Sweet Cucumber and Aubergine Salad

This is another simple salad that I figured out within minutes when my mom asked me how to cook this two leftover ingredients in the refrigerator. I think it is not too bad considering I had to come out with it within minutes, Hah!

Ingredients: 1kg baby cucumbers, 600g small aubergines, 3 tbsp malt, 2 tbsp sesame oil, 1 tbsp toasted black sesame, 1 tbsp toated chili flakes, salt and pepper to taste.

Method: First of all, coarsely chop the baby cucumbers and aubergines. Coat the aubergines with sesame oil and roast in an oven for 15 minutes at 180 degrees Celsius. Melt the malt in a steamer. Remove the aubergine from oven and well with the chopped babay cucumbers. Toss well with malt, black sesame and chili flakes. Seson with pepper and salt to taste, try some lime juice as well if desired. Serve hot or warm when the sesame oil-roasted-aubergine are still fragrant after being roasted in the oven.

New Year, New Begining!

Garden greens with Egg Yolk Sauce Salad

First of all, I would like to thank all the people who have supported my blog for the past year, I sincerely hope that everyone will continue to enjoy reading my blog and benefit from it as much as I do. Nevertheless, I am going to start posting straight from this post itself, no wasting posts!

This is a salad that I made for one of my cousin's birthday celebration party, the proportion of the dish is meant for a large number of people (around 10 people), hence for those who want to try out this salad, feel free to adjust the amount and proportion of ingredients accordingly to your own needs...

On second thought, maybe I'll just disclose the ingredients used, for those who want to try it out, feel free to use as much ingredients you want! fresh oven-baked/ deep fried wedges, baby cucumbers, tomatoes, fresh basil leafs, vinaigrette, olive oil, salt and pepper to taste, half boil eggs, lime juice.

Method: First of all, coarsely chop the baby cucumbers, tomatoes and basil leafs. Season with pepper and salt to taste. Poach as much as eggs as possible, the more eggs the more fragrant the salad is. The catch is that the eggs must be half boiled so that the yolk is still liquid form, which in turn becomes part of the main flavour of the salad's sauce. Remember to use the half-boiled eggs straight from hot water before they harden and turn cooked. Bring together all the main ingredients mentioned above. Give a good splash of venaigrette, olive oil and lime juice, finally top with the half boiled eggs, mix well and serve immediately, as the eggs will harden soon when in contact with the just-cooked wedges.

That Tong Zhi that I missed....

Ok, what I meant is missed out in posting...Haha, I should have done it that day itself when the Tong Yuen were made, but obviously as usual...laziness is simply overwhelming! >.<

So what is this "Tong Yuen" thing? If you really want to find out about all the strories behind the celebration, check out Su Yin's blog, I reckon she has a really comprehensive explanation there...

If that is the case, what am I up to? Haha The process ofcourse! Now to make really nice Tong Yuen, the soup is more important that the glutinous rice balls themselves. Why? If your soup is no good, even the best filled glutinous rice balls would not taste nice. Now, the catch here is to make the soup as spicy and fragrant as possible. Hence, prepare heaps of ginger, preferably old ones, but just use young ones if you cannot find any, A LOT of them! Just lightly crush the ginger with a stone mortar prior tp use...

Now, prepare heaps of 'Gula Melaka' as well (better known as pal sugar?), they do not necessarily go to the soup, in fact it would be better if you do not use them in the soup as well, any fine white sugar would be fine. Throw all the ginger, some tied pandan leafs and sugar into a big pot of water...bring it to boil. You should be able to smell the aroma and spiciness of the ginger soup all over your kitchen (or even house) when it is ready...

Finely chopped or crush the palm sugar to desired sizes. Then you can start to roll up the glutinous rice pastry. To make things easier, you can easily get these pastry in the markets (well in Malaysia that is) when the season comes. If that is not you case, simply make your own. Start with normal glutinous rice flour, add 1/2 cup of hot water to start the rolling process, add cold or lukewarm water there after to form your desired dough (the best doughs are nice and firm and do not crack when you roll them or press them), add colourings as well to make things fun and exciting! ...

When rolling the rice balls, put some crushed palm sugar in the middle of the dough before starting to roll them, that is the most basic type of filling you could add to the glutinous rice balls. If you want feeling adventurous, add crushed peanuts, or black sesame, red bean paste etc. Anything you like, but the golden rule is, "Do Not be Greedy"! Otherwise, you will end up with overfilled and crushed rice balls, they do not cook easily as well in that sense...

