Steam Yam cake

Guess what’s the taste like ? Haha….of course it is YUMMY!! (with full supervision from a teacher)

Ingredients :
1 yam, cubed, 5 cloves garlics
(A) Mix Well 1 packet blended rice flour, 2 tbsp tapioca flour
Water Seasoning – salt, 5 spieces powder, sugar to taste
Garnishing – shallot crisp, dried prawns crips

Method
1. Heat oil and sauté shallots and dried prawns (separately) till crisp. Dish out and set aside.
2. Saute garlic with remaining oil, add in yam and stir-fry till fragrant.
3. Mix in water and bring to boil.
4. Add in mixture (A), cook batter becomes thick.
5. Pour out batter into a greased tray to steam (30minutes).
6. Once yam cake is cooled, add garnishing and serve with your favourite sauce (I use sweet black sauce from the market).

Lor Mai Kai (Glutinuous Chicken Rice)

Ingredients
Rice -1kg pulut (glutinuous rice), 4T oil, 1T dark soy, 1T salt
Marinated Chicken -2 pcs chicken thights (deboned and slice thinly), 1T dark soy sauce, Ginger sauce (1 thumbsize), 1T cooking wine, 1t butterfly powder, 1/2t salt, 1 sugar
Others -2 lap cheong, 10 soaked black mushroom, 1t sugar, 1/2 salt (slice and marinate)

Method
1. Clean and soak pulut with water just enough to cover (10mins). Add to taste and steam for about 15mins.
2. Arrange marinated chicken and other ingredients onto bottom of bowl. Add in pulut.
3. Steam for 30mins.

*Instead of steaming the pulut, you can also stir fried to fragant. Then only add to bowl to steam.

Cotton Cheese Cake

Ingredients A: 140g castor sugar, 6 egg whites, 1/2t cream of tartar

Ingredients B: 50g butter, 250g cream cheese, 6 egg yolks, 100ml fresh milk, 1T lemon juice
Ingredients C: 60g superfine flour, 20g corn flour

Method
1. Melt butter, cream cheese & milk over a double boiler.
2. Cool down, add in egg yolks & lemon juice.
3. Whisk egg whites with cream of tartar until slightly stiff. Divide (1) and flours 3x (alternately), mix in, stir well till combine (must be fast so air will not lost).
4. Pour batter into a greased & floured 9″mould.
5. Steam-bake (use a tray of water outside your cake tray) at 160C for 1hr and 10mins.

*Haha….obviously having blessed with so much good food is one of the blessing for knowing so many good cook Buddhist Society in Sg.Long!

Steam Mee Sua Kuih

This is a very unique recipe as i have never came across such steam mee sua in any cookbooks or recipe. Contributed by Alicia.

Ingredients
240g mee sua (about 8 stalks, rinsed), 700ml water,250g pumpkin (thinly sliced), 6 black mushroom, 3 clove garlic, 5 clove shallots, and Optional (RM2 shredded pork and 75g dried prawns).

Garnishing - fried shallots, cut chillies and onions
Seasoning - 2T soy sauce, 1T water, 1/2t salt, 1/2t pepper and 1/2 sugar.

Method
1. Fry onion, garlic, then mushroom till fragant. Add pumpkin and fry.
2. Add water and seasoning.
3. Once water boiled, add mee sua and kei chi (for vegetarian, this can replace meat).
4. Fry till dry, pour onto steam plate and steam for 30mins.

Tips: Dish is ready once mee sua looks transparent, with a bouncy surface (test with your finger)

Steam Salmon

With just a fraction of price, you get this yummy meal for your little ones. Look at those juicy salmon fish oil and sauce from steaming……

Salmon steaming method:
1. Marinate fish with a little oyster sauce
2. Arrange them onto a steaming plate
3. Steam on top of the cooking porridge (I use my rice cooker)

* Word of caution: Just be sure to remove all the fish bones properly.