Salmon fried rice

 Salmon fried rice  

                                                                                                                                                                       

Ingredients: ( For 2 person )

1 or 2 slices of salmon block ( De boned and de skinned, salted  , keep the skin for deep frying )
2 or 3 bowls of rice
1 onion ( Cut into thin slices )
2 eggs  ( scrambled )
3 tbsp of mixed vegetable (optional) Can be substituted with chopped long bean  ( one string ), carrot and capsicum cubes.
2 stalks of spring onion  ( Chopped  finely )

Pour cooking oil into a heated wok. Pan fry the seasoned salmon till cooked . Remove from wok and mashed one block of salmon and keep 2 slices for topping  set aside. Deep fry the seasoned , corn flour coated salmon skin till crispy Set aside for rice topping.
Heat 1 tbsp of cooking oil in wok add onion , fry till fragrant , push to the side of wok pour in the beaten eggs fry for 1 minute add rice and vegetable . Stir to mix well , add the salmon mash. Add seasoning accoding to taste.
Served topped with salmon slice, crispy salmon skin and chopped spring onion

Simple fried yellow noodle with thick black soy sauce

Fried yellow noodle with thick black soy sauce

Ingredients ( For 3 persons )

500 gm yellow or egg  noodles

Fish cakes ( cut into slices )

Chicken breast meat ( Cut into thin slices and seasoned with light soy sauce )

Chinese chives ( Cut into 1 inch lenght )

 Cai sim (Mustard green , cut into 1 inch lenght )

4 cloves garlic ( chopped finely )

2 tbsp cai po ( salted radish chopped finely - Optional )

2 eggs ( Beaten with a pinch of salt )

3 or 4 bird eye chilli  ( chopped )

Bean sprout ( Optional)

Cooking oil

Thick sweet black soy sauce (caramel )

Seasoning

Scald the yellow noodle to remove the oil .

Pour 2 tbsp of cooking oil into a heated wok . When oil is hot add. chopped garlic and cai po , fry till fragrant.

Add the seasoned  chicken meat. Stir fry till meat is cooked Add the scald noodle and fish cake .Stir well to mix. Add thick sweet black sauce , sizzle with half a both of water or stock.Simmer and add the eggs. Lastly add vegetable (chive, cai sim and bean sprout) . Stir well to mix .Serve with cut chilli

Sting ray in tamarind / chilli gravy ( Ikan pari asam pedas )

Sting ray in tamarind / chilli gravy  (Ikan pari asam pedas )

     Ingredients :

Sting ray  600 gm

1 onion ( sliced )

2 clove garlic ( sliced )

3 or 4 stalk of polygonum ( daun kesum )

1) 30 pieces of dried chilli (soaked )

2) 5 shallots

3) 3 cloves  garlic                                                         

4) 1 inch ginger                                                              

5) Half inch belacan / shrimp paste ( Optional )

6) Half inch turmeric root

Blend Nos 1 to 6 finely and saute until mixture is fragrant and oil float to the surface, Leave aside .

3 big spoon of tamarind paste ( mix with 3 cups of water and filtered  )

3 leaves of salted cabbage / kiam cai  ( shredded and soaked in water )

Half a bowl of cherry tomatoes or tomato wedges

Seasoning

Sugar (optional )

Clean fish , season with salt and leave aside.

Heat oil in wok and stir fry onion and garlic until fragrant. Add the blended fragrant mixture. Pour in the tamarind water. Bring to a boil add salted cabbage and tomatoes , add the seasoned sting ray and sugar, let it simmer till fish is cooked  Lastly add polygonum leaves Serve with hot white rice

Spaghetti with salmon wrapped in streaky bacon

Spaghetti  with grilled  salmon wrapped in streaky bacon

Ingredients :

Spaghetti enough for 2 person

Prego Pasta sauce

Olive oil

Pamesan cheese

Basil leaves ( chopped finely)

Baby tomatoes ( Cut to slices , optional )

2 slices of salmon fillets ( De skinned , cut into 8 pieces, seasoned with salt)

Salmon skin of the above ( Optional , salted and coated with corn flour )

8 thin strips of streaky bacon

Coriander leaves ( Optional )

Slices of lemon (Optional )

Boil spagehetti for about 8 to 9 minutes with a pinch of salt and quarter tsp of olive oil. Combine Prego Tomato Pasta sauce , chopped basil leaves and olive oil in a large bowl. Drain the boiled spaghetti dry. Pour into the bowl and stir well to mix. Sprinkle pamesan cheese (  optional  )

Heat up a non stick pan drip a few drops of olive oil , spread the oil evenly. Spread the seasoned , coated salmon skin on the pan , pan fry it till crispy. Set aside.

