Tuesday, June 21, 2011

Atlantic Pomfret in Vegetable Curry


This post will be my last entry before I leave for my summer vacation to Malaysia tomorrow.I promised I will try to post more authentic and delicious homemade food cook by my mom as long as the Internet connection is cooperate..Well,can't wait to test my mom cooking...so long..

Well,as far as I know there are only 2 types of Pomfret:black and white..But recently when I shop for seafood and fish at fishmonger I come across Atlantic promfret,it's also know as " Brama brama" .This fish look exactly like regular pomfret,same shape and size.The only different is the color and thickness of the outer layer skin!!.The skin texture look like silver and it's quite thick.For me, I peeled the outer layer of the skin away after the fish cooked before consumed.To be honest, I think the skin look like leather,pardon my ignorance!! I think this type of fish is suitable for grilling or baked..but I preferred to cook it with vegetable curry!! Viola!!









Ingredients:
2 Atlantic pomfret,clean and cut into 1/2
Vegetables:
100 gm baby carrot
2 tomato,cut quarter
10 asparagus cut 2 inch
2 medium onion,peeled and cut chunk
10 red chili pepper,removed seeds and cut

Sauce:
4-5 tbsp sambal belacan pasta
4-5 tbsp fish curry powder(Baba's brand)
2 sprig curry leaves
1 can coconut milk(400ml)
1 cup whole milk or more if you like extra sauce
2 cube anchovies bouillon(shrimp or chicken is OK)
2 tbsp sugar
2-3 tbsp oil
salt to taste






Method:

1:Prepare a 5 qtr stock pot or wok at medium high heat.Add in oil ,curry leaves, sambal-belacan-paste and curry powder,mix well with spatula for 5 minutes.
2:When the paste is fragrant,add in coconut milk ,milk,carrot and anchovies bouillon.When the gravy bubbly boiled add in the rest of all the vegetables .Cook for another 10-15 minutes before add in sugar and salt.
3:Check the seasoning ,add in cut fish.Cook for 5-10 minutes at high heat.Do not overcooked the fish.Dish out and serve warm with rice,bread or noodles.











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Monday, June 20, 2011

Stir-fry Preserved Pickle Radish with Red Chili (Chai Poh)

I recalled my grandma likes to cook this "stir-fry poh chai"dish for us when we was young.For me I always thought this dish is a "poorman" food,correct me if I was wrong..But the problem is that I loves this dish very much !! Sometimes I wonder why we called this type of food "comfort food"? Now I think I understand a little bit .In fact I can just eat this radish alone with steamed white rice or congee. This meal is so easy to cook.All I just need is just 4 ingredients to make this delicious radish dish:garlic,red chili pepper,radish and sugar!! what a cost effective yet simple food for dinner!! no need to crack our brain and easy to cook!!








Ingredients:
1 lb radish,soaked to remove saltiness and sliced to your desire size
4-5 tomato chili pepper,sliced
2-3 tbsp oil
4-5 cloves garlic,peeled and minced or sliced
2-3 tbsp sugar
salt to taste or necessary
Method:
1:Heat medium skillet with oil at medium heat.Add in garlic,stir-fry for 1 minute before add in sliced red chili pepper and radish.Keep tossing until the color turn into deep brownish or 15-20 minutes..
2:Add in sugar and salt ,keep tossing until it become fragrant..Dish out and serve warm with rice or congee.










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Thursday, June 16, 2011

Stir-fry Chinese/Garlic Chives with Shrimp in Oyster Sauce



Did you know another name for Chinese chives is also know as Chinese garlic? Chinese chives have a very distinctive flavor are known for their strong “garlicky” flavor.It's consider vegetables and has attractive flowers.This garlic flavor vegetables is well know in Asian cuisine.For me the best way to cook this special flower vegetable is to stir-fry Chinese chives with shrimp or squid in oyster sauce..I can enjoy Chinese chives crunchiness texture and garlicky aroma to the fullness!!







