What are the 3 treasures in this dish? They are dried mushrooms, wood ear fungus and cloud ear fungus.
Verdict - very aromatic, fragrant and tasty dish. Looks dark but it is a nice dish that goes well with white rice.
Recipe Source - Yum Yum Magazine No. 68 [slightly modified]
Ingredients
[serves 5-6]
60 gm dried mushrooms - soaked, stem removed
30 gm wood ear fungus - soaked and removed woody part
30 gm cloud ear fungus - soaked and removed woody part
20 gm ginger slices
2 pandan leaves
2 star anise
1 tbsp fermented black beans [tau see]
1 1/2 bowl water
Seasoning
3 tbsp light soy sauce
1 tbsp vegetarian oyster sauce
1/2 tsp each of sugar, pepper, sesame oil and vegetarian msg
- Heat oil, saute ginger, pandan leaves and fermented black beans until aromatic.
- Add in black mushrooms and wood ear fungus. Stir fry until fragrant, add star anise, seasoning and water. Bring to boil over high heat then lower heat to simmer until sauce is almost dry.
- Add in cloud ear fungus, stir to mix well.
- Dish up to serve.
After trying out the Chocolate Glutinous Rice Balls [Mua Chee] I made some with pandan flavour. Just nice as snack for vegetarian diet. My family will be on strict vegetarian diet for 9 days.Recipe Source - Yum Yum Magazine No. 86 with modifications Verdict - soft, chewy mua chee with lots of peanut filling. You can make 1/2 portion, should be able to make about 18-20 pieces [depending on the size you prefer].
Ingredients
[makes about 36 pieces]
Peanut Filling [mixed well] - 1/2 portion should be enough
500 gm peanuts - toasted, skin removed and grounded
50 gm white sesame seeds - toasted and grounded
120 gm castor sugar
Pandan Glutinous Rice Dough
350 gm glutinous rice flour
50 gm tapioca flour
2 tbsp sugar
2 tbsp oil
500 ml pandan water [Blend 6 blades of pandan leaves with 500 ml water. Strained to get the pandan juice].
For coating
200 gm rice flour - stir fry over low heat for about 20 minutes or until very light. Remove to cool. - Mix all the dough ingredients in a steaming bowl. Steam over high heat for 20 minutes. Remove and transfer the dough into a greased plastic bag while still hot.
- Knead the dough until smooth and elastic.
- Divide the dough into small portions [about 30 gm] and put them into the prepared rice flour.
- Flatten the dough and wrap in peanut filling. Gather the edges to seal into a ball. The ball should be well coated with the rice flour.
- Place onto paper cases to serve.
Easy and delicious pork belly dish. Goes well with steaming hot rice or porridge.Reduce the dried chillies if you do not want the dish too spicy.
Here, I cooked only 1/2 portion of the original recipe. I was trying to clear off the Hoisin Sauce in my pantry.
Verdict -fragrant, tasty, delicious and slightly spicy. The meat is cooked till chewy [QQ] texture and has a big which bring out its' flavour.
Recipe Source - Yum Yum Magazine No. 72 [slightly modified]
Ingredients
[serves 3]
300 gm layered pork belly
1 tbsp oil
3 dried chilies - rinsed and cut 1 inch lengths
10 slices of young ginger
2-3 cloves garlic - sliced
some spring onions for garnishing
Seasoning
2 tbsp Hoisin sauce
1/2 tbsp preserved soy bean paste
1/8 tsp 5 spice powder
some sugar to taste
enough water to cover the ingredients
- Blanch pork belly in boiling water for 10 minutes or until cooked. Dish, drain and cut into bite size pieces.
- Heat oil, saute ginger and garlic until aromatic. Add in the dried chillies and pork belly. Stir fry until fragrant.
- Add in the seasoning, stir to mix well, then add water. Bring to boil and reduce heat to simmer until gravy has thickened. Taste to adjust seasoning.
- Lastly add in the spring onions. Dish up to serve\ with rice or porridge.
This stir fry cabbage that looks yellowish is commonly seen at many Indian food stalls or Nasi Kandar outlets. Especially aromatic with mustard seeds. The yellow colour comes from the tumeric powder. An easy stir fry vegetable that is very suitable with curries.
I cooked this to serve with Chicken Vindaloo [see recipe here], papadum and plain white rice. Awesome and yummy meal for the family.
Recipe Source - Yum Yum Magazine No. 91
Ingredients
600 gm cabbage - cleaned and cut thin strips
1 carrot - shredded
5 pips garlic - sliced
2 tsp mustard seeds
2 tbsp oil
1/2 tsp each of tumeric powder and chicken stock granules
1 tsp salt
2-3 tbsp water
- Heat oil in wok, saute mustard seeds and garlic until aromatic.
- Add in the cabbage and carrot. Stir fry to mix well.
- Add in tumeric powder, salt and chicken stock granules.
- Stir fry to combine, then add in water. Fry till cabbage is cooked.
- Dish up to serve.
One of the best curry which I like and has been cooking this often whenever they is plain yoghurt in the fridge. Surprisingly, I have never shared this recipe here. The curry tasted so good and the aroma fills my kitchen when I reheat it before serving.
Recipe Source - At Home with Amy Beh 2 [slightly modified]
Verdict - easy to cook. Very aromatic, tasty, spicy, savoury and sourish curry chicken. According to Amy Beh, Chicken Vindaloo tastes best if kept for a few hours before serving. This allows the flavours to seep in. Goes well with naan or any Indian bread and plain white rice.
I served this dish with Indian Style Fried Cabbage [recipe tomorrow], my favourite Papadum and plain white rice. Yummy, yummy, yummy. Ingredients
[serves 4-6]
600 gm boneless chicken thighs - skinned and chopped bite-size pieces
Marinade
1/4 tsp ground black pepper
1/2 tsp salt
1 tbsp grated ginger
1 tbsp grated garlic
1/2 cup plain yoghurt [125 ml]
2 tbsp lemon juice
Seasoning
1/2 - 1 tsp salt
1/2 tsp ground black pepper
3 tbsp oil
2 sprig curry leaves
1 big onion - diced
1 tomato - diced
3 tbsp meat curry powder [mix with a little water into a paste]
1 tbsp tomato puree [I used tomato sauce]
125 - 150 ml water [I used slightly more cos' I want my liquid in this dish]
- Season chicken with marinade for several hours or overnight in the refrigerator.
- Heat oil in a pot or wok, fry onions until soft and fragrant. Add in curry leaves, tomatoes, curry powder paste. Fry until oil separates.
- Add in the marinated chicken and tomato sauce/puree. Stir fry to mix well or until the chicken pieces are firm.
- Add in water. Bring to boil then lower heat to simmer until gravy is thick and chicken is tender and cooked.
Add seasoning to taste. Garnish with coriander leaves if preferred.
