I haven’t been posting fish recipes for quite sometime. So let’s go for something fishy today ! How about this Assam Curry Fish ? Used to buy premix for anything Assam previously, but after trying out this recipe from scratch, it actually isn’t that tough to prepare either. I can jolly back forsake all premixes for now !! I am always in favor of any recipes that are simple and straightforward. This is seriously one good example. All you gotta do is to blend all the spice ingredients to paste in a food processor and cook them in a wok with the fish.
Furthermore fish cooks pretty quickly, so if you are game enough, you can challenge this dish in less than 30 minutes ! Of course, if you do have the time to spare, feel free to work on your own pace. I always feel I can cook better when I am in a relaxed mode though.
And this piece of Batang fish that I have ordered online from PurelyFresh was in particular a very thick slice. In order to reduce the cooking time and for better taste so that the sauce can seep into the fish easily, I sliced it into 2 sections. But when you slice it thinner, you risk it breaking into smaller pieces whilst cooking. To prevent that from happening, I rubbed the fish with some salt and sugar all over and set it aside in the chiller for at least 30 minutes before cooking.
I don’t really fancy anything sour, which is kinda weird right since women generally loves sour stuffs. But I have exceptions for assam, tom yum and sweet and sour though. And so I would be sharing something Tom Yum soon too ! Hehehe !
Assam Curry Fish 亚叁咖哩鱼
Recipe type: Chinese
200g batang fish, rubbed with some salt and sugar all over and set aside in the fridge for 30 minutes before use
2 tbsp chili paste
1 thumb size yellow ginger, sliced
2 slices of old ginger
6 pcs of shallots, sliced
1 lemongrass, cut into small pieces
2 tbsp tamarind paste, mixed with 2 tbsp of water and drained away the seeds
2 pcs tamarind peel
2 tsp sugar
2 tsp salted soya beans
2 sprigs curry leaves
2 tsp minced garlic
1 tbsp cooking oil
You can always add additional vegetables, such as eggplants, long beans or ladyfingers to the Assam Curry Fish to complement it.
For me, the most important thing in a Nasi Lemak is the rice, chicken wing and the egg crepe. I love those Nasi Lemak stalls where they sell layers of egg crepe rather than sun shine egg. And with sweet sambal chilli and perhaps some stir fried cabbage, I am already more than satisfied. While some people might like the ikan bilis, peanuts or fried kuning fish, I am certainly perfectly fine without all that.
To ensure all the ingredients in the Nasi Lemak are cooked concurrently, I was juggling between 2-3 woks at the same time !! Tough seh ! Frying the chicken wings, stir frying the cabbage and pan frying the egg crepe, whilst monitoring the food processor grinding the sambal chilli at the same time !! Called me superwoman, I really seem to be working like an octopus !! I didn’t know how I gotten all that done without any of the food being burnt, but somehow I managed it pretty well !! Just that the kitchen was kind of a mess thereafter. Hahaha !!
I still remember when I first started to cook Nasi Lemak, after the rice was cooked, there was still a thick layer of coconut milk floating on top and the rice was pretty soggy. I guess the only challenge in this recipe is the proportion of coconut milk to rice. Also, for an even better aroma, I added some fresh pandan juice.
And to cook the egg crepe till fine, turn down the heat to low when the egg is cooking and flip over only when the egg is 90% cooked, to prevent the egg from breaking into parts when flipped.
Met up with a friend yesterday who started using PurelyFresh too and was really delighted that it helped her mum and her with all their fresh groceries needs, especially the aged mom does not need to carry back heavy groceries from the wet market anymore. It’s always happy to learn of people whom are benefitted with my recommendations ! And so are those who are inspire by others’ recipes to start cooking too !
So here’s today Nasi Lemak recipe, including all the ingredients’ recipes too !! Enjoy !
Nasi Lemak 椰浆饭
Recipe type: Main
1 cup rice, wash and rinsed
200ml fresh coconut milk
4 tbsp pandan juice (extract from 6 pcs of pandan leaves blended together with 100ml of water)
3 pcs pandan leaves
some cucumber slices (for serving with the Nasi Lemak)
some banana leaaves (for serving the Nasi Lemak on)
½ tbsp belachan (toasted at 180 degrees C for 10 mins)
3 tsp sugar, or more if necessary
Marinade the chicken wings with the marinade ingredients and set aside in the fridge for at least 6 hours or preferably overnight.
