Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)

Posted on October 16, 2014 by Kenneth Goh

UPDATED POST ON 16-10-2014 – NEW PICTURE TAKING

PART III COOKING THE SARAWAK LAKSA

Part I and Part II are rather “theoretical” and this post will show you the practical steps to prepare the Sarawak laksa.

To make a delicious bowl of Sarawak Laksa, besides having some good laksa paste that I mentioned in Part II, there are few important things that you should note in your course of preparation. The process of preparation is rather laborious and I will list out the steps and unlike other posts, you should consider follow the order of steps here to save your time of preparation..

WHAT YOU NEED?

In this post, the units or quantities listed out here is for about 15 bowls of laksa and you should reduce it accordingly after taking into considerations the number of persons and personal preferences.

Fresh Prawns or Shrimps (1kg)
Chicken Breast (0.75kg)
Coconut milk (500g)

For coconut milk, you can use fresh or packet coconut milk. If you like it more milky (lemak), you can add in more coconut milk. If you are health conscious, either substitute it with evaporated milk or don’t add any milk at all. Have you ever heard that this delicacy is a “cardiologists nightmare”?

Thin Rice Vermicelli – 1 kg (about 2.5 packets commonly sold in the markets)
Home-made laksa paste or ready-made laksa paste – 1.5 kg (2-3 big packets commonly sold in the markets)

Do you know that to qualify a dish as laksa, the noodles must be either thick or thin rice vermicelli in it? Curry Mee is not a laksa as per definition of laksa here. At home, we do eat it with instant egg noodles .. Smile

Calamansi (about 20-30 pieces)
Some Sambal Belachan
Bean Sprouts
Coriander leaves and Chinese celery chopped into small pieces

One of the most important condiments in this dish is Sambal Belachan, a type of condiments made from shrimp paste. You can know more about belachan here. That is why sometime Sarawak Laksa is called Sarawak Sambal Laksa. I have buy the over-the-counter sambal belachan in Singapore and the taste just blends especially well with the soup.

If you have kids at home and they do not take spicy food, actually, when making the Laksa Paste, you can ignored chilli as an ingredients. So the laksa broth or soup that you cooked will not be spicy and you can let your kids have this. When you are eating on your own, just have one big scope of Sambal Belachan in it, the taste will be similar with those paste that have chilli in it..

MAY BE I SHOULD CONSIDER MAKING LAKSA PASTE FOR SALES TO CHILDREN OR SILVER AGE MARKET. THEORITICALLY, SARAWAK LAKSA WITHOUT COCONUT MILK AND TOO MUCH OIL SHOULD BE CONSIDER AS A HEALTH FOOD SINCE IT IS FULL OF SPICES AND HERBS…

The coriander leaves that you see in my picture is the type sold in Singapore and West Malaysia. Traditionally, in Kuching, Sarawak, coriander “seedlings” were used. However, it is harder to get it nowadays. In my old days, as one of my brothers do not like the strong smells of coriander leaves, we use Chinese celery instead. Until today, I still have the habit of mixing these two leaves as a garnish for the laksa.

THE COOKING BEGINS…

If you don’t want to add seasonings like “axinomoxo”, then try to follow these steps as it will save you time and seasonings! Joking.

Step 1 – Blanching the Chicken Breast

Clean your chicken breast, boil your water and put in the chicken breast. The minimum amount of water required will be at least to cover the chicken breast. But you can use more water as it will be used later.

Use medium heat and boil for about 20 minutes until cooked. Don’t cook too long because you breast will be juicy as all the juice will be in the soup.

Traditionally, in Kuching, chicken breasts were used because it is easier to hand shred and with less bones. However, you can also use the whole chicken. If this is the case, you have to use high heat to bring the water to boil, submerged your chicken and simmer for 30 minutes. Once cooked, dip in ice cold water. You can refer to my post on chicken rice here.

Hand shred your chicken breast and set aside for use.

Remember to keep your “chicken stock” for future use.

Step 2 – Blanching the prawns

Clean the prawns. Blanch the prawns with the chicken stocks in Step 1.

Personally, I prefer to blanch the prawns with shells at it will keep all the juices. If you shell the prawns, the blanch prawns will be less tasty.

This process will take only about 5 minutes. Sieve the prawns and set aside the “prawns and chicken stock”.

As long as the prawns are cool, shelled the prawns and devein it. If you found that the prawns are dirty after you devein it, use some cooked water to clean it.

DON’T THROW AWAY THE SHELL, keep it for next use.

Step 3 – Making of additional Prawn Stocks

In another pot, put in some more water and boil the prawn shells until the colour starts to turn whitish. If you don’t need that much of soup, continue using the stock from Step 2 to cook the prawn shells.

The stock in the first picture is the prawn + chicken stock as mentioned in Step 2 (from blanching of chicken breast and the fresh prawns).

The stock in the third picture is the prawn stocks from boiling the prawn shells;

Look at the colour of the stock, the milky colour means that the soup is very concentrated and you can just take a spoon and taste it. It will be very delicious. A side note, if you are not cooking Sarawak Laksa, when you shelled the prawns, just keep it in the fridge until a sizeable amount, then use this step to cook the prawn stock, then you can use this stock to cook the Hokkien Prawn Mee or Penang Prawn Mee!

If you are concerned about the chicken oil and if you have time. Put in the fridge and let the oil solidify, just throw the oil away.

Steps 4 – Cooking the Laksa Soup

Put the home made laksa paste into the stock from Step 2 and 3. Bring to boil, add in coconut milk and other condiments. Off the fire immediately when it start to boil again. Otherwise, the coconut milk will turn into coconut oil and your laksa broth will be spoilt.

Remember that if you are afraid of having high cholesterol, use evaporated milk instead. How much coconut milk to add is very much depends on your personal preference. I remember when I was young, my parents sometime cook laksa without coconut milk….

Besides adding salt as a condiments, I have the habit of putting fish sauce instead.

Note that the colour of my laksa broth is very bright because I use only fresh red chilli. If I used dry chilli, the colour will be darker.

Cooking laksa will definitely yields quite a lot of oils. Just scope it away before you use the broth. Like chicken stock, you can put in the fridge for 2-3 hours, let the red oil solidify and throw that away. Heat up and serve. In that case your stock will look quite dull (brownish in colour).

Step 5 – Making the Egg Omelettes

Break the eggs, put a few drops of cooking oil, use fork or chop stick to slightly beat it until all the yolks and the whites are completely mixed.

Have a hot pan, pour some egg mixture into the pan. Either use a spatula to spread them evenly. You can also do this by twisting your pan slight in a circular motion.

As soon as the egg mixture is firm in the bottom and you can smell the fragrance of fried eggs, just scope up the omelettes, let it cool and shred in fine long pieces.

