Dry-Fried Vermicelli With Inoki Mushroom

Dry-Fried Vermicelli With Inoki Mushroom

Recipe source :  Doris Choo of Sumptuous Flavours

One afternoon, a few days after the CNY, and feeling hungry, I rummaged through my refrigerator for something to cook for lunch. I knew it was about time for me to stock up the fridge as there wasn't much in terms of fresh produce left. Anyway, the vendors at the wet market were still enjoying their Chinese New Year break, and they had yet to resume business! 

I found three packets of inoki mushrooms and a few stalks of spring onions. There wasn't any meat or prawns left at all. Further down the shelves I found some anchovies, scallops and dried shrimps. Well, I think I'll fry some vermicelli with whatever I have in hand. 

I have learnt a new trick from frying soy sauce egg noodles using very little water. And I shall apply that method to fry vermicelli today.

Ingredients

250g vermicelli or beehoon, soaked until soft and drained
3 stalks spring onions
300g inoki mushrooms ( 3 packets )
5 chilli padi
1 tbsp garlic, chopped
4 tbsp cooking oil
50g anchovies, deep-fried and set aside

Sauce Ingredients

1 tbsp dark soya sauce
1 1/2 tbsp light soya sauce
1 1/2 tbsp oyster sauce
4 tbsp water
1 tsp sugar
1/2 tsp sesame oil
dash of pepper

Method

1.  Heat oil in wok. Add in chopped garlic and saute until light brown.
2.  Add in inoki mushrooms and chilli padi. Stir-fry over high heat until inoki mushrooms soften.
3.  Add in vermicelli. Use a pair of chopsticks to loosen the vermicelli and add in the sauce ingredients gradually. Use the chopsticks to mix quickly and evenly. 
4. Continue frying and mixing until the vermicelli is dry and almost sticking to the wok.
5.  Dish up. Sprinkle the deep-fried anchovies on top or around the fried vermicelli. 

Char Siu Pork Buns 叉烧包

Char Siu Pork Buns 叉烧包

Recipe source : Adapted from Feeding the Dragon : A Culinary Travelogue Through China


Char siu bun is a popular choice for Chinese breakfast. It is very convenient to buy pork buns from our local coffee shops and even from roadside vendors during the mornings and evenings. However, I tend to believe that the quality and taste of char siu buns sold at dim sum restaurants are better than those sold at coffee shops. And of course the flavours of pork buns from Hong Kong restaurants are even tastier!

I was very excited when I came across this recipe together with a few other popular dim sum recipes featuring popular foods of Hong Kong.

Ingredients For Dough

1/4 cup water                                            ( I used 3/4 cup water )
5 tbsp milk powder
2 1/4 cup flour
1/2 cup sugar                                             ( I used 1/4 cup sugar )
3 1/4 tsp baking powder
2 tbsp vegetable shortening, melted
1 tsp white vinegar
1 1/4 tsp yeast                                           ( I added 1 1/4 tsp yeast )

Method

1.  Combine water, milk and sugar in a small bowl.
2.  In a large bowl, combine flour, baking powder and stir well to combine.
3.  Slowly stir in the water mixture and when it is absorbed, stir in shortening and vinegar.
4.  Turn the dough out onto a floured work surface and knead for 10 minutes or until the dough is smooth and elastic.
5.  Cover with plastic wrap and let rest for 1 hour.
6.  Meanwhile, cut 10 pieces of grease-proof paper into 2-inches squares. ( original recipe divided the dough into 16 portions )

Ingredients For Filling

2 tbsp light soya sauce
2 tsp sugar
1 tsp black soy sauce
2 tsp honey
1 tbsp oyster          ( I used 1/2 tbsp oyster sauce )
1 tbsp vegetable oil
4 sprigs spring onions, white parts only, chopped
1 1/2 cups char siu or grilled pork cut into cubes (click here to learn how to make char siu)

Two pieces of home-made char siu
One piece is enough to make this batch of pork buns

 

Thickening Solution

1 tsp cornflour
1 tbsp water

Mix well together to form a solution.

Method

1.  Heat oil in wok over medium heat.
2.  Add in white parts of the spring onions and saute for 30 seconds.
3.  Add in char siu cubes and the sauce ingredients. Stir for 2 minutes to mix everything together.
4.  Add thickening solution and cook until most of the liquid has evaporated.
5.  Remove from heat and let cool.

