Chicken Glutinous Rice - Lor Mai Gai

I simply love Glutinous rice. Decided to make it over the weekends!

Ingredients

1) 500gram glutinous rice - Soak overnight

2) 3 piece of chinese mushroom - soaked and sliced

3) 1 chinese sausage - sliced and fried.

4) 200gram chicken thigh - cut

5) 1/2 head minced garlic

Seasoning for the rice

1) 2 tablespoon of oyster sauce

2) 2 tablespoon of light soya sauce

3) 1 teaspoon of dark soya sauce

4) 1/2 teaspoon pepper

Seasoning for chicken

1)1 teaspoon of oyster sauce

2) 1 teaspoon of light soya sauce

3) 1 teaspoon of ginger juice

4) 1 teaspoon of sesame oil

5) 1 teaspoon of cornflour

6) A dash of pepper

Methods

1) Soak the glutinous rice overnight.

2) Marinate the chicken overnight with the seasoning

3) Stir fry the minced garlic, add in the rice and rice seasoning. fry till fragrant.

4) Prepare tin moulds or bowls, wipe oil inside. Add chicken, sausage, mushroom and top with rice. Press firmly.

5) Add 2-3 spoonful of water in the moulds. Steam in high heat for 1 hour.

It can make about 6 bowls. 

Fried Fish Bee Hoon Soup

I love fish been hoon soup! But it's so expensive to eat outside with such pathetic pieces of fish! Hence I bought stingray to replace the white fish in this recipe. It's so yummy as the texture is so much different from outside. This never fails to make me drool....

Ingredient

1) 500gram of stingray

2) some cornflour

3) 1 pack of thick bee hoon - soaked

4) some xiao bai chye - cut

5) 2 tomatoes - wedges

6) Sliced gingers

7) some giam cai aka salted vegetables

8) 2 pieces of salted sour plum - mashed it

9) 1 cup evaporated milk

10) a dash of fish sauce

11) sesame oil

Methods

1) Wash the stingray, pat dry and coated with cornflour. Deep fry it till half cook. ( this is to prevent it from breaking apart while boiling in the soup)

2) In a big wok, stir fry the ginger, salted veggies and tomatoes. Add in the sesame oil for fragance.

3) Add in the mashed salted sour plums and stir well.

4) Add in hot water and let it boil for about 10 minutes.

5) Add in the pre-fried stingray and boil for for another 5 minutes in low heat. 

6) Add in the evaporated milk and fish sauce for taste.

7) Cook the soaked bee hoon and xiao bai cai in a separate pot. 

8) Put the cooked bee hoon and xiao bai chye in a bowl, pour in the milk soup with the stingray and veggies. Dash some pepper and served hot.  

Salted Veggie Duck Soup

The other day I was craving for salted veggie duck soup with a bowl of hot rice. And so i decided to go down to the supermarket at my house downstairs to get the ingredients. This is my version of salted veggie duck soup as we are not the spicy food lovers.

Ingredients

1) 1 duck - cut into big chunks
2) 4 piece of spare ribs
3) A pack of salted vegetable aka giam cai - roughly chopped
4) 2 big tomatoes - quartered
5) A big piece of ginger - skin peeled and chopped into pieces
6)  A spoonful of white pepper

Method

1) Blanch the duck and spare ribs
2) Put hot boiling water into a deep pot and boil
3) Add in the duck, spare ribs, salted veggies, ginger and pepper. Bring to boil.
4) Add in the tomatoes and lower the heat. Simmer for about an hour.


I didn't add salt for seasoning as the salted veggies are saltish enough.If you find the soup too saltish, add in 1 teaspoon of sugar to balance it.

