Thursday, 9 July 2015

Bamboo Leaf Vegetarian Dumpling 素粽子

Bamboo Leaf Vegetarian Dumpling 素粽子


Recipe source :  Doris Choo @ Sumptuous Flavours


We had just celebrated the Dragon Boat Festival few weeks back. As usual,  I made Bak Chang or savoury bamboo leaf dumplings with meat and an assortment of ingredients.  Sometimes I make alkaline dumplings with red bean paste  fillings. My family likes the spicy dumplings with dried shrimps sambal. I still have some bamboo leaves left over and I thought of trying to make some vegetarian dumplings which I have never attempted before. 

The ingredients used and the method of making these vegetarian dumplings is the same as making my previous batches of savoury dumplings except that I omitted using meat and salted egg yolks. I used gingko nuts instead. I love to eat gingko nuts and the yellowish color of the gingko nuts make the dumplings look more colourful.
 

Ingredients for Glutinous Rice


500g glutinous rice
2 tsp salt
1 Chinese soup spoon cooking oil
1/2 tsp five-spice powder
1/2 tsp salt

1.  Wash glutinous rice and soaked in water overnight. 
2.  Next morning, drain away the water using a colander
3.  Then mix in the rest of the ingredients. Set aside.





Mushroom


100g, dried shitake mushrooms
3 tsp sugar
1/4 Chinese soup spoon soy sauce
1 Chinese soup spoon shao shing wine (optional )
1 1/2 Chinese soup spoon cooking oil

1.  Soak mushrooms in water until soft. 
2.  Slice the mushrooms and mix in all the ingredients to marinate for 5 hours or preferably overnight in the refrigerator.
3.  Pan-fry the marinated mushrooms over high heat for 1 to 2 minutes. 
4.  Remove and leave to cool. Set aside.





Chestnuts


75g dried chestnuts

1.  Soak chestnuts overnight. 
2.  Then boil chestnuts in water with 1/4 tsp lye water until soft. Take one between your fore finger and thumb and squeeze. If it breaks then it is ready.
3.  Remove the brownish membranes from the ridges of the chestnuts with a toothpick.




Black-eyed beans


75g black-eyed beans

1.  Soak in water overnight.
2.  Then boil in water with 1 tsp salt until soft.





Split mung beans


100g split mung beans

1.  Soak in water overnight.
2.  Drain away the water.  Boil the mung beans with 1 1/2 tsp salt and 2 tsp sugar till soft.
3.  Drain dry. Set aside.



 Fresh gingko nuts


2 pre-packed packets, about 200g

1.  Cut into halves and remove the embryo as it is very bitter.
2.  Wash and drain. Then add in 1 tsp sugar.



Wrapping the dumpling


Please refer to my previous post Savoury Bamboo Leaf Dumpling for a step-by-step guide on wrapping the bamboo leaf dumplings. 

Makes 11 dumplings

Boiling the dumplings


1.  Bring 5 litres of water to a boil. Add in 3 tbsp salt to the boiling water.
2.  Put all the wrapped dumplings into the boiling water.
3.  Boil for 2 to 2 1/2 hours.
4.  Drain away the water.


 


Saturday, 4 July 2015

Grilled Honey Chicken

Grilled Honey Chicken

Recipe source :  The Star Newspaper :  Cook's Nook ( Amy Beh )

Given a choice, I would not choose chicken white meat as I had been "conditioned" to think white meat is tough and coarse, even though the health conscious would most certainly opt for white meat rather than drumsticks which are considered "fatty". However, during one of our office lunches, I asked my friends to order on my behalf as I would be joining them later. When my order arrived, I was served a plate of grilled white meat with an assortment of vegetables and fries. That platter looked very appetising and very soon I forgot all about my misconception about white meat because the chicken was not tough at all and very tasty.

Well, that platter of white meat certainly changed my view! So, when I browsed through my scrap book of recipes and came across this lovely recipe on grilled honey chicken, I wanted to try it out. 

This is great! Everything tastes wonderful!

