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Thursday, October 31, 2013

Nyonya Char Muar Eu Kay [Sesame Oil Chicken]

This is the first time I cooked Sesame Oil Chicken with taucheo [preserved salted soybean paste].  Turns out to be good.
Ingredients
original recipe from Nyonya Flavours
[serves 4-5]
3 big size chicken thighs [about 600 gm] - skin removed cut into 3 pieces each
[marinate with 1/2 tsp salt and 2 tbsp cooking wine for 20-30 minutes]
2 cloves garlic - chopped
50 gm old ginger - cut fine shreds
2 tbsp taucheo [soybean paste]
250 ml water
2 tbsp sesame oil
  1. Heat sesame oil in wok, saute ginger and garlic until brown and aromatic. 
  2. Add bean paste, stir fry for a few seconds.
  3. Add chicken, stir fry to combine well for 5 minutes.
  4. Add water, bring to boil then simmer until chicken is tender [about 20 minutes] and gravy is reduced [can transfer to claypot, then simmer until chicken is tender and gravy is reduced].  Serve in claypot.
  5. Dish up to serve.
Notes: Visit this site for its Nutritional Facts [here]

I'm linking this post  to Little Thumbs Up Event - Soy Beans organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake

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I'm linking this post to Cook Your Books #5 Event
 hosted by Joyce of  Kitchen Flavours


 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Wednesday, October 30, 2013

Soybeans and Sea Kelp Soup

Simple yet flavoursome soup that isn't difficult to prepare.
The original recipe uses pork ribs but I replaced it with lean meat.  If using pork ribs, it has to be blanched then boil or double boil all the ingredients together until pork ribs are tender.  If using lean meat, it has to be added last after the soybeans are soft.
Original recipe from Yum Yum Magazine with slight modifications
Ingredients
[serves 4-5]
50 gm soy beans [soak for at least 2 hours] - drained
20 gm sea kelp - rinsed and soaked for 5 minutes
1 small carrot - peeled and cut wedges
8 red dates 
a few slices ginger
300 gm pork ribs or lean meat - cut bite size pieces
salt to taste
750 ml water
  1. Put all ingredients in a soup pot [except lean meat if using].  Bring to boil for 5-10 minutes.
  2. Reduce heat to simmer for 30 minutes or until soy beans are soft.  Add in the lean meat and continue to cook for further 15 minutes.   Add salt to taste.
  3. If using pork ribs, blanched in hot water, drained and rinsed.  Boil or double boil for about 45 minutes or until pork ribs and soy beans are soft.   Add salt to taste.
Notes: Visit this site for its Nutritional Facts [here]

I'm linking this post  to Little Thumbs Up Event - Soy Beans
 organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake

Photobucket

I'm also linking this post to Cook Your Books #5 Event
 hosted by Joyce of  Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Tuesday, October 29, 2013

Nyonya Gulai Tumis Fish [Stingray Curry]

This curry is different from the Nyonya Assam Pedas Fish which I posted earlier.  For this curry, as the name implies, the curry paste has to be fried in oil to bring out it's flavour and colour.

You can add other ingredients like lady's fingers, tomato and onion wedges to this curry [like my mom used to do] but I just wanted to enjoy the fish with the gravy according to the book.  The gravy is flavourful, of thick consistency and the spiciness is just nice.

Ingredients
[original recipe from Nyonya Flavours with slight modifications]
Spice Paste - Ground Together
15 gm [10] dried red chillies - soaked in hot water and drained
2 red chillies - optional
2 stalks lemongrass - sliced
2 cm fresh tumeric - skinned and sliced or 1 tsp tumeric powder
100 gm [10] shallots
20 gm [3 cloves] garlic
15 gm belacan


1 tbsp tamarind pulp
375-400 ml water
100 ml cup oil
400 gm stingray - cleaned and cut into chunks 
1 stalk ginger flower - halved and sliced finely [I omit]
1/2 - 1 tsp salt to taste
1 1/2 tbsp sugar to taste
a few stalks of Vietnamese mint [daun kesum] - optional
  1. Blend spice ingredients in a blender until fine.  Set aside.
  2. Mix tamarind pulp with water and strain to extract the juice.
  3. Heat oil in wok/pot, saute blended paste until oil rises.  Add in the tamarind juice and bring to boil for 5-10 minutes until aromatic.   Season with salt and sugar.
  4. Add the fish, bring to boil for about 5 minutes or until fish is cooked.
  5. Add daun kesum if using.
  6. Dish out to serve and garnish with mint leaves[optional].