Blend some pandan leaves together with 100ml of water in a food processor.
Filter away the pandan leaves to retain the pandan juice. Further extract more pandan juice by squeezing the whole bunch of pandan leaves together.
After washing and rinsing the rice, add in the fresh coconut milk and pandan juice, together with the pandan leaves tied in a knot and cooked the rice in a rice cooker.
When the rice is cooked, remove the pandan leaves and stir the rice to mix in the coconut milk residue that might be floating on top. Close the rice cooker and keep it in warm mode.
Beat the eggs lightly with the salt and pepper. Heat up the 1½ tbsp of cooking oil and add in the eggs mixture. Reduce the heat to low.
When one side of the eggs is 90% cooked, flip it over gently. It should still be in one whole round piece and not break into pieces.
After flipping over, continue to cook the eggs for another 20 seconds and off the flame. Allow the eggs to continue to sit in the pan for another 1 minute in the pan before removing.
Add in 1 tbsp of cooking oil in another wok and saute 1 tsp of minced garlic till fragrant. Add in the julienned carrots and stir fried till the carrots are slightly softened.
Add in the cabbage, water, light soya sauce, kicap manis and sugar respectively. Allow the cabbage to simmer in the water till the water is much reduced, till 20% of the original amount. Off the flame and set aside.
Heat up some cooking oil and deep fried the dried anchovies till golden brown and crispy. Drain and set aside.
Blend the shallots, garlics, chilli paste, belachan and 1 tbsp of cooking oil in a food processor till the paste is finely blend.
Heat up 4 tbsp of cooking oil in a wok and add in the finely blend sambal chilli mixture from previous step. Keep stirring so that the chilli does not burn, till fragrant.
Add in the sugar and deep fried dried anchovies. Stir slightly more till sugar melts and anchovies are well mixed. Taste and add more sugar if preferred sweeter. Off the flame.
Heat up some cooking oil for deep frying the chicken wings. If you prefer a crispier skin texture, coat the chicken wings with a thin layer of corn flour + rice flour mixture and deep fried the chicken wings. Otherwise, deep fried once remove the marinated wings from the fridge.
Serve Nasi Lemak on banana leaves. Arrange the rice and ingredients neatly and served with slices of cucumber.
So what happen when you bought one tin of Nestum cereals to cook these Cereal Butter Prawns, use some of them and what’s going to happen to all the leftover cereals ? Well, since eating cereals oats by itself aren’t exactly my favorite to begin with, so I had them churn into these Nestum Boxing Drumlets !
An idea to utilize the leftover cereals and a great dish to begin with ! And these boxing drumlets look so dainty that I even wondered if it will taste good after cooking. But they are amazingly very delicious ! And much to my surprise, it wasn’t abit oily despite the deep frying.
The marinade seeped well into the chicken drumlets and the juices were well retained. The chicken did not dried out and the extra coating of cereals made them very irresistibly crunchy and succulent.
And best of all, if you had them presented like what I did, it will certainly be a hit with the guests as they would not even need to dirty their hands like how we normally would to enjoy a fried chicken. So now it’s no longer fingers licking good, it’s tongues licking good !! Hehehe ! But does the chicken look like they are really injured from the “boxing” and has to be “bandaged” with the foil at the feet ? LOL !!!
Now I can never resist a good fried chicken anytime. It’s like an old school favorite kind of appetizer. The marinade must be right and it has to have enough time to rest so that the marination gets right through to the chicken bones. I enjoyed playing around with my spices and sauces to create my own marination. So very often than not, I mix and match a variety of them to create a unique flavor. And in this instant, the marinade for these boxing drumlets never failed to please either !
So start playing around with your spices and flavors too to create that unique marination that you are looking for ! Grab your fresh chicken parts or other cooking ingredients from PurelyFresh online anytime to prepare this dish !!
Nestum Boxing Drumlets 香脆麦香鸡
8 pcs chicken drumlets
some nestum cereals
some cooking oil
some think strips of aluminum foil
1 tbsp light soy sauce
1 tbsp corn flour
1 tbsp rice flour
1 tsp onion powder
1 tsp ginger powder
1 tsp worchester sauce
¼ tsp black pepper powder
Wash and pat dry the chicken. Cut away the joints at the bottom of the drumlets and push the meat upwards till it resembles like a fist.
