Steaming is a method of cooking using steam which is also considered as a healthy cooking technique that is capable of cooking almost all kinds of food. Steaming works by boiling water continuously, causing it to vaporise into steam which carries heat to the food and cooks the food. This method also preserves the freshness of the food and cause non-greasy texture compared to fry or deep-fried stuffs.To master a good steaming technique, you must learn how to control the heat and timing so that you can easily cook up some delicious dishes without over cooking them. Steaming method is often consider as one of the most pouplar choices among working mother that needs to prepare some quick and delicious dinner within short time after a long day at work.
Today's I am going to share with you a new ingredient that is not commonly found or used in Singapore. Cordia (破布子/荫树子) fruit which can be eaten raw. But the common method of eating this fruit is to wash and add brine to boil, stirring constantly for about more than an hour to let the peel rupture. After the boiling, cordia fruits will be either use together with other other seasonings, frozen or pickled. And the end products can be used in stir-fry, make soup, steam with other ingredients or as a seasoning in sauce. Cordia is normally found in most Taiwan or China cuisine where they are often use to steam seafood such as fish and clam.Note:
~ I bought this Cordia Fruits(破布子/荫树子)from one of those floating stall in the wet market that is specialist in selling Taiwan food products.
~ Alternatively you might want to check with those food stores at Chinatown area that sell Taiwan or China food stuffs.
Ingredients: (Serves 2)
1 Piece of Cod Fillet, 200g
2 Clove of Garlic, cut into slices
1 Stalk of Spring Onion, cut into sections
1/2 Stalk of Chili, cut into slices
Seasonings:
1.5 Tablespoons of Cordia Fruits(破布子/荫树子)
2 Tablespoons Glutinous Rice Wine
1/2 Teaspoon Sugar
1/2 Teaspoon Sesame Oil
Dash of Pepper
Method:
1. Rinse and pat dry the cod fillet with kitchen paper towel, set aside on the plate.
2. Mixed all the seasoning in a small bowl and drizzle it on top of the cod fillet.
3. Place the garlic slices, chilli and spring onion on top of the fish, cover with clearwrap leaving a little whole or grap.
4. When the water in the steamer comes to boil, lower the heat, place the plate of fish on the steaming rack and steam over medium heat for about 8 - 10 minutes depending on the thickness of the fish. (when the time is up, you can test the fish by using a chopstick to check whether the meat is cooked)
5. Remove and serve hot with steam rice.
As you can see, this dish is so easy to prepare and you can even pre-mixed the seasoning or assembly the fish on plate a day before or early in the morning before you goes to work. So when you reached home after work, everything is ready for you to get the wok for steaming. This dish taste refreshing with that hint of chilli and the sweet and sour mixture from the Cordia fruits. 
Last Saturday, after our monthly food outing at 
Our September Food Outing was held at 
First we have these lovely "
After the seafood roll, here comes our long waited "star" dish of the menu, “
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Next interesting item on the list is this “
Talking about Fried Rice, which is your favourite choice? Although I am not a fan of fried rice because I often find it too oily or dry for my liking, but if I have to order I will always go for “Yang Zhou Chao Fan - 扬州炒饭” which I love it's special fragrant. For our last item on menu, we have this special fried rice that totally changed my view towards fried rice. This is also one of the chef recommended dish of this cafe which is known as "
