Sauté Sweet Potato Leaves

This is a very simple yet healthy dish using sweet potato leaves…you only need olive oil, garlic, salt and pepper…super delicious!

I have been super busy lately…we had a new addition to our family…a furry puppy! His name is Mochie and he came to us when he was about 8 weeks…we had him for almost 7 weeks and has been a lot of joy for both of us. It is true that having a young puppy is a lot of work, especially for the first two weeks…now Mochie is potty trained and has been sleeping throughout the night.

Mochie is a Morkie, Maltese mom and Yorkie dad…he was only 1lb and 13 oz whe he came to us, now he is a bit over 3 lbs. He loves to play in the backyard and he nibbles on the sweet potato leaves…besides all the stuff he finds on his way.

Now…back to the sweet potato leaves…

– Can you eat sweet potato leaves?

Definitely, they are 100% edible, much like spinach…it can be cooked by sautéing, stir-fried, added to soup or salad. Moreover, sweet potato leaves can be used as a spinach substitute.

– Where can I find sweet potato leaves?

Well, I grow them in the backyard…and they are super easy to maintain…a small area with good soil and lots of water.  The leaves grow almost vine like plants…

Other option is to get them in Asian grocery store or farmer’s market…I actually started growing sweet potato leaves after I bought one bunch from the farmer’s market and made cutting with the main stems…once the roots start to grow in water I transplanted into the soil, and now I have endless sweet potato leaves.

– How do sweet potato leaves taste?

The leaves taste like spinach, maybe a bit chewier and they do not leave the weird “spinach teeth” film from the high content the oxalic acid found in spinach.

The simplest way is to sauté them with garlic and olive oil just until they’re wilted…no secret at all…

– Are you ready to give these green leaves a try?

Ingredients:

  • 1 bunch sweet potato leaves
  • 3-4 garlic cloves, finely chopped
  • 1 to 1½ tablespoons olive oil
  • Salt and pepper to taste
  • Fish sauce (optional)

Method:

Pinch the stem attached to the leaves from the main steam.

Wash and rinse many times, making sure to remove all the unwanted particles and drain the excess of water.

In a wok, heat the olive oil over medium heat, add the garlic and stir until slightly golden and aromatic.

Add the sweet potato leaves and turn the heat to high.

Stir fry, add salt and pepper to taste and fish sauce if using. If using fish sauce add less salt. Stir constantly until all the leaves are wilted.

Serve hot.

– Looking for more easy vegetable dishes…check these out…

Did you know that sweet potato leaves are very nutritious and rich in antioxidants? When compared to leafy greens sweet potato leaves contain more dietary fiber. Moreover, they are rich in Vitamin C, A, thiamin, niacin and folic acid.

Thank you for visiting Color Your Recipes…have a colorful week!




Garden Tomato Salad with Shiso

This salad is loaded with freshly harvested tomatoes from our garden and spiked with shiso, super fragrant with citrus notes.

This summer my vegetable/fruit garden grew very well, since we had to stay home, I spent a lot of time in the backyard, watering, trimming and “talking” to the plants.

I have never had tomato bushes reaching the roof, herbs grew so large that resemble little trees, and fruit trees/vines were exceptionally fruitful…

Somehow when you make food with your harvest, they taste special. Today, I am sharing a very simple and yet refreshing salad using tomatoes and shiso leaves from my garden. Shiso leaves pair very well in salad especially when citrus flavors are added…in this recipe I used ponzu which is a citrus seasoned light soy sauce.

– Have you ever heard of shiso?

Shiso is very popular in Japanese cuisine paired with uni (sea urchin), sashimi, sushi, in salad or as a wrap. Moreover, shiso can be used in stew as well.

– How does shiso leave taste?

I found that shiso is like cilantro for many people, either you love it or you hate it…shiso has a pretty strong flavor, it is minty with hints of cinnamon, citrus, basil, cilantro and other flavors…very hard to describe. Once you had it you will never forget its flavors and fragrant.

– Is it hard to grow shiso herb?

Not at all, they are pretty much self-seed, and come back every year. The plant like sun, at least half of the day and does not require any special treatment. You can grow from cutting too, by placing in water until the roots come out and plant in well-drained soil after.

– Are there more varieties of shiso?

Yes, green and red, both are very similar in flavor, although the red ones seems to have a stronger flavor as compared to the green ones.

– Are you ready to try this recipe?

Ingredients:

  • Tomatoes
  • Cucumber
  • Avocado
  • Shiso leaves
  • Ponzu sauce
  • Fresh squeezed lemon juice
  • Salt and pepper to taste
  • Olive oil

Method:

Slice tomatoes and cucumber, about ½ inch and place in a bowl.  Add the cubed avocado and mix gently.

Wash the shiso leaves, dry and cut into small strips (julienned), and set aside.

In the bowl drizzle ponzu sauce, lemon juice, olive oil, salt and pepper to taste.

Toss in the salad mix the julienned shiso leaves.

Serve cold.

– If you are looking so simple and refreshing recipes for the summer, you might want to check on these…

Did you know that shiso leave has anti-inflammatory properties? Moreover, shiso contain antioxidant and anti-allergy properties as well. Shiso leaves are rich in calcium, iron and vitamin A.

Thank you for visiting Color Your Recipes…have a colorful week!




Taiwanese Peanut Butter Castella Cake

I know, you probably have never heard of peanut butter cake…once you try this cake, I can guarantee that you will be in love with it…

Being in the kitchen take my mind away from the surreal reality and for a few hours I forget the circumstances that we are all living now, therefore I have been coming up with many different recipes using what I have available in the kitchen.

– Have you ever heard of peanut butter castella cake?

Well, there is always the first time for everything right? It was for me and my husband…and yes, this one of the products of the lock down…

– How come peanut butter castella cake?

Here at home my husband is peanut butter fanatic…and I am more like an almond butter, and we both like the chunky ones…

We got the peanut butter at Costco and just realized that it was creamy…as you know everything at Costco is humongous…he finished one jar and gave up on the second one as we went back to his chunky peanut butter…

After starring at the jar for a while I had one of those “AHA” moments…how about cake? I will use in the same way I used to bake the Taiwanese Cream Cheese Castella Cake, by substituting the cream cheese for the peanut butter…so this is how I came up with this cake.

– How the peanut butter castella cake taste?

Well, I must admit, my husband loved it…the cake has a very delicate texture, light, soft, almost melting in your mouth, and yes, tasted like peanut butter, nutty and almost creamy…with cake texture…

– Peanut butter in the cake batter?

Yes…yes, you read it right…there is peanut butter in the cake batter…

– Should we explore the recipe?

Ingredients:

  • 6 large eggs, separated
  • 120 g organic creamy peanut butter
  • 50 g vegetable oil
  • 150 g milk
  • 1 teaspoon vanilla extract
  • 90 g cake flour, sifted
  • 110 to 120 g sugar
  • 10 g vinegar
  • 75 g water

Method:

Preheat oven at 285oF

In a small pan, mix together the peanut butter, oil, and milk.  Place in a low heat until small bubbles appear on the side of the pan. Remove and add the sifted cake flour, mix well to form a thick paste.

Add the egg yolks 3 at the time, mixing well into the batter each time.

Add the vanilla extract, the batter will be very thick, add the water to the mixture. Mix until well combined, at this point the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.

Add the sugar slowly into thirds. Whisk until soft peaks form (very important that the egg whites are SOFT PEAKS). Do not over beat, the meringue should be shiny and form soft peaks.

Add about ⅓ of the meringue to the peanut butter/egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the peanut butter/egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Pour the batter into 2 loaf pans (20 cm x 7 cm or 7 ¾ x 2 ¾ inch) lined with parchment paper.  Tap gently the pan to remove excess of air bubbles.

Place the pan into a tray and fill with approximately 2 cm or ¾ inch of room temperature water and place into the oven.

Bake for approximately 60 minutes or until a wooden stick inserted in the middle of the cake comes out clean. Increase the temperature to 300oF and bake for another 5 minutes, to brown the top of the cake.

Remove the pans from the oven and the cake from the pans. Let is sit on a wire rack.

Gently remove the parchment paper and let it cool completely on the wire rack.

Serve at room temperature or cold.

Keep the cake in the refrigerator for up to 7 days, but I guarantee you that it will be gone way before the 3 days.

