Sweetened red bean paste with lotus seeds and lily bulbs

Recently I was given a packet of red beans (Azuki beans) by my cousin sister who had bought it personally from Japan. To my astonishment, these Japanese red beans are as shiny as pearls. They are totally different from those sold in the local market. Therefore, I picked this recipe to try out these beans. The results is: The paste texture is thick and very smooth. The beans were so soft that it will "melt" into your mouth. It is simply marvelous!

Below is my modified version (originated from this source)

Ingredients:
1500 liter water
200g red beans 红豆
30g dried lotus seeds 干莲子
10g dried lily bulbs 干白合
1 quarter (or half) dried tangerine peel 陈皮 - soaked until soft, scraped off the pith (optional)
5-6 pandan leaves 香兰叶 - tied together (optional)
½ rice bowl yellow crystal rock sugar 黄晶冰糖 (or any type of rock sugar)

Methods:
1. Wash red beans, dried lotus seeds and dried lily bulbs. Remove bitter pit from lotus seeds. Soak with clean/ filter water for 2 hours. (Remove lily bulbs before 2 hours if they are too soft).
2. Bring water to boil. Then, add in red beans (including water used for soaking), dried lotus seeds, dried lily bulbs and dried tangerine peel.
3. When the water re-boils, turn the heat into medium low flame and simmer for 2 hours. Cover the lid during the cooking process. Use a bigger pot if necessary. Add in pandan leaves and boil for ½ hour. Remove pandan leaves and dried tangerine peel.
4. Then boil under high heat for another half an hour.
5. Boil the red bean until it turns to paste form and with appropriate water level. Add in water crystal rock sugar.

Notes:
1. Do not soak red beans for too long. Max 1-2 hours. If no time to soak, just extend the cooking time. Do not soak red beans with hot water.
2. Pandan leaves and dried tangerine peel are 2 optional items but they are essential to increase the aroma.
3. Water can be added during the cooking process. The ratio between the red beans and the water is subject to personal preference. It is important that red bean paste should not contain too less red beans otherwise it will become red bean soup.
4. Rock sugar should be added towards the end. Otherwise the red beans will not turn to paste.
5. The reason for boiling red beans with high heat is to make it become paste.
6. Fresh lotus seeds and lily bulbs can be used but the cooking time must be reduced especially for fresh lily bulbs.

(a) Japanese red beans


(b) Dried lotus seeds (c) Dried lily bulbs


(d) Fresh lily bulbs

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Baked beans with tomatoes and potatoes

Ingredients:
½ onion (chopped)
50g chicken breast meat (cut into small chunk; marinated with light soya sauce, sugar and corn flour)
3-4 cherry tomatoes (cut into half)
1 can of baked beans (125g)
1 potato (cut into cubes)

Seasonings:
2 tbsp tomato ketchup
Dash of salt and sugar
Water

Methods:
1. Heat up wok with oil. Stir fry chicken lightly. Dish up and set aside.
2. Sautee onion until transparent.
3. Add in potatoes and water. Cover with lid and cook for a while.
4. Open lid and add in tomatoes, baked beans and seasonings. Mix well, cover with lid and cook with medium heat for a while.
5. Add in chicken and mix well. Serve.

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