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Juicy, tasty morsels with a little spice

Juicy, tasty morsels with a little spice

Finally I have dug myself out from under the pile of work that filled my last few months. Finally, finally I have a little time and energy to post a recipe again – I have been missing it!

So to celebrate the occasion I threw myself a tiny little party. All very private and exclusive: just me and a plate of nibbles.

I got off from work much too late to buy fresh ingredients. But my mad working hours have made me rather good at stocking up the freezer. So I grabbed some frozen fish and prawns and within no time I had these lovely fish cakes sizzling in the oven. (Actually I even grabbed the coconut milk from the freezer – whenever I have some left-over I freeze the rest in an ice-cube tray and then pop the cubes into a freezer bag).

The amazing thing is this really is a store-cupboard/freezer dish – you need nothing fresh (I do admit I would suggest adding the fresh coriander, but I have done it without plenty of times).

I’ll be honest these are not quite authentic Thai fish cakes, but they are so tasty and healthy so I have stuck with these. ( I love them as a starter or side to zucchini “Pad Thai”)

By the way, you can play with the texture of these by adjusting the baking time. Baking them longer makes them a little chewy and more like the fish cakes I have eaten in Thailand. If you cook them for a shorter time they are more succulent and airier.  Either way, they are fabulous.

The only thing I have to admit…..this recipe is not coming to you very ‘fresh’. It has been over a week month since I threw myself that I-finally-have-time-to-blog-again party. I guess I still need to do some work on the recipe for the perfect free – and work time balance.

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Ingredients
(a hardly altered from the blog ‘45 Degrees‘)
Serves 2

350 g  white-fleshed fish fillets( frozen is fine) (I have used cod, red mullet)
150 g uncooked, peeled prawns (frozen is fine)
2 tbsp ( low-fat)  coconut milk
1 tbsp fish sauce
1/2 tbsp chili powder
1/3 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp brown sugar
optional: 1 kaffir lime leaves (I find mine in the freezer section of my Asian supermarket)
1 spring onions
small handful fresh coriander
2cm piece ginger,
3 cloves garlic
1 red chili (alternatively 1/2 tsp dried crushed chili)

 

Recipe

  1. Rinse the fish and prawns and pat as dry as possible.
  2. Cut in chunks and place in food processor.
  3. In a cup combine coconut milk, fish sauce, chili powder, cumin, coriander and brown sugar. Pour over the fish.
  4. Use scissors to cut the lime leaf into strips.
  5. Slice spring onion.
  6. Chop coriander.
  7. Grate the ginger.
  8. Mince the garlic
  9. Chop the chili.
  10. Add all the above ingredients to the fish.
  11. Pulse to create a thick paste.
  12. Use your hands to form the paste into little balls (about the size of a golf ball). Press to make a thick disk. (Tip: wet your hands to make the rolling easier. If your paste is too wet you can add a little flour or breadcrumbs.)
  13. Refrigerate the cakes for 10 min (you can scip this step but I find it makes for juicier cakes).
  14. Preheat the oven to 190C.
  15. Line a baking tray with greaseproof paper. Place cakes on tray.
  16. Bake 15 min. Turn and bake another 10-15 min. The cakes will still be quite moist. If you prefer a chewier cake bake for a little longer).
  17. Serve with a dipping sauce or Sweet chili sauce, a lime wedge and a few coriander leaves.

Serve with

  • Plain as a starter
  • As a side to zucchini Pad Thai

 

Tips

  • All the ingredients can be stored in the freezer (and the coriander can be left out.)
  • Left-over coconut milk can be frozen in an ice cube tray and then stored in a freezer bag.

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ผัดไทย

ผัดไทย (Pad Thai) – bringing authentic Thai street food to your table – with a twist.

 

“Tick, tick, tick”-  that sound was my first encounter with Pad Thai.

It was a few lifetimes ago, on one of my first holidays outside Europe. I had been in the country only a few hours and was waking up from a jet lagged coma in a tiny Bangkok hotel room.

