Monday, 10 September 2012

{6 New Recipes} Lunch Gathering At My Place

Recently I have invited a few foodie friends over for a lunch gathering and I was quiet nervous about what to include on that day's menu. To be frankly this is my very first time cooking so many dishes within 2.5 hours to serve 10 person. And the stress level is pretty "high" on my end as most of invited are "food bloggers" who tried many delicious food from all over the restaurants and cafes.

And although this is a casual lunch gathering, I still hope to receive honest feedback on my cooking in order to fine tune my skills not only to cook for my family but for friends who loves food as well. So during the lunch, everyone exchanged views and comments on the food and I am glad everyone enjoys the dishes. Below are a few new recipes of the dishes we had  on that day which you might be interested to try at home.

Menu For The Lunch Gathering!


BAKED ROSEMARY HONEY CHICKEN MID-JOINTS


Photo Credit: Celes from Celestial Delish
This is one of my favourite potluck dish which is very easy to prepare. What you need to do is to marinate it with rosemary, honey and etc before leaving it in the fridge overnight or at least an hour or two. Instead of baking it in the oven, you could also use it as one of the BBQ items too. Recipe can be found HERE.



BAKED SALMON WITH SWEETCORN, TOMATO AND CHEESE


In our household, our favourite way to prepare salmon is to bake it together with lots of shredded cheese, sweetcorn and Japanese Mayonnaise. We love the creamy taste of the mayonnaise and cheese covering the crunchy sweetcorn kernels and juicy salmon cubes. Occasionally I would also throw in some cherry tomato to enhance the flavour.


(Serves: 2-3  | Preparation: 10 minutes  | Cooking: 20 minutes)

Ingredients:
  • 1 Salmon Fillet (350g), cut into 1.5" cubes
  • Some Japanese Mayonnaise
  • 2 Tablespoons Fresh Corn Kernels
  • 4 - 5 Cherry Tomato, halves
  • 1/2 Cup of Shredded Mozzarella Cheese
  • Some Freshly Ground Black Pepper

Method:-
1. Arrange salmon cubes on a baking plate, top with generous amount of Japanese mayonnaise and sprinkler some freshly ground black pepper on it.

2. Evenly scatter sweetcorn kernel and tomato on the salmon cubes and top with shredded mozzarella cheese.

3. Bake prepared salmon in an oven toaster or preheat 200 degree Celsius oven for 15 - 20 minutes or till salmon is cooked to your preference.

Tip:
~ If cherry tomato is not available, you can replace it with a tomato and cut it into wedges.



FRIED CP GYOZA AND FISHBALLS


Photo Credit: Celes from Celestial Delish
CP Chicken Gyoza with Lime and Chilli Mayonnaise Sauce is one of my "new" recipes which I have collaborated with CP Frozen Food for their new Chicken Gyoza. Recipe will be available on their website or recipe cards soon.


OKARA OMELETTE


Using the left over Okara (soybean residues) filtered from my Homemade Organic Soybean Milk to prepare this simple and yet delicious "Okara Omelette" for the guest. Recipe can be found HERE.



RED WINE LEES CHICKEN


Red Wine Lee Chicken is one of the popular dishes taken during confinement. It is prepared using glutinous rice wine, red wine lee and Ginger. Ginger is use to enhance the fragrance of this dish as well it posses warm and healthy properties which can “expel winds” in the body. Whereas wine is helpful in warming and nourishing the body, which promotes blood circulation.

(Serves: 2 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
  • 1/2 Portion Chicken, chopped to smaller pieces
  • 250ml Glutinous Rice Wine (米酒)
  • 2 Tablespoon Red Glutinous Wine Lees (红槽)
  • 6 Slices Ginger, cut to thin strips
  • 2 Tablespoons Sesame Oil
  • 1/2 Teaspoon Dark Soy Sauce
  • 2 Small Cubes Rock Sugar (about 3 - 5g)
  • Some Coriander

Method:-
1. Heat up a wok or claypot with 2 tablespoons of sesame oil. Add ginger and fry them till fragrant and slightly brown.

