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Tag Archives: spring onions

Pork Chops with Creamy Chipotle Mustard Sauce

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Stumbled upon a bottle of this Chipotle Mustard and I love anything with Chipotle and decided to use it to make a creamy sauce for our Pork Chops dinner 😉

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I’m using boneless pork loin chops … clean the chops and season with freshly ground black pepper + salt … set aside

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Heat up a pan with about 25g butter

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Brown the pork chops in the heated pan with butter

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Lift browned chops out of pan and set aside

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Pour into pan about ½ cup dry white wine … deglaze pan and then toss in ¼ cup diced spring onions (only white bits) … simmer until onion is soft

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Returned chops to pan and let it simmer for about 10 – 15 mins …turning chops over half-way through simmering

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Lift chops out of pan when done onto serving plates, set aside and keep warm in a pre-heated oven

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Now, toss in the green bits of the spring onion

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Add in about 2 – 3 Tbsp of Crème fraîche … you may use double cream if you so prefer … I like Crème fraîche as I feel the tartness in the Crème fraîche will compliments the Chipotle Mustard very well … stir to mix well and simmer for a few minutes

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Now add in about 2 – 3 Tbsp Chipotle Mustard … you may add as much or as little as you wish .. . if you don’t have Chipotle Mustard, take Dijon mustard and mix some smoked paprika and some hot chill powder, omit latter if you don’t fancy the spiciness … stir to mix well and remove from flame

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Drizzle the creamy chipotle mustard sauce over the pork chops and serve up with your favourite sides … I served up with some pan-grilled apple wedges, grilled corn-on-the-cob and some runner beans stir-fried with some garlic … it was heavenly 😉

Traditional Whole Cabbage Kimchee

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This is the most popular type of kimchee throughout the Korean peninsula and has been for many generations … the Kimchee is assembled and allowed to ferment, which preserves it during the winter months when few fresh vegetables are available 🙂

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…some of the core ingredients, besides cabbage … radish, scallions/spring onions, carrots …

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Whole cabbage … soak in brine for 16 – 18 hours or overnight …

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I use weight to ensure cabbage is fully submerge in the brine …..

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Scallions … sliced into 2″ lengths

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I used a pestle & mortar to crush the ginger & garlic

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Julienned carrots

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Seen here are shredded radish and also radish cut into 2″ thick rounds … the latter I add to make radish kimchi 😉

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I used Korean Anchovies Sauce … fish sauce or fermented fish paste may be used instead

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Red chilly flakes … I bought this in a Korean supermarket

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The wilted whole cabbage … squeezed dry of the brine

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To make the rice porridge … dissolve 1 Tbsp rice flour in ¾ cup water, bring to the boil and set aside to cool

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The red paste

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Stuffing the red paste by raising each leaves of the cabbage

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The whole cabbage completely stuffed with the red paste

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Mix some of the red paste with the radish rounds

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I used a pickled jar for the Kimchee to ferment in but it will be better to place whole stuffed cabbage flat in a storage container …but never use a reactive metal container … porcelain is best

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Kimchee served up after due fermentation 🙂

RECIPE

Ingredients :

2 -3 fresh and firm-headed whole cabbages, about 3 kg

½ cup course sea salt

5L water

500g radish, julienned (more if you wish to also make Radish Kimchee)

1 cup julienned carrot

1 quantity rice porridge (see above)

½ cup clear fish sauce or ½ cup fermented shrimp paste or ½ anchovies sauce

¼ chilly flakes

1 tsp red hot dry chilly flakes (add or lessen according to taste)

1 tsp fresh garlic, crushed

¼ cup fresh ginger, peeled and crushed

10 scallions, cut into 2″ lengths

Methods :

  • Trim and discard discoloured outer leaves of the cabbage .. cut it in half lengthwise from the top down ¹/3 of the length toward the root aend … hold both parts of the cabbage firmly and pull it into half 
  • To make the brine, mix the salt with the water in a glass, stone or plastic container and put the cabbage upright into the container and soak for 16 – 18 hours or overnight … rinse the cabbage thoroughly in cold water and drain well
  • Mi the radish with 1 Tbsp salt to wilt it … do not rinse
  • To make the red paste : in a large mixing bowl put the rice porridge, fish sauce, chilli flakes, garlic and ginger paste …mix with the wilted radish and carrots …add the scallions and stir gently to mix
  • Lift up the leaves of the cabbage which are still attached to the core and push a little red paste between the leaves in a layering process … do this until all cabbage is stuffed
  • Take two of the flexible outer leaves and fold them around the cabbage halves to wrap the stuffing inside … the leaves of the tip of the cabbage are folded over and tucked into the outer folded-over leaves
  • Place the stuffed cabbage halves flat in the storage container with the inner leaves facing up, keep in a cool, clean, shaded place or refrigerator to ferment
  • If the container is not tightly packed, fill the empty space with a light brine made from 1 Tbsp salt dissoved into 1 cup of water … the brine should completely cover the cabbage (do not expose the cabbage to any air) … cover and ferment for 3 – 4 weeks in a cool place … sample after 2 weeks to test its strength

Vegetarian Stir Fried Egg Noodles

When cooking stir-fried style everything gets cooked so quickly, you must have all your ingredients to go so organise your mise en place before you are set to cook!

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1 tin Peking vegeatarian roast duck …. made mainly from wheat protein and shaped into gluten steaks ….this hand-made delicacy possesses the juicy and tender texture and taste of the infamous Peking roast duck … look at the texture, don’t it resemble that of a duck skin and meat!

