Chinese

Shoyu Koji Bakkwa 醤油糀肉乾

Bakkwa 肉乾 or ròu qián (pronounced as rou gan) or Chinese dried meat is ohhh so lip-smacking good. 👍😋🤤❤️ Once you tried it you will love it for life! This smoky, salty and sweet dried jerky meat is usually made from pork because Chinese loves pork! There are also bakkwa made from chicken, beef and yup, turkey and ostrich. Bakkwa is thin and square in shape but in recent years you can also find bakkwa in a thin round shape symbolizing coin aka money and then there’s also bacon bakkwa. Bakkwa is available all year round but very popular during Chinese New Year (CNY) and there are usually long queues outside those famous bakkwa shops a few weeks before CNY.

I remember being basked in the wonderful bakkwa smokes whenever we pass by bakkwa shops at Chinatown aka Petaling Street, Kuala Lumpur during CNY preparation years back. Our clothes would smell like bakkwa long after! These shops would charcoal grill the bakkwa just outside their shops and direct the smoke with a few fans towards the main road. In a way, yes it’s hazardous but it’s a wonderful marketing tactic to draw potential customers (like me) into their shops with their addictive and fragrant bakkwa aromas. You can’t find this experience any more at Petaling Street.

I wanted to make bakkwa for a while now because I found out we can actually make bakkwa at home. Besides, the prices of bakkwa have been steadily rising year after year. In another word, it’s expensive yo! So, I finally made bakkwa… woohoo BUT buttttttt I don’t have soy sauce on hand, one of the main ingredients to make bakkwa. I used shoyu koji 醤油糀 instead and thus 🤩🌟 shoyu koji bakkwa 🌟🤩 was born.

Shoyu Koji Bakkwa 醤油糀肉乾
Shoyu koji bakkwa 醤油糀肉乾 is a fusion bakkwa where China meets Japan. The enzymes in shoyu koji tenderize the meat and as well as adding more oomph!

p/s: Noticed the uneven thickness? I’ll talk about it more below.

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Chinese, Side Dish

Stir-Fried Green Dragon Vegetables & King Oyster Mushrooms With Fermented Chili Bean Curd

Hmmm… fermented chili bean curd needs to be used up before they start disintegrating (as a result of keeping it for too long). And, I have green dragon vegetables and king oyster mushrooms in the fridge. Let’s pair them up! 😍 And, that’s how this stir-fried green dragon vegetables and king oyster mushrooms with fermented chili bean curd dish was born. Phew, what a mouthful! I wonder if this is the longest recipe title in Messy Witchen? 🤔

Stir-Fried Green Dragon Vegetables & King Oyster Mushrooms With Fermented Chili Bean Curd
This stir-fried green dragon vegetables and king oyster mushrooms with fermented chili bean curd dish may look simple but it sure packs a punch! 🥊

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Muffins

Sourdough Date Cranberry Walnut Muffins

Does anyone have unfed/discard sourdough starter on hand? I highly recommend using ’em in this sourdough date cranberry walnut muffins recipe. Why? Because it’s so yummy! And yes, you can make muffins using sourdough. I was just as bewildered as some of you now when I found out we can use unfed/discard sourdough starter to make many things.

Initially, I thought unfed/discard sourdough starter can only be used in a few things such as sourdough pancakes and sourdough crackers as I always hear sourdough bakers talk about them. Turns out they can be repurposed for practically any recipe as long as the recipe contains flour and liquid.

Sourdough Date Cranberry Walnut Muffins
These sourdough date cranberry walnut muffins light up my life. 😍😋 They’re not loud or cranky but right at home!

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Japanese, Quick & Easy

Mentaiko Pasta 明太子パスタ

Updated 19th November 2022.

Mentaiko pasta (明太子パスタ) is a Japanese-style pasta or fusion pasta or in Japanese, wafu pasta (和風パスタ). This style of dish in Japanese cuisine is called yōshoku (洋食) or wafu food (和風) which incorporates Western cooking style with Japanese. Some of the best known examples of yoshoku dishes are katsu (e.g. crispy chicken katsu チキンカツ), omurice, korokke and pasta.

Every time I eat this mentaiko pasta, it reminds me of cacio e pepe, an Italian cheese and pepper pasta. Both excel at highlighting their main ingredient(s) and making ’em shine. They give our tastebuds the utmost pleasure and delight! I knew mentaiko pasta is a keeper the moment I tasted it.

Mentaiko Pasta 明太子パスタ
Don’t play-play. It may look plain (ok la I skipped the garnishes) but mentaiko pasta is no plain Jane.

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Breakfast & Brunch, Juice, Smoothie & Shake

Raw Eggs Avocado Smoothie

Selamat Hari Merdeka! Have a good holiday.

Not sure if anyone realizes this, but Messy Witchen was down for about a day or two. All is well now. Sorry, if your comments got lost. Kindly comment again if you don’t mind.

What? Not another raw egg recipe! *silently bashing Amy of Messy Witchen

As if sharing my favorite raw eggs banana smoothie recipe is not enough, I also shared how to make real mayonnaise recently (p/s: real mayo is made of raw eggs). Well, raw eggs ain’t going anywhere as it’s one of the most wholesome complete real food out there.

As I recently got hold of a few kilos of 034 avocados, I’ve been making raw eggs avocado smoothies very often and I thought some of you would be interested in the recipe. So, here it is.

Raw Eggs Avocado Smoothie
Smooth and delectable raw eggs avocado smoothie! 🥚🥚🥑
I wonder if the word smoothie comes from smooth? 🤔

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Condiment

Lacto-Fermented Mayonnaise

Store-bought mayonnaise had always been a staple in my household since I was young. But as I grew older, there was always this naggy feeling about it. One of the ingredients in mayonnaise is egg (perishable) but why is it that store-bought mayonnaise is shelf stable and has long expiry? So, I stopped buying and eating mayonnaise except when dining out (at sushi places). This went on for a few years until at last, I could not take it anymore. I want mayonnaise back in my life.

I’ve been making homemade mayonnaise for 3 years now. At first, it was challenging, but the more I make it the easier it becomes. Recently, I started to lacto-ferment the mayonnaise. Lacto-ferment increases the nutrient profiles of the mayo and makes it last longer naturally (fermentation is an ancient food preservation method). Besides that, it has that special tang to it that you cannot find in regular mayonnaise and store-bought mayo.

Lacto-Fermented Mayonnaise
Making mayonnaise at home is the best way to pamper yourself. Really!

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