Cheat Okonomiyaki / Japanese savoury vegetables pancake 简易大阪烧

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Just that I haven’t emphasised enough, this is a cheating version of an okonomiyaki. Some Japanese people probably hate me right now for spoiling their recipe with one of the most popular foods in Osaka. It is embarrassing that I don’t have the key ingredient ‘Nagaimo’, a species of yam that I just cannot get in Finland, like many other things. So bear with me, this is my cheat and easy version of okonomiyaki. And seriously I think it is as good as those I ate in Osaka. (with a beer or sake in my hand of course)

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(Make 2 servings)

Ingredients:

130g Flour

110ml Water

2 Eggs

130g Cabbage, shredded

1 Small carrot, peeled and shredded

1 Chili, minced

1 Spring onion, minced

80g Mushroom of your choice, diced ( or pork, chicken, salmon, etc.)

1/4 tsp Salt

1/4 tsp Garlic powder

Dash of white pepper

1/4 tsp Soy sauce (optional)

Topping:

Homemade barbecue sauce:

  • 2 tbsp Ketchup
  • 1,5 tbsp Worcestershire sauce
  • 1,5 tbsp Oyster sauce/ Vegetarian stir fry sauce

Mayonnaise

Shicimi (Japanese spice mixture) / chili powder (optional)

Aonori (Japanese seaweed powder) / seaweed, ripped

Katsuobushi (Japanese bonito flakes)

Methods:

1) In a big bowl, slightly beat in  eggs, mix in water and flour and let it rest for 15 minutes.

2) Add the rest of the ingredients, stir lightly to mix well.

3) Heat up 2 tbsp oil in a frying pan. Pour out half the mixture into the pan and form a round shape. Turn heat to medium low. Let it fry until golden brown from the bottom, flip and continue to fry the other side. (Each side about 3-4 minutes)

4) To serve, spread 2 tbsp of homemade barbecue sauce on top of the pancake, follow by drizzling some mayonnaise, shicimi powder, ripped seaweed and bonito flakes. Serve immediately.

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Say HELLO to the perfect Meringue/ Mimi’s Chocolate Swirl Meringues

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Hey you, how are you? Hope you are doing alright. Me? I’m okay, just had a double jaw surgery about a couple of weeks ago to fix my biting problem. While recovering from the massive swelling, not being able to bite and chew is killing me. I’m basically eating baby food right now. As a food lover, it’s not so nice. Besides the pain and lack of energy, I do enjoy my 4 weeks sick leave. And this allows me to finally have time to take a break from my busy life, sit in front of my computer and talk to you

Before my surgery, I discovered a super good recipe that I must share with you. I have had a few meringues in my life, mostly from good cafes. You know, those that are loaded, have great atmosphere, good selection of pastries, good terrace facing a garden and etc. In another word, those places that made me feel so good that I must sit down with a cup of coffee and a pie, or a piece of cake. So I have tried their meringues. Looking huge, white, hard, very hard, oh and very sweet, what else should I say? Why on earth would anyone like this kind of a dessert? At that time I didn’t understand.

That day at work, I was out of ideas. But I must come up with a dessert for 20 people, like right now. Didn’t really have the energy to start mixing a cake dough, somehow I felt like making meringue, the first time ever! (Yeah I like taking risk) So I googled and found a recipe from my all time favourite food blogger, Mimi Thorisson, an amazing woman who has beautiful children, dogs, great photographer husband and lives in Medoc. That’d be a perfect dream to many I believe. And she writes awesome blog Manger, sharing marvellous recipes about French cuisine that always blow my mind away. When I found her recipe for meringue, I knew that it is going to turn out great. So I started to take out my eggs and sugar immediately. I had no doubt about it at all.

Not to forget to mention that my electric mixer is broken, I was literally beating a huge load of egg whites with my hands, for 20 people. The weather is cold but I was sweating, as you can imagine. It took 20 minutes more than estimation. 🙂

Everything was worth it when I took my first bite of the fresh meringue. ‘Heavenly! It is heavenly good! Oh my god.’, my colleague repeated. I could not believe that meringue can be so good. (Well, it means that I have had bad ones) I finally realised what a real meringue supposed to taste like. The fragrance of egg white lingered in my mouth wonderfully. Like Mimi wrote, it should be crispy from the outside and soft from the inside. And she was so right. I thought one was too big for me, but I ate 2 in a row. And I made them again and again. No fail.

