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

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I am not running away, in fact, I like chilli peppers. The spicier the merrier.

I like to make my own chilli sauce, I will find the spiciest chilli I can for the making of my chilli sauce. I have to make my chilli sauce at least 3-4 times a year making and average out using about 1 kg of chilli each time. I usually prepare my chilli sauce in its base form. Thereafter, I used it for a dip or for cooking. When I do not have appetite to take my meals or when the meals is not tastier, yucky, one scope of my chilli sauce will help me to finish the entire meals.

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This post will have 3 sections.

  • Section 1 – types of chilli that you can get in Singapore and Malaysia, and its spiciness.
  • Section 2 – my simple way of making the chilli sauce 
  • Section 3 – what will happen if you have a chilli burn!

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SECTION 1 – CHOOSING THE CHILLI

It is rather common to hear that people (particularly man)  comparing how well they can take the spiciness of a food. They will use the ability to take spiciness of a food as a measurement of “manliness”. However, pardon me, with no adequate knowledge on the objective measurement of the spiciness of chilli that they are eating, such argument usually ended up with boosting oneself without letting go individual own stands.

Chilli’s or pepper’s spiciness, in fact can be measured by  Scoville Heat Unit (“SHU”) that in turn measured by the capsaicin in a given species of the chilli. Lets learn some fundamentals of chillies as extracted from www.artofmanliness.com.

“Peppers, often known for their heat, or spiciness, are ranked according to the Scoville Scale. The Scoville Scale, created by Wilbur Scoville in the early 20th century, measures the amount of capsaicin in a given species of pepper. Capsaicin is the chemical within peppers that makes them spicy. The Scoville Heat Units (or SHU) of a pepper represent the number of times the capsaicin within the pepper would have to be diluted before it would be undetectable. For example, you would have to dilute the capsaicin found in your average jalapeno 2500 times before it would seemingly have no spiciness at all, giving it a SHU rating of 2500”  Http://www.artofmanliness.com/

The picture below will show you various types of chilli and its spiciness.

 

Source : http://chilibloggen.se/category/chili.html

 

So, from the above picture, the common chilli that was commonly consumed in Malaysia and Singapore were summarized below:

Bell Pepper/Capsicum/Red Pepper SHU = 0
Cayenne Pepper/Red Chilli SHU = 60,000
Thai Chilli/Bird Eye Chilli /Chilli Padi SHU = 150,000
Habanero/Red Savina SHU = 350,000

The spiciest chilli is called the Trinidad Scorpion Moruga Blend,  endemic to the district of Moruga in Trinidad and Tobago, is currently the world’s hottest chilli pepper cultivated. According to the New Mexico State University, the Trinidad Scorpion Moruga Blend ranks as high as 2,009,231 SHU on the Scoville scale, making it the hottest chilli pepper in the world to date. Paul Bosland, a chilli pepper expert and director of the Institute, said that, “You take a bite. It doesn’t seem so bad, and then it builds and it builds and it builds. So it is quite nasty.

 

 

Source: http://en.wikipedia.org/wiki/Trinidad_Moruga_Scorpion 


 

SECTION 2 – MAKING THE CHILLI SAUCE

I usually prepare this chilli sauce in its base forms with minimal condiments or seasonings. Vinegar and some salt is used to preserve the chilli and prevent it from turning bad.

I have added different condiments with the base chilli sauce so that it can be used for dips for different dishes or for frying dishes. For example:

Chicken Rice Chilli Base chilli sauce + ginger + calamansi skin + garlic + seasonings
Popiah Chilli Nothing added
Sambal Belachan for frying Chinese water cress etc. Shrimp Paste (Belachan) or small prawns or anchovies + lemon grass + shallots
Dips for fish Kalamansi + sliced garlic + dark/light soya sauce
Fried rice Nothing added
Roast pork Base chilli sauce + sugar + garlic, ginger + fermented bean curd
Braised duck (Teochew) Chopped garlic + white vinegar


