Steamed Shaoxing Ckn & 绿茶豆腐

Because of so many public holidays this week in Bkk, we have been dinning out most of d time. Thus, we decided to stay in tonite. With all d ingredients on hand, I give these 2 recipes (绿茶豆腐 & Steamed Shaoxing Ckn) a try. Thumbs UP! Below r d recipes. Note that () r what I have replaced.

Steamed Shaoxing Ckn (UW mazg )
(a)
½ kampong ckn_chopped (420g boneless ckn thigh)
1 ¼ tsp salt
1 tsp Shaoxing wine (normal rice wine)
10g shredded ginger
½ tsp tapioca flour

(b)
2 tbsp Shaoxing wine (normal rice wine)
1 ½ tsp wolfberries
4 red dates_shredded
4 slices angelica root (didn’t put this)

Seasonings
1 ¼ tsp salt
½ tsp sugar
¼ tsp MSG (didn’t put this)
½ tsp sesame oil

1. Marinate (a) for 30mins & set aside;
2. Marinate (b) for 1hr & set aside;
3. Mix marinated (a) & (b) onto a steaming plate;
4. Steam over high heat for 8-10mins
5. Add seasonings be4 serving.

绿茶豆腐 Green tea tofu

材料1 (a) wash & drain
豆腐 : 300g tofu
鲜蘑菇 : 100g fresh mushroom
枸杞子 : 20g wolfberries
青豆 : 30g green peas

材料2 (b)
高汤 : 1碗 ckn stock – 1 cup
清水 : 1碗 water – 1cup

材料3 (c)
绿茶 : 10g green tea leaves
盐 : 1tsp salt

材料4 (d)
粟米粉 : 1tsp corn flour
水 : 1tbsp water

材料5 (e)
麻油 : 1tsp sesame oil

方法 (Method)
1) 将材料2放入锅内, 加入材料1煮开
Put ingredients (a) & (b) into pan, bring to boil
2) 加入材料3煮约 3分钟后, 勾芡, 装盘后淋下香油即可, 也可待凉后食用
Add ingredients (c) & boil for 3mins. Mix ingredients (d) into boiled mixture. Serve onto plate be4 adding ingredient (e).

注: 如不喜欢吃到茶叶, 可用白纱布包后方放入, 勾芡前再取出
Note: if don’t like to eat tea leave, can put tea leaves into a bag be4 cooking. Remove tea leaves bags be4 adding ingredients (d).

功能 (function)
滋补清热, 助消化
Tonic to clear heaty-ness & help digestion.

Veg curry

Hubby not coming back for dinner tonite so I decide on a simple veg curry for my MIL & Hayden. Used d Jap curry paste as base & added whatever I can find in d fridge - lady fingers, potatos, radish, carrots & onions. Then Hubby turn up @ dinner time.. luckily I cooked enough rice.. phew..

Red bean bun

MIL told me she really likes d red bean paste that I made few days ago, so I decided to use up d freezen Hokkaido Milky dough & bal red bean paste into buns. However, during d baking phase, I was too caught up with CSI & didnt watched over d oven. Thus, as usual, d oven burned d bottom of d buns. But d burned bottom is soft enough to be peel off, & MIL loves it! Ya!

Gingered pork & Vegetables

Had this recipe for d longest time & decided to give it a go. But with my MIL in town, I switched d beef to pork instead. Put all ingredients into d slow cooker ard 9am this morning & it's ready by 6pm. Sauce tasted very sweet due to d onions & carrots. Both MIL & Hayden loves it. & it's all gone be4 I remembered that I havent taken a pic yet. Will update when I do this again with pics.

(a)

300g pork (cubed)

1 med carrot, sliced

1-2 small onions, bias-sliced

1 clove garlic, minced

(b)

118ml water

2 tsp soy sauce

1 tsp grated fresh ginger

(c)

3 tsp cornstarch

3 tsp cold water

(d)

1/2 cup frozen peas, thawed

1. Combine (a) in slow cooker.
2. Mix (b) be4 pouring over (a).
3. Cover & cook on low-heat setting for 6-7hrs or high-heat for 3-4hrs.
4. Mix (c) up be4 stiring into meat mixture. Switch to high-heat for 20-30mins or until thickened.
5. Stir in peas be4 serving w/ hot cooked rice.

Hokkaido Milky bread

Today was a public holiday in Bkk so Hayden only starts school tomorrow. Thus, I decided to give this recipe a try so that he can have it for bf. Recipe asked for whipping cream but hubby bought back whipped cream instead. I went ahead with it. Ended with too much dough so I freezed half of it. As for d bread, it's not as soft as what was stated in d original blog but still good enough. Guess this could be due to d whipped cream that I have used instead of whipping cream.

• 540 g Bread flour
• 60 g Cake flour
• 10 g Yeast
• 30 g Milk powder
• 80 g Brown sugar
• 9 g Salt
• 1 Egg
• 250 g Fresh milk
• 150 g Whipped cream

Put all ingredients into bread maker & select normal bread w/light crust setting.

煎饼 (Peanut Pancake)

Hubby always buy this for BF whenever we get back into SG. Thus, when Blessed Homemaker posted her recipe on her blog, I decided to give it a try by making d flour mixture last nite to let it rise in d fridge overnite. However when I took it out this morning, it looks rather thick & seems to have rise too much. But I went ahead & made d kueh with 4 diff fillings (peanut butter, egg, cheese & bean paste). End result - d kueh looks too flat but both my hubby & mother-in-law said it's not that bad. As for Hayden, he finished 5 small slices!

Ingredients

• 150 g all purpose flour
• 10 g Tapioca Flour
• 250 ml Water
• 2 tbsp brown sugar
• ¼ tsp Salt
• ½ tsp Yeast

Method
1.Mix all ingredients & leave to rise overnite.
2.Pour some of d flour mixture into a non-stick pan & swirl d pan to coat it evenly.
3.Use small fire to cook until bottom is golden brown, sprinkle d filling on pancake & fold it into half.
4.Cut into small pieces to serve.

Red bead paste

I made some red bean soup yesterday but turn off d heat too soon, thus, bean were too hard. So instead of wasting it, I decided to convert it into red bean paste. I put d drained bean into d slow cooker with some brown sugar/water & put it on low heat throughout d nite. However, ard 7am next day, it's still a bit too watery. So I switched it to high heat for 2 hrs. After which, it's now of a right texture.