STEAMED SEA BASS

Fish plays a big role in Chinese celebrations. When served whole, including the head and the tail, it beckons a good beginning and end to the year. The Chinese word for fish "Yu" sounds like the words for wish and abundance. Eating fish on Chinese new year symbolizes prosperity for the whole year. 

FRIED PORK AND CRAB SPRING ROLLS

Meat and seafood combinations are not unusual in Chinese cuisine. It actually is one of the favourite taste combinations and is commonly seen in stir fries, dim sums and also in fried dishes such as this. Spring rolls are usually a crispy fried pastry wrapped around a vegetable filling. These spring rolls has minced pork and crab meat filling with five spice for seasoning. 


Spring rolls are signs of good luck in the new year as its shape is deemed similar to gold bars. Whether it is true or not, now is as good a time as any to eat spring rolls.

Ingredients:

1 small onion, chopped finely
1 c. minced pork
1 c. cooked crab meat
1 carrot, chopped finely
3 pcs. dried Chinese mushrooms, soaked then chopped
1 bunch of spring onions, chopped finely
1 clove, garlic, minced
2 tbsps. light soy sauce
2 tbsps. dry sherry or Chinese wine
1 tsp. 5 spice powder
1 tsp. sesame oil
1 tbsp. brown sugar
2 tbsps. corn flour
1 egg white
19"x19" spring roll wrappers
cooking oil for frying
1 tbsp. plain flour

Method:

Fry the chopped onions in cooking oil until soft and translucent. 

Trasfer to a mixing bowl and add the rest of the ingredients, save for the last three. Mix thoroughly. 

Separate the spring roll wrappers, then spoon 2 tbsps. of the filling in and roll into a thin spring roll. Seal the end with a paste made with the plain flour and 1 tbsp. of water. 


Deep fry on medium heat for 3 to 4 minutes until light brown and crisp. Drain on a rack. Serve with sweet chilli sauce. 

All rights reserved ©Adora's Box Copyright 2011. 

You might also like 

Lumpiang Prito (Fried Vegetable Spring Rolls)

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CHINESE NEW YEAR PUDDING (TIKOY)

Chinese New Year falls on the 3rd of February this year. Certain kinds of food are eaten during the celebrations. They all have symbolisms and are supposed to bring good tidings to those who eat them. 


The Chinese New Year pudding, or Tikoy as we call it in the Philippines, is the most popular food item during this season. Sweet and sticky foods are supposed to bring family unity. The round shape symbolizes unending prosperity. It is symbolically offered to the Kitchen God so that he will present a favourable report to the Emperor of all Gods. Tikoy is usually given away as a present during Chinese New Year. If you can't wait until someone gives you one, you can easily make it yourself.

Sliced, dipped in egg and fried.

Ingredients:

2 1/2c. glutinous rice flour
1 c. brown sugar
1/4 tsp. salt
1 3/4 c. water

Method:

Whisk all the ingredients together until free from lumps. Strain into a lined and generously greased 9" diameter round tin and steam for 35-45 minutes. It is ready when it is all bubbly on the surface. It will subside as it cools. Leave to cool in the pan, then refrigerate. This can be eaten as is or sliced, dipped in beaten eggs and pan fried.

The meal our family shared for Chinese New Year: (from left, clockwise) Chinese New Year Pudding,  Layer Cake,  Steamed Prawns on Egg Fried Rice, Steamed Sea Bass, Kai Lan with Oyster Sauce

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UBE WITH PASTILLAS DE LECHE RIPPLE ICE CREAM

I was stumped by the Kulinarya Cooking Club's theme for this month. I am supposed to make something that I would like to have on my birthday. A seemingly simple task that should actually be easy as it can be anything. The problem is, I don't cook on my birthday. That is my special treat for myself_a break from cooking. But if I were to cook or make something it would be cake or ice cream because no birthday celebration should be without those two treats. So here it is, the recipe for my birthday treat, if ever I decide to have one: ube with pastillas de leche ripple ice cream. This ice cream is denser than store bought ice cream because it is loaded with halaya (purple yam jam). The streaks of pastillas de leche adds both interest and complementary flavour. 

Here's the recipe:


For the UBE HALAYA:


Cook the following ingredients together for 5 minutes:

454 gm. pack of frozen grated cooked ube (purple yam)
1 410 gm.tin of evaporated milk
3/4 c. sugar
1 tbsp. butter
1/2 tsp. vanilla
red and blue food colouring

You only need half of this mixture for the ice cream. You can eat the rest as is or freeze for future use. For the ube ice cream you'll need:

1/2 of the cooked ube jam
300 mls. tub of double cream
1 c. condensed milk
1 c. fresh milk

Use a blender or hand blender to mix all of the ingredients. Transfer to a plastic tub and set aside in the refrigerator.

