Prep time: 20 min
Total time: 6 hour 5 min
Makes: 16 servings
Ingredients:
- 1 pkg. (1 lb. 2 oz.) OREO Cookies, divided
- 1/4 cup butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
Preparation:
1) Heat oven to 325ºF. Line 13x9-inch pan with foil, with ends of foil extending over sides. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan.
2) Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended.
3) Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.
4) Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Monday, February 14, 2011
Tuesday, January 11, 2011
Sweet Potatoes with Dried Longan Dessert Soup
Serve 4 - 6
Ingredients:
- 2 regular yellow flesh sweet potatoes, peeled and cut into bite-sized/ small cubes
- 2 regular orange flesh sweet potatoes, peeled and cut into bite-sized/ small cubes
- 1 palm-sized honey rock sugar (or normal rock sugar, if desired)
- 1 thick slice of ginger (about 1cm thick, thumb-sized), lightly smashed once
- 1 pot of water (about 1500ml)
Preparation:
1) Bring a pot of water to a boil and add ginger slice.
2) Put in dried longan, yellow and orange flesh sweet potatoes, and bring them to another boil.
3) Reduce heat to low fire, add rock sugar, and simmer for 20 - 30 minutes, or until sweet potatoes just soften.
4) Serve hot.
Of course, you can have some sweet potato caserroles or briny-taste dishes, instead of having it sweet. Give me some time, I will have more sweet potatoes recipe in due (trying… winking smile)!
A bowl of this sweet potato dessert soup with dried longan counts about 120kcal.
Tips: Please do not over-cook the sweet potatoes as it will become too soft to yield the right texture.
* Cut the sweet potatoes into small cube size makes the cooking faster. It is also easier for the children to chew. Most of all, it looks much more presentable in appearance when served.
* Do simmer the rock sugar together with the sweet potatoes to attain perfect sweetness.
Ingredients:
- 2 regular yellow flesh sweet potatoes, peeled and cut into bite-sized/ small cubes
- 2 regular orange flesh sweet potatoes, peeled and cut into bite-sized/ small cubes
- 1 palm-sized honey rock sugar (or normal rock sugar, if desired)
- 1 thick slice of ginger (about 1cm thick, thumb-sized), lightly smashed once
- 1 pot of water (about 1500ml)
Preparation:
1) Bring a pot of water to a boil and add ginger slice.
2) Put in dried longan, yellow and orange flesh sweet potatoes, and bring them to another boil.
3) Reduce heat to low fire, add rock sugar, and simmer for 20 - 30 minutes, or until sweet potatoes just soften.
4) Serve hot.
Of course, you can have some sweet potato caserroles or briny-taste dishes, instead of having it sweet. Give me some time, I will have more sweet potatoes recipe in due (trying… winking smile)!
A bowl of this sweet potato dessert soup with dried longan counts about 120kcal.
Tips: Please do not over-cook the sweet potatoes as it will become too soft to yield the right texture.
* Cut the sweet potatoes into small cube size makes the cooking faster. It is also easier for the children to chew. Most of all, it looks much more presentable in appearance when served.
* Do simmer the rock sugar together with the sweet potatoes to attain perfect sweetness.
Friday, January 7, 2011
Tau Suan
Ingredients:
- 200 grammes of split green / mung beans (soak for 15 minutes – if using rice cooker, soak for 30 minutes if steaming)
- 4 pandan leaves (washed and knotted)
- 200 grammes sugar / rock sugar
- 1 bowl potato starch (mix potato flour with water till you get a thick starchy solution)
- 2 litres water
Preparation:
1) Cook the split green beans by using rice cooker / steaming. If you are using the rice cooker, place beans in the cooker and add water till water has just covered the surface. Turn on the rice cooker and allow it to cook. If you are steaming the beans, drain water and steam it on a suitable plate for 20 minutes on high heat. (Taste the beans frequently after the first 15 minutes to check if they are done. Rinse the cooked beans lightly under running water and set aside.) After the beans have cooked, gently fluff them using a fork.
2) Cook sugar syrup by bringing to boil the 2 litres of water in a pot / sauce pan with the pandan leaves thrown in. Once water is boiling, add sugar and stir till sugar has fully melted. (Some also add dried tangerine peel – to make a light syrup, sweetened to suit yourself.)
3) Gradually stir in the potato starch mixture into the sugar syrup to thicken the syrup till it becomes gluey. Take care to add potato starch in small amounts at a time and stir well to prevent lumpiness. (For every litre of syrup, dissolve 20g of water chestnut starch and 15g of potato starch in a little water, then stir into the syrup and simmer for a few minutes until it thickens.)
4) Once the syrup has thicken, stir in the mung beans, and when the tau suan just comes up to a boil, turn off the heat. Serve immediately with thinly sliced yau char kueh.
Note: Once most starches reach their thickening peak, further stirring and heating will thin them out, so if you want to make tau suan in advance, cook the mung beans and make the syrup first, then thicken and assemble the dessert just before serving.
