Nonya Steam Chilli Sauce Fish

Ingredient

2 Fish Dory fillet approx 500g

1 tsp Salt

1 tsp Potato Starch

1 Egg White

1 tsp Sugar

1 tsp Chicken Powder

1 tsp Sesame Oil

Nyonya Sauce

10 g Lemon Grass 

30 g Tamarind Juice

30 g Tangerine Juice

40 g Water

6 g Red chilli padi

1 tsp Sugar

1 tbsp Fish Sauce 

1 tsp Chicken Powder

1 tsp Salt 

Method

1. Marinade the fish with potato starch, salt, sugar, sesame oil, egg white, chicken powder. Mix well together

2. Cut the lemon grass, red chilli padi in small pieves with water blend until fine

3. Prepare the tamarind juice, tangerine juice, water and put in fish sauce, sugar, salt, chicken powder. Later put in all minced ingredient together and mix well. 

4. Steam fish and sauce seperately for 15 mins.

5. Arrange the fish dory in plate, pour sauce on top of the fish.

6. Enjoy!

Steam Chicken in Bénédictine D.O.M Liqueur

Ingredients

Half a Chicken, Chopped to pieces

4 slices of Ginger, shredded

1 Tbsp Gou Qi Zi

5 Tbsp Bénédictine D.O.M Liqueur

1 Tbsp Light Soy Sauce

1 Tsp Salt

Dashes of Sesame Oil 

Method

1. Marinade chicken pieces with salt for 1 hour

2. Arrange Chicken in a dish, arrange ginger and Gou Qi Zi over the chicken 

3. Drizzle the Bénédictine D.O.M Liqueur and Light Soy over the chicken

4. Add some dashes of sesame oil for flavour

5. Steam for 20 minutes

6. Enjoy! 

Steam Chai Poh (菜脯) Fish

Ingredients

2 Fish Fillet (Any white fish that's firm flesh)

100 g chai poh 菜脯

4 Cloves garlic, minced

Handful of Gou Qi Zi

Sauce

1/2 Cup water

1 Tsp soy sauce

1 Tsp fish sauce

2 Tsp sugar

1/2 Tsp dark soy sauce 

Method

1. Wash and Rinse chai poh, squeeze dry and chop finely. 

2. Heat pan, without adding any oil, fry the chai poh until fragrant and remove. 

3. Heat a little oil and fry garlic until fragrant. Stir in chai poh, then add sugar and mix well  

4. Rinse fish and pat dry. Place on a steaming dish, scatter over with chai poh and Gou Qi Zi 

5. Steam for 15 mins

6. Mix the sauce and set aside

7. Once fish is done, drain the liquid and pour sauce over

8. Enjoy! 

Steam Minced Pork with Dong Cai (冬菜蒸猪肉)

Ingredients

300g Minced pork with fats (五花肉)

1 Tbsp Light soy sauce

1 Egg 

50g Dong Cai (Soak Dong cai in water for 15 minutes, wash and squeeze dry. Chop Dong Cai to smaller pieces)

2 stalk Spring Onion, chopped

Method 

1. Split meat and dong cai into 2 portions

2. In a pan, drizzle some oil on the base. Lay 1 portion of pork.

3. Sprinkle 1 portion of dong cai evenly over the pork.

4. Repeat another portion of pork and dongcai.

5. In a bowl, beat egg and spring onion together.

6. Pour mixture on the pork, evenly spreading all over the pork surface 

7. Steam at high heat for about 20 mins.

8. Enjoy! 

Steam Mince Pork Egg

Ingredients

3 eggs, beaten

150g minced pork

1/3 cup chicken stock

1 Tbsp light soy sauce

1 Tbsp Shaoxing rice wine

1 Tsp sesame oil

White pepper

Chopped scallions

Method

1. Beat the eggs in a bowl. Mix in the minced pork.

2. Add in the rest of the ingredients.

3. Beat everything together with a fork.

4. Transfer the mixture to a shallow heat-proof dish.

5. Steam for 15 mins

6. Enjoy! 

Steam Minced Pork with Salted Fish

Ingredients

200g minced pork

2 Chinese mushrooms, soak in water till soft, finely chopped
2 Water chestnuts, finely chopped
1 thumb-sized piece of salted fish, rinse and cut into small pieces
1 Tsp grated ginger
Some shredded ginger
Some chopped spring onion (garnish)

Seasonings:
2 Tsp soy sauce
1 Tsp cooking wine
1 Tsp sesame oil
1/2 Tsp sugar

Pinch of salt
Dash of pepper
1 Tbsp water
1 Tsp cornstarch
1 Tbsp cooked shallot oil (to drizzle on top before steaming)

Method

1. Mix the minced pork with the seasonings.  

2.Stir in the chopped mushrooms, water chestnuts, half the salted  fish and grated ginger. 

3.Spread and press the meat patty evenly into a plate. Chill in the fridge for at least an hour.

4.Sprinkle the remaining salted fish and shredded ginger on top of the meat patty. Drizzle with shallot oil. 

5.Steam on high for about 10 minutes.  