WHAT IS REQUIRED

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  •  Some chilli of your liking and tolerance : I have brought these 3 types of chilli from Kuching, Sarawak when I walked by the wet market in Kuching. I was extremely happy to find some Habanero chilli (SHU: 350,000 units) and I have bought all the stock that the stall owner had. These Habanero chilli are rather difficult to buy and it is more costly than the other types of chilli.  The other two types of chilli are Thai Chilli or Bird Eye Chilli (Chilli Padi in Malay Language) (SHU:150,000 units) and some rather common Cayenne pepper (SHU:60,000 units).
  • White Vinegar – adequate to cover the volume of blended chilli. White vinegar serves as a preservative in this recipe. As the blended chilli is not cooked, in order to avoid the chilli paste from turning bad, white vinegar is used.
  • Salt – to taste and its role is also act as a preservative agent.

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PREPARATION STEPS

The steps are rather simple and basic. But one important point to note is that ALL INGREDIENTS, PREPARATION EQUIPMENT AND CONTAINERS MUST BE CLEAN. If possible, sterile your container with hot water but make sure that it is dry before you place the chilli sauce in it. This is to prevent the growing of bacteria in your uncooked chilli sauce.

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  • Wash all chilli and if possible, dry it under the sun. Otherwise, pat dry using a dry cloth. 
  • Place all dry chilli into a food processor and processed it until the smallest chunks possible.
  • Note: If your blender is able to cut the chilli until the size that you want, you can by pass the use of food processor. Food processor is used here because Habanero chilli is quite big and it take quite it a while to cut it small, therefore, I opt to use a food processor and transfer into the cut chilli into the blender.

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  • Transfer the chilli chunks into a clean blender. Add some salt and white vinegar. The amount of white vinegar shall be at least adequate to cover the chilli chunks.
  • Blend at high speed until fine.
  • Carefully scope out the chilli sauce and place in a clean sterilized container . Add more vinegar if desired. Wait for the chilli to cool until room temperature, close the lid and keep in the fridge. (Note: when you grind the chilli, the temperature will increase, therefore, in order to avoid any unwanted water vapour in your chilli sauce, it is best that you let them cool until room temperature before you store them.)

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If you do not want the chilli to be that spicy, you can tone down the spiciness by de-seeding the chilli. You will need to cut open the chilli and take away all the seeds before you proceed to the grinding. However, do be careful not to touch the chilli seeds as it can be rather difficult to get rid of the chilli heat. So, it is advisable to use a glove before you proceed with the cutting.

This chilli sauce can be stored for at least half a year. But you have to make sure that every time you scoop out the chilli sauce, a clean dry spoon is used. Otherwise, the dirty spoon will introduce bacteria to the container and it will spoilt the chilli sauce.

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Preparing Base chilli from dry chillies

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At times, you may not be able to get hold of lots of fresh chillies or when chillies are not in the season and become costly, I have used the dried chillies to prepare the sauce. The preparation is slightly different but the taste is not the same as fresh chilli sauce. But the colour of the chilli sauce will be more attractive. For this version, I usually cooked with the chilli sauce so that it can be kept longer.

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  • Soak the chilli until soft (about 30 minutes). Use a food processor to blend the chilli until as fine as you can. For food processor, it is impossible to blend the chilli seeds, therefore, you will need to transfer the blended chilli to a blender. Add water just adequate to cover the chilli.

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  • Blend the chilli until the seeds are well blended. In a pot with a few tablespoon of cooking oil, stir fry the chilli sauce under medium heat.

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  • Stir fry until oil starts to sip out of the chilli paste, it become dry and aroma of cooked chilli starts to permeates the house. Add sugar and salt to taste. Off heat, transfer to sterilized container for cooling. Cool completely at room temperature before store in fridge.

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Notes:

  • Variations of this chilli sauce are many. However, I like my chilli sauce to be as basic as possible. In the process of stir frying, you can add in the following ingredients to make it become chilli sauce for nasi lemak or etc. : shallots, garlics, lemon grass, shrimp paste (belachan), buah keras. All this should be blend well and stir fry together with the base chilli sauce. If you want it to be even spicier, you can add some chilli padi .

