Thursday, July 2, 2015

Acar Fish Pickle ~ 啊杂鱼

Sokehah Cheah | 12:16 PM | | Be the first to comment!


I've tasted this Acar fish, long, long ago and I remember that my dad loved it. Traditionally, if I can recall, the sliced garlic, turmeric and ginger need to be dried under the sun before frying.  I didn't adopt this method, just patted them dry with paper towel and let them air dry at room temperature. As for the fish, I pat them dry with paper towel before seasoning them with some salt and setting them aside for a few hours before deep frying them.  This dish is truly very appetising and I'm sure you can't resist having a second helping of rice when this dish is served.








Recipe for Acar Fish Pickle  ~   


    Ingredients

    • 300 gm silver mullet 
    • 300 gm mackerel fillet
    • 50 gm young ginger, cut into matchsticks
    • 50 gm fresh turmeric, peeled and  sliced thinly
    • 2 bulbs of garlic, sliced thinly
    • 5 red and green chillies, sliced
    • 5 birdeye chillies
    • Lightly toasted sesame seeds
    • Oil for deep frying
    Marinade
    • 5 Tbsp of oil for frying
    • 3.1/2 cups water
    • 3/4 cup Chinese rice vinegar
    • Salt and sugar to taste
    Method
    1. Air dry the sliced turmeric, ginger and garlic.
    2. Pat dry the fish with paper towel and marinate with salt.
    3. In a wok, heat up some oil to deep fry the fish, dish out and drain on paper towels.  Discard the oil.   Arrange the fish in a  deep ceramic dish with the red, green and birdeye chillies.
    4. Heat up 5 Tbsp of oil in the wok and shallow fry the sliced turmeric till the oil turns yellow.   Discard the turmeric.
    5. Add in the sliced garlic and ginger, shallow fry till fragrant and the ginger is slightly shrivelled. Dish out and place on top of the fish.
    6. Add water and vinegar to the oil in the wok.  Fine tune to desired taste with salt and sugar, bring to a light boil.
    7. Pour the marinade onto the fish and make sure that the marinade fully covers up the fish and the other ingredients in the dish.  
    8. Let cool before covering with the lid.  Let it pickle overnight at room temperature.
    9. Sprinkle on some sesame seeds before serving.



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Monday, June 29, 2015

Vanilla Cupcakes with Peanut Buttercup Candies ~ 巧克力花生杯子蛋糕

Sokehah Cheah | 7:27 AM | | | | | | 10 Comments so far


These vanilla cuppies are stuffed with some mini Reese peanut buttercup candies, topped with a dusting of snow powder and yet another candy.  The cake is soft, moist and delicious with a slight tinge of salty peanut butter and chocolate.   A good party treat for kids!











Recipe for Vanilla Cupcake with Peanut Buttercup Candies ~  巧克力花生杯子蛋糕

Ingredients         


  • 140 gm plain flour
  • 2 large eggs
  • 120 gm caster sugar
  • 80 ml canola/corn oil
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • a pinch of salt
  • 2 tsp vanilla
  • 1/2 cup buttermilk (milk + 1 tsp lemon juice/vinegar to make up 1/2 cup)
  • Reese mini peanut buttercup candies
  • Snow powder/icing sugar and candies for decoration (optional)
Method
  1. Sieve plain flour, baking powder, baking soda and salt into a mixing bowl, set aside.
  2. Beat eggs, oil, sugar and vanilla on low speed to medium, till smooth.
  3. Pour half wet ingredients into dry ingredients, mix well with a ball whisk.
  4. Mix in half buttermilk.
  5. Repeat steps 3 & 4 till just combined.  Do not overmix.  Batter is thin and runny.
  6. Scoop 1/2 batter into paper lined muffin pan, toss in 3 mini peanut buttercup candies, then cover with batter till 3/4 full.  (I used an ice cream scoop).
  7. Bake in a preheated oven @ 180 deg.C for 20 mins., test with a skewer till it comes out clean.
  8. Remove cakes onto a wire rack to cool.
  9. Dust with some snow powder.
  10. Yield :  12 cupcakes




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Thursday, June 25, 2015

Red fermented beancurd paste aka 'Nam Yue' Chicken ~ 南乳鸡

Sokehah Cheah | 2:48 PM | | 8 Comments so far


I've made spare ribs with red fermented beancurd paste before and today I'm sharing with you a chicken dish with these cubes of bean curd that have been preserved in fermented red rice and other seasonings.  No aftermath cleaning of the kitchen was needed as I didn't deep fry these chicken pieces, only cooked them in a non-stick pan, with lid on!



