Hasselback Potatoes

Hasselback Potatoes

Recipes source : Adapted from The Kitchn

These Hasselback potatoes are gorgeous! Some call it accordion potatoes because the slits fanned out to look like an accordion. Whatever you call them, they are simply beautiful and scrumptious!

Do not let their elaborate looks fool you into thinking they are so difficult to make. Actually they are so easy to prepare. All you need are potatoes scrubbed clean. Cut them into thin slits but DO NOT cut through. You may need to place the potato into a wooden spoon or use a pair of chopsticks at the base when cutting the potato. This is to ensure you do not cut right through the base of the potatoes.
 

Ingredients

6 medium-sized potatoes

3 cloves garlic, sliced thinly

3 tbsp olive oil

4 tbsp butter

salt to taste

fresh ground black pepper

A dash of paprika  (optional )

Method

1.  Place the scrubbed potato into the hollow of a wooden spoon.

2.  Using a knife to cut until you reach the wooden spoon. 

3.  The hollow of the spoon prevents you from cutting right through to the bottom.

4.  This way, the slits are almost to the end while the bottom is still intact.

1.  Place them on a baking tray.

2.  Brush with olive oil.

3. Place sliced garlic between the slits. 

4.  Sprinkle with salt and herbs of your choice. 

5.  Bake in preheated oven at 200 degree C for 40 minutes.

6.  Remove from oven. Brush with butter. You may add on more herbs or spices.

7. Continue to bake for another 30 to 40 minutes until the edges are crispy. 

Simply gorgeous!

I am linking this to Little Thumbs Up

The theme for July  2014 is Potato

Hosted by Jasline of Foodie Baker

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

Natoginseng Soup

Natoginseng Soup

Recipe source :  Doris Choo @ Sumptuous Flavours


Chinese medical books often advise that natoginseng  heals injury and disperses bruises caused by minor physical mishaps during sports or physical workouts. It helps to generate new muscles,  increases platelets and accelerates growth in infants and teenagers. 

The elders in my family used to advise that if there are no bruises nor injury that need healing,  then this herb does the work of nourishing and strengthening the body. It is especially good for accelerating growth in teenagers. 


Thus, I find these healing properties very suitable for my sons who are active in sports.The elder son loves to indulge in Thai boxing and is prone to injuries during practice, while the younger boy is an active teenager. I believe this soup will help to disperse the bruises and will help to repair their torn muscles and generate new muscles for them.
 

Ingredients

5g natogingseng ( tin chat in Cantonese )
5 g  dang shen ( tong sum in Cantonese )
2 black dates
3 red dates
50g lean pork
200ml water

Top left : Natoginseng slices. Top right :  Black dates

Bottom left : Dang shen. Bottom right : Red dates

Method

1.  Place Chinese herbs and lean pork into a small ceramic or porcelain cup or container with a fitting lid.
2.  Pour in water.
3.  Place container into a double boiler and allow to double boil for 2 hours. 

Rosebud Tea

Rosebud Tea

I received a lovely packet of dried rosebuds as a gift from one of my friends. It was very nicely packaged and tied with a pretty red ribbon. I truly appreciate the gesture and it was so thoughtful of her to present such a lovely gift to me. 

It was her way of sharing the benefits of rosebud tea with me!

 

 Pretty little edible rose buds

The scent of roses filled my nostrils as I unpacked the box. Sweet smelling roses. They look so delicate and are so beautiful. 

I decided to make myself a pot of rosebud tea. First of all,  I must find a glass vessel to infuse these buds so that the beautiful flowers can be seen through the transparent glass.

Ingredients

12 to 15 dried rose buds

500ml hot water

Method

1.  Place dried rose buds into a small pot.

2.  Pour in hot water.

3.  Steep for about 3 minutes. 

4.  Pour out the rosebud tea and serve.

The tea has a light floral scent and a tinge of sweetness to it.  It is very refreshing! 

Rosebud tea is reported to contain high levels of vitamin C.

It is believed to promote blood circulation, reduce body fats, reduce fatigue, helps digestion, promotes a glowing complexion and has a calming effect which may help to induce sleep naturally.

Next, I am going to infuse some of these rosebuds with Chinese green tea and then with Chinese black tea  just to compare the taste. I am sure they gonna taste good!

Lotus Seed Soup (Súp Hạt Sen)

Lotus Seed Soup (Súp Hạt Sen)

Recipe source : Adapted from  VietnameseFood

I normally used lotus seeds for sweet dessert only even though I know it can be used for savoury dishes as well. I find this recipe very interesting as it uses lotus seed to make a savoury soup of shrimp balls, tofu and sliced shitake mushrooms. It's makes a nice change from my routine and today I've learnt another new dish. 

Ingredients 

 
100g lotus seeds
300g fresh shrimps, removed shells
4 shitake mushrooms, soaked and sliced into thin pieces
1 fresh tofu square, cut into cubes
1 egg white
1 tbsp cornstarch mixed with 2 tbsp water
2 shallots, sliced
1 tsp salt
1/2 tsp sugar

Lotus seeds, mushrooms and tofu

Shrimp paste. Shape this paste into balls

Method

 
1.  Rinse lotus seeds. Add 800ml water and boil until soft. Set aside both the lotus seeds and the liquid.
2.  Use the back of a cleaver to pound the shrimps. Add a little salt and pepper to taste. Add a bit of cornflour to the shrimp paste and mix well. Set aside.
3.  In a large pot, add a little oil and brown the shallots. Add in sliced mushrooms.
4.  Add in the lotus seeds together with the liquid. Bring to a boil.
5.  Add in tofu cubes and shrimp balls.
6.  Add in cornflour solution and keep stirring. Add in the egg white. 
7. Season to taste. 

