CNY 2016 - STEAMED RICE WITH CHINESE WAXED SAUSAGE

With this post, I am wishing all my Chinese visitors, blogger friends, acquaintances, relatives and friends 

"A VERY HAPPY, HEALTHY, SAFE AND PROSPEROUS CHINESE NEW YEAR"

There are numerous versions of Chinese Waxed Meat/Sausage Steamed Rice commonly cooked during Chinese New Year when waxed meat [lap cheong, lap bak, liver sausages, waxed duck meat etc] are in abundance.  I, for one will cook this kind of steamed rice during this time of the year.

This is a delicious One Dish Meal which my family never says "NO" to it.  As it is a very meaty meal, I served it with a vegetable soup.

Recipe Source - My Kuali.com by Amy Beh

2 cups rice - washed

3 cups water

1 Chinese waxed sausage [lap cheong] - remove the wrapping and slice slantwise

2 dried mushrooms - soaked and sliced

100 gm shelled prawns - I omit

1 tsp each of sesame oil and oil

1 chicken thigh - sliced

Marinade - 1/4 tsp salt, 1/4 tsp sugar, 1/2 tsp sesame oil

Seasoning

2 tsp each of salt, sugar, light soy sauce and oyster sauce

some chopped spring onion

1. Put rice and water in an electric rice cooker and cook accordingly [I steamed rice in an electric steamer for 30 minutes and rest for 10 minutes].
2. Marinate chicken with marinade ingredients for at least 15 minutes.
3. Heat wok with oil and sesame oil.  Fry mushrooms and seasoning for 1 minutes.  Add seasoning then stir in prawns [if using]. I skipped this step, instead I heat up the seasoning with the oil for several minutes.  Set aside.
4. Fluff up the cooked rice.  Spread mushrooms, marinated chicken and lap cheong over rice.  Steam for 10-15 minutes.  If cooking in rice cooker [half time through cooking], spread mushrooms, chicken and lap cheong over rice.  Continue to cook until rice is done.  Drizzle seasoning sauce over rice.  Stand rice for 10 minutes before serving.
5. Drizzle over seasoning sauce.  Sprinkle with some chopped spring onions.  Serve hot.

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

PURPLE SWEET POTATO RICE CAKE [HUAT KUIH] 紫薯发糕

I have seen this lovely huat kuih recipe [prosperity cake] [here] and made some recently.  

The steamed cake rose and cracked nicely.  They are soft, moist and light even on the next day.  The sweetness is just nice for me with the reduced amount of sugar used.

If you like to try a huat kuih recipe using yeast, this one is easy to prepare.

Recipe adapted from Amiliaya Recipe [modified]

Ingredients

[makes about 20 small huat kuihs]

50 gm purple sweet potato [ 紫薯]

210 ml water [水]

180 gm rice flour [粘米粉]

75 gm sugar [糖] - I used 60 gm

1 tsp yeast [酵母]

1 tsp baking powder [ 泡打粉]

1. Steam purple sweet potatoes until soft [about 20-30 minutes].  Blend steamed sweet potatoes with water.  Pour into a big mixing bowl.
2. Mix and combine blended mixture with rice flour, sugar and yeast.  Cover bowl and let it rise for about 2 1/2 hours.
3. After resting for 2 1/2 hours, add in baking powder and mix well.  Let it rise for another 30 minutes.
4. Stir then pour into paper cups or greased moulds until the rim.  
5. Steam over high heat for 15 minutes.
   
   
   

Click here for more Huat Kuih Recipes

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

JELLYFISH KERABU [KERABU HAI TAY]

No idea why jellyfish are easily available during this time of the year.  Is this item an ingredient for Yee Sang or for some other dishes or steamboat? Anyway, I jellyfish salad is my favourite which I only get to enjoy during course dinners when it is served together with others in the first course.

It is crispy, tasteless on it's own but combined with other ingredients and a sweet sour dressing, it's awesome.

Since I have most of the ingredients ready in my fridge, I bought some fresh jellyfish from the fishmonger at the wet market to make this appetising salad.

I made half portion of this recipe enough for 3-4 persons.

