Tuesday, February 20, 2007

Foochow Dumpling Noodle Soup


Foochow Dumpling Noodle Soup
Originally uploaded by Food Trails.

It has been a tradition that noodles and dumplings were served on the 1st day of Lunar New Year in ER's family in the old days. Instead of double-boiled chicken soup with noodles today, we brought back the fond memories with this!

Steamed Foochow Dumplings


Steamed Foochow Dumplings
Originally uploaded by Food Trails.

Although ER’s father had never handed down the recipe to him, he tried to make Foochow dumplings anyway. With the packet of yanpi bought from Yue Hwa, he made them here for the first time after moving to Punggol 21.

We bought the ingredients days before New Year’s Eve, but was too busy to make them in advance. Today, Chinese New Year’s Eve, with words from him, I helped to prepared and seasoned the filling. While I was busy with getting lunch ready, he did the wrapping and the dumplings were in all shapes and different sizes :) No complains, we only chuckled at the sight including him! The good thing about yanpi is that the finished dumplings were placed on top of each other without the problem of sticking! Steaming, they were placed in an oil plate and steamed in batches in single layer. We like the tasty dumplings although my father-in-law’s dumplings were second to none!

Friday, February 16, 2007

Noodle Soup


Noodle Soup
Originally uploaded by Food Trails.

I never thought that it turned out to be so tasty. This was noodles severed with blenched mustard greens, poached egg and pieces of crab sticks with chicken broth. YH was very happy with this meal and he told his dad when he returned home from work, "You should try the noodles that mum cooked this morning!"

Thursday, February 15, 2007

Peanut Dainties


Peanut Dainties
Originally uploaded by Food Trails.

Lovely cookies, which are always pleasurable to look at! Nutty in taste and has the right sweetness that will entice us to reach for a second one and more :) Between, I think it was my sister-in-law who introduced this to us long ago. However, it was from my younger sister whom I learnt it. One of the first cookies that I baked for ER~

Tuesday, February 13, 2007

Pineapple Tarts


Pineapple Tarts
Originally uploaded by Food Trails.

Eating home baked tarts is a privilege. We only bake these once for Lunar New Year. May be we should change this habit since we love them! When we craved, we did buy commercially produced tarts. Rika has found one brand that was really tasty. However, the pastry is somewhat different from ours.

While I am blogging, ER and YH are shopping in Chinatown right now and they would queue for “bak gua” as well.

Chicken Noodles Soup


Chicken Noodles Soup
Originally uploaded by Food Trails.

Noodles, noodles, and a frequent consumed food in my household now, today I used a different brand of noodles that were imported from China. It was the same middle age Chinese lady, whom I met at Yue Hwa, who introduced them to me. They tasted almost like those jade noodles from Taiwan.

Cheese And Kaya Toasts


Cheese And Kaya Toasts
Originally uploaded by Food Trails.

Often watching Rika preparing toasts, these were the yummy melting cheese and kaya toasts that I made for breakfast for YH and myself.

Saturday, February 10, 2007

Bean Paste Prawns


Bean Paste Prawns
Originally uploaded by Food Trails.

Quick and easy shelled and de-veined prawns stir-fried with mashed bean paste, a few chilli padi and seasonings served on a bed of sweet onions.

Tuesday, February 06, 2007

Achar


Achar
Originally uploaded by Food Trails.

This Saturday morning, February 3, ER and I went to the wet market as well as the supermarket. The sight and availability of fresh produce at supermarket prompted me to ask him,” I want to make achar, would you like to do it with me?” A positive answer got things going and I picked up all the ingredients that we liked.

We started to prepare the achar right after lunch. ER toasted both the sesame seeds and peanuts till they were golden and peeled and ground the later. He helped to ground the “spicy rempah” and fried this in oil till aromatic. I did the rest. It was a great relief that he could help out in the kitchen.

Achar is a favourite of the Southeast Asian pickled vegetables cooked or marinated in spices, vinegar and oil. The combination of vegetables is flexible; just go according to your preferences. Pineapple would be a great addition too. This achar were cooked with cucumbers, carrots, cauliflower, cabbage, green chillies, roasted peanuts and sesame seeds in a hot, spicy, sweet and sour concoction. After it cooled, I placed them in Pyrex glass containers and stored them in the fridge.

Eating achar is additive; never seem to have enough of it after each mouthful! With the Chinese New Year in mind, it is a much-needed relief to counter the rich food we eat during the celebrations of this festival. But then, we have already started eating it! It is too irresistible!

Achar is the Hindi term used for all different kinds of pickle including mixed pickle.

Thursday, February 01, 2007

Fried Rice With Pickled Potherb Mustard / Xue Cai


Fried Rice With Pickled Potherb Mustard / Xue Cai
Originally uploaded by Food Trails.

After seeing Rika and WL off at Golden Mile, ER suggested to have our buffet dim sum breakfast at Chinatown. To our surprise, the restaurant schedule has changed and the buffet will only start at 11 AM. Anyway, we went for our 2nd choice and ate at a traditional shop at Smith Street.

Since we were at Chinatown, we walked on foot to various places and took some snapshots with the festive moods in. However, the festive decorations were still in progress. So, hopefully, we will be back one evening to take in the night scenes.

For the coming Chinese New Year, ER and I planned to make in advance some “Fu Chow” meatballs wrap in “yan pi”. We got these special dry wrappings from “Yue Hwa”, where we found lots of products made in China. It was from here that we bought the potherb mustard/xue cai after a strong recommendation from a Chinese middle age lady. She came from Guangdong and currently staying in Sengkang, a residential estate in Singapore.

I think you could guess that this particular fried rice was learnt from her :) I was told pickled potherb mustard from Ningbo, China, is the best! This particular brand of “xue cai” in vacuum packaging is consumable after opening. It is crunchy and goes well with plain rice and porridge as a side dish.

JenzHomeKitchen Welcome to my food blog, happy browsing and enjoy!

Glad to say, due to the long period of exposure to wholesome home cooking, inherited some of my mother's skills and coupled with further enhancement of adapting to established recipes, I am delighted to be able to concoct some recipes that I named: My version, which is bundled under "assortment of recipes" in this homepage :)



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