Monthly Archives: June 2011

Mushroom Tikka Masala Recipe, a Guest Post on Rasa Malaysia

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For many years, I have visited the Rasa Malaysia blog and drooled at the recipes and admired Bee’s photograpic talent. I was thrilled to bits when Bee invited me to guest blog for her! We picked a restaurant style vegetarian mushroom tikka masala for my guest post on Rasa Malaysia.

This mushroom tikka masala recipe is easy to make and is rich with flavors of Indian spices. Read my post over at Rasa Malaysia for this mushroom tikka masala recipe and for a great tip on how to make it taste like a restaurant’s.

After youve read my guest post, make sure you hop over to Amazon and pre-order Bee’s soon-to-be-published cookbook “Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao”. I cant wait to get my hands on a copy!

Asparagus and Tempeh Stir Fry with Ginger Pearl Couscous Recipe

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Tempeh is a fermented soy bean cake from Indonesia. Tempeh has a nutty flavor, firm texture, and is very high in protein, making it a great meat substitute in vegetarian and vegan recipes. In this tempeh stir fry recipe, I use some fresh asparagus.

I like Light life tempehs, they have great texture and taste. For this stir fry recipe, I used Light life wild rice tempeh.

I like to serve the stir fry with a quick and simple ginger pearl couscous (also called Israeli couscous or mograbiah). Regular couscous, quinoa, orzo or brown rice with ginger will also be great.

More tempeh stir fry recipes on the web..
Broccoli tempeh stir fry recipe on Iron Stef
Another broccoli and tempeh stir fry recipe on Cate’s world kitchen
Stir fried summer vegetables and tempeh in coconut curry sauce recipe on savvy vegetarian

Asparagus and Tempeh Stir Fry Recipe

serves 2-3

1 bunch asparagus (about 35 asparagus spears)
8 oz tempeh
1 tablespoon vegetable or canola oil

For the sauce
1 teaspoon corn starch
 1/2 cup cold water
1 teaspoon fermented black beans, mashed with a fork
2 cloves garlic, chopped, optional
2 tablespoon soy sauce

Trim away the thick bottom ends of the asparagus. Then cut the asparagus spears in half. Cut the tempeh into 1 inch cubes.

In a medium bowl, whisk together the corn starch and water until there are no lump. Then add all other sauce ingredients.

Add the cubed tempeh to the bowl with the sauce. Toss well. Let it marinate for about half an hour. If you are in a hurry, you can skip the marinating.

Heat a large wok with the oil. Pull out the tempeh from the marinating liquid, and save the liquid. Add the tempeh to the wok, and sauté for 3 minutes or until the tempeh is lightly browned.

Add the asparagus spears, and stir 1 minute. Pour the reserved marinating liquid into the work, and let it boil for about a minute or till the asparagus is tender, but still a little crisp.

Serve with ginger pearl couscous.

Ginger Pearl Couscous or Israeli Couscous or Mograbiah recipe

1 teaspoon sesame oil
1 teaspoon finely minced fresh ginger
½ cup pearl couscous, also called Israeli couscous or mograbia
Salt

Heat sesame oil in a medium skillet. Add the ginger and let it sizzle for 30 seconds on medium heat. Add the pearl couscous and stir for 3 minutes or until it is lightly brown. Add 1 ¼ cup water. Bring to a boil. Reduce heat to low. Cover the pan and cook for about 10 minutes or till the couscous is done. Sprinkle with salt.

You can substitute the Israeli couscous with regular couscous, quinoa, orzo or brown rice. Just sauté the ginger and then follow the package directions on the couscous, quinoa, orzo or brown rice.

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Cucumber Cream Cheese and Cilantro-Mint Chutney Sandwich Recipe

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When the weather is nice, we will pack ourselves some sandwiches and lemonade and have a little picnic in our back yard. These cucumber, cream cheese, cilantro-mint chutney sandwiches are our favorite. I’ve made these for several picnics and I really dont know anyone who doesnt like them.

We used to get these sandwiches in India – white bread spread with a little butter, cilantro mint green chutney, and cucumber slices. It is India’s version of English tea sandwiches. I like to use cream cheese in this sandwich recipe; it goes great with the cucumbers and chutney.

