Pulut Tai Tai (Blue Glutinous Rice Cakes)

Pulut Tai Tai (Blue Glutinous Rice Cakes)

Hello Everyone! Pulut Tai Tai is a Nyonya kuih made of fluffy glutinous rice that is steamed in coconut milk, and tinted with a beautiful natural blue colour from butterfly pea flowers. You can leave it out if you can’t find butterfly pea flowers, as it’s mostly for the colour, but it wouldn’t be as elegant-looking without it.

It is typically served with a coconut-pandan spread where the contrasting colours of green together with the vibrant blue and white of the glutinous rice makes the kuih all the more delightful and pleasing to the eyes of the beholder. In addition to colour, the slight tinge of saltiness of the glutinous rice coupled with the sweetness of the kaya makes this kuih a delight to savour.

Pulut Tai Tai (Blue Glutinous Rice Cakes)

Tai Tai refers to a rich man’s wife who enjoys a life of leisure. It is said that this specific kuih was only served to the wives of rich men back then. This kuih is also known as Pulut Tekan which literally translates to ‘pressed glutinous rice.’

Before we dive into tonight’s recipe, please take the time to check out the original recipe for these Blue Glutinous Rice Cakes over on Bake with Paws by Yeanley.

Before I tackled this recipe, I read that soaking the glutinous rice with the addition of vinegar or lemon juice will reduce the phytic acid found in the grain. It also helps in breaking down the gluten and aids for better absorption of the blue colour from the butterfly pea flowers. Now, while I included lemon in the ingredients shot below, I in fact did not use the lemon at all for one main reason – the addition of acidity to the butterfly pea flower infused water would make it turn violet in colour. Since I am all about sharing blue recipes for this month, that’s definitely not what I want. I found that the glutinous rice absorbed the blue colour well anyway without the need for vinegar or lemon juice.

Pulut Tai Tai (Blue Glutinous Rice Cakes) Ingredients

PREP TIME 20 MINS* | COOKING TIME 30-45 MINS | SERVES 4-6

* Additional 4 hours min. overnight max. for soaking time

INGREDIENTS

  • 2 cups white glutinous rice
  • 1 cup coconut milk
  • 2/3 cups water
  • 3/4 tsp salt
  • 25 pcs dried butterfly pea flowers
  • Banana leaves
  • Pandan (screwpine) leaves
  • Lemon juice (optional)

METHOD

  1. Bring a small saucepan of water and the dried butterfly pea flowers to a boil, over high heat. Let it simmer for a few minutes and then remove from the heat. Cover and leave to steep for 10 minutes before straining. Press down on the flowers to extract the blue colour from the flowers. Set aside to cool.
  2. Wash the glutinous rice until the water is clear. Soak 1/3 of the glutinous rice with the blue-infused water and the remaining 2/3 in water. Soak for at least 4 hours or overnight. After 4 hours or the next day, drain them both separately.
  3. Prepare your steamer by lining with clean banana leaves. Light grease with a touch of coconut oil and top with pandan leaves followed by the glutinous rice; blue rice on one side and white on the other.
  4. Mix the coconut milk and salt together. Pour half of the coconut milk mixture over the rice and mix well. Steam over high heat for 20 minutes. After 20 minutes, remove from the steam and fluff the rice. Add the remaining coconut milk mixture and then return it to the steamer to cook for a further 10 to 15 minutes.
  5. Line a square pan with banana leaves and lightly grease with coconut oil. Transfer the cooked rice to the pan, alternating between the white and the blue rice. Level the surface and cover with more banana leaves. Place another pan on top of it and weigh it down with heavy objects to compress the rice. Set aside to cool.
  6. Cut into small rectangular pieces and serve with some homemade Nyonya-style kaya. Enjoy it as a mid-afternoon snack!

This kuih can be kept for a couple of days if stored in the refrigerator. Before consuming it again, steam or heat it in a preheated oven at 70C for 10 minutes to soften it.

Pulut Tai Tai (Blue Glutinous Rice Cakes)

PS: Before I end tonight’s post, let’s see if a particular someone actually reads my blog from start to finish *cheeky grin* I would like to take this opportunity to wish a special person in my life, a Happy Birthday! I hope you like the little gift I had sent to you earlier this afternoon. I wish you an abundance of happiness, good health, peace, and prosperity in life. To many more birthdays and hopefully I can spend them all with you by your side!

BON APPÉTIT

– Ally xx

myTaste.com

Stir-fried Handmade Noodles with Spicy Tofu & Mushroom Mince

Stir-fried Handmade Noodles with Spicy Tofu & Mushroom Mince

Hello Everyone! I can’t believe that it’s already October – how did the months in quarantine fly by so fast? I felt like March was just last week! I hope everyone is staying safe at home, and only going out when necessary, for work or essentials. I still haven’t reported back to the office since our country declared enhanced community quarantine, and I hope that I won’t have to go back until this pandemic is under control.

That aside, I will continue sharing blue-inspired dishes for the month of October, and what better way than to kick things off with this recipe for Stir-fried Handmade Noodle with Spicy Tofu & Mushroom Mince. I initially drew my inspiration for this recipe by Blue Willow, a thematic bar and bistro located in Singapore that derives its inspiration from one of our favourite science-fiction movies of 2009 – Avatar.. Now, I haven’t been there myself, but when I was doing research earlier on this year to look for blue-inspired dishes, I came across Blue Willow’s Eywa Natural Blue Carbonara, where pasta dough is naturally coloured using butterfly pea flowers.

Chinese Handmade Noodles

My initial idea was to recreate this exactly as it is, a blue carbonara. As the months went by and drew closer to tackling this dish, paired with hours of research for new recipes (not necessarily just for this dish in particular), my idea shifted to making Chinese-style handmade noodles instead of pasta. To be honest, this was actually a recipe that I had initially planned for the third week of September, to serve with the Chinese Blue Tea Eggs (茶叶蛋) that I had also made earlier last month. However, I wasn’t happy with how the dish was put together, in terms of how I dressed the noodles. I didn’t want to share something that I wasn’t happy with, visually and taste wise, so it wasn’t until I did more research and tackled this dish once again towards the end of September – and finally something that I am happy to share with you guys!

