Posts Tagged ‘garlic’

Weekend project: A cooking come back? : Fish 2-ways with roasted tomato sauce

April 25, 2010

Well..well well..its been a while huh..guess what?. I’m back..well..kinda. 🙂 This time, decided to cook something simple, just fish (with roasted tomatoes, garlic, thyme serve with asparagus). Went to Tmn Tun market this morning was searching for a “red-color” fish. Why red? hmmm..just like the color of the fish before it’s cook. But after masak the color will change la..hmm.. Anyway, had this presentation idea of this dish long time ago but didn’t manage to get my hands on starting it. Today, the first sunday that i’m not working, FINALLY!..i get to start something…

Deboning the fish just like the above, was a challenge. Cause, 1) long time never cut anything with a knife for so loonngggg…LOL and 2) this fish has lots of bones too..but lesser than Tilapia though..(btw, do i don’t quite know the name of this fish in malay but in chinese it’s called “Hung-Jou” fish)

So, my idea of the presentation was to roll the fillet, the part that’s with the tail still intact serve with a sauce. Sauce is just simply roast tomatoes with garlic, thyme and season with salt and pepper. Easy rite? I got this idea (the tail standing) from this magazine while i was outside the board-room during my toilet And the trick is this, i used a bamboo skewer to hold the tail part as i rolled the fillet. How i cook it? Instead of deep frying it, i shallow pan fried it. Remember that the skewers still in tact on the fillet? I used the skewer to turn the fillet (2mins on each side). Clever huh?

The remaining fillet, i was thinking to do the same as well, but then again, i just steamed it with its head. All i use to marinate was just some ginger juice, some salt and sesame oil. Simple, basic seasoning and marinade. Well, that’s all i can say now, simple. I guess this is how it’s going to be from now on, simple and yet presentable. Picture paints a thousand words. Till i cook again, eat well.


Grilled Eggplant roll with minced chicken

November 8, 2008

dsc04503Eggplant or aubergine or brinjal matter how you like to called me its the same..haha..its one of my fav ingredients to use. I saw this recipe from a magazine that my sis got it for free, and its in chinese (and yes, i don’t read chinese though i’m one..hehe..sorry ba..i was from a malay school ba..hehe ). Anyway, the original recipe was to use cream cheese and some herbs. As you already know by now that i always try to mimic the preparation but make my own presentation. Clever kan?hehe.. 🙂 And in this case, i substitute the cream cheese with minced chicken. I tell you, punya panjang itu process. I think kan, by the time you finish reading this, i don’t think  you’ll even want to try making this dish.. heh 😛dsc04502

dsc04501dsc04505So here it goes, ready? start, i marinade the chicken with my favourite marinade, which consist of ginger, garlic, oyster sauce, sesame oil and some olive oil. In addition to that, i spread some butter underneath the skin of the drumstick and i use some dry herbs too, thyme. A lot kan? wait la, belum lagi i sapu some honey after 10mins of roasting..hehe..this is to give the golden crust on the skin of the chicken (though it doesn’t really matter since i’m going to minced it anyway kan..but it does add some sweetness to the chicken).


dsc04511Right, after roasting the chicken for about 25mins at 200ºc and let it rest for about 10mins or so, then i start de-boning the drumstick (yes, i do know how to debone a chicken, well for this case, its just a drumstick ba 🙂 not that hard anyway) I used pestle and mortar to minced the chicken meat instead of a blender to create that rustic look when i spread it on the grilled eggplant (ha!, i still haven’t explain how i prepare the eggplant..aiyo, banyak kerja kan?hehe..wait la.). Anyway, nothing were added to the minced chicken except the fats and flavors from the chicken when i roast it. Fantastic sauce i tell u, rich in flavors. :p

dsc04528Well, the eggplant. Actually, its kinda simple. Cut it length ways. Not to thin though cause when you cook it kan, it’ll shrink ba. So, with one eggplant, you can only get a good 3-4 slices only ba. Before you start grilling in, sapu some olive oil on it and season it with some salt and pepper lo. To get the grill marks kan, i used my ikea grill pan, lama sudah didnt use. Lucky still usable.hehe.. 🙂 After grilling it, again, let it rest before spreading the minced chicken on it. The rolling part, i must say its the easiest ba, you’ll enjoy it so much that you wish you got lots to roll. LOL!. Anyway, to add some color to this dish, i serve with some chopped tomatoes yang ah muah bagi me, erm..few days back..ehhe.. still edible 🙂 Enjoy!


