Steamed red snapper fillet

Steamed red snapper fillet

Dinner 13 nov 2012

Abt 140g ( just nice, a bit more ok too)
Rub w 1/2-1 tsp salt n set aside in fridge.
1 clove garlic, sliced thinly
1 in knob of ginger, sliced thinly. Keep 2 slices, n cut the rest to thin shreds
1 tube egg tofu, sliced to abt 0.7 mm to 1 cm thickness. Next time if using the tai hua seafood soy sauce, use normal tofu 1/2 of it, n dun use egg tofu coz egg tofu is quite salty.
1/2 tbsp wolfberry, rinsed n soaked in a little water. Add the water to the fish


Heat up water for steaming wok.

Remove fish fr fridge n wash away salt.
Push 1/2 of garlic slices, 1 pc ginger slice, 1/2 if ginger strips at bottom of plate. Put the rest on top of fish.

Arrange n spread out tofu ard the fish.
Drizzle 1/2 tbsp olive oil n 1 tbsp seafood soy sauce on fish n tofu.
(Tastes nice but find it a bit salty, next time add 1 tbsp water too n c how it goes)

When water for steaming is boiling, add fish n steam on high heat for 7-8 min. Test if done w a fork at thickest part of fish.

D n B liked the fish.

Variation
Add wolfberry n dried mushrooms

Next time sauce do teochew noobcook way w tomato

Steamed egg custard

Steamed egg custard

Dinner 13 nov 2012

2 eggs
160 ml water, 3/4 rice cup
3/4 tsp light soy sauce, ok but feel juz a wee bit salty, try 1/2 tsp next time
50g minced meat
1/2 tsp light soy sauce
1/2 tsp corn starch
1/4 sesame oil (optional)
Dash of pepper (optional)

Marinate meat for 15-30 min

Mix all ingredients. Lightly stir. Do not beat the eggs, so as not to introduce air.

Cover plate w aluminium foil.

Steam in wok. Ensure water in wok is boiling before adding in. The water takes abt 2-3 min to start boiling (to verify)
Cover egg steaming plate w aluminium foil. This will prevent the "holes" on the egg n helps to give a smooth custard texture.
Put egg in to steam on medium high heat for 15min.

Put for in n test if done.

Variation
Add fresh shiitake mushroom n carrots n crab stick, thinly sliced

Minced meat potato carrot

Minced meat potato carrot

Dinner 13 nov 2012

2 big potatoes 458g (enough today coz D cldnt eat much, else may nd 500g-550g), sliced thinly abt 2mm like rice veg store
1 carrot (80g), sliced thinly
2 dried mushrooms (optional), soaked m cut into 4 sections, keep soaking water
70g minced meat
1.5 tsp light soya sauce
1.5 tsp corn starch
Pinch of sugar
Did not add 1 tsp sesame oil n dash of pepper coz they were sick
1 small red onion, minced

480 ml water - basically add water until juz enough to cover all ingredients after the ingredients r spread n flatten to a flat horizontal layer
2 tsp light soya sauce
2 tsp dark soya sauce
Omitted 2 tbsp oyster sauce coz they sick, but tasted fine
1/8-1/4 tsp sugar


2 tbsp olive oil
Sauté onion till fragrant
Add mushrooms till fragrant
Add minced meat n stir fry a lil till fragrant n juz cooked n not pink
Add potato n carrots n stir fry briefly. Ensure coated with oil.
Add water n sauces.
Turn on heat to medium high n let ingredients come to boil for 10min.
Then simmer for 20 min until potato n carrot r soft n water reduces to slightly thick consistency


Variation
Add blanched boccoli n cauliflower at the end.

I dun add cornstarch coz the starch fr the potato will already thicken the sauce a lil.

Salted egg yolk prawn

Salted egg yolk prawn

Dinner 9 nov 2012

450g tiger prawns xl (weight w shell) = 15 prawns
250g (wt aft peeling away shell)
4 salted duck yegg yolks, steamed n chopped into small pcs
Prawn marinade
1/4 tsp salt
1/4 tsp sugar
1 egg white
Dash of pepper ( optional)

1 egg yolk
Cornstarch to dust prawn ~ 3tbsp? Not sure coz kept increasing fr the 1 tbsp in recipe

2 tbsp butter (40g)
pinch of salt
Pinch of sugar
2 cloves garlic, minced

To have 2 sprigs of curry leave in future

1 bowl oil to deep fry prawn


Followed mywoklife n another site recorded in my blog. Combined the 2 so that I make use both egg white n yolk.


Peel prawns n devein.
Marinade at least 1/2h.
Separate duck egg yolk fr egg white. Keep the egg white for use to make steamed minced meat egg.
Steam salted egg yolks 6 min ( start fr time water is boiling).
Mash egg yolk w fork to small pcs.

Heat the oil in wok (use wok so tat oil is deeper as concave base). Do not re use oil coz the sediments tend to stick to wok.

Mix marinated prawn w chicken egg yolk.
Coat w corn flour.
Make sure oil is v hot ( bubbling n smoking).
Add prawn in for < 1 min (<30s). Once light brown, scoop m drain oil. Then return to hot oil again briefly n remove n drain again n set aside.

In neoflam, put 1 tbsp oil n stir fry garlic till fragrant. Thk curry lv also add at this stage.
Add butter n melt in low heat.
Add mashed salted egg yolk n use ladle to press n break it up n stir quickly in circular motion.
Once mixture turns foamy, add prawns n mix well so that they r well coated. Sprinkle pinch of salt n sugar n mix again.

Minced meat tofu

Minced meat tofu

Little inbox recipe

Marinade
150g minced meat
1.5 tsp soy
1.5 tsp corn flour
1 tsp dark soy (but meat din turn dark still)

Sauce
100 ml water

1 tofu
1 clove garlic
1 small red onion
1 tsp light soy

Steamed sea bass

Steamed sea bass

Dinner 12 nov 2012

~400g whole sea bass small size ( was $0.83/100g, mine cost $3+)
- 1 clove garlic sliced thinly
-abt 1 inch knob of ginger sliced thinly to abt 6 slices - keep 2 as slices n cut the rest to thin shreds
- 1 tbsp olive oil
- 2 tbsp tai hwa special seafood soy sauce

Next time to put tofu together.

- rub fish w 1/2 tsp salt and set aside for at least 10 min
- when abt to cook, rinse salt away
- put 2-3 garlic slices n 2 ginger slices into fish cavity
- put 1/2 of rest on the plate
- place fish
- put remaining garlic n ginger on top of fish
- before step 2, bring water for steaming to boil
- add the prepared fish in n steam in high heat for 12 min. If fish bigger, steam longer
- to test if fish cooked, insert fork into fish n if it comes out clean, it's cooked.


D n B really loved the fish

Portion is just nice. D n B ate 1 side, while I ate up the other side.
I reckon a bit bigger fish wld b fine too n they'll b able to finish

Lotus root peanut soup

Lotus root peanut soup

400g lotus root (1 section of my 2 section 684g lotus) I thk 300g enuff for us as dun eat much of the lotus
250g pork ribs
1 pkt chicken feet (200g)
100g peanut, boiled n soaked.
1 carrot
4 red dates
1.5L water minimally
1/2 tsp salt

Wash n boil peanuts for abt 1-2 min. N let it soak in the water.

Scrub lotus root skin thoroughly. Peel it. Run water thru the holes. Cut in slices n put into basin of water to prevent oxidation. Run each pc under running water to ensure no dirt n mud. Soak in clean basin of water.



Sent from my iPhone