Ma lai Koh aka steamed cake (recipe)

Craving for Asian treats and stumbled upon this recipe. Decided to try it out since I made fish porridge today, figured I’d steam using the rice cooker (kill 2 birds with 1 stone!)

The inside of it was fluffy! Yay!

Ingredients:
1.2 cups of flour (I used wholewheat)
2 tsp baking powder
1 tsp baking soda
4 eggs
7 tbsp palm sugar
1/2 cup olive oil
1/2 cup almond milk

Method:
1. Sieve the flour, baking powder and baking soda in a bowl.
2. Whisk eggs with sugar then add oil and milk.
3. Pour wet ingredients (2) into dry ingredients (1).
4. Line your steamer with parchment paper or just use a proper steamer using wok If you prefer that method.
5. Steam for 30 mins. I had to leave it a Lil longer as my rice cooker was smaller. If it appears wobbly still, keep warm (inside rice cooker) for another 15-30 mins (depending on your rice cooker/steamer).

Enjoy!!

Ginger chicken (recipe)

Been a bit lazy the past couple of weeks and have been cooking lesser and simpler. Since today I had some time on hand and was able to finish work a Lil earlier, I decided to cook something different…

Its ginger chicken 🙂 with the pregnancy body and craving, I know I need more ginger intake..

Inspired by Lily Ng
Ingredients:
1 lb chicken breast or thigh
1 tbsp sesame oil
1/2 cup sliced ginger
1/4 cup water or broth
4 tbsp soya sauce
4 tbsp dark soy sauce (I substituted with oyster sauce)
Choice of vegetable (I used shanghai bakchoy)

Method:
1. Heat up wok with oil. Once hot, throw in ginger
2. Cook til ginger is aromatic. Initial recipe asked to scoop them out then add some more oil if required to cook the chicken. But I just add the chicken onto the ginger in the wok.
3. Cook til chicken is half done.
4. Ads water, soy sauce and dark soy sauce and bring to boil.
5. I added the vege about 3 mins after adding items in (4) above.
6. Cook til sauce thickens and vege is cooked through.
7. Serve with warm rice and enjoy!!

Claypot chicken rice on wok (recipe)

I kinda created a dish today!! Well, according to the hubby, it tasted similar to clay pot chicken rice available back in Malaysia! I’m so happy! Hahaha.

Although it is not served or cooked using a clay pot, it had similar taste and texture coz I let the bottom part of the rice cook/simmer longer which resulted in a burntish texture 🙂 I guess it was a good accidental dish for a weekday night 😉

Ingredients:
1 lb of sliced chicken thighs marinated with 2 tbsp soy sauce, 2 tbsp cornstarch and 2 tsp water
1 onion head sliced
1 garlic head sliced
Thumbful of sliced ginger
4 oz mushrooms sliced
1 broccoli head, sliced
2 tbsp paprika
3 tbsp soy sauce
2 tbsp honey or sugar
3 cups of leftover rice
3/4 cup water (my leftover rice were quite hard so I had to use more water to dissolve them)

Method:

1. Marinate the sliced chicken thighs the night before or at least an hour before.
2. Heat up wok and stir in chicken thighs. Cook til about 1/2 done.
3. Add in garlic , ginger and onion and cook for another 2-3 mins.
4. Add mushroom and rice. Add in soya sauce, paprika and honey, making sure they get through the rice and mushrooms thoroughly.
5. Let it cook for another 2 mins while stirring the ingredients in the wok.
6. Then, slowly add water bit by bit while breaking the rice bits to smaller pieces.
7. Let the rice cook for another 2 mins before adding the vege. Cover the wok so that the steam would cook the broccolis through. It shld take about 4 mins. In the meantime, let the rice at the bottom of wok cook til its a bit burnt 🙂

Once ready, serve immediately and enjoy 🙂

I served mine with Korean pancake today. Recipe up soon!