Sliced Fish (Red Garoupa) with Ginger Recipe

We had a lot Old Ginger left in our kitchen. Looked back on what fish dishes and decided we would try sliced fish with Ginger. Red Garoupa was used as deary loves Garoupa.

Was wondering how to describe the way we prepared our Old Ginger and stumbled over this interesting informative page, click here. It mentioned a few types of preparation style: Planks, Matchsticks, Minced, Grated.


Fragrance Fried Garlic Ingredients
100g sliced Old Ginger (thin Matchsticks)
4 tablespoons of Sesame Oil

Heat Sesame Oil. Fry the thinly sliced Old Ginger until Golden Brown. Remove and set aside. Use the remaining Sesame Oil to fry sliced fish with Ginger.

Other Ingredients
300g sliced fish (Optional Choice: Red Garoupa)
2 tablespoons Fish Sauce
1 teaspoon Soy Sauce
1 teaspoon Oyster Sauce
1 teaspoon Rice Wine
80ml Water
1 teaspoon Corn Flour (Optional. If you prefer thick sauce pre-mix it with the Water)
1 teaspoon Sugar
Dash of White Pepper
few 1" long Spring Onion
Sliced Chili (Optional)

While the remaining sesame oil is still hot, pour in the sliced fish and let it lightly cook on both sides.

Add in Fish Sauce, Soy Sauce, Oyster Sauce, Rice Wine, Sugar, White Pepper and stir fry.

Finally add in the sliced Chili and Spring Onion for a quickly toss to mix evenly.

Top the dish with the Fragrance Fried Garlic and served.


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Hainanese Style Stir-fry Leftover Roast Pork Belly

Since Chef Tim is on his learning journey of making Crackling Roast Pork Belly, I've to come out with a way of handling the leftover Roast Pork Belly.

I was shown by mother-in-grace only once with her agak-agak a.k.a. approximation method of cooking which is not really my style. Failed once previously. However, this time around I pass! Better keep this as a record for my future reference.


Recipe for 2

Ingredients
1 tablespoon Vegetable Oil
3 cloves of Garlic, chopped
2 Shallots, chopped
0.25 tablespoon Sugar
250g leftover Roast Pork Belly, sliced thinly
1 tablepsoon Honey
50ml Chinese Rice Wine
0.5 tablespoon Light Soy Sauce
0.5 tablespoon Dark Soy Sauce
1 Red Chilli, sliced

Heat the pan and Oil to a high tempreture. Throw in the Garlic, Shallots, Sugar and stir fry until you notice slight caramelization. Toss in the Roast Pork Belly and give it a stir. Pour in the Honey, Chinese Rice Wine, Light Soy Sauce, Dark Soy Sauce. Toss frequently to get all the Roast Pork Belly coated. When the sauce is almost caramelized on to the Roast Pork Belly add in the Red Chilli.

Serve immediately. If not don't worry it still taste good when it's cool. So you can stir this up and work with the other dishes.

Enjoy~!!!


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Kung Pao Chicken recipe

Lovely quick, flavorful and easy stir-fry.


Marination Ingredients
2 cubed Boneless Thigh Chicken
0.5 tablespoon Corn Starch
0.5 tablespoon Soy Sauce
0.5 tablespoon Hua Diao Jiu
0.5 tablespoon Dark Soy Sauce
1 teaspoon of Sugar

Marinate the chicken with all the above ingredients for at least 30mins over the counter.

Other Ingredients
2 tablespoons of Vegetable Oil
10 whole Dry Chilli (Mild) - Halfed & Pre-soaked until soft.
1 whole sliced Yellow Onion
4 cloves of Garlic
3 inches Old Ginger
Hand full of Spring Onion
Salt & Pepper to taste


1. Heat Vegetable Oil in wok.
2. Add in Dry Chilli and stir fry until fragrant.
3. Next add in Yellow Onions and stir fry until they are slightly caramelize.
4. Add in Ginger and Garlic and stir fry until fragrant.
5. Pour in the Marinated Chicken and the sauce and stir fry until the meat is cooked.
6. Salt & Pepper to taste. Off the fire, add in the Spring Onion, give it a toss and serve hot.


Enjoy~!!!

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Nasi Lemak with Chinese Style Sambal Recipe

Missus Dairy: 26 June 2014
This is our 1st trial of cooking Nasi Lemak at home. Just recording down the recipe used and will be amending this recipe as we explore further on the flavor and expectations that we are looking for.

Improvements that we will be looking to enhance is the Coconut Rice flavor & fragrance. Learn to create own sambal from scratch after we finish that bottle of paste in our fridge.


For Coconut Rice

Ingredients
1 cup of Rice
0.5 cup of Coconut Milk
0.5 cup of Water
1 Pandan Leaf

Wash Rice and place all in the Rice Cooker to cook. It's that simple!

**We'll be exploring more condiments to make the rice more fragrance.


Chinese Style Sambal


Ingredients
5 tablespoons of Vege Oil
0.5 rice bowl full of Shallots
4 tablespoons of Singkong's Nasi Lemak Sambal Chilli
1 teaspoons of Sugar
0.5 teaspoon of Salt

Basically, Chinese Style Sambal is not so spicy, not so spicy, slightly sweet & slightly salty. So we have to make some twist to the paste available.

This is how the following brand used looks like. It already contains all the core ingredients needed like chilli paste, belacan, onion, garlic, sugar, salt, dried prawn.

