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...^^" 

Sticky Rice （糯米饭）

On the fifteen day of the Chines New Year, Chap Goh Mei and also known as Chinese Valentine's Day, attracts singletons who throw oranges into the sea in hopes of finding their true soul mates. Anyway, I have never done it...haha! What about you??...^^"

We just used to cooked our favourite food and celebrate!!

What are you cooking today for the celebration? In our Chinese tradition, we used to eat the sticky rice ball (tang yuan) on this day but I've forgotten bout that and replaced it with this Sticky Rice instead.

One of my mom's recipe which I love so much!

Ingredients:

300g Glutinious rice (soaked for 1-2 hours and drained)

10 shallots (diced)

2 stalks chinese sausages (lap-cheong) (cut into small pieces)

6 chinese mushrooms (soaked, diced)

50g dried shrimps (soaked)

3 pieces dried beancurd (diced)

100ml water (may need more or less to just enough to cover the rice)

** rosted peanuts (garnished)

Seasoning:

1 tbsp oyster sauce

1 tbsps chicken stalk powder

little sugar and salt to taste

2 tsps light soy sauce

1 tbsp dark soy sauce

***Ingredients & seasoning are up to individual whether you prefer a stronger taste of mushrooms or chinese sausages.

Method:
~ Saute the shallots until fragnant then add in all the other ingredients (except the rice) and stir fry for awhile.
~ Add in the rice and seasoning and mix well under medium heat.
~ Add in 100ml water and mix well.
~ Transfer the rice into a round pan and steam at medium heat for 30 minutes.
** check if the rice are not well cook, may add alittle more water into the rice and continue to steam
~ Dish up and add some roasted peanuts and serve!!

What's more?! It's more than to serve my whole family as they love this dish so much!
This will only takes you 30 miutes to prepare and another 30 minutes to steam...easy and delicious.

Happy Chap Goh Mei!!

Long Bean Rice ~ My Mum's Style

Finally my hubby has recovered, means I can cook something alittle oily for him..;p Anyway, he still need more rest and healthy food to boost up his antibody..:)

Its alomost another week pass since school starts, but my daughter is looking forward to next week's holiday again. *Gosh*...why so many holidays??? That's because the school doesn't have a hall for the Standard 6 (UPSR) examinations, so the lower grade got to miss their lessons...:( This will make the kids getting lazier, but in another way, I have another week break...;p

Right, back to my post. this a dish / rice that I used to have since I was a kid. My mum used to cook this quite often for us. Maybe its easy and she only need to whip up everything in a pot then serve....haha! There are alot versions that I read from other bloggers about "long bean rice" but I just love the way my mum did...:)

Mom's recipe.....
2 cups rice (washed and soaked for 1 hour)
2 tbsps dried shrimps (soften)
200g long beans (cut into 1")
150g pork belly (thinly sliced)
10 shallots (diced)
550ml-600ml water (might not need all)

Marinade the pork belly with:
2 tsps sesame oil
1 tbsp light soy sauce
a dash of pepper

Seasoning:
1 tbsp oyster sauce
1/2 tbsp thick / black soy sauce
1/2 tsp sugar
~ add those seasoning into the rice (as shown below)

Method:
~ Panfry the shallots and dried shrimps until fragnant. Add in pork belly and stir fry alittle while.
~ Add in long beans and mix well.
~ Add in the rice with seasoning and mix well. Lower the heat and add in water (about 300ml) until just covered the rice (shown above). Simmer at low heat.
~ Stir rice every 5 minutes to prevent from sticking the wok or burn.
~ Add in water little by little and stir well while simmering.
~ Continue adding the water if the rice is not cook, and always simmer at low heat until cook.
~ Total cooking time is about 25-30 minutes.


We love this rice, and I usually cook this once every 2 months..:) Then till now I notice I did not post this before..hehe! Hope that you'll like this recipe as much as I do.

Cheers!!

Steamed Chicken in Lotus Leaf (荷香盐蒸鸡)

Its Friday! Can't wait for our weekend activities again...:) What are you going to do this weekend? We have not much to do, as usual to the park and shopping but spending the weekend with the family is the best!!

Today's dinner...steamed chicken. Since I have lots of lotus leaves left, so I decided to use it for today's dish. Recipe was adapted from my latest book collection, "Flavours From My Kampung" (小城滋味多) by Bryan Ong.

Ingredients:
1/2 chicken
2 slice angelica (dang gui)
1 tbsp chinese wolfberry (qi zi)
8 red dates
1 tbsp shredded ginger

Seasoning:
1 tsp salt
1 tbsp light soy sauce
1 tsp sesame oil
2 tbsps shaoxing wine

1 piece dried lotus leaf, blanced till soft in hot water and drained.
1 piece aluminium foil

~ Marinated the chicken with all the ingredients and seasoning for at least 30 minutes.

