Ginseng & Chicken Soup 人参鸡汤

Ginseng & Chicken Soup 人参鸡汤

Recipe source :  Doris Choo @ Sumptuous Flavours

I have a box of ginseng roots which has been sitting in my refrigerator for sometime now. It was a lovely gift. However, we were not too sure of its strength or the potency of these little roots for fear of ending up "over-heating" our bodies. I decided to ask the herbal shop proprietor. He advised that I should add in some red dates, wolfberries and some Solomon's seal or "yook chuk" in Cantonese. According to him, the addition of these herbs will counter the "heaty" properties of the ginseng root.

After boiling for three hours we have a pot of very nutritious ginseng soup. The yook chuk had imparted a natural sweetness to the soup.

We are glad that we did not feel any "over-heating" after the addition of Solomon's seal to brew this very nutritious soup.

Ingredients

1 small dried ginseng root
1/2 stewing chicken (old hen) cut into two large pieces
1 tbsp wolfberries, or kei-chi
6 red dates, pitted
30g Solomon's seal or yook chuk
2.5 litres water
1 1/2 tsp salt

 A gift set of ginseng roots

 It's sufficient to use only 1 small root 

 Left :  red dates. Middle : Solomon's seal or yook chuk. Right :  wolfberries

Method

1.  Bring 2.5 litres of water to a boil
2.  Add in all the Chinese herbs, ginseng root and stewing chicken.
3.  Once it comes to a boil again, reduce to small flame and continue to boil for 3 hours.
4.  Add in salt and switch off flame.
5.  Ready to serve.

Stir-fried Mushroom & Tofu

Stir-fried Mushroom & Tofu

Recipe source :  Y3K magazine, Issue No. 57, 11/12-2010 ( by Lydia Fujikawa )

Cooking this dish is truly no fuss and so healthy. You can eat this with white rice but we find this super appetising with plain porridge. Everything is soft and easy on our digestive system! 

Ingredients

150g five-spice tofu, cut into thin slices
150g white shimeji mushrooms, remove the roots
2 tbsp cooking oil

Seasoning

2 tbsp soy sauce
1 tsp mirin
A pinch of sugar

Method

1.  Heat a frying pan until hot, add oil and fry the tofu slices until slightly brown on both sides.
2.  Remove and set aside.
3.  In the same wok, stir-fry the shimeji mushrooms over high heat until soft.
4.  Add in seasoning and fried tofu slices. Mix well.
5.  Dish up and garnish with chopped spring onion (optional ).

Watercress Soup 西洋菜汤

Watercress Soup 西洋菜汤

Recipe source :  Doris Choo @ Sumptuous Flavours

I decided to boil this for my family.  I like to drink this watercress soup which is served by the vendor selling mixed vegetarian rice near my office. I took note of the ingredients they used and made some adjustments of my own.

This is the first time I boil savoury soup without any meat. Being so used to having meat in soups, I was initially very worried that this concoction may not turn out well. As the soup was boiling, I have to keep reminding myself that the meatless soup served at the vegetarian outlets tastes wonderful, so mine would taste superb too!

I am so happy that this combination of ingredients blended beautifully to make the soup so clear and sweet.  A sweetness that is so natural and pleasing to the palate.  I just love the aroma of the mushroom stems in the soup. 

This soup is full of natural goodness! It is fat-free. It does not contain any monosodium glutamate. It's very nice!

And watercress is good for clearing heat from our bodies.

Ingredients

150g soy beans ( soaked for 2 to 3 hours )
50g mushroom stems
50g red dates, roughly chopped
50g dried chestnuts ( soaked overnight )
300g watercress
2500ml water
 

Method

1.  Place the first four ingredients into a large pot and add in 2500ml water.
2.  Bring to a boil over high heat.
3.  Reduce fire to low and allow soup to simmer for 2 hours or until the beans and chestnuts are soft.
4.  Add in watercress and continue to boil for a further 30 minutes.
5.  Add salt to taste. 

Fat-free and meatless
Very nice!

Brined Roast Chicken With Vegetables

Brined Roast Chicken With Vegetables

Recipe source : Adapted from Williams-Sonoma

Turkey is popular and is the preferred choice for Christmas celebrations. However, cooking a turkey would be too big for a small family. We would have to settle for a smaller bird and chicken would be the best choice for us.

Last Christmas my friend prepared a brined roast chicken which was very delicious. She told me to just soak the chicken in brine before roasting. Sounded very simple and I wanted to try it. However, time flies and one full year had gone by while I procrastinated. But then again, come to think of it, the time is just right to roast this for Christmas!

