To Cook
Mix pork and shrimp meat with marinade.
Steam soft tofu on medium heat for 10 mins. Drain and keep warm.
Heat up oil in a pan and stir fry pork, shrimps and mushrooms until cooked. Stir in baby corns, green peas and thickening mixture. Heat through and pour on steamed tofu.
Steam
Steamed Scallops with Black Bean Garlic Sauce
To Cook
Mix softened bean vermicelli with Seasoned Soy Sauce for Seafood.
Place some seasoned vermicelli between scallop and shell. Top with seasoning mix.
Steam scallops over high heat for 8 mins. Sprinkle with spring onions and fried garlic. Pour hot oil over scallops and serve immediately.
Deep Fried Taro Cakes with Scallops
To Cook
Place scallops into a bowl and mix well with marinade.
Prepare a steamer over high heat. Steam taro for 45 mins. Remove and mash while still hot. Add seasoning mix and combine well.
Divide the mashed taro into 10 equal portions. Put a scallop in the middle of the mashed taro and form them into round cakes. Coat taro cakes with corn starch.
Deep fry taro cakes in heated oil until golden brown and serve.
Radish Stuffed with XO Sauce Shrimp Paste in Crab Roe Sauce
To Cook
In a bowl, season shrimps with a dash of salt. Mince the shrimps using a knife or blender. Add shiitake mushrooms and seasoning mix. Stir the mixture until it forms a paste. Wrap the bowl with cling wrap and chill in refrigerator.
Use a round mould to cut the radish pieces into preferred sizes. Make a hole in the centre of each piece. Sprinkle a dash of salt on the surface of the radish. Steam until cooked and set aside to cool.
Arrange the radish pieces on a plate. Stuff shrimp paste into each piece. Steam for 8–10 mins.
Mince the crab roe. Boil the broth and carrot juice and add the minced crab roe. Add a dash of corn starch to thicken the sauce. Drizzle the sauce over the steamed radish pieces with stuffed shrimp paste. Top with XO Sauce. Serve.
Steamed Chicken with Fine Shrimp Sauce
To Cook
Mix all ingredients with marinade. Steam on high heat for 10 mins or until cooked through.
Remove and serve.
Two Colour Roe Tofu
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.
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.