Tuesday, July 31, 2012

Broiled Chilean Seabass with Soy Sauce and Sake

Chilean Seabass is a pricey and high quality fish among all the elite fish.Beside that not every fish monger carry this fish in their store due to lack of availability .

1 pre-cut slice Chilean Seabass,about 1 pound,remove scales
2 tbsp premium soy sauce
2 tbsp sake
handful of mixed spring salad
Rice seasoning (Furikake or Noritamago Furikake)
1 wedge of lemon

1:Pre-heat oven to 400 F.Prepare small baking sheet over aluminum foil.Spray some oil or butter on the foil.
2:Place Chilean Seabass on the spray foil.Broil for 15 minutes.Do not over cook.Grab a bunch of mixed salad on a plate.Use spatula to remove the fish from baking sheet to a plate.Mix sake and soy sauce together in a small bowl.
3:Drizzle soy sauce mixture on the fish.Sprinkle your favorite rice seasoning(Noritamago Furikake) on the fish.Serve warm.

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Monday, July 23, 2012

Butter Shrimp (奶油虾) " Lai Yao Har"

奶油虾 or a.k.a "lai yao har" = Butter Shrimp is a popular Cantonese dish in Malaysia.This dish is one of my favorite shrimp or prawn main dish.My version of this "lai yao har" is slightly different because I didn't use grated coconut.Somehow, I like this simple version..

2 lbs of large shrimp with head on,cut off the feelers and 1/2 inch of the head,clean
2 eggs,beaten
2 sprig curry leaves,leave only
1/2 stick butter
1 tsp seasalt
1 tsp ground white pepper
1 tbsp soy sauce
1 tbsp Chinese cooking wine
1 tbsp sugar
3-4 Thai's chili,cut fine
4-5 tbsp corn flour
3 cloves garlic,peeled and minced
1/2 cup corn oil

1:Heat wok with oil at high heat.Season clean shrimp with salt and ground pepper, then coat with corn flour.Fry coated shrimp in the hot oil for 5-6 minutes or 3/4 cooked.
2:Removed shrimp from wok and set aside.Also remove the excess oil from wok.Add in butter ,garlic ,chili pepper and curry leaves in the wok,fry until fragrant then toss in cooked shrimp,Chinese wine,sugar and soy sauce,mix well with spatula.
3:Make a hole in the middle of the wok ,pour the beaten eggs in and scramble it with the rest of ingredients.Check the seasoning.Dish out the dish and serve warm.

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Wednesday, July 18, 2012

Salmon Wasabi in Spaghetti

East meet the West Food a.k.a Fusion food ,right? Maybe the most precise way to describe Fusion food cuisine is combines ingredients and cooking techniques from several cultures in a way which pulls together well, creating a seamless and fresh dish.Well,today I'm using spaghetti with marinara sauce mixed with wasabi(Japanese horseradish) and top with fresh farmed salmon.This dish  is   not only simple and delicious but special because it's has hot(pasta)  ingredients and cold(salmon) ingredients combined.

1/2 pack of spaghetti pasta,cooked accordingly to the instruction on the pack
1 can Marinara pasta sauce(any brand)
1 bulb fresh garlic,peeled and slice
4-5 tbsp olive oil
2 tsp wasabi powder
salt to taste

300-400 gm fresh salmon for sushi,slice

1:Cook spaghetti accordingly to the instruction on the package, sieve and set side.Reserve 1/2 cup of pasta water for the sauce.
2:Heat skillet with olive oil and garlic,fry until fragrant.Add in marinara sauce,salt and water,mix well.Let it simmer for 5 minutes.Toss in cooked spaghetti into the sauce.Cook for 3 minutes.Check the seasoning.Sprinkle wasabi powder into the pasta,mix well.
3:Slice boneless salmon (grade for sushi),set aside.Dish spaghetti out and top with slice salmon.Serve immediately.

wasabi powder

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Wednesday, July 11, 2012

Homemade Ginger and Garlic Chili Sauce

Ginger and garlic chili sauce is a popular sauce used in many Asian or Chinese dishes.For example:Hainanese chicken rice,fried fritter,yam cake or  many other Asian appetizer,delicacies or dessert.This sauce is easy to make by anyone at home. All you need to make this sauce is a blender or food processor ,fresh long chili pepper,garlic,ginger,salt and sugar!!Taaa...dah!!


20 long red pepper,washed and cut,removed the seeds
100 gm ginger,scrape skin off and cut
5 bulbs fresh garlic,peeled 
1/2 cup sugar
salt to taste
calamasi,lemon or lime on side

1:Wash and cut all the ingredients,set aside.Prepare food processor ,add in all the ingredients except calamasi,lime or lemon.Blend until smooth and fine.Check the seasoning.
2:Remove the sauce to a glass container for storage.Use clean spoon to scoop each time you need the sauce.Squeeze calamasi or lime into the sauce each time you needed.

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Thursday, July 5, 2012

Stir-fry Shrimp with Ginger and Garlic

Shrimp is one of my favorite seafood.I'm a die hard fan of shrimp especially the head on shrimp or big prawn.Shrimp and prawns are versatile ingredients, and are often used as an accompaniment to stir-fry with vegetables,fried rice and many other style of cooking.One of the dish I like to cook with shrimp is stir-fry ginger and garlic.This dish is a popular dish available in any of the Chinese restaurant menu.Hope you like it!!

1 pound shrimp head on,snipe off 1/2 of the head off with scissor
1 medium onion,peeled and slice
1 small carrot,peeled and slice
1 ling hot red pepper,slice

2 sleeves celery,slice
2 inch ginger,scrape and julienne
4-5 cloves garlic,peeled and slice
handful of cilantro

1 tbsp sugar
2 tbsp soy sauce
2 tbsp Chinese wine
4 tbsp oil

1:Heat wok with oil at high heat.Add in ginger and garlic,fry until fragnant or light golden brown.Toss in slice carrot,onion,celery and red pepper.
2:Stir-fry for couple of minutes before toss in clean shrimp  seasoning and,stir with spatula for 5 minutes.Check the seasoning.Do not over cook the shrimp.
3:Dish out ,top with cilantro and serve warm.

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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.