2. Add marinated chicken pieces (lightly season it with 1 teaspoon each of cornflour, sesame oil and light soya for 3 - 5 minutes) and stir-fry until the chicken is cooked on the surface.

3. Add in red wine less, dark soy sauce and fry for a few seconds before pouring in the glutinous rice wine. Stir well. Cover with lid and let it simmer on low heat for about 8 minutes.

4. Next add rock sugar for sweetness as well as enhance a beautiful glazed finish. Simmer with lid closed for another 8 - 10 minutes or until the chicken is cooked.

5. Turn off heat, drizzle one tablespoons of Hua Diao Jiu (紹興花雕酒) and splash of sesame oil for extra fragrance and taste.

6. Garnish coriander and serve with steamed white rice.




STEAMED CHICKEN WITH RICE WINE


Steamed Chicken With Rice Wine is one of quick and easy dishes that I learnt from my friend, Tracy during one of my visit to her place. You could prepared everything ahead and put it in the fridge a few hours before steaming to let the rice wine and ginger taste infused into the chicken. We simply love this dish and especially the "wine" taste gravy which is the a "nutritious" chicken broth.

(Serves: 2 | Preparation: 10 minutes | Cooking: 30 - 45 minutes)

Ingredients:
  • 1/2 Portion Of Chicken (600g), cut into pieces
  • 5 Red Dates, sliced
  • 3 Slices of Dang Gui
  • 4 - 6 Small Shittake Mushroom, optional
  • 1 Tablespoon Wolfberries (枸杞)
  • 150ml Sweet Glutinous Rice Wine
Marinade:
1/2 Tablespoon of Fresh Ginger Juice
1/4 Teaspoon of Salt

Method:-
1. Trim, clean and pat dry chicken pieces, marinate it with ginger juice and salt for 5 minutes.

2. Place marinated chicken together with the rest of the ingredient in a steaming bowl or wrapped it up in aluminum foil with baking paper that resemble a parcel.

3. Steamed over medium heat using either stove or electrical steamer for about 30 - 45 minutes till meat is tender.

Tip:
~ If glutinous rice wine is not available, you can replace it 100ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).

~ You can use either fresh or dried shiitake mushroom according to your preference.



STEAMED DRUNKEN PRAWNS


There are a few methods to prepare "Drunken Prawns" where you could soaked the prawns in either cooking wine, rice wine or drinking liquor like XO to draw the flavour of the prawns. Here as I wanted to retain the sweetness and flavour of the prawns, I soaked it with glutinous rice wine and steamed till cooked before I drizzle some "Huiji Waist Tonic (汇集补腰精)" to further enhance the taste.

(Serves: 2-3  | Preparation: 15 minutes | Cooking: 7 - 10 minutes)

Ingredients:
  • 10 - 12 Fresh Large Prawns
  • 3 Slices of Ginger, shredded
  • 1 Stall of Spring Onion, cut into section
  • 1/2 Tablespoon of Wolfberries (枸杞)
  • 100ml of Sweet Glutinous Rice Wine
  • 1 Cup (20ml) Huiji Waist Tonic (汇集补腰精)

Method:-
1.Trim the feelers of prawns, rise and arrange on a deep steaming plate with some shredded ginger and spring onion below.

2.Top the balance shredded ginger, spring onion, wolfberries and rice wine over prawns and let it soaked for about 5 - 10 minutes.

3. Steam over medium high heat using either stove or electrical steamer for about 7 - 10 minutes.

4. When done, remove and drizzle Huiji Waist Tonic (汇集补腰精) over it and serve immediately.

Tip:
~ If glutinous rice wine is not available, you can replace it 50ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).



STEAMED EGG WITH SALTED FISH MEATBALLS


It has being long since I last made this dish because I can't really make good steamed egg custard which look "smooth" without big pocket holes (like those shown above). But this is indeed one of my favourite childhood dish that my dad used to cook for us. I love the salted fish fragrant and taste from the meatballs which contrast well with the egg custard.