Before we dive into tonight’s recipe, please take the time to check out the original recipe for Handmade Noodles over on The Woks of Life by Sarah, one of a family of four cooks. Also, check out the original recipe for Tofu and Mushroom Mince over on Scruff And Steph by Scruff.

The making of the noodles really tired me out for they were kneaded, rolled, and cut from scratch, and all by hand. If you have a mixer with a dough hook attachment, it’ll be a piece of cake! If not, you need a bit (lot) of elbow grease, and you’ll be making noodles the same way cooks have been making them in China for centuries.

PREP TIME 1 HOUR | COOKING TIME 30 MINS | SERVES 4

INGREDIENTS

Chinese Handmade Noodles Ingredients

For the handmade noodles

  • 3 cups all purpose flour
  • 1 cup water
  • 1 & 1/2 tsp loose dried butterfly pea flowers
  • 1/4 tsp salt

Stir-fried Handmade Noodles with Spicy Tofu & Mushroom Mince Ingredients

For the spicy tofu & mushroom mince

  • 250g firm tofu, mashed
  • 1/2 cup dried sliced shiitake mushrooms, rehydrated finely minced
  • 1/2 cup dried wood ear mushroom, rehydrated and roughly chopped
  • 2 garlic cloves, minced
  • 2 red bird’s eye chillies, minced
  • 1 small red onion, minced
  • 1 thumb-sized ginger, julienned
  • 2 tbsp coconut oil
  • 2 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp sweet soy sauce
  • Salt and freshly ground black pepper, to taste

For the stir-fried noodles

  • 3 tbsp sesame oil
  • Spring onion stalks, white part only

To serve with

  • Chinese greens of choice
  • Spring onions, for garnishing

METHOD

  1. Handmade Noodles: Combine the dried butterfly pea flowers in a small saucepan together with the water and salt. Bring to a boil over high heat. Once boiling, turn the heat off and leave to steep for about 10-15 minutes. Discard the flowers and set aside to cool down completely.
  2. Add the all purpose flour to a large plate (or even directly onto your clean kitchen countertop). Create a well in the middle and bit by bit, pour the blue water into the flour, mixing with a pair of chopsticks, spatula, or even just your hand as you go. Once all the water is added, the dough should be in shaggy threads with little/no dry flour in the bowl.
  3. Begin pressing the dough together. Avoid the temptation to add additional water, as this will affect the texture of your noodles. If you find the dough is too dry and there’s still dry flour that’s hard to incorporate into the dough, drizzle just enough water until there’s no dry flour left. Knead the dough for about 15 minutes.
  4. Cover the dough with plastic wrap and set aside to rest for about 30 minutes. During this time, it will continue to absorb moisture, and become more pliable and elastic.
  5. Spicy Tofu & Mushroom Mince: While the dough is resting, heat oil in a large frying pan over medium. Add in the ginger together with the red bird’s eye chillies and sauté until fragrant, about 45 seconds. Immediately add in the garlic, continuing to sauté until fragrant and slightly golden in colour before adding the onions. Cook until the onions have softened and begin to go translucent, a further 45 seconds.
  6. Add the mashed tofu, shiitake and wood ear mushrooms. Continue to stir and cook for 5 minutes and then add in the light and sweet soy sauce. Season with salt and freshly ground black pepper, and stir the tofu-mushroom mixture around for a further 10 minutes. Taste and adjust the seasoning to your liking. Set aside and cook your noodles.

Chinese Handmade Noodles

  1. Stir-fry Noodles: After the dough has rested, knead it a few more times to get any air bubbles out of it, about 2-3 minutes. Form into a ball and cut it in half.
  2. On a floured surface, roll one half of the dough into a thin sheet, about 2mm thick. Flour the surface of the sheet thoroughly, flip over, and thoroughly flour the other side. Once floured, fold the dough so you have 4 layers. Slice the noodles with a sharp knife to your desired thickness. As you’re cutting the noodles, gently separate them out with your hands and toss them in flour so they don’t stick.
  3. Bring a pot of water to a boil and cook the noodles for 1 to 3 minutes, depending on the thickness. Keep an eye on the noodles as they cook and taste them to determine when they’re cooked. There is a lot of variation depending on how thinly they were rolled and cut, so test in real time to determine when they’re done. Drain and rinse under cold water. Set aside.
  4. Add sesame oil in a separate frying pan over high heat until smoking. Add the spring onion stalks together with the boiled noodles and fry for about 3-4 minutes.
  5. Transfer to individual serving dishes and top with the Spicy Tofu & Mushroom Mince. Garnish with spring onions and serve with Chinese Greens of your choice. Enjoy!

Stir-fried Handmade Noodles with Spicy Tofu & Mushroom Mince

You can also follow the recipe for Chinese Handmade Noodles and basically make anything and everything with them! These deliciously chewy, springy noodles can be served in soup or mixed with whatever tasty sauces and toppings you can dream up for a delicious meal. Here are just some key tips for success:

  • Use bread flour (high gluten flour): The way to get a good chew in your noodles is to develop the gluten in the dough. Using flour with high gluten content makes a big difference. That being said though, all purpose flour works fine too.
  • Don’t add too much water: The dough will look rather dry and lumpy at first, but do resist the temptation to add additional water. Too much water will make the noodles gummy rather than springy. You just have to have faith and give the flour enough time to absorb moisture through kneading.
  • Use lots of flour when rolling and cutting: The action of cutting the noodles with a knife will press the layers of dough together. To prevent them from sticking, be sure to thoroughly flour both sides of the dough before folding and cutting. This is another reason to avoid using too much water in the dough – to prevent it from sticking.
  • Be mindful of thickness: The noodles will expand when cooked, so whatever thickness you see when cutting the raw dough, the cooked noodles will be significantly thicker. Keep this in mind when rolling and cutting. You may want to roll the dough out thinner and cut the noodles thinner than you initially think.

