Chinese Watercress With Chestnut Soup (栗子西洋菜湯)

The watercress is high in A , B1, B2, B3, B5, B6, B17, C, D, E and K, so naturally I would make this soup quite frequent. Normally, I do it with carrots but today I need to substitute it with fresh chestnuts as Damian is still coughing. Chinese Watercress soup is very cooling on your body, so in order to even it out, I was taught by my dad to add fresh chestnuts. Making Chinese Soup can get very complicated with customizing it according to your menu and health condition. If not done properly, you could really harm somebody.

This is a very easy and simple soup, anyone can do it. I even thought of some items to switch for the vegetarians among us. If you happen to be a vegetarian, omit the boneless lean pork, add a large cube of tofu and 6 dried Chinese mushrooms (冬菇). If you eat seafood, please add some 5 - 6 dried Chinese scallops (乾瑤柱) to it. So here you go Sharon, you can go ahead and make this one on the weekend for Bernd. Er wird Dich dafuer sehr lieben, meaning, he is going to love you very much for it !!! My dear friend Sharon, is married to a German .. not just a German, and they are a handful already - trust me, am one myself, so I know what I am talking about, but he is a vegetarian on top of it !!!!! *sigh*, I feel for you Sharon !!!!

Chinese Watercress with Chestnut Soup(栗子西洋菜湯)

1/2 lb boneless lean pork
1 tablespoon dried northern/eastern Apricots Kernel (南北杏)
4-5 large dried honey dates (蜜枣)
2 bunches fresh watercress (西洋菜)
15 fresh chestnuts (栗子)

Step 1:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 2:
Rinse chestnuts and boil for 15 minutes (or until shell is soft), peel chestnuts while they are still hot (use gloves or towel).

Step 3:
Rinse the fresh watercress thoroughly for several times.

Step 4:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour.

Step 5:
Add salt to taste and serve.

Enjoy !

Chinese Dumpling/Jiaozi with Pork/Chicken, Shrimp, Dried Mushrooms and Bok Choy (餃子)

Ethan has asked me to do my Chinese Dumpling/Jiaozi from scratch again. I am so surprised he would still remember as I usually just make it once a year for Chinese New Year. I just find it way easier to buy a batch of frozen Chinese dumplings as I have a particular store I always go to. They make amazing Chinese dumplings and sell just the Chinese dumpling skins as well. What I love about Jiaozi is that is so versatile, you can practically put anything what your heart desires. Today, I choose to use Pork/Chicken, Shrimp, Chinese dried mushrooms and baby bok choy. Those are the items my three Wan boys adore most. Ethan loves his shrimps, Timothy loves Chinese dried mushrooms and Damian loves baby bok choy. I am mixing pork and chicken together, as I find, minced chicken itself, makes my Jiaozi too dry, and using just pork, too fatty. Combining them makes it perfect. Making your own Jiaozi skin isn't hard at all. It just takes time and practise from you to perfect them. There is many different way to fold them, but today I choose to teach you the most simplest way. You can double the recipe and freeze them on a baking tray with some parchment paper on it for 1 night, once they are frozen, transfer them into a zip lock bag.

Chinese Dumpling/Jiaozi with Pork/Chicken, Shrimp, Dried Mushrooms and Bok Choy (餃子)

3/4 lb ground pork
3/4 lb ground chicken
2 - 3 bags frozen peeled, divined prawns, defrosted ("Thai Gold" brand is the best) and finely minced
1 bag baby bok choy, rinsed, blanched, water squeezed out !very important! and chopped finely
1/4 cup chopped green onions/cilantro mixture
15 - 20 Chinese dried mushrooms (蜜枣), rinsed and soaked overnight, then finely chopped
1.5 tablespoon grated (not minced) ginger
1 teaspoon salt
2 - 3 tablespoon soy sauce
1 egg
1 tablespoon Chinese cooking wine
A few dashes of white pepper powder
7 - 8 drops of sesame oil
1/2 tablespoon Worcester sauce

For the skin:
2 cups all-purpose flour
1/2 cup water

For dipping:
Black vinegar

Step 1:
Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside.

Step 2:
Combine all the ingredients and add all the seasonings, mix it well. Chill in the fridge for 30 minutes.

Step 3:
To prepare the skin, cut the dough into 1/4 in. length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter. Put a small spoonful of filling into the center of the skin and seal it up tightly with your fingers. (No pleating is needed for this recipe).

Step 4:
Heat up a pot of hot water until it boils. Add 1 - 2 tablespoons of oil, so your dumplings won't stick together. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), dish them out on a serving plate. Serve hot with black vinegar.

Enjoy !

Coconut Jam Thumbprint Cookies

Coconut Jam Thumbprint Cookies are my most favourite cookies at all time. All my three boys love to eat it when I make them and they usually don't last long in this house. It is so good, it melts in your mouth and so easy to make as well. I often do these cookies to give away or simply to spread my love ...... you should try making them. Whoever gets to eat them will love you .... trust me !!!!

Coconut Jam Thumbprint Cookies, adapted from Ina Garten

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Step 1:
Preheat the oven to 350 degrees F.

Step 2:
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Step 3:

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Enjoy !!

Mapo Tofu (麻婆豆腐)

Mapo Tofu is not only a popular traditional dish, that comes from the province of Szechuan but it also holds an ancient story behind it. Whether it is true or not, I would not know. My father, who is not just an amazing 5 * Chef, is also my walking historic encyclopedia. That man really knows his history ... from Chinese, German, Arabic to American. He knows it all. It takes him a whole day to read whole newspaper, from top to bottom, article over article. He would soak it all in - and on top of it, he would read history books over history books.

I remember hearing the story of Mapo Tofy when I was at Timothy's age during my bedtime stories. I asked my dad, if he could cook my mapo tofu for tomorrow's dinner, as it was and still is, one of my favourite dishes. He mentioned than that there is an ancient story behind it. I was eager to hear it, which I am going to share with you today.

Once upon a time, an old woman (Chinese:婆婆), who was a widow, was living in the city of Chengdu. The old widow's face was disfigured by pockmarks (麻子). Everyone made fun of her due to her condition and due to the empress' order, she got chased to the outskirts of the city. By coincidence, it was near a road where traders often passed. Although the rich merchants could afford to stay within the numerous inns of the prosperous city while waiting for their goods to sell, poor farmers would stay in cheaper inns scattered along the sides of roads on the outskirts of the ancient city. She would sell this amazing tofu meat dish with Szechuan peppercorns that numb the diner's mouth and made a fortune. One day the Empress, travelled by and tried her dish, loved it and wondered why she would not sell this dish inside the city of Chengdu. The widow reminded him kindly that it was him, who chased her away from her original home and family. To honour this lady's dish, the Empress named it Mapo Tofu as it resembled her and her face and to remind him, not to treat anyone like this ever again. The END.

Mapo Tofu (麻婆豆腐)

1 block soft but not silken tofu, cut into 1 inch cubes
4 oz lean ground beef or pork
3 - 4 dried mushrooms (冬菇), rinsed, soaked in warm water for 2 hours or overnight and finely minced
1 pack frozen peeled, divined prawns, defrosted ("Thai Gold" brand is the best) and finely minced
3 tablespoon chili bean paste (豆瓣醬), I like the ones made in Taiwan
1/2 teaspoon Sichuan peppercorns, toasted and ground or crushed (more or less depending on your tastes)
Dried whole chilies (optional, how much is up to you)
1 tablespoon fermented black beans (豉汁), smash it with the end of your knife handle to release the flavour(I like the Yang Jiang Brand of black beans)
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
4 green onions, sliced in half lengthwise then cut into 3 inch sections separating the white part from the green part (you add them at different times)

1.5 tablespoon minced garlic/ginger mixture

1 - 2 tablespoons cilantro/green onion mixture
1/4 teaspoon white pepper
1/2 teaspoon brown sugar
1/4 cup chicken stock
1 tablespoon oil
1 tablespoon cornstarch mixed with 2 tablespoon water
Salt to taste

Step 1:

If you are using ground beef, brown it first, then drain it of the rendered fat because otherwise the dish will be a little too greasy. Heat 2 tsp of vegetable oil in a wok or skillet over medium high heat. Add the ground beef and cook until the beef is browned and the fat has rendered. Transfer the beef to a sieve to drain the fat and set aside. If you're using ground pork, no need to brown it first.

Step 2:
In the now cleared wok or skillet, heat 1 Tbsp of vegetable oil over medium high heat. Add the white part of the green onion, and ground Sichuan peppercorns and cook until fragrant about 30 seconds to a minute.

