Steamed Egg with Minced Meat

Ingredients:

3 large eggs

1/8 tsp salt

220ml boiling water

Sauce

3 cloves garlic, chopped

1 tbsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1/4 tsp ground white pepper

1/4 cup boiling water

1 spring onion, sliced (garnish)

Marinate

120g ground meat (beef/chicken/pork)

1 tbsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1/4 tsp ground white pepper

1/2 tbsp cornstarch

Instructions:

1. Combine the oyster sauce, light soy sauce, dark soy sauce, cornstarch, and ground white pepper with the minced meat in a small bowl, stirring until well mixed. 
2. In a large bowl, add the eggs and salt. Pour in the hot, boiling water and beat until well combined. Then, scoop off the foam from the top and discard it to ensure a very smooth texture.
3. Prepare the steamer with boiling water and place the covered bowl of eggs inside for 10 to 12 minutes, or until the eggs are fully set.
4. While the eggs are cooking, heat the oil in a medium saucepan. Add the chopped garlic and scallions, cooking until fragrant. Next, add the marinated minced meat and stir-fry for 2 minutes. 
5. Then, pour in the boiling water and the additional sauce mixture, stirring until well combined. Cook for a few minutes until the mixture thickens.
6. Once the eggs are cooked, top them with the minced meat and garnish with chopped spring onions. Serve hot.

Steamed Stuffed Mini Tofu Puff

Ingredients:

250g minced meat (chicken/prawn/fish/pork)

1 stalk of spring onion, chopped

25g carrot, chopped finely

2 pcs dried Shiitake mushrooms, soak & chop finely

3 shallots, chopped

2 cloves garlic, chopped

1/2 cup water, boiled

1 tbsp oyster sauce

1/2 tsp sugar

1/2 tsp dark soy sauce

Cornstarch solution (1 tbsp + 1 tbsp water)

Marinade

1 tbsp oyster sauce

2 tbsp light soy sauce

1/2 tsp sugar

1 tsp sesame oil

1/8 tsp ground white pepper

2 tbsp cornflour

Instructions:

1. Place the minced meat, chopped carrot, and mushrooms in a large mixing bowl. Add all the marinade ingredients and combine thoroughly. Set aside for 20 minutes. 
2. Make a slit on the surface of the tofu puff using a pair of scissors or a small knife. Stuff the marinated meat filling into the cavities of the tofu puffs. 
3. Arrange the stuffed tofu puffs in the steamer and steam for 10 to 12 minutes over medium heat. 
4. In a saucepan, heat 2 tablespoons of cooking oil over medium heat. Sauté the chopped shallots and garlic until fragrant. 
5. Mix together the water, oyster sauce, sugar, and dark soy sauce until well combined. Increase the heat to high and bring the mixture to a boil. Then, add the cornstarch solution to thicken the sauce to your desired consistency. 
6. Turn off the heat and pour the sauce over the tofu puffs. Serve immediately with steamed white rice.

Lemang Paper Cup

Ingredients:

2 cups Glutinous rice

500ml coconut milk

1/2 tsp salt

Banana leaves

4 paper cups

Instructions:

1. Rinse the glutinous rice thoroughly. Drain the water, then soak the rice in coconut milk and enough water for 30 minutes.
2. Prepare paper cups and banana leaves, rolling the banana leaves into the paper cups.
3. Fill the cups with the glutinous rice until they are three-quarters full, then pour in the coconut milk until the rice is submerged.
4. Heat the steamer and steam the glutinous rice for 45 minutes or until cooked. After 30 minutes, press the rice with a spoon to make it firm. Continue to steam for another 15 minutes.
5. Once cooked, bake the rice cake in a preheated oven at 180 degrees C for 10 to 20 minutes. Let it cool completely, then cut it with a sharp knife. It is best served with rendang, serunding, or any preferred accompaniment.

Steamed Five-Spice Chicken Roll

Ingredients:

1 pce Boneless Chicken thigh

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp Shaoxing wine

1/4 tsp white pepper powder

1/2 tsp Five-spice powder

1 tsp cornstarch

Pinch of salt

Directions:

1. Pat the surface of the chicken dry.  Then, make shallow cuts without cutting through.
2. Add soy sauce, oyster sauce, and Shaoxing wine.  Rub the chicken thoroughly.  Then add white pepper, five-spice powder, and cornstarch.  Continue to rub into the chicken.  
3. Take one sheet of foil and baking paper.  Place the marinated chicken on the baking paper roll as tightly as possible with the baking paper.  Then, roll it with the foil to prevent the sauce from spilling out.  Marinade the chicken for at least 2 hours or more.
4. Steam it over medium heat for 20-25 minutes.  Simple and perfect with steamed white rice.  Enjoy!

