What I cooked today (家常便饭系列)- 5-8-2013

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1 Shrimp paste chicken 虾酱鸡
2 Lotus root pork rib soup 莲藕排骨汤
3 Blanched kailan with pork slices 芥兰猪柳
4 Fresh Coriander Fried with Fish Cake and Bean Curd 鱼饼豆腐炒芫茜
5 Spicy Seaweed Stripes 香辣海带丝

Fresh Coriander Fried with Fish Cake and Bean Curd (鱼饼豆腐炒芫茜)

This is a small household dish that you can hardly find in restaurants or even recipe books. Generally, Fish cakes and Taukwa (beancurd of a lesser moisture content) were cut into small pieces. Have some oil in your wok, stir fried some chopped garlic or/and shallots until golden brown or until the aroma starts to emit. Add the cut taukwa or fish cakes and fried until well mixed. Since both taukwa and fish cakes are cooked, there is no need to stir fried very long. The objectives of stir frying is just to let the taste blends. Add in fresh coriander leaves (alternative: Chinese celery 芹菜), add seasonings of your choice and scoop out to serve. Seasoning I have chosen this time is sugar, salt and dark soya sauce. Because there are fish cakes and I hate the fishy smell, I have added some white pepper. This is a dish that should be well liked by both children and adults and I usually cooked this to go with porridges or white rice.

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Shrimp paste chicken (虾酱鸡)

This is an extremely popular Chinese dish in Singapore.  In any stall located in the coffee stops that sells dishes to order (煮炒),you will bound to find this dish in the menu. Most families include mine will order this dish when we eat out!  The recipe of this dish is adapted from  http://www.noobcook.com/prawn-paste-chicken. It is rather unusual to have a Chinese dish that were made with Belachan or shrimp paste and become so popular. So far, I have never taste such dish before even in Malaysia.

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Spicy Seaweed (香辣海带丝)

This is a dish that were my relatives brought from Kuching Sarawak. I have ever explicitly said that I do  not like seaweed dishes and I can’t stand the  smell. My relatives who come here and visit me here brought some vegetarian spicy seaweed and what surprises me is that there  were no such “funny sea smell” which I can hardly described. This is the first time I have a seaweed dishes that do not have such strange smell and I finished half of the plate. My relatives claimed that this is another species of seaweed and do not have such smell and I am in doubt whether or not this is true…

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Blanched Kailan With Pork Slices (芥兰猪柳)

A simple dish just blanced the Kailan, add seasonings and set aside. Prior to this, pork slices were marinated with light soya sauce, sesame oil, pepper and some corn flour. Blanched the pork slices and placed it on top of the vegetable, sprinkled with sesame seed. I have mentioned that I am trying to blanch my vegetable dish instead of stir fried the vegetables. So far, I have blanched most types of vegetables and apparently no complaints from the family members.

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Hope you have a nice day and cheers.

What I cooked today (家常便饭系列)- 1-8-2013

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On 1 August 2013, white rice served with:

1 Blanched broccoli and asparagus with chicken fillets 芥兰芦笋鸡柳
2 Oyster mushroom and button mushroom chicken soup 双菇鸡汤
3 Minced chicken fried with pineapple stripes 凤梨炒鸡丝

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All dishes were cooked with chicken today.

I bought a chicken, as I don’t want to keep it, I just blanched the fillet and breast for the vegetable dish, use the drumstick and other bones for making the soup and part of tights to fry with pineapples. Dish are rather common and nothing really worth mentioning it. The chicken soups looked a bit oily and if I want i can just froze it and scrap away the oil to make it clearer.

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As I have coated the chicken breast with corn flowers, it is unusual that my girl loves the meat. She is a “herbivore” and asking her to eat meat is really a challenge to me. For this dish, she fight with her brothers for the meat..Haha, gradual transition from herbivore to omnivore.

