Crispy Pork Gyoza

I have made Pork Gyoza before, but for this crispy version it is the first time I am trying it out.  It is fun to try out something different.  I know that there is still rooms for improvements, and I always believe that 'practice makes perfect.'  

Front View

Back View

Ingredients: (makes 20)

20 wrappers

4 tbsp. cooking oil

2 tbsp. cornflour (sifted)

1 tbsp. plain flour (sifted)

3/4 cup water

Filling:

2/3 cup cabbage (finely sliced)

1/2 tsp. salt

250g. minced pork

2 tbsp. light soy sauce

1 tsp. sesame oil

2 sprigs spring onion (finely chopped)

1 tbsp. ginger (grated)

1 garlic clove (grated)

Dipping Sauce: (combine in a small bowl)

3 tbsp. light soy sauce

1 tbsp. black vinegar

Methods:

1. For the filling, place the cabbage in a medium bowl.  Stir in the salt.  Set aside for 5 minutes to soften slightly.  Add the minced pork, light soy sauce, sesame oil, spring onion, ginger and garlic.  Mix vigorously until the mixture is well combined and sticky.
2. Place 3 teaspoons of the filling into the centre of the wrapper.  Moisten the edges of the wrapper with a little water and then bring the sides up over the filling and pleat and seal.  Place on a tray lined with baking paper.  Repeat until all the wrappers are used up.
3. Combine the cornflour, plain flour and water in a jug.
4. Heat a tablespoon of oil in a 16cm./18cm. non-stick frying pan over medium-high heat.  Arrange 5 dumplings in the pan in radial pattern.  Cook until the bases are starting to brown.
5. Pour a quarter of the flour mixture in (3) over the gyoza.  Cover and reduce heat to low.  Cook for 5 minutes or until the water has evaporated and the gyoza are cooked through.  Run a spatula under the pancake to loosen.  Cook, uncovered for a further 1-2 minutes or until the pancake is crisp.  Flip onto a plate.
6. Repeat with the remaining oil, gyoza and flour mixture in 3 more batches.
7. Serve dumplings with the dipping sauce.

I adapted this recipe from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Thai Chicken Noodle Soup

I very seldom have noodles in soup, as most of the time I have it dry.  However, when I first try out this noodle in soup recipe, it taste so yummy, and I simply cannot wait for long to cook it again.  The soup is so light, inexpensive as it is with few simple ingredients which are readily available in most of our pantry, and nutritious.  

Ingredients: (Serves 2)

2 portions Dry Kolo Mee/Noodles (can use fresh kolo mee, if available)

Some green vegetables of your choice (boiled/blanched)

Some pork balls 

3 or 4 chicken drumsticks 

3 coriander roots (washed and sliced, obtain the roots and stems part)

3 garlic cloves (peeled)

1/2 tsp. white peppercorns

1/4 tsp. salt

1 tbsp. cooking oil

3 tbsp. light soy sauce

3/4 tbsp. dark sweet soy sauce

2 whole star anise

4 cups water

1/2 tbsp. chicken stock granules

1 1/2 tsp. sugar (to taste)

Fish sauce (if necessary)

Chili powder (to serve, if needed)

Methods:

1. Using a mortar and pestle, pound coriander roots, garlic, white peppercorns and salt into a rough paste.
2. Heat cooking oil in a wok, add paste and chicken and cook, turning frequently, until the chicken is just starting to colour.
3. Add light soy sauce, dark sweet soy sauce, star anise, water, chicken stock granules and sugar.  Bring to a gentle simmer and cook until the chicken is cooked through, skimming the surface occasionally, then, remove from heat.
4. In the meantime, cook the kolo mee/noodles according to instructions.  Put the noodles into 2 serving bowls.
5. Dish the chicken drumsticks into a plate.  Strain the broth and pour it back into a clean wok/pot.  Taste for correct seasoning.  Add the pork balls and keep hot.
6. To serve, add the green vegetables and chicken drumsticks to each bowl.  Ladle over the hot soup and pork balls.  Serve with chili powder and fish sauce to taste.

When I cooked this noodle soup again for the second time, I do not have any pork balls, thus, I put quail eggs instead.

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Thai Fried Chicken

Ingredients: (Serves 2)

3 chicken thighs and 2 drumsticks

4 garlic cloves

1 1/2 tbsp. parsley roots

1 tsp. salt

3 tbsp. fish sauce

1 1/2 tbsp. oyster sauce

1/2 tbsp. ground black pepper

Cooking oil (for deep-frying)

Flour Mixture: (mix together in a Ziploc bag)

3 tbsp. plain flour (sifted)

3 tbsp. cornflour (sifted)

3 tbsp. rice flour (sifted)

Methods:

1. Clean the chicken, pat dry with kitchen paper and place them in a large bowl.
2. Using a mortar and pestle, pound garlic, parsley roots and salt until a fine paste.
3. Add the paste, fish sauce, oyster sauce and ground black pepper to the chicken and mix well.  Transfer the chicken into a big Ziploc bag and marinate overnight in the fridge.
4. To cook, heat enough oil in a pot for deep-frying.  
5. Add chicken into the Ziploc bag with flour mixture and coat evenly.  Shake off excess flour.
6. Drop chicken gently into the oil and deep fry until crispy and golden brown (the inside should cook thoroughly but remains juicy).  Transfer the fried chicken out on a plate lined with kitchen paper to soak up the excess oil.
7. Serve the fried chicken with Thai sweet chili sauce and/or Maggi chili sauce.