Steamed Blossom Prawns

Ingredients:

20-25 large prawns

2 pcs Vermicelli noodles/Glass noodles

Sauce

10 cloves garlic ~ chopped

2 tbsp light soy sauce

2 tsp sugar

1/4 tsp salt

1/4 tsp white pepper

1/2 tbsp chili oil

Directions/Instructions:

1. Soak the glass noodle/vermicelli noodles for 15-20 mins.  Set aside.
2. Wash the prawn and pat dry with the kitchen paper towel.  Use kitchen scissors to remove the antenna and legs.  cut the rostrum (shrimp's head).  Insert a toothpick in the middle stomach and take out a small black chip.
3. In a saucepan, pour 1/4 cup of vegetable oil, add minced garlic and stir fry until golden brown.  Then add all the sauce ingredients and mix them well.  Cook for about 2-3 mins.
4. Lay the soaked vermicelli/glass noodle on the plate and pour the sauce over and toss evenly.  Then spread the prawn in a blossom/fan shape.
5. Boil some water in a steamer or a large wok with a steamer rack.  Once the water boil, transfer the plated shrimp to the steamer, cover the lid, and steam for 7 mins over high heat.  Serve and enjoy!

Steamed Bao Buns

Ingredients:

180ml water/milk ~ lukewarm (40 deg C)

60ml vegetable oil

300g HK flour or Plain flour

120g cornflour/cornstarch

5 tbsp sugar

1 tsp instant yeast

2-1/2 tsp baking powder

Directions/Instructions:

1. Bring the water/milk to a near boil.  Remove from heat when beginning to steam & small bubbles form on the side of the pan.  Let it reduce to lukewarm between 80-90 deg.
2. Add the ingredients to the bread machine in the order listed in the ingredient above.  Set the bread machine to dough cycle, let it do the work from there.
3. Once the dough is soft & smooth, kneading by hand for a few more minutes on the kitchen benchtop.  Place the ball of dough back into a clean mixing bowl.  Cover the bowl with plastic wrap or a damp cloth & let it rise for about 60-90 mins in a warm place.
4. Punch the dough & knead by hand for about 5 mins to release any air bubbles in the dough.  Then roll out the dough until it is about 1cm in height.  Rub some oil onto the surface of the dough.  Use a 3-inch cookie cutter to cut out rounds from the dough.  Re-roll the dough as needed.
5. Place these rounds onto a small sheet of baking paper or white cupcake wrapper, flatten with a rolling pin.  Fold over each round with parchment paper in between & then use a rolling pin to gently flatten the dough to form the bun shape.
6. Place all the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 mins for the buns to rise again.
7. Meanwhile, prepare the steamer on the stove.  Steam the buns in batches for 10-12 mins or until they are puffy and soft, cooked all the way through.  Serve the buns immediately.

Shu Mai With Egg Wrappers

Ingredients:
4-5 eggs
1/3 cup fresh milk
salt

Shu Mai
225g ground chicken
12-15 medium shrimp ~ diced
1-2 Shiitake mushroom ~ soaked & chopped
2 stalk scallion ~ chopped
2 tbsp grated fresh ginger
1/4 tsp sesame oil
3 dash ground white pepper
1/2 tbsp light soy sauce
1 tsp sugar

Misc
Chives leaves ~ blanched

Instruction:

1. In a large bowl, mix all the shu mai ingredients into a smooth paste.  Set aside in the fridge to chill for about 20 mins or longer.
2. In another bowl, add the eggs, milk & salt.  Beat the eggs well then use a strainer to strain the beaten eggs for smooth batter.
3. Use a smaller pan, dash a little oil and use a small ladle to scoop about 1/3 of the egg batter on low heat and cook till light gold.  Repeat the process till the egg batter finish.
4. Take one portion of cooked egg & place a portion of filling in the center.  Gather the edges to center & take one stripe of chive to tie around the gathered egg.  Repeat the process till finish.
5. Place the prepared egg shu mai in a steamer & steam at med-high heat for 15 mins (make sure the water is ready boiling before steaming)
6. When ready, remove the lid carefully to prevent water from dripping over the shu mai.  Remove immediately & serve with your favorite sauce

 

Moist Cocholate Cake

Ingredients:
1 cup plain flour
1 tsp baking powder
1 tsp soda bicarbonate
1 cup koko powder
1 cup fine sugar
3/4 cup evaporated milk
1/2 cup condense milk
1 butter (Buttercup brand)
4 large eggs

Directions:

1. In a small pot, add sugar, evaporated milk, condense milk & butter on a low heat till butter & sugar dissolve.  Set aside to cool.
2. In another bowl, sift in all the dry ingredients.
3. In a large mixing bowl or stand electric mixer, beat eggs until light & fluffy for about 10 mins
4. Add flour mixture alternate with wet mixture & ends with flour mixture into the batter mixture.
5. Line 8" square cake pan with paper liners & pour the batter mixture.
6. Preheat the steamer on high heat then reduce to medium heat & steam for 1 hour.

