Steamed Chicken with CEKUR dipping sauce

 To serve  4-5:

Free-range Chicken (about 1.5 kg) 

Preparing the chicken

• Prepare the steamer. Boil the water.
• Blanch the chopped chicken (in the same water to be use for steaming - convenient). This cleans off the scum.
• Marinate the chicken with the ginger sauce and corn flour for 2 hours.  
• Dish out the chicken into the steaming tray. Ensure it is spread out in one layer.
• Steam for 15 minutes in boiling water.
• Pour into plate, garnish with coriander leaf or chopped spring onions. Sprinkle some white pepper. Serve.

Preparation for the Cekur Dipping Sauce

• 50g chopped cekur roots
• 2 small green chili, sliced
• 3 tbsp cooking oil
• 1/2 cup water
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1/2 tbsp oyster sauce
• 1/2 tsp salt or taste
• 1/2 tsp sugar or taste

Method

Heat oil in a saucepan, add in chopped cekur and garlic, sauté till aroma. Add in water, bring to boil. Add in all seasonings, and continue to simmer till slightly thicken. Serve.

Notes:

Cekur is one type of local ginger, widely use in Malay cooking,  you can read more here.

Steamed Lotus Leaf Rice

Ingredients

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

Seasonings

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.

Serve hot. Enjoy!
POWERFUL MATRIX & CYCLER COMBINATION, 100% of PROFITS SHARING

Vietnamese Beef Pho

In this classic soup, paper-thin slices of raw beef are cooked with rice noodles in individual serving bowls into which hot spiced beef stock has been added.

Ingredients

• 3.5L beef stock
• 1 large onion, sliced into rings
• 6 slices fresh ginger
• 1 stalk lemongrass
• 1 cinnamon stick
• 1 teaspoon whole black peppercorns
• 500g beef sirloin, cut into thin slices
• 250g beansprouts
• 1 bunch basil, leaves only
• 1 bunch mint, leaves only
• 1 bunch coriander, leaves only
• 3 fresh green chillies, sliced into rings
• 2 limes, cut into wedges
• 500g dried rice noodles
• hoisin sauce, chilli sauce and fish sauce to serve

Preparation method

1. In a large stockpot, combine the stock, onion, ginger, lemongrass, cinnamon and peppercorns. Bring to the boil, reduce heat and cover, simmering for 1 hour. Strain stock and keep hot.
2. Arrange beansprouts, basil, mint and coriander leaves on a platter with chillies and lime.
3. Put the noodles into a large bowl and cover with boiling water. Soak noodles for 15 minutes, or until soft. Drain.
4. Divide noodles among 6 large soup bowls and place raw beef slices on top. Ladle hot stock over noodles and beef and pass the platter of garnishes and sauces.

Prawn and Sesame Stir-Fry

Sesame oil and sesame seeds add nutty goodness to stir-fried vegetables and prawns.

Ingredients

• 500ml (2 cups) water
• 220g (1 cup) white rice
• 650g fresh raw prawns, peeled and deveined
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 clove garlic, crushed
• 1 tablespoon sesame seeds
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons sesame oil
• 1 red capsicum, cut in half, seeds removed and cut into thin strips
• 3 spring onions, sliced
• 2 tablespoons teriyaki sauce
• 250g sugar snap peas or snowpeas, trimmed
• 2 tablespoons cornflour
• 200ml (3/4 cup) chicken stock
• 1/4 teaspoon salt

Preparation method

1. In a medium saucepan, bring salted water to the boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. While rice is simmering, combine prawns, ginger, cayenne pepper, garlic, sesame seeds and black pepper together in a large plastic bag. Allow to marinate in the refrigerator whilst rice is cooking.
3. Heat a large wok or frying pan until hot and pour in the sesame oil around the edges. Add capsicum and spring onions; stir-fry over high heat for 3 to 4 minutes to soften slightly.
4. Add teriyaki sauce, peas and the marinated prawns; stir-fry further 4 minutes or until prawns are opaque.
5. Stir chicken stock into cornflour until smooth.Add to the wok, cook, stirring until sauce boils. Sprinkle with salt. Spoon prawn stir fry over the cooked rice.

Nutrition

• Energy 1675.69kJ
• Total Fat 9.8g
• Saturated Fat 1.6g
• Salt 1074.2mg
• Total Carbs 50.3g
• Fibre 3g
• Protein 24.8g

Juicy Steamed Dumplings Recipe

Ingredients

Dumpling dough:

• 250 grams of wheat flour, sifted
• 150 ml of cold water

Filling:

• 250 grams of lean boneless chicken, minced
• 2 tablespoons of light soy sauce
• 1/2 tablespoon of vinegar (any taste)
  
• 2 tablespoons of fresh ginger, chopped
• 1/2 teaspoon of sugar
• 3 tablespoons of sesame oil

Method

1. Mix the chicken with the soy sauce, vinegar, ginger and sugar. Marinate about 30 minutes. Stir in the sesame oil and mix well.
2. Add 150 ml of cold water gradually to the flour and mix into a dough. Let rest about 10 minutes.
3. Knead the dough again, cut in half. Roll out part of dough and cut 7 to 8 cm circles. Place about 1 to 1 1/2 teaspoon of filling on each circle and pinch the edges together at the top and twist it to create pleats-like effect.
4. Place the dumpling in a steamer and steam for 8 minutes over high heat.
5. Serve with soy, sesame oil, ginger and spring onion sauce.