Tuesday, September 12, 2006

Steamed Glutinous Rice with chicken

Steamed Glutinous Rice with chicken (8 servings)
1 kg glutinous rice

Seasoning for the rice
1 1/2 tsp salt
2 tsp sugar
2 tsp light soya sauce
1 tsp dark soya sauce
1 tsp oyster sauce
1/4 tsp pepper
1 tsp sesame oil
3 tsp cooking oil


1. Soak the rice in water for about 6 hours.
2. Mix the seasoning into rice and steam for 45 mins.
200 gm chicken - slice
100 gm pork - slice
100 gm sausage - remove the skin & slice
8 nos dried mushroom - soak soft & slice

1/2 tsp salt
3/4 tbsp sugar
1/2 tsp light soya sauce
1/2 tsp dark soya sauce
1 tsp oyster sauce
3 tsp ginger juice
1 tbsp cornflour
1 tbsp water
1/4 tsp pepper
1/2 tsp sesame oil
1 tbsp cooking oil

1. Slice the chicken into pieces, slice pork & sausage and mix with the seasoning and leaves aside for 10 mins.

2. Divide the prepared meat into 8 portions. Place a portion of the prepared meat into each bowl, top with a portion of the steamed rice and steam for 20 - 30 mins.

3. Serve by turning the bowl upside down. So that the meat is on the top.

Seafood-Prawn with Yam Paste

12 big prawns (de-shell & de-vein - look like butterfly cut)
80gm wheat starch
300g thai yam (deskin and cut in big chunk)- with skin is 400gm

Marinating for prawn
1/4 tsp salt
1/2 tbsp ginger wine (1/4 tbsp chinese wine + 1/4 tbsp ginger juice)
2 stalks spring onion (flatten)
1/2 tsp M.S.G.
1 tsp cornflour
1/4 tsp pepper

Seasoning (yam paste)
1 tbsp sugar
1 tsp fine salt
1/4 tsp 5-spice powder
1/4 tsp pepper
3 tbsp oil (add later)

Method1. Remove shell & de-veins prawns, leaving tail intact, wash & dry it, put into the fridge for a while, then marinate it with seasoning (1/4 tbsp ginger juice, 1/4 tbsp wine, 1/4 tsp salt, 1/4 tsp sugar or M.S.G.) mix them evenly, marinate for 20 mins.

2. Cut the yam into big chunks and steam it for 1/2 an hr till soft and smash into paste.

3. Prepare seasoning for yam into a bowl them sprinkle them on the yam and mix them well using a potato smasher.

4. Boil 5 tbsps (110ml) of water, once boiled, pour in the 80gm of wheat starch and use chopstick to stir them evenly then off fire.

5. Pour them into the plate of smashed yam and mix them evenly.

6. Prepare a bit of ammonia powder, then 3 tbsp of oil put into a bowl stir them well then put into the plate of yam to mix then let it cool down.

7. Once the mixture is cool down, then knead it into a dough inside the tray. Knead them well, then divide into 4 big portion, then one piece divide into 10 then round the portion into a ball shape.

8. Put cornflour to mix with the prawn first

9. Then press the yam ball into a flat round shape, indent a narrow passage in between the shape then put in the prawn, then fold them up, covering the prawn whole body, leaving the tail intact.

10. Heat up 70% of hot, a few pieces at a time to deep fry, using medium fire.

11. Fry until crispy, ready to serve.

Seafood - Stir Fried Squids with Black Pepper

Stir Fried Squids with Black Pepper

600 gm squids (sotong)
1/2 tbsp black pepper (fry without oil & pounded)
1/2 tbsp coriander powder
1 yellow onion (slice into big round)
2 garlic (chop finely)
2 stalk of spring onion (cut into 2" length)
2 stalk of coriander leaves (garnishing)

1 tbsp light soya sauce
1 tbsp sugar
300 ml water to mixed with 1 tbsp of tamarind (Ahsam)

1. Cut the sotong inside with kris-cross, then small pieces cut 1 inch apart.

2. Prepare the seasoning, mix 300 ml of water with 1 tbsp of tamarind then discard away the seeds, add 1 tbsp light soya sauce, 1 tbsp sugar all mixed together then pour over the plate of sotong, season them for 1/2 an hour.

3. Prepare a bowl of 1/2 tbsp of potato flour, and 1/2 tbsp water mixed them together for thickening.

4. Heat the wok with some oil, then put in chop garlic & yellow onion to fry until fragrant, then put in the sotong to stir fry, add 1/2 tbsp of coriander powder, 1/2 tbsp of black pepper, turn high heat, sprinkle wine, cover, for 2 mins.

5. After 2 mins, open, and stir well, pour in thicking and stir, off fire, sprinkle spring onion to serve.