Radish Cake (蘿蔔糕)

  

Anybody knows about Radish Cake?, we never forget to put this dim sum into the list when we yum cha. I love the crunchy layer on the ouside from frying and soft on the inside.

Radish cake is one of the the famous dish in Chinese New Year Festival.
For instance radish cake can slice into square pieces when cooled then pan-fried both side until golden and served with chilli sauce, hoisin sauce and or oyester sauce.

I found this recipe when walking around to this blog Best recipes, food and travel.  After first trial for me the batter is little bit hard, so on the second trial I add some ingridients and change the amount of the rice flour and water and also the method of cooking.

The Ingredients :

1.  500 grams of white radish,skinned and grated, cook until soft.
2. 3 tablespoon dried shrimp, fried without oil until fragrant then pound roughly.
3. 1 pc of chinese sausage (lap chiong), cunt into small cubes, fried without oil until fragrant. 
4. 3pcs Shitake mushroom, cut into small cubes, fried without oil until fragrant. 
5. 210 grams rice flor, 50 grams tapioka flour, mix and sieve together.
6. 500 ml cool drink water.
7. Salt, sugar, white pepper for seasoning.
8. 2 tablespoon spring onion, cut into small pieces.
9. 1 tablespoon white sesame seed.

        
Directions :

1. In clean medium size bowl, put all the flour then  add water mix until well combine.
2. Add cooked radish, dried shrimp, chinese sausage, shitake mushroom and seasoning, mix well.
3. Then pour into medium size non stick cooking pan, cook until the batter thicken (half cooked).
4. Prepare your steamer, add enough water, then put the half cooked batter into 20cm diameter baking pan, springkle with spirng onion and sesame seeds, steam for about 30 -45 minutes.
5. Take out the pan let it cool,
6. Cut into square pieces then pan-fried both side before serve.

Note :

For friends who don't eat chinese sausages (contains pork), you can change it with chicken sausages.

Bamboo Shoot and Chicken Soup

Another recipe from my family. This soup was introduced by my mom, she always cook this soup on special day like Chinese New Year, Christmas or birthday gathering.
And now even my hubby and my kids love this soup very much.

Ingridients :
1 pc fresh chicken, cleaned and cut into pieces
1/2 canned bamboo shoot, cut into stripe
1 pc dried squid, soak, cleaned, cut into pieces
1 can button mushroom
3 tablespoon choped garlic
1 tbsp cooking oil
1 litre water
salt

Directions :

Using medium size non-stick pan, put in cooking oil and choped garlic, fried until light brown then add dried squid, stir until cook then add chicken, stir until the colour change to light brown.

Add mushroom, bamboo shoot and water.

Cook until the chicken meat tender.

Serve with light soy sauce with fresh small chilli.

Braise Mushrooms with Egg White and Japanese Crab Meat

Buat yang suka dengan masakan yang sehat tanpa daging, boleh nih coba resep ini.

Masakan ini hanya mengandung putih telur, jamur merang, kapri dan daging kepiting imitasi.

Kebetulan aku punya banyak putih telur sisa dari hasil membuat lapis surabaya untuk teman yg anaknya berulang tahun hari minggu ini.

Saya sendiri sebetulnya kurang begitu suka dengan jamur merang karena baunya (bau tanah) yg kurang sedap, tapi setelah di masak dengan jahe, daun bawang, kaldu ayam dan sedikit arak masak hasilnya cukup memuaskan.

Bahan2 yg dibutuhkan:

• 200 gram jamur merang ukuran sedang, potong menjadi 2 bagian
• 6 pcs Japanese Crab Stick, rebus dan di suir
• 100 ml putih telur, kocol lepas
• 4 lembar jahe
• 1 batang daun bawang iris menjadi 2 bagaian
• 10 pcs kapri

Bumbu untuk jamur merang :

• 1/2 gelas air matang
• 1/4 sendok teh garam
• 1/4 sendok teh gula
• 1 sendok teh kaldu ayam
• 1 sendok makan arak masak

Bumbu pengental :

• 1/2 gelas kaldu ayam
• 2 sendok teh tepung jagung
• sedikit lada dan minyak wijen

Cara :

• Masak air dengan panci kecil hingga matang, masukan jamur, rebus kurang lebih 5 menit, matikan api, keluarkan jamur dan bilas dengan air.


