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Dan Bing: Taiwanese Egg Crepe. Delicious!

Oct 10, 2016 by Liv Wan

Stir Fried Beef with Thai Chive Flower and Bean Curd

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Green Papaya and Sirloin Salad

Nothing is better on a hot summer day than a big delicious bowl of salad. This green papaya and sirloin steak salad isn’t exactly an authentic Chinese or Taiwanese dish but it’s more like an Asian inspired salad dish that I really like.

As I live in Scotland, we don’t really get any “summer”, at least not the kind of summer that I was used to when I lived in Taiwan or China. In China and Taiwan, the temperature can reach a sweltering 38 degrees or even hotter but in Scotland right now the temperature is around 16 degrees.

I’m still wearing long sleeves as for me it’s still a bit cold. Chris and I were talking about eating hot pot soon as recently it’s been raining quite a lot and every time it rains the temperature drops. Sometimes the temperature can be as low as 8 degrees in Edinburgh on a summer day.

For this you can replace the cucumber, onion and even green papaya for other vegetables such as carrots, tomatoes, peppers and celery. You can even try to add in apple or Asian pear if you wish. I improvise my cooking a lot of the time as there are so many ingredients from the East I simply can’t get hold of in the UK so after years of living in Edinburgh I have learnt to improvise and adapt my food to the ingredients I can get here.

Also, please feel free to adjust the seasonings for the marinade and sauce. If you want the sauce to be more sour then add more lemon but if you want to cut down the amount of salt you eat then leave the salt out of the sauce.

I garnished this dish with some chopped mint. Mint is hot a herb we usually use in Chinese cuisine but as explained earlier this is an Asian influenced dish so I added mint because I think the flavour of the mint compliments this dish perfectly.

green papaya sirloin salad

If you are not a fan of red meat, you can use chargrill chicken or pork instead of the steak. You can also use prawn or fish to replace the steak and you can even use horseradish instead of wasabi to give the dish a different kind of flavour.

I didn’t use a lot of wasabi in this recipe because I worry maybe it’s too strong for some people’s tastes but I personally really enjoy that special kick the wasabi gives to this recipe so personally I put a lot of wasabi in this dish when I make it at home.

Green Papaya:

green papaya ingredient
green papaya ingredient

You can purchase green papaya in local Chinese/Asian supermarket or Amazon.

You can also use green papaya make a soup. Check out my recipe for green papaya soup on about.com.

To learn about all health benefits of papaya check out this article: http://www.well-beingsecrets.com/papaya-health-benefits/

 

 

Green Papaya and Sirloin Salad

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 3 people

Ingredients

Ingredients

  • 700 g sirloin steak
  • 200 g green papaya julienne
  • 70 g cucumber julienne
  • 85 g onion julienne
  • 1 chili remove seeds and julienne
  • Mint just for garnish

Marinade for sirloin steak

  • 1.5 tbsp light soy sauce
  • 1/2 tsp salt
  • 2 pinches coarse black pepper
  • 1/2 tbsp demerara sugar

Ingredients for sauce

  • 1/4 tsp wasabi
  • 1 tbsp lemon juice
  • 1 tsp fish sauce
  • 1 tbsp olive oil
  • 1/2 tbsp sugar
  • 1 tbsp light soy sauce

Instructions

  1. Marinade the sirloin stead for 30 minutes. If you have time leave it to marinade longer.
  2. Mix all the ingredients for the sauce evenly and leave aside.
  3. Mix the julienned green papaya with a couple pinches of salt and leave it aside for at lease 10 minutes.
  4. Chargrill the steak to how you like it then leave it aside to cool down.
  5. Mix all the vegetables together and place on a serving plate.
  6. Slice steak and put on top of the step 5.
  7. You can pour the sauce on top of the steak or pour the sauce on top of the green papaya salad as you wish.
  8. Garnish the dish with some chopped mint and grilled lemon. Ready to serve.