– More cake recipes? Check these out…

Did you know that peanut is a legume? Peanut butter contains saturated fat and unsaturated fat, with similar ratio to olive oil.  Studies have been shown that consumption of nuts or peanut butter are healthy and lower the development of heart disease and type 2 diabetes. Due to its high fat and caloric content nuts should be consumed in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!




Taiwanese Cream Cheese Castella Cake

This is very soft cake, light cottony and fluffy with a hint of cream cheese in it…delicious just as it is or if you prefer with fresh cream, fruits or jams.

Due to the lock down to keep my mind out of this unreal situation I have been baking lots of cake…and so far this cake is one of the best I have ever baked…even my husband gave 11 out of 10…he liked so much that I already made 3 batches and have send a few cakes to our neighbors/friends.

– What is Taiwanese Castella Cake?

According to the internet Taiwanese Castella cake was originated from Japan, it is the simplest cake made with just a handful of ingredients.

My mom tells me that when castella cake reached Taiwan it was considered a delicacy since most of the sweets/desserts at the time was made using rice flour and sugar, therefore desserts made egg and flour was a real treat.

– Why Taiwanese Castella Cake is different?

Now, Castella cake is a staple in Taiwan, we find people lining up to buy freshly baked cake just out of the oven and cut in front of you…how much fresher can it be?

This cake in spite of just a few ingredients is super light, soft and fluffy…resembling a sponge cake. This cake does not use any rising agent such as baking powder…only the foam produced by the egg white.

– Is it hard to bake Castella cake?

Not at all, once you have the right ratio of ingredients, there is no room for mistake. It is true that you will need a few bowls and more gadgets to wash, but all the efforts are well worth it. Once you get to bake this cake you will be hooked, and many versions can be made using the basic ingredients…any citrus, chocolate, coffee, cheese, carrot, sweet potato and so on…

– Cream cheese in the cake batter?

Yes, the small amount of cream cheese in the cake batter will give this cake a creamier texture with a lightly hint of cheese…

– Did I convince you to try baking Castella cake?

Ingredients:

  • 6 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 120 g cream cheese
  • 70 g vegetable oil (I used sunflower)
  • 70 g milk
  • 1 teaspoon vanilla extract
  • 90 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 95 to 115 g white sugar (depending on your taste)

Method:

Preheat oven at 285oF

In a small bowl melt together the cream cheese and milk over a double boiler. Remove from the heat and set aside.

Place the vegetable oil in a small pan, heat (low) the oil until approximately 85oC to 90oC (185oF to 194oF). Remove the pan from the heat and pour into the sifted cake flour, mix well to form a thick paste.

Add the cream cheese/milk mixture into the flour mixture and stir, then add the egg yolks 3 at the time, mixing well into the batter each time.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.

Add the sugar slowly into thirds. Whisk until soft peaks form (very important that the egg whites are SOFT PEAKS). Do not over beat, the meringue should be shiny and form soft peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Pour the batter into 2 loaf pans (20 cm x 7 cm or 7 ¾ x 2 ¾ inch) lined with parchment paper.  Tap gently the pan to remove excess of air bubbles.

Place the pan into a tray and fill with approximately 2 cm or ¾ inch of room temperature water and place into the oven.

Bake for 60 to 70 minutes and increase the temperature to 300oF and bake for another 5 minutes.

Remove the pans from the oven and the cake from the pans. Let is sit on a wire rack.

Gently remove the parchment paper and let it cool completely on the wire rack.

Serve at room temperature or cold.

Keep the cake at room temperature for about 3 days and in the refrigerator for up to 7 days, but I guarantee you that it will be gone way before the 3 days.

I hope you enjoy this recipe as much as we do…

– Looking for more light desserts? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Stir-Fried Rice Cake

A delicious and typical Shanghai dish made with chewy rice cakes stir fried together with vegetables and meat, although very popular during Chinese New Year it has been a daily and regular dish on our table.

If you never had this rice cake you are missing out…I can guarantee that once you try, it will be your favorite…

– What is Asian rice cake?

This is not your usual rice cake, the ones that you find in the cracker section of the supermarket…this are made of a mix of regular rice and glutinous rice flour.

The rice cake is opaque and hard when you buy them, and soften once cooked, and have a nice chewiness.

If you like chewy texture you will definitely love these little bites of rice loaded with the broth flavor and packed with lots of vegetables and meat such as pork or chicken.

– Where can I find rice cake?

