Baby Octopus Salad With Tangy Hot Mint Dressing

Even though I know the fact that octopus has high cholesterol value, I  still use them in salad such as this :p This is a easy to prepare salad . First ,I will pickle the raw shallots slices, bird's eye chillies and chopped garlic and young mint leaves with calamansi juice and fish oil and a pint of salt for half hour.  Then pour over the cooked baby octopus and mix them well.  Serve this dish as an appetizer or side dish...I am sure you and family will enjoy this appetizer.   I DO ! :) 

to make dressing , pickle together shallots, garlic, chillies and mint leaves

with calamansi juice and fish oil

 appetizing dish to serve as appetizer or side dish..

Yummy !

Baby Octopus With Tangy Mint Dressing  - WB Kitchen

Ingredients

6 pieces of baby octopus - steam it for 8 mins over hot boiling steamer - cut into bite size pieces

Dressing Ingredients:  ( mix all the ingredients together and pickle for half hour )

4 calamansi - extract juice

a handful young mint leaves - you can chopped them but I prefer not chopped

4 shallots - slice thinly

2 cloves of garlic - chopped

a pinch of salt

1 tbsp of fish oil

juices from the steamed octopus

Preparation:

Clean the octopus and drain off water.  Heat up steamer and when water is boiling, put int the octopus and steam for 8 mins. Off heat and take out the cooked octopus and placed into a mixing bowl.  Keep aside the juices from the octopus .

Mix the dressing ingredients together and leave it to pickled for at least half hour.  Pour dressings over the cooked octopus and mix well.  Serve chilled  if you like a chilled one and serve as appetizer or as a side dish.

Enjoy!

Garden Salad With Karnia Garden Herb Salad Seasoning

Who doesn't love salad ? I do :)  I love munching on these greens alone if possible but then of course I will be hungry 3 hours later LOL!  My cute Piggy Cuz went travelling and she bought from Greece some stuff back for me . She gave me sachets of Garden Herb Salad Seasoning from Greece.  Cool ! I added some chopped Italian parsley , lemon juice and olive oil to the Garden Herb Salad Seasoning. Gave it a whisk , and they are ready to be poured into the garden salad.... Mmmmm yummy !  Thank you Piggy Cuz ,for your thoughts even when travelling...you never fail to bring home something for me...either food or piggy collectibles !  I feel so loved and  blessed having a cousin like you :)   Travel more ...Cousin dear :p

an assortment of garden greens

all the way back from Greece :)

  

I can't read Greek language so I just make my own concoction

with chopped parsley, lemon juice and olive oil

it was yummy good !

Enjoy and have a great weekend !

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Sambal Tumis Stingray Fish With Stink Beans

Mmmmmm...looking at this dish makes me salivate away...hahaha stink beans is my all time favorite food. I used stink bean in my fried rice, in my sambal tumis prawns or dried shrimps....and today I want to share with you stink beans in my Sambal Tumis Stingray (Ikan Pari)  Of late , I noticed that my taste in cooking has changed. I prefer my sambal tumis to be thicker and drier .  I blamed in on menopause syndrome LOL! Anyway not to digress further, lets head on to see the recipe for this dish :)

Sambal Tumis Stingray With Stink Beans - WB Kitchen


Ingredients:

2 pieces of Stingray
200 gms of stink beans ( halved)
2 tbsp of tamarind paste mix with 1/4 cup of water
a tsp of sugar *optional
a pinch of sea salt to taste
1 tbsp of vegetable oil

ground ingredients

8 dried chillies - cut into halves, removed seeds and soak in warm water
1" fresh turmeric
10 shallots
2 cloves of garlic
1" belacan ( shrimp paste)
1 stalk of serai- sliced

Pound all the ground ingredients into a  fine paste

Preparation:

Heat up 1 tablespoon of vegetable oil till hot, add in the ground ingredients and stir fry till fragrant and the oil surfaced . Add in the stink beans and continue to stir fry till it is cooked. Add in the fish and the tamarind water. Cover wok with lid and let it simmer till the gravy thickens. Add salt and sugar to taste. Dish up and serve hot with rice.