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As I have some black glutinous rice and barley that I bought over from Sarawak, I have prepared Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥). The way of preparing it is rather Chinese style. Red jujube were added to further increase the mineral content. This dessert is beneficial to women who are having their menstrual periods as all ingredients were packed with iron. Black glutinous rice is rather difficult to digest and therefore inclusion of barley will help to improve the digestions. To make it even smoother, you can blend the porridge, and some milk or coconut milk or cream.


Lastly, as I have some leftover bread , I make it into some simple bruschetta. I especially loved the toasted herbs bread with the freshly cut tomato seasoned with Italian herbs.

Hope you like the post today. Cheers and have a nice day.

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What I cooked today (家常便饭系列)- 31-7-2013

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On 31 July 2013, white rice served with

1 Indonesian Ginger Chicken 印尼姜鸡
2 Japanese Fried Ginger Chicken 日本炸姜鸡
3 Blanched White Stem Pak Choy with Japanese Salad Dressing 日式沙拉酱奶白
4 Bok Choy Meat and Fish Ball Soup 贸白菜肉丸鱼丸汤

Today, this menu was a rather unusual combination with two ginger chicken dishes called Indonesian Ginger Chicken and Japanese Fried Ginger Chicken. One of the my blogger friends from http://eatapieceofcake.blogspot.hk have posted this Indonesian Ginger Chicken Recipe into a Facebook Group that I have recently created called Food Bloggers and Foodies United.

The picture in her post looks  really nice and she explicitly highlighted that only 4 ingredients were needed (ginger, garlic, honey and dark soya sauce). Based on these 4 ingredients, I have no doubt that it will taste nice because all the ingredients are common ingredients used in Chinese cooking and I am especially fond of ginger. I also noted that these ingredients were almost the same as Japanese  style fried chicken where chicken were marinated in ginger juices. Therefore I have decided to marinate the chickens together using ginger juices. After one hour, I took some marinated chicken out for Japanese fried chicken whereas for the portion remaining, I added the required honey and dark soya sauce.  I baked for about an hour. I did not let the juice dries up because I knew my kids would like to have some gravy to go with the rice which is sweet and aromatic. That was the reasons why what I cooked is different from the original blogger’s picture.

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For the Japanese ginger chicken portion, instead of adding the dark soya sauce, I have added some Japanese light soya sauces and deep fried it. After I fried it, I drip soe honey on top of the fried chicken and served with shredded pineapple. Fried chicken is a bit oily and shredded pineapple will have the effects of negating the oiliness of the dish. Slice cucumber is another good way of garnishing.

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The verdict of these two ginger chickens  competition : the Indonesian Ginger Chicken dish won because it was softer and go with sweet sauce. This was expected because of the kids’ taste buds. However, they were complaining a bit spicy because of the ginger sauce.

For the blanched vegetables, i have resorted to the use of Japanese salad dressings and sprinkled with fried shallots. This whole bottle of dressing were given by my neighbour who complained that she don’t know how to use it after she brought it. It is a nice dressing in fact and goes relatively well with the white stem pak choi.

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Well, that is my cooking adventures to day and the submission of this report will consider that my daily kitchen duties as complete. Ha ha

Yes, before I end my post, I am thinking of cooking something with these combinations tomorrow. Can you guess what noodle dish is it?

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Have a nice day ahead and cheers.


 

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What I cooked today (家常便饭系列)- 30-7-2013

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You may be surprised that today I am having some western meals. In fact, I have never cooked western meals before. This should be one of the very first full course meals that I have prepared. Well, today is my son’s birthday and I just want to expose him something different. In addition, my girl is crazy about baked potatoes and I thought why not I “try” to cook them something what they like…… 


MENUS

Soup

Cream of Mushroom Soup (with fresh sweet corn kernel and button mushroom slices

 

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Entree

Tomato salsa (served with kiwi fruit cubes and sprinkle with mozzarella cheeses and Italian herbs)

 

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Main Dish

Grilled halibut with lemon cream sauce; and

Asian style grilled chicken breast with Japanese sweet barbecue sauce

Side dishes: Baked potato and sweet corns, buttered broccoli and asparagus and cocktail sausages

 

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Dessert

Durian Cheese Cake

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I am really not good in preparing western meals and I have well underestimated the time of preparation. We only can had dinner by 7:30 pm and I am really exhausted by then.

