Shirley, Author at StyleInk - Mother Daughter Fashion/ Lifestyle Blog

Stir-fried Glutinous Rice (生炒糯米飯)

The temperature has gone down a lot this past week and it makes me crave for something warm and comforting. Aside from hot soup noodles and claypot rice, I also love stir-fried glutinous rice (生炒糯米飯). You don’t find this dish in many restaurants nowadays and it is quite time-consuming to make. Traditionally, we are suppose to soak the rice then stir fry it until its cooked. It takes around 20 minutess for the rice to cook, pretty good training for arm muscle I would say. However, to shorten to cooking time, some people prefer to stir fry the cooked rice.

Ingredients

3 cups glutinous rice
2 dried chinese sausage (lap chong)
3 small dried scallop
2 tablespoons small dried shrimps
6 dried shiitakes
1 egg
chopped spring onion (scallion), for garnish
1 cup chicken stock, including the soaking water of dried scallop
1 tablespoon of vegetable oil

Seasoning:

3 tbsp light soy sauce
1.5 tsp dark soy sauce
3 tsp sugar

1. Soak glutinous rice for at least 3 hours or overnight. Soak dried shiitakes, dried shrimps and dried scallop until softened. Chop shiitakes and shrimps into dices. Shred the scallop into smaller pieces with hands. Save the soaking water of dried scallop, add some more water to make it up to 1 cup.

2. Add 2 teaspoons of water into the egg and beat the egg. Season with salt. Heat oil in a non-stick frying pan, add the beaten egg. Move the pan around and spread out the egg into a disc. Cut eggs into strips.

3. In a frying pan, add the diced Chinese sausage, stir fry it for a couple minutes until the oil in the sausage releases. Add the mushroom, dried shrimp and scallop and saute until cooked. Set aside.

4. Drizzle 2 tablespoons of vegetable oil in a pan, add the drained glutinous rice into the pan. Stir and coat the rice with oil. Add 2 tablespoons of chicken stock at a time and cook rice over medium heat. Stir fry until the rice soaks up the broth then add another 2 tablespoons of broth. Repeat until the rice is cooked.

5. Add seasoning and mix well.

6. Add the sausage, shrimp and mushroom. Stir and combine.

7. Garnish with egg strips and scallion.

Shirley January 7, 2021

Lifestyle, Recipes No Reply

Juicy Roast Chicken

I am definitely not a white meat person, one of the reason is because a lot of times they are not done right. They are usually really dry and tasteless. But when its done right, I don’t really mind it. This roast chicken recipe is simple and will give you a delicious bird that is crisp-skinned and tender-fleshed. The vegetables absorbs all the flavor from the chicken and they are really yummy too! You will be sure to impress your guests with this juicy roast chicken recipe.

Ingredients

For 4 – 6 people

4lbs Organic Free Range Whole Chicken
Salt and Pepper
1 lemon, quartered
2 stalks celery, cubed
1 bunch fresh rosemary
3 cloves garlic, minced
2 tablespoon olive oil
4 – 6 pcs Yukon Gold potatoes, quartered
2 pcs Carrots, cubed
1 onion, quartered
2 pc Broccoli
2 – 3 tablespoons olive oil

Instructions

Season chicken cavity with salt, pepper, minced garlic overnight or for at least 3 – 4 hours.
Stuff chicken cavity with lemon chunks, celery, carrots and 2 springs of rosemary.
Pre-heat to 180 degree C. Place chicken (breast-side up) in a large roast pan.
Brush olive oil over the outside of the chicken. Season liberally all over with salt and pepper.
Put potatoes, tomatoes, carrots and onions in a large bowl. Add olive oil, salt, pepper and garlic, toss to coat.
Place the vegetables in the roast pan around the chicken. Tuck the remaining rosemary in the pan with the vegetables.
Roast the chicken and vegetables in the oven for about 1 hour 30 minutes. Turn up the temperature to 200 degree C towards the last 15 mins to brown the skin.

Notes:

Roast whole (thawed) chicken at 180 degrees C for 20 min per lb, plus an additional 15 mins.

