Sunday, January 27, 2013

Steamed Seabass with Ginger and Garlic in Soy Sauce

Winter is the best season for catching, buying and or fishing fresh seabass at Atlantic Ocean.You must wonder why winter is the best season right? Seabass is ample during this season and the price is relatively cheap compare with other season.. Mishu loves all type of steamed fish.She not afraid of the bones or the head attached.She is braver than me.She dare to eat the fish eyes and always request to have the head part of the fish.I really salut her courage and taste bud.Today I just steamed a simple seabass with ginger and garlic with soy sauce..This dish is not only delicious but healthy too.


3 seabass,about 1 pound each,clean inside out with head and tail attached
1 stalk cilantro,washed and cut
3-4 inch fresh ginger,scale the skin and julienne
5-6 cloves fresh garlic,peeled and slice
1/4 cup vegetable oil
5-6 tbsp soy sauce


1:Clean and wash the fish.(Or you can ask fish monger to clean it for you) Prepare steamer with water at high heat.Place fish on a large plate (heat resistance plate).Sprinkle some julienne ginger under the fish.
2:When water rolling boil,place fish in the steamer for 10-15 minutes.While fish is steaming, fry ginger and garlic until lightly brown.Then pour soy sauce into the fried ginger and garlic.
3:Remove fish from heat or shut off the heat.Discard the excess water that was seeping into the steamed fish.
4:Pour the soy sauce mixture onto the steamed fish.Top with some cut cilantro.Serve warm with steamed white ri

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Friday, January 25, 2013

Stir-fry Celery and Vegetables with Pork Tenderloin

Lately I been lazy for not updating my blog.One of my main reason is our weather is too cold,I'm in hibernation mode now. To be honest, I can't take a good photo outdoor due to cold weather and no sunlight before 4 pm.Today we have barely 15 F only.Another reason is that I cooked more soupy and comfort food that been post there is no point for me to post the same recipe again..Today I just whipped out some simple stir-fry vegetables with pork tenderloin with some steamed white rice.We finished this dish in a flash because it's really really delicious.

200 gm pork tenderloin,slice thin +2 tbsp soy sauce

3-4 stalk celery,slice
1 medium red bell pepper,cut cubes
1 medium green bell pepper,cut cubes
1 small onion,cut cubes
3-4 cloves garlic,peeled and minced

2 tbsp oyster sauce
1 tsp chicken bouillon powder
3 tbsp corn oil

1: Heat wok with oil and garlic.Fry garlic for 30 seconds then toss in pork tenderloin. Sauteed for 1 minutes.

2:Add in bell peppers,onion,celery and all the seasoning.Stir-fry for another 3-5 minutes.Check the seasoning.
3:Dish out and serve warm with steamed rice.

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Monday, January 14, 2013

Stir-fry Chayote with Minced Chicken in Oyster Sauce

Chayote, also known as mirliton in the US, is a pear shaped light green vegetable of gourd family. The fruits are pear shaped with thin green prickly or smooth skin. The root, stem, seed, and leaves of the plant are all edible. Chayote is probably one of the most versatile vegetables available.It has crunchy texture and mild taste that may be comparable to butternut squash or pumpkin.Inside, its pale white flesh surrounds a central cream white seed ovule.Chayote like pumpkin is one of the vegetables, which is very low calories; provides just 16 cal per 100 g and contains no saturated fats or cholesterol. However, it is rich a source of dietary fiber, anti-oxidants, minerals, vitamins.Chayotes are sometimes eaten raw in salads and salsas, but are more often cooked by boiling, steaming or baking it. Chayote is a versatile vegetable, whatever you do with a cucumber.Today I would like to stir-fry Chayote with Minced Chicken in Oyster Sauce.This dish is really delicious and healthy.I can eat this only dish with 2 bowls of rice.

