Korean Oyster Mushroom Pancake

This a Korean dish that I learned from a cooking demo on Korean food organized by Korea Plaza in Kuala Lumpur recently. The aim for the cooking demo is merely to introduce traditional Korean food to the participants. No recipes on the dishes demonstrated, the participants have to write down the ingredients and methods during the cooking e demonstration. This is a very simply, easy and delicious dish that my whole family love it.


This simple and healthy recipe complied by me as follows:-

Ingredients

250gms Oyster mushroom
Some spring onion - Chopped
1 pc fresh red chili - seeded and chopped
some chopped garlic
salt to taste
1 tbsp of sesame seed
1 tsp of sesame oil
1 large egg

Method

1. Clean the mushroom, blanch into a pot of boiling water for 3 to 5 minutes. Rince twice with water and squeeze excess water from the oyster mushroom.
2. Tear the mushroom into strips.
3. Mix the mushroom with the rest of the ingredients.
4. Heat non stick pan with some oil, drop a tablespoonful of mushroom mixture onto the pan, pan fry both side till golden brown.
5. Service with dipping sauce of your choice.

Hope you like the dish!

Posted by Christine choy on 30th may 2011 9.30pm

Nutritious DIY Pumpkin Noodles 南瓜营养板面

There are varieties of pumpkin, the list can go quite long. Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers.

Read about nutrition facts about pumpkin from the internet and would like to share with you here:- (read from one of the website, and would like to share with you):-


The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)

Calories 49 Protein 2 grams Carbohydrate 12 grams Dietary Fiber 3 grams Calcium 37 mg Iron 1.4 mg Magnesium 22 mg Potassium 564 mg

Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg

Since I learn to eat pumpkin a couple of years back, I have fall in love with pumpkin, the bright yellow color, the taste and the texture are just lovely. List of dishes prepared with pumpkin is very long. So far I have made Pumpkin congee or porridge, pumpkin soup, Golden Pumpkin , Pumpkin Chiffon Cake still having a list of recipe on pumpkin yet to post on the blog. So, stay tune, more of pumpkin is coming up!

I am now sharing recipe on Nutritious DIY Pumpkin Noodles 南瓜营养板面 with you here.
I am not quite satisfied with my noodles here, the texture of the noodles is not that springy that I expected, need to improve next time, or anyone of you have any tips to share with me? Secondly, I did not boil the noodles 过冷河 separately 1st, thus cause the soup a bit milky, this is result of my laziness. Moral of the story ~ Don't be too lazy! haha...

Ingredient (A)
300gm plain four
150 gm pumpkin flesh (sliced, steamed till cooked, mashed while hot)
some water - to adjust
1 - 2 tbsp oil from fried onion

Ingredient (B)

4-5 chinese mushrooms ( soaked and cut into strips)
some balck wood fungus (soaked and shredded finely)
150 gms minced pork ( season with fish sauce, sugar, cornflour and pepper)
1 bunch of sayor manis vegetable ( I prefer Choy sum)
1tbsp of 'kei chi'
1tsp sesame oil
1 - 2 litres water

For garnishing:

some deep fried anchovies (ikan billis)

Method

Place flour, mashed pumpkin, oil and egg in a mixing bowl and mix. Add in water a bit at a time knead into a pliable dough. rest for 1 hour before use the noodle machine to roll flat and cut into strands. set aside.
Boil the water with ikan bilis and mashed garlic for about an hour to get the soup base.
Add oil some mined garlic into wok and fried the wood fungus, mushrooms and minced pork, add 1 tbsp of oyster sauce, before dishing out add 1 tbsp of 'shao shing wine'. Set aside.
Blanch a handful of noodle at a time into a pot with boiling water. Dish out and put into serving bowl. Repeat the process for the rest of the noodles.
Dished out the ikan billis from the soup base, add in the kei chi and choy sum, scoop the soup to the serving bowl with pumpkin noodles.
Garnish with anchovies, minced pork, mushroom, black wood fungus.
To serve with chilli sambal or chili padi.

Steamed Egg With milk Desserts 牛奶炖蛋

Last week, I had gather all patients/craziness that I have, and bake a Layer Cake that I never thought I will bake such a complicated cake. Hip Hip Hurray to myself!

After baking the Layer Cakes and left with 6 egg whites in the fridge. That prompt me to steam some egg white desserts for my family. I have steamed egg (yolk and white) with milk sometimes ago, which you can follow the recipe as well. This desserts can be served either hot or cold, I prefer to be served hot.

Smooth and yummy Steamed Egg White with Milk Desserts

The aroma of the ginger enhance the taste of the desserts

Steamed Egg (yolk and white) with Milk Desserts

Here is the recipe
(adapted from christine's recipe)

I have made some alteration to the original recipe, I added some ginger juice to enhance the taste of the desserts. Nice!

