Teo Chew Steamed Fishcake

I was itching to try new dishes yet was too lazy to go into a battlefield in my kitchen, creating complicated dishes. Also, going healthy is one of the food concepts in the mind recently. Hence when I chanced upon a recipe for my favourite Teo Chew steamed fish cake (潮州蒸鱼饼), I decided to give it a try.  The verdict was : you did this yourself? :)

Ingredients:

- 400g fish paste (I got the bobo brand 200g x 2 tubs)

- 250g minced meat

- chopped spring onions (amount to your desire)

- chopped red chilli (optional)

- 1 tbsp corn flour

- dash of pepper

- dash of salt

Steps:

1. Mix the ingredients above well into a paste.

2. Coat a big metal plate with a little oil and add in about 2 tbsp of water.  Set aside. 

Notes: The oil will prevent the fish cake from sticking too much. I added water so that I can use the "stock" for my other dishes. :)

3. Get ready a bowl of water and a spoon. 

4. Start scooping the paste and shaping into your desire designs. Once done, place your fishcake onto the plate. 

Notes:  As the paste is rather sticky, you can dip your spoon into the bowl of water before u scoop the paste. The wet spoon will prevent the paste from sticking too much. 

5. Once done, send into the steamer for steaming for 20mins. If you have crafted into bigger pieces, you will need about 25 mins. 

6. To check for doneness, poke a fork into the fishcake. If the fork comes out clean with no residues, the fish cake is ready. 

Happy caking!

Happy mum

Oven-baked Fish Head

It's been ages since I last did my marketing in the wet market. It has always been the supermarkets for the sake of convenience, and to chock up points. But I had a pleasant surprise today at the wet market. Saw a few plates of fresh batang fish head and each plate had 3 heads and costing $4 only!  Immediately, I told the fishmonger to give me only the freshest. :)

So, for tonight, it was the oven baked fishhead. 

Ingredients:

- 1 fish head halved. 

- terikayi sauce

- salt

- minced garlic and ginger

- chilli powder 

- olive oil

Steps:

1. Marinate the fish head with the terikayi sauce, followed by minced garlic and ginger. Pat chilli powder over the front and back and the cavities. Set aside. 

2. Pre heat oven to 200 degrees for 10 mins. 

3. Before delivering the fish head into the oven, sprinkle some salt over the head and drizzle the head with some olive oil. 

4.  Baked for 25mins. 

5. Serve hot. 

Happy baking!

Happy mum

Braised Chicken w/ Lotus Roots and Carrots

The As I still have some lotus roots left in the fridge, I decided to be a little more adventurous with it cos we always only use the lotus roots for soup. Hence, it's braised chicken wing w/ lotus roots an carrots. This is a relatively easy to prepare dish.  The only thing you require (other than the ingredients of cos) is patience. We will need to 焖 the root vegetables to ensure thorough cooking. 

Ingredients:

- chicken wings (mid-joints cook faster)

- lotus roots choped into 1.5in pieces 

- carrot chopped into large pieces*

- chopped garlic

* carrots should not be chopped too small as they tend to cook faster than lotus roots.

Marinade:

- 2 tbsp dark sauce

-1 tbsp light sauce

- 1 tbsp sesame oil

- dash of pepper

- pinch of salt 

Steps:

1. Marinate the chicken with the above marinade for at least 30mins.  Set aside

2. Heat up the wok with some oil and stir fry chopped garlic till aromatic

3.  Toss in the chopped lotus roots and fry over big fire for 5 mins. Stir continuously to prevent burning. 

4. Add in chopped carrots and continue frying for another 5mins. 

5. Add half a cup of hot water and continue frying till water starts drying. 

6.  Add marinated chicken into the wok and fry thoroughly to ensure the remaining marinade coats the lotus roots and carrots. Keep frying to prevent burning. 

7. Add in 2 cups of water into the wok and allows it to simmer over big fire for 10mins and switch to medium fire to continue simmering for 15mins.

8. Serve hot.*

* note that if u prefer very soft lotus roots, u may continue to simmer for 10 mins more but remember to watch the gravy to prevent drying up. 

