Claypot Stewed Seafood Hokkien Mee

It's been a long long time since I last had this dish in the old days. Time to reminisce so I tried to follow the recipe as close as I could still remember how it was cooked.

One pot dish is always a favorite among busy mummies, no matter you are SAHM, PTWM, FTWM, what ever terms I could think of. Even for the helpers, they would love one pot dish too.

Here's what I have adjusted the recipe based on 4 servings as I cooked based on agar-ation for my family of 7.

Claypot Stewed Seafood Hokkien Mee

Ingredients (A) 

500gm Yellow Hokkien Mee (the flat ones)
1/2 tbsp chopped Garlic

Ingredients (B)

8 Shelled Prawns (I removed the shell but left the head and tail untouched)
1 Boneless Thigh (Cut into bite-size) 
5 slices Lean Pork
5 slices Fish Fillet 
5 slices Sotong (optional)
6 pcs Crabstick
some Caixin (Cut into 4-5 cm long)

Ingredients (C) 
1 Egg  

Sauce 
500ml Chicken Stock
1 tbsp Dark Sauce
2 tsp Light Sauce
1 tsp Oyster Sauce
some sesame oil
pinch of Pepper

Thickening Glaze
3 Tbsp Tapoica Flour } Mix well for thickening
4 Tbsp Water                 } the sauce

Method:-
1) Blanch the yellow noodles in boiling water for few min, remove and set aside.
2) Dust the fish with tapioca flour and then rinse with water. Set aside.
2) Fry chopped garlic in 1 tbsp of oil till fragrant. Add the sauce, (B) ingredients and blanched yellow noodles. Cover the lid and simmer for 5 minutes.
3) Put in beaten egg and thickening glaze and a little bit sesame oil.  Stir well & serve!

PS: 
- Personally I do not like too starchy food so please add the thickening glaze according to your preference.
- My kids prefer to have poached egg or half boiled egg instead so I cooked the eggs separately and add on top before serving.
- Dusting the fish helps to remove the fishy smell and makes the fish less likely to break while cooking.

Lor Mai Kai

I had been wanting to make Lor Mai Kai for very long time ago, after seeing quite a few of my friends posting in their Facebook and blogs. Ingredients were anytime readily available but it's the lazy me inside which did not fulfill my craving for it.

Tonight, I decided to carry forward this long waiting to do dish for the kids' breakfast the next day before school. I have no regrets to sacrifices my rest time. Thanks Gwen for her recipe.

Assembling the Lor Mai Kai

Ingredients

1 chicken leg (thigh + drum, deboned)
4 chinese mushrooms
1 chinese sausage
3 cups glutinous rice

Seasoning for chcken
minced garlic
1 tsp sugar
1/2 tsp salt
1 tsp sesame oil
2 tsp oyster sauce
some cornstarch

Seasoning for rice
1 TBsp oyster sauce
1 TBsp light soya sauce
1/2 TBsp sesame oil
1 tsp dark soya sauce
1/2 tsp pepper
1/2 tsp salt
1/2 tsp five spice powder
1 cup water (I used water that I soaked mushrooms with and top up to 1 cup)
Mince garlic

Method (for chicken)
1.  Debone chicken leg and cut into pieces.
2.  Soak chinese mushrooms with some water and cut up (do not throw away the water)
3.  Slice chinese sausage.
4.  Marinate chicken with seasoning above for at least an hour,

Method (for rice)
1.  Soak glutinous rice for 6hrs or overnight.
2.  Mix seasoning for rice together with water. Stir well.
3.  Heat some oil in wok and fry garlic till fragrant.
4.  Add rice into wok and stir fry with garlic.
5.  Add water with seasoning into wok and mix well with rice.
6.  Keep frying till water dries up. Remove from heat.

Assembling
1.  Place some chicken, mushrooms and chinese sausage at the bottom of a bowl.
2.  Top with rice till 3/4 full.
3.  Place in wok and steam for 30 mins or until cooked.
4.  Run a butter knife around the bowl and invert onto plate. Serve while hot.

  

Tteobokki - Korean Spicy Rice Cake

 Many months ago, my hubby and elder son were into Korean food and loved so much of the korean spicy rice cake - Tteobokki. Off the rack, hubby bought a few packs of the tteobokki sauce from Korea back so I went to buy the frozen korean rice cake. Although it isn't cooked from scratch, it definitely is a easy dish for first timer like me.

     This was not my first time cooking this dish but I loved this sauce. Previously bought tteobokki sauce (not this brand) from NTUC but the taste wasn't good enough for my fussy hubby. I will strongly recommend this sauce if you ever go Korea to their supermarket.  

Homeplus Brand - Instant Tteobokki Sauce

Tteobokki with added homemade kimchi

Tteobokki by Eleanor

Ingredients :

1 packet Tteobokki sauce (store bought, most of them are 150gm, slightly more is fine)
500gm Korean Rice Cake
3 small Fish cake, cut in bite size
1 carrot, diagonally sliced abt 1cm thickness (optional)
1/2 pack Crabstick (optional)
1/2 pack
1/2  Onion, sliced
2 stalk spring onion, cut into 3-4 cm strips
2-3cups Water (just enough to cover the rice cake)
Toasted Sesame seeds (for garnishing)

Method:

1) Heat up the frying pan or wok over medium flame, pour some oil and fry the onion til fragrant, no need until brown.
2) Add in water to boil, then add in the rice cakes to simmer for 8-10 min or until soft. Constantly stirring the rice cake to prevent it from sticking onto the base.
3) Add in the tteobokki sauce to mix well.
4) Add carrot, crabstick and fish cakes. Continue to boil, stirring constantly, for an additional 8-10 minutes or until the sauce thickens. The sauce should be sticky and thick, if still watery, boil for a while longer. Add in the spring onion to mix well and sprinkle the roasted sesame seeds right before turning the heat off. Serve immediately. 

Note:

Tteokbokki does not reheat well in the microwave. Reheat any leftovers, along with a little bit of broth or water, in a small pan over low heat. You can also add in cabbages or hard boiled eggs.       

Glutinuous Rice in Fryer

Glutinuous rice is done in this fryer in abt 30 mins in total. However, seems that water is abit too much, so become bit moist. Next time will reduce the water.

Served it with roastd peanuts, fried shallots and home made chilli.

Home cooked Chicken Rice

Cooked this simple dish for dinner...Chicken Rice. Healthier for my kids since they love to eat chicken rice. Best to eat with some homemade chicken rice chilli and some garnishing, as good as eating outside.

Authentic Thai Pineapple Rice