Brown Rice Kueh Salat

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Bottom Layer Ingredients
200 g glutinous rice (soaked for 3 hours)
50 g Brown Rice (soaked for 3 hours)
150 ml santan
1/4 tsp salt
3 pieces pandan leaves, cut into halves

Top Layer
3 eggs
200 ml coconut milk
21/2 tbsp plain flour
11/2 tbsp custard powder
100 g sugar
50 ml Pandan juice
1 drop of pandan paste
Pinch of salt

1) Drain glutinous rice and brown rice. Steam the rice on pandan leaves with salt for 15-20 minutes or till tender. Remove from heat and add in coconut milk. Mix well with a wooden chopstick, transfer back to heat and steam for 20 minutes further or till cooked through.
3) Lay a banana leaf on a bottom of a 7 inch square tray, place steamed rice in the tray and press down firmly with the banana leaf on top to compact it.
4) Transfer back to steamer and steam for 5 minutes (bottom layer has to be hot when top layer is poured on.

Top Layer
1) Beat eggs in a mixing bowl lightly with a fork. Mix in the plain flour and custard powder. Strain.
2) Cook coconut milk, pandan juice, sugar, salt and green coloring over low heat. Keep stirring  and add in egg mixture. Stir continuously  over low heat until mixture thickens.
3) Pour the green mixture over the steamed rice slowly. Steam over low heat for 20 minutes or until set.
4) Leave to cool completely before cutting it to serve.


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.

Steamed Stuffed Capsicum With Prawns, Egg Tofu And Quail Egg In Vegetarian Sauce (Shitake Mushroom)

Stuffed Capsicum

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5 capsicums (red, yellow, green colour – it’s to your preference)
2 tubes Egg Tofu
200 g prawns – minced finely
150 g minced chicken breast meat
1/2 egg white
1 tbsp corn flour

Salt to taste
Pinch of pepper
1 tsp sesame oil
1/2 tsp chicken powder
1 tsp light soy sauce
1/2 tsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt)

Sauce Ingredients
150 ml chicken broth
1 tbsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt)

1 tsp corn flour (mixed with 1 tbsp water)
Some wolfberry
5-6 quail eggs

1) Wash capsicums and cup into cups form.  Remove seeds and rinse well. Drained and set aside.
2) In a mixing bowl, add in minced prawns meat, chicken meat, tofu and seasonings, mixed till well combined. Stuff mixture in capsicum cups, make a well in the center and add with a quail egg. Steam over rapidly boiling water for 20 minutes.
3) In a small pot, bring sauce ingredients to a boil, adjust taste to your preference. Thicken with corn starch.
4) Arrange steamed capsicum on serving plate, ladle the gravy over it and sprinkle with some wolfberry. 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.

Steamed Marmite Egg With Prawn Abalone

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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

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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

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Steamed Egg Tofu
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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,

Stuffed Kampong ChickenLoh Mai Kai

Steamed Loh Mai Kai

Steamed Loh Mai Kai 1

Steamed Loh Mai Kai 2


2 kampong chicken
250 g glutinous rice – soaked for at least 6-8 hours
150 g Paddy King Thai Jasmine rice
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

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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.