Tuesday, September 29, 2009

Lotus Root with Chicken and Mushrooms




The lotus root with its unique 'wheel shape' cross-section, blends well with most vegetables and its sweet and crunchy texture is appealing and tasty in stir-fried dishes.











Recipe for Lotus Root with Chicken and Mushrooms

Ingredients

450 gm Chicken, cut into bite size pieces
6 Shitake Mushrooms
soaked and cut into quarters
3 pips Garlic, chopped
3 Dried Chillies
soaked and cut
200 gm young Lotus root
sliced diagonally
Oil for frying

Seasoning for Chicken
1.1/2 Tablespoon Oyster sauce
1 Teasp Sugar
1/4 Teasp Salt
1 Teasp Light Soya Sauce
1/2 Teasp Dark Soya Sauce
1/2 Teasp Sesame Oil
Dash of Pepper

Thickening of Gravy
1 Teasp Cornflour
3 Tablespoons water

Method
Marinate the chicken pieces with the above seasoning
for about 2  hours
Lightly  saute the chopped garlic till aromatic
Add in the cut dried chillies
Add in the chicken pieces, mushrooms, fry for a while
Add in about 1/2 cup water and simmer
till the chicken meat is cooked
Toss in the cut lotus root
Fry for a while and thicken the gravy
Add salt to taste
Serve


********



continue reading "Lotus Root with Chicken and Mushrooms"

Saturday, September 26, 2009

Wuxi Pork Ribs




We went for a short holiday to China, and one of the places we visited was Wuxi, literally meaning 'No tin', in the Jiangzu province.  It's an arts and cultural centre famous for its clay figures, Yixing pots and the many mountains and lakes and one of them is the beautiful 'Tai Hu'.

An item on the itinerary was a visit to a movie world, where they film the Chinese epics, and there were Chinese junkboats and  palaces of some dynasties.  What impressed us most was the live show of a battle field, with Mongolian herdsmen on horseback, fighting with spears and it was a show performed by stuntsmen who acted in movies.  It was there that we saw a lot of vacuum packed Wuxi Pork ribs on sale.  Well, some of our tour members bought them after a long haggling over the exorbitant opening prices.  Upon venturing into the city, later on our own, at leisure, we discovered that Wuxi Pork ribs is their speciality, a sort of signature dish, and of course the prices were much cheaper than those on sale at the movie world.





I have senior citizens in my humble abode, who do not possess strong biting power, so I must cook them real soft and tender, otherwise ........ and also try to strain off the excess oil from the gravy





I'm going to serve this dish with Mantou, Chinese steamed bun, which is a staple food in the Northern parts of China, where wheat, rather than rice is grown. It's made with wheat flour, water, leavening agents and they can be steamed or fried, just as how it's eaten as bread in the West.









Served with steamed Mantou ...... Dip the Mantou into the gravy  ...............   Yummy

Recipe for Wuxi Pork Ribs

Ingredients :
  • 750 gm Pork Ribs  -  cut into 3 inches slices
  • 30 gm Spring Onions
  • 10 gm Fresh Ginger  -  sliced
  • 3 Star Anise
  • 3 inches Cinnamon stick
  • 1/2  Teasp freshly ground Black Pepper
  • 20 gm Rock Sugar
  • 1/3  cup Shaoxing wine
  • 1  Tablespoon Light soya sauce
  • 1/2  Tablespoon Dark soya sauce
  • 5 cups water
  • Salt to taste
For the Gravy  :
  • 1  Teasp Cornflour
  • 1  Tablespoon water
  • 1  Teasp Sesame Oil
Method :
  1. Fill half the wok with water, add in the spring onions (whole).  Once the water starts to boil, remove the spring onions and tie them into a knot, set aside.
  2. Add in the washed pork ribs, blanch for a while, and remove to drain on a colander.
  3. Discard the water.
  4. Then in the wok, add  pork ribs, wine, light and dark soya sauces, ginger slices, star anise, cinnamon stick, rock sugar, ground black pepper, knotted spring onions, salt and 5 cups of water.
  5. Cover the wok and cook under medium heat for about an hour or so, until the meat is soft and tender.
  6. Thicken the gravy with the cornflour and water.  Add in the sesame oil.
  7. Serve immediately with hot steaming Mantou and some greens.
continue reading "Wuxi Pork Ribs"

