Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source.

Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.

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Steamed Egg Custard

Steamed egg custard, Chinese style aka 'Ton Kai Tan' is one dessert that I'm extremely fond of.  Simple steamed egg custard, not too sweet, can be eaten warm or chilled  When it's warm, it's soft and smooth, once chilled, it's a  bit firm but just as delectable.

I remember that when I was little, the hawkers used to carry a pole on their shoulders and had a basket at each end and in each basket were  his products and other paraphernalia used for his sale.  The egg custards were sold warm as there was a small charcoal fire beneath the bowls of egg custard.

Eggs used to be a 'forbidden' food because the egg yolks have cholesterol in them and consuming them will raise cholesterol levels in our blood as well.  Now studies have shown that this theory is seriously flawed.  Eggs are a great source of protein and full vitamins A, B, C, D, E and K as well as iron, zinc and antioxidants.

see the marks where the knife has been inserted to test the custard

see the mini pandan/screwpine leaves, they are homegrown, don't misjudge them, tiny ones are more fragrant than those big fat ones

oops, better  snap another picture before the whole thing disappears into my tummy

Recipe for Steamed Egg Custard

Ingredients

3 eggs

320 ml water

60 gm rock sugar

3 to 4 slices young ginger

3 or 4 screwpine/pandan leaves

Preparation

Boil the water with the rock sugar, ginger slices and

pandan leaves till sugar dissolves

Let the syrup cool for about 10 mins.

Meanwhile, heat up a steamer,

once the water boils, lower to medium heat

Lightly beat the eggs and

add in the warm syrup, mix well

Strain the egg mixture into ramekins

Remove any foam from the mixture

Cover the ramekins with a piece of foil,

place them in the steamer

Steam over medium heat for about

20 to 25 minutes till custard is set

To test whether the custard is done,

insert a thin knife into the custard

The knife should come out clean.

Can be served warm or chilled

mmmm ....... heavenly, 'forbidden' food no more!

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Steamed Garoupa

Fish is best eaten steamed as it retains all the natural sweetness of the fish, more so if it's fresh.  Steaming time is important.  I normally steam my fish for 8 minutes, both for fillet or whole fish, but if the fish is much bigger, another minute or two will suffice.  Over steamed fish is rough, tough and not tender and silky.

steamed garoupa in the steamer, ready to be served on the table

fish is done when the eyes pop out ....... mmm.... the cheeks are the best part of the fish, chewy

and for those who love to eat fish, they will say that the best part of the fish is the belly .......

Recipe for Steamed Garoupa

Ingredients

350 gm Garoupa

10 gm young ginger, chopped

Salt and Light Soya sauce to taste

Olive oil and pepper

Garnishing

Spring onions, chopped

Sprigs of Parsley

Preparation

Wash and clean the fish of scales

Lighly make 2 diagonal slits on the fish

Season it with some sea salt,

chopped ginger, inside out

Add in 2 Tbsp of water

And 2  Tsp of light soya sauce

Steam under rapidly boiling water for about 8 minutes

Garnish with the chopped spring onions,

parsley, a dash of pepper

Drizzle in 2 Tsp olive oil

Serve hot with rice

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German Apple Cake

 This cake is suitable for morning coffee or afternoon teas, or serve warm for dessert.  Even after being baked, the apples are still crunchy and yummy.  This not too sweet cake can keep for 2 days.

The apples are peeled, quartered and cored, cut into thin slices but not all the way through and  arranged on the batter, cored side down.  Sprinkle with some brown sugar and cinnamon as soon as the cake comes out of the oven.

mmmm...... isn't it lovely

Recipe for German Apple Cake


Ingredients

• 120 gm Butter/Margarine
• 4 oz Caster sugar
• 8 oz Self-raising flour
• 2 eggs
• 1/2 cup milk/soymilk
• 3 medium green apples, peeled, quartered and cored
• 1/2  Teasp vanilla
• Cinnamon and Brown sugar for sprinkling on top of the cake

Method

1. Cream butter with sugar till light, fluffy and thick
2. Add in eggs one at a time and beat well.
3. Fold in sifted flour, alternating with soymilk, start with flour and end with flour.
4. Spread batter over bottom of slightly greased and floured 21 cm, round springform tin.
5. Cut quartered apples into thin slices, but not all the way through.  Place them cored side down on the batter.
6. Bake in a preheated oven @ 180 deg C for about 1 hour or 1 hr. 5 mins.  Test with skewer till it comes out clean.
7. Sprinkle some cinnamon and brown sugar on the cake as soon as it comes out of the oven.
8. Leave on wire rack to cool.

