Steamed Garlic Fish

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Ingredients
1 garoupa / sea bass fish approximately 800 g – 1.0 kg
2 tbsp oil
4-6  dried shitake mushrooms – soaked and finely chopped
1-2 red chillies, seeded and finely minced
6-8 cloves garlics – finely minced
2 slices ham – chopped (optional)
1 stalk spring onion – shredded thinly
2 sprigs coriander leaves – chopped

Sauce Ingredients
1 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/2 cup chicken stock ( add more if you want more gravy)
21/2 tsp light soy sauce
1/4 tsp dark soy sauce
1 tsp sesame oil
(taste accordingly and adjust to your preference)

Method
1) Clean fish, trim the fins, tail and cut off the head. Using a sharp knife, thinly cut diagonally from the base to within an inch of the top of the fish’s body. Spread the pieces around a steaming plate. Place the head on top.
2) Heat oil in frying pan and stir fry minced mushrooms for about 1 minute until fragrant, add in chilli, ham and half of the minced garlic, stir fry till golden brown.
3) Dish out into combined sauce ingredients. Stir in remaining minced garlic and pour over the fish.
4) Steam over rapidly boiling water  for about 12-15 minutes or till fish is cooked through.
5) Garnish with shredded spring onions and coriander leaves/

 

Steamed Fish Slice With Ham

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Ingredients
500 g sliced garoupa fish
5 pcs dried shitake mushrooms (soaked till soft)
150g chicken ham
2 pcs bamboo shoots
1/2 carrot- sliced thinly

2 tbps corn oil
2 tbsp Hua tiao jiu (chinese cooking wine)

Sauce Ingredients
1 tsp oyster sauce
1 tsp fish sauce
1 tsp sugar
1 tbsp Hua Tiao jiu (chinese cooking wine)

shredded spring onions
1 tbsp wolfberries (soaked in water)

Method
1) Slice bamboo shoots and mushrooms thinly
2) Slice chicken ham thinly.
3) In a mixing bowl, mix the sauce ingredients well.
4) In a steaming plate, arrange fish slice, ham, mushrooms, carrots and bamboo shoots in an alternating pattern. Repeat till it encircles the plate.
5) Spoon the sauce over the fish.  Sprinkle with some wolfberries.  Steam over rapidly boiling water for 4-5 minutes or till the fish is cooked. Topped with shredded spring onions.
6) Heat up corn oil till smoking hot and pour over the fish, serve immediately.

Chwee Kueh

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Ingredients
Kueh
150 g rice flour
12 g wheat starch
12 g cornflour
½ tsp salt
2 tsp oil
300 ml room temperature water
400 ml boiling water

Toppings
150 g chopped chai poh
3 cloves garlic, peel and chop roughly
3 small onions, slice thinly
1 tbsp dried shrimp – soaked in hot water till soft and chopped roughly
¼ tsp dark soya sauce
120 ml vegetable oil
2 tbsp sugar
1 tsp pepper
1 tbsp roasted sesame seeds

Method
1) Blend rice flour, wheat starch, corn flour and salt with 300 ml water till smooth. Pour in 400 ml  boiling water, mix well and pour into greased small swee kueh cups. Arrange cups on steamer tray and steam over high heat for 15- 20 minutes. Remove and let it cool.
2) Heat 2 tbsp oil in wok, stir fry garlics, onions and dried shrimps till fragrant. Add in chopped chai poh along with seasoning. Stir fry till fragrant and well mixed. Taste accordingly and adjust to your preference.
3) Serve chwee kueh topped with radish toppings and sambal at the sides.

Coco Pandan Kueh Lapis

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Coco Kueh Lapis 2

Ingredients for Pandan Layer A
160 g sago flour
160 g rice flour
200 ml coconut milk
300 ml pandan juice (blend 12 pieces pandan leaves with 300 ml water, strain off residue)

Ingredients for  Pandan Layer B
200 g castor sugar
1/4 tsp salt
500 ml water

Ingredients for Coco Layer C
160 g sago flour
160 g rice flour
1 tbsp coco powder (or 1/2 tsp chocolate paste)
300 ml coconut milk
200 ml water

Ingredients for Coco Layer D
180 g castor sugar
500 ml water

Method
1) Combine ingredients A together and strain. Set aside,
2) Bring ingredients B to a boil,  pour from a height into No. 1 and stir well. Divide into 4 portions.
3) Combine Ingredients C together and strain. Set aside.
4) Bring Ingredients D to a boil, pour from a height into No. 3 and stir well, divide into 4 portions.
5) In a plastic sheet lined 9 inches square tray or  2 loaf pan, pour in a portion of No. 2 steam for 4- 5 minutes till it has set, pour in a portion of No. 4 and steam. Alternate till all portions are used up. Steam the final layer for 25-30 minutes to ensure it is well steamed. (when a skewer insert comes up clean).
6) Cool for at least 4 hours before slicing with a plastic knife.