Japanese Tofu with minced chicken and mushroom

October 30, 2008

Remember the previous dish? (Steamed japanese tofu with prawn) that i bought $2 for 3? Yeah..i cooked the remaining tofu with some minced chicken strips and yes…chinese mushroom..heheh..Actually this dish kan..its like the chinese version of “mah-por tofu” which means..erm..hehe..actually i also duno..hehe..(thats why i want you to comment lo.hehhe) and this chinese version one yeah…uses pork ..but i don’t have with me so i use chicken lo..:) halal kan.. 🙂 anyway..the chinese the original recipe is not included one..i just feel like adding into it..for the flavor sake and variety ba…hmmm

I first sauté the garlic and then i add the minced chicken meat. Then comes the mushroom in which i soaked in hot salted water until they’re soft and cook for about 10mins. Seasoned with some oyster sauce and dark soy sauce to give some color. As it started to dry up, i add some stock (you must be wondering, how come this fella always got stock available all the time?hahha..well cause my mom always cook soup normally can’t finish on the same day left over la tu.:) ) and then finally the tofu lo.

With that stock/soup, i heat it and pour it on my couscous (after this no more couscous sudah..habis already..hehe) covered for a few mins then fork it so that it’ll become fluffy. Oh if you notice, there’s some green also kan?hehe..yeah today i decided to pay a visit to my vegie uncle – Ah wong..hehe..Bought a handful of french beans that cost me $1.50..hmm..okie la tu..considering i lama tak makan french bean sudah.. How i prepare it? Simple, remember i mentioned i heat up the soup for the couscous? i blanched the french bean in that soup..haha..clever kan? that soup is full of flavor..yum…

With some chicken strip left, i marinade with some grated ginger, garlic, sesame oil, oyster sauce. And before i deep fry it, i coat it with breadcrumbs. This cooks very easily and fast too. To present, i use something different this time..i recycled i tell u..hehe the black styrofoam that comes with the chicken strips that i bought from cold need to buy black plate..kekek..for now la tu.. 🙂

Stuffed bell pepper with tuna mix

October 26, 2008

You can ring my beeeelllll..ring my bell.pepper..hehehe…yes something new this time..its bell pepper. Saw this recipe on one of my “party and appetizer” cook book. And as always, i did something different from the original recipe. With the ingredients that i have (left of over from previous cookings..hehe). Well, i roast the bell pepper that i bought this morning at Tmn Tun (wa..not cheap eh, different color different price ba..ish) anyway, its 3 for $4.50. Depends of its size as well..hmm.. So i bought green, yellow and red.) Until they’re hangus (burned, skin turned black) then let it rest and covered (so that when it cools down, its easier to peel off the skin) As you can see, i only use quarter of each of the pepper (i wanna try out first, not sure whether its nice or not..i mean..presentation wise..hehe)..

Tuna filling..well this is easy. I just buy one of those canned tuna flakes in water and mix it with mayonnaise, finely chopped onions and garlic, water chestnut and some wasabi paste.Simple kan?..hahaha..Here comes the difficult part, spreading the tuna filling and folding it. To actually fold nicely and to be able to hold its form is something that i did a few times today. The first time i did it…hmm..doesn’t really look presentable ba, i look kinda chunky. Then i tried again, to cut it and trim the sides and to make it thinner. Yup, boleh the trick here is to thinly cut it pepper and never over spread the fillings. 🙂 Try it yourself. You might not like it..hehe..cause its so time consuming ba. This will definately cost a lot if i were to include this in my catering menu..hehe..sorry ar. 🙂 Since i’m not working today, so i guess i just give it a try lo. But, one thing for sure, the next time if i were to do this again, i’ll get myself bigger bell peppers :p easier ba to fold. Don’t you think so? Let me know if you really did this appetizer yeah? Enjoy!

MNG Purée Duck with mango salsa

October 10, 2008

I know, you must be thinking, is this guy for real? Ducks for almost the entire week? lol. Ok la, this is the last time la, really finish sudah, the last of it. Oh, i remember saying that the duck was from Penang kan?Ha!, i was wrong ba, it was actually from Ipoh (on the way la konon..hmm), well that’s what my mom said when i was chatting with her while preparing the sauce. Anyway, back to this dish, as you can see i got extra ingredient, mango! yay! new ingredient to play with (i know, its not nice to play with food..but you’ll see la what i did with this mango later..keke.)

