Recipe - Chinese Dumplings (Jiaozi)

On the eve of Chinese New Year, our family will gather together to make the Chinese dumplings aka jiaozi. When I was a little girl, I enjoyed the process of making the dumplings. I still remember vividly that my grandmother would put a coin inside one of the dumplings. As the old wives' tale goes, the person who eats the dumpling with the coin will have all the luck for the whole year. I guess this is one way to make us eat more. The more dumplings we eat, the higher chance that we may be the lucky person. @-@

Now that my grandmother has passed on, we still continue to make dumplings during Chinese New Year Eve. It is through this event that brings back the fond memories and tends to bring the family members closer together. Please read on for the full recipe.

Makes about 60 dumplings
Preparation time: approximately 2 hours (excluding marinating fillings and dough resting time)


Ingredients

Dumpling skin:
300g plain flour
150g water

Fillings:
300g shoulder butt pork
6 grey prawns (remove shells and veins)
100g ku chye / chives (cut into small pieces)
200g wong bok / bok choy / Chinese cabbage (chop into small pieces / blender)
2 pieces shiitake mushrooms (cut into small cubes)
2 bunches of dried vermicelli (soak for about 10 minutes and cut into short strips)
1 egg

Seasoning:
0.5 teaspoon salt
6 tablespoon light soy sauce
3 tablespoon sesame oil
3 tablespoon hua tiao wine
Dash of pepper

Dippings:
Black vinegar
Ginger (slice into thin strips)


Instructions for fillings
1. Mince pork and prawns together.
2. Mix in ku chye, bok chye, shiitake mushrooms and vermicelli into the minced pork and prawns.
3. Beat the egg into the fillings.
4. Add in the seasoning into the fillings, stir well and leave it in the refrigerator for about 1 hour (for marinating).


Instructions for dumpling skin
1. Make a hole in the heap of flour.
2. Slowly add water into the flour and mix evenly.
3. Knead the mixture till it does not have the sticky texture.
4. Cover the dough with a wet cloth and put it aside for about 0.5 hour.
5. After 'resting' the dough, knead again and roll into a long round strand.
6. Cut the long dough into small balls (3L x 3B cm).
7. Flatten each ball before using the rolling pin to roll it into a flat round disc.


Instructions for making dumpling
1. Place the flatten dough onto your palm, scoop a teaspoon of fillings and place in the centre.
2. Fold the flatten dough over and pinch at the top end first.
3. Fold in the bottom edges to secure the fillings.
4. Fold one crease over and pinch it, continue creasing and pinching from one edge of the dumpling to the other edge.


Instructions for cooking dumplings
1. Place dumplings neatly on a greased strainer.
2. Place the strainer with the dumplings into a wok of boiling water.
3. Steam it for about 10 minutes.
4. Serve with ginger and vinegar.

Recipe - Chawanmushi

Serves 3 people
Preparation time: approximately 40 minutes


Ingredients

For the egg custard:
4 eggs (about 55g each)
400ml of chicken stock
1.5 tablespoon Japanese soy sauce / Few drops of Chinese light soy sauce
1 tablespoon mirin

Fillings:
2 pieces of chicken thighs (cut into small pieces to fit into the cups; put into boiling water and cook for about 3 minutes)
3 grey prawns (remove shell, veins and slice into half; put into boiling water and cook for about 3 minutes)
Few strips of chives (about 2cm long)
2 pieces of shiitake mushrooms (cut into strips)

Garnish:
Chives (about 3cm long; cut into very thin strips, it will curl up by itself)


Instructions:
1. Using a pair of chopsticks, stir the eggs gently in a large bowl, in a zig-zag motion. This will prevent bubbles from forming and ensure that the egg custard has a smooth texture.
2. Gradually stir the chicken stock into the eggs. Pour in by the side of the bowl to avoid bubbles being formed.
3. Gently add the Japanese soy sauce / light soy sauce and mirin.
4. Sieve the egg mixture into a measuring cup / teapot (you will need the spout to pour out the egg mixture).
5. Arrange the fillings at the bottom of the chawanmushi cups.
6. Gently pour the egg mixture into the chawanmushi cups by the side to avoid bubbles being formed. Fill the cups to about three quarters full and cover.
7. Place in a steamer with boiling water. Steam on high heat for 2 minutes to set the egg mixture.
8. Continue steaming for another 10 minutes on low heat.
9. Remove the chawanmushi cup from the heat and let them cool for about 1-2 minutes.
10. Serve with garnish.

