Back Again! Golden White Jade

FINALLY! I reckon it has been really some time since my last post, all thanks to my overwhelming laziness and busy schedule recently. Now now, let me explain a bit, the last few weeks in Sydney had been spent by participating in trips to various places in New South Wales, not forgetting dining out at all those fabulous restaurants all around Sydney! It has been a truly fulfilling experience, especially to my own stomach I reckon!!! XD If by any chance that those who are reading this blog are interested in what I did in those trips, checkout my facebook photo albums, I made an effort to post some pictures, but sadly to say not each of it, hopefully you will find those place interesting and make an effort to visit them as well! I highly recommend the sand boarding activity at Port Stephens and seafood gastronomic experience new Hornsby River!

Well, let's not forget what I am use to posting, this recipe is one of the dish that I made when Connie asked me to cook one night's dinner, in a way a farewell dinner for Carrie's leaving as well. I really have to apologize to Connie as I promised her that I would post the recipe of this dish the very next following day, but obviously I did not do so... Ashamed Hence Connie, sorry for that, and let us check out that recipe I promised you, what you called it again? Golden White Jade was it? laughing

Ingredients: (serves 3)
500g Fresh Soft Tofu (sliced into rectangle pieces)
1 no. Canned Mango Slices
10g Crushed Peanuts (lightly toasted)
2 tbsp Cinnamon Powder
1 1/2 tbsp Corn Flour
1 tbsp Hot Paprika Powder
2 tbsp Light Soy Sauce
1 tbsp Sugar (not a must)
Salt and Pepper to taste
5 tbsp Vegetable Oil
2 cloves Garlic (finely chopped)
2 slices Ginger (finely chopped)

Method:

I wonder did everyone like the essay-like approach I tried out in the last two posts, but I think I am beginning to like that style as it makes things less formal and hence I will continue to use it and improvise as things go...

Mix 2 tbsp cinnamon powder with 1 1/2 tbsp cornflour in a bowl, stir in hot paprika powder and some pepper as well, mix well. Lightly coat each piece of tofu with the powder mixture, leave aside. Heat 3 tbsp oil in a non-stick pan, lightly fry the tofu pieces in hot oil until they start to turn yellow or gold-ish colour. Remove from on oil and leave on kitchen towel to rest. Drain but keep the mango juice from the canned mango. Mix the juices with the remaining powder mixture from earlier, leave aside. Heat 2 tbsp oil in a wok or pan, stir in chopped garlic and ginger and fry till aromatic. Stir in mango slices (cut into smaller pieces if desired) and fry for 1 minute before adding in the fried tofu, continue to stir-fry gently for another 2 minutes or so. Add in the sauce mixture and mix well, add at most 1/2 cup of water if the ingredients are too dry (the sauce should be thick enough to just coat the ingredients, not too watery), turn to high heat and bring to boil. Add the remaining seasoning to own suit own taste. Turn off heat, stir in toasted peanuts and mix well. Done, serve hot or warm before the sauce dries off, which is quite fast...

House Warming Potluck... Savoury Cups

I think everyone has this fascination with Pot Luck since the last time we had one when Lee Shean, Kum Tak and I moved into our new place. Fortunately, this time around nearing the end of the year, we had another one to celebrate Livee and Fui Kiat moving into their new place, it's really quite a nice place I think, but frankly speaking, Pot Lucks are seriously more about the food! HaHaHa! We actually had a lot of dish that night, thanks to people who cooked and Fui Kiat who took away some orders from one of the Chinese restaurants around. Well, I wish I had the pictures that we took that night, but they are all with Livee and Fui Kiat, hence as much as I want to post about that night's event, I could only talk about the dish I made, as those are the only pictures I have...



So let's turn to the dish I made, this time around I made Pi-Tee, if I remembered the name correctly, this dish is actually available at the Chicken Rice Shop back in Malaysia, my aunt made it once as well, but obviously I made some serious amount of changes to it, HaHa. The ingredients used for this dish is also frequently used for San Choy Bao (Lettuce Wrap) as well, so feel free to use Iceberg Lettuce if you don't feel like making those cups, but they're not any hard anyway...

Ingredients: (makes..A LOT)
2 pack Wanton Wraps (about 120pc)
500g Minced Pork
450g Fresh Bean Sprouts (finely chopped)
1 bunch Chives (finely chopped)
2 Red Carrots (finely sliced/shredded)
1kg Button Mushroom (rinsed and diced)
5pc Thai Small Chili
3pc Lump Sugar
3 tbsp Light Soy Sauce
3 tbsp Dark Soy Sauce
2 tbsp Sea Salt (add more to suit own taste)
5 cloves Garlic (finely chopped)
2 tbsp Brown Sugar
2 tbsp Black Pepper Powder
3 slices Ginger (finely chopped)
4 tbsp Vegetable Oil
4 pc Khaffir Lime Leafs (finely chopped)
100g Skinned Peanuts (crushed and toasted)

Method:
I've always tried to make the 'methods' section more formal so that is easily readable, but recently I like to give the informal 'paragraphing' method a try....To make the cups, simply fit the wanton wraps into a muffin tray, u can use two wraps to make a cup if you wish to, then you will get 60 cups, or if you really want to make a lot of it, just one wrap for each muffin hole will do.