(Serves: 2-3Preparation: 15 minutes | Cooking: 10 - 12 minutes)

Ingredients:
100g Minced Pork/Chicken Meat
20g (1/4 portion) Mackerel Salted Fish
2 Eggs (55g)
160ml Drinking Water

Seasoning:
1/4 Teaspoon Cornflour 1/2 Teaspoon Sesame Oil
1/2 Teaspoon Light Soy Sauce / Fish Sauce
1/4 Teaspoon Ground Pepper
1/4 Teaspoon Sugar

Method:-
1. Marinate minced meat with chopped salted fish and seasoning together for about 10 minutes or an hour more in the fridge for better flavour.

2. Divide the marinated minced meat into small portions to form meatballs.

3. Arrange them on steaming plate and set aside while preparing the egg mixture.

4. Whisk eggs for a few seconds, add in water and mix till well combined.

5. Strained egg mixture into the prepared meatballs plate, cover with aluminum foil and steam over medium low heat for about 10 - 12 minutes.

6. Garnish with some fried shallot and spring onion before serving.



STEAMED FISH FILLET WITH KIWIFRUITS


You might be wondering how is the taste of this dish and is it worth "experimenting" this recipe on your fish. To be more simplify, this "Steamed Fish Fillet With Kiwifruits" taste just like "Teochew" style steamed fish with either salted vegetables or preserved plum.

Surprisingly the kiwifruits taste slightly sweet and sour and it indeed flavour the fish and sauce of this dish. Very appetizing dish that worth trying.


(Serves: 2 | Preparation: 5 minutes | Cooking: 12 minutes)

Ingredients:
  • 300g of Fish Fillet
  • 1 Zespri Kiwifruit, cut into wedges
  • 1/2 Teaspoon Sesame Oil
  • 1/2 Teaspoon Cooking Wine
  • 4 Slices of Ginger, Shredded
  • 1 Stall of Spring Onion (optional), cut into sections
  • Some Wolfberries (枸杞)
  • Freshly Ground Pepper
  • Some Sliced Chilli, optional
Method:-
1. Clean and pat dry fish fillet, arrange it on steaming plate together with the rest of the ingredients.

2. Steam it over medium using stove or electrical steamer for about 12 minutes depending the thickness of the fish.

Tip:
~ You can use any type of fish fillet such as Threadfin, White Snapper, Grouper or even salmon to your preference.



STEAMED TOFU WITH MINCED MEAT


Tofu is an excellent ingredients to cook in term of it's cost and health benefits. It is economic and yet contains good source of high protein and calcium which is good for the family. Here I am using both minced pork and shrimp for this recipe but you could always replaced minced pork with minced chicken or omit shrimp depending on your preference. For a better texture and crunch, I added some chopped water chestnut and carrot to enhance it's flavour too.


(Serves: 2-3   | Preparation: 15 minutes | Cooking: 6 - 8 minutes)

Ingredients A:
  • 1 Tube Silken Egg/Plain Tofu
  • 50g Minced Meat
  • 2 - 3 Prawns (optional), finely chopped
  • Some Wolfberries (枸杞)
  • 1 Teaspoon Light Soy Sauce
  • Coriander Leaves, optional

Ingredient B:
  • 1 Teaspoon Light Soy Sauce
  • 1 Teaspoon Corn Flour
  • 1 Teaspoon Cooking Wine
  • 1/2 Teaspoon Sesame Oil
  • 1/4 Teaspoon Pepper
  • 2 Water Chestnut, finely chopped
  • 2 Slices Carrot, cut into strips and chopped
  • Some chopped Spring Onion

Method:-
1. Mix minced meat and prawn together with "ingredient B" till well combined and set aside for at least 5 minutes.