Storage Tips:

  • Cooked Noodles: If you plan on reheating, you can slightly undercook the noodles (to al dente) to create a better texture once reheated. Store the noodles in an airtight container or a ziplock bag in the fridge for up to 3 days or in the freezer for up to 3 months.
  • Frozen Dough: Let the frozen dough thaw in the fridge overnight. Transfer the refrigerated dough to room temperature and let it rest for 2 hours. The dough will become super soft and can be gently shaped, rested for another 10 minutes or so, and rolled. Follow the method stated above to cook.

Stir-fried Handmade Noodles with Spicy Tofu & Mushroom Mince

BON APPÉTIT

– Ally xx

myTaste.com

Black Sticky Rice with Grilled Mango & Blue Coconut Sauce

Black Sticky Rice with Grilled Mango & Blue Coconut Sauce

The combination of mango and black sticky rice is fairly common in Thailand. Black sticky rice, a delicious whole-grain alternative to white rice, is purplish black in colour and has a chewy texture. It is naturally sweet, contains fibre, and is loaded with antioxidants, which makes this dessert all the more healthy and guilt-free to eat!

Black Sticky Rice with Grilled Mango & Blue Coconut Sauce

The black sticky rice is served alongside sliced mango, and a sauce of sweet and salty coconut milk is usually added. I had initially decided to purée the mango, but when I took a photo of the final plate up, I wasn’t happy with how it aesthetically turned out. So the following week, I thought of serving it with fresh mango on the side. It wasn’t until an idea popped into mind when I thought back to my Grilled Pineapple Dessert – I thought, why not grill the mango to further enhance its flavour?

Before we dive into tonight’s recipe, please take the time to check out the original recipe where I drew my inspiration from over on Breakfast With Flowers by Katja. This was where I took the inspiration from into making the coconut sauce for this dish blue by simmering and steeping dried butterfly pea flowers in the coconut milk.

Black Sticky Rice with Grilled Mango & Blue Coconut Sauce Ingredients

PREP TIME 10 MINS* | COOKING TIME 45 MINS | SERVES 6

* Plus 4 hours (or overnight) to soak the rice

INGREDIENTS

For the black sticky rice

  • 2 cups black glutinous rice, pre-soaked
  • 4 & 1/2 cups water
  • Pinch of salt

For the blue coconut sauce

  • 200ml coconut milk
  • 1 tbsp loose dried butterfly pea flowers
  • 2 tbsp white granulated sugar
  • 1/2 tsp salt

To serve with

  • Grilled Mango
  • Shredded fresh coconut
  • Cornflakes (optional)

METHOD

  1. Black Sticky Rice: Wash the black glutinous soaked rice well in several changes of cold water and then drain thoroughly.
  2. Place the rice together with the 4 & 1/2 cups of water and salt in a rice cooker. Let it work its magic. Optional: If available, you can cook the rice with a pandan leaf for fragrance.
  3. Alternatively, you may use a heavy pot with a tight-fitting lid. Bring to a vigorous boil over high heat. Cover, then reduce heat to maintain a gentle simmer and cook until the rice is tender (but still a little chewy in the center) and the liquid is absorbed, about 45 to 50 minutes. Remove from heat and let it stand, covered, for 10 minutes.
  4. Blue Coconut Sauce: While the rice is cooking prepare your coconut sauce. Add the dried butterfly pea flowers to a small saucepan together with the coconut milk, sugar, and salt.
  5. Gently heat on medium-low for about 10 minutes or until you get the hue of blue that you want infused into the coconut milk.
  6. Once done, remove from the heat and strain out the butterfly pea flowers. Press on the flowers to extract more colour out of them.
  7. Serve the black sticky rice together with grilled mango, and shredded fresh coconut. Top the rice with the blue coconut sauce and sprinkle with some crushed cornflakes for that extra added crunch. Enjoy as a warm dessert!

Black Sticky Rice with Grilled Mango & Blue Coconut Sauce

BON APPÉTIT

– Ally xx

myTaste.com

Magic Salmon Sushi Bake

Magic Salmon Sushi Bake

Sushi Bake is one of the latest gastronomic trends to pop up during the community quarantine period. It is basically a deconstructed version of the original Japanese rolled sushi; a quick and easy way to make in a large batch.

Hand making sushi rolls requires special skills to do, but this sushi bake recipe takes the hard work and time out of rolling each piece individually. With sushi bake, all you have to do is scoop a portion of it and wrap it in a small sheet of roasted seaweed, and then eat; making it a great option for larger parties or gatherings.

The basic ingredients you need to make this dish is sushi rice (or short/medium-grained rice), Japanese mayonnaise, cream cheese, sriracha for heat, ebiko (shrimp roe), Furikake, and your choice of seafood from salmon, to kani (imitation crab sticks), to tuna, or even unagi (eel). Furikake is a mixture of dry ingredients that is used as seasoning and sprinkled on top of cooked rice, fish, and vegetables. Since the sushi bake wave hit, it’s relatively easy to find Furikake in stores, online, or from small local businesses. If you can’t seem to find Furikake, then you can easily make it at home with roasted sesame seeds, Korean roasted seaweed flakes, salt, and sugar.

Magic Salmon Sushi Bake

Being a person who doesn’t immediately hop on the trendy bandwagon, here is my take on it four months later. For the sushi bake that I will be sharing tonight, I decided to add a little twist to it since this month is all about cooking with or showing off the colour blue. I threw in some dried butterfly pea flowers into the rice cooker to give the sushi rice a blue (almost violet) hue. Thus, my Magic Salmon Sushi Bake!

I sourced my salmon, Furikake bonito, ebiko (shrimp roe), and roasted nori sheets from seabites.ph. They basically have all the sushi bake needs including mirin and Japanese mayonnaise that you can get as a kit. I just happen to have the latter already in my pantry as well as the other ingredients to support my dish. Bottom line, go and support small local businesses especially during this pandemic!

