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

Saturday 19 May 2012

Homecook Dinner To Support Food Revolution Day, 19 May 2012


Today, 19 May 2012 marks Food Revolution Day where the main objective of Jamie Oliver’s Food Revolution is to connect with as many people and businesses as possible around the world to educate them about food habits, sources and a healthier lifestyle. So as food lover and mother of one I hope to do my part to support this event by preparing some homecook dishes that are made with "real food" (which means no boxed or processed foods are allowed).

Although not everyone can be a chef but it is always possible to cook up something easy and yet healthy for the family as long as you are willing to spend some extra time in the kitchen. Below are two simple recipes of our homecook dishes shown above which you might be interested to try it out.


STEAMED RED GROUPER


We love steamed fish and it is always one of the repeated dishes in our weekly menu planning list. Fish contains protein with fewer calories than other meat sources and with different species of fish, you can either steam, bake, fry or poach fish accordingly to your preference.


(Serves: 2-3 |          Preparation: 5 minutes |     Cooking: 12 - 15 minutes)

Ingredients:
1 Piece Fresh Red Grouper, tail portion(about 350 - 400g)
4 - 5 Slices of Ginger, julienned
2 Stall Spring Onion, cut into sections
1 Small Tomato, cut into wedges
2 - 3 Salted Plum(咸水梅粒)
1 Teaspoon of Cooking Wine(花雕酒)
1 Teaspoon Sesame Oil
Shallot Oil, optional

Method:-
1. Rinse and pat dry the fish fillet, season it with 1 teaspoon of cooking wine and cornflour. Set aside.

2. Arrange half of the julienned ginger and spring onion on the base of the steaming plate, place the seasoned fish on top.

3. Arrange the rest of the rest of the ingredients around the fish, drizzle some sesame oil and place it in the steamer rack when the water boils.

4. Steam the fish for about 12 - 15 minutes depend on the thickness. Remove drizzle some shallot oil and served hot with steamed rice.



SAMBAL LALA
(Clams or Seashells)


Friendly speaking I am not a fan of shellfish but recently I have eaten some really good "Stir-fried Bamboo Clam and Lala" from the Seafood Galore buffet at Plaza Brasserie which makes crave for some. So today I decided to adapt a recipe from Wokkingmum website which is known as "Grilled Sambal Squid" and instead of using Squid I have recipe is with Lala(clams).


Recipe adapted from Wokkingmum's Grilled Sambal Squid.

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

Ingredients:
300g Clams, cleaned
2 - 3 Tablespoons of Sambal Chilli
2 Stalks Lemon Grass, lightly pound
4 Clove Garlic, chopped
1 Small Brown Onion, sliced
1 Tablespoon Oil

Method:-
1. Soak clams in salted water for about 20 minutes to let it spit out the dirt/sands. Rinse, drain and set aside.

2. Remove the outer layer of the lemongrass, cut into about 8cm sections. Lightly pound it and set aside.

3. Heat oil in Happy Call Pan(HCP) or frying pan, saute garlic, onion and lemon grass for about 1 minute till fragrant.

4. Add in the sambal chilli according to your preference and give the mixture a quick stir to evenly coat it with the chilli.

5. Add in clams, cover pan for 30 seconds and give the pan a good shake pan.

6. Open the pan, check the clams and give it a stir before cover the pan and continue to cook till all the clams are opened.

7. Discard those that did not open. Dish up and served hot with steamed rice.

Lastly, hope you would like these dishes that I have shared with you and I hope you could also join us and support Food Revolution Day and eat healthy with food that is prepared using fresh ingredients. For more information on Food Revolution Day you can refer to the links below:-

1. Jamie Oliver's Food Revolution
~ Official Website
~ Facebook Page
~ Twitter - @FoodRev

2. Food Revolution Singapore
~ Facebook Page
~ Twitter - @FoodRevSg


Friday 3 February 2012

Teochew Style Steamed White-spotted Rabbitfish

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Every year before and during Chinese New Year (CNY) period you would definitely be able to see this auspicious "White-spotted Rabbitfish(白肚鱼/拜年鱼)" available at all wet market fish stalls as well as the seafood sections at major supermarkets. These fish taste especially delicious during this season and they are also big in size and comes with roes that are particularly relished too.

