Okonomiyaki Pancake-style Gyoza

There are some things in life that just can't wait, like these beautifully charred pork dumplings (or gyozas) topped with okonomiyaki sauce, mayonnaise, spring onions and bonito flakes. I was getting my regular TV fix of Destination Flavour Japan last week, and as I watched Adam Liaw flip over a pan of crisp charred dumplings onto a plate, I couldn't help but imagine how tasty those gyozas would be if I could just have a bite. Gyozas are similar to Chinese potstickers (guotie), though their Chinese counterparts usually have thicker skins and are slightly bigger. Both are usually served with a soy and vinegar dipping sauce, sometimes with chilli oil and shredded ginger too.

Vepro-Knedlo-Zelo (Czech Roast Pork with Dumplings and Sauerkraut)

 

A few weeks ago, we had a team lunch at Tony Roma's, and naturally at some point, we talked about food, allergies, cooking etc. My boss then posed a question on what was the best meal we've ever had. I couldn't think of a particular "best meal" because eating is not just about the food, but the experience and atmosphere as well. So, my response was more around my most memorable meal, many years ago when I first had deep-fried herb-crusted lamb's brains at Ginger Nuts (what a funky name!) at Port Fairy, a charming fishing village at the end of the Great Ocean Road in Victoria, Australia. I will never forget that experience, and boy, did they taste good!

Seafood Yakisoba (Japanese Fried Noodles)

I love the simplicity of Japanese cuisine and how easy it is to replicate some of the dishes that are commonly served at Japanese restaurants. Many of the recipes are often simple enough with a relatively short list of ingredients, and the dishes can be prepared in a short amount of time. Yakisoba, which is a Japanese fried noodle dish, usually contains cabbage, meat and other vegetables, and is topped with aonori, which are green seaweed flakes. The noodles are flavoured with yakisoba sauce, which is a thick and tangy version of Worchestershire sauce. I used to think that soba (buckwheat) noodles were used for this, but in fact, it uses wheat noodles, similar to ramen or chinese egg noodles. You can buy yakisoba noodles that come packed in individual serving sizes. They don't need to be boiled, but can be added directly into the pan and sitr-fried with the other ingredients. That makes it such an easy and fuss-free dish to cook.

Easy Japanese Modanyaki

Mini Modanyaki with Okonomiyaki sauce, mayonnaise, bonito and aonori flakes

Modanyaki refers to "modern-yaki", or in other words, modern okonomiyaki. It's like okonomiyaki (a Japanese savoury pancake, or otherwise known as the Japanese-pizza), except that it has noodles as one of the fillings. So, if I'm not wrong, okonomi-yaki literally means "as you like it - fried". That means you can't really go wrong with okonomiyaki as long as you have the basic cabbage and pancake batter, and the rest is really as you like it! Then, add some thin egg noodles (I used yakisoba noodles) in between and you have the upgraded modern version. And since we're on the topic of okonomiyaki, there are basically two ways of preparing them. One is to mix all the ingredients into the batter before frying them, which is the Kansai or Osaka style. The other is the Hiroshima style where the ingredients are layered one at a time. Check out this modanyaki video to see what I mean.

Crumbed Pork Schnitzel with Creamed Cabbage and Potato Rosti

Crumbed Pork Schnitzel with Creamed Cabbage and Potato Rosti

We have been watching a lot of "Take Home Chef" on TV recently, mainly because all our favourite dramas or TV series were on break in the US and we needed something to occupy us after we tuck the children into bed every night. If you don't already know, "Take Home Chef" is hosted by Curtis Stone and is filmed in the US, where he picks up the ladies at the supermarket and cooks a gourmet dinner for them and their partners (usually). There was this episode where he made creamed cabbage, and it just sounded so delicious I had to try making it. (By the way, I just watched the episode where he made the best (self-proclaimed) apple tart in the world, so I will be trying that out soon).

Chicken Jjajangmyun (Noodles in Black Bean Sauce)

The reason I love eating Jjajangmyun (my new comfort food) is because the thick, dark and rich gravy that coats the noodles reminds of KL Hokkien Mee, which is one of my favourite foods ever. All that's missing is the sambal belacan, but perhaps Korean red pepper paste (gochujang) might be a substitute instead?

Korean-style "Slaw" with Gochujang Dressing

This is a spicy and zingy salad of shredded cabbage and red onions, made with Korean red pepper paste (Gochujang) and cider vinegar. This "Korean-style" coleslaw, as I like to call it, is also great with sliced apples, cucumber, carrots or any other vegetables you would use in coleslaw. You can eat it on its own as an appetizer or salad, or serve it as a side dish with meat/chicken. The cider vinegar gives it a lovely refreshing hint of apple.

