Thursday, November 24, 2011
Mee Suah with Pumpkin Kueh
24-11-11: Made Mee Suah with Pumpkin Kueh
Recipe credit to come-have-a-bite
Ingredients: (Makes 9 inch)
i) Pumpkin Kueh
* 300g mee suah
* 300g pumpkin flesh, shredded
* 6 shitake mushrooms, soaked and sliced ( I omitted this)
* 3 chinese sausages or lap cheong, diced (I omitted this)
* 75g dried shrimps, ground
* 5 shallots, sliced
* 5 cloves garlic, minced
* 120g pork, diced
* 700mL water*
ii) Seasoning
* 1 tbsp soya sauce
* 1 tbsp water
* 1 tsp sugar
* 1/2 tsp pepper
iii) Garnishing
* 1 sprig spring onion, chopped
* 5 cloves garlic, minced
* 2 shallots, sliced
* 1 red chili, sliced
Method:
1. Soak mee suah in water until softened and keep aside. Heat oil in a wok and sauté shallots and garlic till golden brown. Reserve for garnishing.
2. Fry minced shallots, garlic till fragrant then add in mushrooms, dried prawns, minced meat, chinese sausages and pumpkin shreds.
3. Add in the softened mee suah, water and seasonings. Stir well and adjust to taste.
4. Keep frying until most water has evaporated and everything becomes very sticky or gooey.
5. Press mee sua firmly into a greased 9 inch tray and steam for 20 minutes.
6. Garnish with red chilies, spring onions and fried shallots.
*Note: Although original recipe calls for 700mL water, use 500mL water first and then adjust accordingly.
Monday, November 1, 2010
Spanakopita & Granola
Baked Spanakopita - It is a Greek savory pastry spinach pie. Instead of using fetta cheese, I used ricotta and mozerella cheese and it was yummy.
(Recipe from sbs.com.au)
1 bunch (about 320g) English spinach or silverbeet
2 sprigs fresh dill, chopped
4 green shallots, chopped
300g feta cheese
100g ricotta cheese
40g (½ cup) finely grated hard cheese like kefalograviera, parmesan or pecorino
5 eggs
2 tbsp dry breadcrumbs
¼ tsp ground nutmeg
½ tsp freshly ground black pepper
60ml olive oil
Melted butter or olive oil for greasing dish
375g packet fresh (not frozen) filo pastry
185ml melted butter, approximately
Trim the roots from the English spinach, or if using silverbeet, remove leaves from tough stems. Wash leaves and drain well. Coarsely shred the leaves and tender stalks of the spinach and set aside.
Place the feta in a large bowl and coarsely mash with a fork. Add the ricotta, kefalograviera, eggs, breadcrumbs, nutmeg, pepper and oil. Mix with the fork to combine. Add the spinach and set aside while preparing the pastry case.
Preheat oven to 180C. Lightly grease a 20cm x 30cm x 5cm deep baking dish.
Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep it from drying out. Line dish with a sheet of filo and butter the filo. Top with another sheet of filo and butter and continue until about half the sheets of filo are used.
Using your hand or a large metal spoon, gently mix the spinach filling until thoroughly combined. Pour into the prepared pastry base and spread evenly. Top with remaining filo, buttering each sheet, ensuring the final sheet is well buttered. Trim any overhanging pastry and tuck in the sides.
Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking. Sprinkle lightly with water and bake in preheated oven for 45 minutes to 1 hour or until well browned and set. Gently shake the pan and the spanakopita will slide easily when cooked. Cover with foil if over browning. Cool on rack for 15 minutes before cutting to serve.
Baked Spanakopita
Baked Spanakopita
Baked Spanakopita
Baked Spanakopita
Baked Spanakopita
Home-made granola with yoghurt and strawberry
(Receipe Adapted from Feast, by Nigella Lawson)
5 cups (450g) multi-grain flakes or old-fashioned rolled oats
3 cups (375g) almonds, coarsely chopped
1 cup (125g) sunflower seeds
3/4 cup (100g) untoasted sesame seeds
1/2 cup (120g) packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon sea salt
3/4 cup (180g) unsweetened applesauce (or another unsweetened fruit puree)
1/3 cup (100g) rice syrup
1/4 cup (80g) honey
2 tablespoons vegetable oil
Preheat the oven to 300F (150C).
1. In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.
2. In a small saucepan, warm the fruit puree with the rice syrup, honey, and oil.
3. Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets. (If you have ones with sides, often called jelly-roll pans, use them.)
4. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.
5. Remove from oven, then cool completely.
Store the granola in a large, airtight container. It will keep for up to one month.
Baked Granola - one with almond, walnut and sunflower seed, one with dried fruit and nut and another chocolate with almond and walnut.
Baked Granola
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