Cabbage Archives - kevindurantkdshoes.com

Bacon and Cabbage Stir-fry – Delishar

Diposkan oleh pbnbigesdipada Desember 2, 2023dalam judi 0 Komentar

When I serve this up on the table, it was the first to be wiped clean. Every last bit of sauce was gone. All 4 of my aunts, and my grandma commented that it was so good. What they didn’t know was that, it only took me 10 minutes to prep and cook this dish. It was the simplest amongst all the 3 other dishes I made for dinner that night. The sweetness of the cabbage really compliments the smokiness and saltiness of the bacon.

This is a great recipe to have when you have people coming over unexpectedly. When you have no time, and no idea what to feed your guest. Serve it with my 10 mins Maple Soy Chicken, visually appealing Stir-fried Eggplant and a soup (Tom Yum Goong or Easy Peasy Egg Drop Soup) with rice. There you made a 3 + 1 in under an hour. Feel free to use beef bacon or turkey bacon if you do not take pork.

Cook bacon in a cold pan.

Add stock and garlic.

Add in the stem part of the cabbage, cover and cook for a minute.

Then add the rest of the cabbage. Stir fry, cover and cook for 1-2 minutes until cabbage is wilted.
Season with salt and pepper to taste, and remove from heat.

Ingredients (Serves 3-4)

4-5 cups of cabbage, chop into 1.5 inch pieces
2 slices bacon, cut into 2cm length
1-2 cloves garlic, minced
3 slices ginger
1/3 – 1/2 cup low sodium chicken stock (use less if you want it to be drier)
Salt and pepper to taste
Chopped spring onion for garnishing

Method

Add bacon in a cold pan over med heat.

Cook for a minute, turn heat up to med high.

Add chicken stock, ginger, and garlic.

Cook until bacon is cooked through then add stems of cabbage.

Cover and cook for a minute, then add the rest of the cabbage.

Stir-fry, cover and cook for 2 minutes until cabbage is wilted and tender.

Season with salt (I didn’t have to add any) and pepper to taste.

Remove from heat.

Garnish with chopped spring onion and serve with steamed rice.

Bon appetit!!

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Japanese Gyoza (Meat & Cabbage Dumplings) – Delishar

Diposkan oleh pbnbigesdipada Desember 1, 2023dalam judi 0 Komentar

After more than half a decade with my husband, he still pronounce this dish wrongly. Each and every time we step into a Japanese restaurant, Gyoza (or GyoZO as le husband uniquely and lovingly named it) is a sure staple on our table! Did you see what I just did there? 😉 No? Nevermind.

My elder daughter, who isn’t very adventurous with food due to her fussy palette took a little convincing to take her first bite. Then she proudly exclaimed, “Mommy, I like dumplings!” and even wanted to dive her dumpling into the dipping sauce. We stopped her of course, doubt she will be able to handle the layu in it.

Eating these delicious little dumplings can be pretty pricey when you are dining out. So I decided to make them myself, and freeze a batch for quick fix lunch or side dish. Turned out really well I have to say, and it was pretty simple too! The pleating may need a little practice but once you got it, things move along pretty quickly.

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Mix all the ingredients for the filling together in a large bowl together with seasoning.

Mix with a chopstick until well combined and mixture is sticky.

Spread about slightly more than a tbsp of filling in the center of the dumpling skin.
Dip finger in water and wet the circumference of the dumpling skin.

Start pleating. I like my pleats to meet in the middle as shown below.
Here is a VIDEO to show you how to pleat gyoza.

Lay it out on a flat plate/tray. You can freeze it now for cooking later on or cook it immediately.
To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.

To cook immediately, heat oil on med-high.
Add dumplings in pan, be sure that dumplings are not touching each other.

Pan fry dumplings until bottom is golden brown (2-3 minutes).

Pour in 1/4 cup of water and cover with a tight fitting lid.
This traps the moisture and allows the dumping to steam.
Allow to steam for 2-3 minutes, then remove lid.
Check that dumping skin is slightly translucent and meat is firm.
Allow water to completely evaporate and remove from heat.
Flip dumplings onto serving plate and serve with dipping sauce.

Japanese Gyoza (Meat and cabbage dumplings)

Delishar

Makes 40-45 dumplings.
Good for freezing.

