To Cook
Cut both soft and egg tofu into desired shapes using cookie cutters. Place onto a plate and steam for 5 mins.
Arrange black fish roe over the soft tofu and red fish roe over the egg tofu.
Drizzle with Lee Kum Kee Seasoned Soy Sauce for Seafood. Garnish with spring onions and serve.
Steam
Steamed Rice in Lotus Leaf
To Cook
Mix chicken with marinade. Heat oil in a pan and stir fry chicken until cooked. Add dried shrimps, barbecued pork and mushrooms. Stir fry for 2 mins.
Add rice and seasoning mix. Stir well until heated through.
Clean fresh lotus leaf and set aside. If using dried lotus leaf, soak in hot water until softened. Drain.
Place all stir fried ingredients on the lotus leaf and top with spring onions. Wrap. Steam the lotus leaf rice over high heat for 15 mins. Remove and cut open the lotus leaf. Serve hot.
Korean Rice Cakes (Songpyeon)
To Make the Filling
Grind the sesame seeds in a grinder or blender for about 20 secs. Then transfer ground sesame to a bowl and mix in ½ cup of brown sugar and a pinch of salt.
To Make the Dough
Prepare 3 cups of rice powder and sift into a large bowl.
Equally divide the rice powder into 3 bowls. Each bowl should now contain 1 cup of rice powder.
To prepare the basic white dough, add 3 tbsp boiling hot water to the rice powder and mix it with a spatula. When the dough is cool enough to handle, knead for about 5 mins, then wrap with cling film and set aside.
To prepare the green dough, add 1 tsp of ssukgaru (mugwort powder) and 3½ tbsp boiling hot water to the rice powder and mix it with a spatula. When the dough is cool enough to handle, knead for about 5 mins, then wrap with cling film and set aside.
To prepare the pink dough, add a pinch of strawberry Jell-o powder and 3 tbsp boiling hot water to the rice powder and mix it with a spatula. When the dough is cool enough to handle, knead for about 5 mins, then wrap with cling film and set aside.
To Assemble the Songpyeon
Cut off a piece of the dough and roll tightly between your palms in order to make a ball.
Press in to the ball with your thumb to stretch the dough slightly outwards and then use both of your thumbs to expand the opening.
Fill the well with ½ tsp of sesame filling, then seal tightly by squeezing the edges together. When the rice cake is sealed, shape them in to a half moon shape and set aside. Repeat until all the dough has been used.
To Cook
Prepare a steamer by bringing water to boil over high heat. Using pine needles or a damp kitchen cloth, line the bottom of the steamer to stop the rice cakes from sticking to the steamer.
When the water begins to boil, place the rice cakes on to the steamer ensuring that the pieces do not touch each other. Cover the rice cakes with a final, thin layer of pine needles if using.
Cover the steamer and let steam for about 20 mins.
Prepare a bowl of cold water and transfer the rice cakes in to the bowl when they’ve been cooked. Rinse the dumplings and then transfer to a rack to drain.
Lightly coat your hands with the sesame oil and use them to rub the oil on to the rice cakes.
To Serve
Serve immediately and while warm! Enjoy!
Sweet Sago Rolls with Palm Sugar Syrup (Ongol-Ongol)
To Cook
In a saucepan, bring the palm sugar and water to a boil over high heat to create the Palm Sugar Syrup. Reduce the heat to low, simmer uncovered for about 10 mins while stirring from time to time until the sugar is dissolved and the mixture turns syrupy. Remove from the heat and set aside to cool.
In another saucepan, mix the sago/tapioca flour, palm sugar and water. Mix well. Add the pandan leaves or extract and bring the mixture to a boil over high heat. Reduce the heat to low and simmer uncovered for about 30 mins, stirring from time to time until the mixture thickens. Remove from the heat and discard the pandan leaves if using. Set aside to cool slightly.
Let mixture cool down enough to handle, and form compact cylinder shapes by rolling the mixture on top of banana or parchment paper. Use toothpicks to fasten the ends of the rolls. Set aside to cool.
Combine the grated coconut and salt, and mix well.
Serve the rolls by slicing them into discs and coating them with the grated coconut, along with a drizzle of Palm Sugar Syrup on top.
Malaysian Glutinous Rice with Pandan Custard (Kuih Seri Muka)
To Prep
Take ½ of glutinous rice amount, soak for at least 4 hours or overnight. Do not cover.
Soak the blue pea flowers until the water turns blue. Use the blue water to soak the remaining ½ of glutinous rice for at least 4 hrs or overnight. Do not cover.
Line 2 baking pans with banana leaves.
To Make the Rice Layer
Mix the 300ml thin coconut milk and salt. Half the portion and mix each with the white and blue rice until well-combined.
Put the white and blue glutinous rice into the two baking pans separately and add the pandan leaves randomly between the rice.
Steam each portion over high heat until cooked, about 25 mins. Remove from heat and loosen with chopsticks.
Combine both portions of rice in a baking pan, make it flat and compact. Add the 100ml thin coconut milk and steam for 10 mins.
To Make the Custard Layer
Mix all ingredient and strain it. Cool over a double boiler until the custard slightly thickens yet able to pour through a sieve.
Remove the baking pan with rice from steamer and pour in the custard through a sieve. Cover loosely with foil to prevent water dripping on it. Steam for 30-40 mins over medium-low or until custard is firm.
Remove from heat and let cool while covered. Ready to serve when it drops to room temperature.
Steamed Chicken with Fragrant Spring Onion Oil
To Prep
Clean the chicken and pat dry with paper towel. Rub salt all over the chicken and set aside in refrigerator for 2-3 hrs.
