Steamed Milk With Egg Whites and Purple Sweet Potato

I have being using Purple Sweet Potato to try out a few recipes in this blog such as "Purple Sweet Potato Mantou - 紫番薯馒头", "Purple Sweet Potato Chiffon Cake" and "Assorted Sweet Potato Huat Kueh". These Purple Sweet Potato is richly nutritious as they are fat-free and low in calories, high in fiber and great for people who are carbohydrate sensitive and most importantly it is loaded with antioxidants.

In this post I am using some steamed purple sweet potato as the filling for the Steamed Milk With Egg Whites dessert. Normally you can find this Steamed Milk With Egg White custard at most of the Hong Kong Style Dessert Stalls which served without any fillings in it. But for my version I choose to add in some purple sweet potato to which has a very lovey purple colour that contrast well with the white milk custard.

Ingredients: (serves 2)
200ml Fresh Milk
2 Large Egg White, (60g egg)
2 Tablespoons Sugar
100g Steamed Purple Sweet Potato, cut into small cubes
4 - 6 Ready To Eat Ginkgo Nuts

Method:

1. Add milk in a microwave safe bowl, heat on HIGH powder for 60 - 90 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

3. Give it a few stir using a fork or chopstick to mix well.

4. Place 1 to 1.5 tablespoon of mashed purple sweet potato into each rice bowl (about 250 - 300ml) and use the back of a spoon gently press and spread out the sweet potato evenly in the bowl.

5. Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

6. Steam over medium heat for 8 minutes, open the clear wrap, add in a few pieces of the reserve sweet potato cubes and ginkgo nuts and continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.

TIPS:

1. You can either steamed the sweet potato over medium heat on stove for 8 - 10 minutes; OR

2. Place sweet potato cubes in a microwave safe bowl together with 1 tablespoon of water and cook on HIGH for 3 - 4 minutes. Give it a quick stir every 1 minute to make sure that the sweet potato cubes are evenly cooked.

Steamed Milk With Egg Whites and Purple Sweet Potato

If you cannot get hold of purple sweet potato over at your side, you can always mix and match to replace the fillings with whatever you preferred. Here I have another sample using mashed pumpkin for the fillings or you can even add in cream corn like one of my friend, Joyce did.

STEAMED MILK WITH EGG WHITES AND MASHED PUMPKIN

Ingredients: (serve 1)
100ml Fresh Milk
1 Large Egg White, (60g egg)
1 Tablespoons Sugar
1 Tablespoon of Mashed Pumpkin Paste

Garnish:
Some Wolfberries
Extra 1 1/2 Teaspoon of Mashed Pumpkin Paste

Method:

1. Add milk in a microwave safe bowl, heat on HIGH powder for 40 - 60 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

3. Give it a few stir using a fork or chopstick to mix well.

4. Place 1 to 1.5 tablespoon of mashed pumpkin into the rice bowl (about 250 - 300ml) and use the back of a spoon gently press and spread out the sweet potato evenly in the bowl.

5. Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

6. Steam over medium heat for 8 minutes, open the clear wrap, add in a some mashed pumpkin paste, wolfberries and continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.


If you don't like to have any extra fillings, you can always make it PLAIN using just egg whites and fresh milk. And I am sure you will love that smooth and silky texture of the healthy quick and easy dessert. Do share with me your view if you do try out this recipe and what are some other fillings that you could add in.

Surprised to know about this Steamed Milk With Egg Whites and Purple Sweet Potato(Chinese version) being mentioned on 20th April 2011, MyPaper through one of the blog readers.

P/s: Another "Steamed Milk With Egg Whites and Mashed Pumpkin" recipe included plus mentioned of this recipe on 20th April 2011, MyPaper too.

[Win $13,000] Nature Valley New Delectable Chewy Bar

In early April this year, Nature Valley has launched at new chewy bar that comes in two flavours – Mixed Berry; Fruit and Nut. The bars are made with all-natural ingredients, such as almonds, peanuts, cranberries, blueberries and whole-grain oats that are of good health benefit to our body. Personally I prefer the Fruit and Nut option because I love the nutty taste and chewy texture of this healthy snacks. And most importantly they are not too sweet to my liking and it definitely makes at prefer snack at anytime of the day.

Nature Valley Chewy Bars are priced at S$6.30 per six-pouch box and are now available for sale at major supermarkets for a limited time only or while stocks last. For more information on the Nature Valley products or latest promotions, please visit: www.facebook.com/NatureValleySingapore for details.

PROMOTION:

From 18 April to 29 May 2011, just buy any two boxes of Nature Valley granola bars to enter an island-wide promotion, which enable you to stand a chance to win $13,000 cash.

GIVEAWAYS:

And for those Radio 91.3FM listeners, you can also get complimentary Nature Valley granola bars when you tune in to the station for the car decal giveaways on 21 and 28 April 2011.

As for those who are craving for something crunchy instead of chewy, perhaps you might want to pick up a box of this Nature Valley crunchy snack bars that are made with whole grain oats with no artificial colours or preservatives. They are available in delicious crunchy flavours such as Oats and Honey, Roasted Almond, Maple Brown Sugar, Apple Crisp and a Variety Pack at only S$6.30 per six-pouch box.

Chocolate Madeleines

Chocolate Madeleine

Out of all bread and parties available in the bakery shops, my boy has this passion towards Chocolate Madeleine. So whenever we are near ION, Orchard he would definitely get some Madeleine from “Bread Society”. He loves the moist and chocolatey texture of the cake which he could have at least 3 for his tea-snack.