Wrap the streaky bacon round the salmon pieces. Pan fry the wrapped fish in the non stick pan until semi cooked , transfer to the oven and grill until it turns brown . Serve the cooked salmon with the spaghetti topping with the crispy skin and wrapped salmon , tomato slice and coriander leaves  . Squeeze the lemon juice onto the salmon .

Fried rice

                                             Fried rice

Ingredients : ( For 2 persons )
2 bowls of  cooked white rice
5 or 6 medium size prawns  ( de shelled, de vined , cut into 1 cm size and seasoned with salt )
1 big  onion ( Cut into thin slices )
1 stalk of spring onion ( chopped to 1 cm size )
2 eggs  (beaten add a pinch of salt)
1 stick of Chinese sausage ( De skinned and cut into thin slices )
1 tbsp of fried shallot ( optional )
3 tbsp cooking oil

1) 3 clove garlics
2) 2 shallot
3) 2 bird eye chillis )
4) 1 tbsp  dried shrimp
Blend No, 1 to 4 finely to a paste

Heat wok.add 1 tsp cooking oil. Fry the beaten eggs . Shred and set aside.
Use the remaining oil to fry the blended mixtures until fragrant add onion slices, sausage and prawns. Pour in the rice and half the fried egg , stir well .  Add seasoning according to taste. Serve the fried rice garnished with fried egg , shallot and chopped spring onion

Mixed vegetables in rich gravy ( Vegetable curry)

                                 Mixed vegetables in rich gravy

Ingredients :
2 potatoes ( De skinned , diced into big cubes  boiled with 4 bowls of water until cooked set aside with water )
5 to 6 okra ( cut off the tail end , cut into 2 inches lenght )
10 long beans ( cut into 2 inches lenght )
Half a cabbage ( tear into bite size )
2 pieces brinjals ( cut into 2 inches size)
10 pieces tau pok
Fish cake or fishballs
1) 10 gm dry shrimp
2) 5 cloves garlic
3) 4 shallot
4) 2 inches dry, salted treadfin fish
5) 4 bird eye chilli
3 tbsp curry powder
Half a tin of evaporate milk

Blend items marked 1 to 5 finely with some water , add curry powder  mix well. Fry the mixture with 4 tbsp of oil until fragrant add cabbage, and long beans  continue to fry until vegetable is coated with the blended mixture. add the boiled potatoes and its water . let it simmers  for 10 to 15 minutes add okra and brinjals. Simmer until  the vegetables have soften add fishball / fish cake , tau pok , evaporated milk and seasoning . Serve with  white rice or fried / boiled  noodle .

Fish slices with leek

                                         Fish slices with leek

Ingredients:
200 gm Spanish mackerel fillet ( de skin , sliced and seasoned with salt set aside in fridge )
100 gm leek ( cleaned and cut slanting about an inch lenght )
2 bird eye chilli ( cut )
2 slices of ginger
2 cloves of garlic ( chopped finely )
Fish sauce
1tsp corn flour
Oil  for cooking
Seasoning
Half a cup of boiling water

Pan fried fish slices ( preferably on non stick pan ) set aside.
Heat wok add 1 tbsp cooking oil . saute chilli , ginger and garlic. add leek stir fry for 2 min  add fried fish slices. Stir gently so as not to break the fish slices.  Add fish sauce and corn flour mix. Sizzle boiling water at the side of wok .
Serve the dish with hot white rice.

Stir fried bitter gourd with minced meat and egg

                          Stir fried bitter gourd with minced meat and egg

Ingredients:
200 gm bitter gourd  ( sliced thinly)
1 tomato ( sliced into wedges )
2 bird eye chilli ( chopped finely )
30 gm minced meat ( chicken breast or pork , seasoned with soy sauce and pinch of corn flour )
2 eggs ( beaten , add salt )
3 cloves garlic
Seasoning
1 tbsp cooking oil

Scald the bitter gourd if you prefer it less bitter set a side.
Heat oil in wok when hot add garlic and chilli , stir fry until fragrant add minced meat saute until meat is semi cooked.
Add  bitter gourd, stir well then add tomato and egg, stir to mix well . Sizzle half a cup of water add the side of wok . Add seasoning according to taste. Served with warm white rice.

