Vegetarian Buddha's Delight

I love stir-frying cellophane or glass noodles with or without meat, with combination of eggs, cabbages, carrots, dried black fungus and dried shiitake mushrooms.  Recently, I came across an online recipe which is a Vegetarian Dish and it uses red fermented  bean curd, and this is indeed a recipe which really captivates me.  I have been looking forward to cook this dish, and it didn't take me long to do so.... here's to share...

Ingredients:

2 bundles glass noodles (soaked to softened and drain)

3 dried shiitake mushrooms (soaked and sliced)

1 handful Black fungus (soaked and drained)

1 bowl beech mushrooms

5 leaves Napa cabbage (washed and cut)

1 packet Baby corn (washed and halved vertically)

1/2 Red carrot (peeled and sliced)

For cooking:

3 cubes Red fermented bean curd (mashed into paste)

4 slices ginger (peeled)

1 tbsp. cooking oil

1/2 tbsp. Sesame oil

Sauce:

1 tbsp. oyster sauce

1 tbsp. light soy sauce

1 tsp. sugar (to taste)

1/2 tsp. salt

1/4 tsp. ground white pepper

Methods:

1. Briefly blanch all the vegetables in boiling water and set them aside.
2. In a wok, heat a tablespoon of cooking oil and saute the sliced ginger.  Add the fermented bean curd paste and stir until fragrant.  Remove the sliced ginger.
3. Add all the vegetables into the wok and pour in the sauce ingredients.  Give it a quick stir.
4. Create a small space in the center of the vegetables and add the softened glass noodles.  Cover the wok with a lid and let it simmer for a few minutes to allow the flavors to absorb.
5. Once the vegetables are tender, drizzle with sesame oil and stir to combine.
6. Remove the dish onto a serving plate and enjoy!

This delicious recipe is adapted from 'jaida_ow' with slight adjustments to suit my cooking preference.

Nian Gao Wraps

If you love your Nian Gao snacks crispy on the outside and gooey, sweet and soft on the inside, then this is one recipe to make and enjoy.  It's so simple, with only 2 ingredients and hassle free.

Ingredients:

Nian Gao slices

2 wraps

Methods:

1. Cut nian gao to thin slices. Thin slices is preferred as it's easy to melt as compared to thick slices.
2. Heat up a pan at low heat and place one piece of the wrap on it without adding any oil.  Place nian gao slices over it with another piece of wrap on top.
3. Heat one side for about 2 minutes or until slightly golden brown; then flip over for another 2 minutes till slightly brown.  Gently press the top with a ladle to let the melted nian gao spread out evenly between wraps, and it is done.
4. Remove onto a flat serving dish.  Cut nian gao wraps into wedges and serve immediately.

I adapted this recipe from 'Anncoo Journal.'

Fried Nian Gao aka Chinese New Year Cake

I love this Nian Gao aka Chinese New Year Cake.  Since I saw this recipe online, and still having stock in the fridge, I try it out; it's delicious, crispy on the outside and chewy on the inside.

Ingredients: 

8-9 pieces Nian Gao/sticky glutinous rice cake

Batter:

20g. rice flour (sifted)

20g. plain flour (sifted)

1/4 tsp. salt

60ml. Carbonated drink (chilled)

1 tbsp. white sesame seeds

Methods:

1. In a bowl, combine all the batter ingredients until smooth.
2. In a medium heated wok add some oil for deep frying.
3. Coat the Nian Gao slices with batter and deep fry until golden brown and crisp, turning over in between frying.
4. Remove and dish onto a serving plate. Repeat until all is done.
5. Serve!

I adapted this yummylicious recipe from 'Miki's Food Archives.'

Stir-fried Arrowroots

This unique root vegetable are only available a month or so before Chinese New Year.  As it is a seasonal vegetable, I will buy them and cook it often in my kitchen, the moment it's available in the supermarket.

I have tried frying it with Chinese Sausages, chicken and prawns, and all taste delicious.  This Arrowroot dish is normally stir-fried with a must-have vegetable of Chinese Leeks.  I will also add some red carrot slices to go with it.

This is one dish which is also included for last year's Winter Solstice Festival.

