In the past, making "Ngoh Hiang - 五香" is always one of my Dad specialty dish. During festive occasion such as Chinese New Year he and mum would make a huge quantity to distribute to our relatives or served it to those who visit us during New Year. But now when he is no long around, we don’t really get to eat this special treat as often as we do.
Showing posts with label Signature Dish. Show all posts
Showing posts with label Signature Dish. Show all posts
Thursday, 13 May 2010
Friday, 15 January 2010
Steam Salmon Fillet With Herbs


Ingredients: (serves 2)
1 Pieces of Boneless Salmon Fillet, abt 400g
10g Shredded Ginger
1 Stall of Spring Onion, cut into long section
4 Red Dates, soften and cut into halves
1/2 Teaspoon of Wolfberries
2 Slices of Dang Gui, break into smaller portion
Drizzle of Sesame Oil, optional
Method:
1. Rinse the Salmon fillet, pat dry and cut into slices and set aside.
2. Place some spring onion on a steaming plate, top with some Dang Gui slices and arrange the salmon slices on top of it.
3. Scatter the red dates and wolfberries evenly on the salmon slices then get ready a pot of boiling water for steaming.
4. While waiting for the water to boil, pre-heat a small frying pan with about 1 tablespoon of oil, sauté the shredded ginger till fragrant and golden brown, removed and set aside for garnish.
5. When the pot of water boils, place some saute ginger on top of the salmon slices, drizzle some ginger oil and scatter some extra chopped spring onion and steam it over medium heat for about 5 to 7 minutes depend on the thickness of the salmon slices.
6. Before severing, top with the remaining saute ginger and oil and try to scoop a few teaspoons of the fish gravy(after steaming the fish, there will be some water/sauce appears below the fish) over the fish in order to make it look more glossy and presentable.
Note:-
~ This dish is best to serve warm, just right after steaming or else the texture of the salmon slices will be tough and not smooth.



Labels:
Asian Seafood Dish,
Chinese New Year,
Salmon,
Signature Dish
Friday, 8 January 2010
Steam Osmanthus Cod Fish


Ingredients: (serves 2)
1 Large Cod Cutlet
1/2 Tablespoon of Osmanthus Flower
1 Teaspoon of Wolfberries
3 Red Dates, halves
Some Broccoli Florets, blanched
1/2 Tablespoon Mirin/Glutinous Rice Rice, optional
Method:
1. Clean and pat dry the fish, lightly marinate it with some light soy sauce and corn flour.
2. Next arrange the fish cutlet on a plate together with the red date, wolfberries and 1/2 of the Osmanthus Flower.
3. Prepare a steaming pot with metal rack, when the water boils, put the plate of fish on the rack and steam on medium high heat for about 5 minutes.
4. Remove the pot cover, drizzle mirin/glutinous rice wine on it, scatter the remaining Osmanthus Flower and continue to steam for another 2 to 3 minutes till the fish is cooked through.
5. Remove and serve with warm rice.
Note:
~ You can choose any type of fish fillet/cutlet that is suitable for steaming or to your liking.
~ The timing for steaming the fish will depend on the thickness, you can test it after 5 minutes of steaming time, using a chopstick/fork to test the center of the meat.



Thursday, 26 November 2009
Baked Prawn With Lemon & Cheese


Ingredients: (serves 2)
8 Medium Size Prawn
2 Slices of Sandwich Cheese, cut into thin strips
1 Lemon, cut into thin slices
10g of Butter
2 Tablespoon of RUM or Brandy, optional
Method:
1. Wash, trim and slit the back of the prawn into half, becareful not to cut too deep or else the prawn will break into halves.
2. Cut the butter into small cubes and stuff it into cuts of the prawn.
3. Arrange some lemon slices in a baking dish (or you can use disposal foil baking tray), place the stuffs prawn on top of the lemon.
4. Top the shredded cheese on top of the prawns, drizzle the liquor evenly on top of the prawn.
5. If you want that extra citric fragrance on the baked prawn, you can top with some extra strips of lemon rind.
6. Bake in the toaster oven for about 10 - 15 minutes or until the prawn is cook through.
6. You can serve this dish directly from the baking tray or you can re-arrange them in serving plate and serve as finger food for party.

