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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

Lifestyle, Recipes No Reply

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

Lifestyle, Recipes No Reply

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

Lifestyle, Recipes No Reply

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

Lifestyle, Recipes No Reply

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

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!

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

Lifestyle, Recipes No Reply

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

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

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.
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.
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.

Shirley July 25, 2020

Lifestyle, Recipes No Reply