Deep Fried Prawn Balls with Almond Flakes

deep fried prawn balls with almond flakes
Today’s recipe is Deep Fried Prawn Balls with Almond Flakes but before I get onto the recipe I’ve now been back in the UK from Taiwan for a month now and my life has been very busy but I’m really happy I’ve finally quit my job as a chef. Sometimes you just have to take a jump from one career to another and now I’ve quit working as a chef I’m suddenly got a lot of illustration enquiries so it’s perfect that I’m now working for myself.

I’ve also finally caught up with most of then projects I have been working on but I’m still struggling to find enough time to balance studying, commission projects and family. I have absolutely no idea how I managed to work in a kitchen and do all my other work as well.

With regards to my cookbook, I am always monitoring stock levels of my cookbook on amazon.co.uk and amazon.com so I can get an idea of how well the book is selling (it appears to be selling well). It also allows me to chase up my editor to make sure there is enough stock.

So back to today’s recipe for Deep Fried Prawn Balls with Almond Flakes, this is a dish really suitable for banquets and special events. I’ve always loved seafood, especially prawns, and the deep fried almond flakes are crispy and delicious. Prawns and almonds are a great combination both in terms of texture and flavour and if you put these Deep Fried Prawn Balls together properly they both look and taste great, making them perfect for banquets and special events. So maybe you can make this dish to treat your friends and family.

deep fried prawn balls with almond flakes
 

 

Deep Fried Prawn Balls with Almond Flakes

Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 13 balls

Ingredients

Ingredients

  • 380 g prawns peeled
  • 120 g fatty pork
  • 75 g onion finely chopped
  • 1 tbsp spring onions finely chopped
  • 150 g almond flakes
  • 1/2 tbsp potato starch or corn flour
  • 1 egg white
  • 600 ml oil for frying the prawn balls

Seasonings

  • 1/2 tbsp potato starch or corn flour
  • 1/2 tsp salt
  • 1/2 tsp fish sauce
  • 1/4 tsp ground white pepper

Instructions

  1. Use a food processor to process the fatty pork first. Process the pork until it looks like fine mince.
  2. Add the prawns to the mix and process for a further 1-2 minutes. Move everything into a big bowl once the prawns and mince are finely minced.
  3. Add all the seasonings, onion and spring onion. Mix the the mixture clock wise for 3-5 minutes.
  4. Roughly chop the almond flakes and spread onto a plate. This way the almond is smaller and easier to stick to the prawn balls.
  5. Wet both hands with cold water and take a little bit of mixture and roll it into a ball. Repeat this procedures until all the mixture has been rolled into balls.
  6. Coat the prawn balls with almond flakes.
  7. Heat up the oil in a wok and fry the prawn balls at the lowest heat for 3-4 minutes. Moving the prawn balls around gently will help the prawn balls keep a nice round shape. After 3-4 minutes turn the stove to the highest temperature and try the balls until they turned to a nice golden colour.

Chinese Daikon Carrot and Tomato Beef Stew

Chinese Daikon Carrot and Tomato Beef Stew
Chinese Daikon Carrot and Tomato Beef Stew. One day while back in Taipei, I was watching TV with my grandmother and smelt this really awesome dish coming out of a neighbour’s home. So I asked grandma to make this dish for me. I know people might think I’m horrible asking my grandmother to cook for me but grandma is a very old fashioned traditional Eastern lady.

Few things make her happier than cooking a big meal for her family. She loves cooking for he children and grandchildren and when we say something along the lines of “Oh grandma, the food you made is so DELICIOUS! We love it!” you can often here her giggling. For a lot of older Eastern ladies, most of them are housewives their whole lives. They sacrifice themselves to their family and children so the “kitchen” is their stage. When my grandmother came to the UK in 2012 she brought her rubber gloves with her and when she was cutting vegetables she refused to let me help her, even though I’m a trained chef. This kind of thing always makes me laugh.

I cook most of the meals at home for my husband and daughter but a lot of times I really don’t know what to cook. I’m used to people ordering food from me at work so I guess this carries over at home so I usually present Chris with the question “Eastern or Western food” “noodles or rice?” then I have a pretty good idea about what to cook. I believe for a lot of mums who cook most of the food at home they must have the same feeling so whenever I go back to Taipei I always prepare a “list” of food for my grandma or my mum. This way everyone is extremely happy.