For the pastillas de leche ripple, you'll need:

2 c. fresh milk
1/2 c. white sugar
2 1/2 c. powdered milk
2 tbsps. butter

Heat up the milk and sugar in a pan. Add the butter. Take off the heat as soon as the butter melts. Add the powdered milk and stir until smooth. Refrigerate.

TO MAKE THE ICE CREAM

I used a Cuisinart Ice Cream maker for this. You have to freeze the tub of the ice cream maker overnight. It is better to make the ube ice cream mixture and pastillas de leche ripple the day before and refrigerate so that everything is very cold when you put them in the ice cream maker. Start the machine and pour in the pastillas de leche ripple. Let this thicken for about 20 minutes. This will not fluff up like ice cream. It will be thick and fudgy. Transfer this to a container and leave in the freezer as you churn the ube ice cream. You don't need to wash the tub. Pour the ube ice cream mixture in and run the machine for about 30 minutes or until the mixture is very thick and fluffy. 


Get a container and put a few scoops of ube ice cream in. Add a few dollops pastillas in. Add more ube ice cream. Repeat the layers until all the ice cream is in the container. With a butter knife, make a few gentle swirls in the ice cream. Freeze for a few hours to set.

If you don't have an ice cream maker, you will have to whisk the ube ice cream mixture and pastillas de leche ripple separately with an electric mixer. Freeze. After a few hours, whisk again to break up any ice particles. Repeat the process until the mixture is evenly fluffy and nearly set. Then layer them and swirl with a butter knife. Freeze to set.

This post is  for the KULINARYA COOKING CLUB theme for January 2011: Filipino Birthday Treat. 

See the posts of the other members by visiting their blogs.

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Ube Macapuno Inipit

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LIME AND HONEY GLAZED CHICKEN THIGHS

There is something very appealing about sweet, sticky chicken. I am guessing it is the way the chicken skin holds the glaze or the way the fat exuding out of the chicken blends with the flavours of the seasoning or the way the meat comes out juicy and tender when sealed with a sticky coating. 

This chicken dish is flavoured with lime, honey and soy sauce. It is briefly pre-cooked so that the seasonings are absorbed into the chicken. It is finished off in the oven and brushed with honey to create that sticky, sweet glaze.

Ingredients:

8 chicken thighs
juice and grated rind of 1 lime
1 tsp. sesame oil
3 tbsps. light soy sauce
1 tsp. salt
3 tbsps. honey
1 tbsp. butter

Method:

Put the chicken thighs in a pan and season with the lime juice and rind, sesame oil, 2 tbsps. of light soy sauce and salt. Leave to marinate for half an hour. 

Pre-heat the oven to 350° F/ 180° C. 


Bring the chicken and marinade to a boil. Simmer gently for ten minutes. Take the chicken out of the cooking liquid, and arrange in a single layer on a baking dish. Reserve the sauce. 


Bake, skin side up, for 15 minutes. Turn the chicken over and bake for a further ten minutes. Turn the chicken over again and brush the skin liberally with a mixture of 1 tbsp. light soy sauce, 3 tbsps. honey and 1 tbsp. butter. Pour the reserved sauce around the chicken to deglaze the baking pan. Bake for a further ten minutes or until the chicken is browned. Transfer the chicken into a serving dish. 


Pour the sauce back into the pan, add the remaining glaze (if any) and reduce until syrupy. Pour some over the chicken and serve the rest on the side as sauce.

All rights reserved ©Adora's Box Copyright 2011.

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ASADO BUNS

Most of my student life was spent in a Catholic all girls school. The nuns, along with the able staff cooked and baked all the food served in the canteen. The food that I like most was the asado bun, next to the siopao. They were practically the same except the buns were baked and the pao were steamed.
I clearly remembered how small they were, even when held by my little hands.

BAKED SPICY PRAWNS

I just love prawns because, aside from it being full of flavour by itself, it just goes well with anything that you add to it. This dish was inspired by a steamed prawn dish that my mother-in-law always cooks. 

Spring onions, chillies and garlic are the aromatics that work so well together and this time, I thought of giving it a Mediterranean twist by adding sherry and sun dried tomatoes. 

MOCHA AND CHESTNUT CREAM GATEAU

A cake is for celebrations. The mere sight of a cake brings on the celebratory mood. Everyone cheers up when they see something to forward to at the end of the meal.

