Vietnamese Spring Rolls

This is a very simple dish, which we will have this almost once a week for lunch!! It's Ade's favorite food and I'm glad that she is well trained to eat healthy food at her young age!

These were wrapped by her for me...

Teriyaki chicken on the electric grill.... The ingredients are: I will only use vegetables that Ade loves, they are as pictures shown below; basil leaves (must have alot!! these are fresh from our garden), shredded carrot, shredded cucumber & mee hoon.

lettuce, teriyaki chicken & bean sprouts.
Most import ingredient: rice wrappers... ( my nephew who travels to Vietnam often, will always remember getting these for me. Tks CG, hehe stock running low already!!)

Finally, instead of the normal sauce, we preferred our own version of chili sauce which we use Maggie Thai chili sos, add some lemon juice to dilute it then add some sugar.

Simple and healthy Spring Rolls!!

Savoury Dumplings/Chang

Savoury Dumplings, contains of glutinous rice wrapped in bamboo leaves to form a pyramid shape. we can find different fillings in the rice, example, pork, roast pork, chestnut, salted egg yolks, mushroom, abalone & etc...

For me, I normally prepare simple savoury dumplings with ingredients which my family members preferred. The ingredients are, pork belly w/o skin, dried mushrooms, dried chestnuts, salted egg yolks, and green peas w/o skin.

The wrapping up of the dumplings is interesting!!

They are then put into an oval shaped pressure cooker, which is able to cook about 22 dumplings of average size. (1 kg of glutinous rice)

When the safety (red) button arises, it's time to turn down the fire to low, and continue to boil for about 1 hour.

Turn off the fire after 1 hour, but DO NOT OPEN THE COVER!!! Just leave the cooker as it is until the red button goes down as shown below:

Here goes... yummy yummy savoury dumplings!!

"Dried" Bak Kut Teh

Bak Kut Teh, a unique combination of Chinese traditional herbs and spices, stew with any meat of your choice e.g pork, chicken, beef or mutton. Normally is prepared in soupy style.

I like "Eu Yan Sang" pre-packed Bak Kut Teh which comes in a box with 12 sachet.

This time, I cooked the "dried" BKT instead of the normal soupy style!

The ingredients i used:

pork ribs with lean meat (totally without skin and fat),

sea cucumber,

dried black mushroom,

button mushroom,

golden mushroom,

1 sachet BKT spices

and added extra chinese herbs not forgeting garlic ...

Put the meat, black mushroom, garlic, BKT spices, herbs, soya sauce, thick soya sauce & 1000ml water in a pressure cooker and cook for about 30minutes.

Pour into a Pyrex pot and add in button mushroom, sea cucumber continue to stew for another 20minutes with very low heat. Finally put in the golden mushroom, stir well, simmer for 10 minutes before serving

Seri Muka

As requested by Sonia, here is the recipe from Agnes Chang's Hawker's Delights. I followed the recipe for the bottom layer but modified the top layer with recipe as shown below.

Bottom layer:

300g glutinous rice, wash, soaked for about 4 hours & drained

1/2 coconut, squeezed 180ml coconut milk

1 tsp salt

2 pieces pandan leaves, knotted.

1 piece banana leaf, for pressing

1. Put all the ingredients into a 22cm steaming tray. Steam with high heat until cooked (about 45minutes) Discard pandan leaves, fluff up rice and press with banana leaf until very firm.

Top Layer:

4 eggs

150g sugar

1 coconut, squeezed 350ml coconut milk

3 tbsp plain flour

2 tbsp pandan juice (used 3 pieces pandan leaves)

a few drops green colouring

1. Stir eggs and sugar lightly until sugar dissolved.

2. Add coconut milk, flour, pandan juice, green colouring and mix well.

3. Strain over the bottom layer. Steam with low heat until set.

4. Remove and leave to cool before cutting into pieces.

I modified the top layer as:

Modified Top layer

1 packet Hoen Kwe Flour (80g) can get from Jaya Jusco

1 coconut squeezed into 3 cups (750ml) coconut milk add a pinch of salt

100gm caster sugar

1 table spoon custard powder

1 tbsp pandan juice from 3 pandan leaves

1. Put the HK flour, custard powder and sugar into a mixing bowl.

2. Add in the coconut milk and stir till sugar dissolved, add in the pandan juice.

3. Strain the mixture into saucepan, keep stiring with low fire until thick and smooth.

4. Pour the mixture to the bottom layer, steam for about 15 - 20 minutes until cooked.

5. Remove, cool before cutting.

Homemade Pandan Kaya

This is the 1st time i'm making Pandan Kaya and it turns out well, delicious and yummy!! Love the pandan smell!!

Elaine, I know you love this and maybe you should try.. but it took me 1 hour standing and stirring until it's cooked in a double boilder!!!

Recipe from: Kitchen Corner

Something simple for fellowship

Prepered these simple desert for CG meeting on Friday nite!!

Minced Pork "loh see fun"

Seeing Sonia's delicioius yummy minced pork rice reminds me that it's has been long time that we have not eaten home cooked mince pork "loh see fun".

Hence here it is, simple and quick to prepare lunch for Ade and me!!

I added some black mushroom and see chuan vege as these are Ade's favourite.. yes, it tasted yummy with sambal!! We finished the whole plate!!

Butter Chicken

I was extremely surprised by my sil who has a blog loaded with all the wonderful and delicious food that she prepared for her family!! hahaha I always think that she is a career lady and didnt know the other side of her!! Great work!!

I read about her Butter Chicken the other day and requested her to share the recipe and tried it out on Sunday and it came out real yummy!!

Since the butter chicken was a bit oilly, it goes real well with Steam Tau Fu with Siew Pak Choy!!

Meanwhile, just to share the delicious Steam Prawn "bee hoon" prepared by hubby on labour day.... It was yummy too!!