Friday, December 11, 2009

Curry leave fish fillet

250g Fish fillet ( cut into rectangular pieces)
2 shallots ( cut into thin slices)
1 tbsp oyster sauce
2 tbsp light soya sauce
1 tbsp curry powder
3 tbsp flour ( to dust the fish fillet )
some chilli leaves
pinch of salt
some oil

1. Season the fish with 2 tbsp light soya sauce.
2. Heat up some oil in the saucepan enough to deep fry the fish fillet.
3. Dust the fish fillet with flour first before putting into the saucepan to fry.
4. Deep fry the fish until it turn brown.

5. Dish up the fish fillet.
6. Pour out the oil and leave about 2 tbsp of oil in the saucepan.
7. Fry the shallots till fragrant. Return the fish fillet into the saucepan. Put in the curry leave, curry powder, oyster sauce and 20ml water. Stir fry to mix well.
8. Serve with rice.

Thursday, December 10, 2009

Red bean paste pancake

250g flour
1 egg ( beaten)
1/2 cup evaporated milk
1 cup water 
200g red bean paste
some oil 

1. Put the flour in a container. Add in evaporated milk, water and slowly. Stir well.
2. Heat up 1 tbsp oil in saucepan. Spread some batter on the saucepan .
3. Cook over medium flame and dish out the pancake once it's cooked.

4. Spread some red bean paste on the pancake and fold up to form a rectangular shape.

5. Heat up some oil in the saucepan to fry the pancake. Put a bit of batter on any "exposed" portion if necessary.
6. When one side turns brown,  turn over to fry the other side.

7. Dish out and leave aside to cool for 5-10minutes.
8. Cut and serve.

Thursday, December 3, 2009

Lettuce wrapped shansui ginger chicken

2 big chicken thighs/1 small chicken
100g young ginger 
1 small lettuce ( washed and soaked in ice water)
1 cucumber
1 bulb garlic
2" old ginger
some salt
some sesame oil
some light soya sauce
a bit of sugar ( optional)

1. Boil some water in a pot( enough to immerse the chicken). Put in the garlic, old ginger to boil together. Add salt to taste.

2. When the water boils, put in the chicken thighs and keep the flame low so that the water is JUST boiling.
3. Cover to simmer for 40 minutes.
4. Off the flame and leave the chicken to simmer for further 25 minutes.
5. Meanwhile, add 2 tbsp sesame oil, 2 tbsp of chicken stock, a bit of salt and sugar(optional) to the young ginger and blend. 

6. Dish out the chicken and put it into a bowl of ice water for 5 minutes.

7. Drain dry, debone and cut the chicken to serving pieces. Drain dry the lettuce.
8. Garnish with cucumber to serve with lettuce and ginger sauce.

9. Put a piece of boneless chicken on the lettuce together with some ginger sauce.
10. Wrap up the chicken by folding the lettuce . The chicken taste very nice with the ginger sauce instead of the usual chilli and garlic sauce.
11. This dish may be served with rice too.

Note : For big chicken, cook for 60 minutes instead of 40 minutes. 

*My brother who had tried out many recipes to cook chicken (by boiling) shared with me this recipe which he considered the best.