STEAMED BLACK POMPRET

For this recipe it is steamed black pompret with a spicy ,garlic,ginger  flavors.The above picture is uncook fish.when hubby back from work,saying he is hungry,straight away I put to steamed  the fish. Another gas stove I stir fry a plate of vegetable.Dinner is ready,I was washing the dishes Only when I realised I forgot to snap a photo of it.

STEAMED BLACK POMPRET

Ingredients;
600g black pompret ( I use two medium size)
80g fish
40g ginger
10g chilli padi
some spring onion

Seasoning
1 tbsp oyster sauce
1tbsp fish sauce
1 tbsp shao xing wine

method;
1.clean the fish,drain
2.flatten and chop the ginger,garlic and chili padi.In a wok,Heat 2tbsp oil,put in the ginger,garlic and
  chilli padi,stir fry till light brown and fragrant.Pour and spread the chilli,garlic and ginger paste on
   to the fish.Set aside.When you want to eat,mix all the seasoning evenly  and pour onto the fish.
3.Steam the fish in a steamer over high heat for 7 minutes or till cook.
4.Sprinkle with parsly or chop onion.
Notes;before steaming,put two stalk of spring onion on to the sides of the plate.It smell fragrant.



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CHICKEN CONGEE WITH DRIED SCALLOP

Quick and easy to prepare, this congee is a type of porridge popular in many Asian countries. You can add in any meat,fish , vegetables and herb to cook together. At home,only both of us,my eldest boy and me,I cook this simple meal for lunch and is also extremely good to eat.

CHICKEN CONGEE WITH DRIED SCALLOP

Ingredients;
2 pcs chicken thigh
200g jasmine rice/calrose rice
40g dried scallop
20g old ginger
1 stalk spring onion/coriander
1.6 litres water

seasoning;
4 tbsp concentrated chicken stock ( I ommited)

Garnish ;
some coriander leaves
some crispy fried dried scallops
a dash of sesame oil
a dash of white pepper powder

Preparation
1.remove skin and visible fats from chicken thigh meat. Grind dried scallop ( do not soak them).
 slice old ginger.Dice spring onion.
2.Rinse rice and set aside.

Method;
1.bring a pot of water to boil and boil chicken thigh for 20 minutes till cooked.Allow chicken to cool.separated the bones and meat.shred the meat and reserve the bones for congee.
2.combine rice,dried scallops,old ginger and water in a large stock pot.add in chicken bones and bring to a boil.simmer for 1 hour till grains become tender.
3.when congee is ready,remove the chicken bones,and add in seasoning to taste.simmer for another 5 minutes.add in shredded chicken meat.
5.serve congee with garnish.

KUIH LAPIS (STEAMED LAYER KUIH)

Kuih lapis is a traditional nyonya kuih. This recipes was from my eldest sister,the first time she make the texture was not nice,second time  she makes some changes in the ingredients to get this texture.This time she got it right,the texture of this kuih lapis is chewy,soft and fragrant of coconut.
I love to eat this kuih lapis and when come to eating I love to peel layers by layer. Try it.

KUIH LAPIS (STEAMED LAYER KUIH)

Ingredients; A
700 ml thick santan (pure coconut milk)
400g tepung ubi (tapioca flour)
100g tepung beras (rice flour)

Ingredients; B
400g sugar
400ml water
8-10 pandan leaves,(cut into sectioned,tear into two)

Method;
1.In a pot,put in sugar, water,pandan leaves and boil till the sugar dissolved.Let it cool.
2.Mix ingredients A together until the batter is smooth and add in ingredients B syrup water till well
combined and sieve through to get the batter smooth.
3.Divide batter into 3 portion,leave 1 portion white and the rest add in different colour.
4.Grease 8'tray and heat up for 5 minutes. Measure a bowl of batter 100ml from white batter steam for 3 minutes till cooked using medium -low heat
4.Keep repeating the step for different colour batter until all the batter is used up.
5.As for the last top layer mix with darkness green,steam for 6 minutes. Remove the over and continue to steam for 10 minutes till top layer dries.

Notes;Make sure to stir the batter thoroughly everytime before scoop out for steaming.
          let the kuih lapis to cool thoroughly,lightly makes a clean cut at the edges,flip the tray to knock
          out the kuih.Don't over steam the layer,or else it won't stick together.

