Easy Asian meal for four in <1 hr

A combination of dishes in the TM will provide you with a delicious meal for 4 in under 1 hour. Here are some of the images from my Asian food demonstration.

Recipes include: 

• Tofu with Minced Pork
• Kecap Manis Pork Belly
• Miso & Tofu Soup
• Steamed Kailan
• Black Sesame Paste/Soup



Staples

Everyone has staples they must keep in the house, below a few of my favourites:

• the TM Five Seed Bread (2 loafs each batch).
• TM Vegetable paste (funny how each batch churns out a different amount and somewhat different colour). This current batch is saltier, but more zucchini-ish than celeriac flavoured.
• TM Mayonnaise, I think I've over using Bran Seed Oil - it is so tasteless. So healthy but so tasteless!!!

Tomato soup try-outs!

I hate tomatoe soup. After a team meeting where we talked about how to not be prejudiced against a recipe (roughly) and try things out and have a new perspective, I went home to try this out. I bought a whole bag of tomatoes and thought this can't be hard. It is soup season, and I can't just keep to potato and pumpkin. Exploration was called for.

Followed the EDC Tomato Soup recipe somewhat. Added my own twists: I thought it would be too slim and sour, so I added risoni (rice shaped pasta) and a can of white beans to padd it up. The beans I blended in with the cooked tomatoes and then added the risoni. I served it with soft Greek feta cheese. Have to say, it wasn't as sour as I had expected and the melted feta was delicious. But then again cheese always is!

What I do look like about this dish is that it's heartier the next day. The Risoni absorbs the flavours thoroughly and also reduces the acidity, extra sugar at the cooking stage will help too if you like a "sweeter" soup. I had my own milled pepper and put that in as well so it was quite spicy & peppery.

This works really well with the Five Seed Bread or a nice cheese scone!

Would I cook it again? Maybe not... I'm still a Potato & Leek Soup girl no matter how many I've tried. Maybe I'll take a crack at the new "purple" cauliflower - and make that into a creamy soup next time!

Braised pork ribs made easy!

Pork short ribs are cheap at the Chinese butchers. It's that piece that's not really a proper "spare rib" so it's not as nicely presentable, but it's not the 'finger' portions in between the ribs because it still has bits of bone.

Here are all the ingredients used:

2 spring onions chopped to 2 cm

1 kg of pork short ribs (they can come already cut into pieces if your butcher is nice or you just chop them up when you get strips of them)

the bowl contains a mixture of Oyster Sauce, Light Soy (almost equaly portions of 50mL)

Raw Sugar (80g)

Shaoxing Chinese Cooking Wine (50mL)

50mL cooking oil (I use EVOO)

The Method to my madness:

1. Cooking oil & raw sugar, heat at Varoma temperature for 2 mins, Sp1.

2. Add meat and spring onions. Cook for 6 mins, Varoma, Sp soft (rev). Until meat is slightly browned.

3. Add cooking wine, sauces. Cook for 22 mins, Varoma, Sp soft (rev).

Tips? Hmm, I guess you could cook it for as long as you wish. It actually is cooked through by about 20 mins, leave it in longer if you want more falling off the bone meat. Also leaving the MC off is a great idea. Whole house smelt of braised pork!

Scones and Soup!

I love a hearty soup with the right breads. After a hint from a work colleague about a favourite soup being Potato & Bacon, I took a look in the cupboard and fridge on the weekend and decided that's a pretty hearty one to make.

The soup is pretty simple, follow the normal Potato & Leek (take out leek), maybe use some spring onions instead. Add a few slices of bacon with onion to fry up at Step 1 and of you go!

I had made the staple of 5 seed bread but it's really so yummy to eat by it self I didn't want to use it with soup! So I made scones! Cheeze and chive ones! Added dash of pepper and about 80 g of cheese or so.

A couple of different decent butter / dairy cheese replacement can be found at PAWS. Careful when you pick out margerines from the regular stores, a couple of the brands are actually not vegan-friendly.  

I shook out a Rochelle Adonis recipe and used the tip of flouring my "cookie cutter" before cutting my scones. The don't stick as badly and look prettier.

Before & After photos:

Absolutely delicious and quick meal on a Sunday winter's afternoon!

Before you start the soup, mix the dough for scones and set up for oven baking.

By the time the soup is done in 17 - 25 mins. You will have the scones piping hot (cooling down enough not to burn yourself). Watch out... cause I did burn my tongue on these.

I absolute adore easy meals. Feeds 4 to 6. In my family, that only went enough for 3. Too bad my stomach only allowed me to have 2 per bowl of soup! (But I managed to sneak in seconds and trick my tummy!)

TM Meeting & a late night snack

Went to a TM Team Meeting and ate out at Siena's in Mt Lawley! Had to say the pasta/pizza deal on Mondats/Tuesdays are still worth it at $13.95 (volume/price wise). Service and the wait left much to be desired. I realised upon ordering my usual penne al pollo style dish, I could cook this! And I could make it saltier and tastier with more cream & cheese without feeling guilty in a Thermomix! (I've yet to learn portion control really after I've tested a recipe)

So went home and decided to try out the Bee Hoon dish in the Taste of Asia Cookbook. Upon reading it, I realized there was no way at 10pm at night I was defrosting a couple of chicken breasts pieces just to put into my lunch tomorrow - I settled for vegetarian bee hoon.

Since I was taking out the chicken strips, the ingredient portions weren't really right - but then again, considering I never follow recipes this wasn't a surprise.

Here's my version, and no I didn't really re-invent the wheel. Bee hoon is one of those dishes that left over stir fried veggies actually make it taste better.

