Homemade Fish Balls

Recipe

500g  fresh fish meat ( Tau fu fish)

500g of cold water 

1 1/4 tbsp salt 

Keep aside 150g of cold water 

1/2 tsp  pepper 

Bit Dry mandarin orange skin or spring onion  (optional)

Method

1. Blend fish meat with cold water on slow - mediums speed. 

2. Add water batch by batch till water finish take about 5-7 minutes till fish paste turn pale look like this.

3. Stop blend and now add 150g of cold water slowly bit by bit (spring onion & dry mandarin skin & salt & water)  by using hand to whisk till the texture firm at till the stage is ready to make fishballs. 

4. Prepared some cold water add some salt in it for the fishball u shape .Repeat till all balls done or you may keep some for Yee wat. Best to keep in fridge and consume after 2-3 hours.

5. Keep the balls in fridge & prepare the soup

6. Use a pot and add in some oil to deep fried the fish bone & head till golden brown.

7. Add in water 3-4 slice of ginger & bring to boils for 25 -30 minutes. Drain the bone/ head. 

8. Add in salted vegetable , white beancuard , tomato into the clear soup and bring to boil for another 20 minutes. Soup is ready to use.

9. Take the fish balls bring to boil till we’ll cook and ready to serve with noodles or just fish balls

 

Homemade Char Siew

Ingredients 

~500-600g pork (pork shoulder with some fat works best)

~ 3-4 tbsp sugar 

~ 5-7 cup water

~ 2-3 tbsp cooking oil

~2 tbsp cooking wine 

~1 tsp soya sauce 

~5 tbsp lemon sauce 

~1 cube red beancurd  

~3-4 glove garlic (chop fine)

~ 1tsp sesames oil

~ 1 tsp five spice powder 

Marinate few hours for the pork with all ingredients except the sugar , water and cooking oil. 

1.Heat up a pan. Add in cooking oil & add in the sugar cook on high heat . Stir till turn brown colour (become sugar caramel). Slow add in the  water bring to boil.

2. Put in the marinaded pork and shimmer till the water dry up in caramel form on medium fire. 

3. Take the pork up and place in the over grilled for 8-10 minutes on 230C. Keep the sauce aside as dipping sauce with white

Steamed Chicken with Angelica Sinensis (Dong Qui)

 Ingredients 

6 pcs Chicken thighs ( debone)

12 pieces Angelica sinensis 

2 tbsp salt 

4 + 4 tbsp Chinese Cooking wine ( can substitute any wine will do)

8-10 pieces goji berries  (soak in water)

String to tie 6 pieces chicken ( 1 feet x6)

Wash the chicken tights and debone. Dry and marinated with 2 tbsp salt & 4 tbsp wine. 

This is how Angelica sinensis look like.(buy the sweet type from Chinese medicine hall)

After marinated, add in 2 pieces Angelica sinensis (sweet Dong Qui) on the tight as shown above. Roll up & use a string to tighten the tight. 

 Once all done, keep in the fridge for few hours 

Ready to cook. Transfer the tights to a steamed plate, add in another 4 tbsp wine and goji berries (drain the water out) . 

Prepared a wok with boiling water and put on a rack and ready to steam for 25 minutes. 

After steamed, let it cool for few minutes before sliced and served hot with white rice.

Enjoy 

Steamed Herbs Chicken

Ingredients 

1 whole chicken 

2 Tbsp light soya sauce 

5-7 slice Sweet dong gui (Angelica root)

2 tbsp Gee Gi (Goji berries )

3-4 Dong Sum (Codonopsis root)

3-4 Pak Kee ( Astragallus root)

6-8 slices Yuk Zhuk (Solomon Seal)

5-6 pcs Chuen Gong ( Sichuan lovage)

8 pcs Hong Cho (Red dates)

2-3 cups water

2 tbsp salt 

1 tsp MSG 

Add all herbs with 2-3 cup water + 1 tsp salt & MSG. Bring to boiled for 5-8 minutes  at medium fire.Set aside. 

Clean the chicken & pad dry. Rub light soya sauce on the whole chicken body. Set aside.

Heat up a wok with 2 tbsp cooking oil. Place the chicken to burn the skin for 2-3 minutes ( if you want the chicken meat soften, you need to deep fry the whole chicken with hot boiling oil)

Place the chicken on a sheet of aluminium foil and rubbing  with 2 tbsp salt evenly on the chicken 

Stuffed all the boiled herbs /juice into the chicken stomach. Wrap the chicken tightly so that all of the herbal flavours will be contained

Prepare a big wok with hot boiling water, place the chicken on a tray & cover . During the steaming process, you may need to top up the water if it gets dry. Always top up with boiling water to ensure there is no change in temperature. Steam the herbs chicken parcel for 1 to 1 ½ hours.

