Chinese Cabbage Day! 大白菜日!

The "prophecized" Doomsday was just over and we are still safe! So MR, S and I were saying that if we survived, it did be a cause to celebrate!  In order to commemorate this occasion, we decided to create a Chinese Cabbage Day. Anyway, Christmas is just days away so it can be a double celebration with our friends and families. 

Why Chinese Cabbage? Simply because it is sweet and nice to eat! Just the thought of the soft yet juicy vegetable made us drooled... Hence we agreed to post pictures of our creations in this blog. S' recipe can be found on her blog while MR's recipe will posted in this blog post.

We had a good time cooking and savouring our respective Chinese Cabbage dishes with our families. Any day can be a happy day! :) A very Merry and Blessed Christmas to all readers in advance too! 

MR's Claypot Chinese Cabbage Dinner

Claypot Chinese Cabbage with Yam, Fish and Pork Slices

S' Steamed Chinese Cabbage Rolls Lunch

Steamed Chinese Cabbage Rolls with Minced Meat and Prawn Fillings

My Braised Chinese Cabbage Dinner

Braised Chinese Cabbage with Chicken and Shimeji Mushrooms

MR's Recipe for Claypot Chinese Cabbage with Yam, Fish and Pork Slices

(Serves 3)

5 pieces Chinese Cabbage leaves (washed, cut into thick pieces)

200gm Red Grouper Fillet (sliced into 1cm thick pieces)

100gm Pork (sliced)

1 Tube Egg Tofu (cut into 1cm thick pieces)

300 gm of Yam (peeled, cut into 1cm thick pieces)

1 knob Ginger (peeled, sliced into thin strips)

3 cloves Garlic (peeled, minced)

2 Tbsps Light Soy Sauce

1 Tbsp Sesame Oil

2 Tbsps Healthy Cooking Oil

A few dash of Ground White Pepper

1 Tbsp Cornflour

1 litre Water 

Steps

1. Foremost, deep fry the Egg Tofu till golden brown in a wok

2. Next, deep fry the Yam till lightly brownish

3. Finally, coat fish slices with cornflour then deep fry till slightly brownish

4. Heat Sesame Oil in a medium claypot using low heat

5. Add Garlic and Ginger to fry into claypot till fragrant

6. Add Pork Slices to fry into claypot for 2 mins

6. Add Chinese Cabbage into claypot and stir fry for 5 mins

7. Add Yam and Water into claypot to boil, cover and simmer for 15 mins

8. Add Fried Fish Slices and Egg Tofu into claypot to simmer for another 5 mins

9. Garnish dish with parsley and serve!

Recipe for Braised Chinese Cabbage with Chicken and Shimeji Mushrooms

(Serves 2)

Main Ingredients
4 - 5 Large Chinese Cabbage Leaves (washed)
Upper-half Stems w/caps of Shimeji Mushrooms (washed)

100gm Boneless Chicken Thigh Meat (sliced into bite size, marinated*)

A quarter Peeled Carrot (washed, sliced thinly)

6 Wolfberries / Goji Berries (washed)

1 pinch Sea Salt

2 - 3 dashes Ground White Pepper

1 heap tsp Butter / Olivio

*Marinade for Chicken (refrigerate for 2 hours or longer)
2 tsps Light Soy Sauce
1 tsp Sesame Oil
2 heap tsps Corn Flour
2 - 3 dashes Ground White Pepper
2 tsps Rice Wine (optional)

Broth Ingredients and Method

3 Chinese Cabbage Leaves (washed, cut into big pieces)

A quarter Unpeeled Carrot (washed)

Lower-half Stems of Shimeji Mushrooms (washed)

Half Small White Onion (sliced into big pieces)

a. Put Broth Ingredients into a pot and fill with 1 litre of water
b. Cover pot (with slight opening) and boil for 20 mins using medium heat
c. Strain the broth and set the liquid aside for later use, discard the solids

Steps for Braising

1. Heat Butter in a wok / medium sized claypot using medium low heat

2. Stir fry marinated Chicken and Shimeji Mushrooms in the wok for 5 mins

3. Add remaining Chinese Cabbage Leaves and Carrot slices into the wok

4. Pour clear Broth into the wok, cover and simmer for 15 mins

5. After 15mins, stir in Wolfberries, Sea Salt and Ground White Pepper

6. Serve wok contents onto a large dish!