STEAMED GROUND PORK WITH CANNED BLACK BEAN FISH

This dish is always the best accompanied with some steamed white rice. Very easy to prepare and the best dish for the kids and adults.....cause this this dish is very delicious in a way. Here's the recipe to share.

NOTES : The fermented black bean fish paste can be prepared beforehand and kept in the refrigerator for later use.  

Preparation Time : 20 minutes
Cooking Time : 20 minutes


INGREDIENTS :

500 g ground pork

(A)
1/2 tbsp oil
1 tbsp chopped garlic
5 shallots, peeled and chopped
3 chili padi (Thai bird chili), chopped
1 can fermented black bean fish, chopped the fish meat and reserved the oil in a bowl
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar

(B)
1 tbsp chopped carrot
1 tbsp chopped garlic
2 tbsp chopped green onion
1 tbsp light soy sauce
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1 tsp sesame oil


METHODS :

1. In a heated wok, add the oil and reserved can oil. Saute chopped garlic and shallots until aromatic. Add in the chili padi, fish meat with black beans and stir-fry until fragrant. Add the oyster sauce, light soy sauce and stir well. Dish up and set aside.

2. In a mixing bowl, combine ground pork with ingredients B and mixed it until very sticky. Transfer into a steaming plate.

3. Spread black bean fish paste onto the ground pork mixture. Steam over high heat for 15 minutes or until cooked. Remove and serve.

SAMBAL-STUFFED FRIED FISH ( HU CHEE REMPAH )

Another recipe from my nonya cookbook....I've being missing this dish ever since I was in the States. Last week when I was in the Asian market, to my surprise I found these Hardtail Mackerel ( Ikan Cincaru ) and I decided to cook this recipe which I found in my Nonya cookbook. This dish is spicy but it's so delicious with steamed white rice...YUMMY :)



INGREDIENTS :

2 hardtail mackerel, (ikan cincaru)
3-4 tbsp cooking oil


Spice Paste (Ground)
40 g (4-5) fresh red chilies
5 g (5) dried red chilies
10 g (1 clove) garlic
100g (10) shallots
10 g fresh tumeric
5 g (1 tsp) toasted belachan


1 tsp salt, or to taste
1 tsp sugar, or to taste
5 kaffir lime leaves, sliced thinly

60 ml (1/4 cup) oil for deep frying

DIRECTIONS :

1. Clean fish and lay it down flat on a chopping board. Holding the fish down with one hand, make a deep slit from the back of the fish along the bone using the tip of a sharp knife to make a pocket to stuff the spice paste. Repeat on the other side of the fish.

2. Heat 3 tbsp oil in a wok to saute the spice paste until fragrant. Season to taste with salt and sugar before adding in the kaffir lime leaves. Mix it well and dish out.
3. When the spice paste is cool enough to handle, stuff it into the fish on the both sides.

4. Heat 1/4 cup oil in a clean wok to deep fry the fish until cooked.

HOT & SOUR FISH CURRY (GULAI TUMIS)

My another Nonya Cuisine from my favorite cookbook Nonya Flavours. For anyone who love hot and spicy food, should give this recipe a try....it's the yummiest of all and it tastes much much better than those ready make paste.

INGREDIENTS :

Spice paste (to be ground)
50 g dried chilies, soaked in hot water and drained
50 g fresh red chillies, sliced
80 g lemangrass, sliced
20 g old tumeric, skinned and sliced
200 g shallots
40 g garlic
20 g belachan, toasted
3 tsp sugar


250 ml vegetable oil

750 ml water
50 g tamarind pulp
2 tsp salt, or to taste
5 tbsp sugar, or to taste

600 g white fish (Jenahak or white/black Pomfret)
1 ginger flower, halved lengthwise and finely sliced


METHOD :

1. Heat oil in a wok over a low fire and saute the spice paste until oil breaks the surface and separate from the paste, about 15-20 minutes.

2. Mix the tamarind pulp with the water and strain to get tamarind juice. Add to the spice paste in the wok and bring to a boil. Simmer for 15 minutes. Season to taste with salt and sugar.

3. Add in the fish slices and finely sliced ginger flower. Simmer until the fish is cooked, about 2-5 minutes, before turning off the fire.

4. Serve with steamed white rice....and ENJOY!!!



NOTE :
The color of the curry is dependent upon the color of the chillies and tumeric. Adjust the gravy consistency to your own preference by adding more or less water.

