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. 😉

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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.

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I will be back!

Wish me luck for my thesis.

Oh yes, Happy Halloween to you! 🙂

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

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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!

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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

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(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.

 

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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! 😉

Szechuan Style Potato Shreds / Potato fetish & my Chinese friends 酸辣土豆丝

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I love potatoes. We Asians eat potatoes in all kinds of ways. I reckon the Peruvians do it the same way too, at least my Peruvian classmate told me so. Unlike most Europeans who eat potatoes as side dish or starter, at home we treat potatoes as a source of vegetables. Hence we eat it with rice. My Finnish friends were surprised and wondering, who on earth eat carbohydrates with carbohydrates? Well we and the Peruvians! If you happen to know some other interesting ways of eating potatoes, do let me know. 😉

Back home my mom used to make potatoes with fat pork belly with a lot of leek, it was one of my favorite dish. But for some reasons, I don’t quite like pork belly anymore. As some of you might have read about my ‘flexitarian’ diet, it does reduce my craving for meat. Good for me! I will try to make my mom’s recipe in vegetarian version and share it with you guys, if it turns out fine.

This dish, Szechuan style potato shreds was introduced by my friends Hong and her husband Xing, who came to study in Finland initially. Finland is a perfect place to study by the way; top quality education, high standard and most importantly free of charge for most foreign students. Despite the long cold winter, the only negative thing is that it is rather difficult for foreigners to get a job to work for a living, especially when you don’t speak Finnish language. When I first came to Finland, I didn’t know any Finnish. Therefore I had to accept a job in an Asian restaurant with extremely low pay, and that’s where I met my ex-colleague, Hong. Hong and I were very hard-working people. We were not that closed then, but I have always known that we had something in common, that we shared the same ‘helpless’ feeling. We were unhappy, to work for overtime, illegal pay and harsh employer. But we needed to work for every cent we could to afford our living in Finland besides studying full-time. None of us dare to report to the government since we were so afraid to lose the only jobs we had.

Thank god we learned Finnish eventually and found our way out from the trap. Not only that I graduated and still continue for further studies, I am now having a full-time job with decent salary and standardized treatments, even better than what the laws says. I have a great singing career with my band, have the opportunities to travel around places, things are going so well. Hong went on to open her own restaurant, this year she even managed to open another unit in downtown Helsinki. You see, things always turn out just fine; at least I’d love to think so. Don’t worry, be happy!

Hong loves Szechuan style potato shreds. I had no idea that there was another way of eating potatoes that I haven’t discovered, until I was invited to Hong and Xing’s home to eat. I have been in their home a few times; every single time we had on our dining table, potato shreds! I became loving it. It’s sour, spicy, salty and crunchy, simply irresistible! My unusual European husband loves this dish too. I’m so glad that he is never picky when it comes to food. I just love the whole out of him!

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Ingredients:

3 Medium size potatoes, julienned

1-2 Dried Chilies, soaked in hot water

1 Celery stalk (optional), chopped

1 tbsp Dark/ white vinegar

1 tbsp Soy sauce

1 tsp salt

Dash of white pepper

Methods:

1) Soak julienned potatoes in cold water to remove starch, wash and drain dry.

2) Heat oil in pan and fry chilies, celery with high heat until fragrance. Add potato shreds and stir- fry until the color turns transparent.

3) Add vinegar, soy sauce, salt and white pepper, stir well to allow potatoes to absorb the flavors. Add more vinegar if desired. Serve when the potatoes are still crunchy.

Note: It is important to wash away the starch to allow potatoes to cook faster in short time. It is also crucial to not over cook the potatoes. 😉

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I love the scent of celery, sometimes. But feel free to omit it or replace for spring onion if you like. 🙂IMG_0719

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

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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.

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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!

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Oh I’m hungry again.

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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!