Last year I have shared with you a similar Teochew style recipe known as "Pan-fried White Spotted Rabbitfish With Leeks"(recipe HERE) whereas for this year it would be the steamed version which consists similar ingredients.


TEOCHEW STYLE STEAMED WHITE-SPOTTED RABBITFISH


My dad used to cook this dish and according to my mum who taught me this recipe over our phone conservation, she mentioned that in order to maintain the texture and taste of the fish it would be good if I blanched it in boiling water before steaming. (in this case the fish is half cooked and it would not release so much water during steaming which will affect the texture of the meat)

So since I wanted to achieve what my dad used to cook for us, I follow my mum's suggestion and steps to dot and surprising it works well. My steamed white-spotted rabbitfish taste almost 90% like my childhood food. Now at least I have master another traditional food in our household which might comes in handy one of these days.


(serves: 2 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
2 Large White-spotted Rabbitfish(白肚鱼/拜年鱼)
2 Stalks Chinese Leek, cut into diagonally sections
2 Slices of Ginger
3 Garlic Cloves, finely minced
1 Tablespoon of Oil
1/2 Tablespoon of Oyster Sauce
50ml Water


Method:-
1. Clean and rinse the fish, cut a diagonal slit on the fish(refer to the photo stated no. 1 above) to shorten cooking time.

2. Add water to about 1/4 level of the pan and bring it to boil before blanched the fish for about 20 seconds on each side. Remove, rinse, pat dry using kitchen paper towel. Stuff the ginger slice into the stomach area(to get ride of the fishy smell) of each individual fish and set aside on steaming plate.

3. Next saute minced garlic with oil till fragrant, add in leeks and continue to fry for another 20 seconds, before adding in the oyster sauce and water.

4. Simmer the mixture over low heat for another 1 minute or so, remove and drizzle it evenly on top of the prepared fish.

5. Prepare a steamer with boiling water and steam the fish for about 7 minutes or till fish is cooked through. (can take reference from the eyes which would turn white and puffed out) Serve immediately with steamed rice or porridge.


Chinese New Year is almost coming to the end on 06 February 2012(the fifteen day) and I would be submitting my last CNY dish Teochew Style Steamed White-spotted Rabbitfish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.

Have a great weekend everyone! Cheers! Can't wait for our Chinese New Year Steamboat Gathering with all my foodie friends tomorrow!!!!

Friday 6 January 2012

Round Up Dishes For Chinese New Year plus SWANSON CNY Recipe Cards

It's almost 2 weeks to Chinese New Year and having Steamed Boat with family and friends is always something most family would prepared during new year get together session. And sometime we even gets to eat steamed boat everyday during Chinese New Year period when hopping around from house to house visit.

This year I am honor to join in the project on developing FOUR quick and easy Chinese New Year dishes using these all-time family favourite chicken broth from Swanson. On the recipe cards we have Scallop with Wolfberries Soup, Steamed Dan Gui Prawn, Meatballs in Crabmeat Egg Sauce and Braised Sea Cucumber with Abalone And Mushroom.

Currently Swanson Chicken Broth is having promotion pack at some of the supermarkets such as FairPrice where you could purchase the 3 packets(1 litre each) bundle at about S$8.50. Each bundle also comes with a recipe card featuring 2 quick and easy New Year dishes for you to impressive your guests.


MEATBALLS IN CRABMEAT EGG SAUCE


Here I would like to share with you this "Meatballs in Crabmeat Egg Sauce" from the FOUR featured dishes in the SWANSON Chicken Broth Chinese New Year recipes card. This is pretty simple to prepare and it is quite similar to the "Braised Lion Head - 红烧狮子头" concept on making meatballs which is cooked in delicious fresh crabmeat sauce.


(serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
150g Imitation Shark’s Fin
300g Minced Meat
4 Water Chestnuts, chopped
50g Carrot, finely chopped
2 Fresh Mushroom, diced

Marinade:
½ Teaspoon each of Light Soy Sauce, Cooking Wine and Sesame Oil
1 Teaspoon Cornflour
Dash of Ground Pepper

Sauce:
1 Can Swanson Clear Chicken Broth
100g Fresh/Frozen Crab Meat
½ Teaspoon Oyster Sauce and Sesame Oil
1 Egg White
Dash of Ground Pepper
1 Tablespoon Cornflour + ½ Tablespoon Water

Method:-
1. Season minced meat with marinade together with chopped chestnuts, carrot and mushroom till combined.

2. Using clean hands shaped 1½ tablespoons of minced meat into round balls and coats them with imitation shark’s fins.

3. Arrange on steaming plate, steam over high heat for 10 minutes until cooked. Remove and set aside while preparing the sauce.

4. For crabmeat sauce; bring Swanson Clear Chicken Broth to boil, add in crabmeat, oyster sauce and cook for 2 minutes.

5. Thicken sauce by stirring in cornflour solution, turn off the heat and swirl in lightly beaten egg white.

6. Season sauce with sesame oil and ground pepper, ladle over the meatballs and serve hot.

Below are some of the collections of my Chinese New Year round-up over the past years. Hope these could give you some inspiration while preparing the coming new year menu.


CHINESE NEW YEAR DISHES


Stir-Fry 7 Assorted Veggies

Braised Mushroom With Sea Cucumber

Pan-fried White Spotted Rabbitfish With Leeks

Braised Chicken Wing With Arrowhead and Mushroom

Steam Salmon Fillet With Herbs

Steam Osmanthus Cod Fish


CHINESE NEW YEAR DESSERT


Lotus Seeds, Longan And Persimmon Sweet Soup

Sweet And Savory Nian Gao

Orr Nee With Gingko Nut And Pumpkin

Lotus Seeds Soup - 莲子羹

Glutinous Red Date With Osmanthus Syrup


CHINESE NEW YEAR GOODIES


Pineapple Tarts

Peanut Cookies - 花生酥

Deep-Fried Arrowhead Chips


Till then have fun trying out these recipes and I hope I could be in time to share with you more new recipes on Chinese New Year theme soon.

Friday 5 August 2011

Savory Steamed Tofu with Unsweetened Soy Milk

Weekend is approaching and for those who is on leave next Monday, you will get to enjoy a long weekend due to Singapore National Day on Tuesday, 09 August 2011. So if you thinking of what to cook for the family during this weekend perhaps you could read up more on today's homemade "Savory Steamed Tofu with unsweetened Soy Milk", guest post by HL(Tigerfish), writer of "Teczcape - An Escape To Food" food blog and author of "The Everything Rice Cooker Cookbook". (sample of the recipes can be found HERE)

I love to read up HL's blog posts where she always shared quick and easy recipes which most of us could easily follow and whipped up a hearty meal within a short time frame. And most important she always try to create healthy dishes that are nutritious and healthy for her family. So now let's welcome HL and her homemade Savory Tofu dish.


Savory Steamed Tofu with Unsweetened Soy Milk



I have been following Cuisine Paradise by Ellena for some time. Ellena is one super creative cook, baker and food blogger; consistently churning out homey delicious recipes that inspire. It is indeed my privilege to guest post at her award-winning blog. Thank you for your kind invite, Ellena.

Savory steamed tofu pudding/savory steamed tofu custard is a dish that I have cooked many times because it is extremely easy to prepare (no more than 15 minutes including prep. and cooking time!), nutritious, and within minutes, a comforting flavorsome dish.

Additionally, it is a dish that easily encourages you to play up your creativity with flavors and textures. Go little extra miles each time e.g. extra umami by adding mushrooms and tomatoes, extra "soy" by adding (unsweetened) soy milk or extra flavor depth by adding miso.

Super easy to make, super delicious and super healthy too!

See that? They belong to the same world. A soy milk "bath" for tofu (soy beancurd): Savory Steamed Tofu with Unsweetened Soy Milk. Here are some details and tips to make your very own.