Papaya Spare Ribs Porridge

As a woman, I'm very conscious about the puberty years for my daughter. When she started her puberty in Primary 5, i was kinda worried that she may be like me when I was younger. My mother was not into cooking. Hence I did not have a chance to be "well-developed". haha... Anyway, back to the topic. Yeah i learnt that papaya spare ribs soup is good for developing boobies for puberty. But my daughter will not drink as much soup as she does for porridge. So i remix this soup into porridge and she enjoyed it to the last drop. It is a great comfort food plus it is so yummy. The meat and porridge gives you energy and the papaya is good for relieving constipation problems. For coming 5 years, I constantly cook this dish for my girl and I'm glad that she has no constipation problem and she is "well-developed"...

Ingredients

1) A cup of rice
2) A small green papaya - cut into chunks
3) A small piece of ginger - sliced
4) 4-5 pieces spare ribs
5) salt to season

Method

1) Wash the rice, bring water to boil and put the rice in. Cook for 10 minutes in high heat.
2) scald the spare ribs to get rid of blood water and put into the boiling porridge, cook for 5 mins.
3) Lower the heat to medium, put the sliced ginger and papaya in. simmer for 10 minutes.
4) Add salt for seasoning and served hot.

This is a very nourishing comfort food especially during rainy days. It helps to warm the stomach as there are ginger in it. It also cure constipation and nourish the boobies development.  

Birthday celebration

Hasn't been blogging for 2 months plus. Well I had been busy going out on celebrations for my birthday from friends since Mid June till end July. Gosh...I will start blogging soon. Meanwhile just to share a few of my birthday photos.

This was taken on the same day in MBS during a Saturday National Day Rehearsal evening.

Me and my baby...

And some pictures taken during the day....

Uhmm...I dunno why she posted this way though...LOL

.

Her face!! I cannot....hahaha

OK folks,just to share some pictures before i starts to blog on recipes again. In case you all thinking this blog is closed....

Tea Leave Eggs

I simply just love Tea Leaves Eggs aka 茶叶蛋。 But it is so expensive nowadays to buy it outside. Around $1 to $1.50 per egg! Why not spend about $3 and you can cook 10 eggs? 

Ingredient:

1 pack of 5 spice - the 50 cent pack I had showed in my previous post
10 eggs
2 tablespoon of sugar
3 tablespoon of light soya sauce
1 tablespoon of dark soya sauce
3 sliced of dang gui aka Angelica roots - for extra herbal taste
2 tea bag of Tie Guan Yin or Pu Er or any black tea leaves you prefer


Method:

1) Hard boiled the eggs first and dish out to cool. Use a metal spoon to crack the egg shells.
2) In another pot, bring water to boil and add in all the other ingredients.
3) Add in the eggs and simmer for 1 hour. Tah-dah!

It's so simple right?

Braised Duck Wings and feet

My father and my girl love duck wings and feet. My father used to buy the duck feet from the local duck rice stall and it costs about 50 cents for 2 feet. It was so expensive! So when he has cravings for it, I will cook this dish for the family.

Serves 4

Ingredients

10 duck wings
10 duck drumsticks
10 duck feet
2 pieces of ginger - sliced
1 packet of 5 spice - not the powder type, cost 50 cents each pack
1 box of hard boiled quail eggs - about 15 eggs
Rock sugar or sugar cane rock sugar
1 cup of light soya sauce
4 tablespoon of dark soya sauce
2 tablespoon of oyster sauce
2 tablespoon of shaoxing wine


Method:

1) wash and cut the fingernails of the duck feet
2) Blanched the duck feet, wings and drums.
3) In a pot with boiling water, add in the ginger slices and 5 spices.
4) Add in the duck feet and bring to boil. Boil for 15 mins first then add in the wings and drums.
5) Stir in the light soya sauce, dark soya sauce and oyster sauce.
6) Boil for 15 mins and add in the hard boiled quail eggs.
7) Add in the rock sugar according to your preference taste. For me I put more as they prefer sweeter and thicken sauce.
8) Continue to simmer until the meat are tender for about 30 mins. Stir in the shaoxing wine for taste. Serve hot with rice. 


