This delicious and comforting dish is simple as it is nutritious. Minced pork and turnip are braised in a thick and fragrant sauce before being doused over steaming white rice. Perfect for rainy days, and as a late night supper.
Another upside to this dish is how versatile it can be. Minced pork can always be substituted with minced chicken or minced beef for a slightly different, but equally delicious meal. Likewise, daikon radish also makes an excellent substitute for the turnip. Having this mouthwatering dish over steaming Japanese rice provides a delightful alternative to the usual white jasmine rice as well.
For our vegetarian readers, simply replace the minced meat in this recipe with either cubes of silken tofu, tau kwa or substitute with more shiitake mushrooms.
Whenever I pass by night markets or Chinese Medical halls, the aromatic whiffs of tea leaf egg never fails to make my tummy rumble. If you are unfamiliar with tea leaf eggs, they are a typical Chinese street food originated from China and found commonly all across China and Southeast Asia, especially Taiwan, Malaysia and Singapore.
The eggs are cooked and simmered in a spiced tea broth. The spices use to flavor the tea broth usually consist of cinnamon, star anise and soy sauce. The use of black tea and dark soy sauce is what gives the tea leaf eggs their signature dark color.
I’m using Lipton tea leaves. You could also cut off 3 – 4 tea bags and use the leaves from there.
The marble-like pattern on the eggs are created by gently cracking the shells after they are cooked and before submerging them in the liquid.
Traditionally, the eggs are cooked until the hard boiled stage. Truth be told, I’m not a fan of tough and dry yolks. When I came across Chubby Hubby’s recipe, I was thoroughly inspired. He uses the sous-vide method to cook the eggs, resulting in firm egg whites with a runny centre. How ingenious!
Since I have no intention of investing in a sous-vide machine (yet), I borrowed the cooking method from my Shoyu Tamago recipe and gave this recipe a test.
I’m pretty happy with the custard-like yolk texture and even more satisfied with the deep rich flavor. Whether it is for breakfast, lunch or dinner, these Marbled Tea Leaf Eggs are simply delicious and provide a great source of protein.
Being an Asian, making spring rolls has always been a regular cooking activity at home. There’s nothing complicated in making them, perhaps the only part you’ll need a little practice is wrapping them nicely.
When I came across these Firecracker Prawn Rolls from The Woks of Life, I was eager to try them. They are whole deshelled prawns marinated with a spicy chilli dressing and wrapped individually with spring roll wrappers. Because of their shape and color, they do resemble Chinese firecrackers, minus the explosion.
These highly addictive prawn rolls work great as a side dish for lunch and dinner, or simply an impressive party appetizer.
The final ingredient I’ve chosen from CAI’s omakase box is none other than these Chinese chives (Kochi). Filled with Vitamin E, B-carotene and Allicin, regular consumption of Chinese Chives can help to purify your blood, boost your immunity and has anti-aging properties.
Chinese Chives from Kochi.
I’m a big fan of Chinese Chives, be it in dumplings or as stir-fry, it is a regular ingredient in my fridge. This Crispy Chives Pancakes recipe is modified from the popular Chinese Spring Onion / Green Onion Pancakes. In my humble opinion, the texture of a perfect Chinese pancake should be light, crispy and flaky all at the same time. It should be bursting with a substantial amount of the star ingredient – Chinese chives. This recipe is just that.
Light and flaky texture.
Besides using a low protein flour, a neat trick to achieve that texture is to “fluff” the pancake with a pair of tongs by loosening and squeezing the edges together. If you’ve seen how the prata man prepare your prata, you’ll know what I’m talking about.
You could freeze uncooked portions (like I did) and thaw them at room temperature for 30 mins before hitting the pan.
The second ingredient I’ve chosen from CAI’s omakase box is the Butternut (Ishikawa).
Beautiful shade of orange.
Butternut, also known as Butternut Squash, is high in B-carotene, Potassium and Dietary Fibre, Butternut prevents cold and infectious diseases, cancer, high blood pressure and skin problems. Taste wise, Butternut have a smooth texture with a nutty flavor. Although they are good for making soup, they are also perfect for stir-fry or deep fry.
Use a vegetable peel to remove the skin.
The use of salted egg in food is so common these days, you could literally coat this highly addictive sauce with everything. This Salted Egg Golden Butternut is an adaptation from the popular Zi Char dish – Salted Egg Pumpkin (“Cook like a Chef by Chef Chay” ) found commonly in Zi Char stalls or Seafood restaurants. Zi Char stalls are usually no frills kind of eateries, known for dishing out wide variety and wallet-friendly Singapore home-style food.
This Salted Egg Golden Butternut receives so many compliments from my taste testers, I’m really eager to share it with everyone. This dish tastes best when serve immediately and in order for the butternut to remain crisp, you have to refry the pumpkin twice to remove excess oil. Also, to avoid that sandy mouthfeel in the salted egg yolk sauce, you must have the patience to cook the salted egg yolks over low heat till foamy before coating them onto the fried butternut.