Friday, August 29, 2014

Alagappa's Curry Fish Head



It has been ages since I cooked curry fish head Indian style.  I managed to get quite a huge one from Jusco Kinta City and cheap too...this Ikan Merah fish head costs RM19.  I am not good at cooking curries so I decided to get a packet of Alagappa's Serbuk Kari Ikan and used the printed recipe at the back of the sachet :) and bluff my way from the kitchen to the dinner table LOL!  And whoa, surprisingly the recipe turned out good .  I added more tamarind juice to the curry for a more tangy flavor.   Very appetizing and I slurped down every drop of the curry hahaha so much for eating healthy * wink



WB say it tasted more like chinese Assam Fish Head Curry...hahaha
whatever ..as long as it taste GOOD and homecooked curry fish head
is cheaper and healthier too...no msg for sure !



























Alagappa's Curry Fish Head  - from WB's Kitchen

600 gm Fish head
80 gm Alagappa's Fish Curry powder + 1/4 cup tamarind juice mix into a paste
2 sprigs of curry leaves
2 medium size tomatoes - halved
5 lady fingers
4 strings of long beans - cut into 1 inch length
3 green chillies

ground ingredients
1 onion chopped
5 dried chillies- cut into halves , remove seed and soak in hot water, drain off water
3 cloves garlic
5 shallots

1 tbsp mixed Halba seeds
3 cups coconut milk to taste
3/4 cup tamarind juice
3 tbsp vegetable oil
sea salt to taste

Preparation:

Add oil into claypot, heat up oil under medium heat. When  oil is hot, saute ground ingredients, curry leaves till golden and fragrant.  And curry powder paste and bring to boil. Add in all the vegetables, tomatoes, green chillies and fish head , coconut milk and tamarind juice . Lower heat and simmer for 20-25 mins, constantly stirring , till the fish head is cooked. Add in salt to taste. Dish up and serve hot.


Enjoy!


*              *             *





Wednesday, August 27, 2014

Tangy And Savory Eggplant With Bonito Flakes Topping



This is another way to cook eggplant. You can steam or blanch them in water and pour sizzled soy sauce oil over them and garnish with chopped chillies, bonito flakes and crispy fried shallot slices.  Finish touch , squeeze calamansi juice over it.  This dish will surely wow you over ! Unless you are no fan of eggplant LOL!  My Piggy Jo loves this dish.  WB and my Piggy Joshua not keen on eggplant . Joanna and myself are the only ones in the family that love eggplant no matter how it is prepared.  You can serve this as a side dish...as for me I can just slurp in down without rice :p  It is tangy and savory at the same time.  Truly appetizing and this dish is a keeper for sure.  Easy to whip up and it taste good too !

























the bonito flakes gave it a savory taste...yummy !

























Tangy And Savory Eggplant With Bonito Topping


Ingredients

2 eggplants-  with a peeler, peel off skin alternatively, cut dia. into 1/2 :thick slices
                     soak in salt water to avoid the eggplant from turning brown
1 tbsp of vegetable oil
1 tbsp of light soy sauce
2 shallots- sliced thinly
2 bird's eye chillies - sliced
1 tbsp of calamansi juice

garnishing
bonito flakes

Preparation:

Steamed the slices of eggplants for 10 mins or till just cooked. Drain off excess water from the steaming. Place the cooked eggplant on a serving plate.  Put aside. Heat up wok with vegetable oil and fried the sliced shallots till crispy and lightly golden.  Dish up and leave a tbsp of oil in the wok.  When the oil is hot, add in 1 tbsp of light soy sauce , once it sizzles remove and pour the sizzled soy sauce over the eggplant , garnish with chillies slices,  ,sprinkle the calamansi juice over the eggplant and lastly add in crispy shallots and bonito flakes as toppings.

Enjoy !



Monday, August 25, 2014

Garden Baguette Sandwich




This made me feel on top of the world....so freaking healthy and delicious . Garden Baguette Sandwich was what I had for Sunday lunch.  This was how I used up the balanced of my homemade baguette.  I throw in whatever vegetables I have in the fridge as fillings for my sandwich.  Oven grilled slices of eggplant, oyster mushrooms and cherry tomatoes.  Sprinkled some oregano, chilli flakes , black pepper ,sea salt and olive oil onto the vegetables and grilled in the oven for 8 minutes till they are browned and cooked through.  Cut some garden grown calamansi and pickled some onion rings.  Assembled the sandwich with layers of these oven grilled veggies...mmmmm every mouthful was so delicious and guilt free!

you can use any veggies of your choice...for me I have 
eggplant, oyster mushrooms and lots of cherry tomatoes and romaine 
in the veggie compartment  so I used them as fillings :)

I pickled some onion rings with homegrown calamansi...
wow ...it tasted so good and the whole combination
was perfect for my baguette :)


slurp..............

I should eat my sandwiches this way...with lots of veggies




Enjoy  !



