Chinese Daikon (Radish) Soup

Warm and nourishing, this soup is simple and packed with flavours. A good choice to make in the winter time. The daikons are so soft and tender. They are also good source of fibre. Chinese daikon (white radish) can be easily found in Vietnamese restaurants as pickles. In Chinese cooking, it can be found in stir fries, soups and steamed cakes. This soup is known to aid digestion and upset stomach. It is also believed to have cleansing properties and moisturizing our lungs.

The philosophy of Yin (cold) and Yang (hot) is the centre of Chinese culture and diet. Neither Yin nor Yang is bad. In order to achieve an optimal state of health, one must balance these 2 energies in their body. Hence, food choices and cooking method are very important. Yin food tend to be cold and provides moisture to the body. Some of the example of Yin foods are cucumber, daikon, watercress and cabbage. Yang is perceived to be hot and warms your body. Sesame oil, wine, ginger and hot peppers are some of the examples of Yang food. 

This Chinese Daikon (Radish) Soup is a reflection of Yin and Yang balance in Chinese diet. The coldness of Chinese daikons is balanced with the heat from ginger. Should you want to make this soup in the summer time, then, you can remove the ginger so the "coldness" of the soup can calm your body in the summer heat.

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 1 lb pork neck bone or pork ribs (request your butcher to cut into small pieces)
• 1 medium white radish 
• 1 small green radish  
• 1 carrot
• 4 dried shitake mushrooms
• 1 tomato
• 1 can of chicken broth 
• 3 tbsp goji berries
• 1 knob of ginger, bruised
• 2 L water
• 1/2 tbsp salt

METHOD: 

1. Soak dried shitake mushrooms with boiling water for 20 minutes. Once soft, cut into quarters
2. In a soup pot, cover 1 lb of pork neck bone or pork ribs with enough water and bring to a boil to remove impurities
3. Drain and clean the pork bones/pork ribs with cold water
4. In a clean soup pot, boil 2 L of water with 1 can of chicken broth and add in cleaned pork bone, ginger, goji berries and 1/2 tbsp of salt. Once boiled, lower the heat and cook for another 15 minutes
5. Cut the white and green radishes, carrots and tomatoes into bite sizes
6. Add into the soup pot, bring to boil
7. Once boiled, bring the heat lower and simmer for another hour

Fried Plantains

There is no easier dessert to make than fried plantains. Add some vanilla ice cream and you have elEvated it to a whole new level. You could make this with bananas that are not very ripe, but the firm texture of the plantain lends itself to being manipluated rather well as it holds up to the pressure of being put a hot stove or a grill without falling apart. Plantains look like a larger version of the banana and although they belong to the same family, they are often eaten cooked because of the high starch content.


From L-R Plantains, Red Banana, Apple banana, Cavendish banana.
(Source: Wikipedia)  


Plantains that you find in the supermarket are generally green, some may be yellow and the really ripe ones have black spots and may be more black than yellow. I buy the green ones if I want to use it as a vegetable; generally, as plantains get yellow they are less starchy and more sweet. Buy the yellow plantains and keep for a couple of days until it has some black spots before using to make this simple sweet treat.


Skill Level: Easy

Serves: 4-6

INGREDIENTS:

• 1/4 cup sugar
• 2 ripe plantains  
• 1/2 cup ghee (clarified butter) You can use vegetable oil as well; Ghee gives a nicer flavour
• 1/4 tsp ground cardamom (optional)
• Vanilla ice cream

METHOD: 

1. Cut the plantain horizontally into 3 depending on the thickness of the plantain; then cut into slices
2. Heat a large sauce pan, add ghee and when it is hot add plantain slices. Allow to cook for 1-2 minutes on each side until it is a golden brown
3. Using a pair of tongs take out fried plantain slices and arrange on a dish, Sprinkle sugar and cardamom (optional)
4. Serve with vanilla ice cream (optional)

Curry Crab

Crabs -  the beautiful pair of Crustaceans above are of the Dungeness variety which inhabits the waters of the west coast of North America. It's flesh is tender and sweet. I have to admit, that despite really enjoying crab, I have a bit of a hard time buying live crab and then having to be the assassin. I get the Chinese supermarket to cut and clean it for me. When I buy smaller crabs, I throw them into the freezer and when they are "incapacitated" I cut them. It makes me seem like such a hypocrite - eating the meat but wanting to ignore the gory details. In my defense though, we have grown so used to pretty neat packaged meat and seafood where you can barely recognize the meat from its source. 
The crab shown above came home intact so I could take pictures; after which mum and I cut them up, thankful that their pinchers were bound with heavy elastic. It is no easy task to separate and cut the crab, so I recommend getting the fish monger to do it for you. Mum and I pried open the top shell and then cleaned out the finger like mass and then proceeded to cut into half. We then used a cleaver on the claws. The process of cleaning the crab is long but the end result is worth the effort.