Have fun!

Happy mum 

Steamed Threadfin Steak in black beans

It's been a loooooong time since I blogged about my homecooked dishes. All thanks to Mummy Sharon who asked about my blog address and so coincidental that I just did up a steamed Threadfin and she is planning to do some whipping up of the same type of fish. So Sharon, here you go! :)

Ingredients:

- a Threadfin steak (aka ngoh hee or 午鱼)

- spring onions chopped into 1.5inch length

- sliced ginger 

- 1 sour plum

- dash of fish sauce (optional)

- salt

- 1tsp salted black beans 

Steps:

1. Salt the Threadfin steak both side  and place on a plate

2. Squash a sour plum and place onto the plate. 

3. Add the sliced ginger on the steak

4. Add the black beans on the ginger 

5. Add a dash of fish sauce 

6. Send to steamer for 15mins

7. Add spring onions on the done steak and Serve hot.

Happy steaming and enjoy!

Happy mum

Fried Fish Meat Bee Hoon Soup

Our family helper usually cooks the standard 3 dish 1 soup kinda dinner for the family, so when I take over the kitchen on the weekends, I try to abstain from the usual menu.  That is to give myself and the family members a break from the mundane menu list.  So, we had the Fried Fish Bee Hoon that particular Sunday evening. 


Ingredients:
- Snapper Fish (chopped into big cubes)
- Corn flour mixture (with water) + Salt
- 1 pack of Thick Bee Hoon (washed under tap and soaked 3 minutes in hot water.  Strain to dry)
- Long white cabbage + Chye Sim
- Ikan Bilis
- Condensed Milk
- Tomato (optional)


Steps:

1. Boil a pot of water to be used as broth.

2. Heat up the frying pan and fry the ikan bilis till crispy.  Set aside half to be used as garnishing.  Pour the other half and the oil residue into the pot of boiling water to boil for 1 hr.

3. While the soup is boiling, prepare to fry the fish meat.  Set the oil in high heat.  Coat the fish meat into the flour mixture and drop into the wok for deep frying.  Sieve and strain when fish meat turns golden brown.  (usually abt 8mins).

For one-serving only

4. Pour a bowl of broth (prepared earlier) into a small pot.  Let it boil before throwing in the thick bee-hoon.  As the broth starts to boil again, add in condense millk (about 2 tbsp) and give a quick stir.

5. Add in the veggies and fish meat last.

6. Ready to serve.  Add the ikan bilis as garnishing.

Have fun!

Happy mum

Teochew Steam Pomfret

I have been too lazy of late, to cook and even more to blog. Hence, here's backdating the entry.  Teochew Steam Pomfret is a comfort food to me.  Yes, pretty expensive too, especially if dining outside.  For our family, I try to make it a point to buy small pomfret (usually cost ard $3-5) from the supermarket to pamper the kids and myself.  Note though, that pomfrets are high in cholesterol. 

Ingredients:
- 1 pomfret (sliced from the upper back on both sides)
- 1 ginger (sliced into strips and 3 pieces into slices)
- 1 tomato (diced into cubes)
- 1 plum (slightly squeezed)
- 1 garlic (minced)
- Pinch of salt (to spread over the fish)
-  Half cap Shaoxing Wine


Steps:
1. Set the wok up for steaming before working on the fish.

2. Placed the sliced ginger into the cavity of the stomach.  Placed the fish into a plate.

3. Scattered the diced tomatoes, plum and ginger strips on the fish.

4.  Drench the Shaoxing wine onto the fish.

5. Send the fish into the steamer and steam for 15 mins.

Happy Steaming!

Happy mum

Baked Cod Fish w/ Salted Black Beans

oh, so I have been too lazy to update this blog and I do feel terribly ashamed, simply becos this journal is supposedly a reference for my kids so that when they do feel that they need some form of guide for a specific dish, they know where to get the inspirations and know-how.

