Papaya Sweet Soup with Lotus Seed and White Fungus

It is one of the popular dessert in Hong Kong that people usually enjoy eating it through the year.  Since the white fungus is consider as 'natural collagen' due to the high amount of protein, women love to eat it regularly.  The rock sugar and lotus seeds can help nourishing dry skins or sore throat.  In summer, people like to chill this clear looking dessert before eating so that it can cool off the body from the heat.

I used the dried lotus seeds in this recipe, but it is always better if you are using fresh lotus seeds.  Remember to remove the green core that has a bitter taste.

INGREDIENTS:

1 Papaya, ripen

10-15 Lotus Seeds, core removed (I used dried lotus seeds here)

2 White Fungus

2 tablespoons Goji Berries

1/3 cup Rock Sugar (adjust it to your preference)

8 cups Water

DIRECTION:

1, Soak the white fungus in water until it is rehydrated; about 30 minutes.  Discard the yellow hard core.  Gently tear the fungus into large pieces; set aside.

2. Peel off the skin of papaya.  Cut it lengthwise and scoop out the seeds.  Cut the papaya into chunks; set them aside.

3. Bring the water to a boil.  Add lotus seeds and rock sugar.  Boil for another 15 minutes.

4. Add papaya, white fungus and goji berries.  Bring it to a boil again and then turn the heat to medium.  Continuously boil for another 20 minutes and it is done.  It is delicious to serve it both cold or hot.

Easy Saag Paneer

Saag Paneer is one of the dishes my husband likes very much. So when I see there is spinach on sale, I will buy a big bunch and make a portion that enough to last a few days for him. This dish is delicious to serve right away, but the left over is also amazing tasty, perfectly for lunchbox.

Buying spices at Kensington Market

INGREDIENTS:

8-10 Stalks Spinach

Paneer, cubed

1 cup Greek Yogurt, 2% plain

Sweet Paprika

Fenugreek Leaves, dried

Garam Masala

Turmeric Powder

Cumin Poder

Ginger

Garlic

Salt

DIRECTION:

1. Bring a large pot of water to a boil. Add spinach, a small bunch at a time, blanching it until just wilt. Remove the cooked spinach from the water; set it aside.

2. Squeeze out the excess water from the spinach as much as possible.

3. Cut the spinach into about 2 cm long.

4. Combine yogurt and spinach.

5. With a hand blander, blend the mixture until the spinach becomes smaller pieces. You don't want to over blend the spinach. Otherwise, it will be become mush.

6. Heat up the vegetable oil and all the spices, garlic and ginger over medium heat, until it is fragrant.

7. Add the spinach mixture and turn the heat up to high.

8. Add Paneer. (I didn't fried my panner, but you can go ahead if you wish)

9. When the mixture heat through, it is all done. Serve it with steamed rice. 

Apple Peanut Butter Morning Bar

INGREDIENTS:

1 Apple, peeled and shredded (about 1 cup)

2 Eggs

2 cups Oatmeal

1/4 cup Peanut Butter (I used nature peanut butter)

1/2 cup Honey

1 tablespoon Ground Cinnamon

DIRECTION:

1. Pre-heat the oven to 350F.

2. In a mixing bowl, whisk the eggs. Add the rest of the ingredients and mix to combine.

3. Pour the mixture on a baking tray that lined with parchment paper.

4. Bake it in the oven for 15 minutes. Take it out and cut it into equal portions. Allow them to cool before storing.

Scrambled Egg with Tofu

INGREDIENTS:

2 blocks Pressed Tofu, cubed

5 Eggs, whisked

2 tablespoons Ketchup

1 teaspoon Sugar

1/2 teaspoon Salt

Vegetable Oil (for frying)

DIRECTION:

1. Heat up about 3 tablespoons of vegetable oil over high heat. When it smokes, add the eggs and fry until it is cooked.

2. Add the press tofu. Stir fry until it is hot.

3. Add ketchup, sugar and salt. Stir well and transfer the food onto the serving plate.

You can serve it with steamed rice.

