Remember I cooked this on the Fourth of July. Sorry for the late post of the recipe. Hope you like it!
4 Halibut Steak or any white fish
Fish Curry Powder
1 teaspoon of Cayenne Pepper
Salt to taste
2 Shallots, minced
1 Garlic, minced
1 inch knob of Ginger, minced and peeled
1 teaspoon of Cumin Powder
1 teaspoon of Coriander Powder
1 teaspoon of Mustard seeds
1 Green or Red Serrano Chili (optional)
1 Can of Coconut Milk or 500 ml of yoghurt
4 Tomatoes, chopped
1 small bunch of Cilantro chopped
Season the fish with fish curry powder, cayenne pepper and salt to taste.
Fry shallots, garlic and ginger until fragrant but not brown. Add the fish and fry until semi cook and slightly brown on both sides.
Add cumin, coriander powder, mustard seeds and the chili pepper, coconut milk or yoghurt and tomatoes. Omit the chili pepper if you prefer the taste to be more mild. Bring everything to a boil, then add the cilantro and simmer until the fish is cooked.
In conjunction with Children’s Day and Diwali, I thought of baking breadsticks for my kids. Hope everyone will enjoy them too. Happy Children’s Day and Diwali!
1 cup of water at 80 to 90 degrees Fahrenheit
1/4 cup of olive oil
1/2 teaspoon of salt
1/2 teaspoon of granulated sugar
2 1/2 cups of bread flour
3/4 cup of grated Parmesan cheese
1 teaspoon of curry powder
2 1/4 teaspoon of Rapid Rise yeast
Placed all ingredients in a mixer or bread machine. Mix and knead well in the machine for about 40 minutes.
Preheat oven to 375 degrees Fahrenheit.
Roll out dough and cut them into 1 centimeter wide strips. Lay each strap on a non-stick baking sheet and pinch every 1 centimeter down each stick to form a twisted pattern.
Bake for 15 minutes or until golden brown.
I made a rempah/curry paste with Thai red chillies, shallots and garlic. Omitting ginger this time makes it a tat less spicy but include ginger for more flavor. Add curry powder to the rempah and fry it till fragrant with belachan/ shrimp paste. Add mussels. (Took forever to clean them, yikes!)
Simmer with the lid on till tender and cooked. Goes well with my green Pandan rice.
Seasoned thinly cut chicken breast strips with shaoxing jiu/ Chinese wine, light soy sauce, white ground pepper, ginger strips or ginger powder and sesame seed oil. Fry each ingredient separately. Soak Shitake mushrooms in hot water for fifteen minutes and save the water for cooking the sweet rice. Fry them until they are fragrant and slightly brown on both sides. Next fry the Chinese sausage. Fry the chicken breast strips with minced garlic and shallots until 90 percent cook or not pink.
Cook the sweet rice after soaking it for an hour with the appropriate amount of water under the sweet rice marking. Add in the chicken breast strips and the oil that was used to cook it onto the top of the rice in the rice cooker when the rice cooker is left with 10 minutes before done.
After the rice is done, mix in the rest of the ingredients into the rice. For more flavor and kick, fry some salted turnip till fragrant and golden brown and sprinkle them on top of this sweet rice dish.
A yummy dessert or appetizer!
Due to how hot the weather has been and the windows being shut most of the year round, the house was reeking of a strong scent like burned candles or something. We haven’t had a chance to get the ducting clean up yet for years. I did some research online on how to get rid of smells and found that setting bowls of vinegar around the house helps. My friend had given me some yummy and nice smelling fresh mints, so I added some mint leaves to the vinegar and put out two bowls of them two days later, the smell is gone. Amen! The mint leaves have dried up and has done its job. So blessed to be given such beautiful mint by my friend.
Today, it was fun coming up with the idea of using a stack of styrofoam cups, wedged in a small plastic storage box to hold my daughter’s hair band. Simple ideas for storing things are so much fun!
I modified Kenneth Goh’s Kong Soh Peng recipe to include matcha powder, icing sugar etc:
Kong Su Peng with Matcha Powder
Preheat oven to 320 degrees
Measure each spoonful with a heaping spoonful of stated ingredients:
• 8 tablespoons of multi-purpose flour
• ¼ teaspoon of baking powder
• 1 teaspoon of matcha powder
• 4 tablespoons of icing sugar
• 4 tablespoons of milk powder
• 130 mls of heavy cream
• 1 ½ tablespoons of lard or shortening
• Sift multi-purpose flour, baking powder, matcha powder, icing sugar and milk powder together in a mixing bowl.
• Rub in lard or shortening until you get coarse crumps like making pie crust
• Make a well and pour in the heavy cream.
• Use a scraper to stir until it is well combined.
• With some flour in your hand, lightly knead the dough until it forms a pliable dough
• Divide the dough into 12. Shape like a ball, press and shape it like a disc. If it is too sticky, flour your hand before shaping. Bake in the pre-heated oven of 160 degree Fahrenheit for 10 minutes.
• Place the baking tray in the lowest rack to avoid over browning.
Sifu’s original recipe:
Mine is a little on the crispy side but yummy nevertheless. Thank you sifu Kenneth for sharing the recipe! <3 Matcha anything!
Brunch today is Diakon cake fried with salted turnip, eggs, kidnap manis and cilantro. Have a great weekend everyone!
This dish is made using my mom’s special sauce:
Sesame seed oil
Heat up sauce in frying pan with two tablespoons of oil, keep stirring to prevent the sauce from getting charred. After sauce thickens, turn off the heat and dish up. Stir in black and white sesame seeds.
Other ingredients from the bottom of the foil plate:
3 blocks of Extra Firm Tofu, pan fried on both sides, let them cool down before cutting each block of tofu into small pieces. Be sure to lay paper towels on the cutting board to catch excess liquid
Chopped Tomatoes, strained (I used a jar of chopped tomatoes that was beautifully and deliciously canned by a dear friend from Portland)
Shredded English Cucumbers, strained
Cilantro for garnishing