Soy Bean Curd ( Tau Foo Fah ) 豆腐花

Soy Bean Curd ( Tau Foo Fah ) 豆腐花

Recipe source :  Adapted from Rasa Malaysia


"Tau foo fah" or soy bean curd is an all-time favourite in my family. We used to buy this sweet dessert from a hawker who goes around our housing estate in a tricycle. 

Made from soya bean, it is rich in protein. It is soft and silky smooth which is suitable for the old and the young as well. I like to eat this warm while the children like it cold. 

It is such a refreshing dessert to have on a hot day. 

Ingredients for Soy Bean Curd

500ml fresh soy milk
2 tsp gypsum powder (Available from Chinese medical shops, just tell them you want to buy 'sek koe fun' for making 'tau foo fah')
2 tsp cornflour
1/3 cup water

Note : You may refer to my post on how to make soy milk

Ginger Syrup

2-inch piece ginger - pounded
250g cane rock sugar
300ml water

Method to make ginger syrup

1.  Place cane rock sugar into a small pot. 
2.  Add in water and the pounded ginger.
3.  Boil until the mixture has thicken and look syrupy.   

 Ginger syrup

Method to make the bean curd

1.  In a bowl mix gypsum powder, corn flour and water until well combined. Ensure mixture is well blended.
2.  Bring fresh soy milk to a boil. Skim off the foam and bubbles.
3.. Turn off heat.
4.  Stir the gypsum mixture and pour it into a large pot with a fitting lid.
5.  Pour boiling soy milk into the gypsum mixture from a height of at least 1 foot from above. This is to ensure even distribution of the gypsum mixture. DO NOT STIR.
6. Cover the opening of the pot with a towel and place lid over it.
7.  Allow to set for at least 1 hour. 
8.  When it has set, remove the top layer which is foamy. 
9.  The layer below is firm and silky smooth bean curd.

Remove the topmost layer which is foamy. 

The layer beneath is firm and silky smooth tau foo fah

To serve

1.  Scoop a few spoonful of the bean curd into a bowl. 
2.  Add 1 to 2 tbsp ginger syrup, according to taste.

Mmmm...silky smooth soy bean curd

Cookies : Chocolate Chip Ginger Nuts

Cookies : Chocolate Chip Ginger Nuts

Recipe source :  Delia Smith

One can never have too many cookies for Chinese New Year. No matter how much you baked the cookies are capable of performing the disappearing act all on its own! Well, you see, nobody will know how the cookie jar becomes empty!

Ingredients

50g cooking chocolate, chopped into little chunks
1 tsp ginger powder
110g self-raising flour
10g cocoa powder
50g butter, cut into cubes
1 tsp bicarbonate of soda
40g granulated sugar
20g almond nibs
2 tbsp golden syrup

Method

1.  Preheat oven to 180 degree C.
2.  Sift self-raising flour, cocoa, ginger powder and bicarbonate of soda into a mixing bowl.
3.  Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Stir in sugar, chopped chocolate chunks and almond nibs.
4.  Add in golden syrup and mix everything together with your hands.
5.  Divide mixture into 16 equal portions and roll each portion to form a ball.
6.  Flatten the ball slightly and place on greased baking tray and bake for 15 to 20 minutes. 
7.  Cool completely and store into air-tight jars.

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

I am submitting this post to Little Thumbs Up

The theme for February 2015 - Cocoa 

Hosted by Grace of Life Can Be Simple 
Organised by Zoe of Bake For Happy Kids

Cocoa, host by Life can be simple

and Doreen of My Little Favourite DIY

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
   

I am linking this to Best recipes for everyone Jan & Feb 2015 Event Theme : My homemade cookies by Fion  Xuan Hom's Mom and co-host by Victoria Baking Into The Ether

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.   

 

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

Egg & Wine Chicken 蛋酒鸡

Egg & Wine Chicken 蛋酒鸡

Recipe source :  Y3K Magazine, Issue No. 54, 5/6 - 2010

I have been chilled to the bones due to the incessant rain which had cooled the temperatures considerably.  I need to cook some food to warm me up and to boost up my energy level. I flipped through my cookbooks and decided to cook egg and wine chicken which is warming and is good for blood circulation too. 