Ingredients


350g chicken fillet
1 can pineapple rings
2 tomatoes, cut into halves


Marinade


1 1/2 tbsp honey
1/2 tbsp oyster sauce
1 tbsp Worcestershire sauce
2 cloves garlic, finely chopped
1/4 tsp pepper
1/4 tsp salt
1/2 tsp sugar
1/2 tsp paprika
1/2 tsp French mustard
1 tbsp olive oil


Method


1.  Combine all the marinade ingredients in a mixing bowl. Add chicken fillet in the marinade and set aside for several hours in the refrigerator.
2.  Brush a grill pan lightly with oil and grill the marinated chicken for 8 to 9 minutes on each side or until the meat is cooked. ( Alternatively, grill in a preheated oven at 220 degree C for about 10 minutes on each side or until the meat is cooked ).
3.  Grill the pineapple rings and tomatoes halves until just soft. ( I used the left-over marinade to brush the pineapples and tomatoes before grilling ).
4.  Serve the grilled chicken meat with grilled pineapple rings and tomatoes halves. 




Wednesday, 10 June 2015

Mixed Vegetables Tofu

  Mixed Vegetables Tofu


Recipe source : Adapted from Maggi's advertisement from Pearl Magazine


The original recipe uses Maggi's 5-spice chicken-mix. I did not have have that spice mix handy at home so I just substituted the 5-spice mix with my own seasoning ingredients. It turned out fine. 

The hot chilli padi spiced up the sauce and lent a fiery flavour to the bland tofu. I like the crunchy bite of the french beans. It was very appetising to eat this with hot steaming rice. 

This is wholesome home-cooked vegetarian fare. Tasty and nutritious.

Ingredients


1 block soft tofu, cut into pieces
100g french beans, diced
2 dried mushrooms, soaked and diced
1 tsp garlic, chopped
1 tbsp cooking oil
3 chilli padi, sliced                      ( original recipe used capsicum )


Seasoning


1 tsp Worcestershire sauce
2 tsp oyster sauce
1/2 tsp salt
1 tsp sugar
a dash of pepper

Mix the seasoning with 1 cup of water.


Cornflour Solution

1 tbsp cornflour mixed with 2 tbsp water
 

Method

1.  Heat wok until hot and fry the chopped garlic in hot oil.
2.  Add in mushrooms and french beans. Fry for about 1 minute.
3.  Add in seasoning together with the water. Add in the tofu pieces. Allow to simmer for about 2 to 3 minutes.
4.  Thicken with cornflour solution. 




I am linking this post to Cook-Your-Book #24
Hosted by Joyce of Kitchen Flavours



Cook-Your-Books

Sunday, 22 March 2015

Kuih Kodok ( Mashed Banana Fritters )

Kuih Kodok ( Mashed Banana Fritters )


Recipe source :  Amy Beh

Kuih kodok is among the favourite choices during tea-breaks at my office. For RM1-00 we can get eight pieces of kuih kodok. They are literally "hot" favourites as people queue up to wait as the vendor keeps stirring and frying the kuih kodok in her big wok.

They are cheap and tasty. However, it gives me a pure sense of satisfaction and accomplishment each time I am able to make some tasty tidbits on my own, with reasonable success. 

Ingredients


150g (net weight) ripe bananas
1/2 tsp salt
1 tsp sugar
5 tbsp self-raising flour
1 tbsp rice flour
1 tbsp Quaker oats
A pinch of bicarbonate of soda

Enough oil to fry the banana fritters

 

Method


1.  Mash banana with a fork.
2.  Mix in all the ingredients to combine into a batter.
3.  Heat wok with enough oil on medium heat.
4.  Spoon 1 tsp of batter into hot oil and fry until golden.
5.  Remove and drain on several layers of kitchen towels.





I am linking this post to Little Thumbs Up ( March 2015 - Banana )



This event is hosted by Faeez  ( BitterSweet Spicy )
Organised by Zoe ( Bake For Happy Kids )


Monday, 9 March 2015

Banana Platter

Banana Platter


Recipe source :  Y3K Magazine, Issue 56 9/10 - 2010

 

I was thumbing through my cookbooks and magazines when I came across this recipe. This was just perfect for me today since I happened to have the required ingredients in my refrigerator and I was alone at home this afternoon.

