Steamed Meat Patty with Preserved Lettuces – Delishar

This is truly a household dish that most Singaporean Chinese would have eaten growing up. I used pork, but feel free to use minced chicken instead. It has many different variations, some families use other preserved vegetable, some with eggs, and some with mashed silken tofu. They are all equally yummy! My 3 y/o (who is picky & quite unadventurous when it comes to food) took a bite of the cut up meat patty/cake on her plate, her eyes immediately lit up. She turned around and asked me, “Mom, what’s this? It’s very yummy, I like it mom!”. That says a lot. It doesn’t look like much but I promise it is really very yummy. It has a good balance of saltiness & sweetness to it. It’s so quick (15 mins) and easy to make, you can almost make it with your eyes close.

Ingredients (Serves 4)

  • 250g minced pork (or minced chicken)
  • 1 tbsp light soy sauce
  • 1 tsp corn flour
  • Dash of white pepper
  • 1/2  of a small bottle of preserved lettuces, diced (approx 2-3 tbsp)
  • 1/2 bottle of the preserved lettuce liquid
  • 1 clove garlic, minced
  • 1 tsp grated ginger

Add all the ingredients into a mixing bowl, and mix well.

Spread it out on steaming plate and press to make sure it’s compact.

Steam over boiling water on high heat for 10 mins.

Garnish with parsley or spring onions.
Serve with white rice.

Bon appetit!!

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Steamed Tofu with Minced Meat – Delishar

This is one of those dish that I truly love but don’t get to make/eat that often, because the husband is not a big fan of tofu. He says it taste like nothing, and has a weird texture. On the other hand I love how silky soft tofu is and it has a very fresh and delicate flavour. I can almost taste and feel that fine powdery smooth soy melt away in my mouth with every bite. Handling tofu can be quite tricky because it is so fragile! If you rather not slice it, steaming a whole piece of silken tofu works the same as well.

After the tofu is steamed, it’ll release some liquid, it’s difficult to drain it with the tofu being that soft. What I do is to tilt it, and use a clean paper towel to absorb all the excess liquid that way your sauce will not get watered down. This is an awesome low carb, high protein dinner that is ready in 20 mins! I can have the whole serving on my own as a main for dinner. You can also serve it up as an accompanying dish with rice and other dishes.

Marinate pork with corn flour, white pepper, and soy sauce.
Steam tofu on high for 10 mins.

Heat pan on med high with sesame oil.
Pan fry ginger, garlic, and chilli padi until fragrant.

Add minced pork.
Break the pork up.

When pork is almost cooked, add the mixed vegetable.
Stir-fry.

Mix all the ingredients in a bowl except the corn starch slurry.
Add to pan.
Toss to coat meat.

Bring to boil, lower to a simmer for 5 minutes.
Coat meat well with sauce.
Then add corn starch slurry.
Stir to thicken sauce.
Remove from heat.

 

Pour meat and sauce over steamed tofu.
Garnish with parsley and fried shallots.

Steamed Tofu with Minced Meat

Delishar

  • 1 silken tofu sliced into 1/2 inch size
  • 200 g minced lean pork/chicken/turkey
  • 1 tbsp soy sauce
  • Dash of white pepper
  • 1 tsp corn flour / corn starch
  • 1/4 cup frozen mixed vegetable thawed
  • 1 clove garlic minced
  • 1 inch thumb ginger sliced into thin strips
  • 1 chilli padi seeded and chopped (optional)

Sauce

  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sweet soy sauce / kicap manis
  • 1 tsp brown sugar
  • 2 tsp fish sauce
  • 1 tbsp sesame oil
  • Dash of white pepper
  • 1/3 cup hot water
  • Corn starch slurry 1 tsp to 2 tsp water

Garnish

  • Chopped parsley
  • 1 tbsp fried shallot optional
  • Marinate pork with corn flour, white pepper, and soy sauce.

  • Steam tofu on high for 10 mins.

  • Heat pan on med high with sesame oil.

  • Pan fry ginger, garlic, and chilli padi until fragrant.

  • Add minced pork.

  • Break the pork up.

  • When pork is almost cooked, add the mixed vegetable.

  • Stir-fry.

  • Mix all the ingredients in a bowl except the corn starch slurry.

  • Add to pan.

