Spicy soy nugget

Ingredients:

1 cup soy nuggets
1 small onion, sliced

1 green chili, slit into half
1 sprig curry leaves
1 small cinnamon stick
2 cloves
1 tsp ginger garlic paste
1 tsp poppy seed
1/2  tsp or more chili powder
1/2 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp turmeric powder 

2 small potatoes,  diced
Salt - to taste
Oil

Method:

Soak the nuggets in hot water for 10 minutes. Squeeze out water and keep them aside.

Dry roast cumin, coriander and poppy seeds. Then grind them in a coffee grinder. Add the chili and turmeric powder and the ginger garlic paste and set it aside.

Heat oil in a pan add the cinnamon, cloves and let the aroma come out before adding the sliced onion. Fry onions until light golden in color, then add the curry leaves and the ground masala. Add a tablespoon of water and cook until the raw smell disappears.

Add potatoes, nuggets, green chilies and salt. Stir to combine the masala with the potatoes and the nuggets. Add 1 to 1 1/2 cups of water.

Cook until the potatoes are done and  the gravy is thick. Serve hot. 

Masala Omelette

An Indian omelette or Masala omelette is usually made with the addition of spices like finely chopped green  chilies, chopped onions, cilantro leaves, cumin powder, turmeric powder and chopped tomatoes.

Ingredients

3 eggs
1/2 cup diced onions
1 jalapeno, diced finely
a little turmeric powder
salt and pepper

Method:

Break egg into a bowl, add salt, turmeric and pepper. Set aside

Add onion to a saute pan and fried the onions and diced jalapeno, about 2 minutes. Add this mixture to the eggs and mix well.

Then add  some oil to the saute pan and once the oil is slightly hot, pour a big soup spoon of egg mixture into the oil. Spread it slightly and after a minute or two turn the omelet over and cook the other side for a second. Serve  hot.

Fried Chicken with Shichimi Togarashi

I used the Japanese 7-spice blend which typically includes red chile pepper, roasted orange peel, yellow and black sesame seeds, Japanese pepper, seaweed, and ginger to spice up my fried chicken.

Ingredients:

A cup of flour

1 Tbsp of Shichimi Togarashi powder
1/2 tsp garlic powder

1/2 onion powder
1/2 ground black pepper

1 cup buttermilk

salt to taste

Combine well and set aside .

For the chicken:

4 chicken pieces
I  used Thomas Keller's  recipe to brine the chicken overnight.

Method:

The next day, drain the chicken and pat dry. Dip  the chicken in the spiced flour then into the buttermilk then again in the spiced flour.  Fry the chicken pieces for 10 to 15 minutes in oil that is around 320 degrees F.  Drain on a paper towel  and serve warm.

Puff pastry filled with Spinach

Ingredients:

1 Sheet of puff pastry
1 1/2 cups  cooked spinach
1/4 cup goat cheese
1/4 goat cheese
1/4 cup parsley, minced finely
black pepper,
salt

Method:

Squeeze out as much water you can out of the cooked spinach.  Chop the spinach then add the goat cheese, feta, parsley, black pepper and salt to taste. You can add cooked mushrooms in this mixture too.

Roll out the puff pastry sheet to 12 by 12 inches.

Cut into 4 by 4 inches square. Wet the borders with egg wash. Take a tablespoon of mixture and fill the square and fold it into a triangle. Once done with the rest of the pastry squares, lightly brush with egg wash and bake for 15 minutes at 400 degrees F oven.

Charmoula Grilled Red Snapper

Marinate red snapper with charmoula paste for at least an hour before grilling. Recipe adapted from

http://www.epicurious.com/recipes/food/views/Charmoula-236204

Ingredients for Charmoula:
1 tablespoon cumin seeds
1 garlic clove, minced
1 1/4 cups finely chopped fresh cilantro
1/2 cup finely chopped fresh Italian parsley
2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/8 teaspoon cayenne pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil


preparation

Stir cumin in small skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar. Add garlic; pound with pestle until paste forms. Transfer to bowl. Mix in cilantro and next 4 ingredients. Stir in olive oil. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover; chill. Let stand at room temperature before using.

Cassava topped with Sago Pearls

For the top:

Ingredients:
8 ozs  Sago, soaked for 1 hour
4 Tbsp  sugar
1/4 cup Grated coconut
blue coloring
salt

For the bottom:

Ingredients:
1 lb finely grated cassava (tapioca)
1 1/2 cups sugar
6 ozs coconut milk
1 Tbsp all-purpose flour
1/2 cup freshly grated coconut

salt

Method:

Prepare a steamer.