Ingredients
4 whole eggs ( or 4 egg whites)
60 gms  sugar  (adjust to suit yr taste)
500ml milk (I used HL milk)
5 tsp of old ginger juice (adjust to suit yr taste)

Method

1. Warm the milk and sugar till sugar dissolved, set aside to cool.
2. Beat the eggs lightly with a fork.
3. Add the eggs into the cooled milk mixture. Continue to beat with fork till well combined. Mix in the ginger juice.
4. Sieve the mixture to get rid of the foams.
5. Pour into bowls, cover loosely with foils and steam on boiling water for 12 mins.
6. Every 4 mins lift the lid to release of steam.
7. The desserts can served either hot or cold.

Yam Cake(Woo Tau Koh) 香味芋头糕

With plenty of ingredient inside out. Hmm..... Its mouth watery 1 meal dish

Another Hawker delight - Wu tau Koh
But when you buy wu tau koh at hawker store, you hardly find many ingredients, some miserable amount of dry prawns, few pcs of yam, some preserved reddish and some crispy fried onion, and spring onion only.
On the other hand if you DIY woh tau koh at home, u can add lots of ingredients and you have all the Ohmp for a hearty home made woh tau koh.

Steamed chocolate cake with Topping

My first ever cake with topping, I take it as a challenge to myself. This cake is specially make for one of Tammie's best friend - Chi Jun for her father's birthday cake. Pretty nervous on decorating the cake, as I hardly have any experience. Its turned out quite satisfactory as Chi Jun msg that the cake is pretty and most of all delicious! Hmmm...... What a relieve!

After Chi Jun's request for a birthday for her dad. Here is another request from Tammie's friend for a birthday again.
I have never learn how to decorate a cake, these are my maiden attempts, of course can't compare with those experts, but quite satisfied with my own creation.



Feel so good today (1st May 2011) when Tammie's friend msg that she had never tasted such a yummy home bake chocolate cake and she ate 1/2 of the cake on her own! Hehehe..... Hulala!
Christine Boleh!

Kampung Fried Rice with Belachan 家乡銀鱼馬来盞炒饭

The aroma of the shrimp paste (belancan) ; anchovies make this an irresistible meal

Kampung Fried rice with belacan is a typical Malaysia cuisine Nyonya style  enjoyed by all races in Malaysia. An simple and easy to cook meal, for those lazy mamas like me when you don't feel like cooking a big meal.  Try this  1 dish meal for  lunch or dinner.

Here goes the recipe
Ingredients

2 tbsp of dried anchovies ( small Ikan Bilis) - washed and drained
200 gms small prawns - clean and shelled ( I used diced ham chips)
2 eggs - pepper and fish sauce mix well
1/2 tbsp toasted shrimp paste (belacan) mashed
1 red chilli - diced
5-6 longs beans - diced
2 bowls of cold cooked rice (I used brown rice)

Seasoning
salt and pepper to taste
1 lime

Method

Deep-fry anchovies in hot oil on medium heat until crispy. Dish and drain
Leave1 tbsp oil in work, add in the beaten egg and stir to scramble. Dish out.
Add 3 tbsp oil in wok, add in belacan fry till aromatic, add in prawns (ham chips), chilli, long beans and continue stir-fry till aromatic
Add in salt, pepper, fish sauce to taste, cold rice and fried scramble egg, stir and mix well.
Before dishing out mix in anchovies, leave some for garnishing.
Sprinkle the remaining fried anchovies on top and squeeze in the lime juice

Steamed Chicken with Red Wine Paste (Fuchew) 红糟蒸鸡

This Steamed Chicken with red wine paste had been posted on facebook since 28th March 2011.
Until now only start to prepare the recipe for my blog. My apology for the delay for those who are looking forward for the recipe. This a simple and easy to prepare dish and specially for those who just begin to learn how to cook. When I posted this photo, people thought that I am a Fuchow, but I am not, I am a typical Cantonese who love to eat red wine mee suah.

My brother from Singapore bought me 2 bottles of red wine paste. Thank you brother.

This recipe is my easy and lazy version, there are many fuchow expects which you can refer, I believe they can give you better recipe than mine.
But nevertheless, before I ca ask my daughter to comment on the dish, she just ' hmmm...hmm...hmmm while chewing the chicken, that said it all. Hehehe.....

This is the red wine paste (lees of rice wine)

Here is the simple and easy to follow recipe

Ingredients

1/2 chicken ( I used Kampung Chicken) - chopped into bite sizes
2 tbsp of red wine lees
6 slices ginger
1 tbsp of chopped garlic
1 tbsp of kei chi - I missed out this

Seasoning

1 tsp cornflour
1 1/2 tbsp soy sauce
4 tbsp of red wine
sugar and salt to taste

Method

1. Marinate the chicken pieces with the red wine lees, salt, sugar and soy sauce for at least 4 hours or best overnight.
2. Mix in and combine well the rest of the ingredients.
3. Heat up a steamer with boiling water
4. Place the red wine chicken into the steamer and steam on high heat for 20 minutes. ( I steamed for 18 mins, and found the meat texture just tender as I wanted it to be)