Homemade Vegan Chinese Wonton 自制素饺子/ Tofu and vegetables dumplings

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I have made many dumplings before but never a vegan one. And sometimes when the quality of meat was not good, the taste really does put off your appetite. And I wondered, why do we try so hard to cover the unpleasant ‘meaty’ taste, and not just make it vegetarian? So I did a test, and it turned out so great that even my non-vegetarian husband and sister loved it! And I see no reasons to make these dumplings with meat anymore in the future again. Win win, yeah!

It’s so easy that you wouldn’t believe, and you can make it two ways: boil or deep-fried like the normal ones. But here I’m going to show you my special trick that is healthier, still got the same crispy wonton edges. Instead of frying them in big pot of oil, I baked them, which I could control the amount of oil i brush on top, therefore a healthier option. 😉

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Ingredients:

1/2 pack wonton wrappers

1 pack tofu, crumbled

1 tbsp minced ginger

2 cloves garlic, minced

1 spring onion, minced

1 carrot, peeled and grated

1 dl sweet peas

coriander, chopped (optional)

1 tbsp soy sauce

1 tbsp potato flour

1/2 tbsp Shao Xing wine

1 tsp sesame oil

1 tsp salt

Dash of white pepper

Methods:

  1. Defrost wonton wrappers completely, preferably in a fridge for a day or in room temperature for a couple hours.
  2. Mix all the ingredients together in a big bowl. Place halve a tablespoon of filling onto a wonton wrapper, close the edges completely by pressing with your fingers. Repeat until all the filling is used.

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To get boiled wonton:

Bring water to boil. Add 1 tsp of salt and oil, boil wontons for about 2 minutes or until they are floated on the water. Take them out with sieve and serve with soy sauce, dark Chinese Chinkiang vinegar and julienned ginger.

To get ‘deep fried’ / baked wonton:

Preheat oven to 200 ºC. Place wonton on an oiled baking sheet, brush each wonton lightly with oil and bake in the oven for 10 minutes. Serve with Thai sweet chill sauce or mayonnaise.

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I personally like the boiled wontons better. They are more juicy and I simply love vinegar. The baked/ deep fried ones are good too. You know, crunchy texture and more fragrant. Try them yourselves. It’s great for parties. 🙂

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My first dish as a 13 year old/ Simple egg fried rice

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I remember that I found a big bowl of leftover cooked rice in the rice cooker when I was home alone, hungry. Suddenly I felt so determined that I wanted to make food for myself. I was 13 and have never cooked in my life before. But during that time I have seen enough Hong Kong TV shows that teach people how to cook at home, and there was this particular dish called ‘golden fried rice/ 黄金炒饭’ which has brought many awards to the main character in the TV shows. His secret of the perfect fried rice is to make sure that every rice grains is coated with eggs, which are fried in a highly heated wok until they started to jump at the edge of the wok pan. So that every single rice grains is separated and firm that gives a nice flavour of egg and texture to the dish.

I’ve got so inspired and determined just out of a sudden. I was literally shivering while lighting up the gas stove as it was my first time. But somehow magic happened, I made the perfect fried rice! The process was smooth and trouble-free. I didn’t know that my fried rice was good until all my cousins came home and ate it and then wondered who has made it. They could not believed that it was me since I have never cooked. But one thing is for sure that I have got some talents as a 13 year old. 😉

Through years I have learned to make many types of fried rice. Basically it is like making spaghetti, you can put whatever you want with it. But I have found out that the best ones are those with the simplest ingredients. And this recipe is really easy that even a 13 year old can do. It is almost exactly the same recipe like I did back then except this time I have added broccoli and chilli to give some colours. 😀

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Ingredients:

400g overnight cooked rice

2 cloves garlic, minced

1 onion, sliced

2 Chinese sausage / Vegan sausage, sliced (optional)

2 organic eggs

4 tbsp good quality soy sauce

1/2 tsp white pepper

100gram broccoli florets (optional)

Methods:

1) Heat up 2 tbsp of peanut oil in wok pan, fry garlic until golden brown. Add in sausage, onion, broccoli and stir-fry for a couple of minutes.

2) Add in rice, break to separate it gently and mix well with all the ingredients inside the wok. Make a well in the middle and break in the eggs. ( Make sure to turn the heat to the highest) Stir very quickly to coat all the rice grains with eggs.

3) When you see that the rice has absorbed all the moisture of the eggs, gradually stir in the soy sauce and white pepper. I added 2 tbsp at a time to avoid getting the rice too moist. Taste accordingly to your preference by adding more or less soy sauce.

3) Stir fry for another 5 minutes or so until the rice grains are ‘jumping’ at the edge of the wok pan because of the high heat. Make sure that happens in order to bring a little taste of the ‘wok’ as so we say, or the taste of burn to make it a perfect fried rice. When it looks done, serve immediately. Top with chilli or spring onions if you like.

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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. 

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! 😀 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!

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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.

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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. 😀

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马年行大运!