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.

Apple Puff 苹果酥

Apple Puff 苹果酥

Recipe source :  Adapted from Y3K Magazine, Issue No. 53, 3/4-2010

I love recipes from Y3K magazines. The recipes normally show step-by-step instructions which are easy to follow and the end results are almost always assured.

This apple puffs taste great even though I had reduced the amount of brown sugar and cinnamon powder by half.

Ingredients

1 packet puff pastry ( there are 10 pieces of neatly cut puff pastry )
2 apples, peeled and sliced into thin pieces

Mixed together :

50g brown sugar
1/2 tsp cinnamon powder

For glazing

Some melted butter

Apples, puff pastry and cinnamon powder

Method 

1.  The puff pastry comes neatly cut into squares. I just took it out from the freezer to thaw. 
2.  Place puff pastries onto greased baking tray.
3.  Glaze puff pastries with melted butter. Arrange apple slices on top. Glaze again with melted butter and sprinkle brown sugar and cinnamon mixture on top. 
4.  Bake in a preheated oven at 200 degree C for about 15 to 20 minutes.
5.  Remove from oven and glaze with melted butter while still hot.

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 Cook-your-Book # 16 @ Kitchen Flavours

Spicy Cinnamon French Toast

Spicy Cinnamon French Toast

Recipe source :  Deen Brothers

This is a spicy variation of the French toast by the Deen Brothers. 

I like the crusty base of the toast where the sugar and melted butter had cameralised. The spicy flavour is a welcomed change from the usual French toast. Add more cayenne pepper if you prefer a fiery hot toast.

To borrow a phrase from the Deen brothers, this is a recipe worth waking up for!

Ingredients

1 cup packed light brown sugar
1/2 cup unsalted butter, melted
1 1/2 cups milk
2 eggs
1 tsp vanilla
1 tsp freshly squeezed lemon juice            ( I did not add lemon juice )
3/4 tsp ground cinnamon
pinch of salt
pinch of cayenne pepper
12 slices bread

Instructions

1.  Preheat oven to 180 degree C.
2.  In a bowl, whisk together the sugar and melted butter. Spread the mixture in a large baking pan. Set a side. ( Adjust and divide the ingredients if the oven and baking pan are small ).
3.  In another large bowl, whisk together milk, eggs, vanilla, lemon juice, cinnamon, salt and cayenne pepper. 
4.  Dip each slice of bread in the egg mixture and soak for 30 seconds. Transfer to the prepared baking pan.
5.  Bake for about 20 to 25 minutes or until golden.

 I am submitting this post to Cook Like A Star 

Organised by Zoe of Bake For happy Kids, Joyce of Kitchen Flavours and 

Diana of Domestic Goddess Wannabe 

Cook like a Star (Paula Deen and Deen brothers theme) organised by - See more at: http://www.bakeforhappykids.com/#sthash.4jBisJVD.dpuf

This post is linked to Cook like a Star (Paula Deen and Deen brothers theme) organised by me, Bake for Happy Kids, Joyce from Kitchen Flavours and Diana from Domestic Goddess Wannabe - See more at: http://www.bakeforhappykids.com/#sthash.4jBisJVD.dpuf

This post is linked to Cook like a Star (Paula Deen and Deen brothers theme) organised by me, Bake for Happy Kids, Joyce from Kitchen Flavours and Diana from Domestic Goddess Wannabe - See more at: http://www.bakeforhappykids.com/#sthash.4jBisJVD.dpuf

 

I am linking this to Little Thumbs Up

The theme for June 2014 is Butter

Hosted by  Spice Up My Kitchen

This event is organised by Zoe of Bake For Happy Kids 

and Doreen of My Little Favourite DIY

Prawn Theldulla

Prawn Theldulla

Recipe source :  The Flavours magazine, Vol 11 Issue 2 No. 40 Sept - Oct  2003


This fine cuisine hails from Sri Lanka. I find this dish wholesome and having a good balance of the various food groups. I like this type of recipe which has protein and vegetables all in one dish, which means the lazy me do not have to cook a few different dishes for the day!

We like the mild blending of spices with the prawns and vegetables. It tasted like a mild curry yet no coconut milk nor curry powder was used in this excellent prawn dish. 

