Category Archives: Steam

The Chicken that seduces Rice

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How do you like your steamed chicken? Do you chop it into chunks with bone intact and steam it or do you go for boneless chicken breast? For me I always like to to steam the chicken without chopping it, no de-boning before steaming what so ever. This way its juices sealed inside the chicken and the meat is tender yet juicy.

I bet  with this simple dish, your Hubby will eat alot of rice, also if he likes ginger even more rice!!

To begin with, I use half free range chicken for the steaming, enough for 2-3 person. Sprinkle a teaspoon of fine salt on the chicken and leave it. You dont have to rub it  on the skin, I am making chicken that is salty and seduces.  Wahahhaha joking

 

 Also I fried some julienne ginger, onion,  with chinese black mushroom cut in cubes until fragrant with 1 tsp of soy sauce. Set aside.

In a wok, when the water has reached its boiling point, put the chicken to steam. A medium size chicken takes about 15-20 minutes. Turn off the heat and leave it there for another 10-15 minutes to make sure that the heat inside the chicken is still cooking and yet the chicken will not be overcooked.  After that, remove it and give the chicken a cold bath for 5 minutes.

Ini ayam suka mandi -oh!!

 Do not throw away the steam chicken broth, put it back into the steamer/ wok  to keep warm if you like.  Chop the chicken into bite size. I like boneless chicken too, so I’ve deboned the chicken except its wing part. Its easier that way too, as after the chicken is deboned, you dont need to use much strength to chop the chicken and the juices  and small sharp shards of bone ‘terbang’ everywhere. Less cleanup to do.

Plate up the steam chicken with its broth and fried gingers on top.

 Try to make this dish and then you’ll know why I said this recipe of Steamed Chicken seduces rice!!

 

 

 

 

Mrshomely cook White Cake (bak kao)

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 In my childhood years I used to go to Pasar Malam (night market) to buy white cake usually in the form of small bowl.  I like the blandness taste of the rice cake and the pairing with salty toppings of preserved carrots made it so delicious to eat.

Last year itsmevivian posted the recipe on how to make the white cake and I didn’t know it was so easy to make. So I followed her recipe for this simple chinese tea time food for a couple of times and the recipe never failed me. Now I can easily cook this dish in less than 30 minutes without looking at the recipe.

I have mastered this recipe.. wahahahhaha I have graduated!

You can browse itsmevivian for the recipe.

So let me show you how I make this simple tea time dish.

I bought a 500gm rice flour, pour half into the pot. Then add water about 500ml. I use whatever I can find to stir the rice flour and water together well. Start the fire, I dont have patience so I use medium to big fire, keep stirring until close to boiling point and reduce heat and keep stirring.

Then when the rice flour mix started to curdle please  off the fire.  Its okay if it looks ugly, taste the same. This is the lazy ppl method of cooking hehe

 Then use a container/ a mould to scoop the rice flour mixture into the mould. I use this rectangular glass that can withstand heat, can use in oven too. I put about a tablespoon of olive oil to coat the glass so that the rice cake doesn’t stick and easier for me to wash later.

Its hot in the kitchen, woohooo!!  having a cup of beer to chill while doing the cooking.

Scoop all the curdled rice flour into the mould and add some pepper if you want. Put it into the steamer and steam approximately 20-30 minutes depending.

 The next thing to do is to add ice into the beer glass. Ops!!  The next thing to do is to prepare the salty and savoury and full of flavours toppings. Ingredients up to you, use whatever in the fridge, meat, onion, chilli, salty vege, fresh vege, salt, anchovies, whatever you like.

Cook the ingredients make sure its enough to compliment and add flavour to the rice cake bland taste.  

 Serve the toppings  with white cake. Add soy sauce - secukup rasa. Up to you lar…

Simple isn’t it. Try making this!!

Lovely Moist Steamed Chocolate Pudding

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The first time I had Chocolate pudding was when I am holidaying with my family at Fraser Hill. We stayed at The Whittington Bungalow and enjoyed very much the company and food prepared by the caretaker Mr & Mrs Lim. They have now retired and stay with their children in Subang I think.

You may want to know how much I enjoyed my time in Fraser hill, and you can read more about it here: Click on title

The Kiasu Direction to Fraser Hill 

The Whittington Bungalow at Fraser Hill

Whittington Bungalow: The Great Caretaker

Ye Olde Smokehouse Fraser Hill

Nothing beats an old-fashion piece of warm chocolate pudding and this is my first attempt in making one. To much of my own surprise.. heh it turn out pretty good [ to my standard].

Again self praise I admit.

