Thursday, 28 November 2013

Flavorful Crispy Shark Fillet

Whenever I go back to my hometown in Ayer Tawar, Sitiawan, Perak, I would usually buy some shark fillets back to KL. It's cheap and no hassle of cleaning the fish!  The fishmonger would remove the leathery skin and you don't need to have headache struggling to remove the skin.  Once, I bought the whole shark fish at the local market in KL. Unfortunately, the fishmonger refused to remove the skin for me!  At the end, while struggling to remove the leathery skin which is quite tough, instead of getting the fillet, it ended up as fish paste! Hahaha... So, since then, no more buying shark fish in KL.  So when craving for fried shark fillet but couldn't get any shark fish, I usually substitute it with Dory fish or any white fish fillet.  Just popped over to your nearby supermarket to get it.  It's so easy and hassle free!

- 800gm shark fillet (cut into bite size or your preferred size and marinated for 1 hour)
- oil for deep or shallow fry (I prefer shallow fry)

For the marinate: (to taste)
- 1 egg white
- 1 tbsps lemon juice
- 1/2 tbsp Dijon mustard
- 1 tsp salt
- a dash of  pepper
- 1/2 tbsp sesame oil

Batter : (Mixed)
- 2 eggs
- 1.5 tsp baking powder
- 3 tbsp oil
- 1 tsp salt
- 1.5 tbsp corn flour
- 8 tbsp plain flour
- 6 tbsp water

Methods :
1) Mix all the marinade and marinate the fish fillets for 1 hour.
2) Meanwhile, prepare the batter.

3) Heat oil in a wok or pan for deep fry. I prefer shallow fry.
4) Coat the fillets with batter and shallow fry until both sides are golden brown.
5) Dish and drain.
6) Serve with chili sauce or mayonnaise.

This simple fried shark fillet is very flavorful.  Give this a try and those children who normally don't like fish would gobble it up in no time! 
The meat is juicy and soft
Do have a wonderful week ahead and smile always :)

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Wednesday, 20 November 2013

Braised Narcissus Pork Trotters Bee Hoon/Rice Vermicelli (猪脚米粉)

I have been quite busy lately and when it's time to prepare meals for my family, I go for the simplest and the easiest way; without having to cook few dishes. It would usually all-in-one pot dish or just one-dish meals. I usually serve noodles or bee hoon (rice vermicelli) when I am busy or just for a change.

Braised Pork Trotters Bee Hoon is one of our favourites.  I am sure most Chinese families have been eating this since their childhood days and I am no exception.  It's so easy to prepare and yummylicous too.  I remember Phong Hong's Braised Pork Trotters Bee Hoon which I came across recently and decided to follow her recipe.  In fact, it's more or less the same, except that my way of cooking has added ingredients such as shredded mushroom, bird's eyes chilies (cili padi) but minus the fish sauce and Chinese Cooking Wine.  Do hop over to Phong Hong's blog and you will be drooling over her yummy pics.  So, this time, I practically follow her recipe with some very minor changes.

Ingredients :
- 1 packet bee hoon
- 2 cans Narcissus pork trotters with mushrooms
- 1 bunch of choy sum
- 6 cloves garlic (chopped)
- Cooking oil

Sauce ingredients : (to taste) - Mixed and stir well
- 1 tbsp dark soya sauce
- 2 tbsp light soya sauce
- 1 tablespoon fish sauce
- A dash of Chinese cooking wine (Hua Tiao Chiew)
- Hot water (enough to braise the bee hoon)

Method :
1. Rinse and soak bee hoon in water until softened. Drain and set aside.
2. Heat up oil in wok and saute garlic until fragrant.
3. Empty the cans of pork trotters into the wok.
4. Briefly stir it over low heat for a while before adding the sauce mixture.  Then, turn up heat and bring the sauce mixture to a boil.

5.  Add vegetables and bee hoon.  Stir and mix well. If you need to add water, do add hot water.

6. Cover the wok and braise the noodles on high heat for about 10 minutes or until noodles are cooked.

7. For even braising, toss the bee hoon occasionally.
You can see that there are still some chunks of meat.  I didn't break the meat into small pieces as hubby prefers chunky meat!
I usually stock up a few cans of Narcissus Pork Trotters and packets of bee hoon so that I can cook this yummylicious braised bee hoon whenever we crave for it.
You can also serve it with bird's eyes chili soy sauce
Have a wonderful week ahead :)

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Monday, 11 November 2013

Home Cooked Bak-Kut-Teh/Herbal Pork Ribs Soup (肉骨茶)

Home cooked or brewed bak-kut-teh is very easy and simple to prepare.  If you do not like to take the trouble to get the full prescription of the herbs from the Chinese Medical shop, there are pre-packed  bak-kut-teh herbs and spices available too.  
I never stick to a particular brand of pre-packed bak-kut-teh and would try whichever that catch my attention during our casual shopping.  Besides, I also like to stock up a few pre-packed of bak-kut-teh and it comes in handy when I run out of ideas what soup to cook for my family.   Sun Kee pre-packed is also one of our favorites.
Previously, when cooking bak-kut-teh using pre-packed herbs and spices, I just 'dumped'  the sachets into the pot without any additional herbs or spices.  However, when I came across Boon's Little Kitchen Cookbook, I learned something new!  I added pieces of dang gui (Radix Angelica) and wow... the soup definitely tastes so much better as dang gui itself  is sweet, pungent and bitter in taste.  One of the many advantages of dang gui is it benefits the digestive system by maintaining proper metabolism and improved immune functioning. By boosting immunity, the herb also helps to protect our body from various diseases and infections. However, men, be cautioned! Dang gui can be very 'heaty' for some men and have it moderately as 'overdosed' of dang gui will see you having fever and even nose bleeding!
(Recipe according to Boon's Little Kitchen Cookbook page 95, with minor modifications in red)
Ingredients (A) : 
-1kg shin (I omitted this)
- 2 spare ribs (1kg, blanched)
- 1 pc pork belly (I omitted)
Ingredients  (B) :
- 6 big bulbs smoked garlic (unpeeled)
- 2 sachets pre-packed bak-kut-teh
- 10gm sweet dang gui head (I used 4 thin slices only)
- 3 litres water
Seasonings : (to taste)
- 4 tbsp soy sauce
- 1/2 tbsp dark soy sauce
- 60g rock sugar (I omitted)
- 1 tsp salt
Method :
1)  Bring water to a boil.  Add in ingredients (A) and (B). 
2)  Bring it to another boil. Lower heat and cook for 45 minutes.
3)  Add in seasonings and bring to a rapid boil.
4)  Turn to low heat and simmer for another 45 minutes.
5)  Serve hot with steamed rice.
Simple and nutritious soup

I'm sharing this post with : Cook-Your-Books #6 hosted by Kitchen Flavours

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