Sunday, February 9, 2014

Scramble eggs with Shark’s fins and Crab meat ( 鱼翅炒)

First of all I would like to wish all my Chinese readers a very happy Chinese New Year!
May you be blessed, in this horse year, with good health, galloping like a champion horse to a great  height of success!
This year CNY day-1 lunch, my second Sister-in-law has suggested to try out this simple scramble eggs with the luxurious filling of shark’s fins and crab meat as it seemed to be a simple and fast egg dish which was kids friendly!

This Shark’s fin scramble eggs is one of the popular Nyonya cuisine dishes served during Chinese New Year reunion dinner. It is also commonly served in Chinese Wedding banquets where it usually forms part of the hot & cold combination platter served as starter with the name of Four Season.
I happen to bring back a copy of Food Magazine “ Yum Yum” featuring mostly Chinese New Year dishes and we found this recipe in there. On the Chinese New Year Eve night, SIL has briefly glanced thru it but didn’t really remember the all the steps.

The next day, CNY day-1, after finishing our ritual prayer at temple, we went back to dad’s house to prepare lunch. It was too bad that, I forgot to bring the recipe book. Hence, she just had to improvise whatever she couldn’t recall to prepare the dish. In the end, our version turned out to be  more like scramble eggs with veggie instead because we added a bit too much of onion, spring onion and cabbage we could hardly see the shark’s fins in it.

Nevertheless, it still tasted great! Smile

This dish can go with white rice or be wrapped with lettuce or placed in this “top hats” or Nyonya kuih pie tee.

For the recipe of how to make this crispy Pie Tee, do click on the link to one of my favorite food blogger site - Rasa Malaysia.
Our home cooked CNY lunch main dishes, scramble eggs with shark’s fins, braised sea cucumber, mushroom and pork trotter.

Friday, January 17, 2014

Braised Fried Patties with Radish and Mushrooms

It has been a while since we last tested new recipes for our daily dinner menu. Last month, I bought a few new food magazines and found one of the patties dishes which was similar to a dish we occasionally cook at home, with a slight variation.
This recipe is a great balanced diet having both meat and vegetable cooked in one pot and a kid’s favourite. I suppose radish can be replaced with carrot if radish is not available.  As for the meat patties, either minced pork, chicken or beef can be used. I used minced pork for this recipe.
Now you see it

Now your don’t!
Looks like this new dish will be a regular on our dinner table from now on! Smile

Sunday, December 22, 2013

Happy winter solstice to all !


Hi all, I know that I have been MIA for a while, too much was going on for the last 2 months.
I am glad to annouce that the major breakthru for me for this year was, I finally completed my maiden marathon on 17th November 2013! It took me grueling 5:52 hours to cross finishing line, however I felt really pleased that I had finally done it!
Just a week after the race, I took a break to spend 2 weeks long holiday to Northen Thailand with my family. After the holiday, I was busy with office works, citing now is year end and too much reporting needed for year end closing.
In addition, our high school is organising 30th alumni dinner on 28th December and I was asked to help to  compile old school photos into video presentations. I had been burning quite a number of mid nights oil in doing this task.   
I will share more on Thailand food later once I get back to my routine.
Tomorrow is the day that Chinese celebrate Winter Solstice - 冬至.  To many Chinese this day is really important day, another big reunion day.  One of the must dessert to celebrate this day is - Tangyuan ( Sweet Glutinous Dumplings) 汤圆 .

These are the Tangyuan which Auntie Lan and hubby had just finished shaping hours ago. We will let them air dry overnight before boiling them tomorrow and turn them into a delicious sweet glutinous dumpling soup. :-) 

Are you ready to have a bowl tomorrow too?
Wish to know how to get a QQ Tang yuan, check out my old recipe here:
这是新鲜出炉的糯米粉圓,现把它风干一晚, 明天把它煮一煮,再加上甜汤, 就是一级棒的湯圓啦! 想吃QQ的湯圓吗?

Tang Yuan (Sweet Glutinous Dumplings ) 汤圆
The blue coloring is natural coloring from a type of flower commonly found in Malaysia - bunga Telang.

Sunday, October 27, 2013

Homemade Golden Syrup

Lately, I had to admit that I was a bit lax in blogging again. I used to update my blog during weekends. However since I signed up to participate in the Penang Bridge International Marathon on November 17th, weekends were never the same any more. With a full time job, weekend was the only time for long distance running training. After the long run training, what’s left in my mind was only to get my body lying down on the cosy sofa and turned myself into a couch potato doing nothing for the rest of the day .

This post was supposed to be published last month coinciding with the mid autumn festival theme but I was too worn out to blog it until now. Following the series of moon cake recipes covering from the basics of making moon cake dough to moon cake fillings like Yam/taro, Red bean and Mung Bean,  now is time to learn to make another key ingredient – the Golden syrup.

Instead of buying ready-made golden syrup, I opted to make my own with recipe adapted from Agnes Chang’s moon cake series. This completes the recipe for making 100% homemade moon cake. I started making this syrup 2 weeks before mid- autumn festival. However, it is even better if you can start making the syrup a few months ahead as the syrup can easily last a year or more.

