Post 3 - Steamed Silver Promfet with pickled olive

Here is my second dish for yesterday's dinner.

I wanted to steam a fish. But I don't want to steam it in the normal way with ginger, garlic and light soya sauce. Then I remembered that I ate fish steamed in this manner before and decided to give it a try.

It took around 30mins to prepare and bring it up to the dinner table. 

Yippee!!! Had a nice dinner at home. :)

Recipe

Ingredients

• 1 Silver Promfet
• 2 tbsp pickled olive
• Chopped garlic
• Chopped ginger
• Chopped chilli padi
• 2 tbsp boiled then cooled water

Directions

1. Wash the silver promfet under running water and place it on a plate.
2. Put the pickled olive, chopped garlic, chopped ginger, chopped chilli padi and water in a bowl. Mix well and then spread evenly over the silver promfet.
3. Put tap water into a steaming pot or wok and heat the water to boil.
4. Then place the fish over the steaming rack and steam for about 15mintues.
5. Serve hot.

Post 2 - Sesame Oil Chicken (麻油鸡）

Yesterday, I decided to cook up a simple dinner for the night.

The first dish was Sesame Oil Chicken (麻油鸡). I looked through some recipes and thought that it will be a simple dish to cook. And indeed, it is really a very simple dish to do.

Recipe

Credits goes to Noob Cook

Ingredients

• 3 pcs of chicken thigh meat (Bought from NTUC poultry section)
• 1 small can Button Mushrooms
• Ginger
• Hua Tiao Jiu (花雕酒）
• 3 tbsp sesame Oil
• Cooking Oil
• Dark Soya Sauce
• Light Soya Sauce
• Water 

Directions

1. Cut the chicken thigh meat into small pieces.
2. Slice the ginger into thin strips.
3. Cut each button mushroom into half.
4. Heat up the sesame oil and cooking oil. Then add in ginger strips and stir fry till fragrant. 
5. Add in the cut chicken thigh meat and stir fry for about 2-3minutes till surface turn white.
6. Add in water, dark soya sauce, light soya sauce. Amount of light soya sauce should be lesser than dark soya sauce. Stir fry the chicken meat till each piece is evenly coated with the sauce. Cover and simmer. Occasionally stir frying.
7. Add more light soya sauce if it is not salty. Add more water if too salty.
8. When the chicken meat is about cook, add in the button mushrooms. Stir Fry till button mushroom are hot and serve onto a plate.

 

Post 1- Chwee Kueh

Since I was a kid, I always like to bug my mama to buy me chwee kueh.

To me, chwee kueh is just a white "kueh" topped with lotsa lotsa fragrant "cai pou". It is a simple yet delicious food.

A few years ago, my mama bought a cook book and there is a chwee kueh recipe. My mama and I then decided to give it a try and ever since, we have been making a few times and it is always so tasty.

Plus it is really simple to make, therefore I would like to share the recipe here. 

Recipe

Adapted and modified from Mama Steamed Delicious by Jamie Jong

For Kueh
350g rice flour
30g tapioca flour
1 tsp of salt (I added more as own preference)
2 tbsp of oil
650ml Water
950ml boiling water

For Topping
Chopped shallots
Chopped garlic
Mix of Salty and Sweet Preserved radish (Cai Pou) (Ratio 1:1)
Oil

1) Combine the ingredients for kueh in a bowl and mix well-Put in the boiling water last. There should not be any lumpy feeling after stirring.
2) Pour the mixture into greased small cups and steam them over high heat for about 10-15minutes. This will be the kueh.
3) To prepare the topping, fry the garlic, shallots and cai pou and simmer till fragrant.
4) Put the topping over steamed kueh and serve hot.