Recipe adapted from Nyonya Flavours

Ingredients

300 gm jellyfish

100 gm cooked shrimps - sliced

1 big onion or 4 shallots - peeled and thinly sliced

1/2 ginger flower - finely sliced

some mint leaves

2 tbsp toasted grated coconut [kerisek]

2 tbsp ground toasted peanuts

Dressing - combined

2-3 tbsp sambal belacan

4 tbsp lime juice

2 tbsp sugar or to taste

1. Wash jellyfish and place in a colander in the sink.  Pour hot water over the jellyfish to blanch, then rinse under running tap water immediately to stop further cooking.  Drain and slice jellyfish thinly.
2. Combined the dressing ingredients, taste to adjust seasoning.
3. Toss well all the ingredients with the dressing. 
4. Serve or chill in the fridge.
   

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

NYONYA MI KOO [STEAMED TORTOISE BUNS]

I have posted several Mi Koo recipes [see recipe and others] which are all reliable ones that produce lovely steamed buns.

Recently, I came across this recipe which I noticed using bread flour to make Mi Koo and shortening is not used.  The dough only needs 1 time proofing before steaming. Afraid that the Mi Koo may not turned out well, I did add 1 tablespoon shortening to the recipe.

Verdict - The Mi Koo turns out soft and moist even on the next day without reheating.  They are good but I can't tell whether it is good if shortening is omitted.  I daren't take the challenge of omitting the shortening cos' my Mi Koo are for giveaways and afraid it may failed.  If you do try making it without shortening, I would appreciate if you can let me know the outcome.

Recipe Source for my selected Cookbook for February 2016 – Nyonya Flavours [modified]

Ingredients

[makes 10 - 12 round Mi Koo]

600 gm bread flour

150 gm castor sugar

250 – 300 ml warm water

4 tsp instant yeast

1 tbsp shortening [optional]

½ tsp pink colouring mixed with 3 tbsp water for brushing

1. Combine sugar and water.  Stir till sugar dissolves.  Mix in the yeast.
2. Add sugar/yeast mixture to bread flour and knead to form a rough dough.  Add in shortening and knead until smooth and soft dough.
3. Divide into 10 - 12 equal portions [about 100-110 gm each].    Shape into round balls and place on paper cases.  Leaving some space in between the dough.
4. Leave to prove for 30-40 minutes or until double in size.
5. Brush colouring on Mi Koo and steam over high heat for 20 minutes.
6. Off heat and leave Mi Koo in steamer for a further 3 minutes before removing to cool on wire rack.
   
   
   

Notes:  Original recipe advised to open the steamer lid every 5 minutes of steaming.  I did try this step and the Mi Koo looks smooth.

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

FISH MAW SOUP [NYONYA HU PIOH T'NG]

There are usually some leftover fish maw from CNY steamboat.  I used it to cook this yummy-licious, tasty soup with prawns and meatballs.

Good quality fish maw is rather expensive especially during festive season and we must not waste them.  Good quality ones will expand quite a lot and not soggy after cooking.  They are soft but chewy.  If you do happen to have these ingredient leftover from your CNY reunion steamboat, do keep them for this soup.

Recipe Source for my selected Cookbook for February 2016 – Nyonya Flavours [modified]

Ingredients

30 gm fish maw - soaked to soften and cut small pieces

a few slices of ginger

100 gm yambean or water chestnuts - sliced 1/2 cm thick

50 gm red carrot - sliced 1/2 cm thick

50 gm Chinese cabbage [I omit]

some fried crispy garlic

chopped coriander or spring onions

Seasoning

1 litre water

1/2 - 1 tsp salt to taste

1/2 tsp chicken stock granules

Prawn Paste [mix together]

200 gm shelled prawns - finely chopped

1 tbsp tapioca flour

salt and pepper to taste

1. Bring water to boil in a pot.  Add in ginger and fish maw.  Allow to boil for 5-10 minutes until fish maw is soft.
2. Add in the yambean/water chestnuts and carrots [cabbage if using].  Season to taste.
3. Let ingredients cooked for a further 5 minutes or until vegetables are cooked.
4. Scoop prawn paste into balls using a wet, metal teaspoon and drop them into the boiling soup.  Allow to cook fro 1-2 minutes.
5. Serve soup garnished with coriander or spring onions and some fried garlic.

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray