Stir Fry Pea Sprout with Shiitake Mushroom

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Nowadays fresh shiitake mushroom is easy to find. It is ready to cook as no soaking is required. With the simple stir fry we can enjoy mushroom in no time!  

Ingredients:

(A)
150g pea sprout

¼ teaspoon salt

(B)

3 gloves garlic 

150g fresh shiitake mushroom

(C) seasoning 

1 tablespoon light soya sauce 

1 tablespoon oyster sauce

1 teaspoon corn flour

50ml water

Methods:

~Preparation

1. Dice garlic.

2. Slice shiitake mushroom into slices.

3. Mix corn flour with the water and set aside.

~Cooking

1. Add in 1 tablespoon vegetable oil in heated wok. Add in pea sprout, salt together with 1 tablespoon water. Stir fry for about few seconds (once turn bright green). Dish out and arrange on serving plate. Set aside. 

2. Heat up wok. Brown the mushroom by arranging the mushroom slices inside wok. Cook till slightly brown and can smell the mushroom. Remove and set aside.

*this will enhance the mushroom flavour.

3. In the same wok, add in about 1 tablespoon oil. Add in diced garlic and sauté till lightly brown. Add in browned mushroom. Follow by soya and oyster sauce. Lastly pour in cornflour mixture and cook till thicken. Dish out and arrange the mushroom on cooked pea sprout. Serve!

Here like to remind you about the Giveaway. You have the chance to win (1) one bottle of each of the Lemon / Orange / Peppermint /Chocolate Flavored Stevia Liquids from NuNaturals! Refer NuNaturals Giveaway on how to win yourself their new products. Four(4) winners will be selected! The Giveaway is open till 28th February 2013, Thursday by 12 midnight, Malaysian Time. Hurry!

Chocolate Chip Cookie Brownie Bars

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Confuse with the recipe title? Is this cookie or brownie? This is a marriage between cookie and brownie. Brownies bar top with cookie dough. Sounds great right?

I like combo flavour of chocolate and orange. With NuNaturals Chocolate and Orange NuStevia Liquid around (refer to early post on NuNaturals Giveaway) I have the advantage to use them. I replaced sugar with NuNaturals PreSweet Tagatose which gave me lower calories kind of dessert :) 

Adapted from Bake By Rachel with slightly modification

Chocolate Chip Cookie Brownie Bars
Ingredients:

~Cookie dough

(A)

75g unsalted butter, softened

45g NuNaturals PreSweet Tagatose

(B)

1 egg

1 teaspoon vanilla extract

(C)

100g all-purpose flour

¾ teaspoon baking powder

½ teaspoon salt
*Sieve together and set aside

50g oatmeal flour (grind instant oatmeal till fine)

¼ cup semi-sweet chocolate chips

~Brownie batter

(A)

50g unsalted butter

85g semi-sweet chocolate

(B)

30g NuNaturals PreSweet Tagatose

1 egg

½ teaspoon salt

½ teaspoon vanilla extract

About 3 drops Chocolate NuStevia Liquid

About 3 drops Orange NuStevia Liquid

(C)

2 tablespoons cocoa powder

5 tablespoons all-purpose flour

Methods:

~Cookie dough

1. With an electric mixer, cream butter and NuNaturals PreSweet Tagatose till light. Add in egg and vanilla extract and cream till well combine.

2. Add in sifted flour mixture and oatmeal flour. Fold till well combine.

3. Finally, add chocolate chips and mix until dispersed throughout. Set aside.

~Brownie batter

1. Melt butter and chocolate in a double boiler, set over a saucepan with simmering water. Stir gently until completely melted and smooth.

2. Remove from heat, whisk in NuNaturals PreSweet Tagatose, followed by egg, salt, vanilla extract, Orange and Chocolate NuStevia Liquid.

3. Whisk in cocoa powder till well combine.

4. Lastly fold in flour and whisk gently till combine.

~Assemble

1. Pour brownie batter into lined 8' square pan. Spread out evenly with spatula. Scatter cookie dough throughout the brownie.

*I gather about a tablespoon of dough, flatten and place on top of brownie.

2. Bake in preheated oven at 180C for about 18 minutes or till cookies dough turn brown.

3. Cool in pan completely before slicing. Store it in an airtight container.

You have the chance to win (1) one bottle of each of the Lemon / Orange / Peppermint /Chocolate Flavored Stevia Liquids from NuNaturals! Refer NuNaturals Giveaway on how to win yourself their new products. Four(4) winners will be selected! The Giveway is open till 28th February 2013, Thursday by 12 midnight, Malaysian Time. 

