Dish
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1)YAM RING Ingredients for yam ring 300 gm yam (skinned, steamed and mashed) 5 Tbsp wheat starch 5 Tbsp boiling water ½ tsp salt 1 Tbsp shortening ½ Tbsp sugar ¼ tsp five spice powder Method 1. Cut yam into small pieces and steam for 10-15 minutes or until soft (cooking time will differ with each yam variety). Mash with potato masher. 2. Pour boiling water into wheat starch (make sure the water is boiling hot in order to cook the wheat starch). Mix thoroughly. 3. Add wheat starch dough and the rest of the other ingredients to the mashed yam. Knead or mix with a potato masher until it is well combined. 4. Pat dough into a long strip and join the ends to form into a ring (do not use a rolling pin to roll the dough as this will make the yam dense). My ring measures 2"H x 5½" diameter x 3/4" thick (depending on how big your ring is, if there is any leftover dough, do not throw it away). 5. Place the yam ring in a bamboo sieve or foil dish. (I cut holes in a pie dish so that I can lower it easily with the yam ring into the deep fryer). Rest the yam ring in the fridge for at least an hour. Ingredients for Fillings 200 gm chicken meat (debone meat from 2 drumsticks and season) 8 raw prawns 2 dried mushroom (soak to soften) 1 capsicum ½ carrot ½ onion 1 tsp garlic 2 Tbsp cashew nut Gravy ¼ tsp sugar 2 tsp soy sauce 1 Tbsp oyster sauce ¼ tsp sesame oil 1 tsp shao hsing wine (chinese cooking wine) 4 Tbsp water 1 tsp cornflour or potato starch
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Method for filling 1. Cube the chicken and season meat with a dash of soy sauce, pepper and cornflour . 2. Cut the mushroom, capsicum and onions into big pieces. 3. With 1 Tbsp oil in wok, fry prawns until it turns pink. Remove and set aside. 4. Add another 1 Tbsp oil to wok and brown the chicken with the onions and garlic. Add mushroom, capsicum, carrots and stir fry quickly. Add the gravy ingredients, prawns and cashew nuts. Bring gravy to a boil. 5. Scoop into center of yam ring.
2)Cantonese Style Steamed Fish 粤式蒸鱼 Serves 2-3 1 whole pomfret fish (usually weighing about 1 to 1.5lb) salt and white pepper powder 2 tbsps Shaoxing wine 2 stalks spring onion (green parts only) sliced thinly lengthwise to make curls for garnishing 1½ ginger. skin removed and julienned a handful cilantro leaves for garnishing (optional) 1½ tbsps cooking oil Stuffing and bed 6 stalks of spring onion (just the white parts), cut into 3" to 4" sections, lightly crushed 3" ginger, cut into large chunks and crushed Seasoning 2½ tbsps light soy sauce 1 tsp sesame oil 1 tbsp rock sugar a dash of white pepper powder a scant of salt 4 tbsps water 1. Mix the ingredients for the seasoning in a small bowl. Transfer it to a small sauce pan and put on low heat to lightly heat up dissolving the sugar within. Leave heated on low until ready to be used later. 2. Clean and gut the fish thoroughly. Pat dry and cut two slanting slits across the thicker part of the abdomen on each side, taking care not to cut right through. Season in and out with salt and white pepper powder. Stuff the fish cavity with half of the stuffing and leave aside while you prepare the bed. 3. Line the center of a steaming plate with the remaining of the stuffing. This will be the platform to which the fish will be resting on, at the same time making sure that the fish will not be bathed in the pool of fish juice that oozes out when put to steam later. Meanwhile, get the steamer ready with enough boiling water in it. 4. Lay the fish on the bed in the steaming plate. Pour in a tbsp of Shaoxing wine into the fish cavity, and another tbsp over the fish. 5. Carefully place the steaming plate onto the steaming stand. Cover, set the alarm and turn the heat down to medium. I had my pomfret weighing at 1.4lb which needed about 12 minutes to be 2
thoroughly done. Adjust the steaming time to your fish accordingly. 6. Check if the fish is ready at 12mins - you can stick in a fork at the site with the thickest flesh. Flaky and separating well - it's done. Give it another minute or two otherwise. 7. Remove from heat, remove the stuffing in the fish cavity and gently transfer to a clean serving plate. Spoon in the seasoning all over and around the fish. 8. Heat up a small skillet with the cooking oil. Add in the julienned ginger and let fry lightly until fragrant and slightly browned. Set aside the julienned ginger, leaving the oil behind to continue heating. Spread the ginger over the fish followed by the spring onion curls. 9. Finish by gently and carefully pouring the hot oil slowly along the length of the fish. Listen to the satisfying sizzling sound - it tells you (and me!) that you have at least got this part right. lol. Garnish with some cilantro leaves(optional) and serve hot.
