Stir-fried Hakka Yam Abacus Seeds

While I was watching an Asian Food Channel Program (AFC) hosted by Jason some time ago, he introduced this Tasty Hakka Suan Phan or popularly known as Abacus Seeds from Gerai Seong Kee, Stall 35, at Taman Selera, Jalan Othman, PJ Old Town.  Not long afterwards, I saw postings by Kenneth Goh in Food Bloggers and Foodies United as well as some of the members.  

To be frank, I have never tasted this dish before, and being a Hakka myself I've decided to digest this recipe, find out more information about it online and finally I made my first attempt and it turns out great!  From the starting of making the dough, which is the Yam Abacus Seeds, I have to put on my thinking cap (bearing in mind that I have never tasted this dish before), as well as my touch senses from my fingers as I gradually add the hot water into the dough, to come up with a just right texture. Guess, a good research always comes with a satisfying result ~ Hi-5 ~

Ingredients:

(A) Yam Abacus Seeds

350 g yam (peeled and cubed)

75 g tapioca flour

1 tsp oil

1/2 tsp salt
Enough hot water

Methods:

1. Steam the yam until soft, lift out from the steamer and immediately drizzle oil and sprinkle salt into the yam and mashed until fine.
2. Add in tapioca flour and slowly add in bit by bit of the hot water and mix with a spatula.
3. When the dough is not too hot for our hand to handle, knead the dough, continue to add a bit of hot water until it become smooth, does not stick onto our hands and when we roll it, it will not crack or fall into pieces.  
4. To make the abacus seeds I take a small portion of the dough and cover the rest which are still in the bowl with a damp cloth to prevent the remaining dough from drying out.
5. Take a bit of the dough, roll into ball and press the center using our thumb and index fingers to form an indentation in the middle.
6. Place the seeds in a container lined with parchment paper and put another piece of parchment paper on top for purpose of stacking the seeds to avoid them from sticking together.  Repeat with the rest of the dough until all is done. At this stage the abacus seeds can be stored in the freezer.  I will leave them in room temperature for a while before cooking, however, a source says it doesn't needs thawing.  

(B)  Frying Ingredients & Seasonings: (1 serving only)

• Yam abacus seeds

• 2 shallots (minced)
• 2 garlic cloves (chopped)
• 2 tbsp minced pork
• 2 dried mushrooms (soaked and thinly sliced)
• 1 1/2 tbsp dried shrimps (washed, soaked and drained)
• 2 pieces black fungus (washed, soaked and sliced)

• some chopped spring onions (not in picture)
• pinch of salt
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• dash of white pepper
• drizzle of shaoxing wine
• 2 tbsp cooking oil

Methods:

1. In a pot of boiling water, drizzle a bit of oil, add in the yam abacus seeds and let it boil.  Once the abacus seeds floats to the top they are cooked. Dish using a slotted spatula and put them into a bowl.
2. In a medium heated wok add in cooking oil, saute minced shallots and chopped garlic, then add in mushrooms, dried shrimps and minced pork.  Stir fry until the ingredients are well mixed and fragrant.
3. Put in the abacus seeds, give it a stir, then add in all the seasoning ingredients and stir until well mixed.
4. As the dish is done, add in the chopped spring onions, give it another quick stir, off the heat, dish on a serving plate and serve hot!

I am very happy for the success of this dish, which is my first attempt.  I cooked a serving for my mum to taste and she gave me a "Thumbs-Up!"  I am proud of myself, being a Hakka who can come up with this Hakka Dish ~ cheers, cheers ~

Asam Fish

Another appetizing dish of the Kuek family which calls for more rice!  It has been a while since I last cooked this yummy dish - a balance of savory, sourish, slight salty and sweet which calls for much tasting during the process of cooking as I don't have any specific measurements for the seasoning ingredients.  It is more of 'practice makes perfect' as well as depending very much on individual's taste-buds preference.

