Thursday, August 27, 2015

Stuffed Hairy Gourd With Fish Paste And Fresh US Scallop

This is a very homecooked dish.  My mom used to stuff hairy gourd with minced meat and salted fish, braised with oyster sauce till the gourd is soft and tender. She cooked this dish often and my siblings and myself loved this dish very much. I still crave for my mom's cooking. She was one good cook and I regretted not having learned more from her when I was a teenager but as you know when I was a teenager I only know how to eat and sleep :p

My mom was called home eight years ago and gosh how I miss her....she was my best friend and she raised me up well. The only solution to the craving is to replicate her dish . Instead of stuffing with minced meat and salted fish...I used store bought fish paste and some fresh scallops. I steamed the stuffed gourd instead of braising . And gosh it was good too but can't beat mom's cooking.  I still need to improve my cooking skills.

I blanched the gourd for a min in hot boiling water
before filling with the desired meat filling

steamed until the filling is cooked thru and the gourd has 
become tender soft.   Cook a thickening sauce and pour over 
the steamed stuffed gourd

serve with hot piping hot rice

Stuffed Hairy Gourd With Fish Paste And Fresh US Scallop

1 med sized hairy gourd - pare off skin , slice diagonally into 1 3/4inch lengths, 
                                      remove center pulps with seeds, blanch with hot boiling water
                                      for a min, drain off water and keep aside

ingredients for filling

fish paste - store bought
fresh US scallops


the excess water from the steaming + 1/3 cup water
1 tsp + of oyster sauce
1 tsp of chinese cooking wine
1 tsp of corn flour
a dash of ground white pepper
* optional -salt to taste

spring onion and crispy fried garlic


1.  Pare off skin from hairy gourd, slice diagonally into 1 3/4inch lengths, remove center pulps with seeds, blanch with hot boiling water for a min, drain off water and keep aside.

2.  Stuff blanched gourd with fish paste into hollow part and place a fresh scallop on top, push the scallop inner so that it will not fall off the fish paste while steaming. Repeat until all the gourds are stuffed. Place on steaming plate and steam in hot boiling steamer for 15-18 mins or until filling is cooked through and the gourd is tender soft.  Pour excess water collected in steaming plate during the steaming process into a small cooking pot and add in oyster sauce and chinese cooking wine and corn flour, white pepper and cook under med heat to make a thickening sauce. Once the sauce thickens, pour over the steamed gourd and garnish with spring onion and crispy fried garlic.  Serve with hot piping rice.

Enjoy !

Wednesday, August 26, 2015

The Limestone's Fine Dining Restaurant, @Regalodge Hotel, Ipoh

After our bible class, our teacher decided to take us out for lunch. Hehehe I guess we are good students. Julie, Bill Chia and myself were treated to a wonderful lunch.  Great fellowship and a time of sharing.  Food was great and this was our first time here .  We will come back again to savor the rest of their menu.  Nice ambience and good service. Not only the food taste good but the presentation of food is brilliant !

Seafod Paella...very aromatic, prepared to suits asian taste bud

Grilled Salmon With Linguine

Bill and I ordered 
Grilled Chicken With Chickpea Salad

@ Regalodge Hotel Ipoh
131, Jalan Raja Ekram,
30450 Ipoh, Perak, Malaysia.
Tel No : +605-242 3241
Hours : Breakfast (7.00am – 10.30am), Lunch (11.30am – 2.30pm), Hi-Tea (Cake + Coffee/Tea) (3.30pm – 5.30pm), Dinner (6.30pm – 10.30pm). Closed for lunch and hi-tea on Mondays.

Wednesday, August 19, 2015

Oven Baked Crispy Chicken Drumstick

After eating out most of the time for the past one is time to settle down to some homecooked meals :)  We craved for this crispy oven baked chicken pieces with crispy skin on the outside and tender juicy meat on the inside.  The most important factor is the chicken pieces must be well marinated.  You can have your own choice of marinade of course...being the lazy me, I choose the easiest.  A bottle of steakhouse pepper seasoning ( a mixture of spices - dried onions, dried garlic, pepper, salt, paprika and mixed herbs ) a fabulous seasoning for the chicken drumsticks. Using potato starch as coating will have the chicken skin crisp and crunchy after baking .  You can use all purpose flour or corn flour but for me, I prefer potato starch.  Reason being, the crispyness last longer.

this seasoning is made up of dried onions, dried garlic, salt, black pepper,
dried oregano and paprika - truly flavor packed.  

After seasoning the drumsticks for 30 mins, coat evenly the drumsticks with 
potato starch and arrange the drumsticks on a wire rack over
a tray for catching  oil drips from the chicken during baking
you can omit the butter if you like

bake for 40 mins @200C

drumsticks skin should be evenly browned
and crispy 

the crispyness of the skin  is to die for

Oven Baked Crispy Chicken Drumstick


3 drumsticks - debone and leave skin on

a few tbsp of Spice rub - I used Steakhouse Pepper (Schwartz )
a few sprig of thymes
a tsp of butter

1 cup of potato starchs


Preheat oven at 200C for 10 mins

Season the debone drumsticks with spice rub , leave the drumstick to rest for 30 mins.   Coat the drumsticks with potato starch. Make sure every part of the drumsticks are coated with the potato starch.  Shake off excess potato starch and arrange the coated drumsticks on a wire tray over a baking pan .  Leave the drumsticks in room temperature  for another 30 mins.  Apply a tsp of butter on each drumstick * optional and sprigs of thymes on the drumstick.

Put the tray of drumsticks into the preheated oven and baked until the skin is crispy and evenly browned and cooked.  Take the drumsticks out of the oven and leave to cool..the skin will become crispy and the meat is tender and juicy.


Tuesday, August 11, 2015

Lunch @ Eight Fish Steamboat, Semenyih

Each time we come to Semenyih,  Piggy Jo and SL will take us to their newly discovered food haven. Recently , when we were up in Semenyih for her convocation, we were taken to this wonderful restaurant called Eight Fish Steamboat or in Mandarin known as Pak Mei Yu as literally translated as eight fish flavors.  I have only tasted one flavor ...there are seven more to go and I am going back to taste out the rest of the flavors available :)

The dishes are prepared Hunan style and are cooked by their Chef from China.   Piggy Jo recommended this dish - Stir Fry Pork Intestine With Chinese Leeks and it was truly their signature dish.  And the next signature dish I would like to introduce is their fish fillets cooked in this savoury and tasty broth. A must order won't believe it, every drop of the soup was slurpped up eagerly by us.  Piggy Jo ordered another signature dish - Pumpkin slices with salted egg yolk...this is another must order dish.   Crispy on the outside, coated with the fragrant mashed salted egg yolk and tender soft on the inside....the dishes are truly commendable.  And the last dish ordered was the Pork Belly with sprng onions and ginger.  Wow....typing this post and looking at the pictures makes me wanna go back to Semenyih again.  Somehow , Semenyih has a number of restaurants that serves good food.  I am glad Piggy Jo ,my partner in-crime, loves to eat too.  Thank you Jo and SL for the wonderful lunch :)   We love there food served here and will be coming back for more.

this dish is flavors packed, spicy, sour and so very delicious that
you will want to slurp up every drop of the broth :)

ah...this dish is to die for too...the deep fried pumpkin slices are not oily
yet it is crunchy and crispy on the outside and soft on the  inside.

Pork belly with spring onion , ginger and red onions.. another yummy dish !

secretly took one for the album....point and shoot :p

wanna try this is the business card.

Enjoy !

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