Braised Seabass & Other Food I Cooked 4 Chinese New Year

I know Chinese New Year was just over, I just want to share what I have been cooking during the festive season this year :)

This year, there was only 1 new dish I cooked for Chinese New Year
The rest were dishes I did last year, simply because I was craving to eat them again :)

Here is the new dish, braised seabass
Recipe is from Peng's Kitchen, she used red snapper instead

This is a must try dish, really delicious!

 

What you need:

1 whole seabass (or red snapper)
3 cloves of garlic, finely chopped
50g spring onion, finely sliced
6 large dried shitake mushrooms, soaked til soft and sliced (original recipe only used 3, but I love mushrooms so I added LOL)
300ml water
2 tbsp oyster sauce
1 tsp ikan bilis stock powder
1 tsp sugar
2 tsp light soya sauce
1 tsp dark soya sauce
1 tbsp shallot oil
dash of pepper
red chilli and spring onion for garnish (I skipped)

Method:

1. Rinse fish and pat dry. Heat some oil in wok, add in fish and pan-fry for 5mins til light brown. Flip over and fry another 5mins. Drain and set aside
2. Heat 1 tbsp oil in the same wok. Add in garlic, spring onion and mushrooms and stir quickly for 30secs. Stir in remaining ingredients and slide in fish. Cover wok and bring to boil. Cook over medium heat til sauce reduced by half. Dish up and serve immediately

 

 

Other dishes I did were Cantonese Pan Fried Prawns I also cooked last year, and a simple fried noodle dish with eggs, pork balls and fish cake slices

Recipe for the prawn dish can be viewed HERE

 

 

 

The fried noodles is just a simple one

I made scrambled eggs and set aside. Also I prepared egg noodles as per instruction in the packaging, after draining I mixed in fish sauce and a little canola and sesame oil to the noodles.

Then I sautéed minced garlic, add in sliced fish cakes and pork balls, stir in soya sauce, oyster sauce, salt and pepper then mix everything well

Add in noodles, followed by the scrambled eggs, toss and serve immediately

 

 

 

 

The last dish I cooked also this year was the Fish Maw with Mushroom Stew. This year I added some enoki mushrooms
Too bad I didn't take any pic of the dish this year
Anyway you may view the recipe for the delicious dish HERE

Picture taken last year:

 

So, there you are, all of my cooking aside from the usual steamboat I always have for the eve of Chinese New Year. You should try too, all are really yummy :)

ABC March 2014 - Mushroom Cheddar Tart

Luckily I could find some time to bake this month's Avid Baker's Challenge (ABC)
This tart - or I should say, quiche - is awesome! It's really yummy, seriously!
Unless you don't like mushroom or cheese, I am very sure you will enjoy every bite!

Somehow the shape reminds me of Hong Kong egg tart LOL

Recipe is from King Arthur Flour's site - as you know, ABC has been baking from this wonderful site since last year

The cheesy crust... oh yum!

 

 

 

Please view HERE for the recipe
I made half recipe - which I regretted so much
I had 12 pies using my regular size muffin pan and it finished the next day!

The crisp crust with delicious filling - I literally went hhhhmmmmm in every bite :)

I followed the recipe with some minor changes:

• I substituted Hi-maize Natural Fiber with plain flour
• I used grated Cheddar cheese instead of powder for the crust
• I omitted cayenne pepper
• I mixed the sautéed mushroom and bell pepper with the egg mixture and after scooping it into the crust, I topped it up with grated Cheddar cheese mixed with Monterey Jack cheese

This post is for Avid Baker's Challenge March 2014, a baking event hosted by Hanaa from Hanaa's Kitchen

More Dishes I Cooked During CNY

Been attacked by blogging blue bug again lately...

