Steamed Song Fish Head

Use a food processor to blend the preserved black beans, garlic, ginger, fresh red chilli, chilli padi, fermented soy bean paste, cooking oil, sugar n salt.

Blend the above ingredients into a paste and set aside.

Steamed the fish head with slices of ginger placed at the bottom of the fish head. For about 12 - 15 min.

Heat oil and saute 2 - 3 spoonful of the blended paste till fragrant and add some water (depends on how thick you want the gravy) and then add sugar, salt n pepper to taste.

Remove the excess water n ginger from the fish head and then pour the gravy over the fish head.

Garnished with spring onion and served hot with plain white rice.

Steamed Spare Rib

Marinated the meat overnight with cooking wine, light soy sauce, pepper, sesame oil, sugar & corn flour.

Mixed the fermented black bean with sugar and cooking oil. Set aside.

Put the marinated meat in a metal plate and mixed in the fermented black bean and garnished with sliced fresh red chilli.

Steamed over high heat for at least 45 min or till the meat is soft and tender. 

Steamed Egg with Otah

Steamed sliced pork with Salted fish

Marinated the sliced pork with light soy sauce, pepper, sugar, sesame oil, corn flour and chopped into small pieces salted fish for at least 30 min.

Put into a container with cover and covered the meat before put to steam over high heat for at least 30 min or till the meat tender and soft. 

Steamed Spare Rib with Miso

I have made this dish before but using airfried.

This time I used steamer to steam for about 30 - 40 mins or till the spare rib soften.

Marinated with miso paste, light soy sauce, honey, chilli padi, water & corn starch for at least 30 mins. 

Steamed Spare Ribs with Salted Black Bean

Steamed Spare Ribs

Cut spare ribs into even small size. Marinated with oyster sauce, salt, sugar, pepper, light soy sauce, hua tiao wine, sesame oil, corn starch, minced garlic, salted black beans (slightly chopped) and chilli padi for at least 30 mins.

Steamed over high heat for at least 30 mins or till spare ribs soften.

Steamed Tofu, Egg & Fish Paste

Long time no cook this dish!!
Steamed Tofu, Egg & Fish Paste!!

Ingredients:
1 box of silken tofu 300g
2 beaten eggs (about 100g)
200g fish paste
150g water

Seasoning:
Light soy sauce
Sesame oil
Pepper

Mashed the tofu evenly with a fork, add in beaten egg, fish paste and water. Mixed evenly and add in seasoning and stir thoroughly and steamed over high heat for 15 minutes. Sprinkle some spring onion when served hot.

Steamed Pork Belly with Salted Fish

Steamed Pork Belly with Salted Fish!!
Goes well with plain white rice!!

Marinate the pork belly (thinly sliced) with light soy sauce, pepper, sugar, sesame oil, corn flour and a little cooking oil for at least 30 min.
Put on top of the marinated meat with chopped small pieces of salted fish.
Steamed over low heat for at least 1.5 hour.

Ngoh Hiang

Homemade Ngoh 

All the ingredients 

Minced the pork lard

Use knife to flattened the prawn
and minced the prawn into paste

Cut the spring onion

Shredded carrot and diced yellow onion

Small onion cut into sliced and half
portion used to fried shallot

In a large mixing bowl, add in minced pork,
pork lard, fish paste & prawn paste

Add in seasoning and egg into the
meat mixture and stir thoroughly

Add in carrot, yellow onion, spring onion,
small onion and fried shallot and
also the cream cracker

Cut the bean curd skin into 8cm x 20cm
(this pic the size can cut into 3 even size)

The given recipe can made
into approximately 24 rolls

Steamed in microwave for 5 - 8 minutes over high heat

Ingredients: (made 24 rolls)

400g minced pork

150g pork lard (minced)
200g fish paste
10 unshelled prawn (minced into paste)
1 medium carrot (shredded)

1 large yellow onion (diced)

1 bowl spring onion
1 bowl small onion (sliced and half portion used to fried shallot)

1 egg

6 cream crackers (smashed)

1 pack dried beancurd skin (45g)

Seasoning:

2 tbsp light soy sauce

2 tbsp sesame oil

2 tsp sugar

2 tsp haochi powder

1 tsp pepper

Directions:

1. In a large mixing bowl, add in minced pork, pork lard, fish paste, prawn paste and egg, mix thoroughly and then add in seasoning. Lastly add in the other ingredients and mixed evenly.

