Ingredient
600gm Udon (blanch with hot water & drain dry)
300gm beansprouts (peel off both ends)
200gm Squid (sotong)
300gm Medium prawns
200gm Grouper fish slices
Fish Seasoning Sauce
1 tsp salt
1 tsp sugar
2 tsp cornflour
1/8 tsp pepper
1 tsp sesame oil
1 tsp oil
100gm yellow chives (or green chives)
10gm chopped garlic
5gm shredded chillies
Gravy
100ml stock
1/2 tsp salt
1 tsp sugar
1 tbsp light soya sauce
1 tbsp oyster sauce
To Add later
1 tsp sesame oil
1 tsp black pepper
Method
1. Put the fish into a bowl, add salt, sugar, cornflour, then use a chopstick to stir them well. Then add white pepper, sesame oil, stir well, add cooking oil, then set aside.
2. Prepare gravy in a bowl, put half a cube chicken stock, add 100ml water, add salt, sugar, light soya sauce and oyster sauce.
3. Heat up the wok, then add water inside the wok, once water boiled, add in the fish to blanch, stir until fish half-cooked, scoop up and drain dry, sock in the same water in a bowl.
4. Squid, cut into rings and blanch in hot water then drain dry.
5. Heat the wok with 2 tbsp of oil, add garlic to stir fry, pour in gravy to boil.
6. Add prawn, once the prawns turn red, add black pepper & sesame oil, follows by Udon to fry, add dark soya sauce(optional) stir slowly then cover for 2 mins.
7. Add chilli,then add in beansprout, chives, sotong, dark soya sauce, stir well, add fish do not stir too long, let it cooks for 5 mins.
8. Once smell of the fragrant, off fire, dish up and serve.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Tuesday, May 29, 2007
Monday, April 30, 2007
Fish Meat in Vermicelli Soup
Ingredient:
600g fish meat (dory fish - cut into chunk)
500g beehoon (soak until soft)
2 stalk of chye-sim (cut into bite-size)
2 slices of ginger
2 tomatoes (cut into slices)
Seasoning sauce for fish:
1 tbsp chinese wine
1 tbsp ginger juice
1 tsp salt
1/8 tsp msg
1/2 tsp sugar
1/8 tsp pepper
Gravy sauce:
2 litre of stock (chicken bones & ikan billis)
1 1/2 tsp salt
1 1/2 tbsp fish sauce (thai brand)
1 tsp msg
1/8 tsp pepper
1 tsp sesame oil
Method
1. Cut and season the fish with wine then set aside for 15 mins.
2. Mix the seasoning sauce for the fish well in a bowl, then add to the fish to mix together, set it aside for 15 mins.
3. Prepare the wok for deep-frying fish, once the oil in the wok is hot, off fire,
coat the fish with coat cornflour, then put into deep fry, then turn on the fire, to cook the fish meat. Once the fish meat turn slightly yellowish texture, shows that it is cooked, remove and drain dry.
4. For individual serving, prepare a sauce pan, add 2 tbsp of oil, add garlic, ginger to fry until fragrant, add wine, stock, salt, chye-sim, fish-sauce, cover and let it boil.
5. Once boiled, off heat, add 3 tbsp of milk eith evaporated or UHT milk, then add in beehoon to let it boil again.
6. Ready to serve once beehoon is boiled, garnish with fish slices and tomatoes to serve.
600g fish meat (dory fish - cut into chunk)
500g beehoon (soak until soft)
2 stalk of chye-sim (cut into bite-size)
2 slices of ginger
2 tomatoes (cut into slices)
Seasoning sauce for fish:
1 tbsp chinese wine
1 tbsp ginger juice
1 tsp salt
1/8 tsp msg
1/2 tsp sugar
1/8 tsp pepper
Gravy sauce:
2 litre of stock (chicken bones & ikan billis)
1 1/2 tsp salt
1 1/2 tbsp fish sauce (thai brand)
1 tsp msg
1/8 tsp pepper
1 tsp sesame oil
Method
1. Cut and season the fish with wine then set aside for 15 mins.
2. Mix the seasoning sauce for the fish well in a bowl, then add to the fish to mix together, set it aside for 15 mins.
3. Prepare the wok for deep-frying fish, once the oil in the wok is hot, off fire,
coat the fish with coat cornflour, then put into deep fry, then turn on the fire, to cook the fish meat. Once the fish meat turn slightly yellowish texture, shows that it is cooked, remove and drain dry.
