Salmon Fish Curry

I am not a professional cook. I'm just into quick, easy and delicious recipes. Today's recipe was taught by an Eurasian housewife years back and even after all these years, it still serves as a quick fix to my curry cravings. The salmon used in the curry are not the usual fillet but the belly strips which are sold separately. Known for its high fat content, the belly lends a creamy finish to the dish, which otherwise can only be achieved through using coconut milk. I love this dish with a bowl of rice but it actually tastes best with some prata, even if it's the frozen ready type.

Serves 2 -3

Ingredients:

3                             shallots, sliced
2 cloves                 garlic, minced
2 slices                  old ginger
2 tablespoons        cooking oil
300g                      salmon belly slices
2                            chilli padi, sliced
1/2 cube                fish bouillion cube
2 tablespoons        fish curry powder

Method:

Heat a wok with 2 tablespoons on medium heat and add in the minced garlic, sliced ginger and sliced shallots. Fry for about 2 minutes or until fragrant.

Mix the curry powder with some water until a thin paste is formed. Transfer the paste into the wok, and add in a few more tablespoons of water. Fry on low heat until a layer of oil forms on top of the paste, usually for about 5 minutes.

Pour in 500ml of water, mix well and bring the water to boil. Add in the salmon belly slices, bouillion cube and sliced chilli padi. Lower heat to low and simmer covered for about 10 minutes.

Cincalok Omelette

 

My brother has recently returned from a short getaway to Malacca, Malaysia with a bottle of cincalok - fermented small shrimp. Usually served as a condiment, the pungent salty pink little shrimps can also be fried with dishes. One of the easiest way to showcase that unique gorgeous flavour, is to fry it with an omelette. Absolutely delicious, if you ask me.

Ingredients:

2                              eggs
1/2                           white onion or 4 shallots, sliced
1                              red chilli or 2 small chilli padi (if you like it spicier), sliced
1 tablespoon            cincalok or more if you prefer
2 tablespoons          cooking oil

Method:

Heat a frying pan with 2 tablespoons of cooking oil. Add in the sliced onion and chilli and fry until it is fragrant.

Beat the eggs with the cincalok and add into the frying pan.

Fry each side of the omelette on high heat for about 30 seconds and serve.

Creamed Spinach

 

I've had a huge bunch of spinach left in the fridge and decided that a creamed spinach will be the ideal side to my grilled meat. Creamed spinach uses heavy cream but if you run into a situation like me where you don't keep heavy cream at home, you can always subsitute with some milk and butter. If using low fat milk, do add in 1/2 tablespoon of flour and you are all set to go.

 

Ingredients:

 

1 packet                     spinach, washed and drained

1/2 clove                    garlic, minced

3                                 shallots, minced

2 tablespoons             butter

1/4 cup                       heavy cream (or 1/4 cup milk with 1 tablespoons butter)

pinch                          nutmeg

                                   salt and pepper to season

 

Method:

 

Bring a pot of salted water to boil. Add in the spinach and cook for about 2 minutes. Drain, squeeze the water out of the spinach and chop finely.

 

In a saucepan, heat 2 tablespoons of butter and add in shallots and garlic and cook for about 2 minutes.

 

Add in the spinach, cream, nutmeg and salt and pepper. Stir and cook for about 4 minutes or until the liquid has reduced and reached a thickened consistency.

 

Grilled Rack of Lamb

 

My brother had personally air flown some beautiful lamb racks back from New Zealand and the only way to do justice to these gorgeous looking meat is to grill it to perfection. The success to a good grill dish lies with its marinade. It's time like these that I'm thankful that I insisted on having my spice rack at home. It's always better to use the fresh herbs but if you live in a tropical country like me, some dried ones in the fridge will do the job just fine.

 

Ingredients:

 

8                         baby lamb racks

2 cloves              garlic, minced

1 teaspoon          dried thyme

1 teaspoon          dried rosemary

2 tablespoons     olive oil 

                           sea salt and black pepper to season

 

Method:

 

Mix the olive oil with the dried herbs on a chopping board and chop till it forms a rough paste.

