Ate this yummylicious steamed bamboo clam in garlic oil and vermicelli and managed to google for the recipe. Loved the sauce and decided to use crayfish instead since not a big bamboo clam lover.

Ingredients
3 crayfish, chopped into halves
3 tablespoons soya sauce
1 tablespoon sesame oil
4 dashes pepper
1 tablespoon dark soya sauce
4 tablespoons cooking oil
6-10 cloves garlic, minced
2 tablespoons shaoxing wine
some vermicelli, softened
some chopped coriander and red chilli
1 teaspoon sugar

Preparation
1. Fry minced garlic in oil until brown and set aside.
2. Coat vermicelli in mixture of soya sauce, dark soya sauce, sesame oil, sugar and pepper.
3. Twirl vermicelli over crayfish and pour remaining mixture and shaoxing wine over crayfish. Put to steam until cook.
4. Drizzle fried garlic oil over crayfish and garnish with coriander and chili. It’s ready to serve.

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Wanted to use up the remaining kimchi and managed to google for this recipe. But tweaked mine without the pork, and I steamed the tofu instead of boiling it. I liked the flavor of kimchi being stir fried this way. It made kimchi more fragrant, giving it the extra oomph with the sesame taste. And it’s super easy and fast.

Ingredients
1 bowl of kimchi
1 piece of tofu
3 garlic cloves, minced
1 teaspoon soya sauce
2 teaspoons sugar
1 teaspoon sesame seeds
1 teaspoon sesame oil
1 teaspoon oil

Preparation
1. Heat up oil and stir frythe kimchi with garlic, soya sauce, sugar, sesame seeds and sesame oil.
2. Steam the tofu until hot and pour the mixture over. Voila, it’s done.

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Hubby decided to adapt the sauce used for curry sliced pork on steamed fish. The curry powder used is from Germany, hence, it’s mild and different from local curry. We love this curry powder as it is not overly strong, and can be used to add flavor to a lot of things e.g. Curry fried rice.

Ingredients
1 grouper or seabass
1 stalk lemongrass
30 curry leaves
2 chili padi with seeds remove and minced
150ml evaporated milk
2 tablespoons margarine or butter
1 tablespoon fish sauce
1/2 chicken cube
3 teaspoons sugar
3 tablespoons mild curry powder

Preparation
1. Heat up margarine and add lemongrass, chili padi and curry leaves. Stir fry until fragrant.
2. Add evaporated milk and boil over medium heat for five minutes.
3. Add curry powder, fish sauce, chicken cube and sugar, and simmer for a minute. The sauce is ready and set aside.
4. Steam fish until cook. Drizzle sauce over fish, and it’s ready to serve.

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Needed more variety to my steamed fish recipe. Hence, decided to try with this recipe.

Ingredients
1 cod fish fillet or 1 seabass
2 tablespoons soy sauce
1 tablespoon shaoxing wine
1 teaspoon sesame oil
some pepper
4 tablespoons water
some minced garlic
some ginger shreds
1 teaspoon brown sugar
1 spring onion or coriander cut, for garnish

Preparation
1. Place some ginger at the base and over the cod.
2. Steam until cook.
3. Heat the mixture of soy sauce, sesame oil, pepper, water and sugar.
4. Fry garlic and ginger until fragrant.
5. Once cod is cooked, pour sauce over cod.
6. Sprinkle fried garlic and ginger over cod.
7. Garnish with coriander or spring onion, and it’s ready to serve.

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Finally found the recipe that taste like what I have been eating at restaurants. The earlier recipe that I posted using fish sauce, and I always find it weird for a Teochew Steamed Fish to use fish sauce. And this is a much simpler way to Teochew-steam a fish. Just lay all the ingredients over the fish and steam it.

Ingredients
1 seabass, washed
1 tomato, cut into six
1 red chili, sliced
1 ginger, cut into shreds
2 shiitake mushroom, sliced
1 piece of salted vegetable, sliced
3 salted plums, cut and deseed
5 tablespoons water
1 tablespoon mirin (optional)
1 teaspoon sesame oil (original recipe does not use sesame oil but I thought it would make the broth tastier)
some pepper and salt
1 teaspoon oil

Preparation
1. Rub salt, some oil and pepper over fish.
2. Lay some salted vegetables and ginger at the base of the fish.
3. Spread some mushroom, chili, remaining ginger and salted vegetable on top of fish.
4. Lay tomato, salted plum and remaining mushroom by side of fish.
5. Pour the mixture of water, mirin and sesame oil over fish.
6. Steam until cook, and it’s ready to serve. You can garnish it with some coriander.

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During this pregnancy, I needed to eat more green leafy vegetables to up my haemoglobin count and reduce blood sugar. What better way would be to eat spinach. But then again, I was lazy to deal with all the stir frying. Hence, steaming it is the most frill-free way!

Ingredients
1 cup of spinach, cut into equal length
1 tablespoon soy sauce
2 tablespoons fruit vinegar
1 teaspoon sesame oil
Some roasted sesame seeds

Preparation
1. Mix soy sauce, vinegar, sesame oil well for the sauce.
2. Steam spinach for about 6-8 minutes or until cook.
3. Plate spinach and toss sauce over spinach.
4. Sprinkle sesame seeds over spinach and it’s ready to serve.

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This veggie soup also commonly known as ABC soup is the easiest soup to make ever. Refreshing, light and healthy. I highly recommend using a slow cooker to make this soup. Not only does it save electricity, it softens the potato and carrot really well.

Ingredients
1 potato, cut into cubes
1 carrot, sliced into pieces
1 sweet corn, cut into chunks
1 tomato, cut into quarters
1 Chinese parsley, cut into pieces
2 teaspoon vegetable seasoning
1/4 teaspoon pepper (optional)
4-5 bowls of hot water

1. Put potato, carrot, tomato and sweet corn into a slow cooker of hot water.
2. Set temperature for slow cooker as high, and cook for 2 hours.
3. Add seasoning to taste. If you like pepper, add some pepper to taste.
Add Chinese parsley to soup and cook for a few more minutes, and it’s ready to serve.

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