Steamed Pork Buns

After making the Barbecue Chicken Pau last week, I got hooked on making and eating homemade steamed buns. Moreover, I wanted to have another go at pleating the buns, and so I found a few bun-wrapping videos on youtube, which I watched a few times over trying to picture it in my head when I make them later.

Ham, Jam and Slaw Sandwich

I must say this one is probably not for the guys. It's sort of a sweetish sandwich with butter and strawberry jam, topped with a few slices of ham, a handful of cabbage salad and baja sauce (sour cream and a little lemon juice) that were left over from the Fish Taco dinner we had last weekend, drizzled with Korean mayonnaise for extra creaminess, and finished off with a dash of salt and pepper. And that's a yummy creamy sandwich!

Cabbage salad with sliced red onions and coriander leaves

Indian-style Vegetable Curry

This is a light vegetable curry cooked with mustard seeds, tamarind and a touch of coconut milk. It's something my mum usually makes when I go back home to visit. I found this curry to be the perfect accompaniment for Roti Jala which I prepared for dinner today. But it's just as delicious with steamed rice or Indian breads. Here is the recipe:

Indian-style Vegetable Curry

Ingredients

500g chicken thighs or backbone (bone and skin on)

1-2 stalks curry leaves

3 cups water

1 1/2 tbsp dried tamarind pulp, soaked in 1/2 cup hot water and juice strained
2/3 cup coconut milk
Vegetable oil, for frying

Vegetables (cut into approx 1 inch cubes):

1 cup carrots
1 cup cauliflower
1 cup long beans
1 1/2 cup eggplant
2 potatoes
2 tomatoes

Blend finely:
2 medium onions
2 cloves garlic
1 inch ginger

Spice mix:

1 tbsp ground coriander
1/2 tbsp ground cumin
1/2 tsp ground fennel
1/2 tsp ground turmeric
1 tsp mustard seeds
2-3 tbsp chilli powder (or ground chilli paste)

Seasoning:

2-3 tsp salt (to taste)
1 tsp sugar
1/2 tsp chicken stock powder

Method

1. Heat up vegetable oil in a large pot and fry onions, garlic, ginger and the spice mix until fragrant (about 4-5 minutes).  Add chicken and sear all over in the onion mixture. Add curry leaves and water. Bring to a boil. Simmer for 30 minutes or until chicken is cooked. Add the tamarind juice and bring to a boil again before adding seasoning to taste.
2. Add carrots and potatoes, simmer for 8-10 minutes until almost cooked, then add the other vegetables. Bring to a boil and simmer until all vegetables are just cooked. Add coconut milk, bring to a brief gentle simmer, stirring occasionally (to avoid curdling). Check and adjust seasoning if necessary. Dish out into a bowl and serve with steamed rice, roti jala or your favourite Indian bread.

Spicy Szechuan Pork with Cellophane Noodles

I know, this looks so spicy and is swimming in chilli oil, but it's actually not as hot as it looks. It has a slight tang and sweetness from the vinegar, and the chewy and slippery cellophane noodles provide some cool respite from the heat of the chillies and peppers. Somehow, the noodles remind me of chewing on tapioca pearls in Pearl Milk Tea (but less chewy).

I would have used chinese cabbage in this dish, but as I didn't have any, I substituted with some cauliflower instead, just to add texture and crunch to it. You can also use thinly sliced pork belly, but I thought minced pork would be easier. Here is the recipe below:

Spicy Szechuan Pork with Cellophane Noodles

Ingredients

150g minced pork

80g mung bean cellophane noodles

2 cloves garlic, finely chopped

1 tsp grated ginger

1 1/2 cups chinese cabbage, cut into 2" x 2" squares (or subtitute with any other vegetables e.g. cauliflower), blanched

Vegetable oil for frying

1 tbsp chilli powder (or more if you like!)

1 tbsp chilli oil

1/2 tsp chilli bean paste ("Douban Jiang")

1 tbsp light soy sauce

1 tbsp Shaoxing wine

1/2 tsp sugar

1/2 tsp chicken stock powder

1/3 cup water

2-3 tbsp Chinkiang black vinegar

1 tbsp rice vinegar

1/4 tsp sesame oil

1/2 tsp finely ground toasted Szechuan peppercorns (or to taste)

1 spring onion, sliced thinly

Marinade:

1 tbsp light soy sauce

1/4 tsp pepper

1/4 tsp sesame oil

1 tsp cornflour

1 tbsp water

Method

1. Combine pork with marinade and leave aside for 30 minutes. Meanwhile, cook noodles in boiling water for 10 minutes or until cooked. Rinse under cold running water for a minute until all the starch is gone. Leave it to sit in a bowl of cool water so they don't stick.
2. Heat up 1 tbsp oil in a wok and brown the meat, breaking it up as you go along. Push the meat aside and add 1 1/2 tbsp oil. Fry the garlic and ginger, then add the chilli powder, chilli oil and chilli bean paste. Fry for about a minute, then mix through with the pork.
3. Add the soy, wine, sugar, vinegars, chicken stock powder and water. Bring to a boil and simmer 1-2 minutes until the sauce is slightly reduced. Add sesame oil and turn off the heat.
4. Toss the blanched vegetables and cooked noodles through the sauce and transfer to a serving dish. Sprinkle with Szechuan pepper and chopped spring onions. Serve as an appetizer or with steamed jasmine rice.