Wrapping the bun

1.  Roll out a portion of dough into a circular disk.
2.  Add 1 tbsp of char siu filling.
3.  Gather the edges together to seal.
4.  Place bun on a piece of grease-proof paper.
5.  Repeat process with the rest of the ingredients.
6.  Arrange buns on steaming trays and steam for 15 minutes.

 

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

Deep-Fried Fish With Tangy Sauce

Deep-Fried Fish With Tangy Sauce

Recipe source :  Adapted from Amy Beh

Ingredients

600g Tilapia
Oil for deep frying
1 tbsp chopped garlic
3 chilli padi
1 stalk spring onion, cut into sections
1 sprig coriander leaves,  cut into sections

Fresh  tilapia

Seasoning Ingredients

1 tsp salt
1/2 tsp pepper
1 1/2 tbsp cornflour

Sauce Ingredients

3 tbsp fish sauce
3 1/2 tbsp lemon juice (fresh)
3 tbsp sugar
1 tsp sesame oil

Method

1.  Make diagonal cuts on each side of the fish.
2.  Rub both sides with combined seasoning ingredients.
3.  Heat oil in a wok and deep-fry until fish is cooked and golden. Remove and place on a serving dish.
4.  Remove oil for deep-frying the fish, leaving 1 tbsp of the oil in the wok.
5.  Saute the chopped garlic and chilli. Add in the sauce ingredients.
6.  When the sauce comes to a boil, add in the cut spring onions and coriander leaves.
7.  Pour sauce over the deep-fried fish.

I am linking this post to Little Thumbs Up

The theme for February  2014 is Lemon, 

hosted by Grace of  Life Can Be Simple

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

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Hong Kong Curry Fishballs 香港咖喱鱼蛋

  Hong Kong Curry Fishballs 香港咖喱鱼蛋

Recipe source :  Doris Choo @ Sumptuous Flavours

Curry fishball is a popular street food of Hong Kong. They are easily available from vendors along the streets. I remember my youngest son never seemed to get tired of eating them while we were in Hong Kong. He requested to buy curry fishballs every time we turned a street corner when he saw a vendor selling them. 

My son, YS, is most happy today when he saw me making these curry fishballs.  

Ingredients

20 home-made fishballs
2 tbsp curry powder
2 shallots, finely chopped
3 cloves garlic, finely chopped
2 tbsp cooking oil
2 chilli padi, pounded or finely chopped
3/4 bowl chicken stock
4 tbsp coconut milk
2 tsp sugar
1/2 salt
1/4 tsp pepper
Satay sticks ( optional )

 

Thickening Solution

1 tsp cornstarch
1 tbsp water

Mix together to form a thickening solution

Method

1.  Heat oil and fry the fishballs until golden. Remove and set aside.
2   Heat oil in a wok and saute the garlic and shallots and minced chilli until fragrant.
3.  Add curry powder, chicken stock and coconut milk and stir to blend the mixture.
4.  Add in salt, sugar and pepper. Adjust to taste.
5.  Add in the fried fishballs and stir well.
6.  Add thickening solution to the curry fishballs. Make sure the fishballs are well coated with curry paste.

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

 

Ginger Juice Egg White Pudding 姜汁炖奶

Ginger Juice Egg White Pudding 姜汁炖奶

Recipe source :  Y3K magazine, Issue No 26, 9/10 2005

This egg white pudding is a popular dessert in Hong Kong. It's a good pudding to eat on chilly days as it contains ginger juice which is good for warming the stomach. 

This is silky smooth and is very similar to soya bean milk custard or tau fu fah. It is rather easy to make at home. 

Ingredients

180ml full cream milk
1 tbsp sugar
A knob of old ginger to extract 1 1/2 tbsp ginger juice
2 fresh eggs , whites only

Ingredients to make ginger juice egg white pudding

Method

1.  Pound or grate ginger to extract 1 1/2 tbsp juice. Pour the ginger juice into a bowl and set aside.
2.  Place 180ml milk and sugar together. Stir till sugar is dissolved. Add in egg whites and beat lightly, strain through a sieve into a small pot. Heat over low heat. Keep stirring all the time till it comes to boiling point. Take if off the heat and pour this directly into the bowl with the ginger juice. Cover it for 5 minutes to allow the pudding to set.
3.  Uncover and you will find a bowl of smooth, egg white pudding.

