Nov 24, 2013

Steamed Lotus Leaf Rice

1 piece lotus leaves
700g white rice, cooked
2 eggs
100g chicken meat, cooked
50g black mushrooms
15g dried prawns - soak
50g peeled shrimps, deveined and diced
2 cloves of garlic, slice thin
Some cooking oil
1/2 tsp. chicken stock granules
                                                  3 tbsp light soy sauce
                                                      Some thick soy sauce
                                                   Salt to taste

2 tsp oyster sauce
1/2 tsp soy sauce
1/4 tsp sesame oil
1/8 tsp salt, or to taste
1/8 tsp ground white pepper
2 tsp water

  • Quickly boil lotus leaf and then allow to dry. Put the leaf in a pot.
  • Heat cooking oil and saute garlic and then add in egg. Fry the egg and break it up with the spatula into small pieces. 
  • Then add in chicken, mushroom, dried prawns, peeled shrimps, and chicken stock, one by one until each is aromatic, stirring constantly.
  • Mix in seasonings and cook well, about one more minute.
  • Drizzle two tea spoons of soy sauce into the cooked rice little by little, mix well using chopsticks or wet (and cleaned) fingers. Then, mix together the seasoned rice, spring onion and all the cooked ingredients.
  • Lay the lotus leaf on a flat plate, greener side up. Try to wrap the rice with the lotus leaf. Fill the center of leaf with mixed rice. Fold sides toward the center like wrapping a parcel, tuck the end of the last side and tuck into the fold.
  • Cover pot and steam rice for 30 minutes.
  • Once cooked, remove part of the lotus leaf in order to expose the rice.

Nov 4, 2013

Banana Dumplings

4 pcs ripe bananas (pisang raja)
500g wheat flour
3 tbsp sugar
A pinch of baking soda
Oil dor deep frying

  • Mash bananas
  • Add in flour, baking soda and sugar. Mix well
  • Scoop into small like shape with your fingers and drop gently into hot oil.
  • Deep fry till golden brown and cooked through.
  • Serve hot.

For softer dumplings, add warm water ti batter.

Nov 3, 2013

Anchovy Fritters

80g dried anchovies
250g wheat flour
2 tbsp dried shrimps
1 egg
1 onion, slice
1 red chili, slice
4 spring onios, slice
1 tbsp granulated sugar
1/2 tsp salt
Oil for deep frying


  • Mix egg and flour well. Add in a little bit of water. Set a side
  • Pound anchovies and dried shrimps together.
  • Add into the batter. Put in salt and sugar
  • Mix well.
  • Add onion, spring onions and red chili
  • Make into balls with a spoon and deep fry in hot oil until golden brown.
  • Serve hot.
Soak the dried shrimps in hot water for few minutes before pounding.