Before steaming. 

Family Outing - Tsukada Nojo Singapore

Frontage of the restaurant

During the weekend, I paid a visit to the Tsukada Nojo Restaurant at Atrium@Orchard, located at level 3 (adjacent to Nana Green Tea cafe). While standing in the queue, I saw the notice saying that 'Bijin Nabe - 美人锅' will only be served after 5pm. Gosh, I wanted to turn around and walk away. However, since I was already in the queue, I decided to try its lunch set.

As the restaurant has limited seating capacity, it was fully occupied within 10 minutes after it opened at 11.30am. Flipping through the menu, I spotted the highly recommended Golden Jidori Ramen, which is prepared with water, salt (shio) and chicken bones that are stewed for over 8 hours to perfection. Besides the Jidori Ramen ($16.80), I also ordered the Curry Ramen ($16.80) and the Original Nikumaki Onigiri ($3 each). For the ramen, there are 3 selection of noodles, rice noodles, thin egg noodles (aka mee-kia) and thick mochi-mochi noodles. I chose the thick mochi-mochi noodles for both ramen. Upon ordering, the friendly waitress politely told me that if I did not like my Jidori Ramen to be too salty, the chef could reduce the saltiness of the soup. Wow, such customized service at a crowded restaurant.

When the ramen arrived, the ingredients (roasted honey chicken slice, half a piece of Ajitsuke tamago aka Japanese marinated soft-boiled egg for ramen, dried seaweed, vegetables, finely sliced leeks and green mustard) were placed separately on another plate. I had to add in one-by-one before savouring the Jidori Ramen. When I tasted the soup, it was heavenly and had a tinge of stickiness. One can imagine how much time and effort the chef had spent on brewing the soup to such perfection.

As for the Curry Ramen, I could taste the full flavour of an authentic Japanese Curry. It goes well with the thick Mochi-mochi noodles. The Nikumaki Onigiri, measuring about 7 cm (L) by 4 cm (B), is a rice ball mixed with roasted sesame seeds, wrapped up tightly with bacon strips, and coated with a layer of honey barbecued sauce. If you are a small-eater, you may want to share this onigiri with someone as it could be quite filling. 

Overall, I would recommend the Golden Jidori Ramen (with shio) if you are there for the first time. Will definitely go back to try the Bijin Nabe ($25), a pot of collagen-rich organic chicken broth with mushrooms, fresh vegetables, prawns and chicken chunks. Do keep a look out for the next write-up on the Bijin Nabe  美人锅! 

This will be my next food 'quest' - Bijin Nabe! :)

Tsukada Nojo

Address: 60B Orchard Road, Atrium@Orchard, #03-81

Tel: 63365003 

Opening hours: Mon - Sun / 11.30am - 4pm (Lunch) / 5pm - 10pm (Dinner) 

Recipe - Waldorf Salad (v.2)

Had some leftover cucumber, carrot and celery in my fridge. So decided to do the Waldorf salad again. This is a modified one as no apples are used. Instead I used Japanese cucumber as it is very crunchy. Also, I wasn't too pleased with the version 1 as there was too much of the mayonnaise sauce which made the whole salad appeared pale. So this time, I decided to reduce to 2 tablespoon of mayonnaise sauce and add in carrot strips to make the salad more colorful.