Anyway, taking the step-by-step pics is really too tedious for me, when I need to guide the kids on what to throw into the wok, or what to cut.  (yea, the kitchen is our playground under mummy's strict supervision).  Besides this, to also keep an eye on the food before they turned charred.  So, eventually, its the end-product photo attached and the recipes as follow:

Ingredients:
- Frozen Cod Fish Steak (thawed)
- 2 tsp of butter
- 1 tsp of salted black beans
- 1 yellow onion (chopped into rings)


Steps:

1. Set the oven at 25mins, and preheat oven at 200degrees for the first 10 mins.

2. Fold aluminium foil into boat-like shape (or bowl shape lah), coat the 1 tsp butter at the base and scatter some onion rings below.

3. Place the cod fish steak over the onion rings and the 1 tsp butter on top of the fish. 

3. Pour the 1 tsp of salted black beans over the fish and throw in the remaining yellow onion rings.

4.  Send to the oven and baked for 15mins.

5. Ready to be served.

Happy baking!

Happy mum

My Style Curry Chicken

And so I bought a kampong chicken with the intention of doing rice-cooker chicken. But the hubby fell sick, and I thought a healthy chicken soup may be better for him. Then again, I doubt he has the appetite to eat much. Hence, I used half to prepare a My-Style Chicken Curry since I conveniently found a pack of pre-mix, lemongrass and coconut milk. Well, the advantage of storing up. Lol

Ingredient:

- chicken (any parts basically)

- potatoes halved or quartered. 

- pre-mix curry paste

- lemon grass one stalk, cut into 3 parts and smashed 

- sugar and salt

Steps:

1.  Fry the potatoes into golden brown and set aside. This helps to retain the shape and prevent softening when boiled with the curry. 

2. Using 3 tbsp of the balance oil, add in lemon grass to fry till aromatic. Add the chicken and continue to fry for at least 5-8mins using medium fire. The purpose to is allow the meat to be semi cooked. 

3. When the chicken turn white (only the surface is cooked. The meat is actually still raw), add in the curry paste and continue frying. Add in more oil if drying. Keep frying till the curry paste releases aroma. When aromatic, add in the potatoes and continue frying. 

4. Add in half the coconut milk and continue frying. You may add half cup of water now. Continue to stir fry. 

5. When liquid becomes thicker, add in the about 4 cups of water (you can determine the amt depending on your chicken meat). Keep frying and stirring to prevent the bottom batch from being burnt, for about 15mins on medium fire.

6. Turn to small fire and let the curry simmer for another 10mins to ensure the meat's cooked.  Off fire and serve with your favourite bread/rice. 

Happy currying!

Happy mum 

Braised Beancurds (鱼香烩豆干)

Toufu and tau kwa, both are our family's favourite. High in nutrition and easy on the pockets. And hence i added this dish on our dining table tonight. The kids love the savory gravy and I love the flavors-infused tau kwas. 

Ingredients:

- square tau kwa, cut into 4 triangles and halved to become thinner

- snow beans (amt up to u. I used abt 7)

- carrots slices

- China leeks (cut diagonal into 1 or 1.5inches long)

- corn starch (for thickening gravy)

- chopped garlic

- mushrooms (any type)

Sauce:

- 2 tbsp oyster sauce

- 1 tbsp concentrated chicken stock

- 1 tsp sesame oil

- 1 tsp light soy sauce

- half cup water

Steps:

1. Heat the frying pan with oil (enough to cover half the tau kwa) to semi hot. The oil should not be too hot as the tau kwa may brown too quickly or burnt. As a litmus test, u can drop one slice into the warm oil and small bubbles should be seen. 

2. When frying, take out a small pot to boil some water. When boiling, throw in the snow beans, some oil (use from the frying pan) and pinch of salt to blanch for a minute. This is to rid the raw taste in the snow beans. 

3. When the fragrance of the tau kwa surfaced, that's when you can gently flip them to the other side. You should see a nice brown colour. Dish up and set aside. Pour out excess oil into a bowl, leaving about a tbsp worth in the pan. 

4. Add in the other ingredients in this order: leeks and garlic, mushroom, carrots and snow beans and fry. Add some water. 

5. Add in the tau kwa. Note: do not fry them yet. You don't want to break your tau kwa although they are hardier than toufu. 