Soup with Preserved Green Mustard and Tofu 咸菜豆腐汤 / The love from my mom (Part 2)

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There is no complete Chinese dinner without a soup, says me. 😀 As mentioned before, a classic Chinese home dinner is a combination of 3 dishes plus 1 soup. No matter if it is for two, three or four people. This combination is a hidden sign of welcoming the guests, a proper polite gesture from the host. In Malaysia, sometimes it can be more expensive to cook at home than to eat out, especially when a soup is prepared. My mom, the soup master usually puts a whole chicken, a few of dried scallops, dried oysters, dried jujubes, dried goji berries together with some Chinese herbs or root vegetables in a medium size pot and cook for hours. As you can probably imagine how intense the flavor would turn out, no MSG nor salt are needed for her soups. I simply love her chicken soup, a healing effect for my palate, body, mind and soul, hmmm. When I used to worked as a full-time singer in Malaysia, my work normally ended around midnight. And when I came home hungry, my mom would warm up her soup and bring it to me, she knew that I love soups. She would save me a big plate of my favorite dish, stir-fried bean sprouts from the dinner I usually missed, and something like ginger and wine chicken, the one and only, etc. The moment was so sweet. I miss the times when you can go home to mommy. She would cook for me, wash my clothes, take me shopping and stuffs. You see, growing up is not so fun after all. Too bad life is not perfect. Maybe that’s the way it supposed to be, so that you would appreciate things more when you can’t have them around much.

Have you realized that chicken seems to be important to us? You see, my grandmother suffered from World War II when the Japanese attacked in Malaysia. She told me that she used to hide in the forest with her parents to avoid the dropping bombs. There was no food in the forest, they were constantly starving. My grandmother and her parents were eating the skins of the tree, leaves, grass and roots from the ground in order to survive. Luckily they did, but they never had a good life even until my mom was born. They were so poor that all the children dropped out from school and had to work. My mom told me that one of their fanciest dinner was the left-over soup from the restaurant in the village, where beef noodle soup was sold as its expertise. My mom and her sisters helped cleaning dirty plates in the restaurant. After work, they would carry home the left-over soup that was supposed to be thrown away. It would be the happiest day in their life! They would eat the soup with some rice in it and it would be a very fulfilling and satisfying meal. This story always makes me feel ashamed to throw away food. But I can imagine the soup that have been cooked all day long must had tasted really good at that moment.

Life became easier when everyone has grown up and are able to work for supporting the family. I was raised by my grandparents in their home, since my mom was out working. I remember that in our backyard we used to have our own chicken farm, where my grandfather taught me how to feed Chinese herbs to the chickens to keep them healthy. 🙂 We didn’t eat chicken that often though. It was only for special days like Chinese New Year, festivals, family reunions, etc. Therefore when we had chicken on our dining table, it symbolized happiness. It was when most of the relatives would be around the house talking, laughing, giggling, screaming, and yelling at each others over that loud TV noise. It made me assume that chicken is a sign of celebration, and it was. Growing up with my family, I have learned that chicken is a very valuable source of food. But then during my teenage years when life was better, chicken was easily affordable and it was often served on our table. It is not such a precious dish anymore as it used to be. That was when soup became a delightful extra dish when we didn’t have it so often. It takes hours to cook, you’ve got to be patience. Therefore it is very much appreciated.

Since I have already made one fish dish (with secret sauce, check here) and one chicken dish for Tuomas and Eveliina, I thought that it would be nice to make the soup ‘almost’ vegetarian to deduct my sin a little, if it ever helps. Long time ago, fresh vegetables and meat were expensive and hard to keep. Therefore in China, poor people could only afford preserved vegetable and tofu for their daily meal, like this dish revealing the childhood story of my grandmother. It is actually a dish originated from Teochew region in China, using key ingredients like slices of ginger, tomatoes, preserved mustard and salted plum. The salty and sour taste makes it a very appetizing dish to serve all year around.

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(Make 3 – 4 servings)

Ingredients:

150 g Preserved green mustard, sliced

5 slices Ginger

1,5 l Vegetable stock

1,5 dl Soy protein strips (replacing pork)

1 pack Silken tofu, cubed

2 tomatoes, quartered

1 Spring onion stalk, cut into 3” length

1,5 dl Prawns ( Optional), washed & cleaned

3 Salted plums

1 tbsp Soy sauce

1 tsp Sugar

1 tsp Chicken powder (Optional)

Dash of white pepper

Methods:

1) In a deep pot, fry ginger slices with oil until fragrant. Add vegetable stock and bring to boil.

2) Add in the preserved green mustard, soy meat, tomatoes, prawns, and salted plum, and cook for 10 minutes with medium heat.

3) Add in tofu and spring onion. Season to taste and served.