Marinade the chicken drumlets with all the ingredients and leave it overnight in the fridge.
Heat up some cooking oil. Lower a chopstick into the hot oil and when bubbles start to sizzle around it, the oil is ready. Coat the chicken generously with the nestum cereals and lower them into the hot oil. Deep fried till cooked and when the nestum cereals turn golden brown in color.
Drain on paper towels. Wrap the bottom end of the drumlets with the aluminum strips and serve.
Whenever I had this dish at the hawker stalls, it requires me to use up at least 2 packs of tissue papers and 2 rounds of drinks ordering without fail. But still, it never stopped me from wanting to enjoy it. The first time I tried to prepare it with an oven grilled method, it seems far from satisfaction. So this time, I decided to cook it over the stove and thereafter top it on a hotplate to allow the aroma from the banana leaf to further infuse into the sizzling stingray. Oh boy oh boy, it was as good as the one I had from the infamous Bedok 85 Chan BBQ, if not better !!
The one from Chan BBQ was good, except that whenever there was a huge crowd and they need to speed up their orders, the sambal chilli tends to be undercooked at times and resulted in me having the runs many a times. What’s more, their prices are always on the rise. Now that I managed to cook this from home, I guess there’s no excuse for me to wanting to eat this at hawker stalls anymore !
And I am really thankful that PurelyFresh actually send me this really thick slab of stingray with that part of the fish which has the most flesh and least small bones !! I am quite a failure at eating fish with plenty of bones, hence this gesture is very much appreciated !!
Hope you enjoy this Sambal Hotplate Stingray as much as I do !!
Warning :: It’s spicy, extremely spicy !! Not for the faint hearted !! 🙂
Sambal Hotplate Stingray 铁板三八魔鬼鱼
Recipe type: Chinese
1 pc stingray, 450g (ordered from PurelyFresh)
3 pcs of banana leaves
80ml cooking oil + 3 tbsp oil
1 shallot, sliced (for serving)
1 lime (for serving)
5 pcs whole garlics
30 pcs dried chillies (soaked in water till soft before use)
5 pcs red chillies
1 stick lemongrass
15g old ginger, sliced
4 pcs candlenuts
10g belachan (toasted in oven or dried fried over a wok till fragrant, before use)
2 tbsp tamarind paste (mixed with 50ml of water and drained away the seeds)
Anybody loves these “cai tao kueh” like I do ? Which do you prefer, the black or the white ?
For me, it will always be the black one. Whenever I ordered this dish at the hawker stall, I will always tell the uncle to “fry it darker” (炒黑一点！). The reason I prefer the black one is because I enjoyed it sweet. Although I know that some supermarkets do sell ready made radish cake for frying, which I ever try buying before, but even the smallest serving seems too much for me and the cake wasn’t that bustling with really ALOT of radish.
So this time I tried to make my own from scratch. Spreading over 2 days, I made the black version on day 1 and the white one on day 2, so that I can know which one I prefer. Amazingly, after the 2nd day, I seem to have a penchant for the white version instead from then on. Hahaha !!
And all it takes is just one piece of fresh radish that I have ordered from PurelyFresh, I managed to enjoy the two huge servings of fried radish cake over both days. Although many said it’s unhealthy to use lard oil to cook this dish, but it really brings out the fragrance very well ! Compiled with alot of minced garlic and “cai poh” or preserved radish and eggs, the thought of it is making me salivating again ! LOL !!
Hope you guys enjoy this dish too !!
Fried Radish Cake 炒萝卜糕
Recipe type: Chinese
400g shredded radish + 100ml of water
120g rice flour + 125ml water
dash of salt
½ of the radish cake from above
5 tbsp pork lard oil
2 tbsp minced garlic
2 tbsp preserved radish/turnip/cai por (soaked in water before use and drained well)
2 eggs, lightly beaten
4 tbsp sweet sauce (adjust according to individual’s taste)
2 tsp fish sauce
dash of pepper
some spring onion, diced (for garnishing)
Omit the sweet sauce if frying the white version of radish cake, but feel free to add in some prawns, squids or bean sprouts as desired.
