Showing posts with label Fermented Black Bean ( 豆豉). Show all posts
Showing posts with label Fermented Black Bean ( 豆豉). Show all posts

Monday, 14 March 2011

Asian-style Baked Sutchi Fillet

Sutchi Fillet is a white and greasy fillet of “Catfish” with a fancy name. This fillet is usually found in the frozen department in most local supermarkets which is cheap and great for cooking processes such as steaming, breaded, pan-fried or baked. Even though it might have slight frozen smell or fishy taste but the texture of was rather smooth and fine which is easy to consume by kids.

For this dish, I marinated the fillet with sesame oil, ginger and garlic at least an hour or more before cooking time in order to mask up the frozen taste of the fillet.

Ingredients: (serves 2)
1 Pieces of Sutchi Fillet, thawed
4 Slices of Ginger
4 Cloves of Garlic
1/4 Teaspoon Sesame oil

Seasonings:
1/2 Tablespoon Oyster Sauce
1/2 Teaspoon Fermented Black Beans(豆豉)
1 Teaspoon Cooking Wine
1 Teaspoon Sesame Oil
4 - 5 Slices of Ginger, julienned
2 Shallot, peeled and cut into thin slices
1 Small Chili, thinly sliced diagonally
1/2 Stalk Spring Onion, thinly sliced diagonally

For this dish, I spent around S$5.00 with sutchi fillet cost around S$2.00 for 1 piece, $3.00 for baby bok choy, ginger, chili, shallot and etc.

Method:
1. Grease 1/2 teaspoon of olive oil on baking tray or disposal foil tray. Top with fish fillet.

2. Combine oyster sauce, cooking wine and sesame oil in a small bowl.

3. Spoon the seasoning sauce over fish fillet, top with ginger, chili, spring onion(half portion) and fermented black bean. Cover the tray with foil.

OR


~ Saute the ginger and shallot over medium heat till sligh golden brown, toss in fermented black bean, chili and spring onion and continue to fry for another 10 seconds before adding in the sauce mixture (oyster sauce, cooking wine, sesame oil).

~ Spoon mixture evenly onto the prepared fillet, cover the tray with foil.



4. Bake for 15 minutes in oven toaster, remove the foil cover and continue to bake for another 5 minutes uncovered till fish is cooked through.

5. Sprinkle with reserved spring onion and serve together with prepared baby bok choy.


Thursday, 7 October 2010

Braised Fish Head with Fermented Black Bean

I am sure for those who frequent Cze Cha Stall(煮炒摊) would have tried the "Fish Head with Bitter Gourd and Fermented Black Bean - 苦瓜豆豉鱼头" before. Some stalls marinate the fish head parts with seasoning then coat with some flour and deep-fried till slightly golden in colour before cooking it together with the bitter gourd and etc.

For those who have little one at home, eating fish in such manner might be slightly difficult and have to be extra careful. But if you wish to give this a try, I suggest perhaps you can consider to swap the fish head with fish fillet or chicken wings, for a similar recipe read HERE.

Ingredient: (serves 2 - 3)
1 Packet of Fish Head Parts, about 500g
3/4 Tablespoon Fermented Black Beans(豆豉)
2 Small Red Chilli, cut into slices
1 Medium Size Red Onion, cut into wedges
1 Stalk of Spring Onion, cut into sections
3 Clove Garlic, finely chopped
1 Tablespoon Cooking Wine

Seasoning:
100ml Water
3/4 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
1/2 Teaspoon Dark Soy Sauce
1/2 Teaspoon Sesame Oil

Method:
1. Wash and wipe fry the fish parts then Marinate them with 1 teaspoon each of light soy sauce and corn flour together with dash of pepper and sesame oil. (leave it in the fridge for at least 20 - 30 minutes before cooking)
2. Heat 1/2 tablespoon of oil in the wok, pan-fry the marinated fish parts on both side till slightly golden, removed and set aside.
3. Next add in the chopped garlic, red onion, spring onion, chilli(optional) and fermented black bean, give it a quick stir and sauté till fragrance.
5. Add in the fish parts and seasoning (mix all the ingredients till combined) together, when the mixture comes to boil, lower the heat and let it simmer(remember to cover the pot) for about 5 minutes so that the fish can absorb the seasonings while simmering.
6. Removed and serve warm with rice.


Note:

~ You can get pre-packed fish head parts in major super markets or you can purchase whole fish head from wet market and ask the fishmonger to cut it into pieces for you.



I have omitted the bitter gourd in this dish but if you prefer you still can add them in by referring to this recipe HERE. As you can see from the photo, although this might be some fish head parts but they are still worth buying with those thick chunk of meat attached. Sometime you might be able to find some real good salmon fish head for making miso soup too.


