Showing posts with label Asian Seafood Dish. Show all posts
Showing posts with label Asian Seafood Dish. Show all posts

Monday, 10 March 2014

[Weekly Meal Planner] 5 Recipes On Our Weekday Meals #2

After planning and cooking for weeks, months and even years it sometimes make SAHM (Stay At Home Mum) feels that all these routines seems to be a "hectic chore" which are never ending. Often we just wanted to create some decent and healthy meals that are less time consuming and "hopefully" they suits everyone's preference in the family too.

So after much thoughts and suggestions from readers, I decided to start a new column on this blog known as "Weekly Meal Planner" from 01st March 2014 onwards featuring our weekday dinner menus hopefully on Mondays base on a bi-weekly timeline. The featured dishes might vary from Asian, Western or even just 5 recipes on soup or dessert for the week which I hope it would help to inject some new ideas into your weekly menu planning.

Monday, 3 March 2014

[Weekly Meal Planner] Double-Boiled Winter Melon Soup And Pan-fried Batang Fish

Time flies and now that we are already in the 1st week of March where most of the primary school kids are having their CA1 (Continual Assessment Test) I am sure most of the parents will be busy with the revisions. In this post I will be sharing how to prepare individual serving portion of Double-boiled Winter Melon Soup as well as one of our favourite dish; Pan-fried Mackerel (Batang / 马鲛鱼).

Different Types of Ceramic Soup Pot
I am sure you have seen these ceramic soup pot (炖盅) while ordering double-boiled soup from restaurants or food center. Above are some of the collections that I have for different type of soup ranging from savoury to dessert. For your information, you can either used individual soup pot for a bigger pot for sharing purpose, meaning it all depends on what type of soup and the serving methods.

Friday, 1 February 2013

Huiji Steamed Pomfret With Osmanthus

Silver Pomfret (Yin Chang - 银鲳鱼) or White Pomfret (白鲳鱼) is one of the seafood choice which is popular among the Teochew (a dialect group). And usually for a Teochew family like us, we love to include preserved salted vegetables, tomato and sour plums in our Steamed Silver Pomfret dish. But since I am re-create this dish for Chinese New Year, I decided to add in some Osmanthus flower which has a distinctive fragrance that enhance the flavour of this dish.


HUIJI STEAMED POMFRET WITH OSMANTHUS


During Chinese New Year, it is a must have for each household to have "Fish" as one of the auspicious dish which symbol "abundance" of good luck and fortune. And when it comes to fish, the best way is to either Steam or Poach whereby using the most least ingredients to draw up the natural flavour and sweetness of the fish.


(Serves: 4-6 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
  • 1 Silver Pomfret, about 400g
  • 2 Cup (40ml, using huiji measuring cup) Huiji Waist Tonic
  • 1 Stall Spring Onion, cut into sections
  • 2 – 3 Slices Ginger, Shredded
  • 1 Teaspoon Osmanthus Flower
  • 2 Fresh Shiitake Mushrooms (optional), sliced
  • 1 Teaspoon Shallot Oil, optional

Seasonings:
1/4 Teaspoon Salt
1 Teaspoon Sesame Oil


Method:-
1. Clean pomfret to remove any scales or intestines. Rub pomfret evenly with salt and marinate for 5 minutes.

2. Place pomfret on steaming plate that consists half portion of shredded ginger and spring onion.

3. Arrange remainder ginger, spring onion and mushroom on the fish before scatter the osmanthus flower on it.

4. Steam pomfret over high heat for 10 – 12 minutes. Remove from heat, garnish with shallot oil and drizzle a cup (20ml) of Huiji Waist Tonic on the fish and serve immediately.


With my bottle of Huiji Waist Tonic that acts as a great helper in the kitchen, it definitely helps to boost up our health as well as enhance the flavour of the dish. For your information, Huiji Waist Tonic is now made in "Singapore" with a richer taste that filled with more goodness. And for Lunar New Year, you can pamper your loved one with either their festive gift sets such as Gifts of Thought (S$53.00), Gifts Of Warmth (S$93.00, shown above) or Huiji Waist Tonic and Fruity Lite Bundle Pack (S$42.80) which helps to bring them health and beauty.

Lastly I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

Tuesday, 22 January 2013

Cooking With Shiokoji

Not long ago, I come across a new seasoning from Japan known as Shiokoji (塩麹 - salted malt rice) which was given to me by another food blogger friend. For short, Shiokoji is a traditional condiment made from fermented malted rice, salt and water. And if you happen to find Shiokoji in Singapore or during your trip to Japan, do grab hold of some and you would be amazed on the dishes it could produce.