Fried fish fillet in Tomato sauce

 

                                     Fish fillet in tomato sauce

Ingredients :
200gm  fish fillet  ( de skinned and cut into bite size , season with salt and coat with corn flour)
2  tomatoes (cut into wedges )
Red capsicum ( cut into wedges)
Yellow capsicum ( cut into wedges )
Green capsicum ( cut into wedges)
1 big onions ( cut into wedges )
2 bird eye chillis ( cut )
2 cloves garlic ( chopped finely)
Oil  for cooking
5 tbsp tomato sauce ( Maggi )
1 tbsp sweet chilli sauce (Maggi )
1 tbsp sugar
2 tbsp lime juice or vinegar
Corn flour

Deep fry seasoned and coated fish fillet, set aside .
Discard oil. Fry the garlic add onion when fragrant add chilli, capsicums and tomatoes.
Add the fried fish , pour in tomato and chilli sauces, stir to mix well.  Add sugar,lime juice soy sauce and half a bowl of water with cornflour in it , stir until gravy thickens. Serve with white rice.

Mi Hoon Kueh (Pulled dough in soup )

                                     Mi Hoon Kueh  ( Pulled dough in anchovy fish soup  )

 Ingredients ( For 2 person )
Anchovy stock ( 2 big bowls )

Cai sim
Fish cake ( fried and sliced thinly )
Meat ( cut into bite size and seasoned with soy sauce and corn flour )
Prawns
Anchovy fish                        )
Shallot (sliced thinly )            )Fry anchovy fish and shallot till fragrant add soy sauce, put aside for topping
Soy sauce
Chilli ( For topping  optional )

                    Fried anchovy fish with shallot (on the left)                 
                    2 lumps of dough  ( on the right )                   

(For making the dough
250 gm flour                               
1cup water
1 egg
Pinch of salt
1 tbsp cooking oil
Put all  the above together,  knead it to form a firm dough. Put the dough covered in the fridge.

Bring the stock to a boil , lower flame pull the dough and slip them into soup. Repeat until dough finishes, add seasoned meat , prawns cai sim and fish cake. Serve in big bowls topped with cut chilli and fried shallot/anchovy.
                                                       PULLING THE DOUGH
( Starters may not be able to pull the dough fast enough as the soup is boiling so pre pulled the dough or roll it out with a rolling pin then pull , it will be easier. This is an old traditional Hokkien dish, pulling it manually will give the authentic feel to the texture of the cooked dough .

                                     

 

Chow mein / Wet yellow mee

                                      Wet yellow mee

Ingredients : ( For 2 person )
Half a kg yellow mee (  Scald to remove the oily coating of oil )
200 gm meat ( sliced and marinate with light soy sauce  and corn flour )
Fish cake (  Fried and sliced thinly )
Fishballs  ( Good wolf herring fishballs )
2 eggs (Beaten )
Cai shim ( Chinese cabbage )
Garlic ( chopped finely )
1 tbsp dark sauce
Fish sauce
Chicken or anchovy fish stock

Heat 2tbsp cooking oil in a wok.. Stir fry garlic. Add seasoned meat . Saute meat until half cooked. Add pre-scald yellow mee , then 2 tblsp of dark soy sauce, fish sauce and eggs. Stir to mix thoroughly, throw in the cut fish cake, fishballs and cai shim. Add stock and bring it to a boil. Add seasoning according to taste . Serve mee topped with cut red chilli.

Steamed eggs with crab sticks

                                                                                                    

                                     
                                                         Steamed eggs

Ingredients:
1 century egg ( De shelled and cut into cubes )
1 salted egg   ( De shelled and yolk to be cut into small pieces , save the egg white )
2 normal egg ( De shelled and beaten with the egg white of salted egg
2 or 3 crab sticks ( Cut into 1 cm lenght )
100 ml  water
Seasoning
Coriander

Mix everything together in a ceramic or stainless steel bowl.
Heat water in a steamer  or wok. When water starts  to boil put in the bowl of egg mixture to steam for 10 to 15 minute. When the mixture has harden it is ready.

    The inner portion of steamed eggs ( century egg, salted egg yoke, and crab sticks)

Mee rebus

                                           Mee rebus

Ingredients: (For 5 to 6 persons )
1 kg yellow mee
4 pieces of tauhu/bean curds (cut into half inch cubes and deep fried )
5 or 6 eggs ( hard boiled and de shelled )
Bean sprout ( nip off the tail )
Fresh chillis ( cut to 1 cm pieces )
Spring onion ( cut to 1 cm pieces )
Fried shallot
Shredded cucumber
   
         ( For the gravy )

