Sunday, 26 August 2012

Steamed Tofu Serve with Fried Mix Vegetables #SundaySupper


Back to School Meals is this week #SundaySupper theme, hosted by Nicole Cook from Daily Dish Recipes.  Thanks Nicole for having such a great idea of theme that perfectly match for  #SundaySupper,  that has a mission to help to bring families together around the family table.  It is not easy to come out with a good meal plan for dinner after a busy day especially for those who have children.  Even though I do not have any children but this theme definitely is very useful for me too.  

As a working profession who has to spend more than 10 hours outside, I always value a quick and easy meal preparation too.  As for me who always will be earlier to reach home earlier than Simon by 30 to 45 minutes only.  So, just imagine, I am just like those rushing parents, to make sure the dinner is done or at least almost done when your loved one is home.  I always treasure for those quick, simple and easy recipes and am so happy I have about 50 over of the #SundaySupper members who is going to share their tips today.

Today I am going to share with all of you - Steamed Tofu Serve with Fried Mix Vegetables.  I have chosen the fried tofu as I like the savory taste  of it.  This recipe took about 30 minutes to be ready and the wonderful thing is you can come out with another dish from it.  How?  You can prepare a little more portion for the fried mix vegetables which suppose to be pour on top of the steamed tofu.  What I did was, I will take out 3/4 of the portions of the fried mix vegetables which I stir fried with some minced meat until it turned brownish and fragrance, before I add in with water that mixed with corn starch and other seasoning ingredients.  

The fried mix vegetables with minced meat always can be your second dish for your dinner or for me I will keep and fridge for my next meal.  This dish is perfectly goes with plain porridge or you can use it to make braised noodles, or even to go with pasta like spaghetti.  

Hope you will like this quick and simple recipe! 

Ingredients

5 pcs of tofu or bean curd (soft type - plain or fried)

Fried mix vegetable with mince meat:
300 gm of frozen mix vegetables
200 gm minced meat (pork/chicken/beef)
3-5 garlic, chopped finely
2 tbsp oil 
A pinch of salt
3 tbsp water mix with 1 tsp of corn flour, 1 tsp of soy sauce

Seasoning to marinate minced meat:
1 tsp of corn flour
1 tsp of ground pepper
1 tbsp of soy sauce
1 tbsp of oyster sauce
1 tbsp of sesame oil
 (marinate for 3-5 minutes)

Please take note the above-mentioned portions are for 2 dishes, if you just want to prepare for steamed tofu, please just take quarter of the ingredients.


Directions
  • Steam tofu for 3 to 5 minutes.  Removed the water on the plate if any.
  • Heat up oil in wok or pan.
  • Saute garlic, add in marinated minced meat and fried until it turns brownish and fragrance.
  • Add in mix vegetables and salt and continue to toss until cooked.
  • Off the heat and remove from 3/4 portion from the wok or pan.  This is for the side dish or  second dish.
  • On the heat again and add in the water mixed with corn flour with soy sauce to form a thicker gravy, cook for 2-3 minutes under low heat.
  • Remove and pour it on top of the steamed tofu.
  • Serve when it is still hot.


Here is the awesome line up of recipes from the #SundaySupper members on Back to School Meals.

Please  join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Sunday, 19 August 2012

Stewed Chicken with Beer


This was my first experience cooking with a can of beer.  I am not a beer person nor a wine fancy too.  I was thinking it will be make sense if I use it as one of my cooking ingredients.  The Chinese community usually will use the processed home-made white rice wine to cook chicken together with a large amount of ginger, is a main dish for those ladies during their confinement month to warm their body and health protection.

I believed beer which contains grain, herbs, water and yeast could easily enhance and blend into the flavors of the dish just like wine.  I have chosen the brand "Tiger" as I like the bitter taste of the beer.  If you like sweeter taste, you may go for other brands, is up to your taste of you may cut down the amount instead of putting in the whole can.

I marinade the chicken with ground black pepper and salt for about an hour before cooking.  It has added the complexity and the dept of the dish when its cook together with the beer.  It turns out great and I love it very much and am sure you will like it too!

Ingredients

1/2 chicken , cut into medium size pieces
1 tbsp olive oil
6-8 cloves garlic (with the skin)
1 tbsp of soy sauce
1 can beer
Some cut scallion for garnishing 

Seasoning (to marinade chicken)
2 tsp salt
2 tsp ground black pepper


Directions
  • Combine chicken with seasoning and marinate for an hour.
  • Heat-up oil, stir-fry garlic until aromatic.  Add chicken and pan-fry until golden brown.
  • Pour in beer, lower the heat and simmer the chicken until well cooked or until the sauce has thickened.
  • Serve when its hot.