Step 3:

Add the ground beef that you cooked earlier (or the raw ground pork if you're using that), minced prawns, minced Chinese dried mushrooms the chili bean paste, ginger/garlic mixture, fermented black beans, soy sauce, rice wine, white pepper, and sugar, and cook for another minute or two.

Step 4:

Add the tofu, green part of the green onions, cilantro/green onion mixture, chicken stock and simmer for about 15 minutes, stir occasionally and carefully so you don't break up the delicate tofu.

Step 5:

Meanwhile mix the cornstarch with some water in a small bowl and set aside. After simmering, add the cornstarch slurry and bring up to a simmer again and cook until thickened.

Serve & enjoy !

Scrambled Egg With Minced Chicken

I am feeling lazy with cooking today, as I have a huge migraine and so far, my day has been odd. Don't ask me why ... I will be just glad when this day is over. Maybe I am just wearing my cranky pants and don't know, how to get rid of them. Awful. What am I doing here ? I know EXACTLY what is bugging me. First I had a breakfast date with an old girlfriend on mine. She has a set of twin boys and I haven't seen her in ages. I was really looking forward to reconnect with her. Ends up that I was more connecting lost time with myself as I got stood up. I waited 30 minutes for her, and finally left - steaming disappointed, mad and hungry. An hour later, she called me, yelling at me for being late ? I was so mad, I just said what I had to say then hung up. I was so mad, I even blocked her number, so in the future, she can't get hold of me. TOO BAD.

Then at home, I got a bill from MasterCard billing me and Damian interests for not paying on time ?? We ALWAYS pay on time and in full. I must have totally lost it on that poor lady who ended up dealing with me on the phone. Her supervisor finally credited it back and apologized, so I was feeling a tad better but I didn't let go so easy on that issue. I demanded an apology from that silly CSR, who kept saying we MUST have been late with our payment. I am really bad that way - must be the German in me. I really hate it, when people don't check their facts and just judge you like that.

Neat less to say, I don't feel like cooking a fancy dinner. Scrambled egg with minced chicken sounds just perfect to me. Getting all the anger out while scrambling the eggs like mad. A perfect dish for anger management like I have today. You should try it ........ it works wonders ... lol !!!!

Scrambled Egg With Minced Chicken

6 - 8 eggs
1/2 lbs minced chicken
1 tablespoon minced cilantro/green onion mixture
1/2 teaspoon black sesame oil
1 tablespoon Chinese cooking wine
1/2 tablespoon cornstarch
1 tablespoon soy sauce
salt & pepper to taste

Step 1:
Add salt and pepper to taste and beat eggs with fork until fluffy.

Step 2:
Marinate minced chicken with remaining ingredients and set aside for 15 - 20 minutes.

Step 3:
Heat wok with 3 - 4 tablespoons of oil. Brown the minced chicken lightly until 70 % cooked, add your beaten eggs and scramble your eggs thoroughly.

Serve & enjoy !!!

Stir Fried Enoki With Stewed Fried Tofu, Snap Peas And Carrots

Recently I have gotten an email from a dear friend, who's hubby is a vegetarian. He requested a recipe, his wife could make for him to enjoy. So Bernd, here it is - just for you !!! My version of having a vegetarian Chinese dish. Simple enough but packed with protein and nutrients. My boys love it all.

Stir Fried Enoki With Stewed Fried Tofu, Snap Peas And Carrots

1 package snap peas, both ends removed, rinsed and blanched
2 packages of enoki mushrooms, cut off dark roots than rinse
1 package of stewed-fried tofu, cut into thick strips
1 carrot, peeled, cut into thick strips and blanched
1 tablespoon garlic/ginger mixture
1 - 2 tablespoon grape seed oil
2 tablespoons of Chinese cooking wine
1 tablespoon of soy sauce
1/2 cup water
1/2 tablespoon cornstarch mixed with 1 tablespoon water
salt to taste

Step 1:
Heat your wok with oil, and brown the tofu slices on both sides. Once they turn brown, add the garlic/ginger mixture and stir fry it until they turn translucent and fragrant.

Step 3:
Add the Chinese cooking wine and soy, stir once or twice then add your water. Once the sauce starts to boil, add back the rest of your ingredients and mix in your cornstarch mixture and stir well until the sauce starts to thicken.

Step 4:
Taste the sauce, if needed add some salt and serve with a hot bowl of steamed rice.

Enjoy !!

Chinese Chayote, Corn & Seabed Coconut (合掌瓜玉米海底椰湯)

With the weather changing so radically it is very easy to get a cold or cough. Damian is still hacking, all though it has become better. Today, I have decided to make another soup that is often used to relieve cough or colds. An ideal neutral soup for little children and pregnant woman. Since my Nai Nai is coughing too, I am going to drop off a big bowl for her to enjoy.

Chinese Chayote, Corn & Seabed Coconut Soup (合掌瓜玉米海底椰湯)

1/2 lb boneless lean pork
15 fresh chestnuts (栗子)
4 fresh chayotes (合掌瓜)
2 fresh corn
1/3 cup dried seabed coconuts or Coco de Mer (海底椰)
1 piece dried tangerine peel (陳皮)

Step 1:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 2:
Rinse chestnuts and boil for 15 minutes (or until shell is soft), peel chestnuts while they are still hot (use gloves or towel).

Step 3:
Rinse, peel, remove the seed and half chayotes and corn.

Step 4:
Rinse dried seabed coconut and dried tangerine peel.

Step 5:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour.

Step 6:
Add salt to taste and serve.

Enjoy !

Chinese Salt Baked Chicken (秘制鹽焗雞)

My dad makes this superb Chinese Salt Baked Chicken once a month for our Sunday Family Dinner as it is my mom's favourite chicken dish. Since he is the prof. Michelin star chef, he would always marinate it over night with his specific mixture then wrap the whole chicken with parchment paper, bury it in a clay pot of coarse dead sea salt and bake it under slow fire for several hours. These days you will hardly find a chef, who does it the traditional way including me. I just don't have the patience to do so, and frankly speaking, I don't have the right oven and tools too.

Instead, I would use a store bought spice mixture BUT that is not just it ..... and since I have little kids, I would often use chicken wings instead of a whole organic free-range chicken as well. The recipe is so easy but yet so good ... nothing wrong with cheating a little bit with store bought spices. This recipe is written for a whole chicken, but if you use chicken wings, simply use my spice mixtures to marinate 3 lbs of chicken wings overnight, then bake it for 35-45 minutes at 375 degrees.

Chinese Salt Baked Chicken (秘制鹽焗雞)

Marinate:
1 1/2 packages Riversides' spice bake mix
4 teaspoons salt
4 teaspoons 5 spice powder
2 tablespoons Chinese cooking wine
5 - 6 star anises, finely crushed
2 tablespoon cilantro, green onion mixture
1 3-4 lbs organic, free-ranged chicken, rinsed and dried
2 - 3 bundles of green onions
10 - 12 thick slices peeled ginger

Condiment:
5 - 6 stalks green onions, finely chopped
1 large piece of fresh ginger, grated
1/2 package Riversides' spice bake mix
2 - 3 teaspoons sugar
4 tablespoons oil

Step 1:
Take 2 small bowls. Use 1 1/2 packs of "Spicy Bake Mix" and divide them into 2 equal halves. (Taste the "Spicy Bake Mix" and see if it is pre-mixed with salt. Some manufacturers do pre-mix it with salt. Some don't. If it is not pre-mixed with salt, add 2 tsp of salt in each bowl.)

Step 2:
In one of the bowl, add 2 tsp of five spice powder, 1 tablespoon of Chinese cooking wine and crushed star anises. Rub the mixture with five spice and star anise in the cavity of the chicken. Stuff the cavity with your bundles of green onions and thick slices of ginger.

Step 3:
Add to your other bowl of spice bake mixture the cilantro/green onion mixture and 1 tablespoon of Chinese cooking wine. Combine well, then rub the outside of the chicken with it evenly. Marinate it overnight.

Step 4:
Preheat oven at 325. Place the chicken on a rack, then in the oven with a pan of water underneath to keep the chicken moist.

Step 5:
Cover your chicken with a sheet of aluminum foil to keep it moist.

Step 6:
Set the oven to bake at 325F for 1 hour 30 minutes.

Step 7:
Meanwhile, make the condiment. Combine the green onion mixture with the grated ginger in small bowl.

Step 8:
Use a small pot/pan and heat up a generous 4 tblsp of cooking oil. Wait until oil starts to fume/smoke. Quickly pour the fuming oil onto the bowl of green onions and ginger.

Step 9:
Add the 1/2 pack of "Spicy Bake Mix". (If the "Spicy Bake Mix" is not pre-mixed with salt, add 1 tsp of salt.) Add 2 - 3 tsp of sugar. Mix well.

