Oyster Sauce Baby Bak Choy

Ingredients
1/2 packet of bak choy (4-5 stalks)

(A)
1 clove of garlic, minced
1 tsp cooking oil

(B)
1 tbsp oyster sauce
1-2 tbsp water

Fried shallots

Directions

1. Steam bak choy for 5 mins.
2. Microwave (A) - 1 tsp oil and 1 clove of minced garlic, at intervals of 1min/30sec/20sec/10sec till golden brown.
3. Mix (B) - 1 tbsp of oyster sauce with 1-2 tbsp of water and add in the golden brown garlic and oil. Pour over the steamed bak choy.
4. Sprinkle fried shallots and serve.

Steamed Rice

Recently I learnt something new from a facebook page I am following - that is to cook white rice via steaming... very convenient if you are cooking just a bowl of rice and you know how it is tough to cook just a tiny weeny bit of rice in a rice cooker.

So I prepped my tupperware steamer. I washed half a cup of rice in a corelle bowl, and put rice:water mixture 1:1. I popped it into the steamer for 20mins and I had a nice hot bowl of rice in just 20mins! And it was cooked purrrrfectly!

There are other ways to do this, like boiling soup in the rice cooker (rice cooker nowadays can do so many things), and then pop the rice in to steam. Or popping it into the thermo cooker with a hot pot of soup underneath. So easy, versatile and convenient.

Steamed Egg

Recipe adapted from Angela Chia.

Silky smooth, like 豆花.

Yummy!

Nabe seafood soup base bought from Isetan.

Ingredients
220ml water
30ml Nabe seafood soup base
2 eggs

Instructions

1. Mix water, soup base and 2 eggs. Strain the mixture using a sieve, so that it will turn out soft and silky after steamed. Pour into a bowl.
2. Prepare a pot with some water for steaming. Bring to a boil before placing the bowl of egg mixture in.
3. Steam for 15mins,
4. Serve hot.

Steam Minced Pork with Salted Fish 咸鱼蒸肉饼

Recipe adapted from Fong Kitchen Journal

Yields:
3-4 servings

Ingredients:
300g minced pork (asked the butcher for more fats)
Tung chye 冬菜
1 piece of salted fish
Shredded ginger

Seasoning:
1 tsp light soya sauce
1 tsp fish sauce
1 tsp cooking wine
1 tsp sesame oil
1/2 tsp of sugar
Pinch of salt
Dash of pepper
1 tbsp of water
1 tsp cornstarch
1 tbsp cooked shallot oil (drizzle on top before steaming)

Instructions:

1. Marinate the minced pork with tung chye and seasoning and chill in the fridge for an hour.
2. Spread and press the meat patty evenly onto a plate. Put the salted fish and shredded ginger on top of the meat patty.
3. Drizzle some shallot oil onto the patty.
4. Steam on high for 10 minutes.
5. Serve with rice.