Showing posts with label Leek (蒜). Show all posts
Showing posts with label Leek (蒜). Show all posts

Monday, 9 June 2014

[Weekly Meal Planner #4] Recipes On Week Night Dinners

[Weekly Meal Planner] Week Nights Dinners
Hi peeps, time flies and we are into second weeks of June meaning half of the 2014 is almost ended. Today we shall continue with our "Weekly Meal Planner" column which hiatus for almost 2 months with the last entry two months back in April. I am sorry that I couldn't update it promptly here as promised because I was busy with my kid's mid-year exam plus my health was not really good over the weeks too.

Back to the post, for WMP #4 I am compiling a few recipes of our week night dinners which I hope it would be useful in a way to help planning your cooking schedule. Most of the dishes featured this round are rather simple and fuss free like quick soup, omelette, stir-fry vegetables and etc.

Thursday, 14 February 2013

[With Recipes] Lunar New Year Lunch Gathering With Relatives

This year mum and I decided to do a combined New Year lunch gathering to invite our relatives over for a festive lunch. We hope to take this opportunity to get touch and mingle with everyone since we seldom get a chance to eat together as a big group during normal days of the year.

Friday, 3 February 2012

Teochew Style Steamed White-spotted Rabbitfish

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Every year before and during Chinese New Year (CNY) period you would definitely be able to see this auspicious "White-spotted Rabbitfish(白肚鱼/拜年鱼)" available at all wet market fish stalls as well as the seafood sections at major supermarkets. These fish taste especially delicious during this season and they are also big in size and comes with roes that are particularly relished too.

Last year I have shared with you a similar Teochew style recipe known as "Pan-fried White Spotted Rabbitfish With Leeks"(recipe HERE) whereas for this year it would be the steamed version which consists similar ingredients.


TEOCHEW STYLE STEAMED WHITE-SPOTTED RABBITFISH


My dad used to cook this dish and according to my mum who taught me this recipe over our phone conservation, she mentioned that in order to maintain the texture and taste of the fish it would be good if I blanched it in boiling water before steaming. (in this case the fish is half cooked and it would not release so much water during steaming which will affect the texture of the meat)

So since I wanted to achieve what my dad used to cook for us, I follow my mum's suggestion and steps to dot and surprising it works well. My steamed white-spotted rabbitfish taste almost 90% like my childhood food. Now at least I have master another traditional food in our household which might comes in handy one of these days.


(serves: 2 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
2 Large White-spotted Rabbitfish(白肚鱼/拜年鱼)
2 Stalks Chinese Leek, cut into diagonally sections
2 Slices of Ginger
3 Garlic Cloves, finely minced
1 Tablespoon of Oil
1/2 Tablespoon of Oyster Sauce
50ml Water


Method:-
1. Clean and rinse the fish, cut a diagonal slit on the fish(refer to the photo stated no. 1 above) to shorten cooking time.

2. Add water to about 1/4 level of the pan and bring it to boil before blanched the fish for about 20 seconds on each side. Remove, rinse, pat dry using kitchen paper towel. Stuff the ginger slice into the stomach area(to get ride of the fishy smell) of each individual fish and set aside on steaming plate.

3. Next saute minced garlic with oil till fragrant, add in leeks and continue to fry for another 20 seconds, before adding in the oyster sauce and water.

4. Simmer the mixture over low heat for another 1 minute or so, remove and drizzle it evenly on top of the prepared fish.

5. Prepare a steamer with boiling water and steam the fish for about 7 minutes or till fish is cooked through. (can take reference from the eyes which would turn white and puffed out) Serve immediately with steamed rice or porridge.


Chinese New Year is almost coming to the end on 06 February 2012(the fifteen day) and I would be submitting my last CNY dish Teochew Style Steamed White-spotted Rabbitfish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.

Have a great weekend everyone! Cheers! Can't wait for our Chinese New Year Steamboat Gathering with all my foodie friends tomorrow!!!!

Sunday, 20 February 2011

Stir-Fry Leek with Firm Beancurd

Time flies fast as February is coming to an end in about less than 10 days time. And the last day of the 15 Days of Lunar Chinese New Year (CNY) has just past on the 17th February where everyone grab the last opportunity to enjoy the CNY feast and atmosphere. For our family I just prepared two simple home cooked dishes that my dad used to cook during CNY.

