It’s nice to stock up some pumpkins at home, however, once cut opened, do you also have the same problem with me? That is to think of different dishes to finish them. I have made a batch of pumpkin, carrot and leek soup and still got some left, all of a sudden it came to my mind that my mom had a Chinese way of preparing pumpkin which is very easy to prepare and yet very delicious, particularly for those who do not like pumpkins very much. Thanks to the black bean sauce which does not taste too pumpkinny if you know what I mean. Bas enjoyed this dish a lot and I thought maybe I will cook one time for my in-laws to try when they visit us this Christmas, they don’t normally eat pumpkins, wonder if they are courageous to try, ha ha!
I have been craving for Singapore Fried Rice Noodle for some time but I did not know which curry powder I should use as I read that I should use Malaysian Meat Curry Powder which is not accessible for me. The recipe I have at home says wet curry paste which I cannot find here as well. Later I found out that I can use Madras Curry Powder from House of Annie which I have it at home all the time, so I finally got round to make it tonight and the results was satisfactory. You can eat this alone or go with a bowl Chinese plain rice porridge which is my family’s favorite match: noodles and porridge.
I wish you all and your family have a rewarding and exciting Year 2010! Eat well and eat healthy!
To end 2009 and welcome 2010, I would like to share this local Hong Kong speciality-Yin Yang Fried Rice (駌鴦炒飯). This is always served at the end of the wedding banquet in Hong Kong, I think this can also be a nice joyous dish during the festive seasons and I have chosen this to be my last post of this year!
Over the last year, I am very glad to have made new friends through blogging. Thank you for visiting my blog and your comments, I look forward to your continuing support and more exchanges!
Best and warmest wishes
Janet @Gourmet Traveller 88
Yesterday I was wondering how to cook these long green peppers from our vegetable garden. I thought it would be a good idea to showcase how the Chinese (Cantonese) would make them.
The Chinese panfried stuffed pepper is very common in dim sum restaurants or as a street food.
The two main differences between the Chinese method to the Western method are that:
Further to my previous post on Wanchai Open Market, I have bought some dried shrimp roe egg noodles (蝦子麵) from this popular noodle shop. Don’t be scared by the name shrimp roe, it does not taste fishy at all, the shrimp roe sticks to the noodle and just make it more precious. If you just buy pure shrimp roe in a jar it is very expensive by weight.
How do we eat these dried noodles? You can simply cook them in boiling water for a few minutes, unwind them and served with some oyster sauce on top, mix through and eat.
Recently I have found Pig legs available in the supermarket (Manor) and this reminds me the Braised pork legs (we called it Pig hand actually) in the noodle shops, not all noodle shops can make this good, some do not cook long enough and therefore the flavor is not infused enough.
I am very satisfied with my attempt and here is the recipe to share with you. By the way, the good thing about eating pig legs is that it has a lot of collagen, very good for our skin!!!!!
After eating meat during the weekend, it’s not a bad idea at all to have a Meatless Monday. I found this food event in Twitter #meatlessmonday initially by Chris at Blog Well Done and thought it’s meaningful and easy to join.
Last week, I actually joined with my baked zucchini and its flowers but forgot to link back.
So today I made a simple Chinese / Cantonese dish which my mom made very often, the ingredients & seasoning are really simple, you will have these in the kitchen a lot of the time. When I made this the first time for my hubby, he is amazed how tomato and eggs can be cooked in this way and needless to say, tasty of course.
Frankly speaking, this may not be an exciting dish but it’s certainly a very healthy and easy to make. If your kids lose their appetite, try this. Most children like this, very appetizing with a bit of the sourness from the tomatoes.
So here is the recipe:
- 4 tomatoes
- 3 eggs, whisked + 1 tbsp cold water
- 2 slices ginger, then cut into thick stripes
- cooking oil
- 1 tsp salt
- 1 tbsp sugar
- 1 spring onion, finely chopped
- Boil some hot water in a saucepan, turn off the heat when water is boiling. Put the tomatoes into the water (the water level should just cover the tomatoes). Leave for a few minutes,remove the tomatoes from the water and peel the tomato skins.
- Cut the tomatoes into large pieces.
- Whisk and beat the eggs, add in a tbsp of cold water and season with a little salt, white pepper and sesame oil.
- In a wok or large pan, heat some cooking oil, when the pan is hot enough, pour in the whisked egg and quick stir fry it. You can break the eggs into smaller pieces and as soon as they solidify, immediately transfer the egg onto a dish and set aside.