Enjoy!

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Stir Fry Eggplant With Chicken Strips And Wood Ear Fungus

I love eggplant cooked in anyway.  I saw this recipe in one of the chinese food magazine and I knew I have to try it out and no regrets.  It was one simple to whip up and yet tastes so good.  This looks like restaurant dish.  All you have to do is cut the eggplant , chicken meat,  ( you can use the chicken thigh or breast meat )   , wood ear fungus and spring onions ( homegrown ) into strips.  Not much work ..right ?  Marinade the chicken strips with oyster sauce, chinese cooking wine and a teaspoon of corn flour and a drop of sesame oil.  And you are ready to stir fry all the ingredients and serve this delectable dish with your piping hot rice !

Stir Fry Eggplant With Chicken Strips And Wood Ear Fungus - WB Kitchen

ingredients :

2 medium size eggplant - cut into strips
1 cup of vegetable oil for deep frying

1 chicken breast - cut into strips and marinade with 1 tsp of oyster sauce
1 tsp of corn flour, a drop of sesame oil, a dash of ground white pepper

spring onion - cut into 1" length
3 pieces of wood ear fungus - soak, cleaned and cut into strips

Preparation:

1.  Heat 1 cup of oil in a deep wok, when oil is heated,  put in the eggplant strips and deep fry for a minute. Take out and drain off excess oil on kitchen paper. Leave aside.

2.  Put in the marinated chicken strips into the hot oil and deep fry for a minute.  Take out and drain off excess oil on kitchen paper. Leave aside.

3.  Pour all the oil from the wok, leaving a tsp of oil in the wok.  Using the same wok, saute garlic till fragrant, add in the wood ear fungus and the rest of the ingredients.  Stir fry till well combined, add in seasoning to taste.  Dish up and serve hot.

Enjoy !

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Simple Stir Fry ' Choy Tam '

I love this veggie...I am not sure of its name but look and taste like  'choy tam ' Look like brussel sprouts too but it is not :p  anyway love the texture and the taste.  Stir fry them with fried garlic and sizzled light soy sauce...whoa , I can just eat this stand alone without rice or other dishes . 

today is cloudy....I hope the green of this veggie can cheer you up just the same.....

Have a pleasure week ahead !

Enjoy!

Seafood Fried Rice With Gochujang Paste

I heart anything to do with gochujang paste.....I fry rice with it especially if I have seafood stored up in the freezer.  I have been growing my own spring onions and you will see a lot of it in my cooking.  This simple and delicious fried rice will have you drooling for more and I have decided to add this to my dinner menu. The seafood used in this fried rice are baby octopus ( I will stock them up whenever I see them in Jusco ) , garoupa fillets and sea prawns.  Love the gochujang paste in the rice. It helps flavored the rice and seafood. The whole combination is so awesome that I had two bowls of this deliciousness.....nom nom nom 

 this is so delicious that I know that I am going to make this again

the aroma was so fantastic that as I was frying it,  I salivated :p

Seafood Fried Rice With Gochujang Paste  - from WB's Kitchen

Ingredients:

cooked rice enough for two persons
2 eggs

garoupa fillet- sliced into 1/8 inch thick slices

some sea prawns- shelled and deveined

a few baby octopus - cut into halves

spring onions - cut into 1" length

3 cloves of garlic- chopped

1/2 tsp of chilli flakes

1.5 tbsp of gochujang paste

* sea salt to taste - optional

1 tsp of sesame oil

1/2 tbsp of olive oil

Method:

Heat up wok with sesame oil and vegetable oil , add in garlic and saute till golden and fragrant, add in the gochugang paste and all the seafood and stir fry till cooked. Add in the cooked rice and stir fry till the rice grains are popping up and down ( a bit of  exaggeration here    ) . Push the rice aside , add an egg and when the egg is half cooked, push the rice down to cover the egg . After a min, stir the rice together till the egg  and rice are evenly combined. Add in the spring onions and stir fry till the spring onions are well combined.  * Add in sea salt for taste.

Enjoy !

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