    Notes: Visit this site for it's Nutritional Facts [here]

    I'm linking this post to Cook Your Books #5 Event
     hosted by Joyce of  Kitchen Flavours
     photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Monday, October 28, 2013

Steamed Fish with Ginger/Soy Sauce

With fresh fish, steaming is the best way to cook it.  Here is a very simple yet aromatic sauce used to steam the fish.

This fish was bought from the fishing boat that came back to shore.   Extremely fresh.
Ingredients
[serves 3-4]
1 white promfret [about 300 gm] - cleaned
3 tbsp finely shredded ginger
1 tbsp chopped garlic
1 stalk spring onions - chopped
1 tbsp sesame oil
Seasoning
2 tbsp light soy sauce
1/2 tbsp oyster sauce
2 tbsp water
1/2 tsp sugar
  1. Heat sesame oil in wok to saute ginger and garlic until lightly brown and crispy.  
  2. Add in the seasoning.  Dish out.
  3. Spread steaming sauce evenly over fish.
  4. Steam over high heat for 7-10 minutes [depends on size of fish].
  5. Garnish with spring onions before serving immediately.



Notes: Visit this site for it's Nutritional Facts [here]

I'm also linking this post  to Little Thumbs Up Event - Soy Beans
 organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake

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Friday, October 25, 2013

Vegetarian Achar Fish

This is a vegetarian mock fish fillet dish cooked in Fried Fish with Tumeric and Vinegar Sauce [Acar Fish] style. Very fragrant with fried ginger, lemongrass and tasty with the sweet sourish sauce.

Ingredients
10 pieces of vegetarian mock fish slices [see this post for recipe]
3 tbsp shredded ginger
3 stalks lemongrass - sliced finely
1 red chilli - cut shreds or sliced
1 green chilli - cut shreds or sliced
3-4 tbsp oil [may require more oil]
1 tbsp turmeric powder
2-3 tbsp sugar
1 tsp salt
3 tbsp vinegar
100 ml water
some cornstarch mixture for thickening
  1. Heat oil in wok to fry mock fish slices in batches until golden brown.  Dish out. Cut into half.  Place on serving platter.
  2. Using the remaining oil, saute ginger and lemongrass till fragrant and golden brown.  Dish out,  place over fried mock fish fillet, off fire.
  3. Add in chillies,  turmeric powder, sugar, salt and vinegar.  Turn to low heat, stir to mix seasoning sauce, lemongrass and add in water.  Bring to a boil.  Taste and adjust seasoning if necessary.  
  4. Add in cornstarch water to thicken slightly.  Scoop over fish slices.
  5. Serve dish on a flat dish so that the mock fish slices are soak in sauce.

    I'm linking this post  to Little Thumbs Up Event - Soy Beans organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake
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Thursday, October 24, 2013

Vegetarian Mock Fish Fillet

Strange to see people going for mock vegetarian food [such as prawns, cuttlefish, duck meat, mutton etc] when they are on a vegetarian diet. Personally, I don't fancy this kind of food but curious to know what is in the mock food.  Here is a recipe for mock fish fillets which I made when I found out they use 'natural' ingredients.

These mock fish fillets can be pan-fried or deep fried until golden brown served with chilli sauce or use as an ingredient to prepare other vegetarian dishes.  I used these to prepare Vegetarian Achar Fish.

Ingredients
- original recipe from Kuali.com with slight modifications
[makes 10 pieces]
10 pieces wet bean curd [tau pau]
Seasoning - mix together
1/2 tsp each of salt, pepper and 5 spice powder
1/4 tsp each of sugar, ground black pepper and vegetarian msg
1 tsp sesame oil - to rub on tau pau after marinating
1 piece of bean curd sheet [tau puay] - cut into 10 equal pieces [about 9"x9" size]
5 pieces of Nori sheets [about 7"x7" size] - halved
  1. Coat wet bean curd with seasoning ingredients.  Leave aside for 30 minutes.
  2. Lightly rub sesame oil over the marinated wet bean curd.
  3. Place a piece of Nori sheet over the bean curd sheet [tau puay].  Wrap tau pau with nori sheet, then wrap it with bean curd sheet into a rectangle parcel.
  4. Place the mock fish fillet in a lightly greased steaming tray and steam over high heat for 10 minutes. Remove and leave aside to cool completely.
  5. Prick the steamed fish fillet with a satay stick all over before deep frying until golden brown.
  6. Cut fish fillets and serve with chilli sauce or use them for cooking other dishes.


    Notes: Visit this site for its Nutritional Facts [here]
I'm linking this post to Cook Your Books #5 Event
 hosted by Joyce of  Kitchen Flavours

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

I'm also linking this post  to Little Thumbs Up Event - Soy Beans
 organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake

Photobucket

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