 tbsp each light soy sauce and wine
Dash of msg and pepper
Some water

  1. Heat 1-2 tbsp oil in a non stick wok [less oil if using streaky pork belly], sauté chopped garlic, ginger, spring onions until fragrant.  Add in black beans and stir fry until aromatic.
  2. Add in the pork, stir until colour changes to white.  Add in the seasoning, sesame oil and stir.
  3. Sprinkle some water before adding the green peppers.  Stir fry for 1-2 minutes or until peppers 
  4. Looks bright green [do not fry for too long if you prefer crunchy texture].
  5. Dish up and serve immediately.
I am sharing this post with Cookbook Countdown Event #21 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Tuesday, September 26, 2017

LOTUS PASTE DOLL MOONCAKES

This doll [figurine] mooncake dough recipe is similar to my earlier posting Peach Doll Mooncakes.  As mentioned in my earlier post, this dough recipe is a keeper.  You can make use of it to make any shapes of your choices and is endless.  Aunty Young has made numerous lovely doll  mooncakes with this dough which is easy to handle and mould.  The dough is soft and moist, does not stick to the mould.
Here, I have used a small size mooncake mould to shape the dough with sesame seeds topping.
Ingredients
[makes 40 pieces]
350 gm plain flour - sifted
230 gm golden syrup
100 gm peanut oil
5 gm alkaline water [1 tsp]
150 gm lotus seed paste
For surface
some toasted sesame seeds
1 egg + 1 tbsp milk, mix well and strained.

  1. In a mixing bowl, add in syrup, peanut oil, alkaline water and lotus seed paste. Stir mix until well combine.
  2. Add in sifted flour and form dough. Cover the dough with a cloth and rest for 2 - 3 hours.
  3. Divide the dough into portions that fits the mould you are using. Roll each into a ball. Press in some sesame seeds. Press the dough into the plastic mould. Tap lightly to unmould. Arrange in a baking tray.
  4. For vegetarian version, bake mooncake in preheated oven at 160 degrees C for 20-25 minutes or until golden brown. 
  5. After allowing the mooncake to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.
  6. For non-vegetarian version, bake mooncake for 10 minutes, remove from oven, leave tray of mooncake to cool for 10-15 minutes. Apply sparingly egg glaze. Return to oven and bake for another 10 minutes or until golden brown.
  7. Remove to cool in a tray before storing. Mooncake will be soft after resting for several days.

Monday, September 25, 2017

SPARERIBS IN BLACK BEAN SAUCE

Spare ribs cooked with black bean sauce is a very common dish in most Chinese households and it is good to serve with steaming hot rice or porridge.  There are numerous recipes for this dish and various methods to prepare.  This dish can be fried, stewed, braised and steamed.  Whichever way it is prepared, the end result is about the same.  This dish is savoury and the sweetness varies with recipes.
For this recipe, I have modified it a little by first frying the ingredients until fragrant and then steamed till the ribs are tender.   The chef has mentioned that this dish prepared this way is less greasy and more tasty and the sauce is great with hot fluffy rice.
This dish may be prepared ahead of meal time, kept warm, refrigerated or frozen then reheated , garnish with spring onions and red chillies just before serving .  Simply easy and fuss free before meal times.
Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications
Ingredients
450 gm meaty spare ribs – cut small pieces
½ tsp salt
½ tbsp wine
Some shredded red chillies and spring onions
½ tbsp oil
Aromatics
1 tbsp each of  chopped garlic and ginger
1 tbsp fermented black beans - rinsed
Seasoning Sauce
½ tbsp each  of sugar and  wine
½ tsp dark soy sauce
½ tbsp cornstarch
 125 ml water
  1. Heat a non stick pan with oil, sauté chopped garlic and ginger until fragrant, then add in black beans. 
  2. Add in the ribs and toss well to mix before adding the seasoning sauce.  Add water, bring to boil  and simmer for 10 minutes.  
  3. Thicken with cornstarch.  Transfer to a steaming bowl and steam for about 1 hour or until ribs are tender. You can skip this method and finished the cooking by simmering for 40-50 minutes.
  4. Garnish with spring onions and red chillies before serving.
I am sharing this post with Cookbook Countdown Event #21 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Thursday, September 21, 2017

EGGS AND SCALLIONS


The Chef of this dish has asked ‘Who says a Chinese meal has to be complicated?’ If you can’t think of anything else for dinner, try this simple, easy and pleasing dish. Just add a stir fried vegetable and a pot of hot rice, dinner is ready.
My answer is ‘Not At All’ after trying this dish. Yes, Chinese meal aren’t complicated and difficult, most important is, eat it right away, you are sure to enjoy a satisfactory meal. 
I served this fluffy fried egg with a stir fried bok choy and braised pork belly on a weekend. We enjoyed it very much. This plate of scrambled eggs is fragrant, soft and moist. Best of all, it is packed with proteins and economical, too.

Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications

Ingredients
[serves 3]
3 eggs
2 stalks scallions [spring onions] – chopped
½ tsp salt to taste
2 tbsp oil

  1. Chop scallions.  Mix eggs with salt.  Beat well.
  2. Heat a non stick wok with oil until smoking hot.  Swirl the oil to coat the wok.
  3. Pour in the eggs and stir quickly continuously until set.
  4. Dish up on serving plate.  Serve hot.  Sprinkle some chopped red chillies if preferred.


 
I am sharing this post with Cookbook Countdown Event #21 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

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