tag:blogger.com,1999:blog-31242691703986805612024-03-19T19:48:21.255+11:003 hungry tummies2 (formerly 3) grown ups sharing a kitchen in inner city Melbourne. Both determined to eat very well for under $10/meal each. A place to share recipes, stories and cooking tips and, of course, to convert "meal in a box" believers and takeout food regulars3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.comBlogger680125tag:blogger.com,1999:blog-3124269170398680561.post-38114755114531407372013-11-24T10:06:00.000+11:002013-11-24T10:12:28.661+11:00Chocolate Caramel Slice<div dir="ltr" style="text-align: left;" trbidi="on">
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I have always had an appreciation for caramel slice despite not having a sweet tooth; the crunchy coconut base, the sweet gooey caramel centre and the brittle slightly bitter chocolate topping, who came up with such perfect combination?<br />
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It would have been unthinkable for me to post such a "complex" baking recipe just 3 months ago, but then I was a non-baker and I am now quite a competent one :)<br />
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Despite having the three different components to tackle, it is indeed a very simple sweet to master. Well if I can do it, so can all of the closeted bakers out there!<br />
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p.s do excuse the quality of the photos, taken with my iphone on a rather overcast day at work.</div>
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<i><b>makes 16</b></i><br />
<i><b>greased and lined 20cm x30cm lamington pan</b></i><br />
<i><b>oven pre-heated at 170 C (conventional)</b></i><br />
<i><b>for the base;</b></i><br />
1/2 of cup of brown sugar<br />
1/2 of cup self-raising flour<br />
1 cup of desiccated coconut<br />
1 cup of brown sugar<br />
125g of butter, melted<br />
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<i><b>for the caramel;</b></i><br />
30g of butter<br />
1 can (395g) sweetened condensed milk<br />
2 tbs of golden syrup<br />
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<i><b>for the chocolate topping;</b></i><br />
200g of dark chocolate<br />
2 tsp of cooking oil<br />
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First start with the base by mixing all ingredients in a mixing bowl until well combined. </div>
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Press mixture evenly and firmly into the lined pan. Bake in the pre-heated oven for 15 minutes or until browned lightly. Remove and allow to cool down while preparing the caramel.</div>
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To make the caramel filling - place butter and golden syrup in a saucepan and stir until the butter has melted, add the condensed milk, mix well and continue to cook over medium heat (stirring constantly) for about 10 minutes or until the caramel is golden brown.</div>
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Pour caramel over the base and bake for 10 minutes. Remove and allow to cool while preparing the chocolate topping.</div>
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Stir chocolate and oil in a small saucepan over low heat until smooth.<br />
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Pour over the caramel immediately, refrigerated for 3 hours or overnight.<br />
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Slice with a hot knife (submerge in boiling water and dry well) to prevent the chocolate topping from cracking.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com314tag:blogger.com,1999:blog-3124269170398680561.post-85991976878426636932013-11-13T18:55:00.000+11:002013-11-13T18:56:10.029+11:00Stir Fried Mussels With Thai Basil, Chillies And Black Pepper<div dir="ltr" style="text-align: left;" trbidi="on">
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Yay! I finally get to prepare a new post thanks to the relentless rain.<br />
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If you have been a reader for a while, you might remember an older post of mine with prawns cooked in the same manner (<a href="http://3hungrytummies.blogspot.com.au/2010/02/thai-basil-and-black-pepper-prawns.html"><span class="Apple-style-span" style="color: #cc0000;"><i><b>click here</b></i></span></a>). You may use the addictive and versatile sauce for other seafood, meat or even tofu.<br />
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Mussels work especially well as the natural sweet juices of the shellfish will add extra flavour to the already delicious sauce, just make sure you prepare plenty of steamed rice to go with your meal.<br />
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I will try to fit in another post this week. Enjoy cooking and see you then!</div>
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<i><b>Serves 4 with other dishes and plenty of steamed rice</b></i><br />
<i><b>you'll need;</b></i><br />
1 kg of mussels, scrubbed and beards removed<br />
3 garlic cloves, chopped<br />
5 bird chillies, chopped<br />
2 tbs of black pepper, crushed<br />
2 tbs of oyster sauce<br />
1.5 tbs of fish sauce<br />
1 tbs of sugar<br />
3 kaffir lime leaves, coarsely torn<br />
a bunch of Thai basil, picked</div>
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Prepare the ingredients and set aside.</div>
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scrub mussels well and remove beards, chuck out those that are opened.</div>
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Saute garlic and chillies with 2 tbs of cooking oil for 15 seconds then add in the black pepper and mix well.</div>
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Add mussels to the pan and mix well. Add seasonings and kaffir lime leaves and mix well. Cover and cook until the shellfish are open.</div>
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Finally trow in the Thai basil and mix well.</div>
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Serve with plenty of steamed rice or as a beer snack.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com173tag:blogger.com,1999:blog-3124269170398680561.post-37386539661051313402013-11-06T17:55:00.001+11:002013-11-06T18:43:56.785+11:00Salmon Sashimi Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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We were invited to join our friend R's family for Christmas lunch last year and I made a simple raw salmon salad with Japanese dressing as entree. It has been a staple at the Tummies' ever since and I am sure I will be making this more often now that the weather is getting warmer.</div>
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Free free to use a combination of sashimi grade fish such as king fish, snapper and tuna. Serve it as an entree or with some cooked Japanese rice.<br />
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If you are a fan of raw fish, you might want to check out my <a href="http://3hungrytummies.blogspot.com.au/2009/11/hwedupbap-korean-raw-fish-on-rice.html#uds-search-results"><span class="Apple-style-span" style="color: #cc0000;"><i><b>hwedupbap</b></i> (Korean raw fish on rice)</span></a> or <a href="http://3hungrytummies.blogspot.com.au/2011/03/chopped-tuna-rice-bowl-maguro-no-tataki.html"><span class="Apple-style-span" style="color: #660000;"><i><b>maguro no tataki don</b></i> (chopped tuna rice bowl)</span></a>.</div>
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<i><b>serves 4 as an entree</b></i></div>
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<i><b>you'll need;</b></i></div>
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2 pieces of sashimi grade salmon, thinly sliced (reserved skin)</div>
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2 Lebanese cucumber, peeled lengthwise with a vegetable peeler</div>
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2 spring onions, chopped</div>
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1 red chili, seeds removed and finely diced</div>
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2 shallots, finely sliced</div>
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1 tbs of toasted sesame seeds</div>
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<i><b>for the dressing;</b></i></div>
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2 tbs of light soy</div>
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2 tbs of mirin</div>
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1 tbs of lime juice</div>
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1 tsp of sesame oil</div>
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Peel the cucumbers into thin ribbons using a vegetable peeler. Place ribbons on a large platter.</div>
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Pin bone the salmon and slice into 2 mm slices, place salmon on top of the cucumber ribbons.</div>
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Prepare the spring onions, chili and shallots, scatter the topping over the salmon.</div>
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Pan fry reserved salmon skin with a little oil until golden and crispy, allow to cool before breaking or chopping into chunks.</div>
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Scatter chopped salmon skin, toaster sesame seeds over and drizzle with dressing, mix everything well and enjoy!</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com76tag:blogger.com,1999:blog-3124269170398680561.post-1318878404244790802013-11-03T10:35:00.001+11:002013-11-03T10:35:14.459+11:00Raspberry, Pistachio And Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I am completely addicted to baking so I hope you are ready for another cake!<br />
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This is another simple but delicious cake that I often bake at work. The original recipe I found in one of my many Vogue Entertaining Cookbooks asks for pear but I have taken the liberty to replace it with raspberries as berries do have a more popular appeal.</div>
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You may dust the cake with icing sugar but you will be surprised how a little decorating work can transform an otherwise ordinary looking cake.</div>
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Enjoy the rest of your weekend, happy cooking and baking!</div>
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<i><b>makes 1 loaf</b></i><br />
<i><b>preheat oven to 180 C (conventional) 150 C (fan force)</b></i><br />
<i><b>a lined 22 cm x 11.5 cm loaf tin</b></i><br />
you'll need;<br />
225 g of plain flour<br />
1.5 tsp of baking powder<br />
225 g of caster sugar<br />
a pinch of salt<br />
225 g of unsalted butter, soften<br />
4 eggs<br />
300g of dark chocolate buttons, roughly chopped<br />
1.5 cups of frozen raspberries<br />
1 cup of pistachio nuts<br />
zest of 2 oranges<br />
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<i><b>for the decoration;</b></i><br />
2 cups of icing sugar mixture<br />
2 tbs of orange juice<br />
1/4 cups of pistachio, chopped<br />
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Put flour, baking powder, caster sugar, salt, soften butter and eggs in the bowl of a mixer and process until just combined. (~ 1 minute, do not over-process)<br />
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Fold in the chocolate, raspberries, pistachio nuts and orange zest until evenly distributed.<br />
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Transfer the mixture into a lined loaf tin and bake in the oven for about 60 minutes or until a skewer inserted in the centre withdraws clean. Allow to cool in the tin before turning out to a wire rack to cool.<br />
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Prepare the icing by mixing the icing sugar mixture with orange juice until sugar dissolved and it is spreadable. Spread the icing over the cooled cake.<br />
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Sprinkle with chopped pistachio nuts and allow the icing to set before serving.</div>
