Tuesday, May 29, 2012

Baked Whole Tilapia Fish with Sambal Tumis(Spicy Shrimp Paste Sauce)

Last summer when I was back in Malaysia for holiday,I saw many stalls in any food court or vendor stall selling baked seafood or fish in sambal everywhere.I guess this type of baked fish and seafood is a trend over there right now.For me,I can eat this type of food everyday until I get sick!! hehehe!! Since I can't get this type of food easily here,I might as well make it myself. Actually the hardest or difficult part  of this baked fish is to prepared the sambal but you can always make the sambal in advance and store it for future usage.I don't mind making the sambal even thought it's have lots of work involved.As long as I can have my Baked Tilapia with sambal,I'm a happy camper!!









Ingredients:
1 fresh tilapia,about 2 lb, clean inside out wt head attached,cut 1/2
3-4 tbsp sambal tumis or extra if desire
1 tsp seasalt
1 tbsp sugar
2 medium red onion,peeled and sliced
2 stalks cilantro,washed and cut

Method:
1:Preheat oven to 400F.Clean tilapia inside out with head attached.Combine sambal tumis,sugar and salt in a small bowl,mix well.
2:Coat sambal all over the fish,before place coated fish on a 12x12 in aluminum foil.Wrap the fish over the foil like envelope.Place the wrapped fish on a baking sheet.
3:Bake the fish for 30-35 minutes or until cooked.Sprinkle cut cilantro on the baked fish before serve warm .




going into oven






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Friday, May 25, 2012

Stir-fry Broccoli with Sweet Mini Pepper

When I saw sweet mini pepper sold everywhere, I know summer is almost here..I bought a pack of 2 pounds sweet mini pepper that comes with 3 different colors:Orange,Yellow and almost Red.Isn't the vibrate color look pretty and appetizing? The texture is,shinny, crispy and crunchy,not hot at all..So ,what to do with all the mini sweet pepper? Hmmm...so far ,all I can think was to mixed some of the pepper to stir -fry with broccoli..This vegetable dish is simple and easy not to said it's healthy too..








Ingredients:


2 heads of broccoli,cut florets and washed
6 mini sweet pepper,sliced and washed
5-6 cloves garlic,peeled and sliced
1 tsp chicken bouillon powder
seasalt to taste
3 tbsp oil


Method:

1:Heat wok at medium high heat with oil and sliced garlic.Fry garlic until fragrant or lightly brown.Microwave broccoli floret at high,for 2 minutes.
2:Toss in slices mini sweet pepper, broccoli and chicken bouillon in the wok.Increase heat to high,mix well for 3-4 minutes.
3:Check the seasoning.Dish out and serve warm.







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Wednesday, May 16, 2012

Tamarind Cod Fish Curry with Coconut Milk (Assam Kari Ikan Lemak)

For the past 2 years,I notice I gained a lots of weight.My mom keep advised me to eat brown rice instead of steamed white rice.I can't live without rice or noodles so is  daughter Mishu.Mishu have started measuring her food portion.These days I tried to collaborate with hubby and Mishu dinner by eating brown rice and steamed white rice every other days.Beside rice,I must also needs to cut down spicy food intake..I still have plenty of ready packed spicy paste like assam curry,samba and etc in the fridge still within the shelf life.So why not use it before expired to cook something delicious for my dinner.I used Assam curry paste to make Assam Cod Fish Curry with plenty of vegetables..This spicy dish is heavenly delicious eating with brown rice!! I wonder how and when can I lost weight by eating this yummy delicious meal for consecutive 2 dinners and 2 lunches?? **my ideal weight lost is still in the wonderland if I keep eating this kind of meal..lol!**





Ingredients:
Seasoning:
1 pack of assam curry paste (Tean's brand)
3 tbsp sambal  sambal paste*optional if you want extra spicy *
1 can coconut milk,400 ml +100 ml water
2 cups fat free half and half
2 cubes anchovies bouillon
3 tbsp sugar or rock sugar
salt to taste
2 sprig curry leave
3-4 tbsp curry powder (Baba's Brand)
2 tbsp tamarind powder or 100 ml tamarind juice
3-4 tbsp oil


2 pounds boneless cod fish or any type of fish

Vegetables:
1 packet fried tofu(bean curd) about 12 pieces cut 1/2
1 pound string bean,clean and cut into 1/2
4 red chili pepper,cut or sliced
2 medium onion,peeled and cut
1/2 nos cabbage,cut and washed


Method:

1:Heat medium stock pot at medium high heat with oil ,assam paste,curry powder ,curry leaves and sambal-belacan-paste for 1 minute or until fragrant.
2:Pour in coconut milk,anchovies bouillon,tamarind juice and water,mix well.When the gravy bubbly boil,add in all the vegetables ,sugar and salt.Increase heat to high.
3:Simmer for 10 minutes before add in Cod fish,half and half and fried tofu.Check the seasoning.
Cook for another 5 minutes before remove from heat.
4:Dish out and serve warm with steamed brown rice or white rice.