Friday, September 25, 2009

Seafood Vermicelli

Sometime ago, while dining in a restaurant in Melbourne China town, my friend suggested that we order a La-la dish.  Then I found out that La-la, known in Malaysia is referred to as Pi-pi in Aussie land.  Well, be it La-la or Pi-pi, to me 'Clams' is more appropriate and better understood.
Now, back to this one-dish meal, it's easily prepared and very tasty, especially the soup ..... slurp, slurp to the last drop.  For the health conscious, round it up with a hot cup of Green tea, which may help bring down the cholesterol level after consuming such delicious crustaceans.




 tasty prawns, fish fillet, good old La-la and  some greens.
indulging once in a while, is acceptable .....




mmm ...... isn't it tempting ...... try me




a must have .....
 some freshly chopped chilli padi/birds' eye chillies
and garlic to go with it


Recipe for Seafood Vermicelli

Ingredients
300 gm Chicken bones to make stock
8 cups of water
300 gm Fish fillet
300 gm Prawns
300 gm Clams
200 gm Bok Choy
Rice vermicelli for 3 servings
Some Chilly Padi/Bird's eye Chillies
3 pips of Garlic
Light Soya Sauce
Salt to taste

Seasoning for Fish
20 gm young ginger cut into strips
2 Teasp Sesame Oil
1/8 Teasp Pepper
1/4 Teasp Sugar
1 Teasp Light soya sauce
1/2 Teasp Salt
Dash of Pepper

Seasoning for Prawns
1 Teasp Salt
1 Teasp Sugar
Dash of Pepper

Garnishing
Fried chopped Garlic

Method

Cook the chicken bones with the 8 cups of water for about half an hour.
Add salt to taste
Wash  clams thoroughly to clear of mud
Soak in salt water
Marinate fish fillet, prawns with the above seasoning
Set aside
Soak the rice vermicelli in water, set aside
Cut up the vegetables into bite size
Boil some water and cook the vermicelli
Drain off water and dish into bowls
Heat up the soup, add in the vegetables
fish fillet, clams and prawns
Scoop up soup into the bowls of vermicelli
Top up with  fish fillet, clams and prawns
Garnish with fried garlic
Serve immediately with chopped bird's eye chillies and garlic

~  Enjoy  ~


continue reading "Seafood Vermicelli"

Tuesday, September 22, 2009

Mixed Beans Sweet Soup

I was cleaning  my fridge one weekend and stumbled upon some left over red, green and black- eyed beans, so I just put them to the boil and came up with this Mixed Beans 'tong sui'.  Just nice to enjoy while relaxing and watching my favourite movie drama.



plucked some Pandan/Screwpine leaves from the backyard .......
Red, Black-eyed, Green beans, Sago pearls and
dried Pak Hup




doesn't take long to make this,
nice and refreshing on a hot afternoon





Recipe for Mixed Beans Sweet Soup
Ingredients :
  • 100 gm Red Beans
  • 150 gm Green Beans
  • 50 gm Black-eyed Beans
  • 150 gm Rock sugar
  • 20 gm dried Pak Hup
  • 10 gm Sago Pearls
  • 7 cups water
  • Pandan/Screwpine leaves
Method :
  1. Put 3 cups of water in a pressure cooker and add in the red beans and cook on medium heat.
  2. Once the pressure is released, then add in the green and black-eyed beans, rock sugar, pandan leaves and another 4 cups of water, and cook till the beans are soft.
  3. Meanwhile, wash and soak the dried pak hup in some hot water for about 15 minutes.
  4. Also, soak the sago pearls with some water for about 5 minutes or till double in bulk.
  5. Once the beans are soft and tender, add in the pak hup together with the sago pearls and keep stirring.
  6. Add rock sugar to taste, and drizzle with some coconut milk, if desired.


continue reading "Mixed Beans Sweet Soup"

Green tea yoghurt with choc chips



I had a reunion with some of my ex colleagues whom I haven't met since I stopped work ages ago and so I whipped this cake up for them as a dessert.  I was a bit disappointed with the appearance upon cutting it, but nevertheless  gave some to my neighbour, the ex Swiss chef cum my ' food taster', to sample.  I was so delighted when he sms-ed me 'Cake is lovely, thank you.' That lifted up my spirits a little. So don't be misled by outward appearnce for the inside is much to behold, and my ex colleagues gave me the thumbs up too.