Note that if you are using a non stick frying pan, there is no need for you to use oil for frying as long as your pan is very clean and free from any food particles. You can also add a few drops of oil to the egg mixture before you pan fried them.

THIS STEP CAN BE PERFORMED IN BETWEEN ANY STEPS BETWEEN STEP 1 AND STEP 4

Step 6 – Blanching The Bean Sprouts and Rice Vermicelli

In a frying pan, fill in some water and drip a few drops of cooking oil. Bring to boil, blanch the bean sprouts (approximately 5 minutes). Sieve the bean sprouts, set aside for later use.

Use the same water to blanch the rice vermicelli. That will take about 10-15 minutes depending how soft you want it to be. The process can be shortened if you have soaked the uncooked rice vermicelli before hand.

Once you sieved the rice vermicelli, quickly put it under running tap water (or if you don’t like to drink from tap water, use some cold boiled water) for about 2 minutes.The purpose of this step is to ensure that you have some springy rice vermicelli instead of soggy rice vermicelli that stick together.

The few drops of oil also have the role of ensuring that the rice vermicelli would not stick together. In addition, that small amount of oil will help you to “preserve” the colour of your bean sprouts. It will look fresher instead of cook.

If you cannot stand the tails of the bean sprouts, you can hand picked the tails before you blanched them. For me, I usually hand picked the tails but when I run of times, I will just eat with the tails!!

This step is best carry out before you serve the guest.

Step 7 – Assembling and Garnishing

After a few hours of ordeal, you should start to “regret” making this dish! Lets have a quick recap of all the ingredients before serving.

You should have blanched rice vermicelli, blanched bean sprouts, chopped coriander leaves and Chinese celery, cooked Sarawak Laksa broth, blanched prawns, shredded chicken breasts, stripped egg omelettes, calamansi and sambal belachan.

Take a bowl and assemble the ingredients following the sequence as in the picture (from left to right then to second row…) This, I believe will be the best presentation of your Laksa Sarawak. While the rice vermicelli have submerge in the soup, your prawns and the colour egg stripes are sitting happily on top of you reddish gravy, Do you think it is appetizing.

CONCLUSIONS

In Part 1, the definition of Sarawak Laksa, its uniqueness and the popularity have been discussed HERE.

Part 2 dwelled into the details of making the Sarawak Laksa Paste with a list of all major raw ingredients, its procedures and a comparison analysis between recipes. Please refer HERE.
Part 3 detailed how Sarawak Laksa should be prepared.

Hopefully, this will benefit those who are keen to learn more about Sarawak Laksa and for those who are overseas, as all these spices are mostly imported from Middle Eastern countries, you can start making the paste using the powder form purchased from Indian stores. In that case, you will not worry about the kitchen equipment required, how to cook and grind the raw materials, it will at least cut short half of your time. I believed that this is also what our manufacturers in Sarawak is doing.
This is a long post that dealt with lots of research, reading and testing. If you found that it is useful, please forward to your friends. I will be most happy to answer any queries they have. Any factual findings that are not accurate, please drop me a line to let me know.

Appreciate your time reading this series and ENJOY YOUR HOME MADE SARAWAK LAKSA…

For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

A Quick And Easy Dish–Tuna Kiwi Salad

Posted on October 5, 2013 by Kenneth Goh

INTRODUCTION

Today is Saturday and I have done my marketing earlier in the morning when my kids are sleeping and the crowds in the supermarket were lesser. I have just completed my marketing, cleaned my seafood and put back to the fridge and is time to issue my post today.

Some of my close friends were asking me why am I having a daily post.. Frankly speaking, I am tired of taking pictures, cooked, taking pictures again, compile, blog and publish. I do not have any worries about of what I am going to blog about as I have to cook at least one meal a day and there are many household recipes that I can blog. However, it is my intention to build up my readership number and my recipe database within a year.. That explained the reasons of my daily posting and I will alternate between household savoury dishes and pastry items..I am sorry to take up your time to hear an old “grumbling”……

Putting that aside, today I am going to share a very simple salad recipe that I have prepared yesterday. It should be one of the healthiest cuisines that I have blogged about as the fats involved is minimal and the ingredients are packed with proteins, vitamins and minerals. This is my own creation and I do not have recipe for you to refer. It is really a refreshing alternative after a few post of meat dishes such as Dongpo Meat and Chinese Barbecue Pork.

I have named this salad as “TUNA KIWI SALAD” though the major ingredients were tomatoes. I will also share a number of presentations that you can consider how to serve this delicious salad.

WHAT IS REQUIRED

Servings: About 6-8 persons

As it is a salad, therefore, I am rather reluctant to give an exact quantity. The quantity and types of ingredients are for reference only.

Must haves

3-4 large tomatoes

1 small canned tuna (either in oil, with brine or with mayonnaise)

2 tablespoons of olive oil (if canned tuna is in brine is used)

2 kiwi fruits de-skinned and cut into small cubes.

Pinches of salt

Some shredded cheddar cheeses

Optional and substitutable

Pinches of black pepper

Some chopped coriander leaves or basil or Italian herbs preferred

2 boiled eggs – cut into small pieces

Some pine nuts (not in picture)

Some cherry tomatoes (not in picture)

Some Chinese lettuces

STEPS OF PREPARATION

Cut the tomatoes into half. Use a spoon to take away the centre. Chop the centre into small pieces. You can either keep the seeds or throw away the seeds depending on how moist is your overall salad. However, it is advisable to throw away the seeds and juices but keep the centre. This illustration included the seeds and hence the salad was a bit moist.

Cut the kiwi, boiled eggs, tomatoes and tuna into small pieces or chunks.

Put all in a big mixing bowl. Add either chopped coriander leaves or dry Italian herbs, black pepper, pinches of salt and shredded cheddar cheeses. Stir until well mixed. Note: You have to be careful about the addition of pinches of salt.

If your tuna is soaked in brine when you purchased it, there is no need to add salt but you may need to add in olive oil. If your tuna is soaked in oil when you purchased it, there is no need to add olive oil but you have to add it pinches of salt. If you prefer, you can add in some lemon juices.

Scoop out the salad in the tomato cups or fresh lettuce leaves. Dust with additional cheeses or black pepper if desired.

CONCLUSION

Personally, I liked this tuna salad very much. It is very healthy and easy to prepare. Try and see if you like the salad or not.

Hope you like the post today and cheers.

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s Facebook Page.

Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)

Posted on September 26, 2013 by Kenneth Goh

PART III COOKING THE SARAWAK LAKSA

Part I and Part II are rather “theoretical” and this post will show you the practical steps to prepare the Sarawak laksa.

WHAT YOU NEED?

