Browsing Category: "Appetiser"

Spicy Kimchi Tofu with Bunashimeji mushrooms

Appetiser, Vegetable December 29th, 2018

Kimchi, the popular Korean dish made of pickled vegetables – most popularly using napa cabbage, can be eaten on its own or used as a base for stew or stir fry. In this recipe, I paired the napa cabbage kimchi with firm tofu cubes and bunashimeiji mushrooms. The combination spicy, sweet and hint of sour makes an appetising dish whilst the firm tofu cubes and soft springy bunashimeiji mushrooms provide a contrast in texture.

This dish is easy to cook and does not take a lot of preparation time. Adjust the amount of kimchi and gochujang paste to suit your tolerance for spiciness. As you can see from the picture, I do like my dish spicy. Give this recipe a try and pair it with steamed rice or even as a condiment for plain porridge.

Recipe for Spicy Kimchi Tofu with Bunashimeiji mushrooms

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Ngor Hiang

Appetiser, Pork, Seafood, Snacks February 4th, 2008

ngor hiang

Ngor Hiang is also known as 5 spices in Hokkien. Ground into powder, you get the 5-spice powder. However, the funny thing is that Ngor Hiang also refers to this dish – which is essentially prawn and pork rolled in a soya skin. In Penang, they call it Lor Bak or Lobak whilst for us from Johor, we call it Heh Chor. There are many variants for the ingredients used but the main ingredients are prawns, pork and of course, the 5-spice powder. The 5 spice powder is popularly used for dishes like Chinese Stewed Duck and Kong Bak.

This Ngor Hiang recipe makes about 13 rolls using 1 piece of soya skin (fuchok). The soft soya skin is used rather than the usual hard-type which is commonly used for other dishes like Ginkgo Barley Dessert. It is not an easy dish to prepare as it can be a bit labourious preparing the ingredients, rolling them up and finally, frying them. However, this tasty Ngor Hiang is bound to make you eat non-stop. It is delicious on its own or a great accompaniment to steamed white rice. For added taste, give it a dip into chilli or tomato sauce.

This is my wife’s recipe for Ngor Hiang / Prawn and Pork Roll Read the rest of this entry »

Long Beans and Peanuts Medley

Appetiser, Snacks, Vegetable April 9th, 2007

long bean peanut

Well, this is another version of the medley recipe that I posted earlier, which many readers are more accustomed to. This recipe uses long beans, toasted peanuts, chai poh (preserved turnips) and sliced fishcakes (there were no prawns at home on that day). The peanuts that were used are loose peanuts sold in supermarkets or wet markets and it has to be toasted in a wok / pan (without oil) on low heat till it is slightly browned. Other than that, this is a pretty simple dish to cook and can be eaten as a snack, appetiser or accompaniment to plain porridge (which many Malaysian chinese used to have many many years ago) or steamed white rice.

 

This is my mother’s recipe for Long Bean and Peanuts Medley (which is also a named coined by me)

 

 

Ingredients

  • 1/3 bowl of long beans (cut just like in the picture above)
  • 1/4 bowl of preserved turnips / chai poh (use the sweet type and chopped)
  • 1/3 bowl of sliced fishcake or shelled prawns (cut into small pieces)
  • A handful of toasted peanuts
  • 3 cloves garlic (finely chopped)
  • Warm water
  • 1 tablespoon of palm oil

 

Seasoning

  • A sprinkle of salt
  • A dash of white pepper powder

 

Method

 

Heat oil in wok and saute garlic together with fishcakes / prawns till they begin to turn colour / brownish. Add chai poh and continue to stir fry very quickly for about 15 seconds.

Add long beans and seasoning and continue to stir fry till long beans are cooked to your desired softness (minimum cooking time 1 minute). Sprinkle warm water during cooking to prevent burning.

Dish out and sprinkle peanuts over the dish prior to serving.

 

Technorati Tags: recipe, chinese, vegetable, long, beans, peanuts, nuts, turnip

Wo Tieh (Shallow Fried Dumplings)

Appetiser, Chinese, Pork, Snacks March 23rd, 2007

wo tieh

Wo Tieh is also known as Shallow Fried Dumplings. Some call them Pot Stickers because they are fried on shallow pans. These are not the same as wantons because they use thicker skin and is a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a ginger-soy-vinegar dipping sauce (and/or hot chilli sauce); while a wonton has a thinner skin, is sphere-shaped, and is usually served in broth. In the picture above, the wo tiehs are arranged in the middle (simply arranged with no artistic intention) with sliced century eggs and cucumbers. They go well together.

 

My sister cooked this dish for Chinese New Year Eve’s Dinner and it was a great appetiser as well as accompaniment to the steamboat fare we had.

 

This is my sister’s recipe for Wo Tieh (Shallow Fried Dumplings)

 

Ingredients

 

  • 200 grammes round cabbage (chopped finely)
  • 400 grammes semi-lean pork (mince it)
  • 50 grammes of chinese chives (chopped finely)
  • 200 grammes of prawns (chopped)
  • 3 cm ginger (chopped finely)
  • 3 cloves garlic (chopped finely)
  • 50 pieces of dumpling skin (choose the thicker ones, approximately 6 to 8 cm diameter and round shaped)
  • 400 ml warm water or chicken stock
  • Corn starch (mix 5 tablespoons water to 2 tablespoons corn flour to seal dumpling skin)
  • Oil for frying (palm oil)

 

Seasoning

 

  • 2 tablespoons chinese cooking wine
  • 3 tablespoons light soya sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon white pepper powder
  • 1 teaspoon salt

 

Dip

 

  • Thinly julienned ginger
  • Black vinegar
  • a sprinkle of sugar

 

Method

 

In a large bowl, mix cabbage, pork, chives, prawns, ginger, garlic and seasoning. Stir and mix well forming one lump. Cover the mixture with cling film and set it aside for at least 1 hour.

 

To prepare dumplings, place one piece of dumpling skin on plate or table or hold spread out on one hand. Take one tablespoon of mixture and place it in center of skin. Using your finger, spread corn starch on edge of skin. Fold wrapper in half over the mixture and pinch centre of one edge. At the other end, make pleats to gather the mixture in the middle of the dumpling skin. Ensure that pleats at edges are tightly sealed and set the dumpling on a plate with sealed side up. Cover with moistened towel and work on the other dumpling skins till all mixture used up.

 

Heat a non-stick pan on high and lightly brush with oil. Fry the dumplings with the sealed side up by arranging as many dumplings together without touching each other. Fry till the bottoms start to brown and add a little water / chicken stock up to about 1 cm high. Cover with lid and allow water or stock to dry out. Continue to add same amount of water / stock and repeat process to cook till dumplings are firm (about 10 minutes). Finally, remove lid and brown the dumplings a little bit more (by now, you can brown the sides because the dumplings are firm enough and will not open up) for 1 minute.

 

Dish out and serve hot with dip.

 

Technorati Tags: recipe, chinese, dumpling, prawns, pork, chicken, potstickers, appetiser

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