Category Archives: Recipes – Asian

Chinese pickle – turnip, carrot and cucumber


Sushi has become a very common choice for meals these days, for its multitude of flavours and healthy ingredients (perhaps not so the fried pork cutlet with layers of fat-ladden mayo).
Surprisingly, J doesn’t like sushi and I still haven’t figured out exactly why. With her new found love for prawns, I might try a prawn salad filling next time to tempt her. Except she might unpick the whole thing and eat just the prawns. Well that will be an entirely different post and I digress.
One evening I served an extra dish of scallop sushi – bought from Sushi Pac as a reward for S – and J frowned and asked me what the pink coloured slices on the side of the box were.
“They are ginger slices, pickled in vinegar.” and J replied,
“Oh life can be a real pickle, eh?” I was stunned! Where did she pick this up from? So I ask,
“Who taught you this?”
“er…Linda!” (her teacher at childcare)
“Do you know what it means?”
“Yes it means sometimes, some things shouldn’t break, you know, but some things then break! We don’t know what to do. That’s a pickle!” she said a matter of factly.

I was made speechless by that explanation, and was inspired to make some pickled turnip, carrot and cucumber.

Ingredients
600g turnip (about half of a large one) – in Chinese it is called ‘white carrot’
2 carrots
1 small cucumber
2 tbsp salt
750 ml apple cidar vinegar
2 3/4 cups sugar

Peel the carrots and cut them into logs: about finger-length and half centimeter by half centimeter wide. Half the cucumber lengthwise and scoop the seeds out and discard. Cut the cucumber into same size as the carrots. Sprinkle about 2 tbsp of salt over the vegetables and gently massage it in. This draws the moisture content out and makes a nice crunchy pickle. Leave this in a colander to drain for 30 minutes.

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In the mean time, pour the apple cider vinegar into a sauce pan and bring to a boil. Add sugar in, stir to dissolve it. Turn off the heat and let it cool.

Give the vegetables a good firm squeeze and use paper towels to dry them further. Put these in a large glass jar, and pour the cooled pickle solution in. Leave overnight in fridge.

Serve with anything really. After all, you never know what kind of pickle life is going to throw at you.

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Chinese Poached Chicken


This is a dish where most of the cooking is done without spending too much time in front of the stove. You can work on your other dishes while this is cooking. Yes you have a bit of chopping and tearing to do in the end, but to me it is time well spent for a healthy, delicious and succulent dish. Chicken cooked like this remains very moist and tender. J loves this.

Ingredients:
1 size 14 whole chicken
2 litres chicken stock
2 teaspoon salt
8 whole black peppercorns
1 stalk of green onions, chopped into finger long lengths
5 slices of ginger
Enough water to cover the chicken

Dipping Sauce:
5 Tbsp oil
2 stalks of green onions, chopped into small thin rounds
4 slices of ginger, chopped into small pieces
3 tsp salt

Garnish (optional):
Cucumber ribbons
Coriander
Spring onions
Garlic chilli sauce
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Preparation time: 20 minutes
Cooking and cooling time: 1 hour and 10 minutes

Instructions:

1. Place the chicken, chicken stock, salt, peppercorns, green onions, ginger in a large stockpot and set it over high heat. Add enough water to cover the chicken.
2. Bring this to a boil, reduce heat to a low simmer, and cook for about 1 hour until the chicken is still very tender. Skim the surface of any foam. (If you own a Thermos cooker, then you would bring this to a boil for 5 minutes, take it off the heat and place it in the outer shell of the Thermos cooker for an hour).
3. Remove the chicken and place in a large bowl. Chill it with cold water. Replace water a few times until the chicken has cooled down.
4. Once the chicken is cool to the touch, set it in a large bowl.
5. If you don’t like eating chicken skin, gently remove it and discard.
6. Remove the wings and drums off. Reserve for plating.
7. Tease the two breasts off the bones – they should come off quite easily if the chicken is cooked. (If there are any signs of an undercooked chicken, you can put the whole chicken in the microwave for a short 30 seconds to finish the cooking process.) Set aside.
8. Continue to remove all the meat off the bones. Discard all bones.
9. Slice the chicken meat into thin pieces. Plate up with wings and drums on the side.
10. Make your dipping sauce by heating the oil in a small pan. Add the chopped green onions, ginger and salt. Fry until it is fragrant, about 1 minute.
11. Pour this into a dipping sauce dish, and serve with chicken.
12. Best served with hot rice and optional garnish of cucumber ribbons, coriander, extra spring onions and hot chilli sauce.

Dumplings with Pork and chinese chives


I haven’t always made macarons. Believe it or not, I cook more savory dishes than sweet! When I feel stressed and in need to do something to relax, I make dumplings*. It’s quite therapeutic really, mixing ingredients and wrapping the little parcels of joy. I think it is the repetitive nature of the process, that calms me down and allows my thinking brain a rest.

Today J will demo for you how these are made.

Pork and Chinese chives filling
400g lean pork mince
100g fatty pork mince
1 large bunch of Chinese chives
1 egg
2 tsp chicken stock powder
1 tbsp sugar
2 tbsp shao xhing wine ( or sherry)
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp corn flour
1 tbsp sesame oil

wraps
1 packet of dumpling wrappers (60 pcs), these can be round or square shape.
Small bowl of water, for sealing
Extra flour, for dusting

Mix all of the filling ingredients together and let it marinate for 20 minutes.
In the mean time, take the dumpling wrappers out of the fridge and let it return to room temperature before starting to make the dumpling. They are more pliable i.e. if you are greedy you can fit more into each dumpling.

Take a little spoonful of filling and place it in the middle of the wrapper.

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Dip your finger into the bowl of water and wet the edge of the wrapper.

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Fold the wrapper over the filling, forming a moon shape.
Pinch the edges of the dumpling to seal it off (there are many ways of pinching the dumplings, however this is the easiest way, at least for J.)

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Fill half of a large pot or saucepan with water and bring it to a boil. (note not to fill over two- thirds of the pot as you will be adding more water later on.) Add 1 tsp salt to the water and add the dumplings in, be careful not to over crowd the pot.

When the water returns to a boil, pour in half a cup of cold water and wait for it to return to a boil. At this point, you add a second half cup of cold water. This is repeated until you have added water three times in total and the water has returned to a full boil. The dumplings are ready!

Serve with chilli paste, soy sauce and/ or Chinese red vinegar.

* It is very possible that next time I feel like doing something repetitive, I will be making macarons!