Ingredients:

• 2 black pomfret (scaled, cleaned and halved)

• 2 sticks lemongrass (peeled the outer layer, leave whole and smashed)
• 5 tbsp tamarind (mix well a bowl of water to obtain tamarind juice)

• Some lady's fingers/Okra (optional) 

• 3 tbsp cooking oil 
• enough water (for cooking)

Blended ingredients: blend with some oil until fine

8 shallots (peeled and roughly chopped)

5 garlic cloves (peeled and roughly chopped)

4 red chilies (remove some seeds and roughly chopped)

4 chili padi (remove some seeds and roughly chopped)

Seasonings:
Salt (to taste)
Sugar (to taste)

Methods:

1. In a medium heated wok add in 3 tbsp cooking oil, saute the blended ingredients for 1 minute, then put in the lemongrass and continue to stir until fragrant and oil separates.
2. Add in the tamarind juice, seasonings and water, give it a stir to mix well.
3. Add the fish (ensure the sauce ingredients is enough to cover the fish for it to cook properly), give it a toss and put the lid on.
4. In between cooking, stir often, turn the fish over, ensure enough sauce or else add more water and taste for correct seasoning of your preference.  
5. Just as the fish is almost cooked, add in the lady's fingers (if using) and put the lid on.
6. Continue cooking until the lady's fingers are soft, turn off the heat and let the dish sits in the covered wok for a while before serving for the flavors to seep into the fish. 
7. Serve with freshly cooked rice.

Healthy Wonton Vegetables Soup

I have been thinking, why is it that off late I have been going for something soupy for my lunch??  Can it be due to the drastic weather change since the start of the Lunar New Year, or simply a change of my taste buds??  Well, if it is for something better, which in this case 'healthy,' why not!

Today, I am cooking myself a 'one-bowl meal' of wonton with lots of vegetables: red carrot, bok choy and bittergourd.  A satisfying, simple yet yummylicious lunch to share with all...

Few simple ingredients: (1 serving)

• red carrot (sliced)
• bittergourd (sliced)
• bok choy
• some home-made wonton (refer to my recipe posting on 30 October 2014)

• 1 red onion (peeled and sliced)
• 2 garlic cloves (peeled and chopped)
• 1 tbsp cooking oil
• 1 bowl water

Seasoning:

Chicken stock granules (to taste)

Dash grounded white pepper

Dipping sauce: (mix together)

2 chili padi (sliced)

1 small lime (obtain the juice)

2 tbsp light soy sauce

Few simple steps:

1. In a medium heated wok add cooking oil, saute the onion and garlic until fragrant, then add in the water.
2. As the water is about to boil add in red carrot, bittergourd and chicken stock granules, continue to let it boil for about 1 minute.
3. Put in the wonton, once the soup comes to a boil, taste for correct seasoning, add in bok choy and let it come to another boil.
4. Off the heat, dish into a bowl and sprinkle dash of grounded white pepper.
5. Serve hot with dipping sauce.

Lunch is served!

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 ~

Double cooked chicken in chili-garlic-vinegar sauce

I name this dish 'double cooked' because it is cooked twice, firstly I use the Pak Lo style to cook the meat (it can either be chicken, pork or duck) and secondly stir-fry with soaked chop chili and garlic in vinegar, which in Hokkien is called 'sng nee cho.'  This is a popular dish of my late mum-in-law.  Normally she will use the pak lo duck breast slices to cook in this appetizing sauce.  For my case I will either use pak lo chicken or pork belly to cook this dish.

The first cooking
Ingredients:
2 chicken thigh and drumstick 
4 slices galangal
3 shallots (peeled and thickly sliced)
2 garlic cloves (peeled and smashed)
3 tbsp cooking oil
Enough water for cooking

Marinade: (estimate quantity as I don't use actual measurements)
2 tbsp dark soya sauce
1/2 tbsp salt
1/2 tbsp 5 spice powder
1 1/2 tbsp sugar

Methods:

• Clean the chicken thighs and drumsticks.  Get rid of any excess oil, drain and place in a deep dish.
• In a bowl mix all the marinade ingredients together.
• Pour the marinade ingredients over the chicken, give it a rub to ensure that they are well coated.  Let it stand in room temperature for about 30 minutes.
• Using a pestle and mortar, pound galangal, shallots and garlic until medium fine.
• In a medium heated wok, add cooking oil, fry the pounded ingredients until fragrant and golden, off the heat, dish up the fried ingredients into a bowl, leaving the oil in the wok.