4. For individual serving, prepare a sauce pan, add 2 tbsp of oil, add garlic, ginger to fry until fragrant, add wine, stock, salt, chye-sim, fish-sauce, cover and let it boil.
5. Once boiled, off heat, add 3 tbsp of milk eith evaporated or UHT milk, then add in beehoon to let it boil again.
6. Ready to serve once beehoon is boiled, garnish with fish slices and tomatoes to serve.
Saturday, April 28, 2007
Fried Oyster Omelette
Ingredient
300g fresh oyster
8 eggs
100g sweet potato flour
300ml water
2 stalk spring onion (cut into 2 inches length)
2 stalk coriander leaves (cut into small pieces)
Seasoning sauce
1/2 tsp salt
1/4 tsp msg
1 tbsp fish sauce (mix with 5 tbsp water)
Sambal Chilli sauce
2 tbsp of chilli paste (ah chew brand)
Grind ingredient together then mix with chill paste
15 shallots
5 pieces candlenuts
1/2 tbsp belacan
1 piece lemon grass
2 slices of blue ginger
Seasoning for Oyster
Wash the oyster and drain dry, season oyster with 1/2 tsp salt, 2 tsp tapioca flour, 1/8 tsp msg and 1/8 tsp sugar for 15 min.
Flour mixture
Prepare a mixing bowl, add sweet potato flour with 300 ml water then sieve, add 1 tbsp tapioca flour, 1/2 tsp salt, 1/2 tsp msg, 1/2 tsp sugar , mix them well and leave it aside for 1/2 hour or longer.
Method:
1. Beat 4 eggs into a bowl, heat up a non-stick pan with 2 tbsp of oil, add 1 ladle of flour mixture and spread it evenly.
2. When the flour mixture turning transparent, add in beaten eggs and fresh oyster, then stir fry until all well mix thru, add in 2 tbsp oil to continue frying, dun let it overcooked, sprinkle with some fish sauce.
3. Once the eggs is cooked, off fire, garnish with spring onion and coriander leaves.
4. Serve with sambal chillies.
300g fresh oyster
8 eggs
100g sweet potato flour
300ml water
2 stalk spring onion (cut into 2 inches length)
2 stalk coriander leaves (cut into small pieces)
Seasoning sauce
1/2 tsp salt
1/4 tsp msg
1 tbsp fish sauce (mix with 5 tbsp water)
Sambal Chilli sauce
2 tbsp of chilli paste (ah chew brand)
Grind ingredient together then mix with chill paste
15 shallots
5 pieces candlenuts
1/2 tbsp belacan
1 piece lemon grass
2 slices of blue ginger
Seasoning for Oyster
Wash the oyster and drain dry, season oyster with 1/2 tsp salt, 2 tsp tapioca flour, 1/8 tsp msg and 1/8 tsp sugar for 15 min.
Flour mixture
Prepare a mixing bowl, add sweet potato flour with 300 ml water then sieve, add 1 tbsp tapioca flour, 1/2 tsp salt, 1/2 tsp msg, 1/2 tsp sugar , mix them well and leave it aside for 1/2 hour or longer.
Method:
1. Beat 4 eggs into a bowl, heat up a non-stick pan with 2 tbsp of oil, add 1 ladle of flour mixture and spread it evenly.
2. When the flour mixture turning transparent, add in beaten eggs and fresh oyster, then stir fry until all well mix thru, add in 2 tbsp oil to continue frying, dun let it overcooked, sprinkle with some fish sauce.
