Steamed White Pomfret Fish

Steamed White Promfret Fish

Once this dish is done "Steamed White Promfret Fish",

my daughter will sure go crazy over it.

Fish is her favourite dish.

My son hate to eat fish. He only eat fish balls.

I am cooking this fish solely for her lunch....my husband, son and I won't be

eating because all of us had heavy tim sum for breakfast.

1 White Pomfret Fish.

Clean and drain.

A few pieces of Dried Chinese Mushroom.

Soak with water for 1/2 hour.

Squeeze and drain.

2 pieces of Fresh Ginger.

Scrap the outer skin.

Slice the soaked Dried Chinese Mushroom and Fresh Ginger.

Sauce (mix well) :-

1 1/2 tablespoons of Soya Sauce.

A few dash of Sesame Seed Oil.

1 tablespoon of Chinese Cooking Wine.

1 tablespoon of Garlic Oil.

Get ready pyrex dish for steaming.

Place some fresh ginger all over the pyrex dish,

then place the fish on top of the fresh ginger.

Place remaining of the fresh ginger on top of the fish

and inside the gills.

Lastly scatter all the dried chinese mushroom

on top of the fish.

Heat up the water until boiling.

(Do not cut corner...you must boil the water first

before start steaming your fish)

Then place the pyrex dish with the fish into the wok

and steam for 15 minutes or less.

Make sure you do not over cooked the fish,

if not, the flesh of your fish will be hard.

(If you noticed the fish eyes pop out, then it is over cooked....

you still can eat it but the flesh of the fish won't be smooth.)

Around 12 minutes, poke the fish with chop stick and

if it goes through the fish, then it is cook.

Once the fish is cooked, pour the sauce all over the fish

and steam for 1 minute ONLY.

Then, lift up the pyrex dish.

Garnish the fish with chopped spring onion and chopped cilantro.

Serve the steamed fish immediately.

We, Chinese like to eat steamed fish while it is steaming hot.

15 Minutes Fried Rice

15 Minutes Fried Rice

Whenever we have left over cooked rice,

I won't throw away because I will save it for next day

to cook Fried Rice for my kids to bring to school

or for me to bring to work for my breakfast or lunch.

It is very easy to cook, just take 10 minutes only.

It is simple and easy!

Some cooked rice (preferably overnight rice).

2 eggs.....(my fridge left one egg only).

Some dash of pepper.

Stir with fork until all the rice well coated.

Heat up with oil and some salt.

(as per my previous recipe, by putting in the salt into the cooking oil,

the fried rice will taste better...taught by my mother).

Once the cooking oil and salt heated up,

pour in the rice.

Keep on stirring until cooked.

My mother in law told me that once we noticed

the rice popping up, then the rice is done and

our body won't be heaty after we have consumed the fried rice.

Taste it...if not enough of salt, sprinkle more salt and stir well.

Dish up into serving plate and garnish with some chopped spring onions.

Lok Mei Soup

Lok Mei Soup

Since I was a kid, my mother occasionally cooked this soup.

This soup is sweet and nourishing.

It is called "Lok Mei Soup" because it has 6 types of herbs.

Just go to the Chinese Medicine Shop and tell them that

you wanted to buy one packet or more of "Lok Mei" ingredients.

6 types of herbs.

Wash and drain.

1/2 chicken or kampung chicken.

Some pork ribs (tell the butcher that it is to boil soup).

Wash and drain.

Pour all the Lok Mei ingredients and meat into a pot.

Then pour water to 3/4 of the pot.

Boil with high fire.

Around 30 to 45 minutes, you will notice a lot

of bubble surface, lower down the fire and then scoop out

all the bubble with a sieve.

After that, boil again with medium fire for another 2 hours.

Look like this after 3 hours.

Turn off the fire and then sprinkle some salt.

Once ready, pour into soup bowl and serve with hot rice

and other dishes.

Happy Cooking and Drinking.

Stir Fried Pork

Stir Fried Port

This dish taught by my dear mother.

Ingredients A :-

Sliced Pork Belly.

1 sliced chilli.

4 pips of sliced garlic.

1 diced onion.

Ingredients B :-

1 tablespoon dark soya sauce.

2 tsp chicken stock granules.

2 tsp castor sugar.

1 tbsp light soya sauce.

4 tbsp water.

3 tablespoons of cooking oil.

Heat it up.

Pour in all the ingredients A and stir well.

Once half cooked.

Pour in all the ingredients B and stir well.

Cook until the sauce is half dry or going to be dried

(depends on your preference).

If you have kids, then it is good to have some sauce

to mix with the rice.

Dish out into serving plate and garnish with chopped

spring onion and chopped cilantro.

Eat with hot rice.