- 200 grammes of split green / mung beans (soak for 15 minutes – if using rice cooker, soak for 30 minutes if steaming)
- 4 pandan leaves (washed and knotted)
- 200 grammes sugar / rock sugar
- 1 bowl potato starch (mix potato flour with water till you get a thick starchy solution)
- 2 litres water
Preparation:
1) Cook the split green beans by using rice cooker / steaming. If you are using the rice cooker, place beans in the cooker and add water till water has just covered the surface. Turn on the rice cooker and allow it to cook. If you are steaming the beans, drain water and steam it on a suitable plate for 20 minutes on high heat. (Taste the beans frequently after the first 15 minutes to check if they are done. Rinse the cooked beans lightly under running water and set aside.) After the beans have cooked, gently fluff them using a fork.
2) Cook sugar syrup by bringing to boil the 2 litres of water in a pot / sauce pan with the pandan leaves thrown in. Once water is boiling, add sugar and stir till sugar has fully melted. (Some also add dried tangerine peel – to make a light syrup, sweetened to suit yourself.)
3) Gradually stir in the potato starch mixture into the sugar syrup to thicken the syrup till it becomes gluey. Take care to add potato starch in small amounts at a time and stir well to prevent lumpiness. (For every litre of syrup, dissolve 20g of water chestnut starch and 15g of potato starch in a little water, then stir into the syrup and simmer for a few minutes until it thickens.)
4) Once the syrup has thicken, stir in the mung beans, and when the tau suan just comes up to a boil, turn off the heat. Serve immediately with thinly sliced yau char kueh.
Note: Once most starches reach their thickening peak, further stirring and heating will thin them out, so if you want to make tau suan in advance, cook the mung beans and make the syrup first, then thicken and assemble the dessert just before serving.
豆沙饼 - Tau Sa Piah
Makes 15 pcs
Ingredients:
Dough A:
- 120g flour
- 60g shortening
Dough B:
- 120g all-purpose flour, sifted
- 30g icing sugar
- 30g shortening
- 60ml water
Filling (sweet):
- 3/4 cup peeled mung beans (soaked for 2-3 hrs, steamed and mashed/blended)
- 3 tbsp cooking oil
- 1 bulb shallot, sliced thinly (about 1 tbsp heap)
- 1/2 cup sugar*
- 1/2 tsp salt*
- 1 tsp grated orange grind
* There are two types of tau sa piah, if you prefer the 'savory' version, reduce the amount of sugar and increase the amount of salt. Also, add a little bit of ground white pepper.
Preparation:
Notes: This pastry recipe can be used in making baked savory meat bun - 'shao bao' and other baked dim sum items. I steamed/cooked the mung beans using microwave, added some water and cooked on 'Defrost' mode for 10 minutes. Same method as in cooking steamed rice.
Ingredients:
Dough A:
- 120g flour
- 60g shortening
Dough B:
- 120g all-purpose flour, sifted
- 30g icing sugar
- 30g shortening
- 60ml water
Filling (sweet):
- 3/4 cup peeled mung beans (soaked for 2-3 hrs, steamed and mashed/blended)
- 3 tbsp cooking oil
- 1 bulb shallot, sliced thinly (about 1 tbsp heap)
- 1/2 cup sugar*
- 1/2 tsp salt*
- 1 tsp grated orange grind
* There are two types of tau sa piah, if you prefer the 'savory' version, reduce the amount of sugar and increase the amount of salt. Also, add a little bit of ground white pepper.
Preparation:
1) Filling: Combine sugar, salt, and mashed beans in a large bowl. Mix well.
2) Heat oil in wok or pan. Stir-fry the shallots till fragrant and lightly browned, removed fried shallot and set aside for later use. Stir in orange grind and bean mixture, stir-fry on low heat till it becomes dry and able to form a ball. It would not take too long.
3) Remove from heat and stir in fried shallots. Cool completely, divide and shape filling into 15 equal portion balls.
4) Dough: Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them stand for 30 minutes. Divide and shape each dough into 15 equal portion balls.
5) Assemble: Wrap dough B around dough A. Roll it out into 15 x 3 cm (approx.) rectangle with a rolling pin, then roll up from the short end, repeat this step again.
6) Roll it out into 10 cm diameter circle and place the filling at the center. Bring all edges together and pinch to seal.
7) Egg wash and sprinkle some sesame seeds on the top if desired.
8) Preheat oven at 180 degree C and bake for 20 minutes till golden brown.
2) Heat oil in wok or pan. Stir-fry the shallots till fragrant and lightly browned, removed fried shallot and set aside for later use. Stir in orange grind and bean mixture, stir-fry on low heat till it becomes dry and able to form a ball. It would not take too long.
3) Remove from heat and stir in fried shallots. Cool completely, divide and shape filling into 15 equal portion balls.
4) Dough: Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them stand for 30 minutes. Divide and shape each dough into 15 equal portion balls.
5) Assemble: Wrap dough B around dough A. Roll it out into 15 x 3 cm (approx.) rectangle with a rolling pin, then roll up from the short end, repeat this step again.
6) Roll it out into 10 cm diameter circle and place the filling at the center. Bring all edges together and pinch to seal.
7) Egg wash and sprinkle some sesame seeds on the top if desired.
8) Preheat oven at 180 degree C and bake for 20 minutes till golden brown.