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  • Uses of this chilli sauce: Can be used for stir frying kangkong or even petai as follow, cooking curry, as a dip (put belachan and calamansi), diluted with vinegar to go with Kuih Chap or oyster omelette etc.. Curry cooked with this chilli sauce will be beautifully coloured.

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  •  For dipping purposes: Just have a tablespoon of vinegar or lime juice, add additional salt or light soya sauce, shallot oil and it will be good as a dip for fried fish and etc.

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I have used the base chilli to stir fry with some petai. Put some cooking oil, sauté onions, belachan and baby shrimps until fragrance, add petai and followed by 2-3 tablespoons of this homemade chilli sauce, add additional seasonings and the sambal petai is ready.

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SECTION 3 – TAKING CARE OF YOUR HANDS   

It may be unfair for me to share with you how to make chilli sauce without sharing with you how to take care of you hand.

In my previous attempt to make chilli sauce,  I have a very bad experience whereby my hand was “burn” for one whole night by the chilli residue while I was washing the blender and food processor. That day, as I was out of time, I have forgot to wear a glove or “plastic bag” when I washed the food processor. To make the matter worse, I use the same sponge to clean the other dishes for dinner. Almost immediately, my whole palm was feeling extremely hot and when I accidentally scratched my face, my face got the hot feeling too. I have used many methods but none was able to stop the heat immediately. It really make me panic as I never have such an encounter before. As I am extremely tired that night, I just cut a stem of aloe vera and applied to the “injured part”, and that make my hand felt slightly better. I fell asleep when I was waiting for the heat to subside and when I woke up, the hand is getting normal again.

So, be careful with your hands. In the internet, there are many ways of reducing the heat arising from touching the chilli (or more specifically, capsaicin) and I have selected 5 ways for your consideration. Some methods can be applied if you accidentally ate some extremely hot chilli and the heat remained in your mouth:

  • Wash your hand using cold milk  – Milk have a protein called casein which is a natural “enemy” to capsaicin. The colder the milk, the better it is. This however, can be a wastage as you will constantly need to wash with new milks when the effect is less. Therefore, quite a lot of milks will be required. However, if you accidentally eat something spicy, this is a good way to reduce the chilli burn in your mouth. My kids can testify this, haha!!
  • Wash your hand with hard liquor or any other types of alcohol. Capsaicin do not dissolve in water but dissolve in alcohol. Drink some alcohol may help with the burning sensation in your mouth.
  • Rub your hand with salt and slightly some water. The salt will scrap away the capsaicin that is in your hand. Alternatively, sugar can also be used. Finish off with a rinse of milk and soap.
  • Wash your hand with oil. Capsaicin also dissolve in vegetable oil beside alcohol and casein.
  • Wash your hand with vinegar (or some form of acidic solutions) and soaps.

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CONCLUSIONS

  • Bird eye chilli is not the spiciest chilli as what most Malaysian and Singaporean thought. The spiciest chilli now on Guinness World of Records is in Trinidad called Trinidad Scorpion Moruga Blend. It is about 13 times spicier than the Chilli padi and 33 times spicier than the normal cayenne chilli that we used for our normal cooking.
  • Making chilli sauce is not difficult. It is advisable to make chilli sauce in its very basic form. Add relevant seasonings and condiments for different type of dishes. This will save your time in preparing different chilli for different dish.
  • There is no one fixed way of getting rids of chilli burn in your skin or your mouth. The above 5 methods are common solvents (milk, vinegar, alcohol, sugar, oil)  for the active ingredients in chilli, capsaicin. Dealing with chilli have to be careful, wear gloves if possible. Washing of utensils used in the preparation of chilli sauce have to be extra careful. Capsaicin vapour will rush out when water was flush to the equipment. You may start to cough or your tears may flow when capsaicin reach your eyes and throats. Therefore, washing have be careful using slow water avoid touching the capsaicin.
  • To reduce the spiciness of the chilli, de-seeding will help.

Lastly, thanks for reading this interesting cooking ingredient commonly found in Malaysia and Singapore.

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

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  • 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.  

