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Tuesday, April 21, 2015

Lo Mai Kai (Steamed Glutinous Rice with Chicken) 糯米鸡

前阵子为工作,家事两头忙。 时间和精力都不够用了,更别说要下厨或烘焙了。而之前答应姐妹们的糯米鸡,也一拖再拖。趁着这个周末比较清闲,就快快把它完成,总算有个交代!自制糯米鸡,不像外卖的那么油腻,而且饭香肉润,真是美味可口!
After my busy schedule with GST implementation as well as my family matter. Finally, I'm free this weekend to make my Lo Mai Kai/Steamed glutinous rice with chicken.
Homemade Lo Mai kai is not as oily compare to those serve at dim sum shop. 
These Lo Mai Kai are soft, moist and flavourful glutinous rice with juicy chicken and meaty chinese mushroom. Hmmmm...Just too good to eat!!! 
 
 
Lo Mai Kai (Steamed Glutinous Rice with Chicken) 糯米鸡
(Recipe reference : Butter, Flour and Me)
Makes : 5 Lo Mai kai

Ingredients

250g Glutinous rice, wash and soak for 2 hours
1 big drumstick, debone and cut into small pieces
5 chinese mushrooms
15g dried shrimp, soaked, lightly chopped
3 shallots, minced
2 cloves garlic, minced

Marinate chicken
2 tbsp Ginger juice
1/2 tbsp Oyster sauce
1 tsp Sesame oil
1.5 tsp Chinese cooking wine/shaoxing wine
1 tsp Light soy sauce
1/2 tsp dark soy sauce
1 tbsp Corn starch
White pepper powder to taste

Marinate mushroom

1/2tbsp Light soy sauce
1/2 Oyster sauce
1tsp Brown sugar

Seasoning for rice

1/2 tbsp Corn oil
1/2 tbsp Sesame oil
1 tbsp Oyster sauce
1/2 tbsp Chinese cooking wine/shaoxing wine
1/2 tsp Chicken powder
1 tbsp Light soy sauce
1 tbsp Dark soy sauce
1.5 tbsp Sugar
Salt and white pepper powder to taste

200ml water

  1.  Marinate chicken and mushroom separately for 2 hours or overnight.
  2. Heat up sesame oil and corn oil in a pan. Add shallots, garlic, dried shrimp, & mushroom, saute until fragrant.
  3. Add in rice and all the seasoning (except water), saute to mix.
  4. Transfer to rice and mushroom to steamer or rice cooker, add in water and steam for 25 minutes or until cooked (I used rice cooker with steam function, steam for about 20 mins)
To Assemble Lo Mai Kai

   5.  Place 1 piece of chicken and mushroom, cover with glutinous rice.
   6. Cover with lid, steam over high heat for 10-15 mins.
   7.  Invert Lo Mai Kai into small place and serve hot.

 This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Tuesday, April 7, 2015

Assam/Tamarind Prawns (亚参虾)

My friend brought me some fresh big prawns from her hometown again. Last time I cooked the Prawns with chilli, garlic and salt. Since I miss Peranakan cuisine very much recently, so I decided to cook this Assam/Tamarind Prawn. They're delightful and well received by my family. 
ASSAM/TAMARIND PRAWNS (亚参虾)

600g prawns 
1 tsp dark soya sauce
1½ tsp salt

50g tamarind (assam) paste
5 tbsp hot water

2 shallots, thinly sliced
2 cloves garlic, sliced
1 fresh chili, sliced

1 tbsp chili sauce
3 tbsp sugar, or to taste 
Ground white pepper, or to taste
2 tbsp water

1tbsp vegetable oil

Method :
  • in a bowl. add 5 tbsp hot water to tamarind until dissolved. Discard the pulp, set aside.
  • Marinate prawns with salt and dark soya sauce for 15 minutes.
  • Add oil to pan, add garlic, shallots and chilli, stir fry over medium heat till fragrant
  • Add chilli sauce, tamarind liquid, 3 tbsp water and prawns. Simmer, uncovered, till sauce is reduced. Add sugar and ground white pepper to taste, cook till sauce is thick.

Saturday, March 28, 2015

Kueh Salat/Kueh Seri Muka 香兰椰香糯米蒸糕


带着战战兢兢的心情,体验这个家人很喜爱的香兰椰香糯米蒸糕(Seri Muka)。“糕手”朋友提醒我做娘惹糕要注意一些小细节。下次我会紧记, 把它的外表做的更完美!不过这个自制糕点纯属自然颜色,味道绝佳!
Seri Muka literally mean pretty face in malay. My first trial of Kueh Seri Muka don't have pretty look but with all natural colours and flavours they taste gorgeous.  
Kueh Salat/Kueh Seri Muka 香兰香糯米蒸糕

Bottom Layer:
200g Glutinous Rice, soaked for 4 hours and drained
120ml Thin Coconut Milk
¼ tsp Salt
4 pandan leaves tie into knot
4 pieces blue pea flowers, pre-soak in 1tbsp hot water (optional)

Top Layer:
2 no. Eggs
90g Castor Sugar
90ml Pandan Water (Blend about 8 pandan leaves with 90ml water)
300ml Coconut Milk
90g All-purpose Flour
2 tbsp Tapioca Flour
¼ tsp salt

Methods:

Bottom Layer:
  • Steam glutinous rice with coconut milk and salt for 30 minutes (preasure cooker 10 mins). 
  • Take about 100g cooked rice to mix with blue pea flower water.
  • Rest for about 10 minutes, then transfer and press steamed rice onto a bottom of a 6" square pan (I use 6" round pan).
Top Layer: 
  • Beat eggs with sugar until sugar dissolved. 
  • Add in pandan water, coconut milk, salt and green colouring. Mix well.
  • Sift in flours and whisk till well combined. Strain the mixture and rest for 10 minutes. 
  • Cook on low heat until mixture turns thicker.
  • Pour the mixture in the pan with pressed glutinous rice (1) and steam over medium heat for 20 minutes.
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