Stir-fried with Chinese Sausages

Stir-fried with chicken thighs

Stir-fried with prawns

Stir-fried with more arrowroot slices, lesser leeks and chicken breast slices

To get the full recipe, click the link here.  Hope you all enjoys cooking Arrowroots as The Lunar New Year is just round the corner. ~ CHEERS ~ 

Prosperity Poon Choi

I have cooked this popular Chinese New Year Dish for couple of times, but never get it posted in my blog.  Guess it's another long overdue post!  Anyway, I am sharing this dish with those who are interested to cook this festive dish in the comfort of their home-kitchen.  This is a simple recipe with only ten ingredients.  The ingredients for Poon Choi are many, but I just choose the ingredients which my family loves to eat; and as it is Chinese New Year, I include prawns, black moss, abalone and scallops.  This pot of Poon Choi only serves 2, myself and hubby ~ smile ~

Ingredients:

1 whole leg chicken (drum and thigh)

1 sprig spring onion (remove roots and knotted)

4 slices ginger (peeled)

1 can Abalone (in brine)

Frozen Scallops

Black Moss

8 large prawns

1 Radish (peeled, cut into slightly thicker rounds)

8 florets broccoli (larger florets)

6 pcs. Chinese cabbage (leave it whole)

2 fish maw (long type)

1 slab roast pork (cut into 8 larger pieces)

Seasonings for soup:

1 1/2 tbsp. oyster sauce

1 tbsp. light soy sauce

1/2 tsp. chicken stock granules (to taste)

Pinch of ground white pepper

Cornflour mixture (to thicken soup) 1/2 tbsp. cornflour mix with 1 tbsp. water, stir and set aside

Methods:

1. In a medium pot, add 3 bowls of water, chicken, ginger slices and knotted spring onion.  Let it boil until chicken is  cooked.  Dish out chicken onto a plate and set aside. Once the chicken is cool, cut it into 2 pieces.  Remove the ginger and spring onion.  Pour the chicken soup over a mesh strainer into a clean pot and switch on medium flame.  Add all seasonings for the soup.  Stir to mix.  Taste for correct seasoning, if needed, add a bit more chicken stock granules.  Drizzle cornflour mixture over the soup, stir, turn off heat and set aside.
2. For the prawns, add a pinch of salt and pepper, mix well and let it stand for 20 minutes.  In a heated wok, add a bit of oil, add prawns and fry until pink.  Dish up and set aside.
3. For the black moss, wash to remove any grit or sand.  Drain and squeeze out the water.  Then quick blanch it, drain and set aside in a small bowl.
4. In a wok with water, turn on heat.  When water is boiling add Radish and boil until slightly soft.  Dish, drain and set aside.
5. In the same wok with boiling water, blanch the broccoli florets.  Dish, drain and set aside.
6. In the same wok, quick blanch the frozen scallops, dish, drain and set aside.
7. In  the same wok, next, blanch the fish maw, dish, drain and set aside.
8. In a clean wok with water, over medium heat, add a bit of salt and oil.  When water is boiling; blanch the Chinese cabbage, dish, drain and cut into bite-sized pieces, and set aside.

To assemble the Poon Choi:

1. In a pot, layer the base with Chinese cabbage, follow by radish, and ladle half of the soup from (1) over it.
2. Arrange the rest of the ingredients over the whole pot, with the black moss over the center.
3. Ladle the rest of the soup over the top.
4. Cover and cook on medium heat until it boils for about 5 minutes.  If you are making a larger portion, the time will differ.
5. Remove from heat and serve immediately.

My earlier attempt on this Prosperity Poon Choi are as below:-

Enjoy this Yummylicious Prosperity Poon Choi everyone!

Golden Yam Ring (Prosperity Yam Basket)

 

Ingredients:

250g. yam (peeled)

40g. wheat starch

Dash of salt

7g. sugar

Moderate amount of Five Spice Powder

40g. unsalted butter (room temperature)

Moderate amount of rice vermicelli

Methods:

