- Prepare 2 baby Chinese cabbage. Wash them and cut off the root. Then cut into quarters. Arrange them in a plate.
- Chop 4 garlic cloves. Soak glass noodles in water till soft and drain them. Cut a bit, if you don’t want them to be too long. Soak dry shiitake mushroom in water. Then chop mushroom into dices.
- Heat a pan. Add in 2 tbsp oil. Fry garlic till aromatic with low heat. Add in mushroom and fry a bit.
- Add in 1/2 1 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp sugar and 1/2 tsp salt. Mix well. Add in 1 tbsp mushroom water.
- Turn off the heat. Put glass noodles into the sauce. Toss a bit to let noodles completely mix with sauce.
- Place glass noodles over cabbage and pour all the sauce over the top.
- Steam over boiling water for 10 mins.
I have never had Qing Long Cai before I came to Singapore. It looks like leek, and tastes also like leek. It’s a good match with bean sprout.
- Prepare all the vegetables. Wash them clean and drain. Cut Qing Long Cai before stir frying it.
- Heat a pan. Add in 1 tsp oil.
- Sautee chopped garlic till aromatic.
- Add in bean sprout first. Stir fry for 2 mins or till they got half done.
- Add in Qing long cai. Stir fry evenly for about 3 mins. Qing long cai will turn darker in color.
- Add in 1 tsp light soy sauce, 1/2 tsp oyster sauce, 1/2 tsp salt.
- Toss evenly and ready to serve.
I was intended to make steamed buns with vegetable fillings inside, called Cai Tuan Zi in Chinese. It turned out corn flour is really hard to deal with. So I changed it into my special way.
corn flour 230g
plain flour 20g
hot water 200 ml.
yeast 3 g
warm water 30g
- Mix corn flour and flour in a big bowl. Add in hot water while stirring. and cool down.
- Dissolve yeast in warm water. Add yeast water into the flour mixture. Knead into dough.
- Cover with plastic wrap and let it rest for 30 mins.
medium carrot 1
thick glass noodles (boil in water till almost cooked)
Add in 2 tbsp light soy sauce, 1 tbsp oyster sauce, 2 tsp salt, 2 tsp sesame oil and my special ingredient Sichuan pepper oil (fry 1 tsp sichuan pepper in 2 tbsp oil till aromatic and discard the pepper corn)
Of course, you can choose meat as filling, which I think will be easier to deal with than vegetables, since minced meat can be rolled into small balls.
Divide dough into 12 small dough balls. Press them flat and add in filling, then close up. That’s my original plan. Yet I found corn flour is less sticky and cannot be closed up. So I mix dough with vegetable filling. And divide them into smaller balls. Roll them in corn flour and that’s how I made my cai tuan zi. 🙂
steam them over boiling water for 15 mins.
They taste better than I imagined. And sure they are healthy.
The other day, I got a laksa hot pot soup base from the cashier of supermarket. I wanted to have nice hot pot for a long time. And I have never tried laksa flavor before.
This is the soup base I got. It has 2 parts: powder and paste.
Meat and vegetables are the main ingredients for hot pot.
First, I wash and cut vegetables and meat. Then follow the instruction to get soup base ready.
Meat in first, then the seafood part, vegetables at last. But vegetables like potato, sweet potato and shiitake mushroom can be put in earlier.
- Prepare cucumbers (mine about 250g). I used regular ones, you can also choose mini cucumber. Wash them clean. Trim two ends and cut into halves.
- Let them dry with flowing air till the surface is dry.
- In a sauce pan, add in 1/4 cup light soy sauce, vinegar 2 tbsp, sugar 1 tbsp.
- Bring to boil. Add in cucumber and boil for about 30 sec.
- Take cucumber out to cool down. Also let the marinade cool down.
- Arrange cucumber in an air-tight container. Pour in marinade.
- Put into fridge.
After 2 days, the flavor will go in.
Perfect choice for white porridge.
I used 1 big Chinese cabbage, about 300g.
- Cut it into halves, then quarters. Remove the root. And chop it into smaller pieces.
- Put them all in a big basin. Add in 1 cup water and 6 tbsp salt.
- Let them marinate in salty water for 2 hours. Remember to flip and toss them a bit every 30 mins. After 2 hours, rinse them under water and drain.
- For the base: Prepare a sauce pan, add in 2 tbsp flour and 1 cup water. Warm it yo with low heat and keep stirring till it becomes very condensed.
- Pour the flour paste into the blender, together with 1 chopped onion, 1 tbsp ginger, 8 garlic cloves and 2 tbsp fish sauce. Mix them well and smooth.