These rice cake can be found in Asian market as they are very popular in Korean cuisine as well. They are usually in the refrigerator section. They come in various shape, as a stick, peanut shape of sliced.

– How can I cook rice cake?

First you need to soak the rice cake for a few minutes and separate them.  Drain the water and then boil in water. Many recipes skip the boiling part as they add the drained rice cake directly to the stir-fried. I prefer to boil first as give the final dish a less stick together…

– Ready to give this Asian rice cake a try?

Ingredients:

  • 300 g pork loin, cut into strips (or chicken if you prefer)
  • 4 garlic cloves, finely minced
  • 2 teaspoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2.2 lbs ( 1kg) rice cakes
  • 1 medium size napa cabagge, sliced
  • 4-5 dried shiitake mushrooms, soaked in warm water and sliced
  • 1 small onion, thinly sliced
  • 4-5 green onion, cut into 1 inch length
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ½ tablespoon sugar
  • 1 tablespoon cooking wine
  • Ground white pepper and salt to taste

Method:

Slice the pork into strips and add the garlic, salt, pepper, corn starch and oil. Mix well and let it rest in the refrigerator for 15 minutes to half hour.

Rinse the rice cakes in water and let them soak for a few minutes, then drain.

Cut the napa cabbage into strips. Slice the soaked shiitake mushrooms and the green onion. Set everything aside.

In a small bowl, mix together soy sauce, oyster sauce, sugar, 2 tablespoons water, cooking wine, salt and pepper.

In a large pan pot boil water and place the rice cake until the all come to the surface. Drain well and set aside.

Preheat a wok or large skillet medium-high heat until very hot, add 1 tablespoon oil and sear the pork and browned. Remove from the pan and set aside.

On the same pan add the mushroom, sauté for a minute and then add the sliced onion, cabbage and green onion. Stir fry on high heat for a minute or so.

Add the browned pork back to the pan, the rice cakes and mix well, always scooping up from the bottom of the pan, avoiding the rice cake to stick on the bottom.  Add the mix sauce and mix well until all well combined.

Adjust for more salt or pepper as needed.

Serve immediately, hot.

– Care for more Asian dishes? Look at these recipes…

Thank you for visiting Color Your Recipes…have a colorful week!




Egg Tart

Have you ever had these little gems? Each bite comes with a slightly sweet flaky crust with a creamy egg custard…so good!

– Before the post…a few words regarding today’s situation.

During this uncertain time, I still want to keep my blog on… cooking/baking is a therapy for me.  I have been sharing bread and even meals with friends and neighbors. This is the time where compassion and kindness are the greatest human emotion.

As we are all living the unthinkable, I wish you all faith, courage, patience and love…may this situation be over soon.

– Back to the post…

I still remember when my son was about 1 year and we were in a local dim sum…he loved these egg tarts…but only the custard…he would spoon all the egg custard and leave us the crust…similar to what he did with the Oreo cookies. One day I found all the Oreo cookies in the jar without the cream and all of chocolate wafer cookies had his teeth marks…

– Where are these egg tart originated?

Apparently, these are a lighter version from the Portuguese egg tart (pastel de nata) and were introduced to Hong Kong and Macau by the Portuguese colonizers.

In my opinion the Portuguese tarts custard are denser and milkier as compared to the Chinese one, which has less milk and are shinier.

– Where can I find these egg tarts?

They are usually found in Chinese bakeries and dim sum…and best when served warm.

– Is it a lot of work to make these egg tarts?

For the longest time I want to make these egg tarts but the thought of molding each tart by hand individually was too intimidating…until this past Saturday when nothing was planned, and I decided to work on it…

To my surprised it was a piece of cake…and not as laborious as I thought…making the crust was easy, molding it too a bit of time since it had to be done one by one, and the egg custard was super, I repeat super easy.

– How can I store the leftover egg tarts?

You can store them in the refrigerator and use a toaster oven or an air-fryer to warm them since they are better when served warm.

– Are you ready to try?

This recipe was inspired by Kathrine Kwa YouTube video  with minor adjustments.