Fresh Prawns or Shrimps (1kg)
Chicken Breast (0.75kg)
Coconut milk (500g)

Thin Rice Vermicelli – 1 kg (about 2.5 packets commonly sold in the markets)
Home-made laksa paste or ready-made laksa paste – 1.5 kg (2-3 big packets commonly sold in the markets)

Calamansi (about 20-30 pieces)
Some Sambal Belachan
Bean Sprouts
Coriander leaves and Chinese celery chopped into small pieces

THE COOKING BEGINS…

If you don’t want to add seasonings like “axinomoxo”, then try to follow these steps as it will save you time and seasonings! Joking.

Step 1 – Blanching the Chicken Breast

Clean your chicken breast, boil your water and put in the chicken breast. The minimum amount of water required will be at least to cover the chicken breast. But you can use more water as it will be used later.

Use medium heat and boil for about 20 minutes until cooked. Don’t cook too long because you breast will be juicy as all the juice will be in the soup.

Traditionally, in Kuching, chicken breasts were used because it is easier to hand shred and with less bones. However, you can also use the whole chicken. If this is the case, you have to use high heat to bring the water to boil, submerged your chicken and simmer for 30 minutes. Once cooked, dip in ice cold water. You can refer to my post on chicken rice here.

Hand shred your chicken breast and set aside for use.

Remember to keep your “chicken stock” for future use.

Step 2 – Blanching the prawns

Clean the prawns. Blanch the prawns with the chicken stocks in Step 1.

Personally, I prefer to blanch the prawns with shells at it will keep all the juices. If you shell the prawns, the blanch prawns will be less tasty.

This process will take only about 5 minutes. Sieve the prawns and set aside the “prawns and chicken stock”.

As long as the prawns are cool, shelled the prawns and devein it. If you found that the prawns are dirty after you devein it, use some cooked water to clean it.

DON’T THROW AWAY THE SHELL, keep it for next use.

Step 3 – Making of additional Prawn Stocks

In another pot, put in some more water and boil the prawn shells until the color starts to turn whitish. If you don’t need that much of soup, continue using the stock from Step 2 to cook the prawn shells.

The stock in the first picture is the prawn + chicken stock as mentioned in Step 2 (from blanching of chicken breast and the fresh prawns).

The stock in the third picture is the prawn stocks from boiling the prawn shells;

Look at the color of the stock, the milky color means that the soup is very concentrated and you can just take a spoon and taste it. It will be very delicious. A side note, if you are not cooking Sarawak Laksa, when you shelled the prawns, just keep it in the fridge until a sizeable amount, then use this step to cook the prawn stock, then you can use this stock to cook the Hokkien Prawn Mee or Penang Prawn Mee!

If you are concerned about the chicken oil and if you have time. Put in the fridge and let the oil solidify, just throw the oil away.

Steps 4 – Cooking the Laksa Soup

Put the home made laksa paste into the stock from Step 2 and 3. Bring to boil, add in coconut milk and other condiments. Off the fire immediately when it start to boil again. Otherwise, the coconut milk will turn into coconut oil and your laksa broth will be spoilt.

Remember that if you are afraid of having high cholesterol, use evaporated milk instead. How much coconut milk to add is very much depends on your personal preference. I remember when I was young, my parents sometime cook laksa without coconut milk….

Besides adding salt as a condiments, I have the habit of putting fish sauce instead.

Note that the color of my laksa broth is very bright because I use only fresh red chilli. If I used dry chilli, the color will be darker.

Cooking laksa will definitely yields quite a lot of oils. Just scope it away before you use the broth. Like chicken stock, you can put in the fridge for 2-3 hours, let the red oil solidify and throw that away. Heat up and serve. In that case your stock will look quite dull (brownish in color).

Step 5 – Making the Egg Omelets

Break the eggs, put a few drops of cooking oil, use fork or chop stick to slightly beat it until all the yolks and the whites are completely mixed.

Have a hot pan, pour some egg mixture into the pan. Either use a spatula to spread them evenly. You can also do this by twisting your pan slight in a circular motion.

As soon as the egg mixture is firm in the bottom and you can smell the fragrance of fried eggs, just scope up the omelets, let it cool and shred in fine long pieces.

Note that if you are using a non stick frying pan, there is no need for you to use oil for frying as long as your pan is very clean and free from any food particles. You can also add a few drops of oil to the egg mixture before you pan fried them.

THIS STEP CAN BE PERFORMED IN BETWEEN ANY STEPS BETWEEN STEP 1 AND STEP 4

Step 6 – Blanching The Bean Sprouts and Rice Vermicelli

In a frying pan, fill in some water and drip a few drops of cooking oil. Bring to boil, blanch the bean sprouts (approximately 5 minutes). Sieve the bean sprouts, set aside for later use.

Use the same water to blanch the rice vermicelli. That will take about 10-15 minutes depending how soft you want it to be. The process can be shortened if you have soaked the uncooked rice vermicelli before hand.

Once you sieved the rice vermicelli, quickly put it under running tap water (or if you don’t like to drink from tap water, use some cold boiled water) for about 2 minutes.The purpose of this step is to ensure that you have some springy rice vermicelli instead of soggy rice vermicelli that stick together.

The few drops of oil also have the role of ensuring that the rice vermicelli would not stick together. In addition, that small amount of oil will help you to “preserve” the color of your bean sprouts. It will look fresher instead of cook.

If you cannot stand the tails of the bean sprouts, you can hand picked the tails before you blanched them. For me, I usually hand picked the tails but when I run of times, I will just eat with the tails!!

This step is best carry out before you serve the guest.

Step 7 – Assembling and Garnishing

After a few hours of ordeal, you should start to “regret” making this dish! Lets have a quick recap of all the ingredients before serving.

You should have blanched rice vermicelli, blanched bean sprouts, chopped coriander leaves and Chinese celery, cooked Sarawak Laksa broth, blanched prawns, shredded chicken breasts, stripped egg omelets, calamansi and sambal belachan.

Take a bowl and assemble the ingredients following the sequence as in the picture (from left to right then to second row…) This, I believe will be the best presentation of your Laksa Sarawak. While the rice vermicelli have submerge in the soup, your prawns and the color egg stripes are sitting happily on top of you reddish gravy, Do you think it is appetizing.

CONCLUSIONS

In Part 1, the definition of Sarawak Laksa, its uniqueness and the popularity have been discussed HERE.

Part 2 dwelled into the details of making the Sarawak Laksa Paste with a list of all major raw ingredients, its procedures and a comparison analysis between recipes. Please refer HERE.
Part 3 detailed how Sarawak Laksa should be prepared.
Hopefully, this will benefit those who are keen to learn more about Sarawak Laksa and for those who are overseas, as all these spices are mostly imported from Middle Eastern countries, you can start making the paste using the powder form purchased from Indian stores. In that case, you will not worry about the kitchen equipment required, how to cook and grind the raw materials, it will at least cut short half of your time. I believed that this is also what our manufacturers in Sarawak is doing.
This is a long post that dealt with lots of research, reading and testing. If you found that it is useful, please forward to your friends. I will be most happy to answer any queries they have. Any factual findings that are not accurate, please drop me a line to let me know.