• Using the same wok, reheat the oil using medium fire, add in the marinated chicken pieces together with the sauce, (the sauce won't be much), turning the chicken pieces to sear the surface.
• Once the sauce starts to thicken add in water, it must be able to cover the chicken pieces. If the sauce is not dark enough add in a bit more dark soya sauce.  Give it a stir and put the lid on.
• This process will takes quite a while, checking on the water constantly, turning the chicken pieces often to ensure that the meat is properly cooked through.
• In between the cooking process, we can taste for correct seasoning.  Personally for me, our family's preference on Pak Lo will be slight salty and sweet.
• Just as the meat is cooked, I add in the fried ingredients, stir to mix and let it simmer for about a minute or two. 
• Off the heat, dish out the chicken pieces onto a plate and the sauce into a bowl, leave them aside for the second cooking.

The second cooking 

Ingredients: 

2 red chilies (chopped)

4 garlic cloves (chopped)

enough vinegar

1 1/2 tbsp cooking oil

Methods:

1. To soak the ingredients, In a bowl add chopped chilies, garlic and  enough vinegar to cover them, give it a stir and leave aside until cooking.  
2. When the chicken has cooled cut into small pieces (or you can debone the cooked chicken and slice into thin slices, which I've done before) and put them aside.
3. Just before cooking, if the sauce from the Pak Lo has a layer of oil on the surface, use a spoon to scoop out the oil so that the final dish will not be that oily.
4. Use a sift to separate the soaked chilies and garlic from the vinegar, just before cooking. 
5. In a medium heated wok, add in cooking oil, fry the chopped chilies and garlic until fragrant.
6. Add in the chicken pieces, stir-fry for about one minute, then add in half of the vinegar and the Pak Lo sauce, stir well to mix.  At this point I will taste for correct seasoning, add more vinegar if the dish needs more sourish taste and more Pak Lo sauce for a balance of sourish, slight saltish and sweet taste.
7. Off the heat, dish on a serving plate and dinner is served!

If you are cooking this dish do remember to cook extra rice, as this appetizing sourish-savory dish opens up your palate!

For those who loves pork belly, you can also try a hand for this dish, here's to share....

Let's cook and enjoy a yummylicious meal everyone ~ cheers ~

Quick and Easy Fruit Cake

I enjoyed making this quick and easy fruit cake recipe over and over again.  It is not that sweet with brown sugar, just the right size of a loaf tin as I prefer consuming it at room temperature than cold from the fridge and it doesn't request for soaking of the fruits in rum or brandy, as fruit cake is my grandson's favourite.

Ingredients:
100g unsalted butter
100g brown sugar
2 eggs, beaten
100ml. milk
225g self raising flour (sifted)
1/2 tsp ground nutmeg (sifted)
275g dried mixed fruits  (dried orange peel, green and red cherries and raisins)
6 whole red and green cherries (halved)

Methods:

1. Beat butter and sugar using an electric stand mixer until light and creamy.
2. Gradually stir in the milk, eggs, flour and dried fruits into the butter and sugar mixture.  Mix well.
3. Pour the batter into a greased loaf tin.
4. Arrange the red and green cherries on the top.
5. Bake in a preheated oven of 170 degree Celsius for about 45 minutes or until a skewer inserted comes out clean.
6. Let it stand in tin for 5 minutes.
7. Turn onto a wire rack.
8. Tea is served!

To obtain the original recipe click here

Muah Chee

I came across few recipes for Muah Chee and have been wanting to try a hand on it.  As this is a not-so popular food item in Kuching, we don't get to eat it often, so knowing how to prepare it is of benefit to us, as whenever we feel like eating we can just make it in the comfort of our sweet home to satisfy our yearning.

I adapted this recipe from MiMi Bakery House and is a very simple recipe to follow and enjoy.  I made some adjustments to suit my family's taste buds.  For the original recipe click here

Ingredients:

110 g glutinous rice flour

140 ml water

2 1/2 tbsp peanuts (pan-fried and peeled)

1 1/2 tbsp granulated sugar

Methods:

1. Blend peanuts and granulated sugar until fine and put aside in a bowl.
2. In a bowl mix glutinous rice flour with water to get a smooth batter.
3. Pour batter into a non-stick pan lightly coated with oil.
4. Cook using very low heat for about 3 minutes.
5. Once batter has set it should roll together to form a lump. Toss for a while to ensure it is totally cooked.
6. Remove into a plate to let it cool for a while.
7. Use a scissor to cut the cooked dough into bite sized pieces and toss with the blended peanuts and sugar.
8. Sprinkle the excess peanuts and sugar over the top.
9. Enjoy!