Telosma Cordata Eucheuma Jelly - The Picnic Game 2013 (1)

I get to know Louise when she commented in my Hot and Spicy Chicken  and Homemade Chili Paste  posts.  Out of curiosity, I visited her blog,  Months of Edible Celebrations and she invited me to play Picnic Game 2013.  This is my first time participating in this Picnic Game.  The rule of the game is each participant is to choose an alphabet and to prepare a dish starting with the chosen alphabet.  Well, I chose the letter T and I am bringing Telosma Cordata Eucheuma Jelly as it's a very healthy dessert. 

Telosma Cordate or Chinese Violet has many benefits which I had mentioned it in my Chinese Violet Omelette post. Besides that, Euchema or Sea Bird's Nest (a type of seaweed) has many benefits too.  I will do another posting on the benefits of Eucheuma soon as I do not want those picnickers to get bored with my grandma's stories!

Well, so I am going on a picnic organised by Louise and other lovely picnickers who have been invited by our sweet lady Louise.  To know more about the game, do please visit her Picnic Game 2013's rules.

I'm going on a picnic and I'm bringing ....

A - Aloo Gobi
B - Blueberry-Cucumber Salsa
C - Crispy Curry Fried Chicken 

D - Dying for Chocolate Chocolate Cake

E - Eton Mess

F - Fish In Jar

G - Golden Pillow Hee Ban

H - Hummingbird Cake

I - Ice Cream Sandwiches

J - Jersey Style Hot Dogs

K - Kahlua Mocha Ice Cream

L - Light and Soft Japanese Cheese Cake

M - Ma'moul

N - Nettle Quinoa Tart

O - Oriental Pasta Salad

P - Pan de Mango

Q - Quinoa Pizza Balls

R - Rainbow Connection Cupcakes

S - Strawberry-Yogurt Ice Cream

T - Telosma Cordata Eucheuma Jelly
U - Uh Never Fail Cotton Soft Japanese Cheesecake
V - Vanilla and Cream Cheese Pound Cake
W - Watermelon Sorbet
X - Xtra Good Apple Walnut Bundt Cake
Y - Yakon Kelp Soup
Z - Zucchine in Padella con Aceto e Peperoncino

Ingredients : (to taste)

- 300gm of soaked Eucheuma (dried Eucheuma has to be rinsed and washed 5 to 6 times.  Then soaked for at least 5 hours.  After that, rinse again for 3 to 4 times.  Then drained)

- a handful of Telosma Cordata (washed and drained)

- some Chinese wolfberries (washed and drained)

- some honeychomb sugar

- 1.5 liter water

Method :

1)  Boil Eucheuma and honeycomb sugar in a pot of water until dissolved. 

2)  Keep stirring.  It takes about 30 to 40 minutes to fully dissolved the seaweed.

3)  Add the Chinese Wolfberries into it and let it cook for another 10 minutes over low heat.  Keep stirring.

4)  Then, add Telosma Cordata into the mixture.

5)  Stir and mix well.  Turn off the heat and let it stand for another 5 minutes.

6)  Transfer the mixture into Jelly moulds or containers.

7)When cold, chill it in the refrigerator overnight.  

8)  Remove it from the mould.

9)  Serve chilled.

It's so refreshing and yummy!

Healthy and Nutritious too :)

Isn't this a very healthy dessert for picnic?

Do give this a try and you will not regret.  Enjoy!

I'm linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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Hot and Spicy Chicken

This is not the first time I cooked this dish.  However, this time instead of using dried chilies, I used  homemade chili paste.  Guess what?  My children like it and in fact it's better than using dried chilies.  Well, I am going to use chili paste whenever I cook this hot and spicy chicken again.  Besides, using homemade chili paste is also suitable for kids learning or can't take too spicy food.  This recipe is actually adapted from YumYum No. 55, page 15 with minor changes.  I added extra lemongrass as I love lemongrass and I used chili paste instead of dried chilies.

Ingredients :

- 1/2 chicken (cut into bite sized)

- 6 lemongrass (crushed)

- 2 tbsp homemade chili paste (click the link for the recipe)

- 1 big onion (cut)

- 1 tomato (cut)

- 6 cherry tomatoes (halved)

 - water 

Seasonings : (to taste)

- soy sauce

- salt

- sugar

Method :

1)  Heat up oil.  Saute onions, lemongrass and chili paste until fragrant.  Then, add tomatoes and chicken. Stir and mix well.

2)  Add seasonings and water.

3)  Cover and continue to cook for about 20 minutes or until chicken is soft and the gravy is reduced to half.  The gravy is great.  So, if you like gravy, add more water.

4)  Dish up and serve.

You can adjust the spiciness according to your taste.

I am linking this to Cook Your Books #1 organised by Kitchen Flavours.

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LATEST HIGHWAY CODE (This is ingenuity working)

I received this from a friend via e-mail and I know I must share this with my readers.  Do read on and have a good laugh.  ENJOY ...