Mung Bean Vermicelli (or cellophane noodles)

Fish Taco Rocks!

Fish taco totally rocks! I have never had fish tacos before until now, and have always been curious why they seem to be a popular dish on Top Chef. I usually associated taco with beef mince, salsa, sour cream, guacamole and lots of cheese, plus a truckload of calories to go with it. Fish taco, however, is the opposite - light and delicate pieces of grilled fish, topped with a fresh salsa, baja sauce and a cabbage salad (which I substituted with, ahem... coleslaw), neatly wrapped in a warm flour tortilla. The marinated fish tastes fantastic, and so does the tomato and onion salsa with fresh coriander and cumin. The recipe called for lime juice, but I substituted with lemon juice instead.

This is now the family's new-found favourite food and I will be definitely be making this more often. It's so quick and easy to prepare and very healthy too (if you go easy on the baja sauce). YUMM-MY!

Grilled marinated barramundi, salsa and baja sauce in a soft and warm tortilla

Here is the original recipe from Food Safari (with my notes in Italics).

Fish Tacos Recipe

Ingredients

10 flour or corn tortillas

For the fish marinade
5 firm white fish fillets, boneless (snapper is good) (I used Wild Barramundi)
2 tbsp olive oil
¼ cup fresh lime juice (I used lemon juice)
Pinch of salt
2 tbsp chopped coriander
1 tsp of cayenne pepper or mild chilli powder

For the cabbage salad
1 red onion, thinly sliced
¼ cup coriander, coarsely chopped
2 cups freshly shredded white cabbage

For the baja sauce
1 cup light sour cream
1/3 cup plain yogurt (I omitted this)
½ tsp mild chilli powder (or to taste)
1 tbsp lime juice
Pinch of salt

For the chipotle salsa fresca
1 cup chopped red tomatoes
½ cup chopped red onion
3 chipotle chillies, minced (or use 1 minced jalapeno) (I omitted this)
1 large clove garlic, minced
½ cup chopped coriander
Juice of 1 lime
2 tbsp olive oil
Pinch of cumin
Sea salt

Method

Place the fish fillets in a large, shallow dish and brush with olive oil. Pour over lime juice, a sprinkle of salt, chopped coriander and half the cayenne pepper. Allow the marinade to infuse the fish for 30 minutes - 2 hours in the fridge.
In the meantime, toss the cabbage salad ingredients together - shredded cabbage with red onion and coriander.

For the salsa
Mix the chopped tomato, onion, chilli, garlic and coriander together in bowl. Drizzle with olive oil and lime juice. Add pinch of cumin and some sea salt and stir through. Set aside.

For the baja sauce
In a small bowl, mix together - sour cream, yoghurt, chilli powder, lime juice and salt.

Preheat a grill or barbeque to medium-low.
On a very clean grate brush the grill with oil and place the fish seasoning side down to cook. Sprinkle the rest of the chilli on the top side of the fish and cook for about 2-3 minutes per side or until the fish is cooked through.
Remove the fish to a clean platter, allow it to rest 10 minutes and then slice into thick strips.
Heat the tortillas by placing them on the barbeque grill for about a minute each side.

To serve
For each taco, place a warm tortilla on a plate, add a few chunks of fish, drizzle with the Baja sauce, and add a handful of salsa and cabbage salad.

Make a small fold along the bottom edge of the tortilla and close from both sides, creating a little parcel that won’t drip out the bottom. Now, take a big bite and ENJOY!

A smashing salsa with tomatoes, red onion, chopped coriander and cumin

Easy Gyoza or Potstickers

Gyoza served with a soy, black vinegar, chilli and sesame oil dipping sauce

G came home from work and was happy to see that I had made gyoza for dinner. He asked what inspired me to do so (because I don't make dumplings very often) and I told him it was Rasa Malaysia, where I saw pictures of some delectable-looking gyozas and couldn't resist making them. Making dumplings are quite therapeutic, and the more you make, the more efficient you get and the nicer they look. It's like origami, just edible.

