Linda's Cravings

I know what you are thinking, Yes! The watermelon skin can be eaten.
The Chinese medicine claims that it can help cool the body, so it is excellent for this hot weather.

I posted this photo months ago in my FB and score many "likes" and queries.
They were all drawn to the charming red and white flesh and the novel of cooking and eating watermelon skin.

To make this nourishing and flavourful soup, we will need another ingredient that we usually toss it away - prawns heads and shells.

Being a Nyonya dish, you can't get away with belachan, another must for this soup.

This traditional Nyonya soup "masak titik" once again demonstrates the resourcefulness of the Bibi and the way to frugal living.

What are you waiting for? Start saving your prawn shells and heads already!


You will need:

200gm of briefly minced prawns, seasoned with 1/2 teaspoon of salt (reserve shells and heads for stock)
2 tbsp cooking oil
1-litre water
300gm watermelon skin
30gm shallots (pound coarsely)
10gm lightly toasted belachan
4-5 white peppercorns, crushed lightly
2 bird's eye chillies, slit length wise
1/2 Tsp salt, to taste
5-10gm rock sugar to taste

Methods:

1. To make the prawn stock, heat the oil in a pan and fry the prawn's head and shells until dry and aromatic, about 5-10 minutes.

2. Add water and allow it to boil for 5 minutes on medium heat and lower the heat to simmer stock for another 20 minutes.

3. Strain the stock and set aside.

4. Remove the green layer of the watermelon skin and any remaining flesh, leaving only the white part of the skin. Cut into 3cm cubes. Set aside

5. In a separate pot, add 1 tablespoon of oil and lightly saute the pound shallots and belachan over medium heat, add the strained prawn stock and the crushed peppercorns.Boil for about 10 minutes.

6. Add in the watermelon skin and bird's eye chillies, boil for another 10-15mintues.

7. Finally, add in the prawn meat and boil till prawn meat is just cooked.

8. Serve hot with a dash of pepper.


Cook's Note:
1.If you cannot handle the heat, reduce the number of bird's eye chilli and leave it whole instead of slicing it.
2. You may substitute belachan with belachan powder

This is the dish that led to my "culinary stardom" moment. I become an overnight sensation (or is it just my wishful thinking) in my church where I was roped in to help to cook for an event for 150 people. Suddenly, everyone knows me (ok not all, but many) As a matter of fact, this food blog was spurred by the growing demand for this recipe and enough new found fans to rekindle my passion in culinary. Truth to be told, I get thrills telling those who asked for my recipes to check out my blog. (hahaha!) Alright, I better contain my overwhelming excitement before I become too overbearing. For this recipe, I choose the most underrated cut of beef - SHIN. When a shin of beef is slow cooked, these inexpensive cuts often have far more flavour than their expensive counterparts. This is simple, warming and delicious. It is as if a long-time friend just drops by for a visit, a one truly unforgettable visit. This familiar dish is also very lean, with gelatinous texture so no cause of worry for expanding waistline. My co-volunteers were surprised with the smooth execution (we cook this in an industrial rice cooker) and were wowed by the incredibly rich and deep flavour with just a handful of ingredients. This is a dish that your guests are likely to think you slaved all day in the kitchen for but actually it just needs a mere 15 mins of preparation and after that braising in the rice cooker for a couple of hours. In short, this dish is likely to lead you (and your guests) to believe you are a culinary expert, just like it did to me. You will need: 500gm beef shin (cut into rounds) 5 slices of ginger 1 cinnamon stick 1-star anise 20gm rock sugar 2 stalks of spring onion, cut into 5cm strips 100ml of Chinese wine (I use Hua Tiao) 100ml of soya sauce enough water to cover the beef while braising 1 radish cut into rounds 2 tablespoon cooking oil Method: (using rice cooker) 1. Heat up the oil in the rice cooker and fry the ginger till fragrant, add in cinnamon, star anise, spring onion and rock sugar, stir for 2-3 Mins 2. Add in the beef shin, let it brown a little and pour in the Chinese wine and soya sauce. 3. Add in enough water to cover the meat. 30 mins later, add in the radish. 4. Let it braising till soft yet with bite (about 1.5 - 2 hours) 5. Serve with steaming hot rice. Cook's note: 1. Try to get hold of a good quality soy sauce, it makes a difference 2. You may substitute shin for brisket, but I like biting into the gelatinous texture of beef shin. 3. You may substitute radish for potatoes and carrot, just add during the last 30 mins or so. 4. Do not cook radish and carrot together as the carrot contain an enzyme solution called ascorbic acid which will destroy Vitamin C in the radish. Photographed by the very talented, efficient Ps Joyce Ho