Mix drained sago with sugar, grated coconut, a little salt and blue coloring. Keep aside.

Meanwhile mix the grated cassava, grated coconut, sugar and flour in a large mixing bowl.
Add the coconut milk stir until the ingredients are well  combined .

Pour the cassava onto an oiled glass or metal dish measuring 8 by 8 inches. Flatten it well. Then top the sago onto the cassava and smooth it.

Steam cassava for at least 1 1/2 hours, Let it cool completely before cutting.

Stir Fried Green Beans

Ingredients
2 to 3 ozs vegetarian duck made of beancurd
2 cups fresh green beans, cut diagonally

1/4 cup carrots, julienned 

a handful of brown enoki mushroom
1/4 cup cubed tofu
1 Tbsp  minced garlic
2 Tbsp  finely julienned fresh ginger root

1 tsp soy sauce

1 tsp oyster sauce

1 Tbsp sliced green onion, garnish
salt


Directions:

In a large wok, heat 1/2 cup oil for frying the duck beancurd. Once beancurd becomes crispy, remove from oil and place it on a kitchen towel.

Leave a tablespoon of oil in the wok.  Add, garlic and ginger on high heat. Add the green beans, carrots and  tofu.  Stir fry for 2 to 3 minutes. Then add about 2 to 3 tablespoon of chicken stock or water. After water has been absorbed, add the enoki mushroom, a little soy and oyster sauce.  Season with a pepper, and cook until  green beans done.

Slice the vegetarian duck very finely and top it on the cooked bean when serving. Garnish with sliced green onions. Goes well with rice and also with noodles.

Orzo with bits of Preserved Lemon

Orzo in Italian means"barley" for its barley-like shape,  is a pasta that can be used in soups, risottos and salads

Ingredients:

1 cup orzo, cooked and drained
1/4 cup of diced celery
1/2 cup diced peeled, seeded cucumber
1/4 cup seeded and diced tomatoes
3 garlic, mashed
1/2 feta cheese1/4 cups olives, chopped roughly
1/2 preserved lemon, diced finely
1/2 cup minced parley
juice from 1 lemon
salt and pepper

Method:

Add all diced vegetables, mashed garlic,  lemon preserves to drained orzo. Add lemon juice. Add feta before adding the salt. Then add ground black pepper. Adjust seasoning and refrigerate for at least an hour before serving. 

Vegetarian Duck Noodle Soup

Ingredients:

2 cups chicken stock


vegetarian duck, fried and sliced finely
3 cloves garlic, minced and fried until golden brow

3 Thai pepper, sliced diagonally and soaked in soy and fish sauce

1/4 cup diced tofu
brown enoki mushroom, a handful

some fried shallot, for garnish

2 scallions, finely sliced
young kale chopped

Banh pho noodles and yellow noodles

1. Heat the stock. Also in a separate pan, heat about 5 cups of water to blanch the noodles.

2. Combine 3 Tbsp soy sauce, 1 tsp sesame oil and chilies, and set aside.


3. Heat a saute pan, with a some oil. Fry the vegetarian duck until crisp and set aside.In  the same pan, leave a tsp of oil and add the garlic and the enoki mushroom. Add some salt and stir fry on medium heat. Once cooked, add the diced tofu and kale, splash a little stock and cook for 1 to 2 minutes. Turn off heat.


4. Take a handful of yellow and rice noodles and blanch them in the boiling water for 15 seconds. Drain, and distribute into the two soup bowls. Top noodles with the cooked vegetables and sliced vegetarian duck. Sprinkle some chili and soy sauce mix.  Ladle about 1 cup broth into each bowl or more if you prefer.

3. Sprinkle with scallions and  fried onion and serve immediately.  Serve chili-soy sauce separately in a small bowl.

Upside down banana bread

 

Ingredients:

3 ripe bananas
1/2 cup coconut nectar
1 stick butter, softened                                        
4 ozs sugar
1.5 ozs almond flour
4 ozs cake flour
3.5 ozs sour cream
2 big eggs
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp vanilla essence

Method:

Set oven at 325 degrees F.

Grease 9 inch loaf pan with butter. Line with parchment. Swirl with 1/4 or more cup of coconut nectar to coat the loaf pan.

