Steamed fish with grated Ginger

This dish is for those who love ginger. The fish is very fresh and tender. Ingredients
300 gm fish, (tail section)
1 tsp salt
1/2 tsp pepper
180g ginger, grated (keep juice and grated ginger together)

Seasoning (combined)
1–1½ tsp salt
1/4 tsp sugar
3/4 tsp sesame oil
1 tsp oil
Dash of Shao Hsing Hua Tiau wine
1 tsp of dark soya sauce (for colour)
3 tablespoon of water

Method
Clean fish thoroughly and rub it with salt and pepper.
Place on a heat-proof dish. Steam fish on top of rice cooker.
Remove from steamer and pour away the excess liquid.
Boiled the grated ginger and seasoning and pour over the fish.
Serve immediately.

Note: Use very fresh fish not frozen.

Recipe Source: alicecozycorner
Photo source: alicecozycorner

Braised Fish with Beancurd

Spend so much time preparing this dish (lol). But well worth it cause hubby said he like it.
Ingredients

200gm fish fillet, cut into big cubes
sliced ginger
1 tsp chopped garlic
1/2 tbsp oil
1/2 tbsp sesame oil
1/2 tbsp Shao Hsing Hua Tiau cooking wine
1 box soft beancurd
1 egg white
1/2-cup tapioca flour or cornflour
50g minced meat
carrot, cut into shapes
4 mushrooms (soaked in hot water till soft)
1/2 cup water (more if needed)

Seasoning:
1 tbsp of oyster sauce (or to taste)

Thickening:
1 tsp cornflour
1 tbsp water

Method
Marinate fish cubes with a little salt and set aside.
Carefully and gently cut beancurd into 4cm cubes.
Dip beancurd pieces carefully in egg white then coat with tapioca flour.
Deep-fry beancurd until golden brown. Drain well.
Shallow-fry fish pieces in a non-stick pan for five to six minutes.
(Handle with care so as to keep the pieces intact.)
Heat oil and sesame oil in a wok. Stir-fry ginger till fragrant, add garlic and fry until aromatic and golden.
Add the wine; when it sizzles, add the mushrooms and fry for three to four minutes.
Add water or stock and bring to a gentle boil. Add the fish, carrots, seasoning and beancurd.
Cook for another three to four minutes .
Stir in thickening, cover for one to two minutes. Add garnishing and serve dish hot.

Recipe source: adapted from Amy Beh
Photo source: alicecozycorner

Stir-fried Pig's Liver with Wine

This is a very simple dish. I loved this dish very much since young.
Ingredients
200gm pig's liver, sliced
ginger, sliced thinly
2 stalks spring onions, cut into 4-5cm lengths
1 tbsp pure sesame oil

Marinade:
3/4 tsp light soy sauce

Seasoning:
1 tsp dark soy sauce (optional)-for colour
1 tbsp chinese wine
2-3 tbsp water

Method
Marinate liver slices for five to 10 minutes.
Heat a wok, add sesame oil and fry ginger slices until fragrant.
Add marinated liver and seasoning. Stir-fry well. Add spring onions.
Toss well until liver is just cooked and tender.
Do not over cooked liver otherwise liver will be too hard and tough.
Dish out and serve immediately with hot rice.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Three Cups Chicken (San Bei Ji)

I ate this dish in a restaurant somewhere in World Trade Centre but it does not taste that saltish, maybe they cook to suit our Singaporean taste buds. This is a real saltish dish, a taiwanese dish called three cups chicken (san bei ji) .The three cups refer to one each of sesame oil, rice wine and dark soya sauce. Ingredients
1 small chicken, cleaned and chopped into small chunks
6 cloves garlic, crushed
10 slices ginger
1 cup sesame oil
1 cup rice wine
1 cup soy sauce
4 stalks fresh basil (optional)