Oh, what a disappointment  ..........  the melted choc chips is so messy




fortunately, the taste speaks for itself , the melted choc chips blend well with the Green tea flavour
personally, I find that it's better than with Adzuki beans
~   at least some consolation  ~




Recipe for Green tea yoghurt with choc chips


Ingredients

6 oz Plain Flour
3/4 Teasp Baking Powder
3 eggs
5 oz Caster Sugar
1/2  Cup Cannola Oil
1/2  Cup plain Yoghurt
1 Teasp vanilla
2  Tablespoons Green tea powder
1/2 cup Choc Chips
Pinch of Salt
Method
Sift the plain flour, baking powder and salt, mix well 
Add in the Green tea powder and mix thoroughly
Cream the eggs with the sugar till creamy, light and thick
Add in the oil,  mix well
then the yoghurt and vanilla, mix thoroughly
gradually fold in the flour mixture, mix well
Add in the choc chips, blend well
Pour the batter into a greased and floured 8 inch pan
or a Bundt pan
Bake in preheated oven at 180 deg C for about 35 to 45 mins.
Test with skewer till it comes out clean

~ ~ ~ ~ ~


continue reading "Green tea yoghurt with choc chips"

Saturday, September 19, 2009

Salted Egg & Meat Porridge


This is the porridge that my late mum used to cook for us whenever we complained of gum pain or any of my siblings had their tooth extracted, or during hot, humid weather.  This is to help 'lower the fire in our body',  (cool down our body heat), so she used to say.


And it is usually accompanied by freshly made Yau Char Kway or Chinese Donut,(so often seen in Hongkong movies),  either cut and sprinkled on top of the porridge, as a garnishing 



Or just separate it, dunk in, slurp, and chew away,  .................. 

Recipe for Salted Egg & Meat Porridge

Ingredients :
  • 200 gm lean pork, diced
  • 1 Salted Egg
  • 1/2 cup Rice
  • 2 Tablespoons Quaker instant Oats - soak in 4 Tablespoons of hot water
  • 4 cups water
  • Yau Char Kway/Chinese Donut
  • Spring Onions and Pepper for garnishing
  • Salt to taste
  • Sesame oil - optional
Method :
  1. Dice the lean meat and marinate with 1 teasp salt, set aside.
  2. Boil the rice with the 4 cups of water in a rice cooker, under 'Porridge' mode.
  3. Meanwhile, boil the salted egg, whole, in its shell and once cooked, cut it open and smash it.
  4. Once the rice starts to boil, add in the diced salted, lean meat. Stir.
  5. When the rice grains begin to open up, stir in the oats.
  6. Let porridge cook till it's tender and gluey. 
  7. Stir in the salted egg, add salt to taste and switch off the heat.
  8. Cut up the donut and spring onions.
  9. Dish up and serve with a sprinkling of donut, spring onions and a dash of pepper.
  10. Drizzle some sesame oil for that extra flavour, if desired.
Note :  Incidentally, freshly made Chinese Donut is a perfect match with our Ipoh 2 in 1 local coffee.  2 in 1 meaning sugar and coffee, hence black coffee.  Just dip the donut into a cup of freshly brewed black coffee and enjoy.  The chemistry is beautiful, they work hand in hand.  'Yau Char Kway' literally translated from Cantonese is 'Deep fried Devil'.
continue reading "Salted Egg & Meat Porridge"

Thursday, September 17, 2009

Pork Meat with Lotus Root soup

The amazing Lotus is an aquatic plant, rising out of muddy waters and in Buddhism it's a symbol of purity and the flower signifies enlightenment.  Every part of the Lotus plant is useful, from the flower, to the seeds, leaves and  root.  The Lotus root is actually the rhizome of the Lotus plant and it's low in fat and cholesterol, high in fibre and full of vitamins.


Lotus root is crispy and crunchy and often boiled in soup  -  can help  clear body heat, improve your appetite and restore good health.




