Stir Fried Konnyaku Slice (炒半边腰花)

I went to my Asian market when they were having a cooking demonstration day.  I discovered this Konnyaku slice or 半边腰花 at the Lee Kum Kee's cooking booth.  Frankly it was my first time seeing this vegetarian thingy but it reminded me of the kidney that my mom used to make soup.  I got a sample and really loved the texture of this springy Konnyaku slices.  I loved it so much that I bought a packet of this and the LKK sauce that went with it.  I will show you the picture of the packet and the LKK sauce in the next page.  It was my first time trying this sauce as well and really loved it.  The store manager told me they used this sauce to pour on their steamed fish.  Now I know what sauce the restaurant used for their fishes.  Hehehe...

I pan-fried some cut firm tofu and then stir-fried with these Konnyaku slices with the LKK sauce.  Very easy to make and the sauce went well with rice.  The Konnyaku slice can be found at the frozen section of the market.  Just thaw it in the refrigerator a day before use or take some out and soak in water to thaw.

Erythritol Whole Wheat Buns

I was contacted by Emerald Forest Xylitol to sample Erythritol and create a baking recipe for their Website.  For those who doesn't know, Erythritol is a natural sugarless sweetener that comes from corn.  It is 70% as sweet as sugar, but has 0 calories.  Erythritol is well known within the diabetic community as the Glycemic index is a 0, whereas sugar is 100 and anything below 55 is considered "low glycemic" and is therefore safe for diabetics.  I think this natural sweetener is ideal for the borderline diabetics as well.  Please avoid all the artificial sweeteners and consider this natural sugar free sweetener instead.  Please go to their Website as I believe there is a special going on right now (if you are interested).

I used Erythritol to replace sugar in this recipe and the outcome was identical to the original recipe I created.  I didn't bother to increase the sugar amount and we didn't miss it.  Couldn't tell the difference actually and the bread turned out soft and yummy as well.

I am also submitting this post to Aspiring Bakers # 8 and this month theme is "Bread Seduction" hosted by Sweetylicious.

Pan Roasting Cod Fillets with Brown Butter Sauce

This dish came in the right moment.  I was wondering how to prepare my cod fillet when I turned on my TV and on the PBS channel was showing AmericanTest Kitchen.  First half of the show was teaching how to sealed scallops and served it with brown butter sauce.  Second half of the show was teaching how to pan-roasting halibut fillets.  So, my cod fillet dish was set after I finished the show.  I was going to pan roast my cod fillets and served it with the brown butter sauce.

I had an accident when pan-roasting my cod fillets.  I forgot to put on my oven mitten when I tried to move the hot pan away and burnt my hand big time (remember I posted on Facebook?).  No only that, I dropped a big piece of my cod fillet on the floor. :-(  It was a burning pain experience for me, luckily the pain stopped the next morning and only left me with a red burn mark on my hand.

So, please take extra caution if you are trying to pan-roasting your fish fillets.  I probably won't be attempting this method again.  Would go for pan-steaming instead.

Verdict:  This dish turned out well and the brown butter sauce is very yummy and goes well with seafood.   But as a health conscious person, I felt that the brown butter sauce might clog my arteries.  :-P Okay, in moderation, not too often would do.

Black Pepper Crabs

Rock crab sections was on sales at my local supermarket recently.  I couldn't miss this sales and bought 2 lb. to fry at home.  The crabs sold here were all cooked and frozen.  So, basically I just defroze it and then stir-fry it again.  I do find the live ones or uncooked ones at the Asian supermarket, but I hardly go for that because then I would have to kill it and clean it.  Thus I always go for the easiest I guess.

Anyway, I loved black pepper crabs.  I had it at my friend's house many years ago, seem like a Singaporean dish at that time as well as Chili's crabs.  Strange that we don't have this dish in the Chinese restaurants here.  All they have are steamed, ginger scallion, chili garlic white pepper, and XO sauce.  They might have butter cream but I am not too sure.

Korean Scallion Salad (Pa-Muchim)

This scallion salad is usually served along side Korean barbeque in a Korean restaurant.  You can wrap this and the barbeque meat in a green lettuce leaf and eat it together.  I made this to serve it with my Hanainese chicken because I thought it would go well together with the ginger sauce and chili.  This scallion salad was indeed delicious and it would pair well with any meat dishes.

I think it is best to make this on the day you want to serve it and finish it in the same day.

Whole Wheat Milk Buns

I played with the Haiji white bun recipe and came out with my own version of whole wheat milk buns.   Even though the Haiji white bun was really soft and fluffy but it didn't make of whole wheat.  Since we are a 100% whole wheat bread consumer most of the times, I just have a love for it.  Even though this whole wheat milk bun is not 100% whole wheat, but at least it has more than 50% whole wheat in it.  See, I am pretty crazy about whole wheat isn't it?  I am as crazy about whole wheat as brown rice these days.  :-P  Start your kids young with whole wheat bread and brown rice so that these would be their staple choice in the future.

This whole wheat milk buns turned out soft and delicious as well.  It stays soft for days and now it is our breakfast and snack for the girls.  I would use this recipe to try on my pullman tin and a loaf pan next and show you my result.