At first I wasn’t sure whether the “tick, tick, tick” belonged to the world of my dreams or this exotic foreign land. I lifted a dream heavy hand to pull back the curtains (not too hard to do, as the room was only a few centimetres wider than the bed). The world outside had changed whilst I had been napping:  night had fallen and the day’s desolate street had tuned into a bright and buzzing stage.

There was a crowd in a circle on the street below.  At the heart of all, there was a little aluminium cart. Blue flames licking a wok. A man industriously working a stir-fry.

“Tick, tick, tick” and moments later I was holding a little square plastic tub. At first I was a little disappointed, that all this anticipation delivered no more than a few noodles, some bits of chicken and a few diced veg. But then I used my flimsy chopsticks to slide a bite into my mouth; an amazing flavour explosion hit me: sweet first, followed by spicy- salty and then the lightest touch of sour.

I experimented for a while with different recipes to get as close as I could to the memory of that taste. This time I combined the traditional flavours of Pad Thai with one of my newer discoveries: zucchini noodles. I was amazed how well they worked in this dish. If you do not feel inclined to take a julienne cutter – even better a spiral cutter – to a zucchini, this recipe works just as well with the customary rice noodles.

A plate of Pad Thai always takes me down memory lane for a few moments. But then it mainly makes me smile at all those new discoveries and adventures that lie ahead.

Tamarind, fish sauce and brown sugar are a must, but the shrimp are optional

Tamarind, fish sauce and brown sugar are a must, but the shrimp are optional

 

Ingredients
Serves 2

1-2 zucchini (or rice noodles)
150g raw prawns
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp tamarind sauce
1 tsp brown sugar
pinch of dried chilli
optional: 2 level tbsp dried shrimp
spring onion
coriander
1/2 red onion or 1 shallot
2 garlic cloves
1 red chilli
black pepper
100g bean sprouts
2 eggs
peanuts
1 lime

 

Recipe

  1. If making zucchini noodles: Use a spiral- or julienne cutter to cut the zucchini into noodles. When using a spiral cutter, break the strands about three times as they are too hard to eat when they are too long.
  2. If using rice noodles: bring water to the boil and prepare the noodles according to packet instruction.
  3. Peel and devein the prawns.
  4. In a small pan combine the lime juice, fish sauce and tamarind sauce and brown sugar. Heat gently to dissolve the sugar and taste – add more of any of the ingredients as you wish. Season with dried chilli to taste. Set aside.
  5. If using dried shrimp: Pour some of the boiling water on the shrimp. Allow to sit 10 minutes.
  6. Thinly slice the spring onion.
  7. Chop the coriander.
  8. Slice onion into very thin half moon slices.
  9. Deseed and chop the chilli.
  10. Fry onion, chilli, garlic on a high heat until just soft.
  11. Drain the dried pawns and add, keeping the heat high.
  12. Add the noodles to the hot pan. Heat until the zucchini wilts (You are looking for the texture of al dente pasta.)
  13. Add the sauce.
  14. Push the noodles to the side. Add the prawns and black pepper. Cook until the prawns are just pink.
  15. Toss in the bean sprouts. Move all to the side again.
  16. Add the eggs. Pierce the yolks and, when they start to set on the bottom, scramble. Stir vigorously until almost set and then mix into the noodles.
  17. Add half spring onion and coriander (and peanuts).
  18. Arrange on a serving plate and sprinkle with remaining spring onion and coriander (and peanuts).
  19. Cut the lime in the wedges and serve on the side.

Serve with

  •  this is a dish of its own right, but you can add
  •  steamed bok choy
  •  Thai fish cakes

 

Variations
Replace the prawns with a combination of chicken and tofu

Some of the health benefits
Click on the links to discover some of the health benefits of bean sprouts or zucchini

Tasty and tender Dak (chicken) Bulgogi

Tasty and tender Dak (chicken) Bulgogi


Finger-licking good. What a fabulous discovery this dish has been. Each bite is like a little trip to some exotic and far-away land.

