Childhood memories of Lantern Festival / Piglet Biscuits (猪笼饼)

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Have you heard of lantern festival? A day when you might see Chinese children carry colourful lanterns, light up candles while the adults gather together and share a pot of tea with mooncakes? Well, I haven’t seen anything like that since I moved to Finland. Back then when I was little, lantern festival was one of the best days in my childhood.

I have the clearest memory when my sister and I were about 7-9 years old. Our primary school held DIY lanterns competition every year. A few days before that, we would run to a soft drinks shop next door and buy its ‘seasonal products’ like lanterns-making materials, and make our own lanterns with those shiny, colourful papers with glue and wires. We were pretty smart back then. I don’t remember much but I’ve always made a chicken lantern. I guess I only knew the shape of a chicken well since we always had chickens in our farm house. Not only lanterns, my sister and I also experienced making our own kites that flew high in the sky! It was so exciting!

About 300 meters away from my grandmother’s house (where I grew up) there is a Chinese temple called 三神庙 (Three gods temple). Each year there would be all kinds of celebration happening and so as lantern festival. Nearly all of the kids in the village, maybe even outside the village would come here together with their lanterns. If I remember right, there was like 100 kids or more. All of us held our lanterns with a bamboo stick, gathered as a giant circle along the basketball field located at the Chinese temple. Everybody waited for the classic song to play, which is 传灯, the direct translation is ‘to pass on the light’, meaning to pass down our culture to the next generation. When the song is played, we walked slowly in a clockwise circle, carefully held our bamboo stick so that the lantern wouldn’t fall, all the way until the song ended. (We supposed to sing a long too but I’ve never learned the lyrics at such age) And the most important part was when the ceremony ended, all of us would be getting a piglet biscuit as reward, and to me it was the best part of all!

Later on, the adults would be setting up the praying ceremony at home. There was a table in the front yard, where there would be mooncakes, fruits, tea and sometimes roasted chicken or pork. And the adults would light up some incense sticks, which is believed that the smoke raised up in the air carried the prayers to the gods. On the other hand, the children would be lighting up more lanterns all over the yard. We also loved to light up all the leftover candles that we had everywhere around the house. The night of lantern festival was one of those very few nights we’re allowed to stay up late.

It was so amazing. Too bad I don’t think our children would ever experience anything like that in the future, by the time when we have one.

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Golden syrup, recipe as below.

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(Make 19 piglet biscuits)

Recipe referred to Hong Kitchen

(You would need a mold for this dish)

Ingredients:

500g Flour

380g Golden syrup*

120ml Peanut oil

1 tbsp Alkaline water

1 Egg york

Methods:

1) Mix all the ingredients together (except the egg york) until it forms a smooth dough. Cover with cling wrap and let it rest in room temperature for at least 2 hours.

2) Divide the dough into 19 small parts, about 35g each.

3) Dust some flour on the mold (to prevent sticking), press the dough in and flatten the surface. Turn it around and then gently beat it out from the back side of the mold. Repeat until all the dough is used.

4) Place all the piglet biscuits on a baking sheet, bake in 160 celsius oven for 15 minutes. Take it out and brush the biscuits with beaten egg york. Bake for another 10 minutes in the oven.

5) When it is done, take it out from the oven, let it cool completely. Store them in container. Let it rest for at least 3 days before serving.

PS: I know. This is weird but it really works like this. You need to let the biscuit to ‘mature’ for at least 3 days until it is eatable, otherwise they are hard as rocks. I wanted to cheat but it was really not eatable on the first or second day, you can feel it with your fingers. But after 3 days, the biscuits have softened and developed this beautiful, syrupy aromas that make them so irresistible! It really tastes like the one I got back home.

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This is the same golden syrup to make traditional Cantonese mooncakes.

*Recipe for Golden Syrup 转化糖浆

(Make just enough for this piglet biscuits recipe)

Ingredients:

400g Sugar

200ml Water

50ml Fresh lemon juice

Methods:

1) In a saucepan, add sugar and water, stir and bring to boil. Add lemon juice and bring to boil again. Turn the heat to the lowest.