1. 50gm  dry prawns ( washed and soaked )
2. 1 piece salted fish ( 3 inches )
3. 15 pieces of shallots
4. 6  clove of garlic
5. 20 pieces  dry chillis
6. 5cm temuric
7. 2cm galingal
8. 2 tblsp taucu
9. 2 tblsp sugar  ( according to taste )
10. 400 gm white sweet potatoes or potatoes ( grated coarsely )
11. Thick coconut milk
12. Cooking oil

  Blend ingredients No 1 to 7 to a fine paste.  Pour oil into a heated wok. When oil is hot pour in the blended ingredients. Saute until fragrant. Add 8 bowls of water and grated potatoes.  Let it simmer until gravy thicken and oil float to the surface, add taucu, thick coconut milk , sugar and salt.
Scald yellow mee in boiling water.  Scald the bean sprout. Serve yellow mee in a bowl or deep plate with the thick gravy and  topped up with egg, cut chilli, spring onion, shredded cucumber, fried tauhu and fried shallot . Mee rebus is best eaten warm.

Egg dumplings in cabbage stew

                                       Egg dumplings in cabbage stew     

Ingredients;

1. Half a bowl of minced meat ( pork or chicken)
2. Half a bowl of de shelled prawns ( minced )
3. 5 pieces of water chestnuts (de skinned and chopped into fine cubes )
4. 2 or 3 mushrooms ( soaked and chopped into fine cubes )
5. I onion (chopped into fine cutes )
6. 1 egg
7. Seasoning 
8. 1 tbsp Corn flour                    
9. * 3 big eggs ( beaten , add a pinch of salt ) -For the dumpling skin

 (For the stew )
Beijing cabbage (washed and cut into 2 inch length
3 or 4 mushrooms ( soaked and cut into bite size )
Spring onion ( cut into 1 inch length )
Carrot ( Sliced )
4 clove of garlic (chopped )

MIx items  1 to 8  thoroughly  in a bowl.
Press and throw the mixture against the side of bowl 3 or 4 times .
Shape the mixtures into big ping pong ball size, leave a side.
Pour in a tbsp of oil into the heated wok.
Pour in a big soup spoon of * beaten egg into the hot oil.
Place a " ping pong ball " mixture on the side of egg , flip the egg to cover the ping pong ball .  An egg dumpling is done. Scope out the dumpling, repeat with the remaining beaten egg and mixtures to make more dumplings.
Stir fry garlic, when fragrant add carrot  mushroom and Beijing cabbage, add stock , let it simmers for 10 to 15 mins.  Add the dumplings. Simmer for  5 mins.  Garnish with spring onion.

Prawn mee ( soup )

                                            Prawn mee ( soup )


Ingredients:
*Prawn Stock
Medium prawns ( De shelled and de vine )
Meat ( Lean pork or chicken breast )
Fish cake ( sliced thinly )
Fishballs
Taugeh ( Bean sprout )
Kangkong
Fried shallot and the oil
Rock sugar
Yellow mee
Bee hoon
Soy sauce


Bring prawn  stock to a boil add rock sugar, salt and soy sauce.
Put in meat and simmer for 5 to 10 minutes. ( Cook meat in a whole chunk , slice when serving )
Add prawns and fishballs and simmer until cooked to the right texture.
Scald taugeh and kangkong.
Boil yellow mee and bee hoon in boiling water .
Divide the noodle into equal portion . Topped each bowl with the sliced meat, prawns,  sliced fish cake amd fishballs.
Garnish with taugeh kangkong , fried shallot and few drops of the shallot oil
Pour in stock.. Serve prawn mee with chopped chilli in soy sauce or sambal .

*Save the shells of prawns to make prawn stock. Heat wok when it is hot  add 1tsp of oil.  Stir fry the shells until fragrant add hot water and let it simmers for 5 to 10 minutes  ( If you have not enough prawn shells  throw in some dry prawns)

Healthy fried kway teow

                                                    Healthy  fried kway teow


Ingredients: ( For 3 persons )
 Half  kg  kway teow (Flat rice noodles)
1 tbsp of shrimp paste ( See recipe in  Claypot Chinese mustard rice )
1tbsp sambal (chilli paste )
12 to 15 medium size prawns
Half a bowl of chicken meat ( cut into strips and season with soy sauce )
1 piece of fish cake ( sliced into strips)
1 Onion,
4 pip garlic
3 colour capsicum ( one wedge each  shredded )
1 stick carrot ( de skinned and shedded 0
Handful of bean sprout  ( nip off the tail)
Chinese chives (wash and cut into 5 cm length)
2 stalk cai sim  (mustard green)
3 eggs (Optional . Do eggs sunny side up)
Lime ( Optional )

Clean prawns , slit an incision throught the bottom to the back of prawns. Pass the tail through the incision and straighten it ( so that it looks like knotted) Season with a pinch of salt. Rub with corn flour. Pan fried and set aside.
Use the same oil to stir  fry the chopped garlic and onion.
Add shrimp paste.
Scald the kway teow to remove the oily coating
Add meat and saute for 1 minute add fish cake.
Add carrot,  capsicums,  cai sim and kway teow. Stir well to mix.
Add bean sprout, and chive .
Add  seasoning according to taste
Serve kway teow topped with prawns , fried egg and lime.