Ingredients

 
500g medium-sized prawns ( remove shells but keep the tails )
1 tsp turmeric
90g shallots, peeled whole
2 medium-sized onions, sliced
1 tbsp ginger, minced
1 tbsp garlic, minced
2 sprigs curry leaves
1 pandan (screw-pine) leaf, cut into 1 cm sections
1 small stick of cinnamon
4 bird's eye chillies, cut
1 capsicum, cut
2 tomatoes, cut into wedges
2 tbsp water                                     ( I used 1/3 cup water )
1 lime, juiced
1 tsp ground black pepper               
1 tsp salt
1/2 tsp sugar                                    ( I added sugar to taste )

 Prawns

Top : onions

Middle : shallots

Bottom : cinnamon stick

Top left : capsicum. Top right : tomato

Bottom left : curry leaves. Bottom right : chilli padi

Method

1.  Season prawns with turmeric powder.
2.  Heat 2 tbsp oil in a pan and fry shallots, onions, ginger, garlic, curry leaves, cinnamon and chillies. Stir-fry for a minute or until fragrant.
3.  Add prawns and fry for another minute over high heat.
4.  Add capsicum, tomatoes, water and lime juice. 
5   Cook until almost dry.
6.  Season to taste.

I am submitting this post to Asian Food Fest  : Indian Subcontinent

Hosted by Alvin of Chef and Sommelier

I am also linking this to Cook-Your-Book #12

 

Organised by Joyce of  Kitchen Flavours

Indian Masala Chai

Indian Masala Chai

Recipe source :  here

My Indian friends introduced me to masala chai.  I  was hooked to this spicy  tea ever since my first sip. But it was expensive to enjoy this tea at fine Indian restaurants. And I do not quite fancy the pre-packed variety which are sold in supermarkets or Indian shops. The pre-packed varieties are definitely not as good as masala chai brewed fresh from scratch. 

My friends advised that masala chai is best drunk after a sumptuous and spicy Indian meal. However, I can drink it anytime, with or without a spicy Indian meal. I just love to drink this fabulous tea which is so richly infused with spices to give it the extra oomph!

Come join me for a cuppa!

Ingredients

4 whole cloves
2 cardamom pods
1 cinnamon stick,
3 cups water
1/4 tsp ground ginger
1/8 tsp ground black pepper
1/2 cup milk
2 tbsp granulated sugar
2 black tea bags

 Top down : 

1. Cloves

2. Cardamom pods

3. Cinnamon

4. Tea bags

Fresh milk

Ginger powder

Method

1.  Crush the spices in a mortar. Transfer the crushed spices to a small pot.
2.  Add in water, ginger powder and black pepper. Bring to a boil.
3.  Remove from heat, cover and let steep for 5 minutes.
4.  Add in milk and sugar and bring to a boil again.
5.  Switch off the flame and add in the tea bags. Let it steep for 3 minutes.
6.  Stir the chai and strain into a warm teapot or directly into mugs or tea cups.
7.  Serve hot..

I am submitting this post to Asian Food Fest  : Indian Subcontinent

Hosted by Alvin of Chef and Sommelier

I am linking this post to Little Thumbs Up

The theme for May 2014 is Milk

Hosted by Tze of  Awayofmind Bakery House

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

Pears In Red Wine

Pears In Red Wine

Recipe source :  Ellice Handy Recipes ( Female Cookbook 1979 )


These pears in red wine are extremely delicious. My youngest son, YS and I like these pears very much. The cookbook recommended that we eat them with ice-cream. Ice-cream! This meant double bliss for both of us, to have chilled pears cooked in delicious red wine sauce topped-up  with ice-cream for dessert! This is definitely a treat , not an everyday treat!

We love the unique flavour of the stewed pears cooked with cloves, cinnamon and red wine. 

Yes, a very delicious treat for us!

Ingredients

1 1/2 cups red wine
3 slices lemon
3 cloves
1/2 cup white sugar
5 cm piece cinnamon bark
6 firm pears

You will require :

 Lemon

Pears

Left :  cinnamon. Right : cloves

Red wine

Instructions

1.  Place wine, lemon slices, cloves, cinnamon and sugar into a saucepan.
2.  When boiling, add peeled pears and simmer for 10 minutes.
3.  Remove pears to a bowl and continue to boil the wine for 10 minutes to reduce the quantity.
4.  Pour hot wine over the pears and allow to stand until warm, turn fruits often.
5.  Serve with ice-cream
6.  Serves 4 to 6 people.

 The ice-cream melted pretty fast in our hot weather

A wine flavoured dessert. 
Unique!

