Steamed Fish in Tom Yam Sauce

Taken from Tumix
Serves 3-4 persons

Ingredients:

• 600 gm siakap fish
• 5 cm young ginger (sliced)
• 1 cup mixed vegetables

Sauce:

• 1 cube tom yam paste
• 3 limes (for juice)
• 1/4 cup oyster sauce
• 1 tbsp Tumix ikan bilis
• 8 bird's eye chillies (bruised or sliced)
• 1/8 cup water

Method:
Clean the fish. Marinade with all ingredients. Put on a plate and steam for 8-10 mins until done.

Cod fish with black pepper sauce

Taken from Maggi. Preparation & cooking time: 30 mins. Serves 4

Ingredients:

• 500 gm cod fish steak, cut into 4 equal pieces
• 1 sachet Maggi Black Pepper Mix
• 5 tbsp water
• 1 medium chopped onion
• 3 cm shredded ginger
• 1 stalk coriander leaves

Method:

1. Place cleaned fish on a heatproof plate
2. Mix the rest of the ingredients and sprinkle them over the fish
3. Steam fish in a hot steamer for 10-15 mins or till cooked (depending on the size of fish)
4. Garnish with coriander leaves and serve

Home-cooked: steamed pork with salted fish

What you need:

• Pork, sliced thinly
• Salted fish, in small chunks or sliced, depending on your preference
• Onion, sliced
• Chilli, sliced
• Garlic, sliced
• Sesame seed oil

How to cook:

This is totally easy to cook. Arrange all the ingredients on a steaming plate evenly. Dash sesame seed oil evenly. Pre-boil a 1/2 wok of water. Once boiling, place the ready plate on a steaming rack and cover with hood. Steam for about 8 - 12 mins until cook. Especially for pork, you need to ensure it is really cook and not half raw. Serve it immediately.

Home-cooked: Stew everything!

Being the creative one, Hubby concocted this dish which is really healthy and tasty too!

Before steaming...

After steaming...

What you need:

• Ladies fingers, sliced
• Tomatoes, sliced
• Ginger, sliced
• Chili (if you prefer some spiciness), sliced
• Meat i.e. pork or chicken or fish or prawn or squid, sliced
• Olive oil
• Pepper and soy sauce to taste

Method:

1. You can use any type of meat as you like, no particular choice. Arrange it evenly on the steamer tray at the bottom. 
2. Sprinkle a dash of soy sauce, i.e. about 2 tbsps.
3. Then followed by the vegetables on top, arrange it evenly.
4. Add another dash of soy sauce with some olive oil  and pepper.
5. Bring to a boil a wok of water for steaming. Once boiling, place the tray of everything for steaming until cook. Roughly about 20 to 25 mins.
6. Once cooked, serve immediately.

Home-cooked: steamed fish with taucu sauce

What you need:

• 1 medium size fish (I'm using Tilapia [fei zhou]), fresh and cleaned

For the taucu sauce:

• 2 cloves garlic, minced
• 3 salted plums, minced
• 3 tsps salted plum's sauce
• 3 - 5 red chilli's (I'm using cili padi), minced
• 5 - 7 tsps whole bean paste (taucu, you can add more if you prefer more taucu sauce), minced
• Sugar, to taste
• A dash of sesame seed oil

Add minced garlic, plums, cili padi, taucu and plum sauce into a bowl. Stir it evenly. Add a dash of sesame seed oil and sugar, continue to stir evenly. Taste the sauce to ensure it is salty, sweet, sour and spicy enough. Once ready, set aside.

Place the fish into a steaming plate. Pour the sauce all over the fish evenly, cover it like a blanket. Set aside. Heat up a wok of water. Once boiling, place the plate of fish on the steaming tray and cover with hood. As fish is on the big side, steam it for 10 mins. Once ready, off the heat and let the steam 'cook' the fish for another 10 mins before serving it. Scrape the sauce into the steamed water (from fish and steaming, you can see from pix below the water surrounding the fish) and mix it together as gravy and serve.