Step 10:
After 1 hour 30 minutes of baking at 325F, remove the aluminum foil. Turn up the oven to 400F. Continue to bake for another 30 minutes. This will dry up and brown the outer skin of the chicken a bit.

Step 11:
Carve the chicken at dinner table, or chop it up with a cleaver.

Dip your chicken pieces into the condiment and enjoy !!!

Buttermilk Pancakes

Since I haven't made pancakes for a while, I decided to spoil my boys with my yummy buttermilk pancakes. I am really fussy with pancakes, I like it light and fluffy. Earlier in March I had introduced you my lemon ricotta pancakes, so today, I would like to introduce you my ultimate buttermilk pancakes. I had found this recipe years ago on Martha Stewart, she claimed it was the best one ever. So I gave it a shot and totally agree. Over the time, I have adjusted it a little bit by adding some very ripe mashed bananas and blueberries. I find that the mashed bananas make the pancakes way more fragrant. If you don't have fresh blueberries, feel free to use frozen ones.

In order to have fluffy pancakes, it is up most important not to over mix your batter. The less the fluffier - even if you still see lumps in your batter.

Buttermilk Pancakes, adjusted & adapted from Martha Stewart

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

2 - 3 very ripe mashed bananas

3/4 cup blueberries
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Step 1:

Heat griddle or frying pan over high heat. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, mashed bananas and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Gently fold in your blueberries.

Step 2:

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Step 3:

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Step 4:

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Enjoy !

German Muesli Bread

Every now and then I would miss my German breads ... one of my most favourite bread is the German mueslie bread. Nothing is better then waking up to the smell of fresh baked bread. Since the boys go to sleep pretty early, by latest 8 pm, I am free to do anything the whole evening. Damian was gone to spend time with Todd yesterday, so I spent my time making my German mueslie bread and watched "It's complicated" .... I love those type of lazy evenings. If you have never tried making your own bread, you should. It's so rewarding. Watching your dough raise from this tiny little ball into this huge ball .... then kneading it and getting all your anger and frustration out at the same time ...... therapeutic !!!! Try it out, you would not regret it !!

German Mueslie Bread, adapted from Petra Holzapfel

130 g water
150 g milk
100 g 5-grain rolled cereal mix
15 g honey
50 g hazelnuts
75 g dried apricots
25 g shelled pistachios
25 g dried cranberries
50 g water
15 g fresh yeast
375 g wheat flour (type 1050)
10 g salt
1 egg
topping: rolled oats or nuts

Step 1:
Add the 5-grain rolled cereal mix, the milk, 130 g water and honey to the bowl of your food processor, stir and let soak for about 30 minutes.

Step 2:
Coarsely chop the dried apricots, then mix with the cranberries, the hazelnuts and the pistachios.

Step 3:
Dissolve the yeast in 50 g water, then add to the soaked grains, together with the flour. Knead slowly for 2 or 3 minutes, then sprinkle over the salt and knead again until the dough comes off the sides of the bowl cleanly.

Step 4:
Spread the dough on a floured surface like a rectangle, sprinkle over the fruits and nuts, then fold the dough like a letter. Knead until fruits and nuts are evenly worked in. Form a ball and put in a slightly oiled bowl, where the dough should double its volume in about one hour covered with cloth/saran wrap in a warm and draft free spot (I turn on my oven for 3 - 5 minutes then off, add a glass of water on the side and leave my bowl of dough to proove inside the oven).

Step 5:
Divide into two equally sized pieces and form to nice little longish breads, taking care that the surface stays as intact as possible. Brush with the beat egg and sprinkle with either rolled oats or chopped nuts. Cover with foil and let rest one last time for about 30 minutes. Preheat the oven to 220°C (430°F) with either a backing stone or a baking sheet on middle level.

Step 6:
Cover the hot baking stone or sheet with parchment paper and place the breads on it. Spray some water on the oven walls to create steam (enhances the crust) and quickly close the oven door again. Discard the parchment paper after 20 minutes and bake 5 to 10 more minutes (cover with aluminium foil, if the bread or the nuts get too dark too quickly).

Step 7:
Take out of the oven and let cool on a wire rack.

Enjoy !!!

Chinese Dried Bok Choy Soup (菜乾湯)

I am craving Chinese Dried Bok Choy Soup, one of my favourite Chinese Soups. Dried Bok Choy Soup is very soothing especially if you have a cough or sore throat and this soup is traditionally used to relieve heatiness in your body. I just love the smell and taste of it.

Chinese Dried Bok Choy Soup (菜乾湯)

1/2 lb lean pork
1 tablespoon of apricot kernels
4 large dried dates
1 - 2 bunches of dried bok choy, rinsed and soak for 2 - 3 hours (not overnight!), then rinse well again, ends removed
4 - 5 pieces of fresh bok choy - the big ones, rinsed, ends removed and cut into half
1 Chinese Carrot, peeled and cut into bite sizes

Step 1:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 2:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour and vegetables are slightly soft to touch.

Step 3:
Add salt to taste. Serve hot.

Enjoy !

Taiwanese Fried Vermicelli (台灣炒米粉)

Damian is going to his friend's place tonight to enjoy a nice evening. Todd and Damian will be enjoying wine, cheese, fruits and my Taiwanese fried vermicelli. Damian's most favourite item to bring. Don't ask me why. He just loves asking me to cook it for him. Must be very good. I must admit, mine tastes pretty close to the one my dad does. You can eat it on its own, or have it as a side dish. Totally up to you, if you have a hubby like Sharon, who does not eat meat, just omit the pork tenderloin - but I must say, it does taste better with it !!!!

Taiwanese Fried Vermicelli (台灣炒米粉)

1/2 pound thinly sliced pork tenderloin strips
1/4 cup soy sauce
1/4 cup rice wine
1 teaspoon white pepper
1/4 teaspoon Chinese five-spice powder
1 teaspoon cornstarch
4 dried Chinese black mushrooms, rinsed and soaked overnight, cut into thin strips
1 (8 ounce) package dried Taiwanese rice vermicelli
1/4 cup grape seed oil, divided
1 tablespoon garlic/ginger mixture
1 tablespoon dried small shrimp

1 Chinese celery, leaves removed and cut into short strips
1 Chinese carrot, cut into matchstick strips
1.5 cups bean sprouts, pref. the big yellow sprouts

1 cup Korean napa cabbage, thinly sliced

2 blocks marinated tofu, thinly sliced
salt to taste

Step 1:
Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate.

Step 2:

Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.

Step 3:

Heat 2 or more tablespoons of the grape seed oil in the wok over high heat. Stir in the garlic/ginger mixture and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and Chinese celery, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, marinated tofu and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Remove items into a separate small bowl.

Step 4:

Heat the remaining grape seed oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork tenderloin & vegetables mixture. Transfer the mixture in to a serving bowl and serve.

Enjoy !

Chinese Steamed Spareribs With Black Bean Sauce ( 豉汁蒸排骨)

I have ruined my dear friend's, Sharon, dinner by forgetting the "x" sign with the measurements for the Chinese Spice Vinegar Ribs (糖醋排骨) and I feel horrible. I promised I made it up to her. Knowing that Spareribs are her favourite dishes, I am dedicating this post just to her with the hope that she forgives me. Damian's favourite Dim Sum dish is steamed spareribs with black bean sauce .... silly. I can do it at home and it tastes 10 times better as I do it my father's way. He always added a tiny bit of orange peel to it, his secret ingredient - so he claims but boy, is it ever good. He would always make mine in a rice clay pot, so yummy. I love to make it for my boys too, but I don't have a big clay pot to do so .... they are sooo expensive. That is another item on my list I would love to purchase ... a traditional Chinese clay pot. My father prefers the one made in Japan, as the workmanship is better. Have you ever seen the prices on them ? CRAZY !!!! Mother's Day is around the corner, maybe I should slotter my boy's piggy bank and have them buy it for me !!!

Chinese Steamed Spareribs With Black Bean Sauce

( 豉汁蒸排骨)

1.5 - 2 lbs pork spareribs (rib tips)
2 tablespoons fermented black beans, smash it with the end of your knife handle to release the flavour(I like the Yang Jiang Brand of black beans)
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons cornstarch
1 tablespoon minced ginger/garlic mixture

1/4 teaspoon ground black pepper
1 teaspoon cooking oil
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon minced cilantro/green onion mixture
1 teaspoon sugar
1/4 teaspoon grated orange peel
Optional – sliced jalepeno peppers to taste

Step 1:
Cut the spareribs crosswise into 1″ – 2″ sections or have the butcher do it for you when purchasing them. If you go to a Chinese butcher, tell them you need it for steaming, trust me they know what to do. Combine the rest of the ingredients. Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great). Marinate for an hour or overnight, if you happen to make too much, you can freeze half the batch for later use.