3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com73tag:blogger.com,1999:blog-3124269170398680561.post-90026636926833333632013-10-16T16:45:00.000+11:002013-10-16T16:45:52.928+11:00Yeung Chow Chao Fan 楊州炒飯 Fried Rice With Prawns, BBQ Pork And Peas A.K.A Special Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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As promised I am sharing with you a dish that many Chinese restaurant goers consider to be a must - have here in Australia.<br />
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Yong Chow fried rice is a Cantonese classic that is better known as "the special fried rice", "number 21", "number 42", "number 66"... depending on which "palace", "inn", or "house" one frequents.<br />
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It is indeed a very special dish when it is done right, unfortunately it is often not the case when the dish turns up greasy or inferior ingredients are used.<br />
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Serve it on its own as we often do or you might want to have a "Chinese night" in by simply teaming it up with <a href="http://3hungrytummies.blogspot.com.au/2013/10/gu-lou-yuk-cantonese-style-sweet-and.html"><span class="Apple-style-span" style="color: #990000;"><i><b>sweet and sour pork</b></i></span></a>, <a href="http://3hungrytummies.blogspot.com.au/2011/06/beef-in-black-bean-sauce-makeover.html"><span class="Apple-style-span" style="color: #660000;"><i><b>beef in black bean sauce</b></i></span></a> and <a href="http://3hungrytummies.blogspot.com.au/2011/02/lemon-chicken.html"><span class="Apple-style-span" style="color: #b45f06;"><i><b>lemon chicken</b></i></span></a>.<br />
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<i><b>serves 4 as a one dish meal or as part of a Chinese meal</b></i><br />
<i><b>you'll need;</b></i><br />
3 tbs of cooking oil<br />
3 eggs, lightly beaten<br />
3 cloves of garlic, minced<br />
3 spring onions (white parts only), chopped<br />
300 g of banana prawns, peeled and roughly chopped<br />
250 g of char siu, homemade or shop bought, diced<br />
6 cups of cooked rice, cool if using freshly cooked rice<br />
1 1/2 cups of frozen peas, thawed<br />
4 tbs of light soy<br />
a dash of sesame oil<br />
a dash of white pepper<br />
3 spring onions, chopped<br />
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Prepare the ingredients and set aside.</div>
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Heat up the wok, using 2 tbs of oil lightly scramble the the beaten eggs, remove and set aside.</div>
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Heat up the wok again, saute the minced garlic and spring onions using the remaining oil. Add the prawns and cook until prawns are just cooked.</div>
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Return the scrambled eggs to the wok, add rice and mix well, stir fry on hi heat for a minute.</div>
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Add char siu and peas and mix well, stir fry on high heat for another minute. Season with soy, sesame oil and white pepper, add chopped spring onions and continue to stir fry for a further minute. Check for seasonings before serving.</div>
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Serve it on its own or as part of a Chinese meal.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com62tag:blogger.com,1999:blog-3124269170398680561.post-74950781195440253672013-10-12T09:57:00.000+11:002013-10-12T14:01:32.721+11:00Orange And Poppyseed Loaf Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I don't always have time to make fancy and complicated cakes at work so an easy recipe like this is a true saviour, besides who doesn't like a super moist orange a poppyseed cake?<br />
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It takes less than 10 minutes to prepare the batter and thats how easy it is. Better still if you want a dairy free cake you may substitute the butter with cooking oil, that will further reduce the prep time :)<br />
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P.S I have just realised 3 hungry tummies had quietly turned 4 on the 3rd this month. Thank you for all you support over the years! Happy cooking and baking!<br />
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<i><b>serves 10 to 12 </b></i><br />
<i><b>pre heated oven 170 C (conventional)</b></i><br />
<i><b>a lined loaf tin</b></i><br />
<i><b>you'll need;</b></i><br />
1 1/2 cups of melted butter or vegetable oil<br />
1 1/2 cups of cater sugar<br />
4 eggs + 1 egg white<br />
2 1/4 cups of self rising flour<br />
1 1/2 oranges, cut off the tops and ends, pureed<br />
3 tbs of poppy seeds<br />
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<i><b>for the orange glaze;</b></i><br />
1.5 cups of icing mixture<br />
1.5 tbs of orange juice<br />
grated rind of 1 orange<br />
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Place melted butter, sugar, eggs and flour in a mixing bowl and mix well.<br />
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Mix in the orange puree and poppyseed.<br />
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Place batter into a lined loaf tin. (recipe is for a single cake, photo taken at work where multiple cakes are baked)<br />
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Allow the cake to cool, you may want to just dust the cake with some icing sugar before serving if you can't be bothered with the orange glaze.<br />
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To make the glaze, place all ingredients in a mixing bowl and mix well.<br />
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Spread the glaze over the top of the cool cake, allow the glaze to set before slicing.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com19tag:blogger.com,1999:blog-3124269170398680561.post-49779157153802891712013-10-09T16:21:00.000+11:002013-10-09T22:18:59.846+11:00Gu Lou Yuk 咕噜肉 Cantonese Style Sweet And Sour Pork<div dir="ltr" style="text-align: left;" trbidi="on">
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For many non-Chinese a good Chinese meal is incomplete without the ever popular sweet and sour pork, beef in black bean sauce and lemon chicken.... oh one mustn't forget the compulsory <i>yang zhou</i> fried rice (or better known as the special fried rice, recipe next).<br />
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The bastardised versions served at most Chinese restaurant simply do not reflect how wonderful these dishes actually are. Having shared with you the superior versions of <a href="http://3hungrytummies.blogspot.com.au/2011/06/beef-in-black-bean-sauce-makeover.html"><span class="Apple-style-span" style="color: #990000;"><b><i>beef in black bean sauce</i></b></span></a> <span class="Apple-style-span" style="color: #990000;">(<i><b>豉汁牛肉)</b></i></span> and <span class="Apple-style-span" style="color: #bf9000;"><i><b><span class="Apple-style-span" style="color: #bf9000;"><a href="http://3hungrytummies.blogspot.com.au/2011/02/lemon-chicken.html"><span class="Apple-style-span" style="color: #bf9000;">lemon chicken</span></a> (檸檬雞)</span> </b></i></span>, it is time to give this wonderful dish a much needed redemption.<br />
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No thick and soggy batter nor the familiar starchy dyed red sauce in this family recipe of mine. Instead you'll be getting crispy and light battered pork in a delightful sweet and sour sauce flavoured with ginger, vinegar, tomato ketchup, sugar and Chinese cooking wine. The crisp vegetables and pineapple add crunch and colours to this wonderful Cantonese classic<br />
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If you are not a fan of pork belly, do feel free replace it with pork neck or loin instead. For a northern version, please check out<span class="Apple-style-span" style="color: #cc0000;"> </span><span class="Apple-style-span" style="color: #cc0000;"><a href="http://3hungrytummies.blogspot.com.au/2011/06/sweet-and-sour-pork-ribs.html"><span class="Apple-style-span" style="color: #cc0000;"><i><b>sweet and sour pork spareribs (糖醋排骨</b></i></span></a><i style="color: #cc0000; font-weight: bold;">)</i></span></div>
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<i><b>recipe from the tummies' kitchen</b></i><br />
<i><b>serves 6 to 8 as part of a Chinese meal</b></i><br />
<i><b>you'll need;</b></i><br />
1 kg of pork belly, removed rind, cubed and flatten with a kitchen mallet<br />
5 cm knob of ginger, grated<br />
1 spring onion (white part only), minced<br />
1.5 tbs of light soy<br />
2 tsp of sesame oil<br />
a splash of Chinese cooking wine<br />
a dash of white pepper<br />
1 egg, lightly beaten<br />
corn flour for coating<br />
peanut oil for frying<br />
1/2 a red onion, cubed<br />
1/2 a red pepper, cubed<br />
1/2 a green pepper, cubed<br />
1/4 of a pineapple, skinned and cut into chunks<br />
1 small cucumber, cubed (treatment see below)<br />
3 spring onions, cut into 2 cm lengths<br />
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<i><b>for the sauce;</b></i><br />
2 tbs of cooking oil<br />
2 garlic cloves, chopped<br />
a small knob of ginger, minced<br />
120 ml of tomato ketchup<br />
6 tbs of sugar<br />
300 ml of white vinegar<br />
100 ml of chicken stock<br />
a dash of Chinese cooking wine<br />
corn flour solution to thicken<br />
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Prepare the vegetables and pineapple.</div>
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Cut cucumber into chunks, rub in a tbs of salt and allow to stand for 10 minutes, squeeze out excess water and rinse well.</div>
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Marinate pork with ginger, spring onion, light soy, sesame oil, Chinese cooking wine, white pepper and beaten eggs for at least 30 minutes. </div>
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Coat pork pieces with corn flour and deep fry pork in batches until golden and crispy. drain well and set aside.</div>
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Saute onion and peppers with a little oil in a very hot wok for a minute, remove and set aside.</div>
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Heat up 2 tbs of cooking oil and saute garlic and ginger over medium heat until fragrant (~ 1 minute). Add tomato ketchup, sugar, vinegar, stock and Chinese cooking wine, stir well and allow the sauce to come to a boil. Return the sauteed vegetables to the wok together with the pineapple and cucumber, stir and mix well.</div>
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When the sauce return to a boil, thicken the sauce with a little corn flour solution. Finally return the fried pork to the wok, turn off the heat and mix well.</div>
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Serve with plenty of steamed rice and enjoy!</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com18tag:blogger.com,1999:blog-3124269170398680561.post-62502430471339496662013-10-06T11:00:00.002+11:002013-10-06T11:00:23.344+11:00German Apple Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Surprised and speechless to see a baking post on my blog? You better get used to it as cakes, slices and all things sweet and pretty will appear regularly from now on.</div>
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No! I haven't suddenly developed a sweet tooth but baking is simply part of my new job and I must confess I am loving every moment of it! The transformation of a non baker with complete baking phobia like me to a baking addict in less than a week can only proof one thing - baking is fun and not that difficult after all.</div>
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This is a recipe I found in my first baking book, Baking Step By Step. A book I highly recommend for all baking novices.</div>
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Enjoy the rest of your weekend and happy cooking and baking! :)</div>
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P.S Photos were taken using my smartphone, so do excuse me for the less than agreeable quality.</div>
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<i><b>recipe from Baking Step - By -Step by Caroline Bretherton</b></i></div>
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<i><b>serves 8</b></i></div>