The "Empress Dowager"  birthday is coming up. No chance of forgetting the event, we have gotten reminders a month ahead, followed by weekly and then daily prompting.

Her must have includes the braised sea cucumber with abalone and mushroom and a whole array of seafood dishes. I usually cook these dishes at home so that the family could eat till our heart's content without having to rob the bank.

Putting the menus together, my sisters reminded me that we needed a meat dish as the boys (and man) can't do without meat.

With all these seafood dishes to cook, I need a meat dish that is easy to prepare and yet appealing to the boys, translate: no steaming, ideally deep fried and with gravy to ladle onto the rice.

The recent post on stir fried cabbage with shrimps and tang hoon dish evoked a memorable dish that we as children liked a lot - Hainanese Pork Chops.

The "Empress Dowager" doesn't cook much (then and now), the cooking are done by slave number 1 (Papa) and slave number 2 (yours sincerely).
"Her Royal Highness"  prefers the easy way out - The Zhi Char Stall at the foot of our block.

I remembered the Zhi Char stall was managed by a middle aged cook (also the owner) and his suave looking assistant (gossips has it that he was working to save for his overseas studies)

I must have been around 11-12 years old then, watching him vividly flatten the pork loin with the back of the cleaver, dipping it in the egg wash and finally coating it with the cream crackers which he had crushed earlier with the pester in the green cream crackers box.
I was so fascinated by the preparation work. (Ok, the suave looking assistant made it a pleasure to watch as well.)

For authenticity, I used cream cracker rather than breadcrumbs or panko (breadcrumbs and panko gave a different texture), the cream crackers imparted a lovely buttery flavour to the pork.
I do not want the crumbs too fine so I simply put the cream crackers in a zip lock bag and rolled the baking pin over, done!

The other must have ingredients are ripe tomatoes, peas, onion and deep fried potatoes.

Shiok ah! the "Ang Mo" pork chops! (as known to the boys)


You will need:

500gm (5 pieces 1/2 cm thick) of  Pork Loin
12-15 soda cream crackers
2 eggs
1 medium red onion, peeled and juilenned into semi-circular rings
2 cloves of garlic, finely minced
A handful of peas
1 tomatoes, diced or cut into wedges
2 tbsp potato starch (or cornflour)
2 tbsp water
Oil for deep frying
10 -15 pieces of potatoes (deep fried)

Marinade
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp tau cheong paste (optional)
2 cloves of garlic, finely minced (optional)

Sauce
1 tbsp worcestershire or Lea and Perrins sauce (compulsory!!!)
1 tbsp A1or HP steak sauce (optional)
3 tbsp ketchup
2 tbsp sugar
1 tbsp light soy sauce
1/2 Tsp pepper
1/2 to 1 cup of water
1 tbsp potato starch or corn starch
2 tbsp water (to be mixed with starch)

Methods:
1. Pound the pork slices with a meat mallet.




2. Transfer pork slices into a bowl, marinate the pork slices well ensuring that every piece is well coated, set aside in fridge for at least an hour.

3. Meanwhile, process the cream crackers. (You can use pestle and mortar or the blender, I did mine by putting the cream crackers in a zip lock bag and roll the baking pin over) Set aside the crumbs.

