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Broccoli and Quinoa Patties

quinoa cake3

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!

quinoa cake

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

    1. 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.
    2. Add the eggs to a deep bowl, and beat them lightly. Add the sautéed vegetables, quinoa, breadcrumbs, cheese, salt & pepper. Stir until well combined.
    3. 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.
    4. 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.

October 26, 2020
Lifestyle, Recipes No Reply

Vegan Hedgehog Black Sesame Steamed Bun

Hedgehog Black Sesame Steam Bun

Hedgehog Black Sesame Steam 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

  1. Mix yeast with milk and mix well. Let it sit for a couple of minutes.
  2. Mix the rest of the dough ingredients together except for the sesame powder and knead for 1 minute until a rough ball is formed.
  3. 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.
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  4. 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.
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  5. Separate the sesame filling into 5 equal portions and roll into balls.
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  6. 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.
  7. Cut the black sesame dough into five equal portions and roll each piece into a ball.
  8. 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.
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  9. Moist the white dough with a bit of water before covering with the sesame dough. Fold the excess grey dough under.
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  10. Repeat the same for the rest of the dough balls and filling.
  11. 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.
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  12. Brush a bit of water on the white dough and stick two pieces of whole sesame seed for the eyes.
  13. 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.
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  14. Steam the buns for about 15 mins.

October 22, 2020
Lifestyle, Recipes No Reply

Cantonese-Style Pan Fried Noodles

Cantonese Stir-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!

Cantonese Noodles

  • 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.

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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.

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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!

 

October 15, 2020
Lifestyle, Recipes No Reply

Cute Salmon Onigiri for Kids

Salmon Onigiri

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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

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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

 

September 30, 2020
Kids, Lifestyle, Recipes No Reply

Homemade Sandwich Bread

sandwich bread

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 400 degrees F.
  6. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown.
  7. 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.

September 26, 2020
Lifestyle, Recipes No Reply

Enoki Mushroom Salad (涼拌金菇）

Enoki Mushroom Salad

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.

Enoki Mushroom Salad

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) 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.

September 9, 2020
Lifestyle, Recipes No Reply

Vegan Yellow Curry Soup Noodle

Vegan Curry Soup Noodle

Vegan 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

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!

September 5, 2020
Lifestyle, Recipes No Reply

Vietnamese Lemongrass Pork Chops

Vietnamese Lemongrass Pork Chop

Vietnamese Lemongrass Pork Chop

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.

Vietnamese Lemongrass Pork Chops

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.

 

August 29, 2020
Lifestyle, Recipes No Reply

Vegan Japchae ( Korean Stir Fried Glass Noodles)

Japchae

Vegan Japchae

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

Japchae

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.

August 25, 2020
Lifestyle, Recipes No Reply

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!

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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.

August 15, 2020
Lifestyle, Recipes No Reply

How To Make Maki Sushi Roll

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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

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

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  1. 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.
  2. Repeat with remaining ingredients.
  3. Cut each roll into 4 to 6 pcs using a wet, sharp knife.

August 1, 2020
Lifestyle, Recipes No Reply

Hong Shao Kao Fu 紅燒烤麩

Hong Shao Kao Fu 紅燒烤麩

Hong Shao Kao Fu 紅燒烤麩

As some of you may know, I’m half Shanghainese (my mom is Shanghainese). My mom is an amazing cook so I get to have many traditional Shanghainese dishes as I was growing up. Hong Shao Kao Fu (紅燒烤麩) is a classic Shanghainese vegan appetizer made from wheat gluten. Soft and sweet with a unique springy texture, it can be served hot or cold but traditionally it’s served cold.

What is Kao Fu?

Kao Fu is made from just wheat gluten and water, it is first leavened and then baked or steamed, resulting in a spongy texture with lots of air pockets. This is similar to seitan (a common meat substitute).

Ingredients

  • 1 pc of dried wheat gluten/kao fu but into 3/4 inch, soak in warm water until soft
  • 3 pcs shitake mushrooms, soak in warm water for 2 hours
  • 1 small handful of dried wood ear mushrooms, soak in warm water until soft, about 15 mins
  • Shredded carrots, around 20 sticks
  • Edamame bean, a small handful
  • 3 tablespoons canola oil
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 3 teaspoons coconut sugar
  • 3 cups water/ vegetable broth
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic

Method

  1. Heat oil in your wok over high heat. Add the ginger and fry for 30 seconds. Add the wheat gluten, and cook until slightly browned, about 2 minutes.
  2. Heat oil in your wok over high heat. Add the ginger and garlic and fry for 30 seconds. Add the kao fu, and cook until slightly browned, about 2 minutes. Add the mushrooms, carrots and wood ear. Mix everything well. Then add the wine, soy sauces, sugar, sesame oil and water/ vegetable broth. Stir well and bring to a boil. Make sure there is enough sauce for the kao fu to soak up. It is like a sponge and can soak up a lot of liquid. Add more vegetable broth/ water and seasoning if the sauce dries up.
  3. Cover the pan, turn the heat to low, and simmer for about 15 minutes, stirring every 5 minutes to prevent sticking. Add the edamame bean in the pan and cook for another 5 mins.
July 25, 2020
Lifestyle, Recipes No Reply