Recipe:

Preparation time: Approximately 10 minutes (mixing salad only)

Serving: 2-3 pax

Ingredients

1 Japanese cucumber (peeled, sliced)

1 cup celery (thinly sliced)
1/4 carrot (cut into thin strips)

1/4 cup golden seedless raisins ('Ligo' brand)

1/4 cup toasted cashew nuts (chopped)

2 tbsp mayonnaise (I used 'Ajinomoto' brand as it gives a creamy texture)

1 tbsp lemon juice

Dash of pepper

Few pieces of lettuce (layered as a base for the salad)

Instructions

1. Whisk mayonnaise with the lemon juice until evenly mixed. Stir in pepper.

2. Toss cucumber, celery, carrot, raisins and cashew nuts into the mayonnaise mixture.

3. Serve salad on a bed of lettuce.
4. Top it off with golden raisins.

Recipe - Japanese Cold Noodle (Hiyashi Chuka)

I missed those days when my grandmother made the Japanese cold vermicelli when I returned from school. It was so tasty and refreshing to eat this dish especially during hot weather. Who would have expect that vermicelli would mix well with thin shreds of ham, egg and japanese cucumbers and specially home-made sauce.

Thinking back, my grandmother who has never tasted Japanese food before, knew how to mix the sauce such that it tasted exactly the same as those I ate in restaurant. It was amazing! Now that my grandmother has passed on, I try to replicate this dish in remembrance of her. In this recipe, instead of using vermicelli/cha soba/ramen, I replaced it with soumen (It is a type of white Japanese noodles made of wheat flour. Unlike udon, soumen are very thin, less than 1.3mm in diameter.)

Grandma, this is for you! :)


Recipe

Preparation time: 30 minutes (excluding cutting/shredding ingredients)
Serving: 4 pax


Ingredients:

150g soumen (I would recommend this brand, 'Nissin No. 1 Soumen Dried Noodle' as the texture is smooth and silky when cooked)

Toppings:
1 Japanese cucumber (cut into fine strips / shredded)
1 medium carrot (cut into fine strips / shredded)
8pcs of crabstick (teared into fine strips)

For the egg:
4 eggs (separate into 2 portions and cut into fine strips after pan-fry)
1 tsp sugar
1 tbsp mirin

Dressing:
8 tbsp japanese shoyu (men-tsuyu: for dipping soba noodles)
2 tbsp water (you may add more water if you find it the shoyu salty)
2 tsp sugar
1 tbsp rice vinegar (omit if you don't like vinegar)
1 tsp sesame oil


Instructions:

1. Mix the dressing and set aside.
2. Cook soumen in boiling water. When it's half-cooked (i.e. translucent), remove it from the boiling water and soak it in ice water for about a minute. Strain it and place on the serving dish.
3. Place shredded cucumber, egg, carrot and crabstick in this order on top of the soumen.
4. Pour in the dressing. 
4. Serve immediately.

 Nissin Soumen Dried Noodle

You may wish to sprinkle sesame seeds or add thin strips of seaweed on top as garnish before serving.

Travel - Bangkok 2013

Bangkok Itinerary (5D4N)

Day 1:

• Arrived at the Suvarnabhumi Airport. 
• Check into Ibis Siam Hotel (just next to National Stadium BTS).
• Ate lunch at Or Tor Kor Market. 
• Shopped at Chatuchak Market. 
• Returned to Siam Square to have our dinner at Ban Khun Mae Restaurant and bought back dessert from Mango Tango. 

    

 Entrance of the Or Tor Kor market after coming out from the Kamphaeng Phet MRT station.

    

 Bought the river prawn vermicelli at 350 baht. 

    

 Fish maw soup and duck rice noodle soup 

    

 There are several stalls selling mainly durians. 

Panaroma view of the Or Tor Kor Market

    

Shops at the Chatuchak market and the famous coconut ice-cream with jasmine sticky rice is a must-try dessert at Chatuchak market. 

