Wednesday, December 24, 2014

Crispy Vegetable Fritters(Balls)


After eating out at Black Earth, a Harbin cuisine restaurant in town . I really fell in love with their vegetable fritters dish.  I came back, put on my thinking cap and finally came up with this recipe.  The process is a bit messy though but the results -  crispy and delicious. Tasty too !  Just  Garland Chrysanthemum (Tung Ho  in cantonese ) and Coriander leaves !!!  Great finger food or can be serve as  appetizer.  For me, it is as snacks for WB and myself  LOL!  Eat and be happy ! Forget about the calories for it is Christmas...celebration for our Chirst's birth !

excepts taken from here

Garland Chrysanthemum is a healthy, edible plant native to East Asia. It is rich in chlorogenic acid (a type of hydroxycinnamic acid), carotene, flavonoids, vitamins and potassium, and can offer a multitude of health benefits. Some of the beneficial effects associated with eating garland chrysanthemum leaves include weight loss, antioxidant protection, a reduced risk of lung cancer, as well as protection against cardiovascular problems, kidney stones, cellulite, bloating and bone loss.

Garland Chrysanthemum has a slightly mustardy flavor and a crispy texture, and it is used broadly in Korean, Cantonese and Japanese cuisines where it is often used to flavor soups, stews, hot pots (such as sukiyaki and nabeomono), stir-fries and casserole dishes. On Crete, the largest Greek island, the tender shoots of Mantilida, a variety of garland chrysanthemum, are commonly eaten raw or steamed. If you are planning to add this healthy green leafy vegetbale to your diet, make sure you don't overcook it; this helps maximize the health benefits of this highly nutritious vegetable and keep its delicate structure intact.

Wow...with so much of health benefits, it will be good to add to our meal..don't you think so



gosh...looking at this picture makes me crave for more...so yummy good


soak, clean and drip dry the garland chrysanthemum and coriander leaves
once they are dry ( with a bit of moistness ), chopped them fine


put the chopped veggies into a mixing bowl.  meanwhile. mix together
 the rice flour, potato flour, sea salt, and paprika , mixed herbs till well combine
pour the flour mixture into the chopped veggie and mix well



using the thumb and fingers, try to shape the chopped veggie into a ball ( quite hard )
coat the round ball with rice flour.. slowly place the coated veggie ball onto a greased
laddle ( steamboat ladle with holes)  and slowly lower the ladle onto very hot oil
and leave it to cook...once the balls is crispy on the bottom side,
 the ball will automatically leave and float away from the ladle.  Looks simple
but can be messy but the result is rewarding

























Crispy Vegetable Fritters /Balls  - WB Kitchen

Ingredients

a bunch of garland chrysanthemum  ( Tung  Ho ) - soak , rinse and drip off excess water - chopped fine
a bunch of coriander - soak , rinse and drip dry - chopped fine

flour mixture

3/4 cup of rice flour
1/2 cup of potato flour
sea salt ( to taste )
a tbsp of paprika
a tsp of mixed herb seasoning

Vegetable oil - for deep drying

Method:

Heat up a deep pan with cooking oil . Amount should cover the veggie balls during the deep frying.

Combine the chopped garland chrysanthemum /coriander ( should be a bit wet not totally dry  )together in a mixing bowl.  Add in the flour mixture and using a spatula, mix the chopped veggies and flour together till well mix together.  Shaped the veggie into a round ball. Coat the veggie ball with extra rice flour. Place the ball on a greased steamboat ladle with holes and slowly lower on the hot oil.  When the bottom part of the veggie balls is crisps, it will automatically leave the ladle and float up.  Once the balls is golden, take out and drain off excess oil on kitchen paper.  Continue the process till all the veggie mixture is used up.

Note: If the balls are well fried, the crispness will keep for a few hours .

Enjoy !




