Saturday, November 1, 2014

Sponge Beancurd

























Okay, you may already know how to make these sponge beancurd but for me this is the first time making them.  I remembered when I was young , my grandma used to cook this with salted fish tofu soup. I remembered that I love the spongy texture of the tofu but then I was just a teenager then.  When I saw this sponge beancurd recipe in one of my old Flavors magazine...I knew I had to make some for myself.  The process takes 4 hours .  You have to use firm beancurd.  Patience paid off when I finally manged to get good result after boiling the beancurd for 4 hours on high heat.  Exactly four hours and I got a very nice spongy hole riddled texture.  I will be sharing two recipes using sponge beancurd  in my coming posts. Stay tuned :)

























after 4 hours of boiling the beancurd, 
take out and soak the beancurd in a bowl of water
to cool

























I used a sharp thin knife to cut off the skin
and tada...a nice spongy hole riddled texture appeared before
my eyes...heehee super duper happy with the results

























love the spongy hole riddled texture !

























Sponge Beancurd  - Flavor Magazine - March to April 2008 Issue

Ingredient:

4 pieces of firm beancurd

To prepare beancurd :

Kep the beancurd refrigerated for at least 1 day , allowing the coagulant to sink to the bottom.  Remove and drain before using.  Bring water to boil in a large uncovered pot and add the beancurd; boil over high heat for 4 hours. Remove and soak the beancurd in a bowl filled with water to cool.  Once cool, trim away the beancurd skin to reveal the spongy , hole riddled texture.

Before using, soak in water and keep in the refrigerator.


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Meatless Day Is A Step To Healthy Lifestyle


























Most of my readers are looking for healthier version of fast food and homecooked food.  Therefore , I have to share more healthy and delicious recipes with them.  With delicious meatless vegetarian options I would want to make it top on the list for my food blogs, the coming year 2015.  With more healthy protein being included in the recipes shared, I am sure my readers will be pleased and many food bloggers are opting for a day to go meatless. Meatless Monday is well known and practiced by many people around the world.  I think this will be great inspiration for many who wants to eat healthy and make a day to go healthy together.

I have many readers in the States who loves fast food  and guess what, I recommended them to healthy patties that summer grilling can sizzle even without red meat. Many parents would want to train their children to start eating healthy and to stay away from trans fat patty burgers. Some recommended patties for the family are flame grilled smoked turkey patty , masala veggie patty ,  smoked salmon patty and bratwurst grillers.  With these four great picks I am sure your kids will love having these patties in their burgers for their breakfast or for their lunch pack .

This one eg of my homemade veggie patties which will wow you over.  Eggplant patties...sure will make you drool




























I will be cooking healthy the coming new year and I am sure my readers will look forward to my sharing of healthy food.  Meanwhile, if you are looking for healthy fast food, choose those that are meatless and make sure they have healthy protein included.   I will be sharing more healthy patties in the days to come.  Stay tuned :)



Enjoy ! and have a great weekend

Thursday, October 30, 2014

Pickled Ginger In Natural Pink

























I love anything that is natural and I don't like food that uses food dyes .  I used to eat at Japanese Restaurant and I noticed that their pickled ginger are pinkish in color. And I thought they used food dye to make them pinkish.  I discovered that you don't need to use red food dye to make them pinkish recently.  A dear friend of mine taught me to use lemon juice on the young ginger slices before pickle them.  Wow...and true enough they turned a natural pink.  Woohoo..... dancing on my trotters now.  So , I am sharing here with you the secret of turning pickled ginger into natural pink :)   A very nice natural pink color...makes food interesting. You can add these pickled ginger to your salad or egg with century eggs appetizer or go with your sashimi...mmmm I know I am going to enjoy my pickled ginger for now :)  


soak the young ginger slices in lemon juice for
at least 30 mins...they will instantly turn pinkish

























Pickled Ginger In Natural Pink  -adapted from  Tastehongkong  with a twist

600 gm baby ginger - scrap of skin, wash , pat dry and sliced thinly
1 tbsp coarse salt
2 tbsp sugar
1 lemon juice

Pickling solution
2 cups rice vinegar
1.5 cups sugar

Method:

Scrape off skin from baby ginger, wash and pat dry, slice thinly with a sharp knife or a mandoline. Mix the ginger slices with 1 tbsp of coarse salt and let them stand for an hour, after which some liquid will exude. Discard liquid and rinse with drinkable water, strain dry.  Add lemon juice and sugar, mix well . To ensure that the ginger slices are in good contact with the lemon juice, it is best to have them laid in a large flat container while they are being steeped. Stir and turn the ginger for several intervals. Leave it for 30 mins. The ginger will turn natural pink at this point. Pour away the lemon juice.  Place the pink ginger into a glass jar.

