Boiled Aubergine With Crispy Garlic, Dried Shrimp Served On Beansprouts

I don’t know what happened lately that caused my home to be like pigeon nest. That’s what my sister said to me LOL. I guessed what she meant was there’s non-stop of guests at my home just like pigeons to their nests… hmmm… I don’t know where she got that phrase from. Anyway, this situation tells me it’s time to move to bigger space!

So, tomorrow’s going to be noisy and busy day but for tonight’s dinner, I have left over of japanese aubergine (again… :-P). I bought a lot because the price was very cheap plus it’s organic! Yesterday, I bought some juicy and crunchy beansprouts and some silken tofu (not sure what to do with the tofu yet.) Already, I baked and grilled the gorgeous small japanese aubergine aka Nasu. There’s 1 method I didn’t use for quite sometime – boiling. It’s one of my mom’s favourite ways dealing with aubergine besides charcoal roasting on top of her faithful portable terracotta stove with a small square opening at the base (I love making ‘firework’ with that stove LOL.)
With what I have from the fridge and short of time for dinner, this was what I came up with for quick yet light meal.

Boiled Aubergine With Crispy Garlic, Dried Shrimp Served On Beansprouts
2-4 nos Japanese Aubergines (Nasu)
5 cloves Garlic
10 g Dried Shrimps
100 g Beansprouts
1 nos Red Capsicum (Bell Pepper) or 1 Red Chilli
1 stalk Spring Onion
Some Shoyu or Light Soy Sauce
Some Oil
Method:
1. Washed the vegetables and toss them dry. Cut the aubergines into halves at last minute before boiling them. Slice the spring onions. Set aside.
2. Soak the dried shrimps to remove some saltiness for 1-2 minutes. Drain and pat dry with kitchen paper and set aside.
3. Minced the garlic finely and chop the capsicum into 
4. In a small pan, pour in 1/4 cup of oil and when it’s hot add in the dried shrimps. Fry until fragrant and crispy. Remove and drain the excess oil with kitchen paper. Set aside.
5. In a pot, boiled some water with some salt. When it boils, add the beansprouts. Blanch the beansprouts for few seconds. Remove quickly and arrange on a serving dish/plate.
6. With same water, add in the aubergine halves and boil them until soften. Remove from pot and drain. Arrange aubergine halve on top of beansprouts.
7. Sprinkle the chopped capsicum and the fried dried shrimps on the boiled vegetables.
8. Now, this maybe a bit tricky… because you need to do fast before your garlic burnt.
In the pan that you fried the dried shrimp, add extra cooking oil; another 1/4 cup or  just enough for the boiled vegetables. When oil is hot again, add in the minced garlic. Fry the garlic until fragrant and crispy but not burnt.
Remove the pan from heat and with the garlic crisps still frying in the oil, pour all the contents all over the boiled vegetable. Yep, the vegetables will sizzles, don’t worry 😀 
9. Sprinkle sliced spring onions and drizzle generous amount of light soy sauce. Sniff and enjoy with hot rice or or a bowl of noodles.
Note: If  you can’t find dried shrimps, you can substitute it with minced fried salted fish of your choice eg. bacalhau, dried whitebait (shirasu), dried anchovy…

This dish may sound difficult at first but once you got your own method to fry quickly and pouring the garlic oil over the vegetables, is easy and fast to make. To eat it just stir or mix the ingredients. You will notice that it’s not oily at all. I love the gravy with plain white rice. 🙂
Enjoy!

Wakame With Prawns in Sweet Chilli Dressing

Wakame is a fascinating seaweed yet this plant plays very important role in the daily asian diet especially in Korea and Japan without us noticing the significant role it plays. The nutritious kelp, rich in protein, calcium, iodine, iron, folate and Lignan, an important phytoestrogens that may provide protection against certain cancers. Proponents of both raw food diet (aka ‘living food’ ) and macrobiotic diets, extol the life-giving and healthful properties of wakame along with other seaweeds. 

I eat a lot of seaweeds besides Wakame but also Hijiki, Konbu, Nori, Aonori, Arame, Dulse, Agar-agar (best known it’s usage in jelly preparation besides carrageenan and konyakku(sourced from devil’s tongue/konjac tuber.) You can get the dried colourful mixed seaweed salad as ‘ Kaiso’ mix in packets with Japanese Salad sauce included or without. I prefer to make my own salad sauce. Best if you can find Yuzu to make Yuzu salad vinegar – it’s so refreshing and delicious! Seaweed is good for health if you have over-active or under-active thyroid – in another word weight problem… 😛 Seaweed has high source of Iodine which helps the thyroid gland to function well. This is totally different if you take supplemental Iodine in liquid form compared eating natural food like seaweed, your body absorbs what it needs and discards what it doesn’t. Some seaweeds like Agar-agar, Hijiki and Arame were able to remove radioactive and toxic metal waste from our body.