Step 2:
Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink. Make sure that when you are steaming that you don’t run out of water in the wok. Replenish with additional water, if needed.

Enjoy !!

Chinese Steam Chicken With Dried Jujube Fruits, Chinese Dried Wood ears & Chinese Dried Mushrooms (红枣黑木耳冬菇蒸鸡)

A simple but yet very traditional Chinese dish packed with flavour. Delicious to eat and a feast for your eyes as well. If you feel like a leaner cuisine or just don't feel like stir or pan frying anything, I would suggest that you give this dish a try.

I normally double my batch and freeze the other half and save it for my lazy days. I love preparing items I can freeze, that way you can swing it out whenever you have sudden guests or just don't feel like cooking. With the boys being such good eaters, I need to invest into a deep freezer for my garage soon. I love to have a stand up freezer as it seems more organized. Maybe one day .....

Chinese Steam Chicken With Dried Jujube Fruits, Chinese Dried Wood ears & Chinese Dried Mushrooms
(红枣黑木耳冬菇蒸鸡)

3 - 5 skinless & boneless chicken leg, rinsed, dried & cut into small bite sizes
4 - 5 dried wood ears (黑木耳), rinsed, soaked in warm water for 1 hour and cut into small strips
5 -6 dried jujube fruits/dried red dates (红枣), rinsed, soaked in warm water for 1 hour and cut into small strips
3 - 4 dried mushrooms (冬菇), rinsed, soaked in warm water for 2 hours or overnight and cut into thin strips
1/2 - 3/4 teaspoon minced ginger/garlic mixture
1 tablespoon minced cilantro/green onion mixture
1/2 teaspoon black sesame oil
1 tablespoon Chinese cooking wine
1/2 tablespoon cornstarch
1 tablespoon soy sauce
salt & pepper to taste

Step 1:
Mix all the ingredients well, arrange it on a heat proofed plate and marinate it for 2 - 3 hours.

Step 2:
Fill your wok 3/4 full with water and bring it to boil.

Step 3:
Steam your chicken for 15 - 20 minutes. Be carefull not to burn yourself when removing it from the wok and serve.

Enjoy !!

Taiwanese Tea Egg (茶葉蛋)

I remember snacking on these delicious Taiwanese tea eggs when growing up. I used to be so excited when cracking the shells, as each egg has a different design. Today, my boys love to eat them and they call it their "Spider Egg", I guess it reminds them of spider webs. So typical boys, don't you think ? Spider Man is such hero to them, they think Spider Man snacks on those tea eggs all the time. Funny !!!!

Taiwanese Tea Egg (茶葉蛋)

6 eggs
3/4 cup soy sauce
2 - 3 star anise
2 tablespoons Taiwanese black tea or Pu-erh-tea (普洱茶)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon sichuan peppercorn
2 strips dried tangerine peel
1 - 2 dashes 5 spice powder

Step 1:
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water.

Step 2:
Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.

Step 3:
To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight.

The longer you steep, the more flavorful and deeply marbled the tea eggs will be.

Step 4:
Remove egg shell and enjoy !!!!

Mango Sago Pomelo (杨枝甘露)

Whenever you can get your hands on fresh mangoes and pomelo, try making this mango sago pomelo desert. It is one of my most favourite Chinese desserts especially when the weather is warm. Can't beat it. It is a simple Chinese dessert that is served cold and can be made ahead of time. So if you are hosting a dinner, this is a very unique dessert that has never gotten a complaint - so far.

Mango Sago Pomelo (杨枝甘露)

80 grams sagos
3 ripe mangoes
1/2 cup pomelo from Thailand
2 cups milk
2 cups water
1 cup whipping cream (use half and half for lighter version)
6 tablespoons Sugar

Step 1:
Peel and core 2 mangoes. Blend it with milk and water to create a mango milk.

Step 2:
Cook sago in boiling water until transparent. Turn off heat and soak for a 10 minutes. Then rinse under running tap water, drain and set aside.

Step 3:
Dissolve sugar in 1 cup of hot water. Allow to cool.

Step 4:
Peel and core the remaining mango and dice. Peel pomelo and shred the pulp. Set aside.

Step 5:

Mix all ingredients well, chill for several hours and serve.

Enjoy !!

Strawberry Frozen Yogurt

Strawberries has been so in expensive lately. I bought two big boxes of 2 lbs fresh strawberries for 2.50 $ together the other day at a Chinese grocery store, wow - and so sweet. What can I do with so many strawberries ? Besides eating them fresh, dipped in chocolate, making jam or smoothie out of it, I decided to spoil my boys with homemade strawberry frozen yogurt. Really refreshing and does it ever taste good !!!! If you happen to have an ice cream maker at home, it is time to bring it out and dust it, it makes it worthwhile.

Strawberry Frozen Yogurt, adjusted & adapted from The Perfect Scoop

1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
optional: 2 teaspoons vodka or kirsch
1 cup (240g) plain Liberté Méditerranée yogurt (available at IGA)
1 teaspoon fresh lemon juice

Step 1:
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.

Step 2:
Reserve 1/4 cup of the strawberries on the side. Transfer the remainder of the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.

Step 3:

Chill for 1 hour, then freeze overnight, if you have an ice cream maker, freeze in your ice cream maker according to the manufacturer’s instructions.

Enjoy !

Chinese Winter Melon Soup (冬瓜瑤柱湯)

I am so behind with all my blogging as my duties as a mom and wife would always come first. It's been crazy in the Wan household, it started with the search for our new perfect piano teacher and after school programs for Ethan, then Damian got sick, followed by the little boys' allergies and last but not least, I seem to battle EVERY single day with Timothy's naughty adventure streaks. Timothy never went through his terrible two's - at least I don't recall it. Now ? He can take my blood pressure up the roof every single day, and he just turned 4 !! This is just the beginning. His mind races through so many different channels, and I need to be 20 steps ahead of him. It is so exhausting .... it really is. I need to come up with a game plan every single time and just that keeps me busy all day. If I don't get this situation under control now, he is going to be so difficult to discipline when he becomes older. Recently he deleted all the pictures I have taken from the food I prepared last week, as he gets hungry just by looking at it. HELP !!!!!

As Damian is still not feeling 100 %, I am preparing a Chinese Dinner, that is more on the healthier side. Meaning no stir frying, as little oil as possible and tons of liquid and vegetables. For my Chinese Soup, I have decided to cook a Chinese winter melon soup, as winter melons help your body to detoxify and bring your body heatiness down.

Chinese Winter Melon Soup (冬瓜瑤柱湯)

1 thick slice Winter Melon (冬瓜), peeled, seeds removed and cut into cubes
3 Chinese dried scallops (瑤柱)
6 Chinese dried mushrooms (冬菇)
1.5 tablespoon Chinese uncooked pearl barley (薏米)
1 tablespoon Fox Nuts (芡實)
5 - 6 Lotus Seed (蓮子)
4 dried honey dates (蜜枣)
1/2 lbs boneless lean pork

Step 1:
Rinse well and soak Chinese dried scallops and mushroom over night.

Step 2:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 3:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour and vegetables are slightly soft to touch.

Step 4:
Add salt to taste. Serve hot.

Enjoy !

Chocolate Chip Oreo Cookies

Do you love Oreo Cookies just as much as we do ? All my three Wan boys love eating Oreo cookies with a big glass of cold milk. They also like their chocolate chip cookies, my ultimate favourite chocolate chip cookie recipe is by Jacques Torres. It is just divine. I usually make the batch according to his recipe and freeze half of it. Few days ago, I tumbled across this new recipe, a cross between our two most favourite cookies - it look so delicious !!. I had to make it, but waited for the perfect day. I love baking when it's pouring rain outside. I don't know why. I just love it. I guess, it's therapeutic for me. I am always out when it's warm and sunny anyhow. I was so busy lately, it's just insane. I had to clean my patio with my power pressure wash, re soil of my plants in the pots, clean my mosquito screens and outside windows .... but now it's all ready for the warm weather.

Chocolate Chip Oreo Cookies, adapted from Picky Palate

1 stick softened butter
6 Tablespoons sugar
6 Tablespoons brown sugar
1 egg
1 teaspoon vanilla
1 ¼ cup flour
½ teaspoon baking soda
½ teaspoon salt
11 broken pieces Oreo Cookies
1 cup chocolate chips

Step 1:
Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.

Step 2:
Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.

Step 3:
With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Portuguese Egg Tarts (葡撻)

We all know Chinese egg tarts, right ? Have you ever had Portuguese egg tarts though ? It tastes like crème brûlée with a pie crust. So yummy !!!!! Can't help it ... my boys love it !!!!