Meanwhile , cook the rice vinegar and sugar till the sugar has melted. Leave it to cool (10 mins ). When the vinegar solution has turned warm, pour over the ginger slices in the glass jar. Make sure the ginger slices are covered with the pickling solution.  Close the jar when the pickled ginger is completely cooled down.  Keep in the fridge and you can serve the ginger slices after 2 days.  This pickle can keep for months in the fridge.



Enjoy !



Monday, October 27, 2014

Spicy Dried Shrimp Sambal



WB has been craving for this Sambal Hae Bee/Dry Shrimp Sambal for almost a year....why I took so long to make some for him . Reason being, I had a surgery done and not fit to make for him. Now after recovery from the surgery, with his help of course , I was able to make a big tupper of it for him :)  He did the pounding of the sambal paste and I did the frying for him LOL!  Want to eat something nice, of course have to help...right?  That tupper of spicy drid shrimp sambal can last him weeks...a month at least :)  He has them in his sandwiches , rice and noodles sometimes.  Act as an appetizer too ...love love it myself too !





I love my traditional mortar and pestle ...a gift from my mom when I got married


one can drool while frying the sambal.....awww the aroma filled the whole house
and the flies are looking for my house :p


























Spicy Dried Shrimp Sambal  - WB's Kitchen

300 gm dried shrimp - soaked,  washed and pounded coarsely

ground ingredients below together :
(A)
one handful dried chilli  - soaked and pounded into paste
a thumb size dried shrimp paste /belacan
1 cup of shallots slices
1/4 cup of garlic
2 stalks of lemongrass -slice the white part
2 pieces of turmeric

1/2 cup of vegetable oil
4 -5 tbsp of brown sugar
1/2 cup of thick tamarind water
2 tsp of salt or to taste


Using a mortar and pestle, ground all the ingredients (A) into a paste.  Pound the dried shrimps coarsely ( coarseness depends on individual ) I like it  coarse.

Heat up a wok under medium heat, add in the vegetable oil and sauteed the ground ingredients till fragrant. Once the oil surfaced, add in the pounded dried shrimps and keep stirring till the dried shrimps are well mixed with the aromatic paste.  Keep stirring, lower heat, add in the tamarind water, sugar and salt and continue to stir fry till the sambal shrimps has become drier and fragrant.  Leave it to cool in the wok.  Once it has cooled down, store in air tight tupper or glass jar .  Keep in the fridge.  It can keep up to 3 months.


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Sunday, October 26, 2014

Stir Fry Chinese Chives Flower With Fish Fillets



A simple yet delicious dish...love the aroma of stir fry chinese chives with lots of garlic.  I added slices of fish fillet instead of prawns.  My mom used to stir fry these chinese chives with chicken innards. Chicken gizzards and liver are our favourites but due to eating healthy , I have substitute them with fish fillets :) So freaking healthy...right? Surprisingly, WB loves it even though this was my first time introducing the dish to him.  It seemed his mom never cooked this for them...mmmm so I can conclude that my beloved mom in law doesn't like the smell of this chinese chives :) thus WB never get to eat this chinese chives.  



























I sauteed the garlic slices till aromatic then lightly stir fry the fish fillets
till they are cooked... have to be gently with the fish or they will break into
pieces ;p  dish up the fillets and set aside before putting in the chives


























once the chives are cooked, gently put in the cooked fish fillets
and gently blend the fish fillets into the chives.  
this dish is so yummy good that I will cook this again for sure !


Stir Fry Chinese Chives Flower With Fish Fillets  - WB's Kitchen

2 bundles of chinese chives - washed, cut into 1 inch lengths

1 piece of garoupa  fish- debone and cut into fillets marinate with
1 tbsp of chinese cooking wine
a dash of ground white pepper
a pinch of salt

2 cloves of garlic - sliced
1 tbsp of olive oil

thickening:
1 tsp of corn flour
3 tbsp of water

Preparation:

Heat up wok over high heat, add in olive oil and saute garlic slices till aromatic.  Add in marinated fish fillets and stir fry till cooked.  Dish up and set aside.  

Add in the chives and stir fry till it is cooked.  Add in a pinch of sea salt for taste. Add in the cooked fish fillets and gently stir fry till the fish fillets are well combine with the chives.  Add in the thickening . Once gravy thickens, dish up and serve with rice.


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