Bubur Cha Cha

After making the Teochew Orh Nee, I still left some yam so I went to buy sweet potato and pandan leave.  Thus this afternoon make Bubur Cha Cha dessert.  It is nice even sweetness is just right.

Ingredients: (serve 4-5pax)

200g yam, peeled and cubed

100g yellow sweet potatoes, peeled and sliced

100g orange sweet potatoes, peeled and cubed

200g Fresh coconut milk

4 cups water

1/4 cup sago

3 tbsp of sugar

small pinch of salt

3 screwpine pandan leaves

Method:

1. Boil the yam in water with pandan leaves until slightly soft.

2. Add in the sweet potatoes and sago into the pot. Bring to boil then turn heat to medium and simmer for 15mins.

3. Add in sugar and bring to boil.

4. Add in pinch of salt into the coconut milk then add the coconut milk into the pot. Bring to boil.

5. Serve hot or cold

Airfryer Baked Drunken Prawns (醉虾)

I have never try drunken prawn before hence today decided to try cooking this dish using airfryer.  This dish super easy and fast and the gravy after baked is so nice.  No regret trying this.  Original recipe is from Christine recipe using oven bake.

Afted bake in airfryer

Laying the prawns on mesh in airfryer

Recipe adapted from http://en.christinesrecipes.com

Ingredients:

8 large prawns

2.5 tbsp shaoxing wine

1 tbsp wolfberries

1 clove garlic, sliced or minced

2 ginger, julienned

1/4 tsp salt

1/2 tsp sugar

1 tsp oil

Method:

1. Trim the head and legs of prawns. Rinse and set aside.

2. Rinse wolfberries and wipe dry. Soak in the wine for 10 mins.

3. Put the prawns in a large mixing bowl. Mix in the wolfberries with wine and other ingredients. Combine well.

4. Place aluminium foil on the mesh of the airfryer.  Place the prawns on the foil and pour the wine mixture in the mixing bowl in.

5. Bake at 180 deg for 7-9 mins or till prswns is cooked.  Time may vary due to size of the prawns.

Airfried Har Jeong Gai aka Prawn Paste Chicken (虾酱鸡)

Another super yummy zi cha dish to share with all of you.  My version is using airfryer. Some use oven baked or deep fried.  Same recipe but different cooking method.  Thank you Yvonne Mah for sharing your recipe.  My family always love prawn paste chicken.

Marinated overnight

After coating with flour

I lay a small piece baking paper

on the airfryer tray and airfry the

chicken on the baking paper.  See

the oil collected after the mid

 wings airfried.

Recipe adapted from Yvonne Mah:

Ingredients:

500g mid wings 

1tbsp shaoxing wine

1tbsp prawn paste (Lee Kum Kee brand)

1tbsp oyster sauce

1tsp sugar

1/2tsp ground white pepper

Coating:

1/2 cup plain flour

1tsp baking powder

1/2 tsp baking soda

Oil spray

Method:

1. Marinate the chicken mid wings with shaoxing wine, prawn paste, oyster sauce, sugar and pepper for 4 hrs or overnight.  I marinate overnight in fridge.

2. About 1 hour before airfrying, in a bowl, mix plain flour, baking powder and baking soda.

3. Coat the mid wings thoroughly and lay on baking paper and leave it to dry in the fridge.

4. Spray the mid wings with oil spray. Airfry the mid wings at 180 deg for 15- 22mins or till the chicken is golden brown in colour. I lay a small piece of baking paper on the airfryer tray then start airfry the mid wings. Flip the mid wings when half way through airfrying then aft that flip back again and continue airfry till golden brown.

Teochew Orh Nee

Last year when Sally made Orh Nee using Alan Goh's recipe, I tell myself that I must try to make this as this is my hubby's favourite dessert.  Usually this dessert is served on wedding dinner but most of the time I will only eat one to two spoonful due to the sweetness of the yam paste those restuarant prepared.  Now I finally made it and tune the sweetness to my preference.  Original recipe adapted from Alan Goh.

Brown sugar in slab

Recipe adapted from: http://travelling-foodies.com

Half recipe ingredients:(serve 2 pax)

250g Taro (chinese yam)

1 part of medium size jap pumpkin

6 ginko nuts(i bought those ready peeled type from ntuc)

100g chinese brown sugar slabs

250g water

2 tbsp castor sugar

50g oil(i used 25g oil and 25g fresh coconut milk)

2.5 shallot

Method:

1. To a pot, add 250g water, gingko nuts and chinese brown sugar slab.  Heat to melt the sugar completely.  Let the mixture simmer with lid on on a med heat for abt 30 mins.  Turn off heat and let gingko nut steep into the syrup overnight.