Portuguese Egg Tarts (葡撻), adapted by Rasa Malaysia

For the crust:
1 box of Betty Crocker Pie Crust Mix (Net Wt 11 Oz) or 1 frozen and rolled Pillsbury 9-inch pie crust
3 tablespoons melted butter
1/3 cup cold water

For the filling:
4 egg yolks
1/3 cup of sugar (or slightly less if you don’t like your Portuguese egg tarts too sweet)
1/3 cup of heavy whipping cream
1/3 cup of milk
3 drops of vanilla extract

Step 1:
Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.

Step 2:
Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Step 3:
Preheat oven to 400 F. Butter the muffin pan.

Step 4:
Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).

Step 5:
Bake the Portuguese Egg Tarts at 400F for about 15-20 minutes or until the filling turn brown.

Serve & enjoy !

Chinese Stir Fried Egg With Prawns & Peas (蝦仁炒蛋)

My boys have been bugging me to do their favourite Chinese egg dish for days now. When I think back, it used to be one of my favourite dishes too as a little girl. I have been busy these days with finding the perfect piano teacher for Ethan. Not an easy task at all. But I have finally found my perfect one. Ethan has been learning piano for almost 1 year now, but his current piano teacher is just not my cup of tea, to say the least. I have been looking for a piano teacher who could speak mandarin, preferably from Taiwan who is professionally trained (a bachelor in piano or more) but also loving, patient and passionate about teaching little children. I have been playing piano myself, since I have been 4 years old + my mom has a master degree in piano music, believe it or not - it's true. She gave it all up in order to fully support my dad's dream of opening his own restaurant. That is quite the sacrifice, if you think - you are giving up your own dreams, talent and passion ..... instead you are supporting your spouse with his dreams. Must be true love right ? In return, my father promised my mom, that they would retire once my mom turns 50. Guess what ? He did it, he really kept his promise - my mom had forgotten about it his promise by then. I remember it so clear as if it was yesterday, when my dad announced the closure of our restaurant back in October' 1995. On my mom's birthday, he said to her, that she better pack up her things as he is ready to retire and enjoy life with her. My mom was speechless and called him crazy as our restaurant was booming. She wasn't ready to retire at 50, she would not know what to do with all that gained time, there would be no staff for her to boss around .... As for me, I have learnt my very first lesson of what true love was really about: Devoting, committing yourself and fully supporting your loved one through the pressures of the present and the uncertainties of the future even if it means you have to give up your own plans and dreams.


Chinese Stir Fried Egg With Prawns (蝦仁炒蛋)

6 eggs
1 pack frozen peeled, divined prawns, defrosted ("Thai Gold" brand is the best)
1/2 cup cilantro/green onions mixture
1/2 cup frozen peas, defrosted

Seasoning:
1/2 teaspoon salt & sugar (yes, you read right, sugar ... it makes the prawns more crisper)
1 teaspoon corn starch
1 pinch pepper
1/2 tablespoon black sesame oil

Step 1:
Rind and drain the prawns and dry with kitchen towel. Mix well with seasoning and let it cool down in the fridge for 15 minutes.

Step 2:
Beaten eggs with a fork.

Step 3:
Heat wok with 4 tsp of oil, pour in egg. Stir eggs until 50% cooked, add in prawns, peas and cilantro/green onion mixture. Stir fried until eggs and prawns are cooked. Make sure to use high heat and stir quickly.

Step 4:
Serve immediately & enjoy!

Chinese Herbal Cough Soup (潤肺止咳湯)

Damian is suffering from a dry cough, and I can feel that my throat is starting to itch too. It is time for me to do my traditional Chinese herbal cough soup which I have learnt from my ever so talented dad. I call this my hardcore Chinese herbal cough soup, as it contains Chinese herbals you would not use every day. Chinese herbal tea or soup have a very strong scent, some might like it and some don't. As for me, I don't mind it too much as it really works and after a while, you will get used to the taste and scent.

Chinese herbal cough soup (潤肺止咳湯) is a nourishing "Yin", clearing away heat, moisturizing the lungs, promoting the production of body fluid and alleviating dryness and bitter taste in the mouth due to lung dryness or cough which is caused to a sensitive trachea. It is a healthful soup for regular consumption at home.

Chinese Herbal Cough Soup (潤肺止咳湯)

1/2 tablespoon sichuan fritillary bulb (川貝)
3 - 4 pieces dried crocodile meat (鱷魚肉)
4-5 dried figs (無花果)
2 slices dried tangerine peel (陳皮)
1 tablespoon dried balloon flower (桔梗)
1 tablespoon adenophora root (北沙參)
1/4 cup auropus changiana (龍舌葉)
1 tablespoon tuckahoe poria (茯苓)
1/2 tablespoon apricot kernel (北杏)
1.5 tablespoon dried lilybulb (百合)
1/2 lbs lean pork

Step 1:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 2:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour and vegetables are slightly soft to touch.

Step 3:
Add salt to taste. Serve hot.


Enjoy !

Stuffed Hairy Gourd (瑤柱炆節瓜脯)

Hairy Gourds are Chinese zucchinis and has a slight different taste than the western zucchini. They have a more dense texture, depending on the season the seeds are sometimes tough and bitter. I often would use them for my Chinese Soup or do a very traditional Chinese dish like stuffed hairy gourd. Yummy !!!


Stuffed Hairy Gourd (瑤柱炆節瓜脯)

2-3 hairy Gourd also known as Mo Gua (節瓜)
5 Chinese dried mushrooms (冬菇)
2 - 3 Chinese dried scallops (江瑤柱)
1 tablespoon Chinese dried shrimps (蝦乾)
1/2 lbs lean ground pork
1 cup chicken broth


Marinade:
1 tablespoon cilantro/green onion mixture

2 teaspoons soy sauce
1 teaspoon cornstarch
1/4 teaspoon sugar

1 egg
Pepper & Salt to taste

Sauce:
1 tablespoon Chinese cooking wine
1 teaspoon soy sauce
2 teaspoons cornstarch
1 tsp oyster sauce
1/2 sugar
2 tablespoons of water
2 drops black sesame oil

Step 1:
Soak the dried mushrooms, scallops and shrimps with water in separate bowls for few hour or over night. Drain the water of each items and finely dice the dried mushrooms and shrimps. Shred the dried scallops by hand. Set aside.

Step 2:

Add the dried mushrooms, dried shrimps and all your other marinate ingredients to your ground pork and marinate it for 20 minutes.

Step 3:

Peel the hairy gourd and cut into thick sections. Remove with a knife the middle part. Stuff the hairy gourd with your ground pork mixture.

Step 4:
Heat your wok with oil, pan fry both sides of the stuffed hairy gourd until golden brown.

Step 5:

Add chicken stock and the shredded dried scallop and simmer on low heat for 20 - 25 minutes.

Step 6:

Mix all the ingredients for your sauce in a separate bowl and add it to your wok. Stir gently until your sauce starts to thicken.

Serve with a bowl of rice and enjoy !

Chinese Apple With White Fungus & Carrots Soup (蘋果雪耳红萝卜湯)

Tonight, I am taking my little boys to see a Talent Show in Ethan's School. That would mean, Damian would have to eat all by himself, which I am sure he doesn't mind at all. It's really nice to have some quiet time - once in a while. I still want to cook dinner as I need to pack them all lunches and somehow I have to figure out, how to sqeez in the little boy's dinner - maybe I just pack them some dinner boxes instead.

Tonight's menu will be traditional Chinese Cuisine. As always we will have Chinese Soup with it. I haven't had Chinese apple soup for a long long time. My dad has so many ways of cooking this soup but I like this version most. At first, I thought it's weird adding apples to your soup, but it's really good. Refreshing, sort of sweet, soothing and let's not forget all the benefits of the white snow fungus:

■ Snow fungus provides iron, vitamin C, calcium and phosphorous
■ In Western herbology, snow fungus is considered as an immune stimulant that fights infection, especially chronic infections. It has demonstrated anti-tumor activities, protects the liver and fights inflamation
■ In Chinese medicine, snow fungus is said to nourish the lungs, heal dry cough, and remove heatiness from the lung
■ When used with rock sugar (in Chinese desserts), it can also stimulate the colon and serve as a mild laxative for constipation
■ Some believe when eating snow fungus that it will help women eliminate freckles from their complexion and slow the aging process

Chinese Apples With White Fungus & Carrots Soup (蘋果雪耳红萝卜湯)

10 - 12 dried northern/eastern Apricots Kernel (南北杏)
4 dried honey dates (蜜枣)
1 small dried white snow fungus (雪耳)
1 - 2 Chinese carrots, peeled and cut into bite sizes
2 - 3 Red Delicious apples, peeled, cored and cut into quarters
1/2 lbs boneless lean pork

Step 1:
Soak your dried white snow fungus in a small bowl of warm water for 30 minutes or run it under warm water for 5 minutes. After the white snow fungus has doubled up in size, remove the "heart" and cut into big chunks. Then rinse your dried honey dates and the apricots kernel.