This golden syrup is good for use in any baking or cooking that calls for golden syrup in place of the commercial ones.

Initially, I did not have a good start in the syrup making. I was not attentive enough during the cooking stage and got the syrup overcooked. On top of that, I was fooled by the consistency of the syrup when it was still hot. The syrup looked runny but when it cooled down, it became really sticky and as hard as caramel candy!

Nevertheless, after some online research, I cross referred to Christine Golden Syrup recipe to save the failed syrup which I thought was a waste. Following her advice, I added more water and lemon juice and re-boiled the syrup again to eventually get the right fluid consistency for the golden syrup.   

The moon cakes that I made using my homemade golden syrup.
The moon cakes which I couriered back to my dad.P1110740

Wednesday, September 18, 2013

Easy-to-make Snow Skin Mooncake

Happy Mid-Autumn Festival
Mid-Autumn Festival is just around the corner on 19th September 2013. Are you busy looking for some simple recipe for mooncake? Well, try this really simple Snow Skin Mooncake recipe! Snow skin mooncake tastes similar to Japanese Mochi.
 As a follow up to my previous blog post featuring traditional Snow Skin Mooncake recipe obtained from my good friend Helen, here’s another variety adopted from Y3K cookbook which is so easy and the result is so presentable that a novice cook can easily impress!  P1110736
Only 4 major ingredients are needed for this recipe - cooked glutinous rice flour (Gao Fen), icing sugar, shortening and water. In addition, don’t forget to get one cute little mooncake mould to make your favourite shape. This year, I bought myself another small mini square mooncake mould.

However Auntie Lan commented that it was best to use round-shaped mould, so as to symbolize reunion/unity, as in the case of the big round full moon in this mid autumn evening “月圆人团圆”

snowskin _mooncake collage

 If you wish to have a more authentic version of the homemade mooncake, you can also try to make your own fillings such as Taru/Yam paste, mung bean paste, red bean paste which I introduced before. Click on the links to get to the old blog posts for the recipe.

Coconut Milk Mung Bean paste filling

I had shared these mini mooncakes with my colleagues in the office.

Sunday, September 1, 2013

Muah Chee ( Glutinous/Sticky Rice snack with Peanut) 花生芝麻糍粑

This year, August the 14th was my late mother-in-law’s 5th passing anniversary or jìrì () in Chinese. As usual Auntie Lan would remind hubby of this occasion. Every year, without fail Auntie Lan would prepare mother-in-law’s favourite dishes to serve as prayer offering. This year, instead of the usual Teo Chew Cai Kuih that she used to make, hubby asked her to make Muah Chee. I had posted this snack recipe back in 2010 before when I resided in Auckland, with the steaming method from Agnes Chang’s Hawkers’ Delights cook book. This time I would like to introduce another traditional method of making Muah Chee. Shared below is not just the way of making sticky rice dough for Muah Chee, also how to make fine powdery ground peanut.   Photo edited with Shown below were the offering dishes we made for late Mother-in- law. P111044601 As usual, I was responsible for my signature Crispy Roasted Pork Belly. Hubby did an awesome job in food cutting and food presentation, didn’t he? roastedporkbelly
Crispy Roasted Pork Belly  

Sunday, August 25, 2013

Herbal Napier Grass drinks 马草凉茶

Let’s try a glass of Herbal Drink?
This plant was planted by my neighbour next to my Bunga Kantan. Initially I wanted to clear it, thinking it was weed. Then, my neighbour quickly came to me and told me it was one type of herbal plant used as a great detoxing supplements and consumed as a herbal drink. She later showed me its health benefits as illustrated in a Chinese Herbs magazine. The Chinese name of this plant is 马草, literally translated as “horse grass”. clip_image001
She said this plant was once very popular and widely sought after in Taiwan. It was even made into commercial skin caring juice, with advertisement claiming its effect in treating acne problems.


Later, I did some research and discovered the English common name for this plant was Napier Grass. Scientifically its species is Pennisetum and it belongs to Poaceae family. You can find more information on this page.

According to the Chinese wiki, this plant is rich in vitamin C and is claimed to contain the anti-oxidant and even the anti-cancer effects. It is good for treating swelling and easing stomach-ache. After knowing the goodness of the plant, instead of disposing it, I helped her to water the plants regularly.

The normal way to consume the plant is to blend the leaves and extract its juice to drink fresh without heating to prevent oxidization. It is also not advised to blend at higher than 900 rpm or above 50 ℃, as it will destroy its chlorophyll and vitamins.

However, instead of blending into juice which may taste a bit too raw to us, another way to consume it is to boil the grass along with its stalks and added with rock sugar to make into delicious herbal drink! The taste of the drink is very much similar to drinking Bamboo Sugar Cane, really tasty!
Beer anyone?
No, this is the Chinese Herbal Napier Grass drink,
served in a beer mug 马草凉茶 clip_image001[4]

 If you happen to find this plant growing wildly somewhere, do try to take some back and try out. It is such a great refreshing and cooling drink especially if you have symptoms of a “heaty” body such as sore throat and acne. Every now and then, I will pluck some to make herbal beverages for my family.


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