2) Let the syrup to cook at low heat for about 45 minutes to 1 hour (without stirring it). When the syrup becomes dark brown in colour and its density is similar to honey, remove from heat. Let it cool completely then store in a clean, air tight jar.

PS: It is suggested to let the golden syrup to ‘mature’ for a certain time before using it, e.g. the longer the better it brings out the aroma, like wine. This golden syrup could keep well in room temperature for up to a year. 

Say HELLO to the perfect Meringue/ Mimi’s Chocolate Swirl Meringues

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Hey you, how are you? Hope you are doing alright. Me? I’m okay, just had a double jaw surgery about a couple of weeks ago to fix my biting problem. While recovering from the massive swelling, not being able to bite and chew is killing me. I’m basically eating baby food right now. As a food lover, it’s not so nice. Besides the pain and lack of energy, I do enjoy my 4 weeks sick leave. And this allows me to finally have time to take a break from my busy life, sit in front of my computer and talk to you

Before my surgery, I discovered a super good recipe that I must share with you. I have had a few meringues in my life, mostly from good cafes. You know, those that are loaded, have great atmosphere, good selection of pastries, good terrace facing a garden and etc. In another word, those places that made me feel so good that I must sit down with a cup of coffee and a pie, or a piece of cake. So I have tried their meringues. Looking huge, white, hard, very hard, oh and very sweet, what else should I say? Why on earth would anyone like this kind of a dessert? At that time I didn’t understand.

That day at work, I was out of ideas. But I must come up with a dessert for 20 people, like right now. Didn’t really have the energy to start mixing a cake dough, somehow I felt like making meringue, the first time ever! (Yeah I like taking risk) So I googled and found a recipe from my all time favourite food blogger, Mimi Thorisson, an amazing woman who has beautiful children, dogs, great photographer husband and lives in Medoc. That’d be a perfect dream to many I believe. And she writes awesome blog Manger, sharing marvellous recipes about French cuisine that always blow my mind away. When I found her recipe for meringue, I knew that it is going to turn out great. So I started to take out my eggs and sugar immediately. I had no doubt about it at all.

Not to forget to mention that my electric mixer is broken, I was literally beating a huge load of egg whites with my hands, for 20 people. The weather is cold but I was sweating, as you can imagine. It took 20 minutes more than estimation. :-)

Everything was worth it when I took my first bite of the fresh meringue. ‘Heavenly! It is heavenly good! Oh my god.’, my colleague repeated. I could not believe that meringue can be so good. (Well, it means that I have had bad ones) I finally realised what a real meringue supposed to taste like. The fragrance of egg white lingered in my mouth wonderfully. Like Mimi wrote, it should be crispy from the outside and soft from the inside. And she was so right. I thought one was too big for me, but I ate 2 in a row. And I made them again and again. No fail.

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Referred to recipe from Manger:
(Make 6 giant servings or 12 medium ones)

6 extra large egg whites (room temperature)
1,5 tsp cornflour (I used potato flour)
2 tbsp good quality cocoa powder
320g Icing sugar
A pinch of fine salt

Methods:

1) In a large bowl, whisk the egg whites and salt until frothy. Add the potato flour and sugar (1-2 tbsp at a time) gradually and continue whisking. (You should add the sugar in small quantities until the end of the process.)

2) When the egg whites form stiff peaks (Tips: turn the bowl upside down and it should stay nicely in the bowl without dropping to your head), gently fold in the cocoa powder to create nice swirls in the egg whites.

3) With the help of two spoons, spoon the egg whites onto the parchment-lined baking tray. The meringues should be about 10-12 cm large and 6 cm high (for big making ones). ‘Twirl’ your spoon around and finish off with a spiky peak.

4)Finally ‘dust’ some cocoa powder on top of each meringue and (optionally) use a small fork to gently draw a few more swirls

5) Bake for 1 hour 10 minutes, switch off the oven, and leave them to cool inside the oven with the door slightly open for 15 minutes.

