Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts

Friday, November 29, 2013

Fishnet Parcels

All credit goes to him.

He was the one with the idea.
He took over the kitchen one Sunday afternoon, he cleaned, he chopped, he weighed, he cooked, he jotted down ingredients and make some notes.

I was given the most important task, that is ~ tasting
... and of course to photograph his 'Masterpiece'.

This is how we spend our weekends, if we are not busy running, driving, waiting, planning our schedule around kids' social calender (which happen to be quite full!!!).

Fishnet Parcels
Makes about 8 parcels (approx)
Click here to print

3 eggs 
Golden fried shallots – store bought

Ingredients for Fillings
200g seafood mix (marinara mix)
1 teaspoon cornflour
15 g fresh coriander
1 tablespoon oil
1 clove garlic – finely chopped
10g palm sugar -finely chopped
1-2 bird’s eye chilli (optional and finely chopped)
1 teaspoon fish sauce
1 teaspoon sesame seeds (pan roasted)
½ teaspoon ground black pepper
Salt to taste

Preparing Fillings
  1. Pat dry seafood mix with kitchen paper and coarsely chopped. 
  2. Mix with cornflour.
  3. Wash and separate coriander leaves from stems. 
  4. Finely chopped the stems.
  5. Heat oil in pan and sauté garlic in medium heat. 
  6. Increase heat and add seafood mix, palm sugar, chilies, fish sauce and pepper. 
  7. Give it a quick stir for 1 minute or until seafood is cooked through. 
  8. Add salt to taste. 
  9. Remove from heat and add in chopped coriander stems and sesame seeds. 
  10. Set aside to cool.
Making the Fishnet
  1. Lightly grease a non stick frying pan (30cm size is used here) over medium heat. 
  2. Using an icing piping bag, cut off a small hole (smaller hole is manageable, test it out prior to making the net). Use a bag clip and clip the bottom or the snipped end to stop eggs from flowing.
  3. beat eggs till light and pour into the icing bag
  4. When pan is hot, gently squeeze the bag. 
  5. Using a zigzag motion, forming a line horizontally and vertically over the hot pan. 
  6. Try to keep to 10cm by 10cm size. 
  7. Once the egg set, slowly remove the egg from pan onto plate. 
  8. Set aside to cool. 
  9. Repeat.
Putting 'em together
  1. Place a few of coriander leaves onto the centre of the fishnet. 
  2. Spoon 3 teaspoon of seafood mix onto the coriander leaves. 
  3. Sprinkle some golden fried shallots. 
  4. Fold in the sides; left, right, top and bottom to enclose the filling and form a parcel. 
  5. Serve as entrée with sweet chilli sauce or delicious to eat it on its own.
Note to self: to try with cut up bird's eye chilli, when he makes this again.

Friday, November 15, 2013

Char Kway Teow / Fried Flat Rice Noodle


Its a stressful 2 weeks for everyone at homenail bitingand by Monday 18th,12 noon "We" will be inhaling a good amount of O2 (Oxygen) to fill up our lungs and breathe out, let out a BIG CO2 (Carbon Dioxide)... phew ! What a relief.
"We" as in the parents to 2 kids having their exams. whew!

D will be sitting his last 2 papers today, he has completed his First year in Uni and his summer holiday begins.
...and E will be sitting for her last paper on Monday. And thats it... no more waking up early, dragging her feet in sleep deprivation state of mind, school's out till Feb 2014 (except for 3 days, the following week that she is required to attend school to get her results and report card/ assessment)

Not too sure whether my parents were this tensed when I sat for my exams...perhaps I was to stress to notice.


While kids were busy preparing for their exams, both mom and dad were busy scratching their heads, searching for "what to cook" that will please both, the stressed out kids.