No wonder many failed in their driving test!!!!!!!

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Easy Homemade Chili Paste

I always make sure I must have 1 or 2 tubs or bottles of  homemade chili paste in my fridge.  This is because I prefer homemade than those commercial chili boh.  It is so convenient if you have an ever ready homemade chili paste in your fridge.  You can serve it with noodles, as a dipping sauce, cooking, etc.  Moreover, it is so easy to prepare!

Ingredients :

- 300g dried chillies (soaked in hot water and seeded)

- 350g fresh red chillies (halved and seeded)
- 20 shallot (peeled)
- 20 cloves garlic (peeled )
- a pinch of salt
- 1 or2 tbsp cooking oil

Method: 

1. Put everything into a blender and blend until smooth.  If too dry, add 1 or 2 tbsp of water.

2.  Heat a wok and stir the paste over low heat for 2-3 minutes. Remove and set aside to cool.
3. Transfer the paste into small containers and store it in the fridge. 

4.  It stays good for about 1 to 2 months in the fridge.  You can also store it in a freezer too.

Isn't it easy?  Try it and you will not regret.  Adjust the measurement of the ingredients according to your taste.  Sometimes I add some lemongrass into it and at times I just estimate with whatever is available.

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Easy Long Beans Sardine Curry (suitable for kids learning to take spicy food)

After my very first try of  Canned Sardine Curry, my children like it very much and have been urging me to cook canned sardine curry.  So, for this time, I used instant curry paste and guess what?  It's indeed very yummy; even better than the Canned Sardine Curry I cooked previously.  It is also suitable to train children to adapt to any spicy food or curry as it's not that spicy (you can adjust the curry paste according to your taste) and I am sure they will love the gravy.  My children love the gravy very much!  Besides, it is SO EASY to prepare and for those who are busy, this is just perfect as it's quick and easy!

You can add any of your preferred vegetables such as brinjals, long beans, lady's fingers, tofu puff, etc

Ingredients :

- 1 canned sardine

- 1 packet of Instant Fish Curry Paste

- 4 lemongrass (washed and crushed)

- some long beans (cut according to your preferred length)

- 2 tomatoes (cut)

- 2 onions (peeled and cut)

- salt (to taste)

- 1/2 cup water

Method :

1)  Saute curry paste, onions and lemongrass in a wok or pot. (However, that day I was in a hurry and wanted everything to be quick, what I did was put everything into a pot and let it cooked!)

2)  Then add canned sardine, tomatoes and water.

3) Cover and let it boil over medium high heat for about 3 minutes.

4)  Lastly add long beans and salt to taste.  Let it simmer for another 5 minutes over low heat.

5)  Serve with steamed rice or  bread

Isn't it easy peasy?

Also train your kids to get used to spicy food with this simple dish :)

I am submitting this dish to the Little Thumbs Up event hosted by Miss B of Everybody Eats Well in Flanders,(http://everybodyeatswell.blogspot.be/2013/06/little-thumbs-up-its-curry-time.html) organized by Zoe of Bake for Happy Kids and Doreen of my little favourite D.I.Y and Carole's Chatter - Food on Friday: Anchovies and Sardines.I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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Penang Nyonya Sweet and Sour Fish

I was goggling for a simple Penang fish recipe and I found this from Rasa Malaysia, Penang Nyonya Cooking.  Eh... to my surprise, this is a Penang dish and  this steamed sweet sour fish is not new to me and others too.  I used to prepare this steamed fish and sometimes I would just deep fry the fish but use the same sauce.  It is simple and very appetizing. Give this a try if you haven't and you would not regret.  

For deep fried, sometimes I added apples to the sauce and it's yummy.  Will post this fried sweet sour fish soon.

Ingredients :

- 1 whole fish (washed, marinated with salt and pepper)

Sauce (to taste) :

- 1 onion (chopped)
- 1 tomato (chopped)

- 2 red chili (finely chopped/blended)
- 1 tsp preserved soy bean paste (tau cheong)

- 1/2 cup tomato sauce

- 4 tbsp chili sauce

- a dash of apple cider vinegar (or lemon juice)

- a dash of ligh soy sauce

- salt

- a dash of sugar
- water
- 1/2 tsp cornstarch mix with 2 tbsp of water (to thicken the sauce)

Method :

1) Steam the fish until cooked, about 10 to 15 minutes. Remove, discard the water and set aside.

2) To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and chili.  Stir-fry for 1-2 minutes or until soft.
3) Add preserved soy bean paste and stir-fry until fragrant over low heat.
4) Add tomato,chili sauce, tomato sauce, light soy sauce, apple cider vinegar, salt, sugar and water. Bring to a slow boil.
5) Add cornstarch solution and stir quickly for a few more minutes.
6) Pour the gravy over the steamed fish.  Serve with steamed rice.

Guess what?  I had in fact prepared extra gravy as I know my children would love it.  True enough, we finished up all the gravy!

