Sunday, 24 September 2017

Fish Curry Pomfret

There are many types of pomfret, it seems there are 20 types of species for this sea water fish. Unfortunately, I only know 3 types, the silver pomfret, black pomfret, gold pomfret.

I remember previously, when I wanted to make the curry dish, I had to buy all the vegetables separately.  1 packet ladies finger or ocra, 1 packet four angle beans, 1 packet long beans and 1 brinjal or eggplant. End up my whole pot was more of a vegetable curry dish instead of fish curry.

Recently I found a pre packed mix vegetable from Tesco, it has got a little bit of every vegetable I mentioned above. The 3 types to be precise; ocra, four angle beans, long beans. Just enough for 2 people. How wonderful!!
To make my life much more easier, I bought a pre-packed curry paste by Tean’s Gourmet “Tumisan Asam Pedas Assam Paste for Seafood”. (Stir Fry Sour Spicy Paste) Fish from the sea… Perfect!

4 cloves onion
1 prepack fish Assam curry sauce
1 prepack mix vegetable
1 silver pomfret fish

Prepare and cook
Wash the vegetables
Wash silver pomfret
Remove 4 onions skin and slice them
Heat oil and fry onion for 1 minute
Add in curry paste
Add in mix vegetables
Fry for 1 minute
Add in fish let it boil with the sauce for another 5-7 minutes

Ready to serve

Thursday, 29 June 2017

Kai Lan Chicken Gizzard

Kai Lan Chicken Gizzard

Let’s have vegetable today.
Kai Lan vegetable or Chinese kale. It is a type of vegetable with bigger leaves and thicker stems then spinach. Sometimes some comes with tiny weeny yellow flowers.

1 pack of Kai Lan
1 pieces chicken breast
2-4 pieces of chicken gizzard
3 cloves garlic
2 tablespoon cooking oil
1 teaspoon of sesame oil
1 table spoon soy sauce
1 tablespoon oyster sauce

Prepare and cook
Slice chicken breast and gizzard to cube size
Marinate chicken and gizzard with 1 teaspoon sesame oil + 1 tablespoon soy sauce for 1 hour
Heat up oil, fry garlic
Fry chicken and gizzard
Add garlic parshley powder,
Add 1 tablespoon oyster sauce
Fry Kai Lan vegetable
Simmer for 2 minutes
Garnish chicken on vegetable

Ready to serve

Thursday, 19 January 2017

Red Eggs

What are red eggs? They are men made red eggs, not the chicken bore the red eggs, it is just eggs colored with red food coloring. Usually people use chicken eggs to make red eggs. Just boil them all. They are meant for joyful days and celebration as people believe red brings luck. Celebration such as getting married, birthday and baby full moon would have red eggs and no other color then red, red and red.

All you need to do is prepare all the ingredients. Leave your egg to room temperature. Prepare cold water in a pot. Put in your salt, eggs, boil them with low heat to the fullest. Once its done, cool it down. While its cooling down itself, prepare the red dye and vinegar together into a small bowl. Put your egg into the bowl and roll it all over using the spoon. After that place it on the steaming rack and let it dry. If you don’t have a steaming rack, not to worry. You still can make red eggs by placing the eggs on a fork to let it dry so that it can dry smoothly. You can eat it plain or dip it with a little soy sauce.

2-3 eggs
1 tablespoon vinegar
1 teaspoon salt
½ teaspoon red dye
1 small bowl
2 tablespoon
Steaming rack or fork

Prepare and cook
Prepare water in pot. Put in eggs.
Boil Eggs till fully cooked (15minutes)
Remove and let it cool and dry
Add vinegar and red dye to a bowl
Roll over, tilt it all over
Leave it to dry or steaming rack

Prepare to serve.

Thursday, 15 December 2016

Lazy Soy Sauce Steam Fish

The title of the dish speaks of itself. Lazy. Means preparing and cooking in the fastest and simplest way. This will definitely happen to everyone once in a while or maybe for working mom's whom comes home late and are in a rush for preparing dinner. During the times when grandma steam fish with wok, Same method back then, same method now for me. Lets start, put in the steam rack into the pot and fill up the wok with water to the level of the steam rack. Start your fire. 

1 slice of fish
3 table spoon soy sauce
Garlic parsley powder

Prepare and Cook 
Wash up fish to put on steam plate
Sprinkle garlic powder with parsley all over the fish
Add 3 tablespoon soy sauce
Fill up pot with water steam rack
Steam 7-12 minutes

Ready to serve