Simple Congee ｜簡易白粥

Nothing is better than a bowl of hot plain congee when we are sick.  It is kind of like chicken noodle soup in the American culture.  The recipe is simple.  You just need to boil the rice grains until they break down.

Congee is also a common meal in Hong Kong and it isn't necessarily always eaten plain.  We like to add chicken, fish, ground beef, intestines, or even pig's blood (a type of jelly form that's made of pig's blood).  People also like to eat congee with deep fried pastries and elaborate condiments, like pickles or dips of soy sauce.  I like mine with Chinese preserved olive leaves.

INGREDIENTS：

1 cup Jasmin Rice

6 cups Water

Salt to taste

材料：

1 杯  水仙米

6 杯  水

調味  鹽

DIRECTION:

1. Rinse the rice with a few changes of water until the water becomes clear.

2. In a deep pot, combine rice and water.  Bring it to a boil over high heat, and then reduce the heat to medium-high.  With the lid half opened, continue to boil until the rice totally breaks down; about 40 minutes.  Season it with salt.

做法：

1. 米過水洗淨。

2. 在一只深鍋內，加入米和水。用大火煮滾，再將火調底至中大火。蓋上鍋蓋，鍋蓋要半醃，繼續煮若40分鐘或至把飯煮爛。下鹽調味。

Stir fried Okra and Pork Belly and Sweet Choi Sum Preserved

Pork belly is one of our favourite that we enjoy in any form of cooking.  This simple home dish is combined with vegetable and meat, and is greatly flavoured with the preserved choi sum and pork belly.  You can look for the preserved choi sum in Chinese supermarket and it is usually in the pickle and preserves section.

INGREDIENTS:

1 Pork Belly, sliced into 1/2 cm pieces

20 Okra, cut in half diagonally

1 Sweet Preserved Choi Sum

1 tablespoon Chinese Cooking Wine

1 tablespoon Soy Sauce

1/3 teaspoon Salt

1/2 teaspoon Sugar

2 tablespoons Vegetable Oil

DIRECTION:

1. Before cooking, rinse the preserved choi sum under running water to get rid of the sand and sugar.  Then soak it in water for about 20 minutes.  Rinse it carefully again to get rid of the hidden sand.  Roughly cut it into big pieces.

2. Heat up vegetable oil in a pan over high heat.  Add pork belly pieces; stir fry until they turn colour, about 3-5 minutes.  Drizzle cooking wine and allow it to evaporate.

3. Add okra, preserved choi sum, and the rest of the seasoning.  Stir fry for another 5 minutes or until the okra is heated through.  Transfer it to a serving plate.  Serve it with steamed rice.

Vegan Creamy Lemony Spaghetti (Cashew Base) 純素忌廉意粉

I like that this recipe doesn't require pre-soaked cashews, so I can pull the sauce together in nearly no time while the spaghetti is boiling.  Keeping some boiled spaghetti water is recommended.  After adding the sauce into the spaghetti, you may find the sauce is too thick and need to use the water to thin it out.

INGREDIENTS:

4 served Spaghetti, cooked

1 cup Raw Cashew

1/3 cup Water

1/4 cup Olive Oil

1 Lemon of zest and Juice

1/3 teaspoon Salt

DIRECTION:

1. Add all ingredients in a food processor.  Process until the mixture becomes smooth.  If it is too thick, add a few spoonfuls of water to thin it out.  Pour it over the cooked spaghetti; mix well.  Enjoy it immediately.

Egg n Tofu Pretend "Sushi" 純素蛋皮豆腐"壽司"

INGREDIENTS:

4 Eggs

1 block Tofu, medium soft

1 Carrot, finely diced

3 Scallion, thinly sliced

2 tablespoons Japanese Mirin (or 1/3 teaspoon Sugar)

1 teaspoon Chinese Cooking Wine

1/3 teaspoon White Pepper Powder

1/3 teaspoon Salt

Vegetable Oil

DIRECTION:

1. In a bowl, whisk together eggs, carrot, scallion, mirin, cooking wine, white pepper, and salt.

2. Tofu pat dry and cut it in cubes.

3. Heat up some vegetable oil in a non-stick pan over medium heat.  Add a spoonful of egg mixture in the pan.  Place a piece of tofu on top and gently press the tofu down with your finger.  Then, add another spoon of egg mixture on top. Allow the egg to fry until firm.

4. Flip the tofu over to fry the other side until it is golden brown.  Then transfer it to a plate.  Repeat this process until all the tofu and egg mixture is finished.  Serve when they are hot.

Soft Tofu with Shiitake Mushroom Sauce 素蠔油花菇配嫩豆腐

A simple yet delicious shiitake mushroom topping that can be paired with a block of silken tofu or steamed rice.

