5 Star Steamed Pumpkin Mixed Rice

I've once eaten this dish about 3 years ago but what the restaurant used was in all white rice. I can't really remember what are the ingredients they used but I think I still recognize the taste. Can't go back to taste testing anymore caused the restaurant already closed down 2 years ago. Whateverso, I will give it a go! I really enjoy using mixed rice on some special dish and of course, not going to miss out this one as well. And here's what I did.

I bought this pumpkin a couple days ago and was planning to prepare this any of this day. Finally, I get it cut and now its ready to go for steaming. Make sure you use a very sharp & good knife to make the cut on top the pumpkin. The hole shouldn't be not too big nor too small. Then dig out the seeds & all the unnecessary items.

*1 pumpkin (around 1.8kg)

Ingredients :
3/4 cup  glutinous rice
1/2 cup  white rice
3  shiitake dried mushroom, soaked & diced
5 dried oyster, soaked & cut small
handful of dried shrimps, soaked to soften then drained
3 cloves  garlic, chopped
2 shallots, sliced

Seasoning :
1/3 tspn  salt
1/2 tspn  vegetable granules
2/3 TB  light soy sauce
pepper to taste
1 tspn  sesame oil
Method :
(1) put together glutinous rice & rice and soak for an hour then drained.
(2) place them to a baking tray with water just about to cover the rice (below the rice) then steamed for 20 minutes over high heat. (the rice might get too soft after steamed if too much water)
(3) once the rice is done, leave to cool.
(4) now, preheat a wok or frying pan with 2 TB of cooking oil then stir in dried shrimps, garlic & shallots and saute till fragrant or till nicely brown.
(5) next, add in dried oyster & mushroom and continue stirring, on the other hand add in a little bit of sesame oil.
(6) now, stir in mixed rice and cook over medium heat, add in the remain seasoning and continue stirring till everything well mixed.
(7) off the heat, once its done then transfer the rice to the ready pumpkin till full.
(8) cover the pumpkin then nicely wrapped & sealed with cling wrap.
(9) finally, steamed pumpkin for 35 minutes and then ready to serve hot.

I'm getting so excited and can't wait to cut off the cling wrap and open it up to have a good look at it. And this is what I get. Beautiful !

Just how could I resist such good looking rice. Its steamy hot & soft & tasty delicious. The additional of the freshly cooked pumpkin is a bonus. What I love about the rice is the clean taste of it, not too much additional flavouring or seasoning added in. Hope you guys will love it too.

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Herewith, I would love to take this opportunity to wish all my Muslim readers 'SELAMAT HARI RAYA AIDILFITRI'. Enjoy & have fun ! Best wishes from the kitchen of My Little Space.

Wasabi Steamed Bun With Salted Egg Yolk Custard

The weather has been so unpredictable for the past couple of days. Raining almost every morning at around 7am.....sometimes at 5am then suddenly it became sunny at noon time. It is so hot that I nearly fainted. But then I still wanted to make steam bun ! haha.... Totally insane ! I've seen and also often heard about 'liu sha bao' @ the Chinese molten steamed bun, we even have a stall selling it here but have yet tried or eaten it even once. lol. However, my attempt wasn't that successful actually. The fillings didn't turned out as expected but more like custard. God blessed that its still edible ! haha....

The salted egg yolk fillings look wonderful but too bad it doesn't turned out as I wanted.

Ingredients for Egg Yolk Custard :
5 salted egg yolk (steamed for 10 minutes or till cooked then finely mashed)
120gm  butter, softened
100gm  sugar
2 TB   milk powder
2 TB  custard powder
1 TB  cornflour
80ml   coconut milk

(Beat all ingredients into smooth paste and well combined, then keep refrigerated till set. When ready, divide custard paste into 14 portions and wrap with plastic sheet each of them. Again, place them back into the fridge to keep chilled before used)

I'm not a weird person..... sometimes, I just wanted to polish off the leftover at home to reduce unwanted wasting. Guess, its still considered as a good practice. Right ? Luckily that both my teenagers love trying new stuffs. haha.... And this round I'm experimenting with wasabi paste on steamed bun. >o<

Ingredients for wasabi bun dough :
500gm  all purpose flour / bao flour / Hong Kong flour
2 tspn  yeast
2 TB  sugar
260ml  water
1 tube wasabi paste
2 tspn cooking oil/ shortening

Method :
(1) mix all ingredients to form soft dough then set aside to rest for 45 minutes.
(2) now, punch dough to release extra air then knead till smooth.
(3) place dough to slightly floured working table and divide dough into 10 portions, then rest for 5 minutes.
(4) slightly press dough to the size as desired, then wrap in custard ball and nicely sealed.
(5) place wrapped dough onto parchment papers and again let to rest for another 20-25 minutes.
(6) finally, steamed buns for 18-20 minutes over high heat.

It was pretty much excited when it comes to this point, waiting to steam the buns.

Too bad.... that it doesn't work out as good as I thought. Well, the bun is actually quite tasty with a touch of wasabi flavoured... not too heavy but just nice. Will definitely try it again. Yeap...not giving up !

Hope everyone will have a fabulous weekend. Enjoy & have fun !
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I'm sending this Wild Yeast @ Yeastspotting & Foodie Friday.

Spicy Minced Meat Brinjal & Basil

My family eating habit is getting weird these days. Hubby & my girl are both eating less meat, me ALMOST 0% meat intake and my boy is getting along well with eggs these days ( he used to hate eggs !), yet still a carnivore. Well, I'll have to say not easy to satisfy this kind of family members every meal. Absolutely, headache ! But hate it or like it..... I'll sometimes just playing selfish..... only cooking my own favourite food. haha.... I love brinjal especially when it is nicely brown. It smells simply fantastic. And one of my favourite brinjal dish is the one cooking with basil.

And here's my brinjal dish with basil with bird eyes chilies.

Ingredients :
200gm  chicken minced meat
2 large brinjal/eggplant, cut small
a handful of basil leaves
2 shallots, thinly sliced
1/2" ginger knob, juliened
3 bird eye chilies, cut small

Seasoning :
Salt & pepper to taste
sweet/caramel dark soy sauce

Method :
(1) preheat frying pan with just 4 TB cooking oil, then brown the brinjal in batches till fragrant. Set aside.
(2) now, add in 2 TB cooking oil and saute ginger & shallots over medium till fragrant.
(3) once the ginger & onion started to brown, add in minced meat and cook over high heat till cooked but stir in the basil half way through.
(4) now, add in fried brinjal and chilies and keep on cooking over high heat for another 3-4 minutes but at the same time adding in salt & pepper and then finally add in caramel dark soy sauce. Stir in everything till well mixed and off the heat.

The aroma simply irresistible and I can just have it with my favourite unpolished rice. Usually, most meat will be left on the dish after meal. :o) My beagle will be the lucky & happy one at the end. haha.... I wonder if anyone of you love it as well ?

Enjoy & have a fabulous week ahead everyone.