Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts

Sunday, August 26, 2012

Ikan Sepat Masak Lemak Nenas( Salted Perch Fish And Pineapple in Coconut Milk)

A packet of salted sepat/perch fish, about 5 pieces.
1/2  pineapple, cut into pieces.
200 ml coconut milk, I used low fat coconut milk.
100 - 200 ml water
Salt, sugar and pepper to taste

Pounded/ Blended Ingredients:
20 gm dried chillies
120 gm shallots
6 cloves garlic
15 gm lengkuas / galangal
6 gm kunyit / turmeric
20 gm ginger
10 gm belacan/ dried shrimp paste
3 pieces buah keras/ candlenuts
3 stalks of lemongrass, I used white part only

Soak salted sepat fish for about 5 to 10 minutes. Wash and drain.
Heat up 3 tbsp oil in a wok.
Stir fry the pounded ingredients until fragrant.

Ok, after this step, I  removed half of the fried ingredients into a bowl. Because I cook this for 3 of us, and 1 meal only. I keep the other half in freezer for later use.

Add in water, after the water boils, add in pineapple and simmer for about 5 minutes.
Add in salted sepat/perch fish and simmer for another 3-5 minutes. Do not cook the fish too long, else you can find lots of fish bones in the gravy.....that's not good , you'll choke the bones.... becareful.

Lastly add in coconut milk, salt , sugar and pepper to taste.
Dish up and serve.

I am submitting this dish to Malaysian Food Fest , Melaka Month hosted by Cindy of yummylittlecooks 

Wednesday, August 1, 2012


Cincalok are so popular in Melaka. When you're in Melaka and have lunch or dinner in Baba & Nyonya restaurant , you can ask for cincalok omelette, cincalok chicken, or cincalok as a condiment together with chillies, shallots and calamansi lime juice.
Cincalok was made from geragao or krill, rice and salt. And let it ferment for about  3 days. But, my mom said,you can have it on the second day....hahaha.And also, my mom said, years back, when she did cincalok she didn't wash the geragao or all the dirts...yucks.Maybe years back the sea water were so clean, but not now.....:(

This is my first attempt to make cincalok, and really happy it turned out very nice, not too salty. My sister also said it's very nice, and now she's asking me to teach her....lols 

Here's how I made my Cincalok:

9 cups geragao or krill
3 cups cooled rice
2/3 cup salt
Rice wine
Cleaned bottle for storage.

Method :
Fry the salt in a wok or pan, until light brown. Set aside to completely cool.
Meanwhile, rinse the geragao/krill, and fish out all the dirts.
Place the clean geragao/krill in colander, and let the water drip off. 
Mix the cooled rice with the cooled salt. Set aside.
Place the geragao in a mixing bowl, mix in the mixed rice.Stir until well combine.At this stage , you can add food colouring (red)if you like, but not for me.
Take about 1 tbsp of rice wine, pour into the clean bottle and swirl around to kill germs( that's what my mom said...hehehe).
Scope some cincalok, and pour it into the bottle and sealed tightly with the cap, keep it in room temperature for 24 hours, then move it to refrigerators.
Why need to refrigerate?
*** No preservative
*** I use less salt, (store bought cincalok are so salty)
*** prevent flies for bugging into your house. You know what , my mom used to say this "tutup botol baik baik, jangan bagi lalat kentut, nanti ada ulat, tak boleh makan" what she meant is seal the cap properly, don't let the flies lay eggs on the cincalok, else you can get to see lots of worms...yucks and yes, my mom and me speak Malays, nyonya language...hahaha

Fry the salt until it becomes light brown.

Let the salt completely cooled off.
Rinse the geragao/krill and fish out the dirts.

There, you see, how not to rinse the geragao/krill??
The mixed rice ( rice with fried salt)
Cleaned geragao/krill.
Mix the mied rice with the geragao/krill and stir until well combine.


Ready to store it in a clean container. I used recycle container.A glass container with a plastic cap. You can see there's mayonaise bottle, to prevent the cap from rusty,I used cling wrap to wrap the mouth of the bottle, then sealed it with the cap.
Pour some rice wine and swirl around the inner bottle...pst.. you can use brandy if you want...This is my first attempt, I used rice wine, cheaper.

All done, and let it ferment for 24 hours, then keep them in fridge.

Fresh new cincalok.
After 24 hours...