2. On next day, peel taro and cut into small cube. Arrange on metal plate and steam it for 20-30 mins until soft.  Do the same for pumpkin.  Once out from steamer, mash them separately with back of a fork, adding castor sugar into the taro at the same time.  If the mixture us too dry, add 2-3 tbsp of gingko nut syrup.  Taste and add more syrup or castor sugar to your preference.  Cover with cling wrap.

3. Peel shallot and finely slice them.  In a pan, add oil and shallots. Gently stir fry on med heat till shallots turn golden brown and crisp up. Strain the shallots and set aside.

4. Return the shallot oil to wok, turn down the flame to low. Add mashed taro paste and mix well thoroughly. Taste again and add more sugar if required.  If coconut milk is used, it can be added in at this point. I only used 25g shallot oil as I used coconut milk too. Add accordingly until to desired texture is achieved.

5. Allow the taro paste to cool down. Transfer to blender and blend until smooth.  For a lighter and creamier texture, add more coconut milk or gingko nut syrup at this stage.

6. Mash cooked pumpkin coarsely.  Add some gingko nut syrup if it is too dry.

7. Scoop the smooth taro paste in serving bowl, top with mashed pumpkin and gingko nuts.

Nai Bai with Abalone

Another Vegetable with abalone tonight.  This CNY period, I have cooked few dishes with abalone.  This is the last dish with abalone for this year.

Ingredients:

Nai Bai Vegetable, soak with salted water to remove any dirt inside.

1 Abalone, sliced

1 clove garlic, minced

Cooking oil

Sauce: (mix together)

2 tbsp gravy from the can of abalone

3 tbsp water

1tsp oyster sauce

1tsp hua tiao wine

dash of pepper

cornstarch mixture to thicken the sauce

Method:

1. In a pot of boiling water, blanch abalone for few seconds. Set aside.

2. Using same pot of boiling water, add some oil and salt in it and blanch the veg. Set aside.

3. In a small pan, heat oil and fry garlic till fragrant. Pour in the sauce mixture and bring to boil.  Add in cornstarch mixture to thicken the sauce gravy. Off heat.

4. Assemble the veg, abalone on a serving plate and pour gravy in.

Fu Gui Cai with Abalone

I love to cook this vegetable during CNY period.  This year I cooked it with abalone and serving this dish on the dinner table, it look so pretty and delicious.

Ingredients:

1 Fu Gui Cai

1 can of abalone

some wolfberries

1/2 cup of abalone stock

300-400ml water

1tsp chinese cooking wine

1tsp oyster sauce

some minced garlic

2 slice ginger

Cornstarch for thickening

Cooking oil

Method:

1. Soak vegetable in salt water to get rid of any tiny dirt.

2. In a pot of boiling water with some oil, blamch the vegetable and drain it. Put in on serving plate and set aside.

3. In a pan, heat oil and fry garlic and ginger till fragrant.

4. Add water, stock, oyster sauce, cooking wine and wolfberries. Put in abalone and blanch it for awhile. Then remove abalone and sliced it.

5. Add in cornstarch mixture to thicken the sauce.

6. Place the sliced abalone around the vegetable.  Scoop the wolfberries and place it on top. Slowly pour the gravy over the veg and serve.

Lucky Koi Fish Pudding

Simple dessert I made during CNY.  This is the 2nd year I made the same dessert simce last year.  This year I only use premix pudding powder to do all the job.  For the eyes, I used raisin.  With the reminding pudding mixture after I do the koi fish pudding, I also made some ingot pudding.

Ingredients:

1 box of Mango Pudding Mix

A drop of Orange Food Colouring

Fish mould and Ingot mould

2 Raisin(for eyes)

Method:

1. Boil the mango pudding mix with water according to the instruction on the box in a pot.

2. Scoop some boiled mixture in a small bowl and dip the raisin then stick it on the eyes area on the mould. 

3. Drop abit of food colouring into the small bowl mixture and mix well.

4. Using a teaspoon, scoop the orange mixture on the some part of the fish mould.  You can give some blow to let it semi dry and settle on the mould. Leave it for few minutes.

5. Slowly add in the pot of mango pudding mixture into the mould using a scoop.

6.  Leave it to cool down then transfer to fridge.

7.  After 3 - 4 hours, your lucky koi fish pudding is ready to serve as dessert.

Note: I still left some mango pudding mixture so I pour into Ingot mould too.