Hakka Lo See Fun with Minced Meat (客家肉碎老鼠粉)

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I read this Hakka Lo See Fun in one of my favourite cookbook by Agnes Chang. Since it has been very long time not having lo see fun I decide to cook it and serve my family on weekend. This is very simple and yet satisfy meal especially have it together with hot chili dipping sauce :)

Adapted and slightly from Delightful Snacks & Dim Sum cookbook by Agnes Chang
Hakka Lo See Fun with Minced Meat (客家肉碎老鼠粉)

Ingredients:
(A) Minced meat

3 tablespoons oil

1 tablespoon chopped shallots and garlic

250 minced pork

(B) Seasoning

1 tablespoon fish sauce (replace with soya sauce)

1 tablespoon light soya sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

¼ teaspoon pepper

1 teaspoon dark soya sauce

4 tablespoon water (use 1 cup water as kids prefer saucy noodles)

(C) Garnishing

500g rice pin noodles (lo see fun)

1 tablespoon fried shallot oil, for mixing lo see fun

200g bean sprouts

2 stalks spring onion, diced

2 tablespoons fried shallots

2 red chilies, sliced, mixed with 2 tablespoons light soya sauce

Methods:
1. Heat the oil in wok on medium heat. Add the shallot and garlic and fry till fragrant. Add the minced pork and allow to simmer for 5 minutes, or until thoroughly cooked. Add in seasoning. Bring to boil and taste. Dish up and set aside.

2. Blanch bean sprout until just cooked. Drain and set aside.

3. Blanch lo see fun until hot. Drain, add in shallot oil and mix to combine.

4. Place the lo see fun, bean sprout onto serving bowl. Top with minced pork, spring onion and fried shallots. Serve hot with sliced red chilies.

I am submitting this post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/籍贯菜(March 2013 ) hosted by FHL of Faith Hope Love 

Tuna Turnover with Quick & Easy Flaky Pastry (Delia Smith)

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Turnover is Bake-Along #41 theme. Actually I'm not intend to bake any as not sure what is Turnover :P After looking at apple turnover from Alice, I Love. I Cook. I Bake. with Delia Smith easy pastry, me tempting to bake some! Why not? One stone kills two birds at the same time! :D

From Wiki I understand turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, and sealing it. The filling can be sweet or savory. Shortcrust pastry or puff pastry dough is commonly used. They can be baked and fried.

Since I serving this turnover as lunch I bake savory type with canned tuna. I mix tuna with some breadcrumbs to minimize the moisture of filling. I learnt this great tip from Zoe, Bake for Happy Kids. Yes it works very well! Thanks Zoe!

The flaky pastry is indeed quick to prepare and have to work quickly too as it gets soften easily in our hot climate. Just after done shaping, my dough starts 'sweating'! Luckily I manage transfer them to baking pan without much tearing. I keep them in fridge while preheating oven. When the oven is ready then only remove out from fridge, apply egg wash and bake. Although the pastry is not as flaky as store bought puff pastry it consider good with the little effort. The pastry is fragrant and crisp. Love it! I definitely will make it again.

Tuna Turnover with Quick & Easy Flaky Pastry (Delia Smith)

Ingredients:
~ Pastry
110g butter
175g all-purpose flour
pinch of salt
3 tablespoons cold water

~ Filling

4 tablespoons canned tuna(tuna in mayonnaise)

2-3 tablespoons breadcrumbs

*mix together and set aside

~Egg wash
½ egg, lightly beaten
Some white sesame seeds for topping

Methods:
1. Keep butter wrapped in a plastic, and freeze for at least 45 minutes.

2. Sift flour and salt in a large bowl, grate frozen butter on top of the flour. Use butter knife to mix evenly (do not use hands).

3. Sprinkle water with hands all over and mix again with butter knife for a few seconds, then you may finish off with hands. Dough should be moist, combine altogether, and leave the bowl fairly clean, no need to knead the dough. Wrap it up and rest in the fridge for at least 30 minutes.

4. Bring the dough out from the fridge (once can be rolled out is good to go! about 5 minutes). Place the dough in between cling wrap, flatten the dough with rolling pin. Shape according to preference (I made about 5-6 rectangles).

*if dough is soft and sticky to handle, do chill before add filling

5. Place the filling on half side and fold up over the filling. Transfer to baking sheet then seal the edges with fork.

6. Brush the top with egg wash and sprinkle with some sesame seeds. Bake in preheated oven 200C for about 20 minutes (depending on the size) until browned and puffed. Serve warm or at room temperature.

