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

Image

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.

IMG_4366

(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.

IMG_4374

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.

🙂

Advertisements

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!

IMG_4334

IMG_4339

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! 😀 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! 😛

Grandmother’s Prawns with Green Chili /回家过年咯/ Ready for Chinese New Year

IMG_3381It’s been awhile since I wrote last time. Guess what, I finally finished my thesis! 78 pages, I’ll be graduating and getting my Bachelor’s degree in March. 😀 FINALLY!

And right after I finished my thesis, I flew back to my home country Malaysia. It’s been 7 years since I last spent Chinese New Year with my family. Like celebrating Christmas, Chinese New Year is a big deal to the Chinese people. During these times, we eat, laugh, talk or actually scream like all the time. Chinese New Year lasts 15 days, you have to have and wear everything clean and new especially on the first few days. Therefore when we got here to Malaysia, my sister and I spent the first couple of days shopping for new clothes, and bought all kinds of food ingredients. It is because people in Malaysia have 6-7 public holidays during Chinese New Year. Shop owners particularly the Chinese people close their shops or stop working for at least a few days, some even rest for 2 weeks. It is a must to travel home and eat ‘Tuan Yuan Fan’ meaning re-union dinner with your family. I was so happy, because after 7 years, I finally made my way home for re-union dinner! My little sister said that this year the atmosphere of Chinese New Year is very strong, just because we are all here celebrating with them… I’m touched, I should make my decision that I will go home for re-union every year. I only need to apply my holiday from work a year before then.

Long story short, my mom asked me to cook since I had the guts to run a food blog publicly. Well, I have to show my skills and prove it to her in reality. So I did. This time I’m making my Grandmother’s own recipe, prawns with a lot of green chilies, my sisters’ favourite. My mom also gave praise for it. And I’m sharing this family’s recipe with you, I hope you will like it! 恭喜发财 Gong Hei Fat Choi!

IMG_3384

Ingredients:

500g Prawns, keep shells

15-20 Green chilli, halved and seeded

4 Medium size onion, sliced

2 tbsp Fermented bean sauce

2 tbsp Soy sauce

2 dl Water

1 tbsp Sugar

1 tbsp Shaoxing Wine

1 tsp Chicken powder

Methods:

1. Cut vertically from the back of the prawns and remove the intestinal track of the prawns, washed and set aside.

2. Heat up oil in wok, put in sliced onion and green chilli, stir-fried for 3-4 minutes until fragrance.

3. Add in prawns, and stir-fry until cooked. Add in fermented bean sauce, soy sauce, sugar, shaoxing wine and chicken powder. Mixed well. Add water, cover with lid and let it simmer for a few minutes.

4. Open the lid, stir-fry until most of the liquid drys up/absorbed by the dish. Turn of heat and serve.

IMG_3394

Just if you are wondering, that one sausage was not supposed to be there! 😀 My mom found some left overs… On this day we decided to eat ‘less fancy’ because the next day is the Chinese New Year Eve when we eat our lungs out!

IMG_3421On the Chinese New Year Eve, we were all too busy cooking, eating and having so much fun. I did not care much to take pictures of cooking nor paying any attention in writing down the measurements. Therefore unfortunately I am not sharing out any recipes from the actual day dishes. But we ate well, enjoyed and were really joyful. If you haven’t noticed, we were all in red. 🙂 (Except our new born baby- Enso) Red represents good luck, and number 8 that means good fortune. If you meet any Chinese people in the next 14 days, you should wish them ‘Gong Hei Fat Choy in Cantonese or ‘Gong Xi Fa Cai’ in Mandarin. If you are single and not married, you can expect an Angpao or Lai si from an elder Chinese, which is a red pocket that has money inside that will bring you good fortune for the start of the year. 😀

IMG_3451

马年行大运!

