[2-In-1 Dishes] Recipes Using IKEA 365+ Pot plus Stabil Steamer

Preparing meals in the kitchen can be one of the most "headache" household chores for modern working mothers/ladies. The thoughts of having to clean up the greasy kitchen top, cooking utensils, floor and etc always make it a "OFF MODE" no matter how enthusiastic or simple the meal(s) can be.

For me, even though I might love to experiment different dishes or bakes in the kitchen, still I would always go for simple and easy to prepare recipes with either steamed or oven baked method if I am not using my reliable Happy Call Pan.

IKEA always has a wide range of kitchen products such as cookwares, ovenwares, utensils, food storage and etc. And recently I have just got a set of this 365+ Pot,  boiling insert as well as steamer insert to replace my old soup pot in order to help me reduce the time in preparing quick and healthier meals within 30 minutes to an hour.

For more information and prices of the above-mentioned, please refer to the review HERE.

HUAI SHAN, LOTU ROOTS AND SWEETCORN CHICKEN SOUP

As you can see from the photo above, I have use the IKEA 365+ pot to boil soup and stack up the Stabil steamer insert half way through in order to steam the egg dish while I could continue to boil the soup at the same time. And by the end of 30 - 35 minutes,  we able to enjoy simple and yet delicious homecook food without any hassle or greasy kitchen floor. (less washing to be done too)

(Serves: 2-3             | Preparation: 10 minutes            | Cooking: 30 minutes)

Ingredients:
2 Chicken Drumsticks, skin removed
150g Huai Shan, skin removed
150g Lotus Root, skin removed, sliced
1 Sweet Corn, Cut into section, halved
100g Pumpkin(optional), skin removed cut into thick wedges
6 Big Red Dates
Some Fresh Gingko Nuts, Optional

Method:-

1. Fill the IKEA 365+ pot with water to about 1.5 litre mark and bring it to boil.  At the meantime blanched chicken in another saucepan for about 2 - 3 minutes, remove and rinse well. Set aside.

2. When the water comes to boil in the soup pot, add in all ingredients except pumpkin(add only at the last 10 - 15 minutes of cooking time), put the lid(don't worry it would not overflow due to the steam vent ventilation) on and let it boil on medium heat for about 3 minutes, lower the heat and simmer the soup mixture for 30 minutes and season to taste with salt before serving.

OR

3. Simmer the soup for about 15 minutes, remove the lid, drop in the pumpkin and stack up the STABIL Steamer insert on top, place the prepared steamed egg mixture and steamed on medium low heat for 13 - 15 minutes till done.

STEAMED EGG WITH MINCED MEAT

There are quiet a few ways which you can prepared this steamed egg dish using different ingredients which you prefer. Example:- you can do a seafood steamed egg using fish fillet or flower crab(recipe), firm tofu(recipe), ginseng(recipe), salted and century egg plus many other combinations.  For this recipe, I am preparing my mum's version of  "Steamed Egg with Minced Meat and Century Egg" which she always prepared for us.

(Make: 5" x 5" Square          | Preparation: 5 minutes |           Cooking: 13 - 15 minutes)

Ingredients:
2 (55g) Egg
1 Century Egg, cut into small cubes
1.5 Tablespoon Marinated Minced Meat, optional
100ml Drinking Water
1/2 Tablespoon Of Wolfberries
Some Chopped Spring Onion, Chilli and Shallot Oil

Method:-

1. If you are using minced meat, spread the mixture evenly at the base of the steaming bowl/plate.

2. Lightly whisk/beat the eggs in a bowl, add in 100ml of drinking water and continue to beat till combined.

3. Using a strainer, strain the egg mixture into the prepared steaming bowl. Scatter wolfberries on top, using heatproof cling wrap cover the top of the bowl leaving a small gap at one of the corner to prevent water droplets during steaming.

4. Place the bowl on the steamer rack, cover the lid and steam on medium low heat together with the soup(below) for about 13 - 15(with meat) minutes.