3. Once the eggs is cooked, off fire, garnish with spring onion and coriander leaves.
4. Serve with sambal chillies.
Tuesday, September 12, 2006
Seafood-Prawn with Yam Paste
Ingredient
12 big prawns (de-shell & de-vein - look like butterfly cut)
80gm wheat starch
300g thai yam (deskin and cut in big chunk)- with skin is 400gm
Marinating for prawn
1/4 tsp salt
1/2 tbsp ginger wine (1/4 tbsp chinese wine + 1/4 tbsp ginger juice)
2 stalks spring onion (flatten)
1/2 tsp M.S.G.
1 tsp cornflour
1/4 tsp pepper
Seasoning (yam paste)
1 tbsp sugar
1 tsp fine salt
1/4 tsp 5-spice powder
1/4 tsp pepper
3 tbsp oil (add later)
Method1. Remove shell & de-veins prawns, leaving tail intact, wash & dry it, put into the fridge for a while, then marinate it with seasoning (1/4 tbsp ginger juice, 1/4 tbsp wine, 1/4 tsp salt, 1/4 tsp sugar or M.S.G.) mix them evenly, marinate for 20 mins.
2. Cut the yam into big chunks and steam it for 1/2 an hr till soft and smash into paste.
3. Prepare seasoning for yam into a bowl them sprinkle them on the yam and mix them well using a potato smasher.
4. Boil 5 tbsps (110ml) of water, once boiled, pour in the 80gm of wheat starch and use chopstick to stir them evenly then off fire.
5. Pour them into the plate of smashed yam and mix them evenly.
6. Prepare a bit of ammonia powder, then 3 tbsp of oil put into a bowl stir them well then put into the plate of yam to mix then let it cool down.
7. Once the mixture is cool down, then knead it into a dough inside the tray. Knead them well, then divide into 4 big portion, then one piece divide into 10 then round the portion into a ball shape.
8. Put cornflour to mix with the prawn first
9. Then press the yam ball into a flat round shape, indent a narrow passage in between the shape then put in the prawn, then fold them up, covering the prawn whole body, leaving the tail intact.
10. Heat up 70% of hot, a few pieces at a time to deep fry, using medium fire.
11. Fry until crispy, ready to serve.
12 big prawns (de-shell & de-vein - look like butterfly cut)
80gm wheat starch
300g thai yam (deskin and cut in big chunk)- with skin is 400gm
Marinating for prawn
1/4 tsp salt
1/2 tbsp ginger wine (1/4 tbsp chinese wine + 1/4 tbsp ginger juice)
2 stalks spring onion (flatten)
1/2 tsp M.S.G.
1 tsp cornflour
1/4 tsp pepper
Seasoning (yam paste)
1 tbsp sugar
1 tsp fine salt
1/4 tsp 5-spice powder
1/4 tsp pepper
3 tbsp oil (add later)
Method1. Remove shell & de-veins prawns, leaving tail intact, wash & dry it, put into the fridge for a while, then marinate it with seasoning (1/4 tbsp ginger juice, 1/4 tbsp wine, 1/4 tsp salt, 1/4 tsp sugar or M.S.G.) mix them evenly, marinate for 20 mins.
2. Cut the yam into big chunks and steam it for 1/2 an hr till soft and smash into paste.
3. Prepare seasoning for yam into a bowl them sprinkle them on the yam and mix them well using a potato smasher.
4. Boil 5 tbsps (110ml) of water, once boiled, pour in the 80gm of wheat starch and use chopstick to stir them evenly then off fire.
5. Pour them into the plate of smashed yam and mix them evenly.
6. Prepare a bit of ammonia powder, then 3 tbsp of oil put into a bowl stir them well then put into the plate of yam to mix then let it cool down.
7. Once the mixture is cool down, then knead it into a dough inside the tray. Knead them well, then divide into 4 big portion, then one piece divide into 10 then round the portion into a ball shape.
8. Put cornflour to mix with the prawn first
9. Then press the yam ball into a flat round shape, indent a narrow passage in between the shape then put in the prawn, then fold them up, covering the prawn whole body, leaving the tail intact.