Shirley December 27, 2020

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Homemade Naan Bread

Traditionally naan bread are baked in a clay oven called a Tandoori. The dough is prepped and slapped across the inside of the hot oven wall, bubbling as it cooks. It is unlikely that we will have a Tandoori at home but you can also make them on a skillet. It is equally soft, fluffy and delicious.

Ingredients

1 teaspoon sugar
120g warm water
7g active dry yeast
270g all-purpose flour
122g greek yogurt (or non-dairy yogurt for vegan version)
1/2 teaspoon salt
1 tablespoon oil
some oil, for greasing the skillet
3 tablespoons melted butter (optional)

In a small bowl, add the sugar, warm water, and yeast together. Stir and set aside for about 10 mins until the mixture becomes foamy. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place. The dough should double in size, about 1 hour.
Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet.The high heat makes the dough rises and fills the middle part of the bread with an air pocket. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
As soon as each naan bread is cooked (it should have no visible doughy patches) brush it generously with the melted butter.

These Naan bread can be eaten fresh. Store cooled naan in a airtight plastic bag at room temperature for up to 3 days. When reheat the naan in an oven, you will need to give it an extra bit of moisture to prevent it from drying out. Pre-heat oven at around 200 C, sprinkle a bit of water on top of the naan, heat for about 2 – 3 minutes. Brush melted butter over the naan bread after heated.

You can stuff your naans with anything from crushed spiced potato to grated cheese and blanched cauliflower. Simply flatten the dough, put a bit of filling in the middle, fold the dough. Form the dough into a ball, flatten it a bit and cook on skillet over high heat.

Shirley December 16, 2020

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Broccoli and Quinoa Patties

We always hear people say it is important to eat colorful food (natural color) as the colorful benefits can strengthen your immune system, promote a healthy heart, create radiant skin, and even help you live longer. My kids are ok with vegetables but they tend to stick to the green ones. They always pick out all the red/ orange color food such as carrots, tomatoes, peppers etc. So it’s time for me to get creative again and try to hide all these colorful food or try to make them less obvious. Today, I am sharing a broccoli and quinoa patties recipe with hidden carrots and onions.

My older daughter is definitely a bit overweight but I do not want to refrain her from eating as I do not want to take away her self confidence so I have been trying to prepare lower carb food for her to cut some calories. Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. A cup of quinoa will provide twice the protein and about 5 grams more fiber than the same amount of white rice. Due to this higher quantity of protein and fiber, quinoa is not only the healthier choice, but will also fill you up faster, allowing for smaller portion sizes. It is so versatile too. They are great for salad, rice substitute and can even make great desserts!

These taste amazing hot or at room temperature, so they are great for your kiddo’s lunchbox

olive oil
3-inch piece of broccoli stalk, chopped fine
1/2 carrots, chopped fine
Small onion, chopped fine
1 shallot, chopped fine
Sea salt & ground black pepper, to taste
3 eggs
240 grams cooked quinoa
¾ cup panko breadcrumbs
2 tablespoons grated Parmesan cheese

Method

In a medium pan, drizzle some olive oil to coat the bottom of the pan and heat over medium low flame. Add the broccoli, carrots, onions and shallots. Season with salt and pepper. Saute until tender, about 5 minutes.
Add the eggs to a deep bowl, and beat them lightly. Add the sautéed vegetables, quinoa, breadcrumbs, cheese, salt & pepper. Stir until well combined.
Add another swirl of oil to the skillet over medium-low flame, scoop a spoonful of the quinoa mixture with your hand, squeezing it slightly to make it compact . Gently flatten the ball into a 2-inch patty. Place in the skillet. Repeat with the remaining mixture. Cook until golden and crisp for about 3 to 4 minutes, then flip, and cook until golden and crisp again, 3 to 4 minutes more.
Transfer to a paper-towel lined dish to drain for a few minutes before serving.

Tips:

Before you scope the quinoa mixture on your hand, dip your hands in water so the quinoa doesn’t stick to your hands.