5. Remove the steamed egg together with the steamer and garnish egg dish with some extra chopped spring onion, shallot oil and chilli. Serve together with soup and steamed rice.

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Note:-

~ If you are not using marinated minced meat, add about 1/2 teaspoon of chicken stock powder into your egg mixture at step 2 to season your dish.

STEAMED EGG CAKE

(Ji Dan Gao - 鸡蛋糕)

Steamed Egg Cake can be consider as one of the easiest and yet tricky traditional steamed cake which requires a few simple ingredients such as Eggs, Flour, Sugar and carbonated Beverage like Cream Soda or 7-Up that act as a leavening agent for the cake.

(Makes: 14 cupcake size      | Preparation: 15 minutes     | Cooking Time: 25 minutes)

Ingredients:
3 (55g) Eggs
160g Caster Sugar
170g Cake Flour Or All Purpose Plain Flour
1 Teaspoon Vanilla Extract
60ml 7-Up or Cream Soda
1/2 - 3/4 Teaspoon of Pandan Paste, optional

Method:-

1. Please refer to my previous Steamed Egg Cake post for the step-by-step preparation method HERE.

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Tips:-
~ Adding extra pandan leaves in the boiling water will enhance the aroma and flavour of the steamed cake.

~ By adding 1/2 - 3/4 Teaspoon of Pandan Paste to the cake batter will help to enhance the colour as well as get ride of the strong "egg" smell/taste from the steamed egg cake, leaving in jade green in colour with fragrant pandan(also known as screwpine) aroma.

Lastly I hope you would find this post useful if you do own a stock pot with steamer rack so that at least you can have an idea on how to prepare more than 1 dish at the same time to maximum the usage of time and the cookware. Till then, cya on the next post.

Homecook Dinner To Support Food Revolution Day, 19 May 2012

Today, 19 May 2012 marks Food Revolution Day where the main objective of Jamie Oliver’s Food Revolution is to connect with as many people and businesses as possible around the world to educate them about food habits, sources and a healthier lifestyle. So as food lover and mother of one I hope to do my part to support this event by preparing some homecook dishes that are made with "real food" (which means no boxed or processed foods are allowed).

Although not everyone can be a chef but it is always possible to cook up something easy and yet healthy for the family as long as you are willing to spend some extra time in the kitchen. Below are two simple recipes of our homecook dishes shown above which you might be interested to try it out.

STEAMED RED GROUPER

We love steamed fish and it is always one of the repeated dishes in our weekly menu planning list. Fish contains protein with fewer calories than other meat sources and with different species of fish, you can either steam, bake, fry or poach fish accordingly to your preference.

(Serves: 2-3 |          Preparation: 5 minutes |     Cooking: 12 - 15 minutes)

Ingredients:
1 Piece Fresh Red Grouper, tail portion(about 350 - 400g)
4 - 5 Slices of Ginger, julienned
2 Stall Spring Onion, cut into sections
1 Small Tomato, cut into wedges
2 - 3 Salted Plum(咸水梅粒)
1 Teaspoon of Cooking Wine(花雕酒)
1 Teaspoon Sesame Oil
Shallot Oil, optional

Method:-

1. Rinse and pat dry the fish fillet, season it with 1 teaspoon of cooking wine and cornflour. Set aside.

2. Arrange half of the julienned ginger and spring onion on the base of the steaming plate, place the seasoned fish on top.

3. Arrange the rest of the rest of the ingredients around the fish, drizzle some sesame oil and place it in the steamer rack when the water boils.

4. Steam the fish for about 12 - 15 minutes depend on the thickness. Remove drizzle some shallot oil and served hot with steamed rice.

SAMBAL LALA

(Clams or Seashells)

Friendly speaking I am not a fan of shellfish but recently I have eaten some really good "Stir-fried Bamboo Clam and Lala" from the Seafood Galore buffet at Plaza Brasserie which makes crave for some. So today I decided to adapt a recipe from Wokkingmum website which is known as "Grilled Sambal Squid" and instead of using Squid I have recipe is with Lala(clams).