Step 2:
Blanche lean pork in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 3:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour and vegetables are slightly soft to touch.

Step 4:
Add salt to taste. Serve hot.

Enjoy !

Garlic/Ginger Mixture

I can not stand the thought of having to chop my garlic/ginger mixture every single day. Who has the time to do that anyhow ? My dad has taught me a wonderful little trick, that I am going to teach you now. It makes your life much easier afterwards. In the Chinese Cuisine, we use the garlic/ginger mixture every time we cook anyhow.

I own a Kitchenaid Immersion Blender that has a mini food processor as an attachment. Love it. It's a really good investment for you, if you don't own one. Don't bother with all the other brands, as the blades are just not sharp enough, I have done all my homework back then when I was investing into one. I used to make my own baby food, when my boys started eating solid food. Never ever had I given them single jar. I just didn't trust them at all. With the Immersion Blender and it's attachment you can do all sort of wonderful things, like your own smoothie, whip egg whites in no time with the whisk and use the mini chopper for your garlic/ginger mixture - like I do.

This garlic/ginger mixture last you about a month - more or less, depending how much you use it. Don't make the same mistake as I did for the first several times, I over blended it with my mini food processor. It will turn your garlic/ginger mixture greenish, trust me - it will freak you out. Another useful tip I am going to pass on to you as well is, when you remove the skin of your garlic, wear some rubber gloves. The rubber will remove the skin so fast, you will be amazed. Never get the rubber gloves wet though - or your magic is over.

Garlic/Ginger Mixture

3 - 4 heads fresh garlic, peeled and both ends removed

1 small fresh ginger, peeled and cut into small chunks

1 small glass jar (an old jam jar comes in handy)

grape seed oil

Step 1:

Place the garlic and ginger into food processor and pulse it few time until desired size.

Step 2:

Pour the garlic/ginger mixture into a glass jar and cover with oil. Tap the jar on the counter few times (carefully!), so the oil will distribute itself more even.

Step 3:

Keep fresh in the fridge for up to one month !

Balsamic Short Rib

Today is a horrible windy and rainy day ... grayish and cold. Just miserable. Never mind ! I have the perfect cure for that weather, Balsamic Short Ribs by Lesley Stowe. I met Lesley back in 1998 when I got engaged to Damian and we hired her to cater for our engagement party. Back then she had her little fine food store on West 5'th and ran her catering business out of it. Today, Lesley runs a huge empire with her famous raincoast crisps. She has given me her cooking book as a gift long long time ago, every now and then I would take it out and cook out of it. She has this amazing recipe for short ribs, just divine.

Have you ever cook with short ribs before ? To my surprise, they are fairly inexpensive. I buy mine from Langley Farm, a big pack would cost me less than 9 $. Not bad right ? Superstore has them too, they don't seem bad either. It's a perfect dish for your Sunday special in the winter or on rainy windy day like today. Make sure you allow enough time for the ribs to simmer gently. I make it a day ahead, as it tastes way better the next day and that way I can scoop out all the grease.

Balsamic Short Ribs, adapted by Lesley Stowe

3 lbs beef short ribs, in 1 3/4-inch (4cm) lengths
Sea Salt and freshly ground pepper
4 tablespoons grape seed/olive oil
1 cup coarsely chopped sweet onions
6 - 8 cloves garlic, crushed
1 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
2 cups dry red wine
1 cup balsamic vinegar
4 cups beef stock
4 sprigs fresh thyme
1 -2 bay leaf

Step 1:
Trim off and discard excess fat from the short ribs. Sprinkle both sides with salt and pepper.

Step 2:
Put them into a separate bowl of boiling water for a few minutes to rinse away any blood. Afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 3:

Pour oil in a large skillet and heat over medium-high heat. Sear the short ribs until brown on all sides. Transfer to a plate and set aside.

Step 4:

Pour off all but 1 tablespoon fat from the pan and decrease heat to medium, cook the onions, garlic and vegetables until caramelized and golden brown.

Step 5:

Add the wine and balsamic vinegar to the pan and deglaze, stirring to release the caramelized bits on the bottom of the pan.

Step 6:

Add the ribs, thyme and bay leaf. Cover and simmer until the meat is very tender, 3 - 4 hours.

Best to serve it with mash potatoes or German egg-noodles, enjoy !!!

Enoki Beef Rolls

I am craving shabu shabu beef. Shabu Shabu Beef are thin sliced fatty marbled beef mainly used for Japanese or Chinese hot pot. I love cooking with shabu shabu beef as well, as it melts in your mouth, and there is not much preparation for you to do. Today I decided to to roll them up with some enoki mushrooms, one of my most favourite dishes when growing up. I would always bug my dad to cook it for me and honestly, I could eat up the whole plate without sharing. It's that good.

Enoki Beef Rolls

4 bags enoki mushrooms

1 tray of shabu shabu beef, defrosted for several hours

2 - 3 tablespoons of garlic/ginger mixture

1 - 2 green onions/cilantro mixture

1/4 cup Korean Short Rib BBQ Sauce (Choripidong Brand)
1 tablespoon Chinese Cooking Wine (Shaoxing)

1/3 cup boiled water

Step 1:

Wash the enoki mushrooms and cut off the dark root

Step 2:

Roll the fat beef with enoki mushrooms

Step 3:

Mix Shaoxing wine, Korean Short Rib BBQ Sauce and boiled water, set aside.

Step 4:
Heat wok with oil in it. When oil is ready, pan fry enoki beef rolls briefly until browned, set aside.

Step 5:

Add fresh chopped garlic/ginger mixture into wok and stir-fry briefly, until it is aromatic, add sauce and cook until it thickens.

Step 6:

Once the sauce thickens, return enoki beef rolls back into wok and sprinkle cilantro/green onion mixture over it.

Serve over a bowl of white rice, enjoy !!

Chinese Spice Vinegar Ribs (糖醋排骨)

Sweet and Sour Ribs with a twist of Chinese Spice Vinegar ..... mmm. Gosh, my boys polish this dish up in no time whenever I make this for them. It is so good on plain rice and you would never believe it how easy it is to make !!!! You should really give this one a try !!!!

Chinese Spice Vinegar Ribs (糖醋排骨)

1 x 1/3 cup Chinese cooking wine
2 x 1/3 cup light soy sauce
3 x 1/3 cup white sugar
4 x 1/3 cup Spice Vinegar (Zhen Jiang Vinegar) from Amoy
5 x 1/3 cup water
1 1/2 lbs spare ribs

Step 1:
Cut spare ribs into pieces (or have it done by the butcher like I do !) and put them into a separate bowl of boiling water for a few minutes to rinse away any blood. Afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 2:
Add spare ribs into the above ingredients into a medium size glass bowl (has to be glass as the vinegar would ruin all your other bowls !) and bring to boil. Turn down to medium-low heat. Cook for about 1 hour until the sauce evaporates, starts to thicken and spare ribs turn dark brown. Serve hot over a bowl of white rice !

Enjoy !

Chinese ABC Soup (雞菜湯)

I often hear that, although people enjoy drinking Chinese soups, they would never make it by themselves because it’s “too hard”. Here is a super simple soup that takes the “scariness” out of Chinese-soup making because it demonstrates how easy Chinese-style soups can be. The style is similar to how we make most Chinese soups, but it contains no Chinese-specific ingredients!

Chinese ABC Soup must be one of my children's favourite soups. It is called ABC Soup due to it's high content of Vitamin A, B and C. It tastes pretty close to the Western Chicken Vegetable Soup. The Chinese ABC Soups contains all sort of vegetables like carrots, potatoes, kohlrabi (most Chinese Families use celery but I find kohlrabi makes the soup so much more sweeter, tastier and it doesn't give you the strong celery smell !), tomato, corn, onions and sometimes even Korean cabbages.

I personally don't like to put cabbage into my ABC soup as it would remind me of the Chinese Borscht Soup. Chinese Borscht Soup and Chinese ABC Soup are almost identical, but the only difference is adding cabbage,tomato paste into your soup and instead of chicken drumstick you would use oxtails. Easy right ? I love both of them just as much in fact, I love all my Chinese Soups. It's really hard for me to pick which one is my favourite. I always cook Chinese Soup whenever I cook Chinese Dinners, it's a must on my table.

