A very happy bargain buy from Village Grocer’s reduced to clear fridge today- slightly above RM5 for this snapper tail.
I just added tomato, shiitake mushroom and ginger on it. Then season with one preserved plum seed, sesame oil and liquid amino. I prepared everything and placed in the fridge.
When we came home from swimming and the bigger N was calling hungry before our shower, I just quickly took it out from the fridge and place into the electrical steamer on high mode for 15 minutes. After settling their bath and myself, which was almost 15 minutes, I quickly took off the steamed snaper from the steamer. I topped it with fried garlic oil.
The outcome was superb- very tender!
First time cooking this dish- and actually it was quite easy. I copied a recipe from the Phillips pressure cooker facebook group member but I didn’t use my pressure cooker to cook!
Not sure about wet market, I find it easier and ‘safer’ to get these mui choy and sweet mui choy from Village Grocer – clear labeling and ‘cleaner’ (I guess)
Soaked them overnight!
Basically the ingredients- blanched pork belly, garlic, ginger and the mui choys.
Stir fry all the ingredients together!
Add the sauces – dark thick soy sauce, sesame oil, Chinese cooking wine and brown sugar.
Transfer to steaming tray!
Steam for an hour.
Done! The portion (a kg pork belly) can last for two days!
Pork ribs, about half kg
(Angel brand) hoisin sauce
Five spiced powder
Marinated for at least two hours.
Baked for one and half hours under 170 degrees celcius.
This time around the 17m17d takes in the baked pork ribs! <video>
Pork ribs (about half kg), coated with tapioca starch and pepper
Ginger, sliced finely
Dashes of liquid aminos
One tbsp sesame oil
Marinated it for an hour in the fridge. Steamed for 50 minutes under high heat. It came out tender!
My first time cooking pork rib actually with the intention of letting Nikki try the different parts of pork – but she didn’t want to try it! 😴😴😴 Guess she prefers trotter! 🙄🙄
Fortunately Noelle eats some of it!
Easy recipe to keep for confinement!
Too simple a dish that this has to be keeper for future confinement use.
Minced pork, 250-300g
One salted egg
Handful of chopped spring onions
Dash of sesame oil
Mix everything and steam for 25-30 minutes .
We recently bought a new electrical steamer that comes with timer. So, I will be steaming food more often now. This is a simple and good recipe to keep for coming confinement.
- Chicken pieces marinated with sesame oil and light soy sauce
- Carrot, diced
- Shiitake mushroom, sliced
- Red dates
- Garlic, few cloves
Steamed for 35 minutes.
Garnish with spring onions.
I also made steamed silken tofu tonight!
I’m experimenting simple meals for our coming confinement period!
This is pretty simple and we just need to throw in stuff into it!
Shiitake mushroom, sliced
One chicken thigh
I fill everything into a little clay pot which I then put into the pressure cooker with water!