 

Season the lamb rack with sea salt and black pepper. Rub the herb paste onto the lamb rack and refrigerate for at least 4 hours.

 

Remove from fridge and leave it in room temperature for at least 30 minutes before grilling.

 

Set the grill on a high heat. Grill the lamb racks for about 3 minutes on each side for medium and half a minute lesser for medium-rare doneness.

 

 

Shark's Bone Cartilage Soup

 

I know the environmentalists are gonna frown at me but still, I have to admit that Shark's Bone Soup is one of my all time favourite soups, even more than the expensive shark's fin. Then again, I was never a fan of the ubiquitous shark's fin soup to begin with. Lest the common perception that this is another version of a shark's fin soup, you will be surpised to know that it has absolutely no shark's fin in it. All you get is a thick milky gelatinous soup that is packed with all the collagen extracted from the shark's bone after hours and hours of brewing. Don't ask me why I like this, I just enjoy that sticky aftertaste in my mouth, evidence of a collagen overload.

 

Ingredients:

 

1                        chicken carcasse, blanched

1 packet             pork shank, blanched

10                      chicken feet, blanched

1 thumbsized    Jin Hua ham, diced 

1 piece              dried tangerine peel

1 tablespoon     white peppercorn

5 pieces            large sharks soft bone

3 slices             old ginger 

1 tablespoon     wolfberries, rinsed

 

Method:

 

Place all ingredients except the wolfberries in a large stock pot and place in 4 litres of water. Bring to boil.

 

Lower heat and simmer for a good 4 hours covered, stirring constantly to ensure that the ingredients do not stick to the bottom of the pot. Add in more water if required.

 

After 4 hours, what you should get is a thick milky gelatinous consistency. Add in the wolfberries and cook for another minute or so before serving.

 

 

Salted Fish, Chicken & Lup Cheong Claypot Rice

 

I've recently managed to lay my hands on some good quality salted fish and decided that the best dish to bring out that savoury goodness is through a pot of good old traditional claypot rice. A warning though, to open all your windows and keep all your clothes if you don't want the house smelling of this distinct 'aroma'. I personally like my claypot rice full of the salted fish taste but do cut back according to your preference.

 

Serves 2

Ingredients:

 

1.5 cups                           long grain rice, washed and drained

2 tablespoons                  cooking oil

1 thumbsized                  old ginger, julienned

1                                      waxed sausage (lup cheong), sliced

2 thumbsized                   salted fish, washed lightly, diced

1                                      boneless chicken leg or 1/4 chicken, cut into smaller pieces

3 stalks                            green vegetables (siew pak choy or choy sum), washed

1 tablespoon                    dark soy sauce (2 tablespoons if you prefer it darker)

1 tablespoon                    light soy sauce

 

Marinade for chicken:

 

1 tablespoon                    oyster sauce

1 tablespoon                    light soy sauce

1/2 tablespoon                 sugar

1/2 teaspoon                    sesame oil

1/4 teaspoon                    ground white pepper

1 tablespoon                    Chinese wine

1 tablespoon                    corn starch

 

 

Method:

 

Marinate the chicken with marinade ingredients and set aside in the fridge for at least 2 hours.

 

Heat a claypot with 2 tablespoons of cooking oil. Add in the diced salted fish and fry till fragrant. Remove the fried salted fish, leaving the oil behind in the claypot.

 

Add in the washed rice and stir to ensure that the rice is evenly mixed with the oil. Add in 1.5 cups of water and bring to boil, uncovered.

 

Add in the marinated chicken on one side of the claypot, making sure not to stack them so they will cook evenly. Top the chicken with some julienned ginger. Sprinkle the waxed sausage on the other side of the claypot. Cover and cook on low heat.

 

After 5 minutes, add the green vegeables on top of the meat and cover, cooking for another 3 to 4 minutes on high heat.

 

Remove the claypot from heat, sprinkle the fried salted fish on top. Drizzle in 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and mix evenly with a rice spatula.