Golden Pumpkin Rice/ 金瓜饭/ Living in a busy life

 

IMG_3209Halloween is coming, pumpkins are everywhere to be seen. Is it the same in all countries? I love seeing pumpkins, not only that I wish to know how to carve them and put candles inside them, they also remind me very much of Cinderella. You know, when the fairy flicked her magic wand and turned a pumpkin into a beautiful, glamorous carriage, and then Cinderella went to the castle with that and met her Prince Charming. And as you know eventually they live happily ever after. I know It sounds childish which I admit, but this story always make me feel like: Awww… I want that too. I know that it is never going to happen to me unless you are Kate Middleton, well literally. And in real life, it’s simply impossible to have a little tiny fairy to turn a pumpkin into a carriage. Very disappointing. I would really like to blame Disney for lying to all the innocent children out there, for letting them to believe in stories and things that do not exist. Sadly but truly this world is not as wonderful as we were told, and animals are not friends, most of us eat them. I’m thinking that it might be a bad attempt to over protectively keep children inside the ‘wonderful world’ bubble and away from the reality. They will then face too many bad surprises when they grow up.

Well, we all grew up just fine. Maybe it is just best to let them enjoy the perfect childhood when good people and heroes always win and bad people will always be punished. At least the believe itself is beautiful. 🙂

Back to the pumpkins. They are not just for decoration and their seeds. See? You can make a super delicious meal like this one, which my mom taught me. Translated directly from Chinese, it is called Golden Pumpkin Rice. My mom used to make this dish back then. I remember many times a row she did not succeed and accidentally turned the pumpkin rice into a pumpkin porridge. But, it tasted still really good. Pumpkin itself is sweet and has a unique fragrance, together with the flavor of sauté shallot and the sweetness from juicy paprika. Man! I’m in heaven! Guess what, this time I managed to make it perfect! My god, it tasted so good, the texture is there, the flavor is there and the nutrients are there. I kept telling my sister and my mom so proudly and kept explaining how great it was when the flavor lingered in my mouth. You have no idea. You simply cannot describe. It was so good that I must squeeze out time from my busy life and share this recipe with you!!

Warnings:

I’m gonna take it a bit slower now with my blog, as some of you might probably be wondering already. If you are here only for the recipe, scroll down please. 🙂

I started this blog as a thesis project for my bachelor degree, and I’m about to graduate at the end of this year. The thing is, my full-time job is getting busier now, at the same time with my band we are making new materials for our next album, my blog is also taking a bit too much energy from me… On top of that I just moved to a new home, my mom came to visit to Finland for 2 months, my sister is delivering a baby next week. I’m so out of myself. In fact, (if you are still reading) I had some sort of panic/ stress disorder last week and needed to go to the doctor. Well as expected, too much is too much. So I’m going to slow down my pace a little and try to prioritize what I do. I thank my followers and WordPress.com for bringing me such great attention every now and then. It makes me so excited and I don’t wanna stop! So I promise you, whoever are still reading this, I will write for you. 😉

IMG_3192

IMG_3140

IMG_3150

IMG_3161

IMG_3162

IMG_3189

IMG_3197

Ingredients:

400g Diced pumpkins

200g Shrimps ( omit for vegetarian& vegan)

6 Shallots, thinly sliced

6 Shiitake, diced

1 Red Paprika, diced

2 Spring Onion, diced

2 cups/ 320g Raw rice

1 tbsp Soy Sauce

1 tbsp Black soy sauce

1 tsp Salt

1 tsp White pepper

4 cups/ 640 ml Broth/ Vegetable stock

Methods:

1) Heat up 2 tbsp of oil in wok and fry shallots until brown and fragrant. Add in diced pumpkins, shrimps, shiitake and stir fry until the pumpkins are cooked/ soften.

2) Add in rice, paprika, soy sauce, dark soy sauce, salt and pepper. Mix well.

3) IF YOU HAVE A RICE COOKER: Add in 1 cup/160ml of broth or vegetable stock and stir-fry for a couple of minutes. Turn off heat and put everything into the rice cooker. Add the remaining 3 cups/ 480ml of stock and cook it through. Stir once when the rice is done and keep warm for 5 minutes.

IF YOU DON’T HAVE A RICE COOKER: Add in all the broth or vegetable stock and bring to boil. Keep stirring to prevent sticking from the bottom. Reduce heat to medium low. Cook for 5 minutes. Turn off heat, cover with lid and let it steam for 20 minutes.

4) Serve with chopped spring onion/ fried onion.

IMG_3217

IMG_3235

I will be back!

