Steamed Cod with Chinese Wine and Wolfberries

I've cooked this dish several times and posted the picture more than once on my social media platforms. What I've not done is to provide the recipe to my friends and followers until a friend asked for it repeatedly. Sorry peeps, it's been a crazy period at work (well I also went on a long holiday which explains the lack of time). 

Anyway, this simple recipe came about when I wanted a super easy steamed fish for dinner one evening. Here are the conditions for the recipe I set: 

1) It must be easily prepared and cooked within 10 minutes. 

2) All the accompanying ingredients must be readily available at home, at all times. 

3) It must be delicious enough for my husband to want to finish a bowl of rice (a wife's greatest joy if you ask me).  

Needless to say, it was all well accomplished. I made this again last evening and I am glad to report that the hub finished every single grain of rice that I've cooked. :) 

Ingredients:

1 piece - Cod steak 

3 slices - Old ginger, julienned 

1 tablespoon - Light soy sauce 

1 tablespoon - Chinese wine 

1 tablespoon - Wolfberries, rinsed  

1 teaspoon - Sesame oil 

Method:

Place the cod fish on a steaming plate. Drizzle over a teaspoon of sesame oil, and one tablespoon of light soy sauce and Chinese wine. Top with julienned ginger and wolfberries. Steam over high heat for about 7 minutes or when the fish is fully cooked.  Serve hot and enjoy. 

Steamed Chicken with D.O.M and Red Dates

I've been receiving comments recently about my rosy cheeks. I used to look pretty pale, if not for my superb make up skills. These days, I've gained a hint of pink on my face that I actually look ok without having any make up on. This new found glow, I have to credit all the tonic soups and nourishing food that I've been feeding the Hub and myself these recent months. I know that they say that certain food are meant for women only but I guess a little won't harm the man either. I've done extensive research and found out that certain supposedly 'women herbs' are actually beneficial to men too. I am still a little cautious and only fed the man a third of my portion instead. (It is a relatively good excuse to look better than him). Here is one of these recipes which uses D.O.M. benedictine, a herbal liqueur which is known for its nourishing properties. You can also drink this straight up, after mixing with a little warm water.


Ingredients:

1/2                          Chicken, chopped into pieces (I actually used 3 chicken wings instead)
5 large                    Red dates, pitted and cut into pieces
1 tablespoon           Wolfberries, rinsed
3                             Chinese mushroom, soaked and cut into small pieces
1/2 teaspoon           Salt
1 tablespoon           Sesame oil
3 tablespoons          D.O.M. Benedictine

Method:

Mix chicken with salt and arrange on a steaming plate. Scatter red dates, wolfberries and Chinese mushroom on top. Drizzle a tablespoon of sesame oil and 3 tablespoons of D.O.M over the dish. Steamed over medium heat for 20 minutes.

Steamed Cod with Fried Garlic and Scallion

The man has hinted me enough times that he's craving for cod and so I granted his wish by placing this on the dinner table last night. He was won over instantly when he took the first bite, but what he didn't know was how simple this recipe actually is. This is my kind of food, easy to make but fulfilling nonetheless. 

Serves 2

Ingredients:

1 medium slice or 2 small slices     cod 

3 slices                                            old ginger 

3 cloves                                           garlic, minced

1                                                      scallion, chopped thinly

1 tablespoon                                    light soy sauce

1 tablespoon                                    water

1 tablespoon                                    chinese cooking wine

1 teaspoon                                       sugar 

3 tablespoons                                  cooking oil

Method:

Place the fish on top of the ginger slices and steam on high heat for approx. 7 minutes. 

Mix the light soy sauce, sugar, water and chinese cooking wine in a bowl, making sure to dissolve the sugar granules. Set aside. 

Heat 3 tablespoons of oil and fry the minced garlic until golden brown. 

Remove the steamed fish from the steamer, drain away the water from the plate and pour the soy sauce mixture on it. Place the fried garlic on top of the fish, garnish with scallion and pour the hot garlic oil over. Serve hot.                     

