Showing posts with label Paste and Sauce. Show all posts
Showing posts with label Paste and Sauce. Show all posts

Thursday, 9 January 2014

Simple Pan-Fried Norwegian Blue Mackerel with Apple Sauce

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First of all, my sincere apologies to all my readers and followers for my irregular posting as I have been quite busy lately.  Will try my best to post from time to time as and when I can steal some time.  Don't worry, I am still around and it's just that I do get rather busy every now and then.  So, do bear with me, ok? 
Hugs and muaks to you all :)  
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This is my 1st posting to start off the year 2014. For your info, this is not a new dish but has been sitting in my album for quite sometime.  
Besides Salmon, Norwegian Blue Mackerel is also our most favorite fish.  It's yummy even  just with a simple pan fried and seasoned with some soy sauce.  A simple dish like this can see my children grinning like a Cheshire cat!!  However, once in a while if I am not in a hurry or if an inspiration struck me on the spur of the moment, I would try something different, ie pan fried it with pandan leaves.  This time, while I was about to start frying the blue mackerel, I realized that I still have a bottle of apple sauce sitting in the pantry.  Oh yeah.... why not try something different?  So, the end result? All thumbs up from my family members!!!  Do give this a try and you will thank me for it too! 

Ingredients :
- 3 Norwegian Blue Mackerel Fillets (cleaned, slit and marinated with some salt)
- 1 tsp butter
Seasonings : (to taste)
- salt
- Traditional Worcester Sauce
- Apple sauce

Method :
1)  Heat a tsp of butter in a pan and arrange the fillets on it.  I used Happy Call Pan.
2)  Pan fry over medium low heat until both sides are slightly brown.
3)  Turn off the heat.
4)  Drizzle some Worcester sauce on both sides of the fillet.  
5)  Then, spread some apple sauce on top of the fillets.  Remember to pan fry the fish with the heat off to prevent the sauce from burning.
6)  Dish up and serve.
Notice that there are some burnt on the skin?  So, it's very important to remember to turn off the heat before you drizzle the Worcester sauce and the apple sauce.  Mine is still slightly burnt even though I had turn off the heat!!
Some slight burnt is perfectly okay as it has that smoky fragrant flavor.  The skin is crispy too :)
Besides, the slightly smoky with a tangy sweet apple sauce flavor is simply yummy!
Have a wonderful day ahead and thanks for dropping by :)
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Wednesday, 19 June 2013

Easy Homemade Chili Paste

I always make sure I must have 1 or 2 tubs or bottles of  homemade chili paste in my fridge.  This is because I prefer homemade than those commercial chili boh.  It is so convenient if you have an ever ready homemade chili paste in your fridge.  You can serve it with noodles, as a dipping sauce, cooking, etc.  Moreover, it is so easy to prepare!

Ingredients :
- 300g dried chillies (soaked in hot water and seeded)
- 350g fresh red chillies (halved and seeded)
- 20 shallot (peeled)
- 20 cloves garlic (peeled )
- a pinch of salt
- 1 or2 tbsp cooking oil


1. Put everything into a blender and blend until smooth.  If too dry, add 1 or 2 tbsp of water.
2.  Heat a wok and stir the paste over low heat for 2-3 minutes. Remove and set aside to cool.
3. Transfer the paste into small containers and store it in the fridge. 
4.  It stays good for about 1 to 2 months in the fridge.  You can also store it in a freezer too.
Isn't it easy?  Try it and you will not regret.  Adjust the measurement of the ingredients according to your taste.  Sometimes I add some lemongrass into it and at times I just estimate with whatever is available.

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