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<i><b>preheated oven at 190 C (conventional)</b></i></div>
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<i><b>A lined 20 cm springform cake tin</b></i></div>
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<i><b>you'll need;</b></i></div>
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262 g of butter, soften</div>
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262 g of brown sugar</div>
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zest of 2 lemons</div>
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5 eggs, lightly beaten</div>
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262 g of self rising flour</div>
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4.5 tbs of milk</div>
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4 granny smith apples, peeled, cored, cut into wedges</div>
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<i><b>for the streusel topping;</b></i></div>
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115 g of plain flour</div>
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85 g of brown sugar</div>
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2 tsp of cinnamon powder</div>
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85 g of butter, diced</div>
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<i><b>Method for topping</b></i>;</div>
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Place all topping ingredients in a bowl, rub everything with your fingers to form a crumbly ball of dough. Wrap with cling film and chill for 30 minutes while you prepare the rest of the ingredients.</div>
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Beat butter and sugar until pale and creamy. Add zest and a little eggs at a time, mixing well after each addition to avoid curdling. Stir the flour into the batter and gently fold in with the flour. Finally add the milk in and gently mix it in.</div>
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Spread half the batter in the lined tin and smooth the surface with a pallet knife. Arrange half of the apple wedges over the batter. Spread the remaining batter over the batter and arrange the remaining apple wedges in an attractive pattern.</div>
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Remove the streusel dough from the refrigerator and coarsely grate it.</div>
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Sprinkle the grated streusel evenly over the top of the cake. Bake in the center of the oven for 50 to 60 minutes. Insert a skewer into the center, if it is coated in batter, cook for a few more minutes and test again. </div>
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Leave the cake in the tin for 10 minutes. Carefully remove the cake from the tin and cool on a wire rack. Serve warm with whipped cream or ice cream.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com26tag:blogger.com,1999:blog-3124269170398680561.post-32246566999287507372013-09-17T18:42:00.003+10:002013-09-17T18:42:33.289+10:00Panang Muu แพนงหมู Panang Curry With Pork<div dir="ltr" style="text-align: left;" trbidi="on">
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I was determined to use up all the meat and seafood in my freezer, bounties that I bought months ago that I didn't have the opportunity to cook.<br />
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Among the goodies I unearthed was a piece of pork fillet which I turned into a delicious panang curry. With the homemade curry paste I prepared beforehand, frozen kaffir lime leaves in the freezer and coconut cream in my pantry, such a wonderful meal can be prepared with ease.<br />
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As I have mentioned before, this <i>keang</i> (Thai curry) is named after the Malaysian state of Penang but it is simply the Thais' interpretation of a Malaysian curry, so don't expect to find anything similar when you are in Penang next.<br />
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Though completely misleading, whoever invented this luscious dish should truly be applauded.<br />
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P.S feel free to add some green beans to the curry if our heart desires.</div>
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<i><b>serves 4 as part of a Thai meal</b></i><br />
<i><b>you'll need;</b></i><br />
500g of pork fillet, thinly sliced<br />
1 can of coconut cream (Mae Ploy brand)<br />
3 heaped tbs of Panang curry paste, <a href="http://3hungrytummies.blogspot.com/2012/09/khrueng-kaeng-thai-curry-pastes.html"><span class="Apple-style-span" style="color: #cc0000;">homemade</span></a> or shop bought<br />
4 tbs of fish sauce<br />
4 tbs of palm sugar<br />
6 kaffir lime leaves, finely shredded<br />
5 bird chillies, halved lengthwise<br />
3 heaped tbs of toasted peanut, pounded (optional)</div>
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Slice pork and finely shred the kaffir lime leaves.</div>
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Fish sauce and palm sugar is a must of course.</div>
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Add 1/3 can of the coconut cream to the wok and cook on medium heat until the oil starts to split.</div>
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Add curry paste, mix well and allow the paste to fry in the coconut cream/oil mixture on medium heat for about a minute.</div>
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Add the rest of the coconut cream (reserving a few tablespoons for later use) and bring it to a simmer, season with fish sauce and palm sugar. Add pork to the wok together with half of the kaffir lime leaves and chili halves, mix and cook gently until the pork is just cooked. Finally stir in the pounded peanut (if using) and check for seasonings.</div>
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Drizzle the reserved coconut cream and garnish with the rest of the shredded kaffir lime leaves and chili halves.</div>
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Serve with plenty of steamed rice and perhaps a perfectly fried egg?</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com14tag:blogger.com,1999:blog-3124269170398680561.post-83118512804482808732013-09-13T22:36:00.000+10:002013-09-14T18:29:30.825+10:00Roasted Cauliflower And Quinoa Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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I am completely hooked on quinoa at the moment. Though I have always enjoyed dishes with quinoa when dinning out, I have never cooked it at home until a few weeks ago. </div>
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We bought a box of quinoa and guess what? There is a recipe on the back of the package by Cath Claringbold, a Melbourne chef renowned for her Middle Eastern cooking. I tweaked the recipe a little and it is now a favourite at the Tummies'!</div>
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Give it a try if you are a lover of quinoa or a late convert like us. Serve it as it is or as a side dish when you next roast a chook.</div>
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Happy cooking and have a wonderful weekend!</div>
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P.S The original recipe asks for pomegranate seeds. When the fruit is in season, make sure you add 1 cup of the ruby coloured seeds to brighten up the dish. </div>
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<i><b>recipe adapted from Cath Claringbold's</b></i></div>
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<i><b>serve 2 as a main or 4 as a side dish</b></i></div>
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<i><b>you'll need;</b></i></div>
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1/2 a cauliflower, sliced </div>
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160 g of white quinoa, cooked and cooled</div>
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500 ml of vegetable stock</div>
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1/4 cup of slivered almonds, lightly roasted</div>
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1/4 cup of sultanas, roughly chopped</div>
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1/2 bunch of flat leaf parsley, shredded</div>
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1/2 bunch of coriander, shredded</div>
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3 spring onions, finely chopped</div>
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1 red onion, sliced and caramelised</div>
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<i><b>for the dressing;</b></i></div>
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3 tbs of extra virgin olive oil</div>
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2 tbs of sherry vinegar</div>
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1 tbs of pomegranate molasses</div>
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sea salt to taste</div>
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crushed black pepper to taste</div>
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Place sliced cauliflower in a roasting pan, drizzle with some olive oil, season with salt and pepper and roast in the pre-heated oven for 20 to 30 minutes, stirring from time to time to ensure even browning. Remove and allow to cool.</div>
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To cook the quinoa - place quinoa in a pot, wash and drain well then add stock to the pot simmer on low heat and cook until the quinoa is tender and the stock has evaporated. Remove from pot and allow to cool.</div>
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Prepare the rest of the ingredients and set aside.</div>
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I have added caramelised onion to the salad which works wonder to the already delicious salad.</div>
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Place all ingredients in a salad bowl, drizzle with the dressing and toss well. Serve it as a light vegetarian meal.</div>
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Or as a side dish with roast chicken or grilled fish.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com11tag:blogger.com,1999:blog-3124269170398680561.post-86516338059983384952013-09-05T17:50:00.000+10:002013-09-05T17:57:30.621+10:00Niu Rou Dan Dan Mian 牛肉擔擔麵 Beef Dan Dan Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
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Too soon for another noodle dish with mince? Well certainly not here at the Tummies'!<br />
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Spring is here and the weather has been brilliant. Spending hours in the kitchen (after a 9 hour shift in a commercial kitchen) is out of the question, so a simple, quick and delicious one dish meal such as this Sichuan classic is a godsend.<br />
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The dish is named after the shoulder poles (<i>dan dan</i>, 擔擔) that once transported street vendors' stoves and everything else needed for business around the neighbourhood.<br />
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Unlike its equally popular cousin <a href="http://3hungrytummies.blogspot.com.au/2010/01/zha-jiang-mien-noddle-with-chinese.html"><span class="Apple-style-span" style="color: #990000;"><b><i>zha jiang mian</i> (炸醬麵)</b></span></a>, this dish doesn't require slow simmering of the meat sauce, leaving one plenty of time to enjoy the wonderful spring days. But be warned, it is just as addictive!<br />
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There are numerous versions of this popular dish around but this is one I adapted from my favourite food writer and Sichuan cookery expert Fuchsia Dunlop's latest book, <i>Every Grain Of Rice</i>.</div>
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<i><b>recipe adapted from Fuchsia Dunlop's Every Grain Of Rice</b></i><br />
<i><b>serve 10 as an one dish meal</b></i><br />
<i><b>you'll need;</b></i><br />
3 tbs of cooking oil<br />
15 dried chillies, snipped and seeds removed<br />
5 tsp of Sichuan pepper<br />