The kids loved the food especially the grilled halibut. For this dish, I have seasoned it with Italian herbs (oregano and basil), salt and bit of butter. I topped with some mozzarella cheese and grilled it for about 15 minutes.  I used the “juices” secreted out from the fish to make into cream sauce and it is exceptionally sweet without any seasonings and condiments.

As for the Asian style grilled chicken, apparently they don’t really able to appreciate it because I have used chicken breast instead of chicken thigh meat. They are complaining a bit hard and fibrous. I may have over grilled the chicken breast.

The girls are complaining that the serving is too huge for them. However, she managed to finish the baked potato. A really simple side dish and personally I loved it. I have to say I never knew that baked potatoes tasted so good as I usually order fries rather than baked potato or meshed potatoes. This was requested by my girl specifically she wanted baked potato.

The cream of mushroom soup was good. Initially, I was thinking of using the ready made cream of mushroom soup. Since I have some canned mushrooms and some cream at home, I have decided to make my own cream of mushroom soup. I butter fried the chopped onions and garlics, add chicken stocks, fresh kernel corns and mushrooms and let it boiled until the onion were very soft. Thereafter, creams were added to thicken the soup. That was a hit also.

As for the dessert – durian cheese cake. I have prepared it about 2 days ago and it is really a very rich and creamy cake. It is very nice but both me and my wife have eaten in guilt. Usually, for 1 piece, 4 of us shared and for my kids, they don’t really have sweet tooth and after one two bites, they just stopped. Frankly speaking, for an 8 “ cake , after 2 days, I still have 4 pieces left (after 2 pieces given to my neighbours). I am in the process of compiling the post and will share with readers very soon.

Lastly, hope you like the post to day. A lighter note before I end, while I am writing this, I heard my boy told her auntie  (my wife’s sister} that one of his birthday wishes is  that “there will be endless supplies of sausages and eggs”, his favourite foods … Such a simple wish… Haha.

Have a nice day and cheers.


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What I cooked today (家常便饭系列)- 24-7-2013

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On 24-July 2013, white rice served with:

“Three cup” chicken  三杯鸡
Bok Choi chicken soup

贸白菜鸡汤

Hokkien Style Fried Prawn Mee 福建炒虾面

For tonight’s dinner, there is nothing to shout about. When I am preparing dinner, my nice neighbour gave me a big bowl of Hokkien Style Fried Prawn Mee. As this can be a dish by itself, I have decided to stop preparing any more dish since both adults will be eating the prawn mee and the children had their favourite Bok Choi soup and some sweet chicken called “three cup” chicken.

Three Cup Chicken (三杯鸡)

The main ingredients of three cup chicken is Thai basil (九层塔)。Most people misunderstood that “3 cup” chicken is cooked with 1 cup of wine, 1 cup of soya sauce and I cup of  sesame oil. However, if we follow that assumptions strictly, it will be extremely oily with very high salt content. Therefore, to master the making of 3 cups chicken, the measurement of oil and soya sauce should be reduced accordingly. As a general rule of thumb, soya sauce volume should be half the volume of wine but twice the sugar volume. In another words, assuming that the sugar unit is 1cup, then soya sauce volume with be 2 cups and wine will be 4 cups. Note that no water is used in the cooking and medium heat is used to braise the chicken until the liquids dries up. Thai basil is added 2 minutes before you off the heat.