Ingredients:

200 g Bee hoon (lukewarm water, soak for at least 1/2 hour to more - you don't want it mushy but all must be separated into 'strands')

4 dried shitake mushrooms (soaked for while - I put these to soak before I left the house for dinner at 6:30 - started cooking at 10:30; generally it will only need an hour or two)

200 g carrots (julienned)
100 g of left-over stirfried green beans (you can use raw but will have to put in at same time as carrots)

3 garlic cloves

1/2 sml - med brown onion

1/4 lrg red onion (sliced)

1 sml dried red chilli
1 tbspn Oyster sauce
1-2 tspn Sesame oil

50 mL Cooking oil (extra virgin olive oil)

2 tspn of vegetable paste
1/4 tspn of cracked pepper (I used TM milled pepper)
320 ml of liquid (I used the soaking water/liquid of the mushrooms = mushroom stock)
1 spring onion (chopped / julienned)

Method:

1. Garlic & brown onion & chilli into bowl, Sp 6 & 5 seconds.

2. Add 50 mL of cooking oil, set to 3 mins, Varoma, Sp Soft - Reverse. I put it on reverse now in case I forget later.

3. Attach Butterfly.

4. Add carrots & red onion (& green bean if using raw). Set to 5 mins, Varoma, Sp Soft - Reverse.

5. Add bee hoon, space it around the butterfly (having too much curled on top could 'skew' your butterfly during the turning process).

6. Add spring onion.

7. Mix vegetable paste, oyster sauce, sesame oil, cracked pepper in with the 'mushroom stock'. Pour into TM Bowl on top of bee hoon & spring onions.

8. Set at 7 mins, Varoma, Sp Soft - Reverse.

9. Pour into Thermoserver, stir through with chopstick as mixture may not be as even when poured out. Don't worry it's all cooked through & evenly cooked!!!

Taste: 4 out of 5 stars. I don't give full points. It lacked in presentation.
The spice might not be to what you normally prefer - but this way it provides a little bit of heat during "winter". Asian winter warmer!

Tips/Recommendation:

Things to note namely is the presentation... it's a bit "blobby". As in gluggy looking. This is because I tried to reduce the liquid portion when I took out the chicken - but I didn't reduce this enough! Change to 250 mL of liquid and it'll be perfect. Depending on the vegetables you use - always keep in mind they have water content, when cooked this liquid comes out and can replace

The 'mushroom stock' also gives the noodles a darker colour - so I don't use soy sauce.

Side note - prefer saltier? Add light soy - this adds salt. If you prefer 'darker coloring' - add dark soy sauce - this adds colour and not as much salt as the light soy.

I used extra oil:

1. carrots 'eat up' oil when stirfried, and you can stirfry this longer.

2. this also keeps the noodles from becoming extremely starching - other method is to drain out water & dry out the bee hoon and add a drizzle of oil on before placing in TM bowl . This means extra prep time, but it does actually reduce the overall amount of oil used.

Options with bee hoon: buy the ones which are already cut - in noodle packets - this way you don't have to worry about how long each strand is and it getting stuck on your butterfly. Or just trim the "roll/woolspun" ones at ends. So far I haven't found a favourite brand. The one I used was called the Chilli Brand (not chilli flavour, but somehow looking at the picture, adding a small chilli sounded like a good idea).

Also - upon tasting, I realized chopping the onion in with garlic really didn't do much. It's better to have it as slices, instead of the red onion, to add in with carrots. Why? Cause the red onion actually loses colour & vibrancy - it also adds colour to the overall dish. Use yellow or white onion - it will lead to a 'clearer' bee hoon dish at the end.

Always remember to have something white, green, red or yellow. Bellpeppers is a good one to add. The original calls for cabbage, cabbage requires quite a bit of cooking time and liquid. I'd recommend against it if you're doing a straight vegetarian one - extra liquid leads to a much more starchy bee hoon texture.

Hei zhi ma hu (黑芝麻糊) - Trial #1

Just some basic notes about my first trial with making hei zhi ma hu (黑芝麻糊).

Ingredients:
100g glutinous rice
100g black rice
200g black sesame (roasted)
100g raw sugar

Method:
1. Mill glutinous rice (Sp 10, 30 seconds).
2. Roast on Varoma, Sp 3, 3mins. Remove to separate dish/bowl to cool.
3. Mill black rice (Sp 10, 30 seconds).
4. Roast on Varoma, Sp 3, 3 mins. Remove to separate dish / bowl to cool.
5. Add in glutinous rice flour, black rice flour, sessame and mill. Gradually increase speed to prevent escape from lid/spillage.
6. Roast on Varoma, sp 4, 4 mins.
7. Add sugar mill gradually.
8. Pour out , cool & store.

I left 200 g or so in the bowl and added 1/2 ltr of boiled water, and stirred on 90C, Sp 3, 5 mins. Taste tests throughout the process. The method is direct conversion from the wok fry / toast method of the milled flours. I wasn't sure how long to toaste the milled flour as most Chinese recipes states, look out for golden colour of cooked flour.

I see a way of simplifying the receipe, by milling the black rice & glutinous rice together. Then toasting in total 5-6mins. Add toasted black sesame & sugar and broil in water 100C for 7-9mins. This is 1) to boil the water, 2) to cook the rice flours a bit more. Will try this method next. Combining the rices might make milling easier too.

This produces over 1/2 kg of sesame mix ready to eat (just add boiling water). The 200g I left in made enough for 3 small bowls. Will also see if I can try a version by removing the black rice, as this is slightly chewy in texture.

Dad loves this stuff - we buy pre-made mini packets. I'm sure the sugar content is way high!

Mom loves the bubur pulut hitam (black rice porridge) with coconut milk. So a drizzle of that would make it taste almost the same but with a sheen of sesame oils. Might also re-adjust recipe for a quick & easy version of the bubur pulut hitam!