Archive for the ‘Japanese’ Category

Two months ago, we had a small CNY pot-luck reunion with some closed friends.  The pot-luck was decided at the eleventh hour as we had planned to dine at a restaurant, hoping for a larger turnout. Since most of the invited friends had scheduled prior appointments with their families and friends for separate reunions, the planned quorum dwindled further. 

 

Then one of the girls suggested meeting up for a simple pot-luck reunion at her house. The rest of us were thrilled because the lady-of-the-house is a fantastic cook and I kid you not! Not only that, she is a Jane of all trades and ‘master’ of all, which completely defies the figure of speech, “Jack of all trades, master of none.” 

  

 

As you  can see from the photo collage, we were well fed with simple, purely homemade yet fantastically delicious dishes!  The lady-of-the-house made the absolutely delicious Yee Sang (Prosperity Toss) and tasty Pan Mee (with noodles she made from scratch!).  She also baked a flawless pandan chiffon cake, almond/ cashew cookies, chocolate mousse and kueh sepit (not in photo).  I brought my signature dish, Ngo Hiang.  My friends, X, brought a meringue cake and C brought a bowl of minced mix ingredients and a packet of frozen gyoza wrappers or gyoza skins.

 

It was the last item that ‘pushed’ me to write this post. Thanks, C for “reminding” me 😉

 

By the way, it was a good thing that C did not bring pre-wrapped gyoza‘s.  That way, we all had the opportunity to learn first hand crimping of the gyoza’s from … who else? The lady-of-the-house herself!

  

 

Not the First and Definitely not the Last

 

This was not the first time I have cooked a dish that turned out into something else quite differently but completely edible, like so …

  

 

Making yaki gyoza or guo tie or wo tieh or potstickers has been at the back of my mind for a long, long time. The origin of this dish is Chinese. In China, they are called jiaozi.  The Japanese word gyōza indicates that the word is of non-Japanese origin and was derived from the Shandong Chinese dialect giaozi. There’s 2-in-1-method of cooking gyoza. First they are shallow fried with a small amount of sesame oil in a hot pan or wok until  brown crusts appear on the flat base, and then a small amount of water (or cornstarch mixture) is poured over the dumplings, with the pan or wok covered. The liquid helps to steam the dumplings, creating a texture contrast of the thin crispy bottom and soft and juicy upper part, typical of Chinese cuisine.

 

Why I chose to use the word gyoza is because the ingredients I used as filling were more Japanese than Chinese.  I’m also referring to them as  potstickers, because it’s an English word and a lot easier to pronounce.  Anyway, “pot stick” is the literal translation from the Chinese word guōtiē.

 

Grievous Mistake 

 

I have made a calamitous error when purchasing the gyoza skins or wrappers. I knew the wrappers should be round and not square.  The square ones are used for making Wonton. Without reading the label, I placed the round dumpling wrappers in my shopping basket.  I was a happy bunny that day. 


Finally


I’m gonna make potstickers!! Yay!  


My sons were looking forward to the tasty finger food.  They were thrilled and couldn’t wait for the end result!

 

BUT wait a sec … there’s a difference in the thickness of the wrappers! Gyoza skins are generally thicker than the delicate wonton skins, hence, making them more suitable for frying.  It was a shame I bought the thinner and delicate dumpling skins used for wrapping sio bee or siu mai (popularly served at dim sum restaurants).

  

 

Hmmmm….. I had already marinated a bowl of minced filling for the gyoza.  There was no turning back.  The show must go on!

 

Splashing Plan B !

 

With the flopped original plan of making gyoza or potstickers, I told my clearly disappointed looking boys that there was not going to be any dry finger-food-type gyoza but a wet and soupy dumpling soup! If only you had seen their faces and heard their remarks …

 

I told myself that if the Potstickers won’t stick then I had to transform the dish into something equally appetising, hence, Plan B was put into action 🙂

 

Yup, a splashing runny dumpling soup!

   

 

Ingredients –

  • 300g minced chicken
  • Napa cabbage, thinly shredded
  • 1/2 Leek, finely diced (or 2-3 spring onions)
  • 2 cloves garlic, minced
  • 3 cm Ginger, finely grated
  • 1/2 Carrot, grated
  • 5 cm Daikon, grated
  • 2 Tbsp sesame oil
  • 2 Tbsp sushi and sashimi soy sauce
  • 2 tsp Thai spicy fish powder ( in lieu of bonito powder)
  • 1 Tbsp Shaoxing wine ( in lieu of mirin)
  • 1 Tbsp corn flour
  • Freshly milled white pepper
  • Salt, to taste

1 packet (250g) Round dumpling skins

For the broth

  • 1 big carrot, washed and cut in very thin rounds
  • 2 stalks celery, washed and remove stringy outer layer
  • 2 stalks lemongrass, bruised
  • 3 cm ginger, bruised
  • 2 cloves garlic
  • 1 red chilli (optional)
  • Sesame oil
  • Shaoxing wine
  • Dried Coriander (I did not have fresh coriander that day)
  • 1/2 a chicken stock cube
  • Coarse Sea Salt to taste 
  • Freshly milled white pepper to taste 
  • 1.7L Water, boiled in electric kettle
  • Water, boiled for cooking the dumplings 

Method

  1. Mix all the ingredients together and refrigerate for at least one hour 
  2. Remove the minced mix at least 15 to 30 mins before starting to wrap the dumplings
  3. In a soup pot, throw in the cut carrots, celery, 2 cloves garlic, ginger, lemongrass, coriander and chilli. Pour in the boiling water into the pot.  At this point, you can smell the fragrance and aroma of the herbs and vegetables whiffing past your nostrils
  4. Season the broth with sesame oil, Shaoxing wine, salt and white pepper
  5. Cook the broth further until boiled 
  6. In another pot, boil enough water to cook the dumplings per serving. Note: this water is NOT the broth for consumption, but just to cook through the dumplings separately.
  7. Ready to serve.  Place 8 to 10 pieces of dumplings in the hot water. The dumplings are cooked when they start floating to the surface. Scoop the dumplings, removing as much water as possible to a serving bowl. Then scoop the broth picking up some carrots, celery, chillies and coriander and transfer to the serving bowl.

Et voila!

 

Verdict: Without a word said, my boys slurped their bowls of  dumpling soup clean. I think that’s translated as “Thumbs UP” 🙂

Be warned, though, of the spicy filling (spicy fish powder) and the extra chilli in the broth. The extra garlicky flavour differentiates the Gyoza soup with a twist from the milder wonton soup. I will definitely make these again 😉

I’m linking this post to Little Thumbs Up April event “CHICKEN“, organised by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY, and hosted by Diana from Domestic Goddess Wannabe 

 



Have a great weekend!

Cheers!

Christmas and the New Year celebrations have just passed us by. We have been pampered with a bit too much eating, from appetizers to starters to soups to main courses to desserts. Munching, chomping, slurping, burping… OMG!

I’m glad it’s over for now, albeit temporarily. My stomach needed a bit of rest after the eating marathon, so I decided to make something really clean and simple and yet very attractive and tasty. It’s everyone’s favourite – at least in my family – the delectable sushi, or rather, Makizushi or nori rolls.

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DIY Sushi Meal Kit

I have made sushi before when I was still in Kuching many moons ago. We made it from scratch, my sisters and I. Homemade sushi are definitely a notch higher than the store-bought ones or even the restaurants’ because we have control over what goes in the cylindrical gems. More often than not, the sushi rice served in restaurants are way too sweet, which I am not a fan of.

Both my sons are fans of Sushi of any type. I have made Inarizushi (sushi stuffed into fried tofu skin or aburaage). That became a hit with my guys.

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Once in a while during impromptu outings with my younger son, we would always end up in a Japanese resto ordering a sushi set lunch. My son, who is not a big eater could down these sushi in record time. But that also meant burning a hole in my pocket, hence the urge to home make the sushi rolls 😉

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Just before Christmas last year, I was at Stonemanor, a British store located at Everberg, Belgium.

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While filling my trolley with Christmas goodies, I was thrilled to see a Sushi Meal Kit on the Asian shelves, I grabbed 2 kits.

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Both kits included the following items –

• A Bamboo Rolling Mat (makisu)
• 4 Sushi Nori Sheets
• Sushi Rice (2 “Uncle Ben’s” type bags)
• Sushi Vinegar
• Japanese Soy Sauce
• Wasabi Paste
• Chopsticks (4 pairs in the red kit and 2 pairs in the yellow kit)
• Sushi Ginger or gari (not included in the yellow box)
• Sushi Recipe/ Instruction Leaflet

Per kit makes 4 large Makizushi, a main course for 2 or a starter for 4. Since there are 4 of us and I have planned to serve the sushi rolls as a main dish, hence I bought 2 kits. And by the way, I had actually planned to make those sushi rolls during the weekend of Valentine’s Day or Chinese New Year. Since CNY 2015 falls on 19th Feb, which is a Thursday, it will be difficult for me because it’s a workday. Honestly speaking , the 2 kits were too enticing for me to wait that long, I decided to ceremonially open both kits on the same day for our first weekend lunch anno 2015 🙂

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Instructions (per kit)

1. Put the 2 rice bags into a medium-sized saucepan and add enough water to cover the rice bags, soaking evenly.

2. Bring to the boil and simmer on a low heat for 11 – 12 minutes with the lid on.

3. Turn off the heat and drain the water using a sieve; put the rice in the sieve back into the saucepan and leave to stand for 25 – 30 minutes with the lid on. Do not open the lid!

4. Remove the rice from the bags and transfer the hot rice into a large bowl. Fold Sushi Vinegar into the rice. Wait until the hot rice cools down to a warm temperature before rolling the Sushi.

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Fillings

While the rice is cooking, prepare the fillings. At this point, just let your imagination run wild with you. I have actually used leftover vegetables from my fridge (yellow, orange and green paprikas, cucumber, carrot, spring onions and chives). Then again, the list is endless. You may want to go vegetarian or vegan or add slices of chicken or Peking duck meat. The sky’s the limit! I made a vegetarian version, with mock crab sticks and omelette with chives as protein.

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To Roll …

1. Place a sheet of nori onto the makisu (bamboo rolling mat). Spread the cooked rice as evenly as possible over the nori making sure to keep a thin layer of rice and leave a 1 cm gap free from rice at top and bottom as you will need this to seal the roll.

2. Before placing the strips of vegetables, surimi/ omelette on the rice, brush some wasabi paste or mayonnaise on the rice, from one end to the other, horizontally. Do not put too much filling in otherwise it will be difficult to roll.

3. Begin rolling the nori carefully and evenly around the filling, using the mat to help shape the Makizushi, rolling away from you and pressing firmly. Pull the bamboo mat away from you, and make sure to keep rolling the nori around itself.

4. Once the roll is complete, press down firmly on the mat helping to compress the roll slightly so that it keeps its shape.

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To Cut …

1. Remove the rolled sushi from the rolling mat and place onto a dry chopping board.

2. Using a very sharp knife, cut the roll in half. Then cut the 2 halves into 4 even lengths, making 8 Makizushi. Wash the knife occasionally between cutting each Sushi roll to prevent the rice from sticking to it and to ensure a cleaner cut.

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I served my Makizushi on a tray with some gari (sushi ginger) and wasabi paste. As far as the presentation is concerned, there’s still room for improvement, however, since that was the first time I have attempted making the Makizushi on my own, I thought that was not too bad at all 😉

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Without a doubt it was a mouth-watering lunch and what was even better was it was wholesome, healthy and à volonté.

No wasabi paste? No worries.

Not many people will go gaga on this green-colured paste. Wasabi is Japanese horseradish and its stem is used as a condiment and has an extremely strong flavor. Its hotness is not akin to that of a chilli but more so of hot mustard. The heat from the wasabi paste produces vapours that stimulates the nasal passages more than the tongue. And sometimes it even goes up to the head. Ha ha..

I found a good substitute for the wasabi paste. It’s also green in colour. It’s a cousin of the Tabasco sauce, the Tangy Green Jalapeño hot and zesty sauce from Heinz. I always have this bottle in my fridge. It goes very well with pizzas, salads, soups… It’s just so zingy and funky! Love it!

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The Day After

There were 2 sushi rolls left after the day before’s à volonté lunch. I used those as starter for our Sunday lunch. There were no gari and wasabi paste left, hence I made a simple and quick pickled cucumber with dhill. It went so well with the sushi rolls. It was super refreshing and scrummy. Yums!

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I’m sharing this post to the following blog-hop Cooking Challenges, my first linkup in 2015 😀

The Great Britsh Store Cupboard: Cooking with Herbs Challenge – January 2015

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“My Treasured Recipes #5 – Chinese New Year Goodies (Jan/Feb 2015)” hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Tasty Tuesdays by HonestMum

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January 2015 Family Foodies hosted by Eat Your Veg and Bangers & Mash

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January 2015 Vegetable Palette hosted by A2K – A Seasonal Veg Table

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Beth Fish Read’s Weekend Cooking

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Extra Veg with Helen at Fuss Free Flavours and Michelle at Utterly Scrummy

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Have a Healthy and Happy year!

Cheers