Shirley October 26, 2020

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Vegan Hedgehog Black Sesame Steamed Bun

Black sesame seeds may be small but they are packed with nutrients. The burst of nutrients found in black sesame seeds can promote healthy growth of hair and maintain supple skin. They are used for many health- promoting and anti-ageing benefits. They can be incorporated in your cereals, rice, noodles or any other dishes at mealtime. My mom always tells me to have a spoonful of sesame powder in the morning. Unfortunately my kids are super picky, they tend them pick them out whenever they see them in their food. So me being me, tried to use my creative mind to see how I can incorporate these seeds in their food without picking them out. I actually got them to “help” me make these super cute vegan hedgehog black sesame steamed bun. They are so cute I almost didn’t want to eat them as I spent quite a bit of time shaping each of them. It took me almost an hour to shape 10 buns but it was worth it. The kids had so much fun making them and were SO eager to eat them. My husband told me he won’t have any as he is not a fan of sesame bun, I told him to try and he ended up eating 3 of them!

yields 5 buns

Sesame Filling

25 g black sesame powder
20 g coconut oil
12 g organic cane sugar

Dough

100 g organic all purpose flour
½ tsp instant dry yeast
10 g organic cane sugar
1 tsp coconut oil
60 g soy milk
1 tbsp black sesame powder

Making sesame filling

Mix the ingredients for the filling together in a small bowl and store it in the fridge.

Making the dough

Mix yeast with milk and mix well. Let it sit for a couple of minutes.
Mix the rest of the dough ingredients together except for the sesame powder and knead for 1 minute until a rough ball is formed.
Separate the dough into two parts, cover 3/5 with plastic wrap and mix the other 2/5 with sesame powder. Knead until the sesame powder is thoroughly and evenly incorporated in the dough. Cover the the dough with plastic wrap to rest.
Now cut the white dough into five equal pieces, take one piece and cover the rest. Roll the small piece of dough into a long log, fold two sides in and roll it out to a long log again (see picture). Repeat this step 2 more times before rolling the dough into a ball with smooth surface by tucking the edges to the center and pinching them together.
Separate the sesame filling into 5 equal portions and roll into balls.
Roll the white dough ball into a 3″ diameter circle, wrap one portion of filling with the dough and shape it into a tear drop shape.
Cut the black sesame dough into five equal portions and roll each piece into a ball.
Roll the sesame dough ball into a 3″ diameter circle, except keep one side flat to join the hedgehog’s head. Instead of trying to shape it, I used a knife to cut out a flat top.
Moist the white dough with a bit of water before covering with the sesame dough. Fold the excess grey dough under.
Repeat the same for the rest of the dough balls and filling.
Use a small scissors to make some small cuts on the sesame dough to create hedgehog spikes. Place the bun onto a piece of baking paper then place it in the steamer. Repeat the same for the remaining dough.
Brush a bit of water on the white dough and stick two pieces of whole sesame seed for the eyes.
Spray each bun with some water and cover the lid for about 45 mins and let it rise until the bun is around 1.5 times the original size.
Steam the buns for about 15 mins.

Shirley October 22, 2020

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Cantonese-Style Pan Fried Noodles

I love noodles! Who doesn’t right? I can have them for breakfast, lunch, dinner or after a big night when I am all hungover (hot and spicy soup noodles are the best hungover food)! Cantonese-Style pan friend noodles are one of my favorite – it brings back a lot of childhood memory. My mom used to make these for us as afternoon tea when we come back from school. Even though I am married with kids now, she still brings them to us once in a while (my mom is the best!). Of course, my entire family all love it!

During this Mid-Autumn break, I definitely ate way too much as we also had a few birthday dinners to attend. I just wanted something light for dinner so I asked my mom for the recipe and made some noodles for the family. Hubby and the girls all approved! This recipe is super easy but it gets tiring to toss the noodles when you have a big group of people to feed. If you are not used to cooking, your arm can get quite sore, you get a pretty good workout from this! This recipe is quite versatile – if you prefer a vegetarian version, replace the chicken stock with vegetable stock and replace the pork loin with some tofu. Trust me, the result is equally good!