Stir Fry Jelly Fish With Meat Strips And Green Pepper



























This is a simple to whip up dish.  I love edible Jelly fish ( Hoi chit in cantonese )  I will blanch it for a few seconds before adding to the stir fry.  All I have to do is cut meat into strips ( you can use chicken breast meat or lean pork ) and seasoned with oyster sauce, a tsp of olive oil and corn flour for a smooth texture. Cut some green pepper into strips too.  Stir fry with garlic and ginger strips and add a thickening sauce and you can serve this dish within 20 mins.  Simple and delicious.  You can add chopped chillies to make the dish colorful and a hint of hot taste to the dish ! yummy !

























Stir Fry Jelly Fish With Meat Strips And Green Pepper   - WB's Kitchen


Ingredients

1 piece of Jelly fish - blanch with hot water for a few seconds- cut into strips
meat ( chicken or lean pork ) cut into strips
1 green pepper - cut into strips
a tbsp of olive oil
a tbsp of ginger strips
2 cloves of garlic - chopped
some chillies - chopped * to taste

marinate meat strips with the following ingredients
oyster sauce
a drop of sesame oil
white pepper
a tsp of corn flour

thickening sauce  - 1 tsp of corn flour + 3 tbsp of water

Method:

Heat a tbsp of olive oil, add in garlic and ginger and saute till fragrant.  Add in the marinated meat strips and continue to stir fry till the meat is cooked . Add in the green pepper strips and stir fry for another minute. Add in the thickning mixture and jelly fish strips. Give it a quick stir and dish up when it is well combined.

Enjoy !


Easy To Whip Up Egg Omelette



I grew up eating omelette as an extra dish for lunch when I came back home from school.  My grandma will fry egg omelette for me. She said the cheapest protein is from the egg LOL!  She fried egg omelette using different ingredients and thus I get to eat different variations of egg omelette..egg omelette with chinese chives ( kucai ), egg omelette with preserved radish ( chai poh ) , egg omelette with minced meat or bbq meat,  egg omelette with bitter gourd and this is my favourite egg omelette...with red onions and spring onions with lots of hot stuff ( bird eye's chilli )  I will normally fry this egg omelette when I am too tired to cook anything and WB doesn't mind at all for this is his favorite too :)   Super happy such a simple dish can make the WB happy !


this is how a well done egg omelette should be..just kidding ok
fluffy on the inside and crispy at the edges :p

























it is the crispy edges that makes the omelette
yummy!

Easy To Whip Up Egg Omelette - WB's Kitchen

2 eggs- whisk and add a pinch of pepper, a drop of Maggi seasoning sauce, a drop of sesame oil
1 tsp of olive oil
some sliced red onions
chopped chillies ( to taste )
some cut spring onions and coriander


Whisk 2 eggs in a bowl, add in pepper, a drop of Maggi seasoning sauce and a drop of sesame oil till well combined.

Grease a non stick pan with olive oil.  When the pan is hot, pour the egg mixture together with the sliced red onions, chillies and spring onions.  Swirl  egg mixture till a round pancake is formed.  Leave it to cook for a few mins.  When the omelette is set and edges are crisps and golden, flip over and cook the other side for a few mins and  is cooked.  Dish out and garnish with coriander leaves.  Serve hot .


Enjoy !






Happy Holidays !




Monday, December 22, 2014

Harbin Cuisine @Black Earth, Greentown Business Centre,Ipoh

vegetable fritters ball

Last Saturday night, WB and myself were invited to dinner by my daughter's parents-in-laws to Black Earth , a Harbin cuisine restaurant situated in Greentown Business Centre, Ipoh and it was my first time there.  I love Sichuan cuisine but after tasting Harbin dishes, to my surprised, I like the cooking style too. I find that it was a vast difference in the style of cooking compared to Sichuan dishes.  The Chefs are from China needless to say the dishes are quite authentic.

Harbin is the capital and largest city of Heilongjiang province and their cuisine is very influenced by European flavor dishes and Chinese Northern flavor dishes mainly typified by heavy sauce and deep frying.  I love the deep fried vegetable fritter balls above.  The first dish to arrive at the table that night and gosh it really wowed me over.  And needless to say the rest of the dishes that followed , I can only compliment the Chefs who are from China.  I want to come again to this place to try out their other dishes :)

wood fungus with meat slices....delicious

deep fried french beans with finely diced meat
very flavorful

Braised Pork Belly  - delicious !