As mentioned before in my earlier post... I have 2 kids with tastebuds pole apart (like North Pole and South Pole)rolling eyes
One loves spicy food; from Indian curries to eating everything with chillies (like sambal, Sriracha etc...) and dislike yellow noodles (he doesn't mind flat rice noodles); 
And the other loves anything and everything tomato based and not spicy food (she dislike curries, loves pasta and noodles...) 


Having Char Kway Teow(CKT) (loosely translated- flat rice noodle fried on high heat) sounds promising, and to have it cook and serve 1, sounds even better. Then we can either omit, decrease or increase the chilli paste to suit. 
A happy ending...

I am sharing with you, my late mom-in-law's secret recipe to a good Char Kway Teow... 


Char Kway Teow 
(serve 1)
Click here to print

150 g fresh flat rice noodle (kway teow)
80g beansprout
1 small garlic chopped
1 egg – lightly beaten
1 teaspoon chili paste
1 teaspoon fish sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
4-6 fresh prawns (wash, deveined and leave tail intact)
2 tablespoon oil
Handful chives
Golden fried shallots (store-bought)
salt to taste
  1. Heat 1 tablespoon oil in wok and scramble the egg. 
  2. Remove and set aside on a plate.
  3. Heat remaining oil and sauté garlic and chilli paste for 30s. 
  4. Add prawns and give a quick stir fry for another 30s. 
  5. Add flat noodle and sauces. 
  6. Fry on high heat for another 30 seconds. 
  7. Add beansprout, give it  a quick stir and add chives and scrambles egg. 
  8. Remove from heat, transfer on to a plate. 
  9. Garnish with golden fried shallots 
  10. Serve immediately.

Friday, October 25, 2013

Baby Octopus, Artichoke and Feta Salad


Are we ready for summer?
Me? its a BIG NO!!!

If you follow my ramblings, you'd know that I am NOT a SUMMER person.
Its ironic... I grew up in a tropical country, whereby, 4 seasons in a year can only happened on TV or in dreams, and yet, I melt in hot OZ summer. would be nice to escape to northern Hemisphere this time of the year...hmmmm... wishing I have a holiday home tuck somehere in the dreaming


... but not everything about Summer I loathe.
Summer is the time for light cooking...having cold meal for dinner with cold drinks and finish off the meal with cold dessert (anything that comes out of the freezer...). 

This baby octopus salad is excellent on hot summer days, prepare ahead and refrigerate until about dinner time, serve with bread rolls. 


Octopus,Artichoke and Feta Salad
adapted from Great Taste Seafood from Bay Books.
Serve 4
Click here to print

1 kg baby octopus - cleaned and cut off the claw
3 teaspoon fresh oregano - finely chopped
2 garlic cloves - finely chopped
1 red chilli - seeded and finely chopped
zest and juice of 1 lime 
3 tablespoon extra virgin olive oil
100 g french beans - trimmed and steamed
125 g rockets
1 handful mint leaves
250 g marinated artichoke (or a bottle of store-bought artichoke) - halved
120g reduced fat feta cheese
1 1/2 tablespoon baby capers - rinsed and squeezed dry
  1. Boil water in a big pot, add octopus and give it a stir. 
  2. Bring to rapid boil for 1 to 2 minutes. 
  3. Drained off the water and transfer to a pot of cold water (to stop it from cooking further). 
  4. Drain off the water. 
  5. Combine oregano, garlic, chilli, lime zest and lime juice with 2 tablespoon of oil. 
  6. Mix well and refrigerate for at least 30 minutes. 
  7. Add in artichoke, feta, capers, beans, rocket and mint. 
  8. Season with salt and drizzle with olive oil. 
  9. Serve 
Note: For those who doesn't like chewy texture, may substitute baby octopus with squid...

Friday, May 24, 2013

Cucur Badak / Sweet Potato with Spicy Coconut Filling


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What do Malaysians do when they get together?
We would feast on Malaysian food of course. Everyone will make /cook and bring something that reminded us of Malaysia. It will be like a mini 'Pasar Malam' or night market that sells delicious, scrumptious Malaysian delicacy.
E or D (or sometimes both) would ask "Mom, what are you making for the party?"

