Sunday, December 21, 2008

Soup - Seaweed Soup

Seaweed is rich in calcium and magnesium. This time, I am cooking dried seaweed soup - it is healthy food.

Ingredients – Makes 3 servings

  • 3 cups water
  • ½ piece dried seaweed, cut into little pieces
  • 3 mushrooms, sliced
  • 1 carrot, sliced
  • 6 pieces fish/meat balls (optional)
  • 1 stalk spring/green onion, chopped finely
  • 3 Tbsp soy sauce
  • A pinch of salt or to taste
  • A little white pepper
  • A little fried garlic

Method

  1. Add water in a pot and bring to a boil. Add fish/meat balls, mushroom, dried seaweed, carrot, spring onion, soy sauce and salt into the boiling water, stir well. Let it come to a boil again, then turn off the heat.
  2. Pour the soup into a bowl, garnish with pepper and fried garlic. Serve while the soup is still warm.

紫菜含高蛋白质和碘,这次是煮紫菜汤,吃喝营养。

材料 - 可做3人份量

  • 3
  • ½ 紫菜,切片
  • 3 蘑菇,切片
  • 1 红萝卜,切片
  • 6 鱼/肉丸(可有可无)
  • 1 青葱,切细段
  • 3汤匙 酱油
  • 少许或试味
  • 少许 胡椒粉
  • 少许 油炸蒜

做法

  1. 加水在锅并放在热炉煮沸,加入鱼/肉丸、蘑茹、紫菜、红萝卜、青葱、酱油和盐,稍搅拌。再煮沸后即可关掉炉火。
  2. 将紫菜汤盛于碗,撒上胡椒粉和油炸蒜。稍热食用。

Friday, December 12, 2008

Porridge - Hoo Moy (Fish Porridge)

Rice porridge with fish (Teochew/Hokkien: hoo moy) is easy to cook and the taste is delicious. It’s a meal for anytime.

Ingredients – Makes 2 servings

  • 1 cup rice
  • 3 cups water
  • 1 piece fish fillet, sliced thinly
  • 3 pieces mushroom, sliced
  • ¾ oz (20gm) ginger (helps to eliminate fishy smell), sliced thinly
  • 1 stalk spring onion/green onion, chopped finely
  • 1-2 fresh chilies, chopped finely
  • 3-4 Tbsp soy sauce
  • A pinch of salt or to taste
  • A little white pepper
  • A little sesame oil
  • A little fried garlic

Method

  1. Wash rice and drain and put in a pot, add water then bring to a boil. Reduce to medium heat after it boils, and simmer for about 20-25 mins. Add more water if the porridge is turning too thick.
  2. Add fish, mushroom, ginger, soy sauce and salt into the porridge, stir well. Turn to medium-high heat to a boil, then off the heat.
  3. Pour the porridge into a bowl, garnish with spring onion, chili, pepper, sesame oil and fried garlic. Serve while the porridge still warm.

Edition on Dec 20th,2008 修改


鱼片粥/稀饭(潮州或福建话是hoo moy很容易煮,味道又鲜美。隨时就可以是一餐了。

材料 - 可做2人份量

  • 1
  • 3
  • 1 鱼肉,切薄片
  • 3 蘑菇,切片
  • ¾ 安士(20克) 姜(有助弃除鱼腥),切薄片
  • 1 青葱,切细段
  • 1-2 辣椒,切细段
  • 3-4汤匙 酱油
  • 少许
  • 少许 胡椒粉
  • 少许 麻油
  • 少许 油炸蒜

做法

  1. 用锅洗净米,加水并放在热炉煮沸,水沸时,改调中火继续煮约20-25分钟成稀饭。若发现水份已很少将干,适量加水。
  2. 加入鱼肉片、蘑茹、姜、酱油和盐已成稀饭的热锅,稍搅拌。改调中上火煮沸后即可关掉炉火。
  3. 将鱼片粥/稀饭盛于碗。加青葱和辣椒在稀饭上,也撒上胡椒粉、麻油和油炸蒜。稍热食用。

Thursday, December 11, 2008

Jam - Kaya (Coconut Jam)

Coconut jam (Malay: kaya, lit. ‘rich’) can be spread on bread, crescent rolls and biscuits. We suggest serving with butter also – they taste very good together.

The traditional way to cook this jam takes a couple of hours to steam it, stirring constantly…

Our recipe uses the microwave, and it only takes a few minutes to cook.

