Chinese New Year Dish: Scallop & Wong Ngah Pak In Superior Stock 干贝上汤奶白

Chinese New Year Dish: Scallop & Wong Ngah Pak In Superior Stock 干贝上汤奶白

Recipe source :  Y3K Magazine Issue No. 40, 1/2 - 2008

This beautiful serving of dried scallops and Chinese cabbage is super delicious! It is very light and refreshing. You just need dried scallops, Chinese cabbage and broccoli. 

The scallop sauce tasted great with just the right consistency to coat the steamed vegetables and the shredded scallops.

The whole combination was absolutely superb!

Gong Xi Fa Cai !

Ingredients

80g broccoli, cut into florets
5 leaves of Chinese cabbage or wong ngah pak in Cantonese
30g dried scallops, soaked until soft and shred them
300ml superior chicken stock

Seasoning

1/2 tbsp Chinese wine
1/2 tbsp abalone sauce
1/2 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar
dash of dark soya sauce

Thickening

2 tbsp tapioca flour
2 tbsp water

Mix well to dissolve the tapioca flour

Method

1.  Bring half a pot of water to the boil. Add in some salt and oil. Scald broccoli and Chinese cabbage.
2.. Arrange broccoli in the centre of a plate. Roll up the leaves of the Chinese cabbage and arrange  them around the broccoli.
3.  Steam the platter of vegetables for 10 minutes. Remove and set aside.
4.  Heat up stock. Add in dried scallops and seasoning. Thicken with the tapioca solution. 
5.  Pour this scallop sauce over the plate of vegetables.

Arrange the vegetables and scallop shreds before spooning the sauce over

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House

Please mention Cook and Celebrate: CNY 2015 in your post and link back to us, Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. - See more at: http://www.bakeforhappykids.com/#sthash.GPYJr7yj.dpuf

I am also linking this post to Cook and Celebrate CNY : 2015
Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and 
Diana of Domestic Goddess Wannabe
  

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

Apple & Carrot With Cabbage In Soup 苹果红萝卜菜干汤

Apple & Carrot With Cabbage In Soup 苹果红萝卜菜干汤

Recipe source :  Soups for all seasons cookbook

I often boil dried Chinese cabbage soup but this is the first time I added apple and carrot to it. The soup is appetising with a very slight tinge of sourish flavour, brought about by the addition of apple. I find it rather refreshing. 

Ingredients

2 apples
8 oz carrot                           ( I used 1 carrot )
5oz dried cabbage            ( I used 3 oz      )
10oz pork shin                    ( I used 350g    )
4 sweetened candy dates ( I used 2 candy dates )
1/4 dried tangerine peel
salt to taste
2000 ml water

Preparation for dried Chinese cabbage

1.  Bring a pot of water to boil. 
2.  Add in the dried Chinese cabbage and switch off flame. 
3.  Allow to cool before cleaning the leaves.
4.  Change water several times and open up the leaves carefully to remove grit and dirt.
5.  Rinse several times and cut into 4cm lengths. 

Method

1.  Cut and core apples. 
2.  Peel and cut carrot into chunks
3.  Wash pork. Scald in boiling water. 
4.  Bring 2000 ml water to boil. Put in all the ingredients (except salt ) and bring to boil again. Lower heat and simmer over low heat for 2 hours.
5.  Add salt to taste.

I am linking this to Little Thumbs Up

The theme for September 2014 is Apple

Hosted by Kit @ I-Lost In Austen

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

I am also linking this post to Cook-Your-Books #16  

hosted by Joyce of Kitchen Flavours

Steamed Cabbage Roll

Steamed Cabbage Roll

Recipe source :  Doris Choo of Sumptuous Flavours


I am so very happy to have the chance to share this recipe which won me the grand prize of a Vitasteam oven from The Flavours-Miele All Steamed Up Contest !

It was love at first sight when I saw the Vitasteam oven featured in The Flavours magazine. As I flipped further through the pages I noticed another article about "all steamed-up contest". All we needed to do was to cook a dish by steaming the food and submit the recipe with a photo of the dish. The stipulation was - originality. 

I was very excited about this event. I dreamt of winning the prize. Actually I was obsessed with it! I told myself that if I don't win it then I will buy it! But how to win? I am not professionally trained in cooking.  I can cook simple everyday meals for my family. As for the elaborate dishes I have to follow recipes from the more experienced bloggers or from magazines. I was quite lost as to where to begin. Then I  thought about  all my favourite foods and the possibilities of mixing and matching my favourite ingredients. I ended up submitting a total of six recipes to the contest.

Well, you can say I am first time lucky! This is the first time I participated in a cooking contest, the first time I am so obsessed with an electrical appliance that I fell in love at first sight and of course this is the first time I won any grand prize!


My sincere thanks to Flavours Magazine and Miele Sdn Bhd.



Ingredients

10 leaves of Chinese cabbage

10 pieces of chives

2 slices of ginger

1.5 litres water

1 tsp salt

Chinese cabbage and chives - parboiled in hot water

Filling Ingredients

300g shrimps, diced
500g jicama (sengkuang) cut into thin strips
40g dried black fungus, soak until soft and cut into thin strips
30g parsley, chopped

 Jicama, yam bean or sengkuang

 Black fungus

Shrimps

Parsley

Seasoning Ingredients

5g ginger, grated
1/2 tsp pepper
1 tbsp oyster sauce
2 tsp light soya sauce
1/2 tsp salt
1 tsp cooking wine
1 tsp sugar
a dash of sesame oil

Method

1.  Boil the Chinese cabbage leaves and chives in 1 litre of boiling water which has been added with 2 slices ginger and 1 tsp salt. Boil for 3 minutes. Drain away the water and set aside.

2.  Mix the shrimps, jicama, black fungus and parsley together in a big bowl.

3.  Add in the seasoning ingredients and toss everything together to mix well. Divide the filling into 10 equal portions.

4.  Place a piece of softened Chinese cabbage on a flat surface.

5.  Place one portion of filling onto the Chinese cabbage and carefully wrap up the filling to form a parcel.

6.  Tie it up with a piece of chive.

7.  Repeat the process with the rest of the ingredients.

8.  Place all the wrapped cabbages onto a steaming tray.

9.  Steam over high heat for 15 minutes.

10. Serve hot.

Here is a snapshot of my winning recipe as published in the Flavours Magazine.
Issue : November 2013

Pork Ribs and Chinese Cabbage Soup 排骨白菜汤

Pork Ribs and Chinese Cabbage Soup 排骨白菜汤

 The soup may look ordinary but it is extremely sweet

 

Ingredients

300g pork ribs
  30g dried oyster
  50g dried conch (soak for 2 hours before use)
350g Chinese cabbage
    2 litres of water

Seasoning

2 tsp salt

 Top: Two pieces of dried conch;  Bottom: Dried oysters

 Pork ribs

 Chinese cabbage

Instructions

1. Wash the pork ribs, dried oysters and Chinese cabbage.
2. Cut the conch into bite-sized pieces.
3. In a large pot, add 2 litres of water then place the pork ribs, dried oysters and conch into the pot and over medium fire let it boil for one to one and a half hours. In between, skim off the stuff that coagulates and floats to the surface. This is to enable the soup to look nice and clear.
4. Add in the Chinese cabbage last, i.e. about 5 minutes before time or if you prefer your Chinese cabbage soft, then 10 minutes or longer.
5. Season with salt and serve hot.