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Referred to recipe from Manger:
(Make 6 giant servings or 12 medium ones)

6 extra large egg whites (room temperature)
1,5 tsp cornflour (I used potato flour)
2 tbsp good quality cocoa powder
320g Icing sugar
A pinch of fine salt

Methods:

1) In a large bowl, whisk the egg whites and salt until frothy. Add the potato flour and sugar (1-2 tbsp at a time) gradually and continue whisking. (You should add the sugar in small quantities until the end of the process.)

2) When the egg whites form stiff peaks (Tips: turn the bowl upside down and it should stay nicely in the bowl without dropping to your head), gently fold in the cocoa powder to create nice swirls in the egg whites.

3) With the help of two spoons, spoon the egg whites onto the parchment-lined baking tray. The meringues should be about 10-12 cm large and 6 cm high (for big making ones). ‘Twirl’ your spoon around and finish off with a spiky peak.

4)Finally ‘dust’ some cocoa powder on top of each meringue and (optionally) use a small fork to gently draw a few more swirls

5) Bake for 1 hour 10 minutes, switch off the oven, and leave them to cool inside the oven with the door slightly open for 15 minutes.

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For this recipe Mimi has made a chocolate sauce to serve with the meringues. I have tried it but it was a little too sweet for my own preference. I have created an easy raspberry sauce that I thought it goes really well with these meringues. You know, a little kick of sourness and berry flavour together with the sweetness from the meringues. Oh, and the colour too! 😉

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Raspberry sauce:

200g Frozen raspberry

100ml Water

50g Sugar

1 tbsp Potato flour +2 tbsp water for mixing together

Juice of 1/2 lime

Methods:

1) In a saucepan, put in raspberry, water and sugar and bring to boil. Mix well until sugar is dissolved.

2) Squeeze in the lime juice. Slowly pour and stir in the ‘potato flour mixture’ to the saucepan. The sauce should start to thicken up already. Turn off the heat and let it cool completely before serving. Serve with meringues, or other desserts together with fresh berries on top. Voila!

Somtam Salad / Spicy Thai Salad 凉拌泰式沙拉 & Birthday

IMG_5917 It’s been a really hot summer. The weather doesn’t make me feel like eating or doing much. I’m not a big fan of salad, but lately I’ve been craving for something light, spicy, sweet and sour because of the heat. And here it is. Som Tam is a Thai salad dish that I’ve learned to love when I was working in a Thai restaurant downtown Helsinki. It was one of my favourite Thai dish to order from the kitchen especially during a long, hot working day, it always brought back my appetite. Usually serve as a starter, sometimes as a main pairing with steamed jasmine rice, hmmm… The original version is made with exotic ingredients like green papaya, Asian dried shrimp and fish sauce. For this post, I’m making it vegetarian with  ingredients that are easier to find, for example to replace green papaya with rutabaga, which tastes almost the same. The soul of this dish is the chili-lime dressing, which you can use it also as a dipping sauce, and a dressing for other dishes such as noodle salad or beef salad.

I made this dish as a side for my husband’s 26th birthday party last Saturday. Everything was gone beautifully. 😉 My vegetarian relatives loved it too! Other than Som Tam, I also made Malaysian curry chicken, pork dumplings and Thai style spicy tofu with mixed vegetables for our guests. We had a really nice brut to start, continued with a bottle of Alsatian rosé to pair with the food. It was a really nice lunch celebration. Together with our family we bought a bicycle for my husband as a gift and he was really happy about it. IMG_5910   Thai chili-lime dressing

4 Garlic, minced

1-2 Chili, minced (deseeded if you are less tolerant)

4 tbsp Soy sauce /Fish sauce

Juice of 2 lime

1 tbsp Brown sugar

Method:
1) Pound the chill and garlic with mortar and pestle if you have one.

2) Mix everything together until the sugar dissolved. And voila! You have a lovely Thai dressing.

 

Continues to the cheat version of Som Tam recipe

(Make 2 servings as main or 4 servings as side)

200g Rutabaga, peeled and thinly shredded

150g Carrot, peeled and thinly shredded

100g Green beans, cut into 1” length

100g Cherry tomatoes, halved

2 tbsp Toasted peanut

Methods:

1) Blanch green bean in boiling water for about 1 minute. Strain and rinse under cold water, drain well and set aside.

