awei's style of chinese new year-菇菇相连

This can be a vegetarian dish if there’s no oyster sauce, garlic and onion (for those strict vegetarians). Personally I’m a mushroom person, i like all sorts of mushrooms from A-Z.

Ingredients
5pcs of regular size shitake mushroom-soaked in hot water till soft and cut into two each
Fatt choy’-soaked till soft
Dried lily flowers-soaked till soft
Cloud ear-soaked till soft and cut into smaller pieces
One can of regular straw mushroom-cut into half each
2pcs of five spice taukua/beancurd-cut into small cubes
1 garlic-finely chopped
1 onion-finely chopped
1 cmsq of old ginger-finely chopped
Corn starch solution
100-150ml of water
Adequate amount of cooking oil

Seasonings
½ tablespoon of dark soya sauce
1 tablesppon of light soya sauce
1 tablespoon of oyster sauce
Salt and brown sugar to taste

Methods
Blanch the fatt choy’, dried lily flower & cloud ear and put aside
Saute the chopped garlic, onion & ginger until fragrant in medium heat (preheat the wok with cooking oil)
Add in the shitake mushroom and stir fry
Followed by the straw mushroom and taukua
After that, add in the fatt’ choy, lily flower & cloud ear and continue to stir fry
Add in the seasonings like dark soya sauce, light soya sauce & oyster sauce
Add in some water to boil and simmer for 15mins
Lastly, add the salt & brown sugar followed by corn starch solution

awei's style of chinese new year-功出财来

Here comes the recipe that I promised earlier>Kung Pow chicken. Another simple and easy recipe which I added a little unnoticeable twist to it.

Ingredients
300g of chicken breast meat-cut into cubes
2-3 fresh red & green chilies-cut into cubes
A handful roasted cashew nuts
1 big onion-cut into cubes
6 dried chilies-cut into small pieces (soak in hot water for approx. 5mins)
1cmsq of ginger-cut into slices & finely chopped
2 garlic-finely chopped
1 onion-finely chopped
Adequate cooking oil
Adequate water
Corn starch solution

Marinade for chicken
1 tablespoon of hoisin sauce
1 tablespoon of oyster sauce
1 teaspoon of sesame oil
1 teaspoon of chinese cooking wine
½ tablespoon of corn flour
Dash of black pepper

Seasonings
1 tablespoon of oyster sauce
½ tablespoon of dark soya sause
1 tablespoon of light soya sauce
Salt & brown sugar to taste
1 teaspoon of chinese cooking wine (optional)

Methods
Marinade the chicken for at least 1 hour
Deep fry the chicken for 1-2mins just to seal the juice not over done it & set aside
Sauté the garlic, onion & ginger until fragrant in medium heat
Add in the dried chilies after that and continue to stir fry all the ingredients until the pungent smell from the dried chilies rises
Add in the chicken meat and mix well
Add in all the seasonings followed by some water if it is too dry
Add in the big onions, fresh red & green chilies after that
Add some corn starch solution to thicken the dish
Lastly add in the cashew nuts and mix well

Please take note that the dish shall not be too watery or too dry. Adequate amount of water to be added from time to time. Remember to control the heat and most important feel & taste your food while cooking.

awei's style of chinese new year-卷起美一刻

This is pretty easy & simple recipe, the preparation method is more the same like making wantans or meat balls. Just roll it-like rolling sushi with seaweed (the ready to eat seaweed) and don’t forget to steam first, I’m glad that I’m able to publish the recipe just on time before chinese new year cause u know la….usually need to dan ku ku one....

Ingredients
(A)
150 of minced pork
100g of minced chicken
1 tablespoon of chopped spring onion
1 clove finely chopped garlic
1 finely chopped onion
1 tablespoon of light soya sauce
1 tablespoon of oyster sauce
1 tablespoon of corn flour
Salt and pepper to taste

(B)
1 salted egg (cut into strips)
1 century egg (cut into strips)

Methods
Combine all the (A) ingredients together and mix well
Put one portion of the above onto the seaweed (seaweed size as u desired)
Top with some salted and century egg
Roll up and seal the edge with water
Put into the steamer and steam for approx. 10mins
Cut each roll into desired size and serve

awei's style of chinese new year-七彩满味

This is an appetizer dish which is quite similar to ‘yee sang’. You know lar… Chinese New Year is approaching and I make it related lor….Got this idea from a famous appetizer dish served in ‘Din Tai Fung’ restaurant located at The Gardens@Mid Valley. A Taiwanese restaurant which famous for its ‘xiao long bao’. Actually I came to know the restaurant around 5 years ago while I’m still in S’pore.

The authentic feel vs futuristic feel

I like this one very simple & clear cut

This one also not bad...

'Feel' your food

Ingredients
Seaweed stem (soaked with hot water for at least one hour)

(A) Black fungus (soaked until soft), Red & Green chilies, Cucumber, Taukua,
(B) Glass noodles (soaked until soft)
(C) Toasted sesame seed

Seasonings
Light soya sauce, oyster sauce, hoisin sauce, plum sauce, honey,vinegar, chili powder, pepper, lime juice, sesame oil, brown sugar, msg , salt, & chinese cooking wine

Methods
Cut black fungus, red & green chilies, cucumber & taukua into strips
Blanch black fungus & glass noodles in hot water
Combine all the seasonings together and add in the rest of the ingredients

The most important part in this recipe is taste as u go…. U should decide the amount of seasonings according to the amount of ingredients do not put too much of everything the taste will tell u the flow….

awei's style of chinese new year-preview

Can't wait to show you all my latest chinese new project, these are the 'preview' which i'm going to publish later on. It's a very time consuming project, a lot of time needed to prepare the ingredients and it's about the satisfactions' which i think money nor anything can buy....