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Wild Hibiscus Tea (洛神花茶)

Besides the above dishes, I have boiled some Roselle/Rosella/Wild Hibiscus Tea (洛神花茶)。I usually boiled a very big pot which is very concentrated and dilute it when I want to drink. I like the drink as it is extremely thirst quenching and inhibit carbohydrates intake.

If you are interested to know how to make the drinks, its benefits and etc., you can refer to the post –

“Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)

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I have also used some to make into some ice sticks which I usually have one after my dinner.

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When you boiled the drinks, don’t throw away the rosella flowers. The boiled flowers can be eaten as snacks but for me, I have used it to make “banana rosella” smoothies. (you can refer to the above link and see how the boiled flowers look like)

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Lastly, for lunch , I have cooked roast duck Bee Hoon from the duck bones of the roast duck that we had yesterday. I used the duck bones to make the broth, add some Bee Hoon, mushrooms, shredded duck meat, some dry bean curd sheets and egg omelettes stripes. The good thing about this dish is that there is not need to add seasoning and the broth is very sweet already. That used up all my duck bones and now left  2 drumsticks. Is it not funny that we have eaten all “bones” without eating the meat? I told readers before, both my wife and my kids do not like meat and yesterday is one of the blue moon days that I bought the whole duck. Therefore, I have to think of a way to “dispose off” the entire duck.. Haha..

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Hope you like the post today. Good night.

Special – What I cooked today (家常便饭系列)- 22-7-2013–Korma Chicken (科尔马鸡肉)

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UPDATED POST ON 16-2-2015 – Update with another set of images since i cooked the dish today.

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On 22 July, 2013, white rice served with:

  1. Korma Vegetable and Chicken       (蔬菜及鸡肉科尔马)
  2. Blanched Ladies Finger                 (青烫羊角豆)
  3. Chinese Cabbage (Napa) Soup       ( 大白菜汤)

To day, I have decided to cook Korma Chicken and Vegetable to expose my kids to curry dishes. As per my daughter’s request, no additional dishes were needed since she said she liked the dish and they have the Chinese Cabbage (Napa) soup which I cooked for lunch.

I agreed with her and just blanched some ladies finger to go with the Korma dish. If you want detailed pictorial instructions on cooking the Chinese Cabbage (Napa) Soup, you can follow the link above to Guaishushu’s Facebook Page.

 


KORMA CHICKEN AND VEGETABLES

 

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INTRODUCTION

I first tasted Korma chicken during my university days in Kuala Lumpur. It was in a Malay store  and when I take the first bite, I immediately fell in love with it as it is not spicy hot and the chicken is full of coriander fragrances. It had always in my mind because unlike other chicken curry dishes, the curry is beige in colour (depending on the spice mix) as opposed to the reddish yellow colour.

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Korma is actually a dish from South or Central Asia such as India and Pakistan. It is essentially cooked with a variety of spice powders of which the two most important spices are coriander  powder and cumin powder. It differ from the normal curry spice mix in that the ratio of turmeric powder is very small whereas for curry, the major portion of the spice mix is turmeric thus causes the dish to be yellowish in colour. In Malaysia, the Korma was cooked and thickened with coconut milk as compared to India and Pakistan where yoghurt were used. Nuts and peas  (such as cashew nuts and almonds) usually added to further thicken the gravy and enhance the taste.

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WHY THIS DISH

Recently, I found that my kids start to like curry dishes. However, before they eat the curry dishes, they will get ready a cup of cold water, take the curry chicken, dip into the cold water and start eating it. They still cannot take spicy hot food that were cooked with chilli. In view of this, I am thinking of letting them to try some Malay and Indian dishes that were not spicy hot. The first thing that comes to my mind is Korma chicken (ayam kurma in Malay). Therefore, last Saturday, when I frequented one  of the Indian Muslim spice stalls in Geylang Serai Singapore, I asked the same lady who gave me the Sarawak Laksa spice mix to pack me one Korma spice mix. You can read my previous “spice encounter” HERE.