Seaweed is a Umami-rich food. In other word, naturally occuring glutamate… better known as MSG. Foodies with MSG-sensitive please be caution with your intake… You can find more info at Umami Information Center.
Two days ago, I bought some fresh prawns and decided to use them with left over dried wakame for a quick meal. I ate this with plain hot rice and hot tea. Then ate some mooncakes as desserts 😀 I know it’s not the right time to eat mooncakes but I just can’t help myself to taste earlier before the festival. There were so many choices and flavours that I had the hard time to choose… not forgetting the beautiful boxes they came with. Even Häagen Dazs in asian region has their own version of Ice Cream Mooncakes!

Wakame With Prawns in Sweet Chilli Dressing
20 g Wakame or any seaweed of your choice
2-4 nos Fresh Prawns/medium to large prawns of your choice
10 g White Sesame seeds
2 tbl Extra Virgin Olive Oil
2 tbl Sweet Chilli Sauce
1 tbl Light Soya Sauce
1 nos Lemon – for juice only
Salt and Sugar to taste (optional)
Some clean water for soaking wakame
Method:
1. Soak dried seaweed in some water for 30 minutes or until doubles it’s size. Drain the soaked wakame from the water.
2.Wash, peel and devein prawns; In a small pot, boil enough water to cover the prawns. When water boils, drop in the prawns. Blanch the prawns until it changes to pink or lightly curl up. Remove, drain and set aside. 
Note: You can boil the prawns whole and remove the heads, tails and shells later. I always keep them for homemade stock. Put in a freezer bag and freeze them for later use.
3. In a separate pan, dry-fry (without oil) the white sesame grains until fragrant. Remove and roughly crush the sesame seeds.
4. In a bowl mixed the Sweet Chilli sauce, olive oil, light soya sauce, lemon juice until well combine. Add the crushed sesame. Adjust the taste with salt and sugar. If you like more sourish you can add in extra lemon juice. 
5. In 4 small bowls, divide the wakame into 4 portions. Add a cooked prawn for each bowl. Drizzle the sweet chilli sauce dressing  before serving. Serve cold as salad or appetiser with main meals. Serves 2-4 small portions.
Note:Alternatively, you can mix all together and let it sit in refrigerator 1-2 hours to marinate and then divide into desired portions. Sprinkle some sliced spring onions and toasted sesame seeds.
♫ Enjoy ♪

Boiled Osmanthus With Gingko Nuts, Lotus Seeds & Foo Chuk In Milk

 

Boiled Osmanthus With Gingko Nuts, Lotus Seeds & Foo Chuk In Milk
1 pkt Fresh Gingko Nuts (100 g @)
1 pk Fresh Lotus Seeds (100 g @)
300 ml  Fresh Milk
1-2 tsps Preserved Osmanthus Paste
2 pcs Fresh Foo Chuk (Fresh Soya Milk Skins)
1-2 tsps Dried Osmanthus Flowers
Some Sugar (to boil Gingko Nuts)
1. In a small pot, put in the Gingko nuts and cover with some water (just enough to cook the nuts) When nuts cooked enough to your liking, add in some sugar to taste. Remove the nuts from the pot and set aside.
2. In a clean pot, pour in the fresh milk. Add in the fresh Lotus Seeds. Let the milk boils and add in the sweetened Gingko Nuts. 
3. Let the milk boils again for 1-2 minutes. Add in the preserved Osmanthus paste. Stir until the paste dissolves. If using the preserved Osmanthus paste, you don’t need to add in any sugar. The paste is sweet enough to sweetened this dessert. 
4. Add in the fresh foo chuk. Reduce the heat and simmered until mixture reduced slightly.
5. When the Lotus Seeds are cooked, add in 1 tsp of Dried Osmanthus. Stir the mixture. 
6. Turn off the heat and let it steep for awhile wild the dried Osmanthus infused with the milk.
7. Serve in individual bowls either hot or cold and sprinkle with some Osmanthus on top.
Reasons why I used 2 types of Osmanthus because the Osmanthus Fragrans in the preserved paste was actually a white variety and larger petals. Due to the preservation state with sugar, the paste looked dull but still with Osmanthus scent. So, for the color contrast to this dessert I also used the orange-flower variety; Osmanthus Fragrans Aurantiacus which can be use as well if you can’t find the preserved Osmanthus paste.
Note: If you feel that the lotus seeds is too bland you may pre-cook it with some sugar earlier. Beware that fresh Lotus Seeds cook faster than dried seeds. If you’re using Dried Lotus Seeds, please pre-soak the seeds with warm water until soften ( I leave it to soak for 24 hours) and then boil it until tender. You can decide later if you want to add sugar for sweetness if using in desserts. If you’re using it for savoury dishes, you don’t need to add anything prior to cooking because the Lotus Seeds will absorb the sauce/gravy after the dish cooked.

