Tuesday, September 28, 2010
Saturday, September 25, 2010
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
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
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.
Monday, September 20, 2010
Friday, September 17, 2010
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
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
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.
Sunday, September 12, 2010
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)
2 tbsp toasted belacan(dry shrimp paste)
2 tbsp sugar
1 tsp salt
1 calamasi or lime to squeeze
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.
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.
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Wednesday, September 8, 2010
I duck ,thaw in fridge if in frozen form,about 4-5 lbs,remove giblets from cavity
Friday, September 3, 2010
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About the Author:
Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.