Auspicious Day With Auspicious Porridge–Eight Treasure Porridge (八宝粥)

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INTRODUCTION

It is such an auspicious day that I am writing this post. I swear it is not pre-planned. Today is Mid Autumn Festival aka Moon Cake Festival, it is a festival that is celebrated by all Chinese worldwide. As request by one of the Google communities, I have written a brief write up on Mid Autumn Festivals HERE which you may want to have some casual reading.

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The cuisine that I am going to post today is a vegetarian dish called 8 treasure porridge (八宝粥). There are so many versions of this one pot dish in the internet but the recipe that I am going to share is from my kind neighbour. She liked to cook this porridge and after I tried it for the very first time, immediately I fell in love with it. Since then, I had liked to cook this dish in important festivals such as Chinese New Year Day where the whole family were supposed to be on vegetarian diet for one day.

I have cooked this yesterday not because of the festival, but because I craved for the porridge since I am still on my vegetarian diet. I gave two boxes of the porridge to my daughter’s schoolmates mother, she immediately asked for the recipe when she reached home. She commented that the taste of the porridge was totally different from what she had tasted in the vegetarian stalls.

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I did not know where my neighbour get the recipe but I found that there are certain ingredients that we used were not found in other 8 treasure porridges sold by the vegetarian stores. Both the ingredients were mock meat acceptable to all vegetarians and without these two ingredients, the taste will definitely be different.

As this was our dinner last night, I did not have much chances to take pictures and the poor lighting make the picture a bit disappointed. But trust me, this is a very different 8 treasure porridge and it is definitely good for casual dining or a presentable dish in important Buddhist religious occasions.

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WHAT IS REQUIRED

Though the name is 8 treasure porridge, however, we tend to have more than 8 ingredients and I do not think all my ingredients are in the picture.  I should have used 11-12 ingredients here. Most of the ingredients are nuts and a few ingredients and some mock meat.

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  • 1 cup of uncooked rice – not in picture (白米)

  • 1 cup of jujube (红枣)

  • 1 cup of peanuts (花生)- soaked

  • 1 cup of cashew nuts (腰豆)

  • 1 cup of lotus seeds (莲子)- soaked

  • 1 cup of gingko nuts  (白果)- soaked

  • 1 cup of red carrots (cut into cubes) (红萝卜)

  • 1 cup of dried mushrooms (soaked and cut into cubes) – not in picture (冬菇)

  • 1 cup of mock duck (must have) – (素鸭)

  • 1 small packet of “fat Choy” or “black moss” (发菜)

  • 1 packet of about 2 sheets of mock goose (素鹅)(must have)

  • 6-8 cups of plain water (if not adequate, you can add in water later)

IMG_6543 Mock Duck

IMG_6556 Mock Goose

Please do not ask me why they were called mock duck or mock goose, frankly, I do not know. While the shape is difference, the taste is nothing like duck of goose. Both are made of wheat gluten, oil, soya sauce, sugar, salt and packed with proteins. They do have their distinct flavour but I can’t describe exactly what is the flavour. They can generally found in Chinese grocery stores that sell vegetarian supplies. These two items are the two most important ingredients in this porridge and without it, the taste will be different.

 IMG_6561 “Fat Choy” or “ Black Moss”

This a type of moss now commercially cultivated in the Gobi dessert and Chinese Government do place a restriction in harvesting the moss. The meaning of having these mosses signifies prosperous since the syllables in Chinese name is the same of both “Fat Choy” and “Black Moss”. I hereby quote what Wikipedia had explained about this moss.

“Fat Choy (Nostoc flagelliforme), also known as faat Choy, fa cai, black moss, hair moss or hair weed is a terrestrial cyanobacterium (a type of photosyntheticbacteria) that is used as a vegetable in Chinese cuisine. When dried, the product has the appearance of black hair. For that reason, its name in Chinese means “hair vegetable.” When soaked, this vegetable has a very soft texture which is like very fine vermicelli.” (Source:  http://en.wikipedia.org/wiki/Fat_choy)

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STEPS OF PREPARATION

Preparing all other ingredients

  • Clean all ingredients (except mock duck and mock goose) and you may want to soak the peanuts and lotus seeds (if you buy the dry type). Cut into almost the same size as the peanuts and set aside for the later use.