2) Mix all the ingredients together with the Thai chilli-lime dressing. Let it stands for a few minutes in room temperature to absorb the sauce.

3) Take the dish out and discard excessive liquid from the salad. Top with additional roasted peanut or coriander leaves if desired. Serve.  

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And of course, if you could get green papaya easily then you should definitely use it for this recipe. But in Finland, rutabaga is available all year around in any shops, therefore I’m using it here 🙂 If you have dried shrimps and are not a vegetarian, toast them and add them here for more authentic taste.IMG_5905

IMG_5914It would look better on a bed of salad if you could imagine. 😉

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IMG_5957Celebration in progress.

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This is a dish that you could adjust according to your preference. Sometimes I like to put more sugar, sometimes I’d put more chili. Taste the sauce before mixing the ingredients in and you are on good hands. I also like to mix this chill-lime dressing with glass noodle, add some mint leaves, cucumber and shallot and it becomes another delicious Thai dish that is perfect for the summer. 😉 I also found a really good post about making Som Tam, check it out here.

How to eat ‘meat’ without killing any animals / 自制面筋/ Homemade Seitan with Asian flavor

How to eat 'meat' without killing any animals / Homemade Seitan with Asian flavors

I am not a vegetarian but I cook mostly vegetarian food at home nowadays. It’s definitely a healthier option for me. Especially when there is only vegetarian dish on the table, it is so easy to get enough vegetables intake per day without any effort. Even for my husband who always seeks for his protein intake from food, I have got him a solution- my homemade seitan. I bought this vital wheat gluten flour online that contains 75% protein, which is much more than chicken that has around 30%. It is not hard to make, low cost and very versatile in cooking. With seitan, you can make every delicious dish possible meat-freely. I like the texture of seitan, firmer than a firm tofu, a little chewy and you can play around with the taste pretty much any way you like. I have made my seitan a little poultry flavor by adding five spice powder. Read that you can easily twist it by adding seaweed to make it somehow fishy and so on. A perfect option for those who want to give vegetarianism a go!

(Make 4 servings)

Ingredients:

250g Vital wheat gluten flour

250ml Vegetable broth + 1,5 litter for cooking

2 tbsp Soy sauce

1 tbsp Mushroom powder

1 tsp Five spice powder

1 tsp Sesame oil

1 tsp Garlic powder

1 tsp Minced ginger/ ginger powder

Methods:

1. Mix vital wheat gluten flour in a deep bowl with mushroom powder, five spice powder, garlic powder and ginger.

2. Add soy sauce to 250ml of vegetable broth. Slowly pour in the liquid and mix in with the flour. Knit until the dough is formed for about 5 minutes. Cover with dry cloth and let it rest for at least 15 minutes.

3. After resting, knit the dough and divide it to small portions. Cut into smaller pieces as the dough will double its size after cooking.

4. In a deep pot, bring 1,5 litter of vegetable broth to boil, add in the cut dough. Cover with lid and let it simmer for about 45 minutes. Let it cool down. Use immediately or keep it in refrigerator in container.

Note: Adding some broth together with cooked seitan in container prevent them from drying out. I have stored cooked seitan in my freezer as well, works just fine!

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IMG_4344This is the second time I made seitan but I always surprised myself each time when I opened the lid to check the doneness of my seitan. My god, you could never expect how big they expand! They almost ‘got out’ from my deep pot! 😀 So you wanna have a deep enough pot and not so giant looking pieces when you put them in for simmering.

I really enjoy cooking seitan as I still can eat ‘meat’ dishes without killing any lives. It makes me and my husband very happy after a satisfying meal without feeling guilty and still it is a healthy dish. At least I have not found any studies saying that this thing is not good for you. Of course, nothing is good for you when you eat too much of it. However, this is not for those who suffer celiac disease. Not this time.

Will share out recipe with seitan soon! 😉

PS: I should definitely cut them into even smaller pieces! 😛

Grandmother’s Prawns with Green Chili /回家过年咯/ Ready for Chinese New Year

IMG_3381It’s been awhile since I wrote last time. Guess what, I finally finished my thesis! 78 pages, I’ll be graduating and getting my Bachelor’s degree in March. 😀 FINALLY!

