Wednesday, November 19, 2014

Steamed Stuffed Cabbage


This is the most interesting dish I have ever prepared and guess what? I have to core out the centre stump of the cabbage and fill up the cabbage with delicious fillings.  I saw this in one chinese magazine ( can't recalled) and I was inspired to try it out and here I present to you the special steamed stuffed cabbage :)  I should have steamed it a bit longer as the cabbage was still crunchy...cooked but crunchy. I would have preferred it to be a bit more softer so that it can absorb in more of the gravy.  Anyway, this is a good try and I love the fillings...so tasty and you can dip the cabbage onto the gravy and mmmmm so yummy good !  I chose a small round cabbage for this steamed sutffed cabbage coz this dish is only for two person.


fillings consists of gingko, chinese black mushrooms, carrots, fried beancurd, 
ready to eat chestnuts
and not to forget to mention dried scallops
you can have your own choice of ingredients as fillings 






Steamed Stuffed Cabbage - WB's Kitchen

Ingredients:

1 round cabbage - soak, clean and dig out the core to make way for the fillings

fillings - amount depends on the size of cabbage
fried beancurd
chestnuts
gingko
carrots
chinese black mushrooms  ( soak and cleaned and remove the stem )
dried scallops ( clean, soak and retain water )
2 cloves of garlic- crushed

seasoning and stock

1 cup of chicken stock
1 tbsp of oyster sauce
white pepper
the retain water of dried scallops
a pinch of salt for taste
cornstarch thickening ( 1 tsp of cornflour to 2 tbsp of water )

Method:

Soak and clean cabbage.  Core out the center of the cabbage from the base...just enough space for the fillings to go in.  Drain off excess water and keep aside while you prepare the fillings.

Braise all the fillings ingredients together with the seasoning and stock till the ingredients are cooked and soften and the stock liquid has reduced and thicken.  Stuffed the cabbage with the braised fillings with the beancurd on top...the beancurd will act as a stopper.  Gently placed the stuffed cabbage that the base is facing top and sits on a 4" deep non stick pan.  Add hot water to the pan and make sure the water height covers at least 2.5 inches of the cabbage. Cover pan with lid and steamed for at least 30-35  mins over medium low heat or until the water has evaporated and the cabbage has soften.  Off heat, and gently overturn the cabbage with the opening facing bottom onto your serving plate .  Cut slits across the cabbage and open the slits to expose the stuffings.   


Enjoy !


My Baby Josh Is Of Marriagable Age :)

Time flies and my baby Josh is already 24 and he is of marriageable age LOL!  I am not kidding, he is going to get married to Elaine middle of next year. He has 7 months to prepare for the wedding. He is now attending a marriage course in his KL church. Surprisingly he enjoys the marriage course given by the Pastor :)  He comes back every weekend to attend the course from the Lion City. Tiring but he enjoys it so it will not be a problem for him and Elaine :)

I asked him what is the course about and how is he taking it, he replied that the topic thus far is what is marriage about and financial management as a married couple.   Before he got engaged with Elaine a year ago, he was frantically searching  for couples rings and now he is just as frantic looking for couple wedding bands for his forthcoming wedding.  I pray that he finds one that is to his taste mmmm Elaine his wife to be must be delighted with it too.  I pray too that the wedding plans goes smoothly for him too.  I still can't believe my baby is all grown up and getting married soon too !

Tuesday, November 18, 2014

Bacon Wrapped Pineapple Bites



























These bacon wrapped pineapple bites were so good that I will be making these again for the coming Christmas dinner as appetizer :)  I used smoked back bacon ( more lean  ) It turned out crispy at the edges and juicy as you bite into the pineapple chunk that is wrapped by the bacon...mmmm so yummy delicious. You can serve these as finger food or appetizer. Every bite is addictive. I concoct my own sauce for glazing and WB was giving me the thumbs up as he was tucking in the bacon wrapped pineapple bites...as the saying goes ...' finger licking good '  :p  You can either bake it or pan fried them.  I pan fried them in shallow 1/2 inch of vegetable oil.   You can use either canned pineapple chunks or fresh pineapple. I used fresh ones for a tangy flavor...it was truly AWESOME bites :)  Try it to believe me !

























