2012, 6:16 PM CELEBRITY CHEF. Simple With. A Twist!

MW0712Entertain_196.pdf Page 196 6/12/2012, 6:16 PM CELEBRITY CHEF Simple With ATwist! MW0712Entertain_197.pdf Page Malaysian-born chef Be...
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Simple With

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Malaysian-born chef Bee Yinn Low shows you how to cook no-fuss family-favourite snacks in a flash

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FAST, EASY, YUMMY! Bee Yinn shares some of her favourite snacks that she cooks up for her family, how she perfects each recipe and more!

Sesame Shrimp Toasts Prep 20 mins / Cook 10 mins / Makes 18

• ½ tsp fresh coriander leaves (cilantro) or green onion (scallion), chopped • 3 pieces white bread • Oil, for deep-frying COATING • 3 tbsps white sesame seeds • 1 tbsp black sesame seeds SHRIMP MOUSSE • 8oz (250g) shrimp, shelled and deveined • 1 tbsp egg white • 3 dashes white pepper • ½ tsp salt • ½ tsp sugar • ¼ tsp sesame oil • ½ tbsp oil • ½ tbsp cornstarch 1. To prepare shrimp mousse, blend all ingredients in a food processor until sticky and cohesive. Add coriander leaves or green onion to the mousse and mix well. Set aside. 2. Trim off bread crust and cut each slice lengthwise in half, and then crosswise into six equal pieces. 3. Mix coating ingredients in a small plate and set aside. 4. Spread about 1 tbsp of mousse evenly on each piece of bread. Roll on coating mixture until completely covered with sesame seeds. 5. Heat oil in a wok and deep-fry bread in batches until light golden brown. 6. Dish out with strainer or slotted spoon. Drain excess oil by laying bread on wire rack or dish lined with paper. Serve while warm.

Want simple yet crowd-pleasing meals for the family to feast on? Says cookbook author and food blogger, Bee Yinn Low, “Asian snacks allow you to do that.” Bee Yinn, who is based in the US, has made a name for herself through her hugely successful website Rasa Malaysia (rasamalaysia.com) which she updates at least three times a week. “I have a huge passion for Asian cooking, so the recipes you see here are easy, quick and always delicious. Asian cooking can be intimidating, but Rasa Malaysia presents them in a way that entices, with easy steps.” Most can be prepared in about 30 minutes and you will have a hearty lunch or afternoon snack in no time! These snacks taste great on its own and can be prepared ahead of time so they are perfect to whip up when unexpected guests turn up. Time to get out that wok! Easy Chinese Recipes is priced at RM82.

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Stuffed Crab Claws Prep 20 mins / Cook 10 mins / Makes 8

• 8 frozen and pre-packed crab claws • Shrimp mousse • 1 large egg • 1 cup (50g) breadcrumbs or Japanese panko (a type of breadcrumb) • Oil, for deep-frying SHRIMP MOUSSE • 8oz (250g) raw shrimp, shelled and deveined • 1 tbsp egg white • 3 dashes white pepper • ½ tsp salt • ½ tsp sugar • ¼ tsp sesame oil • ½ tbsp oil • ½ tbsp cornstarch 1. To prepare shrimp mousse, blend all ingredients in a food processor until sticky and cohesive. Defrost crab claws. Lightly beat egg in bowl. Place bread crumbs in a deep plate. Set both aside. 2. To assemble crab claws, wet your fingers and wrap about 2 tbsps of the shrimp mousse around crab claw. Ensure the shrimp mousse encases crab claw firmly and completely, revealing only the pointy claws. Dab more water on your fingers if needed to smooth over the shrimp mousse. 3. Dip crab claw immediately into egg mixture. Next, roll on breadcrumbs for an even coating. Shake off excess breadcrumbs. Repeat for the remaining crab claws. 4. Heat oil in wok. Gently drop the stuffed crab claws into the oil and deepfry in batches until light golden brown. 5. Dish out with strainer or slotted spoon, draining excess oil by laying stuffed crab claws on wire rack or dish lined with paper towels. Serve immediately.

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COOK’S NOTE The assembling part of this recipe can be challenging, but once you get the hang of it, it’ll get easier.