Cucumber Cream Cheese and Cilantro-Mint Chutney

Sandwich Recipe

Makes 4 whole or 8 half sandwiches

½ an English seedless cucumber (the one with the plastic wrap)
8 slices of white or soft wheat bread
8 tablespoons cream cheese at room temperature, I used the low fat kind.
½ cup cilantro mint chutney. Recipe below.
Salt

Cut the cucumber into thin rounds.

Take 2 slices of bread. Spread 1 tablespoon cream cheese on one slice. Spread 1 teaspoon (or more if you like) chutney over the cream cheese. Arrange 4-5 slices of cucumber on top. Sprinkle a tiny pinch of salt over the cucumbers.

Spread one tablespoon cream cheese and then one teaspoon cilantro mint chutney on the other slice of bread. Place this on top of the cucumbers, to make a sandwich. Repeat for all bread slices.

Spreading the cream cheese first, and then the chutney will prevent the chutney from soaking through the bread. Serve immediately.

Cilantro Mint Chutney Recipe
Makes about 1/2 cup, enough for 4-6 sandwiches

1 cup cilantro leaves, tightly packed
1/2 cup mint leaves, tightly packed
1/2 fresh green chili or Thai hot pepper, chopped*
1/8 teaspoon cumin seeds
1 garlic cloves, peeled
1/2 tablespoon lemon juice
Salt
2 tablespoons water

*This makes a spicy hot chutney. Use less chili or leave it out if you don’t want it spicy.

Place all ingredients in a food processor and process into a smooth sauce, scraping down the sides of the food processor now and then.

If you are using a blender, you may need to use a little more water. Store the chutney in an air tight container in the fridge.

Mango Blueberry Quinoa Salad with Lemon Basil Dressing Recipe

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My sister regularly gets this blueberry mango quinoa salad with lemon basil dressing at the Marks and Spencer grocery store in UK. She also regularly raves about it to me. She says it’s the perfect healthy salad for summer – fruity, tangy, fresh and filling.

Marks and Spencer’s version of this salad has quinoa, barley, red rice, sprouts, mango, blueberry, and cucumbers. I simplified it a bit, and used only quinoa plus the fruits and cucumber.

Cut the cucumber and mango about the same size as the blueberries, so everything looks uniform. Add the fruits to the salad just before serving to ensure they are fresh and juicy. This salad recipe has as much fruits and vegetable as there is quinoa. If you want it less fruity just use less fruits or more quinoa.

The dressing recipe here will make a little more than you need. Toss  half the dressing with the quinoa. Serve the other half on the side – this always pleases the people who like their salads extra tangy!

You can customize this blueberry mango quinoa salad recipe any way you like. Here are some suggestions to add to this recipe if you want some variations:

-          Cooked chickpeas
-          Any kind of sprouts
-          Walnuts
-          Cubed jicama
-          Cubed carrot
-          Fresh mint

Here is another recipe for blueberry mango quinoa salad with lemon basil dressing ala Marks and Spencer from foodwired

Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe

Serves about 2

For the quinoa
1/2 cup quinoa
1 cup water

For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries

For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper

Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.

While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.

Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.

Add half the dressing to the quinoa and mix gently.

Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve  immediately.

Chocolate Sponge Cake Rolled with Chestnut Cream – a Guest Post

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Today’s recipe for this chocolate sponge cake rolled with chestnut cream comes in the form a guest post by my friend, the amazingly talented Xia0lu of  6 Bittersweets blog. I tasted this cake when she made it, and I was blown away. I had no idea chocolate and chestnut could be so delicious! I’ve also tasted Xiaolu’s incredibly creative black sesame and mochi macrons - another testament to her baking skills! Infact, im so in love with anything she bakes, I ordered Xiaolu’s chocolate and red velvet cupcakes for my husband’s surprise birthday party. Needless to say, they were a huge hit. You can order her baked goodies here.