~ Place lotus leaf onto aluminium foil, put marinated chicken onto the leaf (as shown above) and wrap tight.

~ Wrap the aluminium foil tightly as shown below and place on a steaming plate.

~ Steam over hight heat for 45 minutes. Serve hot.

This dish is so good to go with a bowl of hot steamed white rice...yummy! Try it out then you'll know what I'm trying o tell you.

Have a nice Weekend!!!

Glutinous Rice in Lotus Leaves

It's another weekend...yeah!! My daughter and me are so looking forward to every weekend because we'll be having lots of fun outdoors. This week we have promised my girl to go to the park with her newly bought "Tinkerbell" kite. Hope there is wind and no rain..;p

Well, back to my post. I've cooked a special dinner for my family yesterday for which this was usually serve during breakfast especially when you go for "dim sum" at the chinese restaurant. Glutinous Rice in Lotus Leaves or Lotus leaves Sticky Rice (at the dim sum table, call it "hor yip fan" in cantonese or "her yeh fan" in mandarin ) It has a lot versions of how this may cook but I just like my simple way with less meat but more rice..:)

That's how it looks when the leaves are dry and its kind of difficult for me to get this leaves in KL. I got the help from my dad, and he bought a whole packet (about 20 pieces) for me from our hometown. The lotus leaf imparts a wonderful aroma to the rice. Oh I love it!!
The Ingredients ( from my own version):
3 cups glutinous rice (soak for at least 1 hour)
150g barbeque pork or chicken (diced)
6 chinese mushrooms (soften and diced)
3 tbsps dried shrimps (soften)
5-6 shalltos (chopped)
4 salted duck egg yolks (quartered) ~ optional
4-5 lotus leaves (fresh or dried)
1 tsp sesame oil
1/4 tsp salt
1 tbsp Hoisin sauce (or oyster sauce)
a dash of pepper
a dash of sugar
**water

Method:
~ Rinse lotus leaves and scald in boiling water till soft. Trim away the stems and cut into 2. ( if the leaf is too big, may cut into 3)
~ Rinse glutinous rice and soak for at least 1 hour. Drain.
~ Pan fry shallots till fragnant and add in barbeque meat, dried shrimps and mushrooms and mix well. Add in glutinous rice and continue to pan fry awhile.
~ Add in all seasonings and add in water just to cover the rice and simmer for 8-10 minutes until the rice is 80% cooked. (Check and stir constantly to prevent the rice from sticking on the pan. May add more water if the rice is still hard).
~ Pat dry the leaves with a clean cloth and wrap in the rice shown above.
~ Place in a steamer to steam at high heat for 20 minutes.

Have a nice weekend!!

Cheers!!

Hakka Stuffed Beancurd （Hakka Yong Tau Fu）

Yesterday my hubby just came back from his 1 week business trip and insisted he wants dinner at home and requested something soupy. Well, I've thought of few dishes and at the end I came up with my mum's recipe...hakka yong tau fu. This is our favorite since I was a little girl. Actually this recipe was adapted from my grandmother and my grandfather was actually selling this when he was young. Anyway, according to my mother, the recipe has been modified to suit our taste. And for so many years, this was my first attempt for it. The taste was good and the fillings were nice but its not as delicious as my mum's..;p


It took me half a day preparing the soup and stuffed the fillings into the beancurds and others but it really worth it. At least they finished all of it and even drank all the soup..:) And the most satisfying words from my daughter..."Yummy, I like this mummy"!!
Ingredients for the fillings:
200g Mackerel ( I used spanish mackerel) ~ Scraped out the flesh, make into small balls and soaked i salt water
50g minced pork (with fats)
2 tsps salted fish (panfry & mashed)
dash of pepper and salt to taste


~ Drain the fish paste and mix into minced pork. Mix in pepper and salt to taste. Set aside.


Ingredients for the soup:
The above Mackerel bone
50g yellow beans
5-6 cups water
1 tbsp fish sauce

~ Toast the yellow beans until slightly brown and washed clean.
~ Pan fry the fish bone and beans with a little oil until fragnant.
~ Pour in water and bring to boil. At low heat simmer for 30 mins.