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from top left clockwise … 50g sliced fresh button mushrooms; julienned 1 big carrot; diagonally sliced 1 big/2 small leeks; thinly sliced 1 onion; 1 Tbsp chopped garlic

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100g mung bean sprouts … I normally use more as I love bean sprouts 😉

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I used 250g egg noodles here, which I’ve blanched in hot water to soften it, drain and set aside … you may use any choice of noodles you desire … e.g. few packets of instant noodles (minus the sachet of seasoning); rice noodles; udon noodles; spaghetti noodles; etc

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these ingredients are optional … I used 2 fried eggs, sliced into thin strips + sliced red chillies + golden fried shallots to garnish my noodles … would have been lovelier with some green colour of diagonally sliced spring onions but I didn’t have any at hand hence none was used …

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in every Asian kitchen, a big wok like this is a MUST 😉 …. here, I heat up my wok then add couple tablespoons Canola oil to heated wok …

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… then add onions & leeks … stir fry for 5 minutes until edges of both are a little golden …

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…. add the chopped garlic … stir fry until garlic is slightly golden & fragrant …

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…. add in the sliced mushrooms and stir fry for a couple minutes …

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…. add in the julinned carrots, stir fry a further couple minutes and mix well …

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… pour in the seasoning ….. I used a mixture of 1 Tbsp oyster sauce + a dash of fish sauce + 1 tsp light soy sauce + 1 tsp dark soy sauce + 1 tsp sesame oil + 1 Tbsp Shaoxing wine + a dash of pepper … stir to mix everything well …

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… now add in the noodles …. stir fry and mix well and ensure all the ingredients is well distributed in the noodles then continue stir frying for about 5 minutes … if you find it too dry, add some water as you continue to stir fry and if necessary, cover and let it cook on low flame for 5 minutes to allow noodles to soften further …

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… last but not least, add in the bean sprouts … stir fry and mix the noodles well for a further 5 minutes …

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My Vegetarian Stir Fried Egg Noodles is now ready to be dished out and served up … yummeh 🙂

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Garnish accordingly … how I wished I had some spring onions … an added green colour would make this dish look even more delectable 😉

Mixed Salad Greens with Chilli Anchovies & Feta Cheese

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This can be assembled in no time at all …. I used a pack of mixed green salad leaves + sliced celery + cherry tomatoes + sliced spring onions + sliced button mushrooms and topped with the anchovies in chilly oil + cubed feta cheese … drizzle with some of the chilly oil from the anchovies + sprinkle with some sea salt & freshly ground black pepper … voila, Lunch Is Served!

Yam Cake

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I’m in Indianapolis at my God-daughter’s and decided to made her some ‘comfort food’ … Yam Cake aka Woo Tau Ko aka Or Koay …. I am very pleased with how successful it turned out even though a couple ingredients were missing 😉

Couldn’t have turned out better … just the right firmness and sliced perfectly!  This is known as Wu Tau Ko (Cantonese) aka Or Koay (Hokkien) aka Yam Cake

Didn’t have any proper tray to steam it in so made do with the only available spring-form cake tin …it was perfect as then the yam cake did not stick to the tin and could be easily lifted out of the tin after slicing 😉  I didn’t garnish it with the fried dried shrimps + Chinese sausages (I added the latter) but instead added it all into the Yam Cake and steam … I simply garnish it with crispy fried shallots, diced spring onions (scallion) and chopped chillies

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This is MY comfort food … now and again I’d crave for this so just as well that I can make this at home … seen here served with a fresh salad of letuce, tomatoes & Lebanese cucumber + appropriate chilli & sweet (bean) sauce

RECIPE

Ingredients : (A)

250g yam, diced

1 cup water

(B) Mix together and sieved

125g rice flour

20g tapioca flour

1 cup water

1/4 tsp alkaline water

Seasoning

1 tbsp Maggi chicken stock granules

Salt to taste

Dash of pepper

1/4 tsp sugar

For garnishing

50g dried prawns, soaked and chopped coarsely

4 shallots, sliced

2 stalks spring onions, chopped

2 sprigs Chinese parsley and

 red chillies

Method :

  • Heat 4 tbsp oil and sauté shallots till crisp … remove and leave the oil in the wok… add dried prawns and sauté till fragrant Remove and set aside for garnishing
  • Add 2 tbsp oil to the remaining oil in the wok, add yam and stir fry well … mix in water and bring to a boil
  • Add in (B) and seasoning and cook till batter is fairly thick then pour thick batter into a well-greased 25cm round tray
  • Steam till yam cake is set and cooked through then leave aside to cool, then garnish and cut into diamond shapes
  • Serve with chilli sauce

Stir-Fried Soya Bean Sprouts

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This is soya bean sprouts …. not as popular as mung bean sprouts …. but I love these soya bean sprouts for the extra bite from the bigger beans …. these sprouts are an excellent source of proteins, vitamins and isoflavones …use it in your salad, soup or just simply stir-fried or blanched & toss in some soy sauce & garlic/sesame oil

Here, the picture shows how I simply stir-fried with some spring-oinions, 2 cloves chopped garlic and one sliced red chilly … seasoned with a dash of fish sauce/salt … stir-fry for about 3 – 5 minutes … do not fry for too long as it’ll become limp and lose the crunchiness if overcooked!
I had served these sprouts, in another post, with Braised Duck with Ginger & Reddish Cheese

Tabbouleh

Tabbouleh is an Arab/Lebanese salad of cracked wheat mixed with finely chopped ingredients such as tomatoes, onions, and parsley and traditionally served as part of a mezze in the Arab world but I often used it to accompany a grilled meat or fried/grilled fish for our dinner .... I love, love, love this salad & can have it everyday!!

Mise en place for tabbouleh ... all coarsely chopped and mixed together then drizzle in the oil & lemon juice