I am submitting this post to Asian Food Fest  :  Indo China
Hosted by Kelly of Kelly Siew cooks

Bird's Nest Soup With Three Treasures 三宝巴实燕

Bird's Nest Soup With Three Treasures 三宝巴实燕

Recipe source :  The World of Nourishing & Fine Soups ( cookbook )

A very delicious and highly nutritious soup which is very rich in collagen. Good for strengthening the lungs and regenerates skin cells. According to the herbal cookbook, lotus seeds help to strengthen the spleen and stomach, while gingko nuts nourishes lungs and relieves asthma. 

Ingredients ( serves one )

5g dried bird's nest
3 fresh lotus seeds
2 red dates
3 lily bulbs
3 fresh gingko nuts
Cane rock sugar, to taste
200ml water

 Fresh gingko nuts

Fresh lotus seeds

 Dried bird's nest

Dried lily bulbs

Method

1.  Soak bird's nest until soft. ( about one hour.)
2.  Place bird's nest, cane rock sugar and all the Chinese herbs into a ceramic or porcelain container with a fitting lid.
3.  Pour in 200ml water.
4.  Double boil for about 2 to 3 hours. 

Chocolate Cake 巧克力蛋糕

Chocolate Cake 巧克力蛋糕

Recipe source :  Minnie

I got this recipe from my friend, Minnie years before blogs were started. She apparently got her supplies of great recipes for cakes and cookies from her aunt's cookbooks. And her aunt bought her collection of cookbooks overseas. 

I have been making this chocolate cake ever since. Just a few easy steps to follow which is almost fuss-free baking and the ingredients required  are very basic. That's what I like best!


Do use good quality butter instead of margarine. It really makes a great difference.

This recipe is among the few trusted recipes that I hold dear to my heart. 

Simply scrumptious! 

Ingredients

10 eggs, separate the whites from the yolks
4 oz plain flour
4 oz self-raising flour
2 oz cocoa powder
12 oz castor sugar, divide into two portions
1 1/2 pieces butter ( 375g)

Method

1.  Sift the flour, self-raising flour and cocoa powder together.
2.  Use 6oz of the sugar and cream this with butter until light and creamy. Add egg yolks, one at a time and beat well after each addition. Remove.
3.  Whisk remainder half of sugar with egg whites until stiff.
4.  Fold in the two beaten mixture and add in the sifted flour. 
5.  Pour batter into a greased 9 inches square tin. 
6.  Bake in a preheated oven at 180 degree C for about 35 to 40 minutes. Insert a skewer into the cake. If it comes out clean, the cake is done.  

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

Steamed Rice Cakes With Shrimp And Pork Rinds ( Bánh Bèo )

Steamed Rice Cakes With Shrimp And Pork Rinds (Bánh Bèo)

Recipe source :  Vietnamesefood.com

I find it very interesting and highly exciting as I participated in the Asian Food Fest every month. Their theme for this month is Indochina. Once again I surfed the internet and read up books to widen my horizon and to learn more about the cuisines and food cultures of Indochina. As I surfed, Vietnamese food caught my attention and so I am going to try out Vietnamese food for this month. 

It is a delight and it gives me great satisfaction each time I am able to cook the food successfully as guided by the recipes. Sometimes I have to make adjustment to suit my individual preference and sometimes it is because of unavailability of the specified ingredients.

It brings me joy that I have unwittingly started on a fantastic journey into the culinary realm of foreign cultures. I shall continue my exploration to gain further insights and knowledge as I find it very rewarding. It enriches my culinary experience as I absorb and feed my basic senses to enjoy the good food and good taste of other cuisines.

Ingredients for rice cakes

200g rice flour
20g wheat flour
500ml water
a pinch of salt

 

Method

1.  Mix all the ingredients together and allow to stand for 3 to 4 hours.
2.  Add in salt just before steaming. Stir to mix well.
3.  Spoon batter into small bowls and steam over high heat for about 5 minutes until cooked.
4.  Use a thin knife to slide around the edges of the bowl and invert them onto a serving dish.

Ingredients for filling

150g minced meat
50g shrimps, chopped
a stalk of spring onion, chopped
1 tsp fish sauce
a dash of pepper

 Stir-fried chopped spring onion in hot oil

Minced pork

Shrimps - roughly chop this up

Method

1.  Place one tsp of oil into hot wok to stir-fry the chopped spring onion for few seconds. Dish up immediately.
2.  Add 1 tbsp oil to wok and stir-fry the minced meat and chopped shrimps.
3.  Season with fish sauce and pepper. Fry until cooked. Dish up and set aside.

To serve

1.  Place a piece of rice cake on a plate. Top with filling of minced pork and shrimps. Add some stir-fried spring onion.
2.  Spoon some Vietnamese dipping sauce over the rice cake. 

I am submitting this post to Asian Food Fest  :  Indo China
Hosted by Kelly of Kelly Siew cooks