Ingredients:

Crust dough

  • 100 g butter, slightly softened
  • 30 g sugar
  • 1 large egg
  • 200 g all-purpose flour

Egg custard

  • 4 large eggs, I used extra large eggs
  • 250 ml boiling water
  • 100 g sugar
  • 1 teaspoon vanilla extract
  • 100 ml milk

Method:

Crust dough

Using a hand mixer, soften the butter until creamy, add the sugar and continue to mix, stopping occasionally and scrap the sides of the bowl.

Gently whisk the egg and add to the butter mixture, half at the time until creamed mixture.

Slowly add the sieved flour into the creamed mixture and use a spatula to mix until resembles a coarse crumble.

Using your hands put together the coarse crumble into a ball. Wrap the dough with plastic film and refrigerate for approximately 30 minutes.

In the meantime, make the egg custard.

Egg custard

Dissolve the sugar into the hot water, mix well until all the sugar is dissolved. And set aside until cool to room temperature.

Whisk eggs gently, add the milk and vanilla extract. Pour the sugar water to the egg mixture and stir it. To avoid bubbles do not whisk vigorously.

Strain the egg mixture to a very fine mesh strainer.

Assembly

Preheat oven to 300oF.

Remove the crust dough from the refrigerator and using a roller pin flat the dough to approximately 2 mm (⅛ in).

Cut dough with a cookie cutter that is just a bit larger than your tart tin in size. Line dough in the middle of tart tins, one by one.

Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Alternatively, you can weight approximately 25-28 g of the of the dough, make a ball and place in the center of the tart tins and with your thumbs press until the dough covers the tin like the method describe above.

Use a fork and poke holes the bottom of the dough. Pour the egg mix into the tart shells and bake for 15 minutes, or until the edges of the tarts are lightly browned. Turn the oven temperature down to 275oF and continue to bake for another 10 minutes. Keep an eye on the tarts and once the egg custard starts to puff up, open a little the oven door to avoid the custard to over bake.

To make sure the egg custard is done, poke a toothpick at the center of the tart and if the toothpick standstill, the tarts are done.

Remove form the oven and let cool on the wire rack.

Serve warm.

– Care for more dessert recipes? Check on these…

Thank you for visiting Color Your Recipes…have a colorful week!




Taro Swiss Cake Roll

This simple Swiss roll cake loaded with creamy, sweet and nutty taro filling is amazingly delicious. The soft and cottony cake layer with the purple cream is just heaven…

As mentioned on my previous post…here I am with another taro post, this time taro was made into a creamy and rich filling for Swiss roll cake.

If you are interested in learning more about taro root, please check my previous post

– Why this cake is different?

Yes, you read it right, the filling of this cake is made with taro…taro can be used in savory or sweet dish, it is super versatile and packed with healthy elements in it.

– Can I find this kind of cake in Asian bakeries?

Yes, again, you can find taro filled cake (birthday cake) with layers of taro cream in between cake. They even decorate the cake in purple so you are aware of its flavor.

– Ready to try this unique taro filling?

Ingredients:

Taro filling

  • 500 g taro cut into small cubes of approximately ½ in
  • 1 can low fat coconut milk
  • 60 g sugar or more if you prefer a bit sweeter

Cake Roll

  • 3 eggs
  • 35 g vegetable oil (I used sunflower)
  • 30 g milk
  • 1 teaspoon vanilla extract
  • 60 g cake flour
  • 1 pinch salt
  • 6 g white vinegar
  • 60 g sugar

Method:

Taro filling

In a medium pot add the taro and the coconut milk. Cook under medium heat for approximately 10 minutes.

Add the sugar and stir gently. Cook for another 5 to 10 minutes. At this point the taro will be soft and breaking/melting into the coconut milk.

If you like with little pieces of taro, remove from the heat and let it cool. If you like creamier, let it cook a couple more minutes and mashed the remaining pieces of taro into the cream.

Let the taro cream cool completely and store in the refrigerator.

Cake Roll

Preheat oven at 275oF.  Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt., and set aside.

In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 15-18 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake and roll it. Let the cake cool.

Unroll the cake and spread a thin layer of the cooled taro filling. Roll back and wrap tightly with a plastic wrap.

Place the cake roll in the refrigerator for a couple of hours before serving.

– If you like this Swiss cake roll, you might want to look at these dessert recipes…

Thank you for visiting Color Your Recipes…have a colorful week!




Taro Savory Cake

This is a very typical Chinese dish found in dim sum…super easy and it makes a great side dish, loaded with lots of flavors.