Bulgogi (불고기) is Korean and literally means “fire meat”. It usually consists of  marinated beef that is grilled, sometimes with the addition of green peppers or mushrooms.

The first time I made this recipe, I enjoyed it so much I had to indulge myself and prepare it again the next day. The list of ingredients might seem a bit daunting at first, but the preparation takes no time at all. You just mix a few spoon full of this, a dash of that and then you allow the chicken meat marinade for a while. When you are ready to eat, just cook some rice or make a little noodle salad. Then just toss the meat under the grill for a few quick minutes. Within no time you are wrapping delicate lettuce leaves around juicy pieces of meat. A fabulously exotic and light meal. Added bonus: you get to eat with your fingers.

And for those of you that own a table grill or raclette set: this is a great little dish to spice things up for your next evening of table top cooking.

Ingredients
(hardly apated from the blog ‘Spontaneous Tomato‘)
Serves 3-4

500-700g chicken fillet or thighs (or beef or pork)
3tbsp light or kikkoman soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar (at a pinch you could use apple cider vinegar)
1/2 tbsp cooking sake (or if you do not have any you could use mirin, Chinese rice wine or sherry)
optional: a few pinches of chili flakes
optional: pinch of sugar
2-3 cloves garlic
2 tsp fresh ginger
3-5 spring onions
1 tsp ground black pepper
1 head of butter lettuce leaves (this is the soft lettuce not the ice berg)
2 tsp roasted sesame seeds

Recipe

  1. Cut the chicken into wide, flat slices. Place in a zip-lock bag or wide bowl.
  2. Add soy sauce, sesame oil, vinegar and sake to the meat.
  3. If using add chili flakes and sugar.
  4. Mince the garlic, grate the ginger and add.
  5. Reserve one of the spring onions for decoration. Chop the rest and add to the meat.
  6. Combine all the ingredients, cover and refrigerate 30 min (or up to 3 hours).
  7. (Prepare your side dish – some steamed rice, cooked noodles or noodle salad)
  8. Allow the grill in your oven to heat up.
  9. Line a wide baking dish or tray with aluminium foil. Spread out the chicken and pour over the remaining marinade.
  10. Place the chicken under the grill. Stir after about 4 minutes. Usually it takes around 8 min for the chicken to cook. Cooking time can vary a lot and depends on the amount of chicken and type of dish. Note: do not overcook the chicken, it will not brown but stay quite pale.
  11. (Alternatively you can cook the chicken on a non-stick skillet.)
  12. Cut the remaining spring onion into thin rings.
  13. Sprinkle the chicken with the spring onion and sesame seeds. Serve with lettuce leaves and rice or noodles.

Serve with

  • steamed rice or
  • soba noodles or
  • vermicelli noodles mixed with fresh chopped mint and coriander with a splash of sesame oil, lime juice and fish sauce

This post was added to Easy to Cook Meals blog. Please join us in Cunning Ladies’ Friday Party.

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Some of the health benefits of butter lettuce

  • Vitamin A and beta carotenes. Just 100 g of fresh, raw-lettuce provides 247% of daily vitamin A, and 4443 µg of beta-carotene (Carotenes convert to vitamin A in the body; 2 µg of carotene is considered equivalent to 1 IU of vitamin A). These compounds have antioxidant properties. Vitamin A is required for maintaining healthy mucus membranes and skin, and is also essential for vision. Consumption of natural fruits and vegetables rich in flavonoids helps to protect the body from lung and oral cavity cancers.
  • Vitamin K. Which has a potential role in the bone metabolism where it thought to increase bone mass by promoting osteotrophic activity in the bone cells. It also has established role in Alzheimer’s disease patients by limiting neuronal damage in the brain.
  • Folates and vitamin C. Folates require for DNA synthesis and therefore, vital in prevention of the neural tube defects in-utero fetus during pregnancy. Vitamin C is a powerful natural antioxidant; regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
  • Zea-xanthin (1730 µg per 100 g), an important dietary carotenoid in lettuce, is selectively absorbed into the retinal macula lutea, where it thought to provide antioxidant and filter UV rays falling on the retina. Diet rich in xanthin and carotenes is thought to offer some protection against age-related macular disease (ARMD) in the elderly.
  • It also contains good amounts of minerals like iron, calcium, magnesium, and potassium, which are very essential for body metabolism. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Iron is essential for red blood cell formation.
  • It is rich in B-complex group of vitamins like thiamin, vitamin B-6 (pyridoxine), riboflavins.
  • Regular inclusion of lettuce in salads is known to prevent osteoporosis, iron-deficiency anemia and believed to protect from cardiovascular diseases, ARMD, Alzheimer’s disease and cancers.
    (Source: Nutrition and You)
In this dish green (wood) red (fire) come together not to burn but to cool.