The mango sauce was kinda easy to prepare. Basically blend the mango (yes, this time i didn’t bake it like i did with the banana recipe, remember? :)) and i mixed it with some sauté garlic with the oil from reheating the duck. Flavor do the max i tell u! And i left some of the mango purée for something else (hehe, you’ll see la, for my dessert 🙂 so stay tune..) 

Rite after that, i move on with the salsa (ya puan-puan mari kita Salsa!. lol)hehe..sorry ya, i don’t do BodyJam so can’t really move my Shakira says kan, “hips don’t lie” lol )..ok the Salsa, pretty simple for this kinda salsa, basically, all i got is tomato and mango with some finely chopped parsley that i bought erm, long time ago, (ha, no la, last week only ba) oh with some finely chopped garlic of course. Mix all those ingredients together with some peanut oil (yes, should be olive oil kan, but for a change la tu, actually i don’t have olive oil ba ..hihi ) and finally season to taste.

Taste?Well, if you look at the pic, at first glance, looks like Dhaal (you know the one that you eat with roti canai?) haha..i can tell you its not lo for sure. When you sauté the mango purée, the natural sugar in the mango will release and it really goes well with the richness of the duck. Giving you a balance of sweet and savory meal along with the mango salsa and angel hair pasta.  Try it (i mean this method of cooking la, not eating, since you can only see from the pic kan?hehhe 😛

My Fantastic 4 open sandwich

October 6, 2008

Monday, not everybody likes monday, u know after the two short weekends and now its time to work again? is too short to complain ba yeah..i’ve decided to like mondays..and so i did, to celebrate that i come out with a fantastic,easy and no fuss sandwich from the ingredients that i can cari from my peti sejuk just now.kekeke..instead of my regular indomie, so i’ve decided to do this fantastic ‘4’ open sandwich. Yes, its open, not close meaning i don’t fold the sandwich :)~ yeah drooling sudah..

So, to start, i saute the garlic with the mushroom (yes, this time its the button mushroom that i wanted, the white ones and yes.its more expensive than the canned ones..:) )until the mushroom start to sweat (no not like when u do rpm then remove from pan and follow by the cubed luncheon meat (you u can use bacon or any sort of meat that u cut into cubes). As for the uncooked ingredients, tomato -just cut into cubes as well. With one slice of bread (i used Gardenia wholemeal bread, u can use any other type also can)i first put the luncheon meat follow by the saute mushroom on the bread. Then only i put the cheese on top and lastly the cubed tomatoes.

With the preheated oven at 180 degrees, baked it until the cheese started to melt (how can u tell?hehe..u see la..hehe apa :P)Anyway..its about 10mins (there u go, the timing.. :)) then u carefully take it out cause its hot then place it on the plate, sprinkle with some chopped parsley on top. Now, not forgetting the boiled egg. As you can see, the yolk ooze out as i cut it into half (and not that i don’t know how to make a perfect boiled egg,i did it on purpose – if you know the timing keke..)Well..what i did was, i first put the egg on the cold water and boiled it with some salt (so that the water boils faster) and as soon it started to boiled, i lower down the heat and set the timer for 3mins only.

Any longer than that, the yolk will be cook thoroughly (which is not what i wanted). The hard part about this process will be peeling the egg (as some of you already know, putting the egg on a cold water will ease the peeling process, but don’t forget, at this stage the egg is not as solid as a regular boiled egg, so its still semi soft and you wont want to break the yolk at this stage – leceh kan?yeah.but.the end result is worth it :). There you go, fantastic 4 for a fantastic monday. Have a nice monday everyone. 🙂

Garlic (haaaarrrr,can u smell it)

October 3, 2008

Garlic or bawang putih (in malay) or chung-tao (in chinese) or the scientific name Allium sativum L (cheh wa, scientific name :)) is my fav ingredient to use whether i’m using in for my chinese or western dish. The chinese (like me..heh :)) like to use it at the beginning of the cooking and saute it quickly before adding other ingredients. Just like the famous loh-bak kou (radish cake), if u remember the way they cook in at some pasar malam here (i think there’s one in SS3, near my old house area). They first saute the garlic then follow by the radish cake and follow by egg and bean sprout, yum yum (though i’m not a fan of this food, but the garlic smell is fantastic).