Appreciate your time reading this series and ENJOY YOUR HOME MADE SARAWAK LAKSA…

I LOVE SARAWAK SAMBAL LAKSA………

del.icio.us Tags: 8,10,SARAWAK LAKSA,LAKSA PASTE,SARAWAK,MALAYSIA,SINGAPORE,CHINESE,LAKSA PASTE RECIPE,SPICES,HERBS

Vegetarian Pizza Is Just As Tasty ! Simple And Basic Vegetarian Pizza Preparation

Posted on September 9, 2013 by Kenneth Goh

INTRODUCTION

I loved pizza. Pizza is one of the most common food that I ordered when I have meals in Western Restaurants. I love pizza for its dough and cheese. It is a comfort food that I can easily eat an 6 inches diameter pizza. However. I have never really ever prepare pizza since I start my baking 15 years ago. I am thinking that since I have made bread, cakes, muffins cupcakes etc., why don’t I make my own pizza?

In my Facebook group : Food Bloggers and Foodies United, one of the bloggers Ms Ainy Wajahat from Pakistan have posted some pizza recipes and I promised here that I will bake some pizza. Therefore, I have based on her recipes to make the dough. For the toppings, since I am still on the vegetarian diet, I have used mostly vegetables found in my fridge.

Initially, I intended to make my own pasta sauce. Somehow, as I am too tired that afternoon, I rushed to a provision store nearby and bought a can of ready made pasta sauce. You can read the making of Pasta Sauce from fresh tomatoes HERE.

Instead of preparing it in the traditional round shape pizza, I have opted to make a rectangular shape pizza which is easier for me to bake and cut for later serving. I made the dough in the morning and intended to have the pizza for lunch, somehow, the family members decided to go out for lunch, therefore, I froze my dough in the fridge and only made the pizza during dinner time.

Making pizza is really simple and at times, I just wonder why shall I pay so much for pizzas that were sold in the eating outlets.

WHAT IS REQUIRED

Dough – Recipe adapted from Ainy Cooks

500 grams plain flour

30 grams butter (at room temperature) or olive oil or ghee or normal cooking oil

300 ml of water

1 egg

1 teaspoon of salt

1 tablespoon of instant yeast

Toppings

Some Enoki mushrooms (cut into half)

Some fresh mutton mushrooms (shredded)

Some fresh sweet corns

Some green capsicums (shredded)

Some sausages (for my kids portion)

1 tin of pasta sauce about –about 500 grams

Abundant of mozzarella cheeses or cheddar cheeses or goat cheese or other cheeses of your choice.

The ingredients here are for reference only. You can add a whole range of your preferred vegetable such as tomatoes, pineapples, preserved olives, celeries and etc..

STEPS OF PREPARATION

In a big mixing bowl, place all materials except butter/ghee/cooking oil/olive oil and use a dough hook to mix until well mix. Add in butter and continue to beat until the dough is smooth. Let it proof for at least 1 hour or until the dough size double. Use a cling wrap or a wet towel to cover the top.

Lightly grease a baking tin and pre-heat your oven to 200 degree Celsius.

Punch your dough in the centre to let the air escape. Lightly knead and use a roller pin to roll into a flat piece resembling the shape of the baking tin. It will be about 0.5-1 cm thick for the dough to cover all the tin area. Make it as even as possible.

Use a fork to lightly make some holes on top of the dough. As this is a big piece of pizza, this is to let the air to have some holes to escape.

Spread some pasta sauce on top of the dough

Fill the top with your choice of vegetables and meats, if desired. sprinkle some Italian herbs mix such as basil, oregano etc..

Sprinkle sparingly with mozzarella cheese or other cheeses with your choice.

I have make half of the pizza as vegetarian and another half into ham and sausage pizzas for my kids.

Bake your pizza in the oven for 15-20 minutes until the bases are cooked and cheeses have melt.

Cur into your desired size and shape and best serve hot with your choice of additional sauces such as Tabasco sauces, mayonnaise or just plain.

CONCLUSION

This was one of my very first basic vegetarian pizza that I have made with great success. The post was very short because it deals with basic pizza preparation. More variations will come and Guaishushu will tailor the taste to the very Asian taste such as curry and etc.. However, that shall have to wait after Guaishushu finishes his vegetarian diet.

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

Nostalgic Soup Than Can’t Erase From My Mind–Chinese Style Potatoes Soup

Posted on August 26, 2013 by Kenneth Goh

Updated Post on 9-10-2014

I have prepared the soup again today and have some new picture taking. However, today when I prepared the soup, as I am running out of time, I have decided to by pass the sautéing of the starch and onion. I put everything in the wok, boil until the meat is soft and add the starches. Of course, it was not as fragrant as what my father have prepared but it saves some times.. Kids start to like this starchy soup. Personally, I prefer the yam or taro version but shelve the idea as kids still dislike the taro.

INTRODUCTION

I seldom have soup recipe in this blog except salted vegetable duck soup, a well known traditional Chinese soup for Malaysian and Singaporean Chinese. Of course I have many other soup preparation illustrations such as bitter gourd and pineapple pork rib soup, double mushroom chicken soup, sweet corn pork rib soup and many more at Guaishushu’s Facebook Page under the index start with “S”.

Today, I will share this special soup which is a comfort food with nostalgic and sentimental feelings for me. I am still in doubt its origins and totally unsure if other families are cooking this soup, not at least my circles of friends. It is hope that via this post, some readers will be able to tell me the origin of this soup!

This is a “strange” soup cooked by my late father. Not even my late mother cook this soup as she said it is a bit laborious to cook this soup.

In fact, the ingredients and cooking method have influences of both oriental and western method of cooking. Talking about this soup, I am sure my brothers and sister in laws can recall about the soup. It can either be cooked with taro or potatoes. What we usually cooked is with yam or taro and I knew my sister in laws still cook the taro version of this soup as at today.

The potato version of soup what is always in my mind. When I told my mother in law that I wanted to cook this soup, she looked at me unbelievably and she thought that I am cooking ABC soup, a soup that were cooked using carrot, potatoes and onions. I told her no, it is a pure potatoes soup!

WHAT IS REQUIRED

250 g of potatoes cut into big chunks

250 g of onion cut into a quarter

250 g of pork ribs

6 cups of water

Thickening starch

50 g of sweet potatoes flour

400 g of water

STEPS OF PREPARATION

In a big soup pot that can accommodate at least 10 cups of water, put some water adequate to cover the pork ribs.