In this dish green (wood) red (fire) come together not to burn but to cool.

Preparing my previous post, in honour of the Lunar New Year, I discovered a world of traditions and beliefs that I knew hardly anything about. As the celebration of the Chinese New Year spans 15 days I thought I would take the chance to post some of the facts I discovered. But first about today’s recipe:

This salad with bean sprouts is one of these simple dishes that hardly deserve the name recipe, but it appears on my table regularly as it is quick, tasty and healthy. It goes wonderfully with Asian flavours and is a great contrast to hot and spicy foods. Every time I eat it I realize that I prepare bean sprouts much too rarely – they have such a delicate flavour and are so good for you.

And I decided it is the perfect dish to go with this post as the bean sprouts are combined with cucumber – green for wood – and tomatoes – red for fire – which come together into a wonderfully cooling salad for this fiery year.

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So here are 8 facts you might not know about the Lunar New Year and the Year of the Wood Horse (8 because that is a lucky number in China).

1) The Chinese zodiac – or Shēngxiào – is a calendar system originating in the Han dynasty (206-220BC), which names each of the years in its 12-year cycle after an animal: the rat, ox, tiger, rabbit, dragon, snake, horse, goat, monkey, rooster, dog and pig, in that order. According to the system, the universe is made up of five elements – earth, water, fire, wood and metal – which interact with the 12 animals, resulting in the specific character of the year ahead. (Guardian)

2) Year of 2014 is Wooden Horse. Because Wood (tree) is connected to the color of Green. Therefore, 2014 is the Year of Green Wood Horse. (Chinese Fortune Calendar)

3)  Horse hour of Chinese Horoscopes is from 11am to 1 pm. Sunshine generates lots of heat during the Horse hour. Therefore, horse is connected to heat, fire and red.

4) Horses like the social activities, because horses like show off themselves. Since horse is a social animal and red is also connected to love, therefore. Horse is treated as a Romantic Star in Chinese Horoscope. (Apanache)

5) Horse is one of Chinese favorite animals. Horse provides people quick transportation before automobiles, so people can quickly reach their destinations. Horse even can help people to win the battle. Therefore Horse is a symbol of traveling, competition and victory. That’s why Horse is connected to speedy success in China. (Apanache)

6) But……Feng shui masters are talking about a hot – literally – 2014, with temperatures melting people’s brains and a propensity towards earthquakes and volcano eruptions.(RT)

7) It’s estimated that a sixth of the world celebrate Chinese New Year, including more than 1 billion Chinese citizens. Which results in one of the world’s largest human migration as Chinese workers travel home to their families for Chinese New Year. In 2010 an estimated 210 million hit the planes, buses and trains – the equivalent to the whole population of Brazil packing their suitcases. (Go Hong Kong)

8) And last but not least: foods to be eaten at New Year include

– uncut noodles – a symbol of longevity
– fish for abundance – as the word for fish in Chinese is a homophone for abundance
– fried egg rolls – a symbol of wealth as they look like gold bars
– dumplings – for wealth
– Shrimp – for happiness and joy
– Lettuce – for rising fortune as the word is near homophonous “to make money”
– Mandarins (especially with leaves intact) – for happiness
– Eggs – for prosperity

