Steamed Chicken with Angelica Sinensis (Dong Qui)

 Ingredients 

6 pcs Chicken thighs ( debone)

12 pieces Angelica sinensis 

2 tbsp salt 

4 + 4 tbsp Chinese Cooking wine ( can substitute any wine will do)

8-10 pieces goji berries  (soak in water)

String to tie 6 pieces chicken ( 1 feet x6)

Wash the chicken tights and debone. Dry and marinated with 2 tbsp salt & 4 tbsp wine. 

This is how Angelica sinensis look like.(buy the sweet type from Chinese medicine hall)

After marinated, add in 2 pieces Angelica sinensis (sweet Dong Qui) on the tight as shown above. Roll up & use a string to tighten the tight. 

 Once all done, keep in the fridge for few hours 

Ready to cook. Transfer the tights to a steamed plate, add in another 4 tbsp wine and goji berries (drain the water out) . 

Prepared a wok with boiling water and put on a rack and ready to steam for 25 minutes. 

After steamed, let it cool for few minutes before sliced and served hot with white rice.

Enjoy 

Steamed Herbs Chicken

Ingredients 

1 whole chicken 

2 Tbsp light soya sauce 

5-7 slice Sweet dong gui (Angelica root)

2 tbsp Gee Gi (Goji berries )

3-4 Dong Sum (Codonopsis root)

3-4 Pak Kee ( Astragallus root)

6-8 slices Yuk Zhuk (Solomon Seal)

5-6 pcs Chuen Gong ( Sichuan lovage)

8 pcs Hong Cho (Red dates)

2-3 cups water

2 tbsp salt 

1 tsp MSG 

Add all herbs with 2-3 cup water + 1 tsp salt & MSG. Bring to boiled for 5-8 minutes  at medium fire.Set aside. 

Clean the chicken & pad dry. Rub light soya sauce on the whole chicken body. Set aside.

Heat up a wok with 2 tbsp cooking oil. Place the chicken to burn the skin for 2-3 minutes ( if you want the chicken meat soften, you need to deep fry the whole chicken with hot boiling oil)

Place the chicken on a sheet of aluminium foil and rubbing  with 2 tbsp salt evenly on the chicken 

Stuffed all the boiled herbs /juice into the chicken stomach. Wrap the chicken tightly so that all of the herbal flavours will be contained

Prepare a big wok with hot boiling water, place the chicken on a tray & cover . During the steaming process, you may need to top up the water if it gets dry. Always top up with boiling water to ensure there is no change in temperature. Steam the herbs chicken parcel for 1 to 1 ½ hours.

Served hot with rice. Enjoy 

Lotus Leaf Fried Crabs meat Rice

Ingredients 

~800g cooked cold rice 

~2 Big dried lotus leaf (soaked & bring to boiled to soften the leaf) 

~ 2 large eggs + Pinch of salt 

~3 large dry black mushrooms (Soaked & cut Into cube)

~150g Cooked crabs meat or substitute with fresh prawn (In cube & stir fry)

-150g Siew Nyuk Or Char Siew (roasted pork) Cut into cube 

~ 1 big fresh Crab (mud or flower crab)

~ 3 garlic Gloves chop fine

- 5-7Tbsp cooking oil

~1 tbsp sesame oil

~1 tbsp chicken stock 

~ 2 tbsp light soya sauce

~ 1 tsp White/Black peppers 

- fresh green onion for garnishing 

Instructions

• Cook rice according to the package.After cooked let it cool down before use. Or use leftover rice. Used a spatula to break down the clumps into individual grains.
• Prepared to boiled water the lotus leafs in a wok for 3 minutes and transfer to cold water. This will soften the lead & to ensure that the rice wrap safely contained without tear the leaf. Wipe the lotus leaves clean on both sides and set aside.
  
  
• In a large wok, heat up the 2 tbsp oil, pour whisked eggs mixture cooked scrambled style till well done.Add in mushrooms, roasted pork, rice mix well and stir-fry for 2-3 minutes . 
• Add Chicken stock, light soya sauce, pepper mix well. Taste and adjust the seasoning as needed.
• Finally mixing in crabs meat and sesames oil until evenly the fried rice. 
• Get ready hot boiling water steaming processed.Place the centre lotus leaves( I used 2 leaves) into a bamboo steamer (round 9 inch size). Slowly pack all the fired rice into the leaves. Put on top the fried rice a BIG fresh crab . Sprinkle the chop garlic & pour with hot oil on top before cover the crab shell. Finally fold the edges of the leaves over the rice and bring to steamed on high heat for 25-30 minutes.
• Serve hot and sprinkle with some chopped onion.
  
  
  ENJOY & HAPPY COOKING 😋🥰
  
  

  
  

  Tips

  Overnight cooked rice will be works better for fried rice.