250 g of Sichuanese <i>ya cai</i> (see next photo and notes)<br />
3 tbs of light soy<br />
pinch of salt<br />
Dried Chinese wheat flour noodles (allow 100g per serve)<br />
chopped spring onions to serve<br />
blanched bok choy or Asian greens of your choice to serve<br />
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<i><b>for the sauce (individual serve) ;</b></i><br />
1/4 tsp of ground roasted Sichuan pepper<br />
2 tbs of sesame paste<br />
3 tbs of light soy<br />
2 tsp of dark soy<br />
4 tbs of chilli oil with itd sediment</div>
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This is what Sichuanese <i>ya cai</i> looks like. A must have ingredient in another popular Sichuan dish - <a href="http://3hungrytummies.blogspot.com.au/2010/02/dry-fried-green-beans.html"><b><span class="Apple-style-span" style="color: #38761d;">dry fried green beans</span></b></a>. If unavailable, substitute with more commonly available Tianjin preserved vegetable instead.</div>
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Add cooking oil to a hot wok or pan and saute the dried chillies and Sichuan pepper for around 10 seconds over medium heat. Add ya cai and continue to saute until the oil is hot and fragrant.</div>
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Add mince to the pan and stir fry on high heat, breaking up large lumps as you go.</div>
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When the meat is lightly brown and a little crisp, splash in the soy. Mix well and season with a pinch of salt.</div>
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To prepare the sauce, simply place all sauce ingredients in individual bowl and mix well.</div>
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Cook noodles till al dente, drain, rinse and drain well.</div>
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Place noodles in the bowls with the sauce , top with some of the fried mince, (I also added some chopped spring onions and blanched bok choy for a bit of extra vibrancy), mix well and enjoy.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com11tag:blogger.com,1999:blog-3124269170398680561.post-13526024621653962642013-09-01T12:19:00.001+10:002013-09-01T12:19:27.330+10:00Knife Cut Noodles With Spicy Preserved Vegetable And Mince Sauce 麻辣雪菜肉碎刀削麵<div dir="ltr" style="text-align: left;" trbidi="on">
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It has been a while since I last posted a noodle dish and this is another variation of "noodles with mince sauce" that will feed the whole family happily without breaking a sweat or the bank.<br />
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I found this knife cut noodles 刀削麵 from an Asian grocer a while back and I must say we are now completely hooked, needless to say my pantry is now very well stocked with this new favourite of ours. Together with my other kitchen staples such as hot bean paste and various kinds of preserved vegetables, such a simple but delicious meal can be prepared without too much of a fuss.<br />
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Feel free to serve the mince sauce with your favourite noodles if you are unable to find the knife cut noodles used here.</div>
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<i><b>recipe from the tummies' kitchen</b></i><br />
<i><b>serves 8 as a one dish meal</b></i><br />
<i><b>you'll need;</b></i><br />
1 onion, finely chopped<br />
5 cloves of garlic, chopped<br />
5 cm knob of ginger, chopped<br />
5 bird chillies, chopped (optional)<br />
4 tbs of hot bean paste<br />
1 kg of mince of your choice<br />
1 packet of preserved <i>xue cai</i> (see bellow)<br />
1 l of stock<br />
2 tbs of light soy<br />
2 tbs of dack soy<br />
1 tbs of sichuan pepper, roasted and crushed<br />
corn flour solution for thickening<br />
1 continental cucumber, julienned<br />
1 bunch of spinach, picked, blanched and refreshed, drained well<br />
2 spring onions, chopped<br />
1 packet of dried knife cut noodles, cooked until al dente just before serving<br />
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This is what fresh <i>xue cai</i> (雪菜,<i>Brassica juncea var. crispifolia</i>), also known as curly mustard greens looks like. Preserved <i>xue cai</i> is available at most Asian grocers, sometimes with added bamboo shoots which is what I used in this recipe. If preserved <i>xue cai </i>is not available, simply replace it with other type of preserved vegetables.</div>
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Chop onion, garlic and ginger. On the right is what preserved <i>xue cai</i> looks like.</div>
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Saute chopped ingredients with 4 tbs of cooking oil, when the onion is slightly brown add in the hot bean paste. Continue to saute for a minute or two.</div>
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Add mince to the pot and mix well, breaking up lumps as you go. </div>
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When the mince is no longer pink, add in the preserved xue cai, stock and the rest of the seasonings, mix well, cover and allow to simmer for 35 to 40 minutes. Thicken the sauce with a little corn flour solution and check for seasonings.</div>
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While the sauce is cooking away, prepare the cucumber and spinach. They help to cut through the fairly intense sauce, also will brighten up the final dish.</div>
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Cook noodles just before serving.</div>
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Divide noodles into individual serving bowls, ladle some of the mince sauce over, top with julienned cucumber, blanched spinach and some chopped spring onions.</div>
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Mix well and enjoy!</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com14tag:blogger.com,1999:blog-3124269170398680561.post-2493881987371208582013-08-24T18:17:00.000+10:002013-08-25T13:10:24.589+10:00Parippu, South Indian Spiced Red Lentil And An Important Announcement <div dir="ltr" style="text-align: left;" trbidi="on">
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First I must apologise for the lack of post update for the past 2 weeks and I promise I'll make it up to you in the days ahead.<br />
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Growing up with many Indians friends resulted in me being very familiar with this everyday Indian dish. "An Indian meal is somehow incomplete without a dish with some kind os pulses in it" (or words to that effect), as many of my Indian friends have proclaimed over the years, so it is only fitting that I conclude our very brief culinary trip to Indian with this delicious lentil dish.<br />
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It isn't much of a looker but the wonderful aromas and the distinctive south Indian flavours of curry leaves, coconut milk, mustard seeds and cumin will have you coming back for more.<br />
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Before I proceed to the recipe, I have an <i><b><span class="Apple-style-span" style="color: red;">important announcement</span></b></i> to make - I officially left my previous job on the 10th of August 2013 having spent almost 10 months cooking the food that I know and love best. Unfortunately the lack of support from skilled staff and the management's direction (or the lack of it) for the restaurant have made my position untenable and it was time for me to move on.<br />
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Life is a lot less stressful now as my new job does not required me to work on nights or weekends and it is only a 10 minute bike ride from home, leaving me plenty of time to read, write, make arts, cook and blog regularly again!<br />
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<i><b>serves 4 to 6 as part of Indian meal</b></i><br />
<i><b>you'll need;</b></i><br />
250 g of red lentils, washed and drained well<br />
1 onion, roughly chopped<br />
2 ripe tomatoes, roughly chopped<br />
1 cup of coconut milk<br />
2 green chillies, chopped<br />
1/2 tsp of cumin powder<br />
1/2 tsp of coriander powder<br />
1/4 tsp of turmeric powder<br />
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<i><b>for the tarka (final seasoning);</b></i><br />
2 tbs of oil<br />
1 tsp cumin seeds<br />
1 tsp of black mustard seeds<br />
1 onion finely chopped<br />
12 curry leaves</div>
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Prepare the ingredients and set aside.</div>
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Ingredients for the <i>tarka</i> - onion, curry leaves, black mustard seeds and cumin seeds.</div>
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Place the red lentils in a pot with 2 cups of water and add in the rest of the ingredients (except those for tarka) and stil to mix well. </div>
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When it comes to a boil, lower the heat to a simmer and cook slowly for 20 to 25 minutes or until the lentils are turned into a soft mush. </div>
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Next prepare the <i>tarka</i> or final seasoning - heat oil in a pan over low heat, add mustard and cumin seeds, cover and allow the seeds to pop. Remove lid and add in the onion and curry leaves, fry over low heat until the onion is golden brown.</div>
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Pour the <i>tarka</i> into the pot of lentil and mix well. Season well with sea salt and cook for a further 5 minutes before serving.</div>
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Serve as part of an Indian meal with plenty of steamed <i>basmati</i> rice or <i>roti</i>.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com15tag:blogger.com,1999:blog-3124269170398680561.post-69616052048029658502013-08-07T22:06:00.001+10:002013-08-07T22:13:25.219+10:00Punjabi Spiced Cabbage<div dir="ltr" style="text-align: left;" trbidi="on">
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We continue our culinary journey through India; from the deep south to the far north state of Punjub.<br />
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Not much I can say about this popular everyday punjabi vegetarian dish except it is so delicious I serve it with all my Indian meals at home.<br />
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It makes a great side dish to go with any meat or fish dishes, or you might want to team it up with a few other vegetarian dishes and have a very satisfying vegetarian feast instead.</div>
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<i><b>recipe from The Food Of India</b></i><br />
<i><b>serves 4 to 6 as part of an Indian meal</b></i><br />
<i><b>you'll need;</b></i><br />
1/2 an onion, roughly chopped<br />
1 garlic clove, bashed<br />
3 cm knob of ginger, roughly chopped<br />
2 green chillies, seeded and chopped<br />
4 tbs of oil<br />
1 tsp of cumin seeds<br />
1 tsp turmeric powder<br />
hafl a cabbage (~500g), finely shredded<br />
1 tsp of salt<br />
1/2 tsp ground black pepper<br />
2 tsp of cumin powder<br />
1/4 tsp of chili powder<br />
20 g unsalted butter<br />
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Finely shred the cabbage and set aside.</div>
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Finely blend onion, garlic, ginger and chili in a food processor.</div>
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Heat up the oil in a wok and saute the blended ingredients over low heat until soften, be careful not to burn or brown the mixture, add the cumin seeds and turmeric powder and continue to saute for a further minute.</div>
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Mix in the cabbage and stir thoroughly until cabbage is well coated with the yellow mixture.</div>
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Season with salt and pepper, cumin powder, coriander powder, and chili powder, stir to mix and cook for 10 minutes with the wok partially covered, stirring from time to time until the cabbage is soft. If the cabbage becomes too dry, sprinkle a little water. Finally stir the butter through and check for seasonings.</div>
