Archive for Beverages

Peking Cabbage Pillows

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I’m such a cabbage fan. I love it in my stir fries, stuffed, rolled, souped, ‘tongseng’ or simply served as fresh sundanese salad or ‘lalap’ dipped in fresh ground chilis. But you know what’s the best cabbage dish is? stuffed shumay with drizzles of spicy peanut sauce….  That, would take me back home instantly. Such effects food can do to people.

I was quite intrigued to experiment with Martin Yan’s version of stuffed cabbage though. After a three hour session of cooking class he hosted in Shenzhen last week, we were sent home smiling carrying two bulky cooking books he gave us. One of the recipe in his book is “Peking Cabbage Pillows” – another version of stuffed cabbage using tofu, carrots and ginger.

Although, instead of using vinegar chili dipping (chinese style) I use Indonesian spicy peanut sauce.

Verdict: Tofu can be a great subs instead of fish meat that is commonly used. It’s lighter and always works wonders when dipped in Indonesian peanut sauce.  *just a little note: Indonesian peanut sauce is less sweet and has more kicks than the Malaysian/Singaporean satay sauce.

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Recipe by Chef Martin Yan

*  2 shiitake mushrooms, thinly sliced
*  1 large napa cabbage (green cabbage)
(at least 6-7 cabbage leaves for wrapping)
*  1/4 cup chopped carrots
*  3 cloves minced garlic
*  1 cup minced chicken/prawns (skip for vegetarian)
*  2 tbs oyster sauce
*  2 tsp rice wine or dry sherry
*  1 tsp sesame oil
*  1 tsp minced ginger
*  1 tsp chopped cilantro

Yummy Peanut Sauce:
** For sauce recipe, click here

1.)  Parboil cabbage in boiling water for 2-3 mnts
Drain & rinse. Shave thick ribs at stem ends
2.)  Mash tofu in a bowl, squeeze to extract moist
3.)  Cook garlic till fragrant, add minced chicken
4.)  Add mushrooms & garlic
5.)  Add oyster sauce, sesame oil, rice wine, carrot
6.)  Set aside, mix in mashed tofu. Add cilantro
7.)  Place 2 tbs of cooked tofu on cabbage leave
Roll the leave, tucked both sides in
8.)  Place ‘pillows’ in a steamer. Steam high for 10 mtns
Serve with dippings

Recipe from “Culinary Journey Through China” by Martin Yan

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I am submitting this posting to DMBLGIT January 2009.
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DMBLGIT - January 2009

Rosewater Panna Cotta


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Rosewater. Ancient’s most romantic herbs used in various recipes during the Arab Empire to make sweet drinks and desserts or for seasoning savory dishes. I just love the idea of making sweets using rosewater. The sweet scent of  rose beautifully lingers on a little longer in the mouth after the the food has gone.

I love it!

Today, I decided to cook up a simple dessert with divine flavours of rosewater. Rosewater is a rare thing to find here in Inner Mongolia, but I managed to buy a bottle a few weeks ago. I’ve kept it for a while and now it’s the perfect time to make one. After last night’s simpe birthday party at home, left me with some ingredients, enough to make panna cotta – plus there’re lots of red roses for my photo props.

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(makes 6/7 pcs)

*  100 gr caster sugar
*  500 ml heavy cream
*  100 gr sour cream
*  4 tbs rosewater (dillute in 1 cup of water)
*  10 gr gelatine powder
*  sprinkles of vanilla crystal

1.)  Heat sugar, vanilla & rosewater + water in a pan
2.)  When sugar dissolved, add gelatine. Careful not to boil
3.)  Whisk it until gelatine dissolves completely
4.)  Add heavy cream. Cook through
5.)  Pour mixture into panna cotta moulds
6.)  Let it cool – refrigerate for 4/5 hrs until set.
7.)  Drizzle with rosewater syrup


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Ramadan Kareem

Image Hosted by ImageShack.usMaroccan mint tea, my favorite

 Just a little something from me, to wish you all a blessed month in Ramadan, the holy fasting month. A spiritual celebration of soul cleansing & purifications for the moslems.
Marhaban ya Ramadan!

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Monthly Mingle: Mango Peach Sorbet

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Mango is in season too here in Inner Mongolia. We don’t get as many varieties as other part of Asia. But there’re quite a few nice ones. Like these little yellow babies which I’m not sure of their variety but definitely local. They’re quite petit. About half the size of your palm and deliciously sweet. Kinda reminds me of the Alfonso mango from India. Pretty close though.

A simple recipe I found from Cook Smart – Low Fat by Hamlyn, with an itsy bit of modification. It’s refreshing to cool off the day.

* 2 pcs whole mangoes, peeled & cubed
* 1 pcs fresh peach, peeled & cored
* 2 pcs of lime – squeezed & grated rind
* 150 ml water
* 125 gr sugar

1.) Gently heat water + sugar until dissolves. 
     Bring to boil for 5 mnts. Allow to cool
2.) Place cubed mangoes in food processor,
     mix in the cooled sugar syrup until smooth
3.) Stir in lime juice & grated rind. 
4.) Pour mixture into shallow freezer container
5.) Freeze for 3 hrs. Remove from freezer, beat with a fork to break up the ice crystals.
6.) Return to freezer, freeze until solid. Take sorbet out 10 mnts before serving.

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This “Mango Mania” event is hosted by Meeta WFLH.
If you’re interested to participate have a look at the link HERE. Have fun!

Like this story? Then say it: Gustoso!

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