Posts Tagged ‘sesame oil’

New Year, New Dish ..hmmmm

January 8, 2011

HAPPY NEW YEAR!!!!…Wohooo!!!…WOW..when was the last time i cook, take pic and write ah? aiyo..KNS! (stands for Ka na Sai – means like shit..i think..ehehe)..Yaya..busy with work lo (managing new club, Head teacher for BodyPump, Lose it! Team Workout Champion for Malaysia…that’s all for now..i think..heeee). Anyway, that was last year, this year with a start of a brand new me..(or old me..as age is catching up) i tell myself, i need to cook at least 2 weeks once..wakakaka..i mean for the purpose of blogging and taking pics la..Oh oh..by the way, i finally bought a new camera..WOHoo!!!..small and sophisticated one leh..just what i needed – hybrid DSLR the Sony Nex-5..yeeHAAa!!..

Ok ok..let’s talk about the dish la…new year new dish..hmm..well..the only dish that is new to me is the garlic butter prawn lo..the rest are the usual stuff lo just different presentation only..

So garlic butter prawn. I personally love this dish and i remember back in KK (where i used to work for 9 awesome months) i used to have this butter thingy as sauce but instead of prawn, its chicken (hey, u know what, i think i’ll do that 2mlo. Butter chicken..wakaka). Anyway, how i prepare it..haaa…very simple only. Just use butter and evaporated milk. But, you have to be fast when doing this and also make sure the heat is not too high as the milk will thicken very fast. The garlic is only added the last to prevent from “hangus” la. 🙂

What you can also add at the end is some chopped chilies (in this case i added green and red – for color purposes) Some of you may know that i don’t really fancy spicy food but chopped chilies like the above..boleh la..

As for the prawns, i deveined it and i shallow pan fried it instead of deep fried. Healthier ma..hehehe..(actually my i lazy to put so much oil ba cause after that waste la..use so much oil for just one dish then if recycle the oil, the taste of prawn is still there ba..)

Next is the Caramelized chicken with Asparagus. Simple and yet yummy. 🙂 For those who tried my caramelized chicken wrap with bacon..well this is the simpler version la (obviously without the bacon..wakakaka). Ok la, for those that don’t know, here’s how i prepare the chicken. I never use a single drop of oil to cook this chicken (except for sesame oil la to boost the flavor). I use “sugar” instead. Yes Sugar as is “gula” as in “thong” as in.. you know what i’m talking about. On a non-stick pan, i turn the heat up (when you put your hand on top, you will not hold more then 6 secs – yes that hot) then only you put the sugar  in. Making sure that is evenly spread on the pan (at this point, please don’t be a genius to use a spoon to make it even, you know its hot and what happen when you mess with it?? it’ll stick to your spoon lo..KNS!..) so yeah..leave it..till you see the sugar starts to Caramelize..then you put the chopped chicken in (i prefer the use of  whole of drumstick – taste sweeter, you can choose other parts but make sure to deboned it la..easier to eat ma..)

Then, the quickie part comes next – add oyster sauce (lee kum kee, if don’t have then GET ONE!), a dash of sesame oil (not too much otherwise it’ll over power the taste) then dark-soy sauce (for color – black obviously). Then you know what to do lo hor?..cook lo..don’t let it burn. At this stage, lower down the heat as the caramel from the sugar is really and i really mean HOT. it’ll take approx of 5-6 mins to cook. The asparagus, well you can either cook it with like i did (toss it in a pan with a drop of oil) or just steam it or boil it with water lo. I personally prefer tossing it cause of the crunchiness and smoky taste. Up to you la.

There you go, another simple dish brought to you by Ben Sim’s Little Kitchen. In case you’re wondering whether i do catering or not? The answer is YES!!.. hehehehe..

Anyway, i might do another one 2mlo, if you don’t see be blog or post any pic on fb then no la..wakakak..(i’ll try la..thinking about it now..hhehehe). Enjoy!

P/s: Incase your wondering how the asparagus “bengkok” like that..hehehhee…you…you.just bengkok it yourself lo..wakakka..

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Steamed fillet Tilapia with asparagus

July 9, 2009

DSC06364Fish..yes..this is my first time ever (swear to god) that i ever cooked a fish. And to even buy the fish myself really makes me feels like ..wa.big boy already.heheh.. Anyway, i choose this fish because of a few reasons. One of the reason is because i know how it taste like, i mean obviously all fish taste the same, but this one, just brings back some good old memories – Fishing. Yup, i used to go fishing with my dad when i was young. And this happen to be one of those famous fish to fish..hmm..so yeah.

Tilapia – One of the famous way to cook this would be deep fried it and serve with soy sauce. Well, as you already know by now that i’ve always try to change the cooking method, so i steamed it.

DSC06366I guess the toughest part of this dish is to fillet the fish. At first i wanted to ask the fish monger to do it for me, but then again if i never try, i’ll never learn kan?.. And i also bet that the fish monger sure give me that look (apa la..fillet pun tak tau ka.masak apa?!!..LOL). Anyway i tried, and it turn out ok la. The only advise that i’ll give to you is – USE A VERY SHARP KNIFE..to debone the fish, that’s all i can say.