I had this “cha siew” consecutively for 3 weeks in order to get the correct taste !! For the first week, I attempted it using pork belly with store bought char siu sauce and using a wholly oven baked method. The char siu sauce wasn’t to my liking though and the pork belly comprises of too much fats. The 2nd week, I attempted with pork shoulder, concoct my own char siu sauce and cook it first before finishing it off in the oven. The pork shoulder was kind of dry and the sauce wasn’t sweet enough.
Finally, in the week that follows, I recreate the same using fresh pork collar (五花肉 ) ordered from PurelyFresh which was quite the best I had so far, comprises of enough fats but wasn’t that fattening and did not turn out to be too dry either. Also, the sauce that was re-created was much much better and using the same method as the 2nd week, was much satisfactory than the last 2 attempts.
And with these “char siew”, you can enjoy your own wanton noodles at home now too !
If you are unable to finish all the char siew in one meal, you can always set them aside and made them into char siew rice for the next !
BBQ Pork Wanton Noodle 叉烧云吞面
Recipe type: Chinese
500g pork collar （五花肉）
2-3 bunches of mee kia
10 pcs of wantons (recipe can be found here)
some cai xin vegetables
some spring onion, diced
1 tbsp light soya sauce
2 tbsp sweet soya sauce (kecap manis)
1 tbsp shaoxing wine
1 tbsp honey
50g dried anchovies
3 tbsp yellow beans （黄豆）, soaked overnight in water
1½ tsp pork lard oil
1 tsp sweet soya sauce (kecap manis)
1 tsp oyster sauce
1 tsp sambal chilli
dash of sesame oil
Marinade the pork collar with the marinade ingredients and leave it overnight in the fridge. Heat up a wok or deep frying pan and add the pork collar with all the sauce into it. Turn it over occasionally to ensure every parts of the pork collar is infused with the sauce.
In another pot, boil the water together with the dried anchovies (in a soup stock bag) and yellow beans for 15 minutes.
Going back to the char siew, after the sauce starts to boil and thickens slightly, remove from heat.
Place the char siew together with remaining sauce in a baking tin.
Grill the char siew in the oven for 180 degrees C for 15 minutes in the middle rack. (Depending on the thickness of your meat, as mine was relatively thick, hence I baked it longer in the oven.)
Remove from oven, flip the pork collar over to the other side and bake for a further 15 minutes.
When the char siew is done, remove and cut into thin slices. Top/serve the char siew with the remaining sauce.
Going back to the soup, after 15 minutes, remove the dried anchovies stock bag from the soup, but reserving the yellow beans in the soup.
Add the wantons into the soup. The wantons are cooked after they float to the surface of the soup.
In another wok, heat up some water and blanch the mee kia noodles in it.
Drain the noodles and rinsed them briefly over tap water.
Combine all the ingredients for the noodles sauce in a plate. Add the mee kia noodles and mix them well with the sauce.
At the same time, blanch the cai xin vegetables in a pot of boiling water with 1 tsp of cooking oil (This is to give the vegetables some shine.). Drain well.
Serve the noodles with the char siew, wantons, vegetables together with the wanton soup. Garnish the wanton soup with some diced spring onion.
Typically, wanton noodles are also served with some green chillies. Feel free to add some if you have.
It’s the school holidays ! Although it doesn’t really impact me in anyway, but seeing many mummies scrambling to prepare meals for their little ones at home, it suddenly dawn on me that I have this pending recipe which I have not posted ! As you can see from my blog, it’s not often that I am into western food and cooking, but once in a while, when I do have that mad craving, I will make the effort to !
Especially when there was quite a fair bit of soft drinks leftover from the CNY, it does make all the sense to prepare these Root Beer Battered Fish N Chips. Now you may ask why Root Beer. Usually what we seen at cafes are mainly beer battered, but if you are intending to prepare them for your kiddos, root beer does make more sense since they are non alcoholic and also being I do not really enjoy the taste of beer either and I find that root beer doesn’t lose out in flavor in anyway too !
Now to enjoy a dish of this at a cafe setting would probably set you back for another $20 or more. Enjoying this from the comfort of your home sweet home setting definitely save you some bucks and pairing them with some chips will certainly excite the little ones !
