Stir-fry Squid and Clam with Sambal Paste

Another entry of my favorite spicy dish!! Who don't like seafood or spicy food? I guess we Asian especially the one who come from South East Asia have strong hot,sour and spicy taste bud.No matter what day,hot or humid,rain or shine we still eat hot,sour and spicy food daily without fail,right? Westerner or American don't understand how can we consume hot and spicy food under humid and hot weather during summer? One of the westerner I'm talking about is my dear hubby!! He can't comprehend that I can eat spicy food for lunch and dinner..Told me I'm a good camper if I can eat this kind of food everything for the rest of my life..OK... back to this dish..I have some left over squid from making seafood casserole..Since the squid was clean and cut and sit in fridge for days, I might as well cook something tasteful for myself instead of letting it's goes bad..Here comes my spicy squid and clam!! delicious and super scrumptious!!

Ingredients:

1 cup squid,about 300-400 gm,clean and cut diamond shape or any shape you prefer

1 lb clam,any type,wash thoroughly with cold water and salt

2 red long pepper,washed and cut

1 stalk scallion,washed and cut 2 inch

1 large onion,peeled and sliced

Seasoning:

3 tbsp sambal tumis

1 tbsp sugar

2 tbsp tamarind concentrate juice

salt to taste

2 tbsp oil

Method:

1:Heat skillet or pan with oil and sambal tumis at medium heat.Add in squid and clam,toss and mix all the ingredients well for 2-3 minutes before add in seasoning and vegetables.

2:Add 3-4 tbsp water if necessary but the squid itself release some liquid.Stir for another 1-2 minutes at high heat.Check the seasoning before dish out and serve warm with rice.

Continue to Read More..

Tamarind Curry Fish (Kari Ikan Assam)

I love curry ikan assam but eating curry assam fish head in Malaysia restaurant at NYC can be quite pricey.And that not only the problem for me.Beside the price ,eating a huge claypot curry assam fish alone is not really enjoyable,pleasurable and it's wasteful.If hubby accompany me to Malaysia restaurant,he won't eat anything that is hot and spicy ..Actually it's no fun at all eating alone or by myself....So the best solution for me is to cook curry assam fish at home since I can basically get every Asian/Malaysian ingredients from NYC..Beside that I still have some homegrown tomato and brinjal left over my garden ..Furthermore ,my curry plant is really thriving and huge.I would love to take this opportunity to use some of the leaves before moving the plant indoor since the weather is getting cooler especially at night.I'm not looking forward for cold weather ..But do you know what? The best food to eat during cold freezing weather is hot and spicy curry!!

Ingredients:

2 whole tilapia fish,clean and head attached
5-6 tbsp sambal paste
5 tbsp fish curry powder(Baba's or burung Nuri's brand)
1 can coconut milk,400 ml
1 cup whole milk or half and half
4 tbsp tamarind concentrate juice
2 sprig curry leaves
3 tbsp sugar
salt to taste
3 tbsp oil



Vegetables:
1 large eggplant/brinjal,washed and cut 2 inch
4 medium tomato,washed and cut quarter
1/2 lb snack beans/long green bean,washed and cut 2 inch
3 medium onion,peeled and cut cube


Method:

1:Heat medium 5 qtr stock pot or deep skillet at high heat with oil.Add sambal paste ,curry powder and sprig curry leaves,sauteed and mix well with spatula until fragrant.(I preferred to use stock pot when cooking curry bcoz it's won't splatter all over the stove)
2:Add in coconut milk,whole milk,sugar,tamarind juice and salt.When the gravy bubbly boil,add in all the cut vegetables and wait until the gravy bubbly boil again or until all the vegetables cooked..Check the seasoning..(if you need extra spicy,add in more sambal paste)
3:Lastly slowly place the whole fish into the stock pot.Cook the fish for 3-5 minutes or less.Remove stock pot from heat.Dish out and serve wamr with rice,bread or noodle.

Continue to Read More..

Sauteed Pork with Mushroom and Ginger in Sesame Oil

I recalled when I was in my confinement(child birth) my mom cooked either chicken or pork in ginger with sesame oil for me almost every lunch and dinner during my 30 days confinement period..At that time eating this kind of "confinement food" daily in and out ,it's kind of bored and plain for me.But right now ,I really miss it dearly.Maybe I was sick with cold and flu for the last couple of days ,it's make me crave and miss my mom cooking and her pamper more.Well ,Chinese people believed that old ginger and sesame oil has its “heaty” nature as the new mother is advised to avoid “cooling” foodstuff which may unnecessarily induce “wind” in the body. But since now I'm not a new mother,I don't mind eating this type of heaty dish once a while when I feel bland or unappetizing..Make no mistake !! this type of dish is not only for new mother but suitable for everyone who love old ginger and sesame oil..