Magic Salmon Sushi Bake Ingredients

PREP TIME 30 MINS | COOKING TIME 40-55 MINS | SERVES 6-8

INGREDIENTS

For the sushi rice

  • 2 cups white sushi-grade rice (short or medium-grained rice will also do)
  • 2 cups water
  • 1 tbsp loose dried butterfly pea flowers
  • 1 tbsp red wine vinegar
  • 2 tsp light brown sugar
  • 1 tsp salt

For the creamy topping

  • 100g cream cheese, softened
  • 1/2 cup Japanese mayonnaise, plus extra
  • 1/2 cup sriracha, plus extra
  • 1 tbsp Furikake bonito

For the topping

  • 500g sashimi-grade salmon, sliced
  • Ebiko (shrimp roe)
  • Furikake bonito
  • Korean roasted nori sheets

METHOD

  1. Sushi Rice: Rinse the rice with cold water to wash away the excess starch, until the water runs clear, and then drain. Soak the rice in 2 cups of its cooking water for about 20-30 minutes. This is said to give the rice extra time to moisten and cook more evenly. Place it into your rice cooker and let it work its magic.
  2. Once done, set aside to cool down slightly. Remove the butterfly pea flowers and then season the rice with the red wine vinegar, salt, and sugar. Mix well and set aside until ready to use.
  3. Preheat oven to 200C (400F or gas mark 6).
  4. Creamy Topping: In a medium-sized mixing bowl, combine the cream cheese, Japanese mayonnaise, sriracha, and the Furikake bonito. Optional: dice some of the salmon slices and then add them into the bowl too. Mix well and then set aside.
  5. Magic Salmon Sushi Bake: In a heat-proof rectangular baking dish, spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of the Furikake bonito on top of rice until fully covered.
  6. Spread the creamy topping on top of the rice, and top with the sliced salmon. Top with more Furikake bonito, ebiko, extra Japanese mayonnaise, and extra sriracha.
  7. Bake for 15 to 20 minutes or until the top just starts to brown and bubble.
  8. Scoop and serve immediately with a sheet of roasted nori. Enjoy!

Magic Salmon Sushi Bake

Notes:

  • How do I store sushi bake?
    If you happen to have leftovers it is best stored in an airtight container in the refrigerator.
  • How long does sushi bake last?
    About 3 days in an airtight container in the refrigerator.
  • How can I reheat my leftover sushi bake?
    You can easily reheat your sushi bake in the microwave or oven until heated through.

Magic Salmon Sushi Bake

BON APPÉTIT

– Ally xx

myTaste.com

No-churn Cookie Monster Ice Cream

No-churn Cookie Monster Ice Cream

Hello Everyone! Do you have a toddler in front of the TV right now totally hypnotised by Sesame Street? Do you hear the phrase “C is for cookie” at least once a day? Then your kid is probably a true Cookie Monster fan. Well, I don’t have kids of my own (yet) and I was never really a fan of Sesame Street when growing up.

No-churn Cookie Monster Ice Cream

Despite that, I wanted to share a recipe with everyone that screams the colour blue, and when doing some research one fine weekend, Cookie Monster desserts flooded Pinterest and Google Images. So embrace your little one’s love by adding some Cookie Monster fun to this dessert. This super simple kid-friendly No-churn Cookie Monster Ice Cream is loaded with Oreo cookies and chocolate chip cookies that make for a great combo. In just a few minutes time, you can have this fun cookie-loaded ice cream in your freezer. Plus the recipe only needs cookies, sweetened condensed milk, cream, and vanilla. Super simple.

Before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on Baking Beauty by Krystle.

No-churn Cookie Monster Ice Cream Ingredients

PREP TIME 4 HOURS* | COOKING TIME | SERVES 6-8

* For freezing time, minimum 4 hours or up to 24 hours.

INGREDIENTS

  • 2 cups (500ml) all purpose cream, chilled
  • 1 can (218g) sweetened condensed milk
  • 2 tbsp vanilla extract
  • 1/2 to 1 tsp blue food colouring, may need more or less for your desired shade of blue
  • Chocolate chip cookies (such as Chips Ahoy), roughly chopped
  • Chocolate sandwich cookies (such as Oreos), roughly chopped

METHOD

  1. In a chilled medium-sized mixing bowl, whip the all purpose cream using an electrical hand-held mixer until soft peaks start to form.
  2. Add the sweetened condensed milk together with the blue food colouring and vanilla. Continue to whip to soft peaks, it should be fluffy and mousse-like.
  3. Gently fold in half of the chopped cookies and transfer to an airtight container. Sprinkle the tops with the remaining cookies and freeze for 4 hours or up to 24 hours. Let sit at room temperature for about 15-20 minutes before scooping and serving. Enjoy!

Store-bought cookies work really well with this recipe as their crunchy texture stands up to the ice cream. You may also make your own homemade cookies, just make sure they’re super crunchy.

No-churn Cookie Monster Ice Cream

BON APPÉTIT

– Ally xx

myTaste.com

Chinese Blue Tea Eggs (茶叶蛋)

Chinese Blue Tea Eggs (茶叶蛋)

Hello Everyone! Before we jump into a new colour theme for the month, I would just like to take this opportunity to thank each and every one of my Auguesters for sharing, not only their deliciously enticing recipes, but for also sharing their story and passion for food. Thank you to the new faces, and of course to the recurring guests over the years since I started the series. Check them out on the ‘Auguest’ tab above!

Moving forward, I just wanted to say that I initially had a different recipe planned out to share with you guys tonight, but it just so happened that one of my Auguesters had the same idea. Luckily, they sent their recipe in towards the end of July so I still had time to research and come up with a different recipe to share with you guys.

The Chinese Tea Egg is commonly sold as a snack by street vendors or in night markets in most Chinese communities throughout the world, and also served in many Asian restaurants. It is a typical Chinese savory food in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns.

Chinese Blue Tea Eggs (茶叶蛋)

Chinese Tea Eggs are traditionally cooked twice; cooked until hard boiled the first time, and then cooked in a savoury marinade for several hours the second time around. The reason they are cooked for such a long time is that, as a street food, they need to be preserved when refrigeration is not available. Unfortunately, as someone who likes all eggs with a set white and runny yolk, be it boiled, poached, or sunny side up, this is a living nightmare for me. The end result is that the eggs end up extremely overcooked, with a rubbery texture.