Root Beer Battered Fish N Chips
Recipe type: Western
2 pcs fish fillets (you can use either dory or cod fillets, apply some salt and sugar onto it to firm up the flesh before use)
some frozen french fries (or you can deep fried your own from sliced potatoes)
some cooking oil, for deep frying
2 slices of lemon
4 tbsp flour, for coating
60g cold Root Beer
½ tsp lemon juice
¼ tsp baking soda
½ tsp sugar
1 tbsp potato starch flour
some salt & pepper to taste
Combine all the ingredients for the root beer batter and mix till a smooth flowing batter is formed.
Coat the fish fillets with the flour evenly and lower the fish entirely into the root beer batter. (This is to allow the batter to stick to the flour during deep frying, and not slip away.)
Heat up some cooking oil for deep frying. When the oil is hot enough, dip the battered fish fillets into the hot oil and deep fried till golden brown, turn once or twice to ensure evenly brown.
Deep fried the french fries and serve alongside with the fish, together with some salads/vegetables, tartar/chili mayonnaise sauce and lemon slices.
This dish bores a twinge of sweet and sourness which I much adores with a bowl of rice. Perhaps also for the fact that I can never resist anything that has to do with sweet and sour too !
And I need to sidetrack a bit here ! I am seldom in madness with K-drama, but the recent show that got everyone so heated is getting onto me as well !! Hahaha !! Now now now, you should know where I am getting into, right ? It’s none other than the “Descendants Of the Sun” !! Of course other than the gorgeous looking leads, the beautiful scenery and backdrops and the meaningful story line about saving lives in the war-torn country is certainly worth applauding ! Oh no, I find myself getting into sleepless nights again trying to catch up on the show when I am only at episode 3 at the moment !!
Coming back to the dish, the Peking Pork Ribs was something relatively easy to beef up. Getting some streaks onto the pork ribs allows the marinade to penetrate the meat better to bring out the taste. I don’t usually prepare pork ribs as a dish by itself often, but seeing the recipe containing some elements of the “sweet and sour” feel just make me tempted.
And if you need fresh pork ribs anytime, place your order through PurelyFresh online and have them deliver right to your doorstep at your convenience.
I always thought it’s tough to cook the Singapore style of bak ku teh, that’s why the really famous ones locally are always seen in crowds. But then again, it’s actually not that tough at all, and only a few ingredients and time is all you need ! And you certainly do not need any premix at all. In fact the raw ingredients itself are perhaps even cheaper than the premix !!
The end result is a very peppery and rich bak ku teh ! I think it isn’t in any way inferior as compared to the famous stalls and it’s certainly very very delicious !! And cooking it up in a clay pot gives the soup an extra aromatic boost. Having 1/2kg of pork ribs used 50g of white peppercorns which is just nice for a whole bottle that was purchased. So there wasn’t any wastage at all !
I prefer the Singapore style of bak ku teh anytime as compared to the many types. The hot peppery soup and a bowl of rice is all I ever need to complete this meal. And this is the kind of soup that I will never get sick of having day in day out.
And if you need fresh pork ribs anytime, do get them from PurelyFresh to complete your bak ku teh feast!
Singapore Style Claypot Bak Ku Teh 砂锅肉骨茶
Recipe type: Chinese
500g pork ribs
some button mushrooms (optional)
10 pcs whole garlics, with skin on
50g white peppercorns
½ tsp chicken powder
1 tbsp cooking oil
You can also dip some you tiao (fried fritters) into the bak ku teh soup. This is a very popular way of enjoying the bak ku teh soup locally.
Braised Pig Trotters with Eggs 猪脚卤蛋 – Eat What Tonight
I am back after finally a week’s break from the kitchen ! The kitchen is ready to fiery up once more !! Hehehe. So let’s begin from where I left off previously. Here’s the braised pig trotters and eggs from last week. Though it’s a sinful dish, but the collagen beneath the pig’s trotters is good for the skin. And with rock sugar and huatiao wine, this dish is really slurpy-licious ! I actually had an extra helping of the rice with this dish alone !
And the longer you simmered the pig trotters, the more tender and delicious it is ! And it’s best at the stage where the meat is almost falling off the bones ! Even the gravy alone is good enough for any plain rice or congee !!
And if you need pig trotters anytime, do get them fresh from PurelyFresh where they come in ready-to-cook servings which has been appropriately cut into pieces !