Steamed Brownie Potato Cake

Ingredients
100 margarine
50g dark chocolate ~ melted
100g steamed potatoes ~ puree
7 egg yolks
4 egg whites
200g granulated sugar
1 tsp Emulsifier / SP Stabilizer or substitue 1 tbsp condense milk
75g cake flour
25g cocoa powder
1/2 tsp baking powder
1/2 tsp chocolate paste

Directions

1. Heat margarine & chocolate using double boiled.  Stir well then add potato puree & stir well & set aside.
2. In a large mixing bowl or stand electric mixer, beat together eggs, sugar & Emulsifier / SP stabilizer until light & fluffy (about 10 mins).  Then low the speed to add sifted dry flour.  Mix evenly.
3. Then add margarine chocolate potato puree mixture & stir gently.
4. Divide 2 even portion of batters, pour 1st batter into 24x10x7cm pan & steamed for 15 mins on medium heat.
5. Spread with chocolate paste & steam for another 5 mins.
6. Then pour the remaining batter, steamed another 20 mins until cooked.

Egg White Steamed Oreo Cappucino Cake

Ingredients:
400g egg whites
125g castor sugar
2 tsp ovalette/emulsifier
1/2 tsp salt
200g Plain/AP flour
30g cornflour
1/2 tsp baking powder
150ml evaporated milk
1/2 tsp vanilla extract
2 tbsp cappucino emulco/coffe emulco/mocca emulco
80g oreo ~ ground finely
20 pcs oreo biscuit w/o cream
30g chocolate rice

Directions:

1. Sift flour, cornflour & baking powder together & set aside.
2. Whisk egg white, salt & ovalette till frosty then gradually add sugar & beat on high speed for about 10 mins.
3. Turn the speed to low, add 3 parts flour alternating with 2 parts evaporated milk plus vanilla extract.  Begin & end with flour.
4. Divide the batter into 2 portions (450-500g each).  One portion mix with cappucino emulco and the other portion with ground oreo.
5. Prepare the steamer, steam the greased & lined pan (8x8) for about 2 mins.  Then pour the cappucino batter into the pan & steam for 15 mins on medium-high heat.
6. Remove the pan, arrange the oreo biscuits on top the steam cappucino; then pour the oreo batter over the top.  Sprinkle chocolate rice all over the top completely.  Steam again for about 25 mins.

Egg White Steamed Rainbow Cake

Ingredients:
500g egg white
325g castor sugar
1 tbsp cake emulsifier (ovalette)
1/2 tsp salt
100ml evaporated milk
50g melted butter or oil
1 tsp vanilla
1 tsp baking powder
200g AP flour
50g cornflour
25 milk powder

Rainbow Paste
1 tsp pandan
1 tsp mocca
1 tsp lemon
1 tsp strawberry

Direction

1. Whisk egg white, sugar, salt & cake emulsifier/ovalette till light & fluffy (about 10 mins on medium high speed)
2. Sift dry ingredients & set aside.  Mix melted butter/oil & evaporated milk & set aside
3. Add melted butter mixture into egg white mixture & mix till well combined.
4. Then add in dry ingredients a little at a time.
5. Divide the batter into 4 portions (weight 320g each) & add each portion with the paste
6. Prepare steamer, greased 20x20 square pan (8"x8") 
7. Steam 7 mins for each layer on medium high heat.  Start with 1st layer pandan, 2nd layer mocca, 3rd layer lemon & last layer strawberry.
8. Steam further 15 mins.  Remove pan from steamer & let it cool completely.  Unmould, slice & serve.

