Steamed Chicken with Pickled Mustard Root

Many housewives (like myself), when we've ran out of idea of what to cook, we will just cook whatever we found in the pantry or fridge (especially on the last day of the week when we needed to clear the fridge for new groceries), and most of the time, the newly tweaked dish will comes out tasting yummy~licious.

And this humble looking dish is the creation from my "Don't Know What To Cook?" night. It was surprisingly appetizing with a bit of savory and a hint of spiciness. I've got the inspiration from my hubby's favorite mommy's dish, Steamed Char Choy Minced Pork. Instead of minced pork, I've used chicken cubes and added some other ingredients to make it more flavorful. Actually, there are bird's eyes chillies, but because it was green color, it has sort of camouflage itselves in the dish.

My hubby love it so much that he decided that this will be our FAMILY's dish. You know, like every family will have their own tweaked recipe, so this will be OURS - The SOOs'!

Hope you'll enjoy our family's dish too!

Prep Time  : 15 mins
Cook Time : 20 mins
Total Time : 35 mins (excl. marination time)
Serves       : 2 pax

1 whole chicken leg, deboned and cubed
1/2 pkt pickled mustard root/ char choy
1 pc big black fungus/ mok yue, soaked and shredded
1 stalk spring onion, chopped into 3cm length
3 sliced thick ginger, crushed
1 bird's eyes chilli, chopped

1 Tbsp light soy sauce
1 Tbsp oyster sauce
2 tsp shaoxing wine
1 tsp sugar
1/8 tsp white pepper
1 tsp sesame oil
1 tsp corn starch

1. In a bowl, combine all ingredients and seasoning. Mix well and marinade for 30 mins.

2. Transfer to a steaming dishware and steam chicken over hot bubbling water for 20 minutes or until chicken is cooked.

● You can prepare this dish in advance, ie: in the morning/ noon and let sit in the fridge to marinade until you wanted to cook it.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)


Mother's Day Brunch at Ground Eatery, PFCC Bandar Puteri Puchong

This year, I had the most relaxing Mother's Day celebration (since becoming a MOM 5 years ago). It started off with lazing around in the bed, cuddling and giggling with my two munchkins and my hubby. It felt good not to be worrying about the time ~ no rushing, no need to be late. The world is just US.

...this Mother's Day, I get chance to be 'DADDY' and it felt so so so good...
My hubby had volunteered to shower the kids the night before, so after lazing around, he bounced up in an exuberant mood and prepare the kids for outing. While they were in the shower, I had a short 'ME time' lazing around in the bed, playing my recent addiction - 'Food Street' a mobile online game. Usually, the MOMMY is the one who is doing EVERYTHING. But on this Mother's Day, I get the chance to be 'DADDY' and it felt so so so good!

Then we had our early lunch at Ground Eatery, PFCC Puchong. I've purposely picked this place because I wanted to try their HK Eggettes dessert. But when I wanted to order, they said that they only serve it after 3pm. What a bummer!

However, they did recommend another signature dessert to us, which was the Tau Fu Fah Cheesecake. I had to say that it was very good. As a matter of fact, my hubby love it so much that he wanted me to make this cake for him on his birthday.

Signature Dino Eggs @ RM20.00
Rating: 4/5
Mixed herby minced pork wrapped around soft-boiled eggs and served with a fresh salad.

Smoked Duck Aglio Olio @ RM20.00
Rating: 3/5
I love smoked duck! It tasted almost like bacon but a more meaty texture. But I thought that the olio has a bit too much of garlic. It would be yummier for those who likes garlic but not me.

Aloha! Pizza @ RM22.00
Rating: 4/5
An all-time favorite among pizza lovers! Porky pepperoni, onions and fresh pineapples on a thin crust, topped with loads of mozzarella cheese. Yummy!

Cappucino @ RM10.00
Rating: 4.5/5
I love, love their cappucino! The espresso was so aromatic with the milk and foam thick and creamy. The barista really did a good job in frothing the foam. The foam were so tiny, it makes a luscious layer of micro foam on top! Aromatic, creamy and smooth cappucino... hmmm... definitely my instant boost of the day!