4. Mix the ingredients for the sauce in a bowl.

5. Heat wok until hot and pour sufficient oil (enough to submerge the pork slices completely)  into the wok.

6. Coat marinated pork slices generously with egg wash and then with cracker crumbs pile.
Gently slide pork slices into wok of hot oil ensuring that the slices are completely submerge.
Repeat for the rest of the pork slices.  Remove when they begin to turn golden brown and drain over wire sieve and kitchen towel.



7. You may use a separate pan or transfer frying oil into a container and give the wok a quick rinse to remove any crumb debris.

8. In the heated oil wok, add onion slices and minced garlic. Stir fry until they soften and exude aroma. Add peas and tomatoes and continue to stir fry for a while.




9. Pour sauce bring to a boil. Bring heat down to medium low and drizzle in starch mixture while stirring continuously until the sauce thickens to the desired consistency. Add the deep fried potatoes.


10. Cut pork slices into squares or thick strips and pour sauce over pork chop, serve immediately.










Cooks' Note:
1. Instead of pork, you can use chicken meat.

A couple of days ago, I causally mentioned about my expanding waistline, my diplomatic girlfriends were silent- a sign of consent, not good, not good at all!
In my defence, I did make an effort to keep to my routine walks.

Sighing, this is a case where the "input" is greater than the "output”.
So immediately, I switched to "diet’ mode which means simple and light meals.

Yet, I bid defiance to bland food most simple and light meals has to offer.
I ransack my fridge and found a sugar loaf cabbage long forgotten but still looking fresh.

I buy cabbage for its versatility, used raw for coleslaw, pickled or stir-fir, braised.
If properly stored, it can last from 3 weeks to up to 2 months in the refrigerator.
Housewives buy these hardy vegetables before CNY where fresh green vegetables are limited during the festive season.

I added a handful of Chinese dried shrimps, fried with garlic and then simmer briefly with the cabbage to allows the flavours to release.
The Tang Hoon (mung bean noodles) absorbs all the natural sweetness of the cabbage and the fragrance from the aromatics dried shrimps, making it full flavour.

Simple, homey dish yet one mouthful of this favourite classic dish will transport you back to the wonderful memories of yesteryears.

And oh yes, this dish is no sweat even for the culinarily challenged!


You will need:

1 head of cabbage
100gm of dried shrimps (soaked for 10minutes, drained and set aside. Reserve the water)
1 small packet of Tang Hoon
3 cloves of garlic, crushed
1 teaspoon of salt
dash of white pepper
2 tablespoon of oil


Methods:
1. Add the dried shrimps to the heated oil and saute for about a minute or until the dried shrimps has browned. Add the garlic and continue to fry.




2. When the garlic turns brown, add in your cabbage to the wok and stir fry for a minute, add salt and the reserved water from the soaking the shrimps. Cover for about 2 minutes.

3. Mix in the Tang Hoon, give it a quick stir, add the dash of white pepper, remove from heat and serve.


Cook's Note:
1. Add a dash of light soy sauce if you like more colour.
2. If you like your cabbage softer, cover longer at step 2.
3. Do not add the Tang Hoon too soon or cook too long, it will break up.

stir fried cabbage with dried shrimps and tang hoon accompanied by omelette with mint leaves

Years  ago, we may be ignorant about the Osmanthus flower, but since the local famous Chinese restaurant chain offers this dessert on their menus, it has become popular

The Osmanthus flowers are used throughout East Asia for their scent and flavour, which is likened to apricot and peach and easily obtained from Chinese medical halls in Singapore.
Traditional Chinese medicine claims that Osmanthus improves complexion and helps rid the body of excess dampness and supports healthy respiratory system.......

I need no further convincing, anything that says " improves appearance" is good enough reason for me. Not that I need it, but maintenance people, we all need maintenance.

You can do a combination of both the Osmanthus and Wolfberry jelly or each on its own.

Since this is an easy dessert to do, I offer here 2 variations:
Osmanthus Jelly and Wolfberry Chrysanthemum Jelly
I used bottled Chrysanthemum tea here instead of plain water for wolfberry jelly.

I never had any balance left when I served these jellies, talk about vanity!