Note:
~ Above is the sample photo of the toaster oven which you might have it in kitchen, it is usually used to reheat bread, pizza or small items.



Monday, 2 November 2009
Double-Boiled LingZhi Soup


Red Date (红枣): It is a blood tonic, that can be widely used with other ingredients to nourish the body.
Dried Longan (桂圆肉): It influences the heart and spleen channels. Calms the spirit, nourishes the blood and strengthens the spleen. Commonly used to treat heart palpitations, insomnia, forgetfulness, worrisome tendencies and overwork.
Wolfberries (枸杞子): It strengthens body and bones, supplements kidneys and energy, nurses liver and clarifies eyes. It also cultivates energy and aids yang bodies moistness lungs and stops coughing. Other than use it as a soup ingredient, it can be used as a condiment in frying dishes or used to make tea. Choose Qizi which are full and with bright colour.
Ingredients: (Serves 2)
5g Ling Zhi Slices
10g Dried Longan
5g Wolfberries
8 - 10 Big Red Dates
Honey Dates (金丝蜜枣)
2 Hard-boiled Egg, removed shell
800ml Water
1 Knot of Pandan Leave, optional
Method:
1. Place the uncooked eggs in a small saucepan and bring to boil, then simmer for about 5 -7 minutes, remove from pan, rinse and peel off the shell then set aside.
2. Rinse all the herbs ingredients then place them (except the wolfberries) in the pot of boiling water (800ml) and simmer together with the pandan leave for about 3 minutes.
3. Add in the eggs and bring to boil again then transfer the mixture to a ceramic pot.
4. As usual, I always place the ceramic pot into the slow-cooker and cook on Auto for about 2 hours. (you can take a look a the sample HERE)
3. Add in the wolfberries at the very last 30 minutes of cooking time.
Note:
~ You can replace the hard-boiled eggs to a few quail eggs if you prefer a small portion.
~ If you find the taste a bit too bitter for your linking, you can add some rock sugar to sweet it.



Sunday, 18 October 2009
Curry Chicken With Longan & Pineapple


The Longan used in this recipe is from can which contain syrup, you can easily grab a can of this Longan in syrup in any supermarket or convenient store.


Ingredients: (serves 2)
2 Tablespoons of Thai Red Curry Paste
1 Chicken Breast Meat, cut into cubes
1 Slice of Fresh Pineapple, cut into cubes
15 Longan In Syrup
2 Tablespoons of Sryup, from the longan can
1 Tomato, cut into wedges
2 Small Red Onion, cut into wedges
1/2 Tablespoon Olive Oil
4 Small Kaffir Lime Leaves, shredded
Methods:
1. Clean and trim the fat from the chicken breast, cut it into about 2" cubes.
2. Marinate the chicken with about 1 teaspoon of Thai red chilli paste and 1/2 teaspoon of light soy sauce for about 10 minutes.
3. Heat up a small saucepan with olive oil, saute the onion till fragrant.
4. Next add in half of the tomato wedges and some shredded kaffir lime leave then continue to stir-fry for another 15 second or so.
5. Spoon in the remaining chilli paste and continue to saute until fragrance then add in the marinated chicken cubes and fry till the meat is cooked through.
6. Next add in the pineapple cubes, longan, remaining tomato wedges and give it a good stir till combined.
7. Lastly stir in 2 tablespoons of syrup juice from the longan can and bring the mixture to boil for about 10 seconds.
8. Dish up and served with some balanced broccoli and steam rice.

Note:
~ You can get those instant Thai Red Chilli Paste by "Asian Home Gourmet" in most supermarket.