Wish me luck for my thesis.

Oh yes, Happy Halloween to you! 🙂

Penang Char Kway Teow/ 素食炒粿条/ Fried flat rice noodle

IMG_3061

Char Kway Teow is said to be a dish symbolizes the Chinese people who came to Malaysia in the very beginning from the South of China. It is a street dish tossed with high heat and it generates high turnovers, like the hard-working Chinese people. It is true that these Chinese people are everywhere around the world. You see, every corners I’ve been, there are always Chinese restaurants somewhere, no matter if they are selling sweet & sour , thai food or sushi. They are all very hard-working business people. They go everywhere around the globe to look for opportunities.

As I said a thousand times before, I love noodles. Char Kway Teow is rice noodles coated with soy sauce, garlic and most importantly, packed with a strong, burned ‘wok’ flavor. Just like a perfect plate of fried rice, you got to have the ‘wok’ taste in it then you can call it right. You know, those that you might have gotten from the best restaurant in town. To get the ‘wok’ taste, it’s all about the ‘woking’. You’ve got to have your wok steaming hot and stir it real fast. With my home stove, the ‘wok’ flavor I managed to get was from the slightly bit of burning, and yet it is not the same like the one from the street back home. Unless you have a really big fire and a steady wok pan, you must let it burn a little in order to get there.

Char Kway Teow is a popular dish favored by all ages, always. Back home, you can get one steaming hot portion of Char Kway Teow with 50cent, maximum 1 Euro. The street hawker always ask: ‘With or without chili?  With or without eggs? With or without clams?’ Anyway it is just as good, so easy! If you have a super good, well heated stove at home, even only the dark soy sauce will do it perfect. It is not difficult to make, and it still tasted so good on the next day from the microwave. 🙂 What an efficient dish!

IMG_2975

IMG_2991

IMG_3005

Note: For a more authentic version, add some shrimps in and if you have, try clams. In Malaysia, some even like to have the clams raw in the noodles, so they are tossed in just before serving. But I don’t recommend doing so unless you have a really good stomach and really fresh clams. If I were you, I would make more portions, because it has never been enough! 😀IMG_3008

IMG_3030

IMG_3026

(Make 4 servings)

Ingredients:

250g Dried flat rice noodle, soaked until soft

4 Garlic cloves, minced

50g Bean Sprouts

50g Chinese Cabbage, sliced

1 Firm Tofu, fried and cubed

Spring Onion, chopped

3 Eggs (optional)

4 tbsp Soy sauce

2 tbsp Chili paste (optional)

2 tbsp Dark soy sauce

Pinch of Salt

Dash of white Pepper

Fried Onion

Methods:

1) Heat up wok pan until it’s steaming hot, fry garlic with oil until golden brown. Add in chili paste. (Be careful!)

2) Add in the noodles, soy sauce and dark soy sauce. Stir with high heat until the noodle is well coated and dried.

3) Toss in all the vegetables and tofu. Mix well. Make a well in the middle and break in the eggs. Wait until the eggs are half-way cooked and then stir well with the noodles.

4) Season with salt and pepper. Dish up and enjoy with fried onion.

 

IMG_3071

IMG_3063

IMG_3086I have to take this picture because it was the third plates he took of that dish! My husband usually dislike carbohydrates, but this time, he couldn’t resist! 😉

Nasi Lemak with Vegetarian Acar /Memoir of the 90 years old granny

IMG_2730It was year 1993, in an old village where I used to live in Johor Bahru, Malaysia. A 90 years old Malay granny walked by my grandparents’ house.

‘Naaa…si Lemaaak…’, ‘Naaa…si Lemaaak…’ she dragged the vowels and sang so vulnerably.

Her voice was so hoarse and weak, sharp but harsh. I could hear her from far away especially in the early morning, right after our neighbor’s rooster woke everyone up. Just before I walked to my primary school at 6:45am, that was when she came to sell her Nasi Lemak.

As a kid I was already wondering why she needed to sell Nasi Lemak at her age. Instead of walking too slow, it seemed like she was basically trying to move forward like a turtle (my description as a kid), carrying a basket full of Nasi Lemaks wrapped in newspaper. Her back was bend and there was never anyone coming with her. My sister and I had always felt so pity for her. We even had a serious discussion about this. As a 7 and a 9 years old, we made up all kinds of reasons to help us understand why this thing would happen to her.

