Sunday, August 30, 2009

Best Fish Pops


I bought a couple of fresh Halibut fillets to make some crunchy deep-fried fish pops recently. I find that this is one of the best ways to get my kids to eat fish. Whenever it comes to deep-frying fish or shrimp pops, I prefer to use Panko (Japanese breadcrumbs). Besides tasting better than the usual breadcrumbs, it’s also airier and crispier in texture after the deep-frying. Try it and let me know if you agree. In addition, I also prepared a wonderful Tzatziki dipping sauce to go with the crunchy fish pops. Great combination, try it!


Best Fish Pops
(Printable Recipe)

Ingredients

700 – 750 g Halibut Fillets,skinless, cubed
4 to 5 Jalapeno Peppers, sliced
3 Large Eggs, Lightly Beaten
1/2 Cup All Purpose Flour
1 Packet (150 g) Panko (Japanese Breadcrumbs)
Sea Salt to taste
Freshly Ground Black Pepper
Lemon Wedges
Oil for deep-frying


Method

In a large bowl, add the breadcrumbs, sea salt and black pepper. Season the breadcrumbs mixture well and mix until well combined.

To fry the fish and pepper: Toss the fish and pepper into the flour and shake off the excess flour. Then dip into the egg and then into the breadcrumbs mixture, making sure to cover the entire fish and pepper.

Fry in batches until light golden brown in color. Serve the fish and pepper with the Tzatziki sauce and some lemon wedges on the side.

Tzatziki Sauce



Tzatziki Sauce
(Printable Recipe)

Ingredients

1 Small (100 g) Cucumber, seeded
250 ml (1 Cup) Greