Friday, April 24, 2015

Preserved Meat Claypot Rice 腊味煲仔饭

Having this Claypot Rice the other day for dinner and it was all thumbs up! First time cooking this and find it I will cook this more often because I love it so much..haha! Quite an easy one, all you have to do is to get all the ingredients prepared and cook with a rice cooker or in a claypot over the stove.
Preserved Meat Claypot are Guangdong specialty snack. Love the aroma of the dish while cooking where the rice will absorbed all the flavors of the preserved meat. Somehow cooking with a claypot need a little skill by controlling the heat, example too fierce fire will burn the claypot. I still need practice on that..;p


Ingredients to prepare:
100g Thai rice (soaked for 2 hours)
1 tsp cooking oil
1 preserved duck / wax meat (cut in small pieces)
1 chinese sausages (cut into thin slices)
1 liver sausages (cut into thin slices)
 * some greens for decoration

~ Cook the rice with enough water. (as usually when you cook the white plain rice)
~ When the rice is cooked, use a fork or chopsticks to loosed the rice
~ Display all the other ingredients (except the greens) on top of the rice
~ Drizzle 2 tbsps of seasoning sauce over it and cover the lid
~ Continue to cook / simmer for another 15-20 minutes.
~ Serve with the greens you prepared.

** The amount of the ingredients are depends to individual.


Seasoning sauce:
100ml water
4 tsps soy sauce
1 tsp oyster sauce
1/4 tsp chicken stock powder
1/2 tsp sugar

~ Mix all the above and bring it to boil. Set aside.


If you find it's too dry while serving, drizzle more sauce onto the rice if you prefer.
I will be cooking this real soon, even though I know eating all these preserved food are not so healthy..;p No harm for one more time ha!!! Just Love it!


Happy Eating...^^" 

Wednesday, April 22, 2015

Tasty Grilled Chicken

Another grilled chicken recipe added into my list. This is also a simple one founded in a magazine long time ago (can't recall what magazine was that though), the recipe has been cut out and was all the while kept in my small note book in the drawer. Yeah...never thought of that until I tried to tidy up the drawer the other day...;p
Well, I can't think of the name of this dish, so just named it.."Tasty Grilled Chicken" will do..LOL!!
Recipe has been twisted a little here.


4 Chicken drumsticks 

Marinate the Chicken with:
1 tsp clove powder
1 tbsp nutmeg powder
1 tbsp coriander powder
1 tbsp celery powder
1 tsp paprika powder (optional)
1 garlic (pounded)
1 onion (pounded)
salt and sugar to taste

some honey (for brushing)

** Preheat the oven at 220'C
** Grilled the drumsticks till golden brown on both sides (about 25-30 mins) then brush a little honey over the crispy skin and continue to grill for another 5 minutes.


I've bought some beautiful sweet Honey Cherry Tomatoes and some Japanese mushrooms (bunashimeiji & bunapi) for the side too.
With some olive oil, saute some chopped garlic till fragrant then add in the mushrooms and stir fry for about 5 minutes. Then add in some dried ground basil leaves, ground blackpepper and some salt to taste. Lastly add in the cherry tomatoes, off the heat and dish up.
Some mashed potatoes for the base of the crispy grill...YUMMY!

That's our dinner...Yay!!


Happy Dinner-ing!!!

Monday, April 13, 2015

Vegetable Dumplings (菜粿)

It has been quite a long time since I made this kueh. It is one of my favourite since I'm a little girl. There is not difficult o make this but we have to get the pasrty (skin) correctly done. I believe many of us have tried few recipes and couldn't get the right texture of this kueh skin. I personally like those with a little elastic tender soft texture (QQ texture)...haha! I'm not sure how to describe it..;p
Well, here I'll like to share with you the best recipe I have (after so many trying). 
*Recipe adapted from the book ~ hot favourite kueh ~ unknown)


Ingredients for the pastry (skin):
150g tapioca starch
150g wheat starch
450ml water
3 tbsps vegetable oil

* mix all ingredients (except vegetable oil) with water. Mix well
* add in oil, mix well over a pot of simmering water till dough is formed
* remove and let cool slightly
* knead till dough is smooth on a work table
* cover with a piece of wet cloth for 30 minutes then it's ready to use.


Ingredients for the fillings:
400g jicama / sengkuang / bang kuang (peeled & shredded)
1/2 carrot (shredded)
50g dried shrimps (soaked & diced)
10 shallots (diced)

1 tbsp oyster sauce
1 tsp pepper
1 tsp sugar
1 tbsp water

* Saute the shallots and dried shrimps till fragrant
* Add in turnip and carrot and seasoning and stir well.
* add in water and fry well, side aside and let cool before using


** knead dough into long strip and divide into 45 equal portions. Roll out each portion into circle.
** Fill each piece of dough with 1 tbsp of fillings (or more) fold up into semi-circle or any patterns you desire. Remember to seal the edges nicely
** Lay banana leaves or any oil paper (suitable for steaming) on a steaming plate. Place dumplings on it and steam for 10 minutes at medium heat.
** Turn of heat and brush some oil on the surface of each dumplings to prevent from sticking to each other.

Add it's all ready to serve!!
I just couldn't get enough of this dumplings, and most of all my family loves them as much as I do.
Well, I guess I have to make another batch to fulfill our stomach now..^^


Happy Steaming ^^"

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