You will need:
For Osmanthus Jelly
2 teaspoon of Osmanthus flowers
2 teaspoon of wolfberry (soaked in hot water for 15 minutes)
water (depending on the brand of your Konnyaku jelly powder) 500ml - 1000ml
1 packet of Konnyaku Jelly Powder


Method:
1. Rinse and drain the Osmanthus flowers them to the boiling water/tea.




2. Reduce the heat and let the flowers infuse in the water for about 5 minutes.
(You may remove some of the Osmanthus flower if you do not like to bite into the petals in the jelly)

3. Add in the jelly powder and stir until dissolve.

4. Turn off the heat and pour it into the moulds




5. Just before the jelly set, give it a stir it so that the Osmanthus flowers will not remain/float on the top.

6. Refrigerate the jelly until set (few hours) and served chilled


You will need:
For Wolfberry Chrysanthemum Jelly
2 teaspoon of wolfberry (soaked in hot water for 15 minutes until puffy)
bottled chrysanthemum drinks (depending on the brand of your Konnyaku jelly powder) 500ml - 1000ml
1 packet of Konnyaku Jelly Powder

Method:
As per Osmanthus Jelly

It all started with the fresh blue pea flowers I come across at the month end farmer's market in Sungei Kadut.
It needs no peddling at all from the seller as I was eager to grab the beautiful blue flowers (not easy to obtain these flowers here!)

I have no plans what to do with it yet, but as with any cook, we knew at some time it will serve its purpose.
So, it stays in the fridge as it dried out, but not forgotten.

I confess I don't do Kueh; I think it is cumbersome. I would rather buy them to slaving in the kitchen. The easiest way with these blue pea flowers is to serve it as a drink, a blue colour drink. One could add a slice of lemon to it and watched it turn pink.
This seems injustice to the beautiful blue flowers and most importantly, posed little motivation for this feisty cook.

Somehow, these beautiful blue pea flower trigger in me a change of mind set, (talk about flower power!) a positive one beginning with determination (prayer helps too!)

It seems overwhelming but as I learnt in life, to break it up into parts and navigate it one at a time. Along the way, relax and enjoy the process.

So, with that in mind, I simplify it by dividing it into 2 easy processes,
(1) the steaming of the bottom layer glutinous rice and
(2) making the top custard layer.

No, this episode was not at all daunting, it was a piece of "Kueh"!


You will need:
For bottom layer
400gm of glutinous rice, soaked for 4 hours and drained
250ml thin coconut milk (150ml thick coconut, 100ml water)
3-4 Pandan leaves
1 teaspoon of salt
20 pcs blue pea flower


Method:
1. Gently wash the dried blue pea flower, adding 3 tablespoon water and cook over low heat to extract blue colouring. Discard flowers and keep the blue water.

2. Put rice, salt and 3/4 portion of coconut milk and pandan leave in a steam pan. Steam rapidly (high heat) for 20minutes.


3. Carefully remove the steam pan, discard pandan leaves and fluff up the rice using a pair of chopsticks and mix in the balance coconut milk. Sprinkle blue colour water over the rice for a marble effect.



4.Return to the steamer for another 15minutes steaming. Check the doneness of the rice. (do add the water in the steamer where necessary)

5. Remove cooked rice and pour rice to another rice pan lined with banana leaf. Press down the rice till compact.


6. While rice steaming in the process, prepare the custard for the top layer.

You will need:
For Top Layer:
200ml thick coconut milk
4 large eggs
170g sugar
100ml pandan juice (from 8-10 pandan leaves)
5 tablespoons all-purpose flour (sieved)
2 tablespoon of corn flour (sieved)


Method:

1. Mix the eggs, coconut milk, sugar, pandan juice and flour and continuously stir until smooth.
2. Cook over boiling water (using double boil method) until mixture thickens but still runny enough to pour over the rice.