Skill Level: Complicated due to the prep involved

Serves: 6-8

INGREDIENTS FOR THE GRAVY:

• 1 large onion (chopped)
• 1 inch piece ginger
• 2 dried red chilies
• 1/2 cup coriander seeds
• 1/4 tsp fenugreek (methi) seeds
• 1/2 tsp cumin seeds (jeers)
• 1/2 tsp black peppercorns
• 1/2 cup dessicated coconut
• 1 Tbsp vegetable oil

INGREDIENTS FOR THE CRAB

• 2 large onions sliced
• 2 tomatoes chopped
• 1 inch piece of ginger
• 1 green chilies 
• 1/2 tsp turmeric
• 3 Tbsps vegetable oil
• 3/4 Tbsp salt
• 1 tsp tamarind paste (can be found in Indian/Chinese stores)
• a pinch of sugar (to balance tartness)

• 1/2 cup of water
•  2 Dungeness crabs

INGREDIENTS FOR THE GARNISH

• 2 shallots( sliced )

• 10 curry leaves
• 1 Tbsp vegetable oil 

METHOD: 

1. First the masala (spice mixture) for the gravy
2. Add oil to the wok, set the heat on medium and put in onion, ginger,fenugreek and chili. Stir for 1-2 minutes and then add all other ingredients except the coconut. Stir continuously to prevent burning
3. When the coriander seeds get crisp (approx. 3 minutes), add the desiccated coconut, stir and just when the coconut starts to brown, turn off the heat and move the wok from the burner and continue stirring.
4. Allow to cool, then put into a coffee grinder and grind into a fine powder 
5. Put into an airtight jar. This keeps for 6 months in a cool dark place
6. Now for the crab part 
7. Cut, clean and wash the crab and squeeze out excess water
8. Heat oil in a wok, fry onions, ginger and chili for a few minutes. Add tomatoes and cook for 1-2 minutes.
9. Add the crab, water, salt, turmeric and 4 Tbsp of the spice powder (recipe above) 
10. Stir for a few minutes, add tamarind and sugar, cover and allow to cook on medium heat stirring occasionally 
11. Once the colourof the crab turns orange (approximately 8-10 minutes) the crab is done
12. Check seasoning and adjust as needed
13. Now the garnish
14. Heat oil, add the curry leaves, saute the shallots and pour over the crab curry 
15. Serve with sweet buns 

Sweet buns

Today is Chinese New Year and although I am not Chinese I have friends who are. After the record breaking snow day we had on Friday (February 8, 2013) today seems like a good day to celebrate. Happy New Year friends!

On the menu at our place today is Crab curry and baked sweet buns. Mum is the architect of both. I will start with the sweet buns and follow with crab curry since to put it all in one recipe may discourage you from trying it based solely on the length of the recipe. This sweet bun is actually called bierocks. Bierocks is a traditional German dish made out of bread rolls that are stuffed with ground beefm onions and cabbage. They freeze very well - just wrap each bun individually in foil and put them in a freezer bag; when you are ready to eat just thaw them in the fridge then place foil wrapped bun in a preheated (350 F) oven for 15 minutes. Ideal for picnics, long trips and kid's lunches, these can be stuffed with anything you choose - mixed vegetables, cheese, shrimp, ground meat and can be as delicious snack or a meal if paired with soup or in our case eaten like dinner rolls with crab curry. 

And my Chinese twist to this is that it looks rather similar to Cha Shao Boa buns. I am not sure how those are made but they look similar to what you can find at Chinese bakeries where you get a multitude of buns and rolls stuffed with anything from sausages to BBQ pork to coconut. Enjoy ! 