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Serve the simple but delicious dish as part of an Indian meal.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com8tag:blogger.com,1999:blog-3124269170398680561.post-6458594842785880992013-08-04T12:50:00.004+10:002013-08-04T13:03:04.187+10:00Spicy Kerela Eggplant<div dir="ltr" style="text-align: left;" trbidi="on">
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I am a doer not a talker, so I really resent wasting my time with endless, meaningless chats or meetings. I say let the action do the talking, instead of sitting around idly waiting for the elusive pot of gold or in this case a beautiful pot of eggplant to appear.... no it won't!<br />
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After my opening rant, I am not going to write a long post about this favourite vegetarian dish of ours except it is bloody delicious! If you are an eggplant lover, you might want to try making it at this very moment.<br />
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Happy cooking and have a marvelous Sunday!</div>
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<i><b>recipe adapted from The Food Of India</b></i><br />
<i><b>serves 4 to 6 as part of an Indian meal</b></i><br />
<i><b>you'll need;</b></i><br />
2 large eggplants (~1kg), cut into wedges<br />
400g tin chopped tomatoes<br />
4 cm knob of ginger, chopped<br />
8 garlic cloves<br />
1.5 tsp of fennel seeds<br />
1/2 tsp of nigella seeds<br />
1 tbs of coriander powder<br />
1/4 tsp of turmeric powder<br />
1/2 tsp of chili powder<br />
1/2 tsp of crushed black pepper<br />
salt to taste<br />
oil for frying</div>
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Soak eggplant for 20 minutes and drain well.</div>
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Blend ginger and garlic with half of the chopped tomatoes until fine.</div>
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Nigella seeds and fennel seeds. Crush the fennel seeds lightly if you are not a fan of bitting into whole spice.</div>
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Fry eggplant in batches until golden brown, remove and drain off excess oil.</div>
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Add 4 tbs of oil to a large pan or pot and add in the whole seeds. Cover and allow the seeds to pop for a few seconds. Add the blended ingredients, the rest of the chopped tomatoes and spices and cook until the mixture becomes thick and oil starts to 'split'.</div>
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Return the fried eggplant to the pot and gently mix through the sauce, cover and simmer gently for 5 minutes. Season well with sea salt before serving.</div>
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I served this beautiful dish with <a href="http://3hungrytummies.blogspot.com.au/2013/07/murgh-masala-chicken-masala.html"><span class="Apple-style-span" style="color: #bf9000;"><i><b>chicken masala</b></i></span></a>, punjabi cabbage (recipe up next) and plenty of steamed basmati rice on the side.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com11tag:blogger.com,1999:blog-3124269170398680561.post-65084473945442171132013-07-31T07:40:00.000+10:002013-07-31T07:40:47.362+10:00Murgh Masala, Chicken Masala <div dir="ltr" style="text-align: left;" trbidi="on">
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When Tummy suggested Indian for lunch I said yes right away. As I wanted something light and fresh rather than the more intensely spiced variety, this dish that I tried making once a while back came to mind.<br />
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<span class="Apple-style-span">Murgh masala or chicken masala is </span>is a refreshing change from<span class="Apple-style-span"> those Indian restaurant staples such as butter chicken or tikka masala. It is a classy yet complex dish but fortunately it is dead easy to prepare, just make sure you serve it with plenty of steamed basmati rice or roti on the side.</span><br />
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<span class="Apple-style-span">I also made a couple of simple side dishes to accompany this new favourite of ours, do come back later in the week to find out what they are! Happy cooking and see you soon!</span><br />
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<i><b>recipe adapted from The Food Of India</b></i><br />
<i><b>serves 4 as part of an Indian meal</b></i><br />
<i><b>you'll need;</b></i><br />
1.5 kg of skinless chicken thighs<br />
2 tsp of cumin powder<br />
2 tsp of coriander powder<br />
1.5 tsp garam masala<br />
1/4 tsp of turmeric powder<br />
2 onions, finely chopped<br />
4 garlic cloves, chopped<br />
5 cm knob of ginger, roughly chopped<br />
2 very ripe tomatoes, chopped<br />
3 tbs of ghee<br />
5 cloves<br />
8 cardamon pods<br />
2 sprigs of curry leaves<br />
5 cm piece of cinnamon stick<br />
150 ml of thick natural yoghurt<br />
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Mix cumin, coriander, garam masala and turmeric in a bowl and rub it onto the chicken thighs.<br />
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Put half of the onion with the garlic, ginger and tomatoes in a food processor and blend till smooth.<br />
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Aromatics for the dish.<br />
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In a large pot, saute the remaining onion with ghee, add in the cloves, cardamom, cinnamon and curry leaves and fry until the onion is golden brown.<br />
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Add the tomato and onion paste and stir for 5 minutes, season to taste with some good sea salt.<br />
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Add the spiced chicken, stir in the yoghurt and bring to the boil.<br />
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Reduce the heat, cover and simmer for 40 minutes or until the oil separates from the sauce. Stirring from time to time to prevent chicken from sticking to the pot. If the sauce is too watery, remove the chicken from the pot and simmer until the sauce thicken, return chicken to the sauce. Check for seasonings.<br />
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Serve as part of an Indian meal.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com45tag:blogger.com,1999:blog-3124269170398680561.post-74111012828137254282013-07-27T14:24:00.000+10:002013-07-27T14:24:41.508+10:00Silky Eggplant With Spicy Mince Sauce 香辣肉碎茄子<div dir="ltr" style="text-align: left;" trbidi="on">
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Working up to 9 hours a day 6 days a week in a commercial kitchen without adequate support means I rarely cook at home these days. And when I do, simple no fuss dishes such as this soul warming eggplant dish from my childhood days are the preferred choice.</div>
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What's not to like about a bowl of silky pieces of eggplants swimming in a spicy mince sauce? It reminds me of home and even after I discovered the exotic <a href="http://3hungrytummies.blogspot.com.au/2010/02/fish-fragrant-eggplants.html"><span class="Apple-style-span" style="color: #990000;"><b><i>fish flavoured eggplant</i> (魚香茄子)</b></span></a> from Sichuan, it continues to be my most favourite eggplant dish of all time. </div>
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P.S It's good to be back knowing there are still readers who continue to read and cook using recipes from my once abandoned blog. Also a big thank you for all your encouraging comments since my return!</div>
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<i><b>serves 4 to 6 as part of a Chinese meal</b></i></div>
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<i><b>you'll need;</b></i></div>
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1 kg of oriental eggplants or continental eggplants, cut into chunks</div>
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oil for deep frying</div>
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5 cloves of garlic, chopped</div>
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5 bird chillies, chopped</div>
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3 cm knob of ginger, chopped</div>
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2 tbs of yellow bean paste</div>
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1 tbs of fermented black beans, chopped</div>
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2 tbs of oyster sauce</div>
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2 tbs of dark soy</div>
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3 tbs of sugar</div>
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a good splash of Chinese cooking wine</div>
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2/3 cup of water</div>
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corn flour solution</div>
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2 spring onions, chopped</div>
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f<i><b>or the mince;</b></i></div>
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250 g of mince of your choice</div>
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1 tbs of light soy</div>
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1 tbs of Chinese cooking wine</div>
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1 tsp of sesame oil</div>
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a pinch of white pepper</div>
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1 tbs of corn flour</div>
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Chop garlic, chillies and ginger and set aside. Chop spring onions and set aside.</div>
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Cut eggplants into large chunks, soak in water for for 15 minutes and drain well. This prevents the eggplant from soaking excessive amount of oil during the frying process.</div>
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Soak off excess water from the eggplants with a tea towel and fry eggplants in hot oil in batches until golden and tender. Drain well and set aside.</div>
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Saute chopped garlic, chillies and ginger with a little oil until fragrant then add in the mince and continue to cook on high heat, breaking up large lumps until the mince is no longer pink.</div>
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Add yellow bean paste, chopped fermented black beans and the rest of the seasonings and mix well, cook for a minute on high heat, stirring constantly.</div>
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Add water to the pot and bring it to a simmer, check for seasonings.</div>
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Return fried eggplant to the pot and mix well, when it returns to a simmer, slowly add in the corn flour solution to thicken the sauce. Add chopped spring onions and mix well.</div>
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Serve with plenty of steamed rice and enjoy! :)</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com13tag:blogger.com,1999:blog-3124269170398680561.post-33106223504555550792013-07-24T22:30:00.002+10:002013-07-25T07:50:09.020+10:00Fu Pei Guen 腐皮卷 Beancurd Skin Rolls - Yum Cha Special 3<div dir="ltr" style="text-align: left;" trbidi="on">
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I told myself I must put up a post tonight and here you have it - another one of my must order items when visiting a <i>yum cha</i> restaurant.</div>
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As I mentioned in my last yum cha special installment, the ingredients of the filling for my <i>fu jok guen </i>is the leftover from my <a href="http://3hungrytummies.blogspot.com.au/2012/12/siu-mai-steamed-pork-dumplings-yum-cha.html?utm_source=BP_recent"><b><span class="Apple-style-span" style="color: #bf9000;"><i>siu mai</i></span></b></a> making. So make a bigger batch of the filling and you should be able to serve both items at your yum cha party without working out too much of a sweat. </div>
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I am making this a very brief post... time to catch up on my reading. Happy cooking and see you soon.</div>
