Fried Fish Slices with tomato sauce

I saw on TV program the chef who taught a food stall seller how to fry the fish for her fish soup noodle.

So i fried some fish slices.

Just marinate the fish slices with some light soya sauces and sesame oil to get rid of the fish smell.

Sifted some corn flour and then dip the fish slices in beaten egg and coated with cornflour and deep fry till almost golden brown.

I make some sweet and sour sauce for the fish too. Did not add onion or green pepper in the sauce cause my fussy family do not like, so i added some fried potatoes in it.

Pineapple tarts

Saw this pineapple tarts recipe today, so I decided to bake it. I did not add iced water and only added two egg yolks cause the pastry looked very wet.

Firstly, sifted all the flour.

Add the egg yolks, vanilla essence and rub in the butter. Divided into three portions and keep them in the fridge.

I rolled those ready pineapple fillings from Phoon Huat into balls.

Grease a heart shaped mould and filled the mould with half with pineapple fillings and the other half with the pastry and baked them at 180 degrees for 15 to 20 minutes and then remove the pastry and egg wash the pineapple fillings and baked for another 5 to 10 minutes.

The heart shaped pineapple tarts can be served during Chinese New Year and Valentine's Day.

Steam Otak

This is steam otak. I used fish paste bought from the market (yong tau fu stall). Then add some cornflour and sambal chilli. I added oyster sauce but I find it too salty. So we can leave the oyster sauce out. Then steam it on the steaming tray above the rice cooker when you cook rice. (For lazy people like me)

As you can see the photo, you can figure out that the otak is not spicy enough (son complained not spicy enough but tasted quite good).

Fried Kai Lan with oyster sauce

This is kai lan from Malaysia.

Cut the stem into diagonal and blanch into boiling water to soften the stem. Add the leaves part and oyster sauce and some water.

When cooked, add fried shallots.

Chocolate Fun

This is fun melting chocolate.

Just melt some chocolate bars in a microwave for about 1 min and then pour them into your favourite mould. You can add some crushed nuts too. When you are done, put them in the fridge.



I like this hat shaped chocolate....yayyy

Chilli Prawns

2 big onions cut into rings.
3 tablespoons of chilli paste
3 tablespoon tomato ketchup
1/2 tsp of salt
1 tablespoon sugar.

Pan fry the prawns and set aside.
Fry 3 tablespoon of oil and stir fry the onions.
Add in the chilli paste and fry till fragrant before adding the ketchup.
Stir in the fried prawns.
Salt and sugar to taste.

Recipe source: adapted from dapurkakelle

Mango Sago Dessert

You can have the recipe first, I will make when i am free.

Mango Sago Dessert
Ingredients:
1/4 cup small sago pearls
2 tbsp sugar (add more sugar if you like,)
500ml water
180ml evaporated milk
1 cup mango puree
2 mangoes (cubed)

Optional: Mango pudding cubes, pomelos (peeled and divided into pulps)

Steps:

Cooking the sago
1. Soak sago pearls in water for 30 mins.
2. Bring a pot of water to boil and then add the sago.
3. Let the sago cook for about 5 mins and turn off the heat immediately (some sagos may still be uncooked, but do not worry about it).
4. Cover the pot with a lid and let it stand for 20 mins.
5. Rinse the sagos under cold running water to stop the cooking. Avoid using a strong flow of water as it may squash the soft sagos.
6. Drain the water from the sagos.

Making the mango sago dessert
1. Dissolve the sugar in the water by boiling it in a pot.
2. Allow the sugar syrup to cool before adding the evaporated milk and mango puree. Stir to mix well.
3. Check the consistency of the mango base. Add water or milk as you wish to get the consistency you desire.
4. Add in the sagos, mango cubes and other optional ingredients you want.
5. Chill in the fridge for an hour and serve cold

Recipe source:http://cerisegourmand.wordpress.com/