Decadence is the trend for cakes. There's no holding back. This cake combines mocha chiffon cake layers, chestnut cream and rich mocha buttercream icing to make an indulgent dessert. The combination of flavours to results to a cake is the perfect finale to a special meal.

Ingredients for the cake:

1 1/4 c. plain flour
1 tbsp. cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
4 eggs, at room temperature, separated
1/2 cup of strong espresso, cooled
1 tsp. vanilla
1/4 c. of cooking oil
1/2 tsp. cream of tartar
1/4 c. sugar

Method:

Pre-heat the oven to 350° F/180° C. Line three 9" diameter cake pans. 

Combine the flour, cocoa powder, baking powder, salt and 1/2 c. sugar in a mixing bowl. Make a well in the center, and add in the egg yolks, espresso coffee, vanilla and oil. Mix thoroughly with a whisk until free from lumps. 

With an electric mixer, beat the egg whites and cream of tartar together until foamy. Add the remaining 1/4 c. of sugar and whisk until stiff but not dry. 

Mix a spoonful of the egg whites into the batter to slacken the mixture and make it easier to fold. Using a large metal spoon, fold in the batter into the egg whites. 

Divide the mixture evenly into the three baking pans. Bake for 20-30 minutes or until a cake tester comes out clean. Invert the pans into cooling racks and leave to cool.


Ingredients for the chestnut cream filling:

435 gm. tin of unsweetened chestnut pureé
1/2 c. brown sugar
1/4 c. thick cream
3 tbsps. butter, melted
1/2 tsp. vanilla
1/2 c. quartered cooked chestnuts (optional)

Prepare the filling by mixing all of the ingredients, except for the quartered cooked chestnuts. refrigerate for at least an hour.

Ingredients for the mocha buttercream icing:

1 c. (1-250 gm. block) of unsalted butter
1/4 c. thick cream
1 tbsp. cocoa powder
3/4 c. evaporated milk
2 tsp. instant coffee
1 c. confectioner's sugar

For the icing, beat the butter with an electric mixer until light and fluffy. Add the cream and mix well. 

Combine the rest of the ingredients in a separate bowl and with the mixer running, drizzle a little bit at a time into the whipped butter, mixing until well combined after each addition.

To assemble:

You will need 8 whole peeled cooked chestnuts and grated chocolate or sprinkles for decoration.

Lay one of the sponge layers on a serving plate. Tuck four strips of greaseproof paper under the cake to surround it and protect the plate from mess.

Top the first cake layer with half of the chestnut cream filling. Sprinkle the quartered chestnuts, if using. Top with another cake layer and spread with the rest of the buttercream. Sprinkle the quartered chestnuts and top with the last cake layer. 

Frost with  a thin layer of the mocha butter cream icing on the top and sides as a crumb coat. Use the rest to frost the whole cake decoratively.

Decorate with whole chestnuts and chocolate sprinkles.

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Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

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CRISPY ADOBO WITH CHINESE MUSHROOMS AND CHIVES

Adobo is probably the most popular Filipino dish, maybe even the undeclared national dish. It is a true Filipino concoction that goes as far back as pre-Spanish times. The original adobo has the basic ingredients of garlic and vinegar, which helps keep it from spoiling even without refrigeration. The coming of the Chinese to the Philippines brought about the addition of soy sauce.

It so well loved, cooked and eaten most often in every part of the country. It is the one dish that every one knows how to make. 

There are probably as many versions of adobo as there are islands in the Philippines. I'm sure another one won't hurt. This version of adobo is crisp fried then topped with sauce and sprinkled with fried garlic and chives. The addition of mushrooms and oyster sauce gives it a Chinese twist. Despite the variance, the essence of adobo still remains.

Ingredients:

800 gms. skinless pork belly rashers, cut in 3" lengths
8 cloves of garlic, minced
2 tbsps. oyster sauce
2 tbsps. light soy sauce
1 tbsp. lemon juice
2 tbsps. white wine vinegar (or any white vinegar)
3-4 dried Chinese mushrooms
1/2  tsp. ground black pepper
3 tbsps. brown sugar
1 tsp. dark soy sauce
1 egg white
1tsp. salt
2 tbsps. water
corn flour for dredging
oil for frying
1 tbsps. chopped chives

Method:


Soak the dried mushrooms in boiling water to soften. 


In a skillet, marinate the pork pieces in oyster sauce, vinegar, lemon juice, light soy sauce, black pepper, 1 tbsp. of brown sugar and half of the garlic. Leave to marinate for at least 10 minutes. 

