Have you ever had that moment when you pick up stuff from the supermarket with this super smart and smug thought that you would make something impressive out of it? And then, four months later, the stuff is still in the freezer, crying for help silently? I do. All the time.
This time I would like to present the long forgotten spring roll wrappers, made into spring rolls. Inspired by how much I have posted deep-fried food for the past months, I baked those rolls against my nature. Turned out pretty good. I have to admit that they looked like a bunch of sick rolls. But they are crunchy enough. And the fillings are easy to prepare and quite awesome. Some mysterious skills are needed to master baking rolls into nice golden brown. Anybody care to share those skills with me?
However, the main satisfaction is that I have saved myself some grocery money by skipping the one litre of cooking oil needed to deep-fry those rolls.
I made a vegetarian version. For the meat lover in you, add some ground chicken or prawn.
Stir-fry chopped garlic and mushrooms with a bit of oil over high heat.
The little sister of the big and savory rice dumpling is the sweet rice dumpling, also known as alkaline dumpling, or kee-chang. This is also the first time of me making it.
Alkaline dumplings are always treated as dessert. Alkaline solution used in glutinous rice give them bright beautiful yellow that is almost luminous hue. The dumplings are bland by itself, so it is always served with thick syrup made of gula merah (gula melaka or palm sugar) and coconut milk. For some, it is also eaten with coconut jam (srikaya). Again, this is one of those cultural food items that we grow up and develop taste to. When you are used to gula merah syrup, you will feel it is not complete without it. If you grow up with taking kee-chang with coconut jam, you will probably stick with it for the rest of your life.
Only two ingredients are used for kee-chang. Glutinous rice and alkaline water. If you want your dumpling to be smooth and springy, you need to be willing to live dangerously for one day a year and add a pinch of borac acid (also called “peng seh“). Mother, and her mother, always adds that infamous ingredient into their dumplings. I believe it is a banned substance for any kind of using in food in a lot of countries. I have never had dumplings without it.
The glutinous rice needs to be of the best quality. Rinse well and soak overnight. On the day you plan to make the dumpling, drain the rice and place in a big bowl, enough to hold the rice. Add alkaline water into the bowl.
Of all the Chinese culinary-related events, I would like to vote dragon boat festival dumpling-eating is one of my favorites. It ranks way up there with pineapple tarts from Chinese New Year and moon cake from mid-autumn festival. The Chinese culinary calendar is very exciting for me and it gives me something to look up to. It doesn’t hold that much meaning anymore in the country, and more and more people are forgetting, or rather ignoring, what it stands for. For my mother, the tradition holds strong, and it passes on to me too.
When my grandmother was still around, this was always a big thing. All her children would gather up in her house and help with the preparation. They would also chip in to buy ingredients. The making of dumplings was a family-bonding time. These days, people would rather not eating than spending two days of preparation, not to mention spending money to buy best ingredients. At the end, only my mother and I were the only one left making them for the past two years. But we were having a lot of fun.
Different families have different way of preparing and use different fillings. Especially the technique of wrapping the dumplings, it is passed down within families. I love symmetry, naturally, and our way of wrapping dumplings result in very symmetrical three-cone-shaped dumplings. And I think they are the prettiest dumplings.
My mother believes that when you make and prepare dumplings, you’d need to be in a happy place. Those in bad mood will make bad dumplings. I think it works with cooking any dishes. Happy cooks make delicious dish. So to make me in a good place, I’d need a big fan, a big glass of ice tea, and soothing music. Wrapping dumplings is an all-day event, so a lot of things would need to be in place to keep me in a good place.
There are two types of dumplings we often enjoy during the dragon boat festival, the sweet and the savory kinds. The savory types are everybody’s favorite with all the rich and delicious fillings in there. The sweet dumplings, or also known as alkaline dumplings, are treated as dessert, served with coconut jam or gula melaka syrup.
This is the post that I have been trying to do for the past three years. This is really not easy, since we only cook the dumpling once a year, that is really one day a year. The whole preparation takes two days, a real two whole days, beginning with marinading the pork belly and washing the leaves. Naturally I always missed the first part, since they always did it when I was at work. And once I get the pictures wrong, I’d wait till the next year for another shot. Finally. After three years of waiting and three backposts.
I am yet to meet a Chinese who doesn’t love zong zi. The right way to eat the dumpling is to hold the wrapper and dumpling with both hands and eat straight from the leaves. We always eat it with fork, on a plate. After the third day, leftover dumplings are kept in the fridge. We’d heat it up by 15 minutes steaming before serving. They’d normally last for a couple of weeks, although ours never last that long.
Main ingredients are glutinous rice, various dried mushrooms and seafood, pork belly, garlic and salted egg yolks. The Indonesian inside us couldn’t resist adding bird’s eye chili. That is a definite must!
Get the best quality glutinous rice you can find. Lesser quality will include broken grains and sometimes some normal rice is mixed in there too.
I am officially in love. After fated fling with curry leaves and curry puffs, I am introduced to another beautiful dish with these fragrant leaves. Where were thou all my life, I wonder. When Pai went to the market to get the leaves, I specifically requested for a big bunch of curry leaves, with biggest stem (or branch) still intact. I hope to grow these babies in our front yard.
Pai came back with these. I couldn’t be happier. After carefully removed most of the leaves for the dish, I quickly stuck the branch to potted compost. With my fingers crossed. I should be able to tell if this easy trick works in a week time.
The next dish to be featured is Cereal Prawn, or Nestum Prawn. Also known as Udang Nestum. It is a famous dish in any Chinese restaurants originated from our neighboring country. There is always something special about deep-fried prawns in batter. In this dish, the richly textured condiments are added, namely crunchy grain oat flakes, chili slices and fresh curry leaves. These are stir-fried in heaps of butter. Absolutely finger-licking good. I don’t know if any other brand of oat works, but I believe Nestum Original is always used for this.
Do you think you can love this dish? I couldn’t keep poking on the cereal the whole time I was shooting this. Unfortunately, the cereal got a bit soggy at the end of the shooting session. I threw the pan into pre-heated oven for a couple of minutes and the whole thing just crunched back up.
If I have one pain that refused to cure itself for months now, it would be the steamed radish cake. Many people make this particularly easy dish really well. But when I asked them for specific recipe, they just couldn’t tell me how. It was killing me. After many trials, I am proud to say that it is now pain-free.
Mother has been freaking out that I have been eating so much (failed) radish cake. We are given our daily ginseng tea for extra strength and patience. The second part is really, really needed living in the country. Radish is believed to have certain cleansing quality. Mother thinks it ruins the ginseng we consume. I don’t know who is happier, me for nailing down the recipe at long last, or mother for no longer has to put up with radish cake.
The turnip is grated, finely or coarsely, with a grater. You should do this really quickly. When I took my sweet little time grating it, the radish water stung my fingers, slowly but sure. Grated radish is mixed with flour mixture.
The other ingredients, such as garlic and minced dried shrimp are stir-fried till fragrant before adding everything together.
We can buy freshly ground rice flour around here, which is the main core ingredient of radish (or turnip) cake. You will get 1 kg of fresh rice flour by grinding 1,5 kg rice. When commercially packed rice flour is used, adjust the water called for accordingly.
Soak dried shrimp in water for 30 minutes, then finely minced. Mince the garlic too.
Grate radish. Quickly or get ready to be stung.