Wednesday, 24 July 2013

Fish Fillet in Sour Orange Gravy

 
Earlier, I had posted Sweet Fragrant Rosemary Salmon and I used orange juice for the gravy.  Surprisingly it was very delish.  My kids complained that they couldn't really see the gravy as it had all dried up.  I still remember I used 3 oranges for the juice as the oranges were quite small.  

So, this time I use orange juice for fish fillet as my girls have been pestering me to cook fish with orange juice gravy and they specifically requested for more gravy!  Instead of using salmon, I used treadfin fillet (ikan kurau). Coincidentally, I spotted this recipe from YumYum 44, page 9!  
Look at the gravy! Tempting isn't it?  It was all gone in seconds! If you prefer lesser gravy or a more crystallized gravy, reduce the orange juice and simmer the gravy until it's almost dried or crystallized, just as I did it in my previous post on Sweet Fragrant Rosemary Salmon.

Recipe sourced from YumYum 44, page 9.

Ingredients :
- 2 pieces of ikan kurau fillet (marinated with salt)
- few slices of ginger
- 2 oranges (take the juice and the pulp)
- 1/2 lemon juice
- 1 tbsp shredded lemon rind
- oil for frying

Seasonings : (to taste)
- salt
- 2 tbsp sugar

Method :
1)  Heat oil in a wok and deep fry fish until golden brown on both sides.  Dish up and set aside.
2)  Leave 1 tbsp of oil in the wok.  Saute ginger until fragrant.
3)  Then add in orange juice, lemon juice, seasonings and bring to boil.
4)  Lower the heat and add in the fried fish and shredded lemon rind.
5)  Simmer for 10 minutes or until the gravy is thickened or crystallized, depending on your preference.
6)  Serve with steamed rice.
The tangy sweet sourish gravy is very appetizing and yummy :)
Do adjust the flavour and thickness of the gravy according to your taste.
Most kids love this gravy.  Do give this a try :)

I am linking this post to Cook-Your-Books # 2 organised by Joyce of Kitchen Flavours.

I'm also linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.


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Tuesday, 23 July 2013

Fragrant Eggplant Rice (using Toshiba Rice Cooker)

I bought some eggplants the other day but still wondering how to prepare it in a different way.  I used to either pan-fried or stir-fried (click at the links for the full recipes) it.  
I remember seeing eggplant rice in one of my collection of YumYum recipe books.  So, this recipe is from YumYum (41) page 73.  It's a very simple and homey dish.  We had it with Chinese Mustard Chicken Soup and a simple stir-fried baby bok choy.

Recipe source : YumYum 41, pg 73, with some minor modification
Ingredients :
1.5 cups of rice (I used brown rice)
- 2 medium-sized eggplants (washed and cut)
- 1 bowl pork belly (sliced)
- 1 tbsp dried shrimps (washed and finely chopped)
- 4 cloves garlic (finely chopped) 

some oil (I used ghee)

Seasonings : (to taste)
- salt
- light soy sauce
- sweet caramel sauce (kicap manis)

Method :
1)  Cook rice in a rice cooker.


2)  Meanwhile, heat oil in a wok.  Saute garlic until fragrant.
3)  Then, add dried shrimps and stir fry until aromatic.
4)  Add in pork, eggplant and seasonings.  
5)  Stir fry until well  mixed.  Dish up and set aside.

6)  When the rice is almost cooked (before the beep sound), transfer the fried ingredients into rice.
7)  Close the lid and let it keep warm for about 1/2 hour.

8)  Stir and mix well.
9)  Close and continue to keep warm until it's ready to serve.
My hubby likes it with some chopped chilies + Chinese coriander + soy sauce

Do enjoy :)


I am linking this post to Cook-Your-Books # 2 organised by Joyce of Kitchen Flavours


I am also submitting this to Back 2 School Event by Kachuss Delights 


To receive new updates, do LIKE me on FACEBOOK. Thanks! http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Follow on Bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)

Thursday, 18 July 2013

Refreshing Chinese Mustard (Gai Choy) Chicken Soup

This recipe is more towards a post about Pork Ribs with Chinese Mustard (Cai Choy) Soup which I had blogged earlier.  Besides that, Chinese Mustard is also very suitable for stir fry especially if you stir fried it with tofu.  It's very yummy too.  Chinese Mustard soup is very refreshing  and if you like ginger, just add extra ginger and I'm sure you would love this soup. 
Ingredients :
- 1/2 chicken (cut and blanched)
- 2 bunches of Chinese Mustard (cut)
- 2 carrots (cut into chunks)
- 4 thumbsized ginger (skin intact, halved and crushed)
- water enough for soup

Seasoning : (to taste)
- salt

Method :
1)  Boil enough water for the soup.  Add Chinese mustard, carrots and ginger into it.
2)  Once boiled, add chicken.  Let it boiled at high heat for about 15 minutes.
3)  Lower the heat and let it simmer for about 2 hours.
4)  Season with salt.
5) Serve hot.
Very refreshing soup especially during the current hot weather.
Do give this a try :)

I'm linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.


To receive new updates, do LIKE me on FACEBOOK. Thanks! http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Follow on Bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)