miso cha shu ramen

I must have been too ambitious. 

I started making this at 4:30pm and the dinner was ready at almost 8pm. Where had that 3.5 hours gone? 

miso cha shu ramen

Well of course, it is not because this dish is so difficult to make, but because the baby woke up from her nap too early (she was having a cough) and realised the the mommy is not beside her. So, she decided to take a stroll to the kitchen drag the mommy out.

So I hoaxed and coaxed, moved like ninja whenever she didn't pay attention to me, and finally, this ninja style ramen is done.

Miso Cha Shu Ramen

Ingredients
  • 2 cloves garlic, minced
  • 1 shallot,minced
  • 1 tbsp sesame oil
  • 3 tbsp miso
  • 1 tbsp white sesame seeds (roasted/toasted), pounded
  • 1 tbsp sugar
  • 1 litre chicken soup
Garnish

Cooking Directions
  1. In a pot, heat up sesame oil and stir fry garlic and shallot until fragrant.
  2. Add in the rest of the ingredients and let it simmer for 15 minutes.
  3. Serve with garnish of your choice
It has been a while, isn’t it? I hope you all have not forgotten me. Just in case you are wondering, I had been busy. Taking care of baby around the clock is by no mean feat. They simply won’t allow you to do anything other than watching, playing with and feeding them! Good news being, she is almost 2 years old, my ‘easier’ life shouldn’t be too far away (or so I hope).

Easy Peasy Messy Bun

Anyway, this messy bun that is so popular recently in Taiwan it kind of got my attention. It is selling at $5 for 2 at local bakery in Singapore. Kind of expensive, I thought. But, I really don’t have time to make the dough, so maybe, just maybe, I can make do with the easy version - simply use ready made puff pastry and drizzle with generous portion of chocolate.

Easy Peasy Messy Bun

What can I say?

Well, kids love it, I love it, it doesn’t take up much of my time. So overall, I am happy with it! I hope you will try it too!



Easy Peasy Messy Bun

Ingredients
  • 1 Pre-rolled puff pastry (9”x 9”)
  • 4 tbsp Semisweet chocolate chips
  • 4 tbsp Semisweet chocolate chips, melted
  • Some Cocoa powder
Cooking Directions
  1. Cut puff pastry into 4.
  2. Place around a tablespoon of chocolate chips on each of the cut puff pastry.
  3. Roll up the puff pastry and place it on a baking tray.
  4. Bake in preheated oven at 200°c for 10 mins.
  5. Meanwhile, melt 4 tbsp of chocolate chips.
  6. When the puff pastry is done baking, remove from the oven and spread the melted chocolate on top.
  7. Sprinkle generously with cocoa powder and serve.


Do you notice that when Chinese New Year is approaching, flowers are being sold everywhere in Chinatown? I have no idea how does this tradition came about, but I do always see my mom decorating the whole house with big pretty flowers in giant flower pots. My younger self love to make fishes and cranes from red ang pows and hang them on those flowers as well as some potted plants we had in the garden.

I would love to do that with my kids, but too bad... our house is small and without a garden, we hardly has any plant with us. 

So, the best idea that I can come out with, is to decorate these stuffed mushroom with pretty flower blossom that immediately bring out the Chinese New Year mood. Well they do look pretty cute, don't you think so?

If you are still thinking of what to cook for your reunion dinner, I hope you will give this a try!


Blooming Flower Stuffed Mushroom

Ingredients
A
  • 1 egg tofu, mashed
  • 150g fish paste
  • 1 tbsp CP Clear Chicken Broth Concentrate
  • 1/4 tsp salt
  • 1/2 tbsp sesame oil
B
  • 10 shiitake mushroom, fresh or dried (pre-soaked the mushroom if using dried mushroom)
  • 1 stalk coriander leaves
  • a handful of wolfberries, soaked
C
  • 3 oz chicken broth
  • 2 tbsp Shao Hsing wine
  • 1/2 tsp oyster sauce
  • 1/2 tsp fish sauce
  • 1 tsp corn starch
Cooking Directions
  1. Mix together ingredients A
  2. Cut away the stem of the mushrooms.
  3. Spoon the fish paste mixture onto the mushroom and decorate with coriander leaves and wolfberries to form a flower shapes
  4. Steam the mushrooms for 15 minutes.
  5. Combine ingredients C in a pot, heat up and let it simmer until the sauce thicken.
  6. Pour the sauce over the dish.