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P.S To my fellow blogger friends, I will drop by to say a quick hello when I have a little more time over the weekend :)</div>
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<i><b>makes about 10</b></i></div>
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<i><b>for the filling you'll need;</b></i></div>
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500 g of minced pork or chicken</div>
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250 g of banana prawns, shelled, chopped</div>
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8 water chestnuts or 1/2 can of bamboo shoots, chopped</div>
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2 spring onions (white parts only) minced</div>
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2 cm piece of ginger, grated</div>
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3 tbs of light soy</div>
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1 tsp of white pepper</div>
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2 tsp of sesame oil</div>
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a dash of Chinese cooking wine</div>
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1 egg white, lightly beaten</div>
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3 tbs of corn flour</div>
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<i><b>you'll also need;</b></i></div>
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10 pieces of 8 x 8" beancurd skin</div>
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<i><b>for the sauce;</b></i></div>
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1 tbs of cooking oil</div>
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1tsp of chopped garlic</div>
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1 tsp of minced ginger</div>
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1 cup of chicken stock</div>
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a dash of Chinese cooking wine</div>
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a tiny pinch of white pepper</div>
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corn flour solution for thickening</div>
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Place all ingredients for the filling in a large bowl and mix well.</div>
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To wrap the roll - Place a piece of the beancurd skin on a flat surface, use a damp cloth to wipe the beancurd skin to remove the excess salt and to soften the wrapper a little. Place about 3 heaped tbs of the filling in the middle of the beancurd skin.</div>
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Roll the beancurd skin over and fold the sides to form an envelope.</div>
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Roll tightly into a cylinder roughly 1.5" wide and 4" long. Brush a little egg white on the edge to secure the roll. </div>
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Shallow fry beancurd skin rolls in batches until golden. Remove and drain well.</div>
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To prepare the sauce - saute garlic and ginger with cooking oil for a few seconds then add in the stock, cooking wine, white pepper. Allow it to come to a boil and thicken with a little corn flour solution.</div>
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Arrange half of the rolls in a shallow bowl, pour half of the sauce over, cover and steam over medium heat for 8 minutes.</div>
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Sprinkle with some spring onion julienne spring onions and serve as part of your <i>yum cha</i> at home.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com16tag:blogger.com,1999:blog-3124269170398680561.post-85367485817119039422013-07-21T14:20:00.001+10:002013-08-25T10:36:25.712+10:00Kerabu Kay, Nyonya Poached Chicken And Prawns Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello everyone! It has been almost 7 months since my last post and I am ready to come out from my all too long hiatus. </div>
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A long hours and stressful job, daily gym routine and other works and projects on the side made me rather selfish with the little spared time I am left with - spending time with friends and love ones or catching up on my reading became my priorities for the last few months.</div>
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I have missed talking about food; one would have thought working in a kitchen gives me plenty of opportunity to do that but unfortunately that is not the case. A decision was made to modify my daily routine a little to enable me to start blogging about food again and I can already feel the joy of blogging as I type....</div>
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I posted a kerabu dish (Nyonya's answer to Thai yam or salad) a while back and this is another variation using chicken and prawns and dress with a slightly different dressing.</div>
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F.Y.I <i>kay</i> = chicken in <i>Hokkien</i>, unlike <i>Nyonya</i> dishes from other part of the country, those from Penang are often named in the <i>Hokkien</i> dialect rather than Malay.</div>
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<i><b>serves 4 as part of a Malaysian meal</b></i></div>
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<i><b>you'll need;</b></i></div>
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1 chicken breast (~350 g), poached, cooled and shredded</div>
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10 banana prawns, poached, peeled and halved lengthwise</div>
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15 green beans, finely sliced diagonally </div>
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1 large shallot, peeled and sliced lengthwise</div>
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6 tbs of desiccated coconut, dry fried until golden</div>
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1 stalk of coriander, picked (optional)</div>
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<i><b>for the dressing;</b></i></div>
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4 tbs of <i>sambal belacan</i> (see below)</div>
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1/2 a very juicy lime</div>
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2 tbs of sugar</div>
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2 tbs of coconut milk</div>
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a pinch of salt</div>
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<i><b>sambal belacan</b></i>;</div>
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200 g of dried chilies</div>
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80 g of toasted belachan</div>
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salt and sugar to taste</div>
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Prepare the green beans and shallot and set aside.<br />
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Prepare the chicken and prawns and set aside.<br />
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For the kerisik - dry fry the desiccated coconut in a pan over moderate heat, stirring constantly until it turns golden.<br />
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Prepare the dressing by mixing all the dressing ingredients in a bowl, taste for seasonings and adjust accordingly.</div>
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Place all ingredients in a large bowl and pour the dressing over and mix well. Check for seasonings before serving.</div>
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A quick and delicious salad is ready.</div>
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Serve as part of a Malaysian meal or it will go very well as a snack with some cold beers.</div>
3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com28tag:blogger.com,1999:blog-3124269170398680561.post-10390623640607067202012-12-23T12:04:00.000+11:002012-12-23T12:04:26.252+11:00Rohu Kalia, Fish Cooked In An Aromatic Turmeric And Yoghurt Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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It has been quite a week but alas! the much anticipated long weekend is finally here! As the day continues to heat up, lying in bed composing a blog post in my very cool room seems like the best thing to do at the time being. </div>
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I have had a box of New Zealand deep sea cod fillets sitting idle in the freezer for months. There were many failed attempts and recipe ideas to use them up, I finally managed to do that last Sunday with a bit of planning and a will stronger than usual.</div>
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I came across this very simple Bengali specialty in The Food Of India - a beautiful cookbook that I often refer to whenever I want to try out some new Indian dishes at home. The end result didn't disappoint and this is certainly a recipe that I will go back to.</div>
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<i><b>recipe adapted from The Food Of India</b></i></div>
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<i><b>serves 4 as part of an Indian meal</b></i></div>
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<i><b>you'll need;</b></i></div>
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600 g of cod or other film fresh fish fillets</div>
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oil for cooking</div>
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5 cm piece of cinnamon stick</div>
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4 cardamom pods</div>
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3 cloves</div>
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3 cassia leaves or bay leaves</div>
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1 small brown onion, chopped</div>
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4 garlic cloves, crushed</div>
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3 cm piece of ginger, grated</div>
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1/2 tsp of turmeric powder</div>
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1 tsp of cumin powder</div>
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1 tsp of chili powder</div>
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400 ml of Greek yoghurt</div>
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3 green chilies, julienned </div>
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salt and black pepper to taste</div>
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Prepare the aromatics and set aside.</div>
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Pan fry cod fillets in batches until golden on both sides, remove and set aside.</div>
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Add a little more oil to the pan, fry the cinnamon stick, cardamom pods and cloves and bay leaves over a low heat for about a minute. Add the onion saute until golden (~5 minutes). Add garlic, ginger, turmeric, cumin and chili powder and continue to saute for a further 30 seconds.</div>
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Remove the pan from the heat and slowly add in the yoghurt (this prevents the yoghurt from splitting and curdling). Return the pan to the stove, add chillies and bring it to a simmer, season with salt and return the fish to the pan. mix the fish gently with the sauce and simmer until the fish is cooked completely. </div>
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We had this mild dish with Punjabi cabbage (recipe up next) and plenty of steamed basmati rice.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com49tag:blogger.com,1999:blog-3124269170398680561.post-4825747937329988502012-12-17T16:17:00.000+11:002012-12-17T16:17:44.491+11:00Ayam Goreng Mamak, Mamak (Indian Muslim) Style Fried Chicken - "Malaysian Monday 100"<div dir="ltr" style="text-align: left;" trbidi="on">