Heat the pan and Vege Oil. Place in the Sambal and Shallots and stir fry until the shallot are transparent and soft. Add in the Sugar & Salt to flavor. Above measurements are base on our liking. You may adjust it according to your taste.

Plating choices and other condiments
2 Hard Boiled Eggs
3 tablespoons of salted Fried Peanuts
3 tablespoons of Ikan Bilis (aka White Anchovies)
sliced Cucumbers
Banana Leaf

Our style of serving on a plate. If you see the packet behind that is bokeh, that is the Nasi Lemak bungkus style.


Here is how it looks like inside~ If you notice I totally forgotten to pack the Hard Boiled Eggs inside!


Enjoy~!!!

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Stir-Fry Sesame Mayonnaise Enoki Mushroom (Itame Gomamayonēzu Enoki Take)

Ingredients
1 pack of fresh Enoki Mushroom
1 tablespoon of Japanese Mayonnaise
1 tablespoon of White Sesame

Step 1 Discard root of the Enoki Mushroom, rinse it then cut them into halves.
Step 2 Ground the White Sesame using a ponder and set aside.
Step 3 Heat a non-stick pan.
Step 4 Add in Mayonnaise and Enoki Mushroom and cook on medium heat for 10seconds.
Step 5 Turn the heat off then mix in the grounded White Sesame.
Step 6 Transfer onto a serving plate.

It's ready to be serve!



Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Stir Fried Lettuce with Fermented Bean Curd 腐乳油麦

Ingredients
2 tablespoons of Cooking Oil
4 cloves of sliced Garlic
1 cube of Fermented Bean Curd
2-3 bundles of Lettuce

Step 1 Wash and half lettuce. Do not spin dry.
Step 2 Heat a pan. Add in Cooking Oil.
Step 3 When Cooking Oil is heated up add in Garlic and stir fry till bubbles form slight then add in the Fermented Bean Curd. Press & loosen up the cube.
Step 4 Turn up the heat to high. Throw in the Lettuce and constantly toss it. Remove from fire when the Lettuce turn bright green.

It's ready to serve! Enjoy.


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Stir Fry Exploration ::: French Beans with Baby Corn

Ingredients
300g of French Beans
50g of Baby Corn
5 cloves of diced Garlic
2 tablespoons of Cooking Oil
2 tablespoons of Filtered Water (to create steam to cook bean when covered)
1 tablespoon of Oyster Sauce

1. To prep Wash the French Beans & Baby Corn and and slice them up then set aside.
2. In a pan, heat the oil add in the diced Garlic and stir-fry until very lightly browned.
3. Put in the French Beans and stir-fry until it turn dark green, then add in the Baby Corn & Filtered Water. Keep it cover for the steam to cook, on off open and stir.
4. Add in the Oyster Sauce, stir fry for a while more. The beans should be just a little crispy. Dish it into a plate.

It's ready to be serve!

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Blanching Exploration ::: Crispy Baby Bok Choy 小白菜 with Minced Chicken

Ingredients
2 handful of Baby Bok Choy 小白菜
3 tablespoons of Onion Oil
1 teaspoon of cooking oil (for blanching)
2 tablespoon of cooking oil (for stir-frying minched chicken)
100g Minced Chicken
1/2 tablespoon Shao Hsing Hua Diao Wine (紹興花雕酒)
1 teaspoon Dark Caramel Soya Sauce
salt & pepper to taste

1. Wash the Baby Bok Choy and soak it in filtered water for 15mins. As taught by elders this is to freshen up the vegetables.
2. Boil half a pot of Filter Water. Add in Salt & Cooking Oil.
3. Put in the Baby Bok Choy and let it blanch till it all turns bright green then should be immediately scoop it out and drain.
4. It can be immediately placed in a dishing plate, drizzle Onion Oil over the blanched Baby Bok Choy 小白菜.
5. In a pan, heat the oil and stir fry the chicken until all turn pale white. Then add in the Shao Hsing Hua Diao Wine (紹興花雕酒)& salt & pepper to taste.
6. Lastly, Dark Caramel Soya Sauce to add some color. Dish on top of the blanched Baby Bok Choy 小白菜, sprinkle some spring onion for decoration.

It's ready to be serve!


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Sauce Exploration ::: Dry Shrimp Chili Oil

Offtopic: We are now on Twitter, so Follow Us on Twitter to get first-hand updates whenever we ... update!

How important is a sauce to a dish?

I would say very important! It gives a twist of flavour to the dish. It brings it to a different level. It adds extra boost to what you’re having. For this recipe it gives you a kick to the dish.



Ingredients:::
1 small bowl of dry chilli (Chopped Finely)
½ small bowl of Shallots (Chopped Finely)
½ small bowl of Dry Shrimp (Chopped Finely)
2 small bowls of Cooking Oil



1. Heat cooking oil in a wok with Low-Medium fire. (Preferably as you will have to use less cooking oil then a pan.)
2. Put Dry Shrimp in for about 5mins, you will see it bubbling, stir occasionally.
3. When the Dry Shrimps turn slightly golden put in the dry chilli for 5mins, stir occasionally.
4. Put in the Shallots, and cook until the aroma fills your kitchen. That will be another 10mins, in between remember to stir occasionally.



5. Let the Sauce rest to cool in the pan for about 30-40mins then transfer it into a glass jar to store and be use when needed.

***Bland it in the blander for a more fine chilli sauce.***
I can't find one around so................I didn't!



Match with these recipes:
1. Pork Filled Dumplings / 水餃 / Shuigao
2. Chicken Filled Dumplings / 水餃 / Shuigao
3. More suggestions to come!

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~