Despite soaking the bird with so much salt in the water, the chicken was not overly salty. The skin was very crispy while the meat was juicy and tasted just right and fragrant. The vegetables were exceptionally sweet, the type of natural sweetness which left us wanting more!

Ingredients

1 plump chicken
1 cup sea salt
1000 ml hot water
3000 ml cold water
2 tbsp unsalted butter
Freshly ground pepper
4 fresh thyme sprigs
4 fresh rosemary sprigs
1 yellow onion, cut into quarters
1 small carrot, cut into pieces
1 small radish, cut into pieces

Rosemary

Thyme

Method

1.  In a large plastic container or a stainless steel pot large enough to hold the chicken, stir and dissolve the sea salt with hot water. Add in the cold water and stir. Rinse the chicken, then submerge it in the brine. Cover and refrigerate for 1 to 4 hours or more. 
2.  Preheat oven to 200 degree C.
3.  Remove the chicken from brine and pat dry with paper towels. Rub with unsalted butter and season inside and out with pepper.
4.  Place the thyme and rosemary sprigs into the chicken cavity.
5.  Place the chicken on its side on a rack and roast for 30 minutes.
6.  Turn over to the other side and roast for another 30 minutes.
7.  While chicken is roasting, prepare the radish, onion and carrot. Add a sprig or two of rosemary and thyme to the vegetables. Toss the vegetables with 2 tbsp cooking oil and season with pepper and salt. 
8.  Place vegetables into roasting pan. Remove chicken from rack and place chicken on its back on top of the vegetables and continue to roast for a further 20 minutes. Rotate the chicken so that its back faces up and roast for another 20 minutes to ensure even roasting all over.
9.  The skin should be crisp and brown. 

 I am submitting this post to Cook & Celebrate Christmas 2014

Organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and 

Zoe from Bake for Happy Kids

 

I am also linking this post to MTR # 4 Ho Ho Ho It's Christmas time ( Dec 2014 )

Hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

Dong Bo Pork 东坡肉

Dong Bo Pork 东坡肉

Recipe source :  Adapted from  Table for two....or more

Of late, my family has been obsessed with this dish. Whenever we eat out, my son would insist on ordering this Dong Bo Pork. 

Legend has it that this dish was named after the famous poet, So Dong Bo from the Song Dynasty. If the legend is true, So Dong Bo was certainly a great connoisseur of food besides being a very famous poet.

This dish seems to be in popular demand in my family.  I decided to make it at home. I had a hard time deciding which recipe to follow as there are so many recipes available online and there were a few variations to making this famous Dong Bo pork. 

Ingredients

1 kg pork belly
150g spring onions
50g ginger
130ml shao hsing wine
100g rock sugar
20g dark soya sauce
100g light soy sauce
500ml water

Method

1.  Bring a pot of water to the boil and scald the pork belly for 5 minutes. Drain.
2.  Cut spring onions into sections and line the base of an earthen pot. 
3.  Slice ginger and sprinkle the ginger slices over the spring onions.
4.  Place the pork belly onto the ginger and spring onions, skin side down.
5.  Pour in the soy sauce and sugar. Then add wine and water. Make sure the pork is almost covered with water/liquid.
6.  Bring the pot to the boil over high heat. Once it boils, reduce to low heat and simmer for about 2 hours. Need to flip the pork over halfway and simmer until the pork is tender.
7.  Remove pork and place on a plate and steam over high heat for 30 minutes.
8.  Pour gravy over pork.   

 

Shrimp In Sugar-cane ( Tôm Bọc Mía )

Shrimp In Sugar-cane ( Tôm Bọc Mía )

Recipe source : Adapted from  VietnameseFood

My son described to me what he had eaten at a restaurant and wanted me to make it for him. Shrimp In Sugar-cane is a popular Vietnamese fare that can either be grilled or deep-fried. I opted to grilled them which is easier for me and comparatively less oily.

The shrimp paste was rather sticky. Make sure you have a small dish of vegetable oil to rub your hands first before wrapping the shrimp paste around the sugar cane. You will need more oil to firm up and shape the paste to encircle the sugar cane to make it look like a drumstick.

The taste was unique. When you have eaten the meaty parts of the grilled prawn paste, you get to gnaw on the piece of sugar cane which is sweet and refreshing. 

It is even better when you dip them in chilli sauce or make your own Vietnamese dipping fish sauce. 

Enjoy!