It has been quite a while since I last blogged! 

Taking care of an infant again isn't an easy task, the night feeding (waking up almost every 2 hours), frequent change of diapers, constant attention seeking... well the list goes on. But, all that will pass one day, so I treasure every moment I have with her!

And now, finally, all the 3 kids are well asleep, and I am back to my computer again! 

Long story short, as Chinese New Year is approaching, we bid good bye to the year of monkey and welcome year of rooster. Here is a dish that you can prepare for your reunion dinner to surprise your family member. Simple, healthy and definitely child approved!


Steamed Rooster Shaped Prawn Ball with Egg Tofu

Ingredients
A
  • 250g prawn deshelled and devein, keep the tail part and set aside
  • 1 tsp corn starch
  • 1 tbsp corn oil
  • 1/4 salt
  • a dash of pepper
B
  • 2 egg tofu
  • corn kernel
  • black sesame seeds
C
  • 1 head brocolli
  • 1/2 cup mixed frozen vegetable
D
  • 3/4 tbsp oyster sauce
  • 1/2 cup chicken broth
  • 1/2 tsp sesame oil
  • 1/2 tsp corn starch
Cooking Directions
  1. Mince the prawn, set aside the tail part.
  2. Mix together ingredients A and stir until the mixture get sticky.
  3. Cut the egg tofu into 10 1-inch-thick slices.
  4. Dig out a small portion in the middle of the egg tofu.
  5. Divide the prawn mixture into 10 portions, roll each portion round and place it on top of the egg tofu.
  6. Decorate the prawn ball with prawn tail as the comb of the rooster, black sesame seeds as eyes, and corn kernel as mouth.
  7. Steam the egg tofu with prawn ball on high for 15 minutes.
  8. Meanwhile, blanch ingredients C.
  9. To make the gravy, combine ingredients D and bring it to boil, let it simmer until thick.
  10. Alternate the brocolli and egg tofu on a plate, and fill the middle of the plate with mixed vegetables.
  11. Drizzle the gravy over the dish and serve hot

Seafood tofu has always been one of my favorite order at tze char place. Crunchy thin layer of skin encasing silky smooth tofu mix with fish paste, added with the fragrant from coriander leaves and some other chopped vegetable, making this dish irresistibly good! Just dip them in mayonnaise, chilli sauce or ketchup to suit your taste.

Not quite sure which type of tofu to use, so I went through many recipes and found that some using egg tofu while others tau kwa. We were curious so we tried both! Personally, I prefer the one using egg tofu as it is more flavourful, but it is harder to handle as it is quite soft. The one made with tau kwa has a firmer texture, hence it is able to maintain the shape pretty well. Perhaps next time I should try using silken tofu too!


Seafood Tofu

Ingredients
A
  • 300g (around 2 pieces) egg tofu / small size tau kwa, mashed
  • 100g fish paste
  • 1 small bunch coriander leaves, chopped
  • 1 tbsp spring onion (around 1/2 stalk), chopped
  • 1/4 carrot, chopped
  • 1 tbsp tapioca starch
  • 1 tbsp soy sauce
  • 1/4 tsp salt
  • 1/2 tbsp sesame oil
  • 1 tsp oyster sauce
  • few dashes pepper
For coating before frying
  • some corn starch
Cooking Directions
  1. Mix ingredients A together and mix until well combined.
  2. Oil a 5 inch square mold, put in the mixture.
  3. Steam for 15 minutes, or bake at 180C for 30 minutes 
  4. Let cool in the fridge for 1 hour.
  5. Cut the tofu into square / rectangular shape, coat each of them with corn flour.
  6. Pan fry or deep fry the tofu cubes.

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