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  

Lotus Leaf Fried Crabs meat Rice

Ingredients 

~800g cooked cold rice 

~2 Big dried lotus leaf (soaked & bring to boiled to soften the leaf) 

~ 2 large eggs + Pinch of salt 

~3 large dry black mushrooms (Soaked & cut Into cube)

~150g Cooked crabs meat or substitute with fresh prawn (In cube & stir fry)

-150g Siew Nyuk Or Char Siew (roasted pork) Cut into cube 

~ 1 big fresh Crab (mud or flower crab)

~ 3 garlic Gloves chop fine

- 5-7Tbsp cooking oil

~1 tbsp sesame oil

~1 tbsp chicken stock 

~ 2 tbsp light soya sauce

~ 1 tsp White/Black peppers 

- fresh green onion for garnishing 

Instructions

• Cook rice according to the package.After cooked let it cool down before use. Or use leftover rice. Used a spatula to break down the clumps into individual grains.
• Prepared to boiled water the lotus leafs in a wok for 3 minutes and transfer to cold water. This will soften the lead & to ensure that the rice wrap safely contained without tear the leaf. Wipe the lotus leaves clean on both sides and set aside.
  
  
• In a large wok, heat up the 2 tbsp oil, pour whisked eggs mixture cooked scrambled style till well done.Add in mushrooms, roasted pork, rice mix well and stir-fry for 2-3 minutes . 
• Add Chicken stock, light soya sauce, pepper mix well. Taste and adjust the seasoning as needed.
• Finally mixing in crabs meat and sesames oil until evenly the fried rice. 
• Get ready hot boiling water steaming processed.Place the centre lotus leaves( I used 2 leaves) into a bamboo steamer (round 9 inch size). Slowly pack all the fired rice into the leaves. Put on top the fried rice a BIG fresh crab . Sprinkle the chop garlic & pour with hot oil on top before cover the crab shell. Finally fold the edges of the leaves over the rice and bring to steamed on high heat for 25-30 minutes.
• Serve hot and sprinkle with some chopped onion.
  
  
  ENJOY & HAPPY COOKING 😋🥰
  
  

  
  

  Tips

  Overnight cooked rice will be works better for fried rice.

  
  

  If you use prawns instead of crabs meat. Stir fry the prawns till well cooked

  
  

  

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

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 😋

Steamed Yam Cake

INGREDIENTS

500gm yam (cubed size)

100gm dried shrimps(chopped fine)

3 big dried mushrooms (soaked/diced) 2shallots minced 

1 chinese sausage (diced)

Yam batter:
400g rice flour
2 tbsp Tapioca flour
Water 1600 ml

Seasonings:
1/2 tbsp salt
1/2 tsp ground white pepper
1/2 tbsp five spice powder

Condiments/Ganishing:
Crispy fried shallot
Spring onion chopped
Chilli chopped

INSTRUCTIONS

1. In a bowl, mix rice flout, tapioca flour, five spice powder, salt and water. Stir until a smooth and runny batter is formed. Set aside.

2. heat 2 tablespoons oil over medium high heat. Then fry shallots and dry prawn until aromatic follow by Chinese sausage, dry mushrooms & yam. Stir-fry for 2 minutes till well combined.

3.Add the batter into the wok slowly. Stir continuously over low heat. As the batter starts to thicken, turn off the heat.

4.Pour in the batter in a greased steaming tray. Press down with a spatula to smoothen the top.

5.Bring water in steamer to a boil and put in steaming tray. Steam over high heat for 45 minutes, or until cooked. Cake is done when skewer inserted into the cake comes clean. 

6. Remove from steamer and leave to cool.

Prepare Condiments:

Sprinkle yam cake with fried shallots, chopped spring onions and sliced chillies before serving. 

Cut and serve with some chilli sauce .

NOTES

Left over Yam cake can be  keep in the refrigerator and re-steamed or pan-fry (Cut tick slice) until both side turn golden. when needed. Then only garnish with the condiments when its time to serve. 

Enjoy .

Happy Chef recipe ❤️

Vietnamese Fresh Spring Roll

 

Ingredients

Spring Rolls

• 1kg medium fresh shrimp (prawn)
• 200g thin rice vermicelli (meehoon)
• 1 cucumber, cut into thin sticks- optional
• Mints leave- optional 
• 10-15 pieces of lettuce 
• 1 packet if rice paper sheets 

Peanut Sauce 

• 1/2 cup creamy peanut butter
• 1/2 cup filtered water
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 1/2 tablespoons maple syrup 
• 1 teaspoon toasted sesame oil

Mixed fish/ Lime sauce

• 2-3 tbsp sugar sirup( sugar + hot water)
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 small chili, chop fine ~optional
• a clove minced garlic ~optional

Instructions

Prepare the Dipping Sauce 

1. Pick your dipping sauce of choice above and mix all the sauce ingredients together. 
2. Taste the sauce and adjust the seasonings as necessary to your taste. 