If you can’t find fresh foo chuk which is made from soya bean milk skins rolled up in small bundles you can use the dried version which you have to soak until soften and cut to smaller bite sizes pieces before cooking.

Nowadays, you can find ready cleaned & skinned Gingko nuts & Lotus seeds in small packets of 100 g. If you can only find Gingko nuts still in their shells, you have to crack the shells open and check for any spoilt nuts. Pour some hot boiling water over them and let it soak for few minutes or until the brown skins are loose. Drain, rinse under cold water and rub between kitchen towels to remove the skins off.

Variations: You can also add in some Lily Bulb petals, yam, sweet potatoes or chopped Waterchestnuts to have a crunchy dessert. 

Grilled Nasu With Smoked Bacon And Feta

White, Green, Purple, Indigo, Oval, Long… related to plant family of Nightshades of tomatoes, capsicums, potatoes and tobacco. Yet we still alive!!! We loved them so much (ok, not the tobacco part and look what it did to humans!) that we included them into our daily consumption and national dishes. Strange isn’t it? What leads to this meal was while ‘cruising’ my favourite foodie blogger – Ivy of Kopiaste‘s online kitchen few days ago, she cooked this simple yet lip smacking Melitzanes Giahni!!! Smacked my head, rushed down to my fridge and wheewww… they are still in eatable condition! Thank you to Ivy for reminding me… LOL  

Right… I’m referring to Aubergine aka Eggplant. One of my favourite is Nasu (Japanese Eggplant), a small, thinner skin, fast cooking, sweeter and it’s purple, one of my favourite colour! Nasu can be fried, grilled, steamed, simmered, pickle and lovely in curries. If you’re health conscious, beware that aubergines absorb oil quickly and use lots of oil when frying them. Also, it’s important to soak cut pieces in salted water to avoid discolouration and some cooks claimed that salt removes the bitterness of aubergine. 
I’m not sure of the latter solution though… because I seldom salted them unless I was distracted and need to leave my kitchen for some time. I would cut the aubergine the last and dumped the pieces straight into the pan after frying the basic ingredients. Furthermore, I love bitter vegetables – one of my favourite is the Bittergourd (Mormodica Charantia) and you can learn of its usage not only as food but as preventive cure as well. 
It’s a simple and light dish and I need to use up what’s left over before my next shopping. I have this idea in my mind for sometime to use the 2 packs of Dodoni Feta cheeses. I love feta cheese… I bought 1 kg of feta from a cheese shop in front of Athens’ Agora @ Athinas Street (Athens Central Market) to Belgium tucked nicely inside my luggage during my last trip 😛 I love the way the Greeks kept their feta in large barrels and cut them up in slabs for sale. For me, Feta must be PDO (kind of AOC) from Greece.I think Ivy would agreed with me on that!
Grilled Nasu With Smoked Bacon and Feta
2 pcs medium size Japanese Eggplants (Nasu)
4 slices Smoked Bacon
100 g – 150 g Feta (more if you like)
Few sprigs of Italian flat Parsley
Good amount of Olive Oil
Salt and Pepper to taste
1. Heat oven to 200ºC.
2. Chopped the parsley finely – set aside.
3. Crumble or cubed the feta cheese in a bowl.
4. Wash the aubergines and cut them into halves lengthwise. Place them in a deep dish.
5. Add Salt, generous amount of Olive oil and fresh grinded pepper to taste.
6. Grilled at 200ºC at middle rack for 25 minutes. Remove from the oven.
7. Roll the smoked bacon around the grilled aubergine. ( I use a spoon to turn the aubergineand chopsticks to fold the smoked bacon around but you can use your own method to do so).
8. Spread the crumbled feta and parsley on top; using the top heat, continue to grill for 10 minutes or until bacon is crispy and feta nicely browns. Serve with extra Olive oil by the side or salad.
Note: I didn’t rolled the smoked bacon with the aubergine for 1 st grilling and added the feta only at last minutes of grilling to avoid overcooking the Japanese eggplants and the feta browns too quickly. I prefer that way… 🙂