Casear Salad with Wholemeal Croutons

 

I couldn't make up my mind on what to eat for dinner one evening that I decided to make do with a simple salad. A simple salad doesn't necessarily means I have to succumb myself to a boring or blant dinner. I ran out of white bread and made do with my leftover wholemeal instead. It was nonetheless a healthy pleasant alternative. Alright, maybe not so healthy with all the butter that's been added but it was good I have to say.

 

Ingredients:

 

1 bunch                   lettuce, rinsed and dry

2 tablespoons          grated parmesan cheese

1/2                           roasted chicken breast, sliced or 5 slices of smoked salmon (optional)

 

For the croutons:

 

2 slices                     wholemeal bread or 1/2 small baguette, cut into cubes

1 tablespoon             butter

1/2 teaspoon             garlic powder

1/4 teaspoon             paprika

dash                          black pepper

 

For the dressing:

 

1 fillet                       anchovies in oil  

3 cloves                    garlic, minced

1/2 tablespoon          dijon mustard

1/2 tablespoon          vinegar

(I used red wine vinegar but you can also replace it with other vinegar except for cider or balsamic vinegar)

1 heap tablespoon     mayonnaise

4 tablespoons           extra virgin olive oil

1/2 tablespoon          lemon juice

                                  salt & pepper to season

 

 

Method:

 

Mix all the ingredients for the dressing thoroughly, making sure to mince the anchovy. Set aside.

 

Heat a small pan with a tablespoon of butter. Add in the cubed bread and sprinkle with garlic powder, black pepper and paprika. Toss them evenly until the bread turns crispy or golden brown for white bread.

 

Combine all other ingredients together, adding smoked salmon or roasted chicken breast if desired.

 

Shrimp Paste Chicken (Har Cheong Gai)

Shrimp Paste Chicken is one of the most popular dishes ordered in Tze Char stalls or Cantonese restaurants. I was invited for a potluck session recently and couldn't think of a better food to bring than a box of crispy fried chicken.  I've made 25 of them in total but only managed to bring 20 over (my sister couldn't keep her hands off them!). The trick to achieving that awesome crispiness is to fry the wings a second time on a super high heat before serving.

Ingredients:

20                           chicken mid wings
1 tablespoon           fermented red bean curd sauce (nan ru)
2 tablespoons         shrimp paste
1/2 tablespoon        sugar
2 tablespoons         Chinese wine
1 tablespoon           oyster sauce
1 tablespoon           ginger juice
3                             shallots, sliced
1/2 teaspoon           ground white pepper
                               corn flour or tapioca flour
                               Oil for frying

Method:

Mix all the ingredients ogether except for the flour. Set aside in the fridge for at least 2 hours or overnight.

Heat the oil to a frying temperature. I will usually test the oil with a wooden chopstick. If bubbles are formed on the chopstick when you dip it in, the oil is ready to be used. Switch to medium heat.

Coat the marinated wings with corn or tapioca flour, pat off the excess and fry till light golden brown. Remove and set aside. Reheat the oil on high heat for another 1 to 2 minutes. Re fry the chicken wings on high heat for another minute or so to achieve that ultra cripsy texture.

Steamed Three Eggs

I say, never judge an egg by its looks. This simple dish doesn't look much of a deal but if cooked properly, it can be a delicious addition to your dining table. As the name of the dish suggests, this dish makes use of three different kinds of eggs: fresh chicken eggs, salted duck egg and century egg. When steaming the egg mixture, do note to keep the heat low in order not to create any bubbles on the egg surface or worse, oversteamed it. When steamed slowly on an extremely low heat, the result is often a silky and smooth finish.

Ingredients:

2                         chicken eggs
1                         salted duck egg
1                         century egg, diced
1/2 tablespoon    light soy sauce
1/2 cup                water

Method:

Beat the chicken eggs with the egg whites of the salted duck egg, set aside.

Chop the century egg and salted duck egg yolk into small pieces.

In a shallow bowl, mix in all ingredients with 1/2 cup of water and 1/2 tablespoon of light soy sauce.

Bring the water in the steamer to a boil. Switch on the lowest heat available and place in the egg mixture. Cover the steamer with its lid, intentionally leaving a small gap at the side. Steamed for approximately 15 - 20 minutes, or until the egg mixture has set.

