Long Beans with Fried Tempeh

Tempeh, a soy bean product is a great source of protein and a great substitute for meat in vegetarian dishes. Some of my friends cooked this dish with firm tofu instead of tempeh. Feel free to substitute the tempeh with fried firm tofu if you prefer.

Ingredients:

2 packets or 4 pieces of Tempeh, cut into 1 inch long equal pieces

1 bunch of Long Beans, cut off ends and cut into two inch long pieces

Oil

Ingredients for the rempah:

9 Thai Red Chillies

2 Shallots

1 Garlic

1 inch Knob of Ginger, peeled

Dried Shrimp

Method to fry the tempeh:

Heat up 2 tablespoons of oil. Fry the tempeh on both sides until golden brown. Dish up and set aside.

Method to prepare dried shrimp flakes:

To prepare the dried shrimp flakes for seasoning, rinse the 1 small packet of dried shrimp under hot tap water for a minute to remove excess salt. Strain the dried shrimp. Grind the dried shrimp in a food processor. Bake the dried shrimp in the oven on an aluminum baking pan at 375 degrees Fahrenheit for 20 minutes or until dry.

Keep two tablespoons of dried shrimp flakes out for seasoning the curry paste or rempah. Store the rest in a zip lock bag and place in the fridge for future use.

Method to prepare the rempah:

Place red chillies, shallots, garlic and ginger in a food processor to mince them.

In a frying pan, heat up 1 tablespoon of oil, add the minced chillies, shallots, garlic and ginger. Fry until fragrant and golden brown then add dried shrimp flakes.

Method to cook the long beans:

Add the long beans after rempah starts to smell good. Add a little water. Cover the frying pan for a minute or two. Add tempeh and continue stir frying until the long beans are cooked and the rempah is mixed in well.

Copyright 2012 From the Kitchen of Eloise

Sliced Red Snapper on a bed of Yu Cai

Yu Cai or Yu Choy Sum is a common vegetable used in Chinese Cuisine. It has a bitter sweet kind of taste not quite as bitter as Chinese Broccoli. They are rich in iron like any dark leafy greens. They go well with sliced beef as well.

Ingredients:

2 pounds of Sliced Red Snapper with bones removed

1/2 a Clove of Garlic, chopped or sliced

Oil

1 bundle of Yu Cai or Yu Choy Sum, cut off ends, cut into two inch long pieces, wash, rinse and repeat three times

Oyster Sauce

White Ground Pepper

Chinese Rice Wine/ Shaoxing Jiu

Corn Starch

Water

Method:

Cook the fish and the vegetables separately. I usually cook the vegetables first so the fish can go on top of them.

Heat up about 1 tablespoon of oil. Add chopped garlic and fry until garlic is slightly golden brown. Add the vegetables, a teaspoon of oyster sauce and a little water. Cover the frying pan for a few seconds. Then stir fry the vegetables quickly with a pair of chopsticks until cooked. Turn off the heat when they looks like a deep jade green. Do not overcook them

Dish up the vegetables onto a bowl or platter.

Heat up another tablespoon of oil. Add fish. Add white ground pepper over fish, add no more than a tablespoon of oyster sauce and add 1/3 cup of Chinese rice wine/ Shaoxing Jiu. Flip fish over to make sure both sides are cooked. Then made a cornstarch mix of about 1 tablespoon of cornstarch and 1 cup of water to thicken the gravy.

When fish is cooked, place fish and the gravy on top of the bed of Yu Cai.

Copyright 2012 From the Kitchen of Eloise

Teochew Braised Duck

This is how my aunt who is Teochew makes her braised duck. You will need a stainless steel wok for making this dish.

Ingredients:

1 frozen Duck from Asian stores, thaw for three days on a Pyrex dish in the fridge

2 inch knob of Galangal, cut into small chunks

1/2 a cup of Mushroom Flavored Dark Soy Sauce

1 tablespoon of Lee Kum Kee Oyster Sauce

1 tablespoon of Honey

Chinese Five Spice Powder

2 Cinnamon Sticks

5 Star Anise Seeds

1 Black Cardamon

Boiling water

PAM

Method:

Remove neck and innards from the cavity of the duck. Rinse out the cavity, neck and innards of the duck with cold tap water until all the ice is gone. Pat the duck dry with paper towels.