Just fit one wrap into each hole on the muffin tray, there is actually a special mould that would make the cups a lot nicer, but obviously I do not have it here, so I used what I had... Bake each tray in a preheated oven for 8-10 minutes at 200 degrees Celsius. This baking time might vary with different ovens, adjust accordingly...

These baked cups are made of two wanton wraps each, it would be a lot small and cuter if only one wrap was used, but I like them this way...

As for the ingredients, it is just a matter of frying them altogether, but the procedure is important, make sure those fast-cooked ingredients are stirred in towards the end, so that they do not loose the texture... Start of by heating the oil in a wok, stir fry the chopped garlic and ginger until fragrant, add in pork mince and followed by black pepper powder, stir fry until all turns meat-white and thoroughly cooked. Add diced mushroom at this point, followed by brown sugar, stir fry for 3 minutes. Add in chopped chives and chili, mix well, add light and dark soy sauce, salt and lump sugar, there should be quite a lot of sauce in the wok by now, add some water if there isn't. Cover with lid, braise over low heat until boiling point. Remove lid, stir in carrots, leave to cook for 2 minutes before adding chopped bean sprouts, braise for another 2 minutes and repeat the same with the chopped Khaffir lime leafs for 1 minute. Done. Stir in crushed peanuts at the end before serving. Done. Serve ingredients on baked cups prepared earlier.

Close up of the savoury cups

The Flower Cups Arrangement

Double Cooked Chicken... Derrick's Farewell Gift

Derrick's farewell party was celebrated by a series of homemade dishes rather than a generous dining out at some restaurant. Partly due to the fact that other housemates of his still have a few papers to sit for during this exam period. Well, another reason I think, is probably because his housemates do not want to celebrate his leaving as he was leaving too early, you should stay longer in Sydney Derrick! HaHaHa. Just joking, do not take it too serious!

As per Derrick's request for something more generous and/or luxurious for his departing dinner, I agreed to make this poultry dish, while he took care of the other dishes, partly as a sign of gratitude to his housemates. Nevertheless, this one dish was worth the effort of all the other dishes, it took me a whole day preparing it, well I think it was partly due to the fact that it was my first time making it as well, I only came out with the idea of making this dish 2 days ago. Luckily it turned out as expected, or it would have ruined the party!

Sticking back to the making of this dish, let's first look at the ingredients needed, this dish serves about 4 to 5 person:

1 big Roasting Chicken (about 1.5kg)

100g Glutinous Rice (soaked overnight pre-use)

25g Sliced Chinese Shitake Mushroom (soaked with sugared water pre-use)

50g Chestnuts (rinsed and toasted pre-use)

10g Chinese Red Dates (soaked re-use)

1 tbsp Light Soy Sauce

1 tbsp Dark Soy Sauce

1 tbsp Sea Salt

1 tbsp Black Pepper Powder

2 tbsp Vegetable Oil

Water

3 pc Lump Sugar

Marinate

5 tbsp Sea Salt

2 tbsp Five Spice Powder

2 tbsp Black Pepper Powder

3 tbsp Light Soy Sauce

2 tbsp Dark Soy Sauce

Now, in terms of preparing the dish, rinse the chicken thoroughly, especially the inside of the chicken, pat dry with kitchen towel, apply sea salt thoroughly to the entire chicken, giving it a good massage at the same time. Leave aside for 15 minutes. Mix five spice powder, black pepper powder, light and dark soy sauce in a bowl, apply mixture thoroughly onto chicken, with the remaining sauce being poured into the chicken from the backside. Leave aside for 1 to 2 hours or more. I did mine for 3 hours.

Heat vegetable oil in a wok, add sliced mushroom and stir fry for 1 minute, add some brown sugar and salt to brown. Stir in Chinese red dates and chestnuts, mix well. Add in the glutinous rice soaked earlier, stir fry and mix well for 3 minutes. Add in all the remaining seasonings (except for the lump sugars), add water to half the level of the ingredients. Mix well and cover with lid, braise for 3 minutes. Remove lid and continue to stir fry for another 2 minutes, add some water if necessary...

Scoop all the stir-fried ingredients into the chicken, throw in the lump sugars before hand, use a spoon to make sure all the ingredients are packed tightly. Seal the opening behind the chicken with toothpicks. Done. Move chicken to a steamer, steam continuously for at least 1 hour over high heat. Add water to steamer when necessary.

After an hour, remove chicken from steamer and place it on a roasting pan, pour all the remaining sauces onto chicken. Roast in pre-heated oven at 200 degrees Celsius for 30 minutes, with the chicken turned sides at 15 minutes interval. Done. Serve hot or warm.