Notes: This pastry recipe can be used in making baked savory meat bun - 'shao bao' and other baked dim sum items. I steamed/cooked the mung beans using microwave, added some water and cooked on 'Defrost' mode for 10 minutes. Same method as in cooking steamed rice.
Thursday, January 6, 2011
Muah Chee
Ingredients:
- 8 oz glutinous rice flour
- 2 tablespoons tapioca flour
- 1 1/2 cup water
- Some cooking oil (for greasing)
- Fried shallot crisps
Rosted Peanuts Mixture
- 4 oz ground roasted peanuts
- 4 oz sugar
- 2 oz sesame seeds (lightly toasted)
Preparation:
1) Mix the glutinous rice flour and tapioca flour with water to form a batter. Transfer the batter into a greased pan. Steamed over high heat for 10-15 minutes until the glutinous rice paste is completely cooked through in the center. Let cool.
2) In a deep dish, mix the ground roasted peanuts, sugar, and sesame seeds well. Cut a small piece of the rice paste using a plastic knife. Drop it into the mixture and start cutting the rice paste into smaller cubes. Coat well with the mixture, dish out and serve immediately with some fried shallot crisps.
Note: If you want a sinfully delicious Muar Chee, add some lard into the ground peanuts and/or the steamed glutinous rice paste. It’s not healthy but it will taste even better.
- 8 oz glutinous rice flour
- 2 tablespoons tapioca flour
- 1 1/2 cup water
- Some cooking oil (for greasing)
- Fried shallot crisps
Rosted Peanuts Mixture
- 4 oz ground roasted peanuts
- 4 oz sugar
- 2 oz sesame seeds (lightly toasted)
Preparation:
1) Mix the glutinous rice flour and tapioca flour with water to form a batter. Transfer the batter into a greased pan. Steamed over high heat for 10-15 minutes until the glutinous rice paste is completely cooked through in the center. Let cool.
2) In a deep dish, mix the ground roasted peanuts, sugar, and sesame seeds well. Cut a small piece of the rice paste using a plastic knife. Drop it into the mixture and start cutting the rice paste into smaller cubes. Coat well with the mixture, dish out and serve immediately with some fried shallot crisps.
Note: If you want a sinfully delicious Muar Chee, add some lard into the ground peanuts and/or the steamed glutinous rice paste. It’s not healthy but it will taste even better.
Saturday, January 1, 2011
Fried Carrot Cake (Black / White)
Preparation:
Make and steam cake:
1) Oil bottom and side of a 9-inch round cake pan.
1) Oil bottom and side of a 9-inch round cake pan.
2) Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid.
3) Heat wok over high heat until a drop of water evaporates instantly. Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes. Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes.
4) Whisk together rice flour and water in a large bowl until smooth, then stir in daikon (mixture will be lumpy) and pour into cake pan.
5) Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil. Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary). Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours. Wrap pan tightly with plastic wrap and chill at least 8 hours.
Make stir-fry:
1) Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels. Cut cake into 1/2-inch cubes.
1) Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels. Cut cake into 1/2-inch cubes.
2) Beat together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
3) Heat dried wok over high heat until a drop of water evaporates instantly. Pour remaining 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add cake cubes, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir-fry, letting cake rest on bottom and sides of wok about 10 seconds between stirs, until golden brown, 8 to 10 minutes. (Cubes will soften and may stick to wok. Scrape brown bits from bottom of wok and continue stir-frying.)
4) Add eggs to wok and stir-fry until eggs are just set, about 1 minute.
5) Stir in ketjap manis(if you want black), sambal oelek, and scallions, then transfer to a serving dish and scatter cilantro on top. Serve with additional sambal oelek.
Prawn Aglio Olio
Serves 1 pax
Ingredients:
- 100g spaghetti
- 1-2 tbsp olive oil
- 2 tbsp chopped garlic
- 5 large prawns/shrimps (shells & veins removed)*
- 1/2 cup chopped fresh english parsley/basil (I use 1/2 tbsp of dried basil)
- chilli flakes (optional)
- salt/garlic salt
Preparations:
1) Add some vegetable oil and salt to a pot of water, and boil the spaghetti till al dente (according to the instructions on the package). Drain & set aside.
2) In a saucepan (medium flame), heat olive oil and stir fry chopped garlic, parsley/basil and chilli flakes till they are infused with the oil.
3) Add the prawns and stir fry till they are cooked. Toss in the pasta and stir evenly.
4) Season with salt (about 1/2 tsp and add more if needed) and stir well. You can garnish with parsley flakes, grated cheese and garlic bits before serving.
Ingredients:
- 100g spaghetti
- 1-2 tbsp olive oil
- 2 tbsp chopped garlic
- 5 large prawns/shrimps (shells & veins removed)*
- 1/2 cup chopped fresh english parsley/basil (I use 1/2 tbsp of dried basil)
- chilli flakes (optional)
- salt/garlic salt
Preparations:
1) Add some vegetable oil and salt to a pot of water, and boil the spaghetti till al dente (according to the instructions on the package). Drain & set aside.
2) In a saucepan (medium flame), heat olive oil and stir fry chopped garlic, parsley/basil and chilli flakes till they are infused with the oil.