Recipe for Pork Meat with Lotus Root Soup


Ingredients :
  • 400 gm lean Pork Meat
  • 400 gm old Lotus Root
  • 50 gm Groundnuts for soup
  • 10 gm  dried Fish Bones
  • 3 large Preserved Dates without sugar   (Mut Choe)
  • 3 litres of water
Method :
  1. Blanch the pork meat with some hot boiling water.  Discard water and set aside.
  2. Scrape or peel off the skin of the lotus root, cut diagonally into about 1/4 inch thick slices.
  3. Boil the 3 litres of water in a pot and once it starts to boil, add in the preserved dates, dried fish bones, groundnuts and sliced lotus roots.  Bring to the boil again.
  4. Add in the lean meat and let it continue to boil for about 10 minutes.
  5. Then switch to low heat and let the soup boil for another 2 hrs. 45 minutes.
  6. Add salt to taste and it's then ready to serve.
Note
Old Lotus root is suitable for boiling soup, or even those big, thick ones from China, while the young Lotus root is for stir-frying or pickled.

Also view


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Tuesday, September 15, 2009

Bread Chicken


Kampar Bread Chicken ..................No, no, this emerged from the kitchen of No-Frills Recipes, a wholesome one-dish meal, a little bit spicy, but sumptous, suitable for lunch or dinner


this is the Chicken Curry that I made with the A+1 meat curry paste, and in the background is the Kenwood breadmaker which helped me with the dough for the bread



the A+1 meat curry paste, it's spicy, so I used only half the paste




the Chicken Curry wrapped up in 2 layers of parchment paper, ready to be 'hidden' in the dough



the bread is all done now ....................'Open Sesame'............like a blooming lotus flower, slowly opening up its petals, revealing ............


what's the 'hidden treasure' ....................mmmmmm.............aromatic Curry Chicken!


what are you waiting for, .......... dunk it in .................. Enjoy ..... Yummy

Recipe for Bread Chicken

Ingredients for the Curry :
  • 800 gm free-range Chicken  -  cut  into bite size
  • 100 gm Shallots  )   Pound
  • 30 gm Garlic       )   or smashed
  • 400 gm Potatoes
  • 5 sprigs Curry leaves
  • 3 stalks Lemon Grass  -  Crushed
  • 500 ml sugarless Soymilk
  • 1/2 cup water
  • 100 gm A1+ meat curry paste
  • Salt to taste
Method :
  1. Marinate the chicken pieces in a teasp of salt, set aside.
  2. Peel and cut the potatoes in quarters, soak them in some salt water to prevent browning.
  3. Saute the pounded garlic and shallots and lemon grass in 4 teasps of oil till aromatic.
  4. Add in 100 gm of the curry paste and curry leaves, fry and put in the potatoes wth 1/2 cup of water.
  5. Add in the chicken pieces and the soymilk and cook  till the meat is tender and the potatoes soft. Do not cover the wok.
  6. Add salt to taste and let cool before wrapping in the parchment paper. Use 1/3 or 1/2 as filling for the bread.
Note:
  1. The curry is best prepared a day before in order to save time and overnight curry definitely tastes better.
Ingredients for the dough, from Kenwood breadmaker
'Dough' cycle :  Time  - 1 hr. 30 mins.
  • 250 ml water
  • 1 Egg
  • 450 gm High Protein flour
  • 1 Teasp Salt
  • 2 Teasp Sugar
  • 1 oz Butter OR 1.1/2 Tablespoons Olive Oil
  • 1 Teasp Dried Yeast
  • Egg Glaze  :  1 egg yolk mixed with 3 Teasp water
Method :
  1. At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the dough and shape it into a rectangle.
  2. Put the wrapped filling into the centre of the rectangle, wrap it up nicely and tuck in the sides.
  3. Place the bread onto a lightly greased baking sheet, cover with a damp cloth, leave it to prove in a warm place for about 20 to 30 mins., or until double in size.
  4. Meanwhile, preheat the oven to 220 degC/425 degF.
  5. Brush with egg glaze and bake for 15 to 20 mins., or until golden brown.
  6. Transfer to a wire rack to cool.
The finished bread is about 30 cm by 25 cm

Note :  Alternative suggestions for the filling :-
  • Herbal Chicken
  • Mutton Curry
  • Chicken/Lamb stew
continue reading "Bread Chicken"

Monday, September 14, 2009

Green tea Marble Yoghurt Cake




Following the goodness from consuming Green Tea, here's another
recipe that I churned out.

