My sister loves asam (also spelt as assam) -based dishes, be it Asam Ikan Kembung (Tamarind Indian Mackerel) or Asam Laksa. In fact, mum said that my sister would most likely be drooling if she were to see this dish up on this site. My sister is currently residing in Singapore and on her trips back to Kuala Lumpur, she would usually cook this or ask mum to cook this.
There are two parts to cooking this dish. One is to prepare the chilli-based paste and the other, to cook the fish. For the chilli-based paste, you can actually prepare in advance and keep them in the fridge for future uses (which is what we usually do at home). Asam Ikan Kembung is sour, sweet and spicy in taste and is an excellent dish to whet the appetite. It goes well with plain steamed white rice. You can actually use other types of fish but Ikan Kembung tastes good here. A word of caution though. Take care when eating the fish as the bones might get to you. Read the rest of this entry »
One of my favourite dishes at Chinese restaurants is the Sizzling Tofu. Tofu is first pre-fried before being laid on a hot plate. As the minced pork gravy is poured over it, the hot plate sizzles and hence, its name. Over at home, we don’t have a hot plate. So, sizzling tofu is out of the picture. But we can always do something similar in taste, can’t we?
I use Japanese Tofu in this recipe. They come in tubes and I have chosen the tofu which has eggs as part of its ingredient as it is more flavourful and has a nice yellow colour to it (though I wonder whether it is colouring or natural colour from the egg yolk). Anyway, you can always buy them from the supermarkets and are readily available. The other ingredient is minced pork. Extras include chinese dried mushrooms / shiitake mushrooms and carrots – both to boost up the flavours and colour. I have omitted eggs in this dish (usually sizzling tofu would have an egg broken over the tofu as it sizzles on the hot plate).
This is my recipe for Japanese Tofu with Minced Pork Read the rest of this entry »
Homemade tofu is pretty simple to make if you have soyabean milk (unsweetened), egg white, salt and full cream evaporated milk (Ideal Milk). Just mix the ingredients together (according to the recipe, of course) and you will get silken tofu after steaming the same. In fact, the silken tofu can be as smooth and silky as those sold commercially.
Once you have made the tofu, the topping is pretty much up to your creativity. My wife stirred up four ingredients together and I decided to name them Mini Treasures just to add a little glamour to an otherwise simple home cooked meal.
This is my wifeâ€™s recipe for Homemade Tofu with Mini Treasures Read the rest of this entry »
Once in a while when I eat out at “mixed-rice” stalls (stalls which sell white rice with a mind-boggling choice of side dishes which you can choose and be priced accordingly), I will eat this dish – Ginger Sauced Chicken. Well, I confess that I don’t actually know the real name of this dish but since it is a ginger sauce based dish with chicken, I reckoned it should be called Ginger Sauced Chicken.
After a few tries outside, I attempted this dish and it turned out quite okay. Only thing is I haven’t actually perfected the art of having the chicken nicely fried without having too thick a batter. Whilst the picture above was as a result of what I cooked, I am modifying the recipe a bit into what I think would be better. You can actually fry the chicken pieces beforehand or don’t. It is up to you really. But the highlight is the ginger sauce. Give it a try.
This is my recipe for Ginger Sauced Chicken Read the rest of this entry »