2 chayote,washed and slice
200 gm minced chicken
3-4 sweet pepper,removed seeds and slice
3-4 cloves fresh garlic,peeled and minced
2 tbsp oyster sauce
1 tbsp chicken bouillon powder
3 tbsp vegetable oil

1:Heat wok at high heat with oil and garlic.Fry garlic for 30 seconds before add in minced chicken.Use spatula to mix or fry for 1 minute.
2:Toss in slice chayote ,sweet pepper,oyster sauce and chicken bouillon powder,mix well.Cook for 5 minutes.Check the seasoning.
3:Dish our immediately.Do not over cooked.(if you enjoy the chayote's crunchiness,do not over cooked).Serve warm with rice.

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Monday, January 7, 2013

Stir-fry Tenderloin Pork and Mushroom with Ginger and Scallion

Stir-fry Tenderloin Pork and Shitake Mushroom in ginger sauce is one of my favorite childhood comfort food that my mom frequently cooked for us at home.Whenever I see fresh ginger and shitake mushroom available in market,I will grab some and spare for winter season.This hearty comfort food is suitable to consume during winter or cold day.Cooking this dish is no brainier at all.All the seasoning is available in any Chinese kitchen.

2 lbs pork tenderloin,slice thin + 2 tbsp soy sauce +2 tbsp corn flour,mix well
10 pieces,shitake mushroom,soaked until soft and cut
2 stalk scallion,washed and cut 2 inches
3-4 inches ginger,scale skin and julienne
4-5 cloves garlic,peeled and minced

3 tbsp cooking oil
3-4 tbsp corn flour + 5 tbsp cold water
1 tbsp chicken bouillon powder
1 tsp salt
3 tbsp sesame oil
1 cup water or chicken broth


1:Heat wok with oil at high heat.Add in ginger and garlic,fry until fragrant.Toss in shitake mushroom,fry for 10 seconds.Add in chicken broth or water.
2:When the water is bubbly boil,add in pork mixture,chicken bouillon powder,soy sauce and salt.Use  a spatula to slowly separate pork mixture from sticking to each others.Cook for 5 minutes or more.Then add in thicken solution:corn flour mixture.
3:Check the seasoning.Drizzle some sesame oil and toss in cut scallion.Dish out the dish.Serve warm with steamed rice.

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Wednesday, January 2, 2013

Sweet and Sour Pork

Happy New Year to all my faithful readers ,friends and family!! May this coming new year will brings us better luck and health!! Today I would like to present to you my own version specialty Chinese dish :Sweet and Sour Pork.In every Chinese restaurant Sweet and Sour pork or chicken is no stranger to anyone who loves Chinese food.But every chef or cook have their own different version of making sweet and sour pork.Mine version is very simple and straight forward.All the ingredients I used,you will find it in any Chinese kitchen.Enjoy!!

3-4 lbs pork belly,cut in cube size about 2 inch each(discard skin)
1 tbsp salt
2 tbsp sugar
2 tbsp garlic powder
2 tbsp fermented bean curd (fu-yee)mashed
1 egg

1/2 cup all purpose flour
1/2 cup rice flour
1 tsp salt
1/4 cup water

1 cup corn or vegetable oil

3 cloves garlic,peeled and minced
1/2 cup ketchup
3-4 tbsp sugar
1 tbsp salt

1 can slice pineapple with juice,cut
5 sweet pepper,washed ,discard seeds and cut
1 medium onion,peeled and sliced

1:Marinate ingredients (A) together in a large container overnight in fridge.Combine flour coating  with water,mix well .
2:Prepare oil in fryer or medium stock pot at high heat 350 F.Coat marinated pork belly with flour mixture before place pork in the hot oil.Fry pork belly for 15 minutes or until golden brown.
3:Remove fried pork belly from fryer and set aside.Heat wok with 3 tbsp oil with garlic.Add in ketchup and the rest of (C) ingredients.Remove pineapple slices from the can.Pour the pineapple juice in the wok with the sauce,mix well with spatula.
4:When the sauce bubbly boil,add in all the vegetables and fried pork belly,mix well.Check the seasoning.
5:Dish out and serve warm with 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.