I made this lovely fruit platter for a light lunch since both my hubby and son were out and I do not have to cook for them. I am fully aware that there is an advertisement advising us to steer clear of bananas because they are fattening. Well, to my way of thinking, the banana belongs to the fruit family, so it is okay by my own standards! Furthermore, since I am not actually watching my calories, I am free to eat bananas.

On the contrary, bananas are rich in potassium and they contain pyridoxine (vitamin B6) which helps to fight stress.

So whenever you feel the blues, make yourself a banana platter!


Ingredients


1 banana , peeled and cut into pieces
4 segments of an orange, remove membrane and cut into pieces
1 red apple, cut into pieces
10g raisins


Method


1. Place all the cut fruits and raisins into a dessert bowl or cups.
2. Enjoy!



I am linking this post to Little Thumbs Up

Photobucket

The theme for March 2015 is Banana

Hosted by BitterSweetSpicy


I am linking this post to Cook-Your-Book #21

 Cook-Your-Books

Hosted by Joyce of Kitchen Flavours

Wednesday, 4 March 2015

Banana Pancakes

Banana Pancakes


Recipe source :  The Malaysian Cookbook

Bananas grow abundantly in Malaysia. We have a wide selection of bananas to choose from. Almost all varieties are tasty. 

My favourite is "pisang mas" and I shall use them to make banana pancakes for breakfast today.

Ingredients


2 eggs, beat until light
20g sugar
120g self-raising flour
1/ tsp salt
2/3 cup coconut milk
5 bananas, mashed
margarine or cooking oil, optional


Method


1.  Mix together beaten egg, sugar, self-raising flour, salt and coconut milk to form a batter. Mix well.
2.  Heat a non-stick frying pan until hot.
3.  Add margarine or cooking oil to non-stick frying pan (optional).
4.  Pour in 2 tbsp of batter and turn frying pan so that the batter is spread out evenly.
5.  Fry until brown on both sides.
6.  Dish up and serve with banana slices. 






I am linking this post to Little Thumbs Up

Photobucket

The theme for March 2015 is Banana

Hosted by BitterSweetSpicy






Sunday, 1 March 2015

Stir-fried Lotus Root With Julienned Cuttlefish 炒莲藕

Stir-fried Lotus Root With Julienned Cuttlefish 炒莲藕


Recipe source :  Adapted from Amy Beh

We love to order stir-fried lotus root when we eat out at a particular "tai-pai tong". That's because this dish is that particular outlet's specialty. 

Amy Beh's version is slightly different as this recipe uses nam-yee, a fermented red bean curd with a distinct flavour, whereas the "tai-pai tong's flavour was very light.

Both are lip-smacking good!

Ingredients


15g dried cuttlefish shreds
100g lotus root, cut into thin slices (use local lotus roots which are smaller in size and more succulent, whereas the China variety which is larger is not suitable for stir-frying)
75g snow peas
80g gingko nuts ( original recipe used carrot slices )
5g dried snow fungus, soaked until soft and shredded into small pieces  ( my own addition )
3 tbsp cooking oil
1 tsp chopped garlic


Sauce Ingredients


1 tbsp abalone sauce
1/2 cube nam yee, mashed with 1 tsp shao hsing wine
1 tsp sugar
1 tsp sesame oil
1/2 tsp pepper
2 tbsp water


Method


1.  Bring a pot of water with 1/2 tsp salt, sugar and a pinch of bicarbonate of soda and 1 tsp oil to a boil. Put in snow peas. Boil 30 seconds. Remove and immerse in cold water for 3 to 4 minutes. Drain and set aside.
2.  Blanch lotus roots separately in another pot of boiling water with 1/2 tsp vinegar added to it for 1 minute. Remove and immerse in cold water for 4 to 5 minutes. Drain and set aside.
3.  Heat oil in a wok and lightly brown cuttlefish shreds until crispy. Drain and set aside.
4.  Remove oil, leaving 1 tbsp oil in wok. Saute chopped garlic until slightly brown. Add in blanched vegetables, gingko nuts and snow fungus. Stir-fry for 1 minute, then add in sauce ingredients.
5.  Return the pre-fried cuttlefish shreds to the wok. Toss briefly until sauce is well combined.
6.  Dish out and serve immediately.







Related Posts Plugin for WordPress, Blogger...