Wednesday, June 28, 2017

Pak Choy with Fresh Shiitake

A simple stir-fry greens with fresh shiitake mushrooms. Great as part of a meal with rice, or noodles. According to the author, dried shiitake mushrooms can be used instead. The dried shiitake have to be soaked first and precooked before using them in the recipe. I will try that the next time.



This dish is usually served in Chinese restaurants, though it is a richer version with glossy sauce made with some rich stock, thickened with some corn starch solution. Instead of pak choy, brocolli can be used instead. 


One of my favourite dishes when eating at Chinese wedding banquet.


Pak Choy With Fresh Shiitake
(adapted from "Every Grain Of Rice", by Fuchsia Dunlop)
300gm pak choy
6 fresh shiitake mushrooms
1/4 tsp caster sugar
1/2 tsp potato flour mixed with 1 tbsp water
salt
3-1/2 tbsp cooking oil
3 garlic cloves, sliced
an equivalent amount of ginger, peeled and sliced

Wash the pak choy, the cut each head lengthways into quarters. Slice off and discard the mushroom stalks and halve the caps. Combine the sugar with the potato flour mixture.
Bring some water to a boil in a saucepan (1 litre will do), add 1/2 tsp salt and 1/2 tbsp oil, then blanch the pak choy and mushrooms briefly, just until the pak choy leaves have wilted, Drain and shake dry.
Add the remaining 3 tbsp of oil to a seasoned wok over a high flame, swirl it around, then add the garlic and ginger and stir a few times until you can smell their fragrances. Tip in the blanched mushrooms, and pak choy and stir a few times. Finally, add the potato flour mixture with salt to taste, give everything a good stir and serve.

kitchen flavours notes :
I did not blanch the pak choy, but microwave for 2 minutes. And did not blanch nor precooked the fresh shiitake, but used them directly in the recipe. Stir fry the mushrooms with the ginger and garlic for two minutes, then add the pak choy.


I'm linking this post with Cookbook Countdown #18 hosted by 



Tuesday, June 20, 2017

Marble Sheet Cake

Marble cake is always a favourite. This simple cake makes a wonderful treat for tea time, breakfast and for snacking anytime of the day. According to the author, "This is the perfect cake to make when you're not sure whether it's gonna be chocolate or vanilla". 



I used the stand mixer with the whisk attachment to make this cake, but it can be made using a bowl with a hand whisk with some elbow grease. The only changes I've made is, as usual, I've reduced the sugar to 180gm (from the original of 300gm). The sweetness turns out just right, without being overly sweet.



Cake is moist, with soft crumbs. Lovely vanilla fragrance and the chocolate batter really shines through with chocolaty taste from the cocoa powder. Yummy cake!


Marble Sheet Cake
(One Bowl Baking, Yvonne Ruperti)
16 tablespoons (8 ounces or 225gm) unsalted butter, softened, plus more for greasing the pan.
1-1/2 cups (10-1/2 ounces or 300gm) granulated sugar (I use 180gm)
3/4 teaspoon salt (omitted salt, as I've used salted butter)
4 large eggs
1-1/4 cups (300ml) plus 1 tbsp (15ml) while milk, room temperature, divided
1 tablespoon vanilla extract
2-3/4 cups (11 ounces or 310gm) cake flour
2-1/2 teaspoon baking powder
1/3 cup (1 ounce or 28gm) cocoa powder

Place an oven rack in the  middle position.
Preheat the oven to 350F (180C). Butter a 13x9x2-inch baking pan.
In a large bowl, stir the butter, sugar and salt until combined
Whisk in the eggs, one at a time, until each is incorporated. Whisk in 1-1/4 cups milk and the vanilla.
Add the cake flour and baking powder to the bowl, then whisk until just combined.
Spoon half of the batter (about 3 cups) into the pan in random blobs.
Whisk the cocoa and the remaining tablespoon milk into the remaining batter.
Spoon the chocolate batter into the empty spots and then swirl the batters together.
Bake until lightly golden, just firm, and a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
Set the pan on a wire rack to let the cake cool completely before frosting.


I'm linking this post with Cookbook Countdown #18 hosted by 



Monday, June 19, 2017

Scrambled Eggs, Indian Style

This week at I Heart Cooking Clubs (IHCC), it is June Monthly Featured Dish/Ingredient Challenge : Asian Dishes. I wanted to make a curry dish, but did not have much time this week, so I've made this simple Scrambled Eggs, Indian Style, from Madhur Jaffrey



A quick, simple egg dish that is cooked in just minutes. Scrambled eggs are always perfect if you want a quick meal, and this style with chopped tomatoes, onions and fresh cilantro is delicious. Madhur Jaffrey says that the Indians like their scrambled eggs "hard". I don't mind them hard too, as they are great with rice when cooked this way. I've cooked them longer just as Madhur Jaffrey did, and ate these scrambled eggs with leftover rice for lunch, while my son had the eggs with some slices of homemade bread.


Scrambled Eggs, Indian Style
(100 Essential Curries, Madhur Jaffrey)
Serves 2-3
3 tablespoons butter
1/2 medium onion, finely chopped
1 small tomato, chopped
1 tablespoon chopped fresh green coriander
1/2 - 1 hot green chilli, finely sliced
4 medium or large eggs, well beaten
salt and pepper, to taste

Melt the butter in a 25cm (10in) frying pan over medium heat. Add the onion and saute for a minute or until they begin to turn translucent. Add the chopped tomatoes, green coriander and sliced green chilli. Stir and cook for 3-4 minutes or until the tomatoes soften a bit.
Pour in the beaten eggs. Sprinkle on salt and pepper lightly. Stir and move the eggs around with a fork. Indians like their scrambled eggs rather hard (cooked about 3 minutes), but you can stop whenever the desired consistency has been achieved.


I'm link this post with I Heart Cooking Clubs (IHCC), theme for this week
June Monthly Featured Dish/Ingredient Challenge : Asian Dishes

and

I'm linking this post with Cookbook Countdown #18 hosted by 




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