Ingredients:

1 lb lean pork,sliced (mix with 2 tbsp corn flour + 2 tbsp soy sauce)velvet method

6-7 dry shitake mushroom,soaked and cut

3-4 inch old ginger,peeled and julienne

5 cloves garlic,peeled and chopped

1 tbsp oyster sauce

1 tbsp chicken bouillon powder

3 tbsp corn flour + 3 tbsp cold water

salt to taste

1 cup water

handful cut cilantro

5 tbsp sesame oil,plus extra

Method:

1:Heat skillet at medium heat with sesame oil,ginger and garlic.Fry until fragrant or golden brown.Add in water,chicken bouillon and oyster sauce.When it bubbly boil,slowly add in pork mixture into the skillet.

2:Use spatula to spread the pork mixture and cook for 5 minutes.Add in shitake mushroom and corn flour mixture,stir well .Cook for 3- 5 minutes or until the gravy become gooey thick.

3:Check the seasoning.Add salt to your taste..Drizzle some sesame oil in before dish out.Sprinkle some cilantro ,serve warm with steam white rice.

Continue to Read More..

Pan Fried Seafood Yee Mein (Hong Kong Noodles)

Being an Asian and Chinese,eating rice or noodle is a must for me in my daily meal.I love any kind of seafood and noodle..Few weeks ago when I was food shopping at Asian market,I decided to buy a pack of Hong Kong Noodle (look like wonton mee but in dry form) .Who don't like Seafood Yee Mein(Pan fried Hong Kong Noodle)? Actually cooking your own pan fried noodles at home is not really hard..The only difficult task to achieve cooking noodle at home is to gain the flavor 0f "wok hei" 镬气 ."Wok Hei" literally translate to English is food cooked in a wok over a high flame or heat.. As you know our home stove didn't have the industrial strength flame like the restaurant type of stove which is adjusted to fully capacity to meets the customers demand. Anyway ,I try to use an aluminum skillet, not non-stick skillet and with lots of garlic in order to achieve that kind of "wok hei" (high flame)flavor.Of course, I don't have that kind of talent like the expert chef do but I still can said the flavor and taste of the gravy is almost there!!(pat my own shoulder)..One word :Acceptable!

Ingredients:

1 pack of Hong Kong Noodles,1 lb (I used 1/2 pack only)
15 large shrimp,shelled and deviened
1 piece boneless chicken breast,sliced thin + 2 tbsp soy sauce + 2 tbsp corn flour
1 large white squid,clean ,sliced and cut crisscross
2-3 pieces boneless tilapia,cut
1/2 cup frozen green pea
5-6 leaves Chinese "boy choy",washed and cut 2 inch each
10 cloves garlic,peeled and minced
4 large eggs


Seasoning:
3 cups water or chicken stock,plus extra if it's too dry
2 tbsp chicken bouillon powder
2 tbsp oyster sauce
salt to taste
soy sauce to taste
1 tbsp ground white pepper powder
4- tbsp corn flour +4 tbsp cold water
1/2 cup cooking oil
sesame oil
Method:

1:Divide the noodle in small portion.Blanch the noodle over cold water,remove immediately,drained.(this method is to remove the excess flour and make the noodle softer and moist when frying) Heat wok or skillet with some oil at high heat.When wok or skillet is really hot,slowly place noodle on it.Do no move the noodle.Let it fry until golden crisp brown,then flip over to another side to fry until golden crisp brown.
2:Remove pan-fried noodle to a large bowl or large plate.Use the same wok with some oil.Add in minced garlic,fry garlic until golden brown or fragrant,add in water or chicken stock,oyster sauce,salt,chicken bouillon powder,soy sauce and white pepper powder.
3:When the broth is rolling boil,add in Chinese 'bok choy' and chicken mixture,slowly move the chicken mixture,do not let them stick together .When the broth bubbly ,add in green pea,squid,shrimp and fish.Cook seafood for 2 minutes.
4:Crack all the eggs in a bowl,lightly beat the eggs.In another bowl mix corn flour and water,dissolve.Add in corn flour mixture into the broth,slowly use spatula to mix all the ingredients together until it's become thick and gluey.Slowly add the egg into the broth by spreading it's all over..Eggs must look like flower texture.
5:Immediately shut off the heat,scoop the gravy onto the pan-fried noodle.(do not over cooked the eggs) Drizzling with some sesame oil before serve pan-fried noodle with cut chili immediately.

Continue to Read More..

Fried Tilapia with Sambal Belacan Sauce(Spicy Shrimp Paste Sauce)

One of my mom special and simple home cook dish is fried mackerel fish(Ikan Kembung or Selar) with fresh sambal belacan as dipping sauce.I recalled when I was young and lived at home ,my mom always cook this simple meal for us..I always look forward for sambal belacan sauce whenever my mom cooked fried fish..Without the sambal belacan as the dipping sauce the fried fish is just a simple plain dish for me. I know we can get Calamansi everywhere in Asian but here in US especially East coast this plant is almost non exist..maybe if I live in California,I will able to find calamansi plant at major garden center.Of course, I still can find calamansi in juice or in frozen form..But the juice has been process and not suitable to use as fresh juice with sambal belacan..Anyway,no calamansi juice is still alright,I still can replace it with fresh lime or lemon.Lime is relatively cheap around summer time.I always make a larger portion of sambal belacan for storage,so whenever I need something to dip sambal sauce, I just scope out the portion in sauce plate and squeeze in lime juice.Viola!! This sambal combine with fried fish is just heavenly delicious..words can't describe it!!