3)Chicken with lotus root Ingredients
300 gchicken breast, sliced into strips ½ tspsalt 1 tspsugar 3 tsplight soy sauce 2 tbspoyster sauce 2 tbspvegetable oil 15 gginger, peeled and cut lengthways 15 ggarlic, crushed 15 gshallots, cut lengthways 500 gfresh lotus root, washed, peeled, sliced into discs and lightly salted water peanut oil
For the sauce 2 tspcornflour 2 tsplight soy sauce ⅓ cupcold water Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Standing time: 6 minutes
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Combine all sauce ingredients in a bowl and set aside. Remove any moisture from chicken strips with kitchen paper, place chicken in a bowl and toss with salt and sugar. Add light soy sauce, mix and stand for 1 minute. Add oyster sauce, mix through and set aside to marinate for 5 minutes. Heat a dry wok over high heat, when hot add 2 tbsp of vegetable oil. Cook the ginger and garlic quickly then stir in marinated chicken and shallots. Toss until the chicken changes colour. Add the lightly salted lotus root, keeping the wok at a high heat, keep stirring. Add a little water; allow it to come to the boil, then cover the wok with a lid. Keep the wok on high heat for 5 minutes. Gradually add sauce mix to the stir fry, stirring quickly until a rich consistency (it is not necessary to use all of the sauce mix). Add a splash of peanut oil and toss to coat in a glossy glaze just before serving.
4) STIR-FRIED BITTERGOURD WITH SALTED EGG July 19, 2013 I love salted egg yolk! It not only tastes good alone but makes almost everything you cook it with taste good; dumplings, prawns, crab, even bittergourd… If not because it’s unhealthy, I would eat salted egg yolk every day!:)~~ Here are the ingredients for this savoury dish: Half a bittergourd, sliced thinly Three salted egg yolks, smashed with a fork (if your bittergourd is small, just add two yolks) 1 large egg, lightly beaten Curry leaves Chopped garlic 1 chilli padi (optional) 1 tbsp butter Seasoning 1 tsp Concentrated Chicken stock 1 tsp sugar Some pepper 1/2 cup water Method 1) heat butter in the wok. 4
2) add in curry leaves and stir-fry till fragrant. 3) add in salted yolks and garlic and stir- fry till fragrant. 4) add in bittergourd and stir- fry for a minute. 5) add in beaten egg and stir- fry for another minute, or till the bittergourd is evenly coated with egg. 6) add in seasoning and stir- fry till cooked. 7) garnish with chilli padi and serve hot with white rice!
5) Steamed fish teochew style Ingredients (Serves 2-4) - 1 medium whole fish (such as white pomfret) – I ask the fishmonger to clean it for me - 6 slices of ginger - 1 slice of ginger, cut to thin strips, as thinly as you can - 1 chilli padi (aka bird’s eye chili), sliced (adjust or omit to your liking) - 1-2 medium tomato, cut to small wedges - 2 shiitake mushrooms, stems removed, sliced thinly - 80g salted vegetables, sliced thinly (roughly 1 to 1.5cm lengthwise) - 2 salted plums (see photo above) - 1 tbsp rice wine (I use mirin) – optional - 1 tbsp light soy sauce - 5 tbsp water (adjust according to your preference. For example, if you don’t want any “broth” then lessen the water. Lessen light soy sauce if you’re adding less water) - spring onions (scallions), sliced thinly to wispy strips (to garnish, optional) Directions 1. Place 2 slices of ginger inside the fish cavity. Place 4 ginger slices, half of the shiitake mushrooms and half of the salted vegetables to line the bottom of a deep plate. 2. Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Place fish in the plate, on top of the earlier ingredients you added. 5
3. Drizzle light soy sauce and mirin over the fish. Keep in fridge (covered) for at least 30 minutes if you can. 4. When you are ready to steam the fish, add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate. 5. Steam on high heat for roughly 15 minutes – the water in the steamer should be boiling before the fish goes in, and the duration stated for steaming should start only from that moment.* Note: The bigger the fish, the longer it takes . Do not over-steam as the meat will become tough. For the fish shown in the photo, it was cooked nicely with 15 minutes of steaming. Garnish with spring onions strips and serve with porridge or rice. * Thanks to Ju/The Little Teochew for her suggestion to make the instructions clearer :)
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BASIC BREAD RECIPE Posted by MamaFaMi Source : Puan Roshayati Johari Ingredients : (A) 500g bread flour/high protein flour 100g sugar 1 teaspoon salt 30g milk powder 1 teaspoon bread improver (optional) 1 teaspoon bread softener (optional) 4 teaspoons instant dry yeast (B) 250ml water 1 egg (lightly beaten) (C) 80g margarine (D) Coarse sugar to sprinkle
Bread Maker method :
1. Into the breadmaker pan, pour in the water, egg, salt, sugar and bread softener. 2. Top it with flour, milk powder, bread improver and instant dried yeast. 3. Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in margarine. Leave the bread maker to finish the cycle which will takes about 1 1/2 hour or so. 4. Remove the dough from the pan and divide the dough into 20 equal portions. Roughly about 49 to 50g each. 5. Form each portion into a ball and arrange on a baking tray. Spray with a bit of water. Leave to rise for another 30 minutes or so. 6. Sprinkle the top of the dough with enough coarse sugar. Spray with a bit of water on the dough surface before putting the tray into the oven. 6. Bake in a pre-heated oven at 180c for 30 minutes or till golden brown. 7. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.