Ginseng Eryngi Mushroom (Insam Saesongyee)

What’s the scoop??? Ginseng Eryngi Mushrooms??? I really don’t believe it until I looked again at the pack in my hand! I grabbed this pack from the supermarket shelve without noticing any difference between this Eryngii Mushrooms or Pleurotus Eryngii I used to buy (I did a scoop about it before) until I reached home. They (whoever they were…) must be joking – Ginseng Mushroom??? How they managed to fortify the mushrooms with Ginseng? Grow the mushrooms on ginseng root mulch (the end of the roots were considered the cheapest $ ) or spray ginseng extract onto the mushrooms? I sure would love to see how they did it 😐

After digging online for more information… This Ginseng Eryngii is call Insam Saesongyee (Ginseng (Saponin) Content 2.46 mg/g) and the producer also produced Ginseng Enoki or Insam Pengyee (Ginseng (Saponin) Content 2.16 mg/g)! It’s the new ingredient in culinary world and be prepared to indulge in recipes cooked to enhance the taste of these Ginseng Mushrooms… The Taste? There’s this after-taste sweetness, slight crunchy than the ‘original’ P.Eryngii.  There’s no strong Ginseng smell at all… 😦 If you have eaten Ginseng before, you will have that idea.
Ginseng Eryngi Mushroom (Insam Saesongyee)

Ginseng Eryngi Mushroom (Insam Saesongyee)

What’s next? Dang Shen Mushroom? Dang Wei Mushroom? 🙂

Stir-fry Fresh Lily Bulbs With Brown Mushrooms

 

I was looking around at the vegetable shelves of a local supermarket the other day and saw some packs fresh Lily bulbs from China on display. Known as Pak Hup (Cantonese) or Baihe(Mandarin) which means ‘hundred together,’ refering to the many ‘scales’ or petals forming the bulbs ~ it’s a species of genus Lilium, mostly Westerners thought as beautiful ornamentals yet it has many usage not only in culinary but also in tradtional medicines…
Various bulbs of edible lilies have long been consumed by humans in Eastern Asia and other parts of the world. Besides eating them fresh or raw in cooking, this humble Lily bulb also havemedicinal properties used in Traditional Chinese Medicine (TCM) mostly in dried lily petals to be boil together with other herbs in a special traditional clay pot over a stove or double-boiler) to treat certain ailments in our body. 
It’s one of my favourite plant that’s quite difficult to find if it’s not in the season. I tried to find better ones among the packs but sometimes (most of time actually) the exporter purposely arranged the bulbs in such a way that you won’t be able to peek at the conditions of the bulbs! Well, I tried my best as you can see from the pics below… 😦 The craving to eat them got the better of me though… I salvaged as much as I could from this pack I bought. What’s interesting about this bulbs are it can be cook in savoury or sweet as dessert. Some cooks parboil the bulbs to remove the bitterness before adding to dishes which I think unnecessary because it’s not that bitter compared to bitter gourd. The petals/bulbs became mushy very quickly if parboil first and then cook again. A bit of bitterness is good to keep our pancreas in healthy condition … 🙂
Packed Fresh Lily Bulbs with 2 portions
Packed Fresh Lily Bulbs with 2 portions
Cleaned and separated petals of Lily Bulbs

