Wednesday, September 21, 2016

Deep Fried Gyoza With Century Egg And Pickled Ginger And Meat Fillings

Gyoza are mostly pan fried but for this once, I decided to deep fried them because I have been craving for deep fried stuff of late.  I used rice bran oil for the deep frying . The fillings for the gyoza are special and I replicate it from the ' Pei Tan Quinn ' ( beancurd rolls with century eggs and pickled ginger ) from the dim sum shop.  Instead of using beancurd skin, I made my own gyoza skin. I find making my own gyoza skin is fun and therapeutic  :)  I had fun making them and I succeeded in making gorgeous looking and tasty deep fried gyoza.  To get good pleats, lots of practices are needed as the saying goes practice makes perfect :p

I love the fact that century egg and pickled ginger is added to the meat and prawns fillings lifting it to the next level of taste and sophistication.  These deep fried gyoza are flavor packed and may involved a bit of work especially if you have to make the gyoza skin yourself.  But of course, there are ready made ones from the supermarket.  I prefer to make my own gyoza skin  :) and make my own pickled ginger (young  ginger are home grown too )

easy to make gyoza skin

minced meat and minced prawn mixture, century egg and pickled ginger
make up the fillings for the gyoza

love the fact that century egg and pickled ginger
are added to the meat mixture before wrapping
and pleating the gyoza

make sure to dust potato flour on the gyoza before
stacking them together

you can freeze the gyoza for keeping

the century egg and pickled ginger, they add extra punch to the flavor

Homemade Gyoza Wrappers - adapted from JustOneCookbook


240 g all purpose flour or ( 120g bread flour + 120g cake flour )
1/2 tsp salt
1/2 cup or 120g just boiled water plus more if necessary ( 120g - 150g )

potato starch for dusting
3" (8cm) cookie cutter


Stir the flour in the bowl, scoop it up with a spoon into the 1-cup measuring cup, and level off the top. Put the flour into a medium bowl. The amount of flour shoud be close to standard 4.25 oz (120 g) per cup.

Sift the flour into a large bowl.

Add salt to just-boiled water and mix until completely dissolved.

Add the just-boiled water into the flour little by little, stirring with a rubber spatula. You will eventually need to use your hands to form the dough into a ball. If the flour is still separated, add ½ Tbsp. water at a time till you can form the texture into a ball.

Transfer the dough to the work surface and knead the dough for 10 minutes.

After 10 minutes, the texture of the dough will be much smoother. Cut the dough in half.

Shape each half into a long log, about 1½ inches in diameter (it doesn't have to be perfect if you’re going to use a cookie cutter later). Wrap each log with plastic wrap. Let it sit for 30 minutes.

Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into about 12 pieces (may vary depending on the log length and width). Since we’ll be using a cookie cutter, don’t worry if each piece of dough has slightly different size.

Cover the dough with damp kitchen towel at all time to prevent from drying.

For each piece of dough into a ball shape.

Press the ball onto the work surface.

Using a rolling pin, roll out the dough, but DO NOT roll out (flatten) the TOP and BOTTOM edge. This is a trick to make a nice round shape.

Rotate the dough 90 degrees and repeat rolling the dough to make a nice round shape. Try to roll out the dough to a thin circle. The size should be bigger than 3” (8 cm) cookie cutter.

Press down the cookie cutter and remove excess dough. Cover the scraps with the damp towel. Later combine all the scraps as long as they still squish together and haven’t dried out too much. Re-roll the scraps and repeat the process.

Sprinkle each wrapper with potato starch and stack the gyoza wrappers. Make sure to the wrappers covered with damp kitchen towel. Once all the dough is used, wrap the gyoza wrappers with plastic wrap and freeze or refrigerate until you’re ready to use. You can keep gyoza wrappers for about 3-4 days in the refrigerator and up to a month in freezer. Defrost in the refrigerator prior to use.

Note: Different brand of flour will absorb water differently.


200 g minced meat
100 g minced prawns
1tbsp soy sauce
1/2 tsp sesame oil
1/2 tsp corn starch

mix the above ingredients together in a bowl and using a pair of chopsticks stir till the mixture become sticky

1 century egg - shelled and cut into bite sizes
pickled ginger

To wrap the gyoza

Scoop a heap tbsp of the minced meat fillings together with bite sized centruy egg and a few slices of pickled ginger on to a piece of gyoza pastry skin, and fold over and pleat the edges. Repeat till all the gyoza skins and meat fillings are used up.  Heat wok with rice bran oil ( amount enough for deep frying ). 
When oil is heated, gently drop wraped gyoza into hot oil , 3 pieces at a time, under medium heat till both sides are brown and crispy.  Take out and place them on paper towel to absorb excess oil. 

Serve hot with mayonaise dip or chilli sauce.


Anderson Seafoods – How to Cook Salmon, Shrimp, and Swordfish

Cooking fish has never been easier. It doesn’t matter whether you want to cook shrimp, salmon or sword fish – you’d be surprised at the amount of options that are available and how easy they are to cook. Anderson Seafoods wants to provide you with the best dining experience possible, so find out here how you can cook salmon, shrimp, and swordfish at home!