Tofu with crab stick, squids..this is delicious too

Dumplings with kucai fillings...the dumpling skin is crispy and the filling is
flavorful...I ate 3 dumplings :p

these special dumplings are so delicious that I wish I could have more...
the meat filling is to die for.   We can't order extra as it was given free to every table
it is the restaurant's promotion  :)

the place was quite packed by 7pm

































Black Earth
No. 7 & 7A, Persiaran Greentown 7,
Greentown Business Centre Fasa 2,
30450, Ipoh, PeraK

Business Hour-  11.00am - 3.30pm
                            6.00pm- 11.00pm

Tel:   05-2410219

Monday, December 15, 2014

Assam Curry Paste Sea Prawns



Wasn't feeling too well the last few days , I wanted to cook something interesting for WB but too tired to cook anything elaborate.  I took out some sea prawns and did a quick stir fry with ready to cook curry paste ( bought from the Kg.Simee market )  Added some cut red onions and there this delicious prawn dish is ready for dinner.   It is a good idea to always keep ready to cook paste in the fridge. Useful when you are too tired to whip up anything that takes more than 30 mins .  WB enjoy his dinner with just this one dish !  Thank God I have sea prawns in the freezer all cleaned up and ready for cooking :)   A quick stir fry and I have dinner ready in less than an hour !


























Enjoy !


Tuesday, December 9, 2014

Stir Fry Sea Prawns With Fermented Soy Bean Paste


























Marketing day for me is always a Saturday morning ,and it is the happiest day in the week for me :)  A day that I feel I am in heaven surrounded by food :p  What do you call a person who loves to cook and eat all day....a glutton or a pig...I guess ....okay I am both LOL!   The farmers market is a place I frequent to get my cooking ingredients.  Lots of fresh vegetables and fruits and you can see stalls selling fresh seafood too and not to forget to mention all kinds of plants are sold there.  Herb plants like rosemary and thymes are sold even at the farmers market.  So you tell me, am I not happy?  I am !!!! 

I saw some very fresh and big sea prawns and I already how I am going to cook them. Could not resist the temptation though I have been told to stay away from seafood ;p   Here is a dish that will take only 15 mins of your time to prepare.   Yea, stir fry sea prawns with fermented soy bean paste...fermented soy bean paste with garlic and chilli...they are perfect combination for this very fresh sea prawns. The prawns are succulent and sweet.  The natural sweetness of the prawns plus the savory sauce makes this dish a dish to die for. Hope you are drooling as you read on  LOL! I am such a wicked person..making my friends and readers drools hungrily at my food porn :p

As you guys know that I frequent the farmers market very often, I need a really good pair of walking shoes/sandals for I am a person who is not just particular about the food I cook and eat but also am particular about my physical body....I want to look good and for me, beauty is in a person feet.  I want to have beautiful feet .  A pair of good shoes will prevent blisters and corns .  I believe that if you wear a pair of shoe that is not of good quality, the feet will smell.  So for me , this is very important. Solve the foot problems before the feet can be beautiful :)  The feet need pampering too not just our face and body.   Okay of late I digress very often when writing food post...I write as my mind wanders.....okay back to this dish....good food gives a healthy body and I hope my prawn dish will make your day !


Stir Fry Sea Prawns With Fermented Soy Bean Paste  - WB's Kitchen

Ingredients

300 gm sea prawn  - remove shell, devein and season with 1 tsp of sugar and a sprinkle of white pepper 

1 tbsp of fermented soy bean paste
2 bird's eye chilli - chopped
3 cloves of garlic
1 tbsp of cut spring onions
1 tbsp of vegetable oil
3-4 tbsp of water

Method:

Heat up oil in a wok, add in garlic, chilli and fermented soy bean paste.  Saute till fragrant.  Add in the seasoned prawns and stir fry till the prawns are cooked. Add in 3-4 tbsp of water for a savoury sauce. Before dishing up, throw in the spring onions . Dish up and serve with piping hot rice.