Dumplings

1 package of round dumpling wrappers
280 g minced pork / chicken
3 napa cabbage leaves minced
1 spring onion chopped
2 cloves garlic minced
1 tbsp grated ginger
2 shiitake mushrooms finely diced
1/2 tbsp sake / cooking wine
2 tsp sesame oil
1 tsp soy sauce
1/4 tsp salt
1/4 tsp sugar
White pepper to taste

To cook (in 2 batches of 10-12 each)

1-2 tbsp oil
1/2 cup water

Dipping sauce

1 tbsp soy sauce
1 tbsp rice vinegar
Layu / chilli oil to taste optional

Mix all the ingredients for the filling together in a large bowl together with seasoning.
Mix with a chopstick until well combined and mixture is sticky.
Spread about slightly more than a tbsp of filling in the center of the dumpling skin.
Dip finger in water and wet the circumference of the dumpling skin.
Start pleating. I like my pleats to meet in the middle as shown below.
Lay it out on a flat plate/tray.
You can freeze it now for cooking later on or cook it immediately.
To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.
To cook immediately, heat 1 tbsp oil on med-high.
Add dumplings in pan, be sure that dumplings are not touching each other.
Pour in 1/4 cup of water and cover with a tight fitting lid.
This traps the moisture and allows the dumping to steam.
Allow to steam for 2-3 minutes, then remove lid.
Check that dumping skin is slightly translucent and meat is firm.
Allow water to completely evaporate and remove from heat.
Flip dumplings onto serving plate.
Continue cooking the other batch of dumplings.
Mix all the ingredients of dipping sauce in a saucer.
Serve dumplings with dipping sauce.

Here is a VIDEO to show you how to pleat gyoza.
https://goo.gl/p80rDs

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Stewed Pork Cabbage Rice (Rice Cooker) – Delishar

Diposkan oleh pbnbigesdipada Desember 1, 2023dalam judi 0 Komentar

Don’t you just love one pot meals? Especially one where you don’t even have to stand around and wait for it to cook? The recipe I’m posting today is one of those meals. There is one short cut there, that is to use canned stewed pork.

This dish is inspired by the very popular stewed pork beehoon, and my mom. My mom used to make a rice cooker stewed pork belly rice that was very similar. She basically dumped in 2-3 cans of stewed pork belly and allowed the rice to cook in the gravy and fats. It was yummy, but also it can be pretty greasy due to the fats from the belly, gravy, and the final piece of butter she throws in just for that buttery aroma.

Not that this dish is all that healthy, but it sure is convenient. I added a few more items for a more balanced and fragrant outcome, and took out as much fats I could from the pork chops to make it lighter. If you do not mind the extra calories, the tbsp of butter at the end gives the dish an extra fragrant finish.

Vegetarian? Switch the stewed pork for canned mocked duck meat, and replace chicken stock with vegetable stock. It works the same. 🙂

Stewed Pork Cabbage Rice (Rice Cooker)

Sharon of Delishar

2 cups rice rinsed
1/2 cabbage chopped into small pieces (about 1-1/2 cups)
2 cans of stewed pork chops bones and fats removed, gravy reserved
3-4 shiitake mushrooms stems removed and diced
2-3 cloves garlic smashed
4-5 slices of old ginger
1 tbsp dark soy
1 tbsp light soy or to taste
1/4 tsp sugar
White pepper to taste
1/3 cup water or low sodium chicken stock
1 tbsp butter optional
Coriander and sliced red chilli to garnish

Shred pork into smaller chucks
Add rice to rice cooker pot then add the 2 cans of reserved gravy
Add 1/3 cup water/stock, sugar, 1 tbsp dark soy, light soy, and white pepper
Give the rice a mix
Add stewed pork, mushrooms, garlic, ginger, and cabbage
Give it a stir and cook as per normal
Allow rice to sit for 5 minutes when done
Add butter and fluff up rice while mixing in the softened garlic
Season with more soy if needed
Remove ginger slices before serving
Garnish with coriander and chilli slices, and serve.

Substitute stewed pork for canned mock duck meat, and chicken stock for vegetable stock for a vegetarian version.

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Steamed Cabbage Rolls – Delishar

Diposkan oleh pbnbigesdipada November 23, 2023dalam judi 0 Komentar

When I first started my cooking blog, I shared a very similar recipe. The difference is in the sauce, and the filling. This one uses fish paste and has a lighter, more kid-friendly sauce. The former uses minced fresh prawns and minced pork, served with a sweet and spicy sauce.

As usual, the husband’s face lit up when he saw cabbage rolls served during dinner. I mentioned that the husband does not eat/like fish paste. But that night, he probably finished a whole plate on his own, without knowing that the filling contains fish paste of course. Fish paste gives the filling a lighter texture, not as dense as the one using prawns. And the kids get to enjoy this lovely dish, as I made a non-spicy light sauce to go together with the dish. It was great with steamed rice!

Usually, I wrap my cabbage rolls from the leave part, but this time round I started rolling it from the base of the leaf. Both ways works well as you can see. This means it gives you the flexibility to start rolling from the top or base of the leaf, depending on the ‘condition’ of the leaf. If that make any sense. For example you don’t have to discard the leaf if there are some small tears, or blemishes on the base. Just start rolling with the ‘most damaged’ part, whether it is the top or base of the leaf. That way, we reduce wastage.

Remember to tune in to 《弹指间的料理》, channel 8 at 8pm, 6th April 2016 (Wed) and watch me make this dish along side Dennis Chew as he tries to recreate this recipe. The show is hosted by hilarious Ben Yeo & Vivian Lai, so don’t miss it!