Bring the mixture to a boil, then simmer until tender, for about an hour. The liquid can be topped up with the mushroom liquid if it gets too dry. The meat should be fork tender but not falling apart. 


Take the meat out of the sauce (reserve the sauce for later). Dredge the cooked pieces of pork lightly in corn flour, shaking off the excess. Beat the egg white with the 2 tbsps. of water and the 1 tsp. of salt. Dip the coated pork pieces in this before again dredging in corn flour. Shake off the excess corn flour. Heat up some oil in a frying pan or wok. Shallow fry the pork pieces in medium heat until crisp and golden brown in color. Drain on kitchen paper, then transfer to a serving dish. 


In a clean pan or wok, heat up 2 tbsps. of oil (you can use the same oil the pork was fried in) and fry the garlic on low heat until golden. Skim off the fried garlic and set aside. 

Add the remaining 2 tbsps. of brown sugar to the same pan and stir until melted. Add the reserved sauce and the 1 tsp. of dark soy sauce. 

Drain the mushrooms, reserving the liquid. Rinse in cold water before sqeezing dry. Cut into thin strips and add to the sauce. Reduce until medium thick. Check the seasonings. 


To serve, drizzle the sauce on the pork pieces then sprinkle with the fried garlic and chives. Serve.

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ROAST PRIME RIB OF BEEF AND YORKSHIRE PUDDINGS

Roast beef and yorkshire pudding is a match made in heaven. I would be an infinitely sadder person were I to be forbidden to eat it. I always prepare this for our new year's day celebratory meal. Sighs of pleasure burst forth with each mouthful. It definitely swings the year to a good start. It doesn't take too much effort to prepare. All that's needed is time. As the delicious smell of the roast wafts around the house, I look forward to the year ahead and hope that every house is blessed with good, wholesome food for the family to share throughout the year.

Ingredients:


a joint of prime rib of beef
1 tbsp. of olive oil
1 tsp. mixed dry herbs
2 tsps. salt
2 tsps. plain flour
1 tsp. mustard powder
onions, carrots


Method:


Pre-heat the oven to 450°F/ 230° C. 


Rub the surface of the beef with the olive oil, then sprinkle with salt and herbs all over. Mix the mustard powder and flour together and coat the fat of the beef joint.  Stand the beef on the rib bones on a roasting tin with a rack. Scatter onion slices and carrots at the bottom of the roasting tin and add water (about an inch, do not let the water touch the meat). Roast for ten minutes, then lower the temperature to 350° F/ 180° C. Roast for the following times per 500 gms. :


Rare: 12 minutes + extra 10 minutes if necessary
Medium: 15 minutes + extra 15 minutes
Well done: 20 minutes + extra 20 minutes


Internal temperature guides:


The meat should register the following temperatures in a meat thermometer:
Rare: 60° F/140° C
Medium: 70° F/ 160° C
Well done : 80° F/ 175° C


When the roast is done, take it out of the oven and transfer it to a warmed serving dish, cover loosely with foil and leave to rest. Drain and strain the pan drippings and use for the gravy. Cook the yorkshire pudding.


YORKSHIRE PUDDING 

Ingredients:


1 c. plain flour
1 egg
1 c. milk
1/4 tsp. salt
1 tbsp. cold water
cooking oil or drippings


Method:


Prepare the Yorkshire pudding batter while the roast is in the oven. 


Sift the flour and salt together in a mixing bowl. Make a well in the center and drop in the egg. Whisk while adding the milk gradually, until the mixture turns into a smooth lump free batter. Strain into a jug, cover and refrigerate for an hour. 

The oven should have a temperature of 425°F/ 220°C. Spoon 1/2 tsp. of oil or drippings into a 12 hole metal muffin pan. Place in the oven for 3-5 minutes to heat up the fat. 

Take the batter out of the fridge and mix in 1 tbsp. of cold water. Working quickly but carefully, fill each muffin pan 2/3 full with batter.


Bake for 15 to 20 minutes or until risen, golden and crisp. To make extra crisp puddings, transfer them upside down onto a baking tray and let the bottoms crisp up for 3-5 minutes. Serve with the beef and gravy.


GRAVY


Strain the pan drippings and skim off the fat. Take 2 tbsps. of the fat and add 2 tbsps. of plain flour. Stir with a wooden spoon and cook for 1 minute. Stir in two cups of stock (from the drippings plus add more) or stock cube dissolved in water, gradually while stirring. Add 1/2 tsp. dried mixed herbs or 1 bay leaf. Simmer for a few minutes. Season with salt and pepper to taste.  

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Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

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