6. Add in the half cup of water follow by the sauce. You can now either use your spatula to stir the mixture, still not "disturbing" the tau kwa. Or, u can train your wrist power by swirling the pan so that the mixture inside is mixing well. 

7. Leave it to braise over medium heat for about 5 mins. The gravy will start to reduce as they get infused into the tau kwa. Gravy will also start to thicken a little thou still looks thin. 

8. At this point, OFF the fire. Using a fork, gently stir the corn starch mixture and drip the mixture into the pan. Swirl the pan very slightly. Once done, u may start the fire again, simmer for another 45secs and you may dish up. 

You may ask, why off the fire before adding corn starch? The starch is just a thickening agent. We don't want to cook it (as in over fire) as that may alter the taste. 

Enjoy this over steamed rice or plain porridge. 

Happy mum 

Thai Style Spicy Lime Seabass

IIt's been weeks since I am back from Bangkok and I am still having the post-bangkok blues. And the hubby has been craving for our favourite Thai dish, the spicy lime seabass. Naturally I have to create this lovely dish. I have previously done up this dish before and it was 70% close and I am trying to achieve a 90marks for this round. Good that I have a Thai friend who shared her own recipe for this dish. Using her recipe as reference, I did it slightly differently. 

Ingredients:

- seabass

- 2 stalks of lemon grass (thinner portion 1cm diagonally chopped, thicker portion chopped into halves and smashed)

- chopped garlics (about 1 full clove)

- chopped ginger

- 2 limes (juice)

- 2 chilli padi (chopped)

- pinch of salt

- fish sauce 

- shaoxing wine

Steps:

1. Prepare the broth first. Using a small pot, boil about 1 cup of water. Using a frying pan, add oil and stir fry the following in this order: thicker lemongrass, ginger, garlic. Allow the individual aroma to be released each time before adding the next ingredient. Add the boiling water into the wok to simmer. Add in 2 tbsp of fish sauce. Let it simmer a while before transferring to the pot to further boil over small to medium heat. Add the chopped chilli into the broth. I did not fry the chilli together as I do not want the broth to be too spicy till the rest of the flavour are masked. 

2. While the broth is boiling, let's prepare the fish. To allow faster and even cooking, I make slits at the back of the fish separating the fish meat and the fin bones. Placed a slice of ginger each in the slit. Stuff some chopped lemongrass and ginger into the fish stomach. 

3. Prepare the steamer. 

4. Place the seabass on the plate, marinate with salt on both sides, and pour 1tsp of shaoxing wine over it. Next sprinkle the lemongrass, chilli and remaining garlic over the fish. Send the fish into the steamer for 15mins. 

5. While 5 mins into steaming, open the cover and pour the broth and lemongrass stalks into the plate and continue steaming for 10 more mins. 

6. Pour the lime juice over the fish. I did not cook the lime juice in the broth as over cooking will cause the juice to turn bitter and not sour. Adding the lime juice last enhances the refreshing sour taste. 

7. Ready to serve. You may add garnishing at this stage. I skipped that cos we were too eager to tuck in. :)

Happy seabassing!

Happy mum

Happy Call HotPlate toufu

I was so excited that finally after a long time, I can use my HappyCall pan for some decent cooking yet again. Have been using the HappyCall diamond series and neglected the HCP. 

What best dish to whip up using the HCP? It has to be the Hotplate toufu!  Note: I used a frying pan for general cooking and the HCP for the last touch. 

Ingredients:

- minced meat marinated (refer below marinade)

- one tube of egg toufu sliced into circles

- 2 eggs, beaten Into a mixture. Add salt and pepper. 

- sliced carrots 

- chopped garlic and spring onions

- any other ingredients (prawns, mushrooms, etc)

- sauce (refer below)

Marinade for minced meat:

- a pinch of salt

- a tsp of light soy sauce

- a a tsp of sesame oil 

Sauce:

- 3 tbsp of oyster sauce

- 1 tbsp of Abalons sauce (optional)

- 1 tsp of Shaoxing wine

- 3 tbsp of water/stock

Steps:

1. Pan fried the toufu till brown. Dish out and set aside. Strain the oil and set aside. 

2. Using about 1tbsp of leftover oil, add in chopped garlic and carrot to stir fry. Add in mince meat and stir fry fast. Add in 1tbsp of water and loosen the mince meat. 

