Thai steamed fish


Thai steamed fish

Preparing the fish:
Seabass – clean and wash, make 2 scoring marks across the fish tummy and add slices of lemongrass inside the fish tummy before steaming the fish for about 8-10 mins.

Note: Make sure the steamer is already boiling before you steam the fish.

Making the sauce:


3 tbsp finely chopped garlic
2-3 chopped bird-eyes chilies
1/4 cup fresh kaffir lime juice
3 tbsp fish sauce
3 tbsp of palm sugar syrup
1/4 cup chopped coriander leaves
1/2 cup warm water


Note: I added the 1/2 cup water cos I like mine slightly soupy so that I can slurp it up.

Method:
Once the fish is cook, pour the sauce over the fish and its ready to be serve with warm rice and stir-fry vegetables to complete the meal😊

Abuk-abuk Sago

This is an old skool kueh … Our Malay community loves this traditional dessert. A favourite of my late mother.  She used to cook this for us during our childhood days.

Today, my 3rd sis and her family came by and we had another ‘makan’ session together. For tea time, we made this Abuk-abuk Sago, satisfying my sister’s craving 😉

Ingredients :
300 g of sago pearls – washed and strained
2 pc of pandan leaves (pinescrew) – cut into small pieces
100 g grated white coconut (without the skin)
1 tsp salt
100 g coconut palm sugar (gula melaka)
10-12 pcs of banana leaves (cut into rectangles of 10 cm x 30 cm)

Method :
1) Boil water inside the steamer.
2) Put the pandan leaves inside the boiling water to give a fragrant smell.
3) Steam the grated coconut mix with some small pieces of the pandan leaves for about 10 minutes.
4) Then add and mix the sago pearls thoroughly with the steamed coconut and salt.
5) Fold the banana leaves into cone shape. Add one spoonful of the sago pearls mixture, followed by 1 tsp of gula melaka.
6) Then cover it again with another half spoonful of the sago pearls mixture.
7) Cover the cone and clip it closed by using a short bamboo stick. Do the same process until the mixture finish.

Steam all of it for about 10-15 minutes or until cook and ready to serve.

Serimuka Durian

I had a craving to eat this traditional Malay kueh last Saturday. Some called it Serimuka Durian and others with the name Puteri Salad Durian …. well whatever name they called it, most important, it is one of the tastiest kueh ever!

With luck, I saw durians on my way back home from work and so without delay I bought some and within 2 hours, this kueh (cake) was cooked and I was able to feast on it in the evening 😉

I cheated a bit, instead of using the normal glutinous rice, I used the balance of the Japanese rice which I used to make my kimbap. I did not want to waste it and luckily it turns out well. My husband even commented that he felt the rice tasted way better than the traditional glutinous rice.

Anyway, here’s the recipe 🙂

Ingredients for the bottom layer:
400 gm glutinous rice, wash and pour into a container suitable for steaming (best to use cake tin with size 9” or 10”)
Pour enough diluted coconut milk into the container with glutinous rice (coconut milk must be level as the glutinous rice)
A pinch of salt
1-2 pcs of screwpine leaves (tie in a knot)

Preparing the bottom layer:
Mix all these ingredients and steam for about 30 mins or till the glutinous rice is cooked.
Prepare another cake tin and grease it all over with a little oil.
Scoop the glutinous rice into the greased cake tin and pat down firmly (either using a spatula or towel with your hand) till the glutinous rice becomes compact.
Then pour the top layer over it and steam for about 40-45 mins or till cook.

Ingredients for the top layer:
2 cups of concentrated coconut milk (I just used KARA brand coconut milk)
1 cup of sugar
4 eggs (beat lightly)
4-5 pieces of durians (scoop out the pulps only)
3 tbsp full of plain flour
A pinch of salt

All these blend together and when the bottom layer is ready, pour the top layer and continue to steam for about 4-45 mins or till cook.

Harum Manis

I was supposed to meet up with a cousin today but we had to postpone the meet-up and so with nowhere to go, it’s to the kitchen I hop to! hehee ….

Today’s menu for the family is Dalcha Ayam (Chicken cooked with lentils) and for dessert, I made these “Harum Manis”, which means “Sweet Fragrance”. Harum Manis is a Malay kueh which requires steaming. This is my first attempt at making Harum Manis and alhamdulillah the bite-size kueh turned out well. My youngest favourite it seems … she has been going in and out of the kitchen with the kueh in her hands and so it looks like the kueh won’t last till evening 😉

Harum Manis

Recipe from Chef Mastura’s book, “Ignite the flame”.

Ingredients A:
300 gm gula melaka (palm sugar)
350 ml water

Ingredients B:
350 gm plain flour
1/2 tsp baking powder
1 tsp bicarbonate soda
3 eggs
180 gm castor sugar
1/4 tsp salt

Ingredients C:
1 tbsp vanilla essence
50 gm melted butter

Ingredients D:
6-8 pcs of banana

Method:
– Boil ingredients A, strain and leave it aside to cool.
– In a mixing bowl, whisk eggs and sugar till thick (Ingredients B), add the rest of the dry ingredients. Mix well.
– Pour in ingredients A and ingredients C into the mixing bowl. Mix well.
– Pour into the moulds (3/4 full), (greased the mould with a bit of oil beforehand, I used olive oil)
– Add in sliced bananas (1-2 pcs) on top of the batter and steam them for about 20 minutes.

