Blogger Buzz: You Blog, We Listen

Blogger Buzz: You Blog, We Listen

Blogger Buzz: 2007 Roundup

Blogger Buzz: 2007 Roundup

CLAY POT CHICKEN RICE

500gram Chicken Drumstick
2 cups Rice
6 pieces Dry Mushroom (Soak and Slice)
2 string 6” Chinese Sausages (Slice)
1piece 2”x1” Salted Fish (Fried lightly and smash)

Seasoning

1teaspoon Oyster Sauce
1 teaspoon Corn flour
1 tablespoon Light Soya Sauce
1 tablespoon Black Soya Sauce
1teaspoon Sugar
1/4 teaspoon White Pepper
1 Large egg

Method

1. Wash, drain, and fry rice till light brown. Add enough water to cook as normal in clay pot.

2. Cut chicken into small pieces. Season with oyster sauce, light soya sauce, sugar, and corn flour for 15 minutes.

3. Add chicken, mushroom, sausages, and salted fish to rice when almost cooked, cover.

4. When rice is fully cook, add black soya sauce and egg. Cover for 1 minute.

5. Mix well and serve.

Note:
If clay pot is not available, one can use electric rice cooker to prepare this dish.

Steamed sea bass

Ingredients

600gram whole sea bass with head and tail, cleaned, scaled, and gills removed

1/4 cup white wine for rinsing

2 tablespoons white wine

3 cloves garlic, coarsely chopped (approx. 2 tablespoons)

4 tablespoons chopped scallions, including greens

2 tablespoons finely minced fresh ginger

1 teaspoons sugar

1/4 cup cooking oil

3 tablespoons soy sauce

Method

1. Rinse the fish inside and outside with 1/4 cup of white wine.

2. Use a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil.

3. Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 12 minutes.

4. Meanwhile, prepare the sauce by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl.

5. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish.

6. Heat oil in a wok or saucepan. Add in the combined sauce. Stirring until the sauce boils.

7. Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish. Garnish and serve immediately.

Three Colored Eggs

2 salted eggs
3 Century eggs (pei-tan)
3 Fresh eggs
1 cup hot water
Pinch of salt

Method

1. Remove shells of century eggs in a bowl (cut into small pieces)
2. Crack fresh eggs into a bowl and mix in salted eggs (diced salted
egg yolks).
3. Dissolve salt in water and add to egg mixture.
4. Stir gently with a fork to mix evenly (do not beat)
5. Add century eggs
6. Pour into a shallow plate and steam over low heat for 15-20
minutes until eggs set.
7. Remove, decorate, and serve.

CHINESE YAM CAKE

Ingredients:-

250g rice flour
1 tbsp tang flour
1.5 litres water
50g dry prawns
60g roasted pork
1 tbsp cooking oil
2 tsp sesame seed oil
5 small onions
2 pips garlic
Salt, pepper and 5 spice powder to taste

Method:-

1. Divide the water into 900ml and 600ml portion.
2. With the 900ml portion of water add it to the flour and mix well.
3. In a dry wok, add oils and fry onion, garlic, dry prawn and roasted pork till
the mixture is fragrance.
4. Add in 600 ml of water
5. Add in the flour mixture and stir until the mixture is thicken.
6. Dish the mixture into a tray and steam for 40 minutes.
7. Leave the cake to cool for at least 1 hour before serving.

CARROT CAKE


Ingredients:

1 cup sugar
1 cup salad oil
3 eggs
1 1/3 cup flour
½ tsp. fine salt
1 ½ tsp. b/soda
1 ½ cups fine carrot
1 cup chop nuts (optional)


Method:

1. Combine sugar & oil.
2. Add eggs.
3. Beat well, add all other ingredients.
4. Preheat oven at 150’C.
5. Fold in carrot. Bake.
6. Test for doneness.