Recipe: Stir-fried Napa Cabbage

(Click on the image above to view the complete photoset of 5 pictures) A simple and delightful dish--stir-fried napa cabbage with dried shrimp (and straw mushrooms). Straw mushrooms are optional but I put them into the stir-fry as I had some leftover in the fridge. Surprisingly, they transformed this humble recipe and added extra flavor, texture, and color to my stir-fried napa cabbage. I loved it! If you are a Chinese-Malaysian or Chinese, I am sure many of you have had this dish growing up; perhaps you are still preparing it at home. It's one of those homey dishes that reminds you of your mother's--or your grandmother's--cooking... I served my napa cabbage with a dollop of garlic oil and fried garlic on top of this dish. What a great idea. It infused the serving with garlicky aroma. You should try it, too! To make other nostalgic and homey Chinese-Malaysian dishes, AKA the food of my childhood, please check out my recipes below (recommended and pair well with stir-fried napa cabbage): Malaysian Sweet and Sour Eggs (Eggs Masak Branda/Belanda) Stir-fried Eggs with Red Onions and Shrimp Bean Sprouts with Salted Fish Malaysian-style Ladies Fingers/Okras Pork Ribs and Lotus Root Soup Bean Curd Sticks and Pork Ribs Soup Stir-fried Bean Curds with Leeks Braised Bean Curd/Firm Tofu with Mushrooms Steamed Tofu and Ground Pork Steamed Eggs with Cincaluk/Steamed Eggs with Fermented Shrimp Recipe: Napa Cabbage with Dried Shrimp (and Straw Mushrooms) Ingredients: 3 cups chopped napa cabbage 6 straw mushrooms (cut into halves) - optional 3 cloves garlic (chopped finely) 2 tablespoons dried shrimp (soaked in warm water for 10 minutes, drained and set aside) 1 teaspoon oyster sauce 1 tablespoon cooking oil Method: Make the garlic oil first by stir-frying the chopped garlic with the cooking oil. Dish out half of it when the garlic turns golden brown. With the remaining garlic oil in the wok, add in the dried shrimp and do a few quick stir until you smell the aroma of the dried shrimp. Add in the straw mushrooms and do a quick stir, then follow by the chopped napa cabbage. Stir fry for 1 minute and then add in the oyster sauce. Stir well and dish out the napa cabbage when it's still somewhat "crunchy" and not over-cooked. Top the stir-fried napa cabbage with the remaining half of garlic oil. Serve immediately. Continue Reading "Recipe: Stir-fried Napa Cabbage"

Recipe: Chicken Shu Mai (Siu Mai)

My brunch this morning--chicken shu mai (sui mai), or steamed chicken dumplings. See the little turquoise plates? I got them from London. Aren't they so beautiful? They are the only thing I got myself in London. I know...the only thing I bought! I was out shopping for clothes, shoes, and all the pretty-me-up's, but I found myself lingering in Habitat, a lifestyle store with furniture and kitchenwares. I basically wanted to buy everything at the store. Hello, what's wrong with me? I was supposed to go nuts with all the sales going on at Miu Miu, Mango, FCUK, Zara, so on and so forth...but I bought only two little plates?! Well, I guess I am really getting older and domesticated. Anyway, I digress... While shu mai (siu mai) is traditionally made with pork, I wanted to make a HALAL version for a good change. I have Muslim readers and this is a special dim sum recipe that you can certainly try out at home. However, this recipe should work for everyone. Click here for my shu mai pictures set. Note: My shu mai didn't look the best. In fact, the shape was quite ugly. :P Recipe: Chicken Shu Mai (Siu Mai) Ingredients: 1/2 lb chicken thigh (deboned and skinless) 8 medium shrimp (peeled, deveined, and diced into small pieces) 2 black fungus (chopped into thin threads) 1/2 tablespoon finely chopped fresh ginger 1/2 tablespoon finely chopped scallion (white part only) 1/8 teaspoon sesame oil 3 dashes white pepper 1/4 teaspoon chicken bouillon powder 1/2 tablespoon corn starch 1/2 tablespoon egg white A pinch of salt Round wonton skin Carrot (finely chopped) and peas (for garnishing) Method: Using a mini food processor, ground the chicken but make sure that it's corsely ground. Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes. Place about a tablespoon of filling on each wrapper, gather up the sides and leave the center open. Garnish the top with some chopped carrot and a pea. Steam in a bamboo steamer for about 5 minutes. Serve hot. Continue Reading "Recipe: Chicken Shu Mai (Siu Mai)"