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It was a stressful and frustrating end to the week hence the lack of activity at the 3 hungry tummies', I sincerely apologize for that. However, after an all too short but blissful Sunday, I am in the right frame of mind again to compose something for the blog.</div>
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I have been on a <i>mamak</i> (Indian Muslim) phase recently, cooking up all the classics whenever I have the opportunity and this delicious <i>mamak</i> style fried chicken is just one of them. Traditionally the chicken skin is removed but for me the chicken skin is the best part of any type of fried chicken, so it stayed. If you are a diehard traditionalist, by all means remove the skin.</div>
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This is a super simple recipe especially if are able to obtain some Malaysian meat curry powder, if all attempts to locate the curry powder failed, Madras curry powder is a good substitute.</div>
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P.S I would like to thank all my friends and loved ones who turned up at the restaurant last week to lend me some much needed moral support! </div>
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<i><b>serves 6 to 8 as part of a Malaysian meal</b></i></div>
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1 free range chicken, cut into 12 pieces</div>
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2 stalks of curry leaves, picked</div>
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oil for frying</div>
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<i><b>for the marinade;</b></i></div>
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1 brown onion, sectioned*</div>
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4 cloves of garlic*</div>
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5 cm of ginger*</div>
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1 tbs of turmeric powder</div>
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1 tbs of chili powder</div>
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2 heaped tbs of Malaysian meat curry powder (<i>burung nuri</i> brand)</div>
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salt and black pepper to taste</div>
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* to be blended</div>
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Cut chicken into 10 to 12 pieces, cut a few slits on each chicken piece.</div>
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Place onion, garlic and ginger and blend until fine and set aside.</div>
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Place chicken pieces in a large bowl and marinate with the marinade for at least an hour.</div>
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Heat up about 2.5 cm of cooking oil in a frying pan, when the oil is hot enough, throw in the curry leaves (stand back as the oil may split), then fry chicken pieces in batches until golden and crispy.</div>
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Drain well and top with the delicious solids (curry leaves and crispy fried spice bits) from the frying pan.</div>
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Serve as part of a Malaysian meal.</div>
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The crazy season has started, we decided a combined Nov/Dec roundup should work better for everyone during the busiest period of the year. I will be hosting the next event, so please send all your entries to me at <b><i>sureshchong@yahoo.com</i></b> . To find out more about MMM and on how to enter please click <b><i><a href="http://3hungrytummies.blogspot.com.au/2010/07/mee-rebus-malaysia-monday-2-and-blog.html"><span class="Apple-style-span" style="color: #cc0000;">here</span></a></i></b></div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com37tag:blogger.com,1999:blog-3124269170398680561.post-54507308560896458652012-12-12T07:51:00.000+11:002013-07-25T07:56:18.662+10:00Siu Mai 燒賣 Steamed Pork Dumplings - Yum Cha Special 2<div dir="ltr" style="text-align: left;" trbidi="on">
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For many, a <i>yum cha</i> meal is incomplete without ordering both <i>siu mai</i> (燒賣, steamed pork dumplings) and <i>har gau</i> (蝦餃, steamed prawn dumplings), the two most popular <i>dim sums</i> (點心, <i>yum cha</i> dishes) classics on offer. Lucky for us the former also happened to be the easiest to replicate at home, so it is only fitting that I share this with you as my second installment of <i>yum cha</i> special.</div>
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This is not the <i>dim sims</i> served at your local fish and chips shops but rather one that inspired the creation of the supersize deep fried version so familiar to most Aussies. In contrast these healthy steamed dumplings are dainty and won't have you feeling guilty afterwards.</div>
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I have some leftover filling which I will turn into some equally delicious <i>fu pi guen</i> (腐皮卷, beancurd skin rolls) so please stay tuned!</div>
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<i><b>makes about 20</b></i></div>
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<i><b>for the filling you'll need;</b></i></div>
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500 g of minced pork</div>
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250 g of banana prawns, shelled, chopped</div>
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8 water chestnuts, chopped</div>
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2 spring onions (white parts only) minced</div>
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2 cm piece of ginger, grated</div>
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3 tbs of light soy</div>
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1 tsp of white pepper</div>
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2 tsp of sesame oil</div>
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a dash of Chinese cooking wine</div>
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1 egg white, lightly beaten</div>
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3 tbs of corn flour</div>
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<i><b>you'll also need;</b></i></div>
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20 wonton wrappers</div>
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prawn roe</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbA_CDhaXXWM90jiAceP_MfdfS-4Lg4I1XsbHZ2_F25ZWKcmHsp42iQW3IJOhappnpGmZpe8Xksvd-iTp3TOhNNVSwGXkogMvZJvY9dO2YjOnkspr9F8EQL7tTROe88btUtRSP6e-RgU/s1600/sm2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbA_CDhaXXWM90jiAceP_MfdfS-4Lg4I1XsbHZ2_F25ZWKcmHsp42iQW3IJOhappnpGmZpe8Xksvd-iTp3TOhNNVSwGXkogMvZJvY9dO2YjOnkspr9F8EQL7tTROe88btUtRSP6e-RgU/s400/sm2.jpg" width="400" /></a></div>
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Place all ingredients for the filling in a bowl and mix well.</div>
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Place a heaped tbs of filling on a piece of wonton wrapper, gather the edges around the filling.<br />
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Hold the dumpling between your index finger and your thumb, gently squeeze it to form a barrel shape dumpling.<br />
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Flatten both the top and the base and you'll get something like this. Repeat with the rest of the wonton wrappers.</div>
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Line a bamboo steamer with a piece of grease proof paper that has been pieced with holes, arrange dumplings in the steamer and top each dumpling with a small piece of prawn roe. Cover and steam over simmering water for around 15 minutes.</div>
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Serve the delicious <i>siu mai</i> with some chili sauce on the side.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com11tag:blogger.com,1999:blog-3124269170398680561.post-12262375791933907042012-12-10T16:24:00.000+11:002012-12-10T16:24:55.816+11:00Char Swee, Stir Fried Prawns And Cucumber With Vinegar Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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I don't start work until 4.30pm on Saturdays, however I do start my day very early to make use of my precious time off from work. If I am diligent enough, I would make a quick shopping trip and cook a simple meal at home for myself.<br />
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This is another everyday <i>Nyonya</i> dish I cooked during one of those very productive Saturdays. It resembles a much more colourful and vibrant version of <a href="http://3hungrytummies.blogspot.com.au/2010/07/stir-fried-cucumber-with-prawns.html"><i><b><span class="Apple-style-span" style="color: #38761d;">stir fried cucumber with prawns</span></b></i></a>, a favourite childhood dish of mine, needless to say this is now a new favourite.<br />
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This refreshing sweet and sour dish is a great accompaniment to the other <i>Nyonya</i> dishes with big and complex flavours. Some recipes asked for liver and gizzard as well, feel free to chuck a few in if you are an offal fan.<br />
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F.Y.I - <i>char swee</i> = (炒酸) sour stir fry in <i>Hokkien</i>, unlike <i>Nyonya</i> dishes from other parts of the country, those from Penang are often named in the <i>Hokkien</i> dialect rather than Malay.</div>
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<i><b>recipe adapted from Nyonya Flavours</b></i><br />
<i><b>serves 4 as part of a Malaysian meal</b></i><br />
<i><b>you'll need;</b></i><br />
oil for cooking<br />
3 cloves of garlic, chopped<br />
400 g of banana prawns, shelled (retaining the tails)<br />
2 tsp of sugar<br />
1/2 a continental cucumber, peeled and seeds removed<br />
1/2 a red onion, peeled and sliced<br />
1 red chili, halved lengthwise, removed seeds and diagonally sliced<br />
1 green chili, halved lengthwise, removed seeds and diagonally sliced<br />
1 carrot, peeled, halved lengthwise and diagonally sliced<br />
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<i><b>for the sauce;</b></i><br />
150 ml of stock<br />
4 tbs of white vinegar<br />
1.5 tbs of plum sauce<br />
1 tbs of sugar<br />
salt to taste<br />
1 tsp of white pepper<br />
2 tsp of corn flour<br />
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Remove heads and shell prawns (save them for other uses), butterfly and removed the veins. Marinate prawns with sugar, rinse prawns before adding to the wok.</div>
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Prepare the cucumber, carrot and the rest of the ingredients.</div>
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Place all sauce ingredients in a bowl and mix well, check for seasonings and adjust accordingly.</div>
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Saute garlic with 2 tbs of cooking oil in a hot wok and stir fry until is fragrant.</div>
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Add cucumber and carrot and continue to stir fry for another minute, add sauce mix, mix well and continue to stir fry until the sauce thicken.</div>
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Add onion and chillies and mix well, cook a little longer or until the onion is soften. Check for seasonings, it should be sour, sweet and savoury.</div>
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Serve as a part of a Nyonya or Malaysian meal with plenty of steamed rice on the side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5xpWWd6sJXCo8bm1lc7C6mCEUUFzG0uRKxmU5JjubDSV74meAT7tbN_eh_d6M-br_-wUkI1wq5z9xJLiY4aSHIDaFuJjJeXKQTqSJNAa5JxzBKgrKXXupW5auHXlofzhVCfJVp7-lM8/s1600/muhibbahbadge.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5xpWWd6sJXCo8bm1lc7C6mCEUUFzG0uRKxmU5JjubDSV74meAT7tbN_eh_d6M-br_-wUkI1wq5z9xJLiY4aSHIDaFuJjJeXKQTqSJNAa5JxzBKgrKXXupW5auHXlofzhVCfJVp7-lM8/s400/muhibbahbadge.jpg" width="400" /></a></div>