Blanch the pork ribs until the outer layers is slight cooked. Throw away the water.

Wash the pork ribs under running water to get rid of any blood clots and add in the cut potatoes. Add in 6 cups of water and bring to boil under high heat. Once boiled, turn to medium heat and continue boiling until the potatoes and meats are soft. This will take 15-20 minutes. You can just let it boil until your next step is ready. Change to low heat if necessary.

In another sauce pan, add in 1 tablespoon of oil, add in the cut onions and fried until the fragrance of onion start to spread.

Put in the sweet potatoes starch and cook under low heat, Stir fry until the flour turned into a lump and become colourless. Note that the main reason of cooking this way is to give the flour some flavour of onions. If you add directly to the soup, you will find the flour in the soup is flavourless. Well that is how my late father cooked and I do agree to it.

Transfer your cooked starch to the soup and continue boiling until the meat and potatoes of your desired textures.

Add seasonings of your choice (flavour enhancer such as mushroom concentrate, pepper, salt, light soya sauce etc.).

Bring to boil and once boiled, off the heat and garnish with herbs of your choice. Preferably served hot with rice.

WHY THIS SOUP IS UNIQUE?

The soup has the oriental elements because it is cooked with normal cooking oils used by Chinese home cooking (instead of butter or olive oils) and pork ribs and flavour using the Chinese condiments. In addition, the thickening is using Chinese cooking ingredients sweet potatoes starch. It is definitely more watery and less creamy than Western soup! The final soup still maintain the shape of the potatoes, pork ribs and even onions. It complements the dryness of the white rice.

On the other hand, it is unusual for Chinese to use potatoes to cook soup. Besides ABC soup, most Chinese households do not use potatoes to cook soup. Besides this unusual ingredient, Chinese soups usually do not use thickening agents in soup with the exception of some special soups such as shark fin soups and sweet and sour soups. The soups, in traditional sense should be watery and clear (or whitish colour due to the meat essence in the both). Thickening agents are used in many Chinese dishes including braised dishes, noodle dishes , vegetables dishes, egg dishes, bean curd dishes but not in soup dishes.

For purposes of further illustrating this soup may have Western influences, I have took out portion of the soup and added plain flour (wheat flour as you used for making cakes) and some creams.

This is what the end product looked like and in fact, my kids do not mind this soup after adding of cream and wheat flour. My boy says that the soup is very creamy like cream of mushroom soup that he used to have in Western restaurant.

CONCLUSION

Having a post on this particular soup brings me lots of fond memories and sentimental feelings, making me wanted to know more about my late father. We did not really communicate much due to very traditional Chinese family upbringings whereby we were not encouraged to ask about what the adults are doing. Communication was always unidirectional. However, if he was still available, I would know how to tackle the issue and “fished” out his thoughts!

It is a soup that none of friends knew. It is neither Western or Oriental style of soup. It is a mixture of both. Where my late father learned the cooking of this soup was really a mystery (in my humble opinion). He hailed from China and could not read or spoke ABC not to mention exposure to Western cuisines. The only remote reason that I could think of was due the influence of British colonization of Sarawak until late 1940’s and at that time, he was a teen.

Hopefully by having this post, some of my readers from any parts of the world can share with me, if you have ever tasted exactly soup cooked in this manner and what do you think is the origin of the soup. It is also hope that my readers will try out this soup and let me know if it suits your taste buds. Thanks and have a nice day.

For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

What? Baked Your Rice? Yes, Try Carbonara Cheesy Bacon Baked Rice

Posted on August 22, 2013 by Kenneth Goh

INTRODUCTION

The main staple food for Asians are rice. We have porridges, fried rice, plain white rice, steamed rice, braised rice ….. But we seldom have baked rice.

Bake is usually associated with oven which is rather uncommon to Asians until the last 5 decades (pardon me if I am wrong)….Baking rice is still something not really common especially in Malaysian and Singaporean Chinese household cooking. One could easily have baked rice especially in Portuguese restaurants particularly in Malacca, Malaysia and Macau SAR in Peoples Republic of China.

Is baked rice nice? If you are a generation who get use to Western cuisines, I presumed you will concur with me that it is another good way of appreciating cooked rice! Children who are exposed to Western numerous fast food chains such as Kentucky, McDonalds, Pizza Huts etc. will definitely like this simple comfort food that is packed with milks and cheeses.

Creamy, cheesy and soft are the words to describe the textures of this baked rice.

Of course there are many different types of baked rice, as an Asian, I will definitely prepare using ingredients that are well liked by the kids here.

This post is about CARBONARA CHEESY BACON BAKED RICE. It is prepared using Carbonara sauce with lots of bacons, kernel corns, canned button mushrooms and etc.… In addition, sensing not many households may have a conventional oven, this recipe called for a mini oven that is movable .. Of course you can used an oven if you wish to!

WHAT IS REQUIRED

500 grams of cooked rice (overnight rice is acceptable)
50 grams of bacon – small pieces
100 grams of onion– chopped
100 grams of canned button mushrooms – slices
100 grams of canned creamy sweet corns
30 grams of Japanese “crab meat” (optional)
200 ml of cream + fresh milk (preferred 50% cream : 50% fresh milk)
150 grams of mozzarella cheeses
2 teaspoons of dried/fresh herbs (basil, dill, oregano etc.) (Optional)
1 cup of water
1 tablespoon of olive oil/butter

Note:

This is a good way to get rid of your overnight rice. Of course you can cook with fresh rice for the dish.

This is a dish with full flexibility, except rice, cream+milk and cheeses, almost other ingredients can be substituted.

STEPS OF PREPARATION

Get ready an 8”x8” inches baking tin or any casserole that are able to withstand high heat.

Put the rice in a big mixing bowl and set aside for later use.

In a sauce pan, put in the olive oil and bacon and stir fry until the bacon were fully fried and the aroma of bacon starts to emit.

Add in the chopped onion, stir fried until the onion is soft.

Add in 1 cup of water, add in chopped mushrooms, creamy sweet corns and bring to boil under medium heat.

Once boiled, add in the cream and herbs and off the heat. Stir and mixed well.

Pour on top of the rice and use spoon to mix well.

Transfer the well mixed rice to the baking tin. Add in more milk if possible.

Place in more creamy sweet corns or other side ingredients such as crab sticks if desired.

Sprinkled sparingly with mozzarella cheeses and more herbs.

Bake the rice in the mini oven for about 30 minutes or until all the cheeses have become soft and melted. It should be noted all ingredients are cooked ingredients. Therefore, baking the rice is only to ensure that all the cheeses have melted and speed up the process of sauces absorbed by the rice.

VARIATIONS

Of course, if you want to cut short the preparation process, you can used the ready made carbonara sauces or cream of mushroom soup or cream of chicken soup. The end results will be equally tasty.

