Mui Fun (Rice Doused With Savory Silky Eggy Gravy)


mui fun

1 tbsp dark soy sauce
1 tbsp light soy sauce
3 tbsp cooking oil
300 g Cai Xin, washed and drained
4 leaves wong bok
1 box Unicurd tofu (for soup) cut into cubes
1 fish cake – slice thinly
300 g sliced chicken meat/pork
12 medium prawns – shelled and deveined
1/2 small carrot – sliced
2 medium squids – washed and cut into rings
3 eggs – lightly beaten
3 tbsp minced garlics
1.5 litre chicken broth/ikan billis
500 litre water
5 tbsp potato flour – mixed with 4 tbsp water (more if want a thicker gravy)

Seasoning sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce (if want a darker version, add 1 tbsp more)
1 tbsp each – abalone and oyster sauce
1 tsp pepper
1/2 tsp each – sesame oil and sugar
Salt to taste

Marinade for meat
1 tsp light soy sauce
1 tsp Shaoxing wine
1/2 tsp each – corn flour and sesame oil
1/4 tsp pepper

1) In a wok, heat  oil and saute garlics till fragrant. Add stock and water and bring to a boil. Add in the vegetables, seafoods and tofu. Once it boils, lower heat and slowly pour in the potato starch to thicken the gravy. Adjust seasoning with salt, pepper and sugar.
2) Turn off heat, add egg mixture in slow circular manner. Wait for a minute before stirring.
3)  Scoop rice on serving plate and ladle hot gravy on the side and serve hot with pickle green chilli.


Fried Ulam Brown Rice

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Fried Ulam Brown Rice 1.jpg

300 g Cooked Brown Rice (preferably overnight)
1 piece deep fry Ikan Kembong or Batang fish – mashed coarsely
150 g minced chicken meat (season with a bit of salt and corn flour)
1/2 cup bean sprouts
2 tbsp kerisik
Salt, sugar and lemon juice to taste
1 tbsp olive oil
1 cup steam pumpkin – cube
1 large egg – beaten lightly

Sliced thinly Ingredients
1 fresh red chilli
2 shallots
2 garlics

Herbs leaves shredded thinly
1 small turmeric leaf
1 handful of Kesom leaves
3 pieces kaffir leaves
3 pieces kaduk leaves
1 stalk lemon grass
1/2 inch galangal

1) Heat olive oil in a wok and saute sliced ingredients till fragrant, add in minced meat and stir fry till opaque. Add in egg and fish meat, stir fry for a minute.
2) Add in brown rice and stir fry briskly over high heat till well combined. Add in salt, sugar, lemon juice to taste. Adjust to your preference.
3) Lastly add in shredded herbs, bean sprouts, pumpkin and kerisik. Stir to mix evenly with the rice.
4) Serve hot with Sambal Pedas prawns.

Steamed Rice Pudding With Crabs

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2 crabs
3 cups glutinous rice
4 tbsp vegetable oil

Diced Ingredients
2 dried shitake mushroom – soaked till soft
2 tbsp dried prawns – soaked till soft
1/2 cups chicken meat

Chicken sausage – sliced

Sauce Ingredients
21/2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp sesame oil
1/2 tbsp sugar
1 tbsp Hua Tio Jiu
Salt to taste
Dash of pepper

1) Heat wok with oil and saute diced ingredients till fragrant and cooked. Add in sauce ingredients and sausage, stir lightly to well mixed. Dish out and set aside.
2) Rinse rice  and cook in rice with 21/2 cups water. Mix cooked rice with  No. (1) while it is still hot.
3) Clean the crabs and cut into pieces, arrange the crabs on the rice lined with banana leaf. Steam over rapidly boiling water until the crabs is cooked through. Serve hot.

Loh Mai Gai With Egg (Steamed Glutinous Rice With Egg)

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4 boneless chicken thigh (remove fats and slice thinly)
4 pieces shitake mushrooms – soaked till soft and slice thinly
2 chicken sausage/lap cheong – sliced diagonally
500 g glutinous rice and 100 g jasmine rice ( can omit jasmine rice coz I dun want the rice to be too sticky)
(soaked for 3-4 hours)
4-5 hard boiled egg – quartered

Marinade Sauce for chicken
2 tbsp dark soy sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp shaoxing jiu
1/2 tsp salt
1 tsp sugar
1/2 tbsp corn flour
2 tbsp ginger juice (minced some ginger and extract the juice)

2 cloves garlic – minced
2 shallots – sliced thinly

Sauce for Glutinous Rice
2 tbsp dark soy sauce (add less if you want it lighter)
2 tbsp light soy sauce
1 tsp salt
1 tsp white pepper
1/2 tsp 5 spice powder
1 tbsp corn oil
1 tsp sesame oil
2 cloves garlic – minced
3 small shallots – slice thinly
Enough water to cover the rice
1 tsp sesame oil

1 tbsp corn oil
1 tsp sesame oil

1) Combine chicken thigh, mushrooms with the marinade sauce and marinade for 1-2 hours.
2) Drain glutinous rice and place in a deep bowl, add in sauce ingredients and mix well. Heat oil in a wok and saute minced garlic and shallots till fragrant, pour over the rice.  Place rice in steamer, cover with lid and steam for about 30-40 minutes.
3) Pan fry lap cheong or chicken sauce till lightly brown over medium heat (no need to use any oil), set aside.
4) In the same wok, add sesame oil and corn oil, saute minced garlic and shallots till fragrant, add in marinated chicken and mushroom with sauce. Fry for 2-3 minutes or till sauce thickens. Off heat/
To assemble
1) Prepare small rice bowl, place a few slices of fried la[ cheong, mushroom, chicken meat and egg neatly at the base of the bowl. Fill the top with cooked glutinous rice.
2) Spoon 1 tbsp of gravy over each bowl of rice. Place the bowls in the steamer, cover with lid and steam for 30 minutes.

Sambal Fried Rice With Golden Salted Egg Powder

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2 bowls cold cooked rice
1 large tau kwa – cut into small cubes and deep fry  till golden- drain and set aside
2 – 3 Ikan Kembong – washed, cleaned and deep fry till crispy

Marinade Ingredients
3 large eggs – lightly beaten
Pinch of black pepper
1/2 tsp salt
1/2 tsp Knorr Chicken Powder
1 tsp turmeric powder

3 fresh salted egg yolks – steamed and mashed
3 tbsp Knorr Golden Egg Yolk Powder
1 tbsp butter
1 tsp sesame oil
2 shallots – slice thinly
2 clove garlic – minced
1 tbsp Sambal Belacan
1 sprig Curry Leaves

A mixture of Herb Leaves
Pudina leaves
Daun kesom
Daun Kunyit

Cucumber – sliced
Tomato – sliced

1) In a mixing bowl, add in cold rice and marinade ingredients, mix to combine well, make sure the rice is well coated with the eggs. Set aside for 20 minutes.
2) Heat butter  and sesame oil in a wok till hot, add in mashed salted egg yolk, curry leaves, shallots, garlic and saute till bubbly and fragrant, add in salted egg powder, stir to mix well.
3) Add in the rice, stir fry until the eggs dries up. If desired, add more seasonings and 2 tbsp  Sambal Belacan.  Stir to mix well and add in the chopped spring onion and tau kwa, stir fry for another 2-3 minutes and dish up.
4) Transfer to a serving plate, sprinkle one tbsp of Golden Salted Egg Powder over it and add crispy kembong fish, Mixed herbs vegetables, cucumber, tomato and sambal at the sides.

Tomato Rice With Chicken Rice Paste

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3-4 cups Basmati Rice – washed rice till water is clear. Soak for 1 hour

2 fresh tomato – blend coarsely
50 ml tomato puree
3 tbsp evaporated milk
1 packet Dancing Chef Chicken Rice Paste
1 stalk lemongrass – bruised
Salt to taste

Spices for frying
2 pods cardamon
2 star anise
1 inch cinnamon stick
3 cloves
3 shallots – sliced thinly
2 garlic – sliced thinly

1) Heat oil in a wok and saute spices (cloves, star anise, cardamon, cinnamon, shallots and garlic) till aromatic.
2) In a rice cooker, add in basmati rice, lemongrass, fresh tomato, tomato puree, chicken rice paste, evaporated milk, water (1 cup rice – 1.5 cup water), fried spices with oil, salt to taste and stir to mix evenly. Let the rice cooker do the job.
3) Fluff the rice gently with a pair of chopsticks or fork.