1. Cut the peeled yam into smaller pieces.  Steam until softened and mashed.
2. Combine wheat starch and some hot water to form a paste.
3. Mix yam well with salt, sugar, five spice powder, wheat starch paste and butter.
4. Chill yam dough in the fridge for 30 minutes.
5. Take out dough from the fridge and place it on the work surface.  Knead dough to form a ring shape and seal the joint area well so it will stay intact.
6. Add enough oil on a large heated wok.  Place the yam ring on a large steel mesh strainer colander with wooden handle and dip it into the hot oil for deep frying. Adjust the heat if it too hot so that the yam ring will be cooked through.  Deep fry until golden; remove from the oil and place the colander over a pot to let the excess oil drips off.  
7. Using the same heated oil, fry the rice vermicelli.  It just takes a quick second; and remove it using a slotted spatula and place over a serving dish.
8. Place the yam ring on top of the crispy rice vermicelli.
9. Stir-fry the mix vegetables and other ingredients of your choice, thickened with some cornflour mixture, and add them into the ring.  Serve!

I adapted this recipe from 'Love.MyLife' with slight adjustments to suit my cooking preference.

Fried Nian Gao

There are many ways of preparing and serving this popular Lunar New Year sweet cake. It differs from one household to another based on individuals preference.  If batter is used, it also differs, especially in the combination of ingredients.  My family too have our own styles of serving it, but today I would like to put a hand on the batter recipe from "No-Frills Recipes" by Sokehah Cheah.  The turnout of the fried Nian Gao - I love the crispy and crunchiness of the fried batter ~ YUMMY ~

Ingredients: 

Nian Gao (cut into your preferred sizes and thickness)

Enough cooking oil for frying

Batter ingredients:

2 oz. self-raising flour

1 oz. cornflour

1 tbsp rice flour

1/2 tsp baking powder

1/2 tsp salt

100 ml water

1 1/2 tsp cooking oil

Methods:

1. In a bowl add in all the flour, salt and mix well.
2. Gradually stir in the water and mix until you get a smooth batter.  If the batter can coat the back of the spoon, then it's of the right consistency.
3. Add in the cooking oil, stir to mix and let the batter sit for 30 minutes.
4. For frying, add enough cooking oil in heated wok.  When oil reaches medium heat, coat a piece of nian gao with the batter, place into the heated oil and continue with the rest, but don't overcrowd the wok. Flip the nian gao over to ensure that both sides are golden brown.  Dish and place them on a wire rack to let the excess oil drips off.
5. Serve warm to enjoy the yummy crunch of this fried nian gao.

Since I have some nian gao leftover from my earlier fried, so I decided to buy some yam and sweet potato to make this "sandwich of yam-nian gao-sweet potato."  This is the best option for those who are not able to consume much of the nian gao due to its sweetness, as by combining the three together the taste is being balanced out.  I prefer this sandwich method of frying too, as it is not too sweet.

To prepare this, (1) peel and slice the yam and sweet potato to get almost the same size, but for the thickness, yam and sweet potato must be thinner as compared to the nian gao as nian gao cooks faster.  (2) to fry, dip a piece of nian gao, yam and sweet potato into the batter and sandwich the nian gao in between the yam and sweet potato, using a spoon place it into the medium heated oil and fry, turning over until both sides are golden in color and cooked.  Dish and place on a wire rack to drain off excess oil and serve warm. Since I have few pieces of yam and sweet potato left, I just dip them in the batter and fried, rather than throwing them away ~ ENJOY ~

Arrowroot Chips

It has been a while since I last posted, with the Lunar New Year celebration away from hometown, and not much of home cooking and not to mention when laziness strikes after a holiday break!

As mentioned in my last post, I bought some arrowroot to keep in my fridge while I am away, and as soon as I get back my craving for it kick in on me, so I prepare this first batch which finished in no time, with stocks available at Everrise Supermarket, I bought another kilo and make another batch....

I believe many home cooks are expert in making this chips, but for purpose of sharing, this is how I make my arrowroot chips with these few simple steps...

• Peel the arrowroots, leaving the stem for easy grating, wash, wipe dry with kitchen paper and put aside for later use.

• In a clean wok  heat enough oil for deep-frying. When oil is hot enough (I use medium heat) grate the arrowroot into the oil, do not over crowd the wok. I let the arrowroot slices fried for a while before I turn it, so it won't curl.  

• When the chips are light golden, dish onto a colander, sprinkle some salt, give it a shake, and when cool store in an air tight container.

There they are... yummy arrowroot chips which disappear in no time.  I really love munching it till the last piece "Yum-Yum!"

