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!

Tang Yuan With Purple Sweet Potato Filling

I have always been wanting to try making Tang Yuan with fillings of sweet potatoes.  I came across a recipe 'Crystal Tang Yuan With Purple Sweet Potato Filling' from 'What to cook today,' so decided to use their filling recipe for my Tang Yuan.  The outcome is so yummy... and have been making it quite often since then.  I would like to share the recipe with all my readers.

(A) Ingredients for purple sweet potato filling:

220 g. purple sweet potato

10 g. condensed milk

10 g. unsalted butter

Methods:

1. Peel and cut sweet potatoes into 1/2" pieces.
2. Steam in a steamer until soft.
3. Immediately, remove the sweet potatoes into a bowl.  Add butter and condensed milk.  Mash with a masher, while the potato is still hot.  Change to a rubber spatula to keep stirring until you get a smooth paste.
4. Cover with a cling wrap to prevent from drying.  Chill in the fridge for at least 1 hour.
5. Lightly oil your palms and roll the mashed sweet potatoes into round balls and place them on a baking sheet.  Put in the freezer to let it harden.

Frozen sweet potato filling

(B)  Ingredients for the Tang Yuan dough:

As I've mentioned in my previous blog on making Tang Yuan dough, I never use any specific measurement.  I just add Glutinous Rice Flour into a bowl.  Amount depending on how much you are making at a particular time.  Then add room temperature water, little by little, and mix (I usually use my clean hand) until a dough is form.

Continue to knead until smooth.  If you prefer softer tang yuan,  add a bit more water or like wise.  I prefer my tang yuan chewy.

(C)  Wrap the purple sweet potato filling with the tang yuan dough:

Pinch a portion of the tang yuan dough, form into a ball, flatten it with your palm and fingers, then take a purple sweet potato filling and place it in the middle of the dough, fold the edges in, pinch to seal and roll into a big ball.  Repeat until all is done.  

(D)  Cooking the tang yuan:

1. Fill a medium/small pot with enough water, no need to be full.  Bring it to a boil.  This is for boiling the tang yuan.
2. For the sugar water, fill another medium/small pot with enough water and bring it to boil.  Add in 2 pieces of pandan leaves, tied into a knot.  Let the water boil until the pandan leaves releases its fragrant aroma.  Add in granulated sugar/rock sugar/brown sugar/raw cane sugar; stir to let the sugar melt; taste for the sweetness of your preference.  Switch the heat to low.
3. When the water in  (1) has come to a boil, add in the tang yuan.  Stir gently with a spatula to ensure that the tang yuan is not sticking onto the bottom of the pot.  Let it boil until all the tang yuan floats to the surface of the water.  Switch off heat, use a slotted spatula to scoop the tang yuan and immediately place it into the sugar water; switch heat to medium and let it boil for a quick minute.  Switch off heat.
4. Remove the pandan leaves and scoop the tang yuan into individual bowls, serve warm, in room temperature or cold (place into the fridge).

Notes:

1. Any leftover purple sweet potato balls can be place in airtight container and keep in the freezer.  When you decide to make tang yuan out of it;  take it out from the freezer and leave it in the fridge, make the tang yuan dough, wrap with the dough, cook and enjoy. 
2. Each time I make use of the purple sweet potato balls, I will cook it in a different combination as per picture below.... It's such fun!! 
3. For infor, the pink color tang yuan is made by adding a drop or 2 of the pink  food coloring/paste.  Whereas, I use the pandan paste for the green color tang yuan.

Hope you all enjoy this Tang Yuan post, which have been long overdue.  Happy cooking dear friends and readers ~ CHEERS ~

Tang Yuan aka Glutinous Rice Balls

In the olden days, Tang Yuan is only homemade and served once a year, during the Dongzhi Festival or commonly known as Winter Solstice Festival.  It is a festival celebrated by the Chinese all over the world.  Throughout my childhood years, I only know of Tang Yuan served with sweetened soup, which comes in colors of white and pink, and without any filling.  

Today, Tang Yuan aka Glutinous Rice Balls are served as Desserts with different colors, flavors, and many types of yummylicious fillings; in food stalls, restaurants and even home kitchens.  

Personally for me, I made Tang Yuan to enjoy any time throughout the year, especially as and when I feel like eating them ~ smile ~

I am happy to share the different types of Tang Yuan which I've made....

Traditional Tang Yuan

- without filling

- color of white and pink

My grandson loves to help in the making whenever he is back in hometown.

Without filling served with local barley soup

Tang Yuan of pandan flavor and wrapped with creamy mashed purple sweet potato with condensed milk and butter

Filling of black sesame paste

Tang Yuan served with wheat berries in light coconut milk

My recipe tips of making Tang Yuan aka Glutinous Rice Balls is very simple.  In a bowl, add glutinous rice flour (amount according to how much you want to make), then add room temperature water, bit by bit, and mix until you get a dough. Knead until smooth.  If you prefer your Tang Yuan to be soft, add a bit more water; I always prefers a chewy Tang Yuan, so I add less water, and knead it a little longer!

