Thursday, 23 February 2012

Sizzling Grouper With Chili Bean Paste Sauce

For anyone that prefer HOT-SERVED dish, I bet u won't gonna miss this! 
I shall say that, bean paste have been a perfect match with all kind of seafood!
I chose grouper, for the sake of tenderness and juicy,
And, I chose chili bean paste instead of original flavour to give the sauce a Xtra Kick!!
Still not ever dissapoint me, this combintion is GOOD!
Especially with a bowl of cooked fragrance rice..Mmmmm..

1 pcs of grouper fillet [boneless]
3 petal of garlic [finely chopped]
2cm of ginger [finely chopped]
1 stalk of scallion [chopped]
1 stalk of parsley [chopped]

 4 tbsp of Chili bean paste
3 tbsp of Oyster sauce
1 tsp of sugar
150ml of water  

1. Prepare the iron plate by coating a layer of cooking oil onto the surface
2.Sprinkle a pinch of salt and pepper onto the grouper, meanwhile, heat up the iron plate
 3. Pan fry the grouper until both side have turning golden brown
4. Heat up another pan with 1 tbsp of cooking oil, saute the garlic and ginger until frangrant
5. Add in Chili bean paste, keep saute for few second,  add in the rest of the seasoning,
6. Wait until it start boiling, taste it as some chili bean paste might taste much salty.
7. If necessary to add more water, please do so...
8. Serve the fried grouper onto the iron plate, carefully pour in the sauce,
9. Garnish with chopped scallion and parsley, serve HOT!!

It's supery duper HOT! 
Did you see that, the sauce is sizzling!

Have a Try!!

Friday, 30 December 2011

Wrapped Bacon Shrimp with Sweet & Sour Sauce

If you're scratching your head on what to cook during this festive Chinese new year, u might interested to add this in to your menu as this is guaranteed, tempting your guest to be salivate by only looking at the tantalizing dish. Yet, the prepare time is surprisingly short and only simple ingredients needed. Do give it a try!!

10 XL Shrimps [Partially shelled, left head and tail]
 5 slices of Pork Bacon [cut into half]
1 tsp tapioca flour [use for pasting the wrapped bacon with shrimp]

Sweet & Sour Sauce
4 tbsp worcestershire sauce
1 tbsp tomato sauce
1/2 tbsp sugar
Dash of black pepper
 1 stalk parley [finely chopped]
2 tbsp of water

1. Wrap the bacon on shrimp with a touch of tapioca flour on the bacon joint
2. Heat up 1 tbsp of olive oil, pan fry the bacon shrimp with joining part face down first.
[This is to make sure the bacon joint have firmly sticked]
3. Pan fry until both sides have changes color and cooked, estimately 1 minute.
4. Dish out, set aside, heat up pan, cook the sauce until thicken, evenly pour on the bacon shrimp and it's done!!

Tuesday, 27 December 2011

Chicken in Coke??!

Chicken wings in Coke???!!! Ya, No doubt, u got it correct!
Just that, the wings are not dipping into Coke, hehehe...
but to cook in the Coke, came out as creative chinese dishes
Personal thinking that, this is good as the light cinnamon and original sweetness of the Coke drinks did makes a well combination with the ingredients. Worth to try!! ^__^

The ingredients used are as simple as shown, 
just 1/2 tbsp of soy sauce & oyster sauce, 1 tbsp of fine chopped garlic, 
5 thin slices of ginger and not the less, 200ml of Coke

Cooking method is also as simple as 123.....
Heat up 2 tbsp of oil, saute the ginger slices until fragrant, add in chopped garlic and chicken wings, stir fry with medium heat until the wings have turned light brown in color, turns to low heat, add in the coke and seasoning, close lid, slowly stew it until the sauce thickened, flip the wings to the other side, continue stewing for 1 minute and it's DONE!

Wednesday, 21 December 2011

Soy Sauce Shrimp

Fresh shrimp always makes a perfect dish! 
Just mix with a simple ingredients and it's irresistible~

12 Big shrimp [remove upper shell, cut into butterfly fold] 
**steps as attached**
2 scallion [cut into 1 inch each]
3 cloves of garlic [sliced]
1 red chili [shredded]

2 tbsp soy sauce
1/2 tsp sugar

1.deep fry the prawn til half cook and turns red
2.1 tbsp oil, saute the spring onion, garlic and chilies
3.Add in shrimp, subsequently seasoning, quick stir fry with high heat for 20 sec, and its done!

Tuesday, 6 December 2011

Pancake in shapes!

self-raising flour 200g
full cream milk 200ml
corn oil 1 tbsp
sugar 2 tsp
pinch of salt
1 egg [Egg white & yolk to be separated]

Mix egg yolk, milk, self-raising flour, corn oil and salt, set aside
Whisk the egg-white and sugar until it stands up in well-defined peaks
Mix well the 2 mixtures, apply a thin layer of oil on non-stick-pan, with low heat, set in the mold, pour in the mixture, pan fried til both side turns golden brown and it's done!

Tuesday, 16 August 2011

Thai Sauce Savory Egg Tofu

Egg tofu a.k.a Japanese bean curd is Hotly used in local dish in Malaysia especially among the Chinese group. These tofu contains low amount of calories, relatively large amount of iron and hardly avoid, a little fat. Egg Tofu also have a subtle flavor which is widely used in savory and sweet dishes. Somehow if needs to suit the dishes, it can be marinated OR seasoned too!
But when it comes to SAVORY cook, deep-fried will be always the ideal way before it matches others!

Egg Tofu/Japanese Bean Curd.........3 strips [cut into 4 pieces/strip]
Garlic..........4 petal [chopped]
Dried Shrimp.........2 tbsp [soaked, finely chopped]
Chilies ........1 [chopped]
Chopped Spring Onion................1 tbsp [for garnishing]
fish sauce.............3 tbsp
Thai Chilies Sauce...............5 tbsp

1. Season the tofu with a pinch of salt for 10mins in fridge in order to remove the excess water
2. Deep fry the tofu til it reaches golden brown in color
3. Evenly drip in fish sauce and subsequently Thai chilies sauce, set aside
4. Heat up 3 tbsp of oil, Saute 1st the dried shrimp for 10 seconds, add in chopped garlic and chilies, saute another 30 seconds til fragrance. Off the heat and top it on the tofu.
5. Sprinkle the spring onion and IT‘S READY!