So here’s a recipe that I found on Omnivore’s Cookbook by Maggie that works with whatever doneness you like. Whether soft, medium, or hard boiled, this recipe creates the most flavourful marbled tea eggs with a perfectly cooked texture.

Instead of boiling these eggs twice as per tradition, they are marinated in a savoury liquid that has been simmered first to release and incorporate its flavours into the liquid, and then cooled. The marinating liquid consists of bay leaves, star anise, cinnamon sticks, black peppercorns, chillies, and instead of black tea, I’ve decided to put a little twist to these eggs and use butterfly pea flowers to give it that blue hue. This way your eggs will be cooked to the tenderness you like and still retain all the beautiful and rich flavours of a traditional Chinese Tea Egg. Also, because I want to achieve its blue hue, I’ve had to omit using soy sauce for this recipe. Instead, I’ve replaced the soy sauce for fish sauce to still achieve the saltiness for the eggs.

Chinese Blue Tea Eggs (茶叶蛋) Ingredients

PREP TIME 15 MINS | COOKING TIME 15 MINS | MAKES 12 EGGS

Additional of up to 24 hours for marinating the eggs.

INGREDIENTS

  • 12 large free-range eggs*

For the marinade

  • 2 & 1/2 cups water
  • 3 tbsp fish sauce
  • 3 whole cloves
  • 2 bay leaves
  • 2 red bird’s eye chillies
  • 2 star anise
  • 1 small cinnamon stick
  • 2 tbsp dried blue butterfly pea flowers
  • 2 tsp sugar
  • 1 tsp black peppercorns
  • 1 tsp salt

* If your eggs have been stored in the refrigerator, it is important to bring your eggs to room temperature before cooking them as they are much less likely to crack in the hot water. Let them sit at room temperature for about 20 to 30 minutes. In addition, yes I am aware that the photo above only shows 7 eggs. I initially wanted to make a dozen eggs for this recipe, but when I took the carton of eggs out of the fridge when making this recipe, there were only 7 eggs left. Nevertheless, the recipe below is good for a dozen eggs.

Chinese Blue Tea Eggs (茶叶蛋) Spices

METHOD

  1. Mix all the marinade ingredients in a small to medium-sized pot. Cook over medium heat and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for about 10 minutes. Remove the pot from the stove and leave to completely cool down.
  2. To boil the eggs, heat a medium-sized pot of water (enough to cover all the eggs) over high heat until boiling. Once boiling, turn the heat down to low and carefully place the eggs in the pot using a ladle to prevent them from cracking.
  3. Depending on your preference, boil for 5 minutes for soft-boiled eggs, 7 minutes for medium eggs, or 10 minutes for hard-boiled eggs.
  4. While the eggs are cooking, prepare an ice bath** by combining ice and tap water in a large bowl. Once the eggs are cooked, immediately transfer them to the ice bath to cool for 2 to 3 minutes.
  5. Gently crack the eggs using the back of a spoon. You want to make sure the egg shells are cracked enough so the marinade will seep into the interior, without cracking the eggs apart (especially if you made soft-boiled eggs). If you’re in a hurry, you can also completely peel the eggs and marinate them.
  6. Transfer the eggs to a quart-size ziplock bag***, then carefully pour in the cooled marinade liquid together with the other spices (discarding the flowers). Marinate overnight for peeled eggs, or up to 24 hours for cracked “marble” eggs.
  7. When ready, peel the eggs and enjoy them cold or at room temperature, as it is or as an accompaniment to other dishes i.e. top it on a bowl of simple noodle soup or on some steamed rice. You will feel such happiness when you bite into the savoury creamy egg yolk.
  8. You can store leftover eggs in the marinade for 4 to 5 days in the fridge. The marinade will help with preserving the eggs. Note that the eggs will become more flavourful and saltier over time.

Chinese Blue Tea Eggs (茶叶蛋)

Notes:

  • ** The ice bath will cool the eggs quickly and stop the cooking process. The ice water will also cause the egg to contract and pull away from the shell, which will make it easier to peel.
  • *** This recipe uses a quart-size ziplock bag to marinate the eggs, so you won’t need as much marinating liquid. Double the amount of marinade if you’re planning to marinate the eggs in a container.
  • The tea egg marinating liquid, if stored properly, can be used more than once. If you plan to do so, make sure to use a clean spoon to remove the eggs from the liquid. Boil the liquid and let it cool again the next time you use it.
  • If you’re making soft boiled tea eggs, let them marinate a bit longer, for two to three days. The egg yolk will start to get thicker and turn a beautiful light brown colour. It’s so creamy and bursting with flavour.

Chinese Blue Tea Eggs (茶叶蛋)

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2020: Jialing Mew

Roasted Purple Winter Vegetable Salad

“Waste not, want not.” — Jialing Mew

Short of blackened and burnt, I’ve learned from my many Auguest disasters that you can almost always save a dish on the brink of catastrophe! Just get creative, do a quick Google search, or go with your gut. I’m also a big believer of using up what you have, even if it means not quite following the recipe to a T (shoutout to anyone with random vegetable halves rotting away in their fridge!). In the same vein, ingredients can always go further than you think. Simmer bones for a flavoursome broth, that, when combined with your salvaged refrigerator produce, equals soup for supper! It’s kinder on your wallet and better for the environment.

Auguest 2020: Jialing Mew


So before we get started, I would like to explain that were it not for a HIGHLY misleading label at my local supermarket, this dish would have been much more on-theme (surely I can’t be the only one who didn’t know that ‘Purple Sweet Potato’ is in fact WHITE once peeled??). Also. Having never actually cooked with beetroot before, I was woefully unaware of how shockingly long it takes to roast in the oven, thereby obliterating whatever small amount of purple pigmentation my poor adjacent sweet potato had to begin with.

Anyway. Just your standard Auguest post featuring Food Fiascos by Jialing.

Roasted Purple Winter Vegetable Salad

Actually, though, apart from the frustrating lack of purple, I consider this to be one of my standout Auguest recipes, as it makes for a pretty fab morning meal. Feel free to skip the pomegranate if unavailable (if we’re being completely honest, that was mainly brought onboard in an effort to edge our way closer to the violet spectrum, though it did turn out to be a nice addition). I do highly recommend the candied walnuts and feta, though!

This dish comes together with fairly minimal effort, despite the lengthy roast-time. Plus, it’s warm and carb-y – the good kind of carbs, I’m told! – making it the perfect cure for your winter morning blues. P.S. keep reading until the end of the recipe for a sneaky vegan plot-twist #Auguest2016

Roasted Purple Winter Vegetable Salad Ingredients

PREP TIME 15 MINS | COOKING TIME 2 HRS 30 MINS | SERVES 4-6

INGREDIENTS

For the roasted vegetables

  • 2 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tsp thyme
  • 3 beetroots, cut into 2cm cubes
  • 3 red onions, cut into wedges
  • 1 purple sweet potato, cut into 2cm cubes
  • 1 tsp flaky sea salt (or 1/2 tsp regular salt)
  • Pepper

For the candied walnuts

  • 1 cup walnut halves
  • 2 tbsp maple syrup

For the balsamic glaze

  • 2 tbsp balsamic vinegar
  • 2 tbsp maple syrup

To assemble

  • 50g baby rocket leaves
  • 1 cup feta, crumbled
  • 1 pomegranate (arils only)

Roasted Purple Winter Vegetable Salad Ingredients

METHOD

  1. Preheat your oven to 180C (160C fan-forced), and line a baking tray with parchment (this is for the walnuts) plus a large roasting tray with parchment paper or aluminium foil (this is for the vegetables).
  2. First prepare the candied walnuts. Toss the walnuts with the 2 tbsp maple syrup until evenly coated. Spread out over your lined baking tray and place in the oven for 10 minutes (in the meantime you can begin to prepare your vegetables), then take out and turn pieces over to ensure even cooking. Return to the oven for a further 10 minutes, then transfer from parchment onto a plate for cooling.
  3. To prepare the roasted vegetables, first combine the 2 tbsp balsamic vinegar, 2 tbsp maple syrup, 2 tbsp olive oil, 1 tsp thyme in a bowl and lightly whisk with a fork until emulsified.
  4. In a large bowl, toss the beetroot, red onion, and sweet potato with the balsamic mixture until evenly coated. Transfer to a roasting tray and season generously with pepper and 1 tsp flaky sea salt. Roast in the oven for 1 hour, then turn the vegetables to make sure they cook evenly, and return to the oven for another 1 hour.
  5. In the last 15 minutes or so of roasting, you can start to arrange your rocket leaves on a serving dish, and prepare the balsamic glaze by heating the 2 tbsp of balsamic vinegar and maple syrup over low heat until it begins to bubble (about 2-5 minutes). Remove from heat after 10 seconds and let cool slightly (it will thicken as it cools).
  6. Arrange roasted vegetables on top of the rocket leaves, and top with crumbled feta and pomegranate arils. Drizzle with balsamic vinegar, serve, and enjoy!

Roasted Purple Winter Vegetable Salad

Tips:

  • To make it vegan, simply omit the feta (or use a plant-based substitute).
  • To make this dish even better (but less vegan) serve on toasted sourdough bread topped with poached eggs for the ultimate Instagram-worthy brunch!

Photo Courtesy & Recipe Copyright © 2020 | Jialing Mew (@jialingmew)

BON APPÉTIT

– Jialing Mew

myTaste.com

Auguest 2020: Olive

Ube-glazed Doughnuts

“I’m a homecook and food photography enthusiast.
For me, it’s not just food, it’s my love language for family. I also believe that even if life isn’t perfect, having great food brings magic and creates good memories that makes life colorful.” — Olive

Auguest 2020: Olive

As I crave having sweet and indulgent doughnuts with my favorite flavor Ube, I thought, why not make them at home instead? Making homemade glazed doughnuts is easier than you think – with practice that is. I’m taking a deep dive into homemade doughnuts that taste like the ones you get from your favorite bakery – incredibly delicious and comforting.

Ube-glazed Doughnuts

Being able to make them from scratch without leaving the comforts of home is so much more fun. For my first attempt ever at making homemade doughnuts, they definitely aren’t the prettiest, but definitely delicious! Fried, sugary, old-fashioned, and comforting!

Ube-glazed Doughnuts Ingredients

PREP TIME 45-50 MINS | COOKING TIME 15 MINS | MAKES approx. 15 DOUGHNUTS

INGREDIENTS

For the doughnut batter

  • 2 cups all-purpose flour, plus more for dusting
  • 1 cup full-fat greek yoghurt
  • 1/2 cup granulated sugar
  • 2 large free-range eggs
  • 2 tbsp unsalted butter, melted
  • 2 & 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract

For the ube-glaze

  • 1 cup powdered sugar
  • Pinch of salt
  • Ube flavouring
  • Water
  • Vegetable oil, for frying

METHOD

  1. Doughnuts: Combine all the ingredients for the doughnut batter in a large mixing bowl. Turn it out onto a lightly floured surface and knead it by hand for about 2 minutes.
  2. Lightly grease a large bowl with oil and place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel and set aside in a relatively warm environment to let the dough rise/rest for about 45 minutes or until doubled in size.
  3. When the dough is ready, punch it down to release the air.Remove dough from the bowl and turn it out onto a lightly floured surface. Roll the dough out and using a doughnut cutter, cut out about 15 doughnuts. If you can’t quite fit 15, re-roll the scraps and cut more out.
  4. Place the doughnuts and doughnut holes on a baking sheet lined with parchment paper. Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest.
  5. Prepare and heat the vegetable oil for frying in a large heavy-duty pot set over medium heat.
  6. Fry the doughnuts for 1 minute each side. Once done, carefully place the fried doughnuts over a cooling rack.
  7. Ube-glaze: Combine all the ingredients needed for the glaze in a medium-sized mixing bowl. Whisk together thoroughly.
  8. Dip each warm doughnut into the glaze. After 15 minutes the glaze will set and you can add any topping of your choice. A few examples to get you started are lemon zest, cocoa powder, choice of nuts, sprinkles, and so much more!
  9. Serve and enjoy!

Ube-glazed Doughnuts

Photo Courtesy & Recipe Copyright © 2020 | Olive (@whatoliveloves)

BON APPÉTIT

– Olive

myTaste.com

Auguest 2020: Mhyre Virtudazo

Celestial Ice Buko

“If I can make it from scratch, I will make it from scratch. I also try to cook with whole foods as much as possible and eat more vegetables/plant-based meals at least once a week.” — Mhyre Virtudazo

Auguest 2020: Mhyre Virtudazo

When Allison told me her plans for Auguest 2020 and asked if I wanted to be one of her guest contributors, I was immediately onboard! I didn’t hesitate and said yes in a heartbeat! I was very thrilled to hear about this month’s theme which is RAINBOW COLORS!! 🌈 How could I say no to that? I was just so excited that I volunteered to share a recipe for a blue-colored dish.

Fast forward to a couple of months before August, I realized that there’s a challenge to the color I chose. I wanted my dish to represent me. I wanted it to be completely plant-based. I’m trying to incorporate more vegetables and other plant-based products to my meals. I love meat and will not go vegan but this is my way of lessening my carbon footprint. I’ve also been trying to make more Filipino dishes so that’s another thing. The trickiest part is I don’t typically find blue-colored food attractive. I mean I won’t eat blue soup but I can eat a blue dessert.

Celestial Ice Buko

So… I had to come up with a Filipino dish that’s plant-based and visually appealing for my taste. Most importantly, I wanted to consider Allison’s readers and IG followers. I wasn’t only creating this for myself but also I’d like for you guys to try and enjoy what I’ll be sharing.

One afternoon, I was brainstorming by myself (LOL) when I heard an ice cream vendor pass by my house. So I thought, why not dessert? What about ice cream? I can make it blue by using butterfly pea flowers! But then I couldn’t imagine eating blue ice cream cone. I kept on making a list of possible ingredients then I wrote coconut milk on my notebook. That’s when the idea hit me—ice buko! Why not? I mean it brings me happy childhood memories and it meets my complicated requirements! Oh, and I just found out that there’s a Wikipedia entry for it! Haha! Most of all, I could eat it even if it’s colored blue!

I hope you try the recipe. I like how smooth and creamy the texture is even without condensed milk! You’ll also be amazed with how it turns out visually from making it to the final result! It freezes into a soft blue just like the color of the sky while the swirls of white are coconut milk and macapuno strings that look like clouds.

Celestial Ice Buko Ingredients

PREP TIME 10 MINS | COOKING TIME 10 MINS | MAKES 4 ICE LOLLIES

Freezing time: 4 hours

INGREDIENTS

  • 2 cups coconut milk
  • 2 cups of water
  • 2/3 cup white sugar (two 1/3 cups)
  • 1/2 cup macapuno strings (syrup must be drained)
  • 1/4 cup dried butterfly pea flowers
  • 1 tbsp cornstarch (two 1/2 tbsp)

METHOD

  1. In a pot, heat coconut milk and sugar in low heat.
  2. Make slurry using the coconut milk from the pot and some cornstarch. Combine it with the rest of the liquid in the pot.
  3. Stir the liquid gently until sugar has been fully dissolved. Be careful not to bring it to a boil.
  4. Add the dried blue pea flowers. Mix until all the flowers are soaked in coconut milk.
  5. Turn off heat and cover the pot. Steep for 8-10 minutes. Remove the flowers.
  6. Wait for the liquid to cool.
  7. Put a few spoons of macapuno strings in each mold. Pour the liquid, put the lolly holder on top and freeze for about 4 hours.
  8. Admire your beautiful Celestial Ice Buko before devouring them! Enjoy!

Celestial Ice Buko

Here are some conclusions/tips/notes for making this Celestial Ice Buko:

  • Traditional ice buko has red beans. I didn’t include them because it might not go well with the butterfly pea tea. But feel free to experiment!
  • Instead of red beans, I tried rice crispies and loved it! Wanna try it, too? It pretty much follows step 6 but you freeze a teaspoon of rice crispies and a tablespoon of blue liquid first for 30 minutes. The rice crispies will float if you put a large amount of liquid. They will also stick to the lolly holder if you quickly fill the mold up.
  • I wanted to dip my ice buko in melted white chocolate first and then sprinkle it with rice crispies. However, I read on the package that it had dairy in it so I scrapped my plan. If you’re okay with a not so 100% vegan dessert then go ahead and enjoy your ice buko with white chocolate casing. I bet it’s going to be yummy!
  • Another thing you can try is freezing 3/4 coconut milk-blue pea flower mixture in the mold for 2 hours. Fill up the rest of the mold with butterfly pea tea and freeze for another 2 hours. When it freezes, it will have different layers of sky blue and indigo. Just like the galaxy!
  • For another galaxy-looking option, sprinkle blue, pink and purple colored sugar on your ice buko.
  • No ice lolly molds? No worries! You may use paper cups and popsicle sticks. I also made a batch with them. I doubled the quantity and was able to make 11 pieces!
  • Freezing time may vary depending on your freezer. It took overnight for my ice buko to fully solidify in one of the refrigerators I used. (Back story: I made this recipe 8 times in 4 different houses. Therefore, I’ve tried 4 different refrigerators. 😅)

Celestial Ice Buko

Photo Courtesy & Recipe Copyright © 2020 | Mhyre Virtudazo (@acupofjasminerice)

BON APPÉTIT

– Mhyre Virtudazo

myTaste.com

Auguest 2020: Jiemei Sisters

Nasi Kerabu

“The kitchen is the heart of the home” — Jiemei Sisters

Auguest 2020: Jiemei Sisters

Looking back on my childhood, I am flooded with memories of the kitchen: our pantry in which we would sneak into to get little chewy sweets called sugus, sitting at the kitchen counter and having a cup of Milo and some biscuits after school, opening the fridge and exclaiming in disgust after sniffing an opened can of beer. As we grew older, we would stand in the kitchen and help our mom with menial tasks such as mincing garlic, chopping onions, cooking rice (ok, this one is not so menial) and other things.