Recipe for Green tea Marble Yoghurt Cake

Ingredients :
  • 6 oz Plain Flour
  • 3/4  Teasp. Baking Powder
  • 3 eggs
  • 4.1/2 oz  Caster sugar
  • 1/2  Cup Cannola/Corn Oil
  • 1/2  Cup Yoghurt
  • 1  Teasp. Vanilla
  • 2  Tablespoons Greentea powder
  • 1  Teasp. lukewarm water
  • 1/2  Cup Adzuki Beans (Discard the syrup)
  • Pinch of salt
Method :
  1. Discard the syrup from the Adzuki beans and coat with some flour.  Set aside.
  2. Sift the flour, baking powder and salt and set aside.
  3. Cream the eggs with the sugar till creamy, add in the oil, then the yoghurt, followed by the vanilla.
  4. Gradually fold in the flour and blend thoroughly.
  5. Mix the greentea powder with the lukewarm water to a paste.
  6. Divide the batter into 2 portions.  Add the greentea paste into one portion and leave the other plain.  No need to swirl.
  7. Pour half the batter into a lightly greased and floured Bundt cake tin.  Toss in the flour coated Adzuki beans.
  8. Cover with the balance batter.
  9. Bake in a preheated oven @ 350deg.F/180deg.C for about 35 to 40 minutes.  Test with skewer till it comes out clean.
Note :
  1. Coat the Adzuki beans with about 2 Teasp of flour not from the above 6 oz. plain flour.  This is to absorb the moisture in the beans to prevent them from sinking to the bottom of the cake.
  2. The marbling effect is not so distinct in this cake, perhaps need to add 1/2 Teasp more of Green Tea powder.
Also view


continue reading "Green tea Marble Yoghurt Cake"

Chewy Oatmeal Dates Cookies







In the month of Ramadan, Muslims are encouraged to have at least 3 dates either fresh or dried and sip some water in  between, when they break fast.  Adding dates to home-made bread, cakes, muffins or cookies adds richness and nutrition, and the natural moisture of dates adds to the quality of the final product.

As the name suggests, Chewy Oatmeal Dates Cookies are not crispy and crunchy, but chewy, which you'll enjoy tucking into while relaxing and watching your favourite drama, or perhaps Muslim viewers may also like to add this cookie to their wide range of Raya goodies.  Selamat Hari Raya.

Recipe for Chewy Oatmeal Dates Cookies

Ingredients :
  • 4 oz Plain Flour
  • 1/4 Teasp. Salt
  • 1/4 Teasp. ground Cinnamon
  • 1/2 Teasp. Baking Powder
  • 1/2 Teasp. Baking Soda
  • 125 gm Butter/Margarine
  • 3 oz Soft Brown Sugar
  • 2 oz Caster Sugar
  • 1 Teasp. Vanilla
  • 1.1/2  Tablespoons Milk/Sugarless Soyabean Milk
  • 1 Egg
  • 135 gm Quaker instant Oats
  • 50 gm Dates  -  Chopped
Method :
  1. In a mixing bowl, sift together the flour, salt, baking powder, baking soda and cinnamon.  Mix well and set aside.
  2. Cream together the butter/margarine with the two sugars, till light, thick and creamy.
  3. Add in egg and vanilla and mix well.
  4. Add in the flour mixture and beat until just combined.
  5. Stir in the oats and chopped dates. 
  6. Place dough, covered, in the refrigerator for at least 3 hours or, best,  preferably overnight.
  7. Line the baking sheets with parchment paper.
  8. Scoop about 2 teasp of dough, roughly make into a ball and place on the lined baking sheet.  Repeat with the remaining dough, keeping the balls,  2 inches apart.
  9. Bake in preheated oven @ 350 deg F./180 deg C, for 16 to 18 minutes, till golden brown, but still soft in the centre.
  10. Transfer the cookies onto wire racks to cool.  Store in an airtight container.
Note :
  1. The above dough was prepared and kept in the fridge overnight.
  2. The above recipe yields 40 cookies
  3. Any dried fruit can be substituted for the recipe.
  4. Cookies must be completely cool before storing in an airtight container.

Also view
continue reading "Chewy Oatmeal Dates Cookies"

Saturday, September 12, 2009

Pineapple Walnut Muffins










I was doing stock taking in the kitchen and stumbled upon some yoghurt in the fridge, long forgotten, gosh, I looked at the expiry date, thank goodness it still have a few more days of shelf-life.  So, together with some left-over dried pineapple, I whisked these up and shared them with some friends for tea, much to their delight.