Kung Pao Stir Fry Chicken

The mayhem is finally over at work and I can start pushing myself to blog about the long-due recipes. Don't get me wrong, I have been religiously cooking, just not blogging about it. Today's recipe is a simple kung pao stir fry, something that I managed to create with barely any ingredients left in the fridge. The key to the dish is to use a little black vinegar, to create that hint of tanginess in the dish.

Serves 2
Ingredients:

2                         boneless chicken thigh or chicken fillet, cubed
8                         dried chilli, washed and deseed
2 stalks               scallion, cut into 2 inch length
2 slices                old ginger
1 clove                garlic, minced
2 tablespoons      cashew nuts, roasted
1 tablespoon       cooking oil

Marinade for the chicken:

1 tablespoon      cornstarch
1 tablespoon      light soy sauce
1 tablespoon      chinese wine
1 teaspoon         cooking oil

Ingredients for the sauce mixture:

1 tablespoon     light soy sauce
1 teaspoon        dark soy sauce
1/2 tablespoon  sugar
1 teaspoon        cornstarch   
1/2 teaspoon     black vinegar
3 tablespoons   water

Method:

Marinate the cubed chicken with the sauce marinade and set aside for at least 30 minutes.

Heat a pan with 1 tablespoons of cooking oil. Add in the sliced ginger, minced garlic and fry till fragrant. Add in the dried chilli and fry until it smells spicy before adding the chicken.

Stir fry the chicken till 70% cooked and add in the cashewnuts and the sauce mixture. Continue frying until the sauce reduces and thickens. Turn off the heat and mix in the scallions before dishing out.

Wasabi Mayo Prawn

 

Did I not mention that I have about 10kg of prawns in the refrigerator? After our yearly BBQ steamboat affair on New Year's Eve and the cereal prawn, I'm still left with more than a dozen numbers of giant-sized red legged prawns. And so, after several requests from my brother, I finally whipped up his favourite dish - Wasabi Mayo Prawns. I was taught the recipe by my Chinese chef back in the hotel years ago and I am pretty glad that my memory still serves me well.

 

Ingredients:

 

8                              large sized prawn, shelled and deveined

3 tablespoons          cornflour

1 tablespoon            wasabi

1 tablespoon            sweetened condensed milk

3 tablespoons          Japanese mayonnaise

1 tablespoon            lemon juice

 

Method:

 

Dry the cleaned prawns with a paper towel. Coat the prawns with cornflour and deep fry until cooked. Set aside.

 

Mix the remaining ingredients together and toss with the fried prawns.

 

 

 



Cereal Prawn

 





Prawns are one of the many auspicious food that are served during the Lunar New Year. Its Cantonese pronounciation - Har, sounds like laughter and it symbolises a year of happiness and joy ahead.

 

I believe that my dearest Mum would like the family to experience more happiness during the year of the snake. That's probably the reason why she bought a good 10kg worth of prawns back from the fishing port. There are only five of us at home by the way. Needless to say, I was given the task to create some different prawn dishes over the next few days. Here's one.

 

Serves 5

Ingredients:

 

10 large                   prawns, washed and trimmed slightly

2 stalk                     curry leaves, plucked from the stem and washed

4                              chill padi, sliced thinly (reduced to 2 stalks if you can't take too spicy)

2 tablespoons          butter

2 packets                 instant cereal with milk powder and sugar

                                ground white pepper

                                salt

 

Method:

Deep fry the prawn with the shell intact, till 80% cooked. Set aside.

 

Heat butter in a frying pan on medium-high heat. Add in the curry leaves and chopped chilli padi. Fry till fragrant.

 

Add in the instant cereal, salt and pepper. Mix thoroughly.

 

Add in the fried prawns and stir fry for another minute.

Serve immediately.

 

 

 

Mum's Famed Ngoh Hiang

Gong Xi Fa Cai everyone! The Chinese Lunar New Year is the only time of the year where my fridge will be overstocked with so much food that it could probably last us for an entire month. No, I am not kidding. This is especially so with my Mother who will always insist on having an abundance of food at home, signifying abundance for the year ahead.

