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Cook’s Nook: 3 recipes with eryngii mushrooms

Cook’s Nook: 3 recipes with eryngii mushrooms

Eryngii mushrooms, also known as King Trumpet or king oyster mushrooms, are meaty and low in calories.

eryngii

Crispy Eryngii Mushrooms with Chili Mango Sauce.

CRISPY ERYNGII MUSHROOMS WITH CHILLI MANGO SAUCE

3 pieces fresh eryngii mushrooms, cut into bite-sized pieces
1 egg white, slightly beaten
Adequate plain flour for tossing

Batter
80g plain flour
50g rice flour
1 tbsp custard powder
1 tbsp cornflour
½ tsp baking powder
½ tsp pepper
1 tbsp corn oil
200ml water

Dipping sauce – mixed
3 bird’s eye chillies, finely chopped and seeds removed
1 ripe mango flesh blended into a paste
1 tbsp fish sauce
2 tbsp chilli sauce
2-2½ tbsp soft brown sugar or to taste
1½ tbsp lemon juice
1 tbsp thick coconut milk

Combine all batter ingredients (except water and oil) well in a mixing bowl. Pour in water and stir well with a hand whisk then mix in oil.

Coat mushroom pieces with egg white then with some plain flour. Lastly put mushrooms into the batter.

Remove each piece of mushroom from the batter and deep-fry in hot oil until golden brown and crispy. Drain on several pieces of kitchen paper.

Combine sauce ingredients in a saucepan and bring to a low simmering boil. To serve sprinkle some toasted black sesame seeds over the crispy mushrooms. Serve with the dipping sauce.

Salted Egg Yolk with King Oyster Mushrooms

SALTED EGG YOLK WITH KING OYSTER MUSHROOMS

3 salted egg yolks
200g eryngii
1 egg, lightly beaten
2 tbsp butter
1 tbsp sesame oil
2 stalks curry leaves
3 bird’s eye chillies, chopped

Batter (A) – combined
70 g potato starch
30 g cornflour
½ tsp baking powder
½ tsp pepper

Seasoning (B)
1-2 tbsp castor sugar
½ tsp pepper
½ tsp chicken stock powder
¼ tsp ground black pepper

Garnishing
chopped red chilli

Steam salted egg yolks over medium heat for 10-15 minutes till cooked. Remove and mash with a fork into a fine paste.

Cut mushrooms into medium-sized chunks. Coat the mushroom pieces in the beaten egg, then dip each piece in the combined batter ingredients and deep-fry in hot oil over medium high heat till crispy and golden.

Heat 2 tablespoons butter and sesame oil in a clean wok. Add bird’s eye chillies and curry leaves. Fry till fragrant then stir in mashed salted egg yolks. Keep stirring till bubbles appear.

Add prefried mushrooms followed by seasoning to mix. Toss and fry briskly to combine. Once done, dish out and sprinkle with some chopped red chilli.

Stir-fried Mushrooms with Crispy Garlic

STIR-FRIED MUSHROOMS WITH CRISPY GARLIC

4 pieces eryngii
1 tbsp chopped garlic
1 tbsp chopped sweet mustard (sweet choy poe)
1 tsp ginger slices
1 tbsp diced red capsicum
1 tbsp diced green capsicum

Seasoning
1 tsp sesame oil
1/8 tsp pepper
½ tsp chicken stock powder
3 tbsp water

Wash eryngii mushrooms well. Cut into slices on the slant.

Heat adequate oil in a wok and deep-fry garlic till golden and crispy. Dish out and set aside. Add the choy poe to the remaining hot oil and deep-fry till crispy. Dish out and set aside.

Heat a saucepan till hot; add 1 tablespoon oil. Add mushrooms; stir-fry over high heat till just done. Add ginger, both capsicums and stir in seasoning to mix.

Toss and fry briskly, then add the prefried garlic and choy poe. Mix till well combined. Dish out and serve immediately.

Cook’s Nook: Spaghetti prepared Asian style

Cook’s Nook: Spaghetti prepared Asian style

Substitute mee, beehoon and kuay teow with spaghetti noodles in your favourite Malaysian dishes.

STIR-FRIED SPAGHETTI WITH VEGETABLES

100g spaghetti
2 tbsp olive oil
½ tsp chopped garlic
20g sliced onion
2 stalks baby bok choy, stems separated and sliced
1 piece fish cake, sliced
4 straw mushrooms, sliced
30g carrot, cut into matchsticks
1 medium large prawn, peeled, halved and scalded till cooked

Seasoning
2 tbsp light soy sauce or to taste
1 tbsp oyster sauce
Adequate salt, sugar and pepper to taste
1 tbsp sesame oil
¼ cup chicken stock/water

Garnishing
Some chopped coriander leaves, fried shallot crisps and sliced red chillies

Cook spaghetti according to packet instructions till al dente. Remove, drain and put in a colander. Sprinkle in a little olive oil.

