No-Frills Recipes ... cooking, baking & excerpts on travel

Loh Mai Kai is the transliteration of  糯米雞 in Cantonese, meaning glutinous rice steamed with chicken.  It is a common dish in any dim sum restaurant and you can't miss it. Some of them are served in  small steel bowls while some are steamed in alluminium foil cups.  The glutinous rice is steamed with chicken, mushroom and Chinese sausage, but in my recipe today, I had to omit Chinese sausage as I wasn't able to get it during this 'lock down' period.  Hence, I substituted with some dried shrimps and dried scallops.  The taste of the glutinous rice is just wonderful as it has been infused with these flavours.  It's best to use drumsticks, deboned or with bones, absolutely your personal preference.  You can enjoy Loh Mai Kai for breakfast or brunch or whenever you feel like it.                                Loh Mai Kai  ~  糯米雞  (Glutinous rice ste...

Poon Choy (盆菜) or 'Big Bowl feast'  is traditionally a Chinese New Year dish and it signifies an abundance of wealth and prosperity.  The choice of ingredients are your own preference and here I have prepared a seafood poon choi with nine ingredients.  The dish should be eaten layer by layer from the top to the bottom and not just dig up the whole pot from the bottom.. As this is my first attempt preparing this dish, I made a small portion on the 15th day or the last day of  CNY, which is Chap Goh Mey.  Having this dish in a Chinese restaurant is pretty expensive especially during the Chinese New Year period and preparing it youself is definitely more economical and moreover you get to eat what you like to eat.  For more information on Poon Choi, take a look at  'Wikipedia'. Layering the Poon Choi Seafood Poon Choy ~   海鲜盆菜 Ingredients 1 small Napa Cabbage 1 can of abalone 2 dried fish bladder 4 big shita...

This is another dish taken from the book, Women's Weekly - 'Toss', a simple seafood stir-fry.  A very tasty and colourful dish which pairs well with plain hot white rice. Recipe for Chilli, Salt and Pepper Seafood Ingredients 200 gm prawns 100 gm fresh scallops, roe removed 2 capsicums, sliced 1 red chilli, finely chopped 1 tsp seasalt 1 tsp light soya sauce 1/2 tsp freshly ground black pepper 1/4 tsp sugar Some spring onions Method Shell and devein the prawns, leaving the tails intact. Combine seafood, salt, sugar and black pepper in a large bowl. Heat some oil in a wok, stir-fry seasoned seafood till cooked, dish out, set aside. In the same wok, add in some oil, stir-fry the capsicums and chopped chilli for a while, toss in the seafood, add light soya sauce and spring onions.   Dish out and serve immediately with white rice. This post participates in 'Cook your Books # 1' hosted by Kitchen Flavours.