Homemade Tofu Step-by-Step (using vinegar) 自製豆腐

INGREDIENTS:

 6 Soy Beans (dried)

Water *(see the note in step 2)

3 tablespoons Vinegar + 5 tablespoons Water

DIRECTION:

1. Soak the soy beans in water over night, or at least 10 hours.  Discard the water and rinse the beans; drain again.

2. With the ratio of 1 part of soaked soy beans to 3 parts of water, process until it becomes soy puree.

3. Make sure the puree as smooth as possible.

4. Place a tea towel in a strainer and then set a pot underneath the strainer (like the picture above).

5. Pour the soy puree onto the towel.

6. Wrap up the towel.  Twist to squeeze the soy milk out of the towel.

7. Save the soy pulp for other recipes.  It is delicious and healthy.

8. Heat up the filtered soy milk over medium heat; stirring constantly.  Skim off the foam and bubbles on the surfaces. 

9. Turn off the heat and allow the soy milk to cool to about 90C.  I didn't use thermometer.  I just left the soy milk to cool for about 10 minutes.

Add the vinegar and water mixture gently into the soy milk.  The more gentle the vinegar is mixed in, the softer the tofu will become.

10. Immediately, you can see the soy milk starts to curd.

11. Bring the whole pot to a boil.  This process helps speed up and strengthen the curdling process.  After 1-2 minutes, you should see clearly that the curds and the liquid are separated.  Turn off the heat.

12. If you are making tofu anytime soon, but you don't want to use vinegar.  You can save this yellowish liquid from the curd and ferment it for 48 hours before the next tofu making.  This liquid can improve the taste of tofu.

13. Place the tea towel in a strainer again.  Pour the curd over it.  Gently squeeze out the liquid as much as possible.

14. Twist and towel into a ball and set it inside a small bowl for at least 1.5 hours before slicing  it.

15. If you are not using it that day, refrigerate the tofu with the towel.  It can last up to 3 days.

16. The more liquid you squeeze out, the firmer the tofu will become.  I like mine is  medium.

17. To serve, drizzle sesame oil, marin, soy sauce and roasted sesame seeds.

Homemade Smooth Egg Tofu

INGREDIENTS:

3 Eggs (about 125 ml)

80 ml Soy Milk, unsweetened

(click here to check out the recipe for homemade soy milk)

Bonito Flakes (for serve)

Soy Sauce (for serving)

1 tablespoon Mirin (for serving)

DIRECTION:

1. Pre heat the steamer to medium-high heat.

2. . Whisk the eggs together until smooth.  Add soy milk; continuously whisk until mix evenly.

3. . Oil the glass container that for steaming.  Slowly pour the egg mixture in it through a fine server to get rid of the foam.

4. Cover the container with another plater or foil.  Steam for 15 minutes, or until it is solid.  To serve, drizzle soy sauce and mirin and sprinkle bonito on top.

Miso Butter Spaghetti

INGREDIENTS:

1/2 lbs Ground Pork

1/2 Napa Cabbage, cut into bite size

5 Garlic Cloves, minced

2 tablespoon White Miso

1/4 cup Butter

2 tablespoons Chinese Cooking Rice Wine

2 tablespoon Mirin

1/3 teaspoon Salt

1/2 pack of Spaghetti

2 tablespoons Vegetable Oil

DIRECTION:

1. Set a large pot of water to a boil.  Add a heap spoon of salt.  Add spaghetti and cook it according to the package.  Drain well and set aside.

2. Heat up vegetable oil over high heat.  Add garlic; sauce until fragrant.

3. Add pork and continue to cook until it turns colour.  Drizzle in the cooking wine and let it to evaporate.

4. Add miring, miso, butter and salt; stir well.  Add Napa and turn off the heat.  Use the remaining heat to cook the Napa until it get slightly soften.

5. Pour the spaghetti into the pork mixture.  Using a tong, gently mix until it is even.  Serve immediately.