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Method for filling 1. Cube the chicken and season meat with a dash of soy sauce, pepper and cornflour . 2. Cut the mushroom, capsicum and onions into big pieces. 3. With 1 Tbsp oil in wok, fry prawns until it turns pink. Remove and set aside. 4. Add another 1 Tbsp oil to wok and brown the chicken with the onions and garlic. Add mushroom, capsicum, carrots and stir fry quickly. Add the gravy ingredients, prawns and cashew nuts. Bring gravy to a boil. 5. Scoop into center of yam ring.
2)Cantonese Style Steamed Fish 粤式蒸鱼 Serves 2-3 1 whole pomfret fish (usually weighing about 1 to 1.5lb) salt and white pepper powder 2 tbsps Shaoxing wine 2 stalks spring onion (green parts only) sliced thinly lengthwise to make curls for garnishing 1½ ginger. skin removed and julienned a handful cilantro leaves for garnishing (optional) 1½ tbsps cooking oil Stuffing and bed 6 stalks of spring onion (just the white parts), cut into 3" to 4" sections, lightly crushed 3" ginger, cut into large chunks and crushed Seasoning 2½ tbsps light soy sauce 1 tsp sesame oil 1 tbsp rock sugar a dash of white pepper powder a scant of salt 4 tbsps water 1. Mix the ingredients for the seasoning in a small bowl. Transfer it to a small sauce pan and put on low heat to lightly heat up dissolving the sugar within. Leave heated on low until ready to be used later. 2. Clean and gut the fish thoroughly. Pat dry and cut two slanting slits across the thicker part of the abdomen on each side, taking care not to cut right through. Season in and out with salt and white pepper powder. Stuff the fish cavity with half of the stuffing and leave aside while you prepare the bed. 3. Line the center of a steaming plate with the remaining of the stuffing. This will be the platform to which the fish will be resting on, at the same time making sure that the fish will not be bathed in the pool of fish juice that oozes out when put to steam later. Meanwhile, get the steamer ready with enough boiling water in it. 4. Lay the fish on the bed in the steaming plate. Pour in a tbsp of Shaoxing wine into the fish cavity, and another tbsp over the fish. 5. Carefully place the steaming plate onto the steaming stand. Cover, set the alarm and turn the heat down to medium. I had my pomfret weighing at 1.4lb which needed about 12 minutes to be 2
thoroughly done. Adjust the steaming time to your fish accordingly. 6. Check if the fish is ready at 12mins - you can stick in a fork at the site with the thickest flesh. Flaky and separating well - it's done. Give it another minute or two otherwise. 7. Remove from heat, remove the stuffing in the fish cavity and gently transfer to a clean serving plate. Spoon in the seasoning all over and around the fish. 8. Heat up a small skillet with the cooking oil. Add in the julienned ginger and let fry lightly until fragrant and slightly browned. Set aside the julienned ginger, leaving the oil behind to continue heating. Spread the ginger over the fish followed by the spring onion curls. 9. Finish by gently and carefully pouring the hot oil slowly along the length of the fish. Listen to the satisfying sizzling sound - it tells you (and me!) that you have at least got this part right. lol. Garnish with some cilantro leaves(optional) and serve hot.
3)Chicken with lotus root Ingredients
300 gchicken breast, sliced into strips ½ tspsalt 1 tspsugar 3 tsplight soy sauce 2 tbspoyster sauce 2 tbspvegetable oil 15 gginger, peeled and cut lengthways 15 ggarlic, crushed 15 gshallots, cut lengthways 500 gfresh lotus root, washed, peeled, sliced into discs and lightly salted water peanut oil
For the sauce 2 tspcornflour 2 tsplight soy sauce ⅓ cupcold water Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Standing time: 6 minutes
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Combine all sauce ingredients in a bowl and set aside. Remove any moisture from chicken strips with kitchen paper, place chicken in a bowl and toss with salt and sugar. Add light soy sauce, mix and stand for 1 minute. Add oyster sauce, mix through and set aside to marinate for 5 minutes. Heat a dry wok over high heat, when hot add 2 tbsp of vegetable oil. Cook the ginger and garlic quickly then stir in marinated chicken and shallots. Toss until the chicken changes colour. Add the lightly salted lotus root, keeping the wok at a high heat, keep stirring. Add a little water; allow it to come to the boil, then cover the wok with a lid. Keep the wok on high heat for 5 minutes. Gradually add sauce mix to the stir fry, stirring quickly until a rich consistency (it is not necessary to use all of the sauce mix). Add a splash of peanut oil and toss to coat in a glossy glaze just before serving.
