Steamed Chicken with Silver Anchovies & Salted Black Beans.
A simple steamed dish you can do with electric lunch box. I marinated the chicken with little salt and sesame oil before mixed the silver anchovies and black beans into the upper container to bring it to steam. Since we are cooking chicken, it is quite fast to cook so do not need to steam it for long, you can just put in the chicken when it is about 10 minutes before your rice is ready.
I bought some chee cheong fun from the supermarket to try. It is not a good choice as we know it is not going to be as fresh as those from the wet market. I tried to make the steamed chee cheong fun using my electric lunch box. I put in the vegetables and fishballs in the miso soup base in the bigger container and the chee cheong fun on the top container. Then, steamed it until the soup is boiled and ready to be served.
What to do with remaining of the bitter gourd?
You can try to fry it with egg which some people say it can cover up the bitter taste of it.
If you do like the bitter taste, you can stir-fried the bitter with carrots and meats. While searching some recipes on bitter gourd, I come across this writer who wrote, “A Chinese chef that I knew told me to pick bitter gourd that has wide ridges, then it won’t be that bitter”. – http://belachan2.blogspot.sg/2013/10/bitter-gourd-with-eggs.html
The second dish you can make with a bitter gourd is the yong tau foo using bitter gourd and fish paste. You can find this from the stalls which sell the yong tau foo in the wet markets, supermarkets and food courts. You can make it yourself by getting the fish paste, bitter gourd and beancurd from supermarket. Maybe it just costs about S$4.00 for the ingredients. Then you can make a plate full of young tau foo. You do not have to use the whole bitter gourd, maybe just one third or half of it.
I bought a bitter gourd from the supermarket which costs me around S$1.40 and I can make a few dishes with it in few days. One of it was the bitter gourd soup.
Simple by following the recipe online and my version was pretty simple. All I prepared was one third of the bitter gourd, cut some carrots, marinated some cubed chicken meat and some wolfberries.
When the water boiled, put in the bitter gourd and carrots and brought to boil again. After that, put in the chicken meat and the wolfberries and boiled again for another 15 minutes or so. It is so simple, right? Do try it out if you like bitter gourd.
I am using the Yoei electric lunch box to steam the sliced chicken with wolfberries. It is simple by marinated the sliced chicken beforehand for about 30 minutes to an hour after defrost. While cooking the rice using the electric lunch box, I put in the chicken with a little water and some sesame oils. Let it steams for 15 minutes or when you see it turns white. Happy cooking!
During the recent potluck at my friend’s house, I prepared the Yong Tau Foo for dinner. At first, I just wanted to buy from the wet market instead of making it myself but it was sold out. So, I bought the raw materials such as fish paste (big one) which costs about RM15.00 for 600gram, the bitter gourd, tofu and tofu puff and prepared it myself.
Now I guide you how to prepare the fish paste before start stuffing the fish paste into the bitter gourd or tofu puff. I added extra ingredients into the fish paste which consist of kau choy (Chinese chives) and chopped garlic.Some people prefer to put salted fish, minced pork and water chestnut. This makes the fish paste’s texture better.
To mix the fish paste with the chopped garlic and kau choy, I add a bit water into the fish paste and start stirring. As you stir, you will feel the fish paste is getting thicker, you can add a bit water but not too much. You can add some white pepper.
For the tofu puffs, I poach it in the water to remove the excessive oils and it is half-cooked before I start stuffing the fish paste. I think if you want to poach the bitter gourds in the water, is alright.
After finishing, heat up the pan, add some oils and put the tofu puffs and bitter gourds into the pan to fry them.
Kau Choy (Chinese chives)