And right after I finished my thesis, I flew back to my home country Malaysia. It’s been 7 years since I last spent Chinese New Year with my family. Like celebrating Christmas, Chinese New Year is a big deal to the Chinese people. During these times, we eat, laugh, talk or actually scream like all the time. Chinese New Year lasts 15 days, you have to have and wear everything clean and new especially on the first few days. Therefore when we got here to Malaysia, my sister and I spent the first couple of days shopping for new clothes, and bought all kinds of food ingredients. It is because people in Malaysia have 6-7 public holidays during Chinese New Year. Shop owners particularly the Chinese people close their shops or stop working for at least a few days, some even rest for 2 weeks. It is a must to travel home and eat ‘Tuan Yuan Fan’ meaning re-union dinner with your family. I was so happy, because after 7 years, I finally made my way home for re-union dinner! My little sister said that this year the atmosphere of Chinese New Year is very strong, just because we are all here celebrating with them… I’m touched, I should make my decision that I will go home for re-union every year. I only need to apply my holiday from work a year before then.

Long story short, my mom asked me to cook since I had the guts to run a food blog publicly. Well, I have to show my skills and prove it to her in reality. So I did. This time I’m making my Grandmother’s own recipe, prawns with a lot of green chilies, my sisters’ favourite. My mom also gave praise for it. And I’m sharing this family’s recipe with you, I hope you will like it! 恭喜发财 Gong Hei Fat Choi!

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Ingredients:

500g Prawns, keep shells

15-20 Green chilli, halved and seeded

4 Medium size onion, sliced

2 tbsp Fermented bean sauce

2 tbsp Soy sauce

2 dl Water

1 tbsp Sugar

1 tbsp Shaoxing Wine

1 tsp Chicken powder

Methods:

1. Cut vertically from the back of the prawns and remove the intestinal track of the prawns, washed and set aside.

2. Heat up oil in wok, put in sliced onion and green chilli, stir-fried for 3-4 minutes until fragrance.

3. Add in prawns, and stir-fry until cooked. Add in fermented bean sauce, soy sauce, sugar, shaoxing wine and chicken powder. Mixed well. Add water, cover with lid and let it simmer for a few minutes.

4. Open the lid, stir-fry until most of the liquid drys up/absorbed by the dish. Turn of heat and serve.

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Just if you are wondering, that one sausage was not supposed to be there! 😀 My mom found some left overs… On this day we decided to eat ‘less fancy’ because the next day is the Chinese New Year Eve when we eat our lungs out!

IMG_3421On the Chinese New Year Eve, we were all too busy cooking, eating and having so much fun. I did not care much to take pictures of cooking nor paying any attention in writing down the measurements. Therefore unfortunately I am not sharing out any recipes from the actual day dishes. But we ate well, enjoyed and were really joyful. If you haven’t noticed, we were all in red. 🙂 (Except our new born baby- Enso) Red represents good luck, and number 8 that means good fortune. If you meet any Chinese people in the next 14 days, you should wish them ‘Gong Hei Fat Choy in Cantonese or ‘Gong Xi Fa Cai’ in Mandarin. If you are single and not married, you can expect an Angpao or Lai si from an elder Chinese, which is a red pocket that has money inside that will bring you good fortune for the start of the year. 😀

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马年行大运!

Golden Pumpkin Rice/ 金瓜饭/ Living in a busy life

 

IMG_3209Halloween is coming, pumpkins are everywhere to be seen. Is it the same in all countries? I love seeing pumpkins, not only that I wish to know how to carve them and put candles inside them, they also remind me very much of Cinderella. You know, when the fairy flicked her magic wand and turned a pumpkin into a beautiful, glamorous carriage, and then Cinderella went to the castle with that and met her Prince Charming. And as you know eventually they live happily ever after. I know It sounds childish which I admit, but this story always make me feel like: Awww… I want that too. I know that it is never going to happen to me unless you are Kate Middleton, well literally. And in real life, it’s simply impossible to have a little tiny fairy to turn a pumpkin into a carriage. Very disappointing. I would really like to blame Disney for lying to all the innocent children out there, for letting them to believe in stories and things that do not exist. Sadly but truly this world is not as wonderful as we were told, and animals are not friends, most of us eat them. I’m thinking that it might be a bad attempt to over protectively keep children inside the ‘wonderful world’ bubble and away from the reality. They will then face too many bad surprises when they grow up.

