Confinement Food (月子餐) : Pork Knuckles in Ginger and Vinegar 猪脚姜醋

Curious about whether I am in confinement period??? Not yet, but pretty soon! :-). This is why I said I couldn't move fast in my prior post. I think some of you may have already guessed I am pregnant. :-p. After the moving and un-packing, we are now busy with baby stuff shopping and buying my confinement food ingredients. One of my tasks before labor is to cook excessive food that is freezable for my honey - Tom. That way he doesn't have to eat too much of the high sodium frozen foods that are usually sold at supermarkets here.

I think I have got most of the confinement recipes ingredient stocked up in my pantry, but as most of them are not the same as what are available in Malaysia, I am going through some "rehearsals" on some of the common confinement meals in order to get the right amount to make it taste like what I usually cook. I am so lucky that I have some friends here who are volunteering to help me through out this critical post-natal period. I think it is also better for them to know ahead what kind food I can handle and write down proper recipes for them to follow.

Pork Knuckles in Ginger and Vinegar is one of the Chinese traditional confinement foods that help to increase milk supply for breastfeeding moms. I got different types of vinegars at Lee Lee. Since the one I used in Malaysia was special made to cook this, I didn't have to mix different types of vinegar to make up the right taste. The ratio of mixing the sweet and sour vinegars depends on personal taste, and you can adjust the ratio according to your liking. Recommended ratio is 60~70% sweetened vinegar, 30~40% black vinegar.



我在坐月子中吗???目前还不是, 不过也快了!!我想一些人已经猜到为什么我在之前的搬家文章里面谈到为什么我不能搬太快了吧?我觉得自己在2010年完成了很多事情咧..拖了两年的婚礼, 搬家, 生小孩...感觉到这一年过得特别快.

搬 完家之后就是在忙BABY的必需品和月子餐材料的的采购, 还蛮多东西要买的咧. 列单中应该买的都已经七七八八了. 家里储藏室里的角落也堆满了月子餐所需要的材料, 之前也有从PENANG带一些中药回来. ARIZONA的华人不像CALIFORNIA那么多, 这里没有月子中心, 我听说还有人特别从CALIFORNIA聘请坐月婆过来, 费用不少哦...大大超出我们的预算了...很幸运的我在这边有一些肝胆相照的朋友, 义务帮我煮月子餐, 真的让我很感动. 因为材料的出产地不同, 我想我需要事先"彩排"一下, 写好材料的用量和做法, 让我的朋友跟着食谱来做, 这样她们就比较了解我可接受的口味, 那就比较节省时间了.

首 先出场的这一道是猪脚姜醋, 很普遍的一道马来西亚华人的月子菜. 据说可以促进乳汁分泌, 对想喂母奶的妈妈们很有帮助哦. 以前在PENANG可以买到特制的乌醋, 酸度和甜度刚好. Lee Lee 这边卖的种类看得我眼花缭乱, 花了一番之间研究, 最后选了以下3种. 用量的比例可依照各人的口味调整, 建议比例是 60~70% 甜醋, 30~40% 乌醋/黑米醋.

Recipes & Steps :

1. 1 pork knuckle (have the butcher cut to desired size of chunks) - pre-washed with boiled water, 用滚水川烫备用.
2. 1 bottle (590ml) sweetened vinegar (添丁甜醋)
3. 280~300 ml black vinegar (Koon Chun -冠珍 brand or Kong Yen-工研 brand) - I prefer Kong Yen brand as it tastes better and much more smooth (less harsh) sourness. 我比较喜欢工研醋, 感觉酸度没有那么呛, 比较香和顺口.

4. 2~3 tbsp black sesame oil
5. 2 chunks ginger (approx. 3 inches - will add more during confinement period, add 2 to 3 chunks more. 目前不加太多, 会上火气, 真正做月子的时候要加多一两块)
6. Salt to taste (not recommended during confinement period - 普通日子可加盐调味, 做月子的时候可以不加就不加)

7. Some black beans - 黑豆 (optional - can help on back/lower back bones soreness, 可以随意加点黑豆, 对减轻腰骨酸痛有帮助哦).

8. Hard boiled eggs - optional

**Use clay/ceramic/glass ware to cook or serve this meal, don't use metal ware. 用瓦磁或玻璃锅/碗烹调或盛载为家, 忌用金属.**

Steps :

1. Grease the slightly heated pot with sesame oil, fragrant the ginger chunks.
2. Pour in desired ratio of vinegars.
3. Add in pork knuckles, black beans (optional), hard boil eggs (optional)
4. Bring to boil, simmer for 40~60 minutes or until desired tenderness.
5. Salt to taste (can be omitted during confinement period)
6. Skim the excessive oil before serve.