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This soup is a clear soup that has a rather mild taste, slightly sour and salty but very appetitive. I have omitted the salted plums this time because it ran out in my fridge. I think one can replace it with tamarind (Assam) to get the sour taste.
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Hmmm, smells good!006

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This is actually a quick and easy soup to make once you have all the ingredients ready, unlike the one my mom would make. But this is a soup you would get from most Chinese restaurants 大炒 in Malaysia to go with your dinner. 😉039

唔。。。好味道!

Baked Fish with Secret Sauce/ The love of my mom (Part 1)

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It is a pretty unusual situation, that my husband and I actually invited ourselves to our friends Tuomas and Eveliina’s place to make dinner for them. 😀 Very different but it was actually really nice. We always have a great time together and they have such a beautiful home and kitchen. In exchange Eveliina, who is a talented, professional photographer took pictures for my blog, what more can I ask for?! It is my first time preparing food for them, therefore I wanted to cook something I really like, something I love the most, which is my mom’s cooking, who is not here in Finland. She lives in malaysia.

I go back home to Malaysia every 12 to 18 months, and that’s when I meet my beloved mother, grandmother, daddy, sister, brother, cousins, best friends… Oh it made me sad just to name them because I haven’t seen them for over a year now. And when we do meet, we never hang around for long because of my short holiday. But every time I do go home, my mom would make me a table full of fancy dishes to show me her love. She has never said it out loud though. Asian parents are rather strict and rigid. There is even one saying that ‘To beat is to care; to scold is to love’. And I need not to say more. 😀

But my point was to tell you that my mom loves me. Yes she does. 😉 I remember she used to know only a few dishes and she cooked almost the same food every other week. For example ‘the one and only/ 独孤一味’chicken, that is also where the name came from. Later on she became more into cooking and eating, like me. She started to be really good at cooking out of a sudden. Besides ‘the one and only’, my favorite dishes from her would be ginger chicken cooked in wine, herbal chicken, oat-meal prawn, steamed fish, stir-fried bean sprout, and many more. And you know what, my mom makes the best soup on earth. She never hesitated to put in all the ingredients that would cost more than eating out, therefore most of the times salt or pepper are not needed for the soups she makes at all.

I wanted to show Tuomas and Eveliina the kind of dinner that I would eat when I go back home. It would be a classic Asian dinner of 3 dishes plus 1 soup. So I decided to make my mom’s signature dish ‘the one and only’, baked fish with secret sauce, stir-fried broccoli with shrimp and soup with tofu and preserved mustard. These dishes are those kinds that are very homey and heart-warming. Unfortunately, I cannot share ‘the one and only’ recipe to you guys because it is a dish created by my grandmother, which she taught my mom how to cook it, and then my mom passed it down to me. I have called and asked my mom about this issue, and she would very much like to keep this family recipe just within ourselves, so I respect her wish. But, to replace this dish I am going to share a secret sauce that I created myself inspired by my mom’s steamed fish. And it is a good stuff. At least Tuomas, Eveliina and their 2 years old child, Matilda who is quite picky about food ate the whole fish! It was ALL gone! In fact, I was digging from the bones to find the last small pieces of meat just to get enough for Matilda when she kept asking for more. So I think they really liked it a lot.

In Finland it is difficult to find a proper steamer anywhere, the only thing available probably would be the bamboo steamer for DimSum which definitely would not fit a fish as a whole. Therefore I tried to bake it, and it turned out perfect. But it also depends on how fresh the fish is. I would not recommend using a frozen fish because it wouldn’t turn out the same. The combination of saltiness from the sauce together with the sweetness from the fresh fish makes you wanna eat more rice. They go so well together!

Ingredients:

1 kg Trout

1 tbsp Oil

1 tbsp minced Ginger + 5 pieces of sliced Ginger

2 clove Garlic, minced

1 Chili, seeded and minced

1 Spring onion, cut into 4” length sticks

1 tbsp Plum sauce

1 tbsp Oyster sauce

1 tbsp Black bean sauce

1 tbsp Soy sauce

1 tbsp Water

Methods:

1) Preheat oven to 220 Celsius. Cut the surface of the fish vertically to help it to cook more evenly (see image below).

2) Place ginger slices and spring onion inside the cut areas of the fish (tummy and surface). Drizzle oil onto the surface of the fish.

3) Place fish in a container and cook in oven for 20-25 minutes (until cooked completely).

4) Meanwhile, heat up oil in a saucepan and put in garlic, minced ginger and chili. Fry until fragrant.