6.Garnish with  chopped spring onion and serve immediately.

7. Enjoy!

Steam Fish Fillets with Mushrooms, Tomatoes and Black Beans

Ingredients

2 Sutchi Fish Fillets

1 Large Tomato, Cut to thick slices

5 Shitake Mushrooms, Thinly sliced

1 Tbsp Black Beans

2cm thick Ginger, Shredded

Method

1. Cut fish up into 3 pieces and arrange in a plate

2. Scatter ginger over the fish

3. Lay tomato slices over the fish

4. Scatter mushrooms and black beans over

5. Steam for 20mins

6. Enjoy!

Steam Chicken in Black Bean Sauce (豉汁蒸鸡)

Ingredients

1 Chicken

1/2 Tbsp Garlic - chopped
1/2 Tbsp Ginger - shredded
 

Seasoning

 
1/2 Tbsp Fermented black bean-wash and roughly chopped (豆豉)
1/2 Tbsp Fermented soya bean paste (豆酱)
1 Tbsp Light soya sauce
1 Tbsp Oyster sauce
1 Tbsp Shaoxing wine
1/2 Tbsp Corn flour
1 Tsp Sugar
1 Tsp Sesame oil
3 Tbsp Water
Dash of pepper

Method
 

1. Combine all ingredients and seasoning, marinate for 1 hour or more.
2. Steam at high fire for 30 mins.
3. Enjoy!

Steam Meat in Squid

Ingredients

1 Medium size squid

100g Minced pork

1 Egg

¾ Tsp Sugar

¼ Tsp Salt

¼ Tsp White pepper

½ Tsp Minced ginger

Some Corn

2 Tsp Sesame oil

1 Tbsp Hua tiao jiu (chinese cooking wine)

Method

1. Clean and remove internal parts of squid. Remove skin of squid and cut in 1″ thickness. Cut up the tentacles and put aside.

2. Marinate minced pork with egg, sugar, salt, white pepper and minced ginger. Add in the chopped tentacles. The texture should be a bit runny.

3. Spoon meat mixture into prepared squid, garnish with corn and place onto steaming pan

4. Cover with cling wrap and keep in fridge for ½ hr.

5. Have steamer ready at medium high heat and steam for 8 minutes.

6. Enjoy!

Steamed Chicken with Black Fungus and Salted Fish

I saw this recipe on Noobcook.com and immediately i went to cook it the very next day! Thanks NoobCook!

Ingredients

1/2 chicken or chicken thigh, cut to small pieces

3 slices ginger, stacked and sliced thinly
a small handful of dried black fungus, soaked in hot water, drained and cut to strips
20g dried salted fish*, diced

* note about salted fish: For maximum taste, fry the salted fish bits in some oil until they become golden brown and crispy. Alternatively, you may roast them in an oven. I’m a bit lazy so I just rinse the salted fish, dice and use it right away.

Marinade

1 Tbsp sesame oil (reduce the amount if you want less “heaty”)
1 Tbsp Chinese wine
1/2 Tbsp ginger juice (grate ginger and squeeze the pulp)
1 Tsp light soy sauce 

Method

1. Combine chicken with marinade ingredients in a deep plate. Refrigerate covered for at least an hour if possible.
2. Scatter sliced ginger, cut fungus and salted fish bits over the chicken.
3. Steam at high heat for about 30-40 minutes, until the chicken is cooked. Drizzle some soup over the chicken and serve with white rice.

Steam Winter Melon with Century Egg Mince Pork

Ingredient

1 thick slice Winter melon
200gm minced Pork
1 Century egg, Chopped
2 thin slices ginger

 Seasoning

1 tsp Sugar
1 tsp Pepper
1 tsp Sesame oil
1 tsp Corn flour

2 tsp Light Soy

 

Method

 

1. Chop ginger finely. 

2. Combine with minced pork, century egg & seasoning, mix evenly. Chill for 2 hours.
3. Peel winter melon and remove the seeds.

4. Place the minced mixture into the hollow winter melon.

5. Steam for 30mins until cook through.

6. Enjoy! 

Steam Shark Steak with Salted Bean Paste (豆醬)

I have never eaten shark meat before, less those shark fin at Wedding Dinners. Eating Shark meat is not cruel as eating shark fins. Shark fin farmers cut off the fins and throw the sharks into the sea to die as they can't swim. Shark meat actually comes from a whole shark and nothing is wasted just like how we slaughter pigs or cattle. 

In fact, after tasting this, it goes really well with teochew porridge. I think i will be eating shark meat more often now. And its relatively cheap too! For those who hate to eat fish due to the fishy smell, to remove the fishy smell, add more ginger and  Salted Bean Paste (豆醬).

Ingredients

2 Shark Steak

1 Tbsp  Salted Bean Paste (豆醬)

5 Slices of Ginger, Thinly sliced

Method

1. Lay Shark Steaks in a pan

2. Spread the Salted Bean Paste (豆醬) all over the shark steak

3. Sprinkle ginger all over the shark steak

4. Steam for 20 mins

5. Enjoy!