  
  

  If you use prawns instead of crabs meat. Stir fry the prawns till well cooked

  
  

  

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Steamed Yam Cake

INGREDIENTS

500gm yam (cubed size)

100gm dried shrimps(chopped fine)

3 big dried mushrooms (soaked/diced) 2shallots minced 

1 chinese sausage (diced)

Yam batter:
400g rice flour
2 tbsp Tapioca flour
Water 1600 ml

Seasonings:
1/2 tbsp salt
1/2 tsp ground white pepper
1/2 tbsp five spice powder

Condiments/Ganishing:
Crispy fried shallot
Spring onion chopped
Chilli chopped

INSTRUCTIONS

1. In a bowl, mix rice flout, tapioca flour, five spice powder, salt and water. Stir until a smooth and runny batter is formed. Set aside.

2. heat 2 tablespoons oil over medium high heat. Then fry shallots and dry prawn until aromatic follow by Chinese sausage, dry mushrooms & yam. Stir-fry for 2 minutes till well combined.

3.Add the batter into the wok slowly. Stir continuously over low heat. As the batter starts to thicken, turn off the heat.

4.Pour in the batter in a greased steaming tray. Press down with a spatula to smoothen the top.

5.Bring water in steamer to a boil and put in steaming tray. Steam over high heat for 45 minutes, or until cooked. Cake is done when skewer inserted into the cake comes clean. 

6. Remove from steamer and leave to cool.

Prepare Condiments:

Sprinkle yam cake with fried shallots, chopped spring onions and sliced chillies before serving. 

Cut and serve with some chilli sauce .

NOTES

Left over Yam cake can be  keep in the refrigerator and re-steamed or pan-fry (Cut tick slice) until both side turn golden. when needed. Then only garnish with the condiments when its time to serve. 

Enjoy .

Happy Chef recipe ❤️

Kelvin 17th Birthday - Steamed Super Moist Chocolate Cake

Recipe adapted from The Litter Teochew

Steamed Moist Chocolate Cake

Cake

- 1/2 cup light oil (I used Olive Oil)

- 185g castor sugar

- 200ml fresh milk (just about 1/2 cup)

- 2 eggs, lightly beaten with a folk

- 110g cake/plain flour (about 1 cup ... I used self raising flour turn out well)

- 60g good quality unsweetened cocoa powder  ( I used chocolate powder)

- 1/2 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp vanilla extract

- 1/4 tsp salt

- 1 packet instant coffee (I used 1 sachet Nescafe 2-in-1 which is 11g)

1. Heat up your steamer or wok before making the cake.

2. Line and grease a 9-inch pan.

3.(A) Combine castor sugar, fresh milk and instant coffee in a saucepan. Stir over low heat until sugar is dissolved. You do NOT need to come to a boil. Once all ingredients are combined, turn off the fire and leave it on the stove to cool.

(B) In the meantime, sift the flour, cocoa powder, baking powder and baking soda and salt into a large mixing bowl.

4. Once (A) is cooled*, add the beaten eggs, vanilla extract and oil, and mix thoroughly. Finally, pour the entire mixture into the cocoa/flour and stir till well combined. The final batter should be runny.

* Very important that (A) is cooled before you add the eggs, else you will cook the eggs and end up with custard! 

5. Pour the batter into the prepared pan and place it in the steamer. Make sure that your cake tin is NOT touching the water. Cover the top of the pan loosely with a sheet of aluminium foil.

6. Steam over medium heat for 45mins.

7. Cool the cake in pan before turning out for further decoration. 

Chocolate Frosting (my own creation)

- 100g semisweet chocolate

- 100g unsalted butter

- 1 tsp of vanilla extract

- 1/2 cup milk (added slowly until desired consistency is achieved)

Combine the chocolate and butter in a bain-marie and let them melt. Add in milk a little at a time until desired consistency is achieved. You do not need to finish using up the milk. Let frosting cool and thicken before decorating your cake.

Special request by birthday boy. Made by me & deco by Yannie

 Special gift from Yee Ma

 My Do Re Me

Steamed Tapioca with Coconut Sugar Parcels (Ubi Kayu with Gula Melaka)

 Prepare some banana leaves. Wash & cut/tear into smaller pieces. Bring to boiled for 3 minutes to soften the leaves.

 Scrap the tapioca and cut the coconut sugar into smaller pieces or make into small ball size.

 Place the tapioca (about 2-3 tbsp. full) into the banana leave. Put a coconut sugar in the centre and cover with some tapioca before wrap into parcels.

 Prepared a wok with boiling water. Bring to steam for 25-30 minute.

Tenom Chun Ken (Egg roll with beef) - MFF -SABAH #9

Another popular Tenom Meat Egg Roll with BEEF!

 

This time I use beef as below:-

Ingredients

500g mince beef (Marinate with 1 1/2 tsp chicken stock + bit of pepper)

3 eggs 

Mince beef with meat blender

This time I use egg only. Strain the egg and this will turn out better result for the egg skin sheet. (egg skin will be more smooth).

Tips - Made egg skin not too thin or it will be easy to break when you roll in the meat.

       
Method of cooking, please refer the same way as Hakka Chun Ken (Egg roll) below link
http://peppers-love.blogspot.com/2013/05/hakka-chun-ken-meat-eggs-roll-mff-4.html

                                I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.