5-spice Tea Braised Ribs

My uni friend once told me that instead of cooking normal bak ku teh, you can substitute with tea for a change. That got me thinking - together with 5-spice like what they do with tea eggs, this is a tasty yet simple recipe. I actually used green tea (高山茶) but only because I didn't have any black or red tea at home but the tea taste wasn't strong enough. On the other hand, it had a nice 'gum gum' (sweetish tea) flavour. Black or red tea would also give it a slightly smokey flavour.

Ingredients (for 2)
750 ml freshly brewed red or black tea e.g. tie guan ying, oolong or pu er
500 g spare ribs
1 stick cinammon
1 star anise
1 tsp 5 spice power
2 tbsp black soya sauce
2 tbsp light soya sauce
1 handful gei zi (boxthorn) (optional)
1/2 tsp sugar
2 tsp crushed garlic
1 small onion, chopped
1 thumb-sized ginger, sliced

Method
1) Marinate the spare ribs with dark and light soya sauce.
2) Brew the tea and set aside. The tea leaves should not be added to the pot and boiled otherwise they become bitter.
3) With a little oil, fry the aromatics (garlic, ginger and onions) until fragrant. Add the spare ribs and brown them.
4) Add the tea, and all the other ingredients. Bring to a boil before turning down the flame to a simmer and simmer down for 20 mins.
5) Serve with freshly boiled white rice.

Stewed beancurd in a King Oyster Mushroom Chicken Broth

I saw giant oyster mushrooms from Korea, considered a delicacy here. I was trying to recreate the toufu soup that I had in Korea and this is what I came up with.

The original stewed beancurd soup was vegetarian but my household are meat eaters, and would feel weird without meat, so I threw in chicken and chicken soup. In addition, being so huge, the mushroom slices had an almost abalone texture to them, very meaty and smooth. In addition, just because I'm too lazy too cook the rice separately, I put in brown rice to make it into a porridge. The result - a velvety creamy stock which reminds me of risotto texture.

In addition, I put in the beancurd whole at the beginning, and expected it to break up. I was pleasantly surprised to find it was still whole, and in fact, the taste of the stock had permeated into the beancurd, effectively 'marinating' it!

Ingredients
1 packet of king oyster mushrooms, sliced on the diagonal
1 tin of Swenson chicken stock
1 packet of silken toufu (suitable for soup)
1 cup brown rice
8 chicken wings
1 tbsp wine
1 tbsp light soya sauce
2 cloves garlic, smashed
1 thumb sized ginger, thinly sliced
1 large red onion, diced
1 litre of water

Method
1) Marinate the wings with wine and soya sauce and set side to marinate for at least 1/2 hour.
2) Heat up a pot and fry the diced red onion and ginger.
3) Add the wings and briefly fry until the wings are lightly browned.
4) Briefly fry the mushroom slices.
5) Add the stock and water, and garlic.
6) Pour in the washed brown rice and stir.
7) Carefully place the toufu into the pot, making sure not to break it. Ensure its immersed in the stock.
8) Bring to a boil before turning it down to gently simmer for 20 to 25 minutes.
9) Serve immediately.

Peanut Butter Chocolate Chip Cookies

Taken from http://magdalenestc.multiply.com/journal/item/68

Did some adaptation of my own - I doubled the proportions (makes 55 cookies) so I neatly used up a 28 oz jar (medium sized) of peanut butter, and used 1 cup of choc chips. As such, I used 3 eggs instead of 2, and also because my eggs are quite small.

Very fudgey rather than crispy.

Katherine Hepburn's Brownies

Source: http://www.survivingoz.com

Ingredients
1/4 cup all purpose flour
1/2 tsp ground cinnamon (optional)
1/4 tsp salt
250g unsalted butter, cut into 8 pieces
1/2 cup cocoa powder
2 tsp ground instant coffee
2 large eggs, room temperature
1 cup caster sugar
1 tsp vanilla essence
1 cup walnuts or pecans, chopped
18 squares milk chocolate

Method

1. Preheat the oven to 160C

2. Butter an 8-inch square baking pan and line the bottom and sides with wax paper

3. In a bowl, whisk the flour, cinnamon and salt together

4. In a heavy bottom saucepan placed over very low heat, put the butter in. When butter starts to melt, sift cocoa over it and add the instant coffee. Stir until mixture is well blended. Remove from heat and cool for about 3 minutes

5. Using a whisk, beat the eggs into the saucepan. Next, stir in the sugar and vanilla (don't beat anything too vigorously - you don't want to add air to the batter), followed by the dry ingredients, nuts and chopped chocolate. Scrap the batter into the baking pan

6. Bake for 35 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer pan to cooling rack and let it cool for 30 minutes. Turn the brownies out onto a rack, peel away the paper and transfer onto a cutting board. Cool completely before cutting into 16 squares.