Steamed Cabbage Rolls

Delishar

Makes about 12 rolls

Cabbage Rolls

200 g fish paste
250 g minced pork or chicken
2 tbsp chopped coriander leaves
2 tbsp spring onions
1 tbsp grated ginger
2 cloves garlic minced
1 lemongrass ends and inner part minced
1 1/2 tbsp fish sauce
1 tsp sesame oil
1/2 tsp sugar
White pepper to taste
12-14 leaves of napa cabbage
12-14 chives to tie optional

Sauce

1 to 1 1/2 cup chicken stock
1 tbsp wolf berries
1 lemongrass bruised
3 slices galangal/ blue ginger or old ginger
1 shallot
1-2 coriander root
2-3 lime leaves
2 cloves garlic
1/2 tsp sugar
fish sauce to taste
corn starch slurry

In a large mixing bowl, add all ingredients for cabbage rolls except cabbage and chives.
Using a wooden spoon, chopsticks, or hand, stir vigorously in one direction until filling has a sticky consistency.
Allow to marinate in the chiller while you prepare the rest of the ingredients.
Bring a pan of water to boil, then add 2 leaves of napa cabbage.
Blanch for 30-45 seconds or until soften and pliable.
Continue blanching until all napa cabbage leaves are done.
Then do the same for the chives.
To wrap, scoop about 2-3 tbsp of meat filling onto an inch above the end/stem part of the napa cabbage.
Roll upwards, then tuck in the sides as you continue to roll.
Tie a butterfly knot around the cabbage roll with the blanched chives.
Place cabbage roll on heat proof plate, seam side down.
Continue until all the fillings are used.
Get a steamer going over high heat.
Steam for 10 minutes or until done.
Drain away excess liquid collected in the plate, or add that to the chicken broth.

Sauce

In a sauce pan, bring the chicken broth to a boil then add lemongrass, ginger, shallot, garlic, and wolf berries.
Lower heat to medium and allow to infuse for 3-5 minutes.
Season with sugar and fish sauce.
While stirring, drizzling in corn starch slurry to thicken sauce.
Remove from heat, discard lime leaves, ginger, shallot, and garlic.

You can substitute fish paste for mashed tofu for an even healthier alternative!

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Stuffed Cabbage Soup – Delishar

Diposkan oleh pbnbigesdipada November 15, 2023dalam judi 0 Komentar

Napa or Nappa cabbage is a kind of Chinese cabbage widely used in Asian cuisine. It is the cabbage that is used for making Kim Chi. Napa cabbage grows into an oblong shape with large, crinkly light green leaves on the outer layers. The leaves will gradually become a light yellow colour in the inner layers.

The large surface area of each layer makes the vegetable a great choice for wrapping meat. The leaves has a sweet and somewhat celery like flavour, which makes it very palatable. The thick white part of the leaf remains crunchy after cooking, adding texture to the dish.

Some nutritional facts about Napa Cabbage:

Incredibly low in calories
Packed with anti-oxidant
Excellent source of folates & Vitamin C
Contains many essential vitamins and minerals

Personally, I love using cabbage in soup because it lends a little natural sweetness to balance the saltiness of the soup. Usually, I would make cabbage wraps with a steamer and sauce over method. However, I was craving for some boiling hot soup and cabbage wraps at the same time. So, I dropped the cabbage wraps in the broth to cook, and killed 2 birds with 1 stone.

The girls and husband was ecstatic to find out what was for dinner that night, and could not wait to dig in. Happy faces & satisfied bellies, I could not be any happier with this recipe! Don’t skip the step on scalding the cabbage leaves briefly with boiling water. This process makes it more pliable to work with when wrapping the meat.

Stuffed Cabbage Soup

Delishar

500 g minced pork
3 tbsp spring onions chopped & green part only
1 tbsp ginger grated
1 tbsp light soy sauce
1 tbsp shao xing wine
1/2 tsp sugar
2 tsp corn flour
White pepper to taste
14 chinese napa / wong bok cabbage leaves
5 cups 1.2L chicken stock or water
Enough spring onion to secure cabbage
Coriander leaves for garnishing

In a mixing bowl, add pork, ginger, spring onions, sugar, soy sauce, shao xing wine, pepper, and corn flour.
Using a wooden spoon, chopsticks, or hand, stir vigorously in one direction until filling has a sticky consistency.
Leave to marinate while preparing cabbage.
In a large pan, bring salted water to boil and blanch napa cabbage until soft (about 30-45 seconds).
Do the same for the spring onions.
To wrap, scoop about 2-3 tbsp of meat filling onto an inch above the end/stem part of the napa cabbage.
Roll upwards, then tuck in the sides as you continue to roll.
Tie a butterfly knot around the cabbage roll with the blanched spring onion.
Continue until all the fillings are used.
In your wok, bring chicken stock to boil over medium high heat.
Gently drop in all the cabbage rolls, and bring it back up to a boil.
Cover, reduce heat to medium low, and allow to cook for 12-15 minutes.
Serve garnished with coriander leaves.

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