Friday, March 16, 2007

Pot steamer

The ocassional steamed dish can be difficult for many households as they often do not have the traditional steamer.

I rummaged through my cupboards to see what I could use if I wanted to do some steaming using existing kitchen utensils.

The following set up could easily be used to steam homemade chee cheong fun.

This cast iron pot is 10" in diameter with a height of 4½".

Use a bowl, small pot or any available container to elevate the food tray - high enough so that the boiling water will not get into the food during the steaming process.

The food tray is put on top of the bowl.

The food tray is just one of my baking trays which fitted perfectly into the pot.

Food is covered during the steaming process.

Round Baking Tin

These are my 8" cake tins. Besides baking layered cakes, I find they are exceptionally good to use as a tray for making chee cheong fun and kway teow. The black one seems to have a better surface as the flat rice noodles seems to slide off easier than on the grey trays.

Traditional steamer

This steamer is the most common in Asia. It comes in several sections. The bottom part is for water only. Some come with several steaming trays where a lot of food can be cooked at once. My steamer (as pictured) only comes with 1 steaming tray.

Wheat Starch ~ Tung Meen Fun

Tung meen fun is wheat starch and must not be mistaken with wheat flour. It is a non-gluten flour.

Tuesday, March 13, 2007

Surimi Crab Flavoured Stick

I prefer to use the crab sticks as against the surimi salad mix. The crab sticks are frozen individually wheras the salad mix pack is frozen in a block form making it difficult if you only need a few pieces to make a quick salad.

Frozen and individually wrapped in plastics

Friday, March 02, 2007

Gula Melaka