Ondeh Ondeh

Had a hankering for this nonya dessert, which also happens to my dad's favourite, just nice for Father's Day today. Given the exorbitant rates you pay for this commercially and how easy it is to make (edit: easy to make doesn't mean its not tedious, esp when you're doing the 20th ball or so! ) and how well shops don't make it, I thought if I'm going to eat this standard and pay for it, I might as well make it at home! The difference however is that I'm eating it hot and we all know what a huge difference that makes to any food. Anything tastes better hot.

I did a lot of research beforehand, and here are my sources which I've adapted the final recipe from: Basic recipe which I mostly followed and reproduced below: http://www.mytasteheaven.com/2009/04/ondeh-ondeh-nyonya-kuih.html
Basic recipe which I like the 'method' of making the balls: http://fatboyrecipes.blogspot.com/2005/12/my-green-ondeh-ondeh-balls.html
Another simple recipe: http://www.mycookinghut.com/2008/04/06/onde-onde-malaysian-dessert/
Version with sweet potato: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=313655

Ingredients (makes 48 to 50 ping pong sized balls, only because I wanted to use up all the flour and grated coconut!

Skin

500g of glutinous rice flour
240ml of water (in the end I used a lot more than this, can't say the exact amount because i keep adding teaspoons of hot water in to get it moist enough)
2 tsps of pandan leave essence (which is why my balls are white in colour. The original receipe called for 2 tbsp of pandan leaves juice, which I was too lazy to follow, but I will next time! Taste of essence is just not the same!)

2 tablespoons of castor sugar

Filling:-

2 pieces of gula melaka (cut into small pieces)

Coating:-

200g grated coconut (I bought the steamed version from the fridge section of the supermarket, keeps longer)

1/2 teaspoon of salt

Method1) Pour the hot water into the glutinous rice and mix.

2) Add in the other ingredients for its skin until it forms a dough.

3) Form small balls into size and fill them with a little piece of gula melaka and seal them up.

4) Boil some water in a pot.

5) Put the sealed balls into the boiling water.

6) When the balls float on the water, take them out put into a freezer bag which has the grated coconut inside. Toss around until the balls are well coated.

7) The ondeh-ondehs are ready to be served. Some recipes recommend serving them cold (not chilled, but cold)

End note: I made enough to feed an army! Not an experience I think I'd want to repeat any time soon, my kitchen was like the aftermath of a typhoon afterwards, and no matter how much I cleaned, I still never seemed to get rid of all the grated coconut from everywhere! Next time, I'm going to bring a friend!

Almond Longan Jelly

Requested by my col because of today's BBQ and another (pregnant) colleague loves almond jelly and has a craving for it. This is my mom's receipe which uses fresh milk rather than the synthetic stuff you get in hawker centres.

Ingredients
1 to 1.5 tsp almond essence (depending on how much you like the almond taste)
2 cans of longan
1 packet of agar agar powder
(following instructions on agar agar packet)
250g of sugar (can cut down to 200g if you find it too sweet)
1 litre of liquid made up of 500ml of water, 500ml of fresh milk

Method
1) Bring out a jelly mould. Rinse it with water so that the agar agar will easily slide out. Do not to dry out the water.
2) Prepare the ingredients according to the agar agar packet:
a) Add the agar agar powder to the milk and water. Stir until partially dissolved.
b) Put on the stove and add the sugar. Bring to a boil.
c) Stir to ensure that the gelatine doesn't get caught on the bottom. Once it is boiling, turn off the flame.
d) Let it cool a minute or so and pour into the jelly mould.
e) Let cool 10 minutes before putting the mould in the fridge.
3) Let set and chill overnight. Next day, pour over the 2 cans of longan, longan water and all. Put in ice cubes. If its still too sweet, add a bit of cold water to taste.

Prawn mee

This is my mom's recipe which I've altered slightly but the basics are still the same. It really brings me back to my childhood!

Ingredients (feeds 2)
1 packet of medium sized prawns (approx 300-400g, I counted about 10 prawns in the packet)
1.5 litres pork bone stock (I used leftover bak ku teh soup from last night )
5 - 6 dried chilli
2 tbsp dried shrimp
1 large onions, or 3 shallots, roughly chopped
2 cloves garlic, smashed
1 bunch cai xin
1 tbsp cooking oil
1 packet of fishballs
2 fishcake, sliced (optional)
200g lean pork, sliced thinly (optional)
2 portions of cooked noodles (yellow mee, kway teow, whatever u prefer)

Method
1) Peel the prawns and set aside the heads and shells. Devein the prawns and set aside.
2) Heat up a pot and oil, and fry the onions or shallots until slightly brown. Add the prawn heads and shells and stir fry until fragrant and the shells and heads are pink. Add the garlic and briefly stir fry.
3) Add the dried chilli and shrimp and briefly fry.
4) Pour in the stock and bring to a boil. Skim off the scum. Turn down the head to medium. Cover and simmer for 1/2 hour.
5) Prepare the noodles according to the packet's instructions and place the drained noodles into 2 bowls.
6) Strain the stock. Add the fishballs, followed by prawns and cai xin and cook for up to 5 minutes or until everything is cooked. Also cook the fishcake and lean pork if using.
7) Serve with soup poured on top of the of noodles.