Chinese ABC Soup (雞菜湯)

4 skinless and rinsed drumsticks
2 Chinese carrots, peeled and cut into small bite sizes
1 small kohlrabi, peeled and cut into small bite sizes
2 medium Yukon potatoes, peeled and cut into small bite sizes
1 - 2 fresh or frozen, broken into 2 pieces
1 medium onion, cut into small bite sizes
2 -3 ripe tomatoes on vine, cut into small bite sizes

Step 1:
Blanche chicken drumsticks in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 2:
Mix all the ingredients in a pot, cover with plenty of water and bring it to boil. Simmer over low heat for 2 - 3 hours until broth changes colour and vegetables are slightly soft to touch.

Step 3:
Add salt to taste. Serve hot.

Enjoy !

Stir Fried Snap Peas With Chinese Fishcake Slices

Twice to three times a week, I try to cook a meal that contains no meat for all my boys. On those nights, I will cook seafood. My little boys love Chinese fishcake slices, it is already cooked and very easy to stir fry. I would always buy a pack in the Chinese grocery store and freeze them. It freezes very well and takes very short time to defrost. Perfect for meals when you are feeling lazy or are in a rush.

I really didn't feel like cooking something fancy today and after all the meat we ate yesterday at our Easter Dinner at my Nai Nai's place, I wanted something quick, easy and meatless.

Stir Fried Snap Peas With Chinese Fishcake Slices

1 block of Chinese Fishcake, cut into this slices

1 bag of snap peas, rinsed and drained

1 - 2 tablespoons garlic/ginger mixture

2 -3 tablespoons oil

3 tablespoons Chinese cooking wine

3 tablespoons soy sauce

3/4 - 1 cup water

1/2 tablespoon cornstarch mixed with 1 tablespoon water

salt to taste

Step 1:

Blanch prepared snap peas. Save the boiling water to blanch the Chinese Fishcakes as this step takes the fishiness away. Discard the water and put both ingredients aside.

Step 2:

Heat your wok with oil, and brown the fishcakes on both sides. Once they turn brown, add the garlic/ginger mixture and stir fry it until they turn translucent and fragrant.

Step 3:

Add the Chinese cooking wine and soy, stir once or twice then add your water. Once the sauce starts to boil, add back your snap peas and mix in your cornstarch mixture and stir well until the sauce starts to thicken.

Step 4:

Taste the sauce, if needed add some salt and serve with a hot bowl of steamed rice.

Enjoy !

Top Honours Winning Marbled Banana Bars

As you all know, we love Banana Bread/Cake/Bar in this house, but this one is MY favourite Banana Bread/Cake/Bar recipe. I found this recipe several years ago when I was searching for the best banana bread's recipe. When I read that this recipe won top honours at some state and county fair, I thought that I must try this out. It is so fluffy and tastes so good, no wonder they won top honours. I can whip up this bars in 10 minutes and it's baked within 30 minutes. I have made this recipe so often, most of the time for Damian's office's potluck party and have been complimented on it every single time, and so will you when you bake this one !!!!

Top Honours Winning Marbled Banana Bars, adapted by Blue Ribbon USA: Prizewinning Recipes From State and County Fairs by Georgia Orcutt and John Margolies.

1 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 1/2 cups mashed ripe bananas (about 4)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
Confectioners' sugar for dusting (optional)

Heat the oven to 350 degrees F. Grease a 9x13-inch baking pan. Combine the sugar and butter in a large bowl and beat with an electric mixer on medium speed, scraping the bowl several times, until light and fluffy, 1 to 2 minutes. Add the bananas, egg, and vanilla and continue beating and scraping the bowl until well mixed, 1 to 2 minutes longer. Combine the flour, baking powder, baking soda, and salt in a medium bowl and stir with a whisk to blend. Add to the banana mixture and beat on low speed for 1 to 2 minutes, scraping the bowl several times, until the batter is well mixed.

Measure out 1 1/2 cups of the batter and drop it by spoonfuls into the prepared pan, leaving a few spaces. Add the cocoa to the remaining batter in the bowl and beat on low speed for about 30 seconds, or until well mixed. Drop the chocolate batter by spoonfuls into the pan over and around the banana batter. Using a knife, swirl the chocolate batter through the banana batter to make a marbleized pattern. (Do not over swirl.) Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely in the pan. Just before serving, dust with confectioners' sugar, if desired. Cut into bars.

Enjoy !!!

Lemon and Garlic Roast Chicken

Whenever I need to cook a family feast for special occasions like Easter, I love to roast. It takes the pressure away from the cook, just throw everything into the roasting pan, wait for several hours and it's done. While you are roasting your special dish, you can work on your side dishes or relax, it's fully up to you.

Tonight, I am cooking Easter Dinner at my Nai Nai's house. I love cooking with my Nai Nai, as we get to chat and laugh about anything that comes to our mind. I have decided to roast a chicken, something different than the usual roast turkey or prime ribs.

Lemon and Garlic Roast Chicken is a simple recipe, that requires no marinating over night, no fuss about prepping anything. Few simple ingredients that make this rustic dish so wonderful. I have added a bag of fingerling potatoes underneath the chicken, so it won't stick to the roasting pan and with that, you already have one side dish, you can tick off your list.

Lemon and Garlic Roast Chicken, adjusted and adapted by Ina Garten

1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Step 1:
Preheat the oven to 425 degrees F.

Step 2:

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken.

Step 3:

Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.

Step 4:

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Step 5:

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Step 6:

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Step 7:

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Enjoy !

Cream Puffs Filled With Vanilla Custard

Easter time is a big celebration in Germany. Almost as big as Christmas. I remember setting up the Easter tree arrangement with my mom with the coloured eggs I made with my parents and afterwards, she would bake me some cream puffs filled with vanilla custard. My mom was never in the kitchen, why should she ? She was married to a Gourmet Chef who loves to cook for us. Every now and then, she would bake for me. Those were really special times for me, as my mom's very first job ever as a teenager was in a bakery in Jakarta, Indonesia. She grew up there but my grandparents are from Shanghai, China, who immigrated to Jakarta when the war broke out. My mom has a hand written bakery recipe book and to my sadness, it is all in Indonesian. I love to bake something out of it one day, but I don't think I can't unless I will get the whole book translated. So pity, isn't it ?

Tonight, I am cooking an Easter Dinner at my Nai Nai's place. I have been thinking of a menu for quite some time now, it's not always so easy. I am going to roast some Lemon Chickens with fingerling potatoes, a German Dill Cucumber Salad + a mixed Spring Chef Salad and I will finish this special dinner off with some cream puffs filled with Vanilla Custard.

Cream Puffs filled with Vanilla Custard, adapted by Martha Stewart

For the Pate a Choux (Puffs):
4 tablespoons unsalted butter, cut into small pieces
Pinch of salt
1/2 cup plus 1 tablespoon water
1/2 cup all-purpose flour
3 large eggs
1 large egg white

Step 1:

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, and set aside. Combine butter, salt, and 1/2 cup water in a small saucepan, and place over medium heat. Cook until butter is melted and the water just comes to a boil.

Step 2:

Remove from heat, add flour, and stir rapidly. Return the pan to the heat, and cook mixture, stirring constantly, until it comes together and pulls away from the sides of the saucepan, about 5 minutes. Remove saucepan from heat, and let cool for 5 minutes.

Step 3:

Add eggs one at a time, beating until they are completely incorporated and the pastry is smooth. Transfer the pastry to a bag fitted with a small coupler. Pipe about 1/2 tablespoon of the pastry into a mound on the prepared baking sheet; continue piping until all the pastry is used, spacing pastry about 1 1/2 inches apart. Combine egg white with remaining 1 tablespoon of water, and brush the top of each mound with the egg wash. Bake until the puffs are golden brown all over, about 30 minutes. Remove from the oven, transfer to a wire rack, and let cool completely.

For the Vanilla Custard:
2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split lengthwise, seeds scraped and reserved
Pinch of salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into 1/2-inch pieces

Step 1:

Bring milk, 1/4 cup sugar, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.

Step 2:

Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.

Step 3:

Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low speed or whisk by hand until smooth.

Enjoy !

Chinese Pan Fried Stuffed Pepper In Black Bean Sauce (煎釀青椒)

The Chinese pan fried stuffed pepper is very common in dim sum restaurants. I would watch my dad do it from scratch over and over as a little girl, and every now and then, I would sneak one away from my dad's batch. Soooo good.

The two main differences between the Chinese method to the Western method are that:
■The Chinese pan-fry these stuffed peppers instead of roasting them in the oven or on the grill
■Prawn/fish mince (蝦膠) is used as stuffing instead of minced pork/beef in general, although this is also used but seafood minced makes the dish more classy and if the prawn/fish paste is made good enough, it should give you a smooth and bouncy texture which pork and beef cannot easily give the same results.