10. Heat up 70% of hot, a few pieces at a time to deep fry, using medium fire.
11. Fry until crispy, ready to serve.
Wednesday, May 10, 2006
Soft Shell Crabs
Soft Shell Crabs
just brought 4 pieces of soft shell crab from my nearest ntuc @ frozen compartment @ the price of $5.50
This is how i cook the soft shell crab
1. wash it, then drain dry or use kitchen towel to dry them
2. season with 1 tsp hua tiao, 1/8 tsp pepper, 1/4 tsp salt, 1/2 tsp sugar
3. leave them aside for 10 mins or longer.
4. Prepare the flour: 4 tbsp cornflour, 1 tbsp rice flour, mix them well together without water.
5. Prepare wok to be heated up, once the wok is hot enuff, add in oil. wait for the oil to be heated up.
6. Dab the crab with the pre-mix flour both side then put in to deep fry, if the oil is too hot, off the fire, put in the crab.
7. Turn on the fire, to let it cooked, once see batter color, scoop up n leave aside.
8. When you hear noise in the deep frying wok, tat means there is water content, it the oil heat up again, when no water content, put in the crab to deep fry 2nd time, this time must be fast just a while, bring up the crab put on a kitchen towel to dry up the oil.
9. the soft shell crab is ready to serve.
sorrie, i got no picture, co it was eaten up within mins.
just brought 4 pieces of soft shell crab from my nearest ntuc @ frozen compartment @ the price of $5.50
This is how i cook the soft shell crab
1. wash it, then drain dry or use kitchen towel to dry them
2. season with 1 tsp hua tiao, 1/8 tsp pepper, 1/4 tsp salt, 1/2 tsp sugar
3. leave them aside for 10 mins or longer.
4. Prepare the flour: 4 tbsp cornflour, 1 tbsp rice flour, mix them well together without water.
5. Prepare wok to be heated up, once the wok is hot enuff, add in oil. wait for the oil to be heated up.
6. Dab the crab with the pre-mix flour both side then put in to deep fry, if the oil is too hot, off the fire, put in the crab.
7. Turn on the fire, to let it cooked, once see batter color, scoop up n leave aside.
8. When you hear noise in the deep frying wok, tat means there is water content, it the oil heat up again, when no water content, put in the crab to deep fry 2nd time, this time must be fast just a while, bring up the crab put on a kitchen towel to dry up the oil.
9. the soft shell crab is ready to serve.
sorrie, i got no picture, co it was eaten up within mins.
Wednesday, January 11, 2006
Pi-Pa Beancurd
Beancurd shaped like a pipa and then steamed is food for the beautiful.
SILKY soft beancurd steamed witheggwhite and then gently poached again in a chicken broth with veg-etables – that sounds like healthyeating by any count.And if it so happens that this dish wasreputedly the favourite food of one ofChina’s most famous women, then there’sall the more reason to try it.
Xi Shi was one of the historical beau-ties of China and together with WangChaojun, Yang Yuhuan and Diaochan, wasrecognised as one of the Four GreatBeauties. One of Singapore’s newer heart-land housing estates – Simei (FourBeauties) – is named after them.Xi Shi’s homeland was in the kingdomof Yue, in what is now known as theHangzhou-Suzhou district, still famous forbeautiful women and picturesque scenery.Here, the spring waters run clear, cooland sweet and the beancurd made locally is known to be the best in the country.
Legend has it that Xi Shi loved doufu, andwhile she was in training as China’s firstfemale spy, she was pampered with a differ-ent doufu dish every day of the week.Pipa doufu, so called because it is shapedlike a pipa (a Chinese four-stringed lute),was supposedly her favourite.
The original recipe is all but lost, but theliterary records tell us the dish did exist. Soall we do now is apply a little imagination,and create a pretty story for a pretty dish.
The vegetarian option
RECIPE today is easy to adapt to a fully vegetarian dish. All you have to do is to skip the fish paste inthe doufu mixture and if you are vegan, drop the eggwhite.