The filling is made from pork mince, chinese cabbage, spring onions, ginger and garlic, seasoned with soy (I used Bonito soy sauce that I found at the Asian grocery), sake, sugar, sesame oil, salt and pepper. For the dipping sauce, I used soy sauce, Chinkiang black vinegar, sesame oil and chilli oil. The dumplings are super easy to make (using ready-made gow gee wrappers of course), and they are pan-fried, steamed with a little water, and then browned again once the water evaporates. They have a lovely chewy and crisp texture, and the pleats/folds in the skin are perfect for catching the tangy dipping sauce.

I made extra, so I popped the rest in the freezer for a rainy day. So much better than buying frozen ones from the supermarket, and they are so easy to prepare! I will definitely be making many more of these in future!

Love the crisp caramelized bottoms of the gyozas

Extra (uncooked) gyozas are great for storing in the freezer for another day

Sayur Lodeh (Vegetable Curry)

String beans, carrots, cabbage, deep-fried tofu and glass noodles in a
lightly spiced coconut gravy with lemongrass, coriander and turmeric.

Sayur Lodeh (Vegetable Curry)

Ingredients

3 cups cabbage, cut into 2-inch pieces
1 cup brinjals/eggplant, halved lengthwise and sliced diagonally into 1 1/2 inch lengths
1 cup  long green beans, cut into 2 inch lengths
1 cup carrots, cut into 1/4 inch thick matchsticks
1 cup turnips, cut into 1/4 inch thick matchsticks
4-5 pieces deep-fried tofu, halved
1 small bundle of glass noodles, soaked in water until softened (optional)
1/4 cup vegetable oil
3 tbsp ground chilli paste (or substitute with chilli powder)
2 stalks lemongrass, white part only, bruised/smashed
1 inch ginger, sliced
2 tbsp dried anchovies, washed and drained
4 cups water
2 cups coconut milk
1-2 tsp salt, to taste
1 tsp sugar, to taste
1 tbsp grated palm sugar (the yellow type)
1/2 tsp ikan bilis stock powder (optional)

Blend into a paste:
2 medium onions
4 cloves garlic
1 1/2 tsp belacan (dried shrimp paste)
2 tbsp dried shrimp, washed and drained, and left to soften
1/2 tsp turmeric powder
1 tsp ground coriander

Method

Heat up vegetable oil in a pot. Fry the ginger and blended ingredients for 2 minutes, then add chilli paste and fry until the oil separates. Add the dried anchovies and lemongrass and fry briefly. Then add water and bring to a boil. Simmer for 20 minutes. Add coconut milk and bring to a simmer again. Add salt and sugar to taste, and ikan bilis stock powder to enhance the flavour, if desired. Then add tofu and vegetables and cook on a gentle simmer until just tender (about 10-15 minutes) on low-medium heat. Add glass noodles last and cook for about 30 seconds. Dish out and serve immediately with steamed rice, as the glass noodles will tend to soak up the curry if left for too long.

Black Hokkien Mee v2.0

I know I've posted a recipe for this before in the past, but Hokkien Mee is one of those things that never always taste the same each time I make it. And the one I made today tasted almost perfect! This time, I fried some pork fat and used the lard to fry the noodles. I also added a little oyster sauce and chinese cooking wine. Another thing to note is that it's better to let the noodles braise for an adequate amount of time so that they release the starch, soften and absorb the flavours in the dish. If you let it sit for a while after it's cooked, the gravy will thicken a little more and coat the noodles beautifully.

Fried Black Hokkien Mee

I really miss eating KL Hokkien Mee, and I mean the real thing. Thick yellow noodles braised in a dark soy-based gravy, with nothing more than some cabbage, pork slices and lard, and served with sambal belacan, it's one thing that I have to eat whenever I visit KL.

My version of it has no lard (of course if you could throw in some lard, that would be perfect). It's simple to prepare and my kids love "black noodles". A little like Asian style squid ink pasta. Perhaps a little squid ink in the dish might enhance the flavour.

Ingredients:

500g thick yellow noodles, softened in hot water

4 cloves garlic

Prawns/fish cake/calamari

Sliced pork/chicken, seasoned with soy, pepper, sugar and cornflour

2 cups cabbage, roughly chopped

Sauce:

2 tbsp soy sauce

5-6 tbsp thick dark soy sauce

2 cups stock

2 cups water

1 tsp chicken/ikan bilis stock powder

Salt, sugar, pepper for seasoning

Method

1. Fry the prawns/fish cake/calamari until cooked, remove and set aside.
2. Heat up oil and fry garlic, then fry the meat. Add cabbage and stir-fry for a while, then add sauce ingredients and bring to a boil. Add noodles, cover and braise for about 10 minutes or until noodles and cabbage have softened and gravy is thick and starchy. Add more water/stock if necessary to cook the noodles further.
3. When cooked, add the prawns/fish cake/calamari, mix it through and it's ready to serve with some sambal belacan.

Note: I find that this dish usually tastes better the next day after the noodles have soaked up the gravy.