I know this is late, but never mind. Gotta share the feast I had during the CNY time, besides of course the usual hotpot :)

Stir fry leeks with baby corn - just a simple stir fry dish with this must eat veggie - leeks, cooked with minced garlic, salt, pepper and chicken stock

 

 

Fish Maw with Mushroom Stew - so yummy dish, recipe from Yen from Eat Your Heart Out

What you need:

4 pcs of fishmaw
6 dried shitake mushroom, soaked til soft about 2 hours
1 inch old ginger, sliced thinly
3 cloves of garlic, minced
50g chicken, diced
2 tbsp oil
700ml water
2 tbsp oyster sauce
about 8 sweet beans

Method:

1. Soak the fishmaw in a bowl of cold water til soften, about 1-2 hours. Drain and cut into about 5cm length
2. In a large pot, heat oil over medium high heat. Add garlic and ginger, fry for 2 minutes til fragrant. Add in chicken and mushrooms, cook for another 2 minutes, til chicken are lightly browned
3. Place fish maw into the pot and pour water and bring to boil. Once boiling, reduce to low heat and simmer for 45 minutes, covered
4. Add oyster sauce. Add sweet beans and cook for 1 minute. Serve immediately

Cantonese Pan Fried Prawns, very delicious dish, recipe from Wendy from Table for 2... or more

Recipe for the prawn dish:

What you need:

1kg large prawns (either XL grey prawns or tiger prawns)
2 shallots, finely chopped
3 cloves of garlic, finely chopped
1 red chilli, finely chopped
1 green chilli, finely chopped
1 stalk of spring onion, white & green separated, thinly sliced
100g ketchup
20g premium oyster sauce
1 tbsp worchestershire sauce
1 tsp sugar

Method:

1. Wash prawns and snip the eyes and long legs. Cut the back with scissor and remove the intestines. Don't remove the shells
2. Combine ketchup, oyster sauce, worchestershire sauce and sugar in a bowl, set aside
3. Heat a wok til very hot, put in 2 tbsp oil. Put in some prawns and sear on both sides (about 10secs for each side). Dish up and do the same to the remaining prawns. Do in batches
4. Add 3 tbsp oil in the wok, cook garlic and shallots til fragrant. Add in both chillis and white part of the spring onion, cook til everything is fragrant
5. Return prawns into the wok and add in the ketchup mixture. Toss everything well til the prawns are well coated with the sauce
6. Put in green parts of the spring onion, toss and dish up
7. Serve immediately 

AFF Japan - Japanese Salt Grilled Eryngii Mushroom (Kinoko no shioyaki)

Do you love mushroom? I do. Very much. All kinds of mushrooms
If you are like me, you will enjoy eating this dish

Recipe is from Sonia from Nasi Lemak Lover
Thank you for sharing. I always see this mushroom in the supermarket but never try it
No clue that it's a popular dish in Japan during autumn

Also well known as king oyster mushroom, I bought two packs, each pack of 2 (200g) is $1.85
It's really yummy and oh so simple to make
Indeed the texture is like eating abalone :)

What you need:

2 pcs of eryngii mushrooms, slice each piece into 3 thick slices
2 small cubes of salted butter
sea salt
crushed black pepper
1/2 tbsp sake

Method:

1. Heat pan over medium high heat. Place butter and let it melt. Arrange sliced mushrooms - cut side down, and let cook for 2 mins for each side. This is to get a nice golden brown color on the mushrooms
2. Sprinkle with salt and pepper. Cover pan and let cook further for another 2 mins
3. Sprinkle with sake, leave it for 30 seconds
4. Dish out and serve

I cooked this dish twice, once for dinner and another time for breakfast - yes, breakfast :)
And I still crave for more. Yum! :)

This post is for Asian Food Fest October 2013: Japan hosted by Alan from Travelling Foodies

Crispy Oyster Mushroom

A super addictive snack. So yummy! :)
I made a batch and it's gone so quickly!

Recipe is from Nina's site

What you need:

2 packets (300g) of fresh oyster mushroom 
2 eggs (I used only the whites)
1 tsp salt
150g plain flour
50g corn flour
5g baking powder (I used double acting)
enough oil for deep frying
garlic salt

Method:

1. Mix together plain flour, corn flour and baking powder
2. Wash clean mushroom, cut lengthwise (remove the stem)
3. Dip mushroom in the egg whites, drain
4. Put in the mushroom in the flour mixture, make sure all are fully coated
5. Heat oil in frying pan (lots of oil!) and deep fry mushroom til crisp
6. Remove from heat and drain over kitchen towel, let cool
7. Sprinkle with garlic salt and toss well
8. Keep in airtight container

 

 

This post is for  Little Thumbs Up May - Mushroom, organised by Zoe from Bake For Happy Kids and  Doreen from my little favourite DIY, hosted by Joyce from Kitchen Flavours

 

 

Mushroom Omu Rice with Pan Fry Salmon & Stir Fry Cabbage with Fishcake and Mushroom In Thick Gravy

A simple meal for my family :)

 

 

I used the same recipe for the omu rice, it can be seen HERE
But this time I only used sliced shitake mushroom and chopped yellow capsicum for the rice
For the pan fry salmon, I only rubbed the salmon fillet with salt and pepper and pan fried over medium low fire til golden brown and cooked

And I cooked another dish to complete the meal...