Savory Steamed Tofu in Unsweetened Soymilk
(1) Soy Milk "Bath: Add unsweetened soy milk to about half the brim of tofu (tofu already laid out and gently mashed in a serving bowl). More soymilk if you like - about 3/4 brim of the tofu. Of course, you can also substitute soy milk with water or any broth you like. Whole milk also works.

(2) Tofu: Use soft or silken for smooth velvety texture. If you have medium-firm tofu - you could gently mash it down further with a spoon or if you have both varieties on hand - use a mixture (half soft, silken + half medium-firm). Play with textures if you wish. It can be as smooth as silky as you want.

(3) Ingredients: Add diced tomatoes and fresh mushrooms (Note: beech/bunashimeiji mushrooms or any delicate-textured mushrooms work better as the entire dish would just be gently steamed and within that short time of 5-8 minutes of steaming, the mushrooms can be easily cooked through). You can also add sweet corn kernels, shelled edamame beans, or sweet green peas.


(4) Garnishes: Generously garnish with finely chopped cilantro, fried shallots and nori seaweed, add 2-3 drops of sesame oil and dashes of white pepper over the dish before steaming. All these garnishing add flavor, depth and aroma!

(5) Finishing Touches: Set wok to do steaming and turn down the heat to medium to reduce the boil for steaming. Steam for about 5 minutes. After steaming, just another 1-2 drops of sesame oil to bring out the aroma. Salt and more pepper to taste.