To be honest with you , nowadays it is so convenient to eat-out, most people will eat this dish in local restaurants. Even making at home, we can buy the ready-prepared fish paste from large local supermarkets or fish mongers. Meanwhile, as far as I know ready-prepared prawn/ shrimp mince is not accessible as prawns are more expensive and need to be freshly prepared and consumed within a few hours to retain the freshness. The owners cannot afford the high cost lost if not being able to sell them all that day. One advantage of course is that to make this at home, you know what you have put in and is 100% trustworthy to eat. I would always make a big batch and freeze my paste in little containers until I am ready to use it. It seems quite a bit of work but it’s all worth it and will surely impress your guests !!!

Chinese Pan Fried Stuffed Pepper In Black Bean Sauce (煎釀青椒)

22 medium sized prawns shell removed and divined
1 fish fillet (prawns : fish ratio = 2:1)
10 dried shrimps, soaked for 2 hours then rinsed and minced finely
1/2 lb small baby green peppers
approx 1/2 cup Cilantro (leaves only) + green onions, briefly chopped (optional but I find it enhances and blend well with the paste)
grape seed oil

Seasonings for prawn/ fish paste (蝦膠):
1 tablespoon black sesame oil
1/2 teaspoon chicken bouillon powder
1 teaspoon sugar
1/2 teaspoon fine sea salt
1 tablespoon cornflour
pinches of white pepper

Black bean sauce:
2 teaspoons crushed Chinese black beans
1 - 2 tablespoons minced garlic
1 teaspoon sugar
1/2 cup (125ml) water
1/2 tsp cornflour dissolved in a little water
1 tsp Chinese rice cooking wine
1 tsp chicken bouillon powder

1/4 cup minced cilantro/green onions mixture

Step 1:

You can make this prawn/ fish paste a few hours in advance and keep in the fridge

Step 2:

Remove head and devine the prawns, rinse the prawns in tap water and pat dry with kitchen paper.

Step 3:

Finely chop the prawns into paste using the cleaver, when the prawns look sticky, stop chopping as it is not good to over chopped. Transfer the prawn paste to a large mixing bowl. Rinse the fish fillet and pat dry. Chop the fish into a fine paste, don’t over chop also. Transfer the fish paste to the mixing bowl.

Step 4:

Mix the prawn and fish paste well with the above seasonings using a large wooden spoon. You have to mix the paste by moving the arms briskly until you see a sticky paste. Good for your Work out!!! When the paste is ready, add in the cilantro/green onions, finely minced Chinese dried shrimp and mix well.

IMPORTANT:
Only stir in one direction, if you have started clockwise, stick to it.

Step 5:

This step is the critical part and the fun part. After achieving a sticky paste in step 4, you are almost there. By walking a step further, you should achieve a smooth and BOUNCY paste. Choose a big round bowl which you can hold with one hand like a baseball glove. Scoop out the prawn/fish paste with your other hand and throw the paste into the bowl from about 50-60 cm distance. Repeat for about 10-15 times. You may have a little paste splash out in the meantime but don’t bother at this point of time, clean up afterwards.

Step 6:

When step 5 is done, transfer the paste onto a clean bowl and keep in the fridge (NOT FREEZER) and let it rest for at least 5 mins to let the excess moist or water content to be absorbed by the cold environment in the fridge, also make the paste more smooth and bouncy. Your paste is now ready to be used anytime when you are ready to cook.

Step 7:

Wash and dry the peppers, cut into half, remove seeds and the white lining inside. Cut the pepper into pieces, square or rectangular shapes as desired.

Step 8:

Dust the inside of the pepper with a little cornflour and using a knife, spread the prawn/ fish paste on the pepper.

Step 9:

Heat about 0.5 cm thick of olive oil in a large flat pan, when the oil is hot enough, turn to medium high heat and gently lay the stuffed peppers on the pan with the paste facing down, pan fry for 2-3 minutes until light yellow brown. Turn the peppers to the other side and let them pan fry of another 2 mins or so. Just watch out they may get burnt if leave for too long.

Step 10:

Transfer the cooked stuffed peppers onto large flat plates lined with kitchen paper to absorb the oil.

Step 11:

To prepare the black bean sauce, in a small saucepan, heat 1 teaspoon oil and then add in the crushed black beans and minced garlic/shallots. When hot enough, turn to medium high heat and gradually add in the rice cooking wine, sugar, bouillon powder and water. Stir to mix, when it is bubbling, thicken the sauce by adding in the cornflour water mixture.

Step 12:

Transfer the stuffed pepper to serving plates and pour the black bean sauce on top or separately on side or in my case, I like to transfer my stuffed peppers into the sauce, simmer for few minutes and add some cilantro/green onions mixture.

This dish can be served as an appetizer at dinner parties or served with rice.

Enjoy!

Pandan Waffles (Green Giant Monster Waffle)

Whenever I make Pandan Waffles in my house for my boys, I have to double or sometimes even triple the recipe. It never last long and I hardly have any left overs. For my little boys, I have renamed the waffles to the green giant monster waffles.

To those who are not familiar with the Pandan flavour, Pandan is to Asia what Vanilla is to the Western World. Like vanilla pods, the long green leaves of the Pandan (Screwpine) plant are very fragrant and aromatic. Also similar to vanilla, the unique aroma of pandan leaves is used to flavor many sweets. In Malaysia or in the Philippines for example, Pandan is usually paired with coconut in desserts like Chendol or Buko Pandan salad - a sweet mixture of pandan-perfumed milk, gelatin, and coconut.

However, it should also be noted that Pandan tastes nothing like vanilla. Some say that the aroma and flavor of Pandan is similar to that of coconuts -which is strange considering that the two ingredients are usually paired together. To me though, the flavor of Pandan is wholly unique but tastes kinda banana leafy, sort of grassy, a little bit nutty, and a lot like Jasmine rice--all at the same time. Despite my best efforts at pinning down a flavor description, the taste of Pandan is almost indescribable.

But don't let Pandan's uniqueness discourage you from using it for your cooking. Even though it tastes and smells nothing like vanilla, I used some Pandan leaves in much the same way I would use vanilla. I steeped the leaves in some warm milk and cream to extract the wonderful Pandan fragrance and flavor - instead of plain old vanilla waffles, I would make Pandan waffles.

Pandan Waffles, adjusted & adapted by House of Annie

1 cup bleached, all-purpose flour
1/2 cup sugar
1-1/2 tsp cornstarch
1/2 tsp salt
1/2 tsp baking soda + 1/2 tsp cream of tartar (OR 1 tsp baking powder + 1/4 tsp baking soda)
1 egg, whites separated from the yolk
1 cup coconut milk
2 Tbsp unsalted butter, melted
1 tsp pandan extract

(You can use vanilla extract if you don't have the pandan, but then it really wouldn't be pandan waffles anymore, now would it? Find pandan extract in the baking section of your local Asian market.)

Notes:
*If you double the recipe, most cans of coconut milk will be less than 2 cups, just add milk/water to get correct liquid amount.
*Sugar can be halved for less sweet waffles.
*Self-raising flour can be used in place of flour, salt, baking powder and baking soda.

*If you happen to have leftovers, freeze them on a baking tray with some parchment paper for few hours, then transfer them into a zip lock bag.

Step 1:
Turn on your waffle iron.

Step 2:

In one bowl, mix together all the dry ingredients. In a separate bowl, combine the coconut milk, melted butter, egg yolk, and pandan extract. Add the wet ingredients to the dry and gently stir it in. Switch to a folding motion towards the end to incorporate all the flour. The batter will be a little lumpy and thick, but the important thing is not to over mix it.

Step 3:

Whisk the egg white until it forms stiff peaks. Gently fold the egg white into the batter.

Step 4:

Now here comes the easy part. When the iron is hot, ladle some of the pandan waffle batter onto the grid. Close the lid and go get a plate and a fork. Breathe in that wonderful pandan aroma (but be careful not to stick your nose into the steam rising from the waffle maker!) Tell your tummy to stop growling already, because in a couple of minutes it's going to be mighty happy.

Step 5:

When the waffle maker signals that your pandan waffle is ready, lift it out with a fork onto your waiting plate. Put the fork down. Resist the urge to pick up the waffle and jam it into your mouth. Wait for it to cool a little. If you don't, you'll give yourself first-degree burns on your fingertips and that little piece of skin on the roof of your mouth will hang down and bother you for the next two days. Resist!

Step 6:

Go back to step 4 and prep another waffle. There, that ought to be enough time now. Go for it. Forget the fork. Forget syrup. Just pick it up and devour to your heart's content.

Enjoy !