Korean

Baesuk – Korean Steamed Pear

A couple of years ago, I made baesuk ๋ฐฐ์ˆ™ to help clear an oncoming cold. Safe to said that I was as healthy as a pear ๐Ÿ after that. This amazing steamed concoction has been in my mind ever since then. I never make it again until now that is and I can assure you I will be making it more frequently. Baesuk ๋ฐฐ์ˆ™ is not only eaten for curing a cold but a wonderful dessert as well.

According to Maangchi, baesuk ๋ฐฐ์ˆ™ has two types; steamed whole pear and cooked pair punch. Obviously, in this recipe case, ๋ฐฐ์ˆ™ is referring to steamed whole pear. ๋ฐฐ is pear and ์ˆ™ suk means cooked. Baesuk is also known as baejjim ๋ฐฐ์ฐœ whereby ์ฐœ jjim means steamed.

Baesuk ๋ฐฐ์ˆ™ - Korean Steamed Pear
Baesuk ๋ฐฐ์ˆ™ is ์งฑ jjang! ๐Ÿ‘ Must try yo.

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Chinese, Side Dish

Stir-Fried Green Dragon Vegetables With Prawns & White Crab Mushrooms

Have you heard of green dragon vegetables before? I’ve never heard of this vegetable, not until perhaps over a decade ago when it makes its appearance at the wet markets, supermarkets and Chinese restaurants. Green dragon vegetable is a direct literal translation of ้’้พ่œ. It is called qing long cai in Mandarin and cheng loong choy in Cantonese. From what I’d gathered around the internet, green dragon vegetables (and yellow chives) are actually Chinese chives but grown using different techniques. Chinese chives, also known as garlic chives or ้Ÿญ่œ or jiu cai (Mandarin) or gau choy (Cantonese) or ku chai (Hokkien) has flat green leaves.

The technique of growing green dragon vegetables actually borrows from yellow chives [้Ÿญ้ปƒ or jiu huang (Mandarin) or gau wong (Cantonese)]. To produce yellow chives (flat yellowish-whitish leaves due to lack of chlorophyll), the Chinese chives are covered totally without any sunlight. To grow Chinese chives into green dragon vegetables which have flat light green leaves, the chives are covered with thick nets to limit the sunlight. As a result of limiting the sunlight, the green dragon vegetable has fewer fibers, is tenderer and is very mild. It has its own distinctive fragrance when cooked.

I very very rarely cook green dragon vegetables even though I love them. Whenever I saw them at the market or supermarket, my mind will go into this stingy state which resulted in me not buying any in the end. How stingy? This stingy: “Aiyo, it’s expensive. Skip” or “RM5+ for so few strands/one vegetable? Why not spend the RM5+ on two/three different vegetables instead.” Well, recently I decided to spend more on good things that I like. But what do you know? A few weeks back, I found green dragon vegetables at Tesco (now Lotus’s) selling at RM2.99 @ 100g. Whooooo, win!

This dish is a result of it.

Stir-Fried Green Dragon Vegetables With Prawns & White Crab Mushrooms
Stir-fried green dragon vegetables with prawns & white crab mushrooms is amazing. Give it a try!

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Chinese, Side Dish, Tofu

Smooth Tofu With Meat Floss & Century Egg

You know what? I haven’t cook tofu for quite a long while. I tried not to consume too many soy products due to them being estrogen dominant. Hence, a very long pause. Recently, I started cooking with soy again but only on occasion. Since I bought an organic and non-GMO smooth tofu during my latest grocery run, the occasion to eat it is now!

This smooth tofu with meat floss and century egg recipe is very simple. It’s a no-heat side dish, meaning you don’t have to heat it up except for making fried shallots and fried shallot oil. Once you have the ingredients ready, putting it together is a breeze. This is a wonderful recipe for those who are always busy or out of idea on what to cook.

Smooth Tofu With Meat Floss & Century Egg
Smooth tofu with meat floss & century egg is pleasing to the eyes and packs a salty, savory and smooth taste and texture.

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Breakfast & Brunch, Juice, Smoothie & Shake

Raw Eggs Banana Smoothie

Allow me to introduce you to a REAL superfood. No, it’s not spirulina, moringa or acai berries. Personally, I don’t believe in these. The real superfood I’m talking about is just right in front of us. One that we eat on a regular basis. It’s an egg. ๐Ÿฅš Precisely, what I really mean is raw egg!

I know what you’re thinking because I had the same school of thoughts previously. That raw egg is disgusting and slimy… ewwwwwww and what if I get bacterial infection/stomach discomfort of some sort by eating it raw? For the past 3 years, I’ve been drinking this superfood concoction of raw eggs banana smoothie without any ill effects while at the same time I’d ~3 or 4 rounds of food poisoning from outside’s cooked food. I think this speaks for itself.

Why raw eggs is a superfood in my book? Egg contains protein, fats, vitamins, enzymes, etc that is bioavailable in its raw and unadulterated form. Upon ingestion, the fat-soluble nutrients are absorbed by the cells instantly for building, regeneration and healing.

Raw Eggs Banana Smoothie
Raw eggs banana smoothie is nutrient-dense and delicious!

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Bread, Quick & Easy, Snack

Butter & Sugar Bread

Here I am… going down to yet another memory lane. I hope the pan-fried ang ku kueh post brings fond memories of yesteryear to some of you. It certainly did for me.

This time, I’m sharing an old recipe that my mom (who doesn’t know how to cook till today) made for my sister and me when we were schooling. I remember our school’s lunchbox always come with this favorite of mine. The combination of butter and sugar on a slice of bread was pure joy. When I think back, I cannot believe that we kiddos were able to fill our tummy with just that. Whenever I think of this snack, it’s the image of my mom making the butter & sugar bread hurriedly in the morning because she overslept (I remember disliking the bread crust, so mom would remove it for me. โค๏ธ) and the joy of biting into specks of sugar in a buttery ocean!

Butter & Sugar Bread
Simple, fast, easy and so delicious. Give this butter & sugar bread a try!

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Chinese, Kueh-Mueh, Snack

Pan-Fried Ang Ku Kueh

Are you a fan of ang ku kueh? I certainly am a BIG fan. The thing is when I was young, I disliked eating the outer skin as it can be tough to chew, so I only went for the oh-so-yummy and fragrant mung bean paste filling. Don’t worry, I eat everything now. ๐Ÿ˜› Do you know that besides eating ang ku kueh as is and steaming it, you can also pan-fry the ang ku? If you have not tried it before, then you must give it a go!

Growing up, whenever we have leftover ang ku, my late grandma would pan-fry ang ku kueh for us. Yes, I ate everything when she cooks it this way. However, due to old age, she stopped making it. I kept saying to myself “Soon, one day I will make it for grandma and family.”, “One day!”, “One day ya!”. That one day was during our first CNY without grandma. I was too late! Nevertheless, I just knew I must continue this tradition.

Pan-Fried Ang Ku Kueh
These pan-fried ang ku kuehs may look blistered and ugly but wait until you try one! ๐Ÿ˜๐Ÿฅฐ๐Ÿคค

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