Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Vegetarian Dumplings

Before I became vegetarian, when there’s Bah Chang, I always hunt for many ingredients inside. So in conjunction with Dragon Boat Festival, here’s the recipe for Vegetarian Dumplings.
# 300g glutinous rice, soaked for 2-3 hours and drained
# 150g black eyed beans (mei tau), washed and soaked for 2-3 hours, drained 6 medium-sized dried mushrooms, soaked and halved 12 dried chestnuts 12 pieces of 2cm-length pandan leaves
# 24 dried bamboo leaves, soaked overnight and washed hemp strings

# 2 tbsp sliced shallots
# 1 tbsp chopped garlic
# 2 tbsp oil

# 1 tbsp grated ginger
# 1 tbsp sesame oil
# 1 tbsp oil
# 1 tbsp Shao Hsing Hua Tiau wine

Seasoning for rice and beans
# 1/2 tbsp salt
# 1 1/2 tbsp five spice powder
# 1 tsp pepper
# 1 tbsp vegetarian oyster sauce
# 1 tbsp light soy sauce
# 1 tbsp dark soy sauce
# 2 tbsp sugar

Seasoning for mushrooms and chestnuts
# 1 1/2 tbsp light soy sauce
# 1/2 tsp pepper
# 1/2 tsp salt
# 1 tsp sugar
# 1 tbsp vegetarian oyster sauce
# 1/2 tsp dark soy sauce
# 1 tbsp sesame oil

COMBINE rice and beans and place in a big basin. Add seasoning and set aside for 1-2 hours. Divide into 12 equal portions.

Prepare chestnuts as you would for the Hong Kong dumplings. Combine prepared chestnuts and mushrooms together. Add seasoning and set aside.

Heat oil in a wok and fry shallots and garlic until fragrant. Add seasoned rice and beans. Fry briskly. Dish up and set aside.

Heat oil and sesame oil in (B) and fry ginger until aromatic. Pour in wine and stir-fry well. Add seasoned mushrooms and chestnuts. Fry for 2-3 minutes. Dish up.

Fold 2 bamboo leaves into a conical shape. Put a piece of pandan leaf on the base, fill up with glutinous rice and beans mixture. Add a chestnut and one piece of mushroom. Add a little sauce. Cover with 2-3 tablespoons of rice mixture. Fold the leaves over the rice to form a pyramid shape. Tie with hemp string to secure the dumpling.

Bring to boil a pot of water. Add 1/2 tbsp salt and 1 tbsp sugar, and drop in the dumplings to cook for 2-2 1/2 hours over medium heat. Top up with more boiling water to maintain water level at all times. Test if it is cooked, remove dumplings and hang it up so that the excess water will drip off. If a pressure cooker is used, cooking time is reduced to 45-60 minutes.


May 31, 2006 Posted by | Dumplings | Leave a comment

Egg Purse

We all eat eggs no matter how it’s cooked. How about frying a perfect Egg Purse. The pic is taken from somewhere else geh. Too bad can’t show you mine. Chicken egg bo liao. Ciak kar liao (all finished eaten).

Do not use refrigerated eggs. It will sizzle with hot oil because of water and it will go flat like tyre. You want a bulge egg like a purse and not a flat egg okie.

Here are the steps
1. Crack the egg onto a small saucer plate. Do this for each egg everytime you fry 1.. The yolk must not be broken! You need to be gently la.
2. Heat up the wok. When heated up, add oil around the wok, circling twice around it and when the oil heats up, remove the oil. Add new oil. When oil heats up, reduce heat to small.
3. Gently slides the egg near the oil surface. If the oil no sizzles, your halfway. Otherwise, eat the egg yourself. Kakaka… Turn on the heat to max!
4. Flip some oil over the yolk until the sides have golden lining. Not black ok. You charcoal egg ah. *spank. Wait somemore what ah, dish out the egg lar. If not sure black jor. Aiyo… susah nia.
5. Add some drops of soy sauce to it. Wala… You passed. Or you didn’t?

May 29, 2006 Posted by | Eggs | 5 Comments

Tomato & Mushroom Pasta

I did a nuclear fussion today. I cooked both types of pasta sauces! … vegetarian style. You may add other meats. Hmm… and the end result is quite delicious. It's my first time cooking that Dolmio Creamy Mushroom and Herb pasta sauce. I've bought the Dolmio quite sometime and when I had finished the first Bolognese Pasta sauce bottle, then only I wana try.

Ingredients (2 servings)1/4 of Buitoni Maccheroni Cellentani Express, boil to soft. Simmer water out and pour to container. Add olive oil and stir till even to prevent stickiness later.1 Big Onion & 1 Tomato, sliced to cubes

2 Potatoes, sliced to cubes and fry to brown gold

Cheddar Cheese, Coriander and Cucumber for deco.

Olive oil, Salt (for mushroom pasta), Sugar (for bolognese pasta)

6 small vegetarian hotdogs, cut to 1/2 inch

1 egg (for Bolognese Pasta Sauce)

Cooking Directions
Brown 400g beef/chicken mince in a saucepan. Add contents of onion cubes and sausages. Then add pasta sauce and heat on medium setting until hot, stirring occasionally. Add water as sauce can get thick. Remember to add the egg for Bolognese pasta.Microwave Directions (based on 750 watt power)
Pour all contents into a microwave-safe container. Cover and cook on High for 3-4 minutes, stirring once.

Add potato cubes on top of maccheroni. Then add pasta sauce and deco as you like.

A rich, delicious tomato sauce with onion, garlic and herbs. A true favourite!

Buitoni Maccheroni Cellentani Express
Cellentani is a pasta shaped tubes which have been twisted into the shape of a corkscrew. *Wei… dun think dirty ah… Food lei gar… *spank. These pasta corkscrews hold their shape and texture once cooked making them perfect for pasta salads. This Express version cooks within 5 minutes.

So here's the pictures in different angle. (click to view larger).

Nutrient Cooked White Pasta(100 g.) Cooked Whole meal Pasta(100 g.) Cooked White Rice(100 g.) Cooked Brown Rice(100 g.) Boiled Potato
(100 g.)
Baked Potato(100 g.)
Energy (Kcal) 104 113 123 141 80 85
Protein 3,6 4,7 2,2 2,6 2,4 2,1
Fat (g) 0,7 0,9 0,3 1,1 0,1 0,1
Dietary Fibre (g) 1,8 4,0 0,8 1,5 1,0 2,0
Iron(mg) 0,5 1,4 0,2 0,5 0,3 0,6

May 29, 2006 Posted by | Pastas | Leave a comment