And recently while arranging the bookshelves, I happened to come across this wonderful recipe which I jotted down from one of Donna Hay’s cookbook some years back. With that I decided to try making a batch of these chocolate madeleine for my boy.

[Gyoza Mold Giveaway!!!] 3 Ways of Eating Dumpling or Wonton

Continue from the previous post on the "Steamed Dumplings with Assorted Vegetables". Here I will be giving away a set of "Gyoza Mold" which you can use it to wrap either Japanese Gyoza or Chinese Dumpling/Wonton. This is a handy and easy to use mold by just placing a gyoza or wonton wrapper on top of the press (mold), add in fillings, close and press tight to form a perfect sealed gyoza or dumpling.

If you are interested to win a set of this "Gyoza Mold", just leave your Name and which type of dumpling you prefer (steamed, pan-fried, boiled  or deep-fried) "I love xxxxx" in the comment box and I will pick one TWO Lucky winners on Tuesday, 19 April 2011. Do check the result after Noon, 19 April.

For this Dumpling/Wonton post, I will be sharing another two different ways of cooking dumpling/wonton dish which you could try it out anytime at home. First let's take a look at this "Chicken Dumplings with Chili Oil - 紅油抽手". This is one of the common dumplings dish that you can easily order from most Chinese Ramen and Steamed Bun Restaurants. Usually the ingredients are shrimp and pork mince that are wrapped in thin layer of handmade dumpling skin and serve with the unique spicy chili oil sauce.

CHICKEN DUMPLINGS WITH CHILI OIL - 紅油抽手

Ingredients: (makes 10 Dumplings and 15 Wonton)
150g Mince Chicken Meat
20g Carrot, finely chopped/grated
2 Shallots, finely chopped
3 Fresh Water Chestnut, skin remove and finely chopped
1/2 Tablespoon Chopped Spring Onion

Seasonings:
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Cooking Wine
Dash of Fish Sauce, optional
Dash of Pepper
1/2 Teaspoon Cornflour

Method:-

1. Put all the ingredients in a medium bowl, mix well with seasonings and marinate in the refrigerate for at least 20 minutes or more.

2. Refer to the photo above, place 1 piece of round dumpling wrapper on the gyoza mold, top with meat fillings, close and press tight to form a perfect sealed dumpling.

3. Repeat the same process and makes about 10 dumplings using the gyoza mold.

4. Next bring a pot of 1.5 litres of water to boil with 1/2 teaspoon of oil. Slowly drop in the wrapped dumplings and cook over medium heat.

5. Once the dumplings float on the surface, lower the heat and continue to simmer for another minute. Remove the cooked dumplings and place it in a bowl of water to stand for another 1 minute.

6. Drain well and place the cooked dumpling in a serving plate. Drizzle some sesame oil then pour over the prepared spicy chili oil and top with some extra chopped spring onion and serve.


I use the Lao Gan Ma(老干妈) Chili Flavoured Oil(油辣椒) which you could purchased from either Sheng Siong(昇菘超市) or any provision shop in the wet market to create this Spicy Sauce for my dumplings.(Price:- range from S$1.95 - S$2.50)

Spicy Chili Oil Ingredients:-

2 Tablespoon of Lao Gan Man Chili Flavoured Oil
80ml Hot Water
1/2 Teaspoon Sugar
1/2 Teaspoon of Vinegar, optional

Method:-

1. Using a microwave safe bowl, reheat the chili flavoured oil on medium heat for about 1 minute or until warm through.

2. Dissolve 1/2 teaspoon of sugar in 80ml of hot water then add it into the prepared chili oil (add vinegar if using) and stir till well combine. Set aside.


Chicken Dumplings With Chili Oil - 紅油抽手

These fried Wontons will definitely be a great finger food or snacks during party or gathering and it goes well with cool icy beer too. You can prepared these ahead by wrapping the dumplings and keep them in the fridge for a few hours or a day before cooking. And these can be a very addictive finger food too... so beware!

DEEP-DRIED WONTONS

Method:-

1. Prepare the same fillings using the above ingredients shown for the dumplings.

2. Refer to the photo above, place about 1 teaspoon of meat filling in the middle of the square wonton wrapper.

3. Brush some water on the top 2 corner of the wrapper, fold it into half to form a triangle.  Pull the 2 edge below to form a diamond shape by sticking the two edge together.

4. Repeat the process to make about 7 Triangles and Diamond shape wontons.

5. Preheat a pot of oil and deep-fried the prepared wonton on medium heat till golden brown, remove and drain well.

6. Serve with desire dipping sauce.

With a little effort done, you can whipped out two homecook dishes by just using one prepared meat fillings. Isn't this wonderful! I am sure your family will loves these quick and simple dish. If spicy food is not your choice, you can always replace it with just light soy sauce.

Non-Spicy Sauce Ingredients:

3/4 Tablespoon of Light Soy Sauce
80ml Hot Water
1/2 Teaspoon Sesame Oil

Method:-

1. Mix all the ingredients together and pour over to the cooked dumplings.


Total cost for these two dishes is about S$4.00 with breakdown shown below:-
Cost of Ingredients:
~ 150g Mince Chicken Meat = S$1.50
~ 3 Water Chestnut = S$0.50
Wonton Wrapper = S$1.00
~ Carrot, Spring Onion, Shallot = S$0.50
~ Chili Flavour Oil = S$0.50


Updates: I am so happy that many of you are interested in this "Gyoza Mold". So in order to increase the chance of winning, I will be giving away "2 Sets" instead of 1 to "2 Lucky" winners. Good Luck, everyone!

GIVEAWAY RESULTS!!!!!

GIVEAWAY RESULTS ARE OUT! Are you the Lucky One!!!!!