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Narrow-Barred Mackerel In Oyster Sauce (炒鯖魚蠔油)

Don’t just fry or grill your fish for dinner. Try it some other way. We had mackerel in oyster sauce the other week and would like to share some easy and quick recipe. There are only a few ingredients to prepare. All you need are: few slices of narrow barred mackerel, ginger cut thin match stick long, chopped garlic, green onion cut finger long, one or two table-spoon corn starch (depending how thick the sauce you want) and two or three table-spoon oyster sauce to your taste.

Fry the mackerel till slightly brown and set aside. In the hot oily pan, stir fry the ginger and garlic till fragrance/brown and add the corn starch water and oyster sauce in the low heat. Keep stirring until the sauce becomes thick, add in the fish. Simmer it for about five minutes to let the fish has some flavour. You may add a tea-spoon of cooking wine but it is optional. At last add the green onion before you turn off the heat. The mackerel is cooked and ready to be served. Enjoy and Bon appetit!

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Steam Sweet Potato Cake (蒸番薯糕)

Honestly, I have never ever made any cakes before. Cake making to me is a lot of work; the ingredients have to be measured; the eggs have to be beaten, pans have to be coated and many other endless things to do. The easiest way is to buy it from stores. There is no cleaning and messiness and the cakes always taste good. Until one day, I realized that my favourite childhood steam sweet potato cake that was once in the stores disappeared. They do not sell it anymore. This sweet potato cake layer with coconut milk has been my most favorite cake among many other. So I searched for recipe in the internet and tried to make it. This is the result of it. It looked good and I must say it’s not very bad for a first timer either.

The steam cakes are made of 2 layers: the orange layer is sweet potatoes and the white layer is coconut milk.

Sweet potato layer we need:

300 grams sweet potatoes

60 grams of corn starch

50 grams of rice flour

120 grams sugar

250 ml coconut milk

½ tea-spoon salt

Coconut milk layer:

150 ml coconut milk

5 table-spoon warm water

3 table-spoon rice flour

1 table-spoon corn starch

½ tea-spoon salt

Mix each of all the ingredients above.

  • Use small tea cups and coat them with cooking oil.
  • Steam or boil the sweet potatoes. When it’s done, peeled and mashed them. Add the entire ingredient to the potato. Use the fine mesh strainer, filter it. This is in order to get that smooth cake.
  • Pour into the small tea cups filling only ¾ of it. Do not fill it to the brim; you won’t be able to add the white layer.
  • Steam them till cooked for about 10 minutes.
  • Then pour the white on top of it and steam again for another 15 minutes. When it’s done, take the cake out of the cups and serve.

The pancakes you see was from leftover. It tasted equally delicious.

Happy Saturday!

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*recipe source: Femina Magazine Indonesia

King Trumpet Mushrooms soup (蔬菜,蘑菇, 肉丸湯)

Whether you are accustomed to have soup with any of your meals or not, here is another easy and quick fix soup. This is a simple and easy to cook soup. Just boil everything and you have yourself warm nice soup for dinner tonight in less than half an hour. You need: king trumpet mushrooms/any mushroom will do – cut big slices (true to what I thought, this big meaty stem mushroom was very tasty for the soup, was the reason why I chose it), meat balls/chicken/any meat will do – cut slices, any green vegetables, 2 to 3 cups of broth. Add a bit of water to the stock and boil it In a pot. Once it boils, add the mushroom, meat and vegies. Do not forget to add seasoning to your taste. Serve it while it is hot. Enjoy and Happy Saturday!

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Stir Fried and Steamed Glutinous Rice (糯米饭)

Once in a while when I am in good mood and have plenty of time, I love to cook this glutinous rice at home. This is a totally different kinda taste from the white rice we have daily. Although it seems like a lot of work put into this particular dish, but in fact it is not. To make my cooking chores simpler, I usually would only cook one dish which has everything in it for lunch or dinner.

There are so many different ingredients for this rice. But we can just have our own prefered ingredients in it. In this glutinous rice, I used chicken (cut dices), fresh mushroom (cut thin slices), dried cuttlefish (cut thin dices), dried shrimps (chop). Before cutting them, the dried shrimps and cuttlefish need to be soaked to soften them. The rice needs to be soaked as well for at least few hours or over night. It is because it takes longer time to cook this rice.

In a pre-heat oil wok, fry the chopped shrimps and cuttlefish first. Fry them until they are brown and add the chicken and mushroom. Stir fry them until cook and add the rice. The seasoning that I added were dark soy sauce for the color and soy sauce. Mix them well and keep stirring them. Try to spread them in thin layer and let them cook evenly over medium heat. When the water is about drying up, add more water but not too much of it. Please be very careful not to burn the bottom part of the rice. Repeat the procedure until the rice is half-cooked and then transfer it to the steamer. Steam them for about 25-30 minutes for the rice to be cooked. I like to steam them after stir fried because sometimes there is spot of rice that still uncooked and I want them to be cooked thoroughly. Serve the rice while it is still hot with pickle and chilly sauce and garnish it with coriander. Happy Saturday and enjoy!

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Note: Please use non stick wok to avoid burning the rice or use a bit more oil when stir frying them.

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