GRILL SALMON WITH SHIOKOJI


Although the above grilled salmon requires only Shiokoji as the main seasoning but the end product surprisingly brings out the flavour of the salmon with hint of fragrance and savory taste. This happens because Shio-koji imparts a rich savory flavor that makes any dish delicious and it acts as a great seasoning on fish or meat too.


(Serves: 1 | Preparation: 5 minutes | Cooking: 6 - 8 minutes)

Ingredients:
150 - 180g of Salmon Fillet
2 Teaspoons of Shiokoji

Method:-
1. Marinate salmon fillet with Shiokoji for about 5 - 10 minutes.

2. Drizzle some olive oil on griddle pan, grill salmon fillet with skin side down for about 4 minutes (depending on the thickness) on each side over medium heat till slightly golden brown in colour.

Tip:
~ As Shiokoji tends to burn easily, remember to lower the heat during cooking to prevent it from getting burnt.


Sometime we love simple meal like the above and it would be great too if you just want to narrow down the menu to only Onigiri (rice ball) plus one main dish. But if you have time, you could always add on another simple side like hard-boiled egg or boiled Edamame.


STIR-FRY MACKEREL WITH SHIOKOJI AND FRENCH BEAN


Simple Stir-fry Mackerel with Shiokoji and French Bean


(Serves: 2   | Preparation: 10 minutesCooking: 15 minutes)

Ingredients:
200g of Mackerel Fillet, Sliced
3 Teaspoons Of Shiokoji
150g French Bean, trimmed
Some Carrot, Sliced


Method:-
1. Marinate mackerel with shiokoji for at least 5 minutes or not more than 30 minutes.

2. Preheat a frying pan with 1 tablespoon of oil, pan-fry the marinated mackerel for 2 minutes on each side or till slightly golden brown in colour. Remove and set aside.

3. Next add in another teaspoon of oil, stir-fry the carrot and french bean till french bean change to darker green colour, toss in mackerel fillet and give it a quick stir till well-combined.

4. Remove on serving plate and serve with steamed white rice.


Other than the two fish dishes above, I also used Shiokoji to marinate chicken fillet which taste great as a simple dish on itself. And just for your information, the portion of Shiokoji to any meat ingredient weight is 1:10 which means for each 100g of meat, use 10g(1.5 teaspoons) of Shiokoji. But then it is still up to individual to adjust the amount of Shiokoji used according to their taste preference.

Chawanmushi is one of our favourite egg dish and nothing would go wrong when you follow Nami's (Just One Cook Book) quick and easy  Japanese recipes on her site. Here I followed one of her savory Chawanmushi recipe which includes step-by-step illustrations that helps to make this delicious Japanese Steamed Egg Custard. So do check up Nami's website for more recipe ideas too!

Tuesday, 25 December 2012

{Fishy Dinner} Chinese Baked Fish Fillet And Baked Cheesy Salmon With Wasabi

Festive season is a great time to feast together with family and friends plus a bit of catch up and updates on each others progress. This Christmas season other than festive bakes I also have some quick dishes which you might be interested with.

In this post I am sharing two different "fish" dishes which you could cater for everyone in the family such as Chinese Baked Fish Fillet with oyster sauce and Baked Cheesy Salmon using Japanese mayonnaise and wasabi.


CHINESE BAKED FISH FILLET


For something more Asian taste, this Chinese Baked Fish Fillet would be something easy that you could prepare and get ready in less than 30 minutes for an evening dinner to impress your guests. For the fillet you can use any firm white fish such as cod, haddock, or grouper which work well on this recipe.


(Serves: 1 | Preparation: 5 minutes | Cooking: 15 - 20 minutes)

Ingredients:
  • 1 Piece Grouper Fish Fillet (200g), skin intact
  • 1/2 Tablespoon Oyster Sauce
  • 1 Teaspoon Chinese Cooking Wine
  • 1/4 Teaspoon Sugar
  • 1/4 Teaspoon Sesame Oil
  • 2 Slices Ginger, thinly sliced
  • 1 Stalk of Spring Onion, cut into sections
  • 1 Red Chilli(optional), sliced
  • Served with Steamed Rice and Asian Greens

Method:-
1. Preheat oven to 200 °C (degree Celsius). Arrange spring onion and some julienne ginger on a disposal baking tray and top with fish fillet.

2. Combine oyster sauce, cooking wine, sugar and sesame oil in a bowl and mix well.

3. Spoon sauce mixture over fish fillet, top with remaining ginger and chilli, cover with foil and bake for 15 - 20 minutes or until fish is just cooked through.