Saturday, 25 July 2009
Savory Oatmeal Porridge - 麥片粥



Ingredients: (Serves 2)
5 - 6 Tablespoons of Quick Cook Oatmeal
3 Imitation Crab Meat, diced
100g Of Mince Pork
1 Egg, lightly beaten
600ml of Water/Stock
Chopped Spring Onion & Coriander
Pan-fried Shredded Ginger, optional
Methods:
1. Marinate the mince meat with some light soy sauce, pepper and sesame oil and set aside.
2. Preheat a saucepan with some oil, lightly fry the diced crab meat until done, then add in the marinated mince meat.
3. Give it a quick stir until the meat are well separated and cook through.
4. Add in the water and bring it to almost boiling point then add in the quick cook oatmeal.
5. When the mixture come to boil again, low the heat and simmer for about 5 minutes then season to taste.
6. Switch off the heat, remove the pot from the stove, then drizzle in the beaten egg and give it a quick stir.
7. Serve in the bowl with extra topping of chopped coriander, spring onion and shredded ginger.
Notes:
a) To make the pan-fried shredded ginger:-
~ Preheat a small pan with about 1 tablespoon or more of oil, then add in 1 tablespoon of shredded ginger, saute it over medium low heat.
~ Stir consistency until the ginger turns almost golden in colour, switch off the heat, remove the shredded ginger and set aside in a small saucer.
~ Pour some of the oil over it so as to drizzle on the porridge or noodle.