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For this recipe Mimi has made a chocolate sauce to serve with the meringues. I have tried it but it was a little too sweet for my own preference. I have created an easy raspberry sauce that I thought it goes really well with these meringues. You know, a little kick of sourness and berry flavour together with the sweetness from the meringues. Oh, and the colour too! ;-)

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Raspberry sauce:

200g Frozen raspberry

100ml Water

50g Sugar

1 tbsp Potato flour +2 tbsp water for mixing together

Juice of 1/2 lime

Methods:

1) In a saucepan, put in raspberry, water and sugar and bring to boil. Mix well until sugar is dissolved.

2) Squeeze in the lime juice. Slowly pour and stir in the ‘potato flour mixture’ to the saucepan. The sauce should start to thicken up already. Turn off the heat and let it cool completely before serving. Serve with meringues, or other desserts together with fresh berries on top. Voila!

Somtam Salad / Spicy Thai Salad 凉拌泰式沙拉 & Birthday

IMG_5917 It’s been a really hot summer. The weather doesn’t make me feel like eating or doing much. I’m not a big fan of salad, but lately I’ve been craving for something light, spicy, sweet and sour because of the heat. And here it is. Som Tam is a Thai salad dish that I’ve learned to love when I was working in a Thai restaurant downtown Helsinki. It was one of my favourite Thai dish to order from the kitchen especially during a long, hot working day, it always brought back my appetite. Usually serve as a starter, sometimes as a main pairing with steamed jasmine rice, hmmm… The original version is made with exotic ingredients like green papaya, Asian dried shrimp and fish sauce. For this post, I’m making it vegetarian with  ingredients that are easier to find, for example to replace green papaya with rutabaga, which tastes almost the same. The soul of this dish is the chili-lime dressing, which you can use it also as a dipping sauce, and a dressing for other dishes such as noodle salad or beef salad.

I made this dish as a side for my husband’s 26th birthday party last Saturday. Everything was gone beautifully. ;-) My vegetarian relatives loved it too! Other than Som Tam, I also made Malaysian curry chicken, pork dumplings and Thai style spicy tofu with mixed vegetables for our guests. We had a really nice brut to start, continued with a bottle of Alsatian rosé to pair with the food. It was a really nice lunch celebration. Together with our family we bought a bicycle for my husband as a gift and he was really happy about it. IMG_5910   Thai chili-lime dressing

4 Garlic, minced

1-2 Chili, minced (deseeded if you are less tolerant)

4 tbsp Soy sauce /Fish sauce

Juice of 2 lime

1 tbsp Brown sugar

Method:
1) Pound the chill and garlic with mortar and pestle if you have one.

2) Mix everything together until the sugar dissolved. And voila! You have a lovely Thai dressing.

 

Continues to the cheat version of Som Tam recipe

(Make 2 servings as main or 4 servings as side)

200g Rutabaga, peeled and thinly shredded

150g Carrot, peeled and thinly shredded

100g Green beans, cut into 1” length

100g Cherry tomatoes, halved

2 tbsp Toasted peanut

Methods:

1) Blanch green bean in boiling water for about 1 minute. Strain and rinse under cold water, drain well and set aside.

2) Mix all the ingredients together with the Thai chilli-lime dressing. Let it stands for a few minutes in room temperature to absorb the sauce.

3) Take the dish out and discard excessive liquid from the salad. Top with additional roasted peanut or coriander leaves if desired. Serve.  

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And of course, if you could get green papaya easily then you should definitely use it for this recipe. But in Finland, rutabaga is available all year around in any shops, therefore I’m using it here :-) If you have dried shrimps and are not a vegetarian, toast them and add them here for more authentic taste.IMG_5905

IMG_5914It would look better on a bed of salad if you could imagine. ;-)

IMG_5939The cook and the brut.

IMG_5957Celebration in progress.

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This is a dish that you could adjust according to your preference. Sometimes I like to put more sugar, sometimes I’d put more chili. Taste the sauce before mixing the ingredients in and you are on good hands. I also like to mix this chill-lime dressing with glass noodle, add some mint leaves, cucumber and shallot and it becomes another delicious Thai dish that is perfect for the summer. ;-) I also found a really good post about making Som Tam, check it out here.