- Pour the base into a big basin. Add in 1/2 cup chili powder. If you like it to be very spicy, you can add more. Mix well.
- Cut 1 medium carrot into shreds. 5 or 6 stalks spring onion into smaller pieces.
- Put all the vegetables into the basin and mix with base.
Store them in air tight container.
If you don’t have a griller, but you really want to try BBQ pork at home, maybe you can try my method. All you need is a skillet.
- Prepare a skillet. Heat on stove. Brush it with oil. Wipe pork belly with kitchen towel. Place pork belly into the skillet when it’s very hot. My stove is induction and it’s super quick for skillet to get hot. I turn to 3 out of 9, and that would be hot enough.
- When put the pork belly in, don’t move it and let it get seared.
- When the down side turns beautifully golden brown, flip it over to sear the other side.
- After both sides turn brownish. Turn down the heat. Cut big pork belly slices into short ones by scissors.
Sear with low heat to make sure pork belly is fully cooked.
If you want to add vegetables, you can push pork belly to the side. Arrange vegetables in the skillet.
I used sausage, shiitake mushroom, onion, green chili and garlic. Fat from the pork adds more flavor to vegetables.
Cook with low heat and patience.
You will get shiny golden pork belly and nice pot of mixed vegetables.
Dip them in the sauce you like. Because I didn’t marinate the pork, so they taste plain. You can serve in Korean style, with salt, kimchi, pickles and lettuce.
If you want to marinate the pork before cooking, that will also work.
- Prepare vegetables and chicken. I used 1 chicken leg, remove the bone and cut into 4 pieces. Sprinkle salt and black pepper over the chicken. For vegetables, I chose 1 carrot, 1 potato, 1 onion, 3 shiitake mushrooms. And 1/8 head of broccoli. Cut carrot and potato into small chunks, dice the onion and cut shiitake into quarters.
- Heat a pan. Add in a little oil. Fry chicken with skin side down. When the skin side turns golden brown, flip it over to fry the other side. Set chicken aside for later use when both sides turn golden color.
- Use the same pan to fry vegetables. Add in onion, carrot, potato and mushroom. Fry for 2 or 3 mins. Add chicken, vegetables into pressure cooker. Pour in 1/2 1 cups water. Season with salt and black pepper. Also add in bayleaf. Cook under high pressure for 20 mins.
- Make roux. Heat a pan. Drop in 2 tbsp butter. Melt butter with low heat. When butter completely melts, add in 2 tbsp flour. Quickly stir with a whisk to let butter and flour mix evenly.
- Add in 2 tbsp cream and pour in 1/4 cup milk. whisk to let all ingredients mix throughly.
- Add vegetable soup gradually into the roux while stirring. When they are fully and evenly mixed, Add in the cooked vegetables.
- Boil broccoli in water and add in as garnishment.
- Season with salt if necessary.
- Prepare a big eggplant. Cut into pieces. Put them in a big bowl. Sprinkle salt over them and leave it there for about 15 mins. Water will come out. Squeeze eggplants to get all the water out. This step will make eggplant absorb less oil.
- Add oil, a bit more than usual into the pan. Fry eggplants till the edges turn golden brown. Take them out and set aside for later use.
- Heat the pan again. Add in 2 cloves chopped garlic. Stir fry till aromatic.
- Add in chicken bites, you can also choose minced pork or beef.
- Stir fry till chicken turns slightly golden brown.
- Add in 2 tbsp sambal chili sauce. Stir fry evenly.
- Add fried eggplants. Season with 1 tsp fish sauce and 1/2 tsp white pepper.
- Simmer for 3 mins.
- Garnish with chopped spring onion.
Prepare the ingredients:
1 medium eggplant chop into long slices.
fresh noodles 80g
pork belly 80g cut into small chunks
light soy sauce 2 tsp
dark soy sauce 1 tsp
oyster sauce 1 tsp
sugar 1 tsp
water 1/2 cup
1 stalk chopped spring onion
3 cloves of chopped garlic
1, Heat a pan, add in a little oil. Sear the pork belly first till slightly brownish.
2. Add in eggplant slices. Stir fry till they are soft.
3. All the sauce in. Stir fry evenly.
4. Add in water or stock. Bring to boil .
5. Turn to low heat. cover the lid and simmer for 3 mins.
6. Spread the noodles over eggplant. Cover the lid again and simmer for 3 mins.
7. Lid off. Add in chopped garlic. Toss the noodles to combine with sauce. Turn up the heat. Reduce the sauce and let noodles absorb the sauce. Season with salt if needed.
8. Garnish with spring onion.