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Another reason that I cooked this dish is for purposes of contributing to a food community in Google Plus whereby members were encouraged to contribute halal dishes during the month of Ramadan.

I love to eat Korma chicken. However, today, I have used more vegetables than meat in my Korma.  As my kids don’t really like to eat meat, hence I have used about 5 vegetables to make the dish. Should it be called a vegetable or chicken Korma is entirely up to you since it have almost equal portion of meats and vegetables in the dish. Smile

As this Korma dish uses small chicken chunks from drumsticks and vegetables, it is rather easy to cook, as such braising is consider not really necessary as compared to the traditional braising of lamb or big chicken pieces.

 


KORMA DISHES DEFINED

As per Wikipedia,

Korma, kormaa, qorma, khorma, or kurma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk. It is a type of curry.

It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or creamy azid (the name is in fact derived from the Hindi and Urdu words for “braise”). The technique covers many different styles of korma (azid).

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.

 


WHAT IS REQUIRED?

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  • 1.5 cups of tomatoes cut into big pieces;
  • 1.5 cups of onions cut into big pieces;
  • 1.5 cups of potatoes cut into big pieces;
  • 1.5 cups of carrots cut into big pieces;
  • 1.5 cups of celery cut into big pieces;
  • 750 grams of chicken tights cut into big pieces;

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  • 200 gram of Korma mix (readily available in most Indian provision shops or spices stalls). However, If you can’t get hold of the ready mix Korma spice, the two most spices are coriander powder and cumin powder in the ration of about 4:2. All other spices shall include cardamom, anise powder, fennel powders, turmeric all of which shall need a 1-2 teaspoon only).
  • 1 cup of yoghurt (optional but I have used it as I like the korma to be rich in flavour but slightly sour).
  • 2 cups of fresh coconut milk .
  • 1/2 cups of cooking oil or ghee or butters.

 


STEPS OF PREPARATION

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  • In a big mixing bowl, put the Korma spice powder and gradually add in water until it form a paste.
  • Have about 2-3 big tablespoons Korma spice mix and marinate for at least 15-30 minutes. As the chicken is quite small, therefore 15-30 minutes is deemed sufficient.

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  • In a big pot, put some cooking oils and fried the Korma spice mix until the fragrance starts to permeates the space.
  • Add 3 big cups of water, stir until the spices are well mixed.
  • Bring to boil until high heat. Note that as this is quite concentrated, you have to constantly stir it until it boils. This is to avoid the spice getting burnt in the bottom of the pot. Once boiled, turn the heat to medium or slow heat.

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  • Add in the potatoes, celery, carrots and onions and boiled for about 10 minutes;
  • Add in chicken chunks and boiled for about 20 minutes;
  • Add in tomato and boiled for another 5 minutes;
  • Add in yoghurt and coconut milk, seasonings (salt and sugar). Once boil, off the heat and let it sit in the pot for at least 5-10 minutes to let the ingredients further absorbed the gravy.
  • Garnish with fresh coriander leaves or mint and served with hot rice. Drizzle more yoghurt or coconut milk on top of the dish if necessary.

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CONCLUSIONS

  • Korma dish is a common dish among the Indian households in South and Central Asian. it is equally popular in Malaysia and Singapore especially among the Malay and Indian races. It is a form of curry dishes of which the main spices are coriander powder and cumin. It differs from curry in that the proportion of turmeric is very small and it can be cooked without chilli those making it rather “kids friendly”. The gravy were usually thickened with yoghurt or coconut milks and at times nuts such as cashew nuts and almonds were added.
  • The dish that were illustrated today uses lots of vegetables including celery which is not a common vegetable included in the curry dishes. However, celery is definitely a good choice as it could withstand rather long hours of cooking though the strong celery flavour were masked by the strong Korma aroma. As I have use drumstick meat, it is rather easy to cook and the texture is soft as compared to the breast meat.