Prepare the Shrimp

1. Fill a pot with water, add a bit salt and  bring it to boil on high heat  
2. Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.
3. Slice the shrimp into half (remove the black devein)  Repeat with the remaining shrimp. 

Prepare the Noodles

1. Fill a pot with water and bring it to boil on high heat. 
2. Turn off the heat. Let the noodles sit in the hot water for about 5 minutes. Taste a bit to double check is soft and fully cooked or keep longer time if still hard ( all depend on different brands)
3. Once the noodles have softened, drain and rinse the noodles.

Prepared Spring Rolls 

1. Fill a large bowl with lukewarm water to wet the rice paper sheets. Dip the whole rice paper sheet for 5 seconds to moisten the entire rice paper & transfer to a big plate. 
2. Wait for another 5 seconds, the skin should be soft. Ready to add Ingredients & roll the spring rolls. Tips -  Place a piece of lettuce 1st layer follows by noodle (Right potion) on top the lettuce  close to the bottom edge of the rice paper. Follow by arrange  3-4 pieces of shrimp below the noodle.  
3. Grab the lower edge of the rice paper and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.

1. Serve the spring rolls with the dipping sauce.

Enjoy.

Super moist Banana

Saw Tina Lim’s FB posting on Banana cake (From Sweetie Pie’s recipe) make me craving for it. Left some ripe banana (pisang emas) good idea to try out! 

Compliment to recipe shared by Sweetie Pie..

Super Moist Banana Cake 

Ingredients :-

4 eggs, grade A

100g butter + 60g corn oil 

1/2 tsp vanilla  

120g brown sugar 

1/4 tsp salt 

190g superfine flour

1 tsp baking powder 

1 tsp baking soda 

300g over ripen banana 

Method :-

1. Preheat oven to 160°c. Line a loaf pan with baking paper, leaving both edges slightly overhang. 

2. Melt butter in microwave or stove and add in corn oil to lower its temperature. 

3. In a stand mixer, crack all eggs and pour in brown sugar, salt and oil mixture. Beat this mixture in HIGH speed until batter has reached ribbony stage, about 10 min. 

4. While batter is beating, peel and weigh bananas. Use your duly cleaned palm to briefly squeeze bananas, leaving some banana chunks. 

5. When mixture has reached ribbony stage, add in mashed banana and beat in LOW speed for 1-2 min, until just combined. 

6. Sift in Superfine flour, baking powder, baking soda in 2 intervals and manually fold in until they are barely combined. 

7. Finally, beat the barely batter in LOW speed for 30 seconds, do not over beat. 

8. Pour batter into pan, tap pan few times to rid off bubbles. 

9. Bake for 50-60min at 160°c or until skewer inserted comes out clean. Please adjust according to own oven settings. 

10. Immediately lift cake out and leave

Apple Roses Chiffon Cake

Below receipt credit from https//www.anncoojournal.com

Apple Roses Chiffon Cake

Ingredients 

• 6 egg yolks used large eggs
• 50 g caster sugar
• 50 ml corn oil
• 1 tsp vanilla extract
• 100 g grated apple (2 apples peel skim)
• 150g cake flour or plain flour
• 4 red apple (2 red apples)
• 150 ml water plus 1 tsp lemon juice

Meringue

• 8 egg whites
• 100g caster sugar
• 2 tsp lemon juice

Instructions

• Add the lemon juice to the water. Cut the apples in half with skin on and core them, then cut into thin slices, about 2mm thickness.
• Place the sliced apples into the bowl of lemon water. Microwave (about 1-2 minutes) until the apples are pliable, soft but not mushy. （reserve  2 tablespoon apple liquid to grated 
  • Drain the apple slices and dry them with kitchen
  • Grate apple and mix well with 2 tablespoon apple
  • In a large bowl, stir well egg yolks, vanilla extract and sugar with a hand whisk. Add grated apple and oil, stir well again to combine. Sift in flour and mix
  • Whisk egg whites and lemon juice till frothy with an electric mixer at low speed, gradually add in the sugar in batches. Continue beating egg whites at medium speed till stiff peaks
  • Add ⅓ of the egg whites into egg yolk mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till
  • Pour batter into a 10 inch removable cake pan. Gently arrange apple slices on top of the batter into a rose form. **no need to line or grease the baking
  • Bake in preheated oven at 180 deg C for 15 minutes. Then lower temperature to 160 deg C and bake for another 35 minutes 
  • Invert the cake pan immediately to cool completely before removing the cake from

  Notes

  Please keep in mind that all oven temperatures and baking time varies