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

 

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INTRODUCTION

Traditional Chinese cooking don’t usually use the blanching method for cooking its vegetables. Usually, they stir fried with oil in a hot wok or frying pan. 

My mum will usually take out a frying pan, put in some oil, stir fry the garlic or shallots until golden brown, throw in the vegetables, add seasonings, stir fried for another 1-2 minutes and scope in the plate for serving. That is rather traditional and applicable to almost all types of vegetables. The disadvantages of using oil for stir flying vegetables are that the vegetable’s will lose its color and some vitamins will lose in this process.

In most restaurants, realizing that the color of the vegetables will turn less appealing and that the texture will be compromised, the chef will usually blanched the vegetable before stir frying the vegetables. This will  cut short the stir frying time so as to preserve its greenish appearance and some of the vitamins.

In this post, I will share with you the various combinations that you can prepare your vegetable dish using the water blanching method without stir frying but the dishes are equally tasty. 


WHY THIS POST

My son, aged 7 have a slightly high body mass index and was requested by the school authority to participate in the weight reduction program. Knowing that the school is concerning about his weight issue, I have decided to alter my methods of cooking and one of which is by blanching the vegetables instead of stir frying the vegetables. The first meal (blanched kailan with oyster sauce)  was well received by my family members and the whole plate of vegetables were being snatched by my son, daughter and wife within 5 minutes of putting in the table. Seeing such a good response from the family members, I have decided to explore more vegetables and with as many types of dressing as possible..In the next 9 meals that I prepared, I have created different dressings with different vegetables and to my delight, they don’t really notice the difference and my son have requested for more vegetables..


 

BLANCHING METHOD DEFINED..

According to http://chinesefood.about.com,

“Blanching is a process whereby the food is briefly plunged in boiling water for a moment. Sometimes it is then immediately transferred to ice water to stop the cooking process. This technique is commonly used with Chinese vegetables prior to stir-frying. The goal is to bring out the color and flavor of the vegetable without overcooking.source: (http://chinesefood.about.com/od/glossary/g/blanch.htm)”


BLANCHING OF CHRYSANTHEMUM GREEN ILLUSTRATED

In this post, I will share with readers one vegetable dish that I have prepared for my dinner today – Chrysanthemum green with Chinese black vinegar dressing (春菊拌浙醋)。Measurements were intentionally omitted as it is just vegetables plus seasonings all of which can be adjusted to individual tastes.

Chrysanthemum green is a type of vegetables that are quite common in Korean, Japanese , Taiwanese and Cantonese Cuisines. It can be eaten raw but the stems can be slightly tough. It can be stir fried, blanched or cooked in soup or appeared as a garnish in some Chinese dishes like Taiwanese oyster pancake.

 

WHAT YOU NEED

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  • Some chrysanthemum greens (you can chopped the stems into smaller pieces)
  • Some cherry tomatoes
  • Some sesame seeds, fried onion for garnishing
  • Some light soya sauce, black vinegar or lime juice, sesame oils (onion oil), salt, sugar

 

STEPS OF PREPARATION

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  • Wash the vegetables and set aside. As this preparation only deal with blanching, you may wish to soak the vegetables in the water for a longer while to clear all unseen particles and chemicals..
  • Take out a container or salad bowl and put in your condiments. In the above picture, I have included some shredded chili, fried onions, Chinese black vinegar, salt, pepper and sesame oil.
  • In a frying pan, put in some water. Add in pinches of salt (as you can see the white patch next to the red color patch) and a few drops of onion oil (cooking oil also can be used). This feel drop of oils are very important to preserve the color of your blanched vegetables and to keep the juices in the vegetables.
  • When the water is boiling, throw in the chrysanthemum green and let it boiled for about 3 minutes.


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  • Add in the cherry tomatoes and blanched for another 1-2 minutes.
  • Sieve the blanched vegetables and transfer to the salad bowl or the mixing container. Note that I have by passed the step of blanching the vegetable in some ice water as the dish will be served immediately after it is prepared. However, if you prefer, you can dip the blanched vegetable in ice water of about 1 minutes to preserve its crunchiness (not necessary depending on type of vegetables) and color.
  • Stir until well mix and transfer to another plate. Sprinkle with sesame seed and best served hot with rice.