Aromatic Pumpkin Kueh

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pumpkin kueh 5

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pumpkin kueh 1

pumpkin kue

Ingredients A
500 g pumpkin ( washed, skinned, grated 250 g and cut into thin shreds 250g)

Ingredients B
420 g rice flour, 50 g tapioca flour
2 eggs lightly beaten
1300 ml water

Ingredients C
150 g minced chicken meat
60 g minced dried shrimp (soaked till soft)
4 dried shitake mushroom (soaked in water till soft) diced
3 shallots – sliced thinly
5 dried scallops (soaked till soft and shredded) – optional
3 tbsp corn oil

Seasoning sauce
1 tbsp salt (adjust to your preference)
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp white pepper
1 cube chicken stock

Method
1) Combine ingredients B together and strain.
2) Heat up a wok with oil and saute shallots, dried shrimps, mushrooms, scallops and chicken meat till aromatic. Add in grated and cut into strips pumpkin. Stir to mix well and add in seasoning sauce.
3) Bring to a boil and simmer over heat for 2 minutes. Slowly pour in No. 1, cook till mixtures thickens, ladle into square baking tray/loaf pan lined with plastic sheet.
4) Steam over medium heat for 30-35 minutes, when skewer insert comes out clean, it’s cooked.
5) Let kueh cool completely before cutting into slices.

Yam Baked Bean and Pandan Layer Kueh

Baked Bean Kueh.jpg

Baked Bean Kueh 1.jpg

Baked Bean Kueh 2

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Ingredients for Layer A

90 g rice flour
70  tapioca flour or sago flour
150 g yam – peeled, diced and steamed, mashed
200 ml fresh coconut milk/packet one
150 ml water
A  drop of voilet coloring (optional)

Layer B
130 g castor sugar
250 ml water
1/4 tsp salt
2 pandan leaves (knotted)

Layer C
1 can Ayam brand baked beans(425 g) strained the liquid and divide into 2 portions

Layer D
30 g rice flour
40 g tapioca flour
75 ml  pandan juice (Blended)
100 m fresh coconut milk

Layer E
70 g castor sugar
100 ml pandan juice (blended)
1/4 tsp salt

Method
1) Combined ingredient A together and strain mixture,  and set aside.
2) Bring ingredients B to a boil, discard pandan leaves. Pour mixture into (1), mix well and cook over low heat till its thickens a little bit, Remove from heat and divide into portions.
3) Combine ingrdients D together and strain. Set aside.
4) Bring ingredients E to a boil. Add mixture to (3), mix well and cook over low heat, stirring all the while till it thickens a bit. Remove from heat.
5) Line a 7 x 7 ” square pan with plastic sheet (can buy baking shop). Pour one portion of  (2) and smooth it out evenly with a plastic spatula. Scatter with one portion of the baked beans. Steam for 10 minutes, pour in (4) smooth it out evenly and steam for 8 minutes. Pour in the remaining portion of (2), smooth it out and scatter with the remaining baked beans, press it down gently to the mixture. Steam for a further 20-25 minutes or cooked through.
6) Cool kueh completely before slicing with a plastic knife. Happy trying.!!!

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Steamed Carrot Cake With Chai Po

carrot cake

carrot cake 4

carrot cake 3

Ingredients

800 g grated coarsely white carrot
1-2 dried chicken/pork sausage – diced finely
4 shitake mushroom – soaked till soft – squeezed dried and diced finely (retained the water)
11/2 tbsp dried shrimp -soaked till soft and chopped finely
4 pieces dried scallops – soaked till soft and chopped coarsely
2 tbsp sweet chai po (perserved dried radish) – optional
2 shallots – sliced finely
11/2 tbsp corn oil

Ingredients A
1 tbsp soy sauce
1/2 tsp sugar

Ingredients B
1 tsp chicken/mushroom powder
200 ml chicken broth
1/2 tsp white pepper
Pinch of salt

Flour mixtures
300 g rice flour
30 g corn flour
250 ml carrot juice + mushroom , dried shrimp and scallops water
300 ml chicken broth
1/2 tsp sugar
Salt to taste

Makes 2 x 20 cm square trays

Methods

1) In a mixing bowl, add in flour mixtures and mix till well combined. The batter should be runny. Set aside.
2) Heat oil in a non stick wok till hot, add in shallots and saute till fragrant,  add  chai po, chopped and minced ingredients, stir fry over high heat for about 1 minute.
3) Add in seasoning A and cook for another 1 minute and add in grated carrot and stir to mix well.  Add in Ingredient B and stir to combine well. Taste accordingly and adjust to your preference.
4) Turn heat to low and slowly pour in flour mixtures, stir quickly to make sure all ingredients are well incorporated.
5) Cook till mixture turns into a paste, drizzle with a bit of oil for smoother consistency.
6) Scoop the batter to a greased heatproof pan/plate/dish and steam for 40-45 minutes or until skewer /toothpick inserted comes out clean.
7) Remove from heat and let it cool completely and serve with chilli sauce. Can be eaten on its own or pan fried till crisp on both sides.