lining them up for pan frying...you can bake them too
for a healthier version

it is good if you can use fresh pineapple

























my own concoct glazing sauce
it consists of toasted sesame seeds, black vinegar, brown sugar
and a drop of sesame oil



ready for serving


Bacon Wrapped Pineapple Bites  - WB's Kitchen

6 pieces of Smoked Back Bacon
6 pineapple chunks

glaze:  mix the ingredients together

2 tbsp of black vinegar
a drop of sesame oil
1/2 tsp of toasted white sesame seeds
1 tbsp of brown sugar

Method:-

Bake

Set your oven to 375F.
Cut the pound of bacon in half. Take a half a slice of bacon, put a chunk of pineapple on one end of the bacon slice and roll up. Secure with a toothpick. Lay the bacon pineapple bundles onto the rack. Brush the prepared glaze sauce over the roll up and  bake for at least 25 minutes, brush again half way through baking. The bites are ready when the bacon looks brown and crispy.  

Pan Fried

Heat up 1/2 inch oil in a shallow pan. When oil is hot, gently put in the roll up and pan fried them till crispy and brown.  Take out and place in kitchen paper towel to drain off excess oil.


Enjoy!



Friday, November 14, 2014

Fried Rice With Porcini Mushrooms

























Went for Team Building Camp on 12th and back on 13th. Came back tired ...cook simple fried rice with Porcini mushrooms....yummy...love the chewy texture and strong nutty woodsy sweet and  meaty taste. A few shakes of black pepper and mixed herbs and a pinch of sea salt was all it took to rejuvenate me after a tiring team building programme :)   Thanks WB for helping to get the mushroom and cooked rice ready for me.  Just a sms to WB from the camp with intructions to the T and that is how I managed to get the fried rice ready.  This is what I called  TEAMWORK !   LOL!



























Fried Rice With Porcini Mushrooms - adapted from WB's Kitchen
for two persons

3 rice bowls of cooked rice
a handful of dried procini mushrooms- soak, clean and sliced
2 cloves of garlic- chopped
1 tbsp of dried mixed herbs
1/2 tsp of freshly ground pepper
1 tbsp of olive oil
1 egg
1 tsp of sea salt to taste
sliced spring onions for garnishing

Method:

Heat wok till hot, add in olive oil, chopped garlic and saute till fragrant, add in sliced porcini and stir fry for a 2-3 mins .  Add in the cooked rice and continue to stir fry for a min, add in mixed herbs, black pepper and stir fry till well mixed.  Push rice aside, add in beaten egg and leave till it lightly set at the bottom, push back rice and stir fry till the rice is coated with egg mixture.  Add sea salt to taste.  Off heat and the rice is ready to be served with spring onions as garnishing.


Enjoy !

Tuesday, November 11, 2014

Tomato Rice

























This simple tomato rice is easy to whip up and taste wonderful too...not to mention it is healthy rice for people who wants to eat healthy.  I first saw this on fb when Grace Choo my friend shared on her fb.  I told her I am going to try it out and truly it is easy to whip up and it is delicious..surprisingly WB loves it too for a man who eat meat only !  Sunday is a day we eat simple and making this tomato rice was a good choice.  I used up the sushi rice grains which had been sitting in the fridge for months :p  It turned out a bit wet after mashing the tomato but after it cools down, the grains becomes harder and drier.  My first attempt, haha so was not sure how much water to add in and thus my tomato rice was a slightly wet.   


add a tomato, olive oil, salt and freshly ground black pepper to your pot
of rice and cook like how you normally cook rice


I cooked mine in a claypot,
used sushi rice instead of normal rice 


after mashing the tomato and mixing into the rice, 
the sushi rice was slightly wet but once it cools down
the grains turned harder and drier :)


























Ingredients

rice to follow your normal amount
just add

1 tomato
1 tbsp of olive oil
1 tsp of freshly ground black pepper
2 tsp of sea salt

Method:

Once your rice is cooked, mashed the tomato and mix  evenly into the rice
and you are ready to serve .


Enjoy !



Related Posts Plugin for WordPress, Blogger...