Well, we all grew up just fine. Maybe it is just best to let them enjoy the perfect childhood when good people and heroes always win and bad people will always be punished. At least the believe itself is beautiful. 🙂

Back to the pumpkins. They are not just for decoration and their seeds. See? You can make a super delicious meal like this one, which my mom taught me. Translated directly from Chinese, it is called Golden Pumpkin Rice. My mom used to make this dish back then. I remember many times a row she did not succeed and accidentally turned the pumpkin rice into a pumpkin porridge. But, it tasted still really good. Pumpkin itself is sweet and has a unique fragrance, together with the flavor of sauté shallot and the sweetness from juicy paprika. Man! I’m in heaven! Guess what, this time I managed to make it perfect! My god, it tasted so good, the texture is there, the flavor is there and the nutrients are there. I kept telling my sister and my mom so proudly and kept explaining how great it was when the flavor lingered in my mouth. You have no idea. You simply cannot describe. It was so good that I must squeeze out time from my busy life and share this recipe with you!!

Warnings:

I’m gonna take it a bit slower now with my blog, as some of you might probably be wondering already. If you are here only for the recipe, scroll down please. 🙂

I started this blog as a thesis project for my bachelor degree, and I’m about to graduate at the end of this year. The thing is, my full-time job is getting busier now, at the same time with my band we are making new materials for our next album, my blog is also taking a bit too much energy from me… On top of that I just moved to a new home, my mom came to visit to Finland for 2 months, my sister is delivering a baby next week. I’m so out of myself. In fact, (if you are still reading) I had some sort of panic/ stress disorder last week and needed to go to the doctor. Well as expected, too much is too much. So I’m going to slow down my pace a little and try to prioritize what I do. I thank my followers and WordPress.com for bringing me such great attention every now and then. It makes me so excited and I don’t wanna stop! So I promise you, whoever are still reading this, I will write for you. 😉

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Ingredients:

400g Diced pumpkins

200g Shrimps ( omit for vegetarian& vegan)

6 Shallots, thinly sliced

6 Shiitake, diced

1 Red Paprika, diced

2 Spring Onion, diced

2 cups/ 320g Raw rice

1 tbsp Soy Sauce

1 tbsp Black soy sauce

1 tsp Salt

1 tsp White pepper

4 cups/ 640 ml Broth/ Vegetable stock

Methods:

1) Heat up 2 tbsp of oil in wok and fry shallots until brown and fragrant. Add in diced pumpkins, shrimps, shiitake and stir fry until the pumpkins are cooked/ soften.

2) Add in rice, paprika, soy sauce, dark soy sauce, salt and pepper. Mix well.

3) IF YOU HAVE A RICE COOKER: Add in 1 cup/160ml of broth or vegetable stock and stir-fry for a couple of minutes. Turn off heat and put everything into the rice cooker. Add the remaining 3 cups/ 480ml of stock and cook it through. Stir once when the rice is done and keep warm for 5 minutes.

IF YOU DON’T HAVE A RICE COOKER: Add in all the broth or vegetable stock and bring to boil. Keep stirring to prevent sticking from the bottom. Reduce heat to medium low. Cook for 5 minutes. Turn off heat, cover with lid and let it steam for 20 minutes.

4) Serve with chopped spring onion/ fried onion.

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I will be back!

Wish me luck for my thesis.

Oh yes, Happy Halloween to you! 🙂

Penang Char Kway Teow/ 素食炒粿条/ Fried flat rice noodle

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Char Kway Teow is said to be a dish symbolizes the Chinese people who came to Malaysia in the very beginning from the South of China. It is a street dish tossed with high heat and it generates high turnovers, like the hard-working Chinese people. It is true that these Chinese people are everywhere around the world. You see, every corners I’ve been, there are always Chinese restaurants somewhere, no matter if they are selling sweet & sour , thai food or sushi. They are all very hard-working business people. They go everywhere around the globe to look for opportunities.

As I said a thousand times before, I love noodles. Char Kway Teow is rice noodles coated with soy sauce, garlic and most importantly, packed with a strong, burned ‘wok’ flavor. Just like a perfect plate of fried rice, you got to have the ‘wok’ taste in it then you can call it right. You know, those that you might have gotten from the best restaurant in town. To get the ‘wok’ taste, it’s all about the ‘woking’. You’ve got to have your wok steaming hot and stir it real fast. With my home stove, the ‘wok’ flavor I managed to get was from the slightly bit of burning, and yet it is not the same like the one from the street back home. Unless you have a really big fire and a steady wok pan, you must let it burn a little in order to get there.

