My Kitchen Story

~ Tau Suan (Mung Beans Dessert) -  绿豆爽  ~ Ingredients: (Serve 4) Ingredients 300g mung beans 1 1/2 piece cane sugar 1.1 litres water Pandan leaves 1 you tiao (fried dough fritters) - optional Thickener 40g sweet potato starch (not flour) 120g water (Mix it and set aside) Methods: 1. Soak the beans in hot water for 30 min 2. Drain off the water, add some pandan leaves on the mung beans and over high heat steam for 10 min or until they are soft (with a bit of bite and not mushy) 3. Heat the pot and add in 1.2 litres of water with the pandan leaves and sugar. Let it boil for about 10 minutes 4. Add in the mung beans and boil for another 5 minutes. 5. Remove the pandan leaves and add in the thickening mixture. Continue stirring until the tau suan slowly thickens. Serve with fried you tiao.

Steamed fish is one of my favorite dishes as it is healthy, delicious and so easy to make. One of them is this Teochew Steamed Fish. The dish is sour (from the sour plum, tomato, and preserved mustard), savory, absolutely delightful and appetizing to the taste buds. ... Happy steaming! ~ Teochew Steamed Fish -  潮州蒸鱼  ~ Ingredients: Medium fish (rub salt on both side) 1 medium size tomato (sliced into wedges) 2 sour plum (remove seed) 1/4 block tofu - optional (cut into small cubes) 2 shiitake mushrooms (sliced thinly) 5 slices of gingers (thinly sliced) 100g salted vegetables (washed and sliced) Sauces: 4 tbsp of water 1/2 tbsp light soy sauce  1 1/2 tbsp shao xing wine Pepper to taste Garnish: Sliced red chili Spring onions Methods: 1. Arrange all the ingredients on a plate 2. Place the fish on top  3. Pour over the sauce and steam for 20 minute (depending the size of the fish) over MEDIUM heat 4. Garnish and served while hot

Have you ever wanted to make your own Yong Tau Foo? Well you must try this homemade recipe, it is miles better than the usual one in the shops - it's not hard at all, just a bit of prep hence I have decided to buy a ready made paste to stuff . I prefer my Yong Tau Foo steamed, and topped with yellow bean paste.  I am a Teochew not a Hakka in dialect, this dish may not taste as authentic but I am satisfied with the short-cut result. Yummy! ... Happy steaming! ~ Steamed Hakka Yong Tau Foo -  清蒸客家酿豆腐  ~ Ingredients: (Serve 3) 4 pc egg plants (slide a cut in the middle) 4 pc bitter gourd (remove the seeds) 6 pc lady fingers (remove the seeds) 6 pc raw shiitake mushroom (remove the stem)  2 pc red chili (remove the seeds) Marinated minced meat (ready made from shop) Sauce: 1/2 cube chicken stock 1 tsp cornflour 1 tsp taucu / yellow bean paste Pepper 80ml water  Mixed all the ingredients, set aside Garnish: Spring onions Methods: 1. Stuff the meat into the vegetables, bring to steam for

It is also known as “steamed water egg” - this is a traditional and common dish that all Chinese will not miss. In order to make the steamed egg super smooth, you need to remove any lumps and bubbles in the egg water mixture prior to steaming. This is a fool-proof recipe, it is simple delicious! ... Happy steaming! ~ Chinese Steamed Eggs with Minced Meat -  肉碎水蒸蛋  ~ Ingredients: 3 eggs (200ml) 1/2 tsp salt 1/2 tbsp light soy sauce 1 tbsp rice wine 1/2 tsp sugar Pepper 300 ml water (1 : 2) Minced Meat: 100g minced pork (ready marinated from shop) 2 cloves garlic (chopped) 1/2 chili (chopped) Garnish: Spring onions Methods: 1. Beat the eggs in a bowl, put in all the ingredients and lightly stir well. Do not whisk the egg, lightly stir will do. 2. Sieve the stirred eggs. 3. Steamed for 15 mins over MEDIUM heat. 4. In another pan, fried the garlic and chili until golden brown and put in the marinated minced meat till cooked, set aside. 5. Once the steamed eggs are done, pour over the fried

I love this dish so much that I can cook at least once a week - it is really appetizing. Boiled fishes instead of fried or steamed make it sound awful but it is unbelievably delicious & soul satisfying. This recipe is easy to prepare and cook, it’s a must try dish! Yummy! ... Happy boiling! ~ Ikan Kembung Rebus Air Asam Belacan -  亚叄吧拉煎水煮甘榜鱼  ~ Ingredients  A: 6 pc ikan kembung 1/4 tsp salt 6 pc asam keping 400ml water (must be enough to cover fish) Ingredients B: 1 tomato (diced) 1/2 big onion (diced) 1 small lime (cut into 1/2, squeeze juice) 1 red chilli (diced) 10 g belacan 1 tsp sugar Methods: 1. In a pan over HIGH heat put in salt, asam keping, water and bring it to boil. 2. Switch to MEDIUM heat, put in the fishes cover with lid and boil it for 10 minutes. 3. Turn off the heat, dish out the fishes into a plate and set aside. 4. Add in Ingredients B to the water used to boil fish, stir evenly and continue to cook for 8 minutes over MEDIUM heat. 5. Dish out the sauces and pour

