OPEN BURGER

OPEN BURGER

Stacking up of Open Burger,

recipe inspired by Ding Mee Ling's Bunless Burger.

These are the ingredients used-

Open Burger

180g minced pork or chicken or beef

1/2 big onions, chopped

1/8 tsp garlic powder

1 tsp minced ginger

2 pcs cream crackers, crushed

1/2 egg, beaten

to taste: mix herbs

             black pepper

             salt 

             mustard powder

1. combine all ingredients & leave aside until required

2. shape into 3 patties & fry in cooking oil until done

     - melt some butter in the pan for added flavour

For sauce:

3. combine ketchup, honey and Maggi or A1 sauce

4. add some water & cook over medium heat

To Serve

1) as Ding Mee Ling has done or

2) simply tuck into a burger bun,
    with sauce,  a slice of cheese, fried egg & some vegetable

LUFFA SPONGE GOURD

Luffa Sponge Gourd

Are you familiar with this Sponge Gourd?
Those days many of us have a plant at the fence in the backyard.

The endless supply of the gourd

provides a soupy egg dish regularly on the dining table.

So much so that many of us got tired of it!

My hubby is one of those who does not like it anymore!

I still like it, haha!

So whenever I stumble on it, I will buy one for myself.
I can only cook 1/2

Last time, we had a plant at the backyard.
When it bloomed, it was such a beautiful sight-
blooming bright yellow flowers with so many gourds hanging down!
So much fruits that we had to give away.
Those that were left hanging on the plant just withered and dried up.

When we removed the dried skin and the seeds
we have a supply of sponge for use.

FUZHOU BRAISED TOFU 香乾

香乾
Fuzhou Braised Tofu
is one of the popular delicacies among the Fuzhous in Sitiawan.

These are only available in the morning in the local markets.

If you are late, get from some of the 'ju chou' restaurants.

It may be served plain after slicing
or
cook Fuzhou Popiah
or
braised with pork or chicken or duck.

These are made with firm tofu,
braising until tender and flavorful!

Fuzhou Braised Tofu

10 cubes of firm tofu, cut half

2 plants scallion (green onions)

80g superior light soya sauce

25g sugar

1/4 tsp maggi seasoning

1/8 tsp salt, to taste

2 Tbsp dark soya sauce

500ml water (more to cover the tofu)

1. combine all seasoning & bring to a boil

2. in a slow cooker, put the whole plant of scallion at the base of the pot

3. arrange the tofu closely together in the pot, layer by layer

4. pour the hot seasoning sauce over the tofu, add more boiling water if necessary

5. simmer but do not boil, for 3 hours

6. let cool when done.

Note: 

1. Can leave the tofu to soak in the hot slow cooker overnight.

    Remove them the next day.

FUZHOU POPIAH 春餅

福州春餅

Fuzhou Popiah

Those days we only have it once a year

i.e. during Spring time 春季

Chinese New Year

Nowadays the popiah skin is easily available

(can get from the local market)

so we tend to have it more often.

Fuzhou Popiah is somewhat like the Nonya Yiu Hu Char

because the basic ingredients & preparation are quite similar

except that Roasted Cuttle fish strips is omitted.

This is the Fuzhou Popiah filling

Fuzhou Popiah
Filling:
1/2 mengkuang, cut in thin strips
1" carrots, cut in thin strips
1 Fuzhou Tofu, cut in strips
some shrimps, shelled
1-2 Tbsp minced pork
1/2 handful bean sprouts
some garlic, smashed & coarsely chopped

Seasoning:
1 tsp oyster sauce
salt & pepper to taste

Wrapping:
10 popiah skin
10 lettuce, leaves, optional
fried shallots, must have!
spring onions, chopped
chilli sauce, optional

Method:
1. heat up kuali, add 1 Tbsp cooking oil
2. fry garlic until fragrant, add minced pork & shrimps to fry
3. add carrots & mengkuang to fry
4. add enough water to cook, until mengkuang is soft & tender
5. when the water is almost dry, add tofu, bean sprouts & seasoning
6. dish up & ready to serve
7. place a sheet of the popiah wrapper on a plate
8. smear some chilli sauce, if used, on the popiah skin
9. line it with lettuce & place some filling to side of the skin & wrap up
10. serve hot or deep fried for crunch.

