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Thursday, September 21, 2017

EGGS AND SCALLIONS


The Chef of this dish has asked ‘Who says a Chinese meal has to be complicated?’ If you can’t think of anything else for dinner, try this simple, easy and pleasing dish. Just add a stir fried vegetable and a pot of hot rice, dinner is ready.
My answer is ‘Not At All’ after trying this dish. Yes, Chinese meal aren’t complicated and difficult, most important is, eat it right away, you are sure to enjoy a satisfactory meal. 
I served this fluffy fried egg with a stir fried bok choy and braised pork belly on a weekend. We enjoyed it very much. This plate of scrambled eggs is fragrant, soft and moist. Best of all, it is packed with proteins and economical, too.

Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications

Ingredients
[serves 3]
3 eggs
2 stalks scallions [spring onions] – chopped
½ tsp salt to taste
2 tbsp oil

  1. Chop scallions.  Mix eggs with salt.  Beat well.
  2. Heat a non stick wok with oil until smoking hot.  Swirl the oil to coat the wok.
  3. Pour in the eggs and stir quickly continuously until set.
  4. Dish up on serving plate.  Serve hot.  Sprinkle some chopped red chillies if preferred.


 
I am sharing this post with Cookbook Countdown Event #21 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Wednesday, September 20, 2017

PASTRY MOONCAKE WITH MUNGBEAN/MEAT FLOSS

This recipe is adapted from Yum Yum Magazine Issue No. 102.  I used the pastry mooncake skin recipe from their Three Coloured Sweet Potato Mooncake recipe.  The pastry dough is similar to cookie dough and is easy to handle.

The pastry is crispy and can be used to bake any kind of pastry mooncakes with various fillings of your choice.
This pastry mooncake recipe is a keeper.  I will use it in future with other types of mooncake fillings.
Ingredients
[makes 16 medium size pastry mooncakes]
150 gm butter
100 gm icing sugar
A pinch of salt
2 eggs
300 gm plain flour
60 gm milk powder
20 gm custard powder
1 tsp baking powder
Fillings – mungbean paste [store bought]
Some crispy meat floss
Some egg glaze and melon seeds
  1. Skin: Beat butter and icing sugar until soft in a mixing bowl. Add in eggs one at a time and beat until well mixed.  Fold in the flour ingredients and mix into a dough.  Set aside in the fridge.
  2. Meanwhile, divide filling into 16 equal portions [about 20 gm].  Roll into rounds and wrap meat floss with paste.
  3. Divide pastry dough into 16 equal portions [about 40 gm each] and wrap up filling.   Arrange onto a baking tray lined with parchment paper.  Brush egg glaze over pastry and decorate with some melon seeds.
  4. Bake in preheated oven at 180 degrees C for 25 minutes or until golden brown.
  5. Remove to cool on wire rack before storing or cut into pieces to serve.

Tuesday, September 19, 2017

EZCR#107 - GRANNY'S STYLE BRAISED MEAT

We should all be grateful when our grannies and mothers are great cooks.  Over the years, they have come up with numerous, homey, tasty and delicious dishes which all of us can get to enjoy today.   Most of the dishes are simple yet they  still bring back memories of their efforts to serve their children with good, tasty food.
This braised meat is an example of a yummy braised meat dish that is easy to prepare and yet so good and appetizing.
The meat and sauce  are fragrant and tasty.
Ingredients
250 gm pork belly with skin – cut bite size pieces
3 dried mushrooms – soaked and halved
5-6 cloves garlic – keep whole
Some chopped red chillies and spring onions
Some toasted sesame seeds
½ tbsp oil + 1 tbsp sugar
Seasoning
2 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp sugar
  1. Melt oil and sugar to caramelize until bubbly.
  2. Add in the pork belly pieces, garlic and mushrooms.  Stir fry to coat and mix well with the caramel.
  3. Add in the seasoning ingredients.  Fry to mix well before adding enough water to cover the ingredients.
  4. Bring to boil, cover with lid, lower heat to simmer until water is reduced and meat is tender.
  5. Dish up to serve.  Sprinkle chopped chillies, spring onions and toasted sesame seeds.
     

Monday, September 18, 2017

YELLOW SMOTHERED CHICKEN

According to the Chef, you can cook this chicken even if you are too ‘chicken’ to smother a live chicken!.  Smothering here does not refer to the chicken but to the cooking method.  The chicken is cooked by covering the pan and the lid is not removed or opened once the simmering starts.  There is no water added to simmer the chicken, only the marinade.
I recommend to  use free range chicken for this dish if simmering it for 20 minutes.

The chicken pieces are simply fragrant and tasty just with the marinade.  The sauce is good which is the juices from the chicken and soy sauce.
Again, this kind of dish can be prepared ahead of meal time and kept warm or refrigerated or frozen.  Just reheat and garnish with extra spring onions to serve hot.

Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications

Ingredients
3 large deboned chicken thighs [about 600 gm] – cut bite size pieces
3 cloves garlic – crushed
3 slices ginger
2 stalks spring onions – cut sections
Some chopped spring onions - garnishing
Marinade
1 tsp sugar
3-4 tbsp light soy sauce
1 tbsp wine

  1. Marinate chicken pieces for at least 30 minutes.  Drain and reserve the marinade.
  2. Heat up 1 tbsp oil in a non stick pan/wok, brown garlic, ginger and spring onion first, then add in chicken pieces.  Fry until brown.
  3. Pour in reserved marinade, give it a good stir.  Lower heat, cover pan/wok and simmer for about 10-15 minutes until chicken is cooked through [try not to open the lid, but shake it occasionally to prevent from sticking].
  4. Dish up to serve [you can discard the aromatics], garnish with spring onions.
I am sharing this post with Cookbook Countdown Event #21 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Friday, September 15, 2017

FRIED FISH WITH TASTY SAUCE

I have no idea what is the English name of this fish.  Looks like eel fish [muar hoo] with a flat sliver colour body.  I used to hear my mum calling it ‘pek tua hoo’ in Hokkien dialect.  [Feedback from reader - this fish is known as Silver Belt Fish].
This fish used to be a low priced fish that is fried until crispy and served with plain porridge for lunch.  It has been years,  we didn’t have this kind of fish for lunch and I now realized that the price has gone up substantially.    The current price is about RM20.00 per kilogram.

Anyway, you can prepare this dish with any kind of fishes.  Just fry them until cooked and crispy at the edges and pour the garnishing sauce over them.  It is this lovely sauce that makes the fragrant fried fish tastes specially good.
The original recipe uses this sauce for crispy fried chicken which I will be preparing soon.

Ingredients
1 ‘pek tua hoo’ – head removed and cut into 2-3 inch pieces
Marinade
¼ tsp salt
½ tbsp light soy sauce
1 tsp wine
Garnishing Sauce [mixed]
1 tbsp sugar
1 tbsp black vinegar
3 tbsp light soy sauce
1 tsp sesame oil
1 tbsp each chopped spring onions, red chilli, ginger and garlic

  1. Pan fry or deep fry fish slices until crispy and cooked through.
  2. Dish up on serving platter.
  3. Spread garnishing sauce over fried fish. Serve immediately.

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