Zhong zhi - Hokkien style

Getting in the mood for this Thu. The thought did cross my mind to do it, but was reading the ingredients and how to made my eyes pop out. However, I did get to enjoy the fruit of other people's labour - thanks to Aunt-in-law and a good colleague!

(recipe taken from Cozycot, user Swissroll)

Rice
Ingredients A
Bamboo leaves : 250g (soaked overnight, washed)
Nylon strings : per required according to individual

Ingredients B
Glutinous rice : 2 kg (washed, Soak for 4 hrs and drained)

Ingredients C
Chopped shallot & Garlic : 1 tbsp

Ingredients D
Salt : 5 tsp
Ground pepper : 1 tsp
Five spice powder : 1 tsp
Dark soya sauce : 1 tbsp
Sesame Oil : 1 tbsp

Method:
1) Heat up 4 tbsp oil, sauté chopped shallot and garlic till fragrant
2) Pour in glutinuous rice and fry till aromatic
3) Mix in Ingredients D to season, dish up for use later

.................................................. ................................

Fillings

Ingredients A
Chopped shallot and garlic : 1 tbsp
Dried shrimp : 200g (washed, soak to soften, drain)

Ingredients B
Chopped shallot and garlic : 2 tbsp
Chinese mushroom : 40 pcs (washed, soak to soften, drain)
* Huiji Waist Tonic : 1 – 2 cup (Huiji measuring cup)

Ingredients C
Pork belly : 2 kg (washed, cut into 40 pcs, marinate for 1 hr with seasonings)
Oyster Sauce : 2 tbsp
Dark soya sauce : 1 tbsp
Sesame Oil : 1 tbsp
Hua tiao wine : 2 tbsp
Ground pepper : ½ tsp.
Five spice powder : ½ tsp
Salt : ½ tsp
Sugar : ½ tbsp
Corn flour : 1 tbsp

Ingredients D
Dried Chestnut : 250g (washed, soak overnight)

Method:

1) Heat up 3 tbsp oil over medium flame, stir fry Ingredients A till aromatic, dish up, reserve for use later
2) Heat up 3 tbsp oil over medium flame, sauté chopped shallot and garlic from Ingredients B, add mushroom to fry till aromatic
3) Add marinated pork belly and fry till fragrant
4) Mix fry chestnut till fragrant
5) Add suitable amount of water, simmer till water is soak up, dish up
6) Take 2 pieces of bamboo leaves, fold to form a pyramid shape
7) Put 2 tbsp of glutinuous rice into it, dig a hole in the centre, add in fillings, cover with another 2 tbsp of glutinuous rice, wrap up, tighten with nylon string
8) Boil a large pot of water. Add in dumplings, cover and cook with low heat for 2 hours till cooked and soft.

[Nigella Lawson] Sweet & sticky ribs

Tried this with chicken wings, only because I love wings so much. I changed the cooking times to 180 deg C at 20 minutes covered, then 10 minutes at 200 deg C uncovered.

Ingredients

• 4 fluid ounces (125 ml) Thai or Chinese sweet chili sauce
• 2 fluid ounces (60 ml) cranberry sauce (from a jar)
• 2 fluid ounces (60 ml) dark sweet soy sauce
• 1 clementine, juice and sliced rind
• 1 lime, juice and sliced rind
• 15 to 20 pork spare ribs

Directions

Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
Preheat the oven to 350 degrees F (180 degrees C).
Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.
Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.
To serve, place the ribs onto a large serving plate.

Simple Brownies

Source: Country Fair Cookbook
Makes 15.
Ingredients
3/4 cup butter (170g) (I used half-fat butter and it worked perfectly)
1 1/2 cup sugar (340g) (granulated is fine)
2 eggs
1 tsp vanilla
1/2 tsp chocolate extract (optional)
3/4 cup sifted flour (90g)
1/2 cup cocoa (55g)
1/4 tsp salt
3/4 cup chopped walnuts
Preheat oven to 180C/Gas Mark 4. Grease a 9″ square tin.
Method
1) Cream together butter and sugar until light and fluffy. Add eggs and vanilla; beat well.
2) Sift together flour, cocoa and salt. Add to creamed mixture, blending well. Stir in walnuts if using. Spread evenly in tin.
3) Bake for 35 minutes or until done–a wooden toothpick or skewer inserted in the middle should come out almost clean, with just a couple of crumbs clinging to it. Cool in tin on rack. Cut 2 3/4 x 1 3/4 inch bars when cold.