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 

Char Siu (Chinese BBQ Pork) Mini Bun Wrap

Ingredients 

~350g pork (pork shoulder with some fat works best)

~ 5tbsp sugar + 1 tbsp water (for maltose) or    5 tbsp honey

~ 1cup hot water

~2 tbsp cooking wine 

~1 tsp black soya sauce 

~1 tbsp lemon sauce 

~1 tbsp Hoi Sin Sauce

~2-3 glove garlic (chop fine)

~ 1tbsp sesames oil

- few fresh lettuce Or any salad you like

- carrot slices thin 

- Some coriander leaves -optional 

- 1 packed of mini Bun (Consist of 10 pcs  - I bought from supermarket)

Prepared marinate sauce for char Siew. 

1.Use a pan and add 5 tbsp sugar 1 tbsp  water .Cook on high heat by keep stirring till sugar dissolved and turn into light brown to caramel. Once turn light brown turn off the fire & keep stirring till darker brown .Be careful not over burn it. Slow add 1 cup hot water to dilute malt sugar (maltose) 

2.When the syrup maltose ready, add in  cooking wine ,black soya sauce, lemon sauce, hoi sin sauce and bring to boiled till thicken the sauce. Add on sesames oil and take out half for dipping sauce. The balance of half marinate sauce add minced garlic . Let it cool

3. Prepared  to marinated the pork. Use half to marinate Sauce (With garlic) to rub over the pork evenly. Cover and keep for few hours or overnight in the fridge.

Prepared cooking use Air fryer-

1.Set First 20 minutes/180C, place the marinated pork into air fryer. In to minutes check and turn the pork.

Take out pork and glaze with extra marinate sauce over top both sides & final cook another 5 minutes. Char Siew is ready😋

Prepared to served with mini bun.

Use the cooked marinate sauce for final glaze on mini bun before top up with cooked char Siew/ veggie. (as display on pictures)

It is delicious for sure and can be served with steamed rice or noodles.

Enjoy 

Sweet & Sour Garoupa Fish

Ingredients 

- 2 Garoupa Fish (small/medium size)

- 1 cup cornstarch or potato flour 

- 1-2 cup cooking oil ( for frying the fish)

- 1 Pineapple Small Can (250g)

- 1 stick celery or cucumber 

- 1 big tomato 

- 4 tbsp tomato sauce

- 1 tbsp lemon or lime juice

- 1 tsp sugar

- 1 tsp chicken stock or salt

- 2 cup water

- 1 tbsp minced garlic 

-  cornstarch + water ( for  thickening the gravy)  

1.Prepare the fish. Clean well and pad dry. Cut 2-3 strip on the fish (This give the fish cook evenly). Marinate with bit salt evenly on the fish. 

2.Cut the pineapple, celery, tomato in cube. Set Aside. 

3. Before start cooking, pad all over the fish with cornstarch or potato flour and set aside. Use a bigger wok, heat up the oil and deep fry the fish till well  cooked & golden brown crisp. Take out the fish and set aside. 

3.Prepared the gravy sauce. Add pineapple juice from the can (use all - around 1/2 cup) , tomato sauce, lemon juice, sugar, chicken stock and water mix well. Set aside.

4. Heat up a pan on medium fire , add 1 tbsp oil add in mince garlic. Once fragrant add in the sauce bring to boil for 1-2 minutes follow by the tomatoes, Pineapple & celery. Cook another minute add on starch to thickening the gravy. Ready to pour on the fish & served hot.  (only pour the gravy over the fish when you are ready to eat)

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

  
  

  

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Stuffed Taufu Pok with pork & chives

 

Ingredient

• 15-20 taufu pok
• 350g minced pork
• 100gm chives, chopped
• 2 shallots, chopped
• 1 chopped coriander leaves - optional
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp corn flour
• 1 tsp sesame oil
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• Pinch of pepper

Method

1. Combine minced pork, chives, shallots, coriander leaves, salt, sugar, cornflour, sesame oil and pepper. Mix well.
2. Make a small hole in taufu pok and stuff in filling. 
3. Heat some oil in wok. Add in stuffed taufu pok and fry until golden brown. 
4. Heat wok with a bit oil, Add some ikan bilis (dry anchovies) till golden. Add water (3-4 cups and bring to boil. Add in taufu pok and cook for 10mins at low heat until the sauce reduced slightly. Add bit of salt & Ajinomoto to your taste. Served hot with rice. 

Enjoy 😋

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 ❤️

Vietnamese Fresh Spring Roll

 

Ingredients

Spring Rolls

• 1kg medium fresh shrimp (prawn)
• 200g thin rice vermicelli (meehoon)
• 1 cucumber, cut into thin sticks- optional
• Mints leave- optional 
• 10-15 pieces of lettuce 
• 1 packet if rice paper sheets 

Peanut Sauce 

• 1/2 cup creamy peanut butter
• 1/2 cup filtered water
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 1/2 tablespoons maple syrup 
• 1 teaspoon toasted sesame oil

Mixed fish/ Lime sauce

• 2-3 tbsp sugar sirup( sugar + hot water)
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 small chili, chop fine ~optional
• a clove minced garlic ~optional

Instructions

Prepare the Dipping Sauce 

1. Pick your dipping sauce of choice above and mix all the sauce ingredients together. 
2. Taste the sauce and adjust the seasonings as necessary to your taste. 

Prepare the Shrimp

1. Fill a pot with water, add a bit salt and  bring it to boil on high heat  
2. Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.
3. Slice the shrimp into half (remove the black devein)  Repeat with the remaining shrimp. 

Prepare the Noodles

1. Fill a pot with water and bring it to boil on high heat. 
2. Turn off the heat. Let the noodles sit in the hot water for about 5 minutes. Taste a bit to double check is soft and fully cooked or keep longer time if still hard ( all depend on different brands)
3. Once the noodles have softened, drain and rinse the noodles.

Prepared Spring Rolls 

1. Fill a large bowl with lukewarm water to wet the rice paper sheets. Dip the whole rice paper sheet for 5 seconds to moisten the entire rice paper & transfer to a big plate. 
2. Wait for another 5 seconds, the skin should be soft. Ready to add Ingredients & roll the spring rolls. Tips -  Place a piece of lettuce 1st layer follows by noodle (Right potion) on top the lettuce  close to the bottom edge of the rice paper. Follow by arrange  3-4 pieces of shrimp below the noodle.  
3. Grab the lower edge of the rice paper and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.

1. Serve the spring rolls with the dipping sauce.

Enjoy.