Chicken Kurma

                                                        Chicken kurma

Ingredients

2 kg chicken (cleaned and chopped to serving size, marinate with salt and kurma spices)

100 gm kurma spices Mix with water to form a paste)

1 clove garlic  (Blended )

15 pieces shallot  (Blended )

5 slices ginger ( Blended )
1stalk of lemon grass (Blended )

8 pieces potatoes (washed and boiled with jacket)  (Save the water to be used in cooking later on )

8 pieces okra

6 eggs ( boiled, de shelled and deep fried cos the fried texture of the egg white in kurma  gravy taste super )

150 gm Bejing cabbage
! grated coconut ( save a cup for ground toasted coconut , add 3 cups of water to the remaining coconut to extract coconut milk )

Heat oil in wok.
Add the  kurma paste, and all the blended items.
Stir fragrant until fragrant add seasoned chicken . Cook for 1 to 2 minutes.
Add a quarter of the coconut milk , let it simmer for 1 minute, add cabbage and okra .
Mix the chicken, cabbage and okra thoroughly, add the remaining coconut milk and ground toasted coconut and salt according to taste.
The  kurma is ready. Serve with hot white rice or toast.

The chicken, cabbage, okra and eggs must be mixed thoroughly , add coconut milk cover lid and let it simmers

Soto chicken

Soto chicken

 Ingredients:

Prepare rice cake (nasi hempit )

Chicken meat

Toasted peanut ( for garnishing )

Chopped spring onion

Scald bean sprout (Optional)

Fried shallot ( for garnishing)

Potato/meat nugget ( for garnishing ) * see below how to make nuggets

Chicken stock 

3 bags of Soup spices (Available in market , packed in small cloth bag )

If the above is not available pack your own (pack these spices in a piece of cloth and tie it)

2 star anise

1 cardamon

1tsp pepper

1 tsp coriander

Half tsp fennel

Half tsp cummin

Ginger

Garlic

Onion

Add the bags of soup spices,ginger, garlic and onion in the chicken stock and boil it in low fire with the lid covered so the fragrant will not escape.Add seasoning according to taste.

Cook chicken meat in soup. When it is cooked shred the meat and set aside.

Prepare potato/chicken nuggets

Mash steamed  potatoes add minced chicken, chopped onion ,  beaten egg,, pepper and salt . Stir to mix well. Shape mixture to form flattened ping pong balls . Deep fry the nuggets.

Serve the cut rice cake topped  with shredded chicken , fried shallot, shredded chicken, bean sprout, peanut and potato/chicken nuggets . Pour in boiling hot soup.

Blend chilli/ garlic /sugar and add it with some lime juice and thick soy sauce . This will  make a super best sauce to go with the SOTO .

Rendang chicken

                                                       Rendang chicken

Ingredients :

2 kg chicken (chopped  and seasoned with salt and rendang spices)

Items to be blended:
2 cm galingale
2 cm ginger
2 cm turmeric
1 stalk lemongrass
10 pcs shallos
6 pcs garlic
6 pcs of dried chillis ( cut, soaked and boiled )

2 tbsp coriander seeds  ( Toasted and pounded or use a chopper to grind coarsely )
1 big turmeric leaf ( cleaned and shreded)
20 gm rendang spices
1 coconut ( Seperate 1 cup to make ground toasted coconut,  add  3 cups water to extrract coconut mik with rest of coconut )

Mix the blended items with the rendang spices to form a paste.
Heat oil in a wok. When oil is  hot add the above mixture and saute until fragrant .
Cook chicken in the mixture for 5 minutes. Add coconut  milk. Cook until gravy is thick add coriander powder, turmeric leaf and  ground toasted coconut . Stir to mix well..