I'm submitting this post to

~See Ya In The Gumbo hosted by Ms. enPlace

~ Bake Along hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

~ Cook Like A Star hosted by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Mich from Piece of Cake

Hakka Stuffed Tofu (客家酿豆腐）

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Stuffed tofu is a very common in Hakka dishes. Me as Hakka used to eat since I was little. Besides tofu my mum used to stuff the pork filling into brinjal (her favourite!) and chilies. Sometimes I use ladies fingers and bittergout too. At first the stuffed tofu or vegetable are being fried. Then cook and braise in sauce for more flavour. 

Normally I use oyster sauce and sugar in braising sauce. But in 快乐厨房magazine, authentic Hakka stuffed tofu only use soya sauce as seasoning. So I tried its version. Hope you like this humble Hakka stuffed tofu dish. 

Reference from 快乐厨房magazine 

Hakka stuffed tofu
Ingredients:
2-3 firm tofu (豆干）

Some corn flour for dusting

~Filling
100g minced pork
1 teaspoon grated ginger
½ teaspoon salt
½ teaspoon soya sauce
1 teaspoon sesame oil
1 teaspoon corn flour

~Braising sauce
1 teaspoon soya sauce
150ml water

Methods:

~Preparation

1. Cut firm tofu into 4 equal squares. Cut a square in center (but not cut through) with a knife. Use a small spoon scoop out tofu to make a square hole for stuffing. Keep the tofu pieces and use as part of filling. 

2. For filling, put tofu pieces, minced pork and all the seasoning into mixing bowl. Stir till well combine. Set aside.

3. Before stuffing, sprinkle some corn flour inside tofu. Get some minced pork mixture and fill the hole as stuffing. Repeat till all finish. By doing this the stuffing will stick well and not fall apart.

*I shape the extra minced pork mixture into meat balls. 

~Cooking

1. Heat up wok, add in vegetable oil (about half way cover tofu square). Once oil is hot, gently put in stuffed tofu. Fry till golden brown in all side. Remove and set aside.

*turn tofu squares to get all sides evenly brown.

2. Pour out all oil. Prepare sauce by adding water and soya sauce into wok. Bring to boil. Return fried stuffed tofu back into wok. Cook till all the sauce absorbed by tofu. Serve!

I am submitting this post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love 

Tomato Black Bean Salad

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I love black beans. I used to cook more and keep in freezer for later used. I can have it as snack. So why not using it in salad? Here comes the easy black bean salad pair with tomatoes.

From Vivian Pang Kitchen

Tomato Black Bean Salad

Ingredients:
150g cooked black beans
2 tomatoes, cut into small cubes
2 shallots, thinly sliced
1 big chili, thinly sliced
2 bird chilies, thinly sliced
Handful of coriander, cut

~dressing
Juice from 2 limau kasturi
1 tablespoon sugar
1 tablespoon rice vinegar
1 teaspoon soya sauce

Methods:
1. Mix the dressing till sugar dissolve. Set aside.

2. Mix all salad ingredients into mixing bowl. Pour in dressing and toss to combine. Serve!

~Note
I use dried black beans and cook with pressure cooker. Here what I did.
1. Rinse black beans to clean. Then soak dried beans in salt water overnight.
* add ½ to 1 teaspoon salt in water

2. The next day, pour away salt water. Rinse 1-2 times to get rid of salt.
- Put into pressure cooker. Add enough water to cover the beans and cook for about 20 minutes or till soft.

*adjust the time according to your pressure cooker

I am submiting this post to 

~Little Thumbs Up event organised by Zoe from Bake for Happy Kids and My Little Favourite DIY with ‘Tomato’ as March theme

Crispy Skin Roasted Chicken Thighs

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This recipe I have posted before but with whole chicken. One of my FB readers asking whether can be done with only drumsticks instead of whole bird. Actually I seldom bake whole chicken because we can’t finish in one meal. Unless I want to keep certain parts especially the chicken breast for salad. The most I bake is with chicken thighs. Therefore I really keen to try and find out.    

It seems the same recipe with whole chicken works pretty well for thighs too (more crispy skin with thigh instead of drumstick). However I made mistake. I baked the thighs by placing the skin facing down first and turning over during the baking process. It ends up some parts not crispy. The skin might be crispy more evenly if I bake only with the skin up throughout the baking process.     

Ingredients:
4 pieces chicken thighs

1 ½ cups water
1 tablespoon maltose (麦芽糖）
½ tablespoon vinegar

~Seasoning
Salt and pepper to taste

Methods:

1. Combine water, maltose and vinegar in a wok/a large pot and bring it to boil. Turn off the heat.

2. Clean the chicken and pat dry. Put the chicken into hot water mixture. Turn several times for well coating.

3. Arrange the chicken on wire rack as shown and sun dried for an hour.

5. Turn the thighs with skin side down. Rubbing salt and pepper around chicken. Do not rub mixture over the outer skin! Once done, turn over and bake with skin side up.

*Mine bake with skin side down first and turn during the baking process. The result is not that good.