My beautiful, lovely Grandmother/ 外婆的咸肉粽/ Glutinous Rice Dumpling Wrapped in Bamboo Leaves

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I only started to appreciate traditions and festival foods after I came to live in Finland, a place that has winter more than 6 months, celebrates to the midnight sun during the summer that lasts no longer than 2 months. It is clearly different than where I came from, Malaysia. As Malaysian Chinese, we carried out many practices originated from China. Some food and cultures have been also created only in Malaysia partly influenced by the Malay, Indian and European cultures. To name, black pepper crabs, pork ribs in herb tea, fish head curry are becoming some of those signature dishes of Malaysia.

This dish I’m introducing today is one of those festival dishes originated from China. Making glutinous rice dumpling or ‘Zongzi’ in Chinese, during the Dragon Boat Festival remains one of those practices carried on from generation to generation. There is a nice story about the history of making glutinous rice dumpling. You may go ahead and google, all I will tell you is that this dish was supposed to be for fishes not human. :-D Well, now it does not sound as tempting anymore, does it? No worries, this is not the same anymore compared to how it started. It is safe to be consumed by human and super delicious!

My grandmother, who I love to death used to make Zongzi every year. She would make countless bundles of these and hang them everywhere under the ceiling to cool. We always have too many Zongzi and enough to hand out some to the neighbours and relatives, it made me so proud. My grandmother used to have all the energy for it. But she stopped doing all these fun stuffs after she got that terrible stroke that made her body half paralysed. Before that she used to be out going, travelling to China, playing Ma Jong everywhere, running after me with bamboo stick real fast. I have been really sad to see that terrible change in her life. For over 20 years, she has been hiding from the society in her empty house, avoid meeting relatives and feeling ashamed of how she looks, not capable to walk properly. When me and my Finnish husband got married, I was excited to bring him back to the village I grew up in Johor Bahru and to meet my grandmother. I remembered while this white guy walked into her home, my grandmother immediately said that, ‘Oh no… there is nothing to see here, I’ve got nothing to show in my house, I’m a shamed!’

Should have correct her immediately that she is the only one and the most beautiful thing to be seen in that empty house.

I tried to call her every week and if not, I feel guilty and regret that I didn’t. Too bad there is a thing called time zone differences in the world. It makes it rather difficult to reach her before her bedtime. I’m sure my grandma would be very proud of me for making these rice dumpling all by myself. Oh well, my sister helped a little. ;-) I can’t see but next time when I tell her this, I’m sure she will be smiling like this.

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I did not realise that Popo, my grandmother looks much older than the picture in my head. :( Last phone call she said that she has a reason to feel happy again because she heard my voice. (Cried…)

Here is to my Popo, my beloved grandmother.

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(Make 50-60 bite sized Zongzi)

WARNING! THIS IS A VERY COMPLICATED AND TIME CONSUMING DISH!

Ingredients A:

1 kilo Glutinous rice

400g Peeled split mung bean

200g Dried chestnut

200g/ 1/2 pack Dried bamboo leaves

15-20 pieces Dried shiitake mushroom

4 Tbsp Oyster/Mushroom sauce

4 Tbsp Seseme oil

4 Tbsp Soy sauce

2 Tbsp Deep fried shallot (optional)

Several salted duck eggs (optional)

Plastic stings or hemp, cut into 50cm long and tight into bundles (I used wool thread :-P)

 

Ingredients B for Carnivores:

500g Pork belly, cut into biteable cubes

100g Dried Shrimp (optional)

2 cloves Garlic, minced

2 Tbsp Oyster sauce

1 Tbsp Soy sauce

1 Tbsp Dark soy sauce

1 Tsp 5 spice powder

 

Ingredients C for Vegetarians:

300g Seitan, cut into biteable cubes

150g Peanut, soaked in water (Can be replaced by canned peanut)

50g Chinese preserved kale/ vegetable (optional)

2 cloves Garlic, minced

2 Tbsp Mushroom sauce

1 Tbsp Soy sauce

1Tbsp Dark soy sauce

1 Tsp 5 spice powder

 

Methods:

1) (Ingredients A) Soak glutinous rice, peeled split mung bean, dried chestnut, dried bamboo leaves and dried shiitake mushroom in water separately overnight. Washed and drained. Mix glutinous rice and mung bean together with 2 tbsp oyster/mushroom sauce, 2 tbsp sesame oil and 2 tbsp soy sauce and deep-fried shallot in a bowl. Set aside.