Substitute that for one teaspoon cornflour added to the mashed doufu. This helps the mixture bind better and not fall apart.
Use a vegetarian stock to substitute for the chickenstock, and a tasty option will be to add a teaspoon of MAGGI® Seasoning – which is vegetarian but fullof flavour.
Or, add a tablespoonful of MAGGI® ShiitakeMushroom Vegetarian Oyster Flavoured Sauce.
Blend the sauce in a little water to dilute it andadd to pan liquid. You will see bits of mushrooms float-ing in the stock.
Add the vegetables as usual, but bea little more careful while you are sliding the doufu patties in.
They will be more fragile. Add more carrot slices – they will sweeten the soup further.
It’s very easy to create carrot “blossoms”. Use a cookie cutter to stamp out shapes on a round of carrot.
Remove the“rind” and carefully cut thin slices off the block. They will brighten up the dish considerably.
Steamed pipa doufu in chicken broth
Ingredients:(Serves 4 or more)
3 teaspoons MAGGI® Concentrated ChickenStock
2 teaspoons MAGGI® Shiitake Mushroom Vegetarian Oyster Flavoured Sauce
1 box silken tofu (doufu)
200gm fish paste1 egg white, lightly beaten
1 small head of broccoli, cut into florets
1 punnet honshimeiji mushroom, trimmed
Few slices of carrots for garnishing
Method:
1. Mash doufu and fish paste, add eggwhite.Season with a little MAGGI® ConcentratedChicken Stock and pepper.
2. Steam doufu mixture in Chinese spoons forfive minutes. While doufu is steaming, boil 1.5 litre water and add MAGGI®Concentrated Chicken Stock. Add broccoli,mushrooms and carrot slices.
3. Gently slide doufu off the Chinese spoonsand into the stock. Poach pipa doufu for twominutes.
4. Serve with a dipping platter of MAGGI®Shiitake Mushroom Vegetarian Oyster Flavoured Sauce.
Preparation time: 10 minutesCooking time: 10 minutes.
======
Tried cooking pipa toufa in this style, turn up not bad...
Ingredients:
600 g silken beancurd
1 pc of egg
300g Fresh fishmeat
Oil for frying
Seasonings:
1/4 tsp salt,
1/4 tsp bicarbonate of soda,
1/4 tsp pepper,
1/4 tsp double action baking powder,
1/2 tsp sugar,
150 ml water,
150 g self-raising flour
Method:
1. In a bowl, add in 1/4 tsp salt, 1/4 tsp soda powder, 1/4 tsp pepper, 1/4 tsp double action baking powder, 1/2 tsp sugar, 150 g self-raising flour, 1 Egg. Blend into a paste.
2. Add Water gradually.... slowly...at the same stir...leave it aside. Mash beancurd with a strainer, discard the balance thick beancurd. Add to the seasoning mixture with the mash beancurd. Blend well. Grease table spoon & put in the beancurd mixture & mould into Pi-Pa shape.
3. Warm the oil, then put in the spoon with the mixture, oil must not be too much.The Oil level must be almost the same level with the chinese table spoon. Once you see bubble on top of the spoon, take it up, then scoop up the mixture.
4. Overturn it then send for frying. Fry the beancurd until golden & drain the fat. It turn looks like oval shape, lookalike pipa. Dish up & serve.
SILKY soft beancurd steamed witheggwhite and then gently poached again in a chicken broth with veg-etables – that sounds like healthyeating by any count.And if it so happens that this dish wasreputedly the favourite food of one ofChina’s most famous women, then there’sall the more reason to try it.
Xi Shi was one of the historical beau-ties of China and together with WangChaojun, Yang Yuhuan and Diaochan, wasrecognised as one of the Four GreatBeauties. One of Singapore’s newer heart-land housing estates – Simei (FourBeauties) – is named after them.Xi Shi’s homeland was in the kingdomof Yue, in what is now known as theHangzhou-Suzhou district, still famous forbeautiful women and picturesque scenery.Here, the spring waters run clear, cooland sweet and the beancurd made locally is known to be the best in the country.