PS:

For those who only put in little bit of rock sugar and still wants a richer n thicker sauce, stir in 2 tablespoon of flour water and mix well. The wings and drums to add later is to prevent the meat too soft when the feet is not cooked completely.

Simple DIY Kaya

Love eating kaya? Try this on your own! Simple and comforting with bread toast.

Ingredient:

3 eggs

250 gram of fine sugar

300ml of coconut milk - I bought those small packet as cannot find fresh coconut milk

few stalks of pandan leaves

Method:

1) Mix the eggs, sugar and coconut milk together in bowl.

2) Use a sieve and pour into a wok.

3) Put in the pandan leaves and using small heat, keep stirring.

4) Stir quickly until the kaya becomes thicken. It takes about 10 mins only.

5) Off the heat, take out the pandan leaves and let it cool awhile before keep in glass jar.

PS:

I ever tried using coarse sugar and the kaya texture is not very smooth. Tried using blender and it will taste smoother and richer.

Black Vinegar Pig Trotters

Pig trotters anyone? Love this spicy and sour pig trotter especially with a bowl of hot rice. When I had my girl, I had tried this dish before and it was so spicy due to the extra more old ginger that my mother had added in. Old folks used to believe that ginger can expelled the "wind" in our body especially to the new mothers, they must eat more of this and while the pig trotters are full of collagen, it is so nourishing to our skin. So even if you are not doing your confinement, you must try this dish out. 

Serve 2

Ingredients:

1 big piece of pig trotter - chopped

3 pieces of old ginger - peeled and smashed briefly
2 Hard Boiled eggs - take out egg shell
1 bottle of black sweet rice vinegar - I used Chan Kong Thye doggy brand
2 Tablespoon brown sugar
200 ml of Zhejiang black vinegar
1 tablespoon of shaoxing wine
Sesame oil
Water
Salt


Method:

1) Blanch the pig trotter and set aside
2) In a wok, heat up the sesame oil and fry the gingers till fragrant.
3) Add in the blanched Pig Trotters and fry together with the gingers.
4) Stir in the brown sugar, mix well.
5) Transfer all to a pot, add the water just enough to cover the pig trotters and bring to boil.
6) Add abit of salt, then the 2 vinegars. Add in the 2 eggs.
7) Boil for around 45 mins in medium heat or till the meat has soften. 
8) Stir in the shaoxing wine for taste. Serve hot.


PS:

This is so yummy with rice. I can basically eat 2 big bowls of rice just with this dish! Well this recipe is not very traditional but because I am a working mum. Basically I do not have much time and effort. So I created this simpler ingredients and it cooks faster. It tastes yummy too.

Sweet and Sour Lotus Roots

I love lotus root this vegetables. Remember my mother always boiled it with spare ribs as a soup and I love it so much. This time round I have decided to use a different method to cook this baby. It was so appetizing.

Ingredient:

1 Medium Lotus Root - washed, peeled and sliced

2 gloves garlic - chopped finely

2 tablespoon light soya sauce

1/2 cup of apple cider vinegar

2 tablespoon of sugar

1/2 cup water

Method:

1) Add oil, fry the garlic till fragrant, add in the lotus root and stir fry awhile.

2) Add the light soya sauce and stir well, continue to stir fry until half cook

3) Add in the vinegar, stir well and stir fry for 2 mins

4) Add the water and simmer till cooked.

5) Stir in the sugar till it dissolve and the sauce has reduced. Serve hot or cold.

PS:

It has the sweet and sour taste if you like those cold chinese dishes. Very appetizing and goes well with other dishes. Simple and easy to make.

Cheng Tng aka Sweet chinese dessert

Happy Mother's Day to all the ladies out there! Today I cooked Cheng Tng which is a sweet chinese dessert for my mother. I remember I used to eat this outside at the hawker centre when the weather is so hot. One small bowl with shaved ice on top that costs about $1.50. Nowadays during the first day of Chinese New Year, I will boil this dessert to eat as a blessing for "tian tian mi mi" meaning gaining sweetness in chinese.