Frying the mock goose

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  • In a frying pan, have some cooking oil under high heat, fry the mock goose until crispy. When cooled, cut into thumb size pieces and set aside for the later use. (Note: While it is good to have minimum oil in the cooking, however, without performing this step, the fragrance will not be there. However, you can try using “air fryer” but I am unsure whether the taste will be the same.)

  • Depending on your preference, you can use the same oil to stir fry the mock duck, gingko, lotus seeds, mushrooms, carrots etc. for a few minutes such that the mock goose and mushroom aromas blends with the other ingredients. Set aside for later use. This illustration bypassed this step to minimize the usage of cooking oil in the porridge and the taste will not be compromised much.

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  • Clean your rice and place in the rice cooker. Add in all other ingredients except “fat Choy”. Select porridge function for cooking the porridge.

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  • Just a few minutes before the porridge function was done, add in fat Choy and seasonings. Suggested seasonings are light soya sauce, salt, sugar or other flavour enhancers. Note that some of the ingredients already have some seasonings, please take some porridge out for tasting before you put the condiments.

Note that you can also use pressure cooker but remember to select the porridge function if it have. Alternatively, I have ever cooked the porridge over the stove and in this way it is easier for you to monitor the desire texture of your porridge though the cooking time may be longer. As long as all ingredients are soft, the porridge is considered as done.

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  • Best served hot with “you tiao” – a type of Chinese plain dough fritters or additional crispy “mock goose”. Both these are optional.

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CONCLUSION

As I have said earlier, I fell in love with this special porridge when I have my first bowl years back. I  am confident you will like it too. Bookmark this page for your future usage. You may want to cook it during Chinese New Year like me!

Hope you like the post today. Cheers

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If you are looking for more CHINESE NEW YEAR COOKIES,  you may want to visit this post summarizing all relevant Chinese New Year Cuisines.

Chinese New Year Cookies21


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 .

 

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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 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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Don’t “Gaduh” over “Gado Gado”–Indonesian One Dish Salad, Gado Gado

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INTRODUCTION

I used to travel a lot when I am in the corporate world. Most of the time, I need to travel and stay in the hotel by myself and at times, the trips will stretch to weeks or months. I still remember my 2 years secondment to Hong Kong and Shanghai, more than 80% of my stay was in the hotel. Room services was very common and cafes at the hotel become my “dining hall”. During these times, one of my favourite order was the “look-alike” home cooked was gado gado since the food was served with peanut aka satay sauce. Of course, other favourites in the hotel will include Singapore Hainanese Chicken rice and Singapore Fried Bee Hoon (新洲炒米粉)。

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That is how I first got in touch with gado gado. Gado gado in essence is Indonesian’s salad with peanut sauce. However, unlike Western salad, it is a one pot dish, meaning one can have gado gado as the main meal.

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Gado gado in Indonesia means plural for “mixing” action and it shall not be confused with “gaduh gaduh” in Malaysia which means heated arguments.

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There are a few versions of Gado gado in Indonesia depending on which part of Indonesia you are in and this version is called “Gado Gado Siram” which was what I usually have in hotels and Indonesian Restaurants. Essentially, vegetables were cooked separately, put together in one plate and add some peanut sauce were poured on top, mixed and served.

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PREPARING OF PEANUT SUACE (Serving of about 5-6 adults) 

What is required

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Ingredients A

  • 50 grams of chilli powder (or dry chilli)

  • 100 grams of garlics

  • 40 grams of galangal (blue ginger)

  • 40 grams of lemon grass

  • 1 tablespoon of cumin powder

  • 1 tablespoon of coriander powder

(You can either use the powder form of the above ingredients or use its original form of raw ingredients)

Ingredients B

  • 500 grams of peanuts (coarsely ground)

  • 10 tablespoons of castor sugar or gula melaka (coconut palm sugar)

  • 5 tablespoons of cooking oils

  • Pinches of salt

  • Pinches of turmeric powder (optional)

  • 3 big tablespoons of tamarind paste (assam)

  • 5 cups of water

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Steps of Preparation

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  • Use a food processor to blend all the ingredients (except powder ingredients) in “A” until fine. Alternatively, you can use a mortar and pestle to pound the non-powder ingredients until fine as in the picture. 

