Thursday, November 29, 2007

Fried fish in soy sauce and ginger

Fried fish in soy and ginger
-2 fish fillets; fillet across the fish(width-wise), pat fish fillet dry using kitchen towels and season with salt and pepper
- scallions

-3tbsp dark soy suce
-drizzle of cooking wine
-drizzle of sesame oil
-1tsp crushed ginger

- some all-purpose flour mixed with corn flour

1. Heat oil at medium-high in frying pan. When ready to fry, coat the fish evenly with flour mixture, and slide down into the pan from the sides (sliding action is to prevent oil splatter on yourself). Since I was using a wide-based pan when even the oil is not sufficient to cover the entire fillet, the trick is to fry each side of fish for 2-3mins at medium-high heat. Do not turn fish frequently. When done, set aside on plate
2. In a clean sauce pan or the above frying pan(drained alway majority of the oil used to fry the fish), add in sauce ingredients and simmer at low heat till aromatic.
3. When slightly reduced, pour sauce over fish and serve.

Cooked to perfection - slightly crispy lightly crusted outside, yet cooked and moist on the inside. With that traditional Chinese-style sauce of dark soy and ginger, MORE RICE, please!

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Monday, November 26, 2007

Deep fried ginger, ginger fries

While thinly sliced ginger can be added to vegetable and meat stir-fry dishes, thin strips of ginger can also be deep-fried. Hey, ginger fries! Move over...french fries and whatever sweet potato fries :P

This will be THE perfect golden to look our for, in deep-fried ginger strips. The trick is to julienne to thin strips, and deep-fry them in medium-high heat till they turn golden. Do not turn your eyes away while deep-frying - monitor them carefully and strain them out of the hot oil once these ginger strips turn color.

Perfect as a garnish and adds a hint of spice in chicken and pork dishes.

Monday, November 19, 2007

Banana Peanut Butter Wonton Pockets

Woooo hoooo...what's that ? A volcano about to erupt. Can't you see the transparent "lava" flowing to the foot of the volcano ?

This little sweet snack is created entirely from leftovers. Leftover wonton skin, unused almond butter, and overly ripe bananas.

Leftovers can really stretch one's creativity, and thanks to Leftover Tuesday (it's at #10 now) - it resulted in these Banana and Peanut Butter Wontons/Pockets.

Creamy filling inside...warm light snack!

Banana and Peanut Butter Wontons Pockets
Ingredients: wonton wrappers, peanut butter, banana
Directions: Mash the ripe bananas with the peanut butter in a mixing bowl. Using 2 pieces of wonton wrappers, scoop 1tsp on one wrapper and sandwich with the 2nd wrapper. Deep-fry or bake!

Look at the crispy slightly-browned edges

There is always something about moist-in-the-inside, crispy-on-the-outside that gives the perfect balance in texture and taste layering.


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Wednesday, November 14, 2007

Spicy Prawn Ball on Deep-Fried Basil

Spicy Prawn Ball on Deep-Fried Basil
-12-16 shelled prawns
-2tsp curry powder
-1/2 tsp Tom Yum paste
-1tsp brown sugar
-1 egg white
-basil leaves, deep-fried

A- Deep-frying basil : Heat 2 cups oil in wok until almost smoking and drop in handfuls of leaves so they turn brilliant green and crisp in seconds. Lift onto paper towels with a slotted spoon. Serve quickly, sprinkled over other dishes just before serving so the leaves don't have time to lose their crispness. Or pass a bowl of them around on their own for a new sensation in flavour and texture.

B- Prawn balls
1. Chop the shrimps with cleaver till reduced to chunky paste
2. In a mixing bowl, add in all ingredients and mix well in one direction (to make it stay in shape during mixing)
3. Shape paste into small rounds
4. Set frying plan over medium-high heat and fry for 45secs-2mins(depending on size of balls) till golden brown (Note: don't overcorwd the frying pan. Do in batches)
5. Drain well on paper towels and serve hot

Faintly aromatic with the use of curry powder. This will be a crowd pleaser and surprise treat of appetizer :)

Get ready your toothpicks or mini-cocktail skewers!


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Wednesday, November 07, 2007

Minced Pork Soba with Wontons





Minced pork with black vinegar

= y

Let me score that for you...Minced Pork Soba with Wontons !

Maths is straightforward. 1+1 = 2 and nothing else (don't tell me it's eleven, please?)
Don't agree? Give me your answer for y then.

It was such a pleasant surprise. The nutty flavor of soba blends well with the minced pork sauce concocted here. Check out that recipe. For making wontons, you can check it out here.

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Friday, November 02, 2007

Black Pepper Basil Beef

Black Pepper Basil Beef
-Beef sirloin (slice and fillet against the grain)
-Handful of fresh basil
-Black pepper

-2tsp oyster sauce
-1tsp dark soy
-1tsp sesame oil
-1tbsp black pepper

1. Marinate beef slices for at least 2hrs in the fridge.
2. Heat pan with oil at low-medium heat. Add in marinated beef and stir fry beef slices over medium-high heat till athey start to turn color
3. Add basil leaves to beef and complete cooking about 2mins
4. Dish up and serve immediately

Good basil flavor and fragrance, well-balanced with the black pepper marinated beef

In cooked recipes it is generally added at the last moment, as cooking quickly destroys the meal. In other food cultures such as in Taiwan, fresh basil leaves are added into thick soups (羹湯, pronounced geng tang). They also eat fried chicken with deep-fried basil leaves.

The Thais also use basil in stir-fries eg. in a dish like Kai Pad Bai Kaprow- Thai Basil chicken.

What are the basil flavors in this? Lemony...peppery...vanilla

It's so yummy! You must try this. You don't have to get your ingredients from any specialty store.

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