Method
Using a little of the sesame oil, brown the chicken in a sand pot or other pot
Add garlic and ginger towards the end of the browning.
Add the rest of the sesame oil, rice wine and soy sauce. Bring to a boil
Cover and simmer for 20 minutes
Add the basil, stalks and all, a couple minutes before cooking is done.
NotesThis is a simple but pungent salty dish that needs to be eaten with rice and preferably other dishes. Don't skimp on the garlic and ginger. In Taiwan basil is always added. Don't simmer longer than 20 minutes or the chicken will be dry and over salty

Note: I used only 1/4 cup for all the sauces as I did not used the whole chicken and I added some sugar to taste cause was real saltish. Maybe we Singaporean are not used to too saltish food. We prefer more spicy food (hahahaha).

Recipe Source: http://www.eatingchina.com/
Photo Source: alicecozycorner

Steamed Glutinous Rice

I had cooked glutinous rice before but was with rice cooker. Today I tried using steaming method. I find that both tasted the same (lol). So I think rice cooker more convenient. But my eldest sister still cook the best glutinous rice (hahaha). But this time round, I did not add more dark soya sauce to make the rice look darker, so my rice is whiter. Ingredients:
1 kg glutinous rice
50g dried mushroom (soak with water)
50g dried shrimps (wash and drain)
200g pork belly/lean pork
100g shallots (small onions)
350-400ml water
1 tsp chicken flavour seasonings
1 tsp salt or to taste
Cooking oil

Seasoning:
2 tsp oyster sauce
2 tsp sugar
2 tsp light Soya sauce
2 tsp dark Soya sauce
1 tsp pepper
3 tsp sesame oil
Garnishing:Fried peanuts (optional)Spring onions for garnishingFried shallots (smalls onions)

Method:
Wash the glutinous rice and soak in water. (No need to soak over night, 1/2 -1 hour will do)
Slice softened mushroom, pork and shallots thinly.
Use half of the seasonings to season the mushroom and the other half for the pork.
Fry the sliced shallots and set a side and do the same with the dried shrimps.
Fry the mushroom well then add the pork and fry for about 5 minutes.
Drain the glutinous rice and add into the mushrooms and pork.
Put in half of the fried shallots; keep the other half for garnishing add in all the fried dried shrimps, the chicken seasoning powder and salt.
Fry for a few minutes.
When it is well mixed, add in the 350 ml of water and turned off the flame.
Stir well.Put into a big pan and steam for 40 minutes or until done.
You may sprinkle some water on it if you find the glutinous rice is still hard or uncooked.

Recipe Source: Tazz in the kitchen
Photo source: alicecozycorner

Ikan Bilis with nuts

This is a very simple dish. I bought those ready cooked nuts and my ikan bilis are those deboned type.

Ingredients
Dried Ikan Bilis (I bought those deboned types)
Cooked peanuts
Red Chilli (cut or sliced)
1 clove of garlic
1 tbsp of rice wine

Method

1. Wash and drain ikan bilis.
2. Deep fry ikan bilis (make sure it not too wet or the oil will splash all over).
3. Drain and set aside
4. Reheat wok and fry chilli, garlic and rice wine.
5. Add ikan bilis and nuts.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

Min Jiang Kueh

OK, I am now back to blogging after a week of uneventful things happening. The Min Jiang Kueh of course dont taste as good as what is sold outside but for homecooked, I think it is good enough and crispy and my first attempt with this recipe give me satisfaction in adding to my collection of food adventure (lol).


Ingredients:
150 g Top Flour
10 g Tapioca Flour
250 ml Water
2 tbsp Sugar
1/4 tsp Salt
1/2 tsp Alkaline Water
1/2 tsp Yeast

Method:

Mix all ingredients and leave to rise for 2 hours.
Lightly oil a flat frying pan. Pour some of the flour mixture into the frying pan and swirl the pan to coat it evenly.
Use small fire to cook until the bottom is golden brown; Sprinkle the filling on the pancake and fold it into half.
Cut into small pieces to serve.

Note: made two 24 cm Diameter MJK.

Recipe source: My Zest
Photo Source: alicecozycorner