Serve rendang chicken with hot white rice or nasi lemak

Multi-purpose chilli sauce /sambal

                            * Sambal p prawn with petai (Recipe at the bottom )

Ingedients:
1) 100 gam dry chilli (cut and soak in water for 2 hours )
2) 20 pcs shallots
3) 3 big onion
4) 3 cloves garlic
5) 2 inches turmeric
6) 5 pcs candle nuts
7) 1 stalk lemongrass
8) Shrimp paste (belacan) optional
   Tamarind juice (optional)
   Salt and sugar
   Cooking oil

Boil and soak chilli for 3mins. Discard the water and seeds.
Blend chilli with items No. 2 to 8 in a chopper until very fine.
Heat 250 ml cooking oil in wok.
When oil is hot pour in the blended mixture. Saute in low fire, stir
the mixture so that it will not stick to the bottom of wok. Cook until
red oil floats to the top. Add salt and sugar according to taste.

This multi purposes chilli sauce/paste takes time to prepare so it is wise to do in bigger quantities and store it in jars in the freezer. I keep about 6 month stock in small microwavable boxes in the freezer. This is
a very useful sauce/paste for people who like to cook spicy food. It can be used for cooking many dishes eg sambal for nasi lemak, mee siam, sambal belacan kangkong, sambal petai, sambal prawn, assam pedas fish , spread over barbecue sting ray / mackerel


 *RECIPE  FOR SAMBAL PETAI

10 gm petai (clean the beans by splitting it open then soak in water for 10 min)
 2 onions (sliced)
 100 gm  de shelled prawns
  4 tbsp of the chilli paste above
  1 tbsp sugar
  3 or 4 tbsp of tamarind  water ( add  water to tamarind paste to obtain the mixture )

Heat wok add 2 tbsp of oil. When oil is hot  add sliced onion stir fry for 2 min. Add chilli paste, prawns, stir and cook mixture for 3 minutes add  tamarind water , salt , sugar.and  lastly  petai. Let it simmer for 1 minute.  It is done. Serve with hot rice or fried noodles

Wantan (dumpling)

Raw wantons ( Can be left in triangular shape or seal the 2 sides together )

                                                     Fried and boiled wantons


Ingredients :

1. Minced meat ( pork or chicken )
2. Prawns  ( de shelled  and cut into small pieces )
3. *Onion or spring onion ( Cut into fine pieces )
4. Water chestnuts ( De skinned and cut into fine cubes )
5. Egg
6. Wantan skill
7. Pepper
8. Seasoning
9. Oil for frying

  Mix No.1  to 4 together .
 Add pepper , seasoning and egg.
 Wrap mixture/fillings 1 tsp with each wanton skin by placing fillings in the center of skin.
 Fold to form a triangle. Bring the 2 ends of  triangle together and secure it with a dap of beaten egg.
 Wrap likewise until you have finished all the fillings.
 Deep fry in hot oil until golden or boil in boiling water .
 * If the wanton is to be deep fried use onion Wanton can also be served boiled (for people who do not like
     fried food ) then replace onion with spring onion

Steamed Very spicy sting ray

                                                               Steamed sting ray



Ingredients:

Sting-ray or red sanpper ( Sting-ray is my preferance )
Bird eye chilli
5 to 6 pips of garlic
3 cm ginger
Fish sauce
Soy sauce
Lime juice (Optional)

Season sting-ray with fish sauce and optional lime juice.
Chop garlic, ginger and chilli
Fry half a portion of the chopped garlic and ginger
Spread the raw garlic, ginger and chilli on the seasoned fish .
Add 3 to 4 tbsp of water + soy sauce to the base of plate .
Bring water to a boil in a wok or steamer.
Place the dressed plate of fish over the boiling water.
Cover lid. Steam for about 7 to 8 min.
Serve fish hot, topped it with the fried garlic and ginger.

Note: I prefer to steam my fish in a stainless steel plate,

Fish fillet soup with glass noodle

                                                       Fish fillet soup with glass noodle

Ingredients: ( For 2 persons)
200 gm fish fillet ( Snapper , sea bass  or groupa ) cut into slices marinate with  a pinch of sugar, salt and pepper
10 pieces of fish balls
2  bowls of  anchovy stock
Spring onion ( chopped )
Coriander  ( chopped )
Fried garlic and ginger
100 gm Glass noodle  ( accoding to appetite )
Salt to taste

Rinse noodle.
Bring the stock to a boil..
Put in the marinated fish fillets.
Add fishballs.
Allow to boil for 1 - 2 minutes.
Stir in seasoning and noodles .
Serve with chopped spring onion and coriander leaves
Topped with fried garlic and ginger

The fish fillet soup can be served with yellow mee, Kueh tiau  or rice vermicelli.