 

 

 

 

 

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Ingredients

(adapted from ‘De complete Asiatische Keuken’)
Serves 3-4 as a side dish

150g green beans
100g bean sprouts
12 cherry tomatoes (about 150g)
1 cucumber
1 red chili
coriander or mint leaves
2 tbsp rice vinegar (alternatively apple vinegar)
1 tbsp lime juice
1/2 tsp sugar

Recipe

  1. Bring some water to the boil.
  2. Cut the ends off the beans and cut them in half. Cook the beans 5-7 min in boiling water until barely tender (without the lid on the pot, to keep them green).
  3. Toss in the bean sprouts for the last 30 secs (this kills off any bacteria and in my opinion improves the taste).
  4. Drain the beans and sprouts and immediately rinse with cold water (or even cool in ice water).
  5. Cut the tomatoes in half and place into a salad bowl.
  6. Cut the cucumber into wedges. (Cut the cucumber in half, cut each half into four pieces lengthwise and then into slices.) Add to the tomatoes and then toss in the beans and sprouts.
  7. Chop the chili (Serve separate if the dish should not be spicy otherwise) Place in a small bowl and combine with rice vinegar, lime juice and sugar.
  8. Dish can be prepared a little ahead up to this point. When you are ready to serve, toss the vegetables with the dressing. Taste and adjust seasoning if necessary.
  9. Chop mint or coriander leaves and sprinkle on top.


Tips & Variations

  • Add some cubed fresh cucumber
  • Dry fry some dried shrimp, grind to a powder and sprinkle on top
  • Add some chili sauce to the dressing

Serve with

The variations are endless, but I found this salad goes well with

  • Rich and spicy coconut curries
  • Thai Fish Cakes

The 8 bullets on the Lunar New Year are enough facts for one post. I will share with you how incredibly healthy bean sprouts are another time J

Xin Nian Kuai Le! Happy Lunar New Year and welcome to the Year of the Wooden Horse!

Eggs for prosperity - the state of flourishing, thriving and good fortune

Eggs for prosperity – the state of flourishing, thriving and good fortune

I do not know anything about Chinese astrology, but I read that “Horse energy is free spirited, wild, willful, and independent. Horse has a refined instinct that acts fast, on the spot. (….) The Wood Horse year is a time of fast victories, unexpected adventure, and surprising romance. It is an excellent year for travel, and the more far away and off the beaten path the better. Energy is high and production is rewarded. Decisive action, not procrastination, brings victory. But you have to act fast in a Horse year. If you are not 100% secure about a decision, then don’t do it. Events move so quickly in a Horse year that you don’t want to gallop off in the wrong direction.” (Source: Susan Levitt)

Whilst I was googeling info on the Year of the Horse I (re)discovered that apparently I am a horse, and it is going to be quite a ride for me this year. (Actually the predictions vary from an excellent year, to dramatic ups and downs, to a down-right challenging year 🙂 ).

Whatever it may bring, to ring in this New Year a little Asian dish that I like to prepare ahead for a quick weeknight dinner. Although the recipe looks long, this meal is not a lot of work. The meat does need to marinade so I like to throw it together the day before. After a long days work, I just pop it in the oven and have a feast ready in just over half an hour.

If you are looking for a speedy dinner, just steam a little rice and stir-fry some (oyster) mushrooms with spinach as a side. This chicken is also lovely with vermicelli noodles mixed with a lot of fresh herbs. Or cold soba with mango and spring onion. The variations are endless; just keep in mind that the dish comes without sauce so it is important to serve it with something fresh and crunchy or something juicy.

By the way, I have made this dish with quail eggs (special), with regular eggs (nice) and without any eggs (fabulously fuss-free). Another festive variation is to serve the chicken with some Marbled Tea Eggs. They are not much more work but take a little more time to prepare.