Sift flour with baking soda and mix with the almond flour.

Cut 2 bananas lengthwise and lay crosswise in the loaf pan.

 Mash the remaining banana slices with the other banana. Set aside.





Cream butter with salt for 2 to 3 minutes. Add the sugar slowly and beat until well combined. Add egg one at a time and beat the mixture for 5 minutes until fluffy.  Add the flours alternating with the sour cream.

Pour batter into prepared pan and bake for 45 to 50  minutes. This cooking time depends on your oven. Let it cool in the pan for 3 to 4 minutes and then invert it into a cookie rack.


                                                                         

Spinach Aloo Paratha

Recipe for Filling:

3 medium size potatoes
1/2 cup finely minced onions
1/2 cup minced cooked spinach
2 green chilies, minced finely
1 Tbsp ginger garlic paste
1/4 tsp turmeric powder
some freshly chopped cilantro
salt

Method:

Cook the potatoes and mash them well.

Heat  a little oil in a saute pan, add the onions, ginger garlic paste, a little salt and cook until lightly brown. Add the turmeric and sprinkle chopped coriander and remove from heat. Adjust seasoning and make about 4 to 5 balls. Keep aside.

Recipe for the dough:

1 1/2 cup of atta flour
1/4 tsp salt
3/4 cups of warm water
1 tsp oil

Method:

Ad oil and salt to atta flour. Mix well. Add water and mix the dough well. Knead dough for 3 to 4 minutes. Allow it to rest for 30 minutes.

To make paratha:

Divide the dough  into balls.  Flatten a piece of the dough and insert a potato ball  in the middle. Gather the edges and seal the opening well.

Gently flatten the stuffed paratha with your palms. Dip both sides with  some atta flour and  roll it gently into a round circle. Try to roll thin  without breaking the paratha.

Heat your cast iron pan to a medium heat and cook the paratha.  Cook for a minute or two. Flip to see whether you see little brown speckles. 

Flip to  the other side. Add a little olive oil on both sides and cook for a total of 3 to 4 minutes.

Remove them when  the color changes into a light brown color. Enjoy.

Aloo Tikki - Indian Potato cakes

Recipe:

3 medium size potatoes
1/2 cup finely minced onions
1/2 cup minced cooked spinach
2 green chilies, minced finely
1 Tbsp ginger garlic paste
1/4 tsp turmeric powder
some freshly chopped cilantro
salt

Method:

Cook the potatoes and mash them well.

Heat  a little oil in a saute pan, add the onions, ginger garlic paste, a little salt and cook until lightly brown. Add the turmeric and sprinkle chopped coriander and remove from heat.

Add onion mixture to the mashed potato. Test for salt. Make patties  and lightly dust the tikki with flour.

Heat some oil in shallow pan and  fried them to a golden color. Serve hot with ketchup, mint cilantro chutney or chola.

Cooked Strawberry mxed with Yogurt and Muesli

Healthy Dessert with Honey Infused Yogurt

Simple dessert:

Mix cooked strawberry, muesli, banana, blueberries to  honey infused Yogurt .

Traditional Mashed Spinach

This mashed spinach dish is done the traditional way by using a wooden masher  "Mathu" in Tamil.  I love the texture of the mashed spinach using this wooden "Mathu". I added the ground anchovy powder for added flavor.

Ingredients:

1 lb of spinach
5 shallots, sliced finely
3 green chilies, sliced finely
5 cloves of garlic, minced
1/4 cup of cooked lentils
3 Thai eggplants, cut into quarters
1 tsp of cumin seeds
1 tomato, cut into small pieces
2 Tbsp  anchovies (ikan belis) fried and ground


Method:


Heat oil in pan, add cumin seeds and fry for a 
second, then add the garlic and onions. Add a little salt and saute for about 3 to 5 minutes until slightly brown. Add the green chilies, tomatoes and the eggplants. Cook for 3 minutes until tomatoes has disintegrated.  Add a little water and cook the eggplants until soft. Now add the spinach and cook until wilted. Add a cup of water and add the lentils.

Once the spinach is soft,  remove the pan from the heat and use the wooden masher and mash until the spinach is creamy. This will take a while but you will enjoy the outcome very much.

Put the pan back on the stove and sprinkle the ground anchovy powder and add water if the consistency is thick. Adjust seasoning and serve hot with rice or roti.

Mee Goreng (Fried Noodle)

This mee goreng  is made with Taiwanese noodles sold in Asian grocery stores.