Ingredients needed:

  1. 2/3 cup of multipurpose flour,
  2. 1 tablespoon of baking powder,
  3. 2 eggs yolks,
  4. 1/2 cup of melted butter,
  5. 1/2 cup of sweetened chocolate button
  6. 2/3 cup of castor sugar ( I did not add because I use sweetened chocolate)
  7. Dried Cranberries -optional
  8. A pinch of salt – optional

First beat the eggs. Add sugar. Add chocolate, butter, a pinch of salt if you like, flour and baking powder, mix until well combined.

Grease the metal bowl with butter and pour 2 tablespoon of brown sugar on it and let the sugar coat the bowl, discard excess sugar.

Pour the mixture into the bowl

Throw in a handful of dried cranberries

Cover the bowl with baking paper like this.

Cover the baking paper with 2 layers of aluminium foils and tie it. Steam for 45 minutes.

Tadaa!!!!

 

Yummy.. it taste really good you know!

All in one-Steam

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I am so lazy lazy laziiiieeeee one Sunday, and I dread cooking dinner and having to wash pot, wok, cooking utensils, the stove, the floor anything that can compromise my clean kitchen after a afternoon Sunday spring clean. So I opt to steam everything in one dish!

I still have a box of Kampung chicken in the freezer. Bought the chicken a couple of months back and speaking of that I dont even remember when’s the last time I go to a wet market, and the few kilo’s of pork I stock up and other meat in the freezer is finally gone. I guess its time to go to the wet market again, probably next month. Haha people go wet market every weekend, or everyday and I do my marketing once in several months.

Back to the Kampung Chicken. Marinate it with some soy sauce, add a teaspoon of sesame oil, lightly chopped garlic and wolfberries for an hour. Then transfer it into a bowl or casserole or a plate, whatever you have. Boil the water in a wok and then transfer the chicken to steam for 15 minutes.

Up close.

When the chicken is almost done, say about 85% cooked lay some vegetables on top of the chicken, whatever vegetables is fine

Then fill on top of the vegetables with rice. I use brown rice, kept the rice in the fridge for a week already. If you are using overnight rice, make sure you thawed it first.

Crack an egg on the rice as shown and steam again for 5-10 minutes.

When everything is cooked, remove from wok and flip the bowl onto a plate and serve hot! Simple isn’t it? Healthy isn’t it?

Steamed Garlic Freshwater Patin Fish

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Its been a while since I last cook.. don’t know why so busy. Busy at being lazy. Its also time for us to finish the fish in the fridge, so this time I have successfully steam the freshwater patin fish without the  need to put too much ginger to kill the fishy taste. With the fresh fish and my cooking skill, it turn out the steam fish is so delicious!! Puji sendiri.

This is how I get rid of the fishy smell of the fish. (Actually this patin, so fresh, and don’t have smell, but I choose to do it this way so you know the alternative way to kill fishy smell). First of all, clean the fish. Then boil the water in the wok, and put on slow fire once the water came to the boiling point. Bath the fish with the hot simmering water for 2-3 minutes to remove the blood water and the fishy smell. Discard the water, and put the fish into a large steaming pan or plate.

 

 I also experiment with oven baked garlic, to make the patin fish more flavourful and fragrant. To bake the garlic, pour the olive oil onto the garlic, coat evenly and bake it for 15 minutes.  Once the garlic is done, mashes it and coat it ontop of the fish.

 

 To make the sauce,  fry thin strips of ginger and add soy sauce about 3 tablespoon. I like to use the space brand available from Kuantan. Pour the cooked sauce onto the fish, I also add 2 tablespoon of XiaoShing wine. Put the fish into the wok for steaming for about 7-10 minutes or until cooked.

Tadaa!!! Garlic Patin Fish

Green Tea Mochi

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Jeng Jeng Jeng..!!
My new toy from Ikea.
Spatula and the measuring jug for my culinary attempts.

This time, I am making Green Tea Mochi. I love mochi!!

Ingredients that I use:

  1. Potato starch
  2. 4 teaspoon of Green Tea Powder
  3. 1 cup Glutinous Rice Flour
  4. 1 cup Water
  5. 5 sachets white sugar

Firstly, mix the green tea powder and sugar into the 1 cup of water until all ingredients dissolved. Then pour the mixture into the glutinous rice flour and mix evenly. The mixture will be watery and make sure there is no clumping by using a wire sieve to pour the mixture into another bowl.

Steam the mixture in high heat for 20-30 minutes. Wrap the pot lid with a tea towel, so when steaming the tea towel will absorb the moisture.

Test the readiness of the mochi with a chopstick, if its cook thoroughly. Get the potato starch ready on your table top, and scoop the cooked mochi onto the potato starch flour so it is covered with the potato starch and not sticky. Divide the mochi to small bite size balls, and keep in the fridge to cool and serve later.

I divide some of the mochi balls smaller, and serve with Vanilla Ice Cream! Yum Yum!