INGREDIENTS:

8 Fresh Shiitake Mushrooms, roughly chopped

1 block Soft Tofu

1.5 inch long Ginger, peeled and finely chopped

4 Garlic Cloves, peeled and finely chopped

1 Stalk Green Onion (optional), thinly cut

2 tablespoons Vegetable Oil

SEASONING:

2 Tablespoons Chinese Cooking Rice Wine

2 tablespoons Vegan Oyster Sauce

1 teaspoon Corn Starch

1/3 teaspoon White Pepper Powder

2 tablespoons Sugar

1/3 teaspoon Salt

材料：

8 隻  鮮冬菇，切粒

1 磚  嫩豆腐

1.5 吋長  薑，去皮，切幼粒

4 瓣  蒜頭，去皮，切幼粒

1 棵  蔥 (隨意)，切幼粒

2 湯匙  菜油

調味料：

2 湯匙  米酒

2 湯匙  素蠔油

1 茶匙  粟粉

1/3 茶匙  白胡椒粉

2 湯匙  糖

1/3 茶匙  鹽

DIRECTION 做法：

1. Heat up vegetable oil over medium heat.  Add ginger and garlic; fry until fragrant and the garlic turns slightly brown.

2. Add mushrooms; stir fry for about 5 minutes.

3. In a small bowl, mix the seasoning together. Stir it into the mushrooms; continuously stir fry until the liquid is nearly absorbed and the sauce has thickened.  Pour the mushroom over the tofu.  Sprinkle the green onion and serve immediately.

1. 菜油用中燒熱。下薑和蒜粒，煮至香氣四溢和蒜粒轉微黃色。

2. 下冬菇；炒若沒有分鐘。

3. 在一只小碗中加入所有調味料；拌勻然後倒入鍋中。繼續炒冬菇直至汁半收乾。關火；把冬菇放到豆腐上。

It is also very delicious to put on rice.

Edamame Clementine Quinoa Salad 毛豆橘子藜麥沙律

It is a light and refreshing salad that can be a main or a side dish.  We love the juicy clementine, but you can also use mango or pomegranate.  You can also use bulgur or couscous instead of quinoa.

INGREDIENTS:

10 Clementines, peeled and segmented

2 cups Edamame, frozen

1 cup Quinoa

1 Red Bell Pepper, deseeded and cut into cubes

1/2 Small White Onion, peeled and cut into small pieces

1 cup Dried Fruit (I used figs and raisins)

1/3 cup Almond, toasted

2 tablespoons Olive Oil

1 tablespoon Sunflower Seed Oil (or substitute to olive oil)

材料：

10 隻 橘子，去皮，分成小塊

2 杯  毛豆，急凍

1 杯  藜麥

1 個  紅橙籠椒，去籽，切小粒

1/2 個  洋蔥，去皮，切小粒

1 杯  乾果 (這兒用上毛花果和葡萄乾)

1/3 杯  果仁，烤過

2 湯匙  橄欖油

1 湯匙  葵花籽油 (或用橄欖油)

DIRECTION 做法:

1. To cook the quinoa, rinse the quinoa with a few changes of water to get rid of the bitter taste; drain.  Set it in a pot.  Add 1.5 cups of water and a pinch of salt; bring it to a boil over high heat.  Once the water starts a rolling boil, turn the heat to low.  With the lid on, cook the quinoa for about 15 minutes.  Turn off the heat.  Fluff the quinoa with a fork and allow it to cool.

1. 藜麥過水約三次以去除苦味。把其倒入鍋中，加入1.5杯水和少撮鹽。用大火燒滾。當水滾後，把火調低至最低火，蓋上鍋蓋，繼續煮約15分鐘；關火。用叉輕輕拌鬆藜麥並任其放涼。

2. Boil another pot of water.  Add edamame and boil over high heat until it is cooked; about 10 minutes.  Drain well and let it cool.

2. 燒熱另一鍋水，下毛豆。用大火煮至熟；約10分鐘。濾水，放涼。

3. In a large mixing bowl, combine all the ingredients together.  Gently mix until well combined.  Serve in room temperature.

3. 在一只大碗內，加入所有材料。輕輕拌勻便可食用。

Vegan Chinese Turnip Cake (Lo Bak Go) 純素蘿蔔糕

Turnip Cake is a savoury celebrated food we eat at Chinese New Year.  Traditionally, it is made of fresh turnip and lots of preserved meat.  However, I don't digest meat well.  So I made this vegan version, and I would say it tastes as wonderful as the traditional one.

This recipe relies on the strong flavour of the water reserved from the rehydration of the shiitake mushrooms and daylily.  So please do not substitute it with fresh water.  Otherwise, the flavour of the cake will be compromised. Also, the mushroom stems are edible although they are usually harder in texture.  Try to soak the mushrooms overnight to help soften the stem before using them.