12 ounces Hong Kong style fresh egg noodles
8 scallions, separate the white and green part
2 teaspoons oyster sauce
¼ cup soy sauce
1/4 cup chicken stock
2 teaspoons sugar
2 teaspoons minced garlic
2 tablespoons canola oil
150g Pork loin, sliced
3 pcs of Dried mushroom, sliced
100g Shrimps (optional)
1 ½ cups mixed veggies (e.g. cabbage, shredded carrots, and bean sprouts), optional

Method

1. Marinate sliced pork with soy sauce.

2. Bring a pot of water to boil in a large pot. Add noodles and boil for a minute. Drain and rinse under cold water.

3. Heat large skillet until very hot, drizzle a bit of canola oil over the pan. When oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.

4. Flip the noodles and drizzle a bit more canola oil around the perimeters of the pan. Swirl the pan to allow the oil to distribute. Fry for another few minutes until it becomes crispy.

5. In a large skillet, drizzle a bit of sesame oil over high heat. Add minced garlic, sliced pork and sliced mushrooms. Stir fry until half cooked. Add soy sauce, chicken stock, oyster sauce and sugar. Cook for 2 more minutes and set side.

6. In a large skillet, drizzle a bit of canola oil over high heat, add white part of scallion and the mixed vegetables if available for 1 – 2 minutes (depending on what vegetables you prepare). Add the shrimps and cook for 3o seconds. Add noodles back into the pan and toss. Add the pork and mushroom mixture into the noodles. Separate the noodles so there aren’t any large clumps, use chopsticks to help. Add a bit more chicken stock if the noodles are too dry, or add a bit more soy sauce if prefer a saltier version. Toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles. Add the greens of scallions, toss to combine and serve immediately.

If you happen to make this dish, don’t forget to share your photo! Enjoy!

Shirley October 15, 2020

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Cute Salmon Onigiri for Kids

Ever since COVID-19, I tried to be more creative with my kids food, just to keep them happy at home. My kids get so excited with these surprises. The smiles on their faces make it all worth the trouble. Another reason is that it allows me to control the portion better. With the lack of exercise, we have definitely all gained a few pounds (or more😅). I love getting inspirations from all these cute Japanese bento box designs. They are just super cute and creative! Do you like this cute salmon onigiri that I prepared for kids? It’s so fun watching them eat these animal-themed lunches. They would eat each part one at a time. First the legs, then the ears and nose and finally the body – Always saving the best for last! I also made an adult version for my husband, stay tuned for the upcoming post.

Ingredients
Salmon fillet, 150g (we have used a sustainably farmed salmon fillet here)
Broccoli, few florets
Kernel Corn, 4 tablespoons
Japanese Rice, 2 cups (you can use any short grain rice)
Salt, a pinch
Ham, small piece
Nori, small piece

Method
1. Make in advance the salted salmon fillet by sprinkling coarse sea salt on both sides of the fillet and leave for at least 30 mins.
2. When it’s time, rinse the salt off the salmon and pat dry with kitchen towel. Heat a little olive oil and pan-fry the salmon in a skillet until cooked.
3. Let the salmon cool, then break the fillet into very small pieces like flakes and set aside.
4. Add a spoonful of salmon into the rice and mix well. Be sure the salmon are in very small pieces so it can add a hint of color to the rice.
5.Wet your hands with water so that the rice won’t stick.
6. Rub some salt on your wet hands.
7. Place the steamed rice in your hand and form into a circle, making sure it is dense and thick.
8. Put small chunks of salmon on the rice and push the filling into the rice lightly.
9. Hold the rice between your palms. Form the rice into a ball by pressing lightly with your both palms, securing the filling in the middle. Roll the rice ball in your hands a few times, pressing lightly.
10. Cut out 1 pcs of oval shaped ham for the pig’s nose and poke two small holes for the nostrils. Then cut out two almond shaped ham for the ears.
11. Cut two pcs of oval shaped nori for the pig’s eyes.
12. Take a bit of rice and roll into two small balls for the piggy’s leg.
13. Boil the broccoli in a pot of salt water.
14. Place the broccoli and kernel corn as shown in picture