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Hope you LIKE the post today and cheers.


 

 

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Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

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INTRODUCTION

This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet.

Meat roll is an extremely popular dish for Malaysian and Singaporean Chinese households. The number of recipes available are the same with the numbers of Chinese grandmothers meaning every household have their unique recipe and all claims that theirs is the best. Depending on the dialect groups, meat rolls can be also be called ngoh hiang (five spices or 五香) or lok bak (卤肉)or hay g’ng (虾卷)

This recipe of mine, again is based on my recollection of what my late mother have prepared and the various meat rolls that I have tasted throughout the years.  I have purposely prepared this  meat roll for the noodle dish Lor Mee, a common Hokkien dish in Penang.

Usually, we prepared more meat rolls than required and stored in the refrigerators. When we wanted to serve the meat rolls, we will re-heat it.  Chinese meat rolls traditionally are commonly prepared for religious ceremonies or important house gatherings. The process  of preparation can be slightly laborious and usually ladies in the house were called to help with the preparation.

 


MEAT ROLLS OR NGOH HIANG DEFINED

As per Wikipedia: 

Ngo hiang (Chinese: 五香; pinyin: wǔxiāng; Pe̍h-ōe-jī: ngó͘-hiong), also known as heh gerng (Chinese: 虾卷; pinyin: xiājuàn; Pe̍h-ōe-jī: hê-kǹg) or lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore’s hawker centres and in Cebú in the Philippines, in addition to its place of origin in eastern China. In parts of Malaysia the dish is known as loh bak or lor bak.

It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-esque roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others. It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal sauce. (Source: http://en.wikipedia.org/wiki/Ngo_hiang)

 


WHAT IS REQUIRED

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  • 1 kg of minced meat – In this illustration, I have used minced pork. However, minced chicken breast can also be used.
  • 250 g of prawns cut into small chunks – you can also mince the prawns. I have opted to use chunked prawns instead of minced prawns as  I would like to have some prawns being seen in my meat rolls.
  • 200 g of fish paste (optional). I have used this to enhance the seafood fragrance and improve the binding properties of all materials inside the meat rolls.
  • 4-5 spring onions chopped into small pieces
  • 1 big onion chopped into small pieces
  • 10 water chestnuts peeled and cut into small pieces. The purpose of water chestnuts is to let the meat rolls have some feel of crunchiness when eaten.

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  • half cup of corn flour – purpose is to enhance the springiness of the meat roll;
  • 1 cup of wheat flour – purpose is to enhance the stickiness of the ingredients. Without wheat flour, the meat rolls can be rather loose.
  • 1 egg – purpose to increase the stickiness and fragrance of the meat rolls.
  • 1 tablespoon of salt 
  • 3 tablespoons of light soya sauce to taste
  • 2 teaspoons of five spices powder (optional). Though the name is called Ngoh Hiang (five spices), my family seldom put these spices as our family members do not really like the aroma. However, most of the meat rolls that I have tasted do put these spices.
  • 2 tablespoons of sesame oils
  • 5 teaspoons of white pepper
  • 5 tablespoons of granulated sugar
  • 12 sheets of bean curd sheets of 6 inches x 6 inches big

 


STEPS OF PREPARATION

Mixing the ingredients…….

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  • In a big mixing bowl, place all ingredients together. Use a big spoon to stir until all ingredients are well mixed. As some of the ingredients can be very fine (such as five spice powders, white peppers and etc.), you can also add the ingredients in stages if you find that it is difficult to mix well by putting all the ingredients all at once.
  • The final picture is the well mixed minced meats and it is considered as well mixed when the colour is even and consistent. The minced meat can be rather sticky due to the addition of egg and wheat flour.