Ingredients

300g shrimps ( net weight )
2 sections sugar cane , cut into 12 pieces
3 tbsp tapioca flour
2 shallots, minced
2 cloves garlic, minced
1 stalk spring onions, chopped
1/2 tsp salt
2 tsp sugar
1/2 tsp soy sauce
1 tbsp vegetable oil
1/4 tsp pepper
a small dish of vegetable oil to lubricate your hands

  

Method

1.  Chopped the shrimps. Mix well with the minced shallots, garlic and spring onions.
2.  Add in tapioca flour, salt, soy sauce, vegetable oil, pepper, sugar and mix well to form a paste.
3.  Apply oil on both hands and scoop the shrimp paste to wrap around a piece of sugar cane. Press firmly.
4.  Repeat the process with the remaining shrimp paste and sugar cane. 
5.  Grill at 180 degree C in a pre-heated oven for about 20 minutes or until golden.
6.  Serve with chilli sauce.

Vegetarian Bak-Kut-Teh 斋肉骨茶

Vegetarian Bak-Kut-Teh 斋肉骨茶

Recipe source :  Adapted from Amy Beh

I wanted to cook this ever since my daughter ordered a vegetarian bak kut teh in an organic food outlet. It smelled wonderful and we could drink the wonderfully fragrant soup without feeling guilty about the fat content. However, it was months later before I came across Amy Beh's recipe  which renewed my interest to cook this dish. 

There were mixed reaction when I served this. My youngest son loves to eat the real bak kut teh. He could recognise the aroma of bak kut teh spices as it was stewing in the pot and the fragrance had permeated the air in my house! I guessed he was anticipating his favourite meaty treat. Boy!, was he disappointed when he discovered that there were no meat at all in the entire pot! 

The final verdict ?  All the men in the family preferred the real thing. Only the ladies accepted this vegetarian version gracefully! 

Ingredients

8 dried mushrooms
80g dried bean curd sticks, cut into sections of 4 cm and soaked until soft
100g Inoki mushrooms
1 piece tofu
20g black fungus, soaked until soft and cut into pieces
1 packet bak kut teh spices
1 star anise
1 piece cinnamon bark ( about 3 cm)
1/2 tsp white peppercorns, slightly crushed
2 big bulbs garlic, slightly smashed with the back of a cleaver.
1.5 litres water
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp salt
1 tbsp rock sugar
1 small bunch of Chinese parsley

Top left : White peppercorns. Top right : Star anise

Bottom :  Cinnamon bark

 A packet bak kut teh spices. There are two packets inside this package.

I used only one packet which was sufficient for this recipe.

Top : Softened bean curd sticks

Bottom left :  Softened black fungus. Bottom right :  Mushrooms

Tofu and inoki mushrooms

Method

1.  Bring 1.5 litres of water  to a boil. Add in one small packet of bak kut teh spices, garlic bulbs, star anise, cinnamon bark and crushed white peppercorns. 

2.  Add in black soy sauce, light soy sauce, oyster sauce and rock sugar.

3.  When it comes to a boil again, add in the tofu pieces, mushrooms, black fungus and bean curd sticks.

4.  Allow it to simmer for 15 minutes. Add in inoki mushrooms and continue to boil for another 5 minutes.

5.  Add salt to taste.

6.  Lastly add in chopped Chinese parsley and stir to mix well.

7.  Serve hot with rice. 

Don't expect this vegetarian version to be like the real thing.

Buddha's Delight / Nam Yee Loh Hon Chai 南乳罗汉斋

Buddha's Delight / Nam Yee Loh Hon Chai 南乳罗汉斋

 Recipe source :  Y3K Magazine, Issue No. 71, 3/4 - 2-013 (Boon's Little Kitchen)

I wanted to expand my repertoire on cooking vegetarian dishes. This is to cater for the days when we need to observe a strict vegetarian diet, for example the birthdays of Goddess of Mercy or some other Buddhist ceremonies. In the past, for days which we were required to be vegetarians, we often ended up boiling plain porridge and eating canned vegetarian food. I have been lagging far behind where cooking vegetarian food is concerned. Something which I intend to remedy in the near future. 

Loh Hon Chai is a well known vegetarian dish of Buddhist cuisine. Some people called this dish the Buddha's Delight. There are many variations to cooking this wonderful dish which consists of various vegetables cooked together. 

Today, I am trying out this Loh Hon Chai recipe using nam yee, a reddish fermented bean curd  with a distinct flavour which is unique.  