Legend has it that Xi Shi loved doufu, andwhile she was in training as China’s firstfemale spy, she was pampered with a differ-ent doufu dish every day of the week.Pipa doufu, so called because it is shapedlike a pipa (a Chinese four-stringed lute),was supposedly her favourite.
The original recipe is all but lost, but theliterary records tell us the dish did exist. Soall we do now is apply a little imagination,and create a pretty story for a pretty dish.
The vegetarian option
RECIPE today is easy to adapt to a fully vegetarian dish. All you have to do is to skip the fish paste inthe doufu mixture and if you are vegan, drop the eggwhite.
Substitute that for one teaspoon cornflour added to the mashed doufu. This helps the mixture bind better and not fall apart.
Use a vegetarian stock to substitute for the chickenstock, and a tasty option will be to add a teaspoon of MAGGI® Seasoning – which is vegetarian but fullof flavour.
Or, add a tablespoonful of MAGGI® ShiitakeMushroom Vegetarian Oyster Flavoured Sauce.
Blend the sauce in a little water to dilute it andadd to pan liquid. You will see bits of mushrooms float-ing in the stock.
Add the vegetables as usual, but bea little more careful while you are sliding the doufu patties in.
They will be more fragile. Add more carrot slices – they will sweeten the soup further.
It’s very easy to create carrot “blossoms”. Use a cookie cutter to stamp out shapes on a round of carrot.
Remove the“rind” and carefully cut thin slices off the block. They will brighten up the dish considerably.
Steamed pipa doufu in chicken broth
Ingredients:(Serves 4 or more)
3 teaspoons MAGGI® Concentrated ChickenStock
2 teaspoons MAGGI® Shiitake Mushroom Vegetarian Oyster Flavoured Sauce
1 box silken tofu (doufu)
200gm fish paste1 egg white, lightly beaten
1 small head of broccoli, cut into florets
1 punnet honshimeiji mushroom, trimmed
Few slices of carrots for garnishing
Method:
1. Mash doufu and fish paste, add eggwhite.Season with a little MAGGI® ConcentratedChicken Stock and pepper.
2. Steam doufu mixture in Chinese spoons forfive minutes. While doufu is steaming, boil 1.5 litre water and add MAGGI®Concentrated Chicken Stock. Add broccoli,mushrooms and carrot slices.
3. Gently slide doufu off the Chinese spoonsand into the stock. Poach pipa doufu for twominutes.
4. Serve with a dipping platter of MAGGI®Shiitake Mushroom Vegetarian Oyster Flavoured Sauce.
Preparation time: 10 minutesCooking time: 10 minutes.
======
Tried cooking pipa toufa in this style, turn up not bad...
Ingredients: 600 g silken beancurd
1 pc of egg
300g Fresh fishmeat
Oil for frying
Seasonings:
1/4 tsp salt,
1/4 tsp bicarbonate of soda,
1/4 tsp pepper,
1/4 tsp double action baking powder,
1/2 tsp sugar,
150 ml water,
150 g self-raising flour
Method:
1. In a bowl, add in 1/4 tsp salt, 1/4 tsp soda powder, 1/4 tsp pepper, 1/4 tsp double action baking powder, 1/2 tsp sugar, 150 g self-raising flour, 1 Egg. Blend into a paste.
2. Add Water gradually.... slowly...at the same stir...leave it aside. Mash beancurd with a strainer, discard the balance thick beancurd. Add to the seasoning mixture with the mash beancurd. Blend well. Grease table spoon & put in the beancurd mixture & mould into Pi-Pa shape.
3. Warm the oil, then put in the spoon with the mixture, oil must not be too much.The Oil level must be almost the same level with the chinese table spoon. Once you see bubble on top of the spoon, take it up, then scoop up the mixture.
4. Overturn it then send for frying. Fry the beancurd until golden & drain the fat. It turn looks like oval shape, lookalike pipa. Dish up & serve.
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