I got a big package of fresh peeled taro root when at the local Asian store and after many debate (between myself) decided to make two dishes with it…one is this savory cake and the next will be on my next week post…so be patience as you will see two recipes using taro…

This recipe is not very different from the Taiwanese Turnip Cake…I mainly added taro instead of turnip and much less rice flour, so the taro would be the star of this dish.

– What is taro root?

Taro root is very popular in Asian cuisine, it is like potato, starchy but with a sweet and nutty note in its flavor. Taro grows in tropical and sub-tropical climate, therefore a staple food in countries with such a climate.

Taro has purple speckles all over its flesh and it can be fried, boiled, roasted, simmered, mashed…made into savory or sweet dish.

– Have you ever had this savory taro cake?

If you had not tried this dish, I urge you to try next time when visiting a dim sum restaurant. It is commonly found in dim sum cart, but I must admit that this might not be one of the popular dishes if you are not familiar with it…they usually fry right there before serving…

– How you serve this savory cake?

It is usually served with a side of hot sauce. The cake is first steamed and just before serving is pan fried, so it is somehow crispy on the outside and soft on the inside.

– How this savory taro cake tastes?

Although very typical Chinese dish, my husband really enjoys it, the taro root is embraced with a thin layer of rice flour surrounded by savory pieces of Chinese sausage and shitake mushroom…

– Are you ready to try this super simple and yet delicious savory cake?

Ingredients:

  • 600 g taro (approximately), peeled and cut into cubes, ½ in
  • 4 -5 dry shitake mushrooms
  • 4 Chinese sausages
  • 4-5 garlic cloves, finely minced
  • ½ bunch green onion
  • 250 g rice flour
  • 1 tablespoon vegetable oil
  • Salt and white pepper to taste

Method:

In a small bowl soak the mushrooms in ½ cup warm water for approximately 20 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid. Remove the stems and cut into small pieces.

Finely cut the Chinese sausage into small pieces, chop finely the green onion and both aside.

In a pan or wok, add the oil and sauté the taro cubes, until slightly brown, stirring constantly, add 2 tablespoons of water and continue to cook for a minute or so.

In the meantime, in a medium bowl mix the rice flour 550 ml of liquid (from mushroom water and plain water).

Add the sauté taro into the rice and water mixture and stir until well mixed and all the taro are coated with the rice mixture. Set aside.

On the same pan add the sausage, mushroom and green onion, sauté until golden and fragrant.

Return rice flour/taro mixture back to the pan and add salt, pepper. Cook under medium heat, stirring constantly as the rice flour batter cook the consistency will thicken.

Transfer the batter into a heatproof container (I used a rectangle Pyrex) and steam under medium-high heat. I used Tatung steamer, added 2 cups of water on the outside and set it to steam.

If steaming in the stove, make sure to check the water level and replenish if necessary. Once cooked remove the bowl from the steamer and allow to cool before slicing.

Remove the cake from the container and slice into approximately ½ inch thick or into cubes. Pan fry with a little of oil until both sides are golden brown.

Serve immediately, with the hot sauce of your preference.

– If you are looking for more Asian Inspired recipe, please check these out…

Did you know that taro contains a large amount of dietary fiber? Taro is a starch vegetable like potato, but with much more content of fiber. Uncooked taro contains calcium oxalate crystals which can irritate throat and mouth. Once cooked these needle-like toxins are eliminated and great for human consumption.

Thank you for visiting Color Your Recipes…have a colorful week!




Kabocha no Nimono

This is a super easy side dish that can be served cold or warm, not to mention that is healthy and loaded with vitamin A and dietary fiber.

My parents had a lot of Japanese influence when growing up as Taiwan was dominated by Japan.  In Brazil, we grew up eating a variety of Taiwanese, Japanese and Brazilian food and most of the time I did not even know the name of the dishes. This recipe of kabocha no Nimono, meaning boiled or simmered kabocha was one of them.

Kabocha is one of my favorite pumpkin and besides, making soup, air-fry, roast, in bread dough, I love the no Nimono recipe as it is very practical.

If you get to try this simple and easy recipe please be careful when cutting the kabocha. Somehow, they are hardy and very hard to cut as compared to the other pumpkins. And yes, you can eat the skin…

– What is kabocha?