Heat 2 tablespoons oil and add chopped garlic fry till lightly golden. Toss in onion and add spaghetti. Stir fry well and mix in seasoning.

Add bok choy, fish cake, straw mushrooms and carrot and prawn. Toss and keep frying till well combined.

Dish out and serve with garnishing.

Spaghetti in Mee Rebus Style

MEE REBUS-STYLE SPAGHETTI

150g spaghetti
2-3 tbsp oil

Spice paste (A) – ground into a paste
2 shallots
2 cloves garlic
1 thin slice ginger
¼ tsp turmeric powder
1/8 tsp belacan stock powder
2 candlenuts
1 tbsp dried prawns, finely ground
1 tbsp fermented soybean paste (tau cheong)

Seasoning (B)
2-3 tbsp chilli paste or to taste
1 tbsp curry powder

(C)
250g cooked and mashed sweet potato paste
250ml water
50ml evaporated milk
1 tbsp palm sugar
Adequate dark soy sauce
1 tsp salt or to taste
1 tsp chicken stock powder

Condiments (D)
1 hard-boiled egg, sliced in half
2 limes, halved
Adequate fresh red chilli, sliced
50g beansprouts, blanched
½ piece beancurd, deep-fried and cut into cubes
1 stalk coriander, chopped
1 small potato, cooked, peeled and cut into rounds

Boil spaghetti in a pot of boiling water with salt and olive oil added until cooked al dente. Strain and set aside.

Heat oil and add ground spice paste and seasoning (B); fry till fragrant. Stir in ingredients (C) and bring to a boil. Cook until gravy is smooth and fragrant. Allow to simmer for 3-4 minutes.

To serve, put some prepared spaghetti and beansprouts into a serving plate. Ladle adequate gravy over and add the other condiments. Serve immediately.

Fried Spicy Spaghetti Ala Mamak

FRIED SPICY SPAGHETTI ALA MAMAK

120g spaghetti
½ onion, sliced
½ small tomato, cut into wedges.
2 stalks Chinese mustard greens (choy sum), cut into sections
1 tbsp sliced red chilli
1 tbsp sliced green chilli
1 cooked potato, peeled and cut into wedges
a handful of beansprouts
2 large prawns, blanched till cooked through

(A)
3 tbsp oil
1 tsp chopped garlic
2 tbsp chilli paste
¼ tsp belacan stock powder
¼ tsp anchovy stock powder

Seasoning (B)
1 tsp sugar
¼ tsp salt or to taste
2 tbsp tomato ketchup
1 tsp fish sauce
¼ tsp thick soy sauce

Garnishing
Adequate fried crispy shallot crisps
1 piece beancurd, deep-fried and sliced into thin slices
some coriander leaves
1 calamansi lime, cut into halve

Cook spaghetti in a pot of boiling water with a pinch of salt and some olive oil until pasta is al dente. Dish out, strain well and set aside.

Heat 3 tablespoons oil and add chopped garlic, fry till golden. Add chilli paste, anchovy stock powder and belacan powder. Sauté till fragrant. Stir in seasoning (B) and stir-fry well. Dish out the sauce and set aside.

Heat 1 tablespoon olive oil in a wok, add onion, tomato and mustard greens. Stir-fry over high heat briefly. Stir in 2-3 tablespoons prepared sauce and stir-fry well to combine.

Put in spaghetti and fry for a minute then add both types of chillies, potato and beansprouts. Toss and fry briskly over high heat until fragrant. Add prawns and toss evenly. Cook for 30-40 seconds and dish out into serving plates.

Adjust with garnishing and serve.

Amy Beh’s recipes for three varieties of bean curd

Amy Beh’s recipes for three varieties of bean curd

We’re full of beans for bean curd. The Cook’s Nook columnist makes three special dishes using soft bean curd, knots and sheets.

DEEP-FRIED PRAWN BALLS

1 piece unsalted bean curd sheet, cut into 23cm by 33cm rectangle
Sesame seeds

Filling
200g shelled medium small prawns
50g minced pork/chicken
2 tbsp chopped spring onions
2 water chestnuts, peeled and finely chopped
1 tbsp minced ginger

Seasoning
Adequate salt, sugar and pepper
1 tbsp light soy sauce
½ tsp five spice powder
1 tbsp sesame oil
1 tbsp egg white
2 tbsp corn flour
Potato starch paste
1 tbsp potato starch + 1 tbsp water

Place shelled prawns on a chopping board. Use a chopper knife to smash the prawns flat (one at a time) then gather all the smashed prawns together and chop the prawns finely.