I'm submitting this post for this month :

~ Recipe Box#35 hosted by Bizzy Bakes

~See Ya In The Gumbo hosted by Ms. enPlace

~ Roxana's Home Baking, February 2013 Chocolate Party 

Avocado Milkshake and Giveaway!

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Good news! 1^st Giveaway is going on! Recently I'm being approached by NuNaturals to sample their new All-Natural Gluten-Free products. Among the products are Lemon, Orange, Peppermint, Vanilla and Chocolate NuStevia Liquid. These flavored stevia products have great flavour and fantastic aroma. All are alcohol-free.

PreSweet Tagatose, another great product provides All-Natural Sweetener alternative. It is perfect for those individuals fighting the challenges of diabetes & obesity. It benefits for those looking to reduce or eliminate refined sugar in their kid's diet too. Plus NuStevia Prebiotic Blend & No Cabs Blend, NuStevia White Stevia, NuStevia Quick Dissolve Tablets and Pure Liquid~ Clear Stevia. Thanks to NuNaturals for giving me the chance to try out these fabulous products. To find out more about their products do visit NuNaturals website 

If you are shopping over at NuNaturals website all my readers can receive a 15% discount on all order place. Just enter the discount code : BLG0613 on the checkout page. The offer remains effective till 30th June 2013.

Online ordering customers may also receive FREE SHIPPING to the CONTINENTAL U. S. on all orders exceeding $35.00 after discounts.

Let see how I make chilled, rich and creamy avocado milkshake with some of the products from NuNaturals.

Ingredients:

(A)

10g palm sugar (gula Melaka)

50g water

(B)

1 big ripe avocado

About 20 pieces ice cubes

½ cup evaporated milk

1 packet NuStevia White Stevia

Few drops of Chocolate NuStevia Liquid

Some cocoa powder

Methods:

1. Add palm sugar and water in a saucepan. Bring to boil and simmer till sugar melt. Drain to remove any impurities. Set aside to cool.

2. Cut avocado into two. Remove the seed. Scoop flesh out with spoon and put into blender.

3. Together with avocado add in the rest of ingredients (B). Lastly add in the cool palm sugar syrup from step (1).

4. Pulse and blend till all combine and texture turn smooth. Pour into serving cup. Sprinkle top with some cocoa powder. Serve immediately. Enjoy!

Here is the great news! NuNaturals is so kind to offer giveaway program on their NEW products for four (4) of my readers. You will have the opportunity to receive these great NEW products and try on your own. The lucky readers will receive (1) one bottle of each of the Lemon / Orange / Peppermint /Chocolate Flavored Stevia Liquids.

        

Interested? Here how to join NuNaturals Giveaway.

Just leave a comment on this post that you wish to try NuNaturals Stevia products.

For EXTRA ONE MORE entry

Option 1: Like Vivian Pang Kitchen on Facebook. Leave a new comment on this post that you had done so.

OR

Option 2: Subscribe to Vivian Pang Kitchen by Email. Leave a new comment on this post that you had done so.

Giveaway starts from today and ends on 28th February 2013, Thursday by 12 midnight, Malaysian Time. Maximum (2) two entries per person. Please state your name as you leave comments. Anonymous entries are NOT accepted.

This NuNaturals Stevia Giveaway is open to all readers worldwide. NuNaturals will be shipping the giveaway directly. I will Winners must provide a mailing address (no P.O. Boxes accepted). I will do random draw to choose the winners.

Good Luck!

It will be great if you Like NuNaturals on Facebook!

Relaxing...

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Lately I am not doing much cooking and baking in my kitchen. I would say still in relaxing mood after a week of Chinese New Year holidays. How about you?

When I am organizing photos which I took from my Father-in-law orchid farm, I find quite numbers of beautiful plants and flowers. Therefore I like to share it today. Hope you enjoy their beauty as much as I do.

Here are some edible plants that you might interested.

Basil (九层塔)

Blue flowers with lots of seeds!

Brought some to plant at home. Hope success :)

Mulberries!

Still not ripe, sour. It will turn black once ripen and taste sweet.

Habanero! Super hot type!  

View of Orchid Farm

Orchid nursery. 

Some of the beautiful orchid. Have you seen them before?

Other interesting plants.

In-door plant. Like those tiny glossy leaves :)

Can you spot heart shape? Pretty?

Some Chinese New Year plants, blossom flowers sure will brighten your house and bring joy to everyone especially your guess.

I have a Giveaway very soon. Stay tune!