Tau Fu Fah Cheesecake @ RM13.00
Rating: 4/5
This is the dessert I've talked about earlier on. The cake was very soft and smooth, almost like a tau fu fah but with a more filling bites. It goes really well with the gingery syrup that comes with it!

Interior of Ground Eatery

More seating on 2nd floor

More yummy~licious foods...

I am so glad that I've picked this place for this special occasion. It was an enjoyable and yummy~licious Mother's Day brunch. We would definitely go there again in the near future. After all, I still have not try MY HK Eggettes.

For Mother's Day dinner, my hubby cooked us a scrumptious Mexican dinner. Yumm.. yumm.. Photo in the short video enclosed.

My Relaxing Mother's Day

To view the video in full, click HERE.

Tower 4 & 5 PFCC,
Jalan Puteri 1/2,
47100 Puchong,
Selangor, Malaysia.
TEL: 03-5879 7292/ 012-751 1963

12.00pm - 11.00pm

Facebook : Ground Eatery

S.C : NO

MAP (+/-)

Notes for my Hubby, Martin...
Thank you, Lou Kong for helping the kids with the Mother's Day arrangement. I had a great day! I love you and our children very much!

First Commenter...(+/-)

Thai Laksa/ Siam Laksa

Today, I've used the 'cheat way' to make this yummy-licious Thai Laksa. Thanks to my ex-boss, C, who (once) mentioned to me that her Malay neighbor used to make Thai Laksa with cans' tuna. Yes, so instead of flaking out the flesh from mackarel fishes, I've simply used 2 cans of store-bought tuna flakes. So easy and quick!

I know I've always said my recipes are easy and yummy, but they REALLY are! I am a mother of a 9 months old baby and a 3 years old toddler, you can imagine how much time I have in the kitchen. Everything need to be quick! And I am a wife to a fussy eater Hubby, I need to cook NOT JUST edible foods, but yummy as well. So, these are how I trained myself to be a better cook at home.

Spice Ingredients
I think making the spice paste is the 'most complicated' step in my Thai Laksa recipe. When I said complicated, it means too much hassle to bring out my blender and wash it after that. But I tell you, this 'little effort' here is worth it.

When the Thai Laksa was served, the aroma of the ginger bud flower, lemongrass, chillies and galangal were so fragrant and appetizing! As I take the first sip, I can taste the mild coconut flavor and all the fragrances I've smell before this comes to my tastebud. It was yummy yum! And as I take my first bite, I get intervals of everything crunchy and soft. Yummy-licious!

(Recipe adapted from Guai Shu Shu)
Prep Time  : 30 mins
Cook Time : 40 mins
Total Time : 1 hour 10 mins
Serves       : 3 - 4 pax

2 cans tuna flakes in brine/ water (120g/ can)
4-5 stalks of Vietnamese mint/ daun kesum
1 Tbsp tamarind paste
2 pcs assam keping
1.5ℓ water
200ml thick coconut
1/2 tsp salt
1 tsp sugar
Fish sauce to taste

Spice Paste (Blend into fine paste)
4 shallots
3 cloves of garlic
3 cm fresh turmeric
2 cm galangal
1 1/2 stalks lemongrass
5 dried chillies, soaked
2 red chillies
1/4 bud of ginger bud flower
1 Tbsp shrimp paste/ belachan

300g thick rice vermicelli, blanched
200g bean sprout, blanced

A handful of mint leaves
1/4 bud of ginger bud flower, finely sliced
1 cucumber, julienned
1 red chilli, sliced
2 calamansi lime, halved and deseeded
Some lettuces, shredded

1. Blend all the spice ingredients in a blender to fine paste. You may add up to 1/4 cup of oil to help with the blending process. Set aside.

2. In a small bowl, combine tamarind paste and 1 cup of water. Using your hand, squeeze the tamarind paste in water to dilute it and separate from pulps and seeds. Drain and set the tamarind water aside until needed.