Shirley September 30, 2020

Kids, Lifestyle, Recipes No Reply

Homemade Sandwich Bread

Do you ever notice it takes a looooooong time for your store bought bread to get moldy? Store them in the fridge for more than a month and you still don’t see any mold. But why? Store bought sandwich bread contains at least 10 ingredients. They are full of ingredients that are not food, like azodicarbonamide (the same chemical in yoga mats and shoe rubber), other chemical dough conditioners, added sugars, artificial flavorings or coloring and GMOs. Flour can be treated with many approved chemicals before it ends up on store shelves – including chemical bleach! Industrial processing destroys nutrients, such as Vitamin E and fiber. To make plain sandwich bread, you only need 4 ingredients – flour, yeast, water and salt – though I have added a little butter and coconut sugar in this recipe. Notice that this sandwich bread is not white because I have used coconut sugar. If you prefer to have white bread, feel free to switch to organic cane sugar which has a much lighter color.

Ingredients (yields 2 loaves)

4½ teaspoons instant yeast
180g + 630g warm water (divided)
50g coconut sugar
1 tablespoon salt
3 tablespoons (42g) unsalted butter, cubed, at room temperature
1250g organic all-purpose flour
3 tablespoons (42g) unsalted butter (melted, for brushing)

Method

In the bowl of a mixer, dissolve the yeast in 180g of the warm water, and let sit for 5 minutes. Add the remaining 630g water, sugar, salt, room temperature butter, and half of the flour. Stir to combine.
Using a dough hook and mix on low speed. Gradually add the remaining flour until the dough forms a ball and not sticky (you may not need to use all of the flour), about 7 to 10 minutes.
Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with tea towel and set in a warm place to rise until doubled in size, about 45 minutes to an hour.
Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove air pockets in the dough. Divide the dough in two. Gently pat one of the dough into a 9×12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Do the same for the second dough. Cover the loaves loosely and and allow them to rise until doubled in size for about 30 to 45 minutes.
Preheat the oven to 400 degrees F.
Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown.
Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing.

This recipe yields 2 loaves. If it is too much you can half of the ingredients. The bread can keep in room temperature up to 3-4 days depending on storage condition. You can also store it in a freezer for up to a month.

Shirley September 26, 2020

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Enoki Mushroom Salad (涼拌金菇）

Growing up in a Shanghainese household, we often have cold dishes at most of our meals. Especially during Chinese New Year, my mom would make at least 10 cold dishes. We are often too full to have our main courses afterwards. Unlike traditional Shanghainese cold dishes, this Enoki Mushroom Salad is super easy to make. It is super healthy and refreshing. It is vegan and can be gluten free as well depending on which sauce you use. This dish is low in fat, cholesterol-free, high in dietary fiber, iron, potassium, and various vitamins.

Ingredients

1 packet of enoki mushrooms
1 cucumber, grate into noodle form
1 carrots , grate into noodle form
1 clove garlic , minced
1 tsp white sesame

For the sauce

1 tablespoon light soy sauce or coconut aminos for gluten free version
1 teaspoon coconut sugar
1/8 teaspoon salt
1/2 teaspoon sesame oil

1) Pop the cucumber and carrot into a spiral graters cutter and turn them into noodle form.

2) Remove the roots of the enoki mushroom, wash the mushrooms. Bring a pot of water to a boil. Add the mushrooms and blanch for 45 seconds. Trasnfer mushrooms to a colander and run filtered water over them to stop cooking. Drain and set aside.

3) Combine mushrooms, cucumber noodles, carrot noodles and minced garlic in a bowl.

4) Mix all the ingredients for the sauce. Pour sauce over the salad and mix well right before serving and topped with some white sesame.

Shirley September 9, 2020

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Vegan Yellow Curry Soup Noodle

When I was on my gluten free, dairy free, soy free, pork and beef free diet, I was pretty much having salad for lunch most of the time. Once in a while I would crave for some comfort food and this vegan Yellow Curry Soup Noodle has to be one of them. The curry powder and fish sauce with coconut milk makes the noodles both savory and spicy. The recipe is also very versatile, you can change the topping or type of noodles to your liking anytime! Made this for my meat-lover husband and he gave me a thumbs up too!