七彩满味

卷起美一刻

功出财来

菇菇相连
Full details of the recipes will be update very soon (be patience huh?) stay tune....

Dumpling~s

Another recipe from 'ah yan's' bought from Taiwan recipe book. I've combined two ways of cooking in this recipe, pan fried and boiling. It's pretty simple and easy except the wrapping part.

A different different feel

i took the picture from inside a bottle

Skin ingredients
300g multi purpose flour
250-300ml water
1 teaspoon of salt

Ingredients for filling
150g minced pork
150g prawns (skinned & chopped coarsely)
100g chinese chives (chopped)
100g spring onion (chopped)
10g ginger (chopped)

Seasonings (reference only-can adjust to your preference)
1 tablespoon of pepper
1 tablespoon of sesame oil
½ tablespoon of salt
½ tablespoon of msg
1 tablespoon of brown sugar
1 tablespoon of oyster sauce

Methods
Combine all the skin ingredients and knead into smooth dough
Set the dough aside to rest about 10-15mins
Divide the dough into desired size, roll flat

Pan fried the dumplings until golden brown, cook the dumplings in boiling water for 10mins or until the dumplings floated up, drain and serve

Here comes the most difficult part-turning into 'these'

After looking at this picture all the difficulties in wrapping is worth it

Look like 'xiao long pao' huh?

Absolute~Wee Wang Wang (ii)

I've to confess that i'm addicted to create 'this' type of drinks, it's so fun & simple just throw everything into the blender and blend blend blend...

Hello'

Come come....'

Bye'Hmmm....
Ingredients>orange juice, lemon juice, ice cubes & vodka (measurement as u desired)

Methods>put into the blender and blend until smooth smooth, serve chilled

红莲偏偏

This is an easy recipe to prepare but i was disappointed that the main picture (my favourite) was accidentally deleted by me.... careless!!! However i managed to savaged another main picture.

Back to the recipe, actually this is a pan fried bun and very healthy.
It is very simple and the fillings can be replaced with minced meat, lotus paste, peanuts etc.


he~he~ after days of soul searching i managed to discover the main picture but when i looked back at the savaged picture it's actually compatible to the 'accidentally deleted main pic' also... maybe i already adapt it already gua....i think most of us have the same kind of mentality, we tend not to accept or rejects something which is not so good or second best but time after time without realizing we've already accept it (provided it doesn't irritate) :p

The savaged picture

Ingredients
250g low protein flour
1 teaspoon of baking powder
2 teaspoon of instant yeast
50g of castor sugar
100-150ml of water
1 tablespoon of shortening
200-300g of red bean paste-make into ball shape (pls refer to ‘hapi mochi’ –red bean filling)

Methods
Mix all the ingredients accept red bean paste and knead into smooth dough
Divide into small portion of your desired size (bigger than the red bean balls) and wrap with the red bean balls
Flatten it slightly (put some sesame underneath to make stick to the bun)
Side aside and leave it for 30mins or until the buns surface turns smooth
Pan fry the buns with a non stick pan under low heat till light brown, done

Hapi Mochi

Happy New Year 2008, let’s begin our new year with something happy.

Desert should be something that makes everyone happy, I hope that u will feel happy after looking at the pictures……and adapt the ‘HAPI’ feel when you’re making the mochi.

Red Bean Filling

300g of red bean (soaked for 2 hours)
Sugar to taste
Pandan leaves
Dried tangerine skin>2-3 pcs

Boil the soaked red bean with 2liters of water & add in the dried tangerine skin
Add in pandan leaves half way thru the cooking process
Let it simmer for around 1-2 hours until the red beans turns soft (pls add in more water the if water dries up before the red beans turn soft) low-medium heat
Add in sugar the according to your taste
Remove the tangerine skin & pandan leaves
If u prefer the red paste smoother, blend it with blender
Shape into small balls

Do not discard away the extra red beans paste, can keep for the next recipe. Besides that red bean paste can make many things such as red bean milk shakes, red bean desert, red bean dumplings & many more that will be shown in my blog…..but u have to dan ku ku (wait long long) first cause I really take my time do create & prepare for all those :p

Nuts Filling
Blend coarsely a handful of salted cashews nut & roasted peanuts with a teaspoon of sugar

Ingredients for mochi skin

300g glutinous rice flour
70g castor sugar
350-450ml of hot boiling water
1 teaspoon of pandan paste
2 tablespoon of natural pandan juice
100g blended rice flour

Methods
Fry the blended rice flour for 30mins under a low heat & set aside
Mix & stir the ingredients until smooth (pls do not add the water completely, add around half portion of the water)
The mixture should be soft but not too watery
Spread the mixture or batter in a steaming tray for 10mins under high-medium heat
Spread the rice flour and pour the steamed batter on it
Dust hands with rice flour and divide into smaller portion
Wrap in the filling. Shape into round balls & coat with the rice flour
For peanut fillings, coat with sesame (if the skin is too dry, moist with water before coating the sesame)