Steamed fish with taucu sauce

Home-cooked: steamed cat fish with salted plum

• fresh fish, I’m using cat fish
• ginger, shredded
• salted plum (sap shuin mui)
• cili padi, sliced thinly
• sesame seed oil 
• salt

Pat some salt onto the fish. Place fish in a wide plate then sprinkle the shredded ginger and cili padi, also the salted plum and a tsp of it’s juice including a dash of sesame seed oil. Heat up a wok of water. Once boiling, place the plate of fish on the steaming tray in the wok and cover with hood. Let it steam for about 10 mins for a big fish and 8 mins for a small one. Serve it immediately once cooked, it taste better and fresh.

Home-cooked: Simple Steamed Pomfret

What you need:

• Fresh pomfret
• Chilli, sliced (I used cili padi so it’s spicier)
• Ginger, sliced
• 1 1/2 tbsps soya sauce
• 1 tbsp Chinese Cooking Wine
• A dash of sesame seed oil

Place freshly cleaned and fully defrosted pomfret on a steaming plate. Scatter sliced ginger and chilli all over and under pomfret. Combine the pomfret with soya sauce, Chinese Cooking Wine and sesame seed oil.

Boil a wok of water. Once boiling, you can place the plate of fish in and cover with hood. Let it steam for 8 mins for small fish and 10 mins for bigger fish. Once done, turn off the fire and let the steam itself cook the fish for another few minutes. Serve immediately.

Home-cooked: Steam eggs with minced pork

What you need:

• 1 salted egg
• 2 normal eggs
• minced pork
• a dash of pepper, salt and light soy sauce to taste
• 1/4 glass of water

This is totally easy and convenient. I steam this while cooking rice. Yes, killing 2 birds with 1 stone ^.^

Do this when you are about to cook your rice. Whisk all the eggs, minced pork and seasoning. Once all the batter is even, pour into a steaming plate, including the water. Place it in the steaming tray on top of the rice cooker and hit the cook button. Every once in a while, do let off the steam to avoid 'bubbles' on the eggs. Once the rice is cooked, the dish is also ready to be served!

Steamed Herbal Chicken

Herbs in use are Tong Kwai, Yuk Chuk and Kei Chi. Ensure to clean it before using it to marinade the chicken for a few hours. Once you are ready for your meal, boil some water in a wok. Place the plate of marinated chicken on the steamer and add a dash of salt then cover the wok with hood. Let it steam for about 5 mins and then turn the chicken over. Allow it to steam for another 3 mins and then turn off the fire. Don’t overcook it or else the chicken meat will be very rough. You can let the steam cook the chicken further for about 10 to 15 mins or serve it immediately.

Steamed Yam Cake by KNORR

Preparation: 30 mins
Cook: 1 hr
Serves: 5

8 tbsps oil
200 gm dried prawns, washed and pounded
5 cloves garlic, chopped finely
800 gm yam, diced and steamed for 20 mins

Rice base:
2 tbsps KNORR No Added MSG Ikan Bilis Seasoning Powder
500 gm rice flour
2 tbsps tapioca flour
6 cups water
2 tbsps sugar
1 tbsp each of salt and pepper

Garnish:
Fried shallots, sliced chillies and spring onions

Method:
1. Grease a 24 cm square baking tin with 1 tbsp oil. In a bowl, combine rice base ingredients. Use a whisk to stir until smooth
2. Heat 3 tbsps oil in a wok. Stir-fry dried prawns for 3 - 4 mins. Remove and set aside
3. Using the same wok, heat remaining oil. Stir-fry garlic till lightly brown. Add yam, stir-fry till well mixed with garlic. Add rice base ingredients. Stir mixture until it thickens. Turn off fire
4. Ladle mixture into the prepared baking tin. Grease the top with a spoonful of oil and steam in boiling water for 40 mins
5. To serve, sprinkle over dried prawns. Top with shallots, chillies and spring onions