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  • In  a big frying pan, add the cooking oil and stir fried the ingredients as in A until fragrance. Add in tamarind, water and remaining ingredients B (coarsely chopped peanut, sugar, salt) and bring to boil.

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  • Reduce heat and simmer until the sauce thickens and oil start to appear on top of the peanut sauce. Off the heat and stir in pinches of turmeric powder (optional) and add some hot water if the peanut sauce is too thick. Set aside for later use.

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PREPARING THE SIDE INGREDIENTS

No quantities will be stated here as it is very much depends on your personal preferences.  Most ingredients are substitutable except the most common and must have are long beans, fried tau kwa). I did not prepare all the ingredients as I am having it by myself  and I will not be able to  finish if I used all the ingredients. However, I will list out the other side ingredients.

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  • Peanut sauce (as mentioned above)

  • Some long beans (cut into 4-5 cm) – blanched

  • Some bean sprouts – blanched

  • Some kangkong (convolvulus) – blanched

  • Some hard boiled eggs – cut into half

  • Some taukwa – deep fried and cut into slices – See below

  • Some cucumbers _ julienned into small chunks

  • Some lettuce – chopped

  • Some Empiring/Melinjo crackers (Indonesian padi oats crackers)-optional

Not in the pictures above

  • Some cabbages – blanched

  • Some potatoes – boiled and cut into cubes

  • Some lontong (rice cakes) – cut into small pieces

  • Some prawn crackers  (keropok udang)

  • Some tempeh (soya bean cakes) – cut into small pieces – optional

  • Fried Shallot.

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Deep Frying the Taukwa

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  • Marinate the taukwa (drier version of bean curd) with some salt, white pepper and coriander sauces. Deep fried under medium heat until the skin is crispy yet the inside is soft. Cut into small pieces and set aside for future use.

Blanching The Vegetables

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  • In a wok or frying pan, put some water, drizzles of oil and some salt and bring the water to boil. Add in beansprouts, green beans and kangkong (convolvulus) in this order. Take out and set aside for later use.

 


ASSEMBLING THE INGREDIENTS AND SERVINGS

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  • Arrange the lettuce on the serving plate and place all blanched vegetables , taukwa, eggs on top of it.

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  • Pour the warm peanut sauce over and garnish with Melinjo or prawn crackers and additional fried shallots, if desired.

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CONCLUSION

  • This is a rather simple dish to prepare except a bit laborious. However, it is a healthy dish as it is packed with vegetables and I like to eat it as a one dish meal.

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  • Only pour sauce over the vegetables before serving otherwise, the peanut sauce may become watery due to the water excreted from the vegetables. If the sauce is too thick, add in some hot water and heat it up. Warm sauce is always preferred. For left over sauces, you can freeze it and used for other noodles dish (Satay Bee Hoon) or as dips for Satay.

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

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FOOD PREPARATION SERIES INDEX

 
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The following are temporary indices for all recipes issued by Guaishushu in both https://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

 

 

Desserts:

 

Aloe Vera

Some Aloe Vera Sweet Fruit Dessert Just Specially For You, Dear!

Barley Peanut Soup

Easy Peasy Barley Bean Curd Sheets Sweet Soup (腐竹薏米甜汤)

Black Glutinous Rice

What? Having Rice as A Dessert- The Nutritious Black Glutinous Rice Porridge

Sweet Potato Soup

Malaysian Singaporean Chinese Food–Sweet Potato Soup Dessert

Barley/Black Glutinous Rice

X4 – Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥)

Honey Dew Granita

C1 Honey Dew and Cantaloupe Granita  哈密瓜奇异果挫冰

Poached Bosc Pears & Dragon Fruits

X3-Chinese Style Poached Pear and Dragon Fruits Desserts (博斯克梨龙珠果炖冰糖)

Bubur Cha Cha

X5 – Bubur Cha Cha (摩摩喳喳)

 

 

Drinks:

 

Chrysanthemum Tea

Come and have a cup of Chrysanthemum Tea (菊花茶)

Hawthorn Ume Tea

Need A Drink To Repair Your Vocal Cord? Hawthorn Ume Is The Tea For You!