Ingredients:
2 bundles of Chinese flower chives,washed and cut 2 inch
1 medium carrot,peeled and sliced
3 cloves garlic,peeled and sliced
8 large shrimp,peeled and deviened
2 tbsp oil
1 tbsp oyster sauce
1 tbsp chicken bouillon powder


Method:
1:Heat medium skillet or wok at high heat with oil.Add in sliced garlic,fry for 30 seconds before add in clean shrimp.Toss the shrimp for 1 minutes before add in carrot and Chinese chives.
2:Add in oyster sauce and chicken bouillon powder.Stir-fry all the ingredients for 5 minutes.Check the seasoning before dish out.
3:Serve warm with rice or noodles.








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Monday, June 13, 2011

Fried Shrimp Fritters with Sweet Potato and Taro(Cucuk Udang)

Fried Shrimp Fritters is one of the popular hawker snack available anywhere in Malaysia.No matter who you are whether you're Chinese,Malay or India you will surely love this snack.I remember when I was freshly out of high school and found a job at one of the local food court in a famous mall I come to know about this special fritters..One of the consignment vendor in the mall sold this type of snack (fritter)like a hot cake.Everyday the stall will packed with customers demanding for this type of shrimp fritters.I dunno what is her actual ingredients but all I know is she used taro and shrimp as one her main ingredients to make this delicious fritter..So now I tried to make this shrimp fritter with taro and sweet potato with my own recipe..It's taste not exactly like the one I like but it's editable and good accordingly to my hubby!! For him who do not eat this type of snack(typical American) said it's good,then it's must be good!! lol!








Ingredients:
(A)
1 large white sweet potato(Japanese potato) about 1/2 lb,peeled and shredded fine
Taro or yam about 1 lb,peeled and shredded fine
1 medium carrot,peeled and shredded
2 stalk green scallion,washed and cut about 2 inch
1 large onion,peeled and sliced thin

(B)
1 tbsp ground white pepper
1 tbsp salt
1 tsp baking powder
1 tsp 5 spices powder
1 egg
1 cup all purpose flour
1/2 cup rice flour


(C)
10 large shrimp with shell-on,washed
1 cup oil or extra if needed
Method:
1:Prepare a large mixing bowl,combine ingredients (B) mix well,then add in ingredients(A),mix again..
2:Heat fryer or deep skillet with 2 aluminum ladle in oil at medium heat at 350 F..When oil is hot enough,scoop 2 tbsp batter mixture into one of the ladle below the rim.Place one shrimp on the top of the batter.Then slowly place the ladle back into the hot oil.Repeat the same for the other ladle.
3:Fry for 5 minutes before slow remove the bottom from inside of the ladle with chopstick.When the fritter come out from the ladle,fry for another 8-10 minutes or until golden brown.When remove fritter from ladle ,remember to place back the ladle into the hot oil before repeat the same procedure again..if not the fritter won't come out easily from the ladle..
4:Remove fried from fryer to a paper towel lined plate..Cut and serve warm with chili sauce or your desire sauce.











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Wednesday, June 8, 2011

Sweet and Sour Pork

Sweet and Sour pork is one of the common Chinese dish that served in any Chinese household or Chinese restaurant.I seldom order this kind of dish when we eat at Chinese restaurant.Since I bought some pork butt from Flushing Queens I decided to cook some sweet and sour pork myself..Well,I think mine recipe is different from others,but what the heck! As long as it's taste good and editable that count, right?







Ingredients:(A)
3 lbs pork(butts or belly part) cut chunk about 2x2 inch each
1 tbsp fermented bean curds
1 tsp five spices
1 tbsp salt
2 tbsp sugar
1 egg

(B)
1 cup all purpose flour+1/4 rice flour
1 tsp baking powder
1 cup oil

(C)

1/2 cup ketchup
4-5 tbsp apple cider vinegar
3-4 tbsp sugar
salt to taste
2 tbsp Chinese wine


(D)
1 can sliced or chunk pineapple
1 large onion,peeled and chunk
2-3 red chill pepper,cut and seed removed
1 stalk scallion,cut 2 inch each for garnishing
2-3 cloves garlic,peeled and minced
------------------------------------------------------
3 tbsp corn flour+ 4 tbsp water,dissolved



