Kangkung Fritters

When I was making the Vegetable Fritters, my sister suggested to me that I can make fritters with kangkung or water spinach. She said that Kangkung Fritters are very crunchy. So I set out to experiment making them myself. The result was as she had said - very crunchy. They are also very addictive; you would want to keep on eating them after starting on the first piece.

Ingredients:

• 250 g kangkung (before cutting off the roots)
• 4 tbsp rice flour
• 1 tbsp wheat flour
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp baking powder
• 1/2 cup of water
• Cooking oil

Method: 

• Remove the kangkung roots and pluck them into shorter pieces.

• Wash and let as much water to run off as possible using a colander. Set the colander of kangkung aside.

• Add rice flour, wheat flour, salt, pepper and baking powder to a mixing bowl. (You can vary the proportion of rice flour and wheat flour. Usually I use 2 parts of rice flour to 1 part of wheat flour. But here I am using more rice flour.) Mix all the ingredients up.

• Slowly add water to the bowl. Mix the water and the flour mixture to get a stiff batter.

• Add the kangkung to the batter and mix them till the kangkung is coated with the batter.

• Heat up a kuali with cooking oil.

• When the oil is hot, use a fork to scoop the kangkung into the kuali.

• Fry till one side is golden brown.

• Flip the fritter to the other side and fry till this side turns golden brown.

• Scoop the fritter out onto a kitchen towel.

• Serve.

Mince Pork with Potatoes

I have been cooking this dish ever so often. It is a dish loved by many, especially children. In fact, my son once told me that he would not mind eating it every day.  I would not mind cooking it every day too as it is a simple dish to cook. It needs only two main ingredients - minced pork and potatoes - and the seasonings. We can cook a big pot for lunch and dinner.


Ingredients:

• 200 g minced pork
• 3 medium size potatoes
• 1 tbsp sesame oil
• 3 cloves garlic
• 1 tsp salt
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce.
• 1/2 tsp pepper
• Cooking oil
• 2-3 cups of water

Method:

• Peel and cube the potatoes.

• Peel and chop the garlic.

• Heat up kuali with cooking oil.

• Add the cubed potatoes to the kuali. Fry them till they are slightly brown. This is to prevent them from breaking up when braised with the pork. Once ready, transfer them to a pot and set the pot aside.

• Remove the cooking oil from the kuali.

• Add sesame oil to the kuali.

• Add garlic to the kuali and saute them till they are fragrant.

• Add the lean pork to the kuali. Fry till they are half-cooked.

• Add the seasonings - salt, light and dark soy sauce and pepper to the pork.

• Fry the pork till fragrant.

• Transfer the pork to the pot containing the potatoes.

• Add water to the pot.

• Braise the pork and potatoes over low heat till they are soft and cooked. Take care that the water does not dry up.

• Serve it with rice. (You may sprinkle the dish with chopped green onion before serving it.)

Stuffed Bitter Gourd - Deepfried or In Soup

Bitter gourd is also known as bitter melon or Momordica Charantia. Many people do not like the bitter taste in this gourd; it is an acquired taste. However, some bitter gourd are milder in bitterness than others. The bitterness is due to the presence of a compound momordicin. 

Most of the time we will just stir fry or braise it with meat. At times we will make omelette with it. Stuffed Bitter Gourd can be found very easily at stalls selling Yong Tau Foo. But most of the time the paste is made up of fish and pork. Some housewives make their own Stuffed Bitter Gourd similar to those sold by Yong Tau Foo stalls. After stuffing the bitter gourd with fish or pork paste, they are then deep fried or cooked in soup.


Ingredients:

• 6 pcs of bitter gourd rings (1 cm thickness)
• 150 g minced meat
• 1/2 tsp salt
• 1 tbsp light soy sauce
• 1/2 tsp pepper powder
• 1 tbsp sesame oil
• 1 clove garlic
• 1 pc shallot
• 2 tsp corn flour
• Cooking oil

• For Soup:
• 2 tbsp sesame oil
• 3 cloves garlic
• 2 cups water
• 2 tbsp light soy sauce
• 1 tsp salt or to taste
• 1 tbsp dark soy sauce
• 1/2 tsp pepper powder

Method:

• Remove the seeds from the bitter gourd rings. Remove as much of the white part from these rings as possible.

• Soak bitter gourd rings in salt water for 10 to 15 minutes to get rid of some of the bitterness.

• Chop garlic and shallot and add them to the minced meat.

• Add the seasonings - light soy sauce, salt, pepper and sesame oil - to the minced meat.

• Add corn flour to the minced meat.

• Mix the minced meat with all the ingredients till they are well-combined.

• Stuff the bitter gourd rings with the minced meat. Pack it 

• For deep fry: 

• Heat up a kuali with cooking oil.
• When the oil is hot, place the stuffed bitter gourd into the kuali.
• Fry till the bottom is golden brown.
• Flip the bitter gourd to the other side.
• Fry till this side is golden brown.
• Remove them onto kitchen towel to soak up excess oil.
• Transfer the Stuffed Bitter Gourd to a serving plate.