- Wipe the pan with a kitchen towel, heat the pan hot again, add in a little oil and then the ginger, let them cook for 20 seconds and then add in the tomatoes, keep stirring for half a minute and then add in half cup of water and bring to boil. Season the tomatoes with some salt, 1 tbsp sugar, squash the tomatoes gently with the wooden spatula. Simmer at medium high heat until the tomatoes become thickened but still able to see the pieces of tomatoes.
- Add in the eggs from Step 4, quickly stir to mix well with the tomatoes.
- Serve immediately on a dish and sprinkle the spring onion on top as garnish. Or alternatively, you can also mix in the spring onion so to let them slightly cooked.
- Best served with steamed rice.
- Do NOT overcook the egg!!!!!
- Adjust the seasoning ( sugar, salt & water )according to your own taste as this depends on the types of tomatoes you get.
And next, thanks to Anne from Annes Kitchen who has passed me this Premio Meme Award recently.
To pass on I have to write 7 random things about myself:
- I love eating and cooking but I am scared of putting on weight.
- I hate freezing cold weather, only skiing can get me active outside.
- I am a collector, I like buying things that I do not use them immediately, such as shoes,
handbags, clothes. However, not all of them are a bad habit as for example, wine can
increase its value tremendously over time. My vintage 2004 and 2005 futures have already
doubled their price
- I am scared of insects: spiders, cockroaches, bees, etc. I was told I have to be friends with them if I learn gardening, this is a challenge for me to overcome all these.
- I love all kinds of hotpot: chinese, shabu shabu, fondue, chocolate foudue, hotpot noodle, hotpot
- I love all kinds of noodles including pasta.
- I always say Yes, but
And here I would like to pass on to :
- Cooking Etcetera
- The Cooking Ninja
- LK-Healthy Delicious
- Rosa Yum Yums
- From Scratch
- Sophies Foodiesfiles
- Noob Cook
Happy Cooking & Eating Out (CEO) !!!!! And of course more Happy Blogging !!!
I have always been wondering why the Chinese restaurants here do not use authentic Chinese vegetables in their dishes, maybe it’s because they are more expensive or maybe the restaurants’ owners are concerned if the local Swiss will not like them? Anyway, I learnt something from them, apart from Chinese leaves and broccoli they use, I have discovered the ‘lattich’ (translation: lettuce) which is commonly used in salads, can also be used in hot dish in Chinese cooking. The Lattich here looks very similar to Romaine lettuce but it does not taste exactly the same, a bit more bittery.
Lattich is easily found in local Swiss supermarkets, and it’s nice for me to be able to cook vegetables in authentic Chinese way without specially going all theway to the Asian groceries shop.
In Hong Kong, we have Chinese lettuce (唐生菜) which has a stronger subtle bitter taste. One of the modern and popular ways to prepare them in the last years is with yellow bean sauce. Chinese lettuce is not available in Basel and lattich is an ideal substitute and enable me to remain the essence of Chinese (Cantonese) cooking. You can find the Lee Kam Kee Brand yellow bean sauce in the Asian food stores. The one I used here is a famous local brand in Hong Kong called “Kowloon Soy “or “Mee Chun”, I visited their store in Central last Oct. For local customers, you can buy their sauces which are kept in the glass containers, otherwise they have cans or bottles to choose from. For me it’s indeed more appropriate to buy the canned ones (see pictures below).
- 1 lattich/romaine lettuce/iceberg lettuce/ chinese lettuce, tear into large pieces, wash and drain
- 2 tbsp Chinese yellow bean sauce
- 1 tbsp Chinese cooking wine (or mirin)
- 1 tsp thinly striped fresh ginger
- sunflower oil or other cooking oil
- Heat up 1 tbsp of cooking oil in a saucepan, add in the ginger stripes, let it cook for 30 secs at medium high heat. Then stir in the yellow bean sauce and Chinese cooking wine or mirin, stop when it’s boiling, you have now got a a sauce. Keep warm and set aside.
- Boil hot water and pour into a deep pan or wok, bring to boil.
- Add 1 tbsp of **cooking oil to the water and then cook the lattich in portions, only leave them in water very briefly for about ***10 secs each and take them out from the water and lay them on a serving plate. Discard excess liquid.
- Split the vegetables in two separate plates if necessary.
- Finally pour the warm yellow bean sauce on top and serve with your other favorite Chinese main dishes and steamed rice.
* it does not matter if you use the one that contains beans or not, the fine paste which is more commonly found is absolutely fine.
**It is important to add a little oil to the water when cooking vegetables, this will make the cooked lattich or lettuce staying green.
***Do not overcook the lettuce as they are best eaten when they are crunchy.
Chinese Yellow Bean Sauce, there are actually 3 types of Chinese yellow bean sauce, a course one which you can still see some yellow beans, a fine one and a dark yellow bean sauce.