Sunday, February 21, 2010

Salmon w/Variety Sauces

Fish it is. I would love to try other type of fish but there is not much options here.

Ingredients:
4 Piece Salmon Fillet
1/2 Onion
Sliced Gingers & Garlic
Carrots
Bak Choi (Chinese cabbage)
Spring Onions
Thai Chili
Oyster sauce
Sweet Soy Sauce
Chili sauce
BBQ Sauce
Vinegar
Cooking Rice Wine

Methods
Have all the sauces and them together with 2 cups of wine. Heat your wok and once hot add in the ginger and garlic before pouring all the mixed sauce in. On the other pot you can start boiling the carrots so that it get soft before you add them in the sauce.

Once the sauce is boiling you can add the salmon and the onions /chili in. One minute on one side is enough before you transfer it to 220 degree oven for 10-15 minutes just to crisp the outer part of the fish.

While waiting for the oven you can blanch the bakchoi. Then for serving you can spread the bakchoi on a plate and place the salmon on top of it. Great with rice and bread...

Wednesday, February 17, 2010

Let me tell you something...if I am really really clueless of what I want to eat and I am so bump to go out and yet there's no left over in the fridge...a packet of Instant Noodle is the solution to your appetite. Any instant noodle works as long as you know what to add in. It's like putting on cloth. If you know how to mixed and match then your outfit sure rocks!

Ingredients
1 pack of Instant Noodle
Few shrimps
Fish Cake
1 Egg
Dried Seaweed

Methods
Small pot! Boil water just enough to cover the noodle. Add noodle. Once boiling add in the gravy/condiments that come with it. Add in shrimps, fish cakes and a minute later you can throw in the egg. Seaweed last. Done! You can throw some spring onions or coriander and a fried red onions too. I feel like having one right now!

Baked Chicken with Varieties Sauce

This is a crazy recipe. You may think it is but it surely a good one. This can't never go wrong and trust me you will lick your fingers or your plates. Always my favorite!

Ingredients
2 Chicken Thighs (separate the thigh and the drumstick)
1 Onions
1 carrot
2 small potatoes
2 Garlic
Ginger
Thai Chili
Black Pepper

Varieties Sauces:
Sweet Thai Chili Sauce
BBQ Sauce
Oyster Sauce
Sweet Soy Sauce

Methods:
Boil the carrots until they are pretty soft. Slice the condiments and not too thin because you want to taste the textures of it. Mix all the sauces in a small bowl together with the black pepper. The using your baking pan you can place all those condiments at the bottom while placing the chicken on the top. Then you can pour the sauces all over the chicken.

Your oven should be hot by now at 220 degree. Place it at the bottom rack and be sure not to burnt them. After half an hour I think the upper side of the chicken should be turning brown. Then you can turn them. I like to turn the skin part last as I love the taste of it not that water soak soft. Then when it turns brown and the gravy sizzles at the bottom...it should be done.

Can be serve with either bread or steam rice.

Mixed Seafood with Mixed Veg

Well...it's not really a mixed seafood though but it's shrimps and fish cake stir fry with mixed vegetables and baby spinach. If you are not too sure of what seafood to choose for your dinner then the best answer for that would be getting all sort and mixed them together. So menu for dinner is stir fry shrimps with fish cake and mixed vegetables.

Ingredients
15 Tiger Prawns
2 Sticks of Fish Cake
Several Baby Corns
Several Snap beans
Baby Spinach
Cucumbers
Garlic
Onions
Thai Chili (Optional)
Sesame Oil
Oyster/Sweet Soy/Fish Sauce
Cooking Rice Wine

Methods
As usual heat up the wok. Add oil and once hot add in garlic and onions. Once they turn a little brown you can add the baby corns as the cook longer than most of the ingredients. Add in the sauces and the wine enough to cook the baby corns. If you think the baby corns are done then you can add in the cucumbers, snap beans, shrimps and the fish cake. Taste it and once it sizzles once more your meal is ready. Last is to add in the spinach. Serve with steam rice. A great light meal...

Saturday, February 6, 2010

Went out today doing some groceries for the weekend. Bought some stuff from the Asian store as my wife wants to make some "wanton wrappers" use for making wanton soup. Later we went to my favorite butcher buying some meats and my gosh there were tons of people queuing. There I saw Venison and decided to get some. That's for our lunch tomorrow.