YAM FRITTERS

I brought this yam is import from thailand, nowaday yam is quite expensive . My three children loves to eat this yam fritter and I used to cook this yam fritters using different ingredients each time I make.It very tasty and easy to cook.

YAM FRITTERS

Ingredients;
300g yam (pared off skin,shredded)
100g dried prawms (soaked,minced)
50g plain flour
3 red chilli (deseeded,sliced thinly)
some basil leaves (wash,sliced thinly
5tbsp of water

Seasoning;
salt and msg  to taste
dash of white pepper / chinese five spice powder (or both)

Method;
1.combine all the ingredients in a big bowl add in the seasoning to make a sticky batter.
2.heat a wok with oil,when the oil  is hot,lower the heat and use a spoon to scoop the yam batter to deep fry until cook and golden brown.Serve with chilli sauce.
notes;you can use ,curry,celery,coriander leaves and any flavor.

JEERA RICE

Basmati rice is originated from indian.I have seen lot of Jeera Rice from indian blog.Is simple and easy to cook and I have all the spices.I used the normal cumin seed. I love it.

JEERA RICE
source; spice up the curry

Ingredients;
1 cup basmati rice
1 tbsp ghee
2 tsp cumin seed
1 bay leaves
2 cloves
1 cinnamon stick
2 cup water
1 tsp lemon juice (optional)
salt to taste

method;
1.wash basmati rice under running water until water run clear. soak rice in enough water for 20 min.
2.after 20 min,drain the rice in strainer and let it dry for 10 min.
3.heat ghee in a thick saucepan on medium heat,once hot,add bay leaves,cloves,cinnamon.You will get nice aroma from whole spices.
4.then add cumin seed and let them sizzle.
5.then add rice and saute them for a min.
6.add 2 cup of water,salt,lemon juice and put in electric rice cooker to cook .Fluff up rice with a fork
   and ready to serve.

DEEP FRIED CURRY SQUID RINGS

Deep fried squid is a delicious dishes and loved by everyone.you need to remove the tentacles,eyes and beak,gut the head and extract the ink sack. Get rid off the outer membrane and slice or cubed and can be cook in many variety of style

DEEP FRIED CURRY SQUID RINGS

Ingredients;
500g squid rings (removed film,clean,dried)
2 eggs (beaten)
1 tsp salt
1 litres cookin oil

Flour batter;
200g tempua flour
1 tsp curry powder
1 tsp salt

Mayonnaise dipping sauce (mixed)
2 tbsp mayonnaise
1 tsp curry powder

Method
1.Squid should be dried first,coat squid with egg and salt,set aside.
2.Heat up oil for frying.
3.Mix well flour ingredients. coat the squid with flour mixture and immediately deep fry in hot oil
   till crispy and gloden brown.
4.serve with mayonnaise dipping.
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GLUTINOUS RICE KUIH WITH GROUNDNUT AND RED BEAN PASTE.

Glutinous rice or sticky rice is used in many recipes in asia country.In chinese cooking,glutinous rice is used in both sweet and savory dishes including desserts.Today, I am going to cook this sweet snack using my sister recipes book.

GLUTINOUS RICE KUIH WITH GROUNDNUT&RED BEAN PASTE

Ingredients;
A; 200g white glutinous rice (soaked overnight,drained)
 B;150g ready packed red bean paste
C;100g roasted groundnut (rubbed off skins,milled)
     50g caster sugar

Method;
1.place drained glutinous rice and spread loosely in a dry shallow dish and steam over medium heat
  for half an hour or until the rice are translucent,soft and chewy.Once it cooked through,remove to
  big bowl and whilst still hot,pound it with a round wooden stick or rolling pin to make it slightly
  mushy.( I used mortar and pestle to pound the cooked rice).
2.In a plate mixed the caster sugar and  roasted grounded groundnut mix evenly. set aside.
2.Place the rice on top of greased clean plastic sheet,level it.Arange a roll of red bean paste on it.
  Roll up,flatten,cut into slice with a greased knife. and coat with the grounded groundnut.serve.
Note; after steaming for half an hour,the rice is bit dry ,add 1/4 cup of water,use spoon to mix  until the rice absorbed the water,cover and steam for a 1min,off heat.