2. Cut tofu into circles and arrange on steaming plate, top each slices of tofu evenly with the marinaded meat mixture.

3. Place some wolfberry and coriander leave on the prepared tofu, drizzle 1 teaspoon of light soy sauce around the tofu.

4. Steamed for 6 - 8 minutes depend on the thickness of the meat mixture.

5. Garnish with some chopped spring onion, coriander leave or fried shallot and serve immediately.

Tip:
~ Egg tofu can always be replaced with square silken tofu that is suitable for steaming.

Photo Credit: Celes from Celestial Delish
Lastly, hope these quick and easy recipes above are useful to help you in your daily or weekend cooking ideas.

Photo Credit: Celes from Celestial Delish
Other than the above homecook dishes, Celes also bake a Chocolate Mocha Mousse Cake (recipe HERE) to celebrate Hazel's birthday.

Photo Credit: Celes from Celestial Delish
Whereas Hazel from 爱makan baked us some Pandan Cupcakes with yummy cream cheese spread.

24 comments:

  1. all the dishes look yummy especially the baked rosemary honey chicken.

    ReplyDelete
    Replies
    1. Thanks Jess,

      The based rosemary honey chicken is the most easier to make. Just marinate and bake it while preparing the rest of the dish :)

      Delete
  2. Wow this spread is even better than any 6 six hotel buffet! Well done!

    ReplyDelete
    Replies
    1. Thanks Edith,

      these are just some simple homecook dishes :)

      Delete
  3. All the food really looks good! =D

    ReplyDelete
  4. Super like every single dish!! :)

    ReplyDelete
    Replies
    1. hehehe Simple and childhood dishes are the best, right :p

      Delete
  5. Hi, where did you buy your Red Glutinous Wine Lees (红槽)?? i havent been able to get that really taste good... most of it are too sweet

    ReplyDelete
    Replies
    1. Hi there, mine are homemade but you can get those ready packed in most supermarket. Which brand did you tried?

      Delete
  6. I am really impressed. You did all that in 2.5 hours for 10 people. I can imagine all the prep work and you did a great job. Love all the dishes and it is interesting that you put kiwi fruit with the steamed fish. Bravo!

    ReplyDelete
    Replies
    1. Kiwifruit on steamed fish is a must try. It is does not taste odd but rather it has a similar taste like the teochew style steamed fish with salted veggie or sour plum :)

      Delete
  7. wow..that looks so delicious! Such a large spread!

    ReplyDelete
  8. Did u mention u prepare all these in 2.5 hours?

    Salute. U are such a great cook and good planner.

    ReplyDelete
    Replies
    1. Thanks Angel. I have cold sweat on that day too! Stress! Lolz

      Delete
  9. that's amazing.... u r a fast worker and gd planner.

    ReplyDelete
  10. yummy~~ i wanna have another feast again!! home cooked food is always the best~ thanks for inviting us!!

    ReplyDelete
    Replies
    1. Thanks for coming Celes. Look forward for round 2 soon :p And also thanks for the photos :)

      Delete
  11. Ellena,
    Great food blog. To steam the egg without the "potholes", you have to put it on low heat. After the water boils and starts steaming, you open the steamer's cover and put in the egg mixture to steam. Turn down the fire to low. If you want it like japanese style, use a chopstick to prop the cover open slightly. The steaming time is longer but you will get the smooth surface. Hope this helps.
    Rgds.
    CH Teoh

    ReplyDelete
    Replies
    1. Hi CH, thanks for the tips on making smooth egg custard. Will try it out on my next making. Cross fingers :)

      Delete
  12. I really wanted to be on your special guest list. :D I will be too stressed that I won't be able to sleep. But I know you have natural talent Ellena. I know you did an amazing job. Everything looks so delicious!!!

    ReplyDelete
    Replies
    1. Thanks Nami, thanks for your kind words. Hope one day when you visit Singapore. I would be honor to invite you and your family over for meal :)

      Delete
  13. Where do we buy Red Glutinous Wine Lees (红槽)?
    Thanks
    Lilly

    ReplyDelete
    Replies
    1. Hi Lily, You can get it from major local supermarkets. Look under those sauce sections. Hope that helps.

      Delete

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Regards
Ellena (Cuisine Paradise)

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