Thursday, July 26, 2007

Claypot Rice

Claypot Rice (10 person)


500gm rice
500gm chicken thighs (chop into bite-size)
2 pieces of lup cheong
50gm salted fish
12 pieces of dried mushroom (soak soft)
5 pieces shallots (cut into slices & fried)
3 pieces garlic (cut in slices & fried)
a few slices of ginger

Marinating sauce
1/2 tbsp dark soya sauce
1/2 tbsp oyster sauce
1/2 tbsp ginger wine (1/4 tsp wine, 1/4 tsp ginger juice)
1/2 tsp sugar
1 tbsp cornflour
1/8 tsp pepper
1/8 tsp sesame oil (put in last)

Seasoning sauce
1 tbsp shallot oil
4 tbsp thick dark soya sauce
1 tbsp oyster sauce

1. Put some oil in the claypot, add slices of ginger to fry, until fragrant, add 500ml of water or chicken stock to boil, once it boil, add in rice then cover.

2. Until the rice almost going to dries up, add in seasoned chicken meat, lup cheong, salted fish & mushroom, let it simmer in low fire until cooked.

3. Off fire, let it covered up for abt 10 mins.

4. When serving, remove chicken meat, lup cheong, salted fish & mushroom, pour in the seasoning sauce onto the rice in the claypot, then mixed well, serve with chicken meat, lup cheong, salted fish & mushroom.

Wednesday, July 25, 2007

Chwee Kueh (rice pudding)

Chwee Kueh

Kueh Ingredients

300g of rice flour
25g of wheat starch (deng ming fen)
25g of corn flour
1 tsp of salt
2 tsp of oil
400ml cold water
1000 ml boiling hot water


1. Rice flour, wheat starch, cornflour pour in to the mixing bowl.

2. Add 400ml of cold water then use a wooden spoon to stir.

3. Bring 1020 ml of water to boil, make sure it boiling hot with big bubbles.

4. Only add in 1000 ml of boiling hot water to the flour mixtures.

4. Then pour over the batter mixture then stir it, add salt & oil to stir together.

5. Keep stirring until look like glue texture, if the batter not transparent, or watery glue texture,
bring it over the stove to cook it, until a portion of it stick to the wooden ladle, remove from fire.
Stir it until well.

6. Wet the mould, pour the batter into the mould, abt 3/4 filled with batter,
then add 1 tsp of cold water as topping before you bring to steam.

7. Steaming time abt 15 to 20 mins, once it already 20 mins, open the cover, see there is
a depression of water content in the centre, let the fire on, let it cook for 5 mins more
with open cover, to steam dry the water content. Once water content dry, off fire.

Radish Topping


300g or preserved radish (chai poh)
10 pieces of garlic (chopped fine)
2 pieces of small onion (chopped fine)
2 tbsp of dark soy sauce (optional)
2 tbsp of sweet dark sauce
50g of sesame seed (stir fry)
1 tsp of pepper
2 pieces of pandan leaves (add fragrant)


1. Soak the preserved radish until not so saltish, drain dry.

2. Fry the garlic then scoop up.

3. Fry the onion until brown crispy, scoop up and leave the oil in the pan

4. Add in the drain dry preserved radish and fry & cover. Add pandan leaves to cook together.

5. Fry until radish abit soft (about 1 hour), low fire.

6. Add in dark soy sauce & sweet sauce into the radish to fry, add more oil if necessary, fry until the radish abit jumping.

7. Add fried sesame seed and pepper together to stir fry.

8. Once fragrant, off fire, add fried garlic & fried onion to stir well, ready to be serve as toppings.


You may use a 7 inches round or square tray to steam, steaming time is about 40 - 45 mins.

Monday, July 09, 2007

Menu for this week 9-07-07

Monday 09-07-07

- Lontong (Mdm Koh class)
- Fried hokkien noodles
- Fried carrot cake
- Fried spicy beensprouts
- Soup: Turnip, dried shrimp, red dates

Tuesday 10-07-07

- BoBo ChaCha

- Sambal leather jacket fish
- Stir Fry Spinach
- Bu Qi Huo Xue Tang

Wednesday 11-07-07

- ABC Soup
- Steam rice with green peas & minced meat

Thursday 12-07-07

- Sweet corn soup
- Steam rice with salted eggs, century eggs, minced meat

Friday 13-07-07

- Serai Chicken Soup
- Fried Cabbage with dried shrimp