Stuffed the fillings in all the prepared taufu, brinjals, bitter gourd, red chili, lady fingers...etc.
You can even make the fillings into small balls like fish balls. Then pan fry with some oil before putting them into the pot of soup. Note that for the white tau fu, just pan fry where the fillings were been stuffed.
Then about the brinjals, splash some light soy sauce in the pan when its almost done. Dish up and its ready to serve.
This dish is nice to serve with white steamed rice or noodles. Of course its good enough to go by its own...:)
We had a wonderful dinner last night and we were too full to have any desserts..hehe! Guess my daughter was the most happiest one, besides her favorite meal she had a big surprise gift from her daddy's trip! Me ah...a few packs of pepper...:(

Have a nice weekend...!!

Nasi Briyani (Spiced Rice) & Kampung Mutton Curry

If you had read my previous post, here's the recipes I promised to share. First the Nasi Briyani then the Kampung Mutton Curry, both were serve during my daughter's birthday celebration last Sunday. Besides these 2, there were some other snacks which the recipes were posted long ago.

Here's the first one, Nasi Briyani (Spiced Rice)

Recipe:

Ingredients A
3 cups Basmati rice
4 cups water
1 tbsp chicken stock essence
3 tbsps raisins (original called for 1 tbsp)

Ingredients B

1" cinnamon stick

3 cloves

4 cardamoms

1 tsp tumeric powder

Ingredients C (fried)

1/2 small bowl garlic and shallots

1 cup cashew nuts

Method:

~ Heat up 2-3 tbsp margarine in pot, stir fry ingredients B until fragnant.

~ Add in ingredients A (except water) and fry evenly.

~ Add in water, cover with pot lid and bring to boil. Reduce to low heat and cook for 10-15 minutes or until rice totally cooked.

~ Sprinkle with fried garlic and shallots and cashew nuts and serve.

2nd one, Kampung Mutton Curry

Recipe:

Ingredients A
500g topside mutton (cut into chunks)
400g potatoes (peel and cut into small cubes)
1-2 cups water

Ingredients B
3 tbsps chilli powder
5 fresh red chilli
1 slice galangal (lengkuas)
3-4 stalks lemongrass
100g shallots
100g garlic
2 candle nuts

Ingredients C
5 cardamoms
3cm cinnamon

Ingredients D
200ml coconut milk
salt and sugar to taste

Method:
~ Heat up 4-5 tbsps oil in pot, stir fry ingredients B and C until fragnant.
~ Add in mutton and potatoes and stir fry until even. Add in 2 cups water, cover to cook at low heat until tender.
~ Stir in ingredients D, bring to boil. Remove and serve.

Cheers!

Steamed Glutinous Rice with Chicken 糯米鸡

Another glutinous recipe here,...hee hee! Not purposely but just co-incident...:) Never thought of making this rice, but when i was packing my cupboard yesterday, found a packet of this glutinous rice there...hmm,...wonder when i bought this.
Well, since i have to cook dinner tonight, why not just steam some 糯米鸡....;p
Found an easy and fast recipe from one of my collection. So why not just make a few more for my friends too, hope they'll like it...:) The whole portion made only 8 small bowls, and i've added some nice pearl clams to it....hee hee! Nice, nice......




Here is it....yummy! And another of my girl's favourite..haha! After trying a bite, she said...."Okay, nice!" ....Makes me happy!

Here's the recipe:
(Rice)
450g Glutinous rice (rinsed and soak for 3 hours)
1-2 tbsps Oyster sauce
1-2 tbsps Abalone sauce
1 tso Sesame oil
2 tbsps Cooking oil
1 cup Water
Salt and pepper to taste

** Rinsed and drained. Marinate with all other ingredients for at least 30 minutes.


(Filling)
8 Chicken breast or drumsticks (boneless and skinless)-cut into 2" strips
8 Pearl clams (canned)
8 Chinese Sausages
8 Black mushrooms (Soaked, cooked)

(Marinate-chicken)
1 tsp Sugar
1 tbsp Oyster Sauce
1/2 tbsp Thick Soy sauce
1 tbsp Light soy sauce
1 tsp Sesame oil
1 tbsp Cornflour
A dash of pepper
** can add alittle salt to taste

Method:
~ Stir-fry the filling ingredients until half cooked.
~ Greased bowls and place with filling ingredients, then top with the rice.
** Make sure the sauce of the rice is added into it, may see the sauce just covered the rice surface. Otherwise the rice may not cook.
** If the sauce is too little, may add alittle water...but have to taste again and make sure the saltiness is enough.
~ Put the bowls of rice in a steamer and steam until rice is cooked. (about 30 minute at medium heat)
~ Serve with desire chilli sauce.

This is yummy, i can take at least 2 for my dinner....hee hee..:) Its not oily and not so salty....'ngam ngam'...haha!