Arrowroot, Prawns and Chinese Sausage Rice

Both myself and hubby are joining our children in another town for this year's Lunar New Year celebration, thus I've decided to clear my fridge of any leftover stuffs and refill with some food stuffs that can last.  See what I've found -  arrowroots, prawns and Chinese sausages which my sister-in-law brought back during their year-end trip to Hongkong. Arrowroot has always been my family's favourite and whenever my children are back home for Chinese New Year I will make sure that they won't miss eating this delicious tuber dish which is only available once a year. My instinct tells me that it will make a yummy one-pot dish, just as pumpkin! It is a successful first-try-out and I couldn't resist buying some extra to stock up in my fridge, in case I couldn't get any more when I come back, I really sounds like "kiasu" right? Heheheeee....after all it's only available once a year ~ smile ~

What you need:

6 arrowroots (peeled, washed and halved)

1 pair Chinese sausages (soaked in hot water to soften and thinly sliced)

some prawns (shelled, deveined and mix with a drizzle of light soy sauce)

1 tbsp small dried shrimps (washed, soaked and drained)

3 cloves garlic (peeled and chopped)

1 1/2 cup long grained rice (washed and drained)

Water (to cook rice)

1 tsp chicken stock granules

1 tbsp light soy sauce

Drizzle of dark soya sauce (amount depending on the types of soya sauce used)

Dash of grounded white pepper

Some chopped spring onion (for garnish)

3 tbsp cooking oil

How to go about:

1. In a heated wok add in cooking oil, saute the chopped garlic until lightly brown, then add in dried prawns and fry until fragrant.
2. In goes the sausages, prawns, arrowroot and stir to mix.  I dish out the prawns first and put aside in a bowl.
3. Add in the rice and all the seasonings, stir to mix until well incorporated and off the heat.
4. Dish the rice mixture into the rice cooker, add in the prawns, then add enough water as per our usual cooking rice requirement (this very much depends on the rice we are using).
5. Stir to mix and ensure that the arrowroot is submerge in water so that it is properly cooked through.
6. Put the lid on and click the  start button of the rice cooker.
7. When the rice cooker switch is off I will check to ensure that the rice is well cooked, or else press the start button again to let it continue to cook.  
8. Serve topped with chopped spring onion.

Chinese New Year Ti Kuih

This sweet-sticky rice cake which is commonly called Ti Kuih in Hokkien dialect is also known as Nian Gao or Kuih Bakul.  Though it is commercially sold throughout the year but it is not commonly eaten.  However, during the Lunar New Year celebration it is a must-have food item to buy either as gifts for close relatives, for decorations on the table, for the Buddhist for offering to their God, and most importantly for the family's consumption, especially on the 20th day of the Lunar New Year.  

For my family there are 3 different methods of serving this sweet-sticky rice cake. Here's to share......

1.  Shallow pan-fried with beaten egg

This is the most simplest method which I get to learn from my mum since when I was young.  Few simple steps:

1. Slice the sweet cake into slices, thickness depends on individual liking, but not too thick as it might not be able to cook through before the egg coating is overcooked or burnt.
2. Break one or two egg in a bowl (depending on how much sweet cake you are going to cook) and beat with a fork.
3. In a medium heated wok, add in oil (just enough for shallow fry).
4. Dip the sliced sweet cake into the beaten egg and put in the medium heated oil for frying.  
5. Turn over once when the coated egg has browned.
6. When the sweet cake has soften and is golden in colour, dish out and serve.

2.  Fried with flour and egg batter

• In a bowl add in about 1 cup of sifted plain flour, 1 small size egg and gradually mix in water untill you get a batter with a consistency which is not too thin or too thick.

• slice the sweet cake into slices, not too thick or too thin

• Heat a wok with enough oil for medium fry.
• Dip the sliced sweet cake into the batter, drip off some excess, then put into the medium-low heated oil.
• Turn once and when both sides are golden brown dish and drain on a wire rack (do not use kitchen paper as it might stick onto the paper).
• Serve immediately if you prefer it crispy.

3.  Deep-fried sticky sweet cake with yam and sweet potato

• In a bowl mix 2 cups plain flour and 1 egg with enough water to get a consistency of not too thin or thick

• Slice the sweet cake, yam and sweet potato to almost even size, but for the thickness the yam must be slightly thinner than the sweet cake and sweet potato as yam is tougher to cook.  