2. Cut the bean curd skin into size of 8cm x 20cm. Use a clean and damp cloth wipe both surface of the bean curd skin to eliminate traces of salt or preservatives used.

3. On a flat surface, place a piece of the bean curd skin and put 2 - 3 tablespoon of the meat mixture on the skin and roll from end to end. Use water to seal the end.

4. Steamed the ngoh hiang in microwave over high heat for 5 - 8 minutes.
5. Allow the ngoh hiang to cool completely. You can freeze some of them for future use. (they can keep up to 3 months frozen).

6. Once cooled, deep fry for about 5 - 10 minutes on medium high heat till turn golden brown. Be careful, to control the heat not to get them burnt.

Yam Cake 芋头糕

Homemade Yam Cake

Getting ready all ingredients for cooking

About 2 kg Yam

Cut even small cube size

600g rice flour

1 bowl of dried prawn

1 cup minced garlic

1 bowl diced mushroom

1 bowl diced chinese sausage

1 cup fried shallot

Water drained from dried prawn and dried mushroom

Spring onion

Sliced fresh red chilli

Heat oil and stir fried dried prawn till fragrant

Add minced garlic and stir fried till fragrant

Add diced mushroom and diced chinese sausage and mixed evenly

Add in fried shallot and stir fried evenly

Lastly add in yam and mixed evenly

Add in seasoning, five spice powder, pepper, salt & sugar

Add in 3 bowl of water to simmer for awhile

Add in the rice flour mixture and stir well

Pour into steam container and steam over medium heat for 45 min

Use a skewer to test whether it is cook.
When the skewer come out not watery and not very sticky.

Garnish with Spring Onion, Fried Shallot & Fresh Red Chilli

Homemade Yam Cake 芋头糕

This is my second time making Yam Cake and this time is the most successful one!! Happy!! Happy!!

Ingredients (A):
2kg Yam (Peeled and cut into small cube size)
1 bowl dried prawn (preferably small size without shell) (washed & soaked)
1 bowl diced mushroom (washed & soaked)
1 bowl diced Chinese sausage
1 cup minced garlic
1 cup fried shallot
3 bowl water (I used the water drained from the dried prawn and dried mushroom)

Ingredients (B):
600g rice flour
6 bowl water

Seasoning:
4 tbsp oyster sauce
2 tsp five spice powder
2 tsp pepper
1 tsp salt
1 tsp sugar

Garnish:
Spring onion
Fresh red chilli
Fried shallot

Directions:
1. Mixed rice flour, water and oyster sauce together and set aside.
2. Heat oil over medium heat and saute dried prawn for 2 - 3 minutes.
3. Add minced garlic and saute for a minute. Then add in mushroom and Chinese sausage and stir fried evenly. Lastly add in fried shallot and mixed well.
4. Add in yam cubes, other seasoning and stir fried evenly.
5. Add in water to simmer for about 2 - 3 minutes.
6. Turn off heat and add in the rice flour mixture and stir well.
7. Pour the yam mixture into steam container and steam over medium heat for 45 minutes.
8. Use a skewer to test whether it is cook. When it comes out not watery and very sticky. It is cooked. Leave it to cool before cutting.
9. Garnish with spring onion, red chilli and fried shallot before serving.

Note:
1. The given measurement of the recipe can be served up to 10 pax.
2. The bowl I used is the chinese rice bowl.