Sunday, 11 May 2008

Cod Fish Rice

Reyon and I having this for our Mother's Day Dinner. This is one of Reyon's favourite "1 Dish Meal" despite that he is not really keen on fish. There is two different way that you can make this dish depend on which type you prefer?

As usual I cooked the rice using the soup base instead of water so that Reyon will get most of the nutrition from the soup. Then I coat the marinated fish fillet with cornflour then pan-fry in until golden brown and almost cooked through then I place it on top of the bubbling rice and let it continue to cook through so that the fish oil and fragrant will combine well with the rice.

1 Or 2 pieces Of Cod Fish Fillet, without bone part
1/2 Tablespoon Of Cooking Wine
1 Teaspoon of Light Soy Sauce
1 Tablespoon Of Cornflour
3-4 Slices Of Ginger

1. Wash and pat dry the fish fillet then marinate it with cooking wine, soy sauce and then coat it with cornflour.
2. Preheat a frying pan with some oil then saute the ginger slices until fragrant then add in the fish, skin side down.
3. Saute it for about 2 minutes till almost golden brown then turn over and repeat the same thing until both side are golden in colour.
4. Place the almost cook fish fillet on top of the bubbling rice which is half way through the cooking time.
5. Leave the fish fillet in the rice cooker until the rice is done.
6. Serve warm with some cucumber and tomato slices. (you can choose to drizzle it with extra BBQ sauce or tomato sauce on the fillet)

You can replace Cod Fish with Snapper or Salmon depend on your preference.

Saturday, 10 May 2008

Our Pre-Mother's Day Dinner

Tomorrow is 11 May 2008 is once a year Mother's Day so my little Darling Reyon insists that we will have these for dinner today to celebrate Mother's Day. Early in the morning, he asked me to go market and buy some fresh prawns to make his favourite Deep-fry Breaded Prawns and some other ingredients to make the ABC Pork Ribs Soup.

ABC Pork Ribs Soup consists of carrot, potato, corn and pork ribs. Reyon loves this soup because of it's natural sweetness and fragrant taste. I purposely boiled extra amount of this soup and use it as a base to cook it with rice so that the white rice will taste even nicer.

500g Pork Ribs
2 Medium Potato, cut into big chunks
1 Medium Carrot, cut into thick slices
1 Sweet Corn, cut into section
2 Garlic Cloves, lightly smashed
3 Shallots(small red onion), thinly sliced

1. Wash and trim the pork ribs then blanch it in boiling water for about 5 minutes, removed and rinse with water then set aside.
2. Use a soup pot, add about 1/2 tablespoon of oil and saute the shallot and garlic for about 2 minutes then add in the carrot, potato and pork ribs and continue to saute till fragrant on low heat for about 5 minutes.
3. Add in about 1 litre of water and bring it to boil then add in the corns.
4. Let it simmer for about 25 - 30 minutes then season it with salt if prefer.(i add in 1/4 of the chicken stock cube)

a) I replace the water for cooking rice with the above soup stock to make the rice more fragrant.

This is another one of Reyon's favourite deep-fry food other than chicken wing and nuggets. He loves either traditional Tempura Prawn or this type of Breaded Prawns. He can eat either 3 or 4 of this prawns for his usual meal.Posted by Picasa

6 - 8 Medium Size Prawn, shell and devein
3 Tablespoons of Corn Flour
1 Beaten Egg
5 Tablespoons Dry Breadcrumbs(might need more)
Oil For Deep-frying

1. Remove the shell from the prawns and keep the tail portion, try to snip two cuts at the base of the prawn so that the prawn will not curl up when deep-fry.
2. Next dry the prawns with kitchen paper towel well so that it will not have any water for safer frying.
3. Coat the prawn with cornflour then deep in beaten egg then coat with breadcrumbs and back to beaten egg then breadcrumbs again then set aside. (you can refer to a similar example here as in cornfour, beaten egg and breadcrumbs)
4. Make sure that the oil is hot before you drop in the coated prawns. Fry a few prawns at a time to avoid over crowded.
5. Fry the prawns till golden brown at medium heat for about 2 - 3 minutes.
6. Drained them well on kitchen paper towel and serve hot so that they will be crispy and nice.

a) Select those with hard shell and firm meat type.
b) Remember to dry the prawn really well so that you can achieve a more crispy texture while deep-frying.