3. Add in the sauce mixture and stir fry all the ingredients. 

4. While the ingredients are being cooked, use 1 tsp of leftover oil, coat the HCP. Then pour the egg mixture into the pan. The HCP should not be heated up yet else the egg will be overlooked. Take note at this time, to off the fire for the meat and sauce. 

5. Arrange the toufu onto the bed of egg mixture. 

6. Pour the meat and sauce over the Toufu and the egg bed. Take note only after that, then to turn on the stove. As the HCP gets heated up very fast, if the fire was turned on much earlier, the egg would have become too cooked by the time the Toufu and meat are arranged in the HCP. 

 

7. You can add in a little more oyster sauce if you want a darker brown look. Close the lid and cooked for another 2 mins more over medium fire. Open the lid and add chopped spring onions and you are ready to serve. 

Happy hotplating!

Happy mum

Grilled Stuffed Squid

during the weekday evenings, the helper at home usually cooks the same few dishes that consist of fish, chicken, veg and pork rib soup. So when I takeover the kitchen during the weekend, I try to do up new dishes. So here it is, something different on the dining table - grilled stuffed squid. 

Ingredients;

- small squids with heads removed and inside cleaned (abt 3inches length?) (refer below marinade)

- minced meat (refer below marinade)

Marinade for squid:

- dark soy sauce 

- chilli powder (a pinch)

- salt (a pinch)

Marinade for minced meat:

- 1 tsp of sesame oil

- 1 tsp of light soy sauce 

- a pinch of salt

Steps:

1. Marinate the squid with the above marinade and set aside. 

2. Marinate the minced meat fillings with the above marinade. 

3. Heat up a flat pan with some oil. Throw in the mince meat and give a good stir fry. When meat turns slightly cooked (abt 70%) or meat turns white leaving some uncooked portion, add in very little (abt 2 tbsp) water or some chicken stock to give a good simmer. Dish and set aside. 

Tip: do not over cook nor undercook the meat as the former will cause the meat to be hard and the latter when added into the cavity of squids, will remain uncook as squids tend to cook fast.  

4.  Stuff the meat fillings into the marinated squids. 

Tip: to avoid spillover of fillings, do not over stuff the squids. 

5. Preheat the flat pan with oil with medium fire. When hot, add in the stuffed squids, wings down first.  That will take ard 3mins

6.  When the wings curled slightly, turn over the squid and continue grilling for abt 1 min or so. 

7.  Drench the squids with the reminder marinade from the squids and simmer another 1 min or so. 

8. Dish to serve. 

Happy grilling

Happy mum

Fried Carrot Cake

II am trying to go "economical" while enjoying my passion in cooking. At the same time, need to ensure the kids at home are not being compromised in terms of what they like to eat or the a healthy diet. Hence today, it's the healthier version of the unhealthy hawker food for their brekkie - carrot cake. 

Ingredient:

- pre-packed carrot cake (sorry, too lazy to attempt making one) chopped into strips

- 2 eggs

- chopped garlic

- dark soy sauce

- pinch of salt

- chye poh (optional)

- chilli sauce (optional)

Steps:

1. Heat the flat pan with oil and when got, add in the chopped garlic and fry till aromatic. Take care nt to brown the garlic. 

2. Add in the strip carrot cake and pan fry for abt 2 mins before using ur spatula to dice the long strip carrot cakes into cubes. Continue to fry, ensuring the oil coats the carrot cakes. Add in dark soy sauce (amt to your own desire)

3. When the carrot cakes are slightly dried and crispy, pour the egg mixture over the surface. Do not stir yet, till the mixture is about 50% cooked. Then using your spatula, fry the egg and carrot cakes well. 

4. Dish and serve with garnishings like chopped spring onions or parsley. 

Happy Saturday!

Happy mum