Tau Suan

A very easy and fast method for cooking tau suan.

Recipe adapted from: https://honest-togoodness.com/tau-suan-2/


Ingredients:

100g split green beans

900ml water

1.5 tbsp red sugar (I use 1 tbsp)

2 tbsp Rock sugar cubes (I use 2.5 tbsp)

Pandan leaves

About 2 tbsp water chestnut flour / potato starch mixed with a little water

Method:

1. Bring water to gentle boil in a 1.5L thermal cooker and add in both sugars.

2. Bring to rapid boil and add in pandan and green beans.

3. Cover and bring to rapid boil again.

4. Transfer to outer pot for 20mins. Beans will be very very soft if you exceed this timing.

5. Bring to boil and thicken with flour slurry. This should take no time.

6. Serve with you tiao 🥖

Soy Sauce Chicken

Super easy recipe and all it take is 20mins cooking time before transfer into thermal pot.

Recipe adapted from https://honest-togoodness.com/soy-sauce-chicken-noodles-油鸡面-3/

Ingredients:

600ml water

¼ cup light soy

¼ cup dark soy

¼ cup huadiao wine

2tbsp Rock sugar cubes

4 garlic, pressed

Medium ginger

1 star aniseed

1 cinnamon stick

1 honey date

A couple of Bay leaves

Dash of pepper

Mini dried shitake mushrooms (no need to soak)

2 chicken legs


Method:

In a 3.5L inner pot, combine all ingredients for sauce mixture, add mushrooms and bring to rapid boil.

Add in chicken. When it starts to boil again, continue cooking for 8-10 minutes depending on the size.

Transfer to outer pot and it is ready after 45mins.

Crispy Korean Pancake

This is a crispy version of korean pancake.  My first attempt I used the proportion according to the packaging instruction. My hubby told me if it is slightly more crispy, it will be nicer. Today I increase the frying mix flour to obtain the crispiness to my family liking. Here sharing the proportion I used to all of you who wish to try.

Pancake mix 150g
Frying mix 75g
1.5 tsp potato starch
255ml water
1/4 tsp salt
16-18 small prawns (removed shell)
2 sotong (slice it thinly)
Some spring onion (chopped)

Method:
1. Mix pancake flour, frying mix, potato starch, water and salt together to become a batter.
2. Add in prawns, sotong, spring onion into the batter.
3. Heat pan with oil.
4. Scoop a ladle of the prepared batter onto the frying pan. Pan fried till light golden brown.
5. Serve hot

Wobbling steamed egg

Wobbling steamed egg

Ingred:
2 eggs (50g without shell)
250ml water
Some mushroom powder
Some cooking oil

Sauce on top:
1 tbsp cooking oil
1 tbsp fenghe light soy sauce

Method:
1. In a bowl, beat 2 eggs together with fork.
2. Add in some mushroom powder and beat together with the beaten eggs.
3. Add in the water and oil. Stir to mix well.
4. Sift the mixture into steaming bowl.
5. Steam in wok using med  heat till cook, about 20 min.
6. In a sauce pan, lightly heat up the sauce ingreds.
7. Once egg is steamed, remove from wok. Use knife to cut to diamond outline.
8. Pour the lightly heated sauce on top of the steamed egg and serve.