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Soulful Glutinous Chicken - Loh Mai Kai



Soulful Glutinous Chicken A.K.A Loh Mai Kai



My first attempt to make Loh Mai Kai and it turned out quite well too.

Usually the Loh Mai Kai will have these main ingredient which is the " Lup Cheong" - the chinese sausage and "Char Siew "- bbq pork, but as for my Loh Mai Kai i do without it because i don't like pork.
If you are not like me don't eat pork, then by all means add the Lup Cheong and the BBQ pork into in it will definitely enhance the flavor of the glutinous rice.

Ingredients:

Ingredient A:
Soy Sauce
Caramelized dark soy sauce
Shiu Hing wine / Fa Diu wine (chinese rice wine)
Sesame oil
White pepper
Sugar
Fish sauce
Five spices powder
Ginger juice
Chicken pieces


Ingredient B:
A clove of finely chopped garlic
Water
Oil
Corn flour
Glutinous rice (soak in water for overnight in order to shorten the steaming process)
Chinese mushroom (soaked in hot water and cut into half)
Boiled eggs (cut into quarter)
Optional ingredients: BBQ pork, Lup Cheong


Method:

1. Marinate the chicken pieces with Ingredients A for at least 2hrs (overnight if you prefer).
2. Drain the water out from the pre-soaked glutinous rice and steam for 30mins.
3. Add corn flour into the chicken and toss well.
4. Heat up oil in a pan, add in the chopped garlic and follow by the marinated chicken pieces and the mushroom. Cook till 90% cooked and set aside.
5. Spoon the chicken, mushroom, egg and the optional ingredients onto the small disposable aluminium tart mould, spoon in the glutinous rice and press until it is compact and firm and cover with the aluminium foil.
6. Steam for 15 to 20 min and serve hot.

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Soulful Lotus Leaf Glutinous Rice




Soulful Lotus Leaf Glutinous Rice



My very first time making Glutinous rice and it turned out really good. This was supposed to be the Lotus Leaf Glutinous Rice where you will wrap with Lotus leaf and steam it which gives you the aroma of the Lotus leaf, i steamed it on a glass bowl instead.

As i don't like pork i substituted the minced meat with beef.

Ingredients:

Ingredient A (for marinate):
Soy Sauce
Caramelized dark soy sauce
Shiu Hing wine / Fa Diu wine (chinese rice wine)
Sesame oil
White pepper
Sugar
Fish sauce
Five spices powder
Ginger juice
minced meat


Ingredient B:
Dry shrimps (chopped coarsely)
A clove of finely chopped garlic
Water
Oil
Corn flour
Glutinous rice (soak in water for overnight in order to shorten the steaming process)
Chinese mushroom (cut into small cube size)


Optional ingredients: (These will enhance the flavour but too bad i don't like pork that is why i skipped these two ingredients) If you eat pork by all means add them in.
Lup Cheong (Chinese sausage)



Method:

1. Marinate the minced meat with Ingredients A for at least 2hrs (overnight if you prefer).
2. Drain the water out from the pre-soaked glutinous rice and steam for 30mins.
3. Heat up oil in a pan, add in the chopped dry shrimp and fry under medium heat till golden brown , remove from heat and set aside for later use.
4. Heat up oil in a pan again, add in chopped garlic and spoon in a few spoons of the marinate juice, add in the steamed glutinous rice and mix well under low heat and later add in the fried dry shrimps. Once the glutinous rice is well mixed, put it aside.
5. Now is to prepare the marinated minced meat, add some corn flour into the meat and mix well before adding into the hot pan.
6. Heat up oil in a pan, add in chopped garlic, minced meat and mushrooms, under high heat stir and slowly reduce heat until the meat is just cooked and the sauce thickened. (If you prefer your glutinous rice a little bit moist add in more water, so that the juice can be use to pour on top of the rice while steaming)
7. If you have Lotus leaf, spoon the glutinous rice over the leaf, and add the minced meat and some sauce over the rice and top with your optional ingredients. Wrap up and place on the steamer to steam for about 20mins. If without Lotus leaf just steam it on a bowl and remember to cover with and aluminium foil, otherwise the minced meat will look a little dry (like what happened to the first picture.

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Mushroom Cauliflower Puree Soup



Mushroom Cauliflower Puree Soup



I like mushroom soup but sometimes i find that using cream is a bit too rich, i substitute the cream with cauliflower puree in order to get the creamy texture and yet not too rich. This soup is very light and healthy, for those who are concern about their weight, this probably one of the best options.

Ingredients:

Cauliflower (cut to small pieces so that it can be softened quicker)
2 cup chicken stock
1 cup chopped mushroom

Method:

1. Bring the chicken stock and cauliflower to boil, reduce heat and boil till the cauliflower softened. Off the heat.
2. Puree the cauliflower together with the stock.
3. Pour the puree back to the pot and add in the chopped mushroom.
4. Add salt & black pepper to taste.

Best serve with crusty bread


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Toasted Baguette



Soulful Toasted Baguette





1. Just cut the baguette according to the size that your want
2. Melt about 100g butter in the microwave.
3. Dip the sliced bread into the melted butter.
4. Toast it in the oven about 180c for about 5 to 10min (depending on what type of oven you use) or when the bread turns slightly brown.
5. Sprinkle a little herb when serve. Best serve with hot to go with soup.

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Soulful Terriyaki Black Pepper Beef



Soulful Terriyaki Black Pepper Beef




Ingredients:

200g sliced stir fry beef
1/4 cup Terriyaki sauce
1 tsp ground black pepper
1/2 tsp white pepper
1 tsp corn flour
1 tsp brown sugar ( normal sugar is as good)
1 cup mixed color capsicums
1/2 cup sliced mushroom
1 tsp sesame oil
1 tbsp
1/4 cup water

Method:

1. Marinate the beef with terriyaki sauce, white pepper, brown sugar for 1/2 to 45mins.2
2. Heat the pan / wok, add in oil.
3. Before adding beef to the pan toss a the beef with corn flour.
4. Stir fry the beef for about a min (not to overcook, the beef should be still slightly red)
5. Remove the beef from the pan and set aside, with the same pan add in sesame oil, mushroom and capsicums, stir fry until the mushroom soften.
6. Add in black pepper and water to simmer for about 1-2min. (have a taste and adjust the taste up to your own preference, you can then add terriyaki sauce or sugar or pepper accordingly).
7. Add in the beef mix well and cook for about a min.
8. Dish up and serve with rice.

*Tips: Some black pepper can be very hot for some people, if you can't take hot pepper reduce it to 1/2 tsp.


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Soulful Drunken Chicken




Soulful Drunken Chicken.


Ingredients:



1L shao xing wine(Chinese rice wine)
500ml mirin (Japanese cooking sake)
1-2L water, or enough to cover chicken
80g gula melaka / palm sugar (sugar derived from coconut)
1 whole chicken
about 2 thums sized ginger, thickly sliced

Method:

1. Place the shaoxing, mirin, water and palm sugar in a large pot that can accommodate the whole chicken and bring to the boil.
2. Add the chicken and ginger, then cover and under low heat simmer for about 45-60 minutes depending how big is the chicken.
3. Remove the pot from the heat and allow the chicken to cool in the poaching liquid.


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This blog is about my food creations.
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I love everything to do with food :)

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