Note : 
1.  Alternatively, you can sprinkle the cinnamon and brown sugar on the cake just before putting it into the oven.
2.  To fit a 22 cm springform pan, use a 3 egg recipe.

Also view
Apple Walnut Yoghurt Cake

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Yam Rice aka Wu Tau Farn

Yam, a tuber, creamy or firm when cooked, has an earthy, hardy taste and usually a minimal amount of sweetness.  It's a good source of potassium, a mineral that helps to control blood pressure, manganese, carbohydrates, fibre and vitamin C, B1 and B6.

A high intake of vitamin B6 has been shown to reduce the incidence of heart disease.  Also vitamin B6  has been a popular supplement with respect to premenstrual syndrome (PMS) in women, especially in conjunction with the depression that can be triggered by PMS.  Being rich in fibre, yam fills you up without filling your hips and waistline!

Cooked this one pot meal recently and I love yam, cooked in whatever form, including 'Poi' ... a Hawaiian word for the primary Polynesian staple food made from yam/taro.  Poi is produced by mashing up the cooked yam to a highly viscous fluid.  Water is added during mashing and again just  before eating, to achieve a desired consistency.  It's best eaten with fingers and scooping up the poi with 2 fingers is considered the best poi.

the yam and meat mixture on top of the rice, cooked, ready to be mixed and served

Recipe for Yam Rice aka Wu Tau Farn

Ingredients

250 gm Yam/Taro, cut into cubes

6 dried mushrooms, soaked and diced

150 gm chicken/pork, diced

25 gm dried shrimps, washed and drained

6 shallots, sliced

4 Tbsp oil

1 cup Taj Mahal Herba Ponni rice

3.1/4 cups water

Seasoning for the meat

1 Tbsp oyster sauce

2 Tsp light soya sauce

1 Tsp sesame oil

1 Tsp dark soya sauce

1 Tsp sugar

1/2 Tsp salt

a dash of pepper

Garnishing

Chopped spring onions

Shallot crisps

Dash of pepper

Drizzle of sesame oil

Preparation

Heat up the wok with the  4 Tbsp of oil

Lightly fry the shallots till crispy, dish out and drain

Add in the diced yam, stir-fry a while

dish out, set aside

Fry the dried shrimps for a while

Add in the diced mushrooms and meat

Toss in the prefried yam cubes

Add in 4 Tbsp water, dish out, set aside

Wash and cook rice with 3.1/4 cups water in rice cooker

After about 10 mins., pour in the yam and meat mixture

on top of the rice,  continue to cook

After the rice has been cooked 

let it rest in 'Keep Warm' mode for about 10 mins

Mix up the rice and add in soya sauce or salt to taste

Drizzle in some sesame oil

Dish out into a bowl, garnish with chopped spring onions

shallot crisps and a dash of pepper

Serve hot

Some notes on Taj Mahal Herba Ponni Rice 

This rice is from South India, planted on river banks with organic fertilisers

supposed to be cholesterol free and contains phytosterol

(active antioxidant)

This rice absorbs more water and increases in bulk when cooked

1 cup gives 4 servings

Ratio of water is 3 times to 1 cup of rice

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Steamed Tofu with Fish Paste

Tofu ...... a solid form of beancurd is one of the healthiest foods that can be included in our diet.  Just as cheese is derived from milk, tofu is derived from soybean milk and it was first made in China about 2,500 years ago.

Tofu is low in calories, high in protein and B vitamins, contains iron and no saturated fat.  This makes it an excellent substitute for meat in many vegetarian recipes.  The calcium in tofu contributes to the prevention of osteoporosis.  An additional benefit of tofu is that it's extremely easy to digest, especially for the elderly and young children because the soybean's fibre is removed during the manufacturing process.  It also lowers the 'bad' LDL cholesterol level, rich in isoflavones, which will reduce the risk of  breast and prostate cancer.