Recipe adapted from Wokkingmum's Grilled Sambal Squid.

(Serves: 2 |         Preparation: 30 minutes |              Cooking: 10 minutes)

Ingredients:
300g Clams, cleaned
2 - 3 Tablespoons of Sambal Chilli
2 Stalks Lemon Grass, lightly pound
4 Clove Garlic, chopped
1 Small Brown Onion, sliced
1 Tablespoon Oil

Method:-

1. Soak clams in salted water for about 20 minutes to let it spit out the dirt/sands. Rinse, drain and set aside.

2. Remove the outer layer of the lemongrass, cut into about 8cm sections. Lightly pound it and set aside.

3. Heat oil in Happy Call Pan(HCP) or frying pan, saute garlic, onion and lemon grass for about 1 minute till fragrant.

4. Add in the sambal chilli according to your preference and give the mixture a quick stir to evenly coat it with the chilli.

5. Add in clams, cover pan for 30 seconds and give the pan a good shake pan.

6. Open the pan, check the clams and give it a stir before cover the pan and continue to cook till all the clams are opened.

7. Discard those that did not open. Dish up and served hot with steamed rice.

Lastly, hope you would like these dishes that I have shared with you and I hope you could also join us and support Food Revolution Day and eat healthy with food that is prepared using fresh ingredients. For more information on Food Revolution Day you can refer to the links below:-

1. Jamie Oliver's Food Revolution
~ Official Website
~ Facebook Page
~ Twitter - @FoodRev

2. Food Revolution Singapore
~ Facebook Page
~ Twitter - @FoodRevSg

Teochew Style Steamed White-spotted Rabbitfish

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Every year before and during Chinese New Year (CNY) period you would definitely be able to see this auspicious "White-spotted Rabbitfish(白肚鱼/拜年鱼)" available at all wet market fish stalls as well as the seafood sections at major supermarkets. These fish taste especially delicious during this season and they are also big in size and comes with roes that are particularly relished too.

Last year I have shared with you a similar Teochew style recipe known as "Pan-fried White Spotted Rabbitfish With Leeks"(recipe HERE) whereas for this year it would be the steamed version which consists similar ingredients.

TEOCHEW STYLE STEAMED WHITE-SPOTTED RABBITFISH

My dad used to cook this dish and according to my mum who taught me this recipe over our phone conservation, she mentioned that in order to maintain the texture and taste of the fish it would be good if I blanched it in boiling water before steaming. (in this case the fish is half cooked and it would not release so much water during steaming which will affect the texture of the meat)

So since I wanted to achieve what my dad used to cook for us, I follow my mum's suggestion and steps to dot and surprising it works well. My steamed white-spotted rabbitfish taste almost 90% like my childhood food. Now at least I have master another traditional food in our household which might comes in handy one of these days.

(serves: 2 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
2 Large White-spotted Rabbitfish(白肚鱼/拜年鱼)
2 Stalks Chinese Leek, cut into diagonally sections
2 Slices of Ginger
3 Garlic Cloves, finely minced
1 Tablespoon of Oil
1/2 Tablespoon of Oyster Sauce
50ml Water

Method:-

1. Clean and rinse the fish, cut a diagonal slit on the fish(refer to the photo stated no. 1 above) to shorten cooking time.

2. Add water to about 1/4 level of the pan and bring it to boil before blanched the fish for about 20 seconds on each side. Remove, rinse, pat dry using kitchen paper towel. Stuff the ginger slice into the stomach area(to get ride of the fishy smell) of each individual fish and set aside on steaming plate.

3. Next saute minced garlic with oil till fragrant, add in leeks and continue to fry for another 20 seconds, before adding in the oyster sauce and water.

