Sunday, September 22, 2019

Vietnamese Turmeric & Dill Fish ' Cha Ca'

A friend suggested that I should try out Marion's 'Cha Ca' and after logging into her Youtube channel, I knew I had to try it out and truly it was one good one. So flavour packed with the fresh dill and fish sauce and those homegrown fresh turmeric . Every mouthful is mind blowing and I know it has to be added to my dinner menu list from now on.  Vietnamese dish from my kitchen to my dining table.  The Nuoc Cham dressing was good too.  I chose smoked rice over vermicelli noodles.You can have the 'cha ca' topped over vermicelli noodles or rice.

 best to marinate fish fillets
with the marinade ingredients for at least
1 hours or overnight for deeper flavor

I used red snapper fillets

 I marinated the fish fillets with the
aromatics for 3 hours

a very delicious vietnamese dish 
that we can all cook from home

Vietnamese Turmeric & Dill Fish  ' Cha Ca'  - Marion's Kitchen


180g (6.3 oz) dried rice vermicelli ( I used  smoked rice )
800g (1.7 lb) white fish fillets, sliced into 4cm wide strips
2 Tbsp vegetable oil
1 Tbsp lime juice
1 long red chilli, finely sliced
3 spring onions (scallions), cut into batons
3 sprigs of dill, cut into large pieces (but remove any large stems)

1/3 cup sliced spring onion (scallions)
3 garlic cloves
¼ cup fish sauce
1 Tbsp turmeric
1 tsp curry powder
1 tsp sugar
2 Tbsp vegetable oil
2 tbsp finely chopped dill

Nuoc Cham Dressing:
3 Tbsp white sugar
3 Tbsp fish sauce
2 Tbsp white vinegar
2 garlic cloves, finely chopped
1 long red chilli, deseeded, finely chopped
2 Tbsp lime juice

For the marinade, use a mortar and pestle to pound the spring onion and garlic to a rough paste.  Stir through the remaining ingredients.  Pour the marinade into a large bowl. Add the fish and toss to coat.

Heat the vegetable oil in a large non-stick frying pan over medium-high het. Add the fish, spreading the pieces out in the pan. Allow to cook on the first side until golden (about 2-3 minutes). Then gently turn the fish over, sprinkle over 2 tablespoons of water.  Cover with a lid and cook for  2-3 minutes or until fish is just cooked.  Scatter over most of the spring onion and dill (leave some for serving). Pour over lime juice and remove from heat.

Top noodles or rice with fish and the pan juices. Drizzle with nuoc cham and add more dill or spring onion as needed.



Saturday, September 14, 2019

Taiwanese Style Steamed Pork Ribs With Yam

I discovered a new recipe to be added to my dinner menu list.  It is a Taiwanese style of steamed pork ribs with yam.  A very flavourful dish and for me it's a new way of cooking pork ribs. I like new ideas when in comes to cooking for dinner.  Firstly, the pork ribs has to be marinated with the marinade ingredients for at least 30 mins or more.  While the ribs are resting with the marinades, prepare the pan fry the glutinous rice and rice with sichuan peppers till golden brown. Use the chopper, blend it coarsely.  Before steaming add to the marinated ribs.  Simple and easy to prepare dish. A new dish to be added to my dinner menu list.  You can try this dish if you are adventurous like me, testing new recipes for the family.

blend the pan fried glutinous rice, rice and sichuan pepper
coarsely to be added to the marinated ribs
 a few mins before steaming

best to marinate the ribs for at least 30 mins
or overnight for better taste and flavour

you can cut the yam to bite size if you desire
 mine was a bit chunky

place the yam pieces on the bottom layer and
place the marinated ribs over the surface of the yam
 Steam for 40-45 mins until the yam are soft
and ribs are cooked thru

garnish with chopped spring onions 

yummy piece of pork rib coated with the glutinous rice

Taiwanese Style Steamed Pork Ribs With Yam


500 gm of pork ribs - clean off bone chippings and blanch with hot water
, drain off excess water
1 small yam (300gm) - cut into small chunks or as desired

(A)marinade ingredients  

3 tbsp of light soy sauce
2 tbsp of chinese rice wine
4 cloves of garlic - chopped
2 tbsp of  preserved black beans ( tou si )
1 tbsp of brown sugar

Pan toast till light golden brown , cool down and blend coarsely
50 gm white rice - wash, rinsed and drip dry
25 gm glutinous rice - wash, rinsed and drip dry
1 tsp sichuan pepper

40ml water
1 tsp of sesame oil

chopped bird's eye chillies
chopped spring onions

Marinate the cleaned Pork ribs with ingredients (A) for at least 30 mins .
Before steaming, add in the coarsely blended pan toasted glutinous and white rice to the marinated ribs, add in the water and sesame oil till well mixed.

Arrange the chunks of yam on the bottom of steaming glass tray or any steaming deep plate you desired, add on the well marinated pork ribs on top of the yam. Steam over hot boiling steamer for 40 to 45 mins till yam has softened and ribs and the rice are cooked through.  Garnish with the spring onions and chillies . Serve hot!


Tuesday, September 10, 2019

Thai Pandan Chicken/ Gai Hor Bai Toey

Thai Pandan Chicken / Gai Hor Bai Toey is a very famous Thai dish in any Thai Restaurant. You can even order this dish from some Chinese restaurant too.  It is our family favourite and I do cook this occasionally when there are plenty of pandan leaves discard after prunning from my lil space (small cemented area for gardening which I called my lil space) .   Homegrown pandan leaves as wraps for this chicken dish.  Great to serve when you have guests to dinner as I am sure your guests will be impressed by the skill in the way you present the chicken dish. Not only it tastes good and aromatic but it shows skill in food presentation. Now with many YouTubers showing the technique on how to wrap this parcel of food, it has made wrapping the chicken meat with pandan leaves so much easier. I remembered how I used to wrap the chicken meat with the pandan leaves using short bamboo skewers or toothpicks to help keep the chicken meat inside the pandan leaves.

 marinate the chicken pieces with the 
marinade spices like shallots, garlic, ginger,lemongrass
coriander roots, palm sugar and not to forget the
Thai fish sauce and oyster sauce

blend this aromatics in a chopper till fine

pandan leaves from my lil space

 a beautifully wrapped parcel of chicken pieces

after wrapping, cut off the tail part leaving an inch

this is a finger-licking good Thai Pandan Chicken
love it and will be making this again when the
prunning comes

Thai Pandan Chicken Recipe - adapted from YouTuber Spice N Pans


420g of chicken thigh (can be replaced with chicken breast/fillet) cut into 1.5 inches cubes

16 pieces of pandan (screwpine) leaves 

Marinade ingredients
*blend the ingredients fine  (A)
2 stalks of lemongrass (use only the white part) 
3 cloves of garlic 
3 pieces of shallots 
12g of young ginger 
3 coriander roots
(B) added to (A)
15g of palm sugar (can be replaced with brown sugar/white sugar) 
1 tablespoon of sesame oil 
2 tablespoons of fish sauce (can be replaced with light soy sauce) 
1 tablespoon of oyster sauce 
2 tablespoons of coconut milk

Cut chicken fillets into 1.5 inches cubes, set aside.  Blend ingredients (A) into fine paste, add in ingredients(B) into a marinade sauce.  Season the chicken pieces with the marinade sauce for at least 30 mins or overnight for better flavour.

Wrap the marinated chicken pieces with the pandan leaves as shown by You tuber Spice N Pans.
 Click link to see how it is being done.

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