Tuesday, 30 April 2013

Long Bean Rice 长豆饭

Long Bean Rice 长豆饭


250g rice, washed and drained
300g long beans, cut into tiny pieces
160g pork, cut into cubes
50g dried scallops
3 pieces dried mushrooms
3 tbsp cooking oil
450ml water
2 tbsp oyster sauce
1 tsp salt

Cut long beans into small pieces

Rice - washed and drained

Pork - cut into cubes

Dried scallops, soaked and shredded  into pieces

Dried mushrooms - soaked and cut into cubes

Long beans - stir-fried in hot oil for 2 minutes


1.  Wash the rice and drain them in a colander
2.  Heat wok, add in 1 tbsp oil and stir-fry the long beans at high heat for 2 minutes. Remove and set aside.
3.  In the same wok, add 2 tbsp cooking oil.
4.  Saute the minced garlic until fragrant.
5.  Add mushrooms and fry for 2 minutes, then add in the pork cubes and fry until the colour changes to whitish.
6.  Add the rice and stir-fry to mix all ingredients evenly.
7.  Scoop up the rice mixture and put them into an electric rice cooker.
8.  Add in the oyster sauce, shredded scallops, salt and water. Stir to mix well.
9.  Switch on the electricity and let it auto-cook on its own until the water is almost dry. 
10.Then add in the long beans into the nearly cooked rice and let it auto-cook until done.

Well-blended flavours all in one pot

Monday, 29 April 2013

Bamboo Leaf Alkaline Dumpling With Red Bean Paste 豆沙碱水粽子

Bamboo Leaf Alkaline Dumpling With Red Bean Paste 豆沙碱水粽子

The dumpling festival is just round the corner and falls on June 12th this year. So instead of making the traditional dumplings with only alkaline water we decided to add red bean paste to it. My late mother-in-law used to make alkaline dumplings and dipped them into sugar. I didn't like it and here is the new improved version. I am planning to make two more varieties. The traditional 'bak chang' (or pork dumpling) and the home-grown Malaysian 'sambal belacan chang'


The alkaline glutinous rice filled with red bean paste


500g glutinous rice, soak overnight and drain
35ml lye water or kan sooi in Cantonese
35ml oil
1/2 tsp salt
600g red bean paste  ( You can refer to my previous post on how to make red bean paste )
130g dried bamboo leaves, soaked overnight to soften the leaves before cleaning them.
Strings to tie the dumplings 

 Glutinous rice which has been soaked overnight, well drained and mixed with lye water, oil and salt. Ready for wrapping

Refer to the above link to read up my previous post on how to make red bean paste

  Strings to tie up the dumplings


Step-by-step instructions on how to wrap the bamboo leaf dumpling

Some called this "Hong Kong" style wrapping, while others called this "nasi lemak" style. 
My family call this method of wrapping the dumplings the "pillow" style! 

Wipe clean 2 pieces of bamboo leaves and place them parallel to each other. 
Let the two pieces of leaves over-lap slightly as seen in the picture.
Cut off the stems and the ends of the bamboo leaves. 

 Place one tbsp of glutinous rice on the bamboo leaves

 Add in about 50g of red bean paste

 Top up with another tbsp of glutinous rice

 Cover the glutinous rice with another piece of bamboo leaf

Using both hands, press down on the top piece of  bamboo leaf to cover the glutinous rice before wrapping it up

 Fold in one side of the bamboo leaves to wrap it up  like a parcel or like wrapping up a packet of "nasi lemak"

Fold in the other side of the bamboo leaves to complete the wrapping

 Using both hands, hold the parcel and turn one end of the edges to place it under the parcel

Bring the other end of the edges and place it under the parcel to form a neat packet

 Secure the parcel by tying it up with a string

 Circle the string around the parcel and tie a knot at the top

 Using the top as the pivot point, circle the string another round on the other side of the parcel like a "V"-shape

 Tie a knot to secure it

 It looks like a "pillow"

Snip off the odd ends of the bamboo leaves

Boiling the dumplings

1.  Bring a large pot of water to the boil.
2.  Place all the wrapped dumplings into the boiling water. Ensure that all the dumplings are submerged in the boiling water.
3.  Boil over high heat for 1 1/2 to 2 hours. If the water level is below the dumplings, add boiling water to top up. Do not add cold water.
4.  Unwrap one dumpling to check that is is truly cook before switching off the flame.
5.  Remove the dumplings and drain well.
6.  Allow to cool.
7.  The dumplings taste better when they are cooled down.

Sunday, 28 April 2013

Dried Shrimp Sambal (Paste) 辣椒虾米酱

Dried Shrimp Sambal (Paste) 辣椒虾米酱

A hot and spicy dish of dried shrimps. This is commonly eaten with rice. It is popularly used as a filling for sandwiches, buns, dumplings and a host of endless possibilities. You can adjust the amount of chili paste to suit your taste buds as some people like hot and spicy food while others cannot take the heat of hot chillies.


100g dried shrimps, soaked and chopped
80g shallots
40g garlic
10g belacan or dried shrimp paste
100g chili paste
1/2 tsp salt, or to taste
2 1/2 tsp sugar
4 tbsp cooking oil
100 ml water


1.  Remove the skin from the shallots and garlic. 
2.  Put them into a food processor and mince together with the belacan.
3.  Heat wok. Add cooking oil and heat until hot.
4.  Add in the minced shallot paste and stir-fry until fragrant.
5.  Add in the chili paste and mix evenly.
6.  Add in the chopped dried shrimps and stir-fry to mix well.
7.  Add in water, salt and sugar. 
8.  Continue cooking and stirring until the water dries up.
9.  Dish up and serve.