Thursday, 25 February 2010

Simmered Bitter Gourd & Chicken In Casserole

This "Simmer Bitter Gourd & Chicken In Casserole" is one of our favourite dish and I will be very excited whenever my mum told me that she is going to cook this for dinner. Every since my mum started to look after my boy while I was at work, she was very keen in experiment new dishes from the "Taiwan Cooking Series" which she will never missed an Episode from her Mio TV. So today, I am going to try cooking this dish with some guidelines and instructions from my mum......... :)

As you can see from the photos, you only required very basic ingredients which you can easily grab from the supermarket or some of them are even available in your fridge/pantry. The KEY ingredients for this dish are "Bitter gourd/Bitter Melon - 苦瓜" and "Fermented Black Beans - 豆豉" which both combined to bring out a cross between bitter and salty fragrance. For the meat portion, you can either used chicken wing/chicken pieces, pork ribs or even deep-fried fish slices. After all cooking is something that you can play around with the ingredients to come out with different varieties of dishes according to your liking. So for the above main ingredients and seasonings, you can whipped up at least 3 different dishes using pork, fish and chicken.

In order to have some extra flavour for the meat, it's always good to marinate it at least 20 - 30 minutes before cooking. For this simmered dish, I have pan-fried the chicken wings till slightly golden before adding them to simmer so as to pretend them from breaking up easily during simmering. The adding of chilli is to spice up and enhance the flavour of this dish, but if some of your family members cannot take spicy food, perhaps you can consider to leave chilli out or add less.

Ingredient: (serves 2 - 3)
6 Chicken Wings
1 Medium Bitter Gourd
1/2 Tablespoon Fermented Black Beans(豆豉)
1 Small Red Chilli, cut into rings
2 Slices Ginger
1 Clove Garlic, finely chopped
1 Tablespoon Cooking Wine

Seasoning:
80ml Water
1 Teaspoon Oyster Sauce
1/2 Teaspoon Sugar
1/2 Teaspoon Dark Soy Sauce
1/2 Teaspoon Sesame Oil

Method:
1. Trim the chicken wings, rinse and wipe dry. Marinate the chicken wings with 1 teaspoon each of light soy sauce, oyster sauce, corn flour and some pepper and sesame oil. (leave it in the fridge for at least 20 - 30 minutes before cooking)
2. Rinse bitter gourd, cut into vertical halves, scrape off the white pith and cut into about 2" long vertical pieces. (Rub the bitter gourd pieces with 1 teaspoon of salt for about 30 seconds and rinse off as the salt will help to reduce the bitterness)
3. Heat 1 teaspoon of oil in the wok, pan-fry the marinated chicken wings on both side till slightly golden, removed and set aside.
4. Next add in the chopped garlic, ginger, chilli(optional) and fermented black bean, give it a quick stir and saute them till fragrance, add in the bitter gourd pieces.
5. Keep on stirring the bitter gourd mixture for a few seconds then add in the chicken and seasoning when the mixture comes to boil, lower the heat and let it simmer(remember to cover the pot) for about 10 minutes or so till then chicken wings are cook through.
6. Removed and serve warm with rice.


I must admit, this is a very tempting dish especially it's "Sauce". I can have two bowls of rice just with this dish alone whenever my mum cooked it. And now mum is kind of jealous that I can also whipped out the same dish as her :p Posted by Picasa

Bitter Gourds are very low in calories but rich with precious nutrients such as an excellent source of vitamins, folic acid, zinc and also it has high dietary fiber. This fruit is rich in iron which contains twice the beta-carotene of broccoli and twice the calcium of spinach. If you don't like to eat the fruit perhaps you can considering boiling some "Bitter Gourd Pork Ribs Soup - 苦瓜排骨汤" for this hot weather.....


Wednesday, 8 March 2006

Steam Pork Shoulder With Black Bean Sauce

Since I had some left over Pork Shoulder(妃子骨) in the fridge, I decided to try making this Steam Pork Shoulder with Black Bean Sauce which recommend by one of my blogger friend. According to the recipe, Pork Shoulder bone has little cartilage and is of high quality. So when it is steam, it will still be smooth and soft.


You can also used Spareribs or Primeribs to make this dish as an alternative. It's a very easy to prepare dish, just need to marinate the meat and steam it for about 10 minutes.

Ingredients:
300g - 350g Pork Shoulder(妃子骨)
1 Teaspoon Sliced Shallot(小红葱头)
1 Teaspoon Minced Garlic
1 Teaspoon Minced Ginger
1 Teaspoon Minced Chillies
1 Teaspoon Chopped Spring Onion(青葱)

Seasoning:
1/2 Teaspoon Fermented Black Beans
1 Teaspoon Oyster Sauce
1/4 Teaspoon cornflour

Methods:
1. Wash pork shoulder and drain.
2. Preheat the pan with 1 teaspoon of oil, stir-fry the shallot until fragrant and slightly brown then removed and set aside.
3. Marinate the pork shoulder with dried shallot, minced garlic, minced ginger, chilli, spring onion and seasoning for at least 20 minutes to an hour.(you can drizzle a bit cool shallot oil together with the mixture for a nice fragrant when steaming)
4. Steam the pork shoulder mixture on medium heat for about 10 - 12 minutes or until meat is tender.
5. Remove from heat and sprinkler with some extra chopped spring onion and chillies.

Notes: If you find it too troublesome to fry the shallot, you can used those ready fried dried shallot from supermarket.Posted by Picasa

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