This time round, it was E who posed the question...
me : I am making something with sweet potato and its called Cucur Badak 
E : what's that? (asked the girl with limited knowledge of Malay words...) 
I see a window of opportunity to wind her up... batting eyelashes who would need an enemy when you have a mom like mebig grin
me: English ~ that would be Deep Fried Hippopotamustongue
E: *rolling her eyes* Seriously?...rolling eyes
Cucur means deep fried finger food, either sweet or savoury
Badak means Hippopotamus

So I wasn't wrong... was I?winking

One may find Cucur Badak in most Malaysians or Singaporeans or Indonesians blogs. None of us could resist sharing thus shout to the world about these fantabulous morsels.
It is one of our lovable kuihs /snacks /bites of all time, made of sweet potato dough and fill it up with spicy coconut filling, then deep fry till golden. Just like doughnuts with savoury fillings.

We will have it for breakfast or for afternoon tea.
Delicious to have Cucur Badak with Malaysian coffee.

Note : Hippopotamus came to no harm here ... so Don't go round chasing hippopotamus, yeah  hee hee

Cucur Badak /Sweet Potato with Spicy Coconut Filling
Makes about 20 pieces
to print click here

600 g sweet potato - peeled (I used kumara –orange colour sweet potato)
250 g plain flour

2 cups of oil for deep frying

75 g shredded coconut (in dried forms from grocer)
20 g dried shrimps
75 g shallots
2 lemongrass stalks – finely chopped
10 pieces dried chillies – washed and soaked
¼ teaspoon coriander seeds- ground
¼ teaspoon fennel- ground
¼ teaspoon cumin- ground
¼ teaspoon turmeric
10 g galangal
3 tablespoon sugar (to taste)
200 ml coconut cream
Salt to taste

Make the Filling in advance....
  1. Blend dried chillies, galangal, lemongrass, spices, turmeric, shallots and dried shrimps with 3 tablespoon of oil. 
  2. Heat up 2 tablespoon of oil in a wok. 
  3. Saute the blended ingredients above until aromatic. 
  4. Add in dried shredded coconut, coconut cream and salt to taste. 
  5. Stir for 5 minutes until the mixture is well mixed. 
  6. Add sugar and give it a good stir. 
  7. Transfer to a bowl and leave it to cool.

Now onto the Dough...
  1. Cut sweet potato into chunks and place in a microwaveable container. 
  2. Microwave or use the function for ‘Root Veg’ on your microwave (if there is one), until soft (or steam until soft). check with your manual.
  3. Leave it to cool. 
  4. Drain off the water.  
  5. Mash the sweet potato. 
  6. Add plain flour and mix into smooth dough.
  7. Roll into a 35g ball of dough. 
  8. Flatten into a disc. 
  9. Fill up with 1-2 teaspoon of filling (approximate weight of 10g). 
  10. Enclose the filling with the dough. 
  11. Optional: if you have a small shrimp, gently placed it on top of the dough prior to frying.
  12. Heat up 2 cups of oil in a deep saucepan. 
  13. Fry until its turn colour to golden brown. 
  14. Serve immediately

Friday, March 8, 2013

Yee Sang / Raw Fish salad


Chinese New Year celebration will be incomplete (in my opinion...) if Yee Sang is not served within the 15 days of welcoming the Lunar calender..

This dish symbolises Prosperity, Good Luck ,Great Health and all thing auspicious...Some say it reflects our life journey that is fill with bitter, sad, sweet, happy memories...added a with a bit of 'crunch' of excitement and a little bit of 'spice' to make us wiser.
You are most welcome to elaborate or share your knowledge... educate me on this point  through my comment box below...