Today's recipe is a well-kept recipe that has been passed down from my maternal grandmother. Friends and relatives who have tried this have swore that this may just be the best Ngoh Hiang they have ever tasted. It is supposed to be a family recipe but then again, good things are meant to be shared. Especially when it comes to such good food.

Makes about 5 to 8 pieces depending on the size of the beancurd skin
Ingredients:

400g                   minced pork (choose those contains more fat)
10                       medium shrimp, flatten into a paste using the back of a knife
3 stalks               spring onion, chopped
5                         water chestnut, skinned and chopped
1/2                      large yellow onion, minced
2 cloves              garlic, minced
1 piece                small salted fish (2 inches long), fried and crushed into a powder form
3 tablespoons     fish paste
3 tablespoons     cornflour
1/2 teaspoon       salt
dash                    ground white pepper
1 tablespoon       light soy sauce
1 packet              dried beancurd skin, cut into 10cm long

Method:

Mix all the ingredients except the beancurd skin together by hand. Form the mixture into a ball and hold it up with your hand. Toss it back into the bowl. Repeat for another 3 to 4 times.

Lay the beancurd skin onto a dry surface. Spoon the prepare mixture onto the beancurd skin and wrap gently, using the same technique likewise to wrapping a maki roll.

Steam the prepared ngoh hiang for 8 minutes and leave aside to cool.

The ngoh hiang can now be kept in the freezer for future consumption. Deep fry and slice before serving.

Chinese Fried Rice

I've had some much leftover rice and barely enough ingredients in the refrigerator to cook a proper dish that a simple fried rice seems like the best way to get rid of those ingredients. I've used chinese sausages for today's recipe but this can easily be replaced by luncheon meat, hot dogs, ham, prawn or even leftover meats such as char siew or chicken. 

Serves 2

Ingredients:

2 cups                        overnight rice, left in the refrigerator

3 cloves                      garlic, minced

2                                eggs, beaten

2                                chinese sausages, diced 

1 bunch                      long beans, diced (can be replaced with green peas)

1 medium                   carrot, diced 

2 stalk                        scallion, chopped

1 tablespoon               oyster sauce

1 tablespoon              light soy sauce

1/2 teaspoon             ground white pepper

2 tablespoons            cooking oil 

Method:

Heat a wok with 2 tablespoons of cooking oil on high heat. Add in the minced garlic and fry till fragrant. 

Add in the chopped long beans, carrots and chinese sausages. Stir fry quickly for about a minute or two. 

Push the ingredients to the side of the wok. Pour the beaten egg into the middle of the wok and very quickly, add in the overnight rice, using the back of the spatula to break it, mixing it with the uncooked egg while doing do. Stir fry on high heat for another 4 minutes. 

Mix in 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce and ground white pepper. Mix evenly. 

Turn off the heat and mix in the chopped scallion. 

Steamed Tofu with Dried Shrimp and Shallot

I'm kinda on a diet these days. Don't mock me. I just thought that it would be good to shed a couple of pounds to fit better into my clothes. Besides, I've always love tofu. Be it in a soup or stir-fry or ... in the form of a cheesecake. 

Ingredients:

1 piece                           silken tofu

1 stalk                            scallion, chopped

2 tablespoon                   dried shrimp, soaked and drain

3 pieces                          shallot, sliced thinly

1 tablespoon                   light soy sauce

1 teaspoon                      sugar

1 tablespoon                   cooking oil 

Method:

Steam the tofu on high heat for about 3 to 4 minutes. 

In a separate saucepan, heat 1 tablespoon of cooking oil on medium high heat. Add in the pre-soaked dried shrimp and fry for about 2 minutes. Add in the sliced shallot and fry until golden brown. 

Mix in 1 tablespoon of light soy sauce, 1 teaspoon of sugar and 2 tablespoon of the water that was used for soaking the dried shrimp. Mix quickly and turn off the heat. 

Spoon the mixture over the steamed tofu and top with chopped scallion. 