Steamed Three Eggs

I say, never judge an egg by its looks. This simple dish doesn't look much of a deal but if cooked properly, it can be a delicious addition to your dining table. As the name of the dish suggests, this dish makes use of three different kinds of eggs: fresh chicken eggs, salted duck egg and century egg. When steaming the egg mixture, do note to keep the heat low in order not to create any bubbles on the egg surface or worse, oversteamed it. When steamed slowly on an extremely low heat, the result is often a silky and smooth finish.

Ingredients:

2                         chicken eggs
1                         salted duck egg
1                         century egg, diced
1/2 tablespoon    light soy sauce
1/2 cup                water

Method:

Beat the chicken eggs with the egg whites of the salted duck egg, set aside.

Chop the century egg and salted duck egg yolk into small pieces.

In a shallow bowl, mix in all ingredients with 1/2 cup of water and 1/2 tablespoon of light soy sauce.

Bring the water in the steamer to a boil. Switch on the lowest heat available and place in the egg mixture. Cover the steamer with its lid, intentionally leaving a small gap at the side. Steamed for approximately 15 - 20 minutes, or until the egg mixture has set.

Mum's Famed Ngoh Hiang

Gong Xi Fa Cai everyone! The Chinese Lunar New Year is the only time of the year where my fridge will be overstocked with so much food that it could probably last us for an entire month. No, I am not kidding. This is especially so with my Mother who will always insist on having an abundance of food at home, signifying abundance for the year ahead.

Today's recipe is a well-kept recipe that has been passed down from my maternal grandmother. Friends and relatives who have tried this have swore that this may just be the best Ngoh Hiang they have ever tasted. It is supposed to be a family recipe but then again, good things are meant to be shared. Especially when it comes to such good food.

Makes about 5 to 8 pieces depending on the size of the beancurd skin
Ingredients:

400g                   minced pork (choose those contains more fat)
10                       medium shrimp, flatten into a paste using the back of a knife
3 stalks               spring onion, chopped
5                         water chestnut, skinned and chopped
1/2                      large yellow onion, minced
2 cloves              garlic, minced
1 piece                small salted fish (2 inches long), fried and crushed into a powder form
3 tablespoons     fish paste
3 tablespoons     cornflour
1/2 teaspoon       salt
dash                    ground white pepper
1 tablespoon       light soy sauce
1 packet              dried beancurd skin, cut into 10cm long

Method:

Mix all the ingredients except the beancurd skin together by hand. Form the mixture into a ball and hold it up with your hand. Toss it back into the bowl. Repeat for another 3 to 4 times.

Lay the beancurd skin onto a dry surface. Spoon the prepare mixture onto the beancurd skin and wrap gently, using the same technique likewise to wrapping a maki roll.

Steam the prepared ngoh hiang for 8 minutes and leave aside to cool.

The ngoh hiang can now be kept in the freezer for future consumption. Deep fry and slice before serving.

Steamed Tofu with Dried Shrimp and Shallot

I'm kinda on a diet these days. Don't mock me. I just thought that it would be good to shed a couple of pounds to fit better into my clothes. Besides, I've always love tofu. Be it in a soup or stir-fry or ... in the form of a cheesecake. 

Ingredients:

1 piece                           silken tofu

1 stalk                            scallion, chopped

2 tablespoon                   dried shrimp, soaked and drain

3 pieces                          shallot, sliced thinly

1 tablespoon                   light soy sauce

1 teaspoon                      sugar

1 tablespoon                   cooking oil 

Method:

Steam the tofu on high heat for about 3 to 4 minutes. 

In a separate saucepan, heat 1 tablespoon of cooking oil on medium high heat. Add in the pre-soaked dried shrimp and fry for about 2 minutes. Add in the sliced shallot and fry until golden brown. 

Mix in 1 tablespoon of light soy sauce, 1 teaspoon of sugar and 2 tablespoon of the water that was used for soaking the dried shrimp. Mix quickly and turn off the heat. 

Spoon the mixture over the steamed tofu and top with chopped scallion. 

