Ingredients Archives: Corn flour

Braised Seafood and Vegetables with Rice

I love dishes with a rich, thick sauce packed with flavour from the ingredients after you stew them. For me, this is a perfect combination with plain boiled rice. Unlike some other cultures, which prefers flavoured rice, we usually have plain boiled rice. Therefore, the sauce is a very important element in our dishes. We can mix this sauce with plain rice. My favourite braised dish is sliced beef and egg with rice, the beef and egg are so tender but full of flavour. Yesterday, I wanted to have a similar dish and found some frozen mixed seafood in the freezer, so I quickly went the Tesco nearby and grabbed some mixed vegetables, the Braised Seafood and Vegetables with Rice is quick and easy to make! The rich and thick sauce from the dish is from the large amount of water-corn starch mixture. I made it at the ratio of 2:1 which gives the right consistency. Feel free to use any other ingredients you may like. This is super simple and easy dish to make.

Braised Seafood and Vegetables with Rice
Print Recipe
Servings Prep Time
2 people 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 people 5 Minutes
Cook Time
15 Minutes
Braised Seafood and Vegetables with Rice
Print Recipe
Servings Prep Time
2 people 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 people 5 Minutes
Cook Time
15 Minutes
Ingredients
Servings: people
Instructions
  1. Heat oil in a pan, cook the seafood. Set aside.
  2. Heat oil in a pan. Add garlic and ginger until you can smell the aroma. Add all other ingredients and seasoning and mix well until half cooked.
  3. Mix the water and corn flour. Add the mixture and the cooked seafood together. Turn to low heat and simmer for 5 minutes until the mixture is thick. Best served hot with boiled rice.
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Rice Roll

It has been a month since I came back from Hajj. Things are slowly getting back to normal. I will post my Hajj reflection shortly. This recipe was written before I travel but did not have the chance to post it until now. Rice Roll is a all-time favourite dish in Hong Kong Cha Chan Ten and Mr. Camel’s favourite. This is not a traditional method of making it but I have adapted it to suit our domestic kitchen. You can also make a vegetarian version, simply leave out the meat and add chopped spring onion only. The vegetarian rice roll is also very delicious with sweetened soy sauce, chili sauce and peanut butter. I know the sauce combination sounds strange. But trust me, it matches perfectly well with the rice roll.

Rice Roll (appox 10-12 rolls depending on size and thickness)
Print Recipe
Servings Prep Time
2-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2-6 people 15 minutes
Cook Time
20 minutes
Rice Roll (appox 10-12 rolls depending on size and thickness)
Print Recipe
Servings Prep Time
2-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2-6 people 15 minutes
Cook Time
20 minutes
Ingredients
Rice Roll
Filling
Servings: people
Instructions
  1. Sleeve all the flour in a mixing bowl.
  2. Add 250ml water into the mixing bowl until dissolved.
  3. Add the remaining water and mix well.
  4. Sleeve the mixture twice to three times.
  5. Rub the oil (not included in the ingredients) on the container you will use to steam with and the spatula.
  6. Add the mixture on the container in a thin layer. If using spring onion only, just spread it evenly on the layer.
  7. Add the filing at the bottom of 1/3 portion of the layer.
  8. Steam for 4 minutes.
  9. Wait till it is slightly cooled and use a spatula to roll it slowly from the side of the filling.
  10. Add sweetened soy sauce, chili sauce etc to taste, serve hot.
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Wonton (Meat and Prawns Dumpling)

Wonton is a popular Hong Kong street food and my favourite type of dumpling. The skin of Wonton is very thin which means you can get a richer flavour and texture. You can easily get wonton skin in Chinese supermarkets. It is usually eaten with soup, vegetables and sometimes noodles. As this takes some effort to make, I usually make a large batch and frozen it for lunches later. The fillings of wontons varies. The meat and prawns filling is most to my liking. The golden ratio of meat and prawns is 1:1. You may add mushrooms, vegetables, basically anything you like in the filling. I hope to post other dumplings recipe with different fillings later, so watch this space!

Wonton (Meat and Prawns Dumpling)
Print Recipe
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Wonton (Meat and Prawns Dumpling)
Print Recipe
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Mix the beef mince with salt and mix it clockwise until it is sticky.
  2. Add in soy sauce, corn flour, sesame oil and white pepper powder and mix well.
  3. Remove the vein of the prawns. I am using frozen prawns of which the shell and veins have already been removed. Cut them into small pieces. If you are using small sized prawns, you may not need to cut it into pieces
  4. Add the prawns, white pepper powder, sesame oil, sugar, grated ginger in the beef mince and mix well.
  5. Add 1 chopped spring onion and coriander in the meat mixture. Mix well.
  6. Use the wonton skin to wrap it. Use a finger to put some water on the edge of wonton skin and seal the wonton.
  7. Add the Pak Choi into the boiled stock and cook for 2-3 minutes. Turn off heat, add a pinch of chopped spring onion.
  8. In a separate bowl, boil the water. After the water is boiled, add the wontons and a cup of cold water. Boil for 2-3 minutes.
  9. Add some soup, Pak Choi and wonton in the bowl. Serve hot.
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Fillet of Fish in Sweet Corn Sauce

This is a very common dish in Chinese restaurants and my most ordered dish in Cha Chan Teng when I was in Hong Kong. The combination of sweet corn and fish is a perfect match. It is suitable for both adults and children as there is no bones in cod fillets. In fact, any white fish fillet is suitable to make this dish. It is super easy to make and taste exactly the same as what you get in the restaurants. I usually avoid cooking deep fried food at home. Not only it is not healthy, it is also a headache to deal with any leftover oil. This time I used a ‘semi-fried’ method using my newly bought cast iron pan, which is to use more oil than pan fry but less oil than deep fry. The result is very good. It is a very good alternative to deep fry.

Fillet of Fish in Sweet Corn Sauce
Print Recipe
Servings Prep Time
2 peope 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 peope 15 minutes
Cook Time
15 minutes
Fillet of Fish in Sweet Corn Sauce
Print Recipe
Servings Prep Time
2 peope 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 peope 15 minutes
Cook Time
15 minutes
Ingredients
Servings: peope
Instructions
  1. Dry the cod fillet with kitchen towel. Cut it into small pieces and marinate with salt and pepper for 15 minutes.
  2. Use a blender to blend 2/3 of the corn into puree.
  3. Beat the egg in a bowl. Dip the cod into the egg to coat. Coat it with another layer of corn flour.
  4. Heat the oil into pan. The oil should be 1.5cm height. When oil becomes hot, gently put the cod into the hot oil. Cook for 2 minutes per side or until cooked. Transfer it onto a kitchen towel to remove any excess oil.
  5. Heat a small amount of oil in a pan, add the corn puree, corn in the pan and water. Season with salt and sugar. Cook it until boiling.
  6. Add the remaining beaten egg. Cook for further 1/2 minute.
  7. Pour it on the cod. Serve hot.
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