You can also substituted with fresh corns, baby corns, even Asian fish cake if your kids like it and anything that will wake up your families palates!

CONCLUSION

An easy to make comfort food good when you runs out of time to cook a decent meal. It’s full flexibility make it easy to tailor your family taste buds. Try this way to get rid of your overnight rice.

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

I am submitting this to Welcome To All My Bloggy Friends and Recipe of the Week.

8646468202_0880f459d1

Don’t Sandwich Me, I Can’t Breathe … Baked Hasselback Potatoes With Bacon And Mozzarella Cheeses..

Posted on August 18, 2013 by Kenneth Goh

INTRODUCTION

I remembered that immediately when I read the recipe Easy Bacon Potatoes published by Ms. Paula Jones’s, I immediately shared in my Google Plus timeline and promised wanted to try out the recipe.

Yesterday, when I needed to prepare a lunch in a rush, I suddenly thought of this recipe but was unable to locate it. I searched high and low but in vain.

Therefore, based on my recollections, I just “anyhow” put together bacon and potatoes and this is what I have prepared.

Processed with Moldiv

Taste is superb but sizes and some of the ingredients were totally different from Ms. Paula Jones recipes from www.callmepmc.com. Hers’ definitely look more appetizing but too sad, I only managed to find out the recipe when I am searching to credit her recipe while writing this report.

WHAT IS REQUIRED?

10 small washed baby potatoes

4 thin pieces of bacon cut into small rectangular shape

1 teaspoon of general Italian herbs for Italian cooking (optional)

1 tablespoon of soft butter

1 teaspoon of salts

1 cup full of mozzarella or cheddar cheese or parmesan cheese

2 large tablespoons of mayonnaise or sour cream (optional)

2 slices of breakfast cheese (optional)

Processed with Moldiv

STEPS OF PREPARATION

Wash your baby potatoes. Slightly cut off one side so that the potato can stand on its own.

Use a sharp knife to slice open the potato with about 0.5 cm thick towards the direction of the bottom but do not slice through.

Rub with salt, butter and Italian herbs (optional). Set aside for next steps.

Slice the bacons into thin strips and place it in between the spaces between the cut potatoes.

Place the potatoes in low casserole dish or baking tin.

Baked in the oven at 180 degree Celsius for at least 30 minutes.

Take out and sprinkled with mozzarella or cheddar cheese and baked for 10 –15 minutes or until the cheese had melted.

Preferably served hot with generous amount of sour cream or moderate amount of mayonnaise or toppings of your choice. Plain serving is acceptable if preferred.

This is good to go with any Western set meals and as an alternative for baked potato skins, mash potatoes, potato chips or any other carbohydrate loaded meal items.

VARIATIONS

If you runs out of time, you can always sliced it directly instead followed what I described above. You can refer to Ms Paula Jone’s version here.

All ingredients mentioned above are mostly substitutable to suit your family taste buds. If you are health conscious, you can lower the usage of mayonnaise or go for low fat mayonnaise dressing. Alternatively, you can also consider replacing the bacons with chicken frank or even fresh meat slices (for steamboat) if you preferred. If you preferred fresh Western herbs, you can put in dill, basil, rosemary and etc.….Full flexibility is the key and I encouraged readers to think out of the box and made one that suits your family’s taste buds.

Instead of putting mozzarella cheese, you can also substitute with breakfast cheese slice. As I have run out of mozzarella cheese, I decided to place a slice of breakfast cheese and it tasted equally well.

Processed with Moldiv

CONCLUSION

This dish is simple though the process is a bit laborious. However, you can always cut through the potatoes if you run out of time. It is a good choice as a party “snack” (depending on your size), a side meal and some simple home gatherings. It is a comfort food and the combination of bacon, cheese with potatoes runs well beyond your visual expectations. The taste is just superb. Try and let me know.

Processed with Moldiv

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

GUAI SHU SHU | Guai Shu Shu is a “shu shu” that is “guai“….

For more recipes, you can refer to my RECIPE INDEX (updated as at 20 November 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD

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What I “Ate” Today (家常便饭系列）…. 17 August 2013- Special

Posted on August 17, 2013 by Kenneth Goh

You may be surprised about this title! In fact, the title is not correct either. What I am going to post is not “what I cooked today” or “what I ate today”. It was a gathering at one of my relative’s house and she had cooked some Chinese dishes that are not common among Fujian or Guangdong Province.

My relative is from Jiangxi Province and therefore the food that she cooked were rather different! As you all know, Singaporean and Malaysian Chinese are descendants of immigrants mainly from the South Eastern Coastal Fujian and Guangdong Province.

JIANGXI CUISINES

Per Wikipedia:

Jiangxi (Chinese: 江西; pinyin: Jiāngxī; Wade–Giles: Chiang-hsi; Postal map spelling: Kiangsi, Gan: Kongsi) is a province in the People’s Republic of China, located in the southeast of the country. Spanning from the banks of the Yangtze River in the north into hillier areas in the south and east, it shares a border with Anhui to the north, Zhejiang to the northeast, Fujian to the east, Guangdong to the south, Hunan to the west, and Hubei to the northwest. (http://en.wikipedia.org/wiki/Jiangxi)

As compared to Nanyang Chinese (Malaysian and Singaporean Chinese), in a household meal, they are more dishes but with a smaller portion. For us, we will usually serve 3 dishes and 1 soup, for them the dishes can be as many as 6-12 dishes. Today, the host is kind enough to cook us 7 dishes (excluding desserts and sweet soups). Jiangxi dishes were rather spicy (chilli hot) and as my kids were having meals with us, for some dishes, they have to prepare both the spicy and non spicy version.

Note than I am currently on a vegetarian diet and since I did not told them in advance, I have taken my meals before joining them. Therefore, I did not join them for meals.

SPICY AND SOUR SHREDDED POTATOES (酸辣土豆丝）

Yes, this is my favourite. Potatoes were julienned into thin strips. There were then soaked in cold water until all the starch were gone. This will make the potatoes “crunchy” and water have to be changed regularly. Look at the thin strips, these were all manually done. They were then stir fried with spring onions, black vinegars and chilli. This is something that I have yet to share the cooking illustrations with readers but I can assure you it is something simple yet the taste is superb. Kids are fighting for this.

BRAISED BEEF （酱牛肉）

I do not know if there is any translation of this dish. It is basically beef braised in dark soya sauce (and herbs and spices). It was then air dried. If it was kiln dried, it will become smoked beef. This is a form of meat preservation that can be commonly found in many parts of China. My relatives have prepared these meat in China and brought it over.