Sweet Chili Pumpkin and Spinach Salad

Ingredients: (serves 3)
450g Pumpkin (Skinned and roughly chopped)
1 bundle English Spinach (about 6 bunch, rinsed and finely chopped)
15g Anchovy (fried pre-use)
3 tbsp Sweet Chili
2 tbsp Light Soy Sauce
1 tbsp Black Pepper Powder
1 tbsp Salt
2 tbsp Vegetable Oil
2 cloves Garlic (finely chopped)
2 slice Ginger (finely chopped)
2 cup water

Method:
1. Heat oil in a wok, stir fry ginger and garlic until aromatic. Add in pumpkin cutlets, stir fry for 2 minutes, add 1 cup water to cover pumpkin pieces, close lid and leave to braise for about 5 minutes.
2. Remove lid, add salt, pepper and 2tbsp sweet chili sauce, mix well, Stir in chopped spinach, stir well, add light soy sauce and another cup of water, cover with lid again and braise over low heat for 5 minutes.
3. Remove lid, turn to high heat, bring to boil. Done. Top with fried anchovies and remaining sweet chili sauce, mix well before eating.

Chinese Style Vegetarian Chicken Salad

Ingredients: (serves 3)
325g Vegetarian Chicken (Thinly sliced, available at Asian stores)
250g Fresh Bean Sprouts
500g Chives (soaked and chopped into 1cm lengths)

1 tbsp Black and White Sesame (toasted, for garnishing)

2 tbsp Vegetable Oil

2 tbsp Sea Salt

1 tbsp Black Pepper Powder

Sauce:

2 tbsp Crunchy Peanut Butter

3 Small Spicy Chili (seeded and finely chopped)

2 tbsp Brown Sugar

1 tbsp Sea Salt

1 tbsp Light Soy Sauce

1 tbsp Dark Soy Sauce

1 tsp Black Pepper Powder

1 tbsp Vegetable Oil

3 tbsp Water

Method:
1. Braise beansprouts in a pot of boiling water for 2 minutes, remove from hot water and soak in ice cold water. Repeat with chopped chives.
2. Heat vegetable oil in a wok, stir fry sliced vegetarian chicken for 5 minutes, adding sea salt and black pepper powder in the process. Remove from wok and leave aside to cool.
3. On a plate, set base of bean sprouts, top with chives and the top most with the vegetarian chicken.
4. As for the sauce, heat oil in a saucepan, saute chopped chili for 1 minute, stir in the rest of the ingredients, with the water added at the last, turn to low heat and bring to boil. Done. Pour over the vegetarian chicken, chives and beansprouts platter prepared earlier. Serve hot or cold.

Stir-Fry Asparagus and Gluten Mix

Ingredients: (serves 3-4)
3 bunch fresh Asparagus (roughly chopped into 1.5 inch pieces)
75g Fried Gluten (soaked until soft pre-use)
3 tbsp Woberry Fruit (soaked pre-use)
20g Salted Fish (toasted and crushed)
2 cloves Garlic (finely chopped)
2 slices Ginger (finely chopped)
2 tbsp Vegetable Oil
1 tbsp Sesame Oil
2 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
1 tsp Black Pepper Powder
Pinch of Salt and Sugar

Method:
1. Heat oil in a wok, stir in chopped ginger and garlic, followed by asparagus, stir fry for 1 minute. Add pinch of salt and sugar. Continue to stir fry for 2 minutes.
2. Add soaked gluten, followed by wolberry fruit, continue to stir fry while adding oyster sauce and light soy sauce. Stir fry for another 3 to 5 minutes. Add water if necessary.
3. Give a good dash of black pepper powder and sesame oil before turning off heat, mix well. Top with toasted crush salted fish before serving. Mix well when serving.

Fried Pasta with Mushroom and Bean Sauce

I have a lot of friends who always admire how good the smell of those noodles from the university's restaurants' are, they then often end up buying into those costly meals. But seriously, it does not cost that much, especially when they buy their ingredients in bulk. So I would like to reveal how to make one of those very aromatic fried noodles in this post. Despite the fact that I used pasta, it can be easily substituted with other noodles, so go for what you like!





Ingredients: (serves 1)
50g Pasta (cooked until desired tenderness in hot water)
25g Large White Button Mushrooms(thoroughly rinsed and sliced thinly)
25g Diced Pork (sliced thinly)
3 tbsp Fermented Black Bean (Soaked in water pre-use)
1 tbsp Black Bean Sauce
1 tbsp Soy Bean Paste
2 tbsp Light Soy Sauce
1 tsp Dark Soy Sauce
1 tbsp Black Pepper Powder
1 tbsp Brown Sugar
2 cloves Garlic (finely chopped)
2 slices Ginger (finely chopped)
4 petals Lettuce (any type, or use Choy Sum)
2 tbsp Vegetable Oil

Method:
1. Heat oil in wok and stir fry garlic and ginger until aromatic. Stir in pork slices first. Stir fry for 2 minutes before adding 1 tbsp light soy sauce. Stir-fry for another 1 minute.
2. Add in mushroom slices, stir fry for another 2 minutes before adding fermented black beans, soy bean paste, fermented bean paste, sugar and a splash of water. Stir fry for 2 minutes.
3. Stir in pasta at this point, add the remaining black pepper powder, light and dark soy sauce. Continue to stir fry for another 3 minutes over high heat, adding splashes of water if necessary. Stir in lettuce before serving. Done. Serve hot when it is aromatic.