Enjoy !



Fried Eggs With Kimchi


If you are a regular here, you will know that I love making my own kimchi.  I can't remember how many times I have make my own kimchi since the day I have successfully made one that suited my taste.  For me fried egg is comfort food, what more if my favourite kimchi is added to the fried egg :) it is absolutely heaven food for me :p   Easy to whip up if you have kimchi at home.  Just fried the egg and when the white is about to set, add kimchi on the white and continue to cook till the white has set completely with the edges slight burnt....mmmmm love the crispy edges and the yolk just cook.  A simple fried egg with kimchi can put a smile on my face.  Love the homemade kimchi ! 


























Making a small amount of kimchi is not tedious but making a big load can be tiring. I have to stand most of the time, washing the napa cabbage, leaf by leaf .  If I were to make a big tub of kimchi, I need at least three big napa cabbages and you can imagine the amount of time spend washing every leaf.  Many a time I suffered from lower back pain , WB will massage my back for me and the pain will go off . But the lastest kimchi making, my back ache was terribly painful due to carrying the heavy pail with cabbages soak in brine and WB's massage has lost its magic touch, for the pain persists.  I have to take pain relief  , I could sleep through the night and the pain was gone the next day. What an effective pain relief ! I learnt my lesson, first never to make such a big load of kimchi and secondly, never to carry a heavy pail of cabbage in brine water !

 making the paste for the kimchi was not tedious

 preparing the napa cabbage is tedious if making a big load, washing the cabbage leaf by leaf 
and soaking them in brine water is another tedious job 



























It was worth all the pain to have my own homemade kimchi !


With homemade KIMCHI  ( click here for the recipe ) you can make many dishes out of it
and fried egg with kimchi is one of them

Enjoy and 
Have a great day !





Saturday, December 6, 2014

Red Glutinous Rice Wine Chicken Roll



Mmmm...when it comes to food, I am number 1 :p I have great appetite for new recipes and I will be wanting to try out new dishes....my kitchen is my paradise next is my small garden :)  I love the scent of flowers and the natural scent of the kitchen where baking and cooking takes place. When baking bread, the whole kitchen smells of freshly baked bread...oh it is heavenly ! But when pan frying meat or any seafood, the kitchen has a mixture of odour, delicious smell of fried meat and fried oil.  To some it is heavenly but to my hubby WB, the enjoys the food but not the odour of fried oil :)

Did I mention in any of my post that WB loves heavenly scented candles ? He collects scented candles and has a great collection of different fragrances. And when lit are known for enchancing your sense of well being. And he has a collection of decorative jar candles too :) Shhhh... I think I will get him some nice air freshener this Christmas to add to his collection of scented candles :p  He never fails to burn one when we are seated having our dinner :) The candle fragrance and light work together to create an enchancing atmosphere that relaxes my tired muscles and as the candle burns, the fragrance is complemented by a warm and tranquil glows that gives a romantic mood...LOL! WB is such a romantic Wild Boar !  

Sorry.. again I have digress...now back to my this dish . I have been trying out new recipes for the coming Christmas dinner and I thought for a change lets have something different this year.  How about this Red Glutinous Rice Wine Chicken Roll ???  My gardener friend gave me a bottle of homemade  red glutinous rice wine :) So super happy ! She is good in making rice wine and she has a generous spirit. She gave each of the community gardeners a bottle of her homemade rice wine. Thus, I could not wait to try her red rice wine :).   I deboned chicken drummets and marinade them in the homemade glutinous rice wine and ginger shreds with a tsp of sugar and salt. I marinated them for a few hours in the fridge.  It is not hard to prepare this dish though it may takes a few hours to marinade the meat. The result is finger licking good tasty chicken roll.  Dont know what to cook for Christmas...you may like a fusion meal....:)


deboned the drummets, roll up the meat and marinate with ginger shreds and glutinous ricewine


marinate and keep in fridge for a few hours

pan fried them until the meat is cooked and turn crispy brown
Dish up and sprinkle toasted sesame seeds as garnishing

