"I'm submitting this post to Malaysian Food Fest , Melaka Month hosted by Cindy of  yummylittlecooks"

Wednesday, May 30, 2012

Steam Sao Mai With Quail Eggs

In a dim sum restaurant , sao mai is a must have in the list.There's a variety of sao mai, sao mai with century eggs, fish eggs, tofu,etc....
I've been thinking of making sao mai on my own for quite sometimes, but always on hold :P, until I found this recipe from Yum Yum magazine prepared by Agnes Chang. 
While looking at the photo and the recipe ,...that's looks sooo tasty...hmmmmm , well a dim sum with quail eggs, that's sounds really interesting,something new for me and I haven't taste this kind of dim sum before( well, the dim sum restaurant we used to go didn't have this kind of sao
Agnes made it really beautiful, with the egg burried inside the sao mai,and left a little bit to be seen. Not like mine in this photo , the eggs will drop need to practice more on the wrapping technic.

Ok, let's see the recipe.

300 gm half lean and fat pork, minced
150 gm fish paste
5 waterchestnuts, peeled and chopped.( I omitted this, cos, I don't have this in hand)

1/2 tsp salt
1/4 tsp pepper
1/2 tsp sesame oil
1 tsp sugar
1 tsp chicken stock granules( I ommited this)
1 tsp chinese cooking wine
11/2 tbsp tapioca flour

About 30 pieces of wanton wrapper
About 30 quail eggs, boiled and shelled

Combine minced meat , fish paste and salt.
Mix until very sticky.
Add in waterchestnuts and seasoning and mix well.
Chill in the fridge for 1 -2 hours before using.
Use a piece of wanton wrapper to wrap up some filling and shape it like a flower.
Arrange a quail egg on the central and place onto a greases steaming tray.
Repeat the same until all filling finished.
Steam over high heat for 10 minutes or until cooked.
Remove from steamer and serve.

*The seasoning is just a guide, you can steam or fried a little piece of sao mai , to taste.
 I'm submitting this post to Aspiring Bakers # 19 : Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

Thursday, May 24, 2012

Braised Bean Curd Skin Rolls In Tomato Sauce

I guess, 90% of us like dim sum, although it is quite oily, but we still do love it. And I always keep this in my mind,when I'm in the restaurant * don't worry , just eat, later drinks lots of tea*......hahaha, the tea will wash all the oily 

If we are in dim sum restaurant, I'll find a table that just suitable for us, try not to go for the  big table, because , the eyes will do the talking,will order.... ,take this, take that and this and that...until the table full of dim sums ....and end up we can't finish the dim sum :(

Ok, here's one of our favorites, Braised Bean Curd Skin in Tomato Sauce.

I'm submitting this post to Aspiring Bakers #19 : Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

300 gm half lean and fat pork, minced
2 tsp cornflour

1/4 pepper
1 tsp salt
100 gm fish paste from here

Sauce :(for +-15 pcs)
3 tsp sugar
1 tsp sesame oil
1/4 tsp pepper
1 tbsp oyster sauce
4 tbsp tomato sauce
1 cup water

Combine minced meat with salt , pepper and cornflour.Stir in 1 direction, until it becomes sticky.
Mix it with fish paste and stir in 1 direction , until become sticky.
Wash and cut the bean curd sheet into rectangle shape.
Place a piece of bean curd sheet onto a working table, spread some filling on top and wrap it up.
Press both edges.
Heat up oil for deep frying, deep-fry the parcel until golden brown. Dish up and drain.
In a pan, boil the sauce ingredients, add in the fried fu pei.
Cook until the sauce thicken and almost dry.
Dish up and serve.

This is the bean curd sheet that I used. It  turned soft when I wash it.  

 Cut the bean curd sheet into a rectangle shape.

Spread some filling and wrap it up.

 Press down both edges.

Makes about 28 pieces.

Deep frying. Use medium to low fire.

Cook with the sauce until the sauce thick and almost dry up.

Saturday, April 21, 2012

Cornflakes Cups

This is Agnes Chang's recipe which she posted in Yum Yum magazine. Originally named Chinese New Year Cornflakes Cup, but I made this last week, and not Chinese New Year, and I changed the name....:D
When I saw it for the first time,I found it interesting, cause, she's using anchovies and peanuts combined with cornflakes, glued with honey.
And it turned out really nice with the balance taste of saltiness ,sweetness , buttery and crunchy.

100 gm butter
150 gm cornflakes
100 gm peanut, toasted and skinned
100 gm fried ikan bilis  (anchovies)( I used 150 gm)
100 gm honey/golden syrup

Melt butter in a wok, add cornflakes and stir well.
Add roasted peanuts , ikan bilis (anchovies)and stir well.
Pour in honey and mix well combined.
Line small petitins with small paper cups, spoon mixture into small paper cups and press slightly.
Bake in a pre-heated oven at 160C for about 12-15 minutes , till golden brown.
Remove and leave to cool before storing.

Mix all the ingredients.