6. Bake in preheated oven 190'C for about 30 minutes or until the skin is brown and crispy. 

I am submitting this post to 

~ Recipe Box#39 hosted by Bizzy Bakes

~See Ya In The Gumbo hosted by Ms. enPlace

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

Malay Red Cooked Chicken / Ayam Masak Merah (Kids version)

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I never think that I can cook Malay Red Cooked Chicken for kids until I read it from My Little Favourite DIY. I omit chili totally as my kids can’t take any heat. Yes this dish is well received by them. But for me I prefer to go with some hot chili sauce :D Next time will cook it and serve with pasta as main course.

Adapted and slightly modified from My Little Favourite DIY 

Malay Red Cooked Chicken / Ayam Masak Merah

Ingredients:

(A)
6 chicken wings (used the drumlet and middle joint, about 600g)
½ teaspoon salt
½ teaspoon turmeric powder
Dash of pepper

(B)
2 shallots
½ cm ginger
2 cloves of garlic

1 inch cinnamon stick
2 cloves (bunga cengkih)
3 cardamoms (buah pelaga)
1 red onion sliced

(C)
½ cup tomato ketchup
½ cup evaporated milk (or coconut milk)
½ cup water
½ teaspoon salt
1-2 tablespoon sugar to taste

Methods:

1. Marinate chicken with salt, turmeric and pepper for at least 30 minutes.

2. Mill shallots, ginger and garlic.

3. Heat wok, add in 1 tablespoon cooking oil. Arrange chicken parts and pan fry till the skin turns brown. Dish up.

*It’s ok if the chicken is not cooked thoroughly and still oozes some blood.

4. Add in 1-2 tablespoons oil, sauté the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion and continue to sauté until the onions looks translucent and wilts.

5. Put in the ingredients (C), return chicken into the wok and cook until the gravy reduces to preferred amount. Serve!

I like to link this post to 

~ Recipe Box#38 hosted by Bizzy Bakes

~ See Ya In The Gumbo hosted by Ms. enPlace

~Little Thumbs Up event organised by Zoe from Bake for Happy Kids and My Little Favourite DIY with ‘Tomato’ as March theme

Steamed Nian Gao (年糕) Kueh

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I like to eat Nian Gao especially sandwich in between sweet potato and yam. But I don't feel like making Nian Gao fritter. So the other way of enjoying is to steam and then coat with desiccated coconut! Instead of having only Nian Gao why not invite its' best buddy, sweet potato and yam as well!

Like fritter I used Nian Gao as filling, steam together with sweet potato and yam. Here come the steamed Nian Gao Kueh :D The best to enjoy is serving it as soon as come out from steamer. Can you see the Nian Gao oozing out? Let see how I make it.

Steamed Nian Gao Kueh (年糕)

Ingredients:

(A) sweet potato layer

150g sweet potato 

15g rice flour

15g glutinous rice flour

(B) yam layer

150g yam 

15g rice flour

15g glutinous rice flour
some water (only if too dry)

(C)

150g Nian Gao (年糕) for filling

250g desiccated coconut

Pinch of salt

*steam 10 minutes

Methods:

1. Remove skin, cut sweet potato/ yam into cubes. Arrange in steamer and steam till soft.

2. While sweet potato/ yam still hot, mashed. Add in the rest ingredients and knead to combine form soft dough. 

3. Cut Nian Gao into thin slices. Set aside.

4. Lightly grease 8' round pan. Assemble by scatter yam dough around pan. Lightly press to get even surface. Arrange Nian Gao slices. Then top with sweet potato dough. Cover with cling wrap (heat proof type) and now ready to steam.

5. Bring water to boil, place the pan in steamer and steam at medium heat for 10 minutes. 

6. Serve with steamed desiccated coconut while is hot! Enjoy!

Banana Nut Bread

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I love to bake with banana. Therefore I very eager to try out this banana nut bread which happend to be this time Bake Along recipe- Wiliams Sonoma's Banana Nut Bread. As the name stated it is more on bread texture, firm but yet moist with full of banana flavour. I love to have it along with some spread on top...peanut butter and jam.

I used whatever I have in my pantry, pistachio nuts and black currants. Love the 'green' and 'black' on the bread. I also sprinkle some white sesame on top for more fragrant.

Recipe by Williams Sonama
Banana Nut Bread (One 9x5 inch tin)
Ingredients:
(A)

6 Tablespoons (90 g) unsalted butter, at room temperature
1 cup sugar (I used 70g brown sugar)

(B)

2 or 3 very ripe bananas, coarsely mashed (about 1 1⁄2 cups)
3 eggs, lightly beaten
1⁄2 cup buttermilk

*I added 1 teaspoon vinegar with milk and set aside for about 15 minutes before used

(C)

2 cups all-purpose flour
1 teaspoon baking soda (I used ½ teaspoon)
1 teaspoon baking powder (I used 1 ½ teaspoons)
1 teaspoon freshly grated nutmeg
1⁄2 teaspoon salt
3⁄4 cup coarsely chopped walnuts, pecans or hazelnuts (replace with ½ cup pistachio nuts)
Handful of black currants (my own addition)
2-3 tablespoons white sesame seeds for topping

Methods:
1. Preheat an oven to 350°F (180C). Grease and lightly flour a 9-by-5-inch loaf pan.

2. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.

3. In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

4. Pour the batter into the prepared pan. It should be no more than two-thirds full. Sprinkle white sesame seeds evenly on top (if using). Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve.

*Mine took about 40 minutes

Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.

I am submitting this to Bake-Along hosted by Joyce of Kitchen Flavours, Lena of Her Frozen Wings and Zoe of Bake for Happy Kids

Mee Bandung (Bandung Noodles)-MFF Johor

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One of the reasons I choose to cook Bandung noodles is because my hubby request. He is 'craving' for Bandung noodles :D He had spent about 6 years in Johor for his U studies. And Bandung noodles is one of his favourite meals while dining out. However my Bandung noodles is not the same as the one he usually eat. I guess there is different version of Bandung selling in Johor. And mine is not the one :P Nevertheless it still tastes good.

According to Malaysian Kitchen, Mee Bandung is a dish originating from Johor, specifically from Muar. The term 'Bandung' is not derived from Bandung, Indonesia but as a term for anything that is mixed from many ingredients.

Recipe reference from Malaysia Kitchen

Mee Bandung (Bandung Noodles)

Ingredients:

½ kg of yellow noodles, scalded in boiling water

*I used Hokkien noodle

2 tablespoons cooking oil

(A) Grind into paste

1 tablespoon dried shrimp, soaked

3 shallots

2 cloves garlic

1 tablespoon chili paste

1 candle nut (buah keras)

3 coriander roots (optional)

1 tablespoon oyster sauce

1 tablespoon tomato sauce

½ tablespoon of curry powder

(B)

1 ½ cup of water

1 tomato, chopped

salt and sugar to taste

1 egg, lightly beaten

(C) Garnish

Hard boiled egg

Prawns, pan fry till cooked

Blanched bean sprout

Chopped coriander leaves

cut red chilies

cut limes

  

Methods:

1. Heat oil and add in grounded paste. Fry till fragrant and aromatic. Add water. Stir well.

2. Season with pinch of salt and sugar. Once the gravy come to boil, put in tomatoes and eggs into the gravy. Do not stir the eggs together.

3. When the eggs are cooked, turn off the heat. Reheat just before serving.

4. The scalded yellow noodles will be served in a bowl with the garnished ingredients on top of the noodles. Pour the gravy over the noodles. Enjoy!

I am submitting this post to Malaysian Food Fest, Johor Month hosted by Annie of AnnieliciousFood

Pasta with Tomato Cream Sauce

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Tomatoes make me think of pasta sauce. My kids like spaghetti with tomato base sauce. I used to cook with fresh tomatoes but not today. After reading The Pioneer Woman Tomato Cream Sauce I want to give it a try. I used canned tomato purée. It is cheap, economy and easy available at any grocery stores. This canned tomato is packed with flavour. However it is extremely sour to Asian taste (I believe :P). Therefore I added water/stock (liquid) to thinner out the sourness. 

For healthy choice (and also easy available) I replace heavy cream with evaporated milk. The result is great and my kids love it! This great cream tomato sauce will be one of my family favourite pasta meals from now on :) 

Reference from The Pioneer Woman

Pasta Tomato Cream Sauce
Ingredients:
(A)
1 tablespoon vegetable oil
1 tablespoon butter
1 whole medium onion, finely diced
4 cloves garlic, minced
1 can (220g) tomato purée (I used DuChef brand)
1 cup water (or stock)
½ cube chicken stock (Knorr brand)
*Omit if using stock. 
Salt and pepper, to taste
2 tablespoons sugar (more to taste)

(B)
½ cup evaporated milk
1 tablespoon dried oregano
10g parmesan cheese

400g spaghetti 
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Methods:

1. Cook pasta according to package directions. Drain, reserve ½ cup of pasta water.

2. Heat butter and oil over medium heat. Add onion and garlic and sauté for a minute or so. Pour in tomato purée and add water, stock cube, salt, pepper, and sugar to taste. Stir and cook over low heat for 10 to 15 minutes, stirring occasionally.

3. Remove from heat and stir in milk, oregano and cheese. Check seasonings. 

4. Stir in pasta and serve immediately. (Thin with pasta water if needed.)

I am submitting this post to Little Thumbs Up, hosted by Mui Mui@My Little Favourite DIY & Zoe@Bake for Happy Kids.