FISH RECIPES & MORE...

FISH MASALA
4 fillet seabass with skin

Ingredients for Marinade
10ml lemon juice
5g masala
5g red chili powder
A pinch of sea salt
For the masala:
70ml mustard oil
15g garlic, chopped
75 g onion, chopped
15 g ginger chopped
75g tomatoes chopped
1 whole red chili
3g red chili powder
3g tumeric powder
20g tamarind pulp

For the garishing:
20g coriander chopped
20g spring onion chopped

Method

1) Marinate the fish and leave aside for 25minutes
2) Heat ingredients for masala to sauté until golden brown before removing it from the pan.
3) Shallow fry the marinated fish and add the masala to simmer until fish is cooked
4) Garnish then serve


CHICKEN CURRY (ZAFFRANI MURGH)

8 chicken tighs

Ingredients for Marinade
10ml lemon juice
5g garlic paste
5g ginger paste
5g red chili powder
A pinch of sea salt

For the sauce:
70ml mustard oil
15g garlic, chopped
75 g onion, chopped
15 g ginger chopped
75g tomatoes chopped
1 whole red chili
3g re chili powder
3g tumeric powder
1 tsp tomato paste
30g butter
30 ml cream
A pinch of sea salt
A pinch of saffron

Method

1) Marinate the chicken and set aside for 2 hours
2) Sauté chicke on high heat until golden brown before removing it from the pan.
3) Shallow fry the sauce and add in precooked chicken & cream and allow it to simmer for another 2 to 3 minutes
4) Garnish then serve

SIMPLE STEAMED HERBAL CHICKEN

2 chicken thighs
2 tbsp Chinese wolfberries
2 tsp polyconattum (Yok Chok)
1 tbsp sesame oil
2 tsp Chinese rice wine
Salt & pepper to taste

Method

1) Marinate the chicken and set aside for 5 minutes
2) Steam the chicken in a bowl for 25 minutes
3) Garnish then serve with rice


RED BEAN SOUP WITH TANG YUAN
Ingredients A
3 pandan leaves, knotted
1 cup red beans
3 slices dried mandarin orange skin
½ brown rock sugar
½ fresh squeezed orange juice
6 cups water
Ingredients B
1 pkt black sesame seed rice balls (tang yuan) ready made
½ cup dried longans

Method

1) Soak the dried longans in hot water for 15 minutes
2) Boil ingredient A in 4 cups of water and let it boil for 30 minutes.
3) Place the boiled mixture into a blender and blend till smooth and add 3 more cups of water
4) Bring to boil again and add in ingredient B with 2 more cups of water and let it simmer for 10 minutes
5) Served warm or chilled

MISO SOUP WITH TOFU

4 Cups water
1 pc dried konbu
1 block silken tofu
4 tbsp white miso
Roasted sesame seeds

Method

1) Place the konbu and water in a pot over medium heat simmer until the volume is about 4 cups to make the dashi stock
2) Stir in the white miso until it dissolve
3) Crushed the silken tofu and add to the soup
4) Serve with rice

SUMMER SPAHETTI AGLIO OGLIO

½ packet of spaghetti
20 cherry tomatoes, halved
1 ground piece of fresh mozzarella
Sprigs of parsley, chopped
4 gloves of garlic
5 tbsp olive oil

Method

1) Cooke the spaghetto om boiling water with a sprinkle of salt
2) Drain and set aside
3) Heat olive oil and friend garlic then add cherry tomatoes
4) Ad pasta and mix well
5) Tranfer to plate and sere with mozzarella cheese and parsley.


SIEW LUNG BUN (STEAMED SOUP BUN)
Ingredient (A)
500g minced pork
100g crab roe
150g crabmeat
Ingredient (B)
300g flour
Water
Seasoning (To taste):
Salt, sugar,
Minced ginger

Method
1) Mixed all ingredients (A) together
2) Mixed all ingredients (B) together
3) Divide dough into small pieces & roll into round pieces
4) Wrap fillings into bun & steams



ROAST CHICKEN WITH MASHED POTATOES & CRANBERRY SAUCE
Ingredients (A)
½ onion diced
2 cloves garlic diced
2 stalk of spring onion minced
1 red chili chopped
1/3 cup lemon juice
5g tumeric powder

Ingredients (B)
1.5 kg chicken deboned
Salt & pepper (to taste)

Gravy (C)
500g chicken bones
2 tbsp vegetable oil
4 cups chicken stock

Mashed Potatoes
750g potatoes
75ml cream /milk
2 tbsp unsalted butter

Cranberry Sauce
8 frozen cranberries
1 cup orange juice
½ cup sugar
1 orange peel

Method
1) Marinade chicken with blended ingredient (A)
2) Preheat oven to 160 C & roast the chicken
3) Cook ingredient © & strain into pot
4) Cook potatoes until tender (20 min)
5) Heat the rest of Mashed Potatoes ingredient until smooth
6) Arrange and garnish with Cranberry Sauce

=============
SALMON SOUFFLE
Ingredients (A)
100g salmon fillet
30g egg white
2 tbsp white wine
5g butter
5g garlic
3 baby carrots
3 potatoes
60ml dill cream sauce
10g dill

Method

1) Season salmon with salt, pepper & dill
2) Put rolled salmon into greased ring mould
3) Mix egg white with white wine. Whisk till firm an scoop onto the salmon
4) Bake the dish in oven @ 50 C for about 5 min
5) Saute baby carrots & potatoes with butter and garlic
6) Mix with cream sauce and dill
7) Removed the ring & pour the cream sauce onto the mousse and around the plate. Serve.





NEW YEAR DISH PLATTER
Ingredients (A)
200g Chinese Cabbage
200g Radish
6 pcs of mushroom,
6 pcs of fish maw
6 pcs of top shells
6 pcs of sea cucumber
300g yam
6 pcs of prawn balls
Some cooked pork, duck & chicken
½ Nam Yee (Taro) sauce
20g oyster sauce
10g sugar
2kg chicken stock

To taste
Corn starch
Sesame oil
Ground yoghurt
Light Soya Sauce
Ginger
Spring onion

Method

1) Heat oil, add 300g chicken stock, oyster sauce & thicken with starchy flour
2) Heat oil and add 300g of chicken stock and Nam Yee, sugar & thicken with starchy flour and set aside
3) Pull all ingredient into clay pot.
4) Lay cabbage at the bottom, then yam, radish, mushroom and top shells.
5) Spread a layer of Nam Yee sauce over it.
6) Then add next layer of fish maw, sea cucumber, prawns, chicken, pork and duck and oyster sauce
7) Cook for 5 to 10 minute & then serve





FRIED VENISON WITH CELERY SAUCE
Ingredients (A)
150g Venison
30g pine mushrooms
100g water
50g celery
4 pcs of ginger slices
Marinade (to taste)
Salt, sugar, soda powder, meat tenderizer, potato starch, water, sesame oil & pepper

Sauce
Salt, sugar, chicken powder, light soy sauce, ginger juice, minced shallot, celery and corn flour

Method

1) Stir fry celery with oil, ginger slices and salt
2) Put in venison
3) Sauté with sauce ingredients until cooked and serve