They come in different textures, silkier or softer ones more suitable for soups while the hard or firm variety can be stir-fried, cubed or grilled.

rather bland on its own, but it has the ability of absorbing the flavours of other ingredients, in this case, the fish paste and sauces .......... delicious with rice

Recipe for Steamed Tofu with Fish Paste

Ingredients

1 block soft tofu, about 340 gm

75 gm fish paste

2  Tsp cornflour

1/2  Tsp salt

1/4  Tsp sugar

1  Tsp oyster sauce

Dash of pepper

Garnishing

Spring onions  - chopped

A sprinkling of shallot crisps

Cut chilly

A dash of pepper

Preparation

Mash the tofu, add in the fish paste, mix well

Add in the cornflour, salt, sugar, oyster sauce and pepper

mix thoroughly

Steam under rapidly boiling water

for about 5 to 6 minutes

Garnish with spring onions, shallot crisps, chilly and pepper

Drizzle in some light soya sauce

Serve hot with rice

continue reading "Steamed Tofu with Fish Paste"

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce.

the noodles, ........... need to loosen them up before cooking

serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy!

Recipe for Hakka Mee aka Hakka Noodles

Ingredients

180 gm Minced Pork

60 gm Garlic  -  chopped

200 gm Bean Sprouts

4 dried Chinese mushrooms - soaked and diced

3/4 cup water

1 Tsp cornflour + 3 Tbsp of water

3 servings of Hakka noodles

Oil for frying.

Garnishing  -  Chopped spring onions

Seasoning for minced pork

1/2 Tsp Salt

1  Tsp sugar

1  Tbsp  Fish sauce

1  Tsp dark soya sauce

A dash of pepper

Preparation

Saute the chopped garlic with 1 Tbsp oil, fry till fragrant

Add in the seasoned minced pork, diced mushrooms, stir-fry

Add in the water, simmer

Once the meat is cooked, thicken the gravy

with the cornflour mixture, set aside

In a pot of boiling water, blanch the bean sprouts

dish out, drain, set aside

Bring the water to the boil again

loosen the noodles, add into the boiling water

stirring all the time for about 2 minutes

Dish out in strainer, rinse under running water

return to the boiling water, keep stirring

noodles are cooked once they are translucent

Transfer the noodles onto a serving plate

Add in 1 Tbsp of fish sauce, some bean sprouts, mix well

Top up with a generous serving of minced meat and mushrooms

Garnish with chopped spring onions

Add a dash of pepper

Serve with chilli sauce and chopped garlic

continue reading "Hakka Mee aka Hakka Noodles"

Stir-fry chicken with wood ear fungus

Wood ear fungus or 'Muk Yi', does resemble an ear, and they grow on the trunks and barks of mostly dead trees.  They are a good source of nutrients, full of vitamins, low in calories and most important, inexpensive.

Besides having medicinal benefits and lowering cholesterol, the fungus also acts to prevent blood clotting, which is therefore a must  have for mothers in confinement after child birth.

The fungus is flavourless, has a slightly crunchy, rubbery texture which is retained even after cooking.  It is favoured in Chinese cuisine, in soups, stuffings or stir-fries.  Adding wood ears to meat dishes enhance the flavour as they absorb the liquid in which they are cooked, taking on the taste of the other ingredients.

dried Wood ear fungus  ...... wash, soak for about 10 mins., then rinse, soak again for another 1/2 an hour till they puff up in size.  Trim off the hard parts and slice.

a very suitable dish for mothers in confinement

Recipe for stir-fry chicken with wood ear fungus

Ingredients

350 gm free range chicken, cut into bite size

10  gm Wood ears - soaked till double in size, slice

10  gm young ginger  - sliced

3/4 cup water

1 Tbsp Sesame Oil  - for frying

1  Tsp Cornflour mixed with 2 Tbsp water

Salt to taste

Seasoning for the chicken

1  Tsp Oyster sauce

1  Tsp Sesame oil

1  Tsp Light Soya sauce

1 /2  Tsp Dark Soya sauce

1/4  Tsp sugar

1/4  Tsp salt

Preparation

Saute the young ginger with the sesame oil

add in the chicken pieces, fry for a while

Add in the 3/4 cup water, simmer for a while

toss in the wood ear fungus, stir-fry

Once the chicken is cooked

thicken the gravy with the cornflour mixture

Add salt to taste, dish up

Serve

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Almond Crisps

True to its name, these cookies are really crispy and crunchy.   Have them with coffee, tea or just munching in front of the TV ..... not to worry, almonds are healthy nuts!