 


Rolling the minced meats…

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  • In a flat surface, place a dried bean curd sheet. Use a wet hand to lightly pat the bean curd sheets. The purpose is to make it more flexible as too dry the bean curd sheets can be easily broken.
  • Placed about 150 grams of minced meats on top of the dry bean curd sheets.
  • Make a small roll, fold in the sides, used some of the minced meats or water to apply to the sides and corners of the bean curd sheets. Roll the minced meat until the end of the bean curd sheets. With the minced meat or water at the sides, it will help to  bind the bean curd sheets together.
  • If you runs out of bean curd sheets, you can shape the remaining into a ball and deep frying it. Please refer to the section below “When you runs of bean curd sheets”.

 


Steaming the meat rolls….


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  • In a steamer, place some water and bring to boil.
  • Transfer the meat rolls to the steamer and steamed for 15 minutes. Use a skewer/toothpick to penetrate one of the rolls and ensure that the skewer/toothpick  comes out clean.

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Deep frying the meat rolls……..

This step will involve frying the meat rolls. However, if you do not want the meat roll to be deep fried, you can also served it after steaming by cutting into small slices. Traditional ways of preparation will require the meat rolls to be deep fried such that the bean curd sheets will become crispy and golden brown.

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  • In a deep pot, have some oil until smoking hot. As a test of whether the oil is adequately hot for frying, place a wooden chopstick into the hot oil. If bubbles start to come out, it means that oil is ready for frying.
  • Place the meat rolls into the hot oil and deep fried until golden brown. Note that as the whole roll is already cooked, therefore the purpose of this step is just to ensure that bean curd sheets are crispy and the color is golden brown, therefore, the timing of the deep frying is rather fast usually less than  5 minutes.
  • Take out the meat rolls and place it in a plate with an oil absorbing paper on the plate.
  • Cut into small pieces when serving. Condiments can include sweet chilli sauce or plum sauce.

 


 

 

 

 

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What would happens if you runs out of bean curd sheets….

It is rather difficult to estimate the exact quantity of bean curd sheets that you need. At times, you may run of bean curd sheets as not all rolls are of the same sizes. In that case, you can shape the minced meats into small balls and roll it in the biscuit crumbs before deep frying (steps as above).

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  • Have some biscuits and grind it as fine as possible. Add some corn flour to the biscuit crumbs.
  • Shaped the minced meats into small balls and roll the balls in the biscuit crumbs.
  • Placed in the hot oil until the skin of the balls turns golden brown. Take out and place in an oil absorbing paper.

 


CONCLUSIONS

Meat rolls are a common household dish among Malaysian and Singaporean Chinese.  There are many recipes and each family will claim their is the best. Making meat rolls can be laborious but the moment you put it in your mouth, the taste is worth every efforts preparing it. Meat rolls are usually prepared for religious ceremonies and is served in restaurants as one of the cold dish. It is also used for noodle dishes such as lor mee. A detail post on the preparation of lor mee will be released soon. Preparation of lor mee will require  the use of these meat rolls  and meat balls as the ingredients.

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Hope you LIKE the post to day. Have a nice day and cheers.

 

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What I cooked today (家常便饭系列)- 18-7-2013

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On 18 July 2013, porridge serves with a vegetable dish and a meat dish. The vegetable dish is baby pak choi with oyster sauce (耗油小白菜)and braised meat (chicken and pork belly) (卤肉)。

I seldom cooked porridge for dinner. Tonight, I suddenly have the urge to have porridges since my wife and my kids also like to have porridges. I have braised some meat and a vegetable dish to go with it and of course, some left over dishes from last night.

Today, when I searched my fridge, I found that I have a box of bosc pears (博斯克梨) and some cut dragon fruits (龙珠果) which is already in my fridge for quite a while. The pears are very ripe and I thought I might just make some desserts for the family and here comes my Chinese Style Poach Pear and Dragon Fruits Desserts with Rock Sugar (博斯克梨龙珠果炖冰糖)。You may want to know how to make the dessert by following the links to Guaishushu’s Facebook Page.

