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Monday, March 25, 2019

STIR FRIED SPINACH [PUI LING - 菠菜]

I used to fry this leafy green, spinach aka Pui Ling [菠菜], sometimes with dried prawns, anchovies, chopped garlic and fermented beancurd [foo yee].
This time, I followed a recipe from Irene Yong's Youtube] which is easy and simple. Just with 2 ingredients, yet the result is awesome.
Irene has advised to not to discard the root stems but to retain about 1 cm near the root is most nutritious part. It should be preserved and fried together with the stems and leaves. You can get to taste the sweetness of spinach.
I followed her tips and it is true, the vegetable is sweet, soft and smooth without the bitter taste. Boiling the greens before frying reduce the 'oxalic acid'. According to Irene, oxalic acid hinders the body's absorption of calcium and iron.
Ingredients
300 gm spinach - cut into appropriate lengths
2-3 pips garlic - chopped
1 tbsp cooking oil
Seasoning
salt, mushroom stock granules and pepper to taste
  1. Rinse vegetable under running tap water then soak in a basin of clean water for 10 minutes. Rinse well. Cut off the roots but leave at least 1 cm of the section before the stems. Cut in sections preferred.
  2. Bring a pot of water to boil, add in a little oil and a pinch of salt. Blanch cut vegetables in hot water for a while. Remove and drain on a colander.
  3. Heat a non stick wok with some oil, add a pinch of salt, saute garlic until aromatic. Add in blanched spinach, stir over high heat and add in seasoning.
  4. Dish up to serve. Enjoy.!!!

Friday, March 22, 2019

STEAMED PAUS - GULA MELAKA COCONUT FILLING

This is quite a different steamed pau skin recipe which I tried.  The pau skin turned out to be smooth,  spongy, soft and chewy. Lovely fluffy pau skin which is low in sugar and fats compared to other recipes which I have been using.  
If you enjoy eating steamed paus but afraid of the sugar and fats in the pau skin, this is a good recipe to use.  The texture is good and great with this Gula Melaka Coconut filling.
Gula Melaka Coconut Filling recipe inspired from MyKitchen101en.  Though I did not follow exactly the portion but this filling is nice.  It is fragrant, tastes good and not too sweet. 

Ingredients For Gula Melaka Coconut Filling
200 gm freshly grated white coconut 
110 gm palm sugar/gula melaka - chopped
25 gm Jaggery sugar or gula merah
80 ml hot water
2-3 blades pandan leaves - washed and tie into a knot
slaked cornstarch [1.5 tsp cornstarch + 1 tbsp water]

  1. For the Filling - Place palm sugar, gula merah and pandan leaves in a saucepan.  Add in hot water, bring to boil over medium low heat until sugar dissolves.
  2. Strain into a clean non stick pan/wok.  Bring to boil and stir in cornstarch water.  Add in grated white coconut.
  3. Stir to mix well, fry until the coconut is almost dry but moist and leave the pan clean.
  4. Dish out to cool.

Ingredients
[makes 16 paus]
300 gm pau flour
1/2 tbsp icing sugar
1 tsp instant yeast
150-170 ml water
1/2 tbsp shortening
  1. For Skin - combine all ingredients [except shortening] in a mixing bowl.  Gradually add in water to mix into a rough dough [may not need to use all the water]. 
  2. Add in shortening, continue to knead until dough is soft and smooth.  Shape into a round ball, leave in bowl, cover to rest for 20 minutes or double in size.
  3. Punch down, roll into a long log or ball, then divide into 16 equal portions or more according to own preference.  Shape each portion into a ball.
  4. Flatten each ball and wrap 1-2 tsp gula melaka coconut filling, seal the edges well into a pleated or round pau.  Place on a piece of parchment paper in a steaming tray.  Finish making the rest.
  5. Cover and leave to proof for 20-30 minutes or until double in size.
  6. Steaming over high heat for 10-12 minutes.
  7. Off heat, remove to cool on wire rack before storing or serve immediately.

Thursday, March 21, 2019

STIR FRY TASTY TOFU PUFFS

This dish is a rather quick stir fry dish, savoury and sweet in taste.  
A meatless dish, good to spread over a plate of steaming hot plain rice as One Dish Meal.  Particularly love the dried chillies, spicy hot and appetising.  The tofu puffs absorb the flavours of the seasoning, makes it tasty.

Ingredients
[serves 2]
100 - 150 gm tofu puffs - cut half diagonally
1 small green capsicum - cut wedges
1 small red capsicu, - cut wedges [ I used 1 red chilli]
2 dried red chillies - soaked and cut small sections
some slice ginger and garlic
1 stalk spring onions - cut sections
1 tsp cornstarch + 1 tbsp water
100 ml water
Seasoning
1 tbsp each sweet chilli sauce, oyster sauce, light soy sauce and sugar
1 tsp stock granules
1/2 tsp each salt and dark soy sauce
  1. Heat a non stick wok with some oil, pan fry the tofu puffs until slightly charred.  Dish up.
  2. Using the same wok with some oil, saute ginger, garlic and spring onions until aromatic.
  3. Add in the seasoning, stir to mix, add in water.
  4. Bring to boil, add in the fried tofu puffs.  Stir to mix well and let it  braise for awhile.
  5. Lastly, add in the chillies/capsicum.  Mix well and thicken with cornstarch water.  Drizzle in some sesame seed oil.
  6. Dish up to serve.

Wednesday, March 20, 2019

STIR FRY PORK BELLY WITH TAU SEE

Most times, we thought that pork belly meat needs braising otherwise it may be tough but it may not be so.  This stir fry pork belly dish with red and green chillies/capsicum is perfect.  The meat pieces are cooked, not especially tender but has has a bite, can easily be chewed.
Pan fried until the oil oozes out, brings out the aroma.  Blends well with the sweet, savoury and sourish seasoning.  With the tau see, it is not too savoury,  appetising and tasty dish to go with rice or porridge.  
Ingredients
[serves 2-3]
250 gm pork belly [skin removed] - cut strips
1/2 - 1 green capsicum - seeded and cut
1 red chilli - seeded and cut
1 tbsp dried tau see - rinsed and drained
some chopped ginger, garlic and spring onions
Seasoning [combined]
1 tbsp each of light soy sauce, black vinegar, tomato puree and sweet chilli sauce
1/2 tbsp sugar
3-4 tbsp water
1 tsp cornstarch + 1 tbsp water [optional]
  1. Heat a non stick wok with a teaspoon oil, saute/pan fry meat pieces until golden or oil oozes out.  Push aside.
  2. Add in chopped ginger, garlic, spring onions and tau see.  Stir fry until aromatic, mix well with fried meat.
  3. Pour in the seasoning sauce.  Stir to mix well.
  4. Add in water, bring to boil.  Add in the green and red capsicum/chillies.  Stir fry until cooked through, thicken with cornstarch water.
  5. Dish up to serve.

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