Now the next big thing about making and preparing food is to PUT SOME CREATIVITY into your food, look at all the things that you could try to make just with this very fundamental glutinous rice dough, well these are largely thanks to my cousins and brothers who all helped out to make the rice balls that day, it is a family thing! Haha

These capsicums and carrots are courtesy of my brother, Haha. He insists that that is a pumpkin and not campsicum, what do you think? =)

After you are done with rolling and shaping the 'rice balls', throw them into the boiling ginger soup and when they start to float in the soup, they are cooked, serve hot or warm when the spiciness of the soup is still strong. The whole idea is to give the person who eats and drinks the Tong Yuen some warmth in the dawn of the winter season...

Bye Bye 2007! Welcome 2008!

Well it is the last day of 2007 today and I know, I should be out there with some friends celebrating or in some way anticipating 2008! However, I choose to the opposite, nothing beats hiding at home as the day gets super hot and it just feels like a hot oven where ever you go out there! Well another reason is that there is a family dinner tonight and I will be making a salad for that later on in the evening, hence I think I will just fill out my time by catching up with a couple of recipes that I should have posted a few days or weeks back... lol

This time around I would like to publish my moon cake recipe that I used back in Sydney and also another occasion when I made them again for Dong Zhi's (Winter Solstice) party. Yes, you heard right, God knows why I made them that day, but I just did! Haha... You can pretty much check out what is this Winter Solstice all about through a couple of my food mania's blogs that are linked to me, I reckon I could not do any better in explaining what is it all about, so never mind, I will just do my own thing. Anyway check it out...


Ok, this time around I tried to use a wooden mould to shape the mooncakes, but I think something just went wrong, they just seem to go round and loose their shape and form in the resting and cooling process. Hence I decided to use my hands instead at last, nothing beats your own pair of hands!

Adding that final touch to the pig's face, its eyes. Haha. I wonder why I just like to make pigs... lol

Here's the recipe for the pastry:
500g Flour
400g Golden Syrup
1 tsp Bicarbonate
1 1/2 tsp Lye water
100 ml Peanut oil
1 tbsp Wine
Pinch of Salt

Sieve all the flour and mix all the ingredients together. Leave to rest for about 4-5 hours prior to using them. I used prepacked red bean paste, feel free to make your own filling if you want to. I am just slack! Haha... Use about 50g pastry and about 35g red bean paste for a pig's head. For a normal size mooncake, use about 80-100g of pastry with a filling of about 75. Bake in preheated oven for about 5 minutes, lower fire at 150 degrees Celcius. Remove from oven, glaze with beaten egg yolk. Bake again for 8 minutes, upper fire at 150 degree Celcius. Remove from oven, glaze again and bake again at 200 degree Celcius for 15-20 minutes or until the pastry turns golden brown. Leave to cool for at least an hour before serving...

The cutest pig I have ever made, too bad this is before it goes into the oven...Is there any cutest pastry pig competition around? Haha
My signature fishes again this time... just could not help not making them...

I tried making a penguin this time, with a big fat belly that is...this time it was slightly overburnt, thanks to old oven toaster that I used to bake at my aunt's place, hard to control!

Some of the other piglets from piggyhood got burnt as well, luckily it was a minor burn...

I used red bean paste as well for the eyes this time, next time I would try something else like black bean or something, I think the final result would be better...nevertheless, this was a really good and fun experience! Cheers!

Tags: Mooncake, Pig, Pastry, Red Bean, Mid Autumn

and I sang "The GingerBread Man"...

Jingle Bells...

Jingle Bells...

Jingle all the way...

Sounds familiar? Everyone is aware that Christmas is just around the corner! The food programmes on the television channels have been vigorously promoting the season celebration by preparing all those really beautiful, attractive, good lucking...food! Initially I was thinking "ok, there are and will be all good, I am just going to watch and learn." However, I just could not help myself anymore when I saw Nigella making her Gingerbread Man using this simple recipe. Hence I decided to make a version of mine, hopefully everyone likes it, this can be prepared a few days before Christmas itself (like I did), hence it would just be nice for those so-called busy people. Try it out and enjoy!

First of all, beat 3 cups of flour, 1/4 tsp of salt, 1 tsp baking soda, 1 1/2 tbsp ginger powder, 1 tbsp cinnamon powder, 1/4 ground nutmeg, 1/4 ground cloves, 3/4 cup of brown sugar and 3/5 cup (150g) of unsalted butter (melted) in an electric mixer... In another bowl, beat 1 egg and and 2 tbsp of raw honey until nice and fluffy. Add to the mixture in the electric mixer bowl, use a wooden spatula if necessary, as the mixture might turn quite lumpy and tough....

Refrigerate the pastry mixture for at least an hour... After that, remove from the fridge, cut some of the pastry and roll out the pastry to about 1/8 inch thick. Use desired mould or cookie cutter to form the gingerbread cookies...