• Panaskan wajan, masukan 1 sendok makan minyak sayur, masak jahe dan daun bawang hingga harum, masukan jamur dan arak masak tambahkan bumbu untuk jamur masak hingga air berkurang terakhir masukan setengah bagian dari bumbu pengental, aduk rata, angkat dan siapkan jamur diatas piring, sisihkan.


• Panaskan wajan bersih, masukan sedikit minyak sayur tumis kapri hingga matang, angkat dan hias dibagian pinggir dari jamur merang.


• Panaskan wajan, masukan 1 sendok makan minyak sayur, masukan crab stick, masukan bumbu pengental aduk rata, masukan putih telur dan aduk perlahan hingga mengental, angkat dan taruh diatas jamur yang sudah matang.

English version :

Ingredients :

• 200 grams medium size straw mushrooms, cut into two
• 6 pcs Japanese Crab Stick, tear into shreds
• 100 ml egg white, beat thoroughly
• 4 slices ginger
• 1 sprig spring onion cut into 2
• 10 pcs sugar snap pea

Braising sauce :

• 100 ml water
• 1/4 tsp salt and 1/4 tsp sugar
• 1 tsp chicken powder
• 1 tbsp cooking wine

Thickening Sauce :

• 1/2 glass of chicken broth
• 2 tsp cornstarch
• A dash of pepper and sesame oil

Method :

• In a small pan, boil some water then add mushrooms, let it boiling for 5 minuts, take them out and rinse with water.
• Heat up 1 tbsp oil stir-fry ginger and spring onion, add in mushrooms and cooking wine and stir-fry, add braising sauce ingridients and cook until dry then add thickening sauce, mix well then take it out put on the serving plate.
• Heat up 1 tbsp oil, stir-fry sugar snap pea until all cook then arrange on the plate that already we put the mushrooms.
• Heat up 1 tbsp oil, add in crab stick and remaining thickening sauce and bring it to boil. Stir in egg whites and stir gently until thickens. Pour it over mushrooms and serve.

Braised Meigan Cai and Pork Belly

Remembering my grandpa (my dad's father), he is the one that made me loves to cook.

She teached my mom a lot of Hakka dishes then I can learn from her.

One of my favourites Hakka dishes is braised meigan cai with pork belly, I like the fragrant of mei cai after they are ready to serve.

What we need :

• 200 grams sweet dried meigan cai (find in chinese store), rinse and soak for 20 minutes then cut into tiny slices, there are salty and sweet dried Meigan Cai
• 200 grams of pork belly, discard the skin (rinse, pat dry and cut into 2 cm)
• 2 cloves garlic (finely chopped)
• 2 tablespoon of cooking wine
• 2 tablespoon light soy sauce
• a dash of white pepper
• 2 tablespoon of cooking oil
• water

How to:

Heat up the wok on medium heat and add cooking oil. Stir fry the pork belly until brown, set aside.

Put garlic into the wok, stir fry the garlic until fragrant then add the pork belly and Meigan Cai, mix well.

Then add cooking wine, light soy sauce, pepper, mix well then add water (make sure the water should be cover all the ingridients).

Lower the heat to the lowest and let it shimmering for about one hour or until the pork belly become tender.

Dish out and serve hot with Oatmeal Rice.

Tofu Mushroom

Still with Tofu, I love tofu very much since I was young.

I love the way my mum cook this dish but I am more confidence with my style now.

Tofu, shitake mushroom and sesame oil, was a perfect match, try it....

Ingredients :

1. 1 pc square tofu (hard), cut into medium size, fried until golden brown, set aside
2. 1 pc garlic
3. 6 pcs medium size shrimp, shell intact, deviened, cleaned
4. 4 pcs button mushroom (big size), cut each into 4 pieces
5. 4 pcs dried shitake mushroom, soak into cold water until soft, cut off the stem, then cut into thin slices
6. 1 teaspoon sesame oil
7. 1 tablespoon oyster sauce
8. 1 tablespoon low salt soy sauce
9. 100 ml water
10. 2 tablespoon waterchesnut powder mix with 1 tablespoon water (for thickenning)
11. a dash of white pepper
12. 1 tablespoon chopped spring onion
    

• using non stick wok, add 1 tablespoon cooking oil then add garlic, fried until fragrant
• add shrimp, cook until colour changed then add shitake mushroom, mix well until fragrant,
• add button mushroom, mix well then add in fried tofu, water, soy sauce, sesame oil and oyster sauce,
• cover the lid and cook for 4 minutes,
• then add thickenning, mix well, add white pepper and last chopped spring onion,
• mix well, put into serving bowl/deep plate, serve.
  