3) Add the prawns and stir fry till they are cooked. Toss in the pasta and stir evenly.
4) Season with salt (about 1/2 tsp and add more if needed) and stir well. You can garnish with parsley flakes, grated cheese and garlic bits before serving.
Wednesday, December 15, 2010
Ma-Po Tofu
Ingredients:-
- 1/2 lb ground pork
- 1 box fresh tofu (regular or firm.) Cut in to 1/2 inch cube.
- 3 oz Hot Bean Sauce
- 1 tbs garlic, minced.
- 1 tbs ginger, minced.
- 3 green onion, chopped fine.
- Non-stick oil spray (i.e. Pam)
Preparation:
1) Spray non-stick oil spray in wok. Sauté garlic, ginger and ground pork.
2) Add tofu, stir well. Cook until tofu is hot.
3) Add hot bean sauce and water, mix well. Bring to boil.
4) Turn off heat, add green onion. Mix well.
5) Serve hot with steamed rice.
- 1/2 lb ground pork
- 1 box fresh tofu (regular or firm.) Cut in to 1/2 inch cube.
- 3 oz Hot Bean Sauce
- 1 tbs garlic, minced.
- 1 tbs ginger, minced.
- 3 green onion, chopped fine.
- Non-stick oil spray (i.e. Pam)
Preparation:
1) Spray non-stick oil spray in wok. Sauté garlic, ginger and ground pork.
2) Add tofu, stir well. Cook until tofu is hot.
3) Add hot bean sauce and water, mix well. Bring to boil.
4) Turn off heat, add green onion. Mix well.
5) Serve hot with steamed rice.
Taiwanese Stewed Ground Pork
Ingredients:
- 650 gm ground pork (preferably with lots of fat)
- 1/3 cup sliced shallot
- 2 tbsp minced garlic
- 1/3 cup soy sauce
- 1/4 cup chinese rice wine
- 6 cups water
- 1/4 cup cooking oil
- 2 tbsp sugar
- 2 star anise
- 1 1/2 tsp cinnamon powder (or more to suit your taste)
Preparation:
1) Heat oil, saute chopped shallot and garlic until fragrant
2) Add star anise and ground cinnamon, stir well
3) Add in ground pork and stir quickly to break the meat into small bits.
5) Add soy sauce, sugar and rice wine, once the meat has changed color. Pour six cups of water and cover the pan, let it simmer for 2,5-3 hours.
- 650 gm ground pork (preferably with lots of fat)
- 1/3 cup sliced shallot
- 2 tbsp minced garlic
- 1/3 cup soy sauce
- 1/4 cup chinese rice wine
- 6 cups water
- 1/4 cup cooking oil
- 2 tbsp sugar
- 2 star anise
- 1 1/2 tsp cinnamon powder (or more to suit your taste)
Preparation:
1) Heat oil, saute chopped shallot and garlic until fragrant
2) Add star anise and ground cinnamon, stir well
3) Add in ground pork and stir quickly to break the meat into small bits.
5) Add soy sauce, sugar and rice wine, once the meat has changed color. Pour six cups of water and cover the pan, let it simmer for 2,5-3 hours.
Saturday, December 11, 2010
Honey Dew and Sago Dessert
Ingredients:
- 1 bowl of cubed honey dew
- 1 tablespoon of sago
- 5 tablespoons of sugar
- 3 pieces pandan (screwpine) leaves tied to a knot
- Evaporated milk
- Water
Preparation:
1) Chill honey dew cubes in the fridge.
2) To prepare sugar syrup, bring to boil 3 bowls of water in a pot. Add pandan leaves and sugar. Stir until sugar has completely melted. Allow to cool to room temperature. Then remove pandan leaves and chill sugar syrup in the fridge.
3) To prepare sago, place sago in a strainer (like this). Bring water to boil in a pot. Get ready another big bowl with cold / iced water. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork. Once sago has turned semi-translucent, bring strainer over the bowl of cold water and stir the sago through the cold water so as to prevent clumping. Bring back sago into the boiling water and boil for another 2 to 3 minutes. By now, at least 50 to 70% of sago should be translucent. Some prefer fully translucent sago which requires longer boiling time. Some prefer semi-translucent sago. I shall leave it up to you on this. Remove sago from boiling water and place in cold water (with the sago still inside the strainer) until you need to serve them.
4) To serve, combine about equal amount of honey dew cubes and sago in a bowl. Add sugar syrup and evaporated milk to your liking.
- 1 bowl of cubed honey dew
- 1 tablespoon of sago
- 5 tablespoons of sugar
- 3 pieces pandan (screwpine) leaves tied to a knot
- Evaporated milk
- Water
Preparation:
1) Chill honey dew cubes in the fridge.
2) To prepare sugar syrup, bring to boil 3 bowls of water in a pot. Add pandan leaves and sugar. Stir until sugar has completely melted. Allow to cool to room temperature. Then remove pandan leaves and chill sugar syrup in the fridge.
