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 !

Chocolate-Dipped Strawberries

Who does not love chocolate-dipped strawberries ? Unless you have an allergic reaction, this is a very simple way to impress somebody you love or care about.

My dad made (still does!) it every year for their wedding anniversary, I remember licking the bowl clean after he was done - boy was I high on sugar afterwards. We don't' celebrate Valentine's Day in Germany (at least not when I was growing up there!), so he would made me a big plate to bring to Class when we celebrated Easter. I was always so proud, presenting my dad's creation to all my friends. So, having this wonderful memory in mind, I passed on his tradition to my kids. I prepared some fun and delicious chocolate dipped strawberries for my boys to bring to Kindergarten and Daycare. I still take the privilege to clean up the bowl of chocolate though, sort of my reward for all the hard work.

Here are some important tips you need to know:

Strawberries must be fresh and dry when dipping. I recommend you buying berries no more than a day ahead of when you want to dip them. Store the berries in the refrigerator, but allow them to warm to room temperature before dipping. After dipping, let the chocolate set in refrigerator, but do not store the strawberries there. Eat it within 48 hours- if it can last that long.

Since strawberries grow on the ground, they should be washed before they are eaten or dipped. Leave the green caps on and wash the berries gently with cool water flowing from the tap so as not to bruise the fruit.

If you are going to dip the berries in chocolate, they need to be completely dry. Just a tiny drop of water in the melted chocolate can cause the whole batch to seize (curdle) and it will be impossible to melt the chocolate and use it again. After washing the berries, pat them dry with a paper towel and place them on a dry paper towel until needed.

You can use other dry-surfaced fruit such as orange-sections (leave membrane on), dried fruit, citrus peel, apples (sliced or small whole), raspberries (do not wash and thread 3 to 4 on skewers) or bananas sliced in long pieces. White chocolate is great to use for a black and white effect. Let the first chocolate harden before dipping or drizzling with the other.

My dad is a perfectionist and used a huge block of styrofoam. You can spear the free end of the toothpick into a piece of Styrofoam to allow the strawberry to dry upside down. Chocolate dipped strawberries are particularly delicious if injected with Grand Marnier or other liquor after the chocolate hardens. He would use a hypodermic needle and syringe to inject the strawberries.

I am just simple and the less fuss the better. I found some fun shaped sprinkles and used it for my boys' treats and they all loved it !!!

Chocolate-Dipped Strawberries, adapted by Martha Stewart

8 ounces semisweet chocolate, finely chopped
1 pound large strawberries (about 20), washed and dried well
1/3 cup finely unsweetened coconut (optional)

Step 1:

Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.

Step 2:

Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with coconut, if using, and place on waxed paper.

Step 3:

Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)

Enjoy !!