Ingredients

1 packet Noodles of your choose (I used Clearspring brown rice udon for my husband and Clearspring Buckwheat Soba for myself)
1 cup Broccoli
1/2 cup Carrots, shredded
1/2 cup Shimeji Mushrooms or Seafood Mushrooms
1 cup Bok Choy
1 bunch Enoki Mushroom or Golden Enoki Mushrooms
1 can Coconut Milk
1 tbsp Vegan Fish Sauce
1 tsp Coconut Sugar
1 tsp Curry Powder
2 tsp White Vinegar
1 tsp Turmeric Powder
1/2 cup Vegetable Broth
1 tsp Garlic, minced
2 tbsp Olive Oil

Method
1. Blanch the vegetables (Bok Choy and Brocolli) in boiling water for a min and set aside.
2. Blanch the enoki mushroom for a min and set aside.
3. In a pan, heat olive oil over medium heat. Add 1/2 tsp of minced garlic, carrots and season with salt and pepper. Cook for a few minutes and set aside.
4. In the same pan, drizzle a few drops of olive oil and 1/2 tsp minced garlic. Add mushrooms and season with salt and pepper. Cook until the liquid from the mushroom dries up and set aside.
5. In a pot of boiling water, boil the noodles according to package direction, usually around 6 – 7 minutes.
6. In a stockpot, drizzle of olive oil over medium heat. Add minced garlic and sauté for a minute. Make sure you don’t burn the garlic. Add the curry powder, turmeric powder, coconut milk, vegetable stock, vinegar, fish sauce and sugar into the pot for the soup base. Bring to simmer and allow it to simmer for a few minutes.
7. Add noodles to serving bowls. Spoon broth over the noodles. Top with the vegetables, carrots and mushrooms.

You are all set and done within 30 mins!

Shirley September 5, 2020

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Vietnamese Lemongrass Pork Chops

These Vietnamese lemongrass pork chops are full of sweet and savory flavors and infused with lemongrass fragrance. Simply marinate them for a few hours, throw them on a grill and you are all set! Cooking them on a grill gives the pork chop extra crispiness and smokiness but it also increases the HCA content of your food, so this flavor comes at a price.

A note on lemongrass

It is important to choose some fresh lemongrass as it makes a huge difference. You can probably pick some up from the supermarket but those are often dried out and the fragrant is pretty much gone. Avoid stalks that are dried out, have visible bad spots, or are brown at the top. Lemongrass freezes well too — either the whole stalk, or shredded.

A note on the grill

The grill I am using is a Scanpan stove top pan. I bought it from Wing On department store at the beginning of the year and it works super great with meat. I love making satay, steak, and korean BBQ on it! It’s a bit pricey (around HKD 1,800) but it is definitely worth it if you are a meat lover.

Ingredients

For the Marinade

2 stalks of lemongrass
3 tablespoons soy sauce
1 tablespoons fish sauce
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon minced shallot
black pepper

4 pcs thin-cut pork chops
1 tablespoon honey
1 tablespoon canola oil

Method

1) Peel off the outer layer of the lemongrass. Minced the white and light green part of the stalk.

2) In a mixing bowl, combine all the marinade ingredients and mix well.

3) Marinate the pork chops with the marinade you prepared and stick them in the fridge for at least 3- 4 hours.

4) Remove the pork chops from the fridge and preheat the grill on high heat. Brush a layer of canola oil over the grill. Shake off the aromatics on the pork chops and grill the pork chops for a couple of minutes on each side depending on the thickness of the pork chops.

5) When the pork chops are almost ready, brush a layer of honey on each side of the pork chop and grills them for another 10 – 20 seconds.

Shirley August 29, 2020

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Vegan Japchae ( Korean Stir Fried Glass Noodles)

Japchae is one of my favorite Korean dishes. Typically, Japchae (Korean Stir Fried Glass Noodles) are made with beef but today I am sharing with you a vegan version. This vegan Japchae recipe is a delicious gluten free and vegetable packed dish ready in under 30 minutes!

Ingredients

6 ounces Korean potato starch glass noodles
1 small carrot, cut into match stick size
1 small sweet onion, thinly sliced
2 scallions, cut into finger length
4 pcs ear wood, thin sliced
3 dried shiitake mushrooms, soaked until plump or fresh mushrooms , thinly sliced
6 ounces fresh spinach
vegetable oil for stir frying
salt and pepper

Sauce

3 tablespoons soy sauce
2 1/2 tablespoons coconut sugar (or brown sugar)
2 tablespoons sesame oil
2 teaspoons minced garlic
2 teaspoons roasted sesame seeds

Method:

1) Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.

2) Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 – 7 minutes). Rinse in cold water and drain.

3) In a small bowl, mix all the sauce ingredients.

3) In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Pour half of the sauce mixture into the noodles and mix well. Transfer back to the bowl.

4) Add 1/2 tablespoon of oil to the pan, and stir fry the carrots, mushrooms, ear wood and onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the vegetables and mushrooms are almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles.

5) Add the spinach and the remaining sauce to the bowl and mix well.

6) Sprinkle a bit of sesame over the glass noodles.

Shirley August 25, 2020

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Avocado Gluten Free Open Toast Ideas

Gluten Free Crab Meat Avocado Open Toast

Check out our Gluten Free Open Toast Ideas! You get half the carbs but with all the flavors. They are great for breakfast or a light lunch. They are also visually pleasing. You can get as creative as you can with the toppings. A sweet version for the kiddos or a spicy one for someone who loves spicy food. Get your hands dirty and get creative!

Avocado & Poached Egg GF Open Toast (gluten free, dairy free)

Ingredients
Gluten free bread (I have used the seeded gluten free bread frrom KIRR)
1/4 Onions, diced
2 tsp Lemon
1 Avocado
Eggs
Salt & pepper

Method

1. Mashed the avocado, add the lemon juice, diced onion, salt and pepper and mix well.
2. Toast the bread and spread the mashed avocado over the toast.
3. Poach an egg and put it over the avocado spread. Sprinkle a bit of salt and black pepper over the poached egg.

Avocado Crab Meat GF Open Toast (gluten free, dairy free)

Ingredients
Gluten free bread
Baby spinach, small bunch
1/2 cup Crab meat
1/2 pc Avocado, sliced
3 pcs Cherry tomatoes, halved
2 tsp Lemon juice
Salt & Pepper
Spicy Chilli Flakes

Method

1. Toast the bread and topped with a layer of baby spinach.
2. Add a layer of sliced avocado over baby spinach.
3. Add lemon juice to cooked crab meat then add salt and pepper to taste.
4. Place crab meat over avocado.
5. Add halved cherry tomatoes over crab meat and sprinkle with a bit of red chili pepper.

Shirley August 15, 2020

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How To Make Maki Sushi Roll

My kids have recently developed a fondness in sushi – which kid doesn’t like sushi right? Sushi rolls are a healthy meal packed with nutrients, including protein, good-for-you fats, and carbohydrates. But of course it will also depend on what ingredients you put in it. There are a few types of sushi and today we are going to do a more kids friendly one – maki rolls. Maki rolls are basically rice and fillings wrapped in seaweed.

Notes: Seaweed is the best dietary source of iodine, which helps support your thyroid gland. It also contains other vitamins and minerals, such as vitamin K, B vitamins, zinc and iron, along with antioxidants that help protect your cells from damage.

Ingredients (yields 3 rolls)

1.5 cups sushi rice
2 cups water
1/4 cup sushi vinegar
3 sheets sushi seaweed
6 sticks of imitation crab meat
2 sticks of cucumber
1 avocado (a small one)

Tools you need:

Bamboo rolling mat (makisu)
Plastic wrap
Sharp knife

Method

Cook sushi rice according to white rice setting in rice cooker
When rice is done cooking, evenly pour vinegar all over the rice. Toss the rice to mix. Make sure not to mash the rice.
Place bamboo rolling mat so the bamboo strips are running horizontally to you. Spread a strip of plastic wrap over the bamboo mat.

Center one sheet of nori on the plastic. Spread a thin layer of rice on the sheet of nori, and press into a thin layer. Leave a small space at the top edge of the nori so you can seal up the roll. Arrange cucumber, avocado and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll.
Repeat with remaining ingredients.
Cut each roll into 4 to 6 pcs using a wet, sharp knife.

Shirley August 1, 2020

Lifestyle, Recipes No Reply

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