Roselle Tea

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

Rhoeo Tricolor Tea

Purple is mysterious, purple is nobly and a purple drink is definitely lovely! – Rhoeo Tricolor Tea (如意兰茶,蚌兰花茶,红竹叶茶)

Hedyotis Diffusa

 Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶

   

Breads

 

Sarawak Style Butter Buns

Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

Roast Meat Buns

P1 – Roast Meat Bun (烧肉包)

 

 

Cakes/Muffins/Scones

 

Banana Cake

P2 – Banana Cake (香蕉蛋糕)

Butter Cake/Pound Cake

1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Mrs. NgSK’s Butter Cake-Guaishushu’s Version

Butter Cake/Pound Cake Hey, My Chick Want To Eat My Zebra Pound Cake !

Chinese Steamed Sponge Cake

The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

Chinese Steamed Sponge Cake My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕) 

Steamed Sugar Cake

P3-Steamed Sugar Cake (白糖糕)

Microwave Mug Cake

Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…

Sarawak Midnight Cake

Where is my cake? I Can’t See!–Famous Sarawak Midnight Cake (Cake Seri kaya Sarawak) revisited..

Grapefruit Chiffon Cake

Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?

Carrot Muffins

Simple Carrot Muffins for Your Love Ones…

Scones

Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared…

Tapioca Cake

CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

Cake Decoration Ideas

From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes

 

 

Cheese Cakes

 

Ferraro Rocher Ice Cream

Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake

Durian Cheese Cake

King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

 

 

Cookies

 

Pineapple Tarts

What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

 

 

Puddings

 

Bread Puddings

Who Said Bread Puddings Must Be Prepared As Such…..Bread Puddings “Reinvented”

Cake Puddings P4 – Cake Puddings (蛋糕布丁)

Cookie Puddings

Creative Food Series – Cookie Puddings 1

Cookie Puddings

Cookie Puddings – 2

 

 

Snacks

 

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part I)

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part II)

Popiah

Malaysian Singaporean Chinese Food–Popiah Sarawak Style

Kueh Pie Tee

Malaysian Singaporean Chinese Food -Kueh Pie Tee

Roasted Peanuts

C2 – Spiced Roasted Peanut (香脆花生)

 

 

Rice and Porridges

 

Chicken Rice

Why Not Cook Your Mother A Meal Of Chicken Rice This Coming Mother’s Day?

Nasi Goreng Aruk

 Are you kidding? You don’t need oil to fry rice?– The authentic Sarawak Cuisine–Aruk Fried Rice

Fried Rice

N1 – Nameless Fried Rice (无名炒饭)

White Gourd Braised Rice

N2 – White Gourd Braised Rice (白莆焖饭)

Pork Porridge

N3- Pork Porridge (肉粥

 

 

Noodles and Pasta Dishes

 

Kolo Beehoon

Food Preparation Series–Kolo Beehoon

Sarawak Laksa

Hey, My Laksa Secret Recipe Was Stolen!!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART I)

Sarawak Laksa

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Sarawak Laksa

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

Singapore Prawn Noodles

Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面)

Tom Yam Noodles

Bachelor’s Tomyam Noodles–Quick And Nice…

Tomato Yimin Noodles

What I cooked today (家常便饭系列)– 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

Pasta Sauce

Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch and How He Baked His Pasta….

 

 

Meat and Savoury Dishes

 

Korma Chicken

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

Grilled Chicken

M1- Chinese Style Grilled Chicken (中式烤鸡)

Ginger Chicken

M2 – Ginger Chicken (姜丝鸡)

Soya Sauce Chicken

M4- Braised Chicken with Soya Sauce (酱油鸡)

Minced Pork with Taukwa

Creative Food Series–Minced Pork Belly with Taukwa

Miso Pork Belly

M3 – Miso Pork Belly (味增五花)

Meat Rolls

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

 

 

Vegetarian Dishes

 

Tempeh

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

Vegetable fritters

Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

Vegetables

Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的菜”肴

Chinese Lettuce

V2 – Blanched Chinese Lettuce With Fermented Bean Curd Sauce (白腐乳生菜胆)- Vegetarian

Bitter Gourd & Chinese Mustard

V3- Braised Bitter Gourd With Chinese Mustard (苦瓜焖芥菜)

Shark Fin Melon Soup

S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹)

