Asian Dishes, Chinese, Meat, Sides

Chinese Dumplings with Minced Meat

I love dumplings. The gyoza or pan-fried version. It is, however, not easy to execute. I’ve watched how it is done on TV and on Youtube plenty of times but it never turned out great. This is my second attempt and though better than my first attempt, still has loads of room for improvement.

For the filling, I mixed minced beef with a bit of water and hoi sin sauce and sesame oil. For the dumpling skins, I used ready made Swatow skins from NTUC. The next time I make these gyozas, I will make my own skin so that it would be better and more refined. This ready made method, though lacking in finesse, is still delicious and cheaper than eating gyozas from the coffeeshop.

Make the filling first. I added in chopped spring onions also.
Add about a tablespoon of filling into the round skins and then fold and pleat. This is the most difficult part. Dab the edge with water to make it stick together. However, it gets really sticky and difficult to execute. I suppose this is when practice ought to make it easier.
In a saucepan that has a tight fitting lid, add in a bit of oil and then place dumplings. Add water and cover to steam. Unfortunately, all my saucepans with lids have a tiny hole that allows steam to escape. The best is a lid with no holes.
Once all the water has evaporated, the dumplings are ready to serve.
These made a wonderful breakfast for my family. I like the flavour of the filling because of the hoi sin sauce.
Asian Dishes, Chinese, Seafood

Sweet and Sour Fish

You know, with rising food prices and all, we ought to all learn to cook. Granted, my cooking is always on the so-so side with the occasional ‘good’ ratings given by the family, but I will not give up cooking. Who knows my dream to open up that book cafe will one day materialise! Anyway, we all ought to learn how to cook and to improvise the recipes as many of the recipes do call for a lot of ingredients. And ingredients mean money.

So today, I used up the other packet of sutchi fillets (they were on sale last week: 2 packs for the price of almost one!). I decided to make sweet and sour fish. The only thing I had to buy was the tinned pineapples, but I know I’ll make use of the leftover pineapples one day too. And oh, capsicum.

Cut the fish into bite-sized pieces and then marinade with soya sauce, white pepper and cornflour. In hindsight, I should have added some salt too. 20 minutes later, fry the pieces till cooked and crispy. Mind you, these aren't battered fish like what you find at our local hawker stalls. They'll just turn brown.
In a saucepan, I added a wee bit of oil and sauteed some chopped garlic. I added the red capsicums (cubed) till they were slightly soft and blackened (I love the caramelised taste of cooked capsicums) and then added pineapples (cubed. Then, I added a bit of chicken stock, followed by ketchup, vinegar, the syrup from the tinned pineapples and then gently stired in the fried fish pieces. Topped with finely chopped coriander leaves.
Easy Peasy Sweet and Sour Fish.

Asian Dishes, Chinese, Snack

Tea Eggs

Sometimes when I pass through neighbourhood shopping malls, I’d smell this wonderful rather strong herbal smell of pushcart sellers boiling Chinese tea eggs. They smell wonderful. I’m not particularly fond of eggs but I am game to try anything new – within my religious restrictions, however.

So one day at my friendly neighbourhood ‘senseh’ shop, I chanced upon this…

After verifying with the man in the shop that the ingredients are all plant-based, I bought this packet and for weeks it has been sitting in my cupboard. Until this morning…

There are two sachets in each pack. When I read the instructions at the back, it called for twenty eggs. I did some very elementary math and decided to use ten eggs for one sachet. Ha ha. The smell that wafted as I was steeping the eggs in were divine.  The Hubby thought that I was cooking chicken! Well, close enough – chicken eggs.

Steeping the eggs in over extremely low fire. It takes a minimum of 2 hours. Add a tablesppon each of light and dark soy sauce and salt.
Just follow the instructions at the back of the packet and you've got tea eggs for the whole family and more!
Asian Dishes, Chinese, Sides, Singapore

Fried Wonton

I learnt to make these years and years ago. And even though I’ve tried making them with different fillings, I always find myself sticking to this recipe: minced chicken, shredded carrots, light soya sauce, fish sauce, white pepper, minced garlic. Why? Because I never buy water chestnuts to keep in the fridge, and I’m just plain lazy to shell and devein and mince some prawns.

That said, this does not mean that the above recipe is not delicious. Let me tell you for a fact that anything wrapped and fried with a filling inside will taste darn good. What more if you dip them in chilli sauce first. ;p

These wontons were juicy and unlike my family members who like to douse their wontons in chilli sauce, I like mine with sweet thick caramelly soya sauce.

In a bowl, dump all the ingredients and mix well. Wrap filling in ready-made wonton skins. I used the round big kinds and the smaller square ones.
You can wrap them like this if using the round wonton skins.
Fry till crisp. Serve hot.
Asian Dishes, Chinese, Seafood

Fish Soup

Ah, it’s finally time to update my blog. And soon, finally, I’ll have the time to cook all I want. 😀

There’s this place that The Hubby and I love to frequent for its fish soup. They’re found in a Muslim kopitiam called Mr Teh Tarik. Ha ha. For those of you who know this place, you might be raising your eyebrows somewhat. Mr Teh Tarik and fish soup? But yes, they serve lovely fish soup and the best outlet is the one at Geylang, though the most generous one is at Bedok North.

Anyway, one day while I was at the in-laws, brother-in-law made a rather shocking statement, for me that is. He said that the fish in the fish soup are Toman fish. I had no idea, seriously! He was surprised that I didn’t even know what fish I was eating. Well, Toman fish is cheap and so easy to get at NTUC! So one weekend, I decided that instead of spending $10 on fish soup, why don’t I make my own pot instead. And what do you know? It turned out great!

<u>Here’s what I used for my Fish Soup<\u>

1. Bottled Ikan Bilis Stock (Maggi)

2. Slices of Toman fish

3. Tofu

4. Cai Xin (Green Leafy Vegetables)

5. Ikan Bilis (Achovies, Dried and Fried)

6. Tomato

7. Ginger slices (for the stock)

I even made a sambal of chilli padi slices and soya sauce. It’s a nice, economical dish and the good things was that The Little Girl ate a bowl of it. Try it on a rainy day. 🙂