I adapted this recipe from 'rasamalaysia.com' with adjustments to the amount of servings.

Raisin Pumpkin Bars

 

Ingredients:

1 cup plain flour (sifted)

1 cup sugar

200g. pumpkin puree

1/2 cup corn oil

2 large eggs (room temperature)

2 1/2 tsp. baking powder (sifted)

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/4 cup raisins

2 tbsp. walnuts (chopped)

Methods:

1. In a bowl add sugar, pumpkin puree, oil and eggs.  Beat using a hand whisk until well combined.
2. In another bowl combine flour, baking powder, ground cinnamon and salt.  Gradually add to pumpkin mixture and mix well.  Stir in raisins and walnuts.
3. Pour into a lined baking pan.
4. Bake in preheated oven of 170 degree Celsius for 25-30 minutes or until skewer inserted in the center comes out clean.  Cool and wire rack.

Note:

1. The original recipe have a frosting, but I did not spread with frosting.
2. I leave this pumpkin bars in the fridge in airtight containers.  It continues to stay soft even after few days.

I serve this pumpkin bars together with Chia Seeds, Lemon and Orange Cupcakes for afternoon tea...

This recipe is adapted from 'Taste of Home' by J.B. Hendrix, Ganado, Texas with slight adjustments to suit my baking preference.

Chia Seeds, Lemon and Orange Cupcakes

 

Ingredients: (makes 7 cupcakes)

100g. unsalted butter (room temperature)

60g. caster sugar

2 eggs (lightly beaten)

90g. self-raising flour (sifted)

zest of 1 lemon

zest of 1 orange

2 tbsp. black chia seeds

60ml. orange juice

1/2 tbsp. lemon juice

Methods:

1. Place the butter in the mixer bowl and beat until soft and creamy.  Add sugar and zest of lemon and orange, and beat until light and fluffy.  Gradually add beaten egg and beat well till combined.  Remove the bowl from the mixer.
2. Add flour into the egg mixture, followed by black chia seeds and juices.  Fold the mixtures well with a rubber spatula.
3. Spoon batter into the lined muffin pan to 3/4 full.
4. Bake in a preheated oven of 180 degree Celsius for 25-30 minutes or until a skewer inserted into the center comes out clean.
5. Place the cupcakes on the wire rack to cool.

I adapted this recipe from 'Anncoojournal.com' with a very slight amendment to suit my baking preference.

Traditional Prawn Pad Thai

Ingredients: (Serves 2)

100g. thin dried rice noodles

1 tbsp. dried shrimp

1 tbsp. cooking oil

1 shallot (peeled and sliced)

100g. prawns (peeled and deveined)

2 tsp. pickled radish (finely chopped)

50g. firm yellow tofu (diced)

2 eggs (lightly whisked)

1/4 cup chives (cut into 2cm. baton)

1/4 cup beansprout

To serve:

Peanuts

Chili Powder

A sprig of spring onion

Lime wedges (I omit)

Sauce:

50g. tamarind concentrate

50g. brown sugar

50g. fish sauce

1/4 tsp. dark soy sauce (add more if you prefer a more darker colour)

Methods:

1. Soak dried shrimp till slightly soften, drain and discard water.
2. Soak the rice stick noodles in room temperature water for 30 minutes until soften but firm.  Cook in boiling water until just tender, but not too soft.  Drain and set aside.
3. For the sauce:  combine all the ingredients in a small saucepan over medium heat.  Cook until sugar dissolved.  Remove from heat and set aside for later use.
4. Heat oil in wok over medium-high heat.  Saute shallot, add prawns and stir-fry until almost cooked.  Add dried shrimps, pickled radish and tofu, stir-fry for 30 seconds.  Move everything to the side of the wok, add egg into the middle, spread egg around and allow to set and the bottom turn golden.  Break up the egg and mix through all ingredients.  Add noodle and sauce.  Stir-fry till well combined.  Toss through chives and beansprouts.  Off the heat and serve on a plate with peanuts, chili powder, lime wedges and spring onion.

I adapted this recipe from 'Marion's Kitchen' with slight amendment to suit my cooking preference.

Homemade Tonkatsu Sauce

Ingredients:

1 tbsp. tomato ketchup

2 1/2 tsp. Worcestershire sauce

1 1/2 tsp. oyster sauce

1 1/8 tsp. sugar (add more sugar if needed)

Methods:

1. Combine all the ingredients in a small bowl and whisk together.  Adjust the sauce according to your liking.

Note:

To Store the leftover sauce, place in an airtight bottle and keep in the refrigerator for up to 2-3 weeks.  Keep in the freezer for 3-4 months.