3) To prepare sago, place sago in a strainer (like this). Bring water to boil in a pot. Get ready another big bowl with cold / iced water. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork. Once sago has turned semi-translucent, bring strainer over the bowl of cold water and stir the sago through the cold water so as to prevent clumping. Bring back sago into the boiling water and boil for another 2 to 3 minutes. By now, at least 50 to 70% of sago should be translucent. Some prefer fully translucent sago which requires longer boiling time. Some prefer semi-translucent sago. I shall leave it up to you on this. Remove sago from boiling water and place in cold water (with the sago still inside the strainer) until you need to serve them.
4) To serve, combine about equal amount of honey dew cubes and sago in a bowl. Add sugar syrup and evaporated milk to your liking.
Thursday, December 9, 2010
Imitation Shark Fin Soup
According to Wikipedia in Chinese, many hawkers started selling this soup on street many years ago. Initially they sold genuine shark fin soup in early days as they could buy broken parts of shark fins from restaurants. Then they cooked shark fins with dried black fungus, egg and water chestnut flour. It’s widely accepted by Hong Kong people. The soup was sold in little bowls. So it’s called碗仔翅 in Chinese Cantonese (literally translated into English that is “Shark Fin Soup in Little Bowls”).
Nowadays, the hawkers use cellophane noodles instead of genuine shark fin simply because no restaurants would do so anymore as the price of shark fins has been growing up. Thus, Imitation Shark Fin Soup has come into place. People still love this imitated version, as it tastes delicious, not expensive and easy to prepare.
Ingredients:
- 50 gm skinless chicken breast
- 50 gm lean pork, shredded
- 20 gm Chinese black mushroom, soaked at least 4 hours until soften
- 30 gm cellophane noodles（粉絲or called “glass noodles”）
- 8-10 pieces of dried black fungus (黑木耳 or called "cloud ear" 雲耳or "wood ear" 木耳.)
- 1 egg, lightly beaten
- 2 cups unsalted chicken broth
- 2 cups water
Seasoning:
- 1 Tbsp dark soy sauce
- a dash of sesame oil
- white pepper, to taste
- salt, to taste
Thickening:
- 2 Tbsp water chestnut flour
- 4 Tbsp water
Preparation:
1) Soak black mushrooms, dried black fungus and cellophane noodles separately until soften and drain well.
2) Remove the hard stems of black mushrooms (you can save the stems to cook other Chinese soups if you like), cut into small strips. Trim the dried black fungus. Section cellophane noodles. Set aside.
3) Shred chicken breast and pork into thin strips.
4) Bring chicken broth and water to the boil. Add chicken, pork, black mushroom, dried black fungus and cook for a while until all ingredients are cooked through and softened.
5) Add cellophane noodles and seasoning. Add salt to taste.
6) When it boils again, stir in thickening and beaten egg, mix well. Remove from heat. Use a small bowl to serve!
Nowadays, the hawkers use cellophane noodles instead of genuine shark fin simply because no restaurants would do so anymore as the price of shark fins has been growing up. Thus, Imitation Shark Fin Soup has come into place. People still love this imitated version, as it tastes delicious, not expensive and easy to prepare.
Ingredients:
- 50 gm skinless chicken breast
- 50 gm lean pork, shredded
- 20 gm Chinese black mushroom, soaked at least 4 hours until soften
- 30 gm cellophane noodles（粉絲or called “glass noodles”）
- 8-10 pieces of dried black fungus (黑木耳 or called "cloud ear" 雲耳or "wood ear" 木耳.)
- 1 egg, lightly beaten
- 2 cups unsalted chicken broth
- 2 cups water
Seasoning:
- 1 Tbsp dark soy sauce
- a dash of sesame oil
- white pepper, to taste
- salt, to taste
Thickening:
- 2 Tbsp water chestnut flour
- 4 Tbsp water
Preparation:
1) Soak black mushrooms, dried black fungus and cellophane noodles separately until soften and drain well.
2) Remove the hard stems of black mushrooms (you can save the stems to cook other Chinese soups if you like), cut into small strips. Trim the dried black fungus. Section cellophane noodles. Set aside.
3) Shred chicken breast and pork into thin strips.
4) Bring chicken broth and water to the boil. Add chicken, pork, black mushroom, dried black fungus and cook for a while until all ingredients are cooked through and softened.
5) Add cellophane noodles and seasoning. Add salt to taste.
6) When it boils again, stir in thickening and beaten egg, mix well. Remove from heat. Use a small bowl to serve!
Fried Bee Hoon with Stewed Pork Ribs
Beehoon can be cooked dry or in soup or even in light sauce. It is very commonly cooked in Malaysia and Singapore. The stewed pork ribs are sold in cans and purchased from supermarkets. Of course, you can just heat up the stewed pork ribs and eat it with rice but this is another method to cook it. Tastes good!
Serves 3 to 4 pax.
Ingredients:
- 300 gms of beehoon (pre-soaked for 1 hour and drained)
- 1 can of stewed pork ribs (do not throw the gravy away)
- 150 gms of cabbage (sliced) – you can have more if you like more vegetables
- 1 carrot (optional – sliced into strips)
- 2 eggs
- 3 bulbs garlic (minced)
- 5 bulbs shallots (sliced thinly)
- 3 tablespoons of cooking oil (preferably palm oil)
- 1 cup of hot water
Flavouring
- 1 tablespoon dark soya sauce
- 2 teaspoons light soya sauce (more if you prefer the dish to be saltier)
- Dash of white pepper powder (to taste)
Preparation:
1) Heat oil in wok and fry shallots till golden brown. Remove fried shallots from oil.