Right, the next step would be to steam the fish. Simple, i use a wok to do the work (hmm..rhymes also kan..lol) . But before that, to get rid of the fishy smell, what i did was just pound the ginger and to rub on the fish and let it marinade with its juice, for about 20-30mins.

DSC06367It’ll only takes 4-6 mins to steam the fish, and to save time also, i steam the asparagus at the same time. Ha! Kill two birds with one stone. One thing about cooking fish is always and never over cook it. And especially its a fillet, i shouldn’t take long to cook lo. 🙂

Once its done, just drizzle some (not much) of sesame oil as well as the juice that was in the plate during the steaming session. Serve with finely chopped ginger and cherry tomatoes. This is simple, fresh and yet satisfying meal. Enjoy.

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Egg-net with stir fried chicken

July 6, 2009

Hi all food lovers, yes i’m back (for a week la..cz take leave ma..otherwise..hmm..duno la..when i can start cooking again..sigh..). Gosh, when was the last time i even log-in to this blog of mine..haha..well..yeah..started again la..hopefully will cook some nice and yet simple dish la. So yes, eggs again. A simple and yet satisfying ingredients that i can think of at the moment. Of course with some meat lo (i used chicken drumstick..tell u more later about drumstick..lol). DSC06310

As you can see from the pic, there’s only 4 main ingredients. Eggs, chicken drumstick, cucumber and bell pepper. I called it egg-net is because it sort of wrap the entire side ingredients into one. Which is kinda hard to make at first, i tried a few times just to get it right.

Then, the drumstick. Well, i marinade with some finely chopped ginger, garlic, honey and soy sauce to taste. Oh yeah, i did promised to tell about the drumstick story rite?..haha..all i can say is that, i actually have a daily supply of drumstick in the fridge (mom bought and deboned it so that i can cook it anytime)..so yeah..don’t be surprised that my next menu here has got something to do with drumstick again..lol.
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The last two ingredients are, cucumber and bell peppers. Here, i roasted the bell pepper then finely chopped them. Same goes with the cucumber (no i didn’t roast the cucumber la…just finely chopped only). Lastly, i top with black sesame seed to give that contrast to the dish. There you go, one of my first dish that i come out since..since..the last that i publish anything here la..enjoy.

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Almond Crusted Roast Chicken with orange sauce reduction

November 29, 2008

dsc04705dsc04699Right..I know..i’ve been missing in action for a while..hehe..sorry ba..busy kan..hm..konon la..anyway..here’s another creation of mine. Nothing much, nothing that i’ve not done before. Some left over de-boned chicken thigh that i marinated almost 1 day back ..hehe ..didnt cook at that time cz came back late ba..hehe. Saw this recipe that is totally different from this, but was blown away by the color of the sauce, which is the orange sauce. You know me la, when i like the color and presentation, i sure wanna try to create the same ba..which i did. The recipe uses scallop actually..hmm.next time la..i belum cuba before ba..itu scallop.mahal kan?hmm.Orange sauce..how? Well, i reduce it. I heat the juice on a medium high heat( with some sugar to help the caramalization) until the liquid thickens and reduces into half. 🙂

dsc04700As for the chicken, well, its easy since it already de-boned sudah kan, so i roast it for about 20mins on 200ºC. The marinade? For this dish, its just 3. Oyster sauce, sesame oil and crushed black pepper. I didn’t use garlic or ginger like i normally do. Why? cz i malas ba..hehe..no la..kidding..i want to keep it simple since i’m using toasted almond flakes also kan and also with the orange sauce..hmm..

dsc04706dsc04707The taste. Hmm..toasted almond with chicken..you get the crunchiness and the aroma from the almonds goes really well with the chicken. Now you know why some salads (i.e chicken salad) uses crushed almonds ba kan?..Good combination of two different texture and flavor. You can also substitute with other types of nuts like pistachios, walnut or even peanuts. And as for the orange sauce..well, what can i say, sweet acidic cuts the richness of the chicken. Enjoy! 🙂

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Grilled Eggplant roll with minced chicken

November 8, 2008

dsc04503Eggplant or aubergine or brinjal ..no matter how you like to called it..to 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? hehe..to 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?haha..you 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).

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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!

Sim

Steam Japanese Tofu with Prawn and chinese mushroom

October 23, 2008

Japanese tofu or also known as egg tofu, you either love them or hate them. Some find it too soft and eggie, some don’t. I find it very cheap.hahha..yes. I bought this japanese tofu, 3 for only Rm2 at cold storage (Summit, subang. No i didn’t go all the way there to buy the tofu la. Got replacement rpm ma in the morning..hehe). Remember the previous prawn dish? That i have some left over prawns? About only 5 la, but good enough for me and my mom (since in the afternoon its just 2 of us anyway and you must be thinking 5 enough?really?haha..iya ba, now days..don’t really eat that much..hmmm) Anyway, thanks to my mum, i thought i have to deveined the prawns again kan, tapi sudah..my mum done it for me already..hehe…thanks mum.muaks!..So for that i give her some of my prawns lo..hehehe good son kan..(cis..konon la.hehe)

Chinese mushroom? Why chinese? why not indian or malay or hindustan or keling?hehe..ops..anyway.its chinese cause i think it is la, well they look like one anyway. Before cooking them, you need to rinse them a bit and soak them in hot water until they’re soft and tender. About 30mins or so, squeeze out access water and cut the stem and cut into cubes. Don’t throw away the water, add a little oyster sauce and a dash of sesame oil and that will be your sauce for the dish.