Wishing you peace and good health in the Year of the Horse! (馬年安康)

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Ingredients
(found on the blog ‘Cooking in Sense‘)
Serves 3-4

For the chicken

5 tbsp light soy sauce
3 tbsp sake (or Chinese rice wine or dry sherry)
2 tbsp mirin
1 tbsp sugar
4 garlic cloves
a piece of ginger as large as 2 garlic cloves
1 mild green chilli
8-9 chicken drumsticks (2-3 a person)
spring onion
sesame seeds

Optional: For the eggs
9-12 fresh quail eggs or 3-4 regular eggs
6 garlic cloves
1/2 red chilli
1/2 green chilli
3 tbsp dark soy sauce
2 tbsp mirin
1 tbsp sugar
 

Recipe

To prepare the chicken:

  1. Make a marinade by combine the soy sauce, sake, mirin and sugar in a freezer bag or bowl.
  2. Slice the garlic, ginger and chili into slices and add to the marinade.
  3. You can leave the skin on the chicken, I prefer to remove it (loosen the skin with your fingers. Pull back over the leg. Grab the skin with a piece of kitchen paper to pull it off easily.)
  4. Wash and dry the chicken and add to the marinade. Refrigerate overnight or at least 3 hours.

Optional: To prepare the egg:

  1. Cook the eggs (quail: 4 min, regular: 10 min)
  2. Remove the eggs from the water. Keep the water. Rinse the eggs under cold water and allow to cool until you can peel them.
  3. Add soy sauce, mirin and sugar to the hot water.
  4. Place the peeled eggs into the sauce. Simmer for 15 min.
  5. Halve the garlic cloves and add to the water.
  6. Slice the chili and add.
  7. Simmer another 5 minutes.
  8. The eggs can be served warm or at room temperature. They can be made the day before and stored in the liquid in the fridge.

To finish the dish:

  1. Remove chicken and eggs from the fridge and allow to come to room temperature for 15 min.
  2. Heat the oven to 200C (390F).
  3. Line an oven dish with aluminum foil.
  4. Place the chicken in the oven dish.
  5. Roast for 20 min. Turn and roast another 15-25 min.
  6. Cut the spring onion into thin rings.
  7. Plate the chicken with the eggs (cut regular eggs in half) and sprinkle with spring onion and sesame seeds.

 

Tips & Variations

For a simpler meal leave out the eggs, for a more special dish make some Marbled Tea Eggs the day before


Serve with

  • Stir-fried (oyster) mushrooms with spinach and steamed rice.
  • Cold salad of vermicelli with chopped herbs and red capsicum (bell pepper, DE/ NL: paprika) with a dressing of fish sauce, lime and chili and a sprinkling of cashew.
  • A cold salad of soba noodles with mango and spring onion and a dressing of sesame – and chili oil.
Exploring the world one bite at a time

Exploring the world one bite at a time

 Whenever I head to my favourite local Chinese supermarket, I feel a little as Winnie the Pooh must have done when he shouted:

“We’re going on an Expedition, all of us, with things to eat. To discover something.”

My expedition begins hunting through the supermarket isles, searching for ingredients I have never even heard of. (What are Bean Curd Sheets?)
At home the journey continues as I work with ingredients I have never even seen before. (Why does soaking make these dried mushrooms look like massive algae?)
The exitement rises as I check the seasoning (Uhm, is this flavour what they call umami?)
The most thrilling bit is when my guest join in the discovery. (What is THAT???)

A successful expedition ends for me much the same way as it did for Pooh as he

“went back to his own house, and feeling very proud of what he had done, had a little something to revive himself.” (like some left-over Bean Curd Rolls).