4. Simmer the mixture over low heat for another 1 minute or so, remove and drizzle it evenly on top of the prepared fish.

5. Prepare a steamer with boiling water and steam the fish for about 7 minutes or till fish is cooked through. (can take reference from the eyes which would turn white and puffed out) Serve immediately with steamed rice or porridge.

Chinese New Year is almost coming to the end on 06 February 2012(the fifteen day) and I would be submitting my last CNY dish Teochew Style Steamed White-spotted Rabbitfish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.

Have a great weekend everyone! Cheers! Can't wait for our Chinese New Year Steamboat Gathering with all my foodie friends tomorrow!!!!

Round Up Dishes For Chinese New Year plus SWANSON CNY Recipe Cards

It's almost 2 weeks to Chinese New Year and having Steamed Boat with family and friends is always something most family would prepared during new year get together session. And sometime we even gets to eat steamed boat everyday during Chinese New Year period when hopping around from house to house visit.

This year I am honor to join in the project on developing FOUR quick and easy Chinese New Year dishes using these all-time family favourite chicken broth from Swanson. On the recipe cards we have Scallop with Wolfberries Soup, Steamed Dan Gui Prawn, Meatballs in Crabmeat Egg Sauce and Braised Sea Cucumber with Abalone And Mushroom.

Currently Swanson Chicken Broth is having promotion pack at some of the supermarkets such as FairPrice where you could purchase the 3 packets(1 litre each) bundle at about S$8.50. Each bundle also comes with a recipe card featuring 2 quick and easy New Year dishes for you to impressive your guests.

MEATBALLS IN CRABMEAT EGG SAUCE

Here I would like to share with you this "Meatballs in Crabmeat Egg Sauce" from the FOUR featured dishes in the SWANSON Chicken Broth Chinese New Year recipes card. This is pretty simple to prepare and it is quite similar to the "Braised Lion Head - 红烧狮子头" concept on making meatballs which is cooked in delicious fresh crabmeat sauce.

(serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
150g Imitation Shark’s Fin
300g Minced Meat
4 Water Chestnuts, chopped
50g Carrot, finely chopped
2 Fresh Mushroom, diced

Marinade:
½ Teaspoon each of Light Soy Sauce, Cooking Wine and Sesame Oil
1 Teaspoon Cornflour
Dash of Ground Pepper

Sauce:
1 Can Swanson Clear Chicken Broth
100g Fresh/Frozen Crab Meat
½ Teaspoon Oyster Sauce and Sesame Oil
1 Egg White
Dash of Ground Pepper
1 Tablespoon Cornflour + ½ Tablespoon Water

Method:-

1. Season minced meat with marinade together with chopped chestnuts, carrot and mushroom till combined.

2. Using clean hands shaped 1½ tablespoons of minced meat into round balls and coats them with imitation shark’s fins.

3. Arrange on steaming plate, steam over high heat for 10 minutes until cooked. Remove and set aside while preparing the sauce.

4. For crabmeat sauce; bring Swanson Clear Chicken Broth to boil, add in crabmeat, oyster sauce and cook for 2 minutes.

5. Thicken sauce by stirring in cornflour solution, turn off the heat and swirl in lightly beaten egg white.

6. Season sauce with sesame oil and ground pepper, ladle over the meatballs and serve hot.

Below are some of the collections of my Chinese New Year round-up over the past years. Hope these could give you some inspiration while preparing the coming new year menu.

CHINESE NEW YEAR DISHES

Stir-Fry 7 Assorted Veggies	Braised Mushroom With Sea Cucumber	Pan-fried White Spotted Rabbitfish With Leeks
Braised Chicken Wing With Arrowhead and Mushroom	Steam Salmon Fillet With Herbs	Steam Osmanthus Cod Fish

CHINESE NEW YEAR DESSERT

Lotus Seeds, Longan And Persimmon Sweet Soup	Sweet And Savory Nian Gao	Orr Nee With Gingko Nut And Pumpkin
Lotus Seeds Soup - 莲子羹	Glutinous Red Date With Osmanthus Syrup

CHINESE NEW YEAR GOODIES

Pineapple Tarts	Peanut Cookies - 花生酥	Deep-Fried Arrowhead Chips

Till then have fun trying out these recipes and I hope I could be in time to share with you more new recipes on Chinese New Year theme soon.