Recipe for Pineapple Walnut Muffins



Ingredients :
  • 150 gm Dried Pineapple  -  (Chopped)
  • 135 gm to 150 gm Plain Yoghurt  -  (Depending on brand)
  • 250 gm Self-Raising Flour
  • 1  Teasp. Bicarbonate of Soda
  • 1/4  Teasp. Salt
  • 150 ml low-fat milk/Sugarless Soyabean milk
  • 150 ml Cannola Oil
  • 100 gm Caster Sugar
  • 2 Eggs
  • 50 gm Walnuts, lightly toasted and coarsely chopped  -  (Optional)
  • 1 Teasp Vanilla
Method :
  1. Combine yoghurt and chopped pineapple for about 30 minutes to soften the dried fruit.
  2. Sift flour, bicarbonte of soda, and salt, mix well.
  3. Add in sugar and mix thoroughly, set aside.
  4. In a large  bowl, beat the eggs lightly, add in the oil, soyamilk, vanilla, mix well with a handwhisk.
  5. Stir in the yoghurt mixture into the egg mixture and mix well.
  6. Pour the liquid mixture onto the flour mixture, toss in the chopped walnuts, mix till just combined.  Do Not Overmix.
  7. Scoop the batter into muffin cups/trays, bake in preheated oven at 400 deg F/200 deg C for about 15 to 20 minutes till golden  brown.  Insert skewer into centre of muffin till it comes out clean.
Note:
This recipe works well when substituted with mango yoghurt and dried mangoes, hence, "Mango Muffins".
                                                                                                            
continue reading "Pineapple Walnut Muffins"

Wednesday, September 9, 2009

Kunyit aka Turmeric Chicken



Tantalize your taste buds with this Kunyit Chicken dish, not too spicy, yet tasty and delicious



it's simply finger licking good.   .............  Yummy, yummy!

Recipe for Kunyit aka Turmeric Chicken

Ingredients :
  • 6 Chicken Drumsticks about 1.2 kg, -  preferably with skin removed
  • 20 gm fresh Kunyit/Turmeric
  • 4 pips Garlic
  • 10 Shallots
  • 1 inch square of Belachan paste
  • 6 dried Chillies  -  Soaked
  • 3 sticks of Lemon Grass
  • 1.1/2  Tablespoons Sugar
  • 1.1/2  Teasp. Salt
  • 1/8  Teasp. Dark Soya Sauce
Method :
  1. Pound together the fresh kunyit, garlic, shallots, dried chillies and belachan paste.  Crush the lemon grass.
  2. Lightly make 2 slits on each of the chicken drumsticks, marinate them with the above pounded ingredients.
  3. Add in the salt, sugar and dark soya sauce, and leave to marinate for about 3 hours, turning and stirring after every 30 minutes.
  4. Heat up a wok/pan and cook the chicken drumsticks under medium heat, till the meat is tender.  No oil is required.
  5. Dish up the chicken drumsticks and grill for about 2 minutes, without the gravy.
  6. Once nicely grilled, place them on a plate, add the gravy on top and it's now ready to be served.
  7. This dish goes very well with rice, bread, roti canai or even puri.
Note :
It is best to marinate the chicken drumsticks, preferably overnight.
continue reading "Kunyit aka Turmeric Chicken"

Tuesday, September 8, 2009

Orange Date Muffins



This is the month of Ramadan and Dates are in abundance in all the supermarkets.  It is at this time of the year that we get to have a great variety of sweet, delicious dates, fresh or semi-dried, from the Middle Eastern countries and I've taken the opportunity to stock  up some.


mmm ......... aren't they inviting ............

 