‘Her children must have had abandoned her!’

‘She must have been really poor!’

‘Maybe she is all alone in the world and she needs to take care of herself.’

How horrible. We always felt sad whenever we heard her calling for Nasi Lemak buyers on the street. My sister and I would spend our 50 cents, which was half of our daily meal allowance to buy her Nasi Lemak in order to support this poor old granny. We never understood what on earth had happened to her. Back then my grandmother was about 50 years old and she had never worked. How could anyone let this 90 years old work at this age in this condition? The little me realized that life was so unfair. Imagine that she needed to wake up around 4 or 5 am in order to prepare for Nasi Lemak, a traditional Malaysian dish that requires a lot of work. It would not do her any good. Once my uncle bought off all her Nasi Lemaks when he came visiting Johor Bahru. The granny was so happy, that she even graciously gave some discounts for my uncle. 4 Malaysian Ringgits for 10 packages, which made only 40 cents per package. I didn’t think that it was a good deal because I thought that the granny would have needed that money more than we did.

Need not to think, I’m sure that she is no longer selling Nasi Lemak anymore… But I still remember how she made her Nasi Lemak different than others.

This recipe is dedicated to her.

You can make Nasi Lemak in many ways and it usually turns out as delicious as it supposed to be. Most Nasi Lemak served with coconut rice, sambal, cucumber slices, fried anchovies and hard-boiled egg. You may easily find fancier ones that come with beef or chicken Rendang as well. I remember that the 90 years old granny used to make hers with a thin layer of omelet that was quite sweet and savory, which I have not seen anyone does it like that elsewhere. Today I’m making the egg her way just for remembering her. Her Nasi Lemak was always simple and plain, just sambal, peanut, anchovies, omelet and cucumber, and the rice was packed with flavor and fragrance from the coconut milk and banana leaf. It was always worth the 50 cents we have got on our hands, those shillings that we might have stolen from our grandfather’s pocket.

Nasi lemak has a strong flavor, especially the sambal. Sambal is something that you hate or you love, because it has a strong pungent flavor that comes from shallots and fermented shrimp paste. Surprisingly my Finnish husband loves Nasi Lemak, despite the combination of pungent taste, saltiness and sweetness of it. He loves it so much that once he ate only Nasi Lemak as breakfast, lunch and dinner in Malaysia! It is so easily found anywhere. We liked to take-away our Nasi Lemak from 7-eleven and ate it on our way in the bus from Johor Bahru to Kuala Lumpur and the other way around. In Malaysia, the Malays make it, the Chineses make it and so as the Indians. But I have never seen a vegetarian version so far. Therefore I thought that it would be interesting to make it vegetarian this time especially for my vegetarian followers out there (hello and waves). And it turned out just GREAT. My husband loved it, as we all can predict already. 😉

Here are the main components for Nasi Lemak:

A: Coconut Rice

B: Sambal

C: Omelet /Boiled eggs

D. Salted peanuts

E. Cucumber slices

F. Fried Anchovies (omitted for vegetarian)

G: Vegetarian Acar /Pickled mix vegetables (Eva’s Special for vegetarian :D)

IMG_2834

(Make 4 servings)

A: Ingredients for Coconut Rice:

320g Jasmin rice

300ml Coconut Milk

180ml Water

1 tsp Salt

3 Pandanus leaves, knotted

Method:

1) Wash rice at least twice. Add in all the ingredients into a pot and bring to boil.

2) Turn the heat to medium high, cook for 5 minutes.

3) Stir to prevent sticking from the bottom, covered with lid. Turn off the heat and let it steam for 20 minutes.

4) Break the rice with chopsticks or fork, set aside.

IMG_2675

IMG_2602

IMG_2735

B: Ingredients for the Sambal:

4-6 Shallots (depends on size), chopped

4 Dried chilies, cut and soak in hot water for 10 minutes

2 Fresh chilies, chopped

3 Garlic cloves

1 stalk Lemongrass, chopped

1 Onion, sliced

1 tsp Tamarind paste and 2 tbsp hot water, squeezed out the juice and discard the residue

1 tbsp Sugar

1 tsp Salt

1 tsp Soy sauce (optional)

Methods:

1) Put shallots, dried chilies, fresh chilies, garlic, lemongrass into food possessor, blend into a paste.

