Ginger Milk Custard

Ginger Milk custard is amazingly simple, and tasty. Here is the recipe

5 inches of ginger

1/2 cup milk ( i used 2% milk, but whole milk is cremier)

1 tb sugar

1) Peel off ginger skin, processed it in food processor , and strain it in muslim cloth

2) Divide ginger juice into two ramekins/bowls

3) Heat milk in a small pot until nearly boiled and remove from heat

4) Cool the milk by pouring the milk to another bowl, back and forth for 10 times

5) Then pour it into the prepared ramekins

6) Let it set for 10 minutes

7) Serve warm or cold

Wanton Mee

I love wanton mee. This would be one of our top 10 " must have" when we were back in Malaysia. The simplicity of the dish makes it great ! There is 2 ways you can have wanton mee, dry and wet.

Recipes adapted from http://www.malaysianfood.net/recipes/recipewontonmee.htm

Wanton Mee ( Soup version) - serve 2

2 cup egg noodle

1 cup of chopped choy sum

3 slices of ginger

6 cups of water

10 cups of water ( to cook the noodle and wantons)

2 stalks of scallions

6 wantons ( wantons recipe below)

1/2 chicken breast

1 tb soy sauce

1 tb shaoxing wine

1 tb fish sauce

1 tb of sugar

sesame oil

pickled green chillis

salt

pepper

1) In a stock pot , bring 6 cups of water to boil.

2) In a large pot, bring 10 cups of water to a rapid boil

2) Add in scallions, chicken breast and ginger into the stockpot

3) simmer about 25-30 minutes, remove chicken , set aside

4) blanch choy sum until al dante in the same boiling water, then remove the choy sum and set aside ( Now you have a chicken and vegetable broth! ) . Add sugar. salt , pepper, fish sauce, shaoxing wine to taste ( slightly saltier then u want it because when you add the noodle, it will balance it up nicely)

5) Cook wantons for about 3-5 minutes in the large pot and set aside

6) Cook the egg noodle in the large pot until al dante for about 1-2 minutes

7) Shred the chicken breast

8) To assemble, put the egg noodle in a bowl, then add wantons, choy sum , shreded chicken, and laddle in the broth

9) add a dash of pepper , and 1 ts of sesame oil

10) serve it hot with condiment ; pickled green chillis (recipe below)

Wanton Mee ( Dry Version)

2 cup egg noodle

1 knob ginger

1/2 cup chopped scallions

2 ts salt

3 tb oyster sauce

2 ts dark soy sauce

1 tb of soy sauce ( adjust to taste)

1 tb sesame oil

1/2 tb white pepper

1/2 cup chopped choy sum

1) In a large pot , bring 1 litre water to boil

2) Add salt, 1/4 cup scallions, and ginger

3) Cook egg noodle in the pot until al dante, drained

4) Blanch Choy sum in pot for 1-2 minutes

5) Mix oyster sauce, dark soy sauce, soy sauce, sesame oil and pepper with noodle, mix well

6) To assemble, place 1/2 the noodle on one plate, with choy sum and chicken.

7) Garnish with 1/2 of the remaining scallions, and top it up with some pepper

Wanton recipe

10 of wanton wrappers

1/2 cup of ground pork

1/2 tb corn starch

1/2 tb sesame oil

1 tb soy sauce

1/2 tb fish sauce

1 tb shaoxing wine

1) Mix ground pork with corn starch , sesame oil , soy sauce and shaoxing wine

2) wrap with wanton wrappers to form 10 wantons

Pickled green chillis

2 green chillis

1 cup of water

1 cup of vinegar

1) chop the chillis

2) boil water, remove water from heat

3) soak chillis in boiled water for 10 minutes

4) drain the chillis and soak chillis in vinegar overnight

Glutinous Rice Dumpling

Recipefor 12

Glutinous rice 500 g

Pork tenderloin 24 small cubes

12 Duck egg yolks

12 chestnuts

200 g peeled mung beans

6 shiitake mushrooms ( halved)

2 shallots

2 garlics

salt

soy sauce

Dark soy sauce

oyster sauce

5 spice powder

rice wine

3 tb cooking oil

30 Bamboo leaves

long strings

1) soak bamboo leaves in cold water overnight

2) marinate the pork with 2 tb rice wine , 2 tb soy sauce , 1 tb oyster sauce , 1 ts of five spice powder overnight

3) soak glutinous rice overnight with cold water, then drain

4) chop shallots, garlics, and fry in cooking oil until fragrant then removed from heat

5) Boil bamboo leaves for 10 minutes
6) Use 1/2 of the shallots /garlic oil to fry the rice , add oyster sauce, dark soy sauce, soy sauce, salt and five spice powder until slightly saltier than preferred ( the reason is when you cook the glutinous rice, it will balance it up). Fry for 3-4 minutes . Dish out and set aside
7) Fry 1/ of the shallot/garlic oil with mushroom until fragrant . Dish out and set aside

8) Fry 1/4 of shallot/garlic oil with pork until brown ( you just want to brown the the pork , not cook) . Dish out and set aside

9) fry the chestnut until brown , add 1 tsp 0yster sauce + soy sauce . Dish out and set aside

10) soak the mung beans for 1/2 hour

11) Dry the Bamboo leaves and make a cone with 2 bamboo leaves.Fill with 2 tb rice + Duck egg + chest nut + 1 tb mung beans + mushroom+ meat . Wrapped the filling , and tie with strings

12) repeat until you have 12 nice dumplings

13) boil in water for 2 hours

What I learned

- not to tie it too tight , because the dumpling will burst open

- practice makes perfect

- need to put more filling in my dumpling

- and practice makes perfect !

Enjoy !