EASY STEAMED EGG CAKE

Easy Steamed Egg Cake

Traditionally,  steamed egg cake
requires much muscle work of beating the eggs until white!

The texture is soft and spongy.
Its ingredients are simple and easily available in the pantry,
a bowl each of sugar, egg and flour!

It is popular among families with many children,
because mom just bake a big tray and the children can eat the whole day!

My husband's family has 6 children.
His eldest sister was usually given the instructions to bake for the family.
So, when she took out the tub and mixer,
all the siblings would conveniently 'disappear'!
You know why!

If you want a recipe of steamed egg cake that is easy,
simply mix and pour,
and can have the little ones to participate in the making,
this is the right recipe for you!

If you are thinking about the soft texture,
this cake is not as soft as the traditional steam egg cake.
It is more for the fun of working together with your kids
and for them to enjoy afterwards!

You can have it plain as I have done
or
added chocolate for marble effect.

I have adapted this recipe from
here

Easy Steamed Egg Cake

1 egg

1 Tbsp sugar

1 Tbsp condense milk

1 Tbsp fresh milk

1/2 Tbsp oil

30g self raising flour, sifted

1) beat/mix together all ingredients except flour

2) when well combined, sift in self raising flour

3) mix well

4) pour into 2 lined muffin cups

5) steam on HIGH heat for 15min

Note:

I steamed it in a small electric steamer 

PAPAYA SNOW FUNGUS DESSERT

PAPAYA SNOW FUNGUS DESSERT

木瓜雪耳糖水

Papaya has been quite popular recently, especially for aches & pain.

The green papayas are boiled in water,

either drink plain or added to fresh coconut water.

When eaten fresh, papaya helps in digestion

and improves constipation.

During confinement, many use it to boil soup with fish.

It is said that it helps to increase milk flow for bread-feeding moms.

Sharing with you a recipe that helps to improve your complexion:

Papaya Fungus Dessert

1 or 2 Snow Fungus, soaked & break into small pieces

1/2 small papaya, remove skin & seeds, cut into small pieces

6 red dates, cut 1/2

2 pandan leaves, knotted

8 dried longan

some rock sugar 

1) put red dates, pandan leaves & snow fungus into 1/2 pot of boiling water

    allow to simmer 20-30min

2) add papaya and longan, continue simmering another 15min

3) remove pandan leaves & add rock sugar to taste.

4) when sugar dissolved, remove from heat, let cool

Note:

either serve warm or chilled

SOURDOUGH KILLER LOAF

This Killer Loaf is made with Sourdough.

It may not be as soft as the original Killer Loaf

but the long hours of proofing has developed its distinct tangy flavour.

Sourdough bread is made with live cultures,

making it easily digested and more nutritious.

It is fermented by the lactobacillus cultures, a probiotic that benefits the guts.

It is definitely worth the long wait afterall.

If you like to have the recipe...

Sourdough Killer Loaf

310g bread flour

160g active sourdough

160g liquid (1 egg + fresh milk)

45g sugar

45g butter

1 tsp salt

1) all ingredients into the bread machine, bread dough cycle 30-35min

2) when done, remove & shape into 2 small bread loaves

3) cover and allow to proof until triple its original size

    Note: a) for warm days, it may take 6 hours on counter top

              b) can put in fridge overnight for slow fermentation

                  after 3 hours on counter top. 

                  Need to bring to room temperature before baking.

4) when ready to go into the oven, mist with water

5) bake in preheated oven 220'C for 5min, mist again

6) turn the temperature down to 175'C after 15min 

7) total baking time is 35-40min