2) Heat up 2 tbsp oil in a sauce pan. Fry paste and onion until fragrance. Add in tamarind juice. Stir.

3) Add in sugar, salt and soy sauce. Turn to low heat and cook for at least 40 minutes. Keep stirring to prevent burning. Set aside.

Note: Making sambal is very challenging. It is crucial to cook it with low heat for a long time in order to allow the shallots to transform its pungent taste into sweetness. Keep tasting, if it does not taste right, it is not done yet! 😉 For non-vegetarian, mix in fried anchovies at last and cook for another 5 minutes before serving for more authentic version. It is wise to make a bigger batch of sambal since it takes a lot of work. It goes extremely well with fried noodles, fried rice and even with the curry for Roti canai (Malaysian-Indian bread). It stays well in a sterilized container for up to a week in the refrigerator.

C: Ingredients for the 90 years old granny’s omelet:

4 Eggs

1 tsp Sugar

2 tsp Soy sauce

Dash of white pepper

Methods:

1) Beat up eggs, whip in sugar, soy sauce and white pepper.

2) Heat up pan and add 1 tbsp oil. Pour in half of the batch, move the pan around to make thin layer of omelet. Flip if preferred.

3) Repeat for another batch. Cut ready omelet into serving size.

IMG_2626

IMG_2597

IMG_2631+ IMG_2610

IMG_2616

IMG_2625

G: Ingredients for Vegetarian Acar ( Pickled mix vegetables)

100g Cabbage, sliced

100g French Beans, cut into 4 cm length sticks

100g Roasted peanuts, grounded

2 tbsp Roasted sesame seed

1 Cucumber, cut into 4cm length sticks

2 Carrots, cut into 4 cm length sticks

1 pack /250g Tofu, cubed

150g Pineapple, cubed

1 Lemongrass, chopped

2 Red chilies, seeded and cut into 4 cm length sticks

3 Shallots, sliced

3 Garlic cloves, chopped

3 Dried chilies, cut and soak in hot water for 10 minutes

1 tsp Turmeric powder

1,5dl Vinegar

3dl Water

2 tbsp sugar

Methods:

1) Mix cabbage, french beans, cucumber and carrot together and mix with 2 tbsp of salt. Let it sit for 20 minutes. Squeeze out excess water and wash the salt away. Drain dry.

2) Blend shallots, garlic, lemongrass, dried chilies and chilies in food processor into a paste.

3) Heat up oil in a sauce pan and fry paste until fragrance. Add in vinegar, turmeric powder, water and sugar. Bring to boil.

4) Pour liquid over the mix vegetables, mix in tofu and pineapples. Covered and let it sit in refrigerator for at least 2 hours.

5) Mix in ground peanuts and sesame seed, stir well before serving.

IMG_2706

IMG_2654

To serve an authentic Nasi Lemak , prepare a piece of banana leaf on top of a piece of newspaper. Place one portion of coconut rice in the middle, assemble all the other components around it and top up with Sambal on a small piece of banana leaf. Wrap and fold the edges to the bottom. Served. Eat with your clean right hand.

IMG_2716

IMG_2765

IMG_2772

IMG_2813

For her.

Maybe she just loved to share her Nasi Lemak with others.

Mushroom Congee with Angelica Acutiloba & Goji Berries/ The mystery of mushroom makes you grow taller

IMG_2331

I hope I didn’t freak you out with the title of this post. What the heck is angelica acutiloba??? Well, we Chinese don’t call it like that obviously.  We call it ‘当归/Dang Gui’ or ‘Dong Quai’; and it is commonly known as one of those super Chinese herbs that cures almost everything particularly for women. 😉 A must have Chinese medicine for people who are physically weak like women who just gave birth or people who had a surgery. I already knew about Dang Gui since I was a kid because it was often added in our soup and chicken dishes. It has a distinct herbal aroma and bitter in taste. I’m sure you already know about goji berry. I didn’t know that it was a super food, but my grandmother used to tell me that goji berry is good for your eyes. She also used to tell me that mushroom is good for you as it makes you grow taller.