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COOK’S NOTE You can adjust the quantity of the sugar used depending on the sweetness of the mangoes.

Fresh Mango Pudding Prep 30 mins / Cooling 3 hrs / Makes 6

• 1lb (500g) ripe mango, peeled, deseeded, and cut into small pieces • ½ cup (125ml) evaporated milk, plus 6 tablespoons (for topping) • 1 cup (250ml) hot water • ½ cup (100g) sugar • 1½ tbsps unflavored gelatin • 3 ice cubes • Blackberries, diced kiwi or mango, to garnish 1. Blend mango in blender until it becomes a smooth puree. The mango yields about 1¾ cups (425ml) of puree.

2. Add evaporated milk into mango puree and stir to mix well. 3. Combine hot water, sugar, and gelatin in another container. Stir continuously to blend well. Make sure gelatin dissolves completely. 4. Add ice cubes to mango puree. Pour sugar mixture into puree; keep stirring until ice cubes melt. Filter mango puree with fine-mesh strainer. 5. Transfer mango puree into six 6-ounce (177ml) custard cups. Chill in refrigerator for at least 3 hours or until mango puddings are set. 6. Top each mango pudding with 1 tbsp of evaporated milk before serving. Garnish with diced mango or other fruits as you desire. Serve immediately.

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Sweet Boba Milk Tea Prep 30 mins / Cook 30 mins / Makes 4 glasses

• ½ cup (75g) tapioca pearls or boba • 3 cups (750ml) water • 3 tbsps green tea leaves • 8 tbsps evaporated milk • 8 tbsps honey • Ice cubes or crushed ice

Tasty Lettuce Wraps Prep 15 mins / Cook 5 mins / Serves 4 • 3 dried shiitake mushrooms • 8oz (250g) skinless, boneless chicken thighs, minced • 3 fresh water chestnuts, chopped finely • 2 tbsps oil • 2 cloves garlic, minced • 1 head iceberg lettuce, rinsed • 1 tbsp chopped green onions (scallion) SEASONINGS • 1 tbsp soy sauce • ½ tsp oyster sauce • ¼ tsp dark soy sauce • ½ tsp sesame oil • 1 tbsp Chinese rice wine or sherry • ½ tsp sugar • 3 dashes white pepper SPICY HOISIN DIPPING SAUCE • 4 tbsps hoisin sauce • ½ tsp chili sauce or to taste • 1 tbsp warm water

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1. Soak dried shiitake mushrooms in warm water, in a small bowl until soft. Squeeze mushrooms dry in your hand and discard stems. Cut and dice mushroom caps into tiny pieces. 2. Combine minced chicken, mushrooms and water chestnuts with all seasonings ingredients. Leave to marinate for 15 mins. 3. Mix all spicy Hoisin dipping sauce ingredients in small bowl. Set aside. 4. Heat oil in wok or skillet over high heat. Add garlic and stir-fry until light brown before adding minced chicken and mushroom mixture. 5. Stir chicken continuously to loosen and break up lumps. Stir-fry until chicken is cooked. Dish out and set aside. 6. Peel off each lettuce leaf from iceberg lettuce carefully. Do not break the leaves. 7. Scoop two heaped spoons of minced chicken and place in the middle of lettuce leaf. Wrap it up and dip lettuce wrap in spicy Hoisin dipping sauce before eating. Garnish with green onion (scallion) if you like.

1. Prepare tapioca pearls according to package instructions. Rinse and drain boiled tapioca pearls in cold water. Set aside. 2. Bring water to a boil and remove from heat. Add green tea leaves. Set aside for 20 to 30 mins to allow the tea to release its fragrance and aroma into the water. 3. Strain tea into pitcher and discard leaves. It should yield about 2 cups (500ml) of green tea. 4. Add evaporated milk, honey, and tapioca pearls; mix well. Pour equally into four glasses. Add ice cubes and serve chilled. W

TEXT AND PHOTOS COURTESY OF BEE YINN LOW, AUTHOR OF EASY CHINESE RECIPES PUBLISHED BY TUTTLE PUBLISHING

CELEBRITY CHEF