Put the chopped prawns and minced meat into a mixing bowl. Add adequate salt, sugar and pepper. Stir well to mix. Add chopped spring onion, water chestnuts and ginger.

Next, stir in the rest of the seasoning. Scoop up the mixture and slap it vigorously against the side of the mixing bowl until it is springy and well combined. Divide filling into 2 portions.

Place bean curd skin on a clean table. Spoon the filling on the edge. Cover and roll up the filling inside the bean curd skin.

At the end of the roll seal with potato starch paste to secure the roll. Use a piece of raffia string to tie up the ends and at 3cm intervals along the length to form several balls.

Place the prepared rolls on a lightly greased steaming plate. Steam over high heat for 4-5 minutes, remove and set aside to cool completely.

Cut off the raffia strings and separate the balls. Toss each piece into sesame seeds to coat liberally.

Heat oil in a wok for deep-frying until hot. Reduce the heat to medium low and deep-fry till golden. Drain from oil and serve at once with any desired chilli dipping sauce.

bean curd

Stir-fried French Beans with Beancurd and Stink Beans

STIR-FRIED FRENCH BEANS WITH BEAN CURD AND STINK BEANS

2 pieces soft bean curd, cut into thin strips
1 tsp sesame oil
1 tbsp sliced shallots
1 tbsp shredded ginger
25g belly pork, cut into thin strips
50g carrot, cut into thin strips
100g young French beans
100g stink beans (petai)
1 tbsp Shao Hsing Hua Tiau wine

Seasoning (A) – combined
Adequate salt and pepper
½ tsp five-spice powder
2 tbsp potato starch

Seasoning (B)
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
¼ tsp pepper
3 tbsp water

Lightly marinate bean curd strips with combined seasoning (A) then deep fry in hot oil till lightly golden. Dish out and put aside.

Leave 1 tablespoon hot oil in the wok. Add 1 teaspoon sesame oil and sauté shallots and ginger till fragrant.

Add in belly pork, carrot and French beans. Toss and fry briefly over high heat. Sprinkle in a little water in the midst of frying.

Add seasoning (B) and stink beans and cook to a quick mix. Sprinkle in Shao Hsing Hua Tiau wine then transfer to a serving dish.

bean curd

Braised Bean Curd Knots with Mushrooms and Roast Pork

BRAISED BEAN CURD KNOTS WITH MUSHROOMS AND ROAST PORK

3 dried Chinese mushrooms, soaked until soft
100g bitter gourd, cut into squares
1 tbsp sesame oil
2 slices ginger
1 stalk spring onion, cut into 3cm sections
50g carrot, cut into wedges
80g dried bean curd knots
100g roast pork, cut into bite-sized pieces
½ tsp roasted dried sole powder (peen yee)

Marinade (A)
1 tbsp light soy sauce
1 tsp pepper
1 tsp Shao Hsing Hua Tiau wine

Sauce ingredients (B)
2 tbsp light soy sauce
2 tbsp oyster sauce
¼ tsp pepper
½ tsp sugar
1 tbsp chicken stock powder
1 tbsp Shao Hsing Hua Tiau wine

Thickening (combined)
1 tbsp cornflour
2 tbsp water

Season mushrooms with marinade (A) for 10-15 minutes.

Place bitter gourd pieces in a mixing bowl. Add 1 tablespoon of salt to mix for 1-2 minutes then rinse under running tap water to remove the bitterness. Drain well.

Heat 1 tablespoon oil and sesame oil, sauté ginger and spring onion till fragrant. Add mushrooms, carrot and bitter gourd. Stir-fry briefly.

Pour in sauce (B) and add enough water to cover the ingredients. Add bean curd knots and braise over low heat for 30 minutes. Add roasted pork pieces and dried sole powder, and continue to simmer for 15 minutes. Adjust with thickening. Serve at once.

Amy Beh’s appetiser recipes with minced meat

Amy Beh’s appetiser recipes with minced meat

Minced meat is an excellent addition to many dishes. Make these creative bite-sized dishes with chicken, pork and prawns.

STUFFED CUCUMBER ROLL

2 Japanese cucumbers

Filling
30g green capsicum
30g red capsicum
30g yellow capsicum
3 eggs, beaten
70g minced chicken fillet
1 tbsp oil
1 tbsp sesame oil
1 tsp coriander leaves
pea sprouts, to garnish

Seasoning
1 tsp chicken powder
Dash of pepper
Dash of salt
1 tsp cornstarch

To make

Slice the whole cucumber into long thin strips and soak in salted water to soften.

After 20 minutes remove the cucumber strips and wipe dry with paper kitchen towels.

Dice capsicums and add to beaten egg, then mix in all the seasoning ingredients.