Steamed fish is always listed top in my weekly dishes. This is a quick and easy to prepare healthy yet delicious steamed fish. You can have it all year round as this recipe is simple to prepare even after a hard day at work. ... Happy steaming! ~ Simple Chinese Style Steamed Fish -  姜丝清蒸鱼  ~ Ingredients: 1 pc Ma Yau (Threadfin /  马友鱼 ) 6 slices ginger (thinly sliced) 1 medium red chili (sliced) Sauces: Mix all the ingredients 1 1/2 tbsp light soy sauce 1 tbsp water 1 tsp fine sugar 1 tsp pepper 1 tbsp sesame oil Methods: 1. Insert ginger, garlic and spring onions into the clean fish belly. 2. Pour over the sauce onto the clean fish. 3. Put ginger and chilies over the top of the fishes, steamed over HIGH HEAT for 15 minutes. 4. Serve while hot.

This recipe will absolutely blow your mind! It is made with self-invented sauce and is simple enough even for novice cooks. So delicious and yet so healthy, wait no more - try it out now and steaming to perfection is just in few minutes! Yummy! ... Happy steaming! ~ Steamed Fish with Homemade Special Sauce -  自家特制酱料蒸鱼 ~ Ingredients: 5 pc ikan kembung Pinch of salt Cornflour 5 slices ginger (thinly sliced) 5 slices of garlic (thinly sliced) Spring onions (chopped) Sauces: Mix all the ingredients 5 cloves garlic (chopped finely) 1 cloves shallots (chopped finely) 1 red chili (chopped finely) Spring onion (chopped finely) Ginger (thumb size - chopped finely) 1 tsp vinegar 1 tsp sugar 1 tbsp light soy sauce 1 tbsp sesame oil 1 tbsp Chinese wine Pepper 20ml water Garnishing: Spring onions (chopped) Coriander leaves (cut into half) Methods: 1. Insert ginger, garlic and spring onions into the clean fish belly. 2. Rub salt and cornflour on the clean fish. 3. Place the fishes on a place and pou

Simple, a little elbow grease but the results are well worth the effort - the key to this whole dish is all about seasoning.  This is a classic comforting chicken and rice meal with a homey chicken soup. It is also a budget meal that is really satisfying to eat! Give it a try now, yummy! ... Happy cooking! ~ Hainan Chicken Rice ~ Ingredients: (Serves 4) Chicken: 12 chicken drumsticks / whole chicken 8 slices ginger (thumb size) 4 cloves garlic (whole) 1 tsp salt 2 tbsp sesame oils 1 tbsp chinese rice wine / shao hsing win Sauce Mix: 2 tbsp oyster sauce 4 tbsp soy sauce 2 tsp of chicken broth 1 tsp sesame oils Pinch of sugar Methods: 1. Marinate the chicken drumstick with all the above ingredients, set aside for 30 mins. 2. Pour water to the marinated chicken, water just enough to cover the chicken and bring to stove. 3. Cook for 30 min over MEDIUM heat or fully cooked. 4. Take out the chicken and leave the chicken broth aside for rice.

This rice dish is amazingly easy and scrumptious - it is great for Chinese New Year or for anytime of year! Yes, I made it the traditional way with chunks of luscious Chinese sausage, chicken meat plus aromatic Shiitake mushrooms. This recipe is a fail-proof, super easy, and crowd-pleasing dish. All of the ingredients are found in any supermarkets or grocery stores. ... Happy Steaming! ~  Steamed Glutinous Rice with Chicken (Lo Mai Gai) 糯米鸡 ~ Ingredients: (Makes about 6 portions) Marinate for Chicken 1 pc Boneless & skinless Chicken Thigh - cut into 12 portions 6 pc Mushrooms – halved & soaked until soft 18 pc Chinese Sausage 1 tbsp Sesame Seed Oil 1 tbsp Huatiao Wine 1 1/2 tbsp Light Soy Sauce 1 1/2 tsp Corn Flour 2 tbsp Oyster Sauce 1 thumb size Ginger - juice Few dashes of Pepper Glutinous Rice 2 cups Glutinous Rice – wash & soak overnight 3 cloves Garlic – chopped 5 pc Shallots – chopped 2 tbsp Light Soy Sauce 1 tbsp Dark Soy S