3. Transfer the custard and pour over the rice (through a sieve to ensure smoothness and no lump),
steam under high heat for 15-20mintues or until custard is set. (you may check this by inserting a skewer in the centre of the cake and ensure the skewer come clean, an indication of doneness)


4. Cool completely before cutting with a sharp knife.




Cook's Note:
1. The presence of coconut means that this kueh is best consumed on the day
2. Do not refrigerate it for the cold as it may turn hard
3. It is entirely alright to use a blender to obtain the pandan juice. Cut into small pieces for easy blending
4. The bottom layer needs to be warm when pouring the custard over.

I am not a "sweet" person, I can skip desert; by the time I am done with the main dishes, I am usually too full to eat any dessert.

Not so with Thai desserts, I will always have room for Thai desserts; it is simply irresistible!!!

A Thai meal will not be completed without the classic desserts: Mango with sticky rice, Red rubies and Tapioca with coconut cream.
I won't fuss or have a mini meeting to decide which one to order at the restaurant, I will simply order the trio.
I have not been chided for that, for I merely speak my guests' mind.

This Thai Tapioca with coconut milk form part of my Thai theme dinner and is made simple by using the Kara brand coconut cream.


You will need: (serve 4)

700gm Tapioca
300gm Sugar
2 litres water
200ml Coconut milk/cream
half teaspoon of salt
2-3 Pandan leaves, washed, cleaned and knotted

Method:
1. Peel (wear gloves), wash and cut the tapioca into chunks or bite-size.



2. In a pot, add enough water (around a litre) to cover the tapioca pieces. Bring to boil until tapioca is translucent (still a little undone) but firm. Be careful not to overcook as you don't want the mash.

3. Remove tapioca and set aside. Discard the water.

4. Combine sugar, pandan leaves and the remaining water in a pot and heat up till the sugar dissolve, stirring frequently.

5. Lower the fire, add in tapioca and gently cook in the sugar syrup till it becomes fully caramelised and transparent.

6. Remove tapioca and place it in the serving dish.

7. Separately, in a saucepan mix the coconut and salt together and heat gently over low heat. Do not boil. (or like me, skip the heating and just add salt to the coconut milk/cream)

8. Drizzle the coconut cream over the tapioca or serve the coconut cream in a separate accompanying bowl.

9. Serve cold or warm.

"Take away" for friends

Cook's Note:
Best served chill
Remember to add salt to coconut cream, it does make a difference.

Spicy Chilli Shrimp Paste

I first served this salad decades ago when we are not yet a cheese loving nation.
Cheese to this part of the world then was what durian to the westerns.
My guests weren't as adventurous and find the combination "strange".
The salad was left untouched, and I learnt a new phrase: "food cultural shock."

I served it recently at cell meets dinner, the ladies love it. Our cell leader Mel, in particular, was intrigued with the unusual yet agreeing taste and has reminded me on few occasions for the recipes.
(This is for you, Mel!)

I love adding fruits to my salad, I find the crash of the fruit colour against the green salad so appealing and hard not to like it. Not to mention the double doses of nutrients we benefit all at the same time.

As I put together the dinner plan for my "Tomodachi" (Japanese friends), I thought this would go very well with the lamb dish I have in mind.
This time around, I grilled the water melon.

Whoever thought of grilled watermelon?!
Well, it is raw and crunchy on the inside, smoky and caramelised on the outside and when to top it with salty feta, Kalamata olive and nutty arugula, it presents such an eye feasting portrait.

One would experience a burst of flavour in the mouth and an unforgetful taste that can only be achieved with such combination.

I am pleased to say this is one likeable stranger.



You will need:

1/4 of watermelon, cut into 1-inch thick
feta cheese, crumble into large chunks
1 tablespoon olive oil
1 tablespoon balsamic vinegar
sea salt flakes and black pepper (optional)
A handful of arugula salad
A small number of Kalamata olive (pitted)



Method:

1. Heat a grill or grill pan over high heat until very hot.

2. Grill watermelon wedges turning once, until charred (about 2-3 minutes per side)


3. Arrange watermelon on a serving platter, top with feta cheese, olive and rocket leaf. Drizzle with olive oil and balsamic vinegar.