While I was back in Taipei recently dealing with the death of my father, I was away from home sorting things out and grandma, being the cute old lady she is, even phoned me to ask me if I want her to put tomatoes in this beef stew she was cooking. I told her to cook it anyway she likes, which she will really love hearing but in all honesty the addition of tomato was perfect. It made the beef stew less fatty/greasy. I cooked a very similar dish in my cookbook without tomato and I have to admit this recipe tastes so much better.

So this is my grandmother’s recipe for Chinese Daikon, carrot and tomato beef stew:

Chinese Daikon Carrot and Tomato Beef Stew
 

 

Chinese Daikon, Carrot and Tomato Beef Stew

Course Main Dish
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 people

Ingredients

Ingredients

  • 1 kg beef flank or shin or any slow cook beef, cut into big dice
  • 480 g vine tomato chop roughly
  • 120 g onion or 1 medium size onion, chop roughly
  • 10 g ginger slice thin
  • 200 g carrot peel and slice 2cm thick
  • 600 g daikon peel, slice 2cm thick and cut into quarters
  • 1 ltr boiling water

Seasonings

  • 200 ml light soy sauce
  • 1 tsp dark soy sauce
  • 70 ml rice wine
  • 2 star anise
  • 1/4 cinnamon stick you could add tangerine peel for extra flavour

Instructions

  1. Boil a big pot of water and add the beef. Boil for 5 minutes to clean any dirt off the beef. After 5 minutes, use cold water to wash away any dirt on the surface of the meat and drain the water. Leave the beef aside for later
  2. Heat up 2 tablespoons of oil and stir-fry the ginger and onion until the fragrance comes out. Add the beef and stir-fry for another 3-5 minutes
  3. Pour the rice wine in and cook for 30 seconds. Add light and dark soy sauce and boil
  4. After step 3 has boiled, add tomato, water, star anise, cinnamon stick and tangerine peel (optional)
  5. Cook for 1.5 hours. The beef should be nearly soft and then add the carrots and daikon. Cook until the carrots and daikon are soft. Check the seasonings to suit your taste before serving

Oriental Pork Chop

Oriental Pork Chop

It has now been six weeks since I became a “mum”. Every day my little girl grows healthier but also happier. She occasionally has a little colic, especially at night, but apart from that she is healthy and happy. She’s also growing in size and strength. When she was born she was immediately too long for newborn baby clothes but 0-3 months clothes were a little big. Now she’s six weeks, seven this Saturday, she has to wear 3-6 months clothes but she’s not a fat baby at all.

Whenever she holds my finger, I can really feel her growing strength and while I love being a mother, my sincere advice is to try to take as much rest as you can whenever you can, even if it’s just a nap for an hour or two. If your partner gives you a chance, sleep for 12 hours if you can and really don’t feel any guilt if you do manage to sleep that long.

Just before I gave birth I had a really big college project to complete, which really tired me out, then literally a couple days after the project had been completed I started having contractions which lasted 3 days, so I had absolutely no rest! In the first two weeks we (meaning me, Chris could sleep through a war!) found it was completely impossible to sleep for more than 2-3 hours. Now several weeks along we’re able to sleep for up to 4 hours without any distraction but only because we’ve made some big changes in our lifestyle. We basically now follow a routine which goes as follows.

8am:           Baby wakes for feed. Feed baby, change nappy, baby goes back to sleep for 2 hours.

10am:         Feed baby again and check nappy. Change her into day clothes. Clean her face etc

Afternoon: This is the most important. Take her out! The longer you take her outside, whether it’s to the supermarket, to the park or even a walk around the block, the more tired she will be and the better you will sleep at night. Typically we will take her to the shops then take her to the Botanical Gardens/seaside or wherever, every day. Also note, even if your baby sleeps while you are out, she will still become tired from all of the sounds, sights and smells.

8.30pm:            Give her a bath. Babies are incredibly cute but they’re extremely dirty. They pee a lot, have giant poos, they dribble, they puke milk sometimes. They’re dirty! A bath also hopes the wee one relax and feel sleepy. Feed her, change her nappy, swaddle her as normal then she will sleep. Takes about an hour to put her to sleep at this time.