Ingredients – Makes about 27 oz (760 gm) jam

  • 5 large eggs
  • ¾ cup (200 ml) coconut milk
  • 1¼ cup (280 gm) sugar
  • A pinch of salt
  • 3 pandan (screwpine) leaves, wash and tie them in a knot

Method

  1. Beat eggs in a bowl. Add sugar, coconut milk and salt and mix well. Strain the mixture into a microwave safe bowl.
  2. Microwave it uncovered for 5 mins on power level 3 (1100W microwave; max power = level 10) and then stir.
  3. Put the pandan leaves in and microwave again for 5 mins on level 3. Stir it again. Microwave again for 4 mins on level 3.
  4. Remove the pandan leaves and microwave again 3 mins on level 3. Stir again – it should be starting to thicken by now.
  5. Cover the bowl, but leave a small opening for steam to escape. Microwave again for 2 mins on level 3. Stir and microwave for 2 mins on level 2.
  6. The jam should be smooth and easy to spread on bread. If it becomes curdled, keep stirring until it becomes smooth. Let it cool and serve. Always keep the jam in fridge and avoid getting water in the jam.

Notes:

  1. Preparing kaya is similar to preparing a custard or lemon curd – the mixture should never come to a simmer or boil. During the cooking process, do not let the mixture get too hot or the eggs will curdle. Using low power levels takes more time to cook the kaya, but gives a better result.
  2. Pandan leaves are product of Vietnam or Thailand. In the US, pandan leaves usually found in the freezer case in Asian grocery stores.

咖椰酱(马来语Kaya,其意思是富有)是可涂在面包。建议涂牛油和kaya 两者合起来的味道非常好。

传统式的咖椰酱煮法须要几小时蒸煮及不间断的搅拌

我们的食谱是用微波炉,只须几分钟的煮法。


材料 - 可做27安士(760克)咖椰酱

  • 5 A级鸡蛋
  • ¾ 杯(200豪升) 浓椰浆
  • 杯(280克)糖
  • 1
  • 3 班兰叶/香兰草,洗净并折捆打结


做法

  1. 在碗内打散鸡蛋,加入糖和盐,用滤纲过滤它们于玻璃碗内。
  2. 碗不须盖并放进3位热(1100瓦特微波炉最高10位热)微波炉5分钟。取出搅拌。
  3. 加入班兰叶再放进3位热微波炉5分钟。取出搅拌,再放进3位热微波炉4分钟。
  4. 取掉班兰叶,搅拌后再放进3位热微波炉3分钟。取出搅拌 现已较浓液。
  5. 在碗上置盖但须有开小洞让蒸气散出,再放进3位热微波炉2分钟。搅拌后再放进2位热微波炉2分钟。
  6. 咖椰酱须是滑顺易涂在面包上,若它已呈凝结,继续搅拌及到它们滑顺。冷后食用,需避免沾水并收存于冰箱。

:

  1. 咖椰酱的做法有如做蛋羹或柠檬乳酪 混合液不能煮至热沸腾,在煮的过程中,不要使混合液太热或令蛋凝结。使用低热度会用较多时间煮咖椰酱,但效果会很好。
  2. 班兰叶/香兰草是越南或泰国产品,在美国,可在亚洲商店的冰冻部买到。

Monday, December 8, 2008

Dessert - Sweetened Sweet Potato Soup

When I was a kid, sometimes I would hear someone say another person was ‘huan zhu’ in Hokkien. It means sweet potato, but here means silly or stupid. I didn’t understand why sweet potatoes have been linked with being stupid? I only knew that sweet potatoes are one of the foods for poor people. However, nowadays sweet potatoes are recognized as a healthy food!

Let’s cook sweetened sweet potato soup. It’s easy to cook and it’s yummy.

Ingredients – Makes 3-4 servings

  • 1.1 lbs (500 gm or about 3 medium size potatoes) sweet potato
  • 1 oz (30 gm) ginger
  • 4 pandan (screwpine) leaves
  • 3-4 Tbsp brown sugar
  • Water – enough to cover the sweet potatoes in the pot

Method

  1. Wash ginger, peel it, and slice thin.
  2. Wash the pandan leaves and tie them in a knot.
  3. Peel the sweet potatoes and cut into bite-size cubes. Put the cubes into a pot of water immediately; the potatoes will turn brown if left out in the air. Add the ginger and pandan leaves, and bring to a boil. Add the brown sugar (taste and adjust sweetness to your preference). Turn heat down and cook another 5-10 minutes, or until the sweet potatoes are tender.
  4. Remove pandan leaves before serving.

小时候会听到有人会说他人是 ‘huan zhu’ 这是福建话,即番薯,而这里指人的意思是傻或笨。我可不理解为何番薯跟笨扯上关系?只知道番薯是以前穷人的食物,但现在它已被视为是一种健康食品!