First I cook this “Stir-Fry Leek with Firm Beancurd” which is one of our family dishes that my dad often prepared during CNY where he will stock up a lot LEEKS either to stir-fry with white spotted rabbitfish(recipe HERE) or beancurd. Below is the recipe of our quick and easy way of eating Leek during Chinese New Year.

Ingredients: (Serves 2)
3 Stalks of Leeks
1 - 2 Pieces of Firm Beancurd
3 Cloves of Garlic
1 Red Chili, optional, cut into thin slices
1/2 Tablespoon Oyster Sauce
50ml Hot Water

Method:
1. Rinse and remove any soil that trapped in between the green leaves of the leek, pat dry and sliced the leek diagonally into sections and set aside. (refer to the photo above)
2. Heat up frying pan with 1/2 tablespoon of oil to pan-fry the beancurd till slightly golden brown on each side. Remove, cool and cut into bite-sized portions.
3. Using the same frying pan, saute garlic till fragrant before adding in leek, chili slices. Continue to fry for another 1 minute until leek leaves are cooked, stir in oyster sauce and give it a quick stir.
4. Add in beancurd and hot water, mix well and simmer the mixture on low heat for about 3 - 4 minutes till the leek turn soft and beancurd absorb the flavour from the sauce.
5. Dish up and serve with steamed rice.


If prefer something more meaty for this dish perhaps you could add in some minced meat, roasted pork belly, preserved pork(腊肉) or even firm fish slices instead of beancurd. This leek can also be used for making soup broth together with potato and carrot which will produce a great stock for cooking noodles or etc.

Will share more about the 2nd dish of "Steamed Chicken with Pandan Leaves and Garlic" on the next post. Stay tune and have a great weekend.



Wednesday, 9 February 2011

[Chinese New Year Dish] Stir-Fry 7 Assorted Veggies

Time past so quickly that today is the 7th day of Chinese Lunar New Year(CNY) which traditionally known as “Renri (人日)” or  common man's birthday where everyone grows one year older. During this day in Asia countries like Singapore and Malaysia, people gets together to toss and eat a colouful salad called “YuSheng(鱼生)” or “LoyHey(撈起)” in Cantonese.

Besides having “YuSheng(鱼生)”, some of the families will also prepare this traditional “Stir-fry 7 Assorted Vegetables(七样菜)” dish with 7 different kinds of Auspicious vegetables to celebrate “Renri”. And some older folks believes that by eating these “Assorted Vegetables” dish all misfortune and bad luck will be eliminated and good luck will be bestowed on each family members in the New Year. While others explain that since everyone is having big feasts during the first 6 days of CNY, the 7th day shall be reserved for this “7 Assorted Vegetables” dish in order to clear our body system from those rich cuisines that we consumed.

Below are the 7 types vegetables(pre-packed) that I bought from one of the vegetable stall near my wet market.

1. Chinese Leek(大蒜)
2. Chinese Celery(芹菜)
3. Organic Choy Sum(菜心)
4. Choy Sum(菜心)
5. Chun Cai(春菜)
6. Chinese Cabbage(白菜)
7. Lettuce(生菜)

There is no fixed rules on which vegetables you must include in this "7 Assorted Vegetables" dish. You can mix and match any 7 different types of auspicious CNY vegetables to prepare this dish and the most common vegetable will be, "Chinese Leek(大蒜)", "Lettuce(生菜)", "Black Moss(发菜)" ,"Spring Onion(葱) and etc.

Ingredients: (serves 2)
1 Stalk Each of 7 Assorted Vegetables(七样菜)
1 Chinese Preserved Sausage(腊肠), sliced
1/2 Bunch of Shimeji Mushrooms, optional
3 Slices of Ginger
3 Cloves of Garlics
1 Red Chili, sliced
1 Teaspoon of Chicken Stock Powder

Method:
1. Trim and cut the assorted vegetables accordingly, rinse well and set aside.
2. Preheat frying pan with 1 tablespoon of oil, saute ginger, garlic and chili till fragrant then toss in the sliced preserved sausage and fry for another 30 seconds.
3. Toss in the sliced leeks and stir for another 1 minutes before adding in the rest of the vegetables ,give it a quick stir before seasoning it to taste.
4. Serve hot with rice.