1-3am:          Amelia wakes up for a feed and change of nappy somewhere between 1 and 3am. Usually she will wake for about 30 minutes, maybe a little longer.

7.30am:            Usually just a really quick feed, nappy change and after a quick cuddle she’ll pass out almost immediately afterwards

10am:            Starts all over again

So, seriously if you’re a mother to be who is reading my blog at moment, turn off your computer now and take a nap or have a good sleep. Book a massage for yourself, because you will need all your energy for giving birth and look after baby!

One other piece of advice I have is don’t be too harsh on yourself when it comes to breastfeeding, especially if you’re a first time mum. In the first couple of days, I followed the strict rule of “you’re not allow to feed your baby with a bottle and you can only feed your baby breast milk or formula, but not both!”. But just like many new mums, at first (and still now to an extent) I simply was unable to provide enough breast milk (I found this out after two days when I hand expressed my breasts and found very little milk coming out), so for the first two days at home Amelia was practically starving. Because of this Amelia basically latched onto my breast for two days which gave me really sore cracked nipples and meant neither of us could get any rest at all.

After two days at home, one of our favourite midwives, Nelly, came round (Nelly is awesome) and she advised it’s ok to give babies both breast milk and formula. This was the perfect news so Chris ran over to the supermarket and bought a big tub of SMA Gold, came home and made up a bottle and Amelia drank the whole lot (about 50ml if I remember correctly). Since then, Amelia has been an absolute sweet little angel and she is a really happy baby. So now, what I do is express milk every 3-4 hours and then give Amelia the breast milk first and then top up her, so to speak, with formula. This ensures she gets all of the nutrients from the breast milk but also ensures she doesn’t starve. I’m still unable to provide Amelia with enough breast milk to last her a day but I can now easily provide enough for 2-3 big feeds per day.

Another thing I’ve found is green papaya with pork ribs soup really helps me to produce breast milk. Remember I mentioned in a previous post this dish gives you big breasts? Well, it also helps to produce a LOT of breast milk. I can’t guarantee this will work for everyone, but for me it really does.

So this is how my motherhood journey is going so far. Amelia will be four weeks old this coming Saturday but so far the experience has had it’s challenges but I absolutely love being a mother. I hope my little experiences will help other mums.

Back to food! The recipe today is oriental pork chop. When I started this blog, one of the very first recipes I did was oriental pork chop. At that time we were learning about food photography as well and the resulting photos were (in Chris’s words) horrendous! So I decided to remake it. As before, this recipe is really easy to make (perfect for a new mum!) and it’s also really delicious. I’ve also shared a couple new photos of Amelia as well.

oriental pork chop

 

Oriental Pork Chop

Course Main Dish
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 2 people

Ingredients

Ingredients for Oriental Pork Chop

  • 4 pork chops

Seasonings for Oriental Pork Chop

  • 2 spring onions
  • 4 cloves garlic
  • 3 tbsp soy sauce
  • 1/4 tsp salt
  • 2 tsp sugar
  • 2 tbsp rice wine
  • 1 tsp Chinese five spice powder
  • 1/2 tsp black pepper powder
  • 1 tbsp water
  • 2 tbsp plain flour
  • 2 tbsp potato starch

Instructions

  1. Use meat hammer to beat the pork chop and make the pork chop bigger and more tender.
  2. Marinade pork chops with all the seasonings for 1 hour at less and massage the pork chops with seasonings for around 30 seconds. This procedure can help the pork chops marinade better and tastier.
  3. Heat up 3 cups of oil in a wok or deep frying pan to 150c around medium gas power and fry the pork chops to medium well done. Place it onto a plate aside.
  4. Heat up the oil by full gas power to 180c degree and fry the pork chops until well done, then it’s ready to serve.

Recipe Notes

You can also put ½ teaspoon baking soda to make the pork chop texture more tender.