Steamed Chocolate Pearl Lapis

6" square pan, greased & lined

Ingredients:
(A) 280g butter
     100g sugar

(B) 5 yolks (86g)
      7 eggs (334g)

(C) 1 tbsp chocolate emulco
      126g kaya

(D) 105g cake flour
      21g dark cocoa powder
      70g Horlicks
      1/2 tsp baking powder

1 packet finger biscuits

Directions:

1. Cream (A) together till light & fluffy
2. Add (B) into (A) in few addition, mix well before pouring in the next addition.
3. Stir in (C) & mix well
4. Then add in (D), 3 parts & mix well to combine
5. Bring water in steamer to boil, then place baking pan (6" greased & lined) into the steamer to heat for 2 mins.
6. Remove pan, pour 100g of batter & line finger biscuits.  Leave a 1cm gap in between each biscuit.
7. Turn heat to medium, place in pan & steam each layer for 8 mins or till surface no longer stick to finger.  Repeat the above process till all batter is used.
8. Once cooked invert on a cooling rack & remove pan immediately.  Allow cooling completely before slicing. 

Steamed Pau with Salted Egg Yolk Lava

Filling
10 salted duck egg yolks
60g milk powder
60g custard powder
100g sugar
150g butter
200g evaporated milk

Dough
300g Hong Kong Flour
3g baking powder (I used double b.powder)
3g instant yeast
30g castor sugar
160ml water / carrot juice
15g vegetable oil (I used canola)

Directions:

1. Filling: Steam salted egg yolks over high heat until cooked (abt 10 mins).  Set aside to cool.  In a food processor, blend the egg yolks until powdery.  Add in the milk powder, custard powder & sugar.  Mix well.  Add in the butter & evaporated milk & mix thoroughly.  Cover the bowl with cling wrap & store in the freezer until needed.
2. Dough: Sieve HK flour & b.powder into a mixing bowl.  Add yeast, sugar & mix well.
3. Make a well in the middle of the flour mixture, add in water & foam a dough.  Knead dough until smooth (abt 5 mins).  Knead in the veg. oil & continue to knead for another 10-15 mins or until the dough become smooth & elastic.
4. Roll dough into a smooth ball, place in a lightly greased mixing bowl, cover with cling wrap & let it proof for about 15-30 mins.
5. Punch down the dough & give a few light kneading to release the trapped air bubbles.  Divide dough into 12 portions (40g ea).  Roll each portion into a smooth balls.
6. Flatten each dough into a small disc, make the edges thinner than the centre portion.  Wrap each dough with 20g of custard filling.  Pinch & seal the seams.
7. Place dough seam side down on a parchment paper.  Cover loosely with cling wrap & leave buns to proof for 20-25 mins.
8. Place buns in a steamer & steam at med-high heat for 12 mins (make sure the water is ready boiling before steaming).
9. When ready, remove the lid carefully to prevent water from dripping over the buns.  Remove immediately & serve warm.

Homemade Klang Chicken Curry Pau

Ingredient:
1 packet Premix Pau ~ see instruction on the packet.
Chicken curry recipe
Aluminum cup ~ for chicken curry

Directions:

1. Follow the instruction on the packet for the premix pau. (PS: I used BM machine to do the dough using the dough mode, saved my energy....hehe)
2. Divide the dough weight 100g each & cover with a damp cloth, let it rest for 10-15 mins.
3. Then roll the dough into a disc about 7" diameter.
4. Scoop the chicken curry into the aluminum cup & place it in the middle of the dough.  Pleat the dough towards the center & then place it on the greaseproof paper.
5. Repeat the process till all dough is finish & cover with a damp cloth.  Let it rest for 30-45 mins for another rise.
6. While waiting for the rise, prepare the steamer on high heat.
7. Place the pau on the steamer & steam for 10 mins at high temperature.

Steamed Tapioca Layer Cake

Ingredients:
300g tapioca flour/starch
100g rice flour
500g coconut milk
500g water
300g castor sugar
2-3 screwpine leave aka pandan ~ tied knot

Directions:

1. In a saucepan, heat water together with sugar & pandan leaves.  Bring to boil till sugar dissolve.  Let it cool completely.
2. Lightly grease the square pan with oil & put parchment paper & oil on the paper.
3. Then add the cooled sugar water into coconut milk.
4. Whisk in the tapioca & rice flours; whisk till homogeneous.  Pass batter through a sieve if it is lumpy.
5. Divide batter into 3 portions.  Add colors of your choice to two portions & leave one portion uncolored.  Weight each portion about 530g.
6. Prepare the steamer & steam on high heat.  Pour in your 1st layer (white) about 180g into the lined square pan.  Steam for about 4 mins.
7. Make sure layers are cooked before adding the next layer of batter.  Always stir the batter well before pouring it into the pan. (Note: First 3 layers for 4 mins each, 4th-6th layers for 5 mins, 7th & 8th layers for about 6 mins each & final layer for 10 mins)
8. Repeat till all 9 layers are finished.  Leave to cool before cutting the steamed cake.

