On 25-7-2013， white rice served with:
|Miso Pork Belly||味增五花|
|Tofu, Meatballs and Glass Noodles Soup||豆腐鱼丸冬粉汤|
|Ginger and Chinese Fermented Bean Braised Fish||姜丝豆酱焖鱼|
|Blanched Choy Shym with Prawns||虾球菜心|
Oh! It is time for me to submit my daily report card! Haha! Tired as I have a lot of “projects” today.
As for the dish, all are rather common dish except the miso pork belly which is a new dish “invented” by me.
Miso Pork Belly
The inspiration of this dish is from a famous Chinese dish fermented bean curd fried meat（南乳炸肉）. While the fermented bean curd (腐乳）belong to Chinese and Miso is the fermented bean sauce of the Japanese. Therefore, I have decided to “invent” this dish purely using Japanese condiments. Unlike the Chinese fermented bean curd meat dish, the miso paste is much tastier and therefore this dish did not use additional condiments except some sugar to enhance the flavor. Miso is quite salty and the sugar will helps to negate its saltiness to a more balance taste. This newly created dish is a dish that utilizes Japanese ingredients but prepared using the Chinese cooking method! Therefore, shall I called it a fusion dish?
Frankly speaking, a rather unhealthy dish and I do not think I will cook it that often. I will in my next attempt try to use chicken cubes or fish slices or even prawns. I strongly believed the taste will definitely blend.
If you want to know how to prepare, you can follow this link to Guaishushu’s page’s for pictorial illustration.
Besides that, today, I have made a batch of closed version of pineapple tarts. The intention is actually for the celebration of Hari Raya Aidilfitri, a Muslim festival. I always think that as a Malaysian or a Singaporean PR, I shall play my part to contribute something for this celebration.
I am not entirely satisfied with this batch because the skin have a slight crack. However, I know that the reason is because I am too “greedy”. I have used too little dough for my filling causing my tarts to crack when the pineapple jams expand. That is not a great deal and I am still likely to share the recipe with readers soon. Again, the method of preparation is totally different from what you may find in the internet as I have discovered this method unintentionally during my Chinese New Year preparation.
Steamed Sugar Cake (Pak Tong Koh) or 白糖糕
I have a recipe book in the balcony where i sit and when my boy looked inside the book, he found the type of Chinese steamed cake that he liked. He immediately asked me to prepare. I have hold up this “assignment” for more than a month and as I was clearing my kitchen shelves, I found some rice flours that have been with me for quite a while. I thought why not I just prepare for him so that he will not pester me any more. I cooked the rice flour, let it fermented for 8 hours and after cooking the dinner, I steamed it and this is what i get!
I have yet to cut it as I want to leave it overnight and completely cooled. It looks ok and who know what is inside like. Hope everything is okay.
Okay, that is what I cooked today. For those readers who are new, I have to reiterate that this series was created with the intention for people to “peep” into my kitchen and see how I rotate my dish, create my dish and it is best that readers take this as a casual reading. Pick up something that you don’t know and share with me things that I may have done wrong. Again, long recipes will be posted in this blog and short recipes will be posted in the Guaishushu’s Facebook Page.
Hope you like the post today. Have a nice day and cheers.