I am submitting this post to Aspiring bakers #38 : Boozy-licious! (December 2013)

hosted by Jasline of Foodie baker 

I am linking this post to Cook-Your-Books  # 7

 

Hosted by Joyce of Kitchen Flavours

Yemeni Chicken Soup

Yemeni Chicken Soup

Recipe source :  Queen of Sheba  ~ Yemeni Recipes


This is the first time I am cooking a dish from Yemen. As I blog around for recipes, I noticed that the foods of many  West Asian countries use plenty of spices which are very similar to our local Malaysian Indians and Malays. However, I have come across some ingredients which I am not familiar and I have no idea where to buy them. Thus I have to give them a skip even though they look very interesting.

This Yemeni chicken soup is very spicy, which is very different from the Chinese soup I used  to boil for my family.

Ingredients

1/2 onion, chopped                  (  I used 1 whole big onion ) 
1/2 green chili                           ( I used 2 red chilli padi or bird's eye chilli ) 
3 cloves garlic
1/2 tsp cumin
1/4 tsp ground pepper
3 - 4 cardamons
1/2 tsp turmeric powder
1 tsp salt                                    ( I used 1 1/4 tsp )
1/2 tsp ground coriander
2 lbs chicken with bones          ( I used 3 whole chicken drumsticks )
1/4 bunch cilantro, chopped
1 tbsp canned tomato paste    ( I used 1 fresh tomato - cut into small cubes )
2 medium potatoes, peeled and cut into halves length-wise
5 cups water

Left: potatoes- Right: cilantro

Middle top: tomato- Middle bottom: Onion

Clockwise from top : cardamons, turmeric powder, cumin, pepper, ground coriander, red chilli padi. 

Centre : garlic

Chicken drumsticks

Instructions

1.  Saute onion, garlic, and green chili in oil until garlic is browned and onion translucent. Add cumin, pepper, cardamom, turmeric, coriander, and salt. Then mix thoroughly.
2. Add chicken and cook for 5 minutes until the outsides are slightly browned. Add tomato cubes, cilantro, water, and potatoes. Cover and cook for 45 minutes to 1 hour over medium heat, adding more water if necessary. 
3. NOTE: If you prefer potatoes firm, slow-cook chicken first then add potatoes at the end and cook for about 30 minutes. ( I added the potatoes and chicken together and simmer for 25 minutes only. The meat and potatoes were already tender after 25 minutes )  
4. Garnish with cilantro and serve.

Notice that the turmeric powder gave a lovely yellowish tinge to the potatoes and chicken

I am submitting this post to Asian Food Fest : West Asia 

hosted by  Shannon of Just As Delish

Apple, Dried Cherry & Almond Loaf (Bill Granger)

Apple, Dried Cherry & Almond Loaf (Bill Granger)

Recipe source :  Adapted from Bill Granger


This is a healthy breakfast loaf. Lots of fruits and nuts. It is easy to bake. No beating or long proofing required. And very tasty too!

Ingredients

50g rolled oats
300ml milk
240g self-raising flour
1 tsp baking powder
80g dried cherries
45g dried mixed fruits
75g soft brown sugar
1 tsp cinnamon
3 tbsp honey
1 lightly beaten egg
30g chopped almonds

 Mixed dried fruits consisting of dried apples, cherries, raisins and cranberries

 Egg and almonds

Dried cherries

Brown sugar

Milk
 

 Rolled oats

Instructions

1.  Put oats in a bowl. Pour milk over it and leave to soak for 30 minutes.
2.  Preheat oven to 180 degree C (Gas mark 4 ).
3.  Lightly grease and line a loaf tin with baking paper.
4.  Sift flour and baking powder into a bowl and stir in rolled oats, together with the milk, dried fruits, sugar, cinnamon, honey, egg and almonds.
5.  Pour into the prepared loaf tin. Level with a spoon.
6.  Sprinkle some rolled oats on top.
7.  Bake loaf for 45 minutes or until golden brown.

Fresh from the oven

I am linking this post to "Cook Like A Star"

 

Hosted by  Zoe from bake for Happy Kids and Yen from Eat Your Heart Out and Mich from Piece of Cake

I am also linking this post to Little Thumbs Up

 

 

The theme for November is Oats, 

Hosted by Vivian Pang's Kitchen

Organised by Zoe from bake for happy kids and Doreen of My Little favourite DIY