I probably used to much ginger juice today to cause some of the ginger juice to rise to the top of the pudding. 
I have made this before and the pudding set beautifully as it should be, silky white and smooth and the ginger juice was not visible from the top.

But the taste wasn't affected in anyway

Delicious! Silky smooth and very similar to tau fu fah

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

I am also linking this to Cook-Your-Books #9  

 

Organised by Joyce of  Kitchen Flavours

Grilled Chicken With Lemon

Grilled Chicken With Lemon

Recipe source :  Adapted from "Everyday Chicken" by Parragon Publishing

You know, sometimes recipes are discovered and come in unexpected ways. 

Take this dish for example. We were celebrating Christmas and year end party in the office and during the gift exchange,  my colleague got herself a cookbook.

I, being curious and love cooking, thumbed through the pages of this cookbook once the gift was unwrapped and everybody else too flipped through the pages. This recipe caught my attention.

Ingredients

3 chicken whole thighs
Grated rind of 1 lemon
Juice from 1 lemon
2 tbsp olive oil
4 garlic cloves, crushed
2 sprigs of fresh thyme, plus extras for garnishing
1 tsp salt
1/2 tsp pepper

 

Method

1.  Prick the skin of chicken all over with a fork.
2.  Put chicken pieces into a dish, add lemon juice, olive oil, garlic, thyme, salt, pepper and lemon rind. Mix well. Cover and marinate in the refrigerator for two hours.
3.  Preheat grill or broiler.
4.  Baste in marinade and grill for about 30 to 40 minutes. Basting and turning occasionally.
5.  Garnish with thyme.

I am linking this to Little Thumbs Up

The theme for February  2014 is Lemon, 

hosted by Grace of Life Can Be Simple

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Books #9  

 

Organised by Joyce of  Kitchen Flavours

Fried Sui-Kow 炸饺子

Fried Sui-Kow 炸饺子

Recipe source :  Doris Choo @ Sumptuous Flavours

I usually make dumplings or sui-kow soup. I hardly fry them. However, upon my children's insistence, I fried some as a dim-sum snack for my family.

The dumplings taste good on its own but my children like to dip them in chilli sauce for the extra oomph. Thirty pieces of deep-fried dumplings may seem like a lot but they were all gone in no time. Crunch, crunch, crunch, piece by piece, all gone pretty fast! And they told me to make a bigger batch next time!

Ingredients

250g of minced pork
8 water chestnuts - remove the skin and dice into small pieces
1 stalk of Chinese celery - chopped into small pieces
200g of shrimps -  remove the shells and the veins and dice into small pieces
30 pieces of dumpling wrapper ( sui-kow wrapper )

Sauce Ingredients

2 tsp soya sauce
1 tbsp Shao Hsing wine
2 tsp sesame oil
a dash of pepper
1/2 tsp salt mixed with 1 tbsp water to dissolve       

 

To prepare the filling :

1.  In a large bowl, mix the minced pork, diced water chestnut, chopped Chinese celery and diced shrimps together.
2.  Add in the sauce ingredients
3.  Mix very thoroughly together

 

Cornflour solution 

1 tsp cornflour
1 tbsp of water

Mix together - this is to seal the wrapped dumpling

To wrap the sui-kow

1. Place a piece of sui-kow wrapper on a flat surface

2. Spoon 1/2  tbsp of the sui-kow filling onto one half of the sui-kpow wrapper

3. Spread cornflour mixture around the edge of the semi-circle of the sui-kow wrapper

4. Fold over the half of the wrapper to seal.

5. Make sure you press out as much of the air as possible when you press down to seal around the semi-circle

 

Frying the sui-kow

1.  Add enough oil into a wok and heat over medium flame. 
2.  When the oil is hot add in the sui-kow to deep-fry until golden.
3.  Place on absrobent paper.
4.  Transfer to serving dish to serve.
5.  Taste good on its own or dip in chilli sauce. 

Yummy!