Chocolate Zucchini Cake

On of my colleagues, Janet, made this cake for our front desk lady's birthday. I was curious how would it taste. Surprisingly, I fell in love immediately right after I had the first bite. The cake was moist but not greasy, not too sweet. I thought Tom may like it too. I am so thankful that Janet was willing to share the recipe (from Mary) with me. I seized a short break to make this cake yesterday, it was quick and easy. Tom loves it. Both of us finished it in just 2 days.
I may try to use banana in my next attempt, I think it will taste great too. I used glass bakeware this time, I think it would be dry at the edges if using steel bakeware. So, you may have to adjust the heat and time if you are using different bakeware.

昨天忙里偷闲做了这蛋糕, 真的好好吃吔....不油腻, 吃了不会有太大的罪恶感. 做法简单又快速, 以后会常做来吃. 下次做的时候会尝试用香蕉来代替 Zucchini ,我想味道也一样棒吧?



A)
1. 1/2 C butter
2. 1 3/4 C sugar (I used 1 1/2 C brown sugar)
3. 1 tsp vanilla
4. 2 1/2 C flour
5. 4 Tbsp cocoa powder
6. 1 tsp soda
7. 1/2 tsp baking powder
8. 1/2 tsp cinnamon
9. 1/2 C vegetable oil
10. 2 eggs
11. 1/2 C sour milk (add 1/2 tsp vinegar to milk to sour)
12. 1/2 tsp salt
13. 1/4 tsp cloves (I omitted it because I don't have it in my pantry, still taste good though)

B)
1. 2 C grated zuchinni

C) Topping (adjustable to your personal liking, the cake itself is not that sweet, I like it better with the sweetness from the chocolate chips topping)

1. 1/2 C ~ 2/3 C semi-sweeten chocolate chips
2. 1/2 C chopped walnuts
3. 1/2 tsp cinnamon (omitted because I'm not a big fan of cinnamon)
4. 1/2 brown sugar (omitted, I like it with more chocolate chips)

Steps :

1. Preheat the oven at 350F.
2. Mix all the ingredients A together.
3. Fold in grated zucchini.
4. Pour into un-greased 9 X 13 glass bakeware.
5. Mix together ingredients C, sprinkle over top of the cake batter.
6. Bake at preheated oven for 40~45 minutes. (Adjust accordingly if you use steel bakeware)

Happy baking! :-)

Asam (Tammarind) Steamed Fish

It is nice to have something sour and spicy during summer season, more appetizing!! I would use fresh caught fish head to make this dish if I was in Malaysia, it will be tastier.

夏日炎炎, 在这热死人不偿命的天气, 没辣没酸真的吞不下饭啊!!来一道亚篸酸辣蒸鱼吧!!开胃又下饭. 最好是用鱼头, 但是这边要找新鲜鱼头是不可能的啦...唯有用鱼肉代替咯..




Recipe and Steps :

1. 350g sea bass steak - rub the steak with some salt, set aside. (can be any kind of fish as long as it is fresh, ocean caught fish head is the best)

2. Paste - blend or grind 2 red chilies and 15~18 purple shallot together.

3. Mix paste #2 with the following seasoning :
i) 1 tbsp asam (tamarind) juice
ii) 1/8 tsp salt (or to taste)
iii) 1/3 tsp oyster sauce

4. Pour over the mixture #3 on top of the fish steak.

5. Top with 5~6 stalks of kesum (Vietnamese cilantro) leaf

6. Boil the water in a steaming pot, steam the fish over high heat for 12~15 minutes.

7. Dish out, discharge the kesum leaf and sprinkle few drops of lime juice (optional)

8. Serve warm.

Spicy Sizzling Prawn (香辣铁板虾)

Tom is leaving for China on a business trip again. I am trying to clear out some food from the freezer to cook something nice for him before the trip. After that, I think I will just have all kinds of noodle soup for 3 weeks while he is away.

Here is what I got for his meal the second day before his departure. The spicy sauce is really good to mix in rice. Keep in mind that this dish is served on a heated hot plate, so don't overcook the prawns.



Recipe for Spicy Sizzling Prawn :

1. 300g large prawn - trimmed, de-veined, peeled (optional)

2. Chili mixture - pound or blend the following ingredients:-
i) 3~4 red chillies - unseeded
ii) 1~2 cloves garlic
iii) 4 purple shallot

3. 4~5 ginger slices
4. Some onion slices (approx. 40~50g)
5. 1 tsp oyster sauce
6. 1 tbsp sweet chili sauce
7. 1/2 tsp dark soy sauce
8. 3~4 tbsp water
9. A dash of sugar (optional)
10. 1~2 tsp Lime Juice (can substitute with tamarind juice)
11. Salt to taste
12. Some green onion for garnishing

Steps :

1. Heat up a hot plate to be used for serving in separate stove.
2. In another heated and greased pan, fragrance the ginger and onion slices
3. Add Chili mixture and cook for 30~60 seconds (watch out the heat)
4. Add in prawn, oyster sauce, sweet chili sauce, dark soy sauce, stir for evenly cooked.
5. Add some water, a little at a time and stir to mix well.
6. Season with a dash of sugar, lime juice and salt to taste.
7. Dish out and serve on a a heated hot plate.

