Foodi Hack: 2 Dish + Rice

Decided to play with my Tingkat again today before I take a small break on saturday as having an advance birthday dinner for my hub with my mum. Mum says gonna buy us crab so I shall take a small break then.

Tonite trying simple Thai steamed fish without the chilli so that kids can try some too. 

Then steaming some tofu and seafood along. Love love love this simple tofu dish! Please do give it a try.. Its doink~ doink~ tofu with crunchy shrimp paste! And a simple blanch xiaobaicai in oyster sauce and we are ready for dinner. 

All it takes is 10mins of prep work and blanching the vegetables. The rest all done by 🥷

 

Foodi Hack: 2 Dish + Rice

1 Seabass, butterfly

1Tbsp sesame oil

1tsp Thai fish sauce

1tsp huatiao

1 lime, juiced

1 lemongrass, cut into 4s

some ginger slices

1 tomato, cut into 6-8s

2tube Egg tofu

6-8 Fresh scallops

150g Shrimp paste

some wolveberries

1Tbsp sesame oil

1Tbsp oyster sauce

1Tbsp dark soy sauce

Pepper

1/4 bowl water

Blanched Xiao Bai Cai

Sauce: 1/2 bowl hot water + 1Tbsp sesame oil, 1Tbsp Oyster sauce and pepper.

1) Clean seabass and pat dry. Rub salt and leave it for 30mins

2) Put sesame oil on 1 tray and arrange egg tofu on it. Squeeze a ball of shrimp paste on top of egg tofu and put 1 wolveberries on top. 

3) Put some fresh scallops in between the tofu, also adding the shrimp paste and wolveberries too. Finish off by drizzling the sauce over

4) Prepare ingredients for fish. Rinse off salt and pat dry then place fish on 1 of the tray. Arrange tomatoes, lemongrass around fish. Drizzle sauce for fish over then sprinkle ginger on top.

5) Meanwhile bring 3cups of water to boil and blanch xiaobaicai. Remove and set aside. Now add in tingkat (Fish, Tofu then Rice on top) and Pressure cook x 8mins and natural release for 20mins.

6) Drizzle sauce over xiaobaicai when the Tingkat dishes are ready. Serve warm ❤️