Fresh Shitake Mushroom Soup

Fresh Shitake mushrooms are in abundance here in South East Asia. Fresh or dried shitake mushrooms are a popular ingredient in many of Asian dishes and are also symbols of long life. 

So fragrant and full of flavour, these little brown pillows are my choice mushroom for making my fresh mushroom soup. Thinly sliced, sauted in butter and garlic and blended through to make a creamy mushroom soup for lunch today. A complete soup meal for a light Friday lunch , thick and hearty, and sprinkled with just the right amount of bread croutons. Another easy meal that I make with not alot of fuss and when I need something to fill the tummy.

 Fresh Shitake Mushrooms

300 g fresh shitake mushrooms, thinly sliced

2 cloves of garlic, minced

1 small onion, chopped finely

50 g butter

2 cups of chicken stock 

1 cup of water

1 cup milk

3/4 cup breadcrumbs (Japanese breadcrumbs)

1/2 tsp cracked black pepper

salt to taste

1. Melt the butter in a large saucepan. Saute the garlic and onion. 

2. Add the mushrooms, pepper & salt and cook until soften. 

3. Add the chicken stock, water and milk and bring to the boil. Simmer, uncovered for 10 mins.

4. Remove from heat and using a hand blender, carefully pulse through the soup to blend the mushrooms. Try to blend a majority of the soup but leave some slices of mushrooms too. It adds great texture and you don't want it to become a puree.

5. Add the breadcrumbs and heat over medium heat until the soup thickens. It should be creamy and thick. Add any extra salt & pepper for seasoning.

Serve the soup with homemade bread croutons or just a bit of crusty bread.

Polenta Crusted Moussaka

A traditional moussaka is a casserole usually made from ground lamb mince, covering a layer of sauted eggplant (aubergine) and topped with a bechamel sauce. There are many different versions of moussaka from around the mediterranean but the best known ones are from Greece.

For this version of moussaka, I've replace the lamb with beef mince, crumbed the eggplant and topped it with a creamy cheese polenta layer. The layering is quite similar to lasagne minus the pasta but I've managed to incorporate the polenta (cornmeal) instead of the bechamel sauce (white sauce) to give it more structure, and of course to add in corn for the kids.

Polenta Crusted Moussaka

300 g beef mince
1 medium onion, chopped
2 cloves garlic, minced
410 g tin of tomato puree
4 medium tomatoes, roughly chopped
1/2 tsp basil
1/2 tsp oregano
1/2 tsp cracked black pepper
salt to taste
1/2 cup water
1/2 cup red wine
2 medium eggplants, sliced thickly
3/4 cup of breadcrumbs
1 egg white
Polenta
2 1/2 cup chicken stock
2 1/2 cup milk
1 cup polenta (cornmeal)
1/2 cup parmesan cheese
1/2 cup mozzarella cheese
30 g butter


1. Cut the eggplants and place in a bowl. Add the egg white and toss the eggplants coating it with the egg white. In a small bowl place the breadcrumbs and coat the eggplants.
2. Preheat oil for deep frying. Place a small batch of crumbed eggplants and fry until it is golden. The eggplant should be crispy and the bread crumbs will help absorb the sauce. Remove and drain. 
3. In another saucepan, heat oil and saute the onions and garlic. Add the beef and cook until browned. Add the tomatoes, basil, oregano and stir. Add the tomato puree, wine, water, pepper and salt. Bring it to the boil and simmer over medium heat, covered for 15 mins and cook further until the sauce has thicken.
4. Preheat the oven to 180C. In a shallow baking dish, ( I would normally use a 2 small baking dishes equivalent to the size of 1 rectangular lasagne dish) arrange the crispy eggplants at the bottom layer. Add the meat sauce next and spread evenly over the eggplants. Spread the polenta layer on the top and bake for about 15 mins or until the top is golden brown.

Polenta

1. Pour the milk, chicken stock in a saucepan and bring it to the boil. Reduce the heat. Gradually add the polenta and carefully stir out any lumps. Keep stirring until the polenta thickens. It should take about 10 mins and add the parmesan, mozarella cheese and butter. remove from heat.

*** The kids loved the polenta and they didn't even realise that it was cornmeal!!

Chicken Penne with Creamy Tomato Sauce

Tomatoes are always in season and most of the things I cook are usually tomato based. Fresh tomatoes or sundried tomatoes are welcome in my kitchen anytime. Lots of fresh deep red juicy tomatoes, rich flavour and good for you too!