 

Ingredients
(found on the blog ‘Use Real Butter‘)

Filling
5-10g (1/2 oz) dried Chinese black or shitake mushrooms
5-10g (1/2 oz ) dried Chinese tree ears mushrooms
115g 4 oz pork
1 tbsp soy sauce
1 tbsp Shaoxing cooking wine
1 tsp cornstarch
60g (1/2 cup) bamboo shoots
1 tbsp vegetable oil

Rolls
1 tbsp cornstarch
1 pkt (225g / 8 oz) bean curd sheets (tofu skins)
3 tbsps vegetable oil
2 tbsps soy sauce
pinch of sugar

 

Recipe

  1. Bring some water to the boil. Soak the mushrooms in the hot water for about 20 min.
  2. Cur the pork into julienne strips.
  3. Combine the soy sauce, Shaoxing, cornstarch and add the cut pork.
  4. Cut the bamboo into julienne strips.
  5. Drain the mushrooms. Remove any hard stems. Cut the remainder into julienne strips.
  6. Heat 1 tbsp of oil in a frying pan. When the oil is hot add the pork and fry until just cooked.
  7. Add the bamboo and mushrooms and cook for another minute.
  1. In a small bowl mix 1 tbsp of cornstarch with a little water into a paste.
  2. Unfold the bean curd sheets. If the edges are not regular cut them into shape with a pair of scissors. (To get uniform sized rolls, I cut the sheets the same size as my chopping board.)
  3. Briefly hold the sheets under running water. Wipe off excess water with a kitchen towel.
  4. Lay the sheet on your chopping board with one of the narrow ends towards you.
  5. Place some of the meat filling on the bean curd sheet. Fold in the long sides and then roll the narrow end away from you. Do not roll too tight.
  6. Dip your finger in the bowl with water and then the cornstarch. Run your finger along the open edge of the roll and fold close. Lay on a plate seam side down. Continue making the remainder of the rolls.
  7. Heat 2 tbsp oil in a frying pan on a medium heat. Place the rolls in the pan seam side down. Fry until lightly browned on all sides. Remove from the pan. You can prepare the rolls ahead until this step.
  1. Place a shallow bowl of a sheet of parchment paper into a steamer. Layer the rolls inside.
  2. Sprinkle rolls with 1 tbsp oil, 2 tbsp soy sauce and a pinch of sugar.
  3. Cover and steam for about 5-10 minutes or longer if you prefer the sheets softer.
  4. Pour the sauce that has collected over the rolls and serve hot.


Serve with

Serve as part of a dim sum style dinner with:

Tea and soy infused eggs

Tea and soy infused eggs


Although the snow outside makes it look more like Christmas, it is Easter again. To go with the non-traditional weather we are making some unconventional Easter eggs: Marbled Chinese Tea Eggs. They take little effort and look absolutely stunning.  You can use regular eggs or try quail eggs for an even cuter result.

These eggs are super tasty and not only for Easter. They make a great snack or little side dish for a dim sum style dinner; or add them to a salads and stir fries.

 

Ingredients
6 regular eggs (or 18 quail eggs)
6 tbsp light soya sauce
2 tbsp dark sweet soya sauce
1 tbsp salt
1 tbsp sugar
3 pieces of whole star anise
8 black peppercorns, left whole
1 long cinnamon stick
1 tea bag or 2 tbsp loose black tea leaves

Recipe

  1. Place the eggs in a large saucepan or pot, and cover with cold water.  Bring to a boil, and then remove from heat and let stand for 10 minutes. (Place quail eggs in boiling water for 4 minutes)
  2. Use a slotted spoon to place the eggs in an ice bath for a few minutes. Leaving the hot water in the pot.
  3. Once the eggs are cool enough to handle, tap and roll them to break the shells all over.
  4. Add the soy sauces, salt, sugar, star anise, cinnamon, pepper corns to the hot water.
  5. Hang the tea bag into the water (or sprinkle in the tea leaves.)
  6. Return the cracked eggs to the pot.
  7. Cover and bring to the boil. Cook at a low simmer for 2 hours. Ensure that the eggs are covered in liquid, adding water if necessary.
  8. Turn off the heat and allow to cool completely. Refrigerate the eggs in the liquid over night.

Tips & Variations

Consider some of the following

  • Chinese five spice powder
  • mandarin rind or juice


Other Easter egg recipes

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