Fermented red bean curd

Ingredients A

6 slices ginger
2 cubes nam yee ( reddish fermented bean curd )
2 tbsp cooking oil
400ml water

 

Ingredients B

200g Chinese cabbage, cut into pieces
100g carrot, cut into slices
8 mushrooms, soaked until soft and marinate with 1 tsp oil and 1 tsp sugar
30g dried lily bubs, soaked and squeeze dry
2 long bean curd sticks, soaked and cut into sections
10g cloud ears or wan yee in Cantonese
150g broccoli, cut into small florets
20g glass noodles, soaked until soft and drained 

 Top left:  cloud ears. Top right : mushrooms

Bottom left : carrot slices. Bottom right :  lily buds

 Broccoli florets

 Chinese cabbage

 Glass noodles, some called this cellophane noodles

 Soaked bean curd sticks

Seasonings

1 tbsp nam yee liquid
2 tbsp vegetarian oyster sauce
1 tbsp soy sauce
1 tbsp sugar
1/2 tsp salt

Method

1.  Heat a pot with 1000ml water. Add 1/2 tsp salt, 1 tsp sugar and 1 tsp oil. Bring to a boil then blanch the broccoli for 1 minute. Drain.
2.  Heat wok with 2 tbsp soil. Saute ginger slices. Then add nam yee cubes and fry well.
3.  Add in the first 6 items of ingredients B. Fry well.
4.  Add seasonings and water.When it comes to a boil, add in the glass noodles. Continue to simmer for another 5 minutes or until almost dry.
5.  Lastly add in the blanched broccoli. Mix well.
6.  Dish up and serve. 

    

I am linking this post to My Treasured Recipes # 3 - Taste of Autumn (Oct/Nov 2014)

Hosted by Miss B of Everybody Eats Well In Flanders and 

co-hosted by Charmaine of Mimi Bakery House

I am linking this post to Cook-Your-Book-#18

Hosted by Joyce of Kitchen Flavours

Ginger-Soy-Lime Marinated Shrimp

Ginger-Soy-Lime Marinated Shrimp

Recipe source :  Bobby Flay

It would be interesting to have this for a barbeque where the prawns can be grilled in open fire. I can just imagine the smell of the cooked prawns. 

This is definitely finger-licking good because you've got to use your fingers to remove the shells!

Ingredients

2 large shallots
1 ( 2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tbsp sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 tsp coarsely ground black pepper
2 lbs large prawns, do not remove the shells

Instructions

1. Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place prawns in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
2. Preheat a grill to high. Remove prawns from the marinade and grill for 1 1/2 to 2 minutes per side. 

I am linking this post to Cook Like A Star - Bobby Flay, November 2014

Organized by Yen from Eat Your Heart Out , Grace from Life Can Be Simple    and 

Zoe of Bake For Happy Kids

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

 

Chicken Soup With Pumpkin 金瓜炖鸡

Chicken Soup With Pumpkin 金瓜炖鸡

Recipe source :  The World of Nourishing & Fine Soups

Pumpkin is very versatile. It can be cooked in so many different ways and can be made into all kinds of cakes, buns, muffins, puddings and kuih-muih, not forgetting the wide variety of savoury dishes and soups!

Today I am double-boiling pumpkin with chicken to make a soup. According to the herbal cookbook, this chicken and pumpkin soup alleviates fever and clears phlegm. It cleanses blood and detoxifies the body. Hmmmm, sounds very nutritious and very beneficial indeed.

This soup is absolutely divine!

Ingredients

300g pumpkin
5 dried oysters
5 red dates, pitted
1 chicken whole leg
900ml water
1/2 tsp salt
 

Method

1.  Rinse and peel pumpkin. Remove cores from pumpkin and cut into cubes.
2.  Rinse dried oysters.
3.  Remove skin from chicken and scald in hot water.
4.  Put all ingredients ( except salt ) into a large porcelain stewing pot. Cover with lid and double-boil for 2 1/2 to 3 hours.
5.  Add 1/2 tsp salt just before serving. 

 

I am linking this post to Cook-Your-Book-#18

Hosted by Joyce of Kitchen Flavours

I am also linking this post to My Treasured Recipes # 3 - Taste of Autumn (Oct/Nov 2014)

Hosted by Miss B of Everybody Eats Well In Flanders and 

co-hosted by Charmaine of Mimi Bakery House

Grilled Corn With BBQ Butter

Grilled Corn With BBQ Butter

Recipe source :  Bobby Flay's recipe from Good Housekeeping Magazine, July 2012

The magazine has displayed a dramatic party presentation of grilled corn by Bobby Flay with BBQ sauce. The spread looked so irresistible that I've got to try it out! 