Savory Steamed Tofu with Unsweetened Soy Milk

Weekend is approaching and for those who is on leave next Monday, you will get to enjoy a long weekend due to Singapore National Day on Tuesday, 09 August 2011. So if you thinking of what to cook for the family during this weekend perhaps you could read up more on today's homemade "Savory Steamed Tofu with unsweetened Soy Milk", guest post by HL(Tigerfish), writer of "Teczcape - An Escape To Food" food blog and author of "The Everything Rice Cooker Cookbook". (sample of the recipes can be found HERE)

I love to read up HL's blog posts where she always shared quick and easy recipes which most of us could easily follow and whipped up a hearty meal within a short time frame. And most important she always try to create healthy dishes that are nutritious and healthy for her family. So now let's welcome HL and her homemade Savory Tofu dish.

Savory Steamed Tofu with Unsweetened Soy Milk

I have been following Cuisine Paradise by Ellena for some time. Ellena is one super creative cook, baker and food blogger; consistently churning out homey delicious recipes that inspire. It is indeed my privilege to guest post at her award-winning blog. Thank you for your kind invite, Ellena.

Savory steamed tofu pudding/savory steamed tofu custard is a dish that I have cooked many times because it is extremely easy to prepare (no more than 15 minutes including prep. and cooking time!), nutritious, and within minutes, a comforting flavorsome dish.

Additionally, it is a dish that easily encourages you to play up your creativity with flavors and textures. Go little extra miles each time e.g. extra umami by adding mushrooms and tomatoes, extra "soy" by adding (unsweetened) soy milk or extra flavor depth by adding miso.

Super easy to make, super delicious and super healthy too!

See that? They belong to the same world. A soy milk "bath" for tofu (soy beancurd): Savory Steamed Tofu with Unsweetened Soy Milk. Here are some details and tips to make your very own.

Savory Steamed Tofu in Unsweetened Soymilk
(1) Soy Milk "Bath: Add unsweetened soy milk to about half the brim of tofu (tofu already laid out and gently mashed in a serving bowl). More soymilk if you like - about 3/4 brim of the tofu. Of course, you can also substitute soy milk with water or any broth you like. Whole milk also works.

(2) Tofu: Use soft or silken for smooth velvety texture. If you have medium-firm tofu - you could gently mash it down further with a spoon or if you have both varieties on hand - use a mixture (half soft, silken + half medium-firm). Play with textures if you wish. It can be as smooth as silky as you want.

(3) Ingredients: Add diced tomatoes and fresh mushrooms (Note: beech/bunashimeiji mushrooms or any delicate-textured mushrooms work better as the entire dish would just be gently steamed and within that short time of 5-8 minutes of steaming, the mushrooms can be easily cooked through). You can also add sweet corn kernels, shelled edamame beans, or sweet green peas.

(4) Garnishes: Generously garnish with finely chopped cilantro, fried shallots and nori seaweed, add 2-3 drops of sesame oil and dashes of white pepper over the dish before steaming. All these garnishing add flavor, depth and aroma!

(5) Finishing Touches: Set wok to do steaming and turn down the heat to medium to reduce the boil for steaming. Steam for about 5 minutes. After steaming, just another 1-2 drops of sesame oil to bring out the aroma. Salt and more pepper to taste.

Enjoy, and create your own tomorrow!

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Once again, thanks HL(Tigerfish) for her wonderful guest post on this Savory Steamed Tofu With Unsweetened Soy Milk dish. For more recipes on HL's blog, you could refer to the link HERE.