Dumplings Recipe Again

I made dumplings again and again i bought way too many skin. So this time i am going to write them down so i do not forget.

Ingredients:
- 1 kg pork mince
- chives (2 bunch)
- kale (handful)
- wombok ( 6-7 large leaves)
- tablespoon sugar
- thumbsize grated ginger
- at least 7-8 medium mushroom soaked, retain some water for the mixture
- sesame oil
- chinese wine - 3 caps
- soy sauce. this is tricky, i always get them too salty or too bland. I think 3-4 tablespoon of soy sauce for this amount of mixture is good enough
- salt and pepper (just a few dash)
- oyster sauce. I know i sworn off them but it really brings the taste out. So just a quick dash of it.
-3 small packets of gyoza skin.

remember to check the mixture moisture. Ensure that it is moist enough. There should be enough liquid from the wombok and add some of the mushroom water. It has to be very moist to create juicy dumplings.

This time my dumplings had the taste but not moist enough.

Ginger wine Chicken

My all time favorite dish.

Ingredients:
1. 4 pieces of chicken thigh
2. handful of black fungus soaked overnight to soften
3. 3 tablespoon of goji berries
4. finely sliced ginger. I used around a thumb size ginger. Hubs say needed more ginger but the kids are also having this so i did not want to make it too hot
5. 350 ml mirin (sweet wine) and 200ml Chinese cooking wine
6. 1 cup water
7. Salt to taste
8. Sesame oil

Method:
1. heat up wok with sesame oil. Fry the ginger till it is soft and fragrant
2. Add the chicken and cook for around 2 minutes
3. add in the wine and cook open until it boils
4. once boil, cooked covered under low heat for 30 minutes
5. add in water, goji berries and black fungus. Season with salt
6. Cook for another 10 minutes. Serve with warm rice

If you don't like it sweet, try to reduce the mirin and use more chinese wine ratio. Either way this dish will please during the cold winter nights.

Slow Cooker Meals

Winter is here, so the slow cooker meals are back in action. I tried this on Monday and it was pretty tasty. Will need to reduce the cooking time next time as the beef was dry from cooking overnight.

http://simple-nourished-living.com/2011/11/hearty-beef-and-vegetable-soup-recipe-for-the-slow-cooker/

Ingredients

• 1 cups low sodium beef broth
• 3 cups water
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 pound top found stead, trimmed and cut into 1-inch cubes
• 3 large carrots, diced
• 1 onion, peeled and chopped
• 1 large (1/2-pound) baking potato, peeled and diced
• 2 turnips, peeled and diced
• ¾ cup frozen peas, thawed
• ¼ cup fresh chopped parsley, optional
• Salt & freshly ground pepper to taste

Instructions

1. Whisk together the broth, water, tomato paste, thyme and salt in a 5- or 6-quart slow cooker until smooth and well combined.
2. Stir in the cubes of beef, carrots, celery, onion, potato and turnips.
3. Cover and cook until the beef and vegetables are fork tender, 4-6 hours on high or 8-12 hours on low.
4. At the end of cooking stir in the peas. Cover and cook until the peas are heated through, about 10 minutes.
5. Stir in the parsley.
6. Season to taste with salt and pepper

Soy Sauce Chicken with Mushroon

Adapted from: http://dailycookingquest.com/by-category/main-dish/braised-chicken-and-shiitake-in-soy-sauce

The website above has some pretty good recipes. I tried this yesterday night and it was not bad. Was not salty enough but good enough for a healthy alternative.

I used chicken drumsticks and cooked for a long time to ensure it is all cooked. Followed the recipe to the dot. Good menu choice for a cold winter night.

Ingredients

• 2 chicken, each cut into 8 pieces (about 1½ kg) - i used drumsticks
• 4 dried shiitake mushroom (about 50 gram)
• 50 gram ginger, peeled and thinly sliced
• 4 cloves garlic, minced
• 2 tablespoon cooking oil
• 1 tablespoon sesame oil
• 2 tablespoon Shaoxing wine (Chinese: Shao Xing Hua Tiao Jiu)
• 1 tablespoon soy sauce
• 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
• 1 teaspoon salt
• ½ teaspoon sugar
• 1 teaspoon corn starch dissolved in 1 tablespoon drinking water

Instructions

1. Soak dried shiitake mushrooms in hot boiling water until soft and spongy, about 1 hour. Reserve the soaking liquid, remove the shiitake stems, and cut each shiitake into 4 wedges.
2. Heat cooking oil and sesame oil in a pot, fry the garlic and ginger until fragrant, about 2-3 minutes.
3. Add chicken pieces and cook until no longer pink.
4. Add shiitake mushroom and 1 cup of the soaking liquid and bring to a boil.
5. Add Shaoxing wine, soy sauce, sweet soy sauce, salt and sugar. Reduce heat and simmer for 45 minutes, until chicken is tender and fully cooked.
6. Pour the corn starch liquid and stir until the sauce is thickened, about 3-5 minutes.
7. Turn off heat, and serve immediately with steamed white rice

Rhubarb Apple Mix Berries Pie

Adapted from:

http://www.donnahay.com.au/recipes/rhubarb-apple-and-raspberry-pie

 

Filling:

•  50g unsalted butter, chopped       
• 3 small Granny Smith apples, peeled, cored and chopped into 3cm pieces
• 700g rhubarb, trimmed and chopped into 3cm pieces
• 200g frozen raspberries or mix berries ( I used mix berries as this is what I had in the freezer)
• 1 cup (220g) raw sugar, plus extra, for sprinkling - adjust sugar to taste. 1 cup is actually fine as rhubarb is very sour
• 2 teaspoons finely grated lemon rind
• 1½ tablespoons lemon juice
• 1 teaspoon vanilla bean paste

Ginger and vanilla pastry

• 1⅔ cups (250g) plain (all-purpose) flour
• ¼ teaspoon baking powder
• 1 teaspoon ground ginger
• 2 tablespoons caster (superfine) sugar
• 180g cold unsalted butter, chopped
• ¼ cup (60ml) water, chilled
• 1 teaspoon vanilla bean paste

To make the ginger and vanilla pastry, place the flour, baking powder, ginger, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. I pulse this with the Thermomix. With the motor running, add the water and vanilla and process until the mixture comes together to form a smooth dough. Roll the pastry out between two sheets of non-stick baking paper to 4mm thick and refrigerate for 1 hour or until firm. Preheat oven to 180°C (350°F). Melt the butter in a medium saucepan over high heat, add the apples and cook, stirring frequently, for 4–5 minutes or until softened slightly. Add the rhubarb, raspberries, sugar, lemon rind and juice and vanilla and cook, stirring occasionally, for 15–17 minutes or until the fruit is tender and the liquid has thickened.  Transfer to a bowl and refrigerate until cooled. Spoon the mixture into a 1-litre-capacity pie dish. Using various-sized fluted round cookie cutters, cut about 22 rounds from the pastry, re-rolling as necessary. Layer the rounds over the top of the rhubarb and sprinkle with the extra raw sugar (see tip). Bake for 20–25 minutes or until the pastry is golden and crisp. Serve warm. Serves 6–8.

tip: Place your pie dish on a large baking tray, to catch any spills while in the oven.