Flay grilled each ear of corn with the husk on so that the kernels got steamed and caramelised simultaneously. However, to make things simpler, I just removed all the husks and the silk. I grilled four ear of corns and steamed the remaining four. I wanted to try out whether the BBQ butter will taste good on steamed corn as well. 

As to the BBQ sauce, Flay's instruction was to refrigerate the BBQ sauce for 30 minutes after cooking and blending. Thereafter, to bring it to room temperature before serving. But I could not wait for another 30 minutes, I just slathered the BBQ sauce over the corns once it was done!

The BBQ sauce was wonderful!  All the spices had infused and blended very well with the butter. Very spicy and tasted very Asian in flavour. I am happy to share that the BBQ sauce works well for both the grilled and steamed corns. However, my son prefers the grilled version.

Very good! We like it very much!

Ingredients

8 ears corn
1 tsp cumin seeds ( jintan putih)
2 tbsp canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
1 tbsp chilli powder
2 tsp paprika
1/2 tsp cayenne (ground red) pepper
2 tsp molasses
1/2 cup water
12 tbsp unsalted butter, at room temperature
1 tsp Worcestershire sauce
a sprinkle of salt and pepper

Method

1.  Grill or steam the corn until done.
2.  In a saucepan, toast the cumin seeds on medium-low for 3 to 5 minutes until fragrant. Transfer seeds to a small bowl. Wipe the saucepan.
3.  In the same saucepan, heat canola oil on medium-high until hot. Add chopped onions and cook 2 to 3 minutes. Add garlic and cook for 30 seconds. Add in the spices and keep stirring. Add in molasses and water and cook until the sauce thickens. Remove from heat and let cool slightly.
4.  Blend in the butter and Worcestershire sauce, salt and pepper to taste. Ensure all ingredients are well combined. 
5.  Transfer mixture to a small bowl. Cover and refrigerate for 30 minutes.
6.  To serve, allow the BBQ sauce to come to room temperature before slathering the sauce on the grilled corn.

Grilled corn and steamed corn with BBQ sauce

I am linking this post to Cook Like A Star - Bobby Flay, November 2014

Organized by Yen from Eat Your Heart Out , Grace from Life Can Be Simple    and 

Zoe of Bake For Happy Kids

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

I am also linking this post to Cook-Your-Book#18
Hosted by Joyce of  Kitchen Flavours

Eggplant & Minced Meat With Oyster Sauce 茄子蛇豆炒蚝油

Eggplant & Minced Meat With Oyster Sauce 茄子蛇豆炒蚝油

Recipe source :  Maggi's advertising from Pearl Magazine

I was a bit surprised when my on-line search for autumn produce indicated eggplant as one of the vegetables harvested in autumn. For me, living in the tropics, we get eggplant throughout the year and hence take it for granted and do not give it another thought! 

This knowledge is indeed educational for me and is food for my thoughts!

With this in mind, I really must cook an eggplant dish to "commemorate" this learning curve of my educational journey.

Ingredients

250g eggplant, quartered and cut into 4 cm length
180g minced pork, marinated with 1/2 tsp tapioca flour and 1 tsp oyster sauce
400g snakebeans, cut into 4 cm length
4 red chilli padi, chopped
1 tbsp minced garlic
11/2 cup cooking oil for deep-frying eggplant and snakebeans

 Eggplants

 Snakebeans

 Chilli padi

 Minced pork

Seasonings

2 tbsp oyster sauce
1 tbsp light soya sauce
2 tbsp tomato ketchup
11/2 tsp sugar
1/2 cup water

Mix everything together.

 

Method

1.  Heat oil until hot. Deep-fry eggplant until brown. Drain and set aside.
2.  Deep-fry the snakebeans. Drain and set aside.
3.  Remove all cooking oil from wok, leaving only 2 tbsp oil. Saute minced garlic and chopped chilli till fragrant. Add minced pork and fry until aromatic and minced meat has broken into small pieces.
4.  Add in snakebeans and eggplant and cook for 3 minutes. Add in seasonings and mix well.
5.  Dish up and serve.

I am also linking this post to My Treasured Recipes # 3 - Taste of Autumn (Oct/Nov 2014)

Hosted by Miss B of Everybody Eats Well In Flanders and 

co-hosted by Charmaine of Mimi Bakery House