Thursday, August 21, 2014

Stuffed Baguette


Made some baguettes during the weekend and I am happy with the 4-Hour Baguette recipe from SAVEUR. Easy to make and the texture of the baguette is really good. You can have a look at the baguette recipe which I posted up in Elinluv's Sweet Delights.  WB asked how are we going to finish 3 long baguettes.  I told him not to worry, I have a few recipes lined up and today I am going to share with you guys what I do with my homemade baguette. Stuffed Baguette ....sounds good...right?  Yea, it is GOOD.  I prepared the fillings and stuffed them into the baguette.  I made the stuffing out of ripen avocados, mini cherry tomatoes, japanese cucumber, the baguette crumbs ( the dug out part of the baguette) and not to forget the grated parmesan cheese. I added in japanese mayo and a pinch of freshly ground black pepper and pinch of sea salt for taste. Stuffed the mixture into the hollow of the baguette and gosh...this hearty meal is something we will not forget. We each had a 7" long stuffed baguette and it was so filling that we burped and burped the whole nite.  Mmmmm you should try this out too.  


use a long thin knife and working from both ends hollow the baguette,
leaving 1/2" thick crust all around. Chill the fillings for 1 hour
before stuffing into the baguette

fill the baguette from both ends

























you can either wrap the stuffed baguette and chill in the fridge for 1 hour before
slicing or you can slice them as soon as you have it stuffed. 


this can be served as appetizer if you have guests for dinner




this is finger licking good..the creamy avocados and parmesan cheese
goes really well ...a great combination !


Stuffed Baguette

Baguette recipe

Ingredients:-

one 15" long baguette - cut into two

Fillings:

2 ripen Hass avocados - diced
1 japanese cucumber - diced
10 pieces of mini cherry tomatoes - cut into halves
the dig out baguette crumbs
4 tbsp of grated parmesan cheese
2 tbsp of japanese mayonaise
a tsp of freshly ground black pepper
a pinch of salt to taste
1 tsp of olive oil

Preparation:

Cut both end of baguette and cut into two equal halves.  Use a long thin knife and working from both ends, hollow the baguette out leaving 1/2 inch thick crust all around.

Diced the avocados, japanese cucumber and halves the mini cherry tomatoes. Put into a small mixing bowl. Add in the baguette crumbs , parmesan cheese, mayonaise, black pepper , salt and olive oil. Use a spatula, mix the ingredients together till evenly mixed.  Wrap the bowl with cling wrap and chill in the fridge for an hour. Take it out and stuff the mixture into the hollows till it is packed on both sides.  You can either chill the stuffed baguette for 30 minutes wrapped in cling wrap or aluminium for easy slicing.

You can serve this slices of stuffed baguette as appetizer .


Enjoy!








Tuesday, August 19, 2014

Bacon Egg Muffin Cups


























This is the kind of breakfast my Wild Boar loves...crispy bacon with the egg yolk 3/4 cooked. When I saw this recipe from Daily Dish blog, I knew I had to try the recipe and true enough, it  was so good that I can't find a word to describe it :)  It is indeed a nice way to present the bacon and egg for breakfast....a wholesome meal indeed.  It is truly a  fun and easy breakfast for the family.  Bake an egg in a bacon laced muffin cup?  Gosh ,it was fun for me and such a wonderful meal to start the day for us.  You may want to try making these delicious bacon egg muffin cups for your family  and I am sure they will love it.


the aroma of baked bacon wafting out from the oven was so good
that I was drooling all the time waiting for the eggs to be cooked


look at the texture of the eggs...you can still see the egg yolk wobbles



we were found guilty of tucking in two of these heavenly delights each !!!


























love the egg yolk and the crispy and crunchy aromatic bacon




Bacon Egg Muffin Cups - adapted from Daily Dish Recipes
·      

       Ingredients

 6 slices of bread

·      12 eggs
·      12 slices of bacon
·      shredded cheese
       * I added in some lettuce - wash, clean and dry

Preparation:

1.   Preheat your oven to 400 degrees F.

2.   Heat a skillet on medium-high heat, cook the bacon and only allow it to cook for about 4-5 minutes. You are looking for flexible but not raw. While the bacon is cooking, cut two circles out of each slice of bread. I used a circle cookie cutter to make it easier.

4.   Spray a muffin tin with cooking spray. Next, lay a circle of bread into the bottom of each muffin cup. Wrap the bacon around the edge of each muffin cup. Lay a layer of lettuce and  sprinkle cheese on top of the lettuce.

5.   Now carefully, crack an egg into each cup or you can crack the egg carefully into a bowl first and then sliding it into the muffin cup. 

6.  Bake them for 10-15 minutes or until the whites have set and the yolk is cooked to your liking (less for a runny yolk, more for a cooked yolk)


7.   I serve these heavenly delights with bread and baked beans.


                                                                     Enjoy !




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