• For soup:

• Heat up a hot with sesame oil.
• Saute the garlic till fragrant.
• Add water to the pot.
• Let the water boil.
• Add the stuffed bitter gourd to the pot.
• Add seasonings - light soy sauce, salt, dark soy sauce and pepper to the soup.
• Turn off the fire when the bitter gourd is cooked..
• You may add blanched bihun to the Stuff Bitter Gourd soup.

Sambal Egg

Eggs are one of the cheapest sources of protein. They are easy to prepare - fried, soft or hard boiled, scrambled or poached. Eggs also go with almost any food, for example, you can boil them and add them into your braised pork. Or you can add them into your fried rice or fried noodles. The possibilities are endless. And according to Healthline, they are highly nutritious. While they are high in cholesterol, they don't adversely affect blood cholesterol. Eating eggs is a good way of raising the good cholesterol (HDL).

One of the most delicious egg dishes that my family likes is Sambal Eggs. Eggs by themselves taste awesome. Eaten together with the sambal, they can really whet our appetite as the dish is spicy, salty and sweet. Sambal Egg goes very well with white rice.

Ingredients:

• 4 eggs
• 10 pcs red chilies
• 10 pcs dried chilies
• 5 pcs bird's eye chilies (chili padi) (optional)
• 1 small onion
• 3 pcs shallots
• 3 cloves garlic
• 1/2 inch shrimp paste/belacan
• 5 tbsp cooking oil
• 1 tbsp sugar
• Salt, to taste

Instructions:

• Wash and boil 4 eggs. When done, soak in cold water, peel and set aside.

• Remove the stems of the red chilies. Wash and dry them. Then, cut them into smaller pieces. Some people may not like the seeds and would like to remove them. However, I do not remove them.

• Remove the stems of the dried chilies. Wash and soak them overnight or soak them for at least 4 hours with hot water. When they have softened, cut them into smaller pieces. You may or may not remove the seeds but I did not.

• The bird's eye chilies are for those who want a very spicy sambal. You may leave them out if you wish. if you are including them, then remove the stems and wash them.

• Remove the skin of the onions and slice them. 

• Remove the skin of the shallot and slice them. 

• Remove the skin of the garlic and chop them up roughly.

• Toast the shrimp paste.

• Put all the ingredients - all chilies, onions, shallot, garlic and toasted shrimp paste into the grinder/blender.

• How fine you want your sambal to be depends on you.

• Heat up wok with cooking oil.

• Add your blended chili paste into the wok.

• Saute the chili paste till it is fragrant.

• Add sugar and stir till it is melted.

• Add salt to the chili paste (according to taste).

• Fry till the chilies separate from the oil.

• Add the eggs to the sambal to coat them.

• Dish out and serve.

Money Bags

A money bag is a bag (normally with a drawstring) of money (or gold) used to hold and transport coins and banknotes from/to a mint, bank, ATM, vending machines, businesses or other institutions (Wikipedia). Thus, a money bag signifies wealth. Symbolically money bags can be one of the lucky foods to bring to the dining table to celebrate such as auspicious occasion as Chinese New Year.


Ingredients:

• 150 g minced meat
• 20 pieces round wanton skin
• 3 cloves garlic
• 3 pieces Shiitake mushrooms
• 1 piece 2-inch carrot
• 1 stalk of green onion
• 1 small bunch of coriander
• 1 tsp salt
• 1 tsp pepper powder
• 1 tbsp sesame oil
• 1 tbsp shaoxing cooking wine
• 1 tbsp wheat flour
• 1 tsp cornflour mixed with 2 tbsp water (for sealing)
• Cooking oil
• 20 strands of green onion

Method:

• Chop the garlic.

• Soak the Shiitake mushroom. Chop them up when they have softened.

• Chop the carrot.

• Cut the green onion into small pieces.

• Chop up the coriander.

• Add the minced meat to a mixing bowl.

• Add the wheat flour to the meat.

• Add the garlic, mushrooms, carrot, green onion and coriander to the mixing bowl.

• Mix the ingredients up till they are evenly combined.

• Add the seasonings - salt, pepper powder, sesame oil and shaoxing cooking wine to the bowl.

• Mix so that the seasonings are incorporated into the meat mixture.

• Grease a plate and set it aside.

• Take a piece of wanton skin and put it on your palm.

• Take a spoonful of meat mixture and put it in the centre of the wanton skin.

• Dip your finger into the corn flour mixture. Run it on the wanton skin (about 1.5 cm from the edge) outside the meat

• Gather the side of the wanton skin where you have applied the corn flour mixture and press them so that they stick.

• Place it on the greased plate.

• Repeat until all meat and wanton skin are used up.

• Heat up the cooking oil in a wok.

• When the oil is hot, put the money bags in gently one by one.

• Use the spatula to turn them gently so that all sides are fried.