I just sautéed garlic and added in sliced fishcake, sliced mushrooms, stir well
Added in salt, pepper to taste and a pinch of chicken stock powder. Poured in water and bring to boil. Threw in sliced cabbage and cook til the vegetable softened, about 2 minutes
I mixed in corn flour and water mixture and stir til I got the thickness I desired

Simple, isn't it? But it's tasty and the whole family enjoyed them
We ended our dinner with all plates and bowls empty :)


This post is for  Little Thumbs Up May - Mushroom, organised by Zoe from Bake For Happy Kids and  Doreen from my little favourite DIY, hosted by Joyce from Kitchen Flavours

15 Minutes Pizza With Ham & Mushroom

Anything quick and easy always excites me
So when I saw Ann from Anncoo Journal posted 15 Minutes Pizza, I knew I would make it
And I did yesterday. All gone very quickly. Everybody loved it :)

 

 

What you need:

 

1 pack of 5 wholemeal wraps

pasta sauce of your choice (I used Prego traditional sauce)

sliced honey baked ham

sliced shitake mushroom

grated cheddar cheese

grated mozzarella cheese

 

Method:

 

Place each wholemeal wrap on a lightly oiled baking sheet

Spread pasta sauce, followed by arranging ham and mushroom

Sprinkle both cheeses and bake in preheated oven of 200degC for 15 minutes

Serve immediately

 

 

This was the wrap I used, really value for money with great taste, too :)

 

 

The next day after school Abby asked to have this pizza again for lunch. I had to tell her that I had no more left.
Looks like I will make this again sometime soon :)

This post is for  Little Thumbs Up May - Mushroom, organised by Zoe from Bake For Happy Kids and  Doreen from my little favourite DIY, hosted by Joyce from Kitchen Flavours

 

Cheesy Baked Rice With Ham, Mushroom & Corns

It's been a while since the last time I made baked rice. Suddenly the crave set in :P
Saw one recipe at Ju's blog, The Little Teochew, looked so yummy!
And yes, it was, indeed!

 

I didn't use carrots but added sweet corns since my kids love it. I used frozen corns

Also I added fresh button mushroom, sliced

 

What you need:

(for two portions)

 

7 tbsp chicken stock

2 tbsp cream

1 tsp corn flour, diluted with a little water

2 rice bowls overnight cooked rice

breakfast ham, sliced

200g sliced button mushrooms

a few handful of frozen corns

a knob of butter

3 garlic cloves, minced

grated cheddar and mozzarella

grated parmesan

 

Method:

1. In a saucepan, bring chicken stock and cream to a boil. Add corn starch liquid. Stir till the mixture thickens. Set aside
2. In a wok, melt some butter. Fry the garlic till fragrant. Add ham, followed by corns and mushrooms. Add rice. Break up all lumps. Mix well
3. Pour butter fried rice into a casserole dish. Pour chicken stock mixture over. Sprinkle with parmesan cheese
4. Top with lots of grated cheddar and mozzarella
5. Bake in a pre-heated oven for 10mins (it's for small casserole, for bigger size, please adjust the timing accordingly) at 200 degrees C or until the cheese browns to a golden crust. Serve piping hot

I'm submitting this post to Little Thumbs Up April - Corn, organised by Zoe from Bake For Happy Kids and hosted by Esther from Copycake Kitchen.

Sauteed Shitake Mushroom

Nice and juicy sauteed shitake mushroom in oyster sauce

What you need:

1 pack of shitake mushroom - cut into 4 for each mushroom
3 cloves of garlic - crushed
1 bunch of spring onion - cut
oil, salt, pepper, oyster sauce, a little water

Heat oil, fry garlic til fragrant, followed by spring onion
Add mushroom, and stir fry til soft
Add salt, pepper, oyster sauce, water, mix altogether

Eat with rice