The gravy itself is so appetizing and yummy... :)

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travelling Foodies

Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)

Easy Kapitan Chicken Curry

This is a very easy curry dish using instant paste.  To me, the curry paste is not too spicy and suitable for kids who are learning to take spicy food.  As I like my curry to be spicier, so this time I added some homemade chili paste to it and the spiciness is just right for my children too.  If you don't have time to pound all the spices yourself,  then try using instant curry paste.  This time, I used Seri Murni.  You can use any of your preferred brand.

Ingredients :

- 1/2 free range chicken (washed and cut into bite sized)

- 1 packet of instant Kapitan Curry Paste (any brand)

- 2 stalks lemongrass (washed and cut into your preferred length)

- 1 cup coconut milk (I used Ayam brand coconut milk)

- 3 tbsp Homemade Chili Paste (optional)

Seasonings : (to taste)

- salt

Method :

 1)  Heat up some cooking oil in a wok or pan.  Add kapitan curry paste, lemongrass and chili paste.  Stir fry over medium heat until aromatic.

2)  Then add chicken and continue stirring for about 10 minutes.

3)  Add water.  Stir and mix well.

4)  Simmer for about 30 minutes or until the chicken is cooked over low heat.

5)  Lastly, add coconut milk, stir and mix well.

5)  Add salt to taste.  Serve hot with steamed rice or bread.

I am submitting this dish to the Little Thumbs Up event hosted by Miss B of Everybody Eats Well in Flanders,(http://everybodyeatswell.blogspot.be/2013/06/little-thumbs-up-its-curry-time.html) organized by Zoe of Bake for Happy Kids and Doreen of my little favourite D.I.Y. 

I am also submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travelling Foodies

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Healthy Bitter Gourd Rice Vermicelli (Bee Hoon) Soup

Bitter gourd has many health benefits.  It can be stir fried, stewed or used it for soup.  Please click  here for more info about bitter gourd's health benefits and different recipe.

Most people don't like bitter gourd as it is bitter.  As for me, I like bitter gourd.  In fact, I find it tastier if it's bitter.  Bitter gourd rice vermicelli (bee hoon) soup is very yummy especially if you eat it with bird's eye chili (cili padi).  I had my first experience with this yummy soup when we were eating out about 2 years ago.  It costs RM5.00 to RM5.50 per bowl in Kuala Lumpur.  Since then, I used to cook this dish quite often and you can just add any ingredients you like.  It has been quite sometimes I didn't cook this dish and lately due to the hot weather, I cooked this dish as it is cooling for our body.

Ingredients for Soup :

- 1 bitter gourd (washed and thinly sliced)

- 2 tomatoes (washed and cut into wedges)

- 1 bowl of minced meat (marinated with salt, pepper, soy sauce and 1 1/2 tsp tapioca flour)

- 1/2 bowl of wood ear mushrooms (washed and soaked until soft. Thinly sliced)

- 1/2 bowl of dried anchovies/ikan bilis (washed)

- 1 packet of rice vermicelli (washed, soaked,  blanched and set aside)

Ingredients for Bird's Eye Chili Sauce : (Mixed all together) to taste

- 3 bird's eye chilies (washed and finely chopped)

- 2 red chilies (washed and finely sliced)

- 1 sprig of Chinese parsley (washed and chopped)

- some soy sauce

Method :

1)  Prepare stock by boiling the dried anchovies and discard the anchovies when done.

2)  Add wood ear mushrooms. Also add minced meat bit by bit into the stock.  Lastly add tomatoes and let it boil for about 15 minutes.

3)  Lastly add bitter gourd and seasoned with salt.  Let it boil for about 5 minutes.

4)  Prepare blanched rice vermicelli in a serving bowl.  Add soup and serve it with bird's eye chilies sauce.

Note :

You can add any ingredients you like such as fish balls or even fish fillets.  Sometimes instead of bee hoon , I have it with instant noodles or just the bitter gourd soup with rice.

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Stir Fried Chinese Leeks with Roast Pork and Hard Tofu (Taukwa/Bean Curd)

This is one simple and popular dish which is being liked by many. It's delicious and easy to prepare.

Ingredients :
- 1 bowl of roast pork (cut into medium sized)
- 3 stalks of Chinese leeks (washed and sliced)
- 4 tofu (cut and deep fried)
- 1 medium sized carrot (washed and sliced)
- 2 red chilies (washed and sliced)
- 1 whole garlic (peeled and finely chopped)

Seasonings : (to taste)

- salt

- soy sauce

- abalone sauce

- sugar

- Chinese cooking wine

1)  Heat oil in a wok and saute garlic until aromatic.

2)  Add leeks and carrot and stir fry over high medium heat for about 1 minute.

3)  Then, add roast pork, fried taukwa, chilies and seasonings except chinese cooking wine. Stir and mix well.

4)  Add some water if too dry.  Briefly stir and mix well.

5)  Turn off the heat and drizzle some Chinese cooking wine. Stir.

6)  Dish up and serve with steamed rice.

It's simple and yummy......

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