Well, I didn’t quite believe in that theory, as you know mushrooms are contrarily short.

When I was a kid, I hated mushroom so much! It’s like whiskey and coffee, they belong to the ‘adult category’. Whenever my grandmother fed me mushrooms, she would say repeatedly that: ‘It makes you grow taller! It makes you grow taller!’ and immediately insert the spoon into my mouth. I would chew hesitatingly and swallow it with a little cold shiver, half believing and half doubting that it would ever help. Because being short had been a huge problem to me since primary school. In Malaysia we had a system that before entering the class every morning, all the pupils and students has to queue outside the classroom according to your height, which I still don’t understand why! Of course, we queued from the shortest to the tallest! For 6 years in my primary school, I had always been placed the second shortest in our class. I did not ‘achieve’ any further still during my high school era, which was really embarrassing to me to be so obviously shown as one of the shortest in class, especially when the boy I liked next door was watching. You see, not eating mushroom was not an option anymore. I needed to grow taller. But even when my mom made variation with mushrooms like stuffed mushroom with oyster sauce, I still hated it. But I would force myself to chew and swallow it without thinking how horrible it tasted.

The funny and irony thing is, now that I have entered the ‘adult category’, I really do love coffee and mushrooms! Not so much of whiskey though, because it tastes like my grandmother’s hair! The fact is, my grandmother always put whiskey on her hair every evening because there is a belief that it makes your hair grow. Some boys that I knew used to put whiskey on their legs as well, wishing that they would grow some hair in order to look more masculine. Well anyway imagine me growing up with the smell of whiskey coming from my grandmother’s hair, and asking me to drink that? Hell no! (sorry) For your information, as a 27 years old already, I have not grown any taller than 153cm… So tell me where did the ‘mushroom makes you grow taller’ theory come from?

Back to the recipe, as a mushrooms-loving adult, I’m using dried shiitake, dried enoki mushroom and dried black Chinese fungus together with the magical Chinese herbs angelica acutiloba and goji berries. Hmm, sounds nutritious and yummy! And it was really delicious that I needed to share this recipe with you. I hope you would try and tell me how it goes!

(Make 4 servings)

Ingredients:

500g cooked rice

2 Dried shiitake

2 pieces Angelica acutiloba (Dang Gui)

2 slices Ginger, julienned

1 bunch Dried enoki mushrooms

1 dl/ handful of Dried black Chinese fungus

1 tbsp Goji berries

1 l Water

2 tbsp Soy sauce

2 tbsp Vegetarian Mushroom/ Oyster sauce

2 tbsp Shaoxing wine/ dried sherry wine

1 tsp Sea salt

1 tsp Sesame oil (Optional)

Dash of white pepper

Methods:

1. Soak all mushrooms in warm water for 20 minutes until soft. Chopped into edible size.

2. Put mushrooms, Dang Gui, goji berry, ginger, rice and water into a deep pot, bring to boil. Let it cook for 10 minutes and keep stirring to prevent sticking from the bottom of the pot.

3. Add in soy sauce, vegetarian mushroom / oyster sauce, Shaoxing wine and sea salt. Cook until the congee is thicken according to your liking.

4. Season with sesame oil and white pepper. Served warm.

IMG_2371

On a white plate clockwise from the top: Dried enoki mushroom, dried shiitake, angelica acutiloba (Dang Gui), goji berry. In a green bowl: Dried black Chinese fungus.IMG_2308Note: You can also used raw rice with this recipe (200g) but it takes more time to cook, as you need to stir constantly to prevent sticking from the bottom of the pot. My version of congee is rather quick, and I like it more watery than thick. Most people prefer their congee with rice completely broken down, but I like to keep the shape of the rice. It’s up to you!

IMG_2321

Oh I’m hungry again.

IMG_2325

After the dinner I still had enough to pack for tomorrow breakfast, so Asian! My Finnish husband also enjoyed this dish as much as I did, even as a breakfast!   🙂IMG_2336Feel free to serve with addition fried onion or garlic. Delicious!