Thai Steamed Barramundi

 Thanks EatingThaiFood! I put the whole recipe here, but all I really want is the sauce/soup recipe as a reminder!

For the fish:

• 1 whole barramundi, about 1 – 2 kilos (or whatever size you can get), guts and gills already removed
  
  
• 5 stalks lemongrass, bottom half only, smashed, and cut into chunks

For the sauce / soup:

• 1 cup good chicken stock or fish stock (fresh or canned)
• 2 Tbsp finely chopped palm sugar
• 8 Tbsp lime juice
• 6 Tbsp fish sauce 
• 2 heads of garlic, chopped
• Thai chilies to taste, finely chopped
• 20 – 25 sprigs cilantro, chopped
• 1- 2 stalks Chinese celery, cut into 1-inch pieces

Instructions

1. Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 – 15 minutes depending on the size of your fish.
2. In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
3. Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it’s sour, and balanced with a hint of sweetness.
4. When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
5. Make sure you eat with steamed rice!

KL Hokkien Mee

 Cooked this on the weekend and it was yum! Lots of pork lard and fat. Will cook this only for pot luck etc, so 1kg noodles are used. Any more and it certainly won't fit the wok I use for my Rambo. Mixed and matched two recipes from Rasa Malaysia and Nyonya Cooking and made some tweaks.

Step one - Pork lard! (Using thermomix)

Cut pork fat into small cubes. Sprinkle with salt. Cook 105C - Reverse 1 for about 40 mins at a time ( i probably spent about 60 mins, due time constraints. The oil was rendered but the bits were light in colour and not super crispy. Keep an eye on it. Everytime I stopped and checked, I drained the oil out (to be used in the hokkien meeee)

Step two - the dish! (Using trust ol' Rambo)

Ingredients (for 1 kg noodles)

2 1⁄2 tbsp oil (or pork lard)

2 1⁄2 garlic clove(s)

125 g pork (sliced and marinated with a bit of soy sauce, sesame oil, white pepper, cornflour)

2 1⁄2 tbsp oyster sauce
5 tbsp soy sauce

 

1 L water

7 1⁄2 tbsp dark soy sauce

1 kg hokkien mee (I just poured a kettle of boiling water over the noodles in a colander)

0.63 tsp anchovies powder (I used the Japanese bonito powder)

~125 g prawns

fish cake

~75 g chinese flowering cabbage/choy sum (I used a bunch)

 chinese cabbage

 2 1⁄2 tbsp crispy pork lard

Heat wok over medium temperature. Pour in oil (best to use pork lard/oil). Add minced garlic and pork meat to sauté for a few seconds.

Mix soy sauce and oyster sauce in a separate bowl before adding into the wok.
Then, add water and increase heat to the highest temperature. Add noodles into the gravy. Ensure noodles are covered by the gravy. Add thick dark soy sauce. Add the two vegetables.

Cover wok to let noodles braise until gravy thickens.

Once gravy has thickened, add anchovies powder, and prawns. Mix well before covering the wok for another minute. Ensure there is minimum gravy before dishing out the noodles.

Top with crispy pork lard.

Ulu Yam Loh Mee

 Thanks Nasi Lemak Lover! My daughter counts this as one of her favourite meals!

Thermomix Hainanese Chicken Rice

Thanks for putting this up, Iron Chef Shellie:

SERVINGS4

INGREDIENTS  

• Chinese wine
• salt
• white pepper
• sesame oil for rubbing
• 1 whole chicken (about 1.5–1.7 kg)
• 4 cloves garlic
• 1 spring onion/shallot, chopped in half
• 4 slices ginger, peeled
• 2 eschalots, peeled
• 1 tbsp vegetable oil
• 400 g rice
• 1 L chicken stock
• 1-2 pandan leaves (optional)

Finishing Sauce

• 3 tsp soy sauce
• 2 tbsp hot water
• ½ tsp sesame oil
• ¼ tsp sugar

INSTRUCTIONS 

• Mix 1-2 tsp Chinese wine, a little salt and pepper to taste and 1 tsp sesame oil in a small bowl. Rub this all over chicken and inside cavity. Stuff 2 cloves of the garlic, spring onion/shallot and 2 slices of the ginger inside chicken’s cavity and place into Varoma dish on top of a pair of chopsticks to help steam circulation. Set aside.
• Place remaining garlic, ginger, eschalots and oil into mixing bowl (chop on speed 8 for 8 seconds if you haven’t pre-chopped everything) and sauté for 2 min/Varoma/Reverse/speed 2.
• Add rice and sauté for 2 min/100ºC/Reverse/speed 2.
• Add about a tsp of salt or to taste. Remove and set aside in basket.
• Place 1L of chicken stock into mixing bowl. Set Varoma into position and steam for 25-45 min/Varoma/speed 3 (depending upon size of chicken used).
• Top up liquid to 1L mark with water. Insert basket of rice with pandan leaves . Return Varoma dish to position and cook for 15 min/Varoma/speed 5.
• Chop up chicken and serve with rice and Chilli Dip, Ginger Dip (see Asian cookbook) and thick black soy sauce.
• To make a quick sauce to pour over chopped chicken, mix 3 tsp soy sauce with 2 tbsp hot water, ½ tsp sesame oil and ¼ tsp sugar and mix well.You can add some vegetables to steam in the last 5-10 minutes of steaming chicken if desired.

NOTES

Recipe from A Taste of Asia Cookbook

Pan mee AKA Mee Hoon Kueh!

Thanks friend!! 

Dough recipe for thermomix:

(Serves 5pax)

420g all purpose flour (Anchor/Bluekey brand)

pinch of salt

210ml water

Method: put all ingredients into TM bowl and knead for 2mins.

(If you don't have Thermomix, use 420ml water. Mix in half the water with flour first. Then gradually add remaining water until desired dough consistency achieved)

Soup:

1x Pork bone marrow

15pcs dried scallops (I use dried cuttlefish 'cos 💸)

100g ikan bilis (lightly panfried)

8-10cups water

Put everything into slow cooker overnight 

Add vege, meat balls etc when u are cooking your dough

Thanks Rasa Malaysia:

GROUND PORK AND MUSHROOM TOPPING:
(I usually cook like 500g mince (~x4 ingredients) then freeze for multiple uses)

1 tablespoon oil

1 clove garlic, finely minced

4 oz (115g) ground pork

4 dried shiitake mushrooms, , soaked in warm water and stems removed, cut into strips

1 tablespoon black soy sauce

1 tablespoon soy sauce

1 teaspoon oyster sauce

1 1/2 teaspoons sugar

1/2 teaspoon sesame oil

3 dashes white pepper

1/2 cup water

1 teaspoon cornstarch + 1 tablespoon water

Fire up a wok. Add the oil and when the oil is heated, add the garlic and stir-fry until aromatic.
Add the ground pork and continue to stir-fry and use the spatula to break up the lumps into smaller pieces.
Add the mushrooms and stir to combine well.
eason with all the seasonings and add the water.
 Turn the heat to low and braise for about 5 minutes or so.
Add the cornstarch and water mixture to thicken up the sauce.
Dish out and set aside.

DON'T FORGET THE FRIED ANCHOVIES!

Chilli
Chilli, garlic, coriander root if you have, vinegar and sugar; blended together