Recipe for Orange Date Muffin
Ingredients :
  • 8 oz Plain Flour
  • 4 oz Light Brown Sugar
  • 2  Teasp Baking Powder
  • 1/2  Teasp Baking Soda
  • 1/2  Teasp Salt
  • 1/2  Teasp Ground Cinnamon
  • 1  Tablespoon grated Orange rind
  • 1/3  cup Orange juice
  • 2/3  cup Milk/Sugarless Soyabean Milk
  • 1  egg, lightly beaten
  • 1  Teasp. vanilla
  • 4  Tablespoons Cannola/Corn/Olive Oil
  • 100 gm Dates -  coarsely chopped, and coat with some flour from the above 8 oz.
  • Some granulated sugar for garnishing  -  Optional
Method :
  1. Sift the flour, baking powder, baking soda, salt and cinnamon into a mixing bowl.  Mix well.
  2. Add in the brown sugar and orange rind and mix thoroughly.
  3. In another bowl, mix the egg, soyabean milk, oil, orange juice and vanilla.  Stir well with a hand whisk.
  4. Add the soyabean milk and egg mixture into the flour mixture and mix till just combined.  Fold in the chopped and coated dates.  Do not overmix the batter or the muffins will be tough when baked.
  5. Spoon the batter into muffin cups and sprinkle each muffin with some granulated sugar, if desired.
  6. Bake in a preheated oven @ 400 deg.F/200 deg.C for about 20 to 25 minutes, or until a skewer inserted in the centre comes out clean.  Cool on a wire rack.
continue reading "Orange Date Muffins"

Sunday, September 6, 2009

Stir fry Long Beans with minced Pork


This is a very simple and easy to prepare stir-fry dish which can be done in a jiffy.



and it blends well with the Sweet Potato porridge which I posted earlier.

Recipe for Long Beans with minced Pork

Ingredients
  • 200 gm Long Beans  -  cut into bite sizes
  • 150 gm minced Pork
  • 3 pips of Garlic  -  chopped
  • 1/2  Teasp. Oyster sauce
  • 1/4  Teasp. Sugar
  • 2   Teasp. ground bean paste  (Tau Cheong)
  • Oil for frying
  • Light soya sauce or Salt to taste
Method :
1.   Heat up the pan with about 1 Tablespoon of oil, toss in the chopped garlic and fry till aromatic, but not brown.
2.   Add in the ground bean paste, sugar, oyster sauce and minced pork and fry till the meat is cooked.
3.   Add in the long beans, stir-fry and sprinkle with a bit of water.  Fry till three quarter cooked, dish up.
4.   Serve with rice or plain porridge.

This dish goes well with the Taiwanese Porridge aka Sweet Potato Porridge 
continue reading "Stir fry Long Beans with minced Pork"

Saturday, September 5, 2009

Taiwanese Porridge aka Sweet Potato Porridge

My parents' generation would not want to eat this meal too often because they had been surviving on this during the Japanese occupation of the then Malaya from late 1941 to 1945. Due to the severe food shortage and rationing, they had to live on sweet potatoes, but then again sweet potatoes also have their dosage of goodness and nutrients too. Incidentally, this is among one of the favourites of my other half.


Here's an excerpt on the nutrients of sweet potatoes, taken from World's Healthiest Foods' site.

Sweet potatoes offer a host of nutrients and an impressive array of antioxidants. They taste delicious, are easy to prepare and can be used in a variety of dishes. Not only are they a more concentrated source of vitamin C, but they are also an excellent source of vitamin A.
To keep the sweet potatoes looking fresh, you should cook them immediately after peeling and/or cutting them since the flesh darkens upon contact with air. If that's not possible, place them in a bowl covered with water until you are ready to cook them as this will retard oxidation form occuring.



Recipe for Taiwanese Porridge aka Sweet Potato Porridge

Ingredients :

  • 1/2 Cup Rice
  • 3.1/2 Cups Water
  • 200 gm Sweet Potatoes - Peeled and Cut into Cubes
  • 2 Eggs - Beaten
  • 100 gm Prawns
  • 300 gm Cabbage - Cut
  • 3 pips Garlic - Chopped
  • 50 gm dried shrimps - soaked
  • Oil for frying
  • Salt to taste
Method :
1. Wash the rice, add water and cook in the rice cooker, on 'Porridge' mode.
2. Once the rice grains begin to open up, add in the sweet potato cubes and cook till soft. Switch off.
3. Meanwhile, put some oil in a pan and make the egg and prawn omelette.
4. Stir fry the chopped garlic, with salt and dried shrimps, toss in the cabbage, stir fry till three quarter cooked, drizzle with a dash of light soya sauce.
5. Serve the above 2 dishes with the hot, soft, sweet potato porridge.
What about Pumpkin Porridge ? ....... Easy, just subsitute the sweet potatoes with chopped Pumpkin, tastes equally good and nutritious too!
continue reading "Taiwanese Porridge aka Sweet Potato Porridge"

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