For dinner tonight I needed something quick but simple to cook and I wanted to use some fresh tomatoes that I just bought. Chicken Penne with Creamy Tomato Sauce!!! A creamy sauce with rich tomato flavours serve with chicken and penne pasta. 

I

500 g penne, al dente

4 chicken thighs, (about 500 g) cubed

1 medium onion, diced finely

2 cloves garlic, minced

4 medium tomatoes, roughly chopped OR 410 g crushed tomatoes

1/2 cup red wine

1 tsp basil dry OR 1 tbsp fresh basil

1 tsp sugar

1 cup full cream milk or 1/2 cup of cream

1 cup chicken stock

3/4 cup of tomato puree

1/2 capsicum, chopped roughly

1/2 tsp cracked black pepper

salt to taste

1. Heat oil in a saucepan over medium high heat. Saute the onions and garlic until soft. 

2. Add the diced chicken and cook half way.

3. Add the wine, stock, puree and stir through. Add tomatoes, basil, sugar, cracked pepper and salt. 

4. Bring to the boil, cover and simmer for 10 mins. Stir in the milk and capsicum, simmer uncovered for another 10mins until the sauce thickens.

5. Cook the penne following the instructions. Pour the sauce over the penne and stir through. Serve the with a sprinkle of parmesan cheese.

Hot Cross Buns

Easter time is a time for traditional easter goodies and Hot Cross Buns are one of them. A sweet bun usually filled with candied orange peel and sultanas or raisins and decorated with a cross on the top. It's traditionally eaten on Good Friday (sold all year round now), dating back to about the 12th century and were sold to tune of this old nursery rhyme.

Hot cross buns!
Hot cross buns!
One ha' penny, two ha' penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One ha' penny,
Two ha' penny,
Hot Cross Buns!

I've adapted this Hot Cross Bun recipe from the same bread recipe that I used with the Japanese Bread and just added the sultanas to the mix.


Use the Japanese Bread recipe and replace the fillings with 3/4 cup of sultanas and roll into equal size balls to fit a square baking tin. Bake the hot cross buns for about 15 mins - 20 mins


Sugar Glaze


4 tbsp sugar
2 tbsp water


1. Place all ingredients into a small saucepan and stir over low heat. Remove once the sugar has dissolved and brush over the baked hot cross buns.

Jelly Donuts

Happy Easter!!! To celebrate Easter this year I've made jam and custard donuts instead of the traditional hot cross buns.....(I'll be making them tomorrow!) I've been wanting to make donuts for a while but just never got around to it and today's a great occasion / celebration to have them. A rich, sweet snack filled with just the right amount of velvety custard or fruity jelly jam which is then deep fried in oil and coated with powdery icing sugar.....(there's goes all the dieting!!)


I had in mind all the sweet things that we use to eat when we lived in Holland during spring, summer and festive times; the doughy dumplings filled with raisins, apple and currants called Oliebollen and the mini fluffy pancakes Poffertjes. Both very similar, all made from a sweetened dough, deep fried and covered in icing sugar.


I adapted this Jelly Donut recipe from Martha Stewart's Sufganiyot but added custard to the fillings and coated it with icing sugar instead of caster sugar. Sufganiyot is actually a traditional dessert served at Hanukkah (Jewish Festival of Lights), but I decided to make this because it's one of my favourite donut for all occasions.

Custard Donuts


Blackcurrant Jam Donuts

2 tbsp. active dry yeast

1/2 cup warm water, (100°F to 110°F)

1/4 cup plus 1 tsp. sugar, plus more for rolling (for rolling I used icing sugar instead)

2 1/2 cups all-purpose flour, plus more for dusting

2 large eggs

2 tbsp. unsalted butter, room temperature

1/2 tsp. freshly grated nutmeg

2 teaspoons salt

3 cups vegetable oil, plus more for bowl

1 cup seedless blackcurrant jam (I used 1/2 cup of blackcurrant jam and 1/2 cup custard)

1. In a small bowl, combine yeast, warm water, and 1 tsp. sugar. Set aside until foamy, about 10 minutes.

2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms.

3. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
4. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2-1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
5. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370°.
Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds.
6. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
7. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each donut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining donut.

Dumplings........a bite at a time

A simple meal of little soft pillows of dough filled with a delicious mix of minced meat, veg, onion, ginger and a secret mix of sauces. A perfect snack; a touch of comfort on a wet, cold rainy day; a reunion meal or just simply a meal for everyone be it boiled, steamed, in soup or just left juicy and crispy.

Dumplings for my family are best liked just crispy and dipped in a soy garlic sauce. First pan fried browned, steamed and eaten a bite at a time. 

My daughter loves these dumplings and since we've had a decent rainfall these couple of days it's the perfect snack to warm up the tummy during this cool night breezes.

Dumplings with Soy Garlic Sauce

250g minced beef/pork

1 tbsp coriander, finely chopped

1/2 medium onion, finely chopped

1 tsp grated ginger

1 tbsp spring onion, finely chopped

Marinade

1 tbsp light soy sauce

1 tsp cornflour

1/2 tsp Shaoxing wine/sherry

1/2 tsp sugar

1/4 tsp pepper

1/4 tsp salt

1/2 tsp sesame seed oil

Pastry

180g plain flour and extra flour for kneading

3/4 warm water

1. Combine the mince meat, onions, spring onions, coriander and marinade in a bowl. Cover and refrigerate for 30 mins or more.

2. Place the flour and water in a bowl and knead. It will get sticky so you'll have to add extra flour making the dough soft and smooth. Cover with a damp cloth and leave it to rest for 30 mins.

3. Knead the dough onto a floured surface and roll out into lengths and cut 1 1/2" strips. Roll into balls and flatten out into a disc. Use a rolling pin but don't roll it too thinly. Place a teaspoon of mince meat filling and pinch the edges to seal.

4. Heat 2 tbsp oil in a wok. Place the dumplings with seal facing up and panfry until golden brown at the base. Cover the dumplings with 1/2 water and boil off the water. Uncover the wok and cook a further 1-2 mins. Serve it hot with dipping sauce.

Soy Garlic Sauce

150 ml light soy sauce

50 ml water

1 tsp sugar

2 tbsp minced garlic

1. Combine all the ingredients in a saucepan and bring it to the boil. Lower the heat and cook until the garlic is soften, about another 3 - 5 mins. Remove from heat and serve.

The dumplings are best eaten hot when served with the dipping sauce. It can be really juicy so be careful when it's hot. 

Sweet & Sour

Celebrations, holidays and family dinners have always gone along with good food, and of course, good company. Today is my Yehyeh's (chinese for grandfather) birthday, celebrating his 80th back home with the family with a big chinese banquet.

When I was young our family dinners would always be held at my grandparent's place. It was a get together usually held once a week, a time to catch up with the family over a good home cook meal. But it wasn't just any meal, you see my grandfather was a chef and ran a family restaurant in Sydney for many years. He had an additional mini kitchen set up in the garage with an industrial cooker, and was cooking up dishes of restaurant quality to be served at our family dinners.

Dinner at Yehyeh's place has always been and still is something I always look forward to whenever I'm back home. One of my favourites is his Sweet & Sour Pork, with just the right amount of sweet and sour sauce accompanying crispy strips of deep fried pork. I've watched him make it countless times and I tried to recreate it here.

Sweet & Sour Pork

450 g pork loin, diagonally sliced thinly

1/2 cup plain flour

1/2 tsp cracked black pepper

1/2 tsp salt

1 egg white

1 medium onion, sliced into thin wedges

3 tomatoes, chopped roughly into large pieces

1/2 capsicum, chopped roughly

1 tbsp Shaoxing wine/ sherry

1 1/2 tbsp light soy sauce

2 tbsp vinegar

2 tbsp tomato puree

2 1/2 tbsp sugar

1/2 cup water

1/2 cup of chopped pineapple (optional)

oil for deep frying

1. Combine the flour, pepper, salt, egg white and coat the pork with the batter. The batter should be sticky not runny. Set a side for 5 mins. 

2. Heat the oil for deep frying. Fry the pork in batches until it is golden brown. Drain on paper towels. Arrange on a serving dish. 

3. Remove the oil from the wok and leave about 1 tbsp of oil.

Sauce.

1. Combine the sugar, vinegar, soy sauce, tomato puree and wine in a bowl.

2. Heat about the oil in a wok. Add the onions, water and sauce mixture in the wok and stir. Add the fresh tomatoes and cover and cook over medium heat for 5 mins.

3. Add the capsicum and pineapple (optional) and cook uncovered for another 3 - 5 mins. Cook the sauce until it has thicken making sure that the tomato and capsicum has still retain most of it's texture. Pour the sauce over the deep fried pork. 

**I usually don't add the pork to the sweet & sour sauce while cooking because I find the sauce will eventually absorb and sauce and soften the pork, plus the kids like the pork crispy. 

**The sauce doesn't really need any cornflour to thicken the sauce when you use tomato puree because the puree is already thick and you only need to adjust the water added.