Place the tofu on a plate, then mushroom on top of each tofu and lastly prawn on top of it. Pour the sauce into the plate and let it steam together with the tofu. For about less than 10mins (as u know, prawn cooks easily and your mushroom is already tender anyway, so not too long yeah). You’ll know when its done when the prawn starts to curl up and it’s colour changes orangie pink. With the mushroom’s sauce steam together with the tofu and the juice from the prawn from steaming, hmm…need i say more? And the best thing is that you can have this as an appetizer or a meal itself. 🙂

Prawn skewers with trio mayonnaise

October 16, 2008

Right, as promise on my prev, prev and prev blog (if u got baca properly..hehe) that i’m supposed to make prawn lollipop kan..hmm…some how tak jadi la.haha..well as you can see, its not that lolli after all..hehe..i don’t have that cornstarch to bind them (the prawn mix) together ba..ish..so i use normal flour saja..anyway..jadi jugak la, i mean the taste wise. Hemm..So, the ingredients are, prawn, water chestnut, onion, spring onion, rosemary and 1 whole egg. To marinade, i add a little sesame oil and oyster sauce lo, thats all. 🙂

First, with the prawns kan, which i bought today (after my rpm @ uptown),i think was the cheapest that icould find,in fact, thats my usual place where i get my prawns (though the lady boss never recognized me..heh) its about $9/500g of course got more bigger and expensive one la..but obviously not necessary since i’m going cincang (minced in malay)it anyway..keke..so yeah, so i peel and deveined the prawns one by one. Fyi, i just use half of what i’ve bought, saving it for another starter (coming soon..this time, its going to be Prawn with thai mango salad..hah!.)  

 

 

Done with the prawns, then i add the remaining ingredients in lo (water chestnut, onion-diced, spring onion-finely chopped and rosemary -snip snip heheh). Then i move on to the sauces, which is the mayonnaise mix in 3 different ways (sweet-orange, sour-lime and spicy-wasabi). This is very easy, simply zest the lime and orange with their juices (make sure that the juice is less than the amount of mayonnaise, otherwise it will change the consistency of the sauce) and for the wasabi, just add in the japanese horseradish lo. 🙂

For presentation, i just add some black sesame which i bought today also at cold storage (and its organic punya ba, ish you think its cheap ar..hmm..i also forgot how much sudah). As you can see, i used bamboo skewer. You can switch that with skewers made from sugar cane or even use rosemary’s stem. Hmm..will definately try again to make into a ball shape..sigh..

Honey Roasted Chicken Pasta

October 3, 2008

Honey, oyster sauce, a dash of sesame oil, dry herbs (i used thyme) and garlic infused oil (yes..u know its my favourite kan..hehe). what i did different this time (yes, i’ve done this kind of marinade before but was with some lemon rind and juice) instead of just using oil and garlic, i saute the garlic and infused the oil with the garlic..pandai kan?..lol..i know..its something different ba..by doing so, it’ll bring out the aroma of garlic into the marinade. But, when its cooked, the garlic taste was just a part of a sumptuous meal. The main character is the honey, which brings out the sweetness of the chicken as it caramelized in the oven. Now, since its roasted, obviously i use an oven to roast it kan..well.here’s the funny part. Have u ever watched those cooking show, that sometimes they stick they sauce pan into the oven and let the oven do its job?

Well, haha..i got a small oven, very small..u know those that can only fit, erm..well not a sauce pan obviously..hihi,, so what i did was, i just stick it in and cant really cover the oven..yup with my sauce pan in it. Roast about 20mins on a 200 degrees Celcius, then i remove the chicken and deglaze the pan ( cheh wa, deglaze konon, cakap macam a true chef kan?hehe of course la..lol) with some stock that i have in my fridge ( you can use red wine or just water) and a touch of butter to thicken up the sauce.

Oh, i think i forgot to mention also (apa la, chef konon..like that also can forget..hehe)..what i did intially was, the chicken was marinated for about 4 hours ( of course if u can marinade it over nite, it’ll be great) and to start, i saute the mushroom with some butter then set it aside. Then i brown the chicken (skin side down) for a few mins only as this is not the main cooking process ba kan. Before i chuck the sauce pan into the oven, i put the remaining of the marinade into the sauce pan and let the chicken cook in it.

With the high and dry heat from the oven, you get the caramalization from the honey and as well as the flavours from the marinade, making this dish a sweet and savoury meal that goes well with any carbs (in this case i use angel hair pasta) serve with finely chopped fresh parsley. 🙂