Korean Style seasoned Mung Bean Sprouts / Sukju Namal

Recently, the husband and me had a good ramen session at one of the outlet at Suntec. There was only one reason and one compelling thought in my mind when leading him to dine there. It was the Korean style Sukju Namal (seasoned mung bean sprouts) that I have been thinking about. It was served in a jar, free for consumption, like an appetizer. It is simply very addictive munching an chatting. It was a simple yet mind-blowing appetizer that tickled and made the taste buds happy!  And so, I decided to do up the same dish at home. 

Ingredients:

- mung beans sprouts (washed)

- 1 tsp sesame oil

- 1 tsp light soya sauce 

- roasted black sesame (I added white ones too)

- salt

- bowl of ice water 

Steps:

1. Boil a pot of salt water and toss the mung bean sprouts when the water comes to a boil for 8 mins. While cooking, prepare a bowl of water with ice cubes. Set aside. 

2. Scoop the mung beans sprouts and submerge totally into the ice water. This is to stop the cooking process totally. 

3. Drain and towel dry the sprouts after 2 mins. Set aside in a tossing bowl. 

4. Sprinkle some salt and 1 tsp of sesame oil and 1 tsp of light soya sauce and mix well. 

5. Mixed in the roasted black (and white) sesame and continue to mix well. 

6. Transfer to a serving bowl and you are ready to munch!

I did this again some days after and decided to store the sprouts in jars and refrigerate them. Anytime I feel like munching, I will just open a jar and make myself happy.  

Happy mixing!

Happy mum

Seaweed Rolls

Since the kids love seaweeds so much but I always worry about the sodium level, and since I have successfully tried out the lotus roots chips, I decided to combine the poh piah skin with the seaweed. 

Ingredients:

- sheet of seaweeds

- poh piah skin (I got around 200g from the wet market. Would think the supermarket do sell the prepack ones too)

- egg mixture/butter/corn flour mixture for sealing

Steps:

1. Trim the Poh piah skin into cone shape. You can also use your creativity to do up various shapes. 

2. Place a sheet of seaweed on the trimmed skin and start rolling from the widest point inwards to the sharpest point.  Use the mixture to seal the sharpest point well. 

3. Place the rolls into the Airfryer basket and set to 200 degrees for 3 - 5 mins.

 Happy airfrying again!

Happy mum

Lotus Root Crispy Chips

It's been such a long long time since I stepped into the kitchen to cook/meddle/chill/nua. It's the PSLE-fever for me since last December co the son is going for the much dreaded exam this year.  I can feel myself going gaga- and hence decided that I need a break away from the revisions.  Since the CNY is approaching, and I am pretty reluctant to spend money to buy some of my favorite snacks, hence, decided to try out in the kitchen, the much-loved Lotus Root Crispy Chips. 

Ingredients:

- lotus roots sliced finely (approx. 2mm thick)

- one tsp of olive oil

- pinch of salt 

Steps:

1. Slice the root to approx 2mm thickness 

2.  Dab the sliced roots dry using kitchen towels.  This will prevent the slices from being soggy. 

3. Sprinkle some salt and drizzle some Olive oil over the slices. Mix well. (Using Airfryer, there's no need to use oil but for the extra feel, I added olive oil)

4. Toss the slices roots into the Airfryer and set to 200degrees and airfry for 12 minutes.  Every 1 min, open the Airfryer and using a long chopstick or tong, gently stir or loosen the chips to allow even browning. 

5.  Set aside to cool. 

Happy air frying!

Happy mum

Teo Chew Steamed Fishcake

I was itching to try new dishes yet was too lazy to go into a battlefield in my kitchen, creating complicated dishes. Also, going healthy is one of the food concepts in the mind recently. Hence when I chanced upon a recipe for my favourite Teo Chew steamed fish cake (潮州蒸鱼饼), I decided to give it a try.  The verdict was : you did this yourself? :)

Ingredients:

- 400g fish paste (I got the bobo brand 200g x 2 tubs)

- 250g minced meat

- chopped spring onions (amount to your desire)

- chopped red chilli (optional)

- 1 tbsp corn flour

- dash of pepper

- dash of salt

Steps:

1. Mix the ingredients above well into a paste.

2. Coat a big metal plate with a little oil and add in about 2 tbsp of water.  Set aside. 

Notes: The oil will prevent the fish cake from sticking too much. I added water so that I can use the "stock" for my other dishes. :)

3. Get ready a bowl of water and a spoon. 

4. Start scooping the paste and shaping into your desire designs. Once done, place your fishcake onto the plate. 

Notes:  As the paste is rather sticky, you can dip your spoon into the bowl of water before u scoop the paste. The wet spoon will prevent the paste from sticking too much. 