5) Add in all the remaining ingredients and bring to boil. Pour in hot over the cooked fish and served immediately. Top up with additional chili and spring onion if desired.

Note: I took the seeds out from the chili so the dish was mild even for a 2 years old. If I cook for myself, I’d like it spicier so I would keep the seeds as it is. 🙂

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007Look at granny Eva putting fish into the oven. 😀

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Take a peek of the very mysterious ‘the one and only’ 😉

Clear Noodle Soup / 清汤面

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In case you wonder, I am a huge fan of noodles! 😀 I eat noodles every other day in my daily life. I guess it is a typical Asian/Chinese habit. Once I was into a low carb diet, you can imagine how hard it was for me. I felt shaky for not eating carbs, my body simply did not like it at all. Anyway, noodle is being a big part of Asian’s life. We never get bored of it, because you can make so many version of noodle: stir-fry, cold & warm salad, soup, wrapped in spring roll, deep-fried, ‘dry-mixed/干捞’, and even as a sweet dessert. I simply love it!

Chinese people eat noodles any time of the day, at least I supposed. For me it has mostly been my breakfast, even in Finland. When I was little, I lived in a village where there is a local noodle hawker stall by the street run by my grandma’s friend. And that was mostly what I ate during my childhood, just before my kindergarden bus came to pick me up. 😀 However, that egg noodle is different than this recipe. It is actually called dumpling noodle soup (云吞面), which I believe is cooked with pork bones broth and usually served with Char Siew and dumplings with minced-pork and prawn filling. But guess what, this vegetable broth that I made is so tasty and sweet that it goes so well with egg noodle! And it’s healthier and lighter too, without the unnecessary animal fat. Once you get the broth done, it takes minutes to get your noodle soup ready. Excellent!

Dried Chinese Shiitake

Raw materials

Vegetable broth ingredients:

I Celery stalk

2 Carrots

1 Onion

1 Spring Onion

3-5 Dried Chinese shiitake mushrooms, soaked in water

3-5 Champignon mushrooms (optional)

3 l water

Dash of salt and pepper

Methods:

1. Cut vegetables in chunks. Bring water to boil in a broth pot and add in all the vegetables.

2. When it comes to boil again, turn to medium heat and cook for 2 hours. Season with salt and pepper.

Note 1: You can play around with the ingredients, for example by adding ginger, pickled mustard, garlic, dried chill, cabbage, tomato, spring onion, leek, lemongrass, soybean, etc. These all bring extra flavour and fragrance to broth/ soup in general. But not too much of each, and please don’t put everything I just said! Otherwise the taste will be overpowering, or completely mess-up.

Note 2: You wanna add enough water when making a broth, and not to add water anymore once you get the cooking started. It will ruin it. 😉 Taste bland. 

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(Make 2 servings)

Warm noodle soup ingredients:

100 ml Vegetable broth

150g/ 2 portions Dried egg noodles

4 tbsp Soy sauce

Dash of white pepper

4 Champignon/ Shiitake mushrooms

6-8 Broccoli florets

1 cup Dried soy meat

Methods:

1. Pour broth in a sauce pan, add in noodles, dried soy meat and vegetables and bring to boil. Cook for another 3 minutes (or depends on how long your noodle needs to be cooked). Season with soy sauce and white pepper. Served with additional fried onions or chopped spring onion. Enjoy!

Note 1: Any meat or ingredient could go well with this broth, like pork, tofu, chicken, fish balls, anchovies or dumplings, as well as the vegetables. I like to add in ingredients that help me to balance my carbohydrates, protein and veggies intake. And you should too! 

Note 2: Cook the noodle separately if you know your noodle will release too much starch, which can change the flavour of the  soup.

Clear noodle soup

You wanna get a good broth for noodle soup because that seems to be the most essential thing in the final outcome, and it is worth to invest in a bottle of good quality soy sauce as well ( I recommend buying from ethnic stores). And I’m not saying that my broth recipe is perfect, but it is good enough for home cooking at least. And it is also money wise. 😉

In Finland, whenever you get sick, the doctor often asks you to drink tea and honey for healing. But in Malaysia, the doctor will ask you to eat porridge and this kind of clear noodle soup. And I think I might have converted my husband to a Chinese too, since what he asked for was noodle soup whenever he got sick. Ha ha ha! (evil face)