Steamed Fish with Nam Yee Sauce

Steamed Fish with Nam Yee sauce.

Since I had made a lot of Nam Yee sauce when preparing the Hakka Char Yoke dish. Thus trying to be creative, I had used the sauce to steamed fish. Just placed slices of ginger on top and inside of dish and pour the sauce on top of the fish. Let it steam for around 15 minutes or till it's cooked.

P/S: In order to get rid of the fishy taste of the fish, try to first steam it for a few minutes and throw away the water and continue to steam with the sauce and sliced ginger.

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Cantonese Style Steamed Chicken

Since Hubby originated from a Cantonese family, I decided to try to make dishes that his Mum used to make every time when we were back in his hometown for the Winter Solstice dinner. This dish is normally made available whenever we were in his parents' place. So in order to have a more 'home' feel, we will be having Cantonese Style Steamed Chicken with the Ginger Garlic Parsley Sauce. This sauce it so good that you can eat it on its own and also good as a dipping sauce for other types of meat.

One whole steamed white chicken

Garnish with spring onions.

Ginger Garlic Parsley Sauce

Ingredients

1 whole chicken

1 pc ginger, flattened

1 tsp salt

250g parsley

10 stalks spring onions, diced

300g ginger, diced

30g garlic, chopped

100ml cooking oil

1 1/2 tbsp oyster sauce

1 tsp salt

Methods

1. Bring half pot of water to boil. Add in chicken, flattened ginger and salt. Reduce to medium heat and cook for 20-25 minutes. Remove and soak in cold water.
2. Cut chicken into pieces and arrange on plate.
3. Heat up oil, stir fry diced ginger and garlic. Sauteed till aromatic. Add in parsley and spring onions. Stir fry again.
4. Add in oyster sauce and salt. Stir-fry till aromatic.
5. Remove and serve with chicken.

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Tong Yuan

It's time for celebration again. Winter Solstice is here again. What is the most significant symbol for this special day? Of course it's D Tong Yuan (glutinous rice ball). So a sweet sweet Tong Yuan to warm your tummy and heart for this big day.

Ingredients

Tong Yuan
200g glutinous rice flour
100ml boiling water
cold water (add in enough cold water till the dough become soft)
1-2 drops of food colouring
ready made red bean paste
grinded roasted peanuts
gula melaka, cubed

Ginger and Sweet Osmanthus Soup
10g dried longan
1/2 tbsp sweet Osmanthus
6 slices ginger
4 pandan leaves
brown sugar to taste
water

Methods

1. Tong Yuan: Mix boiling water with glutinous rice flour till well combined.
2. Add enough cold water and knead into soft dough consistency.
3. Divide the dough into 3 portions. Mix 1 portion with pink colouring, 1 portion with green colouring and 1 portion with yellow colouring.
4. Divide all dough into small balls. Slightly flatten them. Wrap in fillings and seal. Knead into small balls again.
5. Bring a pot of water to boil. Add in Tong Yuan. Cook over low heat till they float up.
6. Remove Tong Yuan and filter.
7. Ginger and Sweet Osmanthus Soup: Bring a pot of water to boil. Add in dried longan, pandan leaves and ginger. Lastly, add in sweet Osmanthus and brown sugar to taste.
8. Place Tong Yuan into a bowl. Pour in the soup and serve.

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