Tuesday, 29 January 2013

Fuss Free Recipes with AMC Cookware : Thai Style Steam Fish, Grilled Chicken and Steam Broccoli with Mushrooms and Scallops

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A bumper post today - three recipes in one.   I decided to share these three recipes together as they are so easy to make, delicious and made so much easier and healthier to cook using the AMC Cookware

Grilled Chicken Leg

This dish was what attracted me to the AMC Cookware range in the first place. I couldn't believe how easy and fast it was, the meat was juicy and the skin crispy. There was no grease splatter, I didn't have to baste anything (I really dislike to do meat basting), and just two things to wash. 

Best of all was seeing how the oil has dripped down to the bowl.   After understanding how this works, I was totally sold!

  • 500g deboned chicken legs, about 2-3 pieces (sometimes referred to as Chicken Maryland)
  • Dash of salt and pepper
  • Pince of 5 spice powder
  • 1 tsp sesame oil
  • Dash of chinese cooking wine

1.  Marinade the chicken legs overnight or at least 2 hours.

2.  Place the chicken legs, skin side down, on a steamer - positioned over a bottom bowl, and cover with the Navigenio hotplate upside down.

Place the meat in a steamer, skin side down.

Grill it with the Navigenio hotplate upside down, just like how we
cooked Char Siu and Siew Yoke/Roast Pork

3.  Switch the Navi hotplate to #4 and grill for 15minutes. 

4.  Turn the chicken pieces skin side up and grill for another 5 minutes until crispy and golden.  Switch off the Navi hotplate, remove the meat onto a plate and let it rest for about 5 minutes before cutting into bite size pieces using a meat scissors.  Serve immediately.

Total cooking time - 20minutes.

The skin is sizzling in its own oil, crispy and golden. 
There is no basting or adding any additional oil.

The meat is perfectly cooked and juicy.  No pinkish parts.

The oil that has dripped down into the bottom bowl. 
Reduced risk of clogged arteries...unless you want to keep this
to cook chicken rice (;p)

The next two dishes can be cooked using the same 28cm roasting pan.  Steam the fish first, then use it to steam the vegetables.  After that, just serve the vegetable dish straight from the pan;  all AMC Cookware has been designed with pleasing aesthetics in mind.

Thai Style Steamed Fish

No more boiling some water in a wok and then steaming the fish over a rack with boiling water.  No need to check the clock or look for signs that the fish is cooked (eg. the fish's eyeballs have popped out - so grose :p).

AMC's waterless cooking method simplifies the whole process by steaming the fish straight in the pan, and using the Audiotherm to control the cooking and notify you when it's done.

The AMC 28cm roasting pan is ideal for steaming and stir frying.

  • 500g Red Snapper or Tilapia, gutted and rinsed clean
  • 5 slices of ginger, slivered
  • 3 fat pips of garlic, minced
  • Juice of 5 large limes or 2 lemons
  • 2 tsp fish sauce
  • 1 tsp sugar
  • Dash of soy sauce
  • Chopped chinese parsley for garnishing

1.  Cut two slits on each side of the fish and arrange on a AMC 28cm roasting pan, pour all the seasonings onto the fish (except the chinese parsley) and cover. 

I forgot to take photos of the cooking process, this was another
steam fish using the same 28cm roasting pan, as illustration

2.  Switch on the Navigenio hotplate to #5, attach the Audiotherm to the cover knob (the Visiotherm), set the timer to 5 minutes and turn the Audiotherm to the "carrot" point.

Illustration only.  The Audiotherm should be set to 5 min (not 10min).

3.  Once the internal cooking heat in the roasting pan has reached "carrot" point (this will only take a few minutes), the Audiotherm will beep.  Remove the Audiotherm, switch off the Navi hotplate, and let the pan sit on the hotplate (it is still very hot and the fish inside the pan is continuing to cook) for 5 minutes.  The Audiotherm will beep again to notify you that the 5 minutes is up and it's time to serve the fish.

4.  Remove the cover and adjust the taste.  Garnish with the chopped chinese parsley and serve immediately. 

Total cooking time - between 10-15 minutes, depending on the size of the fish and thickness.

Steam Broccoli with Mushrooms and Scallops

My mum hardly steam vegetables.  She would blanch them in boiling water for a few minutes, sift out the cooked veg and pour away the water - with all the nutrients from the veg! 

AMC's steaming method retains the nutrients from the vegetables by steaming them in the same pan.  Vegetables retain their colour, texture and nutrients. 

The natural vibrant colours of the vegetables are retained

For naturally "dry" vegetables such as ladyfingers, sprinkle some water
before steaming.  The texture and colour remains, and the ladyfingers do not turn mushy or yellow.

  • 200g bunch of broccoli, trimmed into bite size florets
  • 1 medium size carrot, cut into thin diagonal slices
  • 3 medium size scallops, softened with hot water, separated into thin strips
  • 3 large dried mushrooms, softened with hot water, sliced thinly

1.  Rinse the broccoli florets and put inside a AMC 28cm roasting pan.  Do not drain the broccoli until too dry, leave some droplets of water clinging onto the broccoli florets.  Add in the carrot, scallops and mushrooms.

Place the pan on the Navigenio hotplate and switch to #5 heat.