Tips :

There are alot of kind tofu out there, remember to choose the hard one for fried and the soft one for make a soup.

Shrimp Cake

Today, Hong Kong weather was dropped became 15 celcius with rainy, windy and high humidity. It's makes me don't want to move from my bed, still hugging my pillow and keep waiting until my alarm ringing.

Today is Friday, ah... weekend on the way.

Every Friday my boy will come home late after soccer lessons at school, that means I have to pick my kids today two times. After I pick up the girl then one hour later I pick up the boy.

So today I planned to cook easy and fast meal for dinner, shrimp cake, stir fry vegetable, steamed fish and miso soup, mix and match.

For the Shrimp cake :

1. 200 grams shrimp paste
2. 1pc eggs
3. 2 shallot, dice
4. 1 tablespoon chopped spring onion
5. 1 tablespoon rice flour
6. 1 tablespoon flour
7. 1/2 teaspoon salt
8. 1/2 teaspoon chicken powder
9. white pepper

• In medium bowl bring all the ingredients together, mix well.
• Using non stick frying pan, add 1 tablespoon cooking oil, fry one piece of shrimp cake to adjust the taste.
• Then using tablespoon arrange the shrimp cake, fry for one side until the colour changing, then turn the other side until golden brown, serve.

See my new rice bowl? just bought today, it cost HK$ 10 for two, looks nice ah?...

Premium Soya Chicken

Still looking for easy recipes?
Ah... this week is the laziest week for me, I don't want to move, even for cooking, I felt it's hard to stay for while in the kitchen...don't know why.
But we still have to eat right?
For those who need fast and simple recipe but with great result, don't forget to try it.
Bet you can't speak any words... but licked your thumbs.

You need :

1 pc frosted whole chicken
300 ml premium chicken marinated soya (Amoy brand)
50 ml water
1 pc sugar cane
1/2 teaspoon salt

Follow me :

1. Clean the chicken,


2. put the marinated soya, water, sugar cane and salt into pressure cooker, bring to boil,
   
3. add the chicken, cook for 15 minutes,
   
4. turn the chicken, cover and lock, cook for more 15 minutes ,
   
5. bring out the chicken, put into baking tray, bake until golden brown or just cut into small pieces and served together with the remaining sauce (as a dip).
   
   

Tips :

* If you use regular saucepan, you need to cook more longer, total about 45 minutes.

* Served with organic brown rice

Taro Choy Pan

I am still curious about how to make a smooth (unbreak) choy pan, I try to made another version of choy pan with taro and dried shrimp.

What is choy pan?, in Hakka Choy means vegetable and Pan means snack that made using steam method (usually we called dim sum) not fry or bake. What is inside the Choy Pan?, its Jicama and dry shrimp. Its easy for me to finds Choy Pan in my country (Indonesia), we can find it in tradisional market, we eat this dim sum as breakfast or tea time with some chilli sauce.

Here I post the recipe with taro filling.

Filling :

1. 1 medium size taro, peel and cut into matches size, steamed for about 15 minutes
2. 1 cup dry shrimp (small size, can find in chinese shop), wash and drain
3. 2 bulb garlic, minced
4. some pepper
5. some salt
6. some water

1. In frying pan, fry minced garlic untill golden fine (don't over fry or it will taste bitter), leave it for later use.
2. Heat the wok, fry dry shrimp until fragrant then add 4 tablespoon fried garlic, add steamed taro some pepper and salt, put into bowl.

Skin :

1. 200 grams rice flour
2. 1 1/2tablespoon tapioka flour
3. 2 tablespoon cooking oil
4. a dash of salt
5. 300 ml water and 3 tbsp water

1. In medium size bowl put all the ingredients and whisk untill blended well.
2. Pour the ingredients into pan, cook with small fire untill all stick together, put into large bowl.
3. Wait untill warm, knead all together then scale about 35 grams for each then I use a tools to make it round and flat, then fill with taro filling, make the border and put in the plate (cover your big round plate with cling wrap to prevent sticking).
4. Steam for about 5 minutes, put it out sprinkle each choy pan with some fried garlic together with the oil then ready to serve.

Note :

For this recipe, I made about 28 pcs.