Sunday, 12 August 2012

Steam Mushroom Dumplings with Dried Shrimp


This recipe was in my mind for the past month.  Is a sort of "dim sum" (Chinese  small-bite food) or what we call as snack.  Normally, mushroom dumplings will prepared with others stuffed food that used minced meat or fish paste or mixture of both like - stuff tofu, stuff okra, stuff eggplant, etc or all these will be categorized under a very popular Chinese food in Malaysia named "Yong Tau Foo" or stuffed food, whereby all these stuffed food will be deep-fried before it serve in a bowl of clear soup or in another way is to deep it with special-made gravy processed from yellow beans or chili sauce.

As both Simon and myself are heading to a healthy lifestyle so I have decided to make some changes on the dish and make sure we won't miss out any delicious food at the same time.  I have changed the conventional way deep-frying to steaming.  Steaming is wonderful way of cooking that promise you that food that you cook will not lost its nutrients and of course it will keep the original taste of the food at the same time.  How wonderful it is!

Is a quite simple and easy method of dish.  I choose minced lean pork and blended it together with others ingredient to form a smooth and moist paste.  To make it more tastier, I have added in with chopped dried shrimp into the paste.  Hope you will like it!


Ingredients

500gm minced lean pork
10gm corn flour
50gm dried shrimps, soaked and chopped finely
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp ground pepper
50gm spring onions or scallions, thinly sliced 
100gm dried Chinese mushrooms, soaked until soften, removed stems
Some sliced Bird's eye chilies and scallions for garnishing 


Directions

  • Use a meat blender or mixer to blend minced meat, corn flour, dried shrimp, sesame oil, soy sauce, ground pepper, sliced onions to form a moist paste.
  • Stuff the underside of each mushroom until a mound forms.  Repeat until mushrooms or paste are used up.
  • When done, steam for 10 - 15 minutes.
  • Garnish with chili and scallion bits.
  • Served when it still hot.



Sunday, 5 August 2012

Julia's Chicken Salad #CookForJulia #SundaySupper


I am super exciting with this week #SundaySupper!  This week #SundaySupper is celebrating Julia Child's 100th Birthday.  Hosted by one of #SundaySupper family members - Samantha from The Little Ferraro Kitchen.  Thanks to Samantha's great idea, that have made me to get to know more about this legend.

After reading all about Julia, am so fascinated with her enthusiastic spirit to learn French  cuisine - from enrolling in cooking and French classes up to talking to the fish mongers, bakers and fruit sellers.  And from there on, she has addicted and how she begins with her food life.  

“Find something you're passionate about and keep tremendously interested in it.” ― Julia Child.  I guess this is one of most fundamental requirement for every successful story.

After gone through few pages on the her web of her recipes, I came to realize that Julia not only a Master in French Food, I was amazed to see some Chinese recipes from her too!  Instead of Chinese food which are my familiar, I have choose a simple making dish - Chicken Salad, one of the recipes pick-up from Jacques & Julia: Cooking at Home Recipes, a favorite American cook show.  Salad is always our favorite.  I always aim for recipe that cater home cooking, so that I can share around the Family Table!

Ingredients
300gm of chicken breast, cut up into cube sizes
2 tsp of salt
2 tsp of ground white pepper
2 tbsp of olive oil
2 - 3 tbsp of lemon juice
1 cup of diced tender celery
1/2 cup diced big onion
30gm of chopped walnuts/almond/hazelnut
1/2 cup chopped parsley
1 tsp finely cut fresh tarragon leaves (or 1/4 tsp dried tarragon)
3 - 4 tbsp of mayonnaise
Fresh salad greens, washed and drained
For decoration:
Choice of sliced or chopped hard-boiled eggs, parsley sprigs, strips of red pimiento or tomatoes.

Directions
  • Cook the chicken cubes in a pot of boiled water until cooked and drain it from the pot.
  • Toss the chicken with salt, pepper, olive oil, lemon juice, celery, onion and the nuts.
  • Cover and refrigerate at least 20 minutes or overnight.
  • Take out the chicken from fridge, toss with parsley and tarragon (up to your taste).
  • Fold in just enough mayonnaise.
  • Cut or shred the salads, arrange on the platter, and mound the salad on top.
  • Spread some mayonnaise coat over the chicken and decorate with eggs, parsley, pimiento strips or tomatoes.


















Join us this week Around the Family Table for #SundaySupper with these fabulous recipes being showcased.  This is a #SundaySupper you don’t want to miss!
#CookForJulia Breakfast
Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Cheese and Bacon Quiche by Tora’s Real Food
#CookForJulia Lunch
Tuna Salad Nicoise by Magnolia Days 
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 
#CookForJulia Dinner
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli
Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I
Poulet au Porto by Family Foodie 
#CookForJulia Sides
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips
#CookForJulia Desserts
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse Pops by Big Bears Wife
Wine Pairings by: Martin Redmond Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