Enjoy making your own Tang Yuan in the comfort of your sweet home ~ cheers ~

Chicken Stir-Fried Noodles

Ingredients: (serves 2)

1 1/2 chicken legs (boneless, cut into bite-sized pieces)

2 portions noodles (I use dried packet kolo mee)

3 tbsp. cooking oil

3 cloves garlic (peeled and chopped)

1 bowl cabbage (cut into bite-sized pieces) 

1/4 cup carrot (peeled and shredded)

1 tbsp. light soy sauce

1 tbsp. oyster sauce

2 tbsp. water

Marinade: 

1/2 tbsp. light soy sauce

1 tsp. oyster sauce

1/2 tbsp. Worcestershire sauce

1 tsp. dark sweet soya sauce

1 tsp. Shaoxing wine

3 dashes ground white pepper

1 tsp. sugar

1/2 tsp. sesame oil

Garnishing:

White sesame seeds - I did not use

Spring onion - sliced diagonally

Methods:

1. In a medium bowl, marinate the chicken with all the marinade ingredients and set aside for at least 15 minutes, I marinate mine longer.
2. Boil the noodles according to packet instructions with dashes of oil to prevent it from sticking together.  Dish, drain and set aside.
3. In a heated wok, add 1 tbsp. of cooking oil.  Add the chicken into the wok and pan-fry the chicken until cooked.  Dish the chicken into a bowl and set aside.
4. In a clean heated wok, add the remaining 2 tbsp. of cooking oil.  Add in garlic and stir-fry until fragrant.  Add the shredded carrot and cabbage, stir-fry until the cabbage is almost cooked.  Add in noodles and give it a few mix, then add light soy sauce, oyster sauce and water.  Continue to stir fry until the noodles are well coated with the seasonings and completely cooked through.
5. Dish out and transfer into two serving plates/bowls.  Top the noodles with the chicken and its juice, garnish with sesame seeds (if using) and spring onion.
6. Serve immediately.

I adapted this recipe from 'rasamalaysia.com' with slight adjustments to suit my cooking preferences.

Walnut Hup Toh Soh Cookies

Ingredients:

80 g. unsalted butter (room temperature)

80 g. corn oil

80 g. caster sugar (can add up to 100 g. if you prefers sweeter)

1 egg

1 tsp. salt

2 1/2 tsp. baking powder

300 g. plain flour (sifted)

100 g. walnuts (chopped and toasted until fragrant)

40 g. white sesame seeds (toasted)

1 egg yolk (for brushing the top of cookies)

Methods:

1. In a bowl, add flour, baking powder and salt; mix with a spoon and set aside.  Before mixing, leave a tablespoon of flour to mix with the walnuts.
2. Place the toasted walnuts into the dry mill container.  Add a tablespoon of flour set aside in (1) and mix to prevent the walnuts from sticking to the knife while grinding/milling.  Blend until fine and set aside.
3. In a mixer bowl, combine butter and corn oil, beat until just mixed.  Add sugar gradually in 2 portions, beat until pale.  Then add egg and beat until combined.
4. Add the toasted walnuts and sesame seeds into the flour mixture and mix to combine.
5. Add all the flour mixture into the butter and oil mixture, mix with a rubber spatula until no streaks of flour seen and the batter will become clumpy.  Cover with a cling wrap and let it rest in room temperature for 15 minutes.
6. Shape cookies into round, place on lined baking sheet, press the top lightly with the back of a spoon.
7. Brush with egg yolk wash.
8. Bake in a preheated oven of 170 degree Celsius for 20-25 minutes.

This yummylicious cookies is adapted from Youtube by Dapur 2020, with  slight adjustments to suit my baking preference.

Kimchi Fried Rice With Minced Pork

I made another batch of Kimchi recently and decided to use the leftover from previous batch to fry rice, using another recipe; and this is what I have for lunch.

For this new batch I increase the seasonings and use 1 1/2 pear instead of just 1, which add to more juices, as compared to the first batch I make.

Ingredients: (serve 1)

1/3 cup Kimchi

1/4 cup minced pork

1 1/2 tbsp. chopped carrot

1/2 onion (peeled and cubed)

2 garlic (peeled and chopped)

1 cup cooked Basmathi Rice (cold)

1 tsp. Gochujang

1 tbsp. light soy sauce

1/2 tbsp. Sesame oil

1/2 tbsp. cooking oil

Garnish:

1 egg (sunny side up)

Spring onion (chopped)

Black Sesame Seeds (toasted)

Methods:

1. In a heated wok, add cooking oil and sesame oil.  Saute onion and garlic, add carrot and minced pork; stirring frequently until minced pork turn opaque.
2. Add in kimchi and the juice, Gochujang and stir to give it a good mix.
3. Add rice and light soy sauce.  Stir well to ensure the rice are evenly fried.
4. Dish out onto a serving dish.  Place a fried egg over the top of the rice, sprinkle with toasted black sesame seeds; and garnish with spring onion.
5. My lunch is served!

I adapted this Kimchi Fried Rice from 'Little CC Kitchen' with a slight adjustment to suit my cooking preference.