Cleaned and separated petals of Lily Bulbs

Stir-fry Fresh Lily Bulbs with Brown Mushrooms in Sake

Serves 1-2
1 pack Fresh lily bulbs (a pack comes with 2 Lily bulbs) – cleaned, 
separate into petals & remove any bruised part on petals.
20 g Fresh Green peas
200 g Brown Mushrooms – cleaned and sliced
15 ml Shoyu/Light Soya Sauce or accordingly to your taste
2 pips Garlic-minced
20 ml Cooking oil of your choice
20 ml  Sake to taste (more if you like 😛 )
1. Heat up a deep pan or a wok with cooking oil.
2. When oil is hot, add in the minced garlic. Fry until it’s fragrant but not burnt.
Note: To know when the oil is hot; You will see smoke coming out from the oil or dip a wooden skewer/chopstick into the oil, if there are bubbles appeared at the dipped end-the oil is ready!
3. Add in the sliced Brown mushrooms and cook until slightly wilted or shrink. Add in the green peas. Stir for few minutes…
4. Add in the fresh Lily bulb petals; Stir the petals gently so as not to break apart the soften petals (you would see that the petals became transparent after cooking.) 
5. Add in shoyu and sake to taste. Mix the ingredients well. 
Note: If you don’t have sake, you can also use Shaoxing Wine or Dry Sherry. Only differencs between Sake and Shaoxing Wine are the flavour intensity and colour.
6. Dish out and serve with hot rice/noodles as side dish or appetiser with sake/beer… 🙂 
Stir-fry Fresh Lily Bulbs With Brown Mushrooms

Stir-fry Fresh Lily Bulbs With Brown Mushrooms

Enjoy!

Grilled Stuffed Mini Portobellas With Sake

It’s mushrooms again! I know some people said mushrooms are boring besides in soup, salad, stew or stir-fry with other vegetables. I don’t find them boring! They are so delicious, versatile and able to absorb wonderful juices and gravy that you threw them into. Simple as that! These mushrooms are big brother to little brown mushrooms. When grilled it has ‘meaty texture – a welcome ‘vegetarian  meat’ by vegetarians and are great for baking, oven roasted and sauté.

Uncook Stuffed Portobellas

Uncook Stuffed Portobellas

Prepared stuffed mushrooms, ready for grilling and below, the mushrooms waiting to be tuck away in tummy!

Grilled Stuffed Portobellas

Grilled Stuffed Portobellas

Grilled Stuffed Mini Portobellas With Sake

6 pcs Mini Portobella Mushrooms

100 g Minced Beef – enough to stuff the mushroom caps
1/2 pc Carrrot – julienne
Few Sprigs of Italian Parsley – chopped finely
1 nos medium size Big Onion – chopped finely
20 – 40 ml Sake (more if you like)
L & P Worcestershire Sauce to taste
Salt & Pepper to taste
1 clove garlic – minced finely (optional)
Olive oil for frying

Good melting cheese of your choice – Enough cheese to cover the mushrooms
(I used grated hard Mozzarella… that’s what was left in fridge 😀 )

1. Remove the grits and clean the mushrooms. Cut or separate the stem from the caps. You can chopped the stem and mix in the stuffing as well if you want. ( I normally cut off any bruised and hard part of the stem. Chopped it up and mix into the mushroom stuffing).

2. Heat your oven to Grill Mode about 200 ºC using the upper heat (that will be about 20-25 minutes depends on the model of your oven).

3. Mix the minced meat with carrot, Italian Flat Parsley and onion. Give it a good stir until the minced meat mixed thoroughly with the spices and herbs. Add in salt, sake, Worcestershire Sauce and pepper to taste. ( I mixed some freshly grounded Szechuan pepper with the black pepper. I love the lemony hint and tingly numbness sensation these berries gave to your palate. It’s frequently used in meat dishes in Chinese culinary – of course, the most in Szechuan cuisine.)

3.Heat some olive oil and fry the chopped garlic and onions;when the garlic and onions are fragrant, add the minced meat mixture and fry until just cook. Dish it out and set aside. Let the mixture cools a bit before stuffing the mushrooms.

4. Take a mushroom cap and spoon about 1 tablespoon of cooked meat mixture. Form it nicely so that the mixture not overflowing the caps. Sprinkle on top your favourite cheese. You can add some chopped parlesy or grinded fresh black pepper on top. Complete the rest of the mushroom caps.

Arrange them nicely on a tray/deep dish and drizzle some olive oil over the batch. Now, it’s ready for the grill!

Note: Sometimes, the mushrooms grey/black ‘gills’ of portobellas (and some other types of button mushrooms) are removed if you want a nice and not blackish juice mingled into some white sauce/gravy. Use a spoon and scrap out the black gills of mushroom before the stuffings.

5. When the oven reached the required temperature, put in the oven and grill for 15 –  20 minutes or until the mushrooms caps wilted and cheese slightly browned. Depends on the size of the portobellas it may require less or more time to cook. So, you may need to watch out when the dish is grilling…

6. Serve as appetiser or side dish.

Enjoy!

Note: The longer you cook you cook the portobellas/ portobellos, the ‘firmer texture’  the mushroom gets.