I have never had Yee Sang... let alone heard of this dish, until the late 80's when I started to work in Kuala Lumpur.
From then on... I looked forward to have either company sponsored lunches or having a business lunches with either client or contractor, in some fancy restaurants, within that 15 days of Lunar celebration, where most of restaurants would serve Yee Sang... (I was on meagre pay...sob sob.. and a cheapskate... hehehe , so always hoping for free Lunches...yippee..)
It was (and still is...) time to be merry, happy and feasting...

Everyone wants to eat their way to good luck and prosperity ... I can tell you ... the only party that is happy, every time his cash till went... 'kerching...kerching...' is the restaurant owner... Oh yes!!! Yee Sang came with a price tag... almost cut throat!!!

Unfortunately...for 'almost' the past 9 years since moving Down Under... I had not had any "restaurant version" of Yee Sang...

However, we chanced upon a box of pre-pack Yee Sang essentials minus the fish (of course) and with lots of what looked like preserved vegetables, in our local Asian grocer. It cost $10 a pop...

It was ok ~ taste wise but we weren't too keen on the colourful 'preserved' vegetables... so we thought that this year we will... at least... attempt to make our own...

... and it turned out to be fresh, crisp and scrumptious homemade Yee Sang

Definitely a keeper...

Have a lovely wonderful weekend...

signing off with Love...


Yee Sang / Raw Fish salad
click here to print recipe

1 lebanese cucumber
1 carrot
1 small daikon 
3 inch of young ginger 
1/2 tablespoon black sesame
1/2 tablespoon white sesame
10 pcs wonton skins cut into strips
1/2 of pink grapefruit (flesh only)
100 g raw salmon - thinly sliced
100 g store bought seaweed
1 tablespoon of thick plum sauce (add more if desired for sweeter taste)
5 spice powder
ground white pepper

Preparing a day ahead -

  1. Deep fry the wonton skins and leave it to cool. Keep it in air tight container. 
  2. Thinly sliced ginger and submerged in vinegar mix with 1 tablespoon of sugar. Set aside. Alternative- get the store bought pickled ginger. 
  3. Dry roast both sesame seeds. set aside to cool and keep in airtight container.
On the day:

  1. Cut the carrot, daikon and cucumber into ribbon strips then cut into long strips. 
  2. Arrange vegetables, pink grapefruit segments and raw salmon in big salad bowl all . 
  3. Add in pickled ginger, deep fried wonton crunch then sprinkled sesame seeds. 
  4. Add a pinch or two 5 spice powder.
  5. a pinch of ground white pepper 
  6. Lastly drizzle some thick plum sauce.
  7. Get everyone to toss for good luck...and enjoy.

Thursday, April 26, 2012

French ~ Pissaladiere

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Finally... I baked and tasted Pissaladiere...thumbs up Been wanting to make this for a long time.... but didn't have the opportunity. Just incase you are wondering why... my dearest beloved daughter, who is a fussy eater hates anchovies...

Its a PERFECT timing that she is in France and I dont have to feel guilty that we are indulging in good food when she is not home...

that's my girl...(at Arc De Triomphe)... and she is coming home tomorrow big grin 
What a shame ...Channel 9 didn't know how to spell 'CHOIR'...phbbbbt

Pissaladiere uses a lot of onion... 1.5kg!!!
When H finished slicing the onion (thank you saved me from crying my eyes out...), he looked at the mountain of onion rings,surprise "Are you sure? So much onions used...".
But once cooked, it became 'mush and jam' like.. just nice to spread over the dough.

It tasted good... the sweetness of the onion, the saltiness of the anchovies.. but there is one problem...
eating too much me wind!!! makes me wonder...
how the French deal with this....tongue