Nasi Ulam

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4 cups cold rice
2 Ikan Kembong
3 tbsp dried shrimp – fry till crisp
3 tbsp Serunding Kelapa/kerisek
Fish sauce to taste
3/4 tbsp black pepper

Shredded Leaves
8 daun kaduk
2 stalks lemongrass (white part)
3 daun cekur
A handful of basil leaves
A handful of daun kesom
A handful of pudina leaves
1 small pieces daun kunyit
1 stalk bunga kantan

6 shallots – sliced thinly

Additional Toppings
Sambal Belacan
Calamansi – halved
1 fresh red chilli – for garnishing
Fried Chicken wings

1) Fried Ikan Kembong, remove fresh and pounded coarsely. Pound crispy dried shrimp coarsely.
2) In a big mixing bow, add in rice, Kembong meat, dried shrimp, black pepper, sliced shallots, serunding kelapa and shredded leaves. Mix well, season with fish sauce or salt and mix to combine well. Taste accordingly and adjust to your preference.
3) Transfer to  a serving plate, topped with sliced red chilli and serve with Sambal Belacan, calamansi and chicken wings.

Whole Tomato Rice

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4 whole tomatoes
4 cups rice (160 g)
41/2 cups water
80 g fresh corn kennel
4 pieces long beans – cut into small pieces (can use frozen green peas)
1 tbsp oil

Seasoning Ingredients
11/2 tsp salt
1 tsp sugar
1/2 tsp chicken seasoning powder

100 g chicken breast meat – diced and fried
100 g chicken/pork luncheon meat – diced and fried
2 tbsp baked green peas

10 Wash and rinse rice and place in the rice cooker.
2) Trim away the stem of the tomato and score a cross slit at the bottom of the tomato. Place it in the center of the pot, add corns, seasoning ingredients, long beans  and water. Cook until rice is done.
3) When rice is cooked, mashed the tomato, stir in the fried chicken meat, luncheon meat and green peas. Season with soy sauce if needed. Serve hot.

Oriental Rice and Seafood

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4 cups rice – washed and put in the rice cooker

Ingredients A
2 small squids – cut into rings
2 small crabs – halved
10 medium prawns
1 cup small la la/clams
150 g chicken meat – cube
2 tbsp dried shrimp
1/2 cup green peas
1/2 cup diced carrots

Ingredients B
Sauce Ingredients
Prawns stock (enough to cover the rice)
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
1/2 tsp white pepper
1 tsp abalone sauce
1 tsp oyster sauce
1 tsp dark soy sauce
1 tsp light soy sauce
Salt to taste
1/2 tsp sesame oil

1) Mix rice with Ingredients A and B together well. Cook the rice in rice cooker. When cooked, using a chopstick to stir through and mix well together.
2) Serve hot as one dish or with stir fry vegetables and soup.


Tomato Rice (Nasi Tomato)

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Ayam Masak With Tomato Rice.jpg

4-5 cups Basmati Rice (washed 2-3 times, drained and soaked for about 1 hour)
Chopped coriander leaves
2 pandan leaves – knotted
Crispy fried onions
250 ml fresh milk/evaporated milk
1/2 can tomato paste
2 tbsp tomato ketchup
Salt to taste
Chicken stock/water (enough to cover the rice

(Important : 1 cup of basmati rice = 11/2 cup of water)

Pounded Ingredients
3 cloves garlic
4 shallots
1 inch ginger

1/2 big onion – diced
1 tomato – diced
2 tbsp butter/ghee

1 cinnamon stick
2 star anise
2 cloves
2 cardamon pods

1) Drained the soaked basmati rice, set aside.
2) Heat butter in a wok and saute spices till fragrant, add in pounded ingredients and continue to stir fry till aromatic. Add in diced onion and fry till soft, add in rice, tomato paste and tomato sauce and stir gently to incoporate evenly.
3) Transfer to the rice cooker, add in, diced tomato, milk, chicken stock, pandan leaves and season with salt and sugar (taste accordingly).Stir to mix well and let the cooker do its job.
4) Once rice is cooked, use a chopstick to fluff the rice, sprinkle in crispy onions and chopped coriander leaves.
5) Serve hot with Ayam Masak Merah.