 

 

Vegetable Dishes

 

Luffa

D1-Braised luffa/tower gourd with egg* 蛋汁炆丝瓜

Preserved Mustard

D4 – Foochow Preserved Mustard Fried With Minced Meat (福州糟菜炒肉碎)

Winged Beans

D7 – Fried Winged Beans With Minced Meat (肉碎四棱豆)

Kailan with Prawns

V1 – Blanched Kailan With Prawn (芥兰虾球)

Romaine Lettuce Miso

V4 – Blanch Romaine lettuce with miso sauce (味真酱罗明旦)

 

 

Tofu and Egg Dishes

 

Minced Taukwa Omelete

D2 – Minced Taukwa Omelete (豆干蛋饼)

Braised Egg & Tofu

D3 – Braised Eggs and Bean Curd (豆干卤蛋)

Bean Curd Omelete

D5-Beancurd Omelet (豆干蛋饼

Celery Omelete

D6- Celery Omelete (西芹蛋饼)

Steamed Tofu

D8-Steamed Tofu With Eggs (豆腐蒸蛋)

Salted Turnip Omelete

D9 – Salted Turnip Omelete (菜脯蛋饼)素

Devilled Eggs

 Devilled Egg- Simplicity Rules…

   

Soup Dishes

 

Sweet Corn Soup

S1 – Sweet Corn Pork Rib Soup 玉米排骨汤)

Carrot Soup

S2 – White Carrot Pork Rib Soup (白萝卜排骨汤

Double Mushroom Soup

S3 – Double Mushroom Chicken Soup (双菇鸡汤)

Bitter Gourd Pineapple Soup

S4-Bitter Gourd Pineapple Pork Rib Soup (苦瓜黄梨排骨汤)

Chinese Napa Soup

S5 – Chinese Cabbage (Napa) Soup ( 大白菜汤)

Salted Vegetable Duck Soup

Salted Vegetable Duck Soup (咸菜鸭)– A Quick and Easy Way to Prepare This Traditional Soup Dish

 

 

Interesting Cooking Ingredients

 

Chilli

Burnt, Hot, Spicy– I am running away!!!– Understanding Chilli Pepper and Making Of Chilli Sauce

Belachan

Can You Stand The Smell of Belachan (Shrimp Paste)?

Belachan

Z1 – Belachan (Shrimp Paste) – Roasting Belachan

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Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

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INTRODUCTION

Vegetable fritter is  rather international. Almost all international cuisines will have some form of vegetable fritters. It is a  very common food item in South East Asian countries. Be it called bakwan sayuran (Indonesia), vegetable tempura (Japan), parkosa (India) or just vegetable fritters. Packed with vegetables, it can be as healthy as you want it. You can oven baked, pan fried or deep fried. Depending on which cuisine’s vegetable fritters, the dips can also be significantly different.

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WHY THIS DISH

I am having my yearly vegetarian 1-1.5 months and I am looking for some vegetarian dishes. In addition, I am preparing this dish in response to the monthly challenge organized by a Google plus food community.

This recipe is not my household recipe but an Indonesian vegetable fritter recipe obtained from Ms Karin’s blog on bakwan sayuran However, I have modified to suit my family’s taste buds.

I concurred with Ms Karin that vegetable fritter recipe has lots of flexibility especially the choice of vegetables. Ms Karin had written in Google communities that “We can make fritters out of everything. Sometimes with something as lame as cabbage and a bunch of leftover vegetables (just avoid wet ones like tomatoes)”.

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WHAT IS REQUIRED

Recipes adopted from  Ms. Karin’s blog on bakwan sayuran.

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  • 150 g of jicama (shredded)
  • 150 g of French beans (cut into small pieces)
  • 100 g of bean sprouts
  • 50 g of red carrots (shredded)
  • 50 g of peanuts

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  • 2 tablespoons of coriander powder
  • 2 tablespoons of white pepper
  • 1 tablespoon of salts
  • 2 tablespoons of sugar
  • 125 g of rice flour
  • 125 g of wheat flour
  • 200 ml of plain water
  • 5 cups of cooking oil for frying


STEPS OF PREPARATION

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  • In a big bowl, assemble all ingredients together;
  • Add in coriander powder, sugar, salt, white pepper. Stir until well mixed.
  • Add in flour (rice flour and wheat flour) and water. Stir until all the ingredients are coated with the batter.

