Steamed Minced Pork With Lotus Root

How easy is it being a full time housewife, needing to cook dinner 365 days a year?

Let me tell you, it is not easy at all. How many different recipes can you possibly conjure up? Sometimes, I just run out of ideas and resort to simple dishes. The above - steamed minced pork with lotus root, is one example. My first time putting lotus root and minced pork together, I had come across a similar dish at a food court recently.

Not only is it easy to prepare, this dish is healthy as little oil and sugar are used. In fact, you only need about ten to minutes to prepare the ingredients, and let the rice cooker/steamer do the rest of the job.

The usual lotus roots you find are dark brown and coated in mud. However, I used white lotus root here as I find that the crunch adds variety to the minced pork. Choose the younger (smaller and lighter in colour) ones for added crispiness.

Recipe:

Ingredients:
(A)- 300 g minced pork
      - 1 teaspoon salt
       - 1 teaspoon light soy sauce
       - 1 tablespoon water
      -  2  teaspoon corn flour
      -  white pepper powder

 (B) - 100 g lotus slices (cleaned and peeled skin and then sliced thinly)

(C)  - 2 tablespoon or more of cooked water (adjust to taste)
       -  1 teaspoon light soy sauce
       -  1/4 teaspoon dark soy sauce (for colouring, optional)
       -  1/2 teaspoon sugar

Method:
1)  Combine ingredients (A) and mix well. Use a pair of chopsticks  to  stir at one direction until the water is fully absorbed by the meat. Once completed the meat becomes gooey, and the texture is smooth.  Add in  lotus slices, gently crush the lotus root into rough pieces as you blend them together with the minced pork.
2)  Steam the minced pork mixture for 15 to 20 minutes.
3) Once done, drain the sauce from the plate. Mix ingredient C into the sauce and pour back into the dish. Garnish with spring onion and serve with plain rice.

Ayam Ponteh -马铃薯鸡

Recipe:

Ingredients:
500 g chicken, washed and wiped dry, cut into pieces
3 tablespoon bean paste (minced)
10 shallots, diced or chopped
10 pips garlic, diced or chopped
2 - 3 medium size potato, removed skin and cut into wadges
1/2 tablespoon light  soy sauce
1 tablespoon palm sugar (gula Melaka)
1.5 cups water
3 - 4 tablespoon cooking oil

Method:
1)  Heat up wok with oil, fry shallots and garlic over medium  heat for few minutes until brown.
2)  Add in bean paste and stir-fry for few minutes until fragrant.  Add in chicken, and stir-fry until the the chicken is covered with paste. Now add in water and potatoes, continue to cook for 20 minutes over medium high heat (cover with lid).  Stir occasionally to prevent getting burnt at the bottom.
3) Pour in light soy sauce and palm sugar. Continue to cook till the meat and potatoes are well cooked.  Garnish with coriander leaves and serve.

Braised Winter Melon with Dried Scallop

I have forgotten to soak the dried scallops earlier and was also in the hurry so did not cook them well... else, you would see them in tiny shreds.

Most of the time I use winter melon to make soup or dessert.  This time I gave it a change. I had a bowl of chicken stock which I collected from my steamed chicken last week. Thinking of how to use it before I go for my long holiday this Friday.

I have seen this recipe before, but I have never tried cooking it... Decided to give it a try today since I have all the ingredients ready.

I liked the final dish because the taste consists of a heavy chicken stock yet with a light hint of winter melon. As it is boiled, this is a really healthy dish and will suit all ages.

Recipe:

Ingredients: 
- 1 big rim of winter melon
- Some dried scallop  (soaked in water, drained)
- Chicken stock (one bowl)
- Salt to taste
- Dash of pepper
- 1 tablespoon of goji berry also known as wolf berry, washed and drained
- Some corn flour for thickening the sauce

Method:
1) Wash winter melon, discard seeds, with skin on, cut into pieces as the picture shown below. Do not slice through completely.
2) In a pot, cook winter melon, chicken stock and dried scallop together (cover lid) over low heat for 10- 15 minutes until melon is soft.
3) Dish up winter melon on a serving plate.
4) Add salt to the sauce to taste. Add corn starch water to thicken. Then throw in wolfberries. Pour the sauce over the winter melon. Serve.

Oops...forget to cook the dried scallop together.

Chicken Rice And Steamed Chicken -

I have always had this homemade chicken rice up my sleeves. Whenever I make this dish, my family would always gobble it up, finishing the last grain of rice and the last strand of meat. However, I have never chronicled this recipe for the record and have always put it off for another day. Today, finally, I am determined to write it all down to the last detail. This is in part due to me thinking back a few weeks ago during Chinese New Year. I made this dish for my mother-in-law and the rest of the extended family and everyone sang its praises. I have now a record for my children to refer to, to continue this legacy and have more people enjoy this fabulous dish!