Served hot with rice. Enjoy 

Char Siu (Chinese BBQ Pork) Mini Bun Wrap

Ingredients 

~350g pork (pork shoulder with some fat works best)

~ 5tbsp sugar + 1 tbsp water (for maltose) or    5 tbsp honey

~ 1cup hot water

~2 tbsp cooking wine 

~1 tsp black soya sauce 

~1 tbsp lemon sauce 

~1 tbsp Hoi Sin Sauce

~2-3 glove garlic (chop fine)

~ 1tbsp sesames oil

- few fresh lettuce Or any salad you like

- carrot slices thin 

- Some coriander leaves -optional 

- 1 packed of mini Bun (Consist of 10 pcs  - I bought from supermarket)

Prepared marinate sauce for char Siew. 

1.Use a pan and add 5 tbsp sugar 1 tbsp  water .Cook on high heat by keep stirring till sugar dissolved and turn into light brown to caramel. Once turn light brown turn off the fire & keep stirring till darker brown .Be careful not over burn it. Slow add 1 cup hot water to dilute malt sugar (maltose) 

2.When the syrup maltose ready, add in  cooking wine ,black soya sauce, lemon sauce, hoi sin sauce and bring to boiled till thicken the sauce. Add on sesames oil and take out half for dipping sauce. The balance of half marinate sauce add minced garlic . Let it cool

3. Prepared  to marinated the pork. Use half to marinate Sauce (With garlic) to rub over the pork evenly. Cover and keep for few hours or overnight in the fridge.

Prepared cooking use Air fryer-

1.Set First 20 minutes/180C, place the marinated pork into air fryer. In to minutes check and turn the pork.

Take out pork and glaze with extra marinate sauce over top both sides & final cook another 5 minutes. Char Siew is ready😋

Prepared to served with mini bun.

Use the cooked marinate sauce for final glaze on mini bun before top up with cooked char Siew/ veggie. (as display on pictures)

It is delicious for sure and can be served with steamed rice or noodles.

Enjoy 

Sweet & Sour Garoupa Fish

Ingredients 

- 2 Garoupa Fish (small/medium size)

- 1 cup cornstarch or potato flour 

- 1-2 cup cooking oil ( for frying the fish)

- 1 Pineapple Small Can (250g)

- 1 stick celery or cucumber 

- 1 big tomato 

- 4 tbsp tomato sauce

- 1 tbsp lemon or lime juice

- 1 tsp sugar

- 1 tsp chicken stock or salt

- 2 cup water

- 1 tbsp minced garlic 

-  cornstarch + water ( for  thickening the gravy)  

1.Prepare the fish. Clean well and pad dry. Cut 2-3 strip on the fish (This give the fish cook evenly). Marinate with bit salt evenly on the fish. 

2.Cut the pineapple, celery, tomato in cube. Set Aside. 

3. Before start cooking, pad all over the fish with cornstarch or potato flour and set aside. Use a bigger wok, heat up the oil and deep fry the fish till well  cooked & golden brown crisp. Take out the fish and set aside. 

3.Prepared the gravy sauce. Add pineapple juice from the can (use all - around 1/2 cup) , tomato sauce, lemon juice, sugar, chicken stock and water mix well. Set aside.

4. Heat up a pan on medium fire , add 1 tbsp oil add in mince garlic. Once fragrant add in the sauce bring to boil for 1-2 minutes follow by the tomatoes, Pineapple & celery. Cook another minute add on starch to thickening the gravy. Ready to pour on the fish & served hot.  (only pour the gravy over the fish when you are ready to eat)

ENJOY  

Stuffed Taufu Pok with pork & chives

 

Ingredient

• 15-20 taufu pok
• 350g minced pork
• 100gm chives, chopped
• 2 shallots, chopped
• 1 chopped coriander leaves - optional
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp corn flour
• 1 tsp sesame oil
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• Pinch of pepper

Method

1. Combine minced pork, chives, shallots, coriander leaves, salt, sugar, cornflour, sesame oil and pepper. Mix well.
2. Make a small hole in taufu pok and stuff in filling. 
3. Heat some oil in wok. Add in stuffed taufu pok and fry until golden brown. 
4. Heat wok with a bit oil, Add some ikan bilis (dry anchovies) till golden. Add water (3-4 cups and bring to boil. Add in taufu pok and cook for 10mins at low heat until the sauce reduced slightly. Add bit of salt & Ajinomoto to your taste. Served hot with rice. 

Enjoy 😋