4. Sprinkle some extra chopped spring onion and serve hot with steamed rice and Asian green.

Note:
~ Stir-fry baby bok choy and fresh shiitake mushrooms with some garlic and ginger then lightly season it with salt.



BAKED CHEESY SALMON WITH WASABI


Whereas for a western treat, you might wish to consider this Baked Cheesy Salmon with Wasabi. For me, I am a salmon lover and I love to eat it either raw, grilled or baked. And my favourite way of cooking salmon is to top it with lots of shredded cheese and Japanese mayonnaise because after baking it would have a tasty cheesy crust on top plus a moist and juicy fillet below.


(Serves: 1  | Preparation: 5 minutes   | Cooking: 15 - 20 minutes)

Ingredients:
  • 1 Salmon Fillet (200g), bones removed
  • 2 Tablespoons Japanese Mayonnaise
  • 1/2 Teaspoon Wasabi Paste
  • Rind of 1 Lemon
  • 1/4 Cup of Shredded Mozzarella Cheese
  • Some Freshly Ground Black Pepper
  • Serve with French Beans and Cherry Tomato

Method:-
1. Preheat oven to 200 °C (degree Celsius). Arrange salmon on a disposal baking tray, top with generous amount of mayonnaise mixture (combine Japanese mayonnaise, wasabi and lemon rind till well-mixed).

2. Evenly top it with shredded mozzarella cheese and sprinkle some freshly ground black pepper on it.

3. Bake prepared salmon in an preheated oven for 15 - 20 minutes or till salmon is cooked to your preference.

4. Serve hot with some french bean, cherry tomato and steamed rice.


With dishes like this you can play around with the ingredients and side dishes to cater for everyone's preference and the best thing is you can bake these two dishes together in the oven but just keep an easy on the salmon as you don't wish to over baked it. And as for the sides, you could add in some Cream Soup (recipes) or Salad (recipes) to make it a complete meal too.

Friday, 5 October 2012

Quick Recipes On 3 Dishes 1 Soup

Last Friday I shared a post on "4 Quick Recipes On Soup And Dishes" and some of the readers are delighted to pick up new ideas on their weekend cooking. So this Friday, I am sharing another post with consists of "3 Dishes 1 Soup" which I hope it would be useful for busy mum or parents who wish to cook something nourishes for their family and yet easy to start with.


STEAMED PORK FILLET WITH SHA CHA SAUCE
(沙茶酱蒸腰梅肉)


Pork Fillet also known as "tenderloin" or "腰梅肉 / 里肌肉” in Chinese is the eye fillet that comes from within the loin. It is lean and very tender which is popular among elderly who always bought it for cooking porridge for kiddy as well as using them in cooking during confinement. Here we are using pork fillet together with Sha Cha Sauce (沙茶酱) which is one of the condiment used in Taiwan cuisines. Sha Cha Sauce is made from soybean oil, garlic, shallots, chilis, brill fish, and dried shrimp which has a savory and slightly spicy taste.


Recipe adapted from 小小米桶的零油烟厨房 recipe book.

(Serves: 4  | Preparation: 5 minutes + 30 minutes (marinate) | Cooking: 10 minutes)

Ingredients:
200g Pork Fillet (腰梅肉), cut into thin slices
50g Fresh Black Fungus (黑木耳)
2 Slices Ginger, shredded
2 Garlic Cloves, finely minced

Seasoning:
1 Tablespoon Light Soy Sauce
1 Tablespoon Glutinous Rice Wine
1 Teaspoon Cornflour
1/2 Teaspoon Sugar
1.5 Tablespoon Sha Cha Jiang (沙茶酱)

Method:-
1. Rinse the fresh black fungus, cut into bite size and blanch in boiling water for 30 seconds. Remove, drained and set aside.

2. Marinate pork fillet with shredded ginger, minced garlic and seasoning for 30 minutes before adding the Sha Cha Sauce and give it a quick stir till combined.

3. Arrange blanched black fungus in deep steaming plate, scatter the marinated pork fillet on top.

4. When the water in the steamer boils, place the plate on the steaming rack. Steam it over medium high heat for about 10 minutes or until the meat is cooked.

5. Turn off the heat. Remove pork fillet, garnish it with some chopped spring onion and extra Sha Cha Sauce(optional) and serve immediately. (we love to give the dish a quick toss before eating so that all ingredients would be evenly coated with the gravy)



STEAMED GARLIC PRAWNS


Steaming seafood with minimum ingredients helps to retain it's freshness as well as sweetness. Here is another steamed prawns dish which used minced garlic and ginger. The amount of minced garlic used could be adjusted according to individual preference. And for extra flavour, you could also add in some cut chilli for spiciness. If you like steamed prawns, do check up my Steamed Drunken Prawns recipe.

