Fresh Spring Rolls

We love fresh spring rolls. Basically, you can fill the rolls with any ingredients you prefer. For me, I usually use grilled chicken breast and prawns, julienne cucumber, red leaf or boston lettuce, mint leaves, blanched bean sprouts, cooked rice vermicelli, chopped roasted peanuts and some deep fried sliced shallots and of course the rice paper rolls.

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Steamed Halibut and Stir Fry Hong Kong Kai Lan

Every now and then, I will try to get my kids to eat fish. For dinner, I did a steamed halibut fillet, and I am glad they enjoyed the fish.

Anyway, this is how I cooked the fish; Chopped up some garlic and red chilies. Cook the garlic until it is light brown in color. Add the chilies and some oyster sauce and cook briefly. Then set the sauce aside. Dry fry some julienne ginger and chop up some scallions for garnishing. Place the fish in a steamer and mix in 1 Tbsp of Chinese Cooking Wine and 1 Tbsp of Light Soy Sauce. Steam the fish over rapid boiling water for about 15 minutes or until the fish is fully cooked. To serve, top the fish with the garlic and chili mixture, scallions and some fried ginger. Serve immediately.

As for the Hong Kong Kai Lan: Blanch the clean and cut vegetables with a bit of salt and oil. Drain the vegetable’s well, then heat the wok on a moderate heat and add peanut oil with a few slices of ginger and chopped garlic. Cook until the ginger and garlic become fragrant. After that, turn the heat on high and mix in the vegetables. Stir-fry quickly and add a bit of oyster sauce, sea salt, some corn flour solution and lastly some Chinese cooking wine.

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Hot and Sour Noodles

A nice bowl of noodles for dinner. This type of noodle is also known as Hokkien "Lor Mee" with black vinegar. Simple yet satisfying.



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My kid's lunch box

This morning, I made a Japanese-Style deep fried chicken (Toriniku Tatsuta Age) with mixed herbs sushi rice and shape them into rice balls (Onigiri). They have a small slice of marble cake that I baked yesterday and some fruits too.

For the chicken, I used 3 chicken breasts without skin and cut them into bite sized pieces . Then, I marinate them with 2Tbsp of sake, 3Tbsp of soy sauce, 1tsp of dark soya sauce, 2Tbsp of mirin and 1Tbsp of ginger juice. Make sure you drain the marinated chicken before coating it with corn flour and deep fry them until they are brown and crisp.

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Why sea salt?

Well, we only use sea salt for our cooking. Hence, seasaltwithfood was created. This is my favorite brand of sea salt.

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Chicken Rendang with Roti Jala

This is my Chicken Rendang with Roti Jala. They were spicy and delicious. Roti Jala is made from a light pancake mixtures and is excellent with Rendang or any rich gravy dishes.

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