Method:
1:Marinated ingredients(A) mix well in a medium bowl for overnight.Prepare oil in fryer or skillet at medium heat about 325 F.Coat marinated pork with flour mixture,shake the excess flour before place in hot oil.Do not overcrowded the fryer.Fried pork for 10 minutes or until golden brown.
2:Remove fried pork from fryer and place aside.Heat some oil in skillet at medium low heat,add in minced garlic,fry until fragrant.Add in ingredients(C),mix well.Check the seasoning.Add in corn flour dissolved to thicken the sauce. When sauce bubbly boil,add in fried pork and ingredients (D),toss well ,sprinkle with scallion and dish out immediately.
3:Serve warm as main dish with rice or noodle.









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Sunday, June 5, 2011

Steamed Gai-lan (Chinese Broccoli) with Fried Shallot,Garlic,Soy Sauce and Oyster Sauce

Gai-lan or Chinese Broccoli is a very common vegetable consume daily by many Chinese or Asian..This vegetable is available in any Asian market in NYC.It's flavor is very similar to a regular broccoli, but slightly bit bitter.The best way to cook this vegetable is stir-fry or steamed.For me, I like to add plenty of fried garlic and fried shallot on the top and oyster sauce and Chinese wine as the gravy..This vegetable dish is easy and simple to cook yet healthy and delicious!!








Ingredients:
1 lb fresh gai-lan(Chinese broccoli) peeled off the stems at the bottom
2-3 tbsp oil
2 tbsp oyster sauce
3 tbsp soy sauce
2 tbsp Chinese wine

3 scallion ,peeled and sliced thin
1 bulb garlic,peeled and sliced
5-6 tbsp oil
1 red chili pepper,sliced
Method:
1:Prepare a large pot or wok of water at high heat.Drop few drop of oil in the water.When water rolling boil,place gai-lan in the water for 10-15 minutes.(if you want the vegetable to stay crisp and crunchy ,steam in shorter time)
2:Meantime,heat skillet with oil at medium heat.Add in sliced garlic and scallion into the skillet.Fry until golden brown or fragrant,remove and set aside.
3:Remove gai-lan from water,arrange in a plate.Use the same skillet ,add in some oil at medium heat,add in oyster sauce and soy sauce.When the sauce is bubbly boil,remove from heat and slowly pour onto the steamed gai-lan.Sprinkle fried scallion ,garlic and cut red chili pepper on the top.Serve immediately.











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Thursday, June 2, 2011

Matcha Chiffon Cake(Green Tea Powder)

Usually I post my baking post in my the other blog but I think this post is unique because I used matcha (green tea powder ) to make this chiffon cake.I still have plenty of matcha powder that I brought home from my last trip to Malaysia,so I figured I should infused matcha(green tea powder)flavor into this chiffon cake.Beside the flavor I tweaked some of the ingredients:olive oil and cake flour.Most of the time I just used all purpose flour or regular corn or vegetable oil but this time I would like to tried with olive oil and combination of cake flour and all purpose flour..My new experiment of making this chiffon cake result is really beyond my expectation!!That mean great!! The texture of this chiffon cake is really soft and fluffy light like cotton..









Ingredients
(A)
1 cup cake flour,sifted
1/2 cup all purpose flour,sifted
1 tsp baking powder,sifted
3/4 cup granulated sugar
1/2 tsp salt

(B)
1 tbsp matcha +3 tbsp water,dissolved
5 large eggs yolk
1/2 cup olive oil
3/4 cup milk


(B)
6 large white eggs
1/2 cup granulated sugar
1 tsp cream of tartar
Method:
Pre-heat oven to 325 degree F(or depend on your oven temperature)Prepare a 10"inch tube pan.
1) Sieve all the (A) ingredients in a large bowl until well combined
2) Mix ingredients(B) until well blended and then add in ingredient (A)beat and mix until smooth
3) Beat ingredients(C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture(A+B) and continue to do so until egg whites is finish. Remember to FOLD in gently until well mixed.Do not mixed!!
4) Pour batter into a un-greased 10" tube pan and bake for 50 minutes to 1 hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
6) Cut the cake for 12 pieces or your desire size and serve with tea or coffee.













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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.