To Cook
Prepare steamer and steam chicken over high heat for 20 mins or until thoroughly cooked.
Remove the chicken and set aside to cool. Reserve the steaming juice for later use.
Chop chicken into pieces (approximately 16 pcs) and arrange on a serving plate.
Drizzle the steaming juice over the chicken to add flavour. Place spring onions and ginger over the top.
Heat cooking oil, sesame oil and soy sauce in a saucepan until smoking and drizzle over spring onions and ginger.
Serve hot with steamed rice.
Moon-viewing Dumplings (Tsukimi Dango)
To Prep
Knead the rice flour while adding warm. The more you knead the dough, the chewier the dango will turn out to be.
Prepare and heat a bamboo steamer.
To Cook
Tear dough into several pieces, and place in steamer to steam on high for 20 mins until the dough centers are warm. Remove from steamer and allow to cool until temperature of dough is cool enough to handle.
Combine the pieces and knead until dough is springy and glossy. If the dough gets hard, add some water while kneading.
Divide the dough and roll into balls of 3-4cm in diameter.
Line a bamboo steamer with parchment paper to avoid the dango from sticking to the base of the steamer. Steam on high for 15 mins. Remove dango from heat, and set aside to cool. They will become glossy when cool.
To serve, arrange and stack dango to form a pyramid – as offering to the moon.
Chicken Katsu Hand Roll
To Prep
Cut the cucumber in to thin horizontal strips before removing the seeds. This should leave strips of just the flesh that should be trimmed to fit the hand roll.
Add the sushi vinegar to the cooked sushi rice and gentle fold in to the rice until well incorporated.
Pound the chicken using a meat tenderiser to make it thinner and flat.
Dip into the flour, then the egg and finally the breadcrumbs.
To Cook
In a pan with enough oil to fry, cook the chicken until golden and then drain on paper towels.
When the chicken has cooled slightly, cut it in to sections that are small enough to fit on to the hand roll.
To Make the Roll
Cut nori sheets in half. Place sushi rice and then the lettuce, cucumber and chicken slices onto one side of nori.
Fold the nearest corner of the nori over the filling and start to shape.
The finished hand roll should be shaped conically to prevent any rice from falling out from the bottom.
Sprinkle some tonkatsu sauce over the top and serve!
Steamed Banana Cakes (Kue Nagasari)
To Prep
If using small bananas, peel and slice each banana in half. Set aside. If using large bananas, peel and cut the bananas into 1 cm slices diagonally. Set aside.
In a bowl, combine the rice flour and mung bean flour (or tapioca flour) along with 325ml of coconut milk and mix into a smooth, lump-free batter. Set aside.
In a saucepan, combine the remaining sugar, salt and coconut milk and then heat over medium heat, mixing well until the sugar is dissolved. Increase the heat to a boil, then pour in the batter and continue to cook for about 5-10 mins until the mixture thickens. Remove from the heat and set aside to cool.
Pour boiling water over the bananas leaves to scald them, so they become soft. Dry the leaves and place them on a clean surface.
To Wrap the Cakes
spread 2 tbsp of the flour mixture across the center of a piece of banana leaf. Lay a slice of the banana on top and then spread another 2 tbsps of the flour mixture over it, covering the banana. Wrap by folding one side of the banana leaf over the filling, then the other, forming a tight parcel. Tuck both ends underneath and fasten with toothpicks. Use up the remaining ingredients using this method.
Placed the little parcels into a steamer to steam for 25 mins.
Remove kue nagasari from steamer and set aside to cool. Best served at room temperature or chilled.
Steamed Chicken Curry Cake (Hor Mok)
To Prep
Combine chicken, prawns and coconut cream in a bowl and stir until smooth.
Combine curry paste, egg, fish sauce, sugar, peanuts and kaffir lime leaves into the mixture and continue stirring for 2 mins until well-mixed.
Place basil leaves into 4 bowls, then fill with the curry mixture.
To Cook
Steam over boiling water for 15 mins or until just cooked.
While steaming, prepare topping cream by mixing 50ml coconut cream and corn flour and stir over low heat until cooked. Set aside.
Open the steamer, transfer the curry cake onto a serving plate, garnish with topping cream, red chilli and basil leaves. Serve with rice.
Steamed Pumpkin Cakes (Khanom Fak Thong)
To Cook
In a steamer, steam the diced pumpkin for about 20 mins or until cooked through and soft. Let it cool for a few minutes and then mash it until it a nice, soft puree.
When the pumpkin has cooled, add in the sugar, rice flour and potato flour and mix thoroughly.
While mixing, slowly pour in the coconut milk and then add the salt and about half of the shredded coconut and mix well.
Pour the batter into moulds or small bowls suitable for steaming. Fill them up until they are about ¾ full and sprinkle the remaining shredded coconut on top of each mould.
Steam for about 10-15 mins until they thicken and have a custard-like texture.
When the cakes have finished steaming, remove them from the steamer and serve!
Steamed Pork Curry Cake
To Cook
Mix coconut cream with flour and bring to the boil on low heat. Stir until thick, then set aside for topping.
In a food processor, thoroughly combine pork, curry paste, sugar, egg and fish sauce. Slowly add coconut milk until thick and smooth. Add half the basil and kaffir lime leaves and mix well.
Place basil leaves on the bottom of each ramekin, top with curry mixture and steam for 15-20 mins.
Remove from mould and garnish with coconut cream, basil and chillies on individual plates. Serve with rice.