Skill Level: Easy

Serves: 12

INGREDIENTS:

• 1/4 cup sugar
• 2 1/4 tsp (one packet) yeast 
• 1/2 cup warm water
• 1/2 cup low fat milk  
• 1/4 cup vegetable oil 
• 3/4 tsp salt
• 2 large eggs lightly beaten
• 4 cups all purpose flour

For brushing the tops of buns

• 1 egg lightly beaten
• 1 Tbsp water

METHOD: 

1. Dissolve sugar and yeast in warm water and alow it to stand for 5 minutes
2. Stir in milk, salt, oil and eggs
3. Add 3 1/2 cups of flour to yeast mixture and stir to form a soft dough
4. Turn dough on a lightly floured surfce, knead until smooth and elastic (aprox. 8 minutes)
5. Add the remaining flour, one Tbsp at a time (until dough does not stick to your hand) 
6. Place dough in a large bowl coated with oil; turning to coat both sides. 
7. Cover and let it rise for 1 hour (dough must be doubled in size) 
8. Gently press two fingers into the dough, if the indentation remains then the dough has risen enough.
9. Punch down dough, cover and let it rest for 5 minutes
10. Divide dough in half and roll each half into a rectangle on a lightly floured board
11. Cut each rectangle into 6 squares  
12. If you are doing this with a filling - place filling in the centre and pinch sides together to join. Place seam side down
13. Roll into a ball, cover and let it rise for an additional 20 minutes
14. Uncover and glaze the tops of the buns with egg mixture using a basting brush, 
15. Place on a cookie sheet and bake at 350 F for 15 minutes 

Chinese Style Steamed Fish

This year, Chinese New Year (Chinese Spring Festival) falls on February 10. Just like Christmas in the Western world, Chinese New Year is the biggest celebration and most significant event in Chinese community. It marks the first day of the first month of lunar calendar. The New Year is celebrated for 15 days with lots of family reunions, plenty of food and children wishing well wishes to the elderly and receive red pockets with money in return. Family members from near and far away will come home to eat dinner on the Eve of Chinese New Year. 

The festive dinner is a well spread of duck, chicken, fish, fresh vegetables and other symbolic foods in accordance to specific Chinese ethnic. My family is a Fukien (part of Southern China) and longevity noodle is a must to be served on the Eve of Chinese New Year to symbolize long lives. Fish and chicken/duck must be served whole with its head and tail/feet. To some, this may look unappetizing but to Chinese, serving fish whole is a symbol of abundance and wishing for a good beginning and end.

Chinese style steamed fish is usually served in every household on the Chinese New Year's eve. The most important key to this dish is to use the freshest fish you could find. The fish is then steamed with a mixture soy sauce and black bean sauce, top with shredded ginger and green onions. Tomatoes are not commonly used in this dish but I grew up eating steamed fish with tomatoes. My mother likes to add in tomatoes for a kick of refreshing taste and sourness. This dish is so simple and can also be served for your everyday meal.

I wish all you all a healthy, happy and prosperous year. Gong Hey Fat Choi! Gong Xi Fa Chai!

Skill Level: Easy

Serves: 4

INGREDIENTS:

• 1 whole fish such as tilapia, white pomfret or green sea bass
• 3 spring onions, finely julienned
• 1 thumb size ginger, finely julienned to the thinnest strips you can manage
• 1 tomato, quartered 
• 1 clove of garlic, minced
• 1 tbsp vegetable oil

For the sauce: 

• 2 1/2 tbsp Lee Kum Kee brand Seasoned Soy Sauce for Fish
• 1 tsp black bean sauce
• 1/4 tsp sesame oil

METHOD: 

1. Lay 1/2 amount of finely julienned ginger and green onions on a heat-proof plate. Lay the fish on top
2. Cut a tomato into 8 wedges and place them surrounding the fish
3. In a small bowl, mix the sauce ingredients together and pour onto the fish 
4. Add another 1/4 amount of julienned ginger and green onions on top of the fish
5. Heat up enough water in a steamer. Once boiled, steam the fish on medium heat for 15 to 20 minutes
6. Meanwhile, heat up 1 tbsp cooking oil in a pan. Fry the minced garlic till golden brown 
7. Once the dish is done, add the remaining julienned ginger and green onions on top
8. Finally, drizzle the crispy garlic and its oil on top