  • Toss to coat meat.

  • Bring to boil, lower heat to simmer for 5 minutes.

  • Coat meat well with sauce.

  • Then add corn starch slurry.

  • Stir to thicken sauce.

  • Remove from heat.

  • Pour meat and sauce over steamed tofu.

  • Garnish with parsley and fried shallots.

2014-07-18-18-32-56_deco

 

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Japanese Gyoza (Meat & Cabbage Dumplings) – Delishar

After more than half a decade with my husband, he still pronounce this dish wrongly. Each and every time we step into a Japanese restaurant, Gyoza (or GyoZO as le husband uniquely and lovingly named it) is a sure staple on our table! Did you see what I just did there? 😉 No? Nevermind.

My elder daughter, who isn’t very adventurous with food due to her fussy palette took a little convincing to take her first bite. Then she proudly exclaimed, “Mommy, I like dumplings!” and even wanted to dive her dumpling into the dipping sauce. We stopped her of course, doubt she will be able to handle the layu in it.

Eating these delicious little dumplings can be pretty pricey when you are dining out. So I decided to make them myself, and freeze a batch for quick fix lunch or side dish. Turned out really well I have to say, and it was pretty simple too! The pleating may need a little practice but once you got it, things move along pretty quickly.

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  • 1 Bowl in Dijon Yellow
  • 1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter found on THIS POST. This giveaway is made possible by the good people at Le Creuset. 

 

Mix all the ingredients for the filling together in a large bowl together with seasoning. 

 

Mix with a chopstick until well combined and mixture is sticky.

Spread about slightly more than a tbsp of filling in the center of the dumpling skin.
Dip finger in water and wet the circumference of the dumpling skin.

Start pleating. I like my pleats to meet in the middle as shown below.
Here is a VIDEO to show you how to pleat gyoza.

Lay it out on a flat plate/tray. You can freeze it now for cooking later on or cook it immediately.
To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.

To cook immediately, heat oil on med-high.
Add dumplings in pan, be sure that dumplings are not touching each other.

Pan fry dumplings until bottom is golden brown (2-3 minutes).

Pour in 1/4 cup of water and cover with a tight fitting lid.
This traps the moisture and allows the dumping to steam.
Allow to steam for 2-3 minutes, then remove lid.
Check that dumping skin is slightly translucent and meat is firm.
Allow water to completely evaporate and remove from heat.
Flip dumplings onto serving plate and serve with dipping sauce.

Japanese Gyoza (Meat and cabbage dumplings)

Delishar

Makes 40-45 dumplings.
Good for freezing.

Dumplings

  • 1 package of round dumpling wrappers
  • 280 g minced pork / chicken
  • 3 napa cabbage leaves minced
  • 1 spring onion chopped
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 shiitake mushrooms finely diced
  • 1/2 tbsp sake / cooking wine
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • White pepper to taste

To cook (in 2 batches of 10-12 each)

  • 1-2 tbsp oil
  • 1/2 cup water

Dipping sauce

  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • Layu / chilli oil to taste  optional
  • Mix all the ingredients for the filling together in a large bowl together with seasoning.

  • Mix with a chopstick until well combined and mixture is sticky.

  • Spread about slightly more than a tbsp of filling in the center of the dumpling skin.

  • Dip finger in water and wet the circumference of the dumpling skin.

  • Start pleating. I like my pleats to meet in the middle as shown below.

  • Lay it out on a flat plate/tray.

  • You can freeze it now for cooking later on or cook it immediately.

  • To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.

  • To cook immediately, heat 1 tbsp oil on med-high.

  • Add dumplings in pan, be sure that dumplings are not touching each other.

  • Pour in 1/4 cup of water and cover with a tight fitting lid.

  • This traps the moisture and allows the dumping to steam.

  • Allow to steam for 2-3 minutes, then remove lid.

  • Check that dumping skin is slightly translucent and meat is firm.

  • Allow water to completely evaporate and remove from heat.

  • Flip dumplings onto serving plate.

  • Continue cooking the other batch of dumplings.

  • Mix all the ingredients of dipping sauce in a saucer.

  • Serve dumplings with dipping sauce.

Here is a VIDEO to show you how to pleat gyoza.
https://goo.gl/p80rDs

 

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