Labels:
Asian Rice Dish,
Oatmeal,
Product Reviews,
Signature Dish
Wednesday, 15 July 2009
Herbal Fish Mee Suah
After a day of hectic work in the office, what would you prefer to have as a comfort food for dinner? Some home cooked soup or simple home cooked dishes? Or what about having a bowl of hearty Herbal Fish Mee Suah that top with some fish slices, soft-boiled Egg and fried shredded ginger to go with?
Mee Suah, which is usually sold in dried form, is made from rice flour and is very brittle in uncooked form as the strands are really thin. We hardly have Mee Suah at home as I always thought that it is more for confinement food cooking or elder people. But on request today, I prepared this light herbal pork ribs soup to serve with the Fish Mee Suah with an additional Soft-boiled egg.
Ingredients: (Serves 2)
150g of ShengYu Slices (生鱼片)
3 Bundles of Mee Suah (面线)
4 Pieces of Spare Ribs
2 Big Red Dates (红枣)
2 Slices of Dried Huai Shan(淮山)
5 Slices of Yuzhu (玉竹)
3 – 4 Slices of Dang Gui(当归)
1 Tablespoon Wolfberries (枸杞子)
600ml - 750ml Water
2 Soft Boiled Eggs
10g of Shredded Ginger
Chopped Coriander & Spring Onion for garnish
Method:
1. Clean and wash the spare ribs then blanched in boiling water for about 5 minutes, rinse, clean and set aside for later use.
2. Marinate the fish slices with some shredded ginger and a few drops of sesame oil and light soy sauce then set aside in the fridge.
3. Bring water to boil in a stockpot, add in spare ribs, rinse herbs and half of the wolfberries.
4. Lower the heat and let it simmer over low heat for about 20 – 30 minutes until the spare ribs are tender.
5. While boiling the soup base, pre-heat a small frying pan with about 1 tablespoon of boil, sauté the shredded ginger till fragrant and golden brown, removed and set aside for garnish.
6. Blanched the marinated fish slices in boiling water for about 1 minutes till cooked, remove and set aside.
7. Using the same saucepan, bring some fresh water to boil then cooked about 1½ bundle of the mee suah for about 30 seconds or so, stir occasionally.
8. Remove and place it in a big soup bowl top with some of the remaining wolfberries, 2 spare ribs and some blanched fish slices.
9. Scoop the hot herbal soup over it and serves with some extra garnish of shredded ginger, coriander, spring onion and soft-boiled egg.
10. If you prefer, you can drizzle a few drops of sesame oil over it for extra fragrant.
Methods For Soft-Boiled Egg:
1. To prepare a soft-boiled egg, bring egg and water to boil in a saucepan then low the heat to medium low and continue to boil for about 4 minutes(for runny egg yolk) or 6 minutes(for soft and moist yolk).
2. Remove the heat from heat, peel the shell and set aside.
Em... in order to get that brownish effect for my soft-boiled egg. I actually soaked the cooked egg without shell in a bowl of dark soy sauce water for about 30 minutes or so, but the effect is still not as good as cooking it in dark soy water. And even though this soft-boiled egg is to one of my preference, I still prefer to have it under cooked for maybe another 1 minutes or so less in order to achieve that slightly runny yolk effect. I will try cooking this soft-boiled egg again for 4 minutes instead of the 6 minutes that I have done.
Mee Suah, which is usually sold in dried form, is made from rice flour and is very brittle in uncooked form as the strands are really thin. We hardly have Mee Suah at home as I always thought that it is more for confinement food cooking or elder people. But on request today, I prepared this light herbal pork ribs soup to serve with the Fish Mee Suah with an additional Soft-boiled egg.
Ingredients: (Serves 2)
150g of ShengYu Slices (生鱼片)
3 Bundles of Mee Suah (面线)
4 Pieces of Spare Ribs
2 Big Red Dates (红枣)
2 Slices of Dried Huai Shan(淮山)
5 Slices of Yuzhu (玉竹)
3 – 4 Slices of Dang Gui(当归)
1 Tablespoon Wolfberries (枸杞子)
600ml - 750ml Water
2 Soft Boiled Eggs
10g of Shredded Ginger
Chopped Coriander & Spring Onion for garnish
Method:
1. Clean and wash the spare ribs then blanched in boiling water for about 5 minutes, rinse, clean and set aside for later use.
2. Marinate the fish slices with some shredded ginger and a few drops of sesame oil and light soy sauce then set aside in the fridge.
3. Bring water to boil in a stockpot, add in spare ribs, rinse herbs and half of the wolfberries.
4. Lower the heat and let it simmer over low heat for about 20 – 30 minutes until the spare ribs are tender.
5. While boiling the soup base, pre-heat a small frying pan with about 1 tablespoon of boil, sauté the shredded ginger till fragrant and golden brown, removed and set aside for garnish.
6. Blanched the marinated fish slices in boiling water for about 1 minutes till cooked, remove and set aside.
7. Using the same saucepan, bring some fresh water to boil then cooked about 1½ bundle of the mee suah for about 30 seconds or so, stir occasionally.
8. Remove and place it in a big soup bowl top with some of the remaining wolfberries, 2 spare ribs and some blanched fish slices.
9. Scoop the hot herbal soup over it and serves with some extra garnish of shredded ginger, coriander, spring onion and soft-boiled egg.
10. If you prefer, you can drizzle a few drops of sesame oil over it for extra fragrant.
Methods For Soft-Boiled Egg:
1. To prepare a soft-boiled egg, bring egg and water to boil in a saucepan then low the heat to medium low and continue to boil for about 4 minutes(for runny egg yolk) or 6 minutes(for soft and moist yolk).
2. Remove the heat from heat, peel the shell and set aside.
Em... in order to get that brownish effect for my soft-boiled egg. I actually soaked the cooked egg without shell in a bowl of dark soy sauce water for about 30 minutes or so, but the effect is still not as good as cooking it in dark soy water. And even though this soft-boiled egg is to one of my preference, I still prefer to have it under cooked for maybe another 1 minutes or so less in order to achieve that slightly runny yolk effect. I will try cooking this soft-boiled egg again for 4 minutes instead of the 6 minutes that I have done.