Claypot Chinese mustard rice (with other alternatives)

 

Claypot Chinese mustard  rice

Ingredients :  ( For 2 person )

* Make a common shrimp /garlic /shallot paste to be used in all the vegetable  rice

A)  100 gm of  dried shrimp

B)  1 big clove of garlic

C)  6 shallots

light soy sauce

Pound /chop /blend A, B, and C to a paste.

Saute until crispy or fragrant , switch of fire.

Sizzle light sauce.

Save this paste which can be used in many dishes such as all vegetable rice, fried noodle, fried rice, spinach porridge, stir fry sweet potato leave, kang kong, long beans, okra etc.

When using this paste for stir frying  kang kong , long bean etc add chilli paste it becomes sambal dry prawn .

Claypot rice with vegetable  

 1 cup of rice

200 gm Chinese mustard wash and cut into bite size

Half a bowl of meat ( belly pork, chicken or beef slice the meat and season with soy sauce)

1 tablespoon of the above *

Heat up wok. Add cooking oil. When oil is hot saute meat add half a spoon of the shrimp paste*.

Add the rice stir fry until it is dry. Scoop it into claypot. Add water , cook the rice on low flame.

With the other half a spoon of shrimp paste*  stir fry the mustard add salt or soy sauce . Stir the boiling rice pour the mustard into rice cover the pot . Cook until rice is done keep lid covered . Top up your plate of rice with fried shallot.

Vegetable rice is best eaten with sambal belancan and lime juice

 Chinese mustard can be replaced with other vegetables like pumpkin. yam, long beans or Chinese cabbage.The ingredients used are the same just change the vegetable of your choice.  If you are using pumpkin cut it into cubes,  long beans cut into 1cm pieces, and it it is cabbage shredded. A combination of long bean and Chinese cabbage is nice If cooking cabbage in rice reduce the water or else it will turn out soggy.

Here is my pot of pumpkin rice in claypot .

Claypot pumpkin rice

Claypot yam rice

Ingredients: ( 2 persons )
1 cup of fragrant rice
150gm yam ( diced and deep fried )
10 gm dried prawns
5 to 6 pips of garlic 
Half a bowl of meat cut into slices and seasoned with soy sauce  ( belly pork, chicken meat, or beef )
2 tbspoon of fried shallot ( for garnishing )
2 tbspoon of  chopped spring onion ( for garnishing )

Blend dried prawns and garlic to a paste.
Fry the above paste till fragrant, Add seasoned meat. Stir fry.
 Pour rice into the above and saute till dry. Add enough water.
Cook rice in claypot . When the rice start to boil stir it then add yam.
Add salt to taste . Stir cooking rice so that it doesn't stick to the bottom of pot.
When rice is cooked keep lid covered.
Serve rice with fried shallot and spring onion.

Yam rice is best taken with sambal belacan and lime juice.

Mushroom chicken in claypot

Ingredients::
Half a chicken (chopped into small  pieces)
1 tbsp light sauce
1 tbsp dark sauce
1 tbsp oyester sauce
1 tsp sugar (according to taste)
1 tbsp sesame oil
1 large onion
10 pc dried mushroom ( pre- soaked )
3-5 slices of ginger
4 or 5 dry chiili ( optional if you like it spicy)

Mix ingredients together with chicken (marinating it for 1/2 hour)  Pour it into a clay pot and cook it over a medium flame with lid on when it start to simmer stir it and then lower the flame , ( add the optional dry chilli stir fry it in wok  first over big fire for fragrant ) let it simmer for 3 to 5 mins.Switch of the fire but do not open the lid yet

A delicious chicken dish is ready
Note : For working people you can marinate the chicken before going to work. When you reach home just put the marinated chicken in a claypot and cook it on the stove. Then go and take a quick shower, by the time u come out your chicken dish is ready in a JIFFY  yeh !

Claypot ginger/garlic chicken rice

Claypot chicken rice

Ingredients :
( For 2 persons )
1 cup fragrant rice
2 chicken whole leg ( preferably de boned easier to cook through )
2 inches of old ginger ( sliced )
6  or 7 pips of garlic chopped finely
Pandan leaves
sesame oil
chicken stock

Season chicken with salt, poke the chicken with a fork.
Heat wok,  pour in 2 tblspoon of sesame oil
Saute garlic and ginger. Put  the chicken over the garlic and ginger.
Leave it to heat up on low flame ( cover the wok )
Turn over the chicken , keep the wok covered.
Dish out the chicken.
Pot in the rice and saute it with the now fragrant garlic/ginger mix.
Add salt to taste.Put in the pandan leaves. A teaspoon of light soy sauce can be added to add colour to the cooked rice .
Scoop the rice mixture into a claypot. Cook rice with chicken stock .
When the rice is almost dry put the semi cooked chicken on the rice, cover lid When the rice is dry switch     off the flame.  After 10 to 15 min serve the rice with cut ccucumber and a dash of sesame oil.

