Monday, June 22, 2009

Baked Snapper Fillet - fish recipe

I picked this up from Jamie Oliver: Naked Chef I, and found that I have been using several adaptions of this recipe in my everyday cooking of fish lately...because it is really easy and darn flavorful. Now, ranked side-by-side with Steamed Fish in "Quick & Easy" category is Baked Fish!

Baked Red Snapper Fillet (adapted from Jamie Oliver: Naked Chef I - Baked Seabass Sealed in Bag)
Ingredients: snapper fillets, sea salt, black pepper, bay leaf, 1/2 red onion thinly sliced, olive oil, 1/2 lemon, butter, oregano

1. Place fillets (pat dry) on parchment paper. Rub salt and pepper on the fillets
2. Rub some butter on the aluminum foil, and place some onions on the foil. Then place fish on top of the onions
3. Cover with remaining onion, herbs and bay leaves
4. Drizzle olive oil, lemon juice over the fish and add remaining butter. Fold and seal fish with aluminum foil
5. Place on tray and bake in a preheated 375F(190C) oven for approximately 8-10mins (~8 minutes per pound). Remove from the oven and allow to stand for 3-4mins without opening the bag.

Now I have two killer recipes for fish - Chinese Steamed Fish and the Western Baked Fish!

Other recipes:
Thai-Inspired Steamed Fish

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Sunday, April 19, 2009

Indian Green Beans

Hmmm....I really do not mind this vegetarian dish for Thanksgiving or Christmas dinner. Another recipe that I've picked up from A's mom - we (me and YJ) call it by the name, Indian Green Beans. Hahahaha....that's another dish without a formal name. And the ingredients are almost similar to Indian Spicy Chickpeas.

Indian Green Beans
Ingredients: green bean sliced, 4-5 shallots sliced, 2-3 garlic minced, 1-2tsp ground cumin, 1 tsp turmeric, butter, salt, 1tbsp oil, freshly ground black pepper, sprinkle of red chili pepper flakes

Directions: Add butter and 1tbsp oil to a frying pan, add in minced garlic, shallots saute till fragrant. Add in green beans and saute till green beans and onions are slightly tender/onions caramelized. Add the spices. Salt to taste. Cook for about 10 mins in low-heat pan (note: if too dry, add some water). Add in some freshly ground black pepper and red chili pepper flakes, mix well.

Imagine having traditional turkeys with these. Does it not bring a new revived flavor to year-end traditional holiday feasting ?

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Egg and Shrimp Fried Rice with Broccoli Stems

Yes, thou shall not waste those broccoli stems. They can inject a hint of sweet to complement a dish such as Egg and Shrimp Fried Rice, or call it Broccostems Fried Rice.

Egg and Shrimp Fried Rice with Broccoli Stems
Broccoli stems thinly sliced(see 1st picture), shrimps, eggs, minced garlic, soy sauce, salt and pepper, leftover cold rice

1. In lightly oiled pan, fry minced garlic and saute broccoli stems. When vegetable is cooked to tender (yet not overcooked to limpy), set aside.
2. In the same pan, add in some oil, then add in eggs to scramble it. Before the eggs are cooked, add in shrimps and rice and fry the rice (make sure mixed well with eggs and shrimps) at medium-high heat (Note: at low heat, the rice tends to stick to the pan).
3. Add in soy sauce, salt and pepper to taste
4. When fried rice is ready, you can add in the vegetables (and mix well). Note: Make sure you don't add all the gravy of the vegetables in there. Add in some gravy but not all. The rice will just absorb some moisture and flavor of the vegetable, yet not turn wet and soggy

How does it look ?

WHAaat? Using broccoli stems ? Is this poor man's fried rice? Rather, it is a "No-Waste" fried rice. If one can have "Emperor" Fried Rice, why not this as well?

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Wednesday, January 14, 2009

Indian Spicy Chickpeas, Curried Chickpeas

I've picked up a few good tricks in making Indian food. Butter, onions, cumin, turmeric....
Thanks to A's mom (YJ's mom-in-law). There is really no written recipe from Auntie. I just tried to listen hard as she spoke. It seems that cumin, onion, and turmeric are sure to be there. Maybe it was just that few dishes that I asked her which happened to use most of these ingredients. ^o^

Those essential spices really saved me. I used them again and again in my home Indian cooking now. I find these dishes very appetizing with steamed rice. Can't find any formal name for this recipe. Maybe somebody can help? For now, will just call it loosely...Homemade Indian Chickpea.

Indian Spicy Chickpeas/Curried Chickpeas
Ingredients: chickpeas (note: I use canned chickpeas, or known as garbanzo), 1 small onion diced, minced garlic, 1/2 tbsp curry powder, 1/2 tsp turmeric, 1/2 tsp ground cumin, curry leaf, salt and black pepper, dash of chili powder/paprika, some butter

Directions: Add butter to a frying pan, add in minced garlic, onions and curry leaf and mix well till fragrant (note: yes, it is the aroma of curry leaf!). Saute till onions are slightly soft/caramelized. Add in chickpeas and the spices. Salt to taste. Cook a few minutes in low-heat pan. Add in some freshly ground black pepper, mix well.

I find beans and peas such easy ingredients to deal with, esp. when I am swarmed at work and have no time to cook anything. And it has indeed started My Legume Love Affair, created by sweet lovely Susan-The Well Seasoned Cook.

Homemade Indian recipes:
Egg masala
Cauliflower, cabbage and pea curry - Version I
Cauliflower, cabbage and pea curry - Version II

Oh, revive my love for Indian food!

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