SALMON WITH DILL CREME FRAICHE & SPECIAL SMASHED POTATOES

This recipe is courtesy of Tyler Florence from Ultimate with Tyler at Food Network. These recipe is very easy to prepare and sure a WOW to everyone who loves salmon.

INGREDIENTS :

For Dill Creme Fraiche:

1/2 cup creme fraiche
1/2 bunch fresh dill, coarsely chopped
1/2 lemon, juiced
1 tbsp roughly chopped capers
4 cornichons, finely chopped

METHODS :

Mix all ingredients together in a bowl until combined and set aside.


For Special Smashed Potatoes:

1 1/2 to 2 lbs red bliss potatoes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 tbsp unsalted butter
1 (10 oz) box frozen pearl onions, defrosted
Pinch sugar
Splash freshly squeezed lemon juice
5 thinly sliced lemons
2 (10 oz ) boxes frozen peas, defrosted
1 lemon, zested
1/4 cup roughly chopped flat-leaf parsley
1 bunch watercress, stems trimmed just above the rubber band

METHODS :

Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they are large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20-30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the coriander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.

Heat 2 tbsp olive oil with the butter in a medium saucepan over medium heat until the butter melt. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5-6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil and add parsley, and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.


For Salt & Pepper Salmon:

1 salmon fillet (about 2 pounds), skin on, cut into 1 1/2 to 2 inches thick
Kosher salt
Extra-virgin olive oil
Freshly ground black pepper
6 tbsp unsalted butter, room temperature

METHODS :

Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.

Heat a 2-count, about 2 tbsp of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tbsp butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.

Flip the salmon and cook until flesh side is nicely seared, 1-2 minutes.

Transfer the salmon to a platter and served with the Smashed Potatoes and top with some Dill Creme Fraiche.

MACKEREL FISH CURRY

I was in the Asian grocery store and I spot that they sell some of the Malaysian ready sauces on the shelves. Sometimes these sauces really make our life more easier to prepare the dinner on the table for those who are so busy at work and with the kids.

I really like this Fish Curry Powder from Hup Loong the Penang Nyonya Recipe and it's really taste yummy, sour and spicy.

All you need to cook this Curry Fish are as below stated :

INGREDIENTS :

1 whole medium size fresh mackerel fish, cut into pieces
400 ml coconut milk
500 ml water
350 g ground onions
200 g lady fingers
3 plum tomatoes, cut in quartered
3 stalks lemon grass, cut into 2-inch lenght
1 pack of Hup Loong the Penang Nyonya Fish Curry
salt to taste


METHODS :

1. In a heavy skillet with some vegetable oil, deep fried the fish in high heat until it just browned. Dish up and set aside.

2. Fry the ground onions with 2 tbsp of vegetable oil until fragrant, for about 5 minutes. Add in 1 packet of Fish Curry Powder and lemon grass, sautee it until fragrant in medium heat.

3. Add in the cut tomatoes, lady fingers, water and coconut milk to a boil.

4. Add in the fish and bring it to a boil and let it simmer in medium heat until the fish is cooked.

5. Served it hot with steamed white rice. Enjoy!!!

GINGER SEA BASS OVER WILTED GREEN

Chilean sea bass is always taste so delicious and yummy. Today I make this sea bass with Giada Laurentiis ( Everyday Italian ) recipe. When this comes out from the oven and open the foil wrap, the smell was so good that you really wanna have a bite.


Here I would like to share her recipe with all my blogger friends.

INGREDIENTS :

• 6 cups fresh baby spinach leaves
• 4 (5-ounce) sea bass fillets
• 4 teaspoons peeled and minced fresh ginger
• 2 teaspoons minced garlic
• 1/2 cup dry Marsala wine
• 8 teaspoons soy sauce
• 2 teaspoons sesame oil
• 1 lime, quartered
• 2 tablespoons thinly sliced fresh basil leaves

METHODS :

1. Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.

2. Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.

3. Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle the basil over and serve.

SALMON IN LEMON BRODETTO WITH PEA PUREE

This is the recipe I make with Onion Soup with Fontina and Thyme.



INGREDIENTS :


Lemon Brodetto

2 tbsp olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tbsp chopped fresh mint leaves


Pea Puree

2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese


Salmon

1/4 cup olive oil
4 (4 to 6 ounces) pieces salmon
Kosher salt
Freshly ground black pepper



METHOD :

1. To make the Lemon Brodetto, warm the oilve in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

2. To make the Pea Puree, combine the peas, mint, garlic, salt and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

3. To make Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

4. To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree.

5. Serve immediately.