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23
Remark:
To substitute for Cha Ca Fish Meat Emulsion, cut skinned fresh fish filet into small pieces
and process finely. Mix with 1 tablespoon all purpose flour and beat until thickened and sticky.
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13
Yam Cake (Or Kuih)
Ingredients [3-4 servings]
375 grams steamed yam, cut into cube size 1 1/2 - 2 cm
3/4 cup rice flour
3 tablespoons potato flour
1 cup boiling water
1/4 cup dried shrimp, soaked and chopped
1/3 cup dried scallop, soaked in hot water for 30 – 60 minutes and shredded
1/3 cup dried shitake mushroom, soaked and sliced
1/3 cup crispy fried shallot
1 teaspoon five spices powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/2 ground pepper
3 tablespoons vegetable oil
Plain water for steamirg
For Decoration
Instruction
1. Put half of the two flour ingredients in a mixing bowl. Pour boiling water in the flour and beat to combine.
Add the remaining halves and beat until well mixed.
2. Add dried shrimps, dried scallop, reserve some for garnish, shitake mushroom, crispy fried shallots and season with salt and pepper,
five spices powder. Add vegetable oil and yam.
3. Line food wrapping film in the bottom and sides of a mould. Put yam mixture in the mould and level the top.
Garnish with chopped dried shrimp and chopped dried scallop.
4. Fill water to 4 – 5 marks in the inner pot. Place yam mould in the steam tray and put in the pot. Close the lid. Press [Auto Recipe] button.
Select 13. Cooking time is automatically set for 30 minutes. Press [Cook] button. Cooking is completed when [Off/Warm] button
light is green. Remove from mould and cut into rectangular pieces. Garnish with crispy fried shallot, spring onion, long red chili,
chopped dried shrimps, and shredded scallops. Serve hot.
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14
Yong Tofu
Ingredients [3-4 servings]
300 grams Cha Ca Fish Meat Emulsion
6 red chilies, deseeded for stuffing
6 green okras, deseeded and slit in the middle
6 hard tofu, cut into 1 inch cube and scoop half the meat off
2 tablespoons red chilies, deseeded and chopped
2 tablespoons spring onion, chopped
2 teaspoons sesame oil
1/2 teaspoon ground pepper
1 teaspoon salt
Plain water for steaming
Sauce
2 tablespoons light soy sauce
1 tablespoon chopped garlic
1 tablespoon sugar
1/4 cup plain water
1/2 teaspoon corn starch
2 teaspoons vegetable oil
For Decoration
1 bunch coriander leaves
Instruction
1. Mix the fish emulsion with red chili, spring onion, sesame oil, ground pepper and salt, beat together to form a paste.
2. Mix sauce ingredients together. Stir to combine.
3. Insert the fish paste in the chilies, okras, and tofus. Level the top with a knife’s blade. Place the stuffed vegetables
and tofu on a plate. Pour mixed sauce over the pour mixed souce.
4. Fill water to 4–5 marks in the inner pot. Place the pour mixed souce plate on the steam tray and put in the pot.
Close the lid. Press [Auto Recipe] button. Select 14. Cooking time is automatically set for 15 minutes.
Press [Cook] button. Cooking is completed when [Off/Warm] button light is green. Arrange the stuffed vegetables
and tofu in a serving plate and garnish with coriander leaves. Serve hot.
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