Lastly, I want to wish all my blog pals and reader especially those who are already mummy, I sincerely Wish You a HAPPY MOTHER's DAY............

Sunday, 20 April 2008

Red Bean & Dumpling In Pumpkin Cream

Saw this interesting Korea Dessert from one of the food blogger known as 小小米桶的寫食廚房.(click here for the link to the original recipe in Chinese together with details photo illustration) She had a lot of wonderful pictures and interesting food recipes which is mainly written in Chinese found in her blog at the above mention link.

I found this recipe very interesting mainly because I love pumpkin puree and red bean as the main ingredients for this Dessert. Although the procedure might be a bit tedious due to the cooking of red bean, making of the dumpling and mashing of the pumpkin puree. But with all these efforts you will be able to have a bowl of hearty dessert to share with your love one. Below is the recipe in English version and I also drizzle some extra almond cream to the final products to enhance the flavour.Posted by Picasa

1/2 Cup of Cook Red Bean, cooked through but not marshy
250g Australia Pumpkin, cut into cubes
1 Cup of Water
50ml of Almond Cream, optional

1. Put the pumpkin cubes into a small saucepan together with 1 cup or more of water to cover the pumpkin then simmer it in low heat until the cubes are tender and soft.
2. Mash the soft pumpkin cubes through a sieves then return the pumpkin puree back into the same saucepan with the remaining water and stir till well combine.
3. Next add in the cooked red bean and mini dumpling and simmer for a while, if the base is too
thick, you can add in some extra water to dilute it.
4. Before serving, you can drizzle 1 - 2 tablespoons of almond cream on top to enhance the flavour.
5. As you have notice, I didn't add any sugar to sweeten this dessert because I find that the Pumpkin puree is already sweet enough to my liking. But then if you want it to taste better you can add extra sugar to sweeten it.

Mini Red Bean Dumpling
25g Glutinous Rice Flour
Suitable amount of Sweeten Warm Red Bean Soup

1. In a mixing bowl, mixed the glutinous rice flour with suitable about of warm red bean soup to make into a dough.
2. Knead it until smooth then roll into small dumpling in marble size or bigger depend on your preference.
3. Bring a pot of water to boil, drop in the pre-rolled dumplings and cooked until it float to the surface and continue to let it boil for another 2 minutes then drain and soaked it in cold water for a few minutes to enhance the texture.(make it more Q)
4. Dish and set aside for later use. (you can prepare this while cooking the pumpkin)

a) You can cooked your own red bean or you can buy those ready cooked red bean soup or pre-packed cooked red bean.
b) I used Australia Pumpkin because I like it's orangy colour.
c) If you don't wish to prepare your own dumpling, you can use those pre-packed type from supermarket.

Sunday, 13 April 2008

Winnie The Pooh English Breakfast

How will you react if you are serve with this Set of Assorted Pooh Design Breakfast during Sunday Morning. I am sure no matter if you are an adult or kid, you will definitely be delighted to see this and it will bring smile on your face for the rest of the day. But out of this set, I am still not perfect in the Pooh Sunny Egg because I don't really know how to handle the mould well to make the egg in good shape....... :(

I made these for Reyon this morning and the 1st reaction he had when he sees this is "Wow!!!! So many Bear Bear!!!!" I used the Pooh Bread Cutter for the Toast, the Pooh Egg Ring Mould for the Sunny Egg, Pooh Cookie Cutter for the Ham and Pooh Vegetable Cutter for the Apple Slices...... too bad i can't mould the Tomato in either Pooh Slices or Shape... :)Posted by Picasa

P/s: You can find the related post on the Pooh Utensils(click on link)