This dish is suitable for confinement ladies as well. However, for confinement ladies, I would suggest that you use mature ginger.

Ingredients

1 chicken whole leg, chopped into pieces
100g young ginger, shredded
175ml ginger wine
3 tbsp sesame oil
3 eggs, lighten beaten
100ml water
1 tsp salt

Method

1.  Dry-fry ginger shreds till dry. 
2.  Add in sesame oil to saute until fragrant and remove one third of the fried ginger shreds. Set aside.
3.  Pour in lightly beaten eggs. Cook until set. Dish up and set aside.
4.  Saute the remaining one third of ginger shreds with chicken pieces and fry until the colour changes.
5.  Pour in 100ml water. Cover and cook for 10 minutes.
6.  Add in fried eggs, wine and salt. Continue to cook for 3 minutes or until almost dry.

Pig Trotters With Black Vinegar 猪脚酸

Pig Trotters With Black Vinegar 猪脚酸

 Recipe source :  Gigi Wong on Astro ( Hong Kong actress )

This is a traditional confinement dish which is ever popular and is always featured in cookbooks on confinement food. This is also one of my favourites even when I am not in confinement.

I have been craving for this dish ever since I watched Gigi Wong's cooking show on Astro a few months back. It was interesting to watch her cook this dish step-by-step but it would have been even better if she had given the precise weights and measurements for each ingredient used. 

Anyway I was eager to try out Gigi Wong's way because she cooked it differently from how my late mother used to cook this for me during my confinement. Gigi Wong dipped hard boiled salted duck eggs into the black vinegar in  addition to hard boiled chicken eggs. I like the addition of salted eggs! They tasted less salty after being immersed in the black vinegar. Gigi Wong dry-fried the ginger pieces before adding a dash of oil and salt to it. The ginger pieces were crunchy. Very nice, even though the ginger were old and matured. 

The sweet and sour vinegar soup was so tasty that I drank several bowls after the trotters and eggs were gone! I guess I'll have to go on a strict diet for at least a week or two after consuming so much fat. And I shall have to suffer guilt pangs and worry about cholesterol, clogged arteries and possibly a coronary by-pass!

Note :  

1)  Do not remove the skin from the old ginger. I was told that much of the nutrients and goodness reside there. 

2)  Use a clean toothbrush to clean and remove the dirt particles from the old ginger.

Bon appetit!

 

Ingredients

800g pig trotters , cut into pieces and blanched in boiling water. Drain dry.

6 chicken eggs, hard boiled and remove shell

2 salted duck eggs, hard boiled and remove shell

300g old ginger, cut into thick slices and give them a smack using the side of a cleaver

250ml black vinegar

1000ml water

 A dash of sesame oil

1/2 tsp salt

130g cane rock sugar

Method

1.  Dry-fry the ginger pieces in a wok until the ginger pieces are slightly charred around the edges.

2.  Add a sprinkle of salt and a dash of sesame oil to the ginger pieces. Remove and set aside.

3.  Place water and black vinegar into a pot, preferably an earthen pot, and bring contents to a boil.

4.  Add fried ginger pieces and cane rock sugar and the hard boiled chicken eggs and salted duck eggs.

5.  Continue to boil over slow fire for about 45 minutes. 

6.  Then add pig trotters and boil until they are tender. About 30 to 45 minutes.

7.  Add salt to taste. 

You can see the contrast between the salted duck egg and the chicken egg

 

Super-duper yummy!

Sweet Potato And White Fungus Soup 番薯糖水

Sweet Potato And White Fungus Soup 番薯糖水

Recipe source :  Nourishing Sweet Indulgence cookbook

Snow fungus or commonly called the white fungus contains lots of collagen. Its medicinal benefits are believed to be able to heal dry coughs and clear heat from lungs. In addition to improving skin complexion,  I was advised that its collagen content is very beneficial to knee caps and it helps to lubricate the cartilages around the knee caps of the ageing citizens. 