Tuesday, March 24, 2015

Hainanese Chicken Rice 海南鸡饭

真是越来越健忘, 那天看到安迪漾的分享, 使我忆起那存储在档案里的旧作 ~ 海南鸡饭
这是一个我很喜欢简易版食谱,  值得分享!
This is keep in my draft box until i saw Aunty Young Hainanese Chicken rice recently. It remind me to post this simplicious recipe :)
Hainanese Chicken Rice 海南鸡饭

Ingredients

2 Chicken thigh
2 cups of rice
1 tsp chicken stock
3 cloves garlic
1 Shallot
1 inch ginger
2 pandan leaves
1.5 cup water
1 tsp Butter
A pinch of salt
To prepare chicken

2 tbsp Ginger juice
2 tbsp Chinese rice wine/shaoxing wine
Pepper and salt to taste
  • Marinate chicken with all the ingredient for 30 minute.
To prepare chicken rice

  • Heat up a pot with butter, saute garlic, shallot, ginger until fragrant.
  • Add in drained rice into pot, stir fry till rice grain start to look translucent. 
  • Add in water, chicken stock, salt, pandan leaves and marinated chicken.  (Alternatively, you can transfer and cook them with an electrical rice cooker)
  • Cover lip and cook for 15-18 minutes.

Sunday, March 22, 2015

Pandan Muah Chee 香兰麻糍 (Pandan Peanuts Glutinous Rice Ball)

淡淡香兰味的麻糍,另一番好滋味! 
Mmm...Muah Chee with mild pandan flavour, so delish!!! :)
Pandan Muah Chee 香兰麻糍 (Pandan Peanuts Glutinous Rice Ball)

Dough
150g glutinous rice flour
100g water
125g pandan juice
2tsp caster sugar
A pinch of salt
1tbsp shallot oil (fry 3 shallots with cooking oil)

Topping
60g ground roasted peanuts
20g caster sugar
Fried shallot (optional)

Method
  1. Add glutinous rice flour , sugar and salt in a mixing bowl, pour in water and shallot oil then stir to mix well.
  2. Pour batter in a glass bowl or baking tray(lightly grease with vegetable oil),  steam over boiling water over high heat for 15 mins.
  3. While steaming, prepare the topping by mix ground roasted peanuts and sugar on a big tray.
  4. Once muah chee dough is done and slightly cool, use a silicone scraper to transfer the dough on the peanuts mixture.
  5. Use a sharp scissor, cut muah chee into small bite size pieces and coat with peanuts mixture.
  6. Top with fried shallots.
(Recipe reference : Nasi lemak lover with minor changes)
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

Thursday, March 19, 2015

Crispy Fried Nian Gao 香脆炸年糕(简易版)

新年过后, 是时侯消灭躺在冰厨里的年糕了。。。
今年妈妈带给我的年糕,香又软,甜度适中。只需要这样简简单单的做法,味道就很棒了!
如果你也和我一样,不想太麻烦,那就试用这简易版的食谱吧!
My mom bought me some nice Nian Gao, not too sweet and soggy, just right for my family! This is a simple recipe to clear the remaining Nian Gao at fridge after CNY. I like them crispy on the outside, soft and chewy inside, yummy!
Crispy Fried Nian Gao 香脆炸年糕(简易版)
Ingredients :
200g Nian gao (sliced)

1 Egg
Pinch of salt

6 tbsp Weak wheat flour (日清薄力小麦粉)/cake flour
1/4tsp Baking powder (to make it crispy)

Method :
  1. In a bowl, lightly beat egg with salt.
  2. In another bowl, combine flour with baking powder.
  3. Dip the sliced nian gao in beaten egg (1), then coat with flour.
  4. Deep fried the nian gao until golden brown.
  5. Repeat (3) & (4) until all finished.
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

Monday, March 16, 2015

Kuih Kodok(Deep Fried Banana Balls) 炸香蕉丸

Kuih Kodok/Jemput Jemput Pisang or deep fried banana balls are authentic Malaysia's street food. My fellow sisters recommended me this kuih, so that I can kill two birds with one stone, lol...Thanks sisters!!! 
 炸香蕉丸是马来西亚的街头小食。谢谢姐妹们介绍的这款简单又好吃的炸香蕉, 
同时又可以参与这个月的“”和“香蕉”活动。哈!一箭双雕!
外脆内软,充满香蕉香味。赞哦,又学到一款好吃的糕点!
Delicious, delicious & delicious!!!!
Kuih Kodok/Deep Fried Banana Balls 炸香蕉丸
(Recipe reference : Butter, flour & Me with minor changes)

Ingredients
225g Ripe bananas
80g Cake flour
25g Rice flour
1/2 tsp Baking powder
25g sugar (adjust according to banana sweetness)
1/4 tsp salt
3tbsp dessicated coconut (I skip this)

Oil for deep frying

Method 
  1. Sift cake flour, rice flour and baking powder together. Set aside.
  2. In a bowl, mash the ripe bananas and combine with salt and sugar.
  3. Add in sifted flour and stir well to combine.
  4. Let the batter rest for 10-15 minutes.
  5. Heat oil in a pot over medium heat, drop spoonful of batter and deep fry until golden brown.
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom
 and co-hosted by Joceline - Butter, Flour & Me.
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Faeez from Bitter Sweet Spicy