Recipe: 

Ingredients for steamed chicken:

1 kampong chicken about 1.5kg

2 thin slices ginger/spring onion

1 tsp salt

2 pandan leaves

Method:

1)Wash and clean the chicken, keep 2 to 3 pieces of chicken fat for cooking the chicken rice.  Rub all over the body of the chicken with salt . Place gingers or spring onions inside the body. Throw pandan leaves into the steamer. When the water is boiling , steam chicken (onto a plate) over high heat for 15 - 20 minutes. Turn off fire and leave the lid closed to stand for 15- 20 minutes. Transfer chicken onto a big plate and let it cool before cutting.

3) Pour the chicken stock into a pot for making soup to your preference or you can use it for cooking chicken rice. 

Ingredients for chicken rice: (serves 4-5 persons)

3 cups of  rice

2-3 pieces of chicken fat 

1 tsp sesame oil

1/2 to 1 tbsp cooking oil ( depends on how much chicken fat you use)

1/2 cube of chicken cube (Knorr)

1,5 tsp salt

1/4 tsp sugar

1 light soya sauce

1/2 tsp sesame oil

3 cups  water or more, adjust to your liking

2  pips garlic

2 shallots

10 g ginger

4 pandan leaves

Method:

1) Wash and drain the rice.

2)  Chop garlics, onions and ginger till very fine.

3)  Heat up a dry wok, place chicken fat into wok, stir fry until the fat has melted, add in cooking oil, saute the chopped ingredients until fragrant.  Add in rice to stir-fry for a while, then add in the remaining ingredients  except water and stir fry for 1 minute or until fragrant.

4) Transfer (3) into an  electrical rice cooker, add pandan leaves and enough water  to cook. 

5)  While waiting for the rice to cook. Now you can cut the chicken into pieces, and arrange on a serving plate. Garnish with spring onions and coriander leaves.

Coffee Spare Pork Ribs

Recipe:

Ingredients:

500 g spare ribs, chopped about 3 cm long

Marinade:

 1/2 tbsp oyster sauce

1/2  tsp sugar

1/2  tsp salt

1/2 tsp sesame oil

1/2 egg

1 tbsp plain flour

1/2 tbsp custard powder

1/2 tsp bicarbonate of soda

50 ml water

60 g ~80 g corn flour

Sauce:

2 tbsp maltose

2 tbsp Worcestershire sauce

2 tbsp sugar

1 tsp instant coffee powder

50 ml water

Method:

1) Wash and dry ribs.  Combine spare pork ribs with marinade ingredients and mix well.  Marinate at least  for 3 hours.

2)  Mix and toss corn flour till ribs are well coated. Deep-fry over moderately hot oil till light brown. Dish up and drain. Reheat oil,  re-fry ribs till cooked and golden brown . Dish  and drain.

3)  Pour sauce into a clean wok and cook till thickened.  Add ribs. Toss till well coated. Serve.

Hakka "Yam Dumpling" - 客家芋仔粄

讚！讚！。非常好吃。可以吃到芋头的芳香，又有喜欢的QQ口感。
Hakka cuisine is not commonly found or heard of, that is why it is even more precious if you come across any e.g. Thunder Tea Rice, abacus seeds. This dish resembles abacus seeds, accompanied by an equally awesome chewy texture. The elder generation will love this dish.

Recipe: adapted from Famous Cuisine No. 75

Ingredients:( A)
500 yam , peeled and sliced
180 g - 200 g tapioca flour (木薯粉）
1 tablespoon corn oil
1 teaspoon salt

Filling:
200 g minced meat
80 g mushroom (*about 4 mushrooms, soaked , drained and diced)
70 g preserved radish, diced （菜脯粒)
4 shallots (sliced)
150 ml water
2 tablespoon cooking oil

Seasoning:
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/2 teaspoon chicken stock powder
1/2 teaspoon corn flour

Sauce:
2 tablespoon light soy sauce
2 table spoon fried shallot oil

Garnishing:
Fried shallots flakes
Spring onion, diced
Red chilli, sliced

Method:
1)  Steam yam till cooked, mash while hot.

2)  Combine all the ingredients into a mixing bowl, beat the mixture till a soft and smooth dough is formed.
(or use hands to knead till a pliable dough is formed). Add little water if the dough is too dry.

3)  To prepare filling:  Heat cooking oil in a wok, saute shallot over low heat until fragrant. Add in diced preserved radish and toss for few minutes. Add in mushrooms and minced meat, stir-fry till the meat is almost cooked, then add in water and seasoning, stir-fry over low heat till the sauce is thickened. Dish up and leave to cool for later use.

4)  Divide yam dough into 25 g each, make a hole with finger and stuff  filling into the cavity. Seal up properly and shape into cylindrical.

5)  Boil yam dumpling in a pot of boiling water over medium heat until cooked.  Dish up and arrange them on a  plate.  Drip on sauce and sprinkle with garnishing.