Finally, the reopening of Eloise’s Kitchen on Memorial Day 2012!

For the opening day, I made a fruit bowl with strawberries, blackberries, blueberries, raspberries and pineapple. I also cooked beef rendang, stewed chicken with potatoes, thai jasmine rice, vegetarian rice vermicelli and tamarind fish curry. We also ordered a sushi platter with no raw food from our favorite sushi place in town called Sushi Island that was newly opened. It was a great pleasure having friends and family over that day!

Copyright 2012 From the Kitchen of Eloise

Kitchen remodeling

We spent almost a month without a kitchen, tearing out the Formica counter tops and replacing them with quartz counter tops. The first installation was not completed on time as the hardware shop made a mistake and ordered the wrong sink, i.e. a two bowl sink when we wanted a one bowl sink, so new counters needed to be cut for the new sink. We had to wait another two weeks for the re-cut living without a kitchen sink as the old sink was already ripped off.

It was almost a month and one week of living camping style, relying on the bathroom sink and using disposable plates and utensils. Fortunately, my smart hubby hooked up the dishwasher so we could still run dishes in it. After the kitchen counters were installed finally, we started refinishing some parts of the cabinets that had been worn down. I did most of the sanding while hubby was at work and he touched up the sanding, stained them and lacquered them.

We are still in the process of refinishing the rest of the cabinets section by section. It will be an all Spring and Summer project. My kitchen was finally ready to be used again on Memorial Day, this Monday.

Copyright 2012 From the Kitchen of Eloise

Bi Bim Bap

Annyeonghaseyo (안녕하세요)!

I always love the simplicity of bi bim bap, a Korean food that I often ordered for lunch at one of the campus Korean restaurants. It is very light, non greasy, packed full of antioxidants, a small amount of protein and healthy carbs. For more fiber, substitute Calrose rice with brown rice and substitute potatoes with sweet potatoes. The bi bim bap goes well with roasted barley tea, a caffeine free tea that is sweet and slightly bitter.

Ingredients:

3 cups of Calrose Rice

2 Green Zucchinis

1/2 a Diakon, cut into strips

4 Carrots, cut into strips

1 handful of Green Bean Sprouts

1 handful of Soy Bean Sprouts

1 Heaping tablespoon of Thai Red Chilli paste

Oil

4 Russet Potatoes

1 pound of Ground Beef

1 tablespoon of Garlic Powder for the Ground Beef and 1 tablespoon of Garlic Powder for the Spinach

1 tablespoon of Onion Powder

1 tablespoon of Lee Kum Kee Oyster Sauce

20 Shitake Mushrooms, soaked in boiling water for 20 minutes, remove stems and cut into strips

1 big box of Baby Spinach

1/2 cup of water

1/2 teaspoon of Better than Bouillon chicken Bouillon

Step 1:

Cook rice in a rice cooker

Step 2:

Steam zucchinis, carrots and diakon separately in a steamer

Step 3: Method for preparing the green bean sprouts:

Rinse green bean sprouts and strain excess water. Boil green bean sprouts in hot boiling water for 3 minutes. Strain excess water. Add soy sauce and sesame seed oil and mix well.

Step 4: Making a broth with Soy bean sprouts

Use the water from steaming the vegetables to make a broth. In a big saucepan, add the broth and soy bean sprouts. Add more boiling water to cover green bean sprouts. Bring water to a boil and turn of heat after 3 minutes of boiling.

Step 5: Method for Baked Chilli Potatoes:

Peel potatoes, cut into chunks, rub Thai chilli paste all over potatoes, pour some peanut oil over the potatoes in a pyrex dish, bake at 400 degrees for 1 hour

Step 6: Method for cooking the Ground Beef with Oyster Sauce:

Heat up 1 tablespoon of oil in the frying pan, add ground beef and garlic and onion powder, mix well, then add oyster sauce and stir fry until ground beef is completely cooked.

Step 7: Method for cooking the Braised Shitake Mushrooms:

After dishing up the cooked ground beef, stir fry mushrooms in the gravy from frying the ground beef

Step 8: Method for stir fry Baby Spinach

Heat up 1 tablespoon of Oil in frying pan, add Baby Spinach and 1/2 cup of water, add chicken bouillon and stir fry until spinach is soft.

Final Step: Method for cooking an egg with runny yolk

Make a bowl with all the ingredients and crack a raw egg on top and microwave everything for 3 to 4 minutes or until egg white is completely cooked.

Daume bayo (다음에 봐요) !

Copyright 2012 From the Kitchen of Eloise

BBQ Pork/ Pork Char Siew and Dumpling/Wonton Noodles

This dish was my favorite brunch eating out with my mom as a kid. My mom would take me to the neighborhood coffeeshop at Redhill Road in Singapore for their delicious BBQ Pork and Dumpling Noodles, we each ordered a plate of noodles that came with a bowl of soup and dumplings. My mom would lovingly save her three precious dumplings for me and help me finished my noodles. When we were older, one of my favorite aunts who lived in the same neighborhood as us, would buy us BBQ Pork and Dumpling Noodles from a stall in Ang Mo Kio for brekkie during the weekends. When I moved to the United States, the only way for me to savour this dish is to make my own. I have tried many combinations of ingredients to make the BBQ pork and dumplings and this is the version that I like the best.