Ingredients:

1 fresh tilapia,clean,remove scale and gills,cut into 1/2 with head attached
1 tbsp salt
4 tbsp rice flour + 4 tbsp APF
soy sauce to taste
1/2 canola oil


Sambal Belacan Sauce :

10 fresh hot long red chili (I mixed with some green chili)

10 bird or Thai chili
2 tbsp toasted belacan(dry shrimp paste)
2 tbsp sugar
1 tsp salt
1 calamasi or lime to squeeze

Method:
Sambal Belacan Sauce:
1: Wash and drain red long pepper,cut into 2 inch each. Add toasted belacan(don't toast until too dry),red long pepper,salt and sugar in blender.Grind with blender..Or use mortar and pestle to crush all the ingredients until smooth fine.

2:Remove the paste from blender and store in a air tight container.Scoop the necessary portion into a sauce plate,squeeze lime or calamansi,mix well.
____________________________________________________

Fish:
1:Heat skillet with oil at medium heat..Rub fish with salt thoroughly and coated with flour mix.Shake the excess flour before place on the skillet.When skillet is red hot,place coated fish on and fried both side until golden crisp brown.
2:Remove fish from skillet to a plate,sprinkle some soy sauce on it before serve warm with sambal belacan sauce.

Continue to Read More..

Five Spice Roast Duck

Duck vs Chicken!! Which one you prefer? I rarely buy duck because it's has very lesser meat and the price is more expensive then chicken .Furthermore,the duck sold here comes in frozen form..nothing freshly slaughter from the slaughter house like chicken or beef.I guess the demand is not great ,so the duck breeder prefer to froze their product for better quality.It's been awhile since I roast duck for Eliot..He seem quite like duck better if compare to me.I'm not really fond of duck but I don't mind eating it once a while.This time I used 5 spices powder as the main seasoning rub and stuff with onion and orange into the cavity to get better flavor and moistness..Too bad I was in hurry,didn't get the skin a good prick before seasoning.Wish it's have crispy skin to look good but I don't mind if it's doesn't look crisp because we didn't eat the skin if it's has crispy skin.It's for healthy reason.Anyway,the duck is delicious and have tangy orangee flavor!!

Ingredients:

I duck ,thaw in fridge if in frozen form,about 4-5 lbs,remove giblets from cavity

1 tbsp 5 spice powder

1 tbsp sea salt

1 tbsp sugar

1 tbsp garlic powder

1 orange,cut to quarter

1 small onion,peeled and cut 1/2

maltose or honey for brushing

Method:

1:Wash and check any feathers still attached,remove and use fork to prick the skin over 50 times or more..

2:combine all seasoning in a bowl,mix well.Rub the seasoning all over the duck inside out thoroughly.Stuff orange and onion into the cavity.Wrap the seasoning duck over aluminum foil and store in fridge overnight.

3:Pre-heat oven to 425 F.Place the duck on a baking tray.Roast duck for 40 minutes and turn the top facing down.Roast again for another 30 minutes..Remove duck from oven and brush with maltose or honey.

4:Rest for 15 minutes before cut and serve warm..

Continue to Read More..

Steamed Lobster with Hor Fun(Flat Rice Noodle)

Don't we all love lobster if we are seafood lover? Especially the live Lobster from Boston!! I,myself can't resist any lobster no matter where the come from..Recently one of our local supermarket had lobster on sale for $4.99 a pound.Of course ,I quickly go to grab 2 live lobsters and make another lobster feast at home.This time I used the steamed method because Eliot prefer steamed lobster with butter than fried or stir-fry method..Well,I better make this post short and simple since I'm on vacation in Canada now..I supposed to draft and schedule all my posting for all my blog but I'm unable to complete all the posting (just upload the photos) due to busy planning for our last minute vacation .anyway,I'm trying now.......

Ingredients:

2 fresh live lobster,crack the claws (optional) about 1 1/2 lb each

1/2 lb french bean,removed both end,cut and steam or microwave for high 3 minutes

1 sheet hor fun(flat rice noodle)cut 1/2 inch each

2-3 tbsp butter

salt and ground pepper to taste

Method:

1:Prepare large steamer with water at high heat.Place clean lobster in a aluminum plate with hor fun(flat rice noodle) and french bean.

2:When water rolling boil,place the lobster in aluminum plate on the steamer and steam for 10-15 minutes.

3:Remove the cooked lobster from heat,add some butter,ground pepper and salt to taste.Serve warm immediately.

Continue to Read More..