Heat both oils in a wok and saute minced chicken briefly. Pour in egg mixture. Toss and fry briefly until fragrant. Dish out and leave to cool completely. Mix in coriander leaves.

Roll each slice of cucumber into a cylinder, stuff with the filling and garnish with pea sprouts.


Crispy Tofu Pok. minced meat recipes

CRISPY TOFU POK

8 pieces tofu pok, cut into half
35g shelled prawns, finely diced
125g luncheon meat
35g finely diced carrot
1 tbsp chopped coriander
1 tbsp diced red chilli
1 tbsp chopped spring onion

Seasoning
1 tbsp light soy sauce
¼ tsp pepper
½ tsp sesame oil
½ tsp sugar
2 tbsp cornflour
1 tbsp beaten egg

Dipping sauce (combined)
4 tbsp mayonnaise
3 tbsp Sriracha chilli sauce
1 tbsp mustard sauce
1 tsp sugar
1 tbsp lemon juice

To make

Mince the prawns and set aside.

Next mince luncheon meat and combine with the prawns.

Add carrot, coriander, chilli and spring onion. Stir in seasoning and slap the mixture against the sides of a mixing bowl until sticky.

Make a slit in each half piece of tofu pok and stuff with a tablespoon of mixture.

Heat enough oil in a wok over medium heat and deep-fry tofu pok pieces until lightly golden and crispy.

Dish up and drain from oil. Serve at once with dipping sauce.


minced meat recipes, Stir-fried Soy Bean Sprouts with Minced Pork and Water Chestnuts.

STIR-FRIED SOY BEAN SPROUTS WITH MINCED PORK AND WATER CHESTNUTS

100 g soy bean sprouts, remove roots
60g minced pork
1 tbsp diced young ginger
50g carrot, diced
80g water chestnuts, minced

Marinade (combined)
1 tsp light soy sauce
½ tsp Maggi seasoning
¼ tsp pepper
½ tsp sugar
1 tsp sesame oil
½ tbsp oil
1 tsp corn starch

Seasoning
1 tsp light soy sauce

Garnishing
Some chopped spring onion
Lettuce, leaves separated

To make

Chop bean sprouts coarsely and set aside.

Season minced pork in marinade for 20 minutes. Saute ginger briefly in a hot wok until fragrant. Add marinated minced pork and fry briskly. Add carrot and water chestnuts to combine.

Toss and stir-fry briefly, then adjust taste with light soy sauce and add in soy bean sprouts. Drizzle some oil around the side of the wok. Turn to high heat and quick-fry until dry and fragrant. Garnish with spring onion.

Serve on lettuce cups.

Cook’s Nook: Sweet Chap Goh Meh soups

Cook’s Nook: Sweet Chap Goh Meh soups

Sweet treats are often reserved for sweet moments of Chap Goh Meh. Serve these delightful soups for your family or guests on this blissful day.

THE PRETTY PINK LADY

30g dried Roselle calyx (luo shen hua), rinsed
1.5 litres water
150 g honey rock sugar
5g dried hawthorn fruits, rinsed
150g lotus roots, sliced
6 big organic red dates
2 honey dates (mat choe)

Place roselle calyx, water, sugar and dried hawthorn fruits in a stock pot. Cook to a boil for 15 minutes.

Dish out the roselle calyx and hawthorn fruits from the stock and add lotus roots. Boil till lotus roots are just tender to the bite.

Serve this refreshing drink with ice-cubes or have it warm.


sweet soups Refreshing White Ginseng Delight by Amy Beh

REFRESHING WHITE GINSENG DELIGHT

1.5 litres water
50g white ginseng (pak pau som)
15g yuk chuk
10g bitter apricot almonds
10g sweet apricot almonds
130g honey rock sugar
120g fresh huai shan, cut into desired shapes

Bring water to a boil in a pot. Add all the ingredients except fresh huai shan.

Double boil for 1½-2 hours. In the last 30 minutes, add huai shan and continue to double boil till the end of cooking time. Dish out and serve the dessert soup warm.


sweet soups Healthy Herbal Sweet Soup by Amy Beh

HEALTHY HERBAL SWEET SOUP

40g pak hup (dried lily bulb)
125g rock sugar
20g sar som (Chinese ginseng roots)
1.5 litres water
6 big organic red dates
1 piece kat paeng (candied mandarin peel)

Soak dried lily bulbs in warm water for 15 minutes. Drain and put into a small bowl. Put in 50g rock sugar and 20ml water, and steam for 20 minutes.

Put Chinese ginseng roots in a saucepot with 1.5 litres of water. Cook at a boil for 30 minutes.

Add red dates, candied mandarin peel and the remaining rock sugar. Continue to cook for 20 minutes till the flavour of the soup is enhanced. Add the prepared dried lily bulbs into the soup and serve hot.

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