Old ginger is reputed to rid cold and "wind". Do not remove the skin from old ginger and do not undermine this little piece of old ginger. Because it really makes a difference to enhance the flavour of  this sweet soup.

Now, sweet potatoes, as we all know are good for our bowel movements. 

Combined together, they make an excellent sweet dessert which warms the heart and soul! 

Enjoy!

Ingredients

200g yellow sweet potatoes
200g orange sweet potatoes
50g old ginger
20g dried snow fungus, soaked until soft and tear into smaller pieces
2 litres water
200g cane rock sugar

 Orange sweet potatoes

 Yellow sweet potatoes

 Soaked snow fungus

Old ginger cut into halves and smacked with the back of a cleaver

Method

1.  Peel sweet potatoes and cut into small bite-sized pieces
2.  Cut the old ginger into halves and use the back of cleaver to smack it.
3.  Place old ginger, sweet potatoes and snow fungus into a medium-sized pot. Add in 2 litres of water and bring to a boil.
4.  Lower to medium heat and continue to simmer for about  30 minutes. Add in cane rock sugar and continue to cook for another 10 minutes.

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

 

Organised by Joyce of  Kitchen Flavours

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

Steamed Chicken Rice 蒸鸡饭

Steamed Chicken Rice 蒸鸡饭

Recipe source :  Adapted from The Miele Workshop (Forrest Leung)

I learnt to cook this chicken rice from the Miele workshop conducted by Chef Amy Beh.

This Vitasteam oven has three tiers where you can steam three different food items simultaneously. You can steam rice on the bottom tier, chicken on the second and then vegetables on the topmost. It is very convenient for busy working mothers.   

I like the perforated steaming trays. I placed the chicken on perforated trays so that the liquid or essence from the steaming chicken could dripped down onto the rice which was steaming under the tray of chicken. The chicken essence further enhanced the flavour of the rice. 

This chicken rice set taste awesome!

Ingredients (serves 4)

1 1/2 cups of rice
1 whole chicken, cut into halves
3 tbsp cooking oil   ( I used chicken fat for extra flavour)
4 cloves garlic, chopped
3 shallots, chopped
2 pieces of coriander roots, used the heads only, chopped
3 stalks of lemongrass, bruised
2 pieces of old ginger, chopped
2 pandan leaves
1/2 tsp salt
1 tsp sugar
1 1/2 cups chicken stock

A Tip from Amy Beh

Use some sesame oil for brushing the steamed chicken

 Serai or lemongrass

 Chopped shallots and garlic

 Coriander roots, chop these

 Chicken, cut into halves

Pandan/screw-pine leaves

Method

1.  Wash rice and place in a container for steaming. 
2.  Heat chicken fat in a wok to extract oil. Once the oil is extracted, discard the hardened fat. Leave oil in wok and stir-fry the chopped ginger, garlic, coriander roots, shallots and lemongrass until fragrant. Add in salt and sugar. Pour this aromatic paste into the rice and pour the rice mixture into a steaming tray.
3.  Add in chicken stock and pandan leaves. Stir the ingredients to mix well.
4.  Place the tray of rice at a lower rack in the Miele steam oven. 
5.  Then place the chicken halves into a perforated steaming tray and place this perforated tray above the tray of rice.
6.  Close the oven door and set the temperature at 100 degree C for 25 to 30  minutes, depending on the size of the chicken.
7. To check if the chicken is properly done, use a chopstick and poke it in between the drumstick and white meat. Chicken that is not thoroughly cooked will ooze a pinkish liquid.
8.  Remove the chicken from the steam oven and brush the steamed chicken with sesame oil immediately while still hot ( for added flavour ). 

Note : 

The liquid or essence from the steaming chicken in the perforated tray will drip down into the tray of rice which is placed below. This pure chicken essence will enhance the taste of the chicken rice.

 Steaming hot rice. Very fragrant!

Tender kampung ( free-range) chicken

This chicken rice set is exceptionally good !