2) Heat up oil in wok pan, stir fry mushroom and chestnut separately with the rest of the sauces, place also separately.

(The reason to place ingredients separately is to make sure that you get a piece of everything wrapped into every rice dumplings one by one.)

For Carnivores (Ingredients B):

2) Fry pork in oil with garlic, add oyster sauce, soy sauce, dark soy sauce and 5 spice powder until cooked. Meanwhile, toast dried shrimp in hot pan with a little bit of oil until fragrant. Set aside.

For Vegetarians (Ingredients C):

2) Fry seitan in oil with garlic, add in mushroom sauce, soy sauce, dark soy sauce and 5 spice powder and mix well. Meanwhile toast peanut with a little bit oil and salt. Set aside.

3) To make a rice dumpling, placed 2 bamboo leaves together horizontally and put both ends together to make a pocket. Put in 1 tbsp of rice-mung bean filling, add one piece of everything on top: mushroom, chestnut, pork/seitan, peanut, some Chinese preserved kale (optional) and salted duck egg (optional). Top up more rice-mung bean filling to cover up. Fold the leaves to closure, wrap the dumpling tightly with strings.

4) Cook rice dumplings in a deep cooking pot with enough water that covers them. Add 1 Tbsp of salt. Bring to boil, turn the heat to medium low, cook the dumplings for 4 hours. Enjoy as breakfast, lunch, snack or dinner.

I froze most of the dumplings in freezer and whenever I feel like it, I take it out and steam it for 10-15 minutes. I have let my Finnish, Chinese and Russian friends tried too, some said that one is definitely not enough! :-D

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It is important to tight the rice dumpling well and firm in order to prevent leaking during cooking process. FYI, 2 of mine leaked.

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 Here is my vegetarian version of Zongzi.

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With a pressure cooker, it only takes 40 minutes to cook the glutinous rice dumpling (Zongzi) ready.

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There are many ways to wrap a rice dumpling. Be creative and make your own style! No stress.

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If you may wonder, the main flavour of this dish comes from the fragrance of the bamboo leaves: woody, tea like aromas, hard to describe, very unique indeed!

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 Now you may understand why I think my Popo would be proud of me for making this dish. ;-)

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Stir-fried Mushrooms in Ginger & Sesame Sauce 麻油姜片炒杂菇

IMG_4404 Okay, to me it is like the easiest and yet delicious Chinese dish on earth. It’s irony how I’ve turned out to be a mushroom lover. Looking back on how I used to hate them a lot. To make me eat mushrooms, my mom has played some tricks. Once she spent half a day in stuffing those shiitake mushrooms with minced meat and braised them in some fancy gravy, I was still not impressed by them. And now that I have become a grown-up, I got so easily excited of mushroom: mushroom stir-fry, mushroom in soup, stuffed mushroom with blue cheese, grilled mushroom…All the legal things about them. :)

This dish is inspired by my cousin Joan, who also inspired me of singing as well. Joan used to be known as the best singer in town. I used to hum along at the background while she did her practicing. Trying not to make too much sound that anyone could ever notice me, because I just wasn’t good enough. But hey, time flies. I’m happy that I’ve got to be on the stage in front of everybody and sing my lungs out every now and then. It feels good!

Anyway, Joan has made this dish to me right about 13 years ago. Yes, I remember because it was so delicious that I could not forget. But her version includes chicken and chicken powder which I skipped this time. You should definitely make this dish if you like mushroom or ginger.