2) With the same oil in the wok and at high heat, fry the garlic (till light yellow colour). Add eggs and fry till eggs are slightly brown. Then add cabbage and carrot and stir fry for 2 minutes till vegetables are slightly limp. Add in the stewed pork ribs and its gravy.
3) When the mix above starts to boil, add the beehoon (rice vermicelli) and stir fry for about 5 to 7 minutes.
4) Add flavouring to taste whilst stir frying.
5) Add the hot water gradually to keep the beehoon moist whilst stir frying. Beehoon is cooked when it is no more translucent and is soft.
Serves 3 to 4 pax.
Ingredients:
- 300 gms of beehoon (pre-soaked for 1 hour and drained)
- 1 can of stewed pork ribs (do not throw the gravy away)
- 150 gms of cabbage (sliced) – you can have more if you like more vegetables
- 1 carrot (optional – sliced into strips)
- 2 eggs
- 3 bulbs garlic (minced)
- 5 bulbs shallots (sliced thinly)
- 3 tablespoons of cooking oil (preferably palm oil)
- 1 cup of hot water
Flavouring
- 1 tablespoon dark soya sauce
- 2 teaspoons light soya sauce (more if you prefer the dish to be saltier)
- Dash of white pepper powder (to taste)
Preparation:
1) Heat oil in wok and fry shallots till golden brown. Remove fried shallots from oil.
2) With the same oil in the wok and at high heat, fry the garlic (till light yellow colour). Add eggs and fry till eggs are slightly brown. Then add cabbage and carrot and stir fry for 2 minutes till vegetables are slightly limp. Add in the stewed pork ribs and its gravy.
3) When the mix above starts to boil, add the beehoon (rice vermicelli) and stir fry for about 5 to 7 minutes.
4) Add flavouring to taste whilst stir frying.
5) Add the hot water gradually to keep the beehoon moist whilst stir frying. Beehoon is cooked when it is no more translucent and is soft.
Dried Beancurd and Ginkgo Nuts Dessert (白果腐竹雞蛋薏米糖水)
This is one of my favourite Chinese desserts of all time. This dessert tastes light, refreshing and nourishing. It is also really easy to make.
(Serves 6 to 8)
Ingredients:
- 50g holland barley (洋薏米), rinsed a few times
- 1800ml water
- 5 pandan leaves, tied to a knot
- 20 pitted red dates
- 100g soft beancurd skin sheets (三边腐竹)
- 100g canned (boiled and shelled) ginkgo nuts (白果) (I used half can)
- 130g rock sugar (冰糖) (adjust to taste)
Preparation:
1) Soak bean curd sheets in a large bowl of water till soft, around 5 minutes.
2) In a pot, add water, barley, pandan leaves and red dates. Bring to a boil, then simmer for about 20-30 minutes till barley is soft.
3) Add gingko nuts and soaked softened beancurd sheets (do not add the water used to soak the beancurd sheets. After adding beancurd, it easily spills over the stove. Be careful.) and continue simmering for another 10 minutes, or until the beancurd skin reached the consistency you like (big pieces or congee-like fine consistency; I like somewhere in between).
4) Add rock sugar to taste, turn off the flame when the sugar is fully dissolved. Discard pandan leaves. Serve warm or chilled.
5) When the dessert is almost done, you can add eggs and cook to your preferred texture. I just broke the eggs and added into the dessert, immediately turned off the heat. Let the heat in the pot continue to cook, about 5 minutes, then I got soft-boiled eggs in the dessert. Really enjoyed!
Cooking Tips:
1) Make sure you buy the soft type of beancurd skin to make this dessert. The other type, which is harder and oilier, is more suitable for making Chinese style meat stews (lor bah).
2) Get the finer type of barley, usually labelled as holland barley (洋薏米). They are easier to cook and softer to eat.
3) If using raw ginkgo nuts, you will need to increase the simmering time in step 2 (around 1 hour) till the nuts are soft. Add a bit more water too. Before using, gently crack open the shells with a mortar and pestle, insert a toothpick to flick out the dirt in the center of the nut which is bitter tasting.
4) Instead of canned ginkgo nuts, you can use those which are vacuum packed as well. Because of the way the nuts are compressed by the vacuum packaging which distorts their shape, I personally prefer the canned type.
5) You can substitute gingko nuts with lotus nuts, or use a combination of both.
(Serves 6 to 8)
Ingredients:
- 50g holland barley (洋薏米), rinsed a few times
- 1800ml water
- 5 pandan leaves, tied to a knot
- 20 pitted red dates
- 100g soft beancurd skin sheets (三边腐竹)
- 100g canned (boiled and shelled) ginkgo nuts (白果) (I used half can)
- 130g rock sugar (冰糖) (adjust to taste)
Preparation:
1) Soak bean curd sheets in a large bowl of water till soft, around 5 minutes.
2) In a pot, add water, barley, pandan leaves and red dates. Bring to a boil, then simmer for about 20-30 minutes till barley is soft.