I still remembered when I was stationed in Changchun, China about 10 years ago, one of the past time is to buy some braised chicken drumsticks and ate it in the hotel. It is delicious and thinking about it make me drooling. Depending on the regions, the preservations can be sugar based or salt based.

TOMATOES FRIED WITH EGGS (番茄炒蛋）

A common household dish in China. Besides stir frying, another way of cooking this combination is making it into a soup.

Tomato is not a common vegetable in my traditional house cooking. Tomatoes are considered vegetables imported from other countries (though this may not be true any more). This is evidenced in its Chinese name literately translated as Western Persimmon (西红柿）or Foreign brinjal (番茄）。In Hokkien dialects, it was called Caucasian Brinjal (angmokio)! Therefore, my mom seldom cooked tomatoes in the house.

As my girl is a tomato fanatic, this will definitely her top choice. However, as my boy is tomato phobia, this is definitely a good dish to make my boy eating tomato. Though he is a tomato phobia but he is an egg fanatic. I usually requested that if he wanted to eat 2 tablespoons of eggs, he will need to finish 1 tablespoon of tomatoes. Haha

STEAMED CHINESE SAUSAGE WITH CHINESE BLACK FERMENTED BEANS （腊肠蒸豆豉）

The Chinese sausages were prepared by my relatives in China and brought it over. You can hardly find any fats in the Chinese sausages. Before I am on my vegetarian diet, I have tried the sausages before and it is delicious.

The Chinese sausages were cut into slices, steamed with Chinese black fermented beans and chopped garlics. May be after my vegetarian diets end, I shall cook this. Good thing about having this post is that it can remind me of what I should cooked when I run out of ideas.

PIGTAILS PORK BELLIES SOUP (猪尾猪肚汤）

I never have this combination before, pork bellies plus pigtails. The reason is because both meats have different cooking times. You know pork bellies are rather difficult to cook until soft. So, it is not easy to cook this soup. Even if you used pressure cooker, both items will have to be cooked separately. There is no vegetables or white peppers. It is pure meat broth!

If you ask me whether it is yummy or not, of course, I can’t tell you directly because I did not taste it. However, from my years of cooking experience, I can tell you that it is a good soup because the soup had turn milky meaning all the gelatine from the meat have been dissolved in the soup/broth.

Don’t believe me, freeze it and you will see that it become jellish and you can use a knife to cut it into small pieces. Teochew dialect group also have a dish that after braising certain meat for a long time, they cut the meat into very small pieces, freeze the broth and become a jelly. The jelly was then cut into small pieces and served as cold dish (猪头粽）

STIR FRIED CHINESE WATER CRESS （清炒西洋菜）

I remembered when I told my mother in law and wife to stir fry water cress previously, they are against it as they always used water cress to cook soup. It is generally true that most Chinese dialect groups like to boil soup with this vegetable. However, when I travelled to China, I always have stir fried water cress in restaurants. Usually, this vegetable were stir fried using garlic without any other ingredients.

Try and tell me whether it is nice or not! Remember that you have to stir fry the vegetables using high heat, otherwise, it may be bitter.

STEAMED KUDZU FLOUR COATED PORK WITH PUMPKIN (南瓜米粉肉）

When I asked for the name of the dish, I was told “namguamifenrou”. However, I can’t find any rice vermicelli or Beehoon. Later she explained the 米粉 is not rice vermicelli, it means “rice flour”. Though the name is called rice flour, the coating of the meat can be any types of flour. It can be corn flour, sweet potato flour, potato flour and etc.…But today the flour that she used is kudzu flour (葛根粉）. Again this is brought from Jiangxi and she disclosed that this was made from wild kudzu roots.

Kudzu has many health benefits and among them are relief symptoms of postmenopausal women, reducing alcohol intake, alleviating cluster headaches, managed metabolic syndromes etc. etc. etc. In Singapore, we do have a type of Chinese instant flu medicine called Kudzu soup (葛根汤) that you consumed when you have a fever and it is believed that it will help to reduce your body temperature. You may want to know more about kudzu from here.

Coming back to the dish. Meat were seasoned and coated with kudzu flour. The meat was then placed on top of the pumpkins and steamed under high heat until the pumpkins were soft. The purpose of the flour is to retain the meat juiciness in the process of steaming. Any meat juices that escaped will dripped into the pumpkins those flavoured the pumpkins.

Lastly, I want to convey my sincere thanks to my relatives who cooked us a sumptuous meal and we really appreciate that.

Hope you like the post today and I find this post is meaningful to share with readers about other different types of Chinese cuisines.

Have a nice day and cheers.

Devilled Egg- Simplicity Rules…

Posted on August 13, 2013 by Kenneth Goh

INTRODUCTION

I loved eggs. Be it poached, fried, boiled, braised I liked it. My kids loved eggs, be it poached, fried or boiled, they loved it any forms. My whole family loved eggs, we fight for eggs, fried rice will definitely come with eggs. eggs cooked in any form will be appreciated. If I am not baking, on the average, we will need about 40 eggs for a month. If I am baking. we will need about 20 eggs per week.

We cooked eggs in omelette form, like salted turnip omelette, braised tofu and eggs, minced taukwa omelette, steamed tofu and eggs and etc. We use eggs in almost all the noodles dishes like Singapore fried prawn noodles, Sarawak Laksa and etc. We used eggs to cook our vegetable dishes such as braised luffa with eggs, and etc. We also used them for soup dishes such as shark fin melon soup and etc. Therefore, you can see that we used eggs almost daily in the foods I cooked. However, I never cooked any egg dishes from Western cuisines besides the normal hard boiled eggs or scrambled eggs.

While I am searching of some eggs recipe, I came across this term devilled eggs! It caught my attention! What is this cuisine? I goggled and managed to get some definition from Wikipedia.

Devilled eggs (US) or devilled eggs or ‘eggs mimosa’ are hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mayonnaise and mustard,but many other variants exist internationally. Devilled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food. (Source: http://en.wikipedia.org/wiki/Deviled_egg)

There are many many recipes in the internet and most of which I can’t followed as it utilizes ingredients that I do not have. Therefore, I have decided to prepare my own devilled eggs based on the ingredients that I have.

This is a simple recipe and easily tailored to meet your families taste buds. If you love eggs, you will not be able to reject this simple dish!

WHAT IS REQUIRED

6 eggs

1 big tomatoes (optional)

1 teaspoon of Italian dried herbs

2 tablespoon of mayonnaise

STEP OF PREPARATION

Hard boiled the eggs and shelled the eggs.

Cut off 1/3 top part of the eggs and take out the egg yolks.

Chopped the tomatoes and top part of the egg whites (1/3 portion). Add in the herbs, few drops of olive oil or cooking oil, pinches of salt and mixed well;

Scope one table spoon into your choice of egg holder.

Note, depending on how you want to present your dish, this step is optional if you preferred not to use an egg holder.