Steamed Fish Hong Kong Style

Part of my banquet feast, this dish, sadly didn't quite look like it in the picture above. Blame it on my poor photography skills if you must. I on the other hand am not so bothered by the look of it since I know how delicious this is. Believe it or not, I loved it so much that I had this twice in a row this week.

Serves 2 - 3
Ingredients:

1 medium                       pomfret, snapper or garoupa
5 stalks                          scallion
4 slices                          old ginger
1/2 teaspoon                 sugar
6 tablespoons                light soy sauce
3 tablespoons                cooking oil

Method:

Cut the green part of the scallion into 2 inches long each. Shred the white part of the scallion thinly and set aside in a bowl of water.

Place the green part of the scallion on a plate and place the fish on top. Sprinkle 1/2 teaspoon of sugar and drizzle 1 tablespoon of light soy sauce on the fish. Place the sliced ginger on top of the fish and in the gut.

Cover and steamed on high heat for about 9 minutes or until the fish's eyes are fully popped.

Remove the fish from the steamer. Season with 5 tablespoons of light soy sauce and top it with the shredded white scallion.

Heat 3 tablespoon of cooking oil in a small pot. Pour the scorching hot oil over the fish, intentionally over the white scallion and serve.

Braised Chinese Mushroom with Spinach

I was in the mood of cooking up a Chinese banquet feast for myself. It was just one of those days that I wanted to feel a little special by having a table of full of dishes and I get to pretend that I've been invited to a banquet dinner. LOL. The dish would have been perfect if sea cucumber were included but unfortunately I didn't get to prepare that in time. As some of you may know, preparing sea cucumber is a tedious and time-consuming affair. Nah, don't think I can hold out that long.

Serves 3 - 4

Ingredients:

1 packet                 spinach, washed and drained
8 - 12 pieces          dried chinese mushroom, soaked, squeezed dry and stemmed
1 cup                      liquid from soaking the mushroom
1 tablespoon          chinese wine
1 tablespoon          oyster sauce
1 tablespoon           light soy sauce
1 teaspoon             sesame oil
1 teaspoon             sugar
1 teaspoon             cornstarch
1 tablespoon          cooking oil

Method:

Heat a pot with a tablespoon of cooking oil on medium high heat. Add in the prepared mushroom and give it a quick stir for about 2 to 3 minutes.

Mix all the seasoning excluding the cornstarch together. Pour the sauce mixture into the pot and bring to boil.

Lower heat and simmer covered for about 20 to 25 minutes. If using sea cucumber, add more water and increase the time to 40 minutes.

Meanwhile, bring a big pot of water to boil. Blanch the spinach for about a minute and drain. Arrange neatly on a plate.

Mix 1 teaspoon of cornstarch with 2 tablespoons of water. Pour into the pot of mushroom when done. Stir rapidly and turn off the heat.

Pour the mushroom and sauce onto the blanched spinach and serve.

Kimchi Fried Rice

Kimchi Fried Rice just sounds like the ideal way of getting rid of the two big boxes of kimchi that have been sitting in the refrigerator for the past couple of months. Just in case you wonder, these were handmade by yours truly during my trip to Korea back in September. I've read somewhere online that sour kimchi made for a better fried rice but sour or not, this still tasted pretty neat I must say.

Serves 2

Ingredients:

2 cups                       cooked rice, overnight and left in the refrigerator covered
1/2 cup                      kimchi, chopped
1/2                            onion, chopped
2 cloves                     garlic, minced
2 tablespoons            cooking oil
2                               fresh eggs
1 teaspoon                light soy sauce
2 stalk                       green onion, chopped
pinch                         sea salt

Method:

Heat the wok on medium high heat with 2 tablespoons of cooking oil. Saute the onions with a pinch of salt till it turns translucent.

Add in the minced garlic and fry till fragrant.

Stir in the chopped kimchi and fry for about 3 minutes.

Add in the rice and 1 teaspoon of light soy sauce. Break the rice using the back of your spatula and fry on high heat for about 5 minutes.

Turn off the heat and mix in the chopped green onions.

Serve with a sunny side up per person, mixing the runny yolk into the rice while eating.