Enjoy, and create your own tomorrow!

~~~~~~~~~~~

Once again, thanks HL(Tigerfish) for her wonderful guest post on this Savory Steamed Tofu With Unsweetened Soy Milk dish. For more recipes on HL's blog, you could refer to the link HERE.


Monday 16 May 2011

[$20 Budget Meal] Winter Melon Soup, Steamed Silken Tofu with Salmon And Sweetcorn Plus Steamed Beef Steak with Onion

For this set of Budget Meal it will be slightly a bit more expensive than those I prepared previously due to the higher cost of Salmon and Beef. Here we spent a total of roughly S$18.60 for Winter Melon Soup, Steamed Tofu with Salmon and Steamed Beef Steak. And to your surprise this is also my very first time sharing a “beef” dish in this blog too.

Sometime cooking is way of art and mental planning too. For example this Soup of the Day is rather similar to my previous “Winter Melon, Woodear And Pork Ribs Soup” but I replaced the woodear with sweetcorn and carrot for a more refreshing taste.

Ingredients: (serves 4)
300g Pork Ribs
250g Winter Melon, skin removed cut into wedges
1 Sweetcorn, cut into sections
1 Medium Carrot, cut into thick slices
6 Red Dates

Method:-
1. Blanched pork ribs in boiling water for 2 - 3 minutes, remove and rinse with tap water. Set aside.

2. Bring 1.5 litres of water to boil in a soup pot.

3. Add in all the ingredients when the mixture comes to boil again, lower the heat and simmer for about 30 - 40 minutes.

4. Lastly season it with salt to taste according to own preference.

Total cost for this dish is about S$5.80 with breakdown shown below:-
Cost of Ingredients:
~ Pork Ribs = S$3.00
~ Fresh Winter melon, Carrot and Sweetcorn= S$2.80


This is the second time I have used “salmon” fillet in preparing steamed dish. The first one was about a year ago where I steamed the salmon fillet together with Dang Gui to create a Chinese New Year dish (recipe). In this post, I combined this month Budget Meal specific ingredients – “Tofu” together with salmon to prepare this “Steamed Silken Tofu with Salmon And Sweetcorn” where you get to enjoy 3 different textures in one dish.

Ingredients: (serves 4)
1 Box of Silken Tofu
150g Salmon Fillet
1/2 Sweetcorn, remove kernels from cob
5 Slices of Ginger, julienne

Seasoning:
1 Teaspoon Sesame Oil
1/4 Teaspoon Freshly Ground Black Pepper
Pinch of Salt

The bland tofu blends well with the sweet and fragrant taste from the corn kernels as well as with a contrast between crunchy and smooth texture that makes you crave for more scoop. The adding of salmon increase the Omega 3 and Proteins of this dish, which makes it, perfect for everyone at home especially the growing up kids.

Method:-
1. Cut the tofu into slices of equal thickness, drained well and place it onto steaming plate.

2. Cut the Salmon fillet into cubes and scatter it together with the fresh corn kernels evenly on top and around the sides of the tofu.(refer to the photo above)

3. Next top with julienne ginger and spoon the seasoning(mix all the ingredients together)over the prepared tofu.

4. Cover the tofu plate with cling wrap tightly leaving just a little ventilation hole.

5. Steam it on high heat in a steamer/wok (with boiling water in it)  for about 10 minutes. Remove and serve.

Total cost for this dish is about S$5.90 with breakdown shown below:-
Cost of Ingredients:
~ Salmon = S$3.90
~ Silken Tofu and Sweetcorn= S$2.00


If you have being following most of my blog posts, you will notice that this seems to be my very 1st "Beef" dish recipe from those hundreds of recipes that I have. Friendly speaking using "beef" as one of the main ingredients is something that I always phobia of because to me you can either ruin or perfect it in just a few seconds of cooking time.

Ingredients: (serves 2)
200g Beef Steak, whole/slices
1 Medium Red Onion, thinly slices
2 Stalks Spring Onion, cut into sections
Red Chili, slices
3 Garlic Coves, lightly pound

Seasoning:
10g Butter
1 Teaspoon Fresh Milk
1 Teaspoon Black Peppercorns, crashed

Initially I was still quite worry about the taste and texture while preparing this dish but when it is out from the steamer I was totally surprised with the outcome. The texture of the beef slices is still quite good and tender despite of the steaming method. And the beef stock sauce was great with a hint of black pepper and onion taste too. Indeed this is a great chance on preparing steak on it's usual char-grilled or stew methods. (if you don't consumed beef, you can also replaced it with Pork Fillet(梅肉/腰肉) which is more tender in texture).

Method:-
1. Using paper kitchen towel lightly pat dry the beef steak. Set aside.

2. As I want the sauce and seasoning to infuse the steak in a faster way, I have cut the steak into slices before arranging them on steaming plate. (you can leave it as whole and serve as individual main course too)

3. Next arrange all the ingredients and seasonings on top of the beef steak.

4. Wrap the plate with cling wrap steam it over high heat for about 8 - 10 minutes depend on your preference.

5. Remove and serve with steamed rice or as individual main course with mashed/baked potato.

