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