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Saturday, May 12, 2012

Stir-fry Boneless Chicken with Fermented Black Bean Sauce

Black bean paste is a popular sauce used in many Asian or Chinese dishes.I bought a can of preserved or fermented black bean awhile back..It's been sitting in the pantry for more than a year.This kind of preserved black beans have a long shelf life,so I do not notice or worried about it.Out of sight out of mind.While re-arranging the cans food,I realized I still have a can of this black beans and decided to use the preserved black bean with boneless chicken for dinner.Personally for me, I don't mind the pungent strong smell but Mishu complaint about the black bean strong flavor..Overall this stir-fry black bean chicken dish is delicious and I can't stop eating with steamed white rice for 2 dinners!!





Ingredients:
4 pieces boneless thigh chicken,sliced
1 large onion,peeled and diced
1 small carrot,peeled,and diced
2-3 red pepper,removed seeds and sliced



3-4 tbsp water
1 inch ginger,minced
2 tbsp minced garlic
3 tbsp preserved black bean,soak in warm and rinse couple of times until water clean
3 tbsp oil
2 tbsp sugar
salt to taste
handful cut green onion for sprinkle


Method:
1:Heat wok at high heat.Add in oil and minced garlic and ginger. Saute until fragrant,add in preserved black bean,use spatula to mashed the beans,keep stirring for 2-3 minutes.
2:Add in sliced chicken,carrot,onion and pepper ,stir well with the black bean for 10-15 minutes.Add water if necessary.
3:Add in sugar and salt to taste.Check the seasoning.Dish out and sprinkle with some scallion.Serve warm with rice or noodles.



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Tuesday, May 8, 2012

Winter Melon ,Dried Oyster and Pork Rib in Soup


When we landed back from California right after we picked up our car,I told hubby it's good idea for me to do some food shopping in Queens since we arrived early at La Guardia Airport.It's to save me time to go down to Queen again.It's not only to save time but save the gas and agony of traffic.I bought plenty of perishable ,seafood,fish and dry grocery..One of the vegetable that I bought  and forgotten  was winter melon..Usually I like to cook winter melon with dried longan and loh han koh(Buddha fruit) as sweet dessert.But since the winter melon flesh doesn't look white and clear in color,I shaved off the bad part(too long in the fridge) and skins,save the rest for making soup for dinner.I decided to infused some dried oyster,candy dates and dried red dates to enhance the soup flavor.





Ingredients:
I section of winter melon,about 3 pound,remove the skin and cut small
3 liters water
10 pitted red dates,washed
2 candy dates,washed
5-6 dried oyster,washed
2 strip of rib bone,about 2 pounds
salt to taste
some cut scallion for sprinkle








Method:
1:Prepare some water in a medium stock pot at high heat.When water rolling boil,toss in pork ribs,Boil for 5 minutes to remove the grease and fats.Run the pork ribs under cold water.
2:Use a medium stock pot to fill 3 liter water at high heat,when water rolling boil,add in pork ribs,red dates and dried oyster.Reduce heat to medium,simmer the stock for 30 minutes before add in winter melon and candy dates.Continues simmer the stock for another 15-20 minutes or until the winter melon cooked.
3:Add in salt.Check the seasoning.Remove cooked soup from heat.Dish out in a bowl,sprinkle with some green onion before serve warm.















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Tuesday, May 1, 2012

Stir-fry Green Cabbage with Bar-B-Que Pork

Days before St Patrick Day,BJ's wholesale Club carried plenty of fresh green cabbage in the store for $0.99 each only!! Within a week I bought almost 10 numbers of green cabbage!! Yes!!I loves green cabbage!!.It's suitable to use in any kind of cooking beside stewed corn beef .I have some leftover homemade bbq pork and this green is ideal to use this kind of meat for stir-frying.I also like to introduce Mishu to eat this vegetable in her diet without hesitation.Now she won't complaint if her meal have some greens in it.This type of stir-fry cooking is not only simple but it's also make this cabbage taste heavenly delicious!! For more information about the benefit of this green, find it here!!





Ingredients:




1/2 nos of whole green cabbage,cut ,washed and drained
1 cup sliced leftover bbq pork or any leftover roast meat.
2 red chili pepper,sliced
2 tbsp oyster sauce
1 tbsp chicken bouillon powder
salt to taste
2 tbsp minced garlic
3 tbsp oil



Method:
1:Heat wok at medium high heat with oil and minced garlic.Fry garlic until fragrant,add in bbq pork,fry for 30 seconds.
2:Toss in green cabbage,oyster sauce and chicken bouillon powder. Increase heat to high.Keep stirring all the ingredients for 5-8 minutes.*Do not add in water,the cabbage itself contains plenty of water*
3:Check the seasoning,add in cut red pepper.Stir-fry for 3 minutes before dish out.Serve warm with steamed white rice.






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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.