It is best taken with a home made sauce  ( chilli /garlic/young ginger/lime juice /soya sauces )

Chicken rice with homemade chilli sauce

Claypot nasi lemak

Rice cooking in the claypot

Ingredients:
* 3 cups of fragrant rice  or ^ 2 cups of  Basmathi rice (if * 2and the half cup water  if ^ 4 cups water)
Pandan leaves
2 inch ginger cut into slices
1 stalk lemongrass  ( Split and smash it )
Pinch of salt
2 tbsp  pure virgin coconut oil

Cook rice in claypot adding pandan leaves, lemongrass and ginger .Stir rice when it starts to boil .Add salt.When the rice is about half cooked  add 2 tablespoon of pure virgin coconut oil (white coconut oil). Stir to mix the oil and rice thoroughtly. Cover pot with lid. Turn on very low flame, cook until its  dry. Keep the lid on . After 20 or 30min serve with your favourite side dishes.

Suggestions for side dishes
Fried peanuts with anchovy fish
Prawn sambal with petai
Cucumber slices
Fried egg or hard boiled egg

Chicken rendang or fried chicken

 

Claypot oyster sauce chicken rice

Claypot oyster sauce chicken rice

Ingredients : For one person
1 chicken whole leg (debone ) and cut into bite size
Half a stick of Chinese sausage (de skin and shredded)
Oyster sauce
Dark sauce
Light sauce
Sesame oil
Pepper
One egg
Spring onion
Half a cup of fragrant rice  (rice cooker cup)


Season the chicken with the sauces , pepper and sesame oil for 30 minutes
Rinse rice and cook it on high flame. When it start to boil stir the rice and lower the flame .Cook until it is almost dry add sausage . Add the seasoned chicken . Cover the pot with the lid .After about 20 min add an egg. Cover the lid again. .After 5 minutes serve the rice with chopped spring onion. For extra fragrant add a teaspoon of sesame oil

Yummy yam balls

Yamballs

Ingredients :
1 )  Half a bowl of minced meat
2 )  Half a bowl of  prawns (de shell and de vein) Chopped up
3 )  Half a kg of yam (grated coarsely or use a chopper)
4 )  3 or 4 water chestnuts  (de skin ) Cut into fine cubes or use a chopper
5 )  1 egg
6 )  1 big onion Cut into small cubes (as chestnut)
7 )  pepper
8 )  Corn flour
9 )  salt /sauce  for taste   
10 )  Oil for deep frying

Mix all the ingredients together then shape the mixtures into balls the size of big fish balls (if its too dry add a bit more egg but if too wet add corn flour
Heat up the wok add oil when oil is hot put in the balls slowly, stirring it gently so as not to break up the balls.Fry the yam balls untill golden.

Try this yummy yam balls you will want to repeat

Steamboat

Steamboat

Make a tasty stock for the soup. Using anchovies or bones (chicken , pork , or beef)  adding some turnip, carrot, corn ,onion , pepper corn and a pinch of salt.

Put any ingredients that u think the diners will like. Suggested things :

1) Fish fillets (debone) cut into slices and marinate with some soy sauce or fish sauce)

2) Prawns  cut off the feelers

3) Fresh scallops

4) Squids (slices) marinate with a pinch of salt

5) Slices of meat of your choice (sliced and marinate with a bit of soy sauce)

6) Fishballs, sotong balls, meatballs,

7) Quail eggs (kids favourite)

8) Yong tau foo

9) Soft tau foo (bean curd)

10) Varieties of fresh mushroom

11) Varieties of vegetable ( eg.Chinese cabbage, lettuce, siow pak cai, )

12)  Fried slices of yam

13) Tom yam paste

14) Rice vermicellin or any noodle (Use this at the end of the meal when the soup is at its thickest)

A )    Pour the stock into the steamboat (which can be any pot over a electrical hot plate , or an authentic electrical steambaoat or even a rice cooker )

B )   When the soup start to boil add the above ingredients (For the First 4 items take care not to over    cook )

C )   Tom Yam paste can be added for those who prefer the soup spicy

Enjoy the the steamboat with plain rice or eat it by itself and end the meal with vermicellin or noodle

HAPPY COOKING

Note : A family steamboat meal foster Happy Dinning . Everybody is cooking for everybody at the table .

           Try it today have a healthy and less oily meal