Cooking with Salmon

Salmon, if it is Blueback Salmon, has a very mild flavor and it is moderately fatty. It is most fresh if you buy it from June to November. If you were to go for Pink Salmon, you would find that this is the smallest variety and it has a very fine texture. Salmon can taste relatively mild in terms of its fishy flavor, but this more comes down to the food you use to cook with it.
The key to cooking great salmon is to not overthink it. The first thing you’ll want to do is rub the fillet with some oil, salt, and pepper. After this has been done, cook the fillet for around 5 minutes for every half-inch you have. Check the fish at around the 8-minute mark and when it is flaking easily, you know that it is cooked perfectly. Alternatively, you can fry it, sprinkle it with some fresh pesto, gremolata and herbs. Serve with a glass of white wine for the ultimate dining experience.
1.       Take the skin off the salmon with a sharp knife
2.       Brush the salmon fillet with oil on both sides
3.       Season with black pepper and salt
4.       Fry the fillet on a griddle pan for around 3 minutes on each side
5.       To finish, add pesto, hollandaise sauce and serve with vegetables and potatoes

Cooking with Shrimp

If you would like to know how to prepare and cook shrimp, the first thing you need to do is know how to peel it. Start by opening the shell from the belly along the inside curve and peel it back starting at the head. Then, cut a slit down the back side and use a knife to find the vein. Lift out the vein, rinse it under cold water, and then you can cook it. The vein is the intestinal tract, so it’s important to know that this can leave an unpleasant taste if it is not taken out.
Shrimp doesn’t need much preparation other than de-shelling, so read on for cooking instructions.
1.       Bring a saucepan with salted water to boil
2.       Add shrimp and cook for around 3 minutes, until the shrimp is opaque
3.       Drain shrimp and rinse it under a colander
If you want to grill your shrimp instead, try this method.
1.       Thread the shrimp onto a skewer
2.       Add peppers and mushrooms
3.       Over a medium coal, cook for around 8 minutes until the meat is opaque

Cooking with Swordfish

Swordfish has a very sweet but a very mild flavor. The meat is very firm and it is very meaty rather than fishy in the way that it tastes. This makes it superb for grilling. To get started, heat up a grill to a medium high heat and add the fish. Most of the time your fish will be a fillet and without skin.
1.       Whisk oil, mint, lemon juice, basil, and garlic in a bowl
2.       Blend the above products
3.       Brush the fish with around two tablespoons of the sauce

4.       Grill the steaks for around 3 minutes a side, depending on the thickness 

Sunday, September 18, 2016

Birthday Celebration @ New York Sushi & Cafe

Just as we thought that we had tasted it all in the wonderful world of food cuisine and how wrong we could have been. Today we had the opportunity to try yet another Japanese Cafe which surprisingly is located not far from where we stay. Our first impression was that the cafe had a rather simplistic and functional setting but then never judge a book by its cover. This quaint place has hints of New York with little tell tale signs decorating its walls. What caught our attention immediately was a photo taken in his US restaurant with Bill Clinton and also Sean Connery. A partner of this place quickly explained that it was taken when the main Chef Eddy Tan was then working in the US. We later found out that NTV7 has also featured this rather humble cafe in one of its programs in July this year.

We had in total seven types of house favorites as recommended, with the Chilled on ice Shashimi Platter stealing the show. This was exceptionally very fresh and was pre ordered a day in advance as otherwise it would take a very long time to prepare if we had ordered on the spot. Our Sashimi platter consisted of Scallops, Akagai (surf clamps), yellow tail, Canadian sweet prawns, tuna, salmon,butterfish,octopus.Even though item here was raw but very very fresh, Wild Boar happily tucked in to every single item. It was a truly melt in your mouth experience as we dipped each piece into a mix of wasabi and their own version of something reminiscent of soy sauce and thinly sliced pickled ginger. Even the head of the Canadian Sweet Prawns was not spared by us as we chewed into every piece which has been lightly fried.

The Sushi rolls were delicately and very well done and the Ebiko which is Wild Boar's favorite came as a very pleasant surprise as the topping was so generous . 

We caught the scent of something flavorful and found out it was their version of fried rice which we promptly ordered. The Japanese short grain rice was very well cooked and fried, garnished with octopus,mussels fried with yet again a secret XO sauce.It was perfectly fried with hardly any trace of oiliness which you would see in other places.

The Chef made many visits to our table detailing his numerous off the menu items with lots of his creation but subject to availability due to seasonal constraints. He showed us a special dish only available for Valentines Day and this is something which he is very proud of. There is a photo of him holding up two gigantic lobsters in each hand in which he was commissioned to cook on board a private cruiser sailing from Connecticut to Manhattan on a private event and he was very proud of this event.

We invited the Chef and another partner to take a photograph with us and they graciously agreed as our dinner came to a close. We adjourned for a few rounds of Snow Beer and were already planning another dinner date in the not too far future. Wild Boar has already chalked up this place New York Sushi Cafe in his book of favorites in no particular order as Buffet Dinner at Majestic Hotel with free flow of wine, Ippudo, Wild Hog,Chic-a-Beer and Mokuren. 

We will definitely come back for more !

this Shashimi platter for 6 persons has to be pre-ordered and 

 octopus slices, the Canadian sweet prawns is a must have...
tuna sweet and briny taste, yellow tail, butterfish , melt in the mouth salmon

scallops so sweet and melts in the mouth

Akagai , part of the shashimi platter fresh 

generous helping of ebiko, easily half the height of the sushi

 special seafood fried rice...another favorite 
with mussels and squids

fish head noodles

this is my favorite sushi roll with shashimi filling
and coated with nori flakes...highly recommended

 Sushi Roll of specially prepared yellow beans skin as its wrap 
which is crispy ...highly recommended by the Chef

Soft crab roll with avocado....another highly recommended
this is really good

snow beers to end the night  

a joyful toast to each other

New York Sushi & Cafe
24, Jalan Medan Ipoh 3, Bandar Baru Tambun Medan Ipoh, 31400 Ipoh,
Tel. 605-545 3089

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