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Hope you like the post and have a nice day. Cheers

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What I cooked today (家常便饭系列)- 11-7-2013

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On 11-7-2013, White rice served with:

1 Cabbage Pork Rib Soup 包菜排骨汤
2 Braised Bitter Gourd with Roast Meat 苦瓜焖烧肉 
3 Braised pork slice with pickled lettuce 香菜心炆肉片
4 Foochow Preserved Mustard Bee Hoon 福州糟菜米粉汤

As I am making some pastry this afternoon, I am rather busy and again simple meal. I cooked the cabbage soup in the afternoon and tonight I just add a simple dish, pork slices cooked with canned pickled lettuce. Just bring some water to boil, add pork slice, canned pickles, garlic slice and the cooked for 15 minutes and the dish is ready. I know it is my kids favourite dish, therefore no further dish required.

The braised bitter gourd with roast meat is cooked by my wife’s god mother. My wife loves bitter gourd and she will always cooked this for us as an additional dish. It is fun to note that now both my kids are “brave” enough to bitter gourd at their age. As I have bought a bitter gourd without knowing that there another bitter gourd dish today, therefore, expect to see another bitter gourd soup in the table..

I know not many Chinese family cooked cabbage soup including my mother in law, but I love to cook this. Most elders do not like to cook cabbage soup because at times, the vegetable will have some “funny” taste. However, in my humble opinion, to avoid that “funny” taste,  at the time when you put the cabbage, the water must be boiling under high heat.

Today, there is no pictorial illustration for the dish at the dish are rather simple. However, you can still visit Guaishushu’s Facebook Page for other dishes.

LETTING THE KIDS EXPLORING NEW DISHES

I would like to share with readers how I get my child accustomed to what I cooked and explore new dishes.

For any new dishes that are not “kids unfriendly” meaning too sour, too spicy etc, they have to taste at least taste 1-2 tablespoons and tell me why they don’t like it. They are not supposed to throw away the food in their month as long as the food do not have bones and etc. If what they said make sense, I will not cook that particular dish or cook a smaller quantity. At times, I will still cook the dish that they initially don’t like but add in some new ingredients that they like so that everybody is happy. For example, if I cooked bitter gourd, I will usually add in some canned mushrooms. I will tell them the “ratio” of bitter gourd to canned mushrooms is say 1:3 meaning eating 1 pieces of bitter gourd will entitled them 3 pieces of mushrooms. It really helps and sorry for being mean to my kids…Haha

They are rather polite at their age. They have “forced” themselves to eat the bitter gourd knowing that this is their mother’s favourite vegetables. Deep in my heart, I appreciate their thoughtfulness and hope that this will continue when they are independent in the future.

HOPE YOU LIKE THE POST TODAY AND HAVE A NICE DAY.

 

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What I cooked today (家常便饭系列)- 9-7-2013

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On 9-July 2013, white rice served with:

1
Steamed tofu with egg 豆腐蒸蛋
2 Blanched Broccoli with Prawns 芥兰花虾球
3 Bok Choi with meat ball soup  贸白菜肉丸汤
4 Popcorn chicken 炸鸡球

As I am rather busy today, it take me about 45 minutes to prepare all these dishes. The dishes are rather simple and the soup is a quick soup. Quick soup means soup that you don’t boil the water and put in the vegetables or ingredients when the water boiled. This is different from those soups that you need to boil for 1-2 hours to get meat broth. I usually made this simple soup when I runs of time.

The pop corn chicken is purchased from Kentucky Fried Chicken. My kids seldom have fast food and if I want to add a dish or two, I will consider have this as one of the meat dish.

Steamed tofu with egg is simple and welcomed by my kids. They like the soft texture of tofu and eggs. There are so many variations and today, I have decided to dust with seaweed meat floss.

For blanched broccoli with prawns, please refer to the links above or you can refer to GUAISHUSHU’s Page in Facebook

Hope you LIKE it and have a nice day.

 

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