(Serves: 2 - 3   | Preparation: 10 minutes | Cooking: 5 minutes)

Ingredients:
9 Big Prawns
1 Teaspoon Minced Ginger
5 Cloves of Garlic, finely minced
Some Chopped Spring Onion
1 Tablespoon Cooking / Rice Wine
1 Stall of Spring Onion (extra), cut into sections
2 Slices Of Ginger, shredded

Method:-
1. Mix 1 tablespoon of soy sauce with 1 teaspoon of sesame oil and pinch of sugar together and set aside.

2. Trim the feelers off from the prawns, using either a sharp knife or kitchen scissors butterfly the prawns with a deeper cut to make a cavity for the garlic stuffing.

3. Line steaming plate with spring onion and ginger, arrange prepared prawns on top of the spring onion and drizzle some cooking/rice wine over it.

4. Generously filled the cavity of the prawns with minced garlic. Scatter some chopping spring onion and mined ginger.

5. When the water in the steamer boils, place the plate on the steaming rack. Steam it over medium high heat for about 5 minutes or until the prawns are cooked.

6. Turn off the heat, remove prawns, drizzle the prepared soy sauce mixture and serve immediately.



TEOCHEW STYLE STEAMED RED GROUPER


Growing up in a Teochew family, we simply love steamed fish especial White/Sliver Pomfret (白鲳), Threadfin (午鱼), White Spotted Rabbitfish (白肚鱼) and Mackerel (鲭鱼). Usually for Teochew style, our fish is steamed with tomatoes, salted plums / salted vegetables, cut chilli, ginger and spring onions. Sometime shiitake mushrooms are also added for flavour too.

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

Ingredients:
400g Red Grouper Fillet, halved
2 Salted Plum (咸水梅)
1 Tomato, quarters
4 Slices Ginger, shredded
1 Stalk of Spring Onion, cut into sections

Method:-
1. Rinse and pat dry the fillet with kitchen paper towel. Lightly marinate it with some cooking / rice wine together with 1 teaspoon of cornflour.

2. Arrange the spring onion and some shredded ginger on a steaming plate. Place the fish fillet on top and scatter salted plum, tomato wedges and the remaining ginger on it.

3. When the water in the steamer boils, place the prepared fish on the steaming rack and steam it over medium heat for about 10 - 12 minutes (depending on the thickness of the fillet) or until fish is cooked through.

4. Turn off the heat, remove the plate. Drizzle some sesame oil/shallot oil over the fish , garnish with extra cut chilli and serve immediately.




LIU WEI TANG OR LOK MEI TONG
(六味汤)


The ingredients of Liu Wei Tang (六味汤) are quite similar to Si Shen Tang (四神汤) where it consists of Xiang Lian (湘莲), Qian Shi (芡实), Huai Shan (淮山), Yu Zhu (玉竹), Bai He (百合), Dried Longan (龙眼肉). Drinking this soup helps in improving digestion, appetite and also nourish the lungs.

You could used either pork ribs or chicken to cook with the herbs above for savoury version or leave it meatless and sweeten it with rock sugar as dessert.


(Serves: 4  | Preparation: 10 minutes | Cooking: 1 Hour)

Ingredients:
2 - 3 Chicken Drumstick, skin removed
4 Pieces Pork Ribs, optional
5 Pieces Dry Huai Shan (淮山
15 Pieces Yu Zhu (玉竹)
15g Bai He (百合)
20g Xiang Lian (湘莲)
20g Qian Shi (芡实)
15g Dried Longan (龙眼肉)
1.5 Litres of Water

Method:-
1. Blanch chicken and pork ribs in boiling water for a about 1 minute, remove, rinse and set aside.

2. Bring 1.5 Litres of water to boil, add in all the herbs (rinse them with water before using) together with the blanched meat.

3. When the mixture comes to boil again, lower the heat and simmer for about 1.5 hours. Turn off the heat and season with salt(optional) and serve warm.

4. ALTERNATIVELY transfer the mixture to slow-cooker and cook it on AUTO mode for about 3 hours.

Tip:
~ You could use half portion of chicken for this recipe instead of both chicken and pork ribs.

~ Prepacked Liu Wei Tang herbs could be easily found in major supermarkets or Chinese Medical Hall.


I might be sharing some "1 Dish Meal" recipes next week as I received some emails regarding on this topic. Till then have a great weekend ahead, hope you would like the above recipes.

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.

ShareThis

Latest Kitchen Updates @ Cuisine Paradise



Click on the above photos or HERE for more kitchen pantry ideas.

Giveaways