We recently had some beautiful weather over the last weekend and since we still preferred to stay home and social distance, we just spent the afternoon swimming and chilling in our backyard. Dinner was already in the grill and the table was set for us to dine out in our patio. But knowing my kids, whenever they swim or are just playing in the pool, they seem to get extremely hungry the moment they step out of the water. Since dinner won't be ready for another 20 minutes or so, I quickly whipped up these super delicious Chinese Scallion Pancakes for them to have as an appetizer and to tide them over until dinner was ready.

These Chinese Scallion Pancakes are so easy and simple, you can make it in no time with just some pantry staples. Served hot straight off the skillet, my family literally devoured it in 60 seconds!

Chinese Scallion Pancakes
by Miss Crumbs A lot, adapted from food52

Recipe
Pancakes Ingredients
1 cup All Purpose Flour (unbleached) with extra for dusting
1/2 tsp Sea salt
1 tbsp Ghee or Clarified Butter
1/4 cup Water
2 tbsp Milk (I used 2%)
1/2 cup Scallion (thinly sliced)
2 tbsp Vegetable Oil

Dipping Sauce Ingredients
2 tbsp Light Soy Sauce
1 tbsp Rice Wine Vinegar
1 tsp Sesame oil
Dash of White Pepper Powder

Cooking Method
1. Please refer to the pictures above throughout the recipe. Make dipping sauce by whisking all the ingredients together and set aside. You may also use store bought dumpling sauce. In a mixing bowl, combine flour and salt.
2. Combine 1/4 cup of water and 2 tbsp of milk in a microwavable bowl or measuring cup. Warm it up in the microwave for 1 minute. Pour the mixture into the flour and mix with a spatula until a soft dough is formed. You may add more warm water or flour but do not rush to do so yet. Use your hands to mix the dough until it is soft and does not stick to your hands. You may find that with some patience and kneading, no additional water or flour may be needed at all.
3. Lightly dust clean counter top or clean surface with some flour, knead the dough for about a minute or two. Divide the dough into 2 pieces and allow it to rest, covered with a slightly damp paper towel for about 5 minutes.
4. Keeping counter top light dusted with flour, roll out one dough into a 8"round circle with a flour dusted rolling pin, to about 1/8" thick. Repeat with second ball of dough.
5. Using your finger tips, smear the ghee or clarified butter over rolled out dough. From the edge of the circle, roll up the dough into a tight log. Then, roll up the log into a tight spiral ball. Repeat with the second rolled out dough. Allow it to rest, covered with a slightly damp paper towel for about 5 minutes.
6. Keeping counter top light dusted with flour, roll out one spiral dough ball into a 8"round circle with a flour dusted rolling pin, to about 1/8" thick. Repeat with second spiral ball of dough.
7. Sprinkle the thinly sliced scallions on top of the rolled out dough. From the edge of the circle, roll up the dough into a tight log again. Then, roll up the log into a tight spiral ball again. Repeat with the second rolled out spiral ball of dough. Allow it to rest, covered with a slightly damp paper towel for about 5 minutes.
8. Keeping counter top light dusted with flour, gently roll out one spiral dough ball with scallions into a 8"round circle with a flour dusted rolling pin, to about 1/8" thick. Repeat with second spiral ball of dough with scallions. Set aside covered with slightly damp paper towel until ready to fry.
9. In a non-stick frying pan or skillet, heat up 2 tbsp of vegetable oil over medium to medium high heat. Carefully lay one pancake into frying pan. Fry until the underside is golden brown, gently flip and cook the other side until it is golden brown as well.
10. Remove from heat and onto a chopping board. Cut into 8 triangle slices and serve hot with dipping sauce.

Makes 2 pancakes

I have always been a fan of eggplants or what is also commonly known as aubergines. In Singapore, I actually grew up calling it brinjal. I particularly liked the soft and mushy texture when it is cooked, especially when they are fried or oven broiled till they are charred on the surface.  Eggplants are often used in many cuisines in Singapore; Indian curries, Chinese Yong Tau Foo and in Japanese & Korean dishes as well.