Thursday, 25 June 2009
Durian Fried Rice



Ingredients: (serve 1)
1 Small Rice Bowl Of Cooked Rice
3 Seeds Of Durian Flesh, 80g
5 Medium Prawns, devein
1 Egg, optional
1 Teaspoon Wolfberries
2 Cloves Garlic, finely chopped
1/2 Tablespoon Olive Oil
Chopped Spring Onion
Method:
1. Pre-heat a frying pan with oil and saute the chopped garlic until fragrant then stir in the prawn and fry until cooked through.
2. Next stir in the cooked rice and give it a quick stir to separate each of the grain from sticking together.
3. Push the rice mixture to aside(refer to the picture above) then crack an egg into the pan and stir-it through to the rice mixture until combine then add in the wolfberries.
4. Lastly, push the rice mixture aside again and add in the Durian flesh and give it a quick stir to loosen the paste then stir it into the rice mixture till well combined.
5. Remove the pan from heat, and sprinkle chopped spring onion into rice mixture, dish up and serve warm with extra seeds of durian.
Note:
a) If you want it to be a bit savoury, you can add 1/4 teaspoon of salt or seasoning to stir-fry the fried before adding the durian.
Related Post:
1) Rice With Durian
2) Baked Durian Cake
3) Durian Chocolate Chiffon Cake
4) Green Bean With Durian
5) Thai Style Durian Sticky Rice

Labels:
Asian Rice Dish,
Cooking With Fruits,
Durian,
Signature Dish
Thursday, 21 May 2009
Scramble Egg With Tomato

Tomato fruit is classified as a berry. As a true fruit, it develops from the ovary of the plant after fertilization, its flesh comprising the pericarp walls. Tomato is also an excellent source of Vitamin C and a good source of Vitamin A. So if you are trying to get one of your kids or love one to incorporate some tomato into their dish. You can try one of this Scramble Egg With Tomato serve in tomato cup as party food breakfast side dish.

Ingredients: (serve 2)
2 Medium Size Red Tomato
1 Medium Egg, lightly beaten
1 Tablespoon Milk/Water
1/2 Tablespoon of Chopped Tomato
1 Tablespoon of Chopped Spring Onion
1/2 Tablespoon of Thai Sweet Chili Sauce
Method:
1. Cut the tomatoes, horizontal into halve and carefully scoop out the seeds in it. Pat the inside dry with kitchen paper towel and set them aside.
2. Take 1 of the tomato cup and chopped them into cubes.
3. Whisk the egg with either water or milk until well combined.
4. Drizzle some Olive oil onto a small preheat non-stick pan and add in the chopped tomatoes, give it a few stir until fragrant then scatter in the chopped spring onion.
5. Next pour in the egg mixture and cook the scramble egg accordingly, using a spoon to stir the mixture occasionally.
6. Lastly stir in the Thai chili sauce mixture and give it a quick stir until it combined, fill the egg mixture into the prepared tomato cups and serve as together with some cut fruits as side dish.
Note:
a) You can replace the Thai Sweet Chili Sauce with Tomato Sauce for kid's version.
b) You can also scatter some extra shredded cheese onto the egg tomato cups and put it into the toaster oven of about 3 minutes or so until the cheese started to melt.
Tuesday, 12 May 2009
Avocado ~ Egg ~ Tomato


In this appetiser, I used 1 avocado, 1 hard boiled egg and 2 ripe medium size tomato to come out with 3 different taste and texture of the combination.
Mashed Avocado & Egg Salad
~ Mashed half of the hard-boiled egg with about 2 to 3 slices of avocado and serve it in a tomato cup.
Avocado Slices With Plain Yogurt
~ Arrange some avocado slices on plate and top with a dollar of plain Greek yogurt(or you can choose yogurt of your favour).


~ Cut the avocado into half, carefully scoop out the fruit and leave the shell in shape.
~ Place half of the hard-boiled egg in the middle and filled the space of the shelf with avocado & tomato cubes.
~ Drizzle with some BBQ or Thai Chilli sauce before serving.

Labels:
Avocado,
Cooking With Fruits,
Finger Food,
Signature Dish
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