Browsing Category: "Vegetable"

Choy Sum with Sweet Tau Kee

Vegetable July 12th, 2008

Choy Sum with Sweet Tau Kee

It was difficult for me to find the exact English equivalent for Sweet Tau Kee or Sweet Tou Kan, a type of soya product which is popular amongst vegetarians. Sweet Tau Kee comes in rectangular dried hard pieces and are brown in colour and you will need to soften them by pre-soaking in water for a few minutes prior to cooking. I have had experience where certain Sweet Tau Kee softens much faster than others depending on different manufacturers. After they have softened, you should cut them into smaller pieces as they measure approximately 15cm in length and 5 cm in width prior to cooking.

Sweet Tau Kee is not for everyone due to its unique taste, which can be bitter to some. Here, I have paired the Sweet Tau Kee with Choy Sum (菜心) or “Flowering Chinese Cabbage” so that there is a good balance between the subtle sweetness of the Tau Kee and the refreshing Choy Sum greens. This dish is quite easy to cook and with a little effort in presentation, you can dish out something which can rival what is being offered in the chinese restaurants. By the way, if you intend to serve this as a complete vegetarian dish, omit garlic from the ingredients.

This is my recipe for Choy Sum with Sweet Tau Kee Read the rest of this entry »

Pumpkin and Luncheon Meat Combo

Pork, Vegetable July 3rd, 2008

pumpkin luncheon meat

I had a small quarter of pumpkin the other day and we all know how sweet pumpkins are. But I was bored of stir-frying pumpkin with dried prawns and needed a change. After rummaging through my kitchen cabinet, I found a can of luncheon meat and I thought “why not?”. The sweetness from the pumpkin would complement the slightly saltish luncheon meat and that could be a good combo. So, what I did was to cut both ingredients into equal sized cubes and stir-fried them to make this pumpkin and luncheon meat combo. It turned out quite alright 😀

For this recipe, I cut the pumpkin and luncheon meat into cubes. You can cut them into slivers if you prefer it that way. Somehow, I could not resist the use of dried prawns to give it a slight seafood bite. If you are unable to get hold of dried prawns, I would recommend just omitting it altogether. Do take care with the seasoning as the taste depends on how sweet your pumpkin is and how salty your brand of luncheon meat is. So, use salt judiciously. Otherwise you will have to take extra helpings of steamed white rice and a double dose of water to flush them out 😛

This is my recipe for Pumpkin and Luncheon Meat Combo Read the rest of this entry »

Napa Cabbage Rolls

Pork, Vegetable May 28th, 2008

napa cabbage roll

I once ate something similar from a chinese take-away and decided to give it a try. The Napa Cabbage used in this dish is also known as Chinese White Cabbage (大白菜) or similar to Kimchi. It is longish and sweet in taste and widely used in East Asia. Though I usually stir fry this dish or use them in soups, this is my first attempt at steaming them after rolling them up like popiah.

There are 3 main steps to this dish. Preparing the stuffing, softening the cabbage and steaming the cabbage rolls. This recipe makes about 10 to 12 rolls with each roll using a single napa cabbage leaf. Actually, the stuffing can be left to your creativity. I used pork and prawns here. You can use fish paste, chicken meat or even beef or lamb mince depending on the seasoning applied.

The result was good and I was happy with how it turned out. The stuffing was nice and firm (and does not crumble) whilst the napa cabbage leafs were not overcooked and retained a slight resistance when bitten. Rather healthy dish, I must say. Tasted great with steaming white rice and a favourite with the kids. I should cook this for Chinese New Year Eve Dinner 😀

This is my recipe for Napa Cabbage Rolls Read the rest of this entry »

Miso Sweet Potato Shoots

Vegetable May 21st, 2008

miso vegetable

Sweet Potato shoots goes well with fermented beancurd and it’s quite common to find this dish in chinese eateries in Malaysia. Miso Sweet Potato Shoots however, was more an accidental finding as I had run out of fermented beancurd on the very day that I decided to stir fry some sweet potato shoots. With two little kids at home, stir frying the sweet potato shoots with belacan was out of the question. As I rummaged through my fridge for ideas, my eyes set upon the pack of miso paste on the slider drawer and I thought this is it!

As miso paste is also some form of soybean product, I thought that it might taste as good with the sweet potato shoots just like fermented beancurd. And I was right! It tasted great especially with fried garlic slices which had a little smoky flavour. However, taking the cue from readers who told me that miso must not be boiled, I had to get around the problem of cooking the sweet potato shoots without cooking the miso! So, it turned out to be a two part cooking process – blanching and quick stir frying. If you have miso paste at home, don’t just settle for miso soup. Try this for a change.

This is my recipe for Miso Sweet Potato Shoots Read the rest of this entry »

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