Jellyfish Salad

Jellyfish Salad

Recipe source :  Doris Choo @ Sumptuous Flavours

Jellyfish salad is served in my family on the 7th day of the Chinese Lunar New Year. The 7th day or 人日, literally means "Human Day' or everyone's birthday.  In Malaysia, the Chinese celebrate  人日 by eating 七彩魚生, meaning seven-coloured raw fish salad or popularly known as yee sang. 

Most people opt for yee sang or raw fish salad at Chinese restaurants. My office mates and I usually group together to have yee sang during the Chinese New Year Year season during lunch break. It is a great time to eat together. We can order many variety of dishes since we always go in a big group. It is a great time to bond and enjoy good food and good company while we forget our work pressures and datelines for an hour or two!

However, my family does not really fancy yee sang. We prefer jellyfish salad at home. This is the way we celebrate "yan yat" or everybody's birthday which falls on the 7th day of the Chinese Lunar New Year. 

We just love the crunchiness of the jellyfish.Tasty!

Ingredients

300g jellyfish or 'hoi chit' in Cantonese
2 chilli paid, sliced
1 sprig Chinese parsley, chopped
2 tsp sesame oil
1/2 tsp sesame seeds
1 tsp soy sauce, or to taste
1 tsp sugar

Raw jelly fish or 'hoi chit' which has been soaked in water 

Method

1.  Soak jellyfish for several hours, preferably overnight. Keep changing water several times.
2.  Slice the jelly fish into thin strips.
3.  Bring a small pot of water to a boil. Quickly blanch jellyfish strips for 1 minute.
4.  Drain dry and dab dry.
5.  In a small bowl, mix all the sauce ingredients together with chilli padi and Chinese parsley. Stir to blend well.
6.  Add in the jellyfish strips. Transfer to serving plate.
7.  Sprinkle with sesame seeds.
8.  Ready to serve.

Tasty and crunchy jelly fish salad

Noodle with a shocking twist

Noodle with a shocking twist

Two days before the Chinese New Year we were planning to have a steamboat dinner, but our youngest son, YS had other plans. He wanted to join his friends to eat out, but we told him we were having abalone that evening and he suggested that we reserved two baby abalones for him which we did. We were wondering what he was going to do with two tiny little abalones and we got a shock of our lives when he showed us what he did.

Ingredients

1 packet instant seafood noodle
2 baby abalone
2 pieces fried dumplings or sui-kow
500 ml water

Method

1.  In a small pot, bring 500 ml water to a boil.
2.  Add in instant noodles and cook according to package instructions.
3.  Transfer noodles to a big bowl.
4.  Add in baby abalone and sui-kow.
5.  Ready to serve.

Supreme Soy Sauce Fried Noodles 豉油皇炒麵

Supreme Soy Sauce Fried Noodles 豉油皇炒麵

Recipe source : Adapted from Christine's recipes

This supreme soy sauce fried noodles is perfect for our breakfast on the first day of the Chinese New Year. It is wholly vegetarian. Our family observes a vegetarian diet on the first half day of the Lunar Chinese New Year.

A tasty vegetarian noodle dish. We like its simplicity.

Ingredients

320g dried egg noodles
200g bean sprouts
85g chives, cut into sections of 3 cm
1 shallot, sliced
A small piece of ginger, grated

Sauce

3 tbsp water
1 1/2 tbsp soy sauce
3 tsp dark soy sauce
2 tsp sugar
3 tsp oyster sauce
sesame oil, to taste

Mix the sauce ingredients together. Make sure the sugar is dissolved completely. Set aside.

 Dried egg noodles

 Bean sprouts

 Chives

Method

1.  Bring half a pot of water to the boil. When boiling add in the egg noodles and boil for 3 minutes or according to package instructions. Drain away the boiling water and rinse noodles with running water. Drain well and set aside.
2.  Heat oil in wok over high heat. Add 1 tbsp oil. Quickly stir-fry the bean sprouts for 1 minute. Remove and set aside.
3.  Using the same wok, add 1 tbsp oil and stir-fry chives over high heat for 1 minute. Remove and set aside.
4.  Add 3 tbsp oil to the same wok, saute onion slices and grated ginger until slightly brown.  Add in noodles. Use a pair of chopsticks to loosen the noodles. Add in the sauce ingredients in a steady stream and combine the noodles well. 
5.  Toss in the bean sprouts and chives and mix well.
6.  Dish up and serve immediately. 

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food