Luo Han Guo & Winter Melon Tea (罗汉果冬瓜茶)

HOT!!! HOT!!! HOT!!!!!45C !!!

Tom was working outdoor to fix the house during the weekend. Even though he drank a lot of water, I still worry about the heat. I made this tea to prevent him from getting heatstroke. I believe Luo Han Guo beverage is not strange to any Malaysian. You can easily get it from any coffee shop, food court or road side stall.

Luo Han Guo (Siraitia grosvenorii) is commonly used for medicinal purposes and as a sweetener. It is normally available in dried form. It's nature is cool and not toxic. The fruit can act as a remedy for heat stroke, wet the lungs, remove phlegm, stop cough and aid defecation. - source from wikipedia.

It is actually very cheap if you make this heat relief beverage by yourself.

Recipe and steps :

1. 1 Luo Han Guo (place in a cheese cloth, tie up, and crushed)
2. 500g winter melon, cut thin to 2" length strips
3. 1500ML water
4. 1tbsp brown sugar
5. 20g~25g rock sugar (can skip or add as desired because Luo Han Guo itself is sweet)
6. 20g dried longan (can skip it or try not to use much as it will bring up " internal heat" of your body)


Steps :
1. Boil the water, add in Luo Han Guo (wrapped in cheese cloth) and winter melon.
2. Bring to boil again then simmer over low heat for 20~30 minutes.
3. Scoop out the winter melon strip to a bowl with a small strainer, immediately add in brown sugar over winter melon, lightly stir to well absorb, let it marinate and set aside.
4. Add in dried longan, and cook for another 10~15minutes.
5. Add in rock sugar, stir until it is melted.
6. Switch off the heat.
7. Scoop a spoonful winter melon in your glass and pour the tea. Can be served warm or cold (fridge it when it is cooled).

Take care and stay cool my friends!!

Vegetarian- Cold Cucumber and Tofu (凉拌小黄瓜豆腐)

It is 45C outside, and it will continue for another 3 days....I think I will be half cooked if letting me standing outside for 10 minutes. Lucky I can work from home today. Tired about meaty meal? Lets try some simple low carb vegetarian dish. It is very simple and refreshing.

1. 1 Persian cucumber (aaprox. 160g) - unseeded, cut to strips, marinate with a dash of salt and few drop of lime juice, chilled.

2. 220g Soft/Silken Tofu - cut to aprox. 1/2" thick slices, cook in a pot of boiled water for 2~3 minutes. Drained and cooled.

3. 1/3" inch of ginger - chopped
4. 1/2 red chili - chopped

5. Seasoning sauce - mix the following ingredients in a small mixing bowl.
i) 1~2 tsp soy sauce
ii) 2 tsp drinking water
iii) 1/2 tsp sesame oil

6. Garnish with some cilantro (optional)


Assembly
1. Arrange Tofu slices and cucumber strips on a plate.
2. Mix ginger and chili into sauce # 5, then pour on top of the cucumber strips!
3. Garnish with some cilantro (optional)

ENJOY!!! and STAY COOL!... :-)

Spicy Roasted Pork Fried Rice

It is very common in Malaysian Taoist worship to offer roasted pork to the God for special occasions. Whenever there is an special occasion, there is always lot of leftover roasted pork, chicken or duck for my family. I love to use the leftover pork to make some fried rice with chili padi, the spiciness of the added chili really gives the taste a "kick".

I bought some roasted pork from Lee Lee yesterday, mainly just want to make this dish that I have been craving for so much!



You don't need to put so much effort for the seasoning, the taste of the roasted pork itself is already good enough to make you drool.


Recipe for 2 servings :

1. 2 eggs mix with a spoon of fresh milk - beaten.
2. 50g purple shallot - chopped or sliced
3. 3~4 chopped chili padi (or as desired)
4. 1.5 bowl cooked rice - cooled completely or overnight rice
5. 130g roasted pork chunks
6. some green bean or long bean cubed (optional)
7. Some green onion for garnishing

Seasoning :-
1. 1~2 tsp soy sauce
2. 1tsp oyster sauce
3. A dash of white pepper powder

Steps :

1. Make scrambled egg and set aside.
2. Fragrance the shallot in a greased heated pan.
3. Add in chili and rice, soy sauce and oyster sauce. Stir to mix well.
4. Add in roasted pork chunks, long bean cubes and scrambled egg. Continue to fry for approx. 3~4 minutes. Sprinkle some water if necessary
4. Shake in a dash of white pepper powder, garnish with some green onion, dish out and serve warm.