先来做一做即容易又好吃的红番薯糖水。


材料 - 可做3-4人份量

  • 1.1磅(500克)红番薯
  • 1安士(30克)生姜
  • 4 班兰叶
  • 3-4汤匙 黑糖
  • 锅的水位超过番薯

做法

  1. 洗净生姜,削皮切片。
  2. 洗净班兰叶,折捆打结。
  3. 红番薯削皮切块,番薯遇空气会变黑,切块后即刻放进锅加水。加生姜和班兰叶,用热炉煮沸后,加黑糖(试调喜爱的甜味),调低炉火煮约5-10分钟或至番薯已熟软。
  4. 食用前先弃掉班兰叶。

Sunday, November 30, 2008

Pork - Bak Hu (Meat floss)

Meat floss (Hokkien: bak-hu, Mandarin: rou-song) can be eaten with rice porridge/congee, used as a bread filling, or you can have it by itself as a snack.

Ingredients – Makes about 11 oz (300 gm) meat floss

  • 1.5 lbs (650 gm) pork shoulder
  • 4-5 cloves of garlic, peeled (optional)
  • Water – enough to cover the meat in the pot; a few cups extra if also making a soup.


Seasoning

  • 2 tsp soy sauce
  • 2 tsp oyster sauce (optional)
  • ½ tsp seasoned salt
  • 5 Tbsp sugar
  • 2 tsp white pepper
  • 2 tsp cayenne pepper (optional)
  • ¼ cup of the stock the meat was cooked in


Method

  1. Trim all visible fat from the pork, and slice the meat into strips about 1” thick. Bring the water to a boil, then add the meat and garlic and cook for 15 minutes. This timing gives the best tasting meat stock for making a soup. The meat stock will be a little sour if the meat is cooked too long.
  2. If planning to use some of the stock to make a soup, scoop some out, leaving enough to cover ¾ of the remaining meat.
  3. Continue to cook the meat on low heat for about 1 hour or until the meat is soft enough to shred easily.
  4. Take the meat out and allow it to cool, reserving ¼ cup of the stock to make the seasoning. Shred the meat.
  5. Mix the seasonings and heat to dissolve the sugar and set it aside.
  6. Heat a wok and fry the shredded meat on medium heat until very little steam is coming out (about 20-30 minutes).
  7. Reduce heat to medium-low. Pour the seasoning mixture, a little at a time, over the meat in the wok. Fry, stirring continuously, until the meat floss is dry and crispy (about 20 minutes).

肉松(福建话是bak hu)可以是配白粥吃,可以当面包的馅料,也可以不配什么,咀馋只吃肉松。


材料 - 可做约11安士(300克)肉松

  • 1.5磅(650克)瘦猪肉
  • 半粒 蒜头去皮(可有可无)
  • 锅的水位盖过肉,可加多几杯水若要煮成汤水


调味料

  • 2茶匙 酱油
  • 2茶匙 蚝酱(可有可无)
  • ½ 茶匙 调味盐
  • 5汤匙
  • 2茶匙 胡椒粉
  • 2茶匙 辣椒粉(可有可无)
  • ¼ 肉味汤


做法

  1. 切掉肉的脂肥,将肉切成约一寸宽。用锅煮水滚后,放进肉块及蒜头煮约15分钟,这时是肉味最好的汤,若肉煮太长久时间,汤味就会有点带酸。
  2. 若想要肉汤,就取出部份的汤,保留还有汤水于肉块的3/4水位。
  3. 继续用慢火煮一小时或至肉块已软可容易弄成丝。
  4. 将肉块捞乾放在盘,冷后可弄肉成丝。保留1/4杯的肉汤做调味料。
  5. 把调味料弄热以溶解白糖,放一旁待用。
  6. 将肉丝放进热镬,用中火炒(约20-30分钟)至已剩很少的湿气。
  7. 调成中慢火,一次倒入少许调味料在肉丝上,继续炒(约20分钟)至肉松已乾脆。
video

Wednesday, November 12, 2008

Pork - Bak Kwa (Dried Meat)

I like Chinese-Malaysian style dried meat (Hokkien: bak-kwa, Mandarin: rou-gan). We have made it several times, because Steve is also hooked on it, especially since we added a lot of cayenne pepper.

Ingredients – Makes 1.76 lbs (0.8 kg)

  • 2.2 lbs (1 kg) ground pork
Seasoning
  • 1 1/2 Tbsp fish sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp brandy or rose wine
  • 3/4 cup (180 gm) sugar
  • 1/2 tsp licorice powder*
  • 1/2 tsp white pepper
  • 1/8 tsp five spice powder
  • 1 tsp seasoned salt
  • 2-3 tsp cayenne pepper (optional)
Method
  1. In a large bowl, mix the seasonings into the ground pork. Cover the meat mixture and keep in the fridge at least 4 hours.
  2. Spread the meat mixture evenly onto a baking mat as thin as possible (1/16 to 1/8 inch thick). Put on a baking pan, bake in oven at 175F (about 80C) until firm, about 10-12 minutes.
  3. Remove from oven and allow to cool. Repeat steps (2) & (3) until done.
  4. Cut the meat into large pieces (about 4x6 inches works well) for grilling. At this point, the meat can be wrapped and stored for several days in the fridge before grilling.
  5. If smoking (hickory is good), build a two level fire. Grill the meat until it is reddish-brown. Move pieces to the cool side when they are close to done so they can smoke.
  6. Serve immediately, or wrap and store in the fridge. Heat the dried meat in the oven before serving.
* Licorice (Chinese: gan cao) powder can be found in most Asian grocery stores. Ground anise seed can be substituted if licorice powder is not available.我很喜欢马来西亚华人的肉干(福建话是bak kwa)味道。我们做了很多次肉干因为 Steve也喜欢上它了,尤其是我们做的是肉干是加了很多的辣椒粉。