3. In a thick-bottomed pot, sauté the spice paste until fragrant and oil separated. Add in water, vietnamese mint, tamarind water, assam keping and tuna flakes (*). Bring to a boil and then lower to simmer. Continue to let it simmer for 20 - 30 minutes.

4. Add in coconut milk and seasoning. Bring it to a boil again and set on lowest heat as you prepare to pour in individual bowls.

5. Arrange noodles and bean sprouts on a bowl. Pour in the soup and top with a little of each condiment ingredients. Serve piping hot!

● You may also add other ingredients to your Thai Laksa, ie; pineapple, shrimps, etc.

(*) I did not add the tuna brine/ water into my stock. I found that the tuna flakes are good enough to do the job. However, you may add the tuna brine/ water into the stock if you want.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

Notes for my Julie & Miguel...
Your daddy loves this one. He rated this at 10/10. Make this for him once in a while, k! And this is a quick & easy dish to whip up for impromptu guests. Definitely your guests will be in awe!

First Commenter...(+/-)


Silken Chinese Steamed Egg

Chinese Steamed Egg is the PERFECT last minute dish to add on to complete your "3 dishes, 1 soup" dinner. Every Chinese family will know about this dish. It is a quick and easy dish, and most of all, it is nutritious-licious. As quoted by BBC GoodFood, "Eggs are a very good source of inexpensive, high quality protein."

There are few variations of Chinese Steamed Egg. The most common one is the Steamed Trio Eggs in which you combine normal egg, salted egg and century egg together before steaming. On my personal preferences, I prefer to add the century egg on my steamed egg (after steaming). That way, my steamed egg will remain soft and smooth.

And of course, you may be as creative as you wanted by adding other ingredients like crabsticks, small chicken cubes, mushrooms or fishcakes. Just add them on top of the steamed egg half way thru the steaming.

Silky Smooth Pudding-Like Steamed Egg
A picture speaks louder than words.
Do I still need to elaborate on the texture?

To get a perfect Silken Chinese Steamed Egg everytime, these are the things you need to know:
Sieve the egg mixture into the plate/ dish.
● A good ratio of water to eggs is 2:1.
Cover the egg mixture with a cling wrap/ aluminium foil or a glass plate so that the condensation water will not drip onto the egg.
● Heat to use when steaming is low.
Glass plate/ dish is better than stainless steel.

To be honest, I did not make a perfect steamed egg on my first time. I've came a long way to know about all these important notes. But ever since I have all these notes in mind, I've always managed to get a perfect Silken Chinese Steamed Egg without fail. This is definitely another failproof recipe from me. Hope you'll enjoy my recipe!

p/s: Just in case if you are wondering why the steamed egg above does not have century eggs. This photo is actually taken when I cooked the steamed egg again on another day because I've forgotten to take the photo of the inside during the time I cooked them with century eggs.

Prep Time  : 5 mins
Cook Time : 15 mins
Total Time : 20 mins
Serves       : 2 - 3 pax

2 eggs (makes about 1/2 cup)
1 cup water
1/4 tsp chicken granules
1/4 tsp salt
1/4 tsp fish sauce
1/8 tsp white pepper

Topping (Combined)
1/2 Tbsp light soy sauce
1 Tbsp water
1 tsp cooked vegetable oil
Spring onion for garnish

1. Beat eggs into a measurement cup. For 2 eggs, you should have around 1/2 cup of eggs. The ratio of water to eggs is 2:1. Add water accordingly. Add in all the seasoning and whisk till combine.

2. Pour the egg mixture through a fine sieve onto your steaming dishware. Cover with cling wrap and steam over low heat for 15 minutes or until cooked.

3. Remove the cling wrap and gently pour the topping onto the steamed egg. Garnish with chopped spring onions.

● To avoid bubbles forming on the egg mixture, pour the egg mixture as low as possible in Step 2.

● If there are any bubbles on the egg mixture, scoop it away or just burst it before steaming it.

● If you are worried using cling wrap during steaming, you may use aluminium foil instead.

● To check whether the egg is cooked a not, gently tap the dishware. The steamed egg should jiggle but there shouldn't be any liquid.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)



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