Stir-Fried Eggplant With Fermented Soya Beans 茄子炒豆酱

Stir-Fried Eggplant With Fermented Soya Beans 茄子炒豆酱

Another simple to prepare dish that goes very well with porridge or rice. 


400g eggplant 
60g fermented soy beans
2 tbsp cooking oil
1 tbsp chopped garlic
1 1/2 Chinese rice bowls of water


1.  Wash eggplant and cut into thin slices.
2.  Heat wok and add cooking oil
3.  When the oil is hot, add minced garlic and saute until fragrant.
4.  Add the sliced egg plants and stir-fry over heat for 2 minutes.
5.  Add in the fermented beans and mix well
6.  Add the water and allow to cook over high heat until it boils. (Eggplants absorb a lot of water you may have to add extra water while cooking)
7.  Once it boils, reduce to medium flame and continue to simmer until almost dry. 

Saturday, 27 April 2013

Steamed Shrimps In Garlic & Fish Gravy 鱼露蒜茸蒸虾

Steamed Shrimps In Garlic & Fish Gravy 鱼露蒜茸蒸虾

This is a typical Teochew household dish. Simple to prepare and yet tasty with an extra zing from the fish gravy. The Teochews use a lot of fish gravy in their cooking. My late father-in-law practically splashes all his dishes with fish gravy in almost all his cooking. He did not have to weigh and measure his ingredients. Yet all the dishes turned out to be mouth-watering and delicious. How I wish I have his flair!

This is one of his dishes which I have not tasted for a long, long time. Thinking about it the other day brought on  this strong craving and so I asked SK whether he can recall what his late father put into this dish.

Here is SK's replica. Tastes good!


300g shrimps ( medium-sized )
1 tbsp crushed garlic
1 tbsp fish sauce
1 tbsp cooking oil
some spring onion for garnishing ( optional )

Fish sauce or fish gravy



1.  Trim the shrimps. Remove the antennae and the rostrum (the pointed jagged sword-like thing on the head). Wash and drain well.
2.  Arrange shrimps on a plate.
3.  Sprinkle with crushed garlic. Pour the fish sauce and oil over the shrimps.
4.  Steam over high heat for 5 minutes.
5.  Sprinkle with chopped spring onion.
6.  Ready to serve.

Thursday, 25 April 2013

Steamed Minced Pork With 3 Types of Eggs 三蛋蒸肉碎

Steamed Minced Pork With 3 Types of Eggs 三蛋蒸肉碎

I was at the market choosing oranges when I overheard three ladies talking about this dish. One
of the ladies was teaching her two friends how to make this steamed minced pork with three different types of eggs. No precise weights and measurements were mentioned. However, she described in detailed how to go about preparing this dish. I overheard the whole conversation!  

After paying for the oranges, I happily walked down a few more stalls to buy a small packet of minced pork. I already have century eggs and salted eggs in my pantry. Fresh eggs is a staple which I frequently replenish in my fridge. So I have all the ingredients to try out this dish which sounded interesting. Three types of eggs all in one dish!. 

I jotted down the weights and measurements of each ingredient used. I am sharing the result of my effort here. It was very simple to do and it's tasty.


350g minced pork
2 eggs
1 century egg, cut into cubes
1 salted egg, cut the egg yolk into cubes
6 tbsp water
1/2 tsp salt
1 tsp soya sauce
sesame oil
dash of pepper
some chopped spring onion for garnishing


1.  In a large bowl, mix the minced pork with the three different types of eggs.
2.  Add in salt, soya sauce, pepper, sesame oil and water
3.  Mix well to ensure even distribution.
4.  Place into a steamer and steam for about 25 to 30 minutes.
5.  Remove from steamer and garnish with chopped spring onion.

 Left :  century egg. Middle : salted egg. Right : fresh eggs

 Minced pork

 Century egg cut into cubes

 Fresh eggs

 Salted egg with the egg yolk cut into cubes

Tuesday, 23 April 2013

Stir-Fried Snake Beans With Fermented Beans 蛇豆炒豆酱

Stir-Fried Snake Beans With Fermented Beans 蛇豆炒豆酱

A simple way to prepare a home-cooked dish.  I like to eat this with watery porridge especially on a hot sunny afternoon. 



400g snake beans
60g fermented soy beans
1 tbsp minced garlic
2 tbsp cooking oil
1 3/4 Chinese rice bowl water


1.  Wash the snake beans. Cut into sections of 4 cm
2.  Heat 1 litre of water in a pot and bring to the boil add 1/2 tsp lye water (or kan sooi in Cantonese) Boil the snake beans for 3 to 4 minutes. Drain and wash the snake beans with tap water and set aside.
3.  Heat a wok and add cooking oil. Saute the minced garlic until fragrant.
4.  Add water and fermented beans and bring to the boil.
5.  Add the snake beans and let it simmer for another minute.
6.  Dish up and serve. 

Fermented beans

Saturday, 20 April 2013

Dried Fig Soup With Pork Bones 无花果猪骨汤

Dried Fig Soup With Pork Bones 无花果猪骨汤

The figs were sweet and tasty

Recipe source :  Adapted from Nourishing Recipes of 100 Chinese Herbs

Accordingly to the Nourishing Recipes of 100 Chinese Herbs, dried figs contain anti-cancer substances which can prevent cancer, especially lung, intestinal and stomach cancer. Besides containing anti-cancer substances they are rich in vitamins and protein. They are believed to be good for removing black spots and eliminating bad breadth.


115g dried figs
400g pork bones
2 small pieces tangerine peel
10 cups water
salt to taste

Dried figs

Dried tangerine peel


1.  Wash the pork bones
2.  Wash the dried figs and tangerine peel.
3.  Bring 10 cups of water to the boil.
4.  Put all ingredients into the boiling water.
5.  Cook over medium heat for 1 1/2 hours
6.  Season with salt and serve.

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