Steamed Marmite Egg With Prawn Abalone

Steamed Egg 1.jpg

Steamed Egg.jpg

8 medium prawns – shelled, cut at the back to butterfly
150 g fish paste
8 hard boiled quail egg – shelled
4 eggs
16 shreds black mushroom

1 tsp salt
1/2 tbsp Hua Tiao Jiu
1 tsp sesame oil
350 ml chicken stock/water
1 tsp light soy sauce
1/2 tsp Marmite Yeast Extract
1 tsp corn flour

Sauce Ingredients
1 tsp Hua Tio Jiu
1 tsp corn flour
250 ml chicken stock/water
1 tbsp Marmite Yeast Extract

1) Divide the fish paste to 8 portions. Sprinkle prawns with little corn flour and spread a portion of the fish paste on the prawn and make the center a little concave. Put a quail egg on the center and arrange 2 shreds of mushrooms on two sides. Follow the same procedure for the remaining portions/
2) Beat the eggs and add in seasoning ingredients, sieve and pour into a heatproof bowl/plate and steam over low heat for 12 minutes or until the egg is half done. Arrange the prawn abalone in the bowl and continue to steam over low heat for about 8 minutes or until the egg is cooked.
3) Bring sauce ingredients to a boil, stir lightly and gently pour the gravy on the egg. Topped with scalded broccoli and sliced cherry tomato. Can be served as soup.

Steamed Marmite Scallops & Minced Meat Wrapped With Daikon

Scallops Wrapped withj Daikon
Marmite Scallops
Marmite Scallops 1
Marmite Scallops Minced Meat
2 daikon – Use the middle section of the daikon, pare the daikon, then trim into a baton like shape 2 inch. Use a cleaver or knife parallel to the daikon, cut a long continuous sheet around the length of the daikon

100 g  minced chicken meat – season with salt and corn flour
100 g minced prawn meat – season with corn four
3 fresh water chestnut – minced coarsely and squeeze out excess water
1/2 egg white
1/2 tsp chicken powder
1 tsp marmite yeast extract

6-8 pieces fresh scallops – halved
Some wolfberry

Dipping sauce
1/2 tbsp Marmite Yeast Extract
Stock from steaming

2 tbsp corn flour

1) In a deep pot boil water with a bit of oil and salt, add in daikon sheets and blanch for 1 minute, drain and soaked in ice water.
2) In a mixing bowl, add in minced meat, prawns, water chestnut, marmite,  chicken powder and egg white, mixed well to form a firm and smooth paste. (Lift mixture with the hand and throw forcefully into the bowl continuously for 1 minute)/ Shape into balls and set aside.
3) Take a piece of daikon sheetm sprinkle with a bit of corn flour, place the meat ball in the centre and wrapped over. Place a piece of scallops on top. Do the same to the rest till finished.
4) Place all the wrapped daikon in a greased steamer plate and steamed over rapidly boiling water for 10 minutes. Drain liquid from dish , strain and add in the 1/2 tbsp marmite, mix well, bring to a boil  and set aside as dipping.
5) Arrange steam daikon balls neatly on a serving dish and drizzle some dipping sauce over it. Top with wolfberry.

Black Chicken Siew Mai and Balls With Honey Tomato Salsa

Black Chicken Siew Mai With Honey Tomato Salsa.jpg

Black Chicken Siew Ma With Honey Tomato Salsa 1.jpg
Black Chicken Siew Mai.jpg

Ingredients A
1 Black chicken – deboned and minced finely
4 fresh water chestnut – minced coarsely
4 pieces dried shitake mushroom – soaked till soft and chopped coarsely
100 g prawns – minced finely
Wanton skin (square/round type)

Seasoning B
1 tsp salt
1 tsp sesame oil
Dash of pepper
1 egg white
1/2 tsp chicken powder
1 tsp corn flour

2 tbsp carrots – minced finely

1) Season A with B and 1 tsp corn oil. Beat the mixture with a spoon and refrigerate the mixture for 20-30 minutes.
2) Put about 2 tsps of the filling in the centre of the wanton skin and gather the edge of the wrapper to the top, letting it pleat naturally.
3) Place the dumplings in greased steaming plate and sprinkle tops with minced carrots. Steamed for 12 – 15 minutes.
4) The balance of the mixture, make into round balls and deep fried till crispy and golden. Drain and set aside.
5) To Serve : Thread steamed siew mai and balls into skewer and serve with Honey Tomato Salsa Sauce

Honey Tomato Salsa Sauce
120 g fresh tomato – diced
30 g chopped red onion
10 g  chopped parsley
5 g mint leaves – sliced
15 ml olive oil
Dash of salt and pepper
Juice of 1/2 lemon
1 tbsp Huiji Honey

1) Combine ingredients in a mixing bowl, mix well. Add in seasoning and set in chiller for 45 minutes.
2) Serve with Siew Mai and fried balls.

