Thursday, September 20, 2018

Fried Fish With Savoury Sauce


There are so many ways to cook a fish.  We can steam, pan fried, wrap in banana leave and baked in the oven, cook curry style ...so many ways.  But sometimes , I am just too lazy, so I have the fish pan fried till the sides are crispy and cooked through, dish up and cook a simple savoury sauce to pour over the fried fish.  Hubby has no complaint as he doesnt eat fish LOL ! He will just take the sides of the fish ,where there are no bones, and the sauce. This is one delicious fish dish that is simple to prepare and yet taste delicious.



Fried Fish With Savoury Sauce

1 fish - scaled and wash clean
rub salt and pepper and a tsp of corn flour on the body of the fish

sauce:
2 cloves of garlic - chopped
1 tbsp of fermented soy beans
1 tsp of preserved black beans
1 preserved sour plum
2 chillies - sliced
2 tbsp of sliced spring onions
1 tbsp of cooking oil * I use rice bran oil

Method:

Add 1 tbsp of oil to a non stick pan ( I use Shogun Non Stick Pan ) , when oil is hot , put in the seasoned fish and pan fried till crispy and cook through.  Dish up.

With the remaining oil, put in all the sauce ingredients and sauted till fragrant.  Add in 1/2 cup of water and let the sauce simmer till thicken. Add in the sliced spring onions.Give  quick stir and pour the sauce over the fried fish.  Serve hot.


Note:  Using a Shogun Non Stick Pan doesn't use much oil. If you are using other non-stick maybe you need more oil to pan fried the fish.

Wednesday, September 19, 2018

Stir Fry Homegrown ' Di Huang Miao' With Garlic, Chilli And Belacan


I know I have been procrastinating the last few months and have not been blogging like I used to do.  I have been pretty busy testing out a few projects and I am glad to say one of them is my sourdough starter which is made from apple yeast water.  And that has taken a bit of time , after which I have started using the Sourdough starter for making Pita bread, Ciabatta, Pancake and recently Sourdough Banana Bread.   Sorry , I have side tracked , back to this delicious homegrown 'Di Huang Miao'(帝皇苗) English name is (Basella Alba) 
 A simple stir fry with garlic, chilli and belacan will bring this vegetable to a different level. Some prefers it plain just with garlic and salt, but for me it taste good with a bit of chilli and belacan added to it.


homegrown ones has its good points,
you can pluck the tender leaves to cook ,
pesticide free and so organic


Stir Fry Homegrown ' Di Huang Miao' With Garlic, Chilli And Belacan

ingredients:

a bunch of tender leaves of  'Di Huang Miao'
a few bird's eye chilli
2 cloves of galic -sliced
a tsp of toasted belacan (Shrimp paste)
a tbsp of vegetable oil * I used rice bran oil

Method:
Heat up a non stick wok with a tbsp of oil, once oil is hot, add in the chilli and garlic. Sauted till fragrant, add in the toasted belacan and stir fry for a second.  Add in the ' Di Huang Miao' and continue to stir fry till leaves has wilted and softened.  Dish up and serve with rice.

Enjoy!

Saturday, July 7, 2018

Indonesian Style Curry Prawns


I was flipping through my old handwritten recipe book last Sunday and I found an old piece of  folded newsprint. I opened it and saw this beautiful pictures of prawns cooked in 3 different style by Amy Beh. I used to keep recipes by her when she writes for The Star Nook's Corner. What caught my attention was this Indonesian Style Curry Prawns.  I knew I had to cook it.  I would have cooked it last Sunday if I had prawns in the freezer.  So when I finally bought some sea prawns , I gathered kaffir lime leaves, galanggal and curry leaves  from my lil space and cooked this beautiful dish.  The curry is so aromatic and so flavorful that hubby asked me to cook this dish again.  It is easy to prepare and I don't mind cooking this dish again.  This Indonesian style curry , you can can substitute crabs in place of prawns, it will taste good too. I am so gonna try cooking crab this style when I get some mud crabs.  This is keeper for sure.


ingredients for making this Indonesian style curry prawns
 

saute dried prawns, curry leaves and lemongrass 
with oil till fragrant
 

once the lemongrass , curry leaves
and  dried prawns are fragrant,
add in the ground spices and
stir fry till fragrant
 

add coconut milk and fresh milk to the spices,
then add in the sea prawns and cooked till the gravy thicken
 and the prawns are cooked....mmmm
it is so aromatic


Indonesian Style Curry Prawns -  Amy Beh (Cook's Nook - 30March 2010)

Ingredients:

400 gm freshwater prawns * I used med sized sea prawns - feelers trimmed
4-5 tbsp oil
1 Kafir lime leaf - shredded
100ml thick coconut milk
50 ml fresh milk

Spice Mix (A)
2 stalks lemongrass - smashed
2 tbsp dried prawns - soaked and coarsely chopped
2 kaffir lime leaves, torn
1 stalk curry leaves

Ground spices (B)
4 shallots
2 cloves garlic
3 red chillies - seeded
5 dried chillies, soaked
1/2 tsp turmeric powder * I used fresh turmeric
2 slices galangal
1 tbsp meat curry powder- mixed with enough water into a paste

Seasoning
1 tbsp fish sauce
1 tsp sugar or to taste
1/2 anchovy stock granules

Method:
Heat oil and saute spice mix(A) until fragrant. Add ground spices (B) and fry until aromaltic and oil separates.  Pour in coconut milk and fresh milk, and add the prawns and seasoning. Cover and simmer for 1-2 minutes or until prawns are cooked and the sauce thickens. Dish out and serve with a sprinkling of shredded kaffir lime leaves.


Enjoy !


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