3) Add gingko nuts and soaked softened beancurd sheets (do not add the water used to soak the beancurd sheets. After adding beancurd, it easily spills over the stove. Be careful.) and continue simmering for another 10 minutes, or until the beancurd skin reached the consistency you like (big pieces or congee-like fine consistency; I like somewhere in between).
4) Add rock sugar to taste, turn off the flame when the sugar is fully dissolved. Discard pandan leaves. Serve warm or chilled.
5) When the dessert is almost done, you can add eggs and cook to your preferred texture. I just broke the eggs and added into the dessert, immediately turned off the heat. Let the heat in the pot continue to cook, about 5 minutes, then I got soft-boiled eggs in the dessert. Really enjoyed!
Cooking Tips:
1) Make sure you buy the soft type of beancurd skin to make this dessert. The other type, which is harder and oilier, is more suitable for making Chinese style meat stews (lor bah).
2) Get the finer type of barley, usually labelled as holland barley (洋薏米). They are easier to cook and softer to eat.
3) If using raw ginkgo nuts, you will need to increase the simmering time in step 2 (around 1 hour) till the nuts are soft. Add a bit more water too. Before using, gently crack open the shells with a mortar and pestle, insert a toothpick to flick out the dirt in the center of the nut which is bitter tasting.
4) Instead of canned ginkgo nuts, you can use those which are vacuum packed as well. Because of the way the nuts are compressed by the vacuum packaging which distorts their shape, I personally prefer the canned type.
5) You can substitute gingko nuts with lotus nuts, or use a combination of both.
Sunday, December 5, 2010
Kolok Mee
(serves 3 portions)
Ingredients:
- 3 pieces of instant noodles
- 100 grammes of minced pork
- 1/2 bulb of garlic (finely chopped)
- spring onions for garnishing (chopped finely)
- 6 tablespoons of palm oil
Seasoning (for 3 servings):- 3 teaspoons of fish sauce
- 1/3 teaspoon of salt
- 1 teaspoon of light soya sauce
- 1/3 teaspoon of monosodium glutamate
- a couple of dashes of white pepper powder
Marinade (for minced pork):- 2 teaspoons of fish sauce
- 1 teaspoon of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour / potato flour
Preparation:
1) Marinade minced pork for at least 1 hour.
2) Bring a pot of water to boil. Add instant noodles and cook till almost done. Remove noodles from pot using a net or colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Set aside.
3) Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.
4) Scoop up oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry minced pork till completely cooked (about 2 minutes). Sprinkle some water whilst stir frying to prevent burning. The minced pork should be just moist after cooking and not soaking in gravy. Remove cooked minced pork and set aside.
5) In a large bowl, add all the seasoning and stir well. Add cooked instant noodles and stir till evenly coated by the seasoning. Separate the noodles onto three serving plates. Add some cooked minced pork and garnish with fried garlic and spring onions.
Ingredients:
- 3 pieces of instant noodles
- 100 grammes of minced pork
- 1/2 bulb of garlic (finely chopped)
- spring onions for garnishing (chopped finely)
- 6 tablespoons of palm oil
Seasoning (for 3 servings):- 3 teaspoons of fish sauce
- 1/3 teaspoon of salt
- 1 teaspoon of light soya sauce
- 1/3 teaspoon of monosodium glutamate
- a couple of dashes of white pepper powder
Marinade (for minced pork):- 2 teaspoons of fish sauce
- 1 teaspoon of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour / potato flour
Preparation:
1) Marinade minced pork for at least 1 hour.
2) Bring a pot of water to boil. Add instant noodles and cook till almost done. Remove noodles from pot using a net or colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Set aside.
3) Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.
4) Scoop up oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry minced pork till completely cooked (about 2 minutes). Sprinkle some water whilst stir frying to prevent burning. The minced pork should be just moist after cooking and not soaking in gravy. Remove cooked minced pork and set aside.
5) In a large bowl, add all the seasoning and stir well. Add cooked instant noodles and stir till evenly coated by the seasoning. Separate the noodles onto three serving plates. Add some cooked minced pork and garnish with fried garlic and spring onions.
Friday, December 3, 2010
Baked Beans with Minced Pork and Potatoes
Ingredients:
- 1 tin of baked beans
- 50 grammes pork mince
- 1-medium sized potato (diced)
- 1 medium sized onion (chopped)
- 1/2 tin of water (use baked beans tin to measure)
- 2 tablespoons Cooking oil (palm oil)
Seasoning:
- 2 teaspoons tomato ketchup
- a pinch of salt
Preparation:
1) Heat oil in wok and fry potatoes till golden brown. Remove fried potatoes and set aside. Remove oil and leave just about 1 teaspoon of oil in the wok.
2) Fry the onions till aromatic.
3) Add minced pork and stir fry till cooked.
4) Add baked beans and return the fried potatoes into the wok. Stir well.
5) Add water and seasoning and bring to boil prior to serving.
- 1 tin of baked beans
- 50 grammes pork mince
- 1-medium sized potato (diced)
- 1 medium sized onion (chopped)
- 1/2 tin of water (use baked beans tin to measure)
- 2 tablespoons Cooking oil (palm oil)
Seasoning:
- 2 teaspoons tomato ketchup
- a pinch of salt
Preparation:
1) Heat oil in wok and fry potatoes till golden brown. Remove fried potatoes and set aside. Remove oil and leave just about 1 teaspoon of oil in the wok.