I started making this recipe quite regularly when I wanted a low fat meal but still feel full from it. Spicy Miso Eggplant is fairly easy to make with a simple store bought miso sauce. The miso sauce adds a lovely umami flavor to the somewhat slightly bland eggplant. It makes a great side dish for sharing or as a main dish on its own.

Spicy Miso Eggplant
by Miss Crumbs A Lot

Recipe
Ingredients
1 Large Eggplant
2 tbsp Olive Oil
2 tsp Sesame Oil
4 tbsp Spicy Miso Sauce (or you can use regular non-spicy miso sauce)
Sesame Seeds
Salt & Pepper

Cooking Method
1. Preheat oven to 425 degrees F.
2. Cut the stem off and slice the eggplant into half. Hold the eggplant half, skin side down, in the palm of your hand and use a small sharp knife to cut the flesh into a diamond pattern. Ensure that you do not cut all the way through.
3. Heat 2 tbsp olive oil in a frying pan and season the eggplants with a pinch of salt & pepper. Pan fry the eggplants, flesh side down on the pan for a few minutes, until they are lightly charred.
4. Remove from heat and brush on 1 tsp sesame oil and 2 tbsp spicy miso sauce on each eggplant half. Sprinkle some sesame seeds on top.
5. Bake in 425 degrees F on middle rack of oven for 20 to 25 minutes or until the eggplants are soft and cooked through. Broil for 7 to 8 minutes on high on middle rack to charr and brown the eggplants further before serving, if desired.

Makes 2 servings

Stir Fried Bean Sprouts with Salted Fish has always been one of my favorite dishes, even as a child. While most children disliked bean sprouts (also known as mung bean sprouts), My younger brother, Jody and I  have always enjoyed them. Not my youngest brother, Jordan though. It has always been a challenge to get him to eat vegetables, even till this day. 

When we were kids, we would go food shopping at the wet market with my mom. Wet markets are usually partially covered markets where food vendors sell their products. There will be the meats and fish sections, fruits and produce, dry goods and usually a hawker center selling cooked one dish meals as well. The vegetable stalls would usually have bean sprouts for sale. They are typically displayed in a large round sieve and sold by weight. Unlike now where bean sprouts are cleaned and roots picked off in a sealed packet, those bean sprouts then still have the roots attached to them. We would buy a large packet of bean sprouts and then head home to pick off the roots before cooking them.
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Salted fish is one of the most popular ingredient to cook bean sprouts with. Salted fish is a traditional Chinese food originating from the Guandong province in China. The fish is preserved or cured with salt and was a staple food in southern China. Historically known as the "poor man's food" because the extreme saltiness of the fish was useful in adding variety and taste to the simpler rice based meals. More recently, it has become a popular cuisine in its own right. Another dish that I had shared previously that uses salted fish as flavoring is the "Steamed Pork Patty Rice".

Stir Fried Bean Sprouts with Salted Fish
by Miss Crumbs A Lot

Recipe
Ingredients
16 oz Bean Sprouts (rinsed and drained)
1/4 cup Salted Fish (finely diced)
1 tbsp Chopped Garlic
1 tbsp Oyster Sauce
1 tbsp Light Soy Sauce
1 tsp Sesame Oil
1 tsp Shallot Oil
1 tbsp Water
2 tbsp Chopped Cilantro
2 tbsp Vegetable Oil

Cooking Method
1. Prepare the sauce first by mixing 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tsp shallot oil, 1 tbsp water in a bowl and set aside.
2. Heat up 2 tbsp vegetable oil in a wok on medium heat. Add in finely diced salted fish and stir fry until they are golden brown and crispy.
3. Add in 1 tbsp chopped garlic and stir fry until fragrant.
4. Reduce heat to low and add in bean sprouts. Stir fry for a few minutes. Add in prepared sauce and mix well. (Do not overcook bean sprouts, you'd still want a crisp and crunchy texture).
5. Turn heat off and stir in chopped cilantro. Serve immediately.