• Dish out the money bags once they turn golden brown onto a kitchen towel to soak out excess oil.

• Boil a pot of water and blanch the 20 strands of green onion.

• Use these strands to tie a ribbon round the money bags.

• Serve while hot.

Stuffed Tofu Puffs

Tofu puffs are deep-fried bean curd. They come in cubes, cuboid or triangular shapes.  They are usually added to curry noodles.  The puffs are chewy and absorbent, soaking up the curry noodle soup. They can be stuffed with minced pork or fish paste and braised, cooked in soup or deep-fried. They can be eaten as snacks whereby they are deep-fried and stuffed with cucumber, yam bean (jicama) and carrots and eaten with peanut sauce. They can also be cut up and stir fried with vegetables like bean sprouts, kailan and others. The uses of tofu puffs are many. They can be frozen till they are needed for the various dishes in our kitchen.


Ingredients:

• 150 g minced meat
• 12 pieces of tofu puffs
• 1 stalk green onions, cut into small pieces
• 1 tbsp corn flour
• 1 tsp salt
• 1/2 tsp black pepper powder
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 3 cloves garlic, chopped
• 2 tbsp cooking oil
• 1 cup water
• Seasonings - dark soy sauce, light soy sauce, salt and white pepper powder

Method:

• Add minced meat to a mixing bowl.

• Add cornflour, salt, pepper, light soy sauce and sesame oil to the minced meat.

• Combine all the ingredients till they are well-mixed.

• Cut a small slit on the tofu puffs.

• Stuff the tofu puffs with the minced meat. Set aside.

• Heat up the wok with cooking oil.

• Saute the garlic till they are fragrant.

• Add water to the wok and let it boil.

• When the water boils, add all the tofu puffs to the wok.

• Let the tofu puffs cook in the simmering water, turning them gently once in a while.

• Once the tofu puffs have turned soft and the meat in them has cooked, add the seasonings.

• Just before dishing out the tofu puffs, add some of the green onions to the wok and leave some to sprinkle on the puffs later.

• Give the tofu puffs a few stirs before dishing them out onto a serving plate.

• Sprinkle the rest of the green onions onto them.

• Serve with rice.

Crustless Spinach Quiche

Quiche has its origin in France. It is a tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. However, today I am making a crustless quiche where the base is made up of just eggs, cream and cheese. I am adding onion and spinach to it.


Ingredients:

• 200 g spinach, chopped
• 1 medium-size onion, chopped
• 2 cloves garlic
• 4 eggs
• 1/2 cup cream
• 2 cups Mozzarella cheese
• 2 tbsp olive oil
• Deep muffin tin

Method:

• Wash and chop up the spinach.

• Peel, wash and chop up the onion.

• Peel, wash and chop up the garlic.

• Heat up a pan with olive oil.

• Saute the onion till they soften.

• Add the chopped garlic and saute them till fragrant.

• Add the spinach and fry them till they are soft.

• Remove the pan from the fire and let the ingredients cool down. Transfer the ingredients to a sieve to remove excess liquid.

• Crack the eggs and beat them.

• Add the cream and beat till they are incorporated.

• Grease the muffin tins.

• Spoon the spinach into the muffin tins.

• Spoon the cheese on top of the spinach.

• Pour the egg and cream mixture on top of the cheese.

• Sprinkle more cheese on top.

• Baked at 175 deg C for 30 min or longer till the cheese is browned.

Roasted Vegetable Fritata

The frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. Dairy, like milk or cream, is a crucial component of frittatas. Without this important addition, frittatas cook up flatter and a bit more dense.

Frittatas are delicious and healthy and can be eaten at any time of the day. This is because they can be reheated. Thus, they would be great for gatherings or parties as they can be prepared well in advance. However, I usually make them for breakfast.


Ingredients

• 3 eggs
• 1/4 cup heavy cream
• 1 cup cheese, any kind + 1/2 cup for sprinkling
• 2 tbsp olive oil for roasting veg + 2 tbsp for oiling pan
• Vegetables
• 1 small green capsicum
• 1 small yellow capsicum
• 1 small onion
• 6 pcs cherry tomato
• Seasoning - salt & pepper to taste

Method

• Wash and cut the green and yellow capsicum into wedges.

• Peel, wash and cut the onion into vertical wedges.

• Wash and half the cherry tomatoes lengthwise.

• Spread out the capsicum, onion and cherry tomatoes on a baking tray. Drizzle olive oil over them and bake them at 175 deg C for about 20 minutes. Let them cool down after roasting.

• Crack the eggs into a mixing bowl and beat them vigorously.

• Add the heavy cream and continue to beat till they are incorporated.

• Add the cheese to the egg-cream mixture. Stir to combine.

• Add the seasonings. Stir.

• Grease an oven-proof saucepan.

• Pour the ingredients into the saucepan.

• Sprinkle additional cheese on top of the batter.

• Bake at 175 deg C for 30 minutes or slightly longer till the grated cheese has browned.