Tuesday, March 25, 2014

Pan Fried Fish Paste Wrapped in Wanton Skin

Recently, I bought a pound of ready fish paste from an Asian store in Chinatown,Queens.This ready fish paste is really really good.It's comes with all the seasoning and perfect to use for any type of cooking as snack or appetizer or main dish.Usually, we used "fu-pei" a.k.a bean curd sheet to wrap fish paste but I didn't know I run out of bean curd sheet.Since I have wanton wrapper why not try it out.Although wanton wrapper don't have the crunchiness as bean curd sheet after fried but it's still acceptable.This snack is suitable to serve as an appetizer. 





Ingredients:


1/2 lb fish paste mixture (ready made from fish monger)
1 stalk cilantro,washed and chopped
1 tsp white pepper powder
1 tsp seasalt
1/2 pack wanton skin/wrapper (sold in any Asian Mart)
1 cup of canola oil



Method:


1:Toss in chopped cilantro,pepper powder and seasalt into the fish paste,mix well.Remove wanton wrapper from plastic and cover with a damp paper towel or clean clothes to prevent the wrapper from drying.
2:Use butter knife to spread fish paste` mixture on the wanton wrapper.The amount of paste is more or less depend on your preference. Dap some water on the wrapper side before fold in triangle.Repeat the same exercise until the fish paste or wrapper run out.
3:Heat skillet or wok with canola at medium high.Place each one of the triangle into the hot oil.Fried both side until golden brown.Remove fried triagle from hot oil to plate lined with paper towel.
4:Serve warm with your favorite sauce.




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Wednesday, March 19, 2014

Vegetables and Bean Curd in Curry



Mishu and mommy both love any type of curry,especially Malaysia's curry.In my personal opinion Malaysia's curry taste better than others curries because we modified the spices and ingredients to suit our  unique taste .Some others curries taste too sweet(Thailand),some just taste bland without coconut ,milk or yogurt(Japanese) and some others curry just don't have the wonderful coconut fragrant because they used yogurt(Indian) instead of coconut milk or cream.I know yogurt is healthy if compare with coconut but we not used to it.I think the most important is the type of curry powder that we used.Beside curry powder we also used others spices like fresh and dried red pepper(chilies)lemongrass(serai)garlic(bawang putih)shallot(bawang merah kecil),galangal(lengkuas) candlenut(buah keras) turmeric(kunyit) and shrimp paste(belacan).Imagine all this special spices combined and cooked as a curry dish!!Some must wonder how this wonderful spices curry taste like,right? Honestly it's taste really really delicious!! I can eat couple bowl of rice!!





Ingredients:

1 block of soft tofu,cut into 6 pieces

Vegetables:
1 pound okra(lady finger)remove both end
1 small cabbage,cut and washed
2 medium tomato,cut quarter
1 large onion,peeled and cut square
3 medium potato,peeled and cut 4-6,boiled(Idaho)
1 cup baby carrot,boiled

Spices:
3 tbsp sambal-belacan-paste
1/2 cup curry powder(Baba's brand) available in any Asian store

Seasoning:
2 tbsp seasalt or to taste
1 tbsp sugar
2 tbsp vegetable bouillon powder or cubes

1 can coconut milk (400ml)
2 cups half and half  or whole milk
1/2 cup vegetable oil
2-3 stalk curry leaves





Method:
1:Prepare a large stock pot or wok at medium high heat.Add in oil , sambal-belacan-paste ,curry leaves and curry powder,saute the paste for 1 minutes or until fragrant.
2:Pour in coconut milk and toss in all the vegetables except tofu and tomato.Increase the heat to high,cook for 15-20 minutes or until it's rolling boil.Then add in salt ,sugar and vegetables bouillon,mix well.Check the seasoning.
3:Add on whole milk or half and half ,tomato and lastly add in the tofu(bean curd).
4:Dish out and serve warm with rice or noodles.

*This dish is ideal for vegan or diet*




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Wednesday, March 12, 2014

Stir-fry Eggplant with Shrimp in Spicy Bean Paste (Tauchu)

Japanese eggplant or Chinese eggplant, which is becoming increasingly common at farmers’ markets and is typically longer, thinner and a bit more corkscrew-shaped than the eggplant you may be used to. And while it may look strange, it still shares the same nutritional benefits that have made the purple plant a popular mealtime choice.Japanese eggplant is milder and less bitter than other varieties. Since it’s extra spongy, don’t overdo the marinades.For me I still like to cooked this eggplant with shrimp in spicy bean paste.It's not only taste delicious,the texture is softy and mushy.







Ingredients:
4 medium size Japanese eggplant,cut chunk and washed
20 small shrimp,peeled and clean
1 stalk scallion,cut 2 inch
1 medium carrot,peeled and slice

2 tbsp bean paste (tauchu)
2 tbsp spicy sauce
1 tbsp sugar
salt to taste
2-3 tbsp water
1/2 cup oil for frying eggplant




Method:

1:Heat oil in wok at high heat.When oil is hot enough about 360 F,add in eggplant.Fry eggplant for 5-8 minutes,then remove cooked eggplant from oil.
2:Remove the excess oil from wok,add in chili paste and bean paste.Saute both for 3-5 minutes before toss in shrimp,cooked eggplant ,sugar and salt.Stir well,if needed add in some water.
3:Cook for another 5 minutes.Check the seasoning and toss in the scallion.Dish out and serve warm.

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Monday, March 3, 2014

Korean Seafood Pancake

Nowadays I watched a lot of Kdrama. Few of  the dramas talk about Korean food.I find Korean food are quite easy and simple to make,not to said it's healthy and light.The only tendentiously down side of Korean food is preparing "banchan" which is side dishes that needed time to clean,cut,slice,marinate and storing before it's can use.I still have 1/2 pack of leftover Korean pancake flour.Looking at my fridge I still have some vegetables which is suitable to make this type of pancake.Why not? It's been awhile since I make this snack for lunch.






Ingredients:
Batter:

2 cups Korean pancake flour mixture(any brand)
200 ml water or more
1 large egg
1 dash of salt

1 large white squid(clean and cut strip)
100 gm small shrimp,clean and peeled

Vegetables:
1 large onion,peeled and slice thin
1 large carrot,peeled and shredded
2 handful of mung bean sprout,clean
2 stalks scallion,cut 2 inches each

some corn oil

sweet chili sauce on side for dipping


Method:

1:Sieve the pancake mixture in a mixing bowl.Combine eggs,water and salt,mix well with hand or whisker.
2:Add in cut vegetables ,squid and shrimp into the batter,mix well.Heat a  8-10 inch pan or skillet with a few drop of oil at medium high heat.
3:Use a soup ladle to scoop a scoop of batter onto the heated pan.Slowly move the pan to spread the batter evenly into circle shape.pan-fry both side until golden brown,about 5-8 minutes.
4:Remove pancake from pan to a dish.Serve warm with chili sauce or any of your favorite dip.





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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.