Recipe: Easy Imitation Shark Fin Soup 簡單碗仔翅

Thanks MamaCheung for sharing such a nice and easy recipe...muak! muak!

Recipe copied from http://mamacheungcooks.blogspot.com.au/2016/12/fake-shark-fin-soup-easy-recipe.html

材料Ingredients：

一百二十五克梅頭瘦肉，切成幼絲 125g shredded pork shoulder (used shredded chicken meat)

二十克浸了的木耳，切絲 20g soaked black fungus, shredded

三十克浸了的冬菇，切絲 30g soaked shiitake mushrooms, shredded

三十克浸了的粉絲，剪碎 30g soaked bean vermicelli, cut into short threads (used glass noodles)

一片薑，拍鬆 1 slice of ginger, lightly crushed

兩個紅蔥頭，拍鬆 2 shallots, lightly crushed

一湯匙紹興酒 1tbsp Shaoxing wine

一隻雞蛋加兩湯匙水，拂勻 1 egg in 2tbsp of water, mix well

三十克馬蹄粉加三湯匙清水撈勻 30g water chestnut powder in 3tbsp water (used corn starch)

一湯匙老抽 1tbsp dark soy sauce

一公升半清水 1.5L water

二百五十毫升清雞湯 250ml chicken stock (boil 2 chicken drumstick, 10 dried scallop for 1 hr. Shred chicken meat and scallop)

鹽 salt

胡椒粉 pepper

麻油 sesame oil

浙醋 red vinegar

Note: Can add some crab meat too

豬肉醃料 Pork marinade：

半茶匙幼鹽 1/2tsp salt

少許胡椒粉 some ground pepper

一茶匙生粉 1tsp potato starch

兩茶匙清水 2tsp water

少許麻油 some sesame oil

做法：

將肉絲用半茶匙幼鹽，少許胡椒粉，一茶匙生粉加兩茶匙清水和少許麻油撈勻醃。  爆香紅蔥頭和薑，然後灒酒，加水，轉大火，加清雞湯，煮三分鐘。取出紅蔥頭和薑，加入冬菇絲，煮四分鐘。加入粉絲，木耳絲，煮兩分鐘。將少許湯加入豬肉絲，令肉絲鬆開才放進鍋子裡。除去湯上的泡泡。加少許老抽，用來上色。將馬蹄粉水攪勻，然後漸漸加進鍋子裡，視乎濃杰度。將雞蛋拂勻，加兩湯匙水，令雞蛋滑身些。熄火，將蛋漿慢慢加進鍋子裡，令湯杰身。加胡椒粉，麻油，攪勻。【自家碗仔翅】完成了。吃前加少許浙醋。

Recipe: Nyonya Pulut Tai Tai 娘惹咖椰糯米糕

Mamamia!

Method:

1. Soak at least 6 hrs (a) 300g washed glutinous rice and (b) 100g washed glutinous rice + 1/4 tsp vinegar + 1 tsp blue coloring. Drain and set aside
2. Mix 210ml coconut milk + 50ml water + 1 tsp salt. Set aside *for richer pulut, use coconut cream instead (used TCC brand)
3. Optional: Cover pan with banana leaves (or line 4 pandan leaves)
4. Spread glutinous rice with blue rice side by side. Place 3, halved pandan leaves on top (or in between if step 3 is omitted)  
5. With high-heat, steam the rice with 3/4 of coconut mixture for 20 mins, discard pandan leaves
6. Pour the remaining coconut mixture, fluff and mix the rice a little. Steam for another 15 mins
7. Into a container, mix and compact the rice with a metal spoon (or cling wrap and press)
8. Set aside to cool. Slice and serve with kaya!

Soak at least 6 hrs (or best overnight)

Drain and set aside

Mix 210ml coconut milk + 50ml water + 1 tsp salt

Cover pan with banana leaves (or line 4 pandan leaves)

Spread glutinous rice with blue rice side by side. Place pandan leaves on top

With high-heat, steam the rice with 3/4 of coconut mixture for 20 mins

Pour the remaining coconut mixture, fluff and mix the rice a little

Steam for another 15 mins, high heat

Into a container, mix and compact the rice with a metal spoon

or cling wrap and press to compact

Recipe: Lo Mai Kai 糯米鸡

Miss You Much...糯米鸡!

Recipe from http://www.anncoojournal.com/2015/04/lo-mai-kai-steamed-glutinous-rice-wi.html

Note: Used 450g chicken pieces for 600g glutinous rice.