 Ingredients:

2 handfuls of noodles
3 gloves, minced
1/4 cup onion, chopped roughly
2 green onion, sliced diagonally
1/4 cup fish cakes, sliced thinly
1/4 cup tofu, deep fried until brown and sliced
1/2 Tbsp of dark and light soy sauce
1/2 Tbsp tomato and chili sauce
1 Tbsp sambal olek
3 Brussels sprout, cut into half, leaves separated
1/4 cup cucumber finely sliced
1 red or green chili, sliced finely
1 lime, sliced in wedges


Method:

Heat the oil in a wok. Add the garlic, onions, fish cakes and chilli paste. Fry till fragrant. Add Brussels sprouts and fry for a second. Then add the noodles and fry over high heat for a 3 to 4 minute, stirring continuously. Add soy sauces, tomato and chilli sauce and  bean curd.  Mix well and cook for another 2 minutes.

Add spring onions, a few sliced chillies and give noodle a quick stir before dishing out.

Top with finely sliced cucumbers and serve with a slice of lime wedge.

Quick Bak Chang

Dragon Boat Festival is celebrated in  memory of a great patriot poet of the State of Chu during the warring States period (475-221 B.C.), Qu Yuan drowned himself to protest his emperor who cared about himself and not the well-being of his countrymen.  Fishermen tried to rescue him, but the body was never found. To avoid the fish from consuming his body, people of Chin launched their boats and threw rice wrapped in bamboo leaves into the river where he was drowned to feed the fish. This is how the bamboo-leaf rice dumpling  (zong zi)  came about.

This festival is celebrated in Malaysia, Singapore, Taiwan and China, on the 5th day of the 5th month of the lunar calendar on which the Chinese calendar is based. This year the festival falls on 23th June 2012.

Traditionally, Bak Chang is made with soaked uncooked glutinous rice filled with a mixture of minced pork belly, mushrooms, chestnut, salted egg yolk, candied melons, shallots, garlic etc. Uncooked rice is layered with the mixture and wrapped in bamboo leaves and cooked in boiling water.

I made a simple version of this dumpling because I do not have the bamboo leaves. I also had some left over steamed glutinous rice.

Ingredients:

2 cups steamed glutinous rice

1/2 cup minced pork belly

3Tbsp garlic, minced finely
5  Tbsp shallots, sliced finely
1 Tbsp five spice powder, stirred in water
2 Tbsp coriander powder
1/4 cup shitake mushrooms, soaked and chopped
a little dark soy sauce
1/4 cup candied melon, chopped
sugar and salt and white pepper


Method:

 Mix coriander and five spice powder in tablespoon of water ,  mix and set it aside.

In a wok, heat oil and stir fry garlic and shallots until fragrant.  Add the coriander powder paste and cook for a minute or to two. Then add pork belly, and cook for a minute or two before adding the candied melons and mushrooms. Stir to combine with the spices and cook for 2 to 3 minutes.

Add  a teaspoon or two of dark soy sauce,  1/2 tsp sugar, pepper and salt. Adjust seasonings.

Now add the steamed glutinous rice and mix well to combine. Divide in individual bowl and steam them before eating.

Pulled Malaysian "Kopi "- Coffee

   Coffee or "qahwa" in Arabic is believed to have originated in the Ethiopian province of Kaffa.   By the late 1600’s the Dutch were growing coffee at Malabar in India and in 1700 AD, they transported coffee plants to grow in their Indonesia. Java, Sumatra, Timor and Bali colonies.

    The French and the British soon followed suit by establishing coffee plantations in their American and Indian colonies.  About the same time the Spanish started growing coffee throughout their Central and South America plantations.

    Its quite possible that Malaysia coffee was introduced to the region at about the same time it found its way to Indonesia and Sumatra.  The Dutch, who also ruled Malaya (the old kingdom of today's Malaysia) brought the beans to South East Asia in the 17th century.  Up until that time the Arabian countries had a monopoly on the coffee trade.

    Kopi tiam are coffee shops typically found in many parts of Malaysia and Singapore.  Generally these coffee stalls sell a variety of breakfast dishes which include coffee and other beverages.

   

 
     Instead of making "Teh Tarik", or pulled tea, which is common in Indian tea stalls in Malaysia, the above photo shows coffee tarik.