 

Chili Bean Paste Fish and Tofu Chinese new year dish

Chili Bean Paste Fish and Tofu Chinese new year dish

Chili Bean Paste Fish and Tofu

Chili bean paste fish and tofu is the name of this Chinese fish dish.  This dish is also my first recipe for this Chinese new year. A lot of people probably don’t know when Chinese New Year is this year but it’s actually the 2nd of February. People from Hong Kong, China and Taiwan will usually celebrate from this day and celebrations will go on for about a week. In

In Chinese language we call Chinese new year eve “除夕” (Chu xi). All of our families will gather together, wear new shoes and wear new clothes. We usually wear red and then we’ll have a large new year dinner together. We call this new year dinner “年夜飯” (Nian ye fan).

Fish is one of the dishes that we must have for new year dinner. Fish in Chinese is called “yu” and it sounds similar to the word “” which means “more than enough, spare”. We usually call the fish dish in New year supper “Nian nian you yu 年年有餘”, The whole phrase means “every year have some good things happen and/or money left. Or every year have more than enough money or luck”.

Different families have different traditions for this fish dish for New Year dinner. In my family, we can’t finish this fish in one go. We must leave some fish on the plate, we can’t eat all of it. This is because we believe leaving some fish will bring us luck and money, which also means more than enough money or luck. My grandfather told me, in his navy friend’s home, they can’t turn over the fish because the method for turning over fish looks like a ship or boat capsizing, which of course no-one and especially a navy officer doesn’t want to see.

There is no strict rule of how to cook “Nian Nian you yu” (this dish) for Chinese New Year. You can use any kind of fish you want so long as it’s a whole fish that includes it’s head and tail. I know you’re probably wondering why it has to be a whole fish but using a whole fish represents you doing everything from start to finish and not just doing something halfway.

For this dish I decided to cook Dou Ban Yu. Dou Ban Yu is a really tasty Sichuan style fish dish that can be as spicy as you like but has a really strong taste typical of Sichuan cooking. The most important thing is the red colour from the chilli bean paste (sauce). As mentioned before red is a very good colour for Chinese New Year.

The English translation for Dou Ban Yu is “Chili Bean Paste Fish” and here is my recipe for this dish. I hope you enjoyed reading about this dish and maybe you could give it a go this Chinese New Year.

Chili Bean Paste Fish and Tofu

 

Chili Bean Paste Fish and Tofu Chinese new year dish

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

Ingredients

  • 1 whole fish I used sea bass
  • 2 thin slices ginger chop finely
  • 2 spring onions chop finely
  • 3 cloves garlic chop finely
  • 1/2 chili remove seeds and chop finely
  • 50 g beef or pork mince
  • 350 g tofu cut into the size as the photo shows, pan fry both sides

Seasonings

  • 1.5 tbsp chili bean paste sauce
  • 2 tbsp rice wine
  • 1 ltr boiled water or vegetable stock
  • 1/2 tsp ketchup
  • 2 tbsp soy sauce
  • 1/4 tsp sesame oil
  • 1/4 tsp rice vinegar

Instructions

  1. Remove all the dirty bits of fish as procedures photo. This procedure ensures the fish tastes better and removes any unpleasant fishy taste.
  2. A teaspoon or similar can help to get rid of the bits you don't want
  3. Cut the fish as the photo shows and use your finger to rub some chilli bean paste into those cuts and inside the fish belly. Leave it aside for 15 minutes after you have done that.
  4. Use your finger to rub some chilli bean paste into those cuts
  5. Use your finger to rub some of chili bean paste inside of fish belly.
  6. Heat a wok with 1 tablespoon of oil and panfry both sides of the fish. Leave each side to fry for 2~3 minutes at least, don’t keep turning the fish or you will just make a mess of the fish. Place the fish on a plate after both sides are a golden brown colour.
  7. Cut the tofu into the size as this photo shows
  8. Pan fry the tofu on both sides
  9. Using the wok from step 3, stir-fry the chilli bean paste first for a couple minutes then add the mince to fry it for another 2 to 3 minutes.
  10. Add rice wine, chilli, ginger, garlic and just half of a spring onion into the wok and stir-fry it until all the fragrance comes out from the wok.
  11. Put the fish back in the wok and add the boiled water or stock to cook.
  12. Add tofu and simmer it to reduce down the sauce.