Recipe for Red-fermented Beancurd Chicken aka 'Nam Yue' Chicken ~   

Ingredients                                        

  • 750 gm drumsticks and whole leg of chicken
  • 1 piece red-fermented beancurd, mashed
  • 1 tsp honey
  • 20 gm ginger, pounded and juiced
  • 4 to 6 cloves of garlic, minced
  • 1.1/4 tsp sugar
  • 1/2 Tbsp light soya sauce
  • 1/2 tsp dark soya sauce
  • 50 ml water to add to the mashed red-fermented beancurd
  • a pinch of salt
  • 2 tsp Shoaxing wine to drizzle
Method
  1. Marinate the chicken with the mashed beancurd, honey, ginger juice, minced garlic, sugar, light and dark soya sauce and a pinch of salt.  (I marinated them overnight, kept refrigerated).
  2. Place the chicken onto a non-stick pan, cook on low heat.  Gradually add in the marinade, turning the chicken from side to side.  Cover with lid and cook on medium heat till the chicken is cooked and the marinade reduced.
  3. Fine tune to taste.
  4. Drizzle on the Shaoxing wine and turn off heat.
  5. Dish out and serve immediately.



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Monday, June 22, 2015

Stir-fry roast pork with leeks ~ 大蒜炒燒肉

Sokehah Cheah | 3:16 PM | | | 11 Comments so far


This dish doesn't need much introduction and no recipe whatsoever.  A very homey dish that is popular when one goes to have plain white Teochew porridge for it does pair very well with it.  I stir-fried this with my leftover homemade roast pork belly and what did I serve with it?   Plain white porridge, of course :)






Recipe for Stir-fry roast pork with leeks  ~  燒肉

Ingredients

3 stalks of leek, about 300 gm, sliced diagonally
150 gm  roast pork belly, sliced
6 pips of garlic, chopped
Salt and light soya sauce to taste

Method

Saute the chopped garlic with some oil till fragrant
Add in the sliced pork belly, stir-fry
Add in the sliced leek, stir-fry
Fine tune to taste with some salt and 
a light drizzle of light soya sauce
Dish out 
Serve with hot rice



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Thursday, June 18, 2015

Lemon Chiffon Cake ~ 柠檬戚风蛋糕

Sokehah Cheah | 7:26 AM | | | | | 18 Comments so far


I haven't baked a chiffon cake for a long time and seeing some lemons idling in the fridge, decided to put them to good use.  This is a moist, light and airy cake with a distinctive lemon flavour and chiffon cakes are always welcome in my household, for one can indulge in it with the least sense of guilt.  Another plus feature is that this cake remains soft even when refrigerated in an airtight container, that is, if there are any leftovers!









Recipe for Lemon Chiffon Cake ~  柠檬戚风蛋糕  
(adapted from  'here'  ~  I doubled the recipe)

Ingredients
(A)

  • 200 gm plain flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 6 egg yolks
  • 80 gm caster sugar
  • 100 ml vegetable oil (I used canola)
  • 100 ml water
  • 50 ml lemon juice
  • Zest of 2 lemons
(B) 
  • 6 egg whites
  • 80 gm caster sugar
Method
  1. Sift plain flour twice.  Add in baking powder and sift again, mix in the salt thoroughly with a ball whisk.  Set aside.
  2. Place egg yolks in a large bowl, add in sugar in 3 additions and whisk with a ball whisk.  
  3. Pour in the oil, water and lemon juice, whisk till well combined.   Fold in the sifted flour mixture, mix well and whisk in the lemon zest.
  4. Beat egg whites till frothy, gradually add in the sugar.  Beat till peaks form, but not dry.
  5. Add the egg whites into the egg mixture in 3 additions.  Mix well but do not overmix.
  6. Pour the batter into an ungreased 22 cm chiffon cake pan, tap lightly on the worktop to dispel any air bubbles.
  7. Bake in a preheated oven @ 170 deg.C, on the 2nd lower rack, for 45 to 50 mins.  Test with a skewer till it comes out clean.
  8. Immediately invert the cake onto a wire rack and let cool completely, about an hour.
  9. Overturn the cake and run a metal spatula round the cake and the centre core.  Release the cake and run the spatula along the base of the pan.



Enjoy!




I'm linking this post to 'Best Recipes for Everyone', theme for June 2015 is
Secret of Chiffon and Roll Cakes
organised and hosted by  Fion of  XuanHom's Mom Kitchen Diary




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