Chinese leaf cabbage Archives - Just Julie https://www.julieolive.co.uk/tag/chinese-leaf-cabbage/ A Malaysian lost in Britain Wed, 25 Mar 2026 16:23:42 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 134825744 Salted fish braised toufo – Signatory mine https://www.julieolive.co.uk/2026/03/25/salted-fish-braised-toufo-signatory-mine/ https://www.julieolive.co.uk/2026/03/25/salted-fish-braised-toufo-signatory-mine/#comments Wed, 25 Mar 2026 16:23:36 +0000 https://www.julieolive.co.uk/?p=7843 Whenever I traveled back from Malaysia I always carry half a dozen raw whole salted fish back to UK. Then when I have time and if the weather permits, I will fry them outside in my garden. After frying, I individually packed and sealed them for my fridge and freezer. This makes it simpler for …

The post Salted fish braised toufo – Signatory mine appeared first on Just Julie.

]]> Whenever I traveled back from Malaysia I always carry half a dozen raw whole salted fish back to UK. Then when I have time and if the weather permits, I will fry them outside in my garden. After frying, I individually packed and sealed them for my fridge and freezer. This makes it simpler for me to use them whenever I wanted to.

Thus far I have cooked 2 dishes. – Salted fish steamed with pork belly

Salted fish braised with toufo.

Fry toufo after coating with a mixture of rice and corn flours before frying garlic and shallots. Add the carrots and a whole head of Chinese leaf cabbage. Including the soaked mushrooms and the soaking liquid. Seasoned with a touch of oyster sauce, salt and pepper and light soy sauce. Hubby loves it.

Seared all sides and remove.
Common sense – hard vegetables first in.
Braise for 30 minutes or so.
Add in the prepared salted fish with ginger oil and placed the crispy shallots back in.
Salted fish braised toufo – Signatory mine

Slicing, frying and packing.

Kiam Hue from Kuching
So handsome
Dried in the sun
Always fry a lorry load of ginger first.
1 kg of ginger julienne
Before cleaning I will always fry minced garlic + more minced ginger.
Sieved
The garlic and ginger paste

Signed Sealed Delivered – All mine

Zeepers – Keepers

The post Salted fish braised toufo – Signatory mine appeared first on Just Julie.

]]> https://www.julieolive.co.uk/2026/03/25/salted-fish-braised-toufo-signatory-mine/feed/ 1 7843 Gyoza 餃子 – Special https://www.julieolive.co.uk/2018/12/26/gyoza-%e9%a4%83%e5%ad%90-special/ https://www.julieolive.co.uk/2018/12/26/gyoza-%e9%a4%83%e5%ad%90-special/#respond Wed, 26 Dec 2018 21:19:06 +0000 https://www.julieolive.co.uk/?p=139 Gyoza? Jiaozi? (餃子). The original Japanese or Chinese dumplings or even pot stickers in America?  I once made Malaysian currypuffs for hubby’s work as they were having a training day by a gentlemen from the US. He took one look at my currypuffs and pronounced ‘I love these pot stickers’ Needless to say hubby had fun informing him otherwise.  These dumplings …

The post Gyoza 餃子 – Special appeared first on Just Julie.

]]>

Gyoza? Jiaozi? (餃子). The original Japanese or Chinese dumplings or even pot stickers in America?  I once made Malaysian currypuffs for hubby’s work as they were having a training day by a gentlemen from the US. He took one look at my currypuffs and pronounced ‘I love these pot stickers’ Needless to say hubby had fun informing him otherwise. 

These dumplings consist of ground protein and vegetable fillings that are wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished goyza can be boiled, steamed or pan-fried. I have even seen people deep frying them.  

However I usually fry mine for a minute in a little oil before adding water and cover the pan to steam them till dry. Then I uncover and allow them to fry for a bit till the bottom is crispy with a touch of oil.  

You can substitute the fillings and marinate according to your taste.  

Print

Gyoza 餃子 – Special

Ingredients

Fillings

  • 100 g mince prawns
  • 100 g mince fish paste
  • 100 g mince pork
  • 1 tbsp mince ginger & garlic
  • 3 sprig spring onions cut into small
  • 3 large leave Chinese leaf cabbage cut into small

Seasoning

  • 1 tbsp rice wine
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • salt & pepper
  • 1 tbsp corn starch

Dipping Sauce

  • Black vinegar
  • chilli sauce
  • soy sauce

Wraps

  • 1 pkt I used shop bought Gyoza wrappers
  • 2 tbsp oil for frying
  • 1 tbsp garlic oil

Instructions

  • Mince all the proteins and cut everything and place into a deep bowl. Mix and let it all marinate while you tidy up your wrapping station.

Notes

These Gyoza 餃子 can be frozen. To freeze you need to arrange them in a single layer on a tray. Place in freezer and and let them freeze first before keeping them in a bag for future eats. TIP – I like to drizzle a bit of crispy garlic or ginger just before serving. TIP – A few spring onions also makes the dish comes alive.

The post Gyoza 餃子 – Special appeared first on Just Julie.

]]> https://www.julieolive.co.uk/2018/12/26/gyoza-%e9%a4%83%e5%ad%90-special/feed/ 0 139