Season the duck with Five Spice Powder all over the duck and it’s cavity.

Spray the stainless steel wok with Pam. Stuff the duck with the galangal chunks.

Then scald every side of the duck, dragging the legs back and forth on the wok on both sides.

Then mix mushroom flavored dark soy sauce with oyster sauce and honey. Pour all over the duck. Add 2 cinnamon sticks, one black cardamon and five star anise seeds.

Fill up to half the wok with boiling water. Bring to a boil for five minutes. Turn down heat between medium and low, then simmer each side of the duck for about 25 minutes.

Remove the black cardamon in 25 minutes after poaching the duck on one side.

Be careful flipping the duck. Get someone to hold the handles of the wok while you flip the duck with a pair of bamboo chopsticks, one at each end of the duck.

Test the temperature of the duck with a meat thermometer. It should be 180 degrees before you stop cooking it.

Remove duck carefully from the wok.

Cut the duck with kitchen shears when it has cooled down.

Save the gravy for pouring over rice.

Serve braised duck with Thai Jasmine rice.

Copyright 2012 From the Kitchen of Eloise

Hainanese Chicken Rice and Stir-fried Chicken Liver with Green Onion and Ginger

Hainanese Chicken

Ingredients for Hainanese Chicken:

To make Hainanese Chicken, you need a stainless steel wok.

One 5 or 6 pound Organic Free Range Chicken

Mediterranean Sea Salt

2 inch knob of Ginger, peeled

2 stalks of Green Onion, cut off roots

7 cups of Boiling water

Sesame Seed oil

Chinese Rice Wine/ Shaoxing Jiu

Kikkoman Light Soy Sauce

PAM

Method:

Thaw the chicken in the fridge on a Pyrex dish for three days. Remove the chicken neck and innards from the cavity. Rinse cavity, neck and innards with cold tap water. Pat dry with paper towels.

Rub Mediterranean sea salt all over the chicken’s cavity and the chicken’s skin. Stuff the chicken cavity with two stalks of green onion and ginger.

Coat the entire chicken with sesame seed oil.

Spray the stainless steel wok with PAM to prevent the chicken from sticking to the wok.

Place chicken breast side up and pour 7 cups of boiling water into the wok or just up to 2 inches below the rim of the wok if you have a smaller wok. Bring the water to a boil by covering the wok.

Once the water starts bubbling, open the lid to check that water has come to a boil and turn down the heat to medium, cover the wok again and simmer the chicken for twenty minutes. Next, turn the heat to slightly above low, keep the wok covered and simmer for another ten minutes so that the meat will be nice and tender.

Check the temperature of the chicken with a meat thermometer. It should be at least 160 degrees before you turn off the heat.

Remove the chicken from the wok carefully onto a deep dish or Pyrex dish.

Coat the chicken with Chinese rice wine/ Shaoxing Jiu, Kikkoman light soy sauce and sesame seed oil.

Chill the chicken in the fridge, just long enough so that the meat is not too hot for cutting.

Cut the chicken with kitchen shears after it has cooled down.

Keep the broth that the chicken is poached in for making the chicken rice.

Chicken rice

Ingredients for the chicken rice:

You need a ten cup rice cooker for this.

2 inch knob of Ginger, peeled

2 big Shallots, peeled

2 whole Garlic, peeled

5 cups of Thai Jasmine Rice

Chicken Broth

1/2 can or 250 grams of Coconut Milk

4 short stalks of Pandan Leaves

2 stalks of green onion, cut off roots

1 tablespoon of Kikkoman Light Soy Sauce

Cold Water

Method:

In a food processor, mince ginger, shallots and garlic.

Give Thai Jasmine Rice 10 to 12 rinses. Pour out water and place rice in the rice cooker. Add the chicken broth from poaching the chicken up to the five cup marking for water in the rice cooker. Stir in 1 tablespoon of Kikkoman light soy sauce and the coconut milk. The marking for the amount of chicken broth in the rice cooker should correspond to the number of cups of rice you are cooking.

Add the ginger, shallots and garlic paste to the rice last, mix them well into the rice. Add pandan leaves and the two stalks of green onion to the top of the rice.