(Serve 2)

Ingredients:

300g Fresh Mushroom (I used King and Oyster)1 tbsp Ginger, julienned

1 tbsp Oyster/ Mushroom sauce

1 tbsp Shaoxing wine

1tsp Sesame oil

Dash of White pepper

1tsp Potato flour

100ml Water

 

Methods:

1. Clean mushrooms with damn cloth or wash if you prefer, cut into edible size.

2. Heat up 2 tbsp oil in wok pan, add in sesame oil and ginger. Fry until the ginger turn golden brown.

3. Add in mushrooms, oyster/mushroom sauce, Shaoxing wine and white pepper. Stir-fry for a few minutes until mushrooms are soft and cooked.

4. Mix potato flour with water, slowly stir-in the wok pan. Stir fry until the gravy is boiling and formed. Serve with rice.

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I personally like this dish to be quite mild with simplicity. But I think some of you might want to add a dash of salt, as you wish.

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For all the mushroom lovers<3

The Idea of Meatless Monday for Finns / Fried Long-life Noodles with Seitan

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You may not know because I haven’t told you yet, I have turned from a waitress/host to a chef for a few weeks now for my sister’s hotel HUONE . It has been fascinating, thrilling and a little tiring. But I was surprised by just how much I love cooking, in a way that working does not feel like work anymore. Sometimes I feel like I have been cooking all the time, which is the truth anyway. But it does not feel bad at all.

I have been enjoying a lot especially from receiving compliment from my customers. Since I started cooking in HUONE, no food has been going to waste, period! ;-) I felt moved every times when I saw those empty plates coming back to the kitchen representing ‘plates licking good’! It has been a rewarding job, a place to be creative, versatile and challenging which I really enjoy. I think I am just the kind of person who simply cannot cope with repetition and homogeneous life.

‘I think’.

The only minus from my work is that I’m cutting and cooking a lot of meat. You know what, it really doesn’t make me feel good. Raw meat smells nasty to me, I feel kind of guilty of cooking them, as if were killing lives. The smell of raw beef is worse, imagine those blood on my hands and knife … But this is my job, to cook and serve to the customers. I’m glad that I’m not a butcher though. Is there a way you could think of?

I have been doing some thinking, what if I serve vegetarian food like out of request? What if I make it tastes so good that nobody would actually realize? Is it possible? Then I tested it on last Monday since they call it Meatless Monday. I was trying to make it sounded good, Pumpkin and Chickpea Curry with Minced Lime Leaves for our buffet lunch. But the thing is, my customers were not happy when they heard the word ‘vegetarian’. To be exact, they had their lips curved downwards after they heard what they have for lunch. They liked the food though, that what they said. No food was going to waste still. But it bothers me because I knew that they didn’t enjoy it, especially men, those Finnish macho men ( no offense guys!). I was told that in Finnish culture, the term ‘vegetarian’ in menus sounds cheap, because it is always the cheapest option. Moreover, for some reasons people tend to assume that they will not get full with vegetarian food, which is not true. Well I think it definitely makes people feel lighter compares to meat dishes.

Am I supposed to convince myself that the concept is not working in our hotel? Shouldn’t I apply my own values and ethics onto my customers? Should I respect the food preference of Finns and just cook what they expect from their lunch, and keep the idea of vegetarianism to myself? You know I have a dream of having a vegetarian Asian restaurant in Helsinki one day. Is it going to happen?

Well, if you have something to say, let me hear your voice. Or should you have some great recipes, share me yours. So that I could test it to my customers on Monday!

Back to the recipe. Last time I promised to share you a recipe with seitan.(Sorry it took so long I’ve been busy!) It is really easy, just add it in noodles, or anywhere to replace meat in meat dishes. Lately I have felt in love with this ‘long-life’ noodles or Yi Mein. Hmm, they are so so good! To me they are best with just fried shallots and a dash of salt. Perfect! Simply irresistible. But today I’m making one that is heavier in taste. Here you go.

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(Serve 2)

Ingredients:

100g Dried long life noodles

100g Seitan

100g Broccoli, chopped into bite size

2 Garlic cloves, minced

2-4 shallots, thinly sliced

1 Chili, sliced (optional)

2 tbsp Soy sauce

1 tbsp Dark Soy sauce

1 tbsp Oyster /Mushroom sauce

1 tbsp Sesame oil

1 tsp Sugar

Dash of white pepper

 

Methods:

1) Boil water in pot, add in some oil and salt. Cook noodles according to instruction or until soft. Drain and set aside.