Ingredients:

2 flower of white fungus - soak and trim

1 handful of dried long gans

1 handful of red dates

1 can of white gingkos - easier to use can type

3 pandan leaves

1 handful of dried winter melon strips

2 tablespoon of sago - soaked n drained

1/2 cups of black sugar

Method:

1) boil half pot of water with the pandan leaves and red dates first.

2) When it boils, add in the long gans, melon strips and white fungus. Bring to boil again.

3) Add in the gingko nuts and black sugar.

4) When the red dates have broken, add in the sago. Boil for another 5-10 mins in medium heat.

Serve hot or cold.

PS:

If you prefer sweeter taste like me, throw in some rock sugar to taste.

I don't dare to take lotus seed so I didn't put. You can add in if you like but remember to take out the middle root. Else it will be bitter.

Soya Sauce Chicken wings with potato

My girl simple love chicken wings. My mother used to cook this chicken wings when I was young. When my girl starts to eat proper meals on her own, I will cook this dish for her. She loves to grab the chicken wings with her hands and suck her fingers. The sauce is tasty on the white rice too. My god-children will request me to cook this dish for them whenever they come over to stay too. It is simple and everyone's favourite. 

Ingredients:

10 pieces of Mid joint wings

2 medium potatoes - cut into big chunks

2 cloves garlic - cut into small pieces

1 small ginger - sliced

3 tablespoon of oyster sauce

1 tablespoon of dark soya sauce

2 tablespoon of light soya sauce

2 teaspoon of shaoxing wine

sugar to taste

2 teaspoon of flour water

1 cup water

Method

1) Marinate the chicken wing with some soya sauce and dark soya sauce for 10 minutes

2) In a hot pan, fry the ginger and the garlics till fragrant.

3) Add in the chicken wings and fry awhile till the skin is light brown.

4) Add in the potatoes and stir fry awhile.

5) Add in the oyster sauce, light soya sauce and dark soya sauce. Mix well.

6) Keep frying it till the chicken wings are half cooked.

7) Add in the water and simmer it for 10 minutes. Occasionally flip the wings for balancing the taste.

8) When the water has reduced a bit, add in the sugar, shaoxing wine and flour water. Done.

PS:

Sometimes i will add in quail eggs too.  

Simple Minestrone Soup

I love soups...all kind of soups be it western or chinese style. I used to buy cans of soup for the rainy days or supper. It is not as fresh with the preservatives and of cos there are not much ingredients inside. Thus I used the fresh vegetables to make it and keep inside the ziplock bags and freeze them. Great for rainy days and those days when you need a quick supper.

Ingredients:

2 small cans of Hunts tomato paste
1 large carrot - chopped into cubes
1 cauliflower - chopped into cubes
2 large US potatoes - chopped into cubes
3 stalks of celery - chopped into cubes
1 large yellow onion - chopped into cubes
1/2 round cabbage - cut into small sizes
black pepper
salt

Method:

1) In a pot, fry the onions to half cooked and add in the vegetables.
2) Fry for awhile and stir in the tomato paste. Mix well.
3) Add in hot water, stir well and bring to boil.
4) Season with salt and pepper.

PS:

To keep the soup, make sure they are entirely cool down then put in ziplock bags. Make sure you let out all the air in the ziplock bag if your soup is not full in it.
If you want to defrost the soup, Use hot boiling water in a shallow pan and dip the ziplock bag in it. 

*You can also add in the pasta if you want it.

AN pang Yong Tau Fu

My parents love yong tau fu. Personally I do not really fancy it though. But One day my boss brought me to this place to try out their popular Anpang style yong tau fu. From there on, I simply love it so much that I requested my boss to bring me there again.

You can choose from white rice or even Lor mee to go with the yong tau fu.

Fried wantons.

This is the address.

It is not expensive and I can tell you during lunch time, there will be long queue.  You must not miss the fried wantons and the Lor mee. Try it today!