2.  Cover, switch on the Navigenio hotplate to #5.  When the Visiotherm (the cover knob) reaches the "carrot" point, switch off the hotplate and let it sit for another 3 minutes. 

3.  Open the cover and pour in the seasonings, stirring to coat the vegetables well.  Serve immediately.

I like to made extra batch of ginger and garlic oil for steaming dishes such as the above.  You can pre-make the oil (first 4 ingredients) and only add in the oyster sauce and stock powder during actual cooking.

Pre-cooked seasonings
  • 2 fat pips of garlic, minced
  • 2 slices of ginger, slivered
  • 1 tsp sesame oil
  • 1 tsp normal oil
  • 2 tbspn oyster sauce
  • 1/2 tsp chicken stock powder

Total cooking time - less than 10minutes.

Easy isn't it.  These are three regular dishes that I enjoy cooking with AMC Cookware.  So much easier, faster and cleaner than using the conventional gas stove. 

For more information on AMC's range of cookware, including its Premium System range and the Navigenio hotplate, please click HERE.

Saturday, 26 January 2013

Fuss Free CNY Recipes with AMC Cookware : Char Siu

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Continuing our series on CNY recipes using AMC Cookware, here's a big time favourite dish in my family - Char Siu, sometimes referred to as BBQ Pork (a term which I honestly think is a misnomer)

Wednesday, 23 January 2013

Fuss free CNY recipes with AMC cookware : Roast Pork / Siew Yoke

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*The recipe in this post was updated on 11 August 2014*

I am "killing two birds with one stone" with this post - join Sonia's Chinese New Year blog event, and share about a range of cookware that has made my cooking XXX times easier! :)

You're probably saying "Chinese New Year and fuss free recipes DO NOT go together".

Well, with AMC cookware it does :)

Saturday, 19 January 2013

Top 10 "must eat" in Hong Kong, Part 1

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Temple Street - packed with locals having their dinner

Eating in Hong Kong is an adventure, not just in terms of the mind boggling variety, but also the setting in which you have the meal.  It can range from high end restaurants with a hundred tables, to neighbourhood eateries that occupy just half a shoplot and fit no more than five wooden tables and stools, right down to alleyways teeming with plastic tables, steaming hotpots and beer bottles.

Friday, 18 January 2013

Travelling on the First Coach to Singapore

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We went down to Singapore over the Christmas break for a short family getaway.  Since we decided on this trip pretty much at the last minute, going by air was out of the question as fares were exhorbitant.  We decided to take the coach, and since First Coach departs from Subang Parade (which is nearby our house), that seemed the best option. 

Tuesday, 15 January 2013

Stir Fry Clams with Curry Bean Paste

There are many varieties of clams out there but one of Malaysians' favourite clams is coloquially called La-la clams (cute eh!)  It is a thin shelled clam in an oblong shape, as opposed to the more commonly seen thick shelled clam in a triangular form.

Friday, 11 January 2013

Thirst Quenchers : Post #2 - Rosemary Lemonade

When I first saw this recipe, I was a little skeptical.  Rosemary in a drink??..but i went ahead and try it anyway, since there were lots of positive reviews.  

Tuesday, 8 January 2013

Food Review: Meatworks, Citta Mall, Ara Damansara

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We recently bought a Living Social voucher for a 4 course meal at Meatworks in Citta Mall.  The voucher entitles 2 person to a 4 course meal plus drinks - Soup, Starter, Main, Desert and Drinks - for RM53 nett.  Pretty good value I thought.

Monday, 7 January 2013

Thirst Quenchers : Post #1 - Passionfruit Cooler

The hot weather is back!  Time to switch from "winter-warming" soups and stews to chilled drinks and cooling soups. 

Tuesday, 1 January 2013

Sweet Seaweed Soup with Red Dates and Longan

Happy New Year everyone! I hope you can look back at 2012 with fondness at the good things that have happened, and learned from the not-so-good things that took place.  Indeed we look forward to better things in 2013 - good health and safety, successes and achievements, more great recipes (mustn't forget that!) and for us Christians, a closer walk with Jesus. 

Righto! I thought it would be nice symbolically to start my first post on the first day of this new year with something sweet - a classic Chinese sweet soup/"tong sui" with red dates, dried longan and seaweed. 

You might ask - seaweed?

Yeah, think of it as a more cost effective alternative to bird nest ;P  Beauty food really - packed with calcium and collagen.  I recently did another post on using this white seaweed from East Malaysia - check it out here

Sweet Seaweed Soup with Red Dates and Longan

  • 120g seaweed, rinsed weight (very small handful is sufficient, it will expand once soaked)
  • 20 jumbo red dates, deseeded
  • 1/2 cup dried longan, rinsed
  • 200g rock cane sugar
  • 1.8 litre filtered water

1.  Soak the seaweed for about 3 hours, changing water 3-4 times until there is no briny or fishy smell.  Snip into short pieces.

2.  Bring the water to a boil, add in the red dates and longan and turn down to simmer for about 30min.  Use the back of a ladle to flatten the red dates to release more flavour.

3.  Add the cane sugar and simmer until it has completed melted.

4.  Finally add the seaweed, bring to a quick boil and switch off the fire.  Let the soup rest for about 15min before serving.