Recipe (serve 4-6) (tweaked and adapted from The Food of France)
40g butter
1 tablespoon olive oil
1.5kg brown onion thinly sliced
2 tablespoon of thyme
20-25anchovies halved
100g pitted Kalamata olives -halved
2teaspoon dried yeast
250g bread flour
1/2 teaspoon salt
3 tablespoon olive oil
125ml warm water plus extra 35ml
  1. Heat butter and olive oil in a big frypan. Saute the onion with half the thyme until soft (about 45 minutes). Season to taste and put it aside to cool.
  2. Dough : mix yeast with warm water and leave it for 10 minutes. Sift flour into a mixing bowl, add salt. Make a well, add salt, olive oil and yeast mixture. Knead (uisng electric mixer) for about 10 minutes or until the dough is smooth, soft and pliable. Proof for 1 hour or until double in size.
  3. Pre heat oven to 200C.
  4. Roll out the bread dough into a rectangular baking tray 34x26cm.
  5. Brush with oilve oil and spread the onion mixture.
  6. Lay the anchovies in lattice pattern and arrange the olive in the middle of the diamond.
  7. Sprinkle with remaining thyme.
  8. Bake for 20 minutes or until the dough is brown and cooked.
  9. Cut into square and serve.

Wednesday, November 30, 2011

Kuih Cara Berlauk/ Savoury Bites


Hi... I am back... happy
Computer is all good again. VGA card was the culprit... giving me a headache and heartache. It didn't take long for the computer guy to fix it, max 15 minutes to get it running again... What a relief!!!

However, everything happened for a reason... right?
Those 2 weeks hiatus was good... took the opportunity to settle few important tasks... for I had so many things/events requires my undivided attention within that span of time... chasing datelines... at wits' endunfortunately cooking, baking and photography took the back seat. Actually... I have not been cooking or baking, let alone play with my camera much lately...

One of the tasks was... to make sure that my son has everything he needed for his trip to Nepal. Yes... he is away for a month sad and will only be home for Christmas...
I am proud of him to be able to take up the challenge... sleeping rough, eat to live and most of all, he dare to venture out of his comfort zone.
I am not an outdoor type of person... I can't sleep rough and tough (not even in the pitched up tent in our backyard...yes ... I am THAT bad) and I definitely CANNOT live on 3 shirts, 3 pants and 3 undergarments for 30 days... eeeeuuuuwwww

I admire these group of youth, who are there to help out with some basic renovations and maintenance work to the school for the orphans, teach them English...applause before they head out to the lush green foothills of the Himalayas, 12 days trekking the Annapurna Sanctuary, climbing the mountains and peaking at 4300m.
It is very exciting ... lifetime experience, an eye opener and hopefully they'll come home enrich...

Before his trip, we whipped up  Kuih Cara (pronounce as Koo-eh Char-ra) or Savoury Bites, one of his favourites Kuihs...
D was delighted ... Kuih Cara has all the ingredients and flavours he loves; Chicken, prawns and spicy...
Before he left... D said to me
'Mom, can I have Beef Rendang when I get home? and NO more lentils please....'

Recipe (from Pasar Malam Delights Cookbook)
150g plain flour
300ml water
1/4 teaspoon salt
100ml coconut milk
1 teaspoon custard powder
1 teaspoon white pepper
1 egg
1 tablespoon oil
1 tablespoon oil
1 tablespoon chopped garlic
1/4 tablespoon chopped ginger
2 tablespoon meat curry powder
150g chicken - diced
500 g cooked prawns - peeled and devein
1tablespoon water
Batter ~
  1. Combine all the ingredients under 'batter' in a mixing bowl.
  2. Whisk and mix well.
  3. Put it aside.
Filing ~
  1. Heat up oil in wok and saute the chopped garlic and ginger until fragrant.
  2. Add diced chicken.
  3. Keep stirring and add curry powder with 1 tablespoon of water.
  4. Stir until the chicken is cook.
Kuih Cara ~
  1. If you have the 'Kuih Cara' mould ~ heat up the mould (stove top), brush with oil and spoon the batter half way up the mould. And if you dont have one... use frying pan instead (make into pikelet size).
  2. Top up the batter with the cooked chicken and cooked prawns.
  3. Cover and cook using low heat until 'Kuih Cara' is cooked through.
  4. Serve with thinly sliced spring onions and chilli.