I was thrilled when Sala invited me to guest post on her blog. Not only because I was excited at the opportunity to contribute to her diverse collection of mouth-watering recipes and stunning photos. But also because she has become a dear friend to me in a short period of time. Starting with an early exchange in which she readily shared photography tips with me, Sala has been nothing but fun, warm, and generous through all of our interactions. I’m really glad that we live near each other, so we’ve been able to become friends in person and not just online. Thank you, Sala, for being a great friend, and thank you all as well having me here today!

I’ve always held a fascination for chestnuts. On one hand because they seem so sophisticated and European to me, especially in French desserts like Mont Blanc. On the other hand because they remind me of my early childhood in China. I recall smelling the fragrance of freshly roasted chestnuts as a little girl and growing excited anticipating the delicious stew of vegetables, meat, and chestnuts to come.

For today’s treat, I have chosen the more sophisticated route with a cake roll that is simple yet elegant. Though I’m more accustomed to using natural cocoa in my baked goods, the milder flavor of Dutch-process cocoa is preferable here, as it leaves the spotlight to the real star of the show: the chestnut cream. I particularly enjoy that this cake is light on the tongue, leaving you satisfied but not weighed down. If you’re looking for less conventional way to enjoy your chocolate cake, I hope you’ll give this a go =).

Chocolate Sponge Cake Rolled with Chestnut Cream Recipe

[Printable Recipe]

Adapted from Gourmet Traveller

Serves 6 to 8

XIAOLU’S NOTES: The homemade chestnut puree recipe makes more than you will need for this recipe. Extra puree can be refrigerated for up to 2 weeks and frozen for up to 1 year.

4 large eggs, room temperature
1/2 cup white sugar (preferably extra-fine/caster)
1/2 cup MINUS 1 Tbsp (65 g) cornstarch
5 Tbsp (35 g) Dutch-process cocoa, plus extra for dusting
1 Tbsp all purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
3 1/2 Tbsp unsalted butter, melted and cooled
1 cup PLUS 2 Tbsp heavy cream
1 1/2 Tbsp powdered sugar, sifted
1 cup sweetened chestnut puree (Recipe below OR storebought is fine)

Preheat oven to 350 degrees F. Grease the base and sides a 12 x 16 3/4-inch jelly roll pan and line with parchment paper, cutting into the corners to fit and allowing the parchment to hang at least 3/4 inch past the tray’s edges.

Whisk eggs and sugar using an electric mixer until thick and pale (about 5 to 6 minutes). Sift cornstarch, cocoa, flour, cream of tartar, and baking soda together into a separate bowl. Then gently fold dry ingredients into the egg mixture with a spatula. Fold in butter.

Spoon batter carefully into lined pan, smoothing the top with a spatula. Bake in the middle rack of the oven until the cake springs back when lightly pressed (10 to 12 minutes). Remove from oven and carefully turn cake out onto a tea towel lined with fresh parchment paper. Peel off the other parchment paper from the cake. With the short side facing you, roll the cake within the tea towel to form a log. Let stand until just cool (8 to 10 minutes).

Whip heavy cream and powdered sugar until soft peaks form (refrigerate if not using immediately). Unroll cake and spread it with an even layer of chestnut purée, then spread only the 1/2 of the cake closest to you with cream, leaving a 3/4 to 1-inch border around the other edges as well. Reroll, dust with cocoa powder, and serve immediately.

Homemade Sweetened Chestnut Puree

Adapted from Kopiaste (click over for great step-by-step photos)
Makes about 2 to 2 1/4 cups

400 g boiled and peeled chestnuts [I bought precooked vacuum-packed ones]
1 1/2 cups milk
3/4 cup sugar, or to taste
1 tsp pure vanilla extract

Fill a medium to large saucepan with 2 inches of water and bring to a simmer over medium heat. Place all ingredients EXCEPT vanilla into a large Pyrex glass or other heatproof bowl that has a rim wider than the saucepan and which will not touch the simmering water when placed over the saucepan. Cover with a heatproof lid and let mixture boil for about 1 hour, checking occasionally to stir and make sure milk does not boil over.

Drain and reserve milk and let chestnuts cool slightly. Puree the chestnuts using a potato masher or in a food processor. Mix vanilla into the reserved milk, then add milk back into the puree a tablespoon at a time until desired consistency and sweetness is reached. Allow to cool completely, then refrigerate or freeze until needed.

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