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Steamed Yam Kueh

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yam kueh 1.jpg

yam kueh 3

Ingredients
600 g yam
340 g rice flour
50 g tapioca flour
1.2 litres water (divide into 2 portions)

200 g chicken meat -boil till cooked and mince finely
80 g dried shrimps – soaked in water till soft, drain and chopped.
20 dried mushrooms (soaked till soft – drain and chopped)
6 cloves garlics – minced finely

Seasoning ingredients
1 tbsp chicken granules
1/2 tsp Five spice powder
1 tsp white pepper
1 tsp salt

6 tbsp oil

For Garnishing
100 g sliced shallots – fried till crispy
Sliced spting onions
Sliced red chilli

Method
1) Skin yam, shred 300 g and the balance cut into small cube.
2) Mix rice flour with tapioca flour with 1 portion of the water, stir to mix well.
3) Heat oil in a non stick wok and saute garlics and dried shrimps till aromatic. Then add in mushrooms, chicken meat, shredded yam, cube yam. remaining portion of water, seasoning ingredients. Simmer till it boils, reduce heat.
4) Lastly, stir in flour solution from (2), stir to mix well.
5) Grease a 8 ” square tray and line it with a sheet of white plastic. Pour in the yam mixture and steam over high heat for 45 minutes or till cooked through.
6) Garnish with sliced spring onions, chilli and shallots, serve with chilli sauce.

Chilli Sauce
200 g fresh chilli (pounded)
50 g shallots (pounded)
3 tbsp tomato sauce
1 tbsp Thai chilli sauce
2 tbsp sugar
1 tbsp lime juice
1/2 tsp salt
200 ml water
3 tbsp oil

1) Heat wok with oil, saute pounded ingredients, over medium heat, keep on stir frying for 5 minutes till aromatic.
2) Add in remaining ingredients and stir till sauce thickens.

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Steamed Fish Tail With Minced Garlics, Chilli and Bean Paste

Steamed Fish Tail 1.jpg

Steamed Fish Tail.jpg

Ingredients
1 red snapper or threadfin fish tail, washed and make a few slits on the meaty part
a pinch of salt, pepper and corn flour
chopped coriander leaves

Sauce Ingredients (combined)
6 cloves garlic – minced finely
5 chilli padi – minced
2 tbsp soy bean paste
2 tbsp vinegar (add more if want more tangy)
1 tbsp sugar
1 tbsp oil
50 ml water
(mixed everything together and taste accordingly, adjust taste to your preference)

Method
1) Rub fish with salt, pepper and corn flour. Place on a heat-proof dish.
2) Pour the combined sauce ingredients over the fish. Steam over rapidly boiling water for 10-15 minutes or till fish is cooked through.
3) Garnish with coriander leaves and serve with porridge or rice.

Steamed Pork Leg With Sichuan Vegetables

Pork Leg 2

pork leg 3

Pork Leg

Pork Leg 1

Pork Leg 4

Ingredients
1 pork leg, deboned

Seasoning Ingredients
1 tbsp light soy sauce
3 cloves garlic – bruised
1 tsp pepper
1 tsp salt

2 tbsp dark soy sauce
Oil for deep frying

1 piece Sichuan Vegetables – sliced thinly and soaked for 30 minutes
4 slices ginger
2 fresh red chilli – sliced

1 tbsp corn flour – mixed with 3 tbsp pork stock
2 stalks spring onions – chopped

Sauce Ingredients
1 tbsp fermented black beans (washed and drain well)
11/2 tbsp light soy sauce
1 tbsp oyster sauce
3 tbsp Hua Tiao Jiu
4 pieces small rock sugar
1 tbsp sugar
1/2 tsp pepper

Method

1) Marinade pork leg with  seasoning ingredients for 30 minutes. Put pork legs in a deep saucepan and add enough water to cover the pork. Bring to a boil and simmer over low heat for about 1-1/2 hour.
2) Drain pork leg and wipe dry with kitchen paper. Rub evenly with dark soy sauce. reserve pork stock for thickening solution.
3) Heat oil in a wok for deep frying till hot and deep fry the pork leg for 5 minutes or until the skin is dark brown. Remove and after cooling, cut into thick slices and arrange on a heat-proof dish.
4) Spread the szechuan vegetables, ginger and chillies on top of the pork. Pour the combined sauce ingredients down the side of the dish.
5) Steam over rapidly boiling water for 1 hour or more or until pork is completely tender.
6) Carefully strain the liquid from dish into a saucepan and bring to a boil. Thicken with cornflour mixture and pour over the pork leg.
7. Serve sprinkled with spring onions.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!