Sushi Chee Cheong Fun

This Sushi Chee Cheong Fun recipe had being sitting in my list to-make for a very long time. Then only till today I had the chance to grab hold the ingredients to make this light and health snack. But actually I also tried this snack in one of the Food Court vegetarian stall but the ingredients used was different from what mention below.


The main ingredients will be the Fresh Chee Cheong Fun which you can get hold from the supermarket or any bean sprout stall in the wet market. You can wrap it with any ingredients you prefer to suit your preference.

Ingredients:
2 Fresh Chee Cheong Fun Roll
2 Nori Sheet(use for sushi)
1 Japanese Cucumber, cut into long strips
1 Medium Carrot, shredded into long strips
2 Hard Boiled Egg, mashed into crumbs
4 - 5 Tablespoons Of Pork Floss
Some Mayonnaise Cream

Methods:
1) Slowly un-wrap the fresh chee cheong fun into a flat sheet.
2) Top it with a Nori Sheet then place the shredded carrot at the end towards you.
3) Add the cucumber strips, scatter the egg crumbs and pork floss evenly then drizzle with mayonnaise cream.(i use the Japanese style mayonnaise cream)
4) Slowly fold up the end that is towards you and hold on it firmly and roll it forward like making swiss roll.
5) Secure it tightly then cut it into serving size like sushi and serve with extra mayonnaise cream if prefer.

Note:
a) You can reheat the chee cheong fun by steaming it for a few minutes then un-wrap to use if you bought it a day before or you prefer to the sushi warm.
b) You can used any ingredients you prefer like: Shredded cooked chicken meat, tuna, prawn, crab meat or etc.

Sticky Glutinous Rice With Mango

Sticky Glutinous Rice With Fresh Mango(Kha Neo Ma Muang) is a marketplace favorite that is not to be missed when you visit any of the Thailand restaurant or food stall. The rice which is fragrant and soft taste sweet together with the aroma of coconut milk and fresh Mango slices.


Ingredients:
200g Glutinous Rice
150ml Fresh Or Can Coconut
2 Tablespoons Of Sugar
1 Ripe Sweet Mango

Serving Sauce:
125ml Coconut Milk
1/4 Teaspoon Of Salt

Methods:
1) Rinse the rice and soak at least 6 hours or overnight.
2) Drain the rice and steam for about 20 minutes, stir in the coconut milk with sugar and continue to steam for another 25 minutes or until rice is soft.
3) Cover and set the rice aside for 5 minutes then mould it into individual ramekins or mousse ring then cool it to room temperature.
4) Un-mould it on plate and serve it with Fresh Mango Slices and Coconut Sauce.

Notes:a) For the Coconut sauce, mix everything in a heat proof bowl and microwave on Medium Heat for 30 second or until just warm.

Stir-Fry Doufu With Egg

I saw a similar dish on TV show recently while they fry egg with doufu. So I decided to give it a try with whatever ingredients I can find in my fridge.


Other than the Main Ingredients like Doufu and Eggs, I added in shredded carrot, chopped spring onion and pork minced. Guess I am too greedy with the doufu as I used up the whole box with only two egg so it doesn't bind everything together like a omelet. But overall I still like this Doufu with Egg dish as it's light and simple with all the nutrition in it..... :)
Ingredients:
1/2 - 1 Box Of Silken Doufu
2 - 3 Eggs, beaten
100g Pork Mince
1 Small Carrot, shredded
1 Sprig Of Spring Onion, finely chopped

Methods:
1. Marinate the pork mince with some pepper, sesame oil and light soya sauce for about 5 - 10 minutes.
2. Cut the doufu into small or large cubes depend on your preference. (i cut mine into small cubes)
3. Add about 1 tablespoon of oil in a preheat pan, stir-fry the pork mince till almost done then add in the shredded carrot and spring onion.
4. Fry till fragrant then add in the doufu and stir till combine.
5. Slowly pour in the beaten egg and swirl around the pan to form an omelet.
6. Fry till egg and meat is cooked thru, dish up and serve.

Notes:
a) You can used those egg doufu in tube form instead of the box.
b) The number of eggs used depend on the amount of doufu used.

Colourful Minature Tang Yuan

Wow! When you look at these I am sure you will be wondering what is these? Can these be eaten? This is actually our traditional no filling Tang Yuan which came in White and Pink in colour. But then my dear friend Tracy was telling that to make it more colourful for kids. So I also decided to make some colourful dough and do it with my dear reyon.


The dough is pretty easy to prepare as you only need to add colour water to the glutinous rice flour and stir well to become a dough. I made very little tang yuan which sort of like the size of a marble or slightly bigger so that you will feel like eating more of the wonderful colours.

I also pre-boiled a pot of Red Date Longan Water with extra Ginkgo Nuts to go with the boiled tang yuan. These are really an easy to made dessert with kids and I am sure they will enjoy both making and eating it.....

Ingredients:
50g Glutinous Rice Flour, 糯米粉
1 Teaspoon Potato Starch, 生粉
45-50ml Water + Food Colouring

Methods:
1. Place the flour and potato starch in a mixing bowl, slowly add in colouring water.
2. Stir with a chopstick and knead into a smooth dough.
3. Pinch a bit of the dough and roll it into round shape according to the size that you prefer.

Note:
a) You just repeat with the above steps with different colour or favour water to make the colour dough.