On our way back my wife is craving for "Kung Fu Kueh Tiaw" at a local Malaysian Restaurant. I ordered a "Nasi Lemak" which turned out to be nice that satisfying. Hers was pretty good though.

I have not been keeping up with my posting and I have to post everything today. During the week there were many cookings happened here. I just non stop cooking. And I know for sure that for as long as I live my love for cooking would be my favorite things to do.

Ingredients
500gm peeled Tiger Prawn
2 Fish Stick
Handful of Baby Corns
Handful of Snap Beans
Small portion of Cucumber
1/2 Big Onions
Gingers
Thai Chili
Black Pepper
Oyster Sauce
Sweet Soy Sauce
1 table spoon fish sauce
Cooking Wine
Sesame cooking oil

Methods
Heat the wok. Oil in! Once hot blackpepper, onions and gingers in. Then add the baby corns. Stir them for a minute before you add those sauces. Once they are sizzling hot then add in the wine. If you think the baby corns are done then add in the fish sticks, snap beans and cucmbers. Soon after you can add the prawns. Your dish should be done in two minutes.

Good for party of four and great with steam rice. Enjoy...

Siu Mai (Minced Pork Parcels)

There are times when you long to eat something that reminds you of home...I mean a place where you are originally from. I am an Asian origin born and raise in Sarawak. Came from a little town in the central region of Borneo or Sarawak I am more of a traditional guy who has no limit in my taste for food...

Today I am thinking "Siu mai" ...spiced up minced pork wraps in wanton wraps. They are good for starters or light late night snacks. Easy to prepare and you can preserved them for days for later consumptions.

Ingredients
300g mince pork
200g prawn (peeled and chopped finely)
4 pieces water chestnuts (chopped finely)
1 tsp salt
1 tsp sesame oil
1/2 tsp pepper
1/2 tsp of sugar
1 tablespoon soya sauce
1 tablespoon chinese cooking wine
1 egg
1 1/2 tablespoon corn flour
20 pcs wanton skin

Cooking Methods
Combine all the ingredients in a bowl (except wantan skin). Let it rest for an hour. Put about 1 tablespoon of ingredients into each wanton skin, fold the edges, and place in a greased steaming rack. Steam for 15 - 20 minutes until cooked. Serve with sweet chili sauce. You can make these in batches, and freeze them for up to a month.







Pork with Tofu

Ya! I know what you are thinking of. If you are a Westerners then "Tofu" is a alien for you. It's a jelly like springy white stuff full of healthy ingredients...that's what they said. For me it's just the taste. As an Asian man I like and eat almost anything. I don't mind trying them and I will have to just it for my own.... For anything that I consume I am the master of my decision...I don't listen to what people said about it. And never judge the book by its cover too. Something smelly can be tasty...cheese smells but they too are good. Anyways...let get down to this dish!

Ingredients
500gm Pork (Pork belly would be my choice)
1 Bar Tofu (the one for stir fry)
1/2 Big Onions
1 inch Ginger ( I love ginger so I tend to add more)
1 Spring Onion
Thai Chili (Optional)
Oyster Sauce
Sweet Soy Sauce
Cooking Rice Wine
1 teaspoon Fish Sauce
Black pepper
Sesame Cooking Oil

Cooking Methods
Slice pork in one inch long piece. Cut "tofu" in cube. Slice the onions. Ginger thinly sliced so that if you eat them you do not get the strong taste of it. Cut the spring onions in 2 inch long and them slice them thinly.

Heat wok and add oil soon after. Not too much though as the pork belly can be fatty and that's why you have to choose the less fatty ones. Add pork, ginger, Thai chili and black pepper in and stir them around until it turns a little brown. Add fish, oyster and sweet soy sauces. You should be able to estimate your taste by now if you have been cooking throughout the year. Then followed by the wine. Once sizzling then you can taste whether the pork is done and the taste is up to your expectation. If you think the pork is done then you can add the Tofu and the spring onions. Mix them around slowly because you don't want to disintegrate the tofu. They should be done in several minutes after a steamy sizzle!

Enjoy! Good for four...Great with steam rice.