Steamed Egg Cake

Ingredients:
2 eggs
210g castor sugar
230g cake flour
6 tbsp soda (any flavor of F&N or Fantas)
Food coloring for stamping
1 tbsp castor sugar ~ sprinkle

Directions:

1. Beat eggs & sugar in a mixer over high speed for 2 mins till fluffy, increase to medium-high speed & continue beat till double in volume (abt 25 mins) till batter turned thick & pale.  Change to a lower speed, beat for 3 mins to minimize the air bubbles.
2. Mixer at low speed; add in sifted flour & soda drink alternately (don't over mix).  Remove the mixing bowl, use a spatula & lightly stir to combine well.
3. Pour the cake batter into prepared 6" or 8" lined bamboo tray; lightly tap on counter-top to remove air bubbles.
4. Sprinkle coarse sugar such that it forms a cross on the surface of cake batter (this is important to get a nice crack effect & do this fast otherwise the sugar tends to sink).
5. Steam over high heat for about 30 mins (start when water is boiled), serve after slightly cool down.

Steamed Tofu With Minced Prawn

Ingredients:
200g prawn ~ peel & devein
1 or 2 packets silky tofu

Marinade
1/8 tsp salt
1 tsp cornflour
2 tsp egg white
white pepper ~ taste

Seasoning
light soy sauce ~ drizzle
2 tbsp hot cooking oil

Directions:

1. Rinse thoroughly & wipe dry with kitchen paper.  In a food processor, add the prawn and marinade to process into a thick paste & springy texture.
2. Remove the silky tofu from the packing, cut the tofu into 1.5 to 2cm thick pcs.  Carefully place the tofu on a plate.  Absorb excess water with kitchen paper.  Lightly sprinkle cornflour on the surface of the tofu.  Spoon prawn paste & arrange on the tofu.
3. Steam in a wok/steamer over high heat for about 6-8 mins or until the prawn paste is cooked through; changed into red in color.  Discard any excess water in the plate.  Drizzle with seasonings.  Serve hot.

Thai Steamed Cupcakes

Ingredients:
300g cake flour ~ sieve
1 tbsp baking powder
250g granulate sugar
3 eggs
1 cup water
3 tbsp evaporate milk
4 tsp Emulsifier (Optional) ~ I used Ovalette
4 tbsp lemon juice
1 tsp Jasmine extract ~ I used strawberry
Food coloring

Directions:

1. Sieve flour & baking powder; set aside.
2. In a stand mixer, beat eggs, sugar, water & emulsifier agent together on high speed for abt 3-5 mins till the mixture triple in volume.
3. Low the speed & gradually add the sieved flour into the mixture.  Scrap the side of the bowl & the speed remains low.
4. Then gradually add milk, lemon juice & Jasmine extract.  Continue to mix for 30 sec on low speed then off the power.
5. Scrap the side of the bowl & cover with a damp cloth for 30 mins.  While waiting, get the steamer ready to boil.
6. Remove the cloth & gently fold the mixture.  Divide the batter in portion & add food coloring.
7. Put a cupcake liner in the individual cupcake mold/pan.  Fill the batter almost to the top & put in the steamer & steam for abt 13-15 mins on high heat. 

Thai Steamed Fish

Ingredients:
2 fish fillet
2 tbsp light soy sauce
2 tbsp rice wine (sake or miring may be substituted)
2 tbsp fish sauce
1 tsp of sesame oil
1/2 yellow onion ~ julienne/sliced
2 cloves garlic ~ chopped/sliced thinly
2 stalk lemongrass ~ sliced thinly
2 red chili ~ deseeded & sliced thinly
2" ginger ~ cut matchstick
3 spring onions ~ cut 1" lengths
Coriander ~ as garnish

Direction:

1. Scatter half cut ingredients on aluminium foil; fish on top of the ingredients.
2. Mix together the soy sauce, rice wine & sesame oil.  Pour over the fish.
3. Then scatter the balance cut ingredients & fold the aluminium to secure.
4. Steam the fish over boiling water for 20 minutes.
5. Sprinkle with the coriander leaves & serve immediately

Orange Sunkist Blossom Steamed Cake aka Huat Kueh

Ingredients:
250g self-raising flour
100g sugar
230ml orange Sunkist juice
50g corn oil
1 tsp baking powder

Directions:

1. Mix orange Sunkist juice with sugar.  Stir till the sugar dissolved.
2. Add the corn oil & mix well.
3. Add in the flour into the mixture to smooth batter.
4. Divide the batter into the small cup lined with baking paper.
5. High heat steam for 15-20 mins.

Small bottle of Sunkist Juice (250ml)

Weight each 65g for the plain the rest add an orange food color, 1 tsp in the middle

This is final result