Kabocha is a Japanese pumpkin, and its texture is denser than the other species. It carries a sweet touch., and the flesh is dark orange.

– That is no Nimono?

“no Nimono” in Japanese means simmered…and is a classic Japanese dish. The pieces of kabocha are simmered in a broth that is savory and sweet. And they taste better when it’s made ahead and stored in the broth for a while, so each piece is loaded with the broth flavor.

The kabocha has a very distinctive texture as compared to the other pumpkins, once cooked is very creamy and rich despite of the hard texture when raw.

– Are you ready to try this very simple and yet so tasty kabocha?

Like all the recipes I share, it is up to you to add a bit more of salt or sugar, it all depends of your liking so please feel free to experiment.

Ingredients:

  • 1 medium kabocha, a little more the 1 kg (2 lbs)
  • 500 ml of water
  • 4 tablespoons light soy sauce
  • 4 tablespoons sugar (if you like sweeter, add 1 extra tablespoon)
  • 5 tablespoons sake
  • 5 tablespoons mirin

Method:

Wash the kabocha by scrubbing the skin. Cut into approximately 3-4 cm (1.5 inch).

In am medium pan add the kabocha, and all the listed ingredients. Bring to boil and lower the heat to a simmer, leaving the lid slightly ajar (to let the steam escape).

Simmer until the kabocha softened, approximately 20-25 minutes. Remove from the heat.

Cover and let the kabocha sit in the broth until cool.

Place in the refrigerator once cool.

Serve cold or reheat to serve.

– Looking for more pumpkin recipes? Check these out…

Did you know that kabocha, like all the pumpkins are a rich source of vitamin A and C? Not only has low-calorie, the kabocha squash is rich in iron, vitamin B, beta-carotene, copper, magnesium, many antioxidants, also contain dietary fiber.

Thank you for visiting Color Your Recipes…have a colorful week!




Purple Daikon Radish Salad

The salad with this beautiful and colorful radish is super easy, you just need a few ingredients for this crispy and refreshing salad.

I hope you all had a nice and fun Thanksgiving with your loved ones…after so many days of eating this super simple and easy salad using purple daikon radish is perfect as a side dish…refreshing and crisp…and I bet you have all the ingredients in your kitchen!

– Have you ever seen the purple daikon radish?

I pick it up when browsing at our local farmer’s market.

– What is daikon radish?

Daikon radish is very popular in Asia, it is normally white and long like carrot. Daikon radish are mild in taste when compared to the red radishes. They are crisp and taste peppery like the red radish with a hint of sweetness.

– How daikon radish is used in Asian dishes?

Daikon can be pickled and cooked in Asian dishes.  When pickled they are used as side dishes. Daikon can be added to soups and stews.

– When it is best time to buy daikon radish?

Although you can find daikon radish year-round at the grocery, it is believed that have a nicer and sweeter flavor during fall and winter seasons.  I remember my mom, up to this day always emphasizing how tasty are daikons during winter.

– How to pick daikon radish?

Daikon varies in size and color, as the Korean daikon are rounded as compared to the Japanese/Chinese ones. You should pick the ones that are firm, smooth skin and heavy.

– Can I eat the leaves from daikon radish?

Absolutely, all the leaves from the radish family are edible. As a matter of fact my purple daikon radishes came with leaves (forgot to take picture). After washing very well, cut into small pieces and sauté with garlic.

– Are you ready to try this beautiful color daikon?

Ingredients:

  • Purple daikon radish
  • Olive oil
  • Apple cider vinegar
  • Salt and pepper

Method:

Wash and peel the daikon.

Slice the daikon very thinly, using a mandolin or a sharp knife.

Place all the sliced daikon in a bowl, drizzle with olive oil, apple cider vinegar, salt and pepper to taste.

Toss until all the slices of daikon is coated with the mixture of olive oil and apple cider vinegar.

Ready to serve.

– Looking so more simple and easy side dishes?

Check these out…

Did you know that daikon is super rich in vitamin C? Daikon radish are low in calories and high in fiber, therefore it might promote weight loss. Due to the nutrients in daikon such as calcium, magnesium, potassium and copper, it is believed that consuming daikon may protect against chronic diseases such as cancer, diabetes, heart disease and neurodegenerative diseases.

Thank you for visiting Color Your Recipes…have a colorful week!