This kueh is also good for afternoon teas, so can serve the Harum Manis with either coffee or tea.

Note : if you find the batter a bit thick, you can add 1-2 tbsp of water to dilute it. I find that when I do this, the kueh is much more softer.

Steamed Eggs

Last night, I cooked my first steamed eggs, recipe was shared by my Chinese colleagues. A simple recipe, easy for working mother like me and yet tasted good … yummm!!!! 🙂

The surface of the steamed eggs was not as smooth as I would like, there’s room for improvement. Going to try again till I get it right and perhaps the next time going to either add minced meat or prawns to it. IMG_2639

Chinese Style Steamed Eggs

Ingredients:
4 eggs
500 ml of hot water
1 cube  of Knorr chicken or ikan bilis (I used half only)

Method :
Dissolve the Knorr cube into the hot water, add the eggs and beat lightly or just stir also can. Pour/strain into a dish or bowl that’s suitable for steaming. Make sure no air bubbles on the eggs mixture. Steam with low fire for about 10 mins.

Tips : Ensure that the steamer is boiling and then low the fire when you begin steaming.

Serve with hot rice and other dishes. I had mine with just hot rice and sweet black soya sauce 😉

Kuih Kaswi Pandan

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Kuih Kaswi Pandan is the modern version of a traditional Malay kuih (steam cake). The original and tradisional version do not use pandan (screwpine juice) but use palm sugar instead. The colour is dark brown, while this Kaswi Pandan I made is green in colour thanks to the screwpine.

This Kuih Kaswi is usually taken during breakfast, afternoon teas and as desserts after a gathering. Its soft and a bit chewy. A favourite among the Malays.

Kuih Kaswi Pandan

Ingredients:
2/3 cup of sugar – cook over a small fire with 2 cups of water. Off the fire once the sugar has dissolved.
1/2 cup of flour
1/2 cup of rice flour
3/4 cup of Pandan juice (screwpine juice)
A pinch of salt
1 tsp of air kapur (limewater) – optional
A bit of green colouring – I used 1 tsp of pandan paste instead

Method:
In a pot, mix all ingredients including the dissolve sugar. Mix well till the batter is smooth. Cook over a small fire till the mixture thickens slightly. Pour into the baking pan and steam for half an hour. Let it cool totally before cutting.

To serve: 
Cut the Kaswi and sprinkle grated coconut on top.

Note : Steam the grated coconut in a few small pieces of pandan leaves beforehand. This will ensure the grated coconut stays fresh for a longer period. Can also mix the grated coconut with a pinch of salt for a better taste to it.

 

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Steam fish with oranges

Ok today seems like an experimental day.  I have just finished trying out  a new recipe created by yours truly 😉

Basically,  this recipe is akin to the Thai style steam fish but this time I added freshly squeeze orange juice and a little bit of kaffir lime  juice to it….. Thus the name for this recipe ‘Steam Fish with Oranges’ 😉

Ingredients are simple:

One seabass – cleaned
Slices of onions, garlics, ginger, lemon grass, birds-eye chillies, a few kaffir lime leaves a bit of kaffir lime juice, and 1 orange (slice and squeeze the  juice). Salt and sugar to taste.

Put and arrange all ingredients in a container or plate, then steam till fish is cook.

Before serving, add some onions leaves as garnish.

It’s definitely tasty. It’s spicy and appetising, has a taste of sweet, sour and bitter taste to it, I think because I went to insert the kaffir lime inside the fish.  All of us like it except for my youngest who do not like anything spicy.  Still I believe there’s room for improvement, maybe will try again to further improve on it. 😉

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Kuih Lapis = Steam layered cake

This is a Malay traditional steam cake.  Easy to make and easy on the palate.

I started making this few years ago, at that time I was active on multiply and a few of my friends and I, we simply love to try new recipe and this recipe was one of them. Almost every week, one of us would try making this cake but with different flavours.  I remember one of my friend even tried making chocolate flavour and so the layer became white and brown in colour … it may not look so nice but I’m sure it tasted great! 🙂

For me, my preference is either making the original flavour (which is written below) or the Pandan flavour (Pinescrew flavour).  My kids love this …. very soft and they love to peel layer by layer … savouring the taste bit by bit.

lapis

Ingredients :

1 1/2 cup plain flour
2 tbsp rice flour
2 tbsp corn flour or custard flour
3/4 cup sugar
4 cups coconut milk – (I used 2 box of 200 ml Kara coconut milk add with water to become 4 cups)
1 tsp salt
a bit of colouring (either red or green)

Method :

1) Mix all the ingredients, stir thoroughly and sieved.

2) Divide the mixture into two bowls.

3) Add a bit of the red or green colouring into the first bowl and leave the second bowl as it is.

4) Heat up the steamer and grease the cake tin with a little bit of cooking oil.

5) Put the cake tin inside the steamer empty for about a minute.  Then take one ladle full of the red coloured mixture, pour into the cake tin and steam it for about 5 minutes.

6) Next, add one ladle full of the mixture in the original colour.  Again steam it for 5 minutes.

7) Continue to add the mixture alternately until it achieved your desired height for the cake.  After you add the last ladle full of mixture, leave it to steam for about 15 minutes.

After 15 minutes, off the fire and cool the cake thoroughly on a cooling rack before cutting it out and serve.