Without fail, every night our family would have dinner together. Sitting around the dinner table, chatting about our day, what we did at school, and what we might want to do during the weekend – food was something that kept our family bond tight.

After I left home, it would take about 8 years before I would be reunited with my sisters in the same city. This time, while chatting about anything and everything in the kitchen, we started cooking dishes that are nostalgic to us.

We grew up partly in Brunei and partly in Malaysia. Our parents were well travelled and adventurous with food (a trait that they passed down to us). We like to try and cook everything from scratch (as much as we can), to try and replicate that taste of our childhood. That taste that brings back memories of our warm kitchen, with the black countertops and white cabinets, the pantry with the treasure trove of goodies, and the feeling of warm familial love.

Nasi Kerabu is a dish that we used to get only during Ramadan and Hari Raya. I don’t know if it was sold frequently at other times, but this was the time during the year where our mom would, after an exhausting day at work, pick us up from school and stop at a “gerai” (malay stall) on the way home. Nasi Kerabu was always a favourite. It reminds me of a salad. But, a good salad. None of that wilting leaves drenched in balsamic vinegar and oil. A good hearty salad with substance. The blue rice, fragrant herbs, refreshing vegetables, topped with the Kerisik Ikan (fish floss), accompanied by a good sambal sauce, along with keropok (fish crackers) – oh man. This dish is To. Die. For.

Last year, I moved away from the city I called home for the last 10 years. So, when my sisters came to visit, we couldn’t pass up the opportunity to cook together. Because I live in the interior, we were not able to hunt down some of the Southeast Asian herbs that are essential to the dish, but we made do. And it was still so very good.

Nasi Kerabu Ingredients

PREP TIME 20 MINS | COOKING TIME 1 HOUR | SERVES 2-3

INGREDIENTS

For the nasi kerabu

  • 10 pieces butterfly blue pea flower (this is to give the rice its beautiful blue hue)
  • 3 pandan leaves
  • 3 cups hot water
  • 2 cups Jasmine rice

For the kerisik ikan

  • 1 mackerel fillet (we used the salted fillets that are popular in Korean grocery stores)
  • 1 cup unsweetened coconut flakes
  • 1/3 cup dried shrimp

For the kuah sambal

  • 1/2 cup coconut milk
  • 1/4 cup plus 1 tbsp oil
  • 8 dried chilies (boiled in water for about 10 minutes)
  • 5 garlic cloves
  • 2 large red chilies
  • 2 shallots
  • 3 tbsp water
  • 2 tbsp lemongrass
  • 2 tbsp tamarind juice
  • 1 tbsp sugar
  • Salt, to taste

For the grilled fish

  • Mackerel (we love mackerel in this household, but feel free to use whatever fish you like)
  • 1 tbsp turmeric powder
  • 2 tsp oil
  • Salt, to taste

To garnish

  • Bean sprouts, cut in half
  • Cabbage, diced
  • Cucumber, sliced
  • Keropok
  • Mint, finely sliced
  • Salted Egg
  • Snake beans, finely diced

Other garnishes, if available, kaffir lime leaves, torch ginger flower, banana flower, and daun kesum. These are more herbs that you can add. We had to omit them due to the lack of variety in the small town I live in.

METHOD

  1. Kerisik Ikan: Broil the mackerel fillet in the oven on high heat for 8 minutes. Let it cool down before removing the skin and bones.
  2. Toast coconut flakes in a pan over medium heat, stirring constantly until golden brown.
  3. Toast dried shrimp separate from the coconut flakes, in a pan over medium heat, stirring constantly until fragrant.
  4. Pound ingredients separately with a mortar and pestle until finely shredded. Mix everything in a bowl and set aside.
  5. Nasi Kerabu: Steep blue pea flowers in hot water for about 10 minutes.
  6. While waiting for the pea flower water to cool down, wash your rice. Clean the pandan leaves and tie it up in a bundle.
  7. When the pea flower water has cooled down, combine rice, pea flower water, and pandan leaves together and put it in the rice cooker and let it do its magic.
  8. Kuah Sambal: Blend shallots, garlic, chilies, lemongrass, 3 tbsp water and 1 tbsp of oil in a blender until it turns into a nice paste.
  9. Heat the 1/4 cup of oil in a pan and pour in the chili paste. Simmer over medium heat, stirring constantly for the first 3 minutes, and then every 2-3 minutes. Do this for about 10 to 15 minutes.
  10. The paste will start to pecah, which means “to break” in Malay. You’ll know it’s ready when the oil starts to separate from the paste. Sometimes it takes longer than 15 minutes. Your best indication to know when it’s ready is the separation of oil and paste.
  11. Add in the tamarind juice, sugar, and salt to taste. Then add in the coconut milk and let simmer for another 5 minutes. Take it off the heat and set aside, in the pan, once done.
  12. Grilled Fish: Marinate the fish with oil, turmeric, and salt.
  13. Broil on high for about 8 minutes. Note: this timing is for a fillet of mackerel. You will need to adjust accordingly if you use a different type of fish.
  14. Plating: Scoop the rice onto the middle of the plate. Surround the rice mound with your garnishes and grilled fish and top rice with kuah sambah and kerisik ikan. Serve and enjoy!

Nasi Kerabu

Like I mentioned above, this dish reminds me of a salad. Mix your garnishes and rice together. Top your spoonful of “salad” with a piece of fish and a little bit of the salted egg, and take a bite of the fragrant, harmonious, refreshing dish that is Nasi Kerabu.

Photo Courtesy & Recipe Copyright © 2020 | Jiemei Sisters (@jiemei.sisters)

BON APPÉTIT

– Jiemei Sisters

myTaste.com