Steam Drunken Prawns

This is a very simple and easy to prepare Steam Herbal Drunken Prawns dish. What you require is some very fresh or even live prawns that you can get hold of in the wet market, some Chinese herbs and cooking wine.


Ingredients: (Serves 2)
300g of Medium Fresh/Live Green Prawn
5 - 6 Slices Of Dang Gui(当归)
5 Red Dates(红枣), seeds removed
1/2 Tablespoon Of Gou Qi Zi(杞子)
50ml Of Hua Diao Jiu

Methods:
1. Pre-soaked the herbs in the hua diao jiu for at least 30 minutes to an hour for the wine to absorb the aroma of the herbs.
2. Trim and wash the prawns then pat dry and arrange them in a steam tray/plate in single layer.(do not overlay them as it will cause uneven cooking time during steaming)
3. Arrange the herbs on top of the prawns and pour over the remaining wine on it.
4. Steam over boiling water for about 4-5 minutes, remove and served immediately.

Note:
If your prawns are kept in the fridge before steaming, remember to remove it from the fridge at least 10 - 15 minutes before hand and to let it cool off and pour away any of the water in the tray or plate before arranging the herbs on top.

Steam Hairy Crabs

This is my 1st time seeing and eating a live Hairy Crab. These are specially air-flown from Hong Kong by one of my hubby colleague. The most simple and delicious method to eat these crabs are by the most origin way which is - STEAM.

You can get fresh and live hairy crab in Singapore during this season from most Cold Storage seafood department or by visiting the distribute in Singapore know as HIGH FRESH(they have different kinds of seafood available for public to purchase)


How to Select A Hairy Crab:
1. It must be alert and have a flat, pentagon-shaped, greenish shell.
2. It's underside should be white and there should be no unpleasant smell.
3. It's claws should be well developed with brownish hair.

Cooking Methods:
1. Wash the crabs thoroughly and place them in a steamer by putting the back facing upwards.
2. Place a slice of ginger on top of each crabs and steam on hot boiling water for 15 minutes then continue to simmer on low heat for another 10 minutes.
3. Remove the top shell of the crab and clear away the black coloured sacs and intestines.
4. Next pulled off the crab legs and take a chopstick and push the meat out.
5. You can either eat the aromatic flesh of the hairy crabs on its own or dip the meat in minced ginger with black vinegar sauce.
6. Ends the meal with ginger tea will make you rebalance the body's yin and yang.

Note:
Do not consume the hairy crabs together with Persimmon, Cold Beer or Cold Water.

Because Hairy Crabs are "Cooling" to the body, it is recommend best to consume one at each meal.

Steam Rice Wine Chicken

I believed most of you had being to "Soup Restaurant- 三盅两件" and eaten their famous Samsui Ginger Chicken before. This steam chicken is debone and sliced up and the ginger is placed in the centre of the big plate along with a plate of fresh lettuce. The art of eating this dish is by dipping the piece of chicken meat into the ginger sauce and wrapping them with the lettuce. I love to eat this ginger chicken because of it's ginger dipping sauce. Although my "Steam Rice Wine Chicken" do come with the ginger dipping sauce, but the chicken style is a bit different. My chicken wings were marinated with some salt then drizzle with some glutinous rice wine and steam over medium heat till tender.


Ingredients:
1/2 Portion Of Chicken or 6 Chicken Wings
1/2 Teaspoon of Salt
Some Sesame Oil
3-4 Slices Of Young Ginger
2 Stalk Spring Onion, cut into 5cm sections
2 Tablespoon Glutinous Rice Wine/Cooking Wine

Methods:
1. Wash and pat dry the chicken then rub it with some sesame oil and salt and set aside for 10 minutes.
2. Arrange some ginger slices and spring onion on the base of the plate, place the chicken pieces on top then top with the remaining ginger and spring onion.
3. Drizzle the Rice wine on top and simmer over medium heat for 20 minutes or until tender.
4. Remove from the steamer and serve with extra tomato or cucumber slices and the ginger dipping sauce.

Ginger Dipping Sauce
3" Piece Of Young Ginger
1/4 Teaspoon Of Salt
3 Tablespoon Of Cooking Oil
1 Tablespoon Finely Chopped Spring Onion, optional

Methods:
1. Wash and peel the young ginger then grate it finely and put into a small bowl.
2. Add in the chopped spring onion and salt.
3. Preheat a small pan with the oil till hot then pour into the grated ginger.
4. Stir well and set aside to cool, then transfer it to a glass bottle and put into the fridge till serve.(if you do not have any glass bottle then just cover the bowl with clingwrap)

Steam Cod Fish With Crispy Bean

The very first time I had this similar dish is from Crystal Jade restaurant which is their famous "Steam Fish With Crispy Bean". It was very delicious to go with plain rice. But after searching almost all places for that "crispy bean,豆酥 " sauce, I finally gave up. Because I asked alot of places and they don't seems to know what is this crispy bean. Until recently, I saw one of my friend pamy's blog, she managed to find this bottle crispy bean paste in Cold Storage at Takashimaya. So without any delay, I quickly go and grab a bottle to try out this "Steam Cod Fish With Crispy Bean". Like what pamy mention, this small bottle can only used around 2 to 3 times and it's rather costly.


Ingredients:
1 Piece Of Cod Fillet, about 500g
50g Crispy Minced Bean
1/4 Teaspoon Salt
Some Spring Onion and Chilli, finely chopped

Methods:
1. Rinse cod fish, pat dry and place on a plate.
2. Marinate it with salt for about 10 minutes.
3. Place cod into steamer, steam over high heat for about 10 minutes, remove.
4. Saute the crispy bean in a non-stick pan over low heat until golden and fragrant.
5. Remove and pour over onto the cod, sprinkle with some spring onion and chilli, serve hot.

Notes: Actually there is another type of crispy minced bean(豆酥) which is sold in a ball shape and needs to be ground before use. The finer it is ground the more flavourful the taste it. But too bad, we can't really find it in Singapore. For those who know where to get it, please kindly leave me a message. Thanks.

Steam Red Date Meat Dumpling

This Steamed Red Date Meat Dumpling is inspired by one of the economical rice stall (cai fan - 菜饭) near my area. I find this dish rather interesting whiling ordering our usual dishes so I decide to try it out. And after trying I thought maybe I can replicate it using similar ingredients base of what I eaten.

Cantonese Style Steam Chicken

Find this Cantonese Style Steam Chicken dish looks delicious from one of the cookbook I loan from the library. I wonder how does it taste with the extra ingredient; Chinese Sausage (腊肠) added into this dish because I normally just steamed chicken with ginger and spring onion.

Steam Pork Shoulder With Black Bean Sauce

Since I have some Pork Shoulder (妃子骨) in the fridge, I decided to make this Steamed Pork Shoulder with Black Bean Sauce which recommended by one of my blogger friend. According to her, pork shoulder bone has little cartilage and the meat is also of better quality which in a way the result will be smooth and soft. 

Steam Pork Mince With Salted Fish

I am always keen in learning how to make tasty steamed minced meat with salted fish which are similar to those selling in the steamed food stall. So after consulting some experts from cooking forum that makes this dish, I finally managed to prepare something similar to what I expected. Actually this is an easy dish to prepare but you need some skill in making the minced meat seasoning and get food quality of salted fish to enhance the taste.

Steam Herbal Chicken

We love to cook this Steamed Herbal Chicken at least once or twice every fortnightly either half portion of chicken, chicken wings or chicken drumsticks depending what we prefer on that week. If you have some ready Chinese Herbs at home, it is actually better to use that rather than getting premixed spices from supermarkets.

There are many different methods in preparing this dish where some might prefer stronger herbal taste or lighter. My method here might be different from your so this is just for reference and sharing you can always add or remove ingredients which is not accessible on your end.

Steamed Crab With Glutinous Rice

Saw this interesting dish from a Chinese New Year recipe book and I decided to give it a try. And after searching one of the main ingredients; Crab for a few days I finally bought one this morning. So after soaking the glutinous rice for a few hours, season it with seasoning we are ready to place the crab on it and off it goes into the bamboo steamer. If you don't have any bamboo steamer you can just use any of a suitable size pot and steaming plate too.

Steam Cod Fillet With Mushroom

Yeah finally I succeed in steaming Cod Fish Fillet using a very simple method with delicious outcome. The end result taste quite similar to those Cantonese style steamed fish with ginger and light soy sauce.

Steam Luo Han Guo Chicken

Saw this recipe from one of the TV show on 纵横中医三. In one part of this program, there is a cooking show teaching how to use Chinese herbs in our daily cooking to prepare nutrition and delicious dish. Below are some benefits of the herbs used:

罗汉果: Tastes sweet and of cool nature, it clears Heat, treats coughing and nourishes the intestine. e 玉竹: Nourishes Ying, moistens internal Dryness, stimulates Silva and quenches thirst. It heals coughing, treats bothersome thirsty, clears the internal Heat that harms Ying as well as Dryness and pain the throat.

Steam Seabream With Mushroom

I had being searching around to see how does a Sea Bream look like because I had never bought a sea bream before. From a book it says that Sea bream contains much protein and it cures asthenia, benefits digestive system and skin. Also by eating this steam sea bream with mushroom regular it helps to make your skin glow with natural sheen. Whether this is true or not, steamed meal is usually better than those fried dish so you might want to give it a try.

Steam Asparagus With Fish Paste

This is another healthy dish which used Asparagus and fish paste as the main ingredients. Besides that I also add in a few vegetables to mix with fish paste for nutrition value. Asparagus is a good supply of minerals - calcium, iron, carotene, phosphorus, potassium and sulphur - and vitamins. Green asparagus contains twice as much Vitamin C as the white variety and a high percentage of Vitamin A. So remember do not over cooked it.

Steam Ginger Prawn in Lotus Leaf

This is one of the healthy seafood dish for those who love Fresh Prawn. Because all you need is to steam the prawns with some minced garlic and ginger till cooked to enjoy some fresh and juicy prawn.