INGREDIENTS:

1 Chinese Turnip, peeled and grated (about about 4 cups after grated)

15 Dried Shiitake Mushrooms

1 cup Dried Daylily

2 cups Dried Wood Ears

1 cup Preserved Radish

5 stalks Green onion, thinly sliced

1 head Garlic, peeled and minced

2 inches long Ginger, peeled and minced

2.5 cups Tsai Lai Rice Flour

1/4 cup Vegetable Oil

SEASONING:

5 tablespoons Light Soy Sauce

3 tablespoons Chinese Cooking Shaoxing Wine

1 tablespoon White Pepper Powder

1 tablespoon Roasted Sesame Oil

1 teaspoon Salt

3 tablespoons Sugar

材料：

1 條  白蘿蔔 (刨絲後約4杯)

15 朵  乾冬菇

1 杯  金針

2 杯  乾木耳

1 杯  菜脯

5 棵  蔥

1 頭  蒜頭，去皮，磨蓉

2 吋長  薑，去皮，磨蓉

2.5  杯  在來米粉

1/4 杯  菜油

調味料：

5 湯匙  豉油

3 湯匙  紹興酒

1 湯匙  白胡椒粉

1 湯匙  麻油

1 茶匙  鹽

3 湯匙  糖

DIRECTION 做法:

Prior to cooking 預備功夫...

1. Soak shiitake mushrooms in water until they are rehydrated.  Then, wash off the sand on the mushrooms using the water they are soaking in (not fresh water).  Squeeze the water from the mushrooms and dice them.  Reserve the soaking liquid.

1. 乾冬菇浸水至軟身。在浸過冬菇的水中把沙粒從冬菇洗出，擠乾水份，留起浸過的水。把冬菇切幼粒。

2. Add the dried daylily in the preserved soaking liquid to rehydrate until they are soft.  Squeeze out and preserve the liquid again for later use.  Rinse the daylily under running water.  Cut off and discard the hard ends, and cut the daylily into small pieces.  Set aside.

2. 把金針放到浸過冬菇的水中浸至軟身；擠乾水份，浸過的水留起備用。金針過水洗淨，切去尾部較硬的部份，再把金針切成小段。

3. Meanwhile, soak the dried wood ear in warm water until they are rehydrated.  Discard the water.  Rinse off the sand from the wood ear under running water.  Cut and discard the hard stem of each wood ear and chop it into small pieces.  Set aside.

3. 同時間，木耳在另一只碗水用暖水浸軟。把水倒掉，木耳用水洗淨。把木耳切成小粒。

4. In a large bowl, filer the preserved liquid through a piece of kitchen paper.  

4. 在一只大碗中放上一塊廚紙，慢慢倒入浸過冬菇和金針的水，讓廚紙濾去水中的雜質。

5. 把在來米粉加入濾過的水；拌勻至幼滑。

5. Combine Tsai Lai rice flour and the liquid; mix well.  The mixture should be runny.

6. Brush a layer of vegetable oil on the steamed mold.

6. 在焗模上掃上一層菜油。

Cooking 煮法...

7. In a large non-stick pan, heat up vegetable oil over high heat.  Add mushrooms, daylily, wood ears, ginger and garlic.  Stir fry until they are fragrant and soft; about 10 minutes.  Add all the seasoning.  Continue to stir fry until it is well mixed and the sauce is absorbed.  

7. 在一只易潔鍋中，用大火燒熱菜油。加入冬菇、金針、木耳、薑和蒜。炒至香氣四溢和軟身；約10分鐘。下調味料；繼續炒至汁收乾。

8. 把冬菇料倒入一只碗中，加入蔥備用。

8. Transfer the vegetable mixture into a bowl.  Add the green onion in the bowl.

9. In the same pan, add about 2 tablespoons of vegetable oil.  Add grated radish.  Cook until the radish is totally soft and releases its liquid; about 10 minutes.

9. 在同一只鍋中，下2湯匙菜油。下蘿蔔絲，炒至其軟身和出水；約10分鐘。

10. Reduce the heat to medium-low.  Add the cooked vegetable mixture along with the green onion back to the pan; mix well.

10. 火調低至中低火。冬菇料回鍋，與蘿蔔絲拌勻。

11. Stir in Tsai Lai rice flour mixture.  Cook until the mixture is thick and paste-like; stirring consistently.  Remove the pan from the heat.

11. 倒入粉漿；繼續拌至呈漿糊狀; 離火。

12. Pour the mixture evenly into the muffin tin (or a tin tray).  Cover the tray with foil and place the tray on top of another bigger tray.  Fill the bottom tray with a thin layer of water.  Place it into the pre-heated oven.

12. 將粉漿平均倒入焗模，蓋上錫紙。把焗模放到另一只焗盤內，再倒入少許水。焗盤放進已預熱至360F的焗爐內。

13. Steam the lo bak go at 360F for about 25 minutes and they are ready.

13. 焗約25分鐘便完成。

Kung Hei Fat Choy!  Happy Chinese New Year!

新年快樂！