Cai Por Steam Groupa (菜脯蒸老鼠斑)

Bascially I love to eat seafood more than meat.  Today while marketing, I spotted a nice expensive groupa and decided to reward my hubby for mopping the floor last night!  5 minutes after I brought it, I make up my mind to steam it with cai por (preserved raddish).  Instead of just normal HK style of steaming.

Ingredients needed:

1 Fish Head or 1 Groupa around 600g
2 tbsp Fish Sauce + 1 tbsp of Water (mix together)
5 tbsp Salted Preserved Raddish
1/2 tbsp Sugar
1 Stalk Spring Onion (slice thinly)
Dash of pepper

Method:

• Heat wok with 3 tbsp oil and add in salted preserved raddish to stir fry till crispy.
• Remove excess oil in wok and reduce to low heat then add in sugar to mix well with the preserved raddish and remove for use later on.
• Place fish in a suitable for steaming plate.  Add in fish sauce to fish evenly. Spinkle dash of pepper on fish.  place the fried preserved raddish on top of fish.
• Heat wok with sufficient water for steaming till boiling.
• Add in the fish and cover wok.  Steam it for 6 mins (usually I judge steaming time based on type of fish use and the thickness).
• Open up wok cover and sprinkle spring onion before serving.

It's that easy to have a nice steam fish with less than S$10 which you will probably have to pay around S$30 at a restaurant!  So why not start cooking a nice dish for your family today!!

I ate lots of rice with just the preserved raddish..it's soooo yummy!!

Steam Carrot Cake

If you asked me what is my favorite kueh kueh I would say it's carrot cake.  However those carrot cake sold outside are usually from factory and don't have much ingredients in it!

Today I'll share with you a soft and wonderful carrot cake recipe.

Ingredients:
600g Radish (Shred but do not squeeze out the juice - about 500g)
25g Mushroom (soak and dice)
25g Dried Cuttlefish Floss (soak 5 minutes and drain)
80g Dried Shrimps (soak 20 minutes, drain and dice)
150g Chinese sausage (dice)
530g Rice Flour
40g Tapioca Flour
1 tsp Alkaline Water
1500ml Water

Seasoning:
1 tbsp Sugar
2 tsp Salt
1 tbsp Pepper
1 Chicken Cube or 2 tbsp Chicken Powder
1 tsp Sesame Oil

Garnish:
Some slice shallots and dice spring onions and chilli

• Add rice flour, tapioca flour and 700ml water in a pot and mix well.  Rest the mixture for 1 hour then sieve it and add in alkaline water.
• Heat wok and add 2 tbsp oil and stir fry shallots till brown and remove.  Add in dried shrimps and stir fry till fragrant and then add in mushroom to mix well.  Add in cuttlefish floss and Chinese sausages and fry well.
• Pour in the shredded radish and mix well and cook till radish becomes soft then add in 1 tbsp sugar and stir well.
• Add in the balance seasoning and 800 ml water and  cool till boil then add in 1 tsp sesame oil and cook 1 minute.
• Pour all the ingredients into the flour mixture in pot and stir well.

• Place the pot on fire and cook mixture with low fire till it becomes slightly thicken (keep stirring during the process).  Pour the thicken mixture into a 10 inch grease tin and steam it for 45 minutes with high fire.

• Cut and sprinkle dice spring onion, chilli and fried shallots on top.  Dash of sesame seeds too if you like.

• You can also pan fry the carrot cake till slightly crispy for variation.