Thursday, 9 February 2012

Thai Green Curry Roast Chicken

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The quickest way to enjoy a bowl of comfort curry dish at home is by using curry paste that is easily available at major supermarkets. In Singapore there are many different types of curry pastes ranging from Chinese(Singapore curry, nonya curry), Malay(rendang, kari ayam), Indian(fish curry), to international choice of Japanese, Thai and etc.

Here we are using Thai Green Curry paste which is best with chicken(recipe HERE), pork or seafood whereas Thai Red Curry works best with beef, lamb or oily fish such as salmon.

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.


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)

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

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!!!!

{Photo Friday} Pineapple Upside Down Cake

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I love to spend hours looking at food photos from either food magazines or food blogs. Upon looking at those mouthwatering photos it could actually motive oneself to try working on the recipe(s) especially those that requires simple ingredients and comes with step-by-step photos. Today I am sharing a Photo Post on a Pineapple Upside Down Cake recipe that I try from Nami's blog @ Just One Cookbook. If you have follow this blog you would remember she is also the one who inspired and taught me how to make the Japanese Steamed Cake (recipes on Mushipan).

For this 1st Photo Friday entry, I would like to share with you a delicious cake recipe that I bake from Nami's blog.


Just a few days ago I saw a lot of beautiful fresh pineapples available at the wet market and on the same day so coincident Nami also shared a post on her Pineapple Upside Down Cake which she made for her husband. So without hesitate I know I must go and get hold of the pineapple to try her recipe.

Although I am don't like to eat pineapple as a fruit on it's own(because I am afraid of sour and it's tongue bite feeling) but I love it when it is used to make pineapple jam, pineapple tarts, achar(fruit salad) and etc. Thinking about it I still miss Sherie's(maameemoomoo) pineapple salad that she share with me during my last visit to her place.

Recipe adapted from Nami's @ Just One Cookbook HERE.

(Make: 8" Round Tin | Preparation: 15 minutes | Cooking: 50 - 60 minutes)

1 Pineapple, (skin removed, halve and core)
150g Caster Sugar
1/2 Cup Water
86g Unsalted Butter, soften

Batter for Cake:
114g Unsalted Butter, melted and cooled
140g Plain Flour
1 Teaspoon baking powder
1/4 Teaspoon Salt
2 Eggs
3 Egg Yolks
200g Caster Sugar
1 Teaspoon Vanilla Extract

Although there is a small hiccups while preparing the caramel pineapple but overall the cake was perfect with it's soft, sponge cake like texture that tops with delicious golden pineapple slices. This is just too good for an afternoon tea-snack and I have two slices with my favourite fruit tea. If you are keen in trying out this recipe, do head over to Nami's blog and check out her step-by-step recipe on making this mouthwatering cake HERE.

Till then have a great weekend everyone! Stay tune for next Photo Friday recipe again.

Wednesday, 1 February 2012

Braised Bee Hoon With Pumpkin & Prawns

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With Chinese New Year(CNY) celebration still going on until next Monday, 06 February 2012(the fifteen day of Chinese New Year). Most households are still in the festive mood on preparing auspicious CNY dishes with ingredients such as Abalone, Mushrooms, Black Moss, Sea Cucumber and etc.

In this post I am using simple ingredients such as rice vermicelli, pumpkin(金瓜 - 金玉满堂), prawns(嘻哈大笑) and mushrooms to prepare a very colourful and auspicious New Year noodle dish for the family.