Starry Starry Christmas...everyones' wish? Hahaha I have to clarify, it is not a sign of dizziness! lol

Place on an oiled tray and bake in preheated oven for 8-10 minutes at 180 degrees, or until the cookies turn dark brown...

Check out the gingerbread man, I carved them out myself using a knife, thanks to the fact that I could not find any gingerbread man mould. lol

See how much I managed to make out of the recipe! It makes up to 3 dozen of cookies depending on the size of the moulds being used...

After leaving the cookies to cool, feel free to decorate them with desired icing, go wild on it, use different colours and even glossy pearls if you want, they will definitely look nice being hung on christmas trees! XD

Leave the cookies to cool again on trays after applying the icing, this allows the icing to cool down and harden... Check out my smiley gingerbread man. May everyone have a Merry Merry Christmas... =)

Mongolian Style Pork Slices

I got this recipe from Kylie Kwong after watching one of her show-ups on Saturday Cooks (Astro's AFC channel). It is a quick dish meant for busy office-goers nowadays. Kylie used minced beef while I opted for pork slices instead. Feel free to add in shredded carrots and chopped capsicums. I wanted to add them too but I could not get them last minute (so much for last minute shoppers, hah!)

Ingredients: (serves 3-4)
450g Sliced Pork
1/2 Chinese Cabbage Leafs (about 15 petals, finely chopped)
1/2 tbsp Sesame Oil
1 tbsp Chinese Shao Xing Cooking Wine
2 tbsp Crushed Black Pepper Corn
2 tbsp Vegetable Oil
3 bunches Spring Onion (cleaned and finely chopped)
2 tbsp Sea Salt
1 tbsp Soy Bean Paste
2 cloves Garlic (finely chopped)
2 slices Ginger (finely chopped)

Marinate:
1 tbsp Sesame Oil
1 tbsp Chinese Shao Xing Cooking Wine
1/2 tbsp White Pepper Powder
1 tbsp Light Soy Sauce
1 tbsp Oyster Sauce

Method:
Slice the pork, marinade with ingredients above and leave aside for about 5-10 minutes. Mix 2 tbsp salt with the chopped Chinese cabbage leafs (this is not going to be cooked, eaten raw) Heat oil in a wok, stir in ginger and garlic and fry til aromatic. Stir-fry the sliced pork for about 2 minutes or until they start to turn white (from raw red colour). Quickly stir in soy bean paste and cooking wine, followed by the black pepper corn, continue to stir fry for another 3-5 minutes. Stir in the sesame oil just before turning off the heat. Done. mix well with the raw Chinese cabbage leafs before serving.

Note: For spicy food lovers, substitute oyster sauce with Hoisin sauce and add in a couple of finely chopped Thai small chilies when stir-frying.

Curry Fish My Style

Having just started on my industrial training, I am so used to arriving at home after work and just laze around.I must admit that despite the fact that I know I should spend just a little time to update somethings on my blog, I just could not help it. I think this is what people call 'office-goers' laziness'... Nevertheless, with Chinese's Dong Zhi just passed and Christmas just around the corner, I finally decided to clear up old my 'old debts' with my blog posts. That said, this curry fish was made a few days after I came back from Sydney, sorry it took such a long time to get posted here... lol



Ingredients: (serves 3-4)
1 Fresh Whole Fish (about 400-500g)
3 slices Ginger (finely chopped)
1 Large Red Onion (finely sliced)
1 stalk Lemon Grass (finely chopped)
3 pc Khaffir Lime Leafs (finely chopped)
2 tbsp Curry Powder (could use 3tbsp for a stronger curry taste)
1 tbsp Chili Powder
2 tbsp Vegetable Oil
1/2 a can of Evaporated Milk Creamer (could subsitute with plain yoghurt)
Pepper and Salt to taste

Method:
Clean and rinse the fish toroughly, half the fish, make a couple of deep scores on both sides of the fish and give them a good rub of salt, leave aside for about 15 minutes to marinate. Heat oil in a wok, stir in the slice red onion, lemon grass and ginger, continue to stir fry until aromatic. Add in the curry and chili powder while there is still oil in the wok, stir fry until fragrant. Pour in half the proportion of the evaporated creamer and braise for about 3 minutes. Put in the fish at this point, mix well and cover wok with lid, bring to boil over high heat. Remove the wok lid, check whether the fish's eyes has poked out. If no, add some water, cover with lid and simmer again for another 5 minutes or so. If yes, add in the remainder of the evaporated milk, followed by the khaffir lime leafs. Stir and mix well, make sure the gravy is nice and thick (the evaporated milk added at the end should help to achieve this, if not, stir in some corn flour solution). Turn off the heat when the gravy boils again, done. Serve hot or warm.