Chickpea Salad is actually a recipe that I kind of accidentally put together. I was attempting to "eat down" our refrigerator & pantry and had 2 avocados left that honestly, had seen better days. If I did not consume them that day, they would have to go into the trash. Determined to reduce wastage, I cut up the avocados and picked out the brown bits. It wasn't bad, they were very ripe but still edible. Pulling out what else was left in the refrigerator, I found myself left with mostly vegetables and beans that could still be a great salad. Super quick and easy to make, they can be made in advance and refrigerated till ready for consumption. Perfect for meal preps, potlucks and parties!

Chickpea Salad
by Miss Crumbs A Lot

Recipe
Ingredients
1 19oz can Chickpeas (Garbanzo Beans)
2 Avocados (diced)
5 oz Cherry Tomatoes (cut into halves)
8 oz Cucumber (diced)
Juice of 1 Lime (approx. 3 1/2oz)
3/4 tsp Sea Salt
1/2 tsp Dill Weed
Freshly Cracked Black Pepper
Red Pepper Flakes (optional)

Cooking Method
1. Put chickpeas, diced avocados, cherry tomatoes, and diced cucumbers in a large bowl.
2. Season with juice of 1 lime, sea salt, dill weed and freshly cracked pepper. Mix well.
3. Top with some red pepper flakes, if desired.
4. Keep refrigerated until ready to serve.

Makes 4 to 6 servings

Asian Cucumber Salad is a quick, easy and healthy recipe that is so versatile, it is perfect as an appetizer or side dish. Using only a handful of ingredients and spices, this dish can be whipped up within minutes. My one tip would be to avoid inexpensive soy sauces and go for good quality ones instead. A premium brand soy sauce that I really like and use often is Lee Kum Kee's Double Fermented Light Soy Sauce. It is naturally brewed and has an amazingly rich color and taste. The double fermentation process results in a flavor that has the delectable aroma of soy and not just empty saltiness.
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With the summer weather that we have been experiencing here in Houston, this refreshing salad helps beat the heat and will definitely be a frequent dish in our household.

*This is NOT a sponsored post. All opinions are my own*

Asian Cucumber Salad
by Miss Crumbs A Lot

Ingredients
1 Cucumber (approx. 1 lb)
2 tbsp Rice Wine Vinegar
1/2 tbsp Sesame Oil
1 tbsp Light Soy Sauce
1/4 to 1/2 tbsp Crushed Red Pepper Flakes (more if you prefer a spicy version)
1 Large Sprig of Spring Onion (chopped)
1/2 tbsp Sesame Seeds
Dash of White Pepper Powder

Cooking Method
1. Thinly slice the cucumbers and set aside
2. In a small bowl, combine the rice wine vinegar, sesame oil, light soy sauce, crushed red pepper flakes, chopped spring onions, sesame seeds and white pepper powder. Mix well.
3. In a medium bowl, toss the sliced cucumbers with the salad dressing.
4. Place in a serving bowl and garnish with more chopped spring onions and sesame seeds.

Serves 4

Asian Edamame Salad, a healthy and delicious salad that is a perfect accompaniment for your summer meals. Having said that, Kian and I love salads and while they are a great summer fare, we enjoy them all year round.
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This salad is a copycat recipe that I recreated. This dish is one of my favorite Corner Bakery Cafe menu item. It is not available as a full salad dish but only as one of the trio selections. I could never quite get my fix whenever I order it as one of the 3 small portion salads for lunch. Hence, I decided to recreate this salad and make a big bowl of it to enjoy. It is so easy to prepare and so delicious, it will definitely be a frequent item I'll volunteer to bring to potluck parties.

Asian Edamame Salad
by Miss Crumbs A Lot

Recipe
Ingredients
1 Cucumber (diced)
1 cup Julienned Carrots
1 cup Purple Cabbage (thinly shredded)
1 Red Bell Pepper (finely diced)
2/3 oz Basil (roughly chopped)
2/3 oz Mint (roughly chopped)
1 cup Shelled Edamame
2 tbsp Olive OIl
1 tbsp Sesame Oil
1 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
Salt
Pepper

Cooking Method
1. In a large bowl, combine diced cucumbers, julienned carrots, shredded purple cabbage, diced bell peppers, chopped basil & mint and edamame. Set aside.
2. Make the dressing by whisking the olive oil, sesame oil, light soy sauce and rice vinegar together.
3. Pour dressing into the bowl of prepared vegetables and toss.
4. Season with salt and pepper.
5. Refrigerate until ready to serve.