Lastly on this "Renri(人日)" I would like to wish each and everyone of you Happy Birthday , Good Health and Prosperous in all area whole year round.


Sunday, 30 January 2011

Pan-fried White Spotted Rabbitfish With Leeks

Chinese New Year is just a few days away and I believe every household is busying with preparing the food, beverage, clothing and etc before the coming New Year. Or perhaps some of you are having reunion dinner this weekend while everyone is off work and available at home. For Teochew family like us, our Chinese New Year reunion dinner can never go without this “Pan-fried White Spotted Rabbitfish With Leeks” when my dad was still around.

If you often frequent those Teochew Porridge stalls in food centre or coffee shop, I am sure you will be familiar with their signature Steam White Spotted Rabbitfish(清蒸白肚鱼) which goes well with their traditional dipping sauce make with "salted bean paste(豆豉), minced garlic and cut chilies".

As you know Leeks belong to the same category as onion family where you will link to those thick stalked European leeks that are commonly found in supermarkets which have a mild sweet flavor that is suitable for making soup or pie. But as for Chinese leeks on the other hand they are smaller and thinner which resemble thick scallion that has strong flavor, which makes them a staple ingredient in most Chinese cooking. Also most of the Chinese believe that by storing more LEEKS()at home it means you will have more money to COUNT()as both have the same pronunciation in Mandarin.

  Every year during Chinese New Year these “White Spotted Rabbitfish(白肚鱼)” will be highly in demand at both the wet and local supermarkets. And for your information the price of these fish can go as high as up to S$35.00 – S$40.00 per kilogram. These fish also has another name known as “Pei Tor” and by eating it most of the Chinese believe it brings good luck and prosper during the year. Also during this breeding period of the year, these fish are big in size and they do comes with roes that are particularly relished too.

Here is a photo of  the steps on preparing this dish.

Ingredients: (serves 2)
3 - 4 Medium Size (350g) White Spotted Rabbitfish
3 Stalks of Chinese Leeks, cut into diagonal sections
2 Slices of Ginger
1 Teaspoon of Minced Garlic
1 Teaspoon Chicken Stock Powder
80ml Hot Water

Method:
1. Clean and rinse the fish, pat dry with kitchen paper towel and set side.
2. Preheat a frying pan with 1 tablespoon of oil, pan-fry the fish on both side for about 3 minutes under medium heat or till slightly golden brown. Dish up.
3. Using the same pan add in ginger and minced garlic, sauté till fragrant before adding the sliced leeks.
4. Continue to stir-fry the leeks for another 2 – 3 minutes until soften add in 80ml of hot water and chicken stock powder to taste.
5. Place the cooked fish on top of the leeks and simmer for another 1 minute on medium low heat, carefully give it a quick stir in between to let the fish absorb the flavour from the leeks mixture.
6. When done dish up and serve with hot steamed rice.


If you do cooked this white spotted rabbitfish at home, it would be great if you would like to share with us how you prepared them. Because for us, we only cooked it with leeks or steam and eat it fresh with light soy sauce.


Friday, 29 October 2010

Spooky Halloween Trick or Treat

What are you planning on this year Halloween which is just two days away on Sunday, 31 October 2010? This year there are a lot of exciting Halloween activities found in most tourist attractions such as Singapore Night Safari, Sentosa (spooky event) or even some restaurants or pubs are having Halloween parties and special dining menu to brings up the spooky atmosphere.

For this coming Halloween, I would like to share with you our quick and easy "not so" spooky Halloween treat which is the "Pumpkin Soup" and "Spooky Pizza".

Tuesday, 7 February 2006

Stir-fry Fish Fillet With Baby Leeks


During Chinese New Year, almost every household will stock up "Baby Leek - "蒜" at home. Most people often used it cooking or hang it at some corner of the house to symbolized "年年有钱算". This is because "蒜" and "算" sounds similar in Mandarin so the more you eat, the more money you will able to count in the year. Here instead of using it to steamed fish, I recreate the recipe by stir-frying some fish fillet with leek which in a way easier for kid to consume.

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