Steamed/Fried Egg Tofu With Minced Meat and Poach Prawns

Steamed Egg Tofu 2

Steamed Egg Tofu
Steamed Egg Tofu 1

2-3 rolls Silken Egg Tofu – cut into rings
300 g cauliflowers – cut into forets (scald in boiling water with salt and oil for 1-2 minutes) – optional
10 medium/large prawns – devein and shelled (Poach in boiling water with salt and lemon for 1-2 minutes or till pinkish, transfer to icy water)

1 tbsp wolfberry
Corn flour for coating
150 g minced chicken/pork
150 g minced prawns
4 fresh water chestnut – minced

Seasoning Ingredients
1/4 tsp salt
1/2 tsp chicken powder
1 tsp corn flour
1/2 egg white
1 tbsp Huiji Waist Tonic

Sauce Ingredients
150 ml chicken stock
1 tsp Huiji Waist Tonic
1 tsp oyster sauce
Salt to taste
Dash of white pepper
1 tsp corn flour

1) Arrange half of the cut egg tofu on a heat proof dish and scoop out a hole in the centre of each piece with a teaspoon or knife.
2) Mix the minced prawns, meat, chestnuts and marinade with seasoning ingredients. Leave in the fridge for at least 4 hours. Dust the center of the egg tofu with corn flour then fill and stuff with marinated mixture. Do the same to the balance of the cut egg tofu.
3) Steam tofu over rapidly boiling water for 10 minutes, pour liquid from tofu into sauce ingredients and bring to a boil in a saucepan. Meanwhile, deep fried the half of the stuffed tofu till golden, drain and set aside.
4) Arrange all the tofu, prawns and cauliflower on a serving plate. Pour the sauce over it and topped with some wolfberries,

Steamed Glutinous Rice With Kampong Chicken (Loh Mai Kai)

Steamed Loh Mai Kai

Steamed Loh Mai Kai 1

Steamed Loh Mai Kai 2


2 kampong chicken
300-400 g glutinois rice – soaked for at least 6-8 hours or preferably overnite
6 dried shitake mushroom – soaked in water till soft, drained and diced
12 pieces dried water chestnut – soaked for 20 minutes in hot water, remove skin
1 small can green peas
Crispy Salted fish (optional)
Crispy shallots
Spring onions for topping
2 tbsp sesame oil

Seasoning sauce for glutinous rice
11/2 tsp dark soy sauce
2 tbsp light soy sauce
1 tsp sugar
1 tsp salt
250 ml chicken stock

11/2 cups chicken stock

Sauce Ingredients
3 cups chicken stock
11/2 tbsp oyster sauce
11/2 tbsp abalone sauce
11/2 tbsp dark soy sauce
Salt and sugar to taste
1 tsp light soy sauce
1 tbsp corn flour (2 tbsp  water)

1) Poach the chicken in a pot of boiling water till 3/4 cook, turning it now and again (about 20-25 minutes). Remove, drain anf when cooled, rub 1 tbsp of dark soy sauce and light soy sauce inside out, set aside.
2) Heat wok with  sesame oil and saute diced mushroom and chestnut, add in 250 ml chicken stock and simmer over low heat for 15 minutes, mix in glutinous rice, stir to mix and add in seasoning sauce and stir fry for a while , add in 11/2 cups of chicken stock and transfer to a steaming plate and steam over rapidly boiling water till 3/4 cooked.  Remove from steamer and stuffed into the cavity of the chickens and place on the steaming plate and steam over rapidly boiling water till rice is soft and chicken is cooked through.
3)Meanwhile, bring sauce ingredients to a boil, taste accordingly and adjust to your preference. Add in the green peas and turn off heat.
4) Transfer the chicken and rice to a serving plate and ladle the sauce over it and topped with crispy salted fish, shallots and spring onions.
5) Serve hot with sambal belacan at the side.

Steamed Brinjal Topped With Sambal and Crispy Shallots

Steamed Brinjal 1.jpg
Steamed Brinjal.jpg
Sambal Brinjal.jpg

5-6 small brinjal – wash and cut into half (soak in salt water for 10 minutes)
2 tbsp olive/vegetable oil

Crispy Shallots for toppings

Pounded/Blended Ingredients
6 shallots
3 cloves garlic
2 stalks lemongrass
1/2 inch galangal
1/2 inch turmeric
1/2 inch roasted belacan
2 tbsp dried shrimp – soaked in hot water
4 fresh red chilli
1 tsp oil
50 ml water

Sauce Ingredients
1 tsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
Salt to taste (optional)
1/2 tsp chicken powder
1 tbsp  tamarind paste (mixed with 3 tbsp water)

1) Arrange brinjal on a steaming plate and sprinkle the olive/vegetable over it. Steam over rapidly boiling water for about 10-15 minutes. Transfer to a serving plate.
2) Heat 2 tbsp oil in a wok and saute blended/pounded ingredients till aromatic and oil separates, add in tamarind water and sauce ingredients. Stir to mix evenly and taste accordingly and adjust to your preference.
3) Ladle the fried sambal over the steamed brinjal and topped with fried crispy shallots and serve hot.