Recipe for Almond Crisps

Ingredients

• 4 oz Butter/Margarine
• 3 oz Caster Sugar
• 5 oz Self-Raising Flour - sifted
• 1 egg yolk
• 3 oz nibbed Almonds
• 1/4  Tsp Vanilla

Method

1. Cream together butter and sugar till light and fluffy.
2. Add in the egg yolk, vanilla, followed by the sifted self-raising flour.  Mix into a soft dough.
3. Form dough into a log shape, cut into 24 equal slices.  Shape into rounds and coat with the nibbed almonds.
4. Place about 1 inch apart on the baking sheets.
5. Bake in preheated oven at 180 deg C for about 20 minutes or till golden brown.
6. Cool completely on a wire rack before storing in cookie jar.

Note
If dough is too soft to handle, chill it in the fridge for about 1/2 an hour or until it's firm and not sticky.

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Bok Choy and Wolfberry Soup

The Wolfberry fruit is a red-orange berry, part of the tomato and chilli pepper family.  Also known as Goji or Chinese Wolfberries, they are grown in the north west part of China.  Good quality wolfberries has a natural red colour, is in good shape and do not stick together.  They are mostly sold in dried form, usually consumed after cooking or chewed like raisins.  The Chinese use them in dishes, soups or boiled as a tea.

The berries are believed to be high in antioxidants, calcium, iron, zinc and vitamins B1, B6, C and E.  They can help reduce the risk of kidney and liver conditions, strengthen teeth and bones, relieve certain eye conditions like cataract, retinopathy and help slow down the process of premature aging.

Wolfberry is not for treating diseases, instead its main health benefit is to nourish our body and the following soup recipe is indeed refreshing and nourishing.

wolfberries or goji, bok choy, beancurd sheet and chicken stock make up this nourishing soup

Recipe for Bok Choy and Wolfberry Soup aka 'Seong Tong Lye Pak'

Ingredients

250 gm Chicken frame

250 gm Lye Pak Choy

10 gm wolfberries - washed and set aside

120 gm Beancurd sheet

5 cups water

Salt to taste

Preparation

Boil the chicken frame with 5 cups of water

for about 1 hour, to make stock

Soak the beancurd sheets for a while

Cut into 2.1/2 inch lengths

Add into the soup when it's boiling

Also add in the pak choy

Cook the beancurd sheets till soft

but not disintegrated

The vegetable needs to be only threequarters cooked

Add salt to taste
Turn off heat
Toss in the washed wolfberries

Dish out into a bowl

Serve hot

Note :  Get the beancurd sheets for soup and not for 'tong sui', dessert.

            Beancurd sheets for 'tong sui' tend to disintegrate easily.

If wolfberries are boiled, they will taste sour,
so add them in after the heat is turned off.

continue reading "Bok Choy and Wolfberry Soup"

Stir fry chicken fillet with sweet bean

A simple dish of chicken fillet with sweet beans, red capsicum and carrots.... stir fry.  Quick and easy to whip up for lunch or dinner, goes very well with white rice.

 colourful enough to whet the appetite  ........

Recipe for Stir fry chicken fillet with sweet bean

Ingredients

180 gm Chicken fillet - sliced

80  gm Red Capsicum - cut

150 gm Sweet Beans

100 gm Carrots - sliced

3 pips Garlic - chopped

1  Tsp Cornflour mixed with 3 Tbsp water

2  Tsp Shaoxing Wine

Oil for frying

Salt to taste

Seasoning for Chicken fillet

1  Tsp Oyster sauce

1  Tsp Sugar

1  Tsp Sesame Oil

1/2  Tsp Salt

Dash of Pepper

Preparation

Saute the chopped garlic with 1.1/2 Tbsp oil till fragrant

Toss in the seasoned chicken fillet, stir fry

When the fillet is more or less cooked

toss in the carrots, sweet beans and red capsicum

Sprinkle with some water if the dish is dry

Thicken the gravy with cornflour mixture

Add salt to taste, turn off  heat

Add in 2  Tsp Shaoxing wine

Dish out and serve hot

continue reading "Stir fry chicken fillet with sweet bean"

