Happy Chinese New Year! 恭喜發財！Happy Valentine’s Day as well! We are celebrating the year of the Monkey! There’s nothing really more important for us, the Chinese, than this time of year where we get to spend quality meal time with our significant family members. It’s also a time to wish everyone good health, prosperity and joy! I am really hoping the monkey can help change Winter to Spring as soon as possible, I’m sure everyone is ready for some sunshine and flowers! The foods that we eat during New Years include the New Year Cakes 年糕 an d 蘿蔔糕 and many amazing Chinese dishes like vegetable stews and stir fries that fill the whole table with food when we have family gatherings.
As you know, much of our food have quite a lot of sodium, potassium, phosphorous and protein, which to many healthy people are great, but for some, like those who are suffering from kidney disease can really have adverse effects when those minerals are consumed. I have partnered up with the Kidney Foundation of Canada this year at the Pacific Gateway Airport Hotel in Richmond, BC to show 4 dishes that may give people more ideas with what they can cook during this festive season and not be too guilty with the sodium, potassium, phosphorous and protein.
After a wonderful informative talk from renal Dietitian Mrs. Jane Chu from the Vancouver General Hospital, I began my schpeal.
I made 4 dishes: #1,2,4 are fit for people who have not started dialysis and #3 is fit for those who have started dialysis since the protein serving is more ample.
Recipe #1: Eggplant, Red pepper, Tofu and Pork Stir-fry
Ingredients: (Serves 2)
- 1 Chinese (long) eggplant, peeled stripwise skipping 1cm of skin after every stroke, cut into small rectangular pieces the size of your thumb
- 1/4 Red pepper, largely diced
- 100g Firm tofu, cubed
- 1 Tbsp Light soy sauce
- 1 cup Apple sauce, unsweetened (can be blended with fresh peeled and cored apples)
- 1/4 cup Lean ground pork
- 1 tsp Cooking oil
- 1 slice Ginger, fresh
- 1 clove Garlic, mince
- Over medium heat, use a wok or a pan and add oil, ginger and garlic into the pan. Sauté for 5 minutes until slightly golden.
- Add ground pork and cook until medium rare then add the eggplant.
- Stir-fry for about 3-5 minutes and put a cover on the pan for 5-8 minutes to cook eggplant and meat.
- Add cubed tofu and diced red peppers and continue to stir-fry for 5-8 minutes so the liquid can evaporate a little.
- Add apple sauce and light soy sauce then stir-fry for an other 5-8 minutes before serving.
Recipe #2 : Cauliflower, Celery and Onion Bean Curd Wrap
Please see my recipe post here for specifics on the bean curd wrappers and the method of preparation, the ingredient list is below and only difference is the fillings.
Ingredients: (serves 8)
- 2 Cups Cauliflower, cut into thin slices
- 2 Cups Celery, cleaned and julienned
- 2 Cups Onions, skinned and julienned
- 4 Beancurd sheets
- 1 Tbsp Cooking oil
- 3 Tbsp Light Soy Sauce
Recipe #3: 5 Spice Sesame Chicken Over Steamed Cabbage (on dialysis)
Ingredients: (serves 4)
- 4 Small Chicken Thighs, skinless, boneless, cut into bite sizes.
- 1 Tbsp 5 spice powder seasoning (found at most Asian supermarkets)
- 1 slice Ginger, fresh
- 2 cloves Garlic, minced
- 1 Tbsp Cooking oil
- 2 Tbsp Light Soy Sauce
- 1/2 cup Apple Sauce, unsweetened (can be made in blender with peeled and cored apple)
- 2 Tbsp Sesame, toasted
- 1 tsp Sesame Oil
- 1/4 White Cabbage, sliced into palm sized pieces
- Marinate the chicken with the 5 spice powder for about 15 minutes.
- Place cut cabbage arranged on a plate to hold the finished chicken later and steam it for 10 minutes or until cooked through.
- While the cabbage steams, heat oil, ginger, garlic in a stir-fry pan over medium heat.
- Add chicken into the pot and stir-fry until cooked and the liquids have evaporated.
- Take the chicken out of the pot and let rest.
- In a clean sauce pan cook the apple sauce and soy sauce and let thicken.
- Once the sauce reaches a syrupy consistency add in the chicken and stir-fry for 3-5 minutes until the chicken is coated in the sauce.
- Take the cabbage out of the steamer and scoop the chicken on top the cabbage.
- Sprinkle the toasted sesame over the chicken and drizzle the sesame oil over it and serve.
Recipe #4: Sesame Mochi Cubes
Ingredients: (serves 10)
- 300 grams Glutinous rice flour
- 100 grams Glutinous rice flour, save for later
- 100 ml Unbleached sugar
- 500 ml Water – room temp
- 100 grams Sesame, toasted and ground (black or white)
- Prepare a large pot with a steaming stand for steaming the liquid mochi.
- In a large mixing bowl, whisk together the 300 g of rice flour, sugar, water and ground sesame.
- Pour the liquid mixture into a metal pan that can fit flat into your steamer.
- Wait until the water boils and place the mochi in the steamer and steam for 40 minutes.
- Once the mochi is set, take the pan out and let it cool until room temperature before covering it with plastic wrap and refrigerate it for at least 4 hours.
- You can toast the extra glutinous rice flour in a pan for 10 minutes to cook it through while stirring constantly. Let cool.
- Set up a tray with a cutting board that fit into the tray and take out the cooled mochi.
- Tear out the mochi from the pan, and cover the mochi with the rice powder.
- Cut into desired sizes while covering each piece with the powder and it is ready to serve.
Thanks for tuning in to this post, and I wish you all happy and healthy cooking while we welcome spring with open arms!