5. Once done, send into the steamer for steaming for 20mins. If you have crafted into bigger pieces, you will need about 25 mins. 

6. To check for doneness, poke a fork into the fishcake. If the fork comes out clean with no residues, the fish cake is ready. 

Happy caking!

Happy mum

Oven-baked Fish Head

It's been ages since I last did my marketing in the wet market. It has always been the supermarkets for the sake of convenience, and to chock up points. But I had a pleasant surprise today at the wet market. Saw a few plates of fresh batang fish head and each plate had 3 heads and costing $4 only!  Immediately, I told the fishmonger to give me only the freshest. :)

So, for tonight, it was the oven baked fishhead. 

Ingredients:

- 1 fish head halved. 

- terikayi sauce

- salt

- minced garlic and ginger

- chilli powder 

- olive oil

Steps:

1. Marinate the fish head with the terikayi sauce, followed by minced garlic and ginger. Pat chilli powder over the front and back and the cavities. Set aside. 

2. Pre heat oven to 200 degrees for 10 mins. 

3. Before delivering the fish head into the oven, sprinkle some salt over the head and drizzle the head with some olive oil. 

4.  Baked for 25mins. 

5. Serve hot. 

Happy baking!

Happy mum

Braised Chicken w/ Lotus Roots and Carrots

The As I still have some lotus roots left in the fridge, I decided to be a little more adventurous with it cos we always only use the lotus roots for soup. Hence, it's braised chicken wing w/ lotus roots an carrots. This is a relatively easy to prepare dish.  The only thing you require (other than the ingredients of cos) is patience. We will need to 焖 the root vegetables to ensure thorough cooking. 

Ingredients:

- chicken wings (mid-joints cook faster)

- lotus roots choped into 1.5in pieces 

- carrot chopped into large pieces*

- chopped garlic

* carrots should not be chopped too small as they tend to cook faster than lotus roots.

Marinade:

- 2 tbsp dark sauce

-1 tbsp light sauce

- 1 tbsp sesame oil

- dash of pepper

- pinch of salt 

Steps:

1. Marinate the chicken with the above marinade for at least 30mins.  Set aside

2. Heat up the wok with some oil and stir fry chopped garlic till aromatic

3.  Toss in the chopped lotus roots and fry over big fire for 5 mins. Stir continuously to prevent burning. 

4. Add in chopped carrots and continue frying for another 5mins. 

5. Add half a cup of hot water and continue frying till water starts drying. 

6.  Add marinated chicken into the wok and fry thoroughly to ensure the remaining marinade coats the lotus roots and carrots. Keep frying to prevent burning. 

7. Add in 2 cups of water into the wok and allows it to simmer over big fire for 10mins and switch to medium fire to continue simmering for 15mins.

8. Serve hot.*

* note that if u prefer very soft lotus roots, u may continue to simmer for 10 mins more but remember to watch the gravy to prevent drying up. 

Have fun!

Happy mum 

Steamed Threadfin Steak in black beans

It's been a loooooong time since I blogged about my homecooked dishes. All thanks to Mummy Sharon who asked about my blog address and so coincidental that I just did up a steamed Threadfin and she is planning to do some whipping up of the same type of fish. So Sharon, here you go! :)

Ingredients:

- a Threadfin steak (aka ngoh hee or 午鱼)

- spring onions chopped into 1.5inch length

- sliced ginger 

- 1 sour plum

- dash of fish sauce (optional)

- salt

- 1tsp salted black beans 

Steps:

1. Salt the Threadfin steak both side  and place on a plate

2. Squash a sour plum and place onto the plate. 

3. Add the sliced ginger on the steak

4. Add the black beans on the ginger 

5. Add a dash of fish sauce 

6. Send to steamer for 15mins

7. Add spring onions on the done steak and Serve hot.

Happy steaming and enjoy!

Happy mum