材料 - 可做 1.76磅(0.8公斤)

  • 2.2磅(1公斤) 碎猪肉
调味料
  • 1 1/2汤匙 鱼露
  • 2汤匙 酱油
  • 2汤匙 白兰地或玫瑰酒
  • 3/4杯(180克) 糖
  • 1/2茶匙 甘草粉
  • 1/2茶匙 胡椒粉
  • 1/8茶匙 五香粉
  • 1茶匙 调味盐
  • 2-3茶匙 辣椒粉(可有可无)
做法
  1. 将碎猪肉和调味料搅拌均匀,包盖然后放进冰箱至少4小时。
  2. 取部份(1)材料压平(尽可弄薄但尽密无小洞)在烘烤软垫上,用铁盘放进华氏175(摄氏80)温度烘炉约10-12分钟或至结实。
  3. 把肉片取出烘炉,退热。重覆至做完(2)和(3)。
  4. 切肉片块成约4x6寸以方便烧烤。在此,可包盖肉片块存进冰箱几天以待烧烤。
  5. 若要烟薰(山核桃木的烟薰味很好),弄两层火,将已近烤好的肉片块移至较低热的位置让它烟薰。烧烤肉片块至呈褐红色。
  6. 可即食,或包盖肉干放进冰箱,食用前再烤热。

Tuesday, November 11, 2008

Snack - Kuih Pulut 'Bee Koh' (Sweet Glutinous Rice)


Do you know what ‘bee koh (kuih pulut)’ is? It is glutinous/sticky rice with coconut milk; a Nyonya dessert. My family used to make bee koh as one of the food offerings for the Festival of the Jade Emperor, a Taoist god. They wanted the food offerings to have something ‘red’, or a good meaning like 福 (fu in Chinese means good fortune), on top of it, so they had me use red food coloring to write a word, because I was good at calligraphy. I remember I was always glad to write for them.
I like bee koh but have not had it for a long time and almost forgot it. Last time I was in Penang was during the festival, and I saw a plate of bee koh, which was a food offering from my sister-in-law. We finished it immediately.
I remembered it recently, so I made it and the recipe:

Ingredients – Makes 8-10 servings
  • 2 cups glutinous/sweet rice
  • 3 pandan (screwpine) leaves (optional)
  • 200 ml coconut milk
  • 1/4 tsp salt
  • 6-8 Tbsp sugar
--> --> Water – enough to cover the glutinous/sweet rice if using a rice cooker Method
--> -->Soak the glutinous/sweet rice for at least 4 hours, then drain it and put it into a steam tray or rice cooker with the pandan leaves. Mix the coconut milk, salt and sugar. After the rice is cooked, add in the coconut milk mixture and stir well.
  • Remove the pandan leaves, and press the cooked rice onto a plate or into a mould. Let cool, then cut into pieces.

  • -->
    --> -->
    *Revision on Dec 9, 2008 修改
    你知道什么是 bee koh (kuih pulut) 吗?它是甜椰浆糯米糕,是一種娘惹糕。我家人大多数在拜天公诞时才做 bee koh 当供品。她们做好后,为了使供品有色及好意兆,所以要我用红色素沾水在糕上写字之类的,我的书法还好也乐得可以挥字。 我很喜欢吃 bee koh,但因很久没吃 bee koh 了,已没想念它。上次回槟城刚好碰上天公诞,看到三嫂买的一盘 bee koh 供品,三几人很快就把它吃完。 最近想起它,就自己做了食谱:
    -->
    材料 - 可做 8-10人份量
    • 2糯米
    • 3班兰叶(可有可无)
    • 200豪升 浓椰浆
    • 1/4茶匙
    • 6-8汤匙
    -->幼糖
  • 若用饭锅,水位盖过糯米
  • 做法
    --> -->糯米浸水至少4小时,然后倒掉浸水,将糯米及班兰叶放进蒸盘或煮饭锅。混合浓椰浆、盐和幼糖,放入已熟的糯米,搅拌均勻。
  • 弃掉班兰叶,用盘或模型盘盛装煮熟的糯米。冷后切块食用。
  •