Mango Cake

When I saw Elin's Dimply Mango Cake post in her blog, I told myself that I must try it  as mango is also one of my favourite fruits.  However, I tweaked it a bit, reduced the sugar, butter and the end result is also a yummy cake, especially  the delicious mango flavour.  It's quite a unique combination, have not seen this cake being sold commercially.  Hats off to Elin and thanks for sharing!

arranging the mango slices on the cake takes a bit of effort ......

the yellow bits are  the mashed  mango which certainly enhance the flavour of the cake

Recipe for Mango Cake


Ingredients

• 6 oz Plain Flour
• 2  Tsp Baking Powder
• 1/4  Tsp Salt
• 60 gm Butter/Margarine
• 4  oz Brown Sugar
• 2  eggs
• 1/3 cup Canola Oil
• 1.1/2  Tsp vanilla
• 3 oz mashed mango
• Mango slices from about  2 medium size mangoes

Method

1. Sift the plain flour with the baking powder, salt, set aside.
2. Beat butter and sugar till light, thick and creamy.
3. Add in the eggs, one at a time.
4. Slowly add in the oil, vanilla, mix well.
5. On low speed, add in the mashed mangoes.
6. Fold in the sifted flour and mix till fully incorporated.
7. Pour batter into a greased and floured 8 inch round springform pan.
8. Arrange the mango slices onto the cake.
9. Bake in preheated oven @ 180 deg C for about 50 mins.  Test with skewer till it comes out clean.
10. Remove cake from the oven, let cool on rack before dislodging it.

Do hop over to Elin's blog for the original recipe.


When I was making the mango cake, I was very surprised to find this  ..........

an egg with two yolks ...... twins!  I didn't add this to the butter and sugar mixture, made an omelette instead.

continue reading "Mango Cake"

Purple Sweet Potato Cake

Has anyone seen green potatoes before?  I haven't and don't think anyone has.  But my cake turned out to be green!  There must be some metamorphosis in the baking process .......... purple plus brown sugar and egg which is yellow.  I used the purple sweet potatoes that I bought from Cameron Highlands and mistakenly used brown sugar which should have been caster.

Before I put the cake in the oven, the batter was still purplish and voila I was pleasantly surprised to find a green cake staring at me upon opening the oven door.  Nevertheless, my neighbour savoured some and he said it was  unique and tastes good.

topped with chopped walnuts

Mmmm ..........  green with envy ................. but yummy


Recipe for Purple Sweet Potato Cake

Ingredients

• 13 oz mashed sweet potatoes (purple ones in this case)
• 12 oz Plain Flour
• 1 cup Canola Oil
• 4 eggs
• 2  Tsp Baking Powder
• 2  Tsp Baking Soda
• 1/2  Tsp Salt
• 7  oz Brown/Caster sugar
• 4 Tbsp chopped Walnuts - to put in bottom of Bundt tin
• 1  Tsp Vanilla
• 8 Tbsp water

Method

1. Lighly grease and flour a Bundt tin.  Toss in the chopped walnuts and shake a bit.  Set aside.
2. Sift the flour with the baking powder, baking soda, salt, set aside.
3. Wash the sweet potatoes, steam till soft, remove the skin and mash it up.  Purple sweet potatoes are quite dry, so  need to add in  water at this juncture to mash it into a paste.  Leave aside.
4. Cream the eggs and sugar  till light, creamy and thick.
5. Slowly add in the oil and vanilla, mix well.
6. Add in the sweet potato paste and mix thoroughly.
7. On low speed, slowly fold in the flour mixture and mix thoroughly scraping from the bottom of the mixing bowl.      
8. Slowly pour the batter into the Bundt tin and bake in a preheated oven at 180 deg C for about 50 to 55 mins.  Test with a skewer till it comes out clean.
9. Remove from oven and let cool on the rack for about 5 mins, then invert the cake and let it cool completely.

continue reading "Purple Sweet Potato Cake"