Mash the egg yolks with a big spoon and add 2 tablespoons of mayonnaise. Mash until as finely as possible.

Add in herbs and mixed well. Spooned the egg yolk into the egg whites portion. Sprinkled with more Italian herbs if desired.

Can be served as a party snack

Notes

You can cut the eggs into half and make 12. However, because my eggs are rather small, therefore I have decided to cut out 1/2 and retained the remaining two third. Otherwise, if you cut into half, you can cut it symmetrically and cut of the bottom to let it “sit” stably in the plate.

CONCLUSION

It is rather easy to make this dish and have full flexibility of tailoring to meet your family’s taste buds. It is definitely a good choice of party foods due to its simplicity of preparation but elegant presentation!

Hope you like this short post! Have a nice day!

I am submitting this post to Little Thumbs Up “Eggs” event organized by organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

Link up your recipe of the week

Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

Posted on August 9, 2013 by Kenneth Goh

http://en.wikipedia.org/wiki/File:Tempeh_tempe.jpg

INTRODUCTION

I never cooked tempeh before. I have tempeh in some Malay restaurants but I did not like it. However, after joining various Facebook Food Groups, I noted that tempeh is becoming popular in Singapore and I have decided to relook at this special fermented soya beans products. Like bean curd, taukwa, miso paste and etc, tempeh also uses soya beans as its ingredients, however, it’s nutritional benefits is much higher than the the above mentioned products due to differences in production methods.

TEMPEH DEFINED..

As per Wikipedia:

“Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), is a traditional soy product that is originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.

It originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.^[1] Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.” (Source: http://en.wikipedia.org/wiki/Tempeh)

pic source: http://en.wikipedia.org/wiki/File:Tempeh_tempe.jpg

WHY THIS DISH

As I was doing my weekly marketing in one of the supermarkets in Singapore, there was a sale of fresh tempehs. 5 packets of fresh tempeh of 6 inches x 2 inches cost only SGD 2. I think that is a bargain and I want to take this opportunity to explore more about tempeh.

I knew I will not like tempeh if I just deep fried it and pan fried with belachan (shrimp paste) sauces, That is what I usually saw in the Malay food stalls. I knew if I am going to like it, the sizes have to be bite size with rich flavour to cover its original special flavour.

I decided to use half of the tempeh I bought by following the recipes published in Loft 48’s Sweet, Spicy Crunchy Tempeh. I told the blogger that sweet and spicy is something that I can’t resist. However, instead of crunchy, I prefer mine to be chewy, Therefore I have chose to oven bake instead of using deep fried.

For the other half, I have make it into honey “roasted” tempeh where it become a sweet and chewy tempeh!

Note that these 2 recipes are VEGETARIAN friendly, therefore, you can adjust to include other spices or herbs such as shallots, onions, garlics and etc..

RECIPE 1 – SWEET AND SPICY TEMPEH

WHAT IS REQUIRED

250 g of fresh tempeh

2 tablespoons of granulated sugar

1.5 tablespoons of chilli sauce

1.5 tablespoons of dark soya sauce

STEPS OF PREPARATION

Cut the tempeh into cubes.

Place it in a baking tray and put in a cold oven.

Set the oven temperature to 180 degree Celsius and bake for 15 minutes. For ever 5 minutes, open the oven door and stir it to ensure consistent baking.

After the 15 minutes, take it out and set aside.

Note that your tempeh will shrink quite significantly due to water loss. Every oven temperature will slightly differs. The error tolerance level is quite high for this recipe. Therefore, if you find the oven is too hot (sides to start to get burnt) or too cold (no changes in appearance), you can adjust your temperature accordingly by plus or minus 15 degree Celsius.

In a pot, put the water, chili sauce, dark soya sauce and sugar and bring to boil under high heat.

Let it boil until the mixture become sticky and glossy or caramelized.

Add in the baked tempeh and stir it until the all the tempeh were coated with the sweet and spicy sauce.

I have opted to use my own home made chilli sauce and you can understand more about chilli and chilli sauce HERE, When you read my post on chilli, you will know how spicy is my tempeh!

Add additional red cut chilli if desired. Sprinkle some finely chopped coriander leaves as garnish.

Dish is best served with white rice

RECIPE 2 – OVEN BAKED HONEY TEMPEH

WHAT IS REQUIRED

250 g of fresh tempeh cut into thin slices

3 tablespoon of honey

1 tablespoon of olive oil

3 tablespoon of water

1/4 cups of sugar

1 teaspoon of salt

STEPS OF PREPARATION

Cut the tempeh into thin slices.

Line the tempeh in a baking tray and put in a cold oven.

Set the oven temperature to 180 degree Celsius and bake for 10 minutes. For ever 5 minutes, open the oven door and stir it to ensure consistent baking.

After the 1o minutes, take it out and set aside.

NOTE

If you want it to be crispy, you will have to bake for additional 10 minutes.

Put the honey, water and olive oil in a pot and bring to boil.

Let it boil for 2 minutes and add in the baked tempeh slices

Stir well until it is well mixed and the tempeh slices have absorbed all the sugar syrup.

In a big plate, put the sugar and salt and stir until it is well mixed.

Add the honey coated tempeh slices, stir and ensure all the tempeh were coated with sugar and salt mixture.

Take out the tempeh, shake of the sugar and transfer to another plate.

Good to be served as party snack.

CONCLUSIONS

Tempeh is full of nutritional values. It is the only soya bean related dish that do not originated from Greater China Region but from the Island of Java. It is fermented soya bean and consumption of tempeh will provide more nutrition (especially vitamin B12) than other soya beans products.

Tempeh is also called vegetarian burger patties. These two ways of preparation have masked the special soy flavour of tempeh yet provide some chewy texture of tempeh. Be it snack or side dish, it will definitely be welcome by your guest.

With these two ways of cooking, I have changed my perception of tempeh. My kids aged 7 and 9 who tried the oven baked honey tempeh have give his thumb up ! Personally, I prefer the sweet and spicy tempeh which is rather addictive and can’t go without a class of icy cold water!

Hope you enjoy my post and feel free to LIKE me at this blog’s sister page Guaishushu Facebook Page. Have a nice day!

GUAI SHU SHU

Guai Shu Shu is a "shu shu" that is "guai"….

Tag Archives: HERBS

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Nostalgic Soup Than Can’t Erase From My Mind–Chinese Style Potatoes Soup

What? Baked Your Rice? Yes, Try Carbonara Cheesy Bacon Baked Rice

Don’t Sandwich Me, I Can’t Breathe … Baked Hasselback Potatoes With Bacon And Mozzarella Cheeses..

What I “Ate” Today (家常便饭系列）…. 17 August 2013- Special

Devilled Egg- Simplicity Rules…

Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

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