Thursday, April 21, 2016

Korean Spicy Broccoli 韩式辣酱拌西兰花

Ever since I have successfully made my own Korean spice-dressing from gochujang, apple cider vinegar and sesame oil, I have been enjoying the ease of making a galore of banchan such as gochujang Bok Choy, and chilled spiced-tofu.

Spiced broccoli florets

Today, this Korean-spiced broccoli will be a great accompaniment to kimchi fried rice made with broccoli stems, eggs, edamame and corn kernels. It is broccoli two-way: the florets in banchan, and stems in fried rice.

Thursday, April 14, 2016

Sweet Potato Vegetable Omelette Wrap 蔬菜蛋包煎饼卷

Hopping on the wrap-wagon with some leftover tortilla wraps from making garlic black beans burrito, I decided to make more wraps as these minimal-preservatives tortilla do not keep long.

Sweet potato puree/mashed sweet potato works quite well in the wrap and its texture works fine with another creamy element - avocado. To pump in more vegetables, celery and cucumbers were also added while making the the egg omelette.

By the way, do you know the difference between Asian-style vs Western-style omelette? The former tends to be on the drier-side (almost like a pancake) while the latter is associated with being moist and sometimes, runny. This case, we need the drier version (Note: Dry but not too dry) for the wrap.

Thursday, March 24, 2016

Rice Cakes in Vegetables Curry, Lontong

Chicken rice, fried carrot cake, fried Hokkien Mee, Laksa, Satay - all the delicious and famous street food of Singapore; but what happened to Lontong? Unlike the other popular street food, Lontong is hardly raved about.

Lontong,in Malaysia and Singapore, usually refers to a breakfast dish of ketupat (rice cakes) in a coconut-based vegetable-curry with chopped vegetables such as cabbage, long beans and carrots; plus other ingredients such as fried tofu and hard-boiled eggs. To me, it is quite similar to Gado-Gado with the type of vegetables used; but Gado-Gado is a dry salad doused with peanut-sauce dressing while Lontong is liquid-based curry.

Traditionally, ketupat is made from white rice wrapped in a woven palm leaf pouch which is then boiled and as the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. However, shelf-ready rice-filled plastic pouches are now available which can be boiled until the rice becomes cooked and subsequently fill up the pouch and be compressed as well.

Rice, already boiled to cook and fill up the pouch and compressed - call it ketupat

Thank goodness for such a product, plus with the help of Sayur Lodeh Premix (Prima Brand), I am able to make Lontong quite easily at home. The flavors from the premixed paste is really quite tasty and as far as I can remember, much better than the Lontong I tasted so many years ago from the Malay hawker food stalls back in Singapore. In addition, the gravy derived from the pre-packaged paste is of the correct consistency compared to those sold by street vendors nowadays, in which the Lontong gravy can be quite thin and watery.

Don't you think with rice (carbs), tofu and egg (protein) and the vegetables all in one dish, Lontong can be quite a balanced one-dish meal? Forget the coconut milk for a second!