Steamed Fish Hong Kong Style

Part of my banquet feast, this dish, sadly didn't quite look like it in the picture above. Blame it on my poor photography skills if you must. I on the other hand am not so bothered by the look of it since I know how delicious this is. Believe it or not, I loved it so much that I had this twice in a row this week.

Serves 2 - 3
Ingredients:

1 medium                       pomfret, snapper or garoupa
5 stalks                          scallion
4 slices                          old ginger
1/2 teaspoon                 sugar
6 tablespoons                light soy sauce
3 tablespoons                cooking oil

Method:

Cut the green part of the scallion into 2 inches long each. Shred the white part of the scallion thinly and set aside in a bowl of water.

Place the green part of the scallion on a plate and place the fish on top. Sprinkle 1/2 teaspoon of sugar and drizzle 1 tablespoon of light soy sauce on the fish. Place the sliced ginger on top of the fish and in the gut.

Cover and steamed on high heat for about 9 minutes or until the fish's eyes are fully popped.

Remove the fish from the steamer. Season with 5 tablespoons of light soy sauce and top it with the shredded white scallion.

Heat 3 tablespoon of cooking oil in a small pot. Pour the scorching hot oil over the fish, intentionally over the white scallion and serve.

Steamed Minced Pork with Salted Egg

 

Alright, I guess it's time for some classic homely dishes now. Steamed minced pork is my thing. I've experimented with various ingredients: shrimp paste, preserved olive vegetables, water chestnut, cuttlefish, tofu, you get the picture. Today's dish is probably just another experiment of mine. But it's tasty, nonethless. Enjoy. Oh by the way, it's gorgeous with a bowl of rice.

 

 

Serves 2

Ingredients:

 

 

200g                  minced pork

2                        chinese mushroom, soaked and diced

1                        salted egg (yolk and white separately)

1                        water chestnut, peeled and diced

1 tablespoon      chinese wine

1 dash                white pepper

1/2 teaspoon      sesame oil

1/2 tablespoon   light soy sauce

                          spring onion, chopped (optional)

 

Method:

 

Mix all ingredients (except the salted egg) together. Pour in 1/2 of the egg white and mix well. Place the mixture on a steaming plate and top with the salted egg yolk (flattened by the knife). 

 

Steam on high heat for 9 minutes and garnish with spring onion, if desired.  



Steamed Egg with Clams 蛤蜊蒸蛋

As peculiar as this may seem for us Singaporeans, this is apparently a very common dish in Taiwan. 'Infused' with the juices from the clams, the steamed egg is naturally flavoured by the 'seafoody' taste and is definitely not something that you will wanna try if you are not a fan of that sweet, sea clamly taste. Then again, playing a little adventurous at times will bring certain surprises in your kitchen too.

Serves 2
Ingredients:

2                              eggs, beaten
1/2 tablespoon          light soy sauce
1/2 teaspoon             ground white pepper
1 teaspoon                sesame oil
1/2 cup                     water
1 thumb sized            ginger, sliced
1 tablespoon             chinese rice wine
200g                         clams, soaked in water for at least an hour
1 stalk                       spring onion, chopped (optional)

Method:

Bring a pot of water to pot with the sliced ginger and 1 tablespoon of chinese rice wine. Add in the pre-soaked clams and remove them the moment the shells are opened.

Mix in a separate bowl, 2 eggs, 1/2 tablespoon of light soy sauce, 1/2 teaspoon of ground white pepper, 1 teaspoon of sesame oil and 1/2 cup of water. Pour into a plate with depth and place the clams on top of it.

Bring the steamer to boil. Add in the prepared egg mixure with clams and steamed on medium heat for 8 minutes or until the egg is set. Garnish with some chopped spring onion, if desired.

Thai Steamed Fish with Lime Garlic Chilli

This dish can easily be summed up by three words: Easy, healthy and uberlicious. All you need to do is to steam a fresh white pomfret and pour the rest of the ingredients over. Seriously. This just can't get any easier or tastier.

Ingredients:

1                      medium white pomfret, cleaned and gutted
2                      lime (1 sliced thinly and the other juiced)
4                      chilli padi, sliced
4 cloves           garlic, minced
1/2 cup            chicken stock or hot water with 1/4 bouillion cube
2 tablespoons   fish sauce
1 bunch            coriander leaves, roughly chopped

Method:

Place the sliced lime in the gut and on top of the fish. Steamed on boiling water on high heat for 10 - 13 minutes or until the fish's eyes are white and fully popped out.

Mix 1/2 cup of chicken stock, 2 tablespoons of fish sauce, chopped chilli padi, minced garlic and juice of 1 lime together.

When the fish is ready from steaming, pour the prepared sauce mixture over and garnish with coriander leaves. Serve with a bowl of steamed white rice.

Easy Peasy Steamed Minced Pork with Shrimp Paste

This super simple recipe is something that was passed down from my mother when I was barely 10 years old. Yes, I started cooking really young and have been doing so since then. My parents were both super busy with their businesses so my mother 'invented' super easy recipes for me to cook for my brother and myself then. The finished dish is a juicy, flavourful meat pie that is so simple that I can't count the number of people I've fed this with.

Ingredients:

300g                 minced pork
2 tablespoons   water
1/2 tablespoon  shrimp paste

Method:

Add 2 tablespoons of water to the minced meat and mix with hand till the water is absorbed by the meat.

Mix in 1/2 tablespoon of shrimp paste (I use the bottled one from Lee Kum Kee. If you are using traditional shrimp paste from Hong Kong, reduce it to 1/4 tablespoon instead.) evenly.

Steam on high heat for 10 to 13 minutes.

Mum's Teochew Steamed Fish

I'm sure you are pretty much aware of my ongoing affair with steamed fish. This particular recipe from my mum is so good that I always finish up every last drop of its soup.  With the addition of silken tofu which you don't usually find in steamed fish, this dish has been in many instances, became the only course of food on my table.  I am confident that you will love this as much as I do.

Ingredients:

1 whole            fresh fish, gutted
1 block             silken tofu, cut into smaller pieces
1/2 head           salted mustard, soaked for 10 minutes and cut into smaller pieces
5 slices             old ginger
3                        preserved salted plum
1                        medium tomato, quartered


Method:

Bring the water in the steamer to a boil. Place a piece of the ginger into the cavity of the fish. Place fish on a plate and scatter all the ingredients around and on top of the fish.

Steamed on high heat for 10 to 15 minutes depending on the size of your fish.

Steamed Fish with Fermented Black Beans

Steaming is my kind of 'thing'. Especially when it comes to seafood. Friends are usually not surprised to see me gobble up an entire plate of steamed crab or steamed live prawns all by myself. I think steaming is the best way to enhance the natural sweetness and preserve that 'sea taste' of seafood. I love it even better when it is steamed with very little condiments. This dish however, is an exception, given how savoury and flavoursome the black bean sauce is. Alright, I am also trying to finish up that bottle of fermented black bean sauce sitting on that top shelf in the refrigerator. 

Ingredients:

1 whole            fresh fish 

1 tablespoon     black bean garlic sauce (Ok, I cheated with ready made ones from Lee Kum Kee)

2 cloves            garlic, finely chopped

2 slices              ginger, julienned

3 whole             shallot, finely chopped 

1 stalk               red chilli, sliced

1 stalk               spring onion, sliced 

1/2 tablespoon  vegetable oil

1 bunch             coriander  

Method:

Heat pan and add in 1/2 tablespoon of vegetable oil. Add in the ginger, shallot and garlic and fry until fragrant. Lower heat to low fire, add in black bean sauce and mashed the beans.

Place fish on a plate for steaming. Top fish with the prepared sauce and sliced chilli. Steamed on high heat for 10 minutes or until the fish is thoroughly cooked. Mum taught me that a fish is cooked when its eyes are totally popped out. 

Garnish with chopped spring onion, coriander and serve.