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  • In a big pan, heat the cooking oil. The oil is considered as ready when you insert a chopstick or other wooden object into the hot oil, bubbles started to emit.
  • Put few tablespoons of batter at a time and deep fried until golden brown. You will have to keep a close eye during your frying process to ensure that your batter is not too big (otherwise it will be difficult to get cooked) and your oil temperature should not be overly hot (meaning exterior to start to get burnt and inside may not be cooked). In that case, you have to turn the heat to medium or small, it make take a bit longer but once you note that the colour start to turn golden, switched to high heat for high heat and immediately take it out. This will prevent the oil from going back to the batter!
  • Drain the fritters in oil absorbing paper.

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  • Let it cool and serve with your preferred dips.

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VARIATIONS

There are many variations to this dish. You can add in any vegetables of your choice such as Entoki mushrooms, cauliflowers and the list is endless.

Method of cooking, beside deep frying, can also be pan fried or oven baked. Though oven baked and pan fried version will not be that crispy, it is healthier and equally delicious.

Spices used can also change to include cardamom, cumin seeds, turmeric powder if you preferred.

Dips and garnishes have lots of flexibility. For my kids, I have some mayonnaise and tomato sauces which become thousand island dressings. For adults we have like to home made chilli sauce. Original Indonesian fried fritters like to go with fresh chilli or cabit as they called it. You can also garnish with cucumber or tomato slices to negate the slight greasiness of the dish!

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CONCLUSIONS

  • A simple and easy to do dish that is packed with vegetables and can be as healthy as you want it to be . It is a vegetarian dish suitable for all age groups.
  • A full flexibility dish that can be tailored to meet your family taste buds including types of vegetables, spices used, method of cooking dips and garnishes.

Hope you like the post today. Cheers.



I am submitting this post to the Monthly Challenge organized by Google Plus Singapore, Malaysia & Indonesia – Cuisine Communities in response of Ms. Karin’s Bakwan Sayuran (Vegetable Fritters)  post in her Karin’s Recipe blog. 

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTERESTor visit this blog’s FACEBOOK PAGE .

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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 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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Easy Peasy Barley Bean Curd Sheets Sweet Soup (腐竹薏米甜汤)

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INTRODUCTION

This will be a straight forward short post.

A light, sweet and smooth desserts that will made me hard to resist whenever this dessert was served. It is a flexible dessert and if you wish, you can add in additional ingredients such as gingko nuts or lotus seeds. However, I have opt to use peanuts as I have never like the taste of gingko nuts. The peanuts blends equally well in the soup and in fact, in my humble opinion is a much better combination. The use of pressure cooker had reduce the time of preparation considerably.


 

WHAT IS REQUIRED

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  • 1/2 cup of peanuts
  • 6 pandanus leaves tied in a bunch
  • 1 packet (rather standard size) of dried bean curd sheets specially for desserts purposes.
  • 1 cup of rock sugar or granulated sugar
  • 8 cups of water

 

STEPS OF PREPARATION

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  • Wash the pandanus leaves and tie into a bundle. Set aside for later use.
  • Wash the peanuts and barley thoroughly and put in a pressure cooker and boiled for 25 minutes.
  • Release the pressure and put in the bean curd sheets, rock sugar and candied winter melons and boiled for another 10 minutes.
  • Release the pressure and preferably served hot or chilled.

Variations

Variations can include addition of gingko nuts, lotus seeds and jujubes.  Beaten eggs can also be added to thicken the sweet soup.

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CONCLUSION

  • This is a traditional Chinese desserts that I can never resists. It is easy to cook especially with the pressure cooker. It is a very light dessert, smooth, sweet and suitable for almost all occasion. Barley is researched to have the  capabilities of reducing lower cholesterol levels. Chinese believed that the sweet soup will be good and nutritional to the complexion and skin conditions. It is also believed that pregnant women who have taken this dessert regularly will give birth to a fair and chubby baby.
  • Try to make this simple desserts for your family. Remember that you can always tailor this to suit your taste buds and if you like Gingko nuts, go ahead as gingko nuts is beneficial to you brain and improved your memory.

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

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