Method:

   Once you make a hot cup of coffee add sugar and cream to your liking.  Traditionally, this coffee is made with condensed milk.  Next pour hot coffee between 2 containers back and forth to create the foam. Higher the pull, the thicker the layer of froth on top.  Coffee is often served with grilled toasted bread smeared in margarine and sprinkled with sugar or other traditional breakfast like "roti chanai" and "nasi lemak".

Risotto Cake Filled with Goat Cheese Served on a bed of Watercress

I used left over risotto from my previous dinner to make this delightful risotto cakes. The pesto added another level of flavor to my mushroom risotto.

Ingredients:
2 cups cooked risottto
3 Tbsp pesto
1 1/2 cups panko (Japanese breadcrumbs)
goat cheese for filling



Mehtod:

Mix pesto into the cooked risotto. Combine well.

On a plate, put some panko. Shape risotto into balls. Then flatten it and put some goat cheese into it. Then roll it and coat it in panko. Shape to flatten it. Arrange the risotto cakes on a baking sheet and let it rest for 30 minutes in the refrigerator.

Put some butter and little olive oil in a large skillet. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Do not over crowd. You can finish the cooking in an oven if you wish.

Once done serve warm on your favorite salad. My salad here is watercress mixed with kamquats, with champagne vinaigrette and sprinkled with goat cheese

Pound Cake in a Bundt Pan

                                                                   
Ingredients:

2 sticks unsalted butter, softened
1 lb  sugar
6 eggs
2 cups cake flour
1/4 teaspoon baking soda
1 tsp salt
1 cup sour cream
1 tsp  vanilla extract

4 tsp almond essence
Confectioners' sugar, optional

Directions:

Grease an 8 to 9 inch bundt pan.

Sift  flour and baking soda together and keep aside.

In a bowl, cream butter and salt. Gradually beat in sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Mixture should be fluffy. Add the vanilla and the almond essence. and beat for a minute

Add to creamed mixture flour alternately with sour cream. Beat on low just until blended.

Pour into a greased bundt pan. Bake at 325° for 50 to 60 minutes or until cake tests done. 

Cool in pan before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

P.S. This is a very sweet cake. You can reduce the sugar  by a few ounces, 10 to 12 ounces.

Dry Banh pho with Watercress

Fresh banh pho can be found at Chinese and Viet markets. This noodle is the dry kind just like what I used to eat in Malaysia.

Ingredients:

1 cup chicken stock
sambal olek, to your taste
barbecue pork, finely sliced
3 cloves garlic, minced and fried until golden brow
fish sauce, sesame oil and soy sauce

3 Thai pepper, sliced diagonally and soaked in soy and fish sauce

1/4 cup fried fish cake, thinly sliced

1/4 cup diced tofu

5 fish balls, cut into half

some fried shallot, for garnish

watercress, a handful

2 scallions, finely sliced

Banh pho noodles 1 handful each for a bowl

1. Heat the stock. Also in a separate pan, heat about 5 cups of water to blanch fish cakes and fish balls and also the noodles.

2. Combine 3 Tbsp soy sauce, 1 tsp sesame oil and chilies, and set aside.

3. Bring chicken broth to a boil. In two bowls , add some sambal olek, about 1 Tbsp soy sauce mixture and brown garlic.

4. Blanch noodles in boiling water for 15 seconds. Drain, and distribute into the two soup bowls. Top noodles with sliced barbecue pork, blanched fish cakes,  fish balls and tofu.  Ladle about 1/2 cup broth into each bowl.

3. Sprinkle with scallions, some of the watercress and  fried onion and serve immediately.  Serve chili-soy sauce separately in a small bowl.

Vietnamese Pork Salad

Watercress is believed to be one of the first plants man  cultivated and consumed. It can be traced back to the Romans and Greeks. Watercress belongs to the same family as cabbage, kale and cauliflower and is related to the flower called nasturtium.

The taste of watercress is very pungent and peppery ideal in fresh salads. 

Ingredients:

1 bunch of watercress

1/2 cup finely, slice pork.
1 lemongrass, only white part

2 clove of garlic, chopped

1 Tbsp fish sauce
2 green onion, sliced

black pepper

1 tomato, sliced

2 Tbsp lemon juice

3 kamquats, sliced

fried shallots

Method:

In a medium bowl, mix together the fish sauce,garlic, lemongrass, black pepper and garlic. Add the pork and toss to evenly coat and marinade for 1 hour.

Trim the stems of the watercress, wash and dry.