Glutinous Rice Wine Chicken Roll  -   WB Kitchen

5 pieces of wing drummets - remove skin and deboned ( you can use any parts of the chicken )

marinade:
1/2 cup of red glutinous rice wine
sea salt to taste
sugar to taste
a thumb size ginger - cut into fine shreds
a tsp of sesame oil

grapeseed oil for pan frying

toasted sesame seeds for garnishing

Method:

Debone the drummets and remove skin.  Pour 1/2 cup of red rice wine onto a med sized bowl. Put all the deboned drummets into the red rice wine and make sure that all the drummets are evenly mixed together with the rice wine.  Roll up the drummets and place the drummets nicely in a row on a deep plate. Add in the ginger shreds and the remnants of red wine . Cover with cling wrap and marinade the drummets for a few hours in the fridge.

Heat up oil in a non stick pan and pan fried them till they are cooked through and has a nice dark brown color.  Dish up and garnish with toasted sesame seeds .


Enjoy !


Wednesday, December 3, 2014

Catching Up With Veronica From Melbourne @ Weng Kee Seafood Restaruant, Ipoh Garden South



Veronica Ng of Minty's Kitchen  is back in Ipoh and we had a  meet up for dinner last Friday.  Of course , together with Cheah of  No Frills Recipes we had a simple dinner and some catching up to do.  Needless to say, it is not the food that matters but the fellowship is all that matters.  The last time I met Veron was last year and this is my second time meeting up with her.  Cheah and myself were old friends of 4 years. The food were delicious and very homecooked style.  We picked Weng Kee Seafood Restaurant because it was nearer to our stay place :) and since the food is not bad, I wanted to introduce to Veronica, their signature dishes Butter Tilapia Fish Fillets and their Braised Yam with dried shrimps.  We wanted to order their signature noodle dish but our stomach just can't take it in .  We should not have ordered the rice and instead taken their signature noodle.  Well, there is always a next time when Veronica is back next year :)   

























Stir Fried Sambal Kangkung /Water Convulvus 

























Butter Tilapia Fish Fillets...thumbs up for this dish

























Braised Yam  with dried shrimps..this is another of their signature dish

























Needless to say, we had a wonderful time together


Weng Kee Seafood Restaurant
20, Tingkat Taman  Ipoh 6,
Ipoh Garden South,
31400, Ipoh

Tel: 605-545 1215, 6012-517 3686 
Business Hours :  11.30am – 3.00pm, 6.00pm – 10.30pm.
Closed on Wednesdays.




Thursday, November 27, 2014

Hot And Spicy Prawns



There are many ways to cook prawns/shrimps.  I love them without their shell on and if they are fresh, I can eat many * roll eyes...ahem...but I am not permitted to eat freely as the other partner's eyes will be watchful during meal time when there is a prawn dish :)  So to guard my uncontrollable intake of seafood like prawns and crabs , I normally cook a small portion enough just for the two of us.  A simple stir fry with homemade chilli paste, garlic and spring onions and chilli padi.   So easy to whip up and I wish I could have the whole plate to myself :p  Fresh prawns will give you a natural sweetness and sea water scent and the texture will be springy. Love love this simple and mouth watering hot spicy prawns.


so succulent and springy...mmm nom nom



Hot And Spicy Prawns  - WB's  Kitchen

14 pieces of sea prawns - shell, devein and marinate with a tsp of sugar
1 tbsp of grapeseed oil

1/2 tbsp of chopped garlic
1 tbsp of sliced spring onions
1 tbsp of homemade chilli paste ( consists of blended shallots,serai ,dried chilli cook with oil and sugar and salt to taste until it become a thick paste ( 1 hour of stirring )
1 tsp of cut bird's eye chilli
 salt to taste

Method:

Heat up 1 tbsp of oil in a non stick pan, saute the chilli paste and garlic and cut chillies till fragrant. Add in the marinated prawns and stir fry till the prawns is cooked.  Before dishing up, add a pinch of salt to taste and add in the spring onions.  Dish up and serve with rice.