Char Kway Teow is a popular dish favored by all ages, always. Back home, you can get one steaming hot portion of Char Kway Teow with 50cent, maximum 1 Euro. The street hawker always ask: ‘With or without chili?  With or without eggs? With or without clams?’ Anyway it is just as good, so easy! If you have a super good, well heated stove at home, even only the dark soy sauce will do it perfect. It is not difficult to make, and it still tasted so good on the next day from the microwave. 🙂 What an efficient dish!

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Note: For a more authentic version, add some shrimps in and if you have, try clams. In Malaysia, some even like to have the clams raw in the noodles, so they are tossed in just before serving. But I don’t recommend doing so unless you have a really good stomach and really fresh clams. If I were you, I would make more portions, because it has never been enough! 😀IMG_3008

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(Make 4 servings)

Ingredients:

250g Dried flat rice noodle, soaked until soft

4 Garlic cloves, minced

50g Bean Sprouts

50g Chinese Cabbage, sliced

1 Firm Tofu, fried and cubed

Spring Onion, chopped

3 Eggs (optional)

4 tbsp Soy sauce

2 tbsp Chili paste (optional)

2 tbsp Dark soy sauce

Pinch of Salt

Dash of white Pepper

Fried Onion

Methods:

1) Heat up wok pan until it’s steaming hot, fry garlic with oil until golden brown. Add in chili paste. (Be careful!)

2) Add in the noodles, soy sauce and dark soy sauce. Stir with high heat until the noodle is well coated and dried.

3) Toss in all the vegetables and tofu. Mix well. Make a well in the middle and break in the eggs. Wait until the eggs are half-way cooked and then stir well with the noodles.

4) Season with salt and pepper. Dish up and enjoy with fried onion.

 

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IMG_3086I have to take this picture because it was the third plates he took of that dish! My husband usually dislike carbohydrates, but this time, he couldn’t resist! 😉

Baked Fish with Secret Sauce/ The love of my mom (Part 1)

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It is a pretty unusual situation, that my husband and I actually invited ourselves to our friends Tuomas and Eveliina’s place to make dinner for them. 😀 Very different but it was actually really nice. We always have a great time together and they have such a beautiful home and kitchen. In exchange Eveliina, who is a talented, professional photographer took pictures for my blog, what more can I ask for?! It is my first time preparing food for them, therefore I wanted to cook something I really like, something I love the most, which is my mom’s cooking, who is not here in Finland. She lives in malaysia.

I go back home to Malaysia every 12 to 18 months, and that’s when I meet my beloved mother, grandmother, daddy, sister, brother, cousins, best friends… Oh it made me sad just to name them because I haven’t seen them for over a year now. And when we do meet, we never hang around for long because of my short holiday. But every time I do go home, my mom would make me a table full of fancy dishes to show me her love. She has never said it out loud though. Asian parents are rather strict and rigid. There is even one saying that ‘To beat is to care; to scold is to love’. And I need not to say more. 😀

But my point was to tell you that my mom loves me. Yes she does. 😉 I remember she used to know only a few dishes and she cooked almost the same food every other week. For example ‘the one and only/ 独孤一味’chicken, that is also where the name came from. Later on she became more into cooking and eating, like me. She started to be really good at cooking out of a sudden. Besides ‘the one and only’, my favorite dishes from her would be ginger chicken cooked in wine, herbal chicken, oat-meal prawn, steamed fish, stir-fried bean sprout, and many more. And you know what, my mom makes the best soup on earth. She never hesitated to put in all the ingredients that would cost more than eating out, therefore most of the times salt or pepper are not needed for the soups she makes at all.

I wanted to show Tuomas and Eveliina the kind of dinner that I would eat when I go back home. It would be a classic Asian dinner of 3 dishes plus 1 soup. So I decided to make my mom’s signature dish ‘the one and only’, baked fish with secret sauce, stir-fried broccoli with shrimp and soup with tofu and preserved mustard. These dishes are those kinds that are very homey and heart-warming. Unfortunately, I cannot share ‘the one and only’ recipe to you guys because it is a dish created by my grandmother, which she taught my mom how to cook it, and then my mom passed it down to me. I have called and asked my mom about this issue, and she would very much like to keep this family recipe just within ourselves, so I respect her wish. But, to replace this dish I am going to share a secret sauce that I created myself inspired by my mom’s steamed fish. And it is a good stuff. At least Tuomas, Eveliina and their 2 years old child, Matilda who is quite picky about food ate the whole fish! It was ALL gone! In fact, I was digging from the bones to find the last small pieces of meat just to get enough for Matilda when she kept asking for more. So I think they really liked it a lot.