Total cost for this dish is about S$6.90 with breakdown shown below:-
Cost of Ingredients:
~ Beef Steak = S$5.40
~ Spring onion, garlic, chili and onion = S$1.50




CLOSING DATE For [May $20 Budget Meal] Event:
~ Wednesday, 25 May 2011, 2359 hours and all entries will be compiled and posted on 31st May 2011.

If you loves to whipped some quick and budget healthy dishes for your family. I would like to invite you to join us in our May Budget Meal event to share your homecook dishes with us(more detail HERE).

Monday 11 April 2011

[$20 Budget Meal] Five Nuts Soup and Steamed Dumplings with Assorted Vegetables

Quick and Easy meal that comes with good and healthy combination of meat and vegetables are always something that busy working adults or parents look for. Here we have a fusion of Asian Steamed Dumpling with array of colourful vegetables such as Pumpkin, Carrots, Peas and Broccoli that will definitely cheers up your Monday Blue evening. These two sets of Steamed Dumpling and Five Nuts Soup meal only cost about S$12.20 which can serves around 2 - 3 persons.

To make a complete meal, I have boiled some five Nuts Soup that consists of 5 different colours of ingredients such as Fresh Fox Nuts, Lotus Seeds, Chinese Barley, Wolfberries and etc. This is a great nutty flavour soup which helps to calm nerves, strengthen Qi and nourish the body. The fresh fox nut can also helps to heal indigestion, diarrhoea and poor bladder control too.

FIVE NUTS SOUP

Ingredients: (serves 2 - 4)
300g Pork Ribs (排骨)
1 Packet of Fresh Foxnuts(茨实)
20g Chinese Barley (中国薏米)
20g Lotus Seeds (莲子)
10g Wolfberries (枸杞子)
5 Big Red Dates (红枣)
1.8 Litres of Water



Method:-
1. Blanched Pork Ribs in boiling water for 2 - 3 minutes, remove and rinse with tap water. Set aside.

2. Soak lotus seeds (unwashed) in a bowl of warm water for about 5 minutes. Remove the green pith in it to avoid bitterness. Rinse and set aside.

3. Rinse Chinese barley 2 - 3 times in a big bowl, remove any decay seeds and dirt.

4. Bring 1.8 litres of water to boil in a soup pot. Add in all the ingredients except wolfberries and when the mixture comes to boil again, lower the heat and simmer for about 30 minutes till lotus seeds and barley are soften.

5. Add in wolfberries and season with salt to taste according to own preference.


Total cost for this dish is about S$6.00 with breakdown shown below:-
Cost of Ingredients:
~ Pork Ribs = S$3.00
~ Fresh Foxnuts = S$1.50
~ Lotus Seeds, Red Dates, Wolfberries, Barley = S$1.50


Making of these dumplings can be hassle free by using the “Gyoza Mold(shown below)” which comes in handy by just placing a gyoza or wonton wrapper on top of the press (mold), add in fillings, close and press tight to form a perfect sealed gyoza or dumpling.

STEAMED DUMPLINGS WITH ASSORTED VEGETABLES

Ingredients: (serves 2, makes 12 dumplings)
125g Broccoli, cut into florets
70g Snow Peas, trimmed
120g Butternut Pumpkin, cut into 1" cubes
Half Medium Size Carrot, cut into 0.5" thick sticks
12 Round Wonton Wrappers
3 - 4 leaves of iceberg lettuce, optional

Dumplings:
150g Minced Pork
100g Medium Prawns, shelled, removed vein and cut into chunks
4 Water chestnuts, chopped
1/2 Teaspoon ginger juice
1/2 Teaspoon Cooking Wine
1 Teaspoon Sesame Oil
1 Teaspoon Cornflour
1/2 Tablespoon Light Soy Sauce
Dash of Ground Pepper
Some Chopped Spring Onion

*Note:-
~ You can replace Wonton Wrapper with Gyoza Wrapper too.


Method:-
1. Mix all the dumpling ingredients in a bowl, stir till well combine and set aside marinate in the refrigerate for at least 20 minutes.

2. Place a piece of dumpling wrapper on the dumpling(gyoza) mold, scoop 1/2 tablespoon of the mince mixture on the wrapper and fold and press the edge of the mold to enclose the fillings. Repeat with the remaining mince mixture.

3. Line two bamboo steamers with iceberg lettuce/baking paper. Divide broccoli, carrot and pumpkin and wrapped dumplings equally into each steamer, drizzle with some sesame/olive oil.

4. Stack the steamers, covered and place it into a big steamer pot or over a pan of simmering water.

5. Steam for 3 minutes on medium high heat, swap the bottom layer of the steamer with the top and continue to steam for another 2 minutes before adding in the snow peas and steam for another 1 minute or till tender.

6. When done, remove from heat. Drizzle evenly with 1/2 tablespoon of soy sauce mixture (50ml hot water, 1/2 teaspoon light soy sauce and dash of sesame oil) and serve immediately with steamed rice or on it's own.


Total cost for this dish is about S$6.20 with breakdown shown below:-
Cost of Ingredients:
~ Pork Minced = S$1.00
~ Prawn = S$1.50
~ Wonton Wrapper = S$0.50
~ Broccoli, Pumpkin and Water Chestnut = S$2.00
~ Carrot and Sweet Peas = S$1.20



GIVEAWAY plus more NEW DUMPLING RECIPES


For those who is interested in trying out some dumpling recipes, do stay tune on the next upcoming post on “3 Ways of Eating Wonton/Dumpling” and plus a chance to WIN a set of this "Gyoza Mold" shown above. Have fun!!!


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