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The crazy season has started, we decided a combined Nov/Dec roundup should work better for everyone during the busiest period of the year. I will be hosting the next event, so please send all your entries to me at <b><i>sureshchong@yahoo.com</i></b> . To find out more about MMM and on how to enter please click <a href="http://3hungrytummies.blogspot.com.au/2010/07/mee-rebus-malaysia-monday-2-and-blog.html"><span class="Apple-style-span" style="color: red;"><b><i>here</i></b></span></a></div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com8tag:blogger.com,1999:blog-3124269170398680561.post-89083107767424393722012-12-08T08:44:00.000+11:002012-12-08T08:44:08.587+11:00King Oyster Mushroom And Tofu In Black Bean Sauce On Crispy Rice Vermicelli <div dir="ltr" style="text-align: left;" trbidi="on">
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Having to deal with so much meat and poultry everyday at work means often a simple vegetarian meal is all I want when I get a chance to cook for myself. </div>
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Though it doesn't fare too well in the look department, this simple noodle dish certainly is a winner in both the taste and texture department. As a carnivore, I am often not completely satisfied after a vegetarian meal and this is a rare exception. </div>
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Have a great weekend and I shall see you on Monday for another Malaysian Monday post!</div>
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<i><b>recipe from the tummies' kitchen</b></i></div>
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oil for cooking</div>
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150 g of rice vermicelli, soften in warm water, drained well</div>
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2 garlic cloves, chopped</div>
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a small knob of ginger, chopped</div>
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2 bird chilies, chopped</div>
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1 king oyster mushroom, sliced lengthwise</div>
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1/4 block of fried tofu, sliced</div>
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10 snow peas, topped and tailed and sliced</div>
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3 Chinese cabbage leaves, sliced</div>
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a small handful of chives, halved crosswise</div>
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2 heaped tbs of black bean sauce</div>
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1 tbs of soy</div>
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1 tbs of sugar</div>
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1 tbs of vegetarian oyster sauce</div>
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a dash of sesame oil</div>
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a dash of Chinese cooking wine</div>
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3/4 cup of stock</div>
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corn flour solution</div>
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Prepare the mushroom, tofu and vegetables.</div>
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Prepare the aromatics and mix all the seasonings in a bowl and mix well.</div>
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Heat up the wok until smoking then add in a tbs of cooking oil and spread it evenly , loosen the drained rice vermicelli and spread across the wok, turn the heat down and allow the noodles to toast gently until golden at the bottom, flip over and repeat the same on the other side. Remove and keep warm.</div>
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Saute garlic, ginger and chili with a little oil for 30 seconds, add mushroom and tofu and continue to cook for a further 30 seconds, next in the vegetables (except for the chives) and mix well.</div>
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Add the sauce mixture when the the Chinese cabbage is slightly wilted, continue to stir fry for a further 45 seconds to a minute.</div>
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Add Chinese chives and mix well, finally check for seasonings before thickening the sauce with a little corn flour solution.</div>
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Pour the sauce over the crispy rice vermicelli and serve with some cut chili on the side.</div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com9tag:blogger.com,1999:blog-3124269170398680561.post-73497223321789757142012-12-05T08:04:00.003+11:002012-12-12T01:29:16.774+11:00Geong Chung Har Kok 薑蔥蝦角 Ginger, Spring Onion And Prawn Dumplings - Yum Cha Special 1<div dir="ltr" style="text-align: left;" trbidi="on">
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At last we had a relatively low key Sunday for a change. I spent a better part of the day catching up with my reading and composing new posts for the blog. When it was time to plan for dinner, Tummy suggested a <i>yum cha</i> favourite of ours that we always order at <i>yum cha</i>.</div>
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If you are a big <i>yum cha</i> fan like we are, the chances are you might be familiar with this delicious dish too. Steaming with a light sauce after deep frying the dumplings might sound weird to some but such a process creates the most agreeable texture and mouthfeel so prized in Chinese cooking.</div>
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I will share with you our other <i>yum cha</i> favourites in the near future, hopefully you'll be able to have a cosy <i>yum cha</i> lunch at the comfort of your own home soon.</div>
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P.S Another of my lovely reader turned up the the restaurant last night. It was a very nice surprise indeed, thank you again!</div>
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<i><b>makes 12</b></i></div>
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<i><b>you'll need;</b></i></div>
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500 g of prawns, shelled and roughly chopped</div>
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6 water chestnuts, roughly chopped</div>
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2 spring onions (white parts only), minced</div>
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2 cm piece of ginger, grated</div>
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dash of Chinese cooking wine</div>
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1 tbs of light soy</div>
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1 tbs of oyster sauce</div>
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1tsp of sesame oil</div>
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1/2 tsp of white pepper</div>
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1 tbs of corn flour</div>
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12 wonton wanton wrappers</div>
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oil for frying</div>
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2 spring onions, julienned </div>
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3 slices of ginger, julienned</div>
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<i><b>for the sauce;</b></i></div>
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2 cloves of garlic, chopped</div>
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1 cup of chicken stock</div>
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1 tbs of light soy</div>
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a dash of Chinese cooking wine</div>
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corn flour solution</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2sFryKyzt5ZFFoH0I43tU93YSZuMBWaKmIGYPoK9-awwIcW1XnkopWuKnOVTqxL5i5PMP_0o1rEqXPmD5S4SStAd_7u9oOJuLRdGfIR6SOdt8ZHX8zcetYljHklQHImQ5c9IYimbTaM/s1600/gspd2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2sFryKyzt5ZFFoH0I43tU93YSZuMBWaKmIGYPoK9-awwIcW1XnkopWuKnOVTqxL5i5PMP_0o1rEqXPmD5S4SStAd_7u9oOJuLRdGfIR6SOdt8ZHX8zcetYljHklQHImQ5c9IYimbTaM/s400/gspd2.jpg" width="400" /></a></div>
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Peel the prawns, reserving the heads and shells for <a href="http://3hungrytummies.blogspot.com.au/2010/09/curry-laksa-malaysian-monday-11.html"><span class="Apple-style-span" style="color: #cc0000;"><i><b>curry laksa</b></i></span></a> or <a href="http://3hungrytummies.blogspot.com.au/2012/01/hokkien-prawn-noodles-halal-version.html"><span class="Apple-style-span" style="color: #b45f06;"><i><b>prawn noodles</b></i></span></a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EGU8uGRYo_5jAS8Vhp7qwZHS13_oSFA5CKoE1leK1kMwQLi4GhKzokcKY5afAhAoMZxnmLhLs5UwuGA4yqhYFt8RWwn9Z3OrgtbxdDJFMyMCqRuLgc_v9Hm0OCeKxCJbWnvZdwOahyc/s1600/gspd3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EGU8uGRYo_5jAS8Vhp7qwZHS13_oSFA5CKoE1leK1kMwQLi4GhKzokcKY5afAhAoMZxnmLhLs5UwuGA4yqhYFt8RWwn9Z3OrgtbxdDJFMyMCqRuLgc_v9Hm0OCeKxCJbWnvZdwOahyc/s400/gspd3.jpg" width="400" /></a></div>
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Roughly chop the shelled prawns.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8-83Hwg7pkWXCOd7Hcfvh38BcfR5qufXVe-dSSbrvHLE73UlFo37786BEn4SXfJgBOSOJ43F2zP5ZTLm8WpO1tB66pBwR7HT2i9tiLMh3C3MVmDJrM7bsnTCMts1qd7WwPizu_lXPE0/s1600/gspd4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8-83Hwg7pkWXCOd7Hcfvh38BcfR5qufXVe-dSSbrvHLE73UlFo37786BEn4SXfJgBOSOJ43F2zP5ZTLm8WpO1tB66pBwR7HT2i9tiLMh3C3MVmDJrM7bsnTCMts1qd7WwPizu_lXPE0/s400/gspd4.jpg" width="400" /></a></div>
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Place chopped prawns, water chestnuts, minced spring onion, grated ginger, seasonings and corn flour in a bowl and mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdx-fO6EqFxUpmCPfs7_o82hbDYk7nTSsAmyoBbTMtmuURb1MjZCM_Zufi7kGV2Qj2V2zI6qfJyNB34t1WDlX35ZwMKu3uY159VyuEV9YFRtWicxJzA8xk7C1M-LnafVFGzNnKVd4-feg/s1600/fw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdx-fO6EqFxUpmCPfs7_o82hbDYk7nTSsAmyoBbTMtmuURb1MjZCM_Zufi7kGV2Qj2V2zI6qfJyNB34t1WDlX35ZwMKu3uY159VyuEV9YFRtWicxJzA8xk7C1M-LnafVFGzNnKVd4-feg/s400/fw.jpg" width="400" /></a></div>
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Place ~ 1.5 tbs of the prawn filling in the middle of the wonton wrapper, gather all edges to form a plum dumpling. Repeat with the rest of the wrappers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDD47fdGFYA-_JO7Cld2a-aT0hF9ISbwoANannz9hqFKPoUvtoEjB6gP9_d3tK9tHJu2gYap8zYGr9GKgrU6aghXDLJj_Cvh4bv0SQa2V2KvVPQi-pRczkKUzZNOdjVEBpgXFGXlAE2Y/s1600/fw1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDD47fdGFYA-_JO7Cld2a-aT0hF9ISbwoANannz9hqFKPoUvtoEjB6gP9_d3tK9tHJu2gYap8zYGr9GKgrU6aghXDLJj_Cvh4bv0SQa2V2KvVPQi-pRczkKUzZNOdjVEBpgXFGXlAE2Y/s400/fw1.jpg" width="400" /></a></div>
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Fry dumplings in batches until golden.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHFzZdrWnBR6ThilCyeUopU_mPEAyk02mMy10hRQ7WRa4-ELkTMmOgyQteEPjsu7drFoOR8FHJ02rPXyJNaMd-uI0MTe3hZJnn_fvCBjki4PUwwctQtuXphd9SyKBvFZlh-k3rlwSZRhM/s1600/gspd7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHFzZdrWnBR6ThilCyeUopU_mPEAyk02mMy10hRQ7WRa4-ELkTMmOgyQteEPjsu7drFoOR8FHJ02rPXyJNaMd-uI0MTe3hZJnn_fvCBjki4PUwwctQtuXphd9SyKBvFZlh-k3rlwSZRhM/s400/gspd7.jpg" width="400" /></a></div>
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To make the sauce - saute garlic with a little oil, add stock and soy and allow to come to a simmer, thicken with a little corn flour solution.</div>
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Place dumplings in a bowl that fit nicely in a steamer, pour the sauce over, top with julienned spring onion and ginger and steam over high heat for 5 minutes.</div>
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I served the dumplings as an appetizer with some <a href="http://3hungrytummies.blogspot.com.au/2009/11/cantonese-chili-oil.html"><span class="Apple-style-span" style="color: #990000;"><i><b>Cantonese chili oil</b></i></span></a> on the side. </div>
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3 hungry tummieshttp://www.blogger.com/profile/12815699243459000530noreply@blogger.com13