In Finland it is difficult to find a proper steamer anywhere, the only thing available probably would be the bamboo steamer for DimSum which definitely would not fit a fish as a whole. Therefore I tried to bake it, and it turned out perfect. But it also depends on how fresh the fish is. I would not recommend using a frozen fish because it wouldn’t turn out the same. The combination of saltiness from the sauce together with the sweetness from the fresh fish makes you wanna eat more rice. They go so well together!

Ingredients:

1 kg Trout

1 tbsp Oil

1 tbsp minced Ginger + 5 pieces of sliced Ginger

2 clove Garlic, minced

1 Chili, seeded and minced

1 Spring onion, cut into 4” length sticks

1 tbsp Plum sauce

1 tbsp Oyster sauce

1 tbsp Black bean sauce

1 tbsp Soy sauce

1 tbsp Water

Methods:

1) Preheat oven to 220 Celsius. Cut the surface of the fish vertically to help it to cook more evenly (see image below).

2) Place ginger slices and spring onion inside the cut areas of the fish (tummy and surface). Drizzle oil onto the surface of the fish.

3) Place fish in a container and cook in oven for 20-25 minutes (until cooked completely).

4) Meanwhile, heat up oil in a saucepan and put in garlic, minced ginger and chili. Fry until fragrant.

5) Add in all the remaining ingredients and bring to boil. Pour in hot over the cooked fish and served immediately. Top up with additional chili and spring onion if desired.

Note: I took the seeds out from the chili so the dish was mild even for a 2 years old. If I cook for myself, I’d like it spicier so I would keep the seeds as it is. 🙂

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007Look at granny Eva putting fish into the oven. 😀

013Hmm…nam namm!

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Take a peek of the very mysterious ‘the one and only’ 😉

Black Forest Cake/ 一直以来最想要的蛋糕

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Last Saturday was my husband’s birthday. I needed to be at work the whole day, so I wanted to make him a cake to make it up with him. He wouldn’t have mind really; it was more for me so that I wouldn’t feel so guilty of not being available. Isn’t it so that in order to show your sincerity, when giving something you must give something that is precious/meaningful to you? So I decided to give Black Forest cake. And I’m gonna tell you why.

My sister and I were raised by my grandmother in a village in our childhood and we met our mom a few times a year. She was occupied by her work, traveling around places to make money to support our living. We missed awfully much of her most of the times. I remember there were a couple of times when my mom was around to celebrate my birthday with me. And that was one of those times when I ever got out of the village. Standing in front of a selection of colourful, beautiful cakes in the bakery, how fancy! I was offered to choose what I like, and there was always this Black Forest cake that caught my eyes. It has always been there on the shelf, in any bakeries, looking elegant and expensive, very ‘grown-up’ as well if you know how I feel.

That was what i’ve always wanted, but I never dared to pick the Black Forest cake, because I thought that it would be out of my mom’s budget for my very small birthday party. Even though it looked extremely tempting as always; and as high priced as always. I ended up picking those spongy cakes with candied house on top, because I believed that those kinds are the ones for a kid like me. I was between 5-8 years old.

Life is so much easier when you are a grown up, definitely, at least now I can make my own cake! I don’t remember when was the last time I tasted Black Forest, for sure it was more than 10 years ago! But I remember when the cherry jam, chocolate and alcohol lingered in my month, wow it was so surprisingly good! My version of Black Forest is not as sweet as from the bakery, but I like it more this way.

Ingredients for the dough:

150g 70% Baking Dark Chocolate

150g Butter, keep in room temperature

150g All purpose flour

150g Sugar

2 tsp Baking powder

1/4 tsp Salt

6 Eggs, placed whites and yolks seperately

Method:

1) Preheat oven to 175 Celsius. Melt chocolate and butter in microwave for a few seconds.

2) Beat in sugar, then mix in egg yolks one by one.

3) Add in flour and baking powder.

4) Beat egg whites with salt until shifted. Fold into the mixture with spatula.

