On rainy days like these when everyone feels crummy and have no appetite, just can’t turn down a bowl of oatmeal with breakfast stuff for dinner. Got the idea from Sharis’ steel-cut oatmeal. Since we didn’t have steel-cut oatmeal at home, Quaker instant oats cooked on a stove with a 1:2 oat to water ratio is just as good. Bon appetite!
Remember I made Briyani Rice on a Fourth of July? Hope you enjoy this recipe.
Ingredients for Briyani Rice:
4 Cups of White Basmati Rice
6 Cups of Water (the ratio of rice to water is 1:1 1/2)
1/8 teaspoon of Cardamon Powder
1/2 teaspoon of Cumin Powder
1/4 teaspoon of Tumeric Powder
1 teaspoon of Fennel Seeds
1 teaspoon of Multi-colored Pepper corn
1/2 stick of salted Butter or 4 tablespoons of Butter (optional)
2 whole Star anise seeds
1/2 a stick of Cinnamon
1 cup of Raisins
1 cup of Cashews
Soak rice submerged in 6 cups of water for 1/2 an hour. Add the ingredients for the Briyani into a rice cooker in the order above. Cook the rice at normal white rice setting for fuzzy logic rice cooker until done. I omitted the butter for less greasy rice.
This Chaozhou style taro cake is how my mom would have make it. It is as plain as I like it without dried shrimp, green onions etc. that would affect its crunchiness. Just plain old dice taro with 1/2 a bag of Thai rice flour, a rice spatula worth of sweet potato flour, some salt, five spice powder to taste and drizzle boiling water over everything while gently mixing up the flour in a square Pyrex dish. They are steamed in boiling water in a wok or steamer for an hour. The taro cake has to be allowed to cool overnight and harden in the fridge before they can be fried. I tried really hard not to let them fall apart after I cut up half the cake and save the rest in the freezer but the small bits turned into the yummy crunchy little bits later. This is a savory cake not to be mistaken for a sweet cake. Lots of carbs though.
Made this soup with left over broth from boiling the dumplings I made the other day. I added red dates, Gezi/wolf berries and dried octopus as well.
It’s the first time I dealt with chicken feet. It was the creepiest feeling snipping off the toe nails by the first knuckles with kitchen shears. Second to this was cleaning pig’s chitterlings last year.
I realized I should have added peanuts earlier
Enjoy this delicacy!
Have been craving shrimp and pork dumplings. Made a big batch which I boiled in chicken and napa cabbage broth then scooped out to prevent the dumplings from sitting in the the broth and getting bloated. There is chopped ginger, chopped scallions, ground white and black pepper, fish sauce and light soy sauce in the dumplings. Basically, I made batches of them laying them on cookie sheets using a batch production method, say, lay out all the skins first, then the fillings, then seal them all one by one at the end.
Looking forward to making dumpling noodles with char siu and these dumplings.
Traditionally, Luohan Zai, (Luohan are monks in a legend who knows kungfu and there are eighteen of them), should have eighteen ingredients but I have simplified them to the ones I have one hand, i.e. Bean curd skins, pinwheel like lotus root slices, black fungus, Shitake mushrooms, baby corn and glutton/ mock abalone. I used fermented bean curd and Chinese rice wine/shaoxing jiu for seasoning this dish and dark soy sauce for seasoning the mushrooms and black fungus, frying them separately till fragrant. Join me!
Remember I cooked this on the Fourth of July. Sorry for the late post of the recipe. Hope you like it!
4 Halibut Steak or any white fish
Fish Curry Powder
1 teaspoon of Cayenne Pepper
Salt to taste
2 Shallots, minced
1 Garlic, minced
1 inch knob of Ginger, minced and peeled
1 teaspoon of Cumin Powder
1 teaspoon of Coriander Powder
1 teaspoon of Mustard seeds
1 Green or Red Serrano Chili (optional)
1 Can of Coconut Milk or 500 ml of yoghurt
4 Tomatoes, chopped
1 small bunch of Cilantro chopped
Season the fish with fish curry powder, cayenne pepper and salt to taste.
Fry shallots, garlic and ginger until fragrant but not brown. Add the fish and fry until semi cook and slightly brown on both sides.
Add cumin, coriander powder, mustard seeds and the chili pepper, coconut milk or yoghurt and tomatoes. Omit the chili pepper if you prefer the taste to be more mild. Bring everything to a boil, then add the cilantro and simmer until the fish is cooked.
In conjunction with Children’s Day and Diwali, I thought of baking breadsticks for my kids. Hope everyone will enjoy them too. Happy Children’s Day and Diwali!
1 cup of water at 80 to 90 degrees Fahrenheit
1/4 cup of olive oil
1/2 teaspoon of salt
1/2 teaspoon of granulated sugar
2 1/2 cups of bread flour
3/4 cup of grated Parmesan cheese
1 teaspoon of curry powder
2 1/4 teaspoon of Rapid Rise yeast
Placed all ingredients in a mixer or bread machine. Mix and knead well in the machine for about 40 minutes.
Preheat oven to 375 degrees Fahrenheit.
Roll out dough and cut them into 1 centimeter wide strips. Lay each strap on a non-stick baking sheet and pinch every 1 centimeter down each stick to form a twisted pattern.
Bake for 15 minutes or until golden brown.
I made a rempah/curry paste with Thai red chillies, shallots and garlic. Omitting ginger this time makes it a tat less spicy but include ginger for more flavor. Add curry powder to the rempah and fry it till fragrant with belachan/ shrimp paste. Add mussels. (Took forever to clean them, yikes!)
Simmer with the lid on till tender and cooked. Goes well with my green Pandan rice.