The dish is simple and as chrysanthemum greens are a bit tough, you can blanch it longer and cut into smaller pieces. This dish is full of vitamins and the Chinese black vinegar dressing is just like the French dressing in French cuisines. Of course there are oriental elements such as sesame oil and black vinegar that make it taste like Chinese cuisines. Should I have lime (kalamansi with me), I will use it instead of black vinegar. It is fully flexible be it type of dressings, toppings and vegetables.


VARIATIONS

For the sake of oil less cooking, there are many Chinese vegetable dishes which can use the blanching method instead of traditional stir frying method.

Blanching method of Chinese vegetable dishes like the Western cuisine’s salad preparation is a matter of finding the right combination of vegetables and dressings. Chinese are less prone to eating the vegetables freshly picked (raw), therefore in order to promote healthier eating habitat with minimal amount of fats possible, an intermediary step is to blanch the vegetables .

The following table shows different types of Chinese vegetables that I have ever cooked using the blanching method and different dressings used. Both the list of vegetables and dressings are endless and are open to all types of combinations depending on the chef’s creativities.

Vegetables Meat  (protein)
Kailan
Minced pork
Pak Choy Meat slices/strips
Choy Sim Chicken breast
Broccoli Prawns
White Stem Pak Choy Shredded chickens
Chrysanthemum Greens Pork /chicken floss
Capsicum Baby Shrimps
Celery

Anchovies
Tomatoes Egg omelet strips
etc., etc., etc.  (endless) etc., etc., etc.  (endless)
   
Something to bite Seasonings
Sesame seeds Black Vinegar
crunched nuts Lime/kalamansi juice
Japanese rice seasoning sprinkle Mayonnaise+Tomato sauce (‘000 island)
Macadamia Salt
Chopped chili Sugar
Chopped fresh garlic MSG (if you preferred)
Fried garlics or shallots Onion Oil
Pine seeds Pepper
Dry mushrooms stripes Belachan (shrimp paste)
Shredded century eggs Oyster sauce
etc., etc., etc.  (endless) etc., etc., etc.  (endless)

SAMPLE DISHES

The pictures below are some of the dishes that I have prepared for my family as detailed in “what I have cooked today series”. The preparation are basically the same, blanching and mixed. You can also see more in the linked – PINTEREST BOARD-VEGETABLE DISHES HERE

Blanched mix vegetables with prawns (杂菜虾球)

 

Blanched Baby Kailan with Oyster Sauce (

耗油小芥兰)

Blanched White Stem Pak Choy with anchovies (

小银鱼白菜)

Blanched Broccoli with Minced Pork (

肉碎西兰花)

 

 

 

 

 

Blanch Tri-color Capsicum with Chicken Breast (

三色柿子椒拌鸡柳)

Blanched baby Pak Choy with minced pork (

肉碎拌小奶白)

Pak Choi with Oyster Sauce (

耗油上海青)

Blanched Chye Sim with meat floss (菜心拌肉松)


CONCLUSIONS

In traditional Chinese cooking, blanching of vegetables is generally not common. The exposure of Western Cuisines have made me come out with this fusion which I believed will be acceptable by both Asians and non-Asians. Without stir frying, the vegetables can be equally tasty.

While this resembles salad in western cuisines’ term but it have elements of oriental cooking due to the type of condiments used. It will definitely healthier because fats intake will be limited and more vitamins will be retain in the vegetable resulting from shorter cooking time. It will also eliminate the fear of eating raw vegetables which is supposed to be even more nutritious.

My favorite dressing is a type of dip for my fried fish (light soya sauce + chili + lime juice + shredded garlics + bit of sugar). For me , it blends equally well when I used it for my blanched vegetables. I like to prepare this if I want to lose weight and of course this is an acquired taste. You can invent your own dressing and you will be surprised that how well received blanched vegetables are if the dressings are right!

Why don’t you try my favorite dressing and let me know what you think?