Stir-Fried Romaine Lettuce with Dried Small Shrimps (炒生菜与虾皮)

My friend introduced me to dried small shrimps or 虾皮.  I grabbed a packet when I saw it in the Asian market.  When you shake the packet, the dried small shrimps should be loose, if it sticks together then it is a bad stock.  Because this dried small shrimps hardly have any meat in it so it is very rich in protein and minerals, especially calcium, iodine, and magnesium.  It's so packed with calcium that it's considered a "calcium power house" and said to prevent osteoporosis.  The magnesium in it is said to reduce blood cholesterol level, regulate the blood flow and help in hypertension.  These dried small shrimps/ 虾皮 is so delicious that it helps to improve appetite in the elderly.  You can make it into powder form ( wash, pat dry, pan-fry it a wok with a little oil/without until crispy and brown and then process in a food processor until it turns into powder) and sprinkle on rice or porridge.  

It is suitable for all ages, elderly, pregnant women, people with cardiovascular disease, kidney deficiency, impotence, male infertility and weakness of waist and legs.  But it is NOT suitable for people suffering from allergic rhinitis, bronchitis, recurrent allergic dermatitis in the elderly and people with chronic disease.

One thing worth mentioning though, while doing the research on this, I found that this 虾皮 is not suitable to consume at night or before going to bed.  As the extra calcium that wouldn't be absorbed by the intestine needed to be discharged.  And the peak hours for the calcium to be discharged from the body was 4-5 hours after a meal.  So eating 虾皮 at night might prevent the discharge of the extra calcium through urination as you would be asleep at that time.  So, the calcium in the urine would be trapped and deposited in the urinary tract and overtime would form the urinary tract stones.

I found the above sources from various Chinese sites.  Fill me in if you know more about this dried small shrimps.

Spicy Sardine Puff Pastry

It is not a bad idea to keep some puff pastry in the freezer when it goes on sales.  It can make for a really quick snack or emergency finger food or appetizer.  Not a bad idea to have few canned of tomato sardine in the pantry for cases like this as well.  I always loved the spicy sardine filling, it was a flavor that I grew up loving and still love.  Too bad Evy didn't like the sardine filling, so Edda and I had most of it. :-P

This is one snack that is really easy to make with the frozen puff pastry.  You can get creative with all sort of fillings that you could imagine.  For example, curry chicken with potato, tuna, apple, kaya, red bean paste, nutella, cherry, strawberry, char siew, etc.  As long as you can imagine it, you can make it!

Crispy Tofu with Sauce

For variation,  I sometimes pan-fried my tofu.  Even though it was not as healthy and we all should eat less fried food, but sometimes it was okay.  As long as I kept fried food in moderation.  This pan-fried tofu was crispy, it was great eating it plain with Thai sweet chili sauce as a dipping sauce.  But I wanted to play with a sauce to pour it on top.  I loved the combination of LKK chili bean sauce and hoisin sauce so the above was my result.  Such an easy dish but fulled of flavored and great with brown rice.  Try it and feedback to me ya!

Korean Jajangmyeon (Noodle with Black Bean Sauce)

Even though I am Chinese but I never seen this noodle dish before in Malaysia.  I actually learned about this famous Korean Chinese food from watching the Korean dramas.  I got fascinated because this jajangmyeon only served in the Korean Chinese restaurant and it is a Korean fusion Chinese food.   Last year I found out that the Chinese restaurant near my house also featured Korean menu and jajangmyeon was one of them.  So of course I got to buy and give it a try.  But at almost $10 a bowl, it was not affordable.  Recently I saw this recipe at a Korean cookbook and found out that it was actually very easy to make at home.  All I needed to buy were the fresh noodle and the black bean sauce at the Korean market and I was set to go.

Originally this recipe called for pork but I used chicken instead.  Oh well, I only have chicken in my house and my mom also asked me to eat less pork.  Overall, it tasted almost identical to the one I paid $10 for.  So, I am happy that I can easily recreate this dish at home and save some money.  I served it up with the Spicy Korean Radish.

Sharing this with Presto Pasta Nights hosted at Ruth of Once Upon a Feast.

Haiji White Bread Using a Breadmaker

Since I really loved the Haiji white bread recipe that I tried earlier, I decided to finish it in the bread maker.  It was easier than using a dough function.  I double the recipe for this 2 lb. loaf and it came out all right.

The bread was still soft and with light crust.  With the crust, it was not as soft as using the dough function and finished it in a pullman tin.  As the crust held the bread together.  But if I am seriously lazy, this would certainly do.  I want to play with this recipe some more... :-)

Mu- Saengchae (Spicy Korean Radish )

I saw this dish in a Korean cookbook and immediately felt a urge to make it at home.  I combined two recipes together to bring out the best spicy Korean radish dish for myself.  I liked this as it was spicy and went well with rice or jajangmyeon.

Usually this is served as a Korean side dish called Banchan (반찬).  I ate it with rice and toasted seaweed, made Korean pancake, made omelet with it, added it in my Korean spicy instant noodle, or just have it as a side dish to my everyday meal.  Surprisingly my little Edda loves this and she didn't complaint that this was spicy.  I guess I trained them well.  Evy on the other hand, doesn't like this banchan.