2) Heat up oil in wok pan, fry shallot until golden brown and fragrant. Add in garlic and seitan. Add oyster/ mushroom sauce and mix well.

3) Throw in broccoli, stir-fry until cooked. Add in noodles and the rest of the ingredients. Stir-fry until everything is well mix. Serve with optional chopped spring onion or coriander.

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I was pretty happy because I made this dish for my brother in law and my sister, they were very surprised and impressed just how good this seitan tasted! In fact my sister asked me to make her another seitan dish the other day. They actually apprecited this type of vegetarian food. You must try and cook this sometimes if you want to get high protein source from your food. Well and again, not for gluten intolerant friends.IMG_4382I don’t really know why this noodles are called long-life or longevity noodles, but it is a dish that we eat during birthdays, Chinese New Year or weddings, since the name represents ‘long-life’,  it acts as a wish to bring the fortune and luck to live longer life to someone. And it tastes good. Win win.

:)

How to eat ‘meat’ without killing any animals / 自制面筋/ Homemade Seitan with Asian flavor

How to eat 'meat' without killing any animals / Homemade Seitan with Asian flavors

I am not a vegetarian but I cook mostly vegetarian food at home nowadays. It’s definitely a healthier option for me. Especially when there is only vegetarian dish on the table, it is so easy to get enough vegetables intake per day without any effort. Even for my husband who always seeks for his protein intake from food, I have got him a solution- my homemade seitan. I bought this vital wheat gluten flour online that contains 75% protein, which is much more than chicken that has around 30%. It is not hard to make, low cost and very versatile in cooking. With seitan, you can make every delicious dish possible meat-freely. I like the texture of seitan, firmer than a firm tofu, a little chewy and you can play around with the taste pretty much any way you like. I have made my seitan a little poultry flavor by adding five spice powder. Read that you can easily twist it by adding seaweed to make it somehow fishy and so on. A perfect option for those who want to give vegetarianism a go!

(Make 4 servings)

Ingredients:

250g Vital wheat gluten flour

250ml Vegetable broth + 1,5 litter for cooking

2 tbsp Soy sauce

1 tbsp Mushroom powder

1 tsp Five spice powder

1 tsp Sesame oil

1 tsp Garlic powder

1 tsp Minced ginger/ ginger powder

Methods:

1. Mix vital wheat gluten flour in a deep bowl with mushroom powder, five spice powder, garlic powder and ginger.

2. Add soy sauce to 250ml of vegetable broth. Slowly pour in the liquid and mix in with the flour. Knit until the dough is formed for about 5 minutes. Cover with dry cloth and let it rest for at least 15 minutes.

3. After resting, knit the dough and divide it to small portions. Cut into smaller pieces as the dough will double its size after cooking.

4. In a deep pot, bring 1,5 litter of vegetable broth to boil, add in the cut dough. Cover with lid and let it simmer for about 45 minutes. Let it cool down. Use immediately or keep it in refrigerator in container.

Note: Adding some broth together with cooked seitan in container prevent them from drying out. I have stored cooked seitan in my freezer as well, works just fine!

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IMG_4344This is the second time I made seitan but I always surprised myself each time when I opened the lid to check the doneness of my seitan. My god, you could never expect how big they expand! They almost ‘got out’ from my deep pot! :-D So you wanna have a deep enough pot and not so giant looking pieces when you put them in for simmering.

I really enjoy cooking seitan as I still can eat ‘meat’ dishes without killing any lives. It makes me and my husband very happy after a satisfying meal without feeling guilty and still it is a healthy dish. At least I have not found any studies saying that this thing is not good for you. Of course, nothing is good for you when you eat too much of it. However, this is not for those who suffer celiac disease. Not this time.

Will share out recipe with seitan soon! ;-)

PS: I should definitely cut them into even smaller pieces! :-P