2) Fry the onions till aromatic.
3) Add minced pork and stir fry till cooked.
4) Add baked beans and return the fried potatoes into the wok. Stir well.
5) Add water and seasoning and bring to boil prior to serving.
Saturday, November 27, 2010
Chinese Hot and Sour Soup
Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger. The "hot" part comes from white pepper, or in some cases, chili pepper, and the "sour" part comes from Chinese black vinegar. For a vegetarian version of Hot and Sour Soup, leave out the pork.
Serves about 4pax (Using a 2-quart pot)
Ingredients:
- 1 cake tofu (fresh, if possible)
- 2 ounces pork tenderloin / chicken / shrimp
Marinade:
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon tapioca starch (or cornstarch)
Other:
- 1/2 cup bamboo shoots
- 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
- 1 small handful dried lily buds
- 1 Tbsp cornstarch dissolved in 1/4 cup water
- 1 egg, beaten
- 1 green onion, finely chopped
- 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
To Taste:
- 1 teaspoon salt, or to taste
- 1 teaspoon granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
- 1 teaspoon sesame oil
- White pepper to taste (no more than 1 tablespoon)
- Hot chili oil, to taste, optional
Preparation:
1) Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.
2) Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.
3) Reconstitute the fungus / mushrooms, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.
4) Reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends and shred.
5) Fill your pot about halfway with water and set it to boil. Peel shrimp and toss the shells into the water to flavor the broth. If you're using chicken or pork, slice them first, and saute the meat in a small drizzle of sesame oil in the pot until almost cooked and then add water. You can omit meat entirely if you're vegetarian as the vinegar and soy sauce will give the soup plenty of flavoring.
6) When the water has boiled, scoop out the shrimp shells and add in tofu, tree ear fungus, bamboo shoots, shrimp, lily buds, and mushrooms. Add more water to the pot if the ingredients make the soup too dense.
7) Beat the eggs in a bowl and slowly pour eggs into the pot, stirring all the while to create rivulets of "egg drops." Do this before adding in the vinegar or the egg won't form rivulets and will just turn the broth murky.
8) Turn heat down to medium-low to let the soup simmer. Dissolve 1 tblsp of cornstarch to a bit of cold water and add that to the pot to thicken the soup.
9) Add just a drizzle of sesame oil. Then start adding in various amounts of soy sauce, vinegar, and pepper to your taste. Chinese black vinegar is milder than other varieties but doesn't have a harsh aftertaste. Allow the soup to simmer for about 10 minutes so the flavors can meld before you taste it again and decide to add in more seasoning. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). As for the white pepper, you want to just be able to taste it, but don't actually want it to be spicy
10) Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.
(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
*Adjust the ratio of water to chicken stock as desired.
Serves about 4pax (Using a 2-quart pot)
Ingredients:
- 1 cake tofu (fresh, if possible)
- 2 ounces pork tenderloin / chicken / shrimp
Marinade:
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon tapioca starch (or cornstarch)
Other:
- 1/2 cup bamboo shoots
- 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
- 1 small handful dried lily buds
- 1 Tbsp cornstarch dissolved in 1/4 cup water
- 1 egg, beaten
- 1 green onion, finely chopped
- 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
To Taste:
- 1 teaspoon salt, or to taste
- 1 teaspoon granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
- 1 teaspoon sesame oil
- White pepper to taste (no more than 1 tablespoon)
- Hot chili oil, to taste, optional
Preparation:
1) Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.
2) Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.
3) Reconstitute the fungus / mushrooms, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.
4) Reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends and shred.
5) Fill your pot about halfway with water and set it to boil. Peel shrimp and toss the shells into the water to flavor the broth. If you're using chicken or pork, slice them first, and saute the meat in a small drizzle of sesame oil in the pot until almost cooked and then add water. You can omit meat entirely if you're vegetarian as the vinegar and soy sauce will give the soup plenty of flavoring.
6) When the water has boiled, scoop out the shrimp shells and add in tofu, tree ear fungus, bamboo shoots, shrimp, lily buds, and mushrooms. Add more water to the pot if the ingredients make the soup too dense.
7) Beat the eggs in a bowl and slowly pour eggs into the pot, stirring all the while to create rivulets of "egg drops." Do this before adding in the vinegar or the egg won't form rivulets and will just turn the broth murky.
8) Turn heat down to medium-low to let the soup simmer. Dissolve 1 tblsp of cornstarch to a bit of cold water and add that to the pot to thicken the soup.
9) Add just a drizzle of sesame oil. Then start adding in various amounts of soy sauce, vinegar, and pepper to your taste. Chinese black vinegar is milder than other varieties but doesn't have a harsh aftertaste. Allow the soup to simmer for about 10 minutes so the flavors can meld before you taste it again and decide to add in more seasoning. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). As for the white pepper, you want to just be able to taste it, but don't actually want it to be spicy
10) Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.
(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
*Adjust the ratio of water to chicken stock as desired.
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