5) Grease a baking container and place in cut baking sheet. Pour in the mixture and bake for 30- 40 minutes. (Poke with a wooden stick and make sure it comes out clean, that tells when the cake is ready)

6) Keep completely cool. Then cut horizontally into 2 layers.

7) Spread one layer of the cherry filling( see below) on the first layer of cake, and spread whipped cream on top of it. Then place the second layer of cake on top. Spread cherry filling and whipped cream again( and at the side if preferred). Decorate with whole fresh cherries.

Note: This cake is originated from Germany and it’s supposed to put in Cherry liquor, which I don’t have. 😛 Some people make thicker layer of the chocolate cake and scrambled some of it for decoration. You may also decorate it with grated chocolate. 🙂

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Ingredients for the fillings:

6 dl Whipped cream

3 tbsp Sugar

1 jar (320g) Cherry Jam

1 cup Fresh Cherries, reserved more for decorating

6 dl Brandy/ cognac

Methods:

1) Remove seeds from fresh cherries and cut them into smaller pieces.

2) Mix in brandy and cherry jam, set aside.

3) Whip cream until shifted and fold in sugar, set aside.

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Voila!

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IMG_0985Happy Birthday to Riku! ❤

Riku and his cake

It’s amazing that many of my Finnish friends and relatives have never heard of Black Forest cake before. For some reasons it is extremely popular in Malaysia. It must have been the European who introduced to us during the 15th centuries, I guess? Let me know if you happen to know about it! 🙂

Strawberry Curd Cake / A little piece of heaven from the strawberry farm

It was a very warm sunny day. In fact, it was the first day when my summer holiday started. I asked my husband to drive us to the strawberry farm, which is about 30 minutes away from our home.

He asked: ‘Why don’t we just buy it from the store?’. To him, it doesn’t make sense to use our gas to drive this far and spend our time for things like this.

I thought for a while, and then said:’ Well, next time when you go fishing, I will ask you the same question.’ I continued: ‘There is no sense in buying all those expensive lures when you can’t even get one fish!’

Ha ha ha, I got him. He was so sorry that he promised to bring me everywhere to pick this and that from now on. It’s about the process that makes it more fun, don’t you agree?

Strawberries have always been a precious thing to me, since it is so rare and expensive in Malaysia. Before I moved to Finland, I have only eaten no more than 5 times fresh strawberries in my life, and those were watery and tasteless. Therefore strawberry picking has become a little bit of heaven to me. 🙂 There are soooo many of them on the field like stars in the sky, those shiny red heads hiding under the green leaves. I would pick them up and put straight to my mouth and then the next one would go to my basket. (Everybody does that!) Hmm… it’s so sweet, fresh and juicy. Completely awesome!

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Inspired by my friend Laura’s unbeatable Mango Cake, I decided to use some of my 3 kilograms of freshly picked strawberries to make a cake for my summer celebration. This is quite light and healthy, therefore it is suitable for all ladies. It is not difficult, but you’ve got to be a little patient because there are some waitings in between.

Ingredients:

175g Domino cookies

50g Butter, left in room temperature

2 1/2 dl Vanilla sauce

4 dl Plain Curd

5 dl Strawberry puree

3/4 dl Sugar

1 tbsp Vanilla sugar

1/2 Lemon juice

7 Gelatin sheets, soaked in cold water

Methods:

1) Finely chop the cookies until crumbled and mix well with butter. Cut a piece of baking sheet for the bottom of a baking tray, and press the crumbled cookies to the bottom. Keep cool in refrigerator.

2) Whip vanilla sauce until foamed and then mix in curd, strawberries puree and sugars.

3) Heat up the lemon juice in microwave for a few seconds, put the gelatin sheets into the juice to melt completely. Pour the juice slowly into the curd mixture and keep stirring while pouring.

4) Spread the curd mixture into the baking tray and chill overnight before serving.

PS: I let the cake to set in refrigerator for about an hour before I decorated it with strawberries. So that the fruits stay nicely on top and would not drop into the curd mixture.

Strawberries Puree

I used about 10 dl of strawberry fruits to make 5 dl of strawberry puree. Store-bought is good also but it might be a little sweeter.

Whipped curd

Pecan nuts go well with strawberries!

Voilà!

A very refreshing and hearty cake, popular among all ages, just pick the fruits that you like and it will do! 😉