Steamed Fish Balls & UFO Balls

Steamed Fish Balls & UFO Balls

I did this dish for my daughter and my lunch today.

My daughter and I had this dish with my favourite

Maggi Assam Laksa.  Very simple and easy to make.

This morning I sent my husband to the airport. He's flying to Bangkok

and coming back next Thursday and then the next day flying

off again to Ho Chi Minh, Vietnam  with me for a holiday.

After a few days we will come back from Ho Chi Minh, Vietnam,

and off he will go again to Guangzhou, China.

My dear colleague Elly Chong said that we drive to work but

my husband board plane to work.  Ha Ha Ha, he is not

a pilot but a businessman that needs to travel very often 

locally and overseas.  My son has been having weekends

college classes these past few months and this evening we'll be 

meeting him  for dinner in Rakuzen, Empire Subang.

20 pieces of Fish Balls.

20 pieces of UFO Balls (I do not know the name and my

children always called it UFO Balls. To Malaysian

Chinese, you will know what I mean since the shape is like UFO)

Some Garlic Oil (please click here for the recipe)

Lay all the Fish Balls and UFO Balls nicely into a plate.

Boil the wok with water with high fire.

Once the water inside the wok is boiling rapidly,

put in the plate with the Fish Balls & UFO Balls and

steam for 7 minutes (depends on your fire).  

Do not over cook, if not your Fish Balls and UFO Balls 

will be harden.  Once done, take the plate out from the wok.

Sprinkle with garlic oil and dash of soya sauce.

Serve immediately.

My daughter and I finished this whole plate with my

Maggi Assam Laksa Noddle.  You can eat it with your 

piping hot rice or Fried Rice.  The choice is yours.

Happy Cooking & Eating And Hope You Have A

Wonderful  Weekend!

Long Bean & Chinese Sausage Rice

Long Bean & Chinese Sausage Rice

The majority of Chinese households will cook this dish and

different household will put in different ingredients.

In this recipe, I incorporated Long Beans and Chinese Sausages only.

There's a Chinese saying called "Yat Wok Suk" which means 

"everything cook in one pot" which in this case, is a rice cooker. 

Since two weeks ago, I have been leaving my office at 

around 8.30 pm to 9.00 pm and reach home before 10.00 pm.

I feel so guilty towards my family for working so late but 

what to do when there's big responsibilities and 

they come at the last minute.

This dish is my family favourite and  I cook this dish today

with love and a way to thank them for being understanding. 

250g Long Beans.

350g Rice.

160g Chinese Dried Sausages.

Discard the string from the Chinese Dried Sausages and

place in a plate.

Pour in hot water and leave it for 5 minutes.

Take out the edible skin from the Chinese Dried Sausages.

The choice is yours if you prefer to eat the skin.

Cut the Long Beans and Chinese Dried Sausages

into your desire sizes and leave at one side.

Wash the rice until the water comes out clear.

Pour in tap water (800ml).

Note : Measurement of the water to cook the rice 

depends on your rice.  Remember to put more by

around 100ml since you have other ingredients to be cooked

inside the rice cooker.

Then pour in the cut Long Beans and Chinese Dried Sausages.

Lastly, pour in 2 tablespoons of Soya Sauce, 

1 tablespoon of Dark Soya Sauce, dash of pepper and

dash of Sesame Oil.  

Switch on the rice cook and cook it until done.  

When the rice is 3/4 cooked, open up the rice

cooker lid and use the rice spatula and mix the rice

thoroughly and cook until done.

Am I right? So easy to cook and delicious to eat.

I also cooked Stir Fried Cabbage with Dried Shrimps 

which you can click here for the recipe.

Happy Cooking and hope you have a wonderful weekend

with your family.