Makes 4 to 6 servings

Sayur Lodeh (Coconut Vegetable Stew) consists of a variety of vegetables that is simmered in a coconut milk curry that is enriched with chicken stock. So wholesome, you can have it on its own as a main dish or as a side dish with rice.
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I made a version with cabbage, carrots and green beans with fried tofu but you can definitely get creative and add in your favorite vegetables. Other ingredients that might work in this dish include cauliflower, zucchini, yellow squash, firm tofu or even potatoes.

Sayur Lodeh (Coconut Vegetable Stew)
by Miss Crumbs A Lot

Recipe
Ingredients
2 tbsp Dried Shrimps (rinsed and drained)
1 1/2 oz Red Chillies (rinsed, seeded and sliced)
5 oz Shallots
1 oz Ginger (skinned)
2 stalks Lemongrass (white portion only and sliced)
4 candlenuts (soaked in water to soften)
1 tbsp Turmeric Powder
8 cups Water
3 tbsp Chicken Bouillon Powder
3/4 Cabbage (cut in wedge pieces)
20 Green Beans (cut into 1" pieces)
2 carrots (sliced)
4 pieces Fried Tofu (cut into triangles)
1 1/2 cup Coconut Milk
2 tbsp Cooking Oil
Salt

Cooking Method
1. In a food processor, blend dried shrimps, red chillies, shallots, ginger, lemongrass, candlenuts and turmeric powder until a smooth paste is formed. Set aside.
2. In a large pot, heat cooking oil over medium heat and add in the blended spice paste. Stir fry until fragrant. Add in water, chicken bouillon powder and bring it to a boil over high heat.
3. Once boiling, add in cabbage, green beans, carrots and fried tofu. Cover the pot and simmer over low heat until vegetables are soft.
4. Add in coconut milk and season with salt to taste. Bring it back to a boil.
5. Serve hot with plain rice or nasi lemak (coconut milk rice).

​Serves 4 to 6

Basil Eggplant (Vegan) for my niece who flew in from Boston to join us in Houston for the holidays. She had recently become a vegan and all of us have been having fun exploring vegan recipes with her over the weekend. We made vegan brownies, cookies, spinach scramble and one of my favorite, which I made today, is Basil Eggplant.
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After a whole weekend of being spoilt and fed extremely well at our friends' Christmas lunch and dinner, a vegan dish on Boxing Day was very much welcomed by all of us. The sauce is so tasty and flavorlful; it may be replicated with other meats and vegetables, if desired.

Basil Eggplant (Vegan)
by Miss Crumbs A Lot, adapted from "Vegetarian Gastronomy"

Recipe
Ingredients
1 Large Eggplant (cut into 2 inch rectangular slabs)
1 Red Bell Pepper (thinly sliced)
1 Yellow Bell Pepper (thinly sliced)
1 Orange Bell Pepper (thinly sliced)
1/2 White Onion (thinly sliced)
1 14 oz Block Firm Tofu (cut into 1/2 inch cubes)
2 cloves Garlic (finely chopped)
1/2 cup Basil Leaves (roughly chopped)
4 tbsp Olive Oil (divided)
4 1/2 tbsp Hoisin Sauce
1/2 cup Soy Sauce
1/4 cup Water
2 tsp Shiracha Chilli Sauce
2 tsp Cornstarch

Cooking Method
1. Prepare sauce by combining hoisin sauce, soy sauce, water, chilli sauce and cornstarch in a bowl and set aside.
​2. Heat 2 tbsp of olive oil in wok on med heat and stir fry eggplant till it is soft, about 10 to 15 min. Remove from heat and set aside.
3. Heat 2 tbsp of olive oil in wok on med heat again and stir fry onions and garlic till soft and fragrant.
4. Add bell pepper and continue frying for a few minutes.
5. Return eggplant into wok and add tofu pieces, stir fry for a few minutes.
6. Add sauce mixture into wok and mix well. Allow sauce to boil and thicken. 
7. Remove from heat and stir in basil leaves.
8. Serve hot with white rice, if desired.