Enjoy !







Wednesday, November 26, 2014

Hot And Spicy Street Food Tofu



I used to buy this street food tofu from the night market.  The queue can be three quarter of an hour wait. But those days, I can really wait for my turn because it was really lip smacking good :)  But today, I have perfected it to my taste. I used mint leaves instead of basil leaves ( the night market uses basil leaves ) and raw garlic , sea salt and chilli flakes for the seasoning to coat the deep fried tofu.  I love this delectable lip smacking snacks.  Now I don't have to wait until night market night to savor this street food tofu.  I heard it originated from Taiwan.  Of course , the only think I can't replicate is their tofu ( a special flavored tofu deep fried )  I used the ordinary brown tofu.  To make the tofu crispy on the outside. I used potato flour mixed with mixed herbs, cayenne powder and sea salt and coat the tofu with this seasoned flour.  It stays crispy until the last piece is in your mouth.  So tell me, how could I resist such delectable homemade street food tofu :)  I wallop the whole plate as I watch my favorite Korean drama...as usual I am found guilty of two things...first the addiction to street food and second addiction to Korean drama.  I am pronounced GUILTY and I admit to committing food gluttony ! :p


Whoa...this is simply so good that I want to eat this again...look
at the amount of chopped raw garlic I have in there
and the lightly deep fried mint leaves crushed and mixed together
with the deep fried tofu.....simply delicious !!!!!


a whole plate of this tofu snack all to myself
I am guilty on all accounts :p

























Hot And Spicy Street Food Tofu  - WB's Kitchen

5 pieces of brown semi firm tofu - cut into cubes
vegetable oil for deep frying

ingredients for seasoned flour for coating tofu
mix together
1/2 potato flour
1/2 tbsp dried mixed herbs
1 tsp sea salt
1-2  tsp cayenne powder

a handful of mint leaves - wash and dry of excess water
5 tbsp of chopped raw garlic
chilli flakes - depends on how hot you want it to be
sea salt to taste

Method:

Cut the brown tofu into cubes and  coat the tofu with the seasoned flour ( make sure every corner is covered with the flour.  Heat up vegetable oil  in a wok until you see bubbles at the end of the chopstick when you place the end of chopstick into the oil.  Slowly put in the tofu and deep fried till crispy and golden brown.  Take out and placed the fried tofu on a kitchen paper towel to absorb the excess oil.  Put in the dry mint leaves into the hot oil and give it a stir until you see the mint leaves are crispy.  Dish up and place them in kitchen towel to absorb the excess oil.

In a small mixing bowl, add in the raw garlic, fried mint leaves ( crushed it ) chilli flakes and sea salt to taste. Add in all the tofu and stir mix till the deep fried tofu are well coated with the seasoning.  Serve it while still warm.

* This street food tofu can be served as snacks or as a dish stand alone.


Enjoy !





Christmas Shopping Has Started For Me :)

It is just a month to Christmas and it is time to do some shopping again.  I do get excited , like a kid at time like this , and for me giving presents on Christmas day is joy to me.  With extended family, I have more to add to the list of to get presents for each and everyone of them.

For the girls it is easier to think of what to get them but for the guys, I am undecided what to actually get for them . But I do know that my Piggy Josh would like to get this  electric Christmas - a semi hollow and hollow body guitar from Musicians friend . It's a racecar coupe sized version of the iconic hollowbody  that for 50 years has powered hits by his favourite groups, The Beatles, The Rolling Stones and Oasis. The now unique hollowbody design is made smaller for easy strummimg and travel.  Mmmm...WB and myself are thinking of getting this for him.  The sister Jo can get him the case which is sold separately.  One Christmas item off the list !  I am sure my boy will be delighted and jump sky high when he opens his present come Christmas :)




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 !


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