    

Entrance to the Ban Khun Mae Restaurant and Mango Tango dessert place. Both places are opposite each other so you will not miss either one of them.

    

    

 The steamed otah in coconut is a must-try dish (bottom right photo).

Day 2:

• Went to the Erawan Shrine. 
• Lunch at Platinum Fashion Mall Foodcourt. 
• Shopped at Platinum Fashion Mall and Central World Shopping Mall. 
• Dinner at Coca Restaurant (@ Central World).
• Grocery shopping at Gourmet Market (@ Siam Paragon).

    

 Pious worshippers at the Erawan Shrine (left photo). 

    

Tried the Luk Chup dessert at the Platinum Fashion Mall foodcourt (6th floor). 

Dinner at Coca Restaurant @ Central World (bottom right photo).

Day 3:

• Visited Jim Thompson Museum. 
• Lunch at Som Tam Nua. 
• Took a cab to Yaowarat (Chinatown). 
• Boarded shuttle ferry to Astique the Riverfront. 
• Dinner at Asiatique.
• Dessert at After You Dessert @ Siam Paragon.

    

    

 @ Jim Thompson

    

    

Above are the signature dishes at the Som Tam Nua (From top left clockwise: Soft pork spicy soup, fried chicken, papaya salad, pork collar)

    

    

@ Asiatique the Riverfront.

    

    

Northern Thai food served at the Asiatique. 

    

    

 The signature desserts @ After You Dessert Cafe (Honey Shibuya Toast and Lava Cake).

Day 4:

• Massage appointment with Healthland Spa. 
• Shopped at Terminal 21 and Siam Discovery (Loft). 
• Bought back dessert from Coffee Bean by Dao @ Central World.

    

 Reception area at the Healthland Spa.

    

    

 Stopped at the Magnum Restaurant at the Siam Centre Shopping Mall (1st floor). 

    

Reasonably priced and delicious macaroons at Coffee Bean by Dao (4 pieces at 100 baht / approximately S$4). 

Day 5 (Back to Singapore)

Directory List

Hotel:
1. Ibis Siam (http://www.ibis.com/gb/booking/room-dates.shtml)

    How to get to Ibis Siam hotel from Suvarnabhumi Airport?

• Airport Express train from Suvarnabhumi Airport (90 baht/pax)  - Phaya Thai Interchange. 
• Walk a short distance using the covered linkway to the Phaya Thai BTS station. 
• Phaya Thai BTS - Siam BTS - National Stadium BTS

Markets:
1. Chatuchak 
    From Siam BTS - Mo Chit BTS

2. Or Tor Kor (food market)
    From Mo Chit BTS, walk about 50 metres to the Chatuchak Park MRT.
    From Chatuchak Park MRT - Kamphaeng Phet MRT.


Restaurants:
1. Ban Khun Mae (Thai Food)
    458/6-9 Siam Square Soi 8, Rama 1 Road,
    Patumwan District, Bangkok 10330
    Tel: (662) 250-1952-3 / (662) 658-4112-3
    Opening hours: 11am - 11pm

2. Som Tam Nua
    392/14, Siam Square Soi 5
    Rama 1 Road, Pathum Wan, Bangkok 10330
    Tel: (662) 251-4880
    Opening hours: 10.45am - 9.30pm

 3. Coca Restaurant
    999/99 Rama 1 Road, 6th floor
    Central World, Bangkok, Thailand
    Tel: (662) 255-6365

Dessert Places:
1. After You Dessert
    Siam Paragon, Ground Floor
    Opening hours: 10am - 10.30pm

2. Coffee Bean by Dao (Central World branch)
    Central World Tower, 2nd floor,
    Rajadamri Road, Lumpini,
    Pathumwan, Bangkok 10330

Massage:
1. Healthland Spa
    55/5 Sukhumvit 21 Road (Asoke),
    Khlongtoeinuea, Wattana,
    Bangkok 10110
    Tel: (662) 261-1110