Arrange the tomatoes, the watercress and sliced kamquats on a salad plate and set it aside.
Heat canola oil in a wok over high heat. Add the the marinated pork and stir-fry until cooked. Remove from wok, add the green onion and top the cooked pork on the prepared watercress. Sprinkle with lemon juice and fried shallots and enjoy

Glutinous Rice Topped with Custard "Pulut Seri Kaya"

This recipe is adapted from Rohani Jelani's Kuih Asli Malaysia.

(A)
300gm glutinous rice
50ml coconut milk
200ml water
1 tsp salt

(B)
150ml eggs (3 medium, grade B or C)
150ml coconut milk
150ml pandan juice
180gm sugar
15gm cornstarch
30gm all purpose flour

Soak rice overnight. Drain. Put rice into a baking pan suitable for steaming. Mix it with coconut milk and salt. Add in water. Make sure the water is about 1 inch above the rice.

Steam rice on high heat for 20-30 minutes until rice turns translucent. Remove from heat and immediately fluff rice with a fork or chopstick. Place rice into a 8 inch round pan or 7 inch square pan. Level and press rice to compact it.Return compacted rice in pan to steamer and steam until custard is ready.

Mix all the ingredients in (B) and cook in a heavy saucepan on low heat, stirring  all the time to ensure it doesn't burn. When slightly thickened, remove from heat.

Pour  over compacted rice and steam on medium low heat for 25 minutes. Do not use high heat as it will cause the kuih surface to be uneven.

Cool kuih thoroughly before cutting into pieces.

Kuih Wajid - Glutinous Rice cooked in Gula Melaka

This is a  popular Malaysian dessert made with glutinous rice, palm sugar and coconut milk. I love it

Ingredients:

1 cup glutinous rice, soaked overnight
1 1/2 cup palm sugar (from Malaysia, the best)
1 cup coconut milk
1 cup water
a little salt
2 pandan leaves for fragrance


Method:                                          

Drain soaked rice,  add 1/4 cup of coconut milk and 1/4 tsp salt and then steam rice using your preferred method. Takes about 20 minutes.

                                                                     
Cook palm sugar with 1 cup water and pandan leaves until the sugar has melted. Strain the sugar, discard the pandan leaves and return to a  flat pan. Stir continuously over medium heat until mixture bubbles.

Add cooked glutinous rice and stir to combine. Cook for a 3 to 4 minutes until the rice has a shiny gloss. Transfer rice to cake pan or in my case I used a small muffin pan to shape my kuih. Set aside to cool and serve.

Grass jelly with Kamquats

Grass jelly, or Leaf jelly, is a jelly-like dessert found in China, Hong Kong, Taiwan and Southeast Asia. One of the most common plants used to make grass jelly is Mesona chinensis, an herb in the mint family (Lamiaceae). The plants are boiled in water containing potassium carbonate. The juice is cooked and then cooled into a gelatinous consistency. This jellylike material is cubed, mixed with water, syrup and flavorings and consumed as a refreshing drink. It is canned and sold in Asian markets as "grass jelly."

Kamquat flavored Grass Jelly drink.

Ingredients:

1/2 cup black grass jelly, (sold in Asian markets)
simple syrup
some kamquats, slice

Method:

Heat up simple syrup and add sliced kamquats. Boil for 5 minutes to infuse the kamquats into the syrup. Set aside to cool.

Put grass jelly in a tall bowl and use a knife to cut crisscross. Do it several times so you end up with tiny pieces of jelly.

Once the syrup is cool,  add the jelly and sliced kamquats. I also added some squeezed kamquats juice. Top it with some ice cubes and enjoy.

Chinese Steamed Buns

An indelible childhood memory was eating  "Bao"  -Chinese Steamed Buns- as I grew up in my home-city   Malacca.  Whenever I go to San Francisco, I try as many savory and sweet steamed buns as I can .  I have yet to eat Bao in the city that is remotely satisfying as ones back home. 

 Bao  is a steamed, yeasted  wheat- flour dough  filled with meat or vegetarian fillings. Wheat flour is combined with water, yeast,  sugar, shortening and a little salt. The dough is then kneaded, and allowed to rise and then punched down.  A small amount of dough is rolled out in a circle into which is placed a small portion of the filling.  The edges are pleated and brought up together to a point, and the point is twisted, and seal in the filling.

A small piece of parchment paper is placed under each uncooked bun in the steamer to prevent sticking. The finished bun is slightly moist and chewy and absorbs the collective juices.