Dumpling/ Wonton Ingredients:

1 pound of ground pork

1/4 pound of peeled shrimp, minced

1 small bunch of scallions, chopped finely

1 inch knob of ginger, peeled and chopped finely

1 tablespoon of fish sauce

1 tablespoon of sesame seed oil

1 teaspoon of teriyaki sauce or maggi soy sauce

1 stack of gyoza or dumpling skin

1 bowl of cold water with 4 tablespoons of corn starch, mix well (for sealing the pot stickers together)

Method:

Mix the ground pork, shrimp, scallions, ginger and seasoning well in a big bowl. Lay dumpling skins in rows on a large cookie sheet. Scoop a small amount of filling or use a pair of chopsticks to distribute equal amounts of filling onto the dumpling skins. The amount of filling should be small enough that each dumpling skin can be folded together and has room to be sealed with the corn starch mix. You can freeze each batch of dumplings on the cookie sheet in the freezer for an hour. Leftover fillings need to be kept cold in the fridge before the previous batch is done freezing. When each dumpling comes out dry from freezing, they can be stored in a zip lock freezer bag for use later.

Broth Ingredients:

Dumplings

Sesame seed oil

Chicken Bouillion

Cold water

Yu choy – cut and discard lower ends of stems by 3/4 inch, cut each stalk into thirds

White ground pepper

Black pepper

Method:

Add desired number of dumplings and desired amount of cold water to make broth. Bring to a boil after adding chicken bouillion and pepper. Just before broth starts to boil, add desired amount of Yu choy. Dumplings are cooked when the broth starts boiling and the dumplings float on top of the broth.

Ingredients for noodles:

1 tablespoon of Tomato Ketchup

1 teaspoon of Sesame Seed Oil

1 teaspoon of Oyster Sauce

1 tablespoon of Dumpling Broth

1 box of fresh Wonton Noodles

Boiling water

Method:

In a plate or bowl, add condiments.

In a sauce pan, bring water to a boil. Add one bundle of noodles for each serving. Spread out and loosen noodles with a pair of bamboo chopsticks. When noodles have softened, discard noodles and strain noodles.

Put noodles on the plate or bowl of condiments and toss noodles in them.

This is a link to my BBQ Pork/Pork Char Siew recipe: https://fromthekitchenofeloise.wordpress.com/2013/02/17/bbq-pork-pork-char-siew/

Slice some pork char siew thinly and serve on top of noodles.

Copyright 2011 From the Kitchen of Eloise

Roti Prata/ Roti Canai

Roti prata and roti canai are Indian flat bread that taste fantastic when dipped in curry. See my Assam Fish Red Curry and Yellow Curry Mussels recipes for curries to go with the roti. This recipe is modified from my friend Sarimah’s recipe by adding condensed milk and butter. The picture on the left is roti prata. The picture on the right is roti canai. Roti prata and roti canai are made from the same dough but are folded differently.

Ingredients:

2 cups of flour

3/4 or slightly more cup of boiling water

1/2 teaspoon of condensed milk

2 tablespoons of melted salted butter.

Method:

Since I used salted butter, I do not add salt to the dough.

In a big bowl, add flour, condensed milk, butter and boiling water.

Mix the ingredients of the dough by stirring with chopsticks or a spoon.

Do not put use your hand to mix the ingredients for the dough because the boiling water is very hot.

Form a dough from stirring the flour, water, condensed milk and butter.

Add a little more flour here and there if the dough is too soft to lift up or add a little more boiling water if the dough is too dry.

Add very little extra water or extra flour at a time.

There aren’t any absolute portions when you make dough.

The dough just has to be pliable but not too wet.

You can knead the dough when the dough is cool enough to touch.

Knead for at least 8 to 10 minutes.

Divide the dough into 4 equal portions by cutting with a knife.

Cover dough with a wet but not dripping cloth over a bowl and leave them in room temperature overnight. If the cloth dries up, wet and lightly squeeze excess water out of the cloth again and cover the bowl again.

To make roti prata:

Stretch out the dough as much as you can, fold lengthwise like an Accordian. Then turn them round and round like making a flat turban.

Then press to flatten and roll out more with a rolling pin.

To make the layers more distinct when folding or shaping into roti, you can put a little flour in between the folds.

That prevents the layers from being pressed together.

The condensed milk makes the dough softer so it can be rolled out thinner. If you prefer thicker prata, don’t roll it out as much.

We rolled ours out thinly because they get thicker when you fry them and the layers are more noticeable when the prata is pan fried.

To make roti canai:

Stretch out the dough as much as you can, then fold the dough length wise into thirds then fold again into a square before flattening and rolling out more.

Pan fry the roti in a non-stick frying pan with 2 tablespoons of oil. Add a beaten egg to each roti if you like yours with egg on it.

Serve roti with curry,

Copyright 2012 From the Kitchen of Eloise