Yes as u can tell, i love garlic. I do, i mean who doesn’t? oh i know who doesn’t.keke.not gonna mention names again la..i already did the last time lol. :D.. So as usual did some research about this little fella that belongs to the onion family and i guess u also know his (yes, to me its a him..can’t be her round and pungent, rite or true? ) relative haha! they’re onions, leeks, shallots (bawang merah in malay) and chives. 

Rite, let’s move on the way u can use this garlic (the way i would use this fella). Very simple, for me, i normally chopped it and saute it. Some use it as seasoning or condiments for pan-mee (direct translation is wooden noodle 😀 ) well that’s actually the chinese version of pasta minus the eggs. Will do that one day la, very easy only..all you u need is love..i mean flour :D..singing pulak , must be from watching Mamma Mia! la tu..ish..:P.

Side effects?well besides the smell of your breath after consuming it (whether its cooked or worst, eating it raw) the person’s mucusvaginal dischargedandruff, and even earwax will also smell like garlic. Washing the body with soap will not take away the scent, although perfumes will mask the scent. The smell usually fades over the course of several days (few days?..yeah ba…so tahan sikit la tu..hihih ). Yes, my dear female friends, vaginal discharge oh..jangan main main..susah nanti kalau mau..(ahem..chong 😀 )Anyway, all this will happen, if you makan like almost all the time la, so no worries ba.wink wink 🙂

Garlic is claimed to help prevent heart disease including atherosclerosis, high cholesterolhigh blood pressure, and cancer. You want to know the best part? It’s cheap and you can get it almost everywhere (at market la i meant). So quickly get yourself a bulb and start cooking :D.

Potato pancake with saute garlic mushroom

October 1, 2008

Potato pancake?haha..actually ar..i also dont know what to name this dish ba ( sabahan slang still stuck with me..hmm..) well its flat kan..and pancakes are flat too might as well la..hehe..but my gf ( ah muah..hehe) said it looks like Hash Brown just now when v were having coffee come i never thought of that .n naming it Hash Potato with saute garlic mushroom instead kan..hmm..i think i should..thank ah muah..hehe..

This me think..not too sure where i got it from..guess must be from one of those cook book that i browse at Mph or Borders..hehe..long time sudah..anyway its simple as u can see..its just a few ingredients. Mushroom, garlic, corn starch and of course the star of the recipe Mr Potato..hihi..anytype also can ..

Right..since its called Hash or pancake, and as u can see from the pic..its finely grated (well, if u have all the time in the world ..yes..b my guess and finely jullien it..)i used a special grater that can grate different thickness of the potato..(haha..i bought it at pasar malam a few years back at taman megah..hihihi..n yes..still can use ba..phew!) Next, here’s the secret to make the potato crisp even after pan-frying to use corn-starch..n by adding this will absorb the excess water from the huh? 😀 

Saute the mushroom with garlic..which is one of my fav..i mean garlic..who doesn’t like garlic..(haha,i know Danny doesn’t like he’s a walking vampire – doesn’t like the sun and garlic apa la)..You can use button mushroom or anytype, but i choose this particular cheap ba..n taste wise, not that bad la..edible la.heh :).What i would add on top of that, would be finely chopped cilantro to add a little green into this dish..but, Ah wong that day didn’t have ba, cz raya almost here kan so..everything also almost habis sudah..sigh..but will do that the next time definately. 😛 

So, since its only 2 ingredients, what else can u do? hmm…nothing actually but to play with the presentation. You can either serve it as a meal or simple cut into small bites and serve it as a party snacks lo (or the french called it hors d’oeuvres, correct ka I’ll definately add this to my catering list..kekke..yeah i used to do freelance catering..specialize in party bite size food..nothing to boast abt la..just a small business.. but stop a while ago (i think more than a year)..hmm..i guess its time for me to come the freelancing business..well at least not now la..haf to redo all my cooking n timing n haiya..everything la..hehe 😛 anyway..will do it here..i hope anyone that read this..(yes u..and u ..and u.. 🙂 ) will like the type of cooking or menu that i do for catering. 

Ciao for now…next menu.. Prawn lollipop with trio mayonnaise dip 🙂

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