They may be served plain or with dipping sauces.  The leftovers can be frozen and re-steamed.   In Malaysia, these buns are so popular that they are eaten any time of the day.

How to make the dough for the Buns

Yeast Dough:

6.5 ozs all-purpose flour
3 to 4 ozs of luke warm water
1/8 tsp yeast

Method:

Mix the above ingredients and ferment it for 12 hours

For the Dough:

13.3 ozs all-purpose flour
5 ozs icing sugar
0.8 oz vegetable shortening
3 to 4 ozs luke warm water
0.7 ozs baking powder

Method:

Mix the yeast dough with flour, icing sugar, water, and baking powder. Add shortening and knead to form a pliable dough. Divide into small portions. Fill with your favorite fillings. Place it on a square or round parchment paper to prevent sticking when steaming.

Spinach and Lentil

Very simple yet healthy and delicious way to eat your greens.

Ingredients:

1/2 lb of spinach, washed and cut roughly
1/2 cup cooked lentils
1 green chili, slit into half
1/4 cup sliced onions
1 tsp mustard seeds
2 tsp ginger garlic paste
1 tsp cumin seeds
a pinch of asafoetida powder
a little turmeric
2 dried red chilies

Method:

Heat oil in a pan. Add the mustard, cumin and red chilies and fry for a minute or two until the mustard crackles. Add the onions and a little salt, and cook until slightly brown. Then add the turmeric and asafoetida powder. Now add the spinach and stir them well to combine. Add the cooked lentils and cook for  3 or 4 minutes. Remove and serve warm with rice or roti. 

Kamquat Jelly and Refreshing Drink made out of Kamquats

Camquats or the the  English name "kamquat" is derived from the Cantonese word "gam gwat", meaning golden orange.  This citrus fruit has a sweet rind and acid pulp, and is used generally  for preserves. This plant is native to China. In America, kamquats are grown in California and Florida. 

Kamquats can be used in both sweet and savory dishes. They can eaten raw or can made into marmalade,  preserves, sliced and tossed in salads, added to cocktails etc..

You can make marmalade out of this citrus fruit or you can make a refreshing drinking using grass jelly.

Ingredients
1 pound Kumquats
1/2 pound to 1 pound Sugar

Juice from 1 lemon
2 cups Water

Wash the kamquats, soak in water overnight. Slice them and remove any seeds. Add the 2 cups of water and bring  the kumquats to a boil over high heat. Then reduce heat to a simmer and cook until rind is soft.  Measure the kamquat mixture and add equal amount of sugar or less according to your preference. Add lemon juice, a pinch of salt and bring it to a boil. Stir occasionally to prevent the marmalade from burning.

Take a spoonful of jelly and cool it to see if it has thicken. If it has not jelled yet continue cooking.

Pour marmalade into sterile jars. Allow to cool, and store them in the refrigerator.

Slice kamquats in grass jelly

Butternut Squash Soup

My favorite soup.  This is a fairly easy and simple to make.

Ingredients:

2 tablespoons olive oil
1/4 cup diced onions
1 Tbsp chopped garlic
2 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
3 cups chicken or vegetable broth
1 apple, peeled and diced
Sea salt and ground black pepper, to taste

Method:

Heat olive oil in a soup pan.  Add onions and garlic.  Cook until onion turns translucent, 3 to 4 minutes. Add apple and cook for 2 minutes. Add butternut squash and thyme. Stir to combine. Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender. 

Serve hot.

Cod Fish Cutlet

 Savory cod cakes coated with panko breadcrumbs 

Ingredients:

1/2  lb of cod, steamed
1 onion , diced finely
1/4 cup fresh corn
1/4 cup Mayonnaise
1 tsp ground black pepper
1 small jalapeno, diced finely
Salt to taste
1/2 cup fresh bread crumbs
1 to 2 Tbsp pesto
1 egg lightly beaten
flour for coating
panko bread crumbs for coating
Oil for frying

Method:

Flake the steamed cod.

In a bowl, add the onions, salt, pesto, fresh breadcrumb, mayonnaise, jalapeno and cod .
Gently mix the cod and the other ingredients.  Adjust the seasoning and the breadcrumbs.

Make small round balls out of the fish mixture and shape it into patties.

Dip the patties in the flour, followed by the egg mixture and then the panko breadcrumbs.

Shallow fry cod cakeS. Serve hot with Marina sauce.