Had left over salmon sashimi slices and decided to make battered fish for the kids. This is the recipe I went with plus some of my own seasoning. The result is very crispy batter and a happy #2. I'll try it with prawns after I'm no longer OD-ing over my Ngor Hiang and Bakwan Kepiting.
Original recipe from http://www.epicurious.com/recipes/food/views/crispy-fish-with-sweet-and-sour-sauce-1608. I only used step 1 for the batter.
Awesome batter for Fish - Thank you Epicurious!
1 cup plain flour
3 tablespoons vegetable oil
2 teaspoons double action baking powder
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon white pepper
1 cup water
Mix them all together. Batter done.
Now for the fish! I coated each slice with cornstarch and dipped it in to the batter. I had left the fish and batter in the fridge til it was time for dinner (around an hour) and shallow fried them in hot oil.
Toddler verdict? Thumbs up!
Tuesday, February 24, 2015
Friday, February 6, 2015
Ngoh Hiang inspired by my late Ah Ma - Recipe in progress
4th quarter of 2014 has been hectic and the 1st quarter of 2015 looks crazy too. I've not been doing much in the kitchen and when I do, it's mostly trying out recipes found in books or online. That's how I unwind from all the crazy 16 hour days.
For this year's Chinese New Year, I'm inspired to cook at least 1 dish from each of the dialect group close to my heart - Hokkien, Teochew and Nonya.
This recipe is inspired by my late paternal grandma, who is a Hokkien Nonya lady who married a true blue Teochew man (my late grandpa) from Swatow. As most Nonyas of her time, her cooking was amazing. Unfortunately, I did not have many chances to be with her when she was in the kitchen. I do not know if able to recreate even a fraction of the taste of Ah Ma's Ngor Hiang but I continue my research and keep trying. Thus this recipe is a work in progress.
The recipe here is a result of what I heard from my parents, recipes I saw in books and a little of everything I have learn from my own cooking. It has got the stamp of approvals from the picky tasters in my family, namely Dad, Mum and my 2 kids. In addition, Hubby polished off 2 whole Ngor Hiang on his own. That's what makes this recipe a keeper for me.
Ngoh Hiang inspired by Ah Ma for my family
Ingredients A
300g minced pork
20g pork liver (optional)
6-8 prawns deshelled
Ingredients B
1/2 yellow onion - diced
1/2 medium size carrot (optional) - grated
5 water chestnuts - chopped into cubes 0.5cm by 0.5cm
1 egg - save some egg white as glue for the rolls
1/2 tablespoon bread crumbs
2 tablespoon water
Ingredients C
Oil
Beancurd Skin - Cut into the size you like your rolls. I cut mine approx 7 in by 9 in. One packet gives 9 sheets. Before wrapping, rinse 1 piece in a big container of water and gently wipe.
Seasoning
1 tablespoon light soy sauce
2 teaspoon sugar
3 teaspoon five spice powder. Use more or less according to preference
a few dashes of white pepper
a pinches of salt
Method
Stir fry onion in oil til it is translucent and set aside.
Stir fry carrots in oil til it is almost cooked and set side.
Mince ingredients A together on a chopping board til it is finely minced and well mixed together. Place ingredients A into a big bowl.
Add in ingredients B and the seasoning to ingredients A and mix them well. This is our meat mixture.
Prepare the beancurd skin by cutting them to the size required and wiping both sides with a damn cloth.
Place meat mixture near the bottom end of the beancurd sheet, leaving an inch space from the edges. Lift the bottom end over the meat and fold the sides in. Continue rolling and seal the ends with the reserved egg white.
Lightly oil the steaming tray and put the meat rolls in. Do not let the meat rolls touch each other or the sides of the tray. The steaming tray should have holes to allow the cooking liquid to escape.
Steam meat rolls for 10mins.
Let it cool complete on a tray (I used the cooking rake for my cookies).
Deep fry the meat rolls til beancurd skin is golden brown.
Slice and serve with your favorite sauces. I use a sweet flour sauce.
The meat rolls can be frozen for 1-2 weeks. Reheat them using a toaster or over pan.
For this year's Chinese New Year, I'm inspired to cook at least 1 dish from each of the dialect group close to my heart - Hokkien, Teochew and Nonya.
This recipe is inspired by my late paternal grandma, who is a Hokkien Nonya lady who married a true blue Teochew man (my late grandpa) from Swatow. As most Nonyas of her time, her cooking was amazing. Unfortunately, I did not have many chances to be with her when she was in the kitchen. I do not know if able to recreate even a fraction of the taste of Ah Ma's Ngor Hiang but I continue my research and keep trying. Thus this recipe is a work in progress.
The recipe here is a result of what I heard from my parents, recipes I saw in books and a little of everything I have learn from my own cooking. It has got the stamp of approvals from the picky tasters in my family, namely Dad, Mum and my 2 kids. In addition, Hubby polished off 2 whole Ngor Hiang on his own. That's what makes this recipe a keeper for me.
Ngoh Hiang inspired by Ah Ma for my family
Ingredients A
300g minced pork
20g pork liver (optional)
6-8 prawns deshelled
Ingredients B
1/2 yellow onion - diced
1/2 medium size carrot (optional) - grated
5 water chestnuts - chopped into cubes 0.5cm by 0.5cm
1 egg - save some egg white as glue for the rolls
1/2 tablespoon bread crumbs
2 tablespoon water
Ingredients C
Oil
Beancurd Skin - Cut into the size you like your rolls. I cut mine approx 7 in by 9 in. One packet gives 9 sheets. Before wrapping, rinse 1 piece in a big container of water and gently wipe.
Seasoning
1 tablespoon light soy sauce
2 teaspoon sugar
3 teaspoon five spice powder. Use more or less according to preference
a few dashes of white pepper
a pinches of salt
Method
Stir fry onion in oil til it is translucent and set aside.
Stir fry carrots in oil til it is almost cooked and set side.
Mince ingredients A together on a chopping board til it is finely minced and well mixed together. Place ingredients A into a big bowl.
Add in ingredients B and the seasoning to ingredients A and mix them well. This is our meat mixture.
Prepare the beancurd skin by cutting them to the size required and wiping both sides with a damn cloth.
Place meat mixture near the bottom end of the beancurd sheet, leaving an inch space from the edges. Lift the bottom end over the meat and fold the sides in. Continue rolling and seal the ends with the reserved egg white.
Lightly oil the steaming tray and put the meat rolls in. Do not let the meat rolls touch each other or the sides of the tray. The steaming tray should have holes to allow the cooking liquid to escape.
Steam meat rolls for 10mins.
Let it cool complete on a tray (I used the cooking rake for my cookies).
Deep fry the meat rolls til beancurd skin is golden brown.
Slice and serve with your favorite sauces. I use a sweet flour sauce.
The meat rolls can be frozen for 1-2 weeks. Reheat them using a toaster or over pan.
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