Condiments for the chicken:

Dip chicken in sweet soy sauce/ Kecap Manis, garlic flavor chilli sauce or minced ginger with sesame seed oil and salt.

Serve cut chicken with chicken rice, fresh cut tomato wedges and sliced English cucumbers seasoned with a little Kikkoman light soy sauce and a little sesame seed oil.

If you like chicken liver, you can serve this dish with chicken liver. See below for my Chicken Liver with Green Onion and Ginger recipe.

Chicken Liver with Spring Onions and Ginger

Ingredients for Stir-fried Chicken Liver with Green Onion and Ginger:

1 pound of Chicken Liver, rinse under cold water and strain in colander

1 shallot, chopped

1 garlic, chopped

1 small bunch of Spring Onions cut into 2 inch long sections

1 inch knob of ginger, peeled, sliced thin and cut into strips

1 tablespoon of Peanut Oil

1 tablespoon of Sesame Seed Oil

Chinese Rice Wine or Shaoxing Jiu

1 tablespoon of Oyster Sauce

1 tablespoon of Hoisin Sauce

1 flat tablespoon of Sugar

Method:

Heat up peanut oil and sesame seed oil in a non stick frying pan. Add shallots and garlic and stir fry until slightly brown, then add ginger and fry for a few seconds. Add chicken liver before garlic and shallots turn golden brown. Next add, oyster sauce and hoisin sauce and fry until chicken liver is mostly cooked then add spring onions and sugar and fry until chicken liver is no longer pink and slightly caramelized. Do not overcook the chicken liver as they will continue to cook after you dish them up. They should be tender and not pink but slightly juicy.

Copyright 2012 From the Kitchen of Eloise

Grilled Rainbow Trout

This is one of the meals where I only needed to season the food and my husband grilled it for me. Grilling is his department. I swore never to touch the grill again after burning a chicken.

Ingredients:

Three pieces of boneless whole Rainbow Trout Fillet

Juice from 3 fresh Lemons

White Ground Pepper

Garlic Powder

Garlic Salt

Onion Powder

PAM for grilling

Method:

Light briquettes in a briquette grill and let them heat up for 35 minutes. Spray the grill with PAM for grilling. Lay rainbow trout skin side down evenly on the grill. Grill for 25 minutes. Remove from the grill. Serve with couscous or wild rice and salad greens with Newman’s Italian dressing with anchovies.

Copyright 2012 From the Kitchen of Eloise

Char Kway Teow/ Fried Rice Noodles with Seafood and Chinese Sausage

Char Kway Teow is a Singapore street food, traditionally fried with lard and lots of sweet soy sauce. Cockles are a must have for this dish. I always asked for extra cockles when ordering this dish. It’s a pity I can’t get fresh cockles here. The ones I used are precooked cockles. So they shouldn’t be cooked too much or they get too tough.

Ingredients:

1 tablespoon of Peanut Oil

1 tablespoon of Lard (Optional: or substitute with another tablespoon of oil)

1 Shallot, chopped

1 Garlic, chopped

1 stick of Japanese Fish Cake, sliced thinly

4 or 5 Chinese Sausages/ Lap Cheong (Place Chinese sausage in a deep dish, soak in cold tap water for 20 minutes. Peel off casing and discard. Slice thinly diagonally)

1 pound of Peeled Shrimp

1/2 a pound of Shelled Cockles

1 packet of Dried Flat Rice Noodles, soak in hot boiled water until soft and strain

1 bunch of Chives, cut two inches off the ends

1 big handful of Green Bean Sprouts, rinse and strain

A few shakes of Sweet Soy Sauce

No more than 1 teaspoon of Molasses

Dark Soy Sauce to taste

Method:

First, fry the Japanese fish cake until crispy. Set aside. Fry Chinese Sausage until crispy. Set aside.

Lightly sautee shallots and garlic.

Add shrimp and fry till they are cooked, then add cockles just to warm them up. Dish up shrimp and cockles. Set aside with the other ingredients.

Add chives and green bean sprouts and fry till they are soft. Dish them up and and set aside.

Fry noodles till they are dry while adding sweet soy sauce and molasses.

Mix all ingredients and flat rice noodles together.

Copyright 2012 From the Kitchen of Eloise