Pumpkin Steamed Cake(Fa Gao) 金瓜发糕

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Fa Gao is usually seen during Chinese New Year especially for praying. ‘Fa’(发）, the Chinese word is synonymous with wealth and prosperity. It symbolise bringing good fortune. Fa Gao with orangey colour signify good luck! This steamed cake is not only nice to see but also nice to eat. Besides pumpkin, coconut milk, egg and palm sugar are added too. I would say is kind of nutritious and fragrant steamed cake.

 

Recipe adapted from 快乐厨房

Ingredients:

(A) Starter

50g all-purpose flour

50ml water

1 teaspoon instead yeast

(B)

50ml water

90g palm sugar (gula melaka)

320g all-purpose flour

2 teaspoon double action baking powder

200g pumpkin puree (steamed and mashed)

100ml coconut milk

1 egg

Methods:

1. Mix all the starter ingredients and set aside for ½ hour to rest.

2. Prepare palm sugar syrup by adding diced palm sugar into water. Bring to simmer till all sugar melt. Strain and leave to cool. 

3. In a mixer, put in cool palm sugar syrup, pumpkin puree, coconut milk and egg. Mix till well combine. Set aside.

4. In a big bowl, sift in all-purpose flour and double action baking powder. Make a well in the center.

5. Pour in palm sugar mixture from step 3 together with starter. Fold till well incorporated.

6. Pour batter into lined paper cups till 90% full. Set aside to rest for 15 minutes.

7. Bring water to rapid boil. Place the proof batter cups into steamer and steam at high heat for 15 minutes. 

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover

After all the marathon blog posting (almost every day !) is time to pack  and ‘Balik Kampung’. I will take a break for Chinese New Year celebration. 

Wishing all friends and readers a Great Prosperous Chinese New Year and Happy Holidays!

恭喜发财，福贵花开，

事事顺利，蛇年行好运！

Pineapple Salad with Crispy Herbed Chicken Fillet

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I like to support my friends Doreen from My Little Favourite DIY and Zoe from Baking for Happy Kids for their event, Little Thumbs Up! Each month one ingredient is nominated and that will be the ingredient to be used in the recipes for blog posting. For February month, pineapple is the star ingredient which I think is chosen at the right time! In Hokkien dialect 'Ong Lai' sounds like 'good fortune come' and I'm pretty sure most of us have pineapple around for coming Chinese New Year. Since I'm going to 'Balik kampung' I make something quick with pineapple. I prepare this simple pineapple salad to go with crispy chicken fillet. I added easy available fruits, mandarin orange too. For more texture I used smoked shrimps. If can’t find, feel free to substitute ingredients that you like.

I like to have salad with fried food. Therefore I’m sharing herbed chicken fillet as well. I use both cornflour and rice flour together with oregano as flavouring. You can replace with bread crumbs and any herb you prefer.

Ingredients:

~Salad

(A)dressing

1 tablespoon sugar

1 tablespoon rice vinegar

½ teaspoon salt

½ teaspoon light soya

* mix together till sugar melt. Set aside

(B) fruits and vegetables

200g pineapple, cut into cubes

2 shallots, slice thinly

2 mini mandarin orange, peel and break into sections

1 big chili, slices thinly

1 chili padi, slices thinly (more if prefer more heat)

1 stalk spring onion, cut

1 bunch of corriander leaves, cut

~Chicken Fillet

300g chicken fillet, cut breast meat diagonally into fillets, about ½ cm thick

(A) marinate

1 egg white

1 teaspoon salt

½ teaspoon pepper

(B) coating

¼ cup cornflour

¼ cup rice flour

1 tablespoon dried oregano

*mix together and set aside

Handful of smoked shrimps

Oil for pan-frying

Methods:

1. For pineapple salad, mix the dressing with all the fruits and vegetables. Keep in fridge while preparing chicken fillet.

2. Marinate fillets and set aside for 5-10 minutes. Coat fillets well with flour mixture till finish.

3. Add oil into hot wok. Lower heat to medium-low, arrange fillets inside wok. Pan-fry till golden brown. Dish out and place on kitchen towel to drain excess oil.

4. Serve with sweet, sour and spicy refreshing pineapple salad. Enjoy! 

I'm submitting this post for this month :

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

~ Recipe Box#32 hosted by Bizzy Bakes

~See Ya In The Gumbo hosted by Ms. enPlace

~ Little Thumbs up organised by Doreen from My Little Favourite DIY and Bake for Happy Kids, hosted by Bake for Happy Kids