How to get your child to learn a language

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DSCF3763 DSCF3756mini metro at Mini Mandarins Mini Metro at Mini MandarinsI’ve always been a firm believer of the ‘learn through play’ approach. I believe this particular method teaches problem solving skills, promotes confidence, expands creativity and imagination, while simultaneously allowing the child to have fun in the process. This is the reason why I’m a big supporter of the Mini Mandarins Learning Centre. They engage the child and help them develop interest in spoken Mandarin through imaginative play in “mini” real-life environments. They focus on teaching the language through interactive play, practice and applications which I think is the best way to learn a language. Their play themes revolve around everyday real-life settings, such as a supermarket, a restaurant, or a veterinarian’s office. Their dynamic curriculum involves constantly changing themes which is intended to provide a total Mandarin language immersion experience for kids to put their learning to practice. I’m particularly impressed by the level of detail in each setting they create.  Their latest ‘Chinese restaurant’ setup, included a kitchen with a noodle bar, cashier counter, dim sum tables and dim sum trolley. What’s more, the trolley included different types of dim sum made from felt while the cashier included money that looks like real money.

felt dim sum

Maya began attending Mini Mandarins towards the beginning of last year and we can tell she enjoys the class very much, so much so I sent her to their summer camp as well,  which lasted 2-3 hours each day for 8 weeks. She also attended their term break camp where she was able to sing and dance along with her favorite Peppa Pig stories and songs. I was very impressed about how much she was able to pick up during this short period of time. She started conversing with us in mandarin and can finally communicate with her great-grandma. I’m no expert in education but I believe in the end result and happiness of my child. Thank you Mini Mandarins!

January 26, 2016
Lifestyle, Parenting No Reply

8 Little Bird Birthday Party Ideas

Little Bird Theme Birthday Party

Little Bird Theme First Birthday

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little bird theme dessert table

little bird cupcakes  little bird cookies  little bird mini marshmallow pops  Bird house party favor

If you have been following us, you will know BabyA just turned one and I was super busy preparing for her little bird themed first birthday party. So how did I come up with a bird theme? BabyA loves flapping her arms like a bird whenever she gets excited, she reminds me of a little bird whenever she does that, hence the little bird theme!

Similar to what I previous did for Maya here, I put together a dessert table for my little bird on her first birthday. Below are 8 little bird birthday party ideas:

  • Birdcage cake
  • Little bird cupcakes
  • Little bird cookies
  • Little bird mini marshmallow pops
  • Rice Krispies bird nests with chocolate eggs
  • Wooden bird house party favor for kids to take home and decorate their own bird house along with a birdie cookies
  • Little bird backdrop by Sweet Scarlet Designs
  • Little bird gift tags by Sweet Scarlet Designs

If you are interested in ordering homemade desserts from me, please contact info@sweetcreationshk.com for more information.

January 19, 2016
Kids, Lifestyle No Reply

Happy Anniversay 

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Five years ago I married my best friend, my soul mate, and someone for whom I am grateful to have in my life. 2015 wasn’t the easiest year for me, I’ve definitely had better. The moment you think you can exhale a little after solving a dilemma, another one rears its ugly head. Some of the issues that I faced included the resignation of my helpers, and the process of hiring and training was frustrating to say the least. We were also faced with a pest problem that forced us to move out of our apartment for a couple of weeks. It came to the point where my friends likened my situation to a real-life soap opera, and having Baby A and Baby M around certainly made things more challenging.

I also made few important decisions together with my husband, including taking a break from my 10 year career as a banker, to purchasing a new house for our growing family. Aside from saying ‘I do’ five years ago, these are two of the biggest decisions I have made in my life.  In some ways, I’m grateful these things happened because they made my relationship with my husband even stronger. Love is when the person stands by you and offers unwavering support no matter how bleak the situation. It’s easy to do when everything is smooth sailing, but when the ship starts taking on water, is he heading for the lifeboat? Luckily for me, my husband kept the vow he made to me on our wedding day and stood by me and supported me when I was weak. Thank you for being there for me. I wouldn’t know what to do without you. 

Unlike previous years where we would go out for a nice dinner to celebrate our anniversary, this year was very different. I was busy baking for BabyA’s birthday party, so we ordered take out and ate on our coffee table, as the dining table was covered with my baking supplies. It wasn’t very romantic but I thought it was really cute and sweet. I enjoy having take out at home with the man I love. I look forward to spending many more years having take out together with you. Happy 5th Anniversary!

::Outfit on me::
Dress: Matador Couture (also love these designs here, here and here)
Shoes: Christian Louboutin (old)(similar here)
Make up: Herman Ng Make Up
Hair: Dominic Tao

::Outfit on TT::
Tuxedo: Emporio Armani (old)(similar here)
Shirt: Custom made (old)(similar here)
Shoes: Salvatore Ferragamo (old)(similar here)
Bow tie and waistband: Thomas Pink (old) (similar here)

January 7, 2016
Lifestyle No Reply
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