4) STIR-FRIED BITTERGOURD WITH SALTED EGG July 19, 2013 I love salted egg yolk! It not only tastes good alone but makes almost everything you cook it with taste good; dumplings, prawns, crab, even bittergourd… If not because it’s unhealthy, I would eat salted egg yolk every day!:)~~ Here are the ingredients for this savoury dish: Half a bittergourd, sliced thinly Three salted egg yolks, smashed with a fork (if your bittergourd is small, just add two yolks) 1 large egg, lightly beaten Curry leaves Chopped garlic 1 chilli padi (optional) 1 tbsp butter Seasoning 1 tsp Concentrated Chicken stock 1 tsp sugar Some pepper 1/2 cup water Method 1) heat butter in the wok. 4
2) add in curry leaves and stir-fry till fragrant. 3) add in salted yolks and garlic and stir- fry till fragrant. 4) add in bittergourd and stir- fry for a minute. 5) add in beaten egg and stir- fry for another minute, or till the bittergourd is evenly coated with egg. 6) add in seasoning and stir- fry till cooked. 7) garnish with chilli padi and serve hot with white rice!
5) Steamed fish teochew style Ingredients (Serves 2-4) - 1 medium whole fish (such as white pomfret) – I ask the fishmonger to clean it for me - 6 slices of ginger - 1 slice of ginger, cut to thin strips, as thinly as you can - 1 chilli padi (aka bird’s eye chili), sliced (adjust or omit to your liking) - 1-2 medium tomato, cut to small wedges - 2 shiitake mushrooms, stems removed, sliced thinly - 80g salted vegetables, sliced thinly (roughly 1 to 1.5cm lengthwise) - 2 salted plums (see photo above) - 1 tbsp rice wine (I use mirin) – optional - 1 tbsp light soy sauce - 5 tbsp water (adjust according to your preference. For example, if you don’t want any “broth” then lessen the water. Lessen light soy sauce if you’re adding less water) - spring onions (scallions), sliced thinly to wispy strips (to garnish, optional) Directions 1. Place 2 slices of ginger inside the fish cavity. Place 4 ginger slices, half of the shiitake mushrooms and half of the salted vegetables to line the bottom of a deep plate. 2. Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Place fish in the plate, on top of the earlier ingredients you added. 5
3. Drizzle light soy sauce and mirin over the fish. Keep in fridge (covered) for at least 30 minutes if you can. 4. When you are ready to steam the fish, add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate. 5. Steam on high heat for roughly 15 minutes – the water in the steamer should be boiling before the fish goes in, and the duration stated for steaming should start only from that moment.* Note: The bigger the fish, the longer it takes . Do not over-steam as the meat will become tough. For the fish shown in the photo, it was cooked nicely with 15 minutes of steaming. Garnish with spring onions strips and serve with porridge or rice. * Thanks to Ju/The Little Teochew for her suggestion to make the instructions clearer :)
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BASIC BREAD RECIPE Posted by MamaFaMi Source : Puan Roshayati Johari Ingredients : (A) 500g bread flour/high protein flour 100g sugar 1 teaspoon salt 30g milk powder 1 teaspoon bread improver (optional) 1 teaspoon bread softener (optional) 4 teaspoons instant dry yeast (B) 250ml water 1 egg (lightly beaten) (C) 80g margarine (D) Coarse sugar to sprinkle
Bread Maker method :
1. Into the breadmaker pan, pour in the water, egg, salt, sugar and bread softener. 2. Top it with flour, milk powder, bread improver and instant dried yeast. 3. Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in margarine. Leave the bread maker to finish the cycle which will takes about 1 1/2 hour or so. 4. Remove the dough from the pan and divide the dough into 20 equal portions. Roughly about 49 to 50g each. 5. Form each portion into a ball and arrange on a baking tray. Spray with a bit of water. Leave to rise for another 30 minutes or so. 6. Sprinkle the top of the dough with enough coarse sugar. Spray with a bit of water on the dough surface before putting the tray into the oven. 6. Bake in a pre-heated oven at 180c for 30 minutes or till golden brown. 7. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.
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