This recipe is adapted from 'Just One Cookbook' by Namiko Chen.  To go to the original source click here

Japanese Sweet Potato Okonomiyaki

Being a big fan of sweet potato, I just couldn't wait to try out this Japanese recipe.  Indeed, it is a yummy and healthy dish.  I am sharing this recipe with all fans of sweet potato and all who loves Japanese food.

Ingredients: (makes 2 medium-sized pancakes)

1/2 cup plain flour (sifted)

1/4 tsp. baking powder (sifted)

3 tbsp. water

1/2 tsp. chicken stock granules

1 1/2 eggs

1/2 tbsp. light soy sauce

1 cup Chinese cabbage/Napa (shredded)

50g. orange sweet potato (peeled, coarsely grated)

1 tbsp. spring onion (finely sliced), plus extra for sprinkle

2 tbsp. cooking oil

To serve: 

Tonkatsu Sauce

Kewpie Mayonnaise

Black Sesame Seeds (toasted)

Methods:

1. In a large bowl add plain flour, baking powder and chicken stock granules and whisk to combine.  Add the eggs, water and light soy sauce and whisk until smooth.  Add the cabbage, sweet potato and spring onions and mix until well combined.
2. Heat 1 tbsp. oil in a non-stick frying pan over medium heat.  Add half of the batter into the pan and use a spoon to shape into a thick round pancake.  Cook until the underside is golden.  Flip the pancake over and cook until cooked through and golden.  Transfer to a plate lined with kitchen paper.  Repeat with the remaining oil and batter.
3. To serve, drizzle with tonkatsu sauce follow by mayonnaise and sprinkle with black sesame seeds and spring onions.

Note: 

For the Homemade Tonkatsu Sauce, do refer to my next blog post.

I adapted this recipe from 'Marion's Kitchen' with some amendments to suit my cooking preference.

Fruit and Vegetables Salad with Buttermilk Dressing

Today, I am trying out this Salad Dressing with buttermilk.  It has a much lighter taste and flavor, and if you prefer a less sour dressing, this will be to your liking.  It is for me ~ smile ~

Ingredients:

(A)  Salad

• Butterhead Lettuce
• Plums
• Corns
• Cucumbers
• Pickled ginger (the recipe can be obtain here)

(B)  Salad Dressing

• 2 tbsp. mayonnaise
• 2 tbsp. buttermilk
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. garlic powder
• Dashes of lemon juice (if you prefer more sour, put more)
• Dash of ground white pepper
• 1/2 tbsp. olive oil 

Methods:

1. In a small bowl, whisk all the dressing ingredients, covered and refrigerate until serving.
2. For the fruit and vegetables, cut according to your preference; arrange them on a platter.
3. Drizzle over salad dressing and serve immediately.

I adapted this recipe from 'Taste of Home' by Arlene Erlbach, Morton Grove, Illinois with some amendments to suit my preference.

Melt in the mouth Pandan German Cookies

Those who knows me well, they will surely knows that anything green attracts me most.  Thus, I love anything with Pandan and Matcha.  I will make a point to try out the recipes.  Recently, I've tried out this Pandan German Cookies which is so soft and melt in the mouth.  

Ingredients:

120g. unsalted butter (room temperature)

30g. icing sugar (sifted)

1/2 tsp. pandan paste (I use the shelf-bought paste)

125g. potato starch (sifted)

80g. plain flour (sifted)

Methods:

1. Beat butter and icing sugar until soft and fluffy.
2. Add pandan paste and mix well.  Remove from mixer.
3. Add sifted potato starch and plain flour into the butter and sugar mixture.  Use a spatula to mix well to form a soft dough.
4. Roll dough into balls.  Arrange them on a lined baking sheet and press lightly with the back of a fork.  Dip fork in water to prevent dough from sticking to the fork.
5. Bake in a preheated oven of 170 degree Celsius for 25 minutes.
6. Cool on wire rack and store in an airtight container.

I adapted this recipe from 'foodplayground.blogspot.com' with a slight amendment to suit my baking preference.

Pickled Ginger

I love pickled ginger, to be able to make and enjoy it at anytime is my greatest pleasure.  I have this simple recipe to share with all readers of my blog.

Ingredients:

500g. young ginger 

1/3 tbsp. salt

300ml. white vinegar

225g. granulated sugar

150ml. water

Methods:

1. Peeled and slice the young ginger into thin slices, mix with salt and marinate for 30 minutes.
2. Bring sugar and water to a boil.  Cook until sugar is completely dissolves, add in rice vinegar.  Remove from heat and set aside until cool.
3. Drain ginger from any excess water, add to the sugar and vinegar syrup, covered and marinate overnight.  Ready to serve.
4. Chill in the fridge, and can last for 6 months.

I use a vegetable and fruit slicer to slice the ginger into thin slices.

I adapted this recipe from Kathrine Kwa.