Miki's Food Archives : March 2015

Tuesday, 24 March 2015

Pan Fried Shanghai Char Siew (aka BBQ Pork) 上海煎叉烧

This was my first attempt making pan fried char siew as I normally air fried Char Siew . When I found this recipe in a book, I was hesitate to try but at the same time I can't stop my curiosity to try it. Lol... Just want to know if it's work and how it would taste.

Well, the taste was better than I expected. As for the texture of the meat, I used the healthier tender fillet. If you like it juicier, use pork belly! but it's fattening lol...

Click here for air fried/ grilled char siew recipe.

Ingredients:

400g Pork Tender Fillet/ Belly (cleaned and dry with kitchen towel)

3 cloves of Garlic (Smashed)

250ml Water

Seasoning:

1 tbsp Soy Sauce

1 tbsp Oyster Sauce

2 tbsp Sugar

1 tbsp LP Worchestershire Sauce

1 tsp ShaoXing Wine

Dark Soy Sauce (optional)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix pork, garlic and all seasoning. Let marinate overnight.

2. In a pot, bring water to boil. Add in pork and half of the sauce, simmer until the gravy is thicken.

3. Heat oil in a skillet. transfer the fillet to the skillet. Pan fry both sides.

4. Add in the remaining sauce and simmer to coat.

5. Remove from heat. Sliced and serve with rice or noodle.

Indonesian Sup Buntut (aka Oxtail Soup) 印尼牛尾汤

Back in December 2014.... We had our fun filled family vacation in Bali. My boy is a super picky eater! We had battle almost every meal time, except when we dined in the Japanese restaurant in Westin. Besides Japanese food, the only food that he ate in Bali was Sup Buntut. And...that was the first time I introduced this food to him.

Ever since we back from Bali, when we dining out...my boy always ask me to find sup buntut for him. We tried the sup buntut in some 'quite well known' Indonesian restaurant in Singapore, but my boy didn't really like it. The meat were not tender and coarse, too hard to chew. So, I have to make my own.

I did some research from internet and find that there are lots of spices used to prepare the authentic sup buntut. And that was the reason I 'postponed' this dish until now...finally I simplified the recipe and made it for him. I'm so happy that he likes it!

The cooking time was more than 3 hours. So I didn't cook other food to go with this...just soup, plain rice and blanch vegetables. To my surprise, he finished a big bowl of rice with the soup and told me to cook this for him everyday.... :) And, this is the reason I need to save this recipe here for my future reference.

Ever since I got my pressure cooker, I never cook sup buntut the conventional way because pressure cooking is a lot faster. Just 45 minutes to tenderise the oxtail.
Read how I use pressure cooker to cook sup buntut, click here for recipe.

Ingredients:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

700g Frozen Oxtail (Defrost to room temperature)

2 Carrots (cut into chunks)

1 Potato (cut into chunks)

(A) :

3 Cloves

Some Chopped Spring Onion

1 Red Onion (Diced)

2 Small Onion (Diced)

(B)

Dash of Ground Nutmeg

Olive Oil for cooking

Some salt to taste

Method:

1. In a pot, add hot water and oxtail, cook oxtail until tender. About 2.5 - 3 hours.

2. Add in carrots and potatoes chunks. continue to simmer.

3. Mean while, heat oil in a skillet. Add in all (A), fry until fragrant.

4. Add in (B). Fry until fragrant.

5. Remove from heat, stir in to the oxtail soup.

6. Add salt to taste. Continue to simmer until the carrots are softened. About 20-30 minutes.

7. Topped with some fried onions and garnish with chopped spring onion. Serve warm with steamed rice. If you like my recipe, click here, follow my facebook page to receive more recipe updates.

The meat were tender and the soup....you'd know this is delicious when you smell it!
Love the aroma...smells so good!

This was the 2nd round....my boy ate this for dinner too... ;)
He was so happy when he knew he had the same soup for dinner!
Soup and plain rice for him, Pan Fried Ngoh Hiang and XO Sauce Luncheon Meat Fried Rice for hubby and me... ;)

Click here for Homemade Pan Fried Ngoh Hiang recipe.

Saturday, 14 March 2015

Baked Purple Sweet Potato Mochi with Nian Gao Fillings 紫薯年糕球 - 用烘烤式,不油不腻

I brought back a traditional Nian Gao (Chinese New Year Cake) from my hometown, used some to make Air-fried Nian Gao Glutinous Balls and the leftovers were used to make this yummy snack. Although the Chinese New Year was over, I believed many Chinese households still have Nian Gao at home. How long would you keep your CNY Nian Gao? My mom used to have Nian Gao in her fridge all year long Lol... Well, traditional Nian Gao were steamed for more than 10 hours, so it can be kept year-long in the fridge/ freezer.

I love eating Nian Gao which my mom normally pan-fry or deep-fried together with yam and sweet potato. A very oily and fattening food because the batter, yam, sweet potato and Nian Gao absorbed lots of oil during the deep frying process.

Now back in Singapore home, mom not living with me, and no one fried Nian Gao for me. So I got to think of ways to cook Nian Gao to satisfy my craving. Yeah, some say 'people who love to eat, can cook too!' Lol... that's true! 想吃就要动手做！

I made up this recipe on my own by mixing rice flour and glutinous rice flour with some sugar and water. That's it! Goodness, I remember to take down the ratio of the flours this time. The traditional Nian Gao that I used is very springy/ chewy in texture, so the 'mochi' coating that I made is less springy (Q Q), just nice to pair with the springy Nian Gao. If your Nian Gao is the 'less springy' type, do adjust the flour ratio accordingly to your desired texture.

Ingredients: (Yield 15 Mochi)

160g Purple Sweet Potato (Steamed, mashed and sieved) 紫薯160克，蒸好，过筛

This is the type of purple sweet potato that I used in this recipe.

Before steaming...love the natural dark purple color.

30g Rice Flour 粘米粉 30克

45g Glutinous Rice Flour 糯米粉 45克

40g Castor Sugar (can be reduced if you like it less sweet) 糖 40克，喜欢少甜的可以减少份量

6 tbsp water 水 6汤匙

Note:
The amount of water used depends on the moisture of the sweet potatoes. Do adjust accordingly. 紫薯的湿度都不同的，水的成份需自己拿捏。

Pinch of Salt 少许盐

Some Nian Gao, cut into small cubes. 年糕，切小块

Cooking spray or cooking oil 油

Tap to get recipe <<Easy Homemade Nian Gao Recipe>>

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Prepare the sweet potato puree. 把紫薯蒸好。弄烂，过筛。

Steamed. The color turned darker.

2. Stir in water and sugar to the sweet potato puree. 把水和糖加入紫薯泥。

Mashed & sieved the sweet potato to get a smooth puree.

3. Stir in flour and salt. Mix to form a pliable dough. 加入粉和盐。搅拌成面团。

4. Divide dough into 15 balls. Add the Nian Gao and roll into ball. Place on a lightly greased baking tray. Repeat for the rest. 搓成15粒小球，放年糕馅，搓圆。把烤盘涂上薄薄的油，把年糕球排列好。

5. Spray with olive oil. If you do not have cooking spray, grease your hands while rolling the Nian Gao ball in step 4. 喷少许油在年糕球上。也可以在步骤4，手沾一些油，用手搓年糕球。

6. Bake in a preheated oven 170'C for 20-25 minutes or until fully cooked. You will see the Nian Gao starts bubbling out when it's ready. 预热烤箱，烤170度， 20-25 分钟。

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Enjoy!