Spoon the mixture into paper cups

Thursday, March 22, 2012

Oven Grill / Bake Salmon Fish With Dill

This is a nice recipe from wokkingmum blog. It tastes really good and healthy too :)
As my salmon was quite a big slice, so I double up the recipe and I baked the salmon fish.

Here's the recipe from : Let's get Wokking! with a slightly change.
1 slice Salmon
1/2 teaspoon Garlic Powder (I used 3 cloves of garlic, grated)
Zest of 1 Lemon
1/2 tablespoon Dill, chopped
1/2 teaspoon Olive Oil
1/3 teaspoon Salt
a dash of Ground Black Pepper
A wedge of Lemon 
Some cherry tomatoes
Some salad greens

Rub salt and pepper on salmon and set aside.
Mix the rest of the ingredients together except lemon.
Place salmon on a greased baking pan.
Spread the herb mixture on both sides of the salmon, more on the top.
Add some cherry tomatoes.
Grill in oven at 220C for 15 minutes or till cooked.( I baked)
Transfer the salmon fish on the salad greens.
Squeeze lemon juice on salmon and serve immediately.

      Thursday, February 9, 2012

      Squid with Snow Peas

      1 squid , about 400gm
      Some snow peas, cut into half
      Carrot, cut into flowers
      1 stalk green onions
      2 cloves garlic, smashed

      2 tbsp soy sauce   
      1 tbsp sugar
      1 tbsp black vinegar
      2 tsp cornstarch
      4 tbsp water

      Clean the squid , and cut into pieces.
      Blanch squid in boiling water for about 30 sec. Dish and drain.
      Heat up 2 tbsp oil, stir fry garlic, until aromatic.
      Add in green onion ( white part only) , carrot and snow peas, cook until the veggies are cooked.
      Add in green onion( green part) , stir fry and add in sauce.
      Lastly add in cooked squid, cook over high heat , until the sauce thickens.( if the sauce too thick, add more water)
      Dish up and serve with white rice.

      These photos was taken when we were in Taiwan Dec 2011....

      These are all about duck, you can find duck neck, gizard, blood,feet & etc......
      These are sweet potatoes-fries, Taiwan version of french fries...

      Friday, November 4, 2011

      Sweet and Sour Crabs

      Every year , I celebrated my daughters birthday at Pizza Hut restaurant as Hawaiian stuffed crust pizzas are their favorites, but this time my youngest daughter ask for crabs for her birthday.
      Oh my, CRABS??!!! Easy to cook, but hard to find!! I don't know why, but it's very hard for me to find live crabs.
      Early in the morning, after dropping them to school, I searched for crabs,I went 2 wet market to find, but couldn't find any....haiz.....asking around, and finally one of the fishmongers told me where to get......and it is.....

      This sweet sour crabs were so delicious, we ate it with toasted bread, so yummy :) But the sauce seems not enough for us, next time I'll double up the sauce.
      I used grated garlic and ginger, cause I wanted the gravy to be smooth, I don't like to bite the chopped garlic and ginger.

      Here's the recipe:
      4 crabs about 1.5kg
      Oil for deep frying
      some cornflour
      11/2 tbsp grated garlic
      11/2 tbsp grated ginger
      2 eggs, lightly beaten

      2 tbsp oyster sauce
      1/2 tbsp soy sauce
      6 tbsp tomato sauce
      3 tbsp chilli sauce
      4 tbsp sugar
      1 tbsp white vinegar
      1/2 tsp salt or to taste

      Put the live crab into a plastic bag, tie up the bag, then put in freezer .Freeze it for about 45 minutes to 1 hour.
      Take out and wash clean, I'll show step by step.
      Put all the cleaned crabs into colander, let the water drips off.
      Heat a wok with oil,toss the crabs with some cornflour.
      Deep fry the crabs, until they turn red, and cooked. Dish and drain.
      Leave about 2 tbsp oil in a wok, stir-fry grated ginger and  garlic until aromatic.
      Add in the sauce, let the sauce boils, then add in the fried crabs.
      Lastly thicken with eggs.Dish up and serve.

      4 crabs costed me RM 40.00. Female crabs have smaller claws and more thorns on their claws,while male crabs have big claws.Why am I buying female crabs?? Because we wanted the crabs eggs, but unfortunately, these crabs don't have much eggs as we had expected.
      Cleaned these crabs with brush.
       This is a female crab, see the eggs(red color)!!
       I used scissors to snip off these thorns.
      There you go, in the colander.
       Toss some cornflour and ready for deep frying.
       Deep fried crabs.
       Stir fry the grated ginger and garlic.
      Add in this sauce.'s the Sweet and Sour Crabs.Will cook this