• Heat enough oil in a deep wok.
• For each frying dip one each of the yam, sweet cake follow by the sweet potato into the batter, let excess batter drip off, then immediately put into the heated oil of medium heat for deep frying.  Fry them in batches and do not over-crowd the wok.
• Turn few times to ensure that the yam and sweet potato are properly cooked. I use a wooden skewer to prick and ensure that the yam is soft and cooked through.
• Dish and drain on a wire rack.

• It's ready to serve!  If you prefer it crispy consume it when hot, but it also taste equally yummy when cooled.

The first and second method of serving this Ti Kuih are the conventional method, which have been made popular and practiced since the days of my parents and grandparents.  I get to learn this third method from my late mother-in-law.  For those who loves both yam and sweet potato it is heavenly, but for those who doesn't eat yam like the case of my children, then I would normally use two pieces of sweet potato and omit the yam. It is a good combination of yam, sweet cake and sweet potato as it helps to balance up the sweetness of the Ti Kuih.  However, I should admit that the Ti Kuih today are not as sweet as those years back.  Most people are trying to stay healthy by reducing the intake of sugar or consuming less sugary or sweet food.  

Enjoy cooking!

Stir-fried Chinese leek with roast pork and beancurd

Ingredients:
4 stalks Chinese leek
1/2 cup roast pork
1 piece beancurd
1 red chilli
1/2 tbsp garlic (chopped)
3 tbsp cooking oil
1/3 cup water (add more if needed)

Seasoning:
1/2 tbsp oyster sauce
1/2 tsp chicken stock granules
1/2 tbsp shao hsing wine
1/2 tsp dark soy sauce
Dash of sesame oil
Dash of pepper

Methods:

1. Prepare leek by discarding the outer layer hard leaves, cut into sections wash and soak in water for a while, drain.
2. Cut roast pork into slightly thicker slices and red chilli into diamond shape.
3. Cut the beancurd into slightly thicker slices and pan-fry with a bit of oil, drain and put aside for later use.
4. Heat 3 tbsp oil in a wok, fry garlic in medium heat until fragrant, add roast pork and fry well, then add in leeks and stir till well combined.
5. Drizzle shao hsing wine, stir then add water and the remaining seasonings to cook over low heat for about 2 minutes.
6. Add beancurd and red chilli, stir well and cook for a further 3 minutes.
7. Dish and serve with fresh cooked rice.

Stir-fried arrowroot/nga gu with Chinese leek and sausage

This imported bulb-like tuber is only available in the market a month or two before the Lunar New Year.  Yesterday morning, as I was thinking what vegetables to buy and cook for dinner, then all of a sudden I saw this arrowroot or known as 'nga gu' in Chinese, and not having to give any second thought, I grab hold of some and there they are, waiting to be cooked in my home kitchen.  Come to think of it, they really comes in early this year!

I love cooking it with Chinese leek and sausages or even with slice pork or chicken meat. It is a simple dish but yummy.  Here's to share.....

Few simple ingredients:

• 4 bulbs nga gu (peel and sliced)
• 3 stalks Chinese leek (peel off the hard leaves and sliced)
• 2 Chinese sausages (soak with hot water, peel off the skin and sliced)

• 1 tbsp shallots (sliced)
• 1/2 tbsp garlic (chopped)
• 1 1/2 tbsp oyster sauce
• 1/2 tsp grounded pepper
• 1/4 cup of water 
• Cooking oil

Few simple steps to cook:

1. In a clean wok heat 3 tbsp oil till medium heat, arrange the nga gu slices in batches, turning over till both sides are lightly brown, dish and drain till all is complete.
2. With the left over oil saute shallots and garlic till fragrant, add in Chinese sausages and saute well.
3. Add in Chinese leek, give it a quick stir, then add in nga gu and after few stir, if the dish is too dry, sprinkle a bit of water over and add in oyster sauce.
4. When all are well combined add the rest of the water and let it simmer for 1 to 2 minutes, stirring from time to time.
5. When the dish is almost dry sprinkle the pepper over give it another quick stir to mix and off the heat.
6. Dish and serve hot with rice.

Note:  This arrowroot also makes good and yummy home-made chips.