Steamed Egg With Tofu

Steamed Egg With Tofu

Steamed Egg With Tofu 1
1 block tofu (bought from market about 300 g) or 1
1 box Silken Tofu – mashed
50-80 g prawns/meat –  chopped coarsely
4 eggs -beaten lightly
4 mushrooms – soaked till soft and chopped coarsely
4 cloves garlics – minced
1 tbsp fried shallots (optional)
Coriander leaves and sliced chilli – for garnishing

Seasoning Sauce
1/2 tsp of salt
1/2 tbsp light soy sauce
1/2 tsp sesame oil
1/2 tsp chicken granules
Dash of white/black pepper

1) Heat wok with 1 tbsp oil and saute garlics till fragrant, add in mushrooms and stir fry till aromatic, season with 1 tsp of light soy sauce. Dish out and set aside.
2) In a mixing bowl, place mashed tofu, beaten egg and prawns.  Stir to mix evenly, add 1/2 of fried mushroom  and fried shallots. Finally add in seasoning sauce and stir to combine everything together.
3) Pour mixtures to heat-proof deep dish. Bring water to boil in a wok. Place a wire rack in the wok and place the dish of tofu and egg mixtures on the rack. Covered the wok and steam over low heat for 15-20 minutes.
4) Once cook, garnishing with remaining fried mushrooms, chilli and coriander leaves.
5) Serve hot.


Nonya Kueh Lapis

Nonya Kueh Lapis.jpg

Kueh Lapis.jpg

7 inch square baking tin
50 g rice flour
220 g tapioca flour – sieved
120 g green bean flour
30 g sago flour
300 ml thick coconut milk
150 ml water
Few drops of food colouring (green, red, pink, yellow, purple)

400 g sugar
300 ml thick coconut milk
2-3 pieces pandan leaf (tied into knot)
150 ml water
pinch of salt

1) Mix seasoning together  and bring to a boil and stir till sugar dissolves. Set aside.
2) Combine all ingredients except the colouring. Stir till mixture is smooth. Stir in seasoning mixtures. Divide batter into 5 portions. Stir in a few drops of different food colour to each portion to get different colours of batter.
3) Grease baking tin and place in steamer and steam for 5 minutes. Remove baking tin from steamer. Pour in 1/2 cup of white colour, return baking tin to steamer and steam for 5 minutes. Remove baking tin from steamer, pour in 1/2 cup of the uncoloured batter and steam for 5-6 minutes. Repeat another layer of different colour and steam for 5 minutes.
4) Repeat the layering and steaming with a different colour of batter for each layer till mixture is used up.(top layer must be red). After pouring in the last layer, steam for 15-20 minutes to cook through. Remove and leave to cool for 7-8 hours before cutting.

Steamed Chicken With Crispy Shallots

Steamed Chicken With Crispy Shallots.jpg

1/2 or 1 kampong chicken – cleaned
2 stalks spring onion – shredded thinly
1/2 cup crispy shallots
5 slices ginger

Marinade Sauce
1/2 cup crispy shallots
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp Shaoxing wine
1 tsp salt
1 tbsp honey
1 tbsp corn flour

1) Season chicken with marinade sauce and leave in the fridge for 5-6 hours or overnite.
2) Steam over rapidly boiling water for 20-25 minutes or till chicken is cooked through. (I put the chicken in a metal plate and place on top of the rice when cooking rice).
3) Cut chicken into bite size and topped with crispy shallots and shredded spring onion. Serve hot.

Steamed Pomfret With Mushroom & Salted Vegetable

Steamed Fish.jpg

1 white pomfret
2 dried mushrooms – soaked till soft and shredded
2 inch ginger – shredded
1 tomato – cut into rings
1 fresh chilli – cut into strips
1 stalk spring onion – cut into 2 inch in lengthwise
2 sprigs coriander leaves
2 tbsp salted vegetables – sliced thinly

Sauce Ingredients
1 tbsp oil
11/2 tbsp light soy sauce
1/2 tsp sugar
1 tsp sesame oil
1 tsp shaoxing wine
2 tbsp water

1) Clean fish and trim the fins and tail. Make 2 diagonal cuts across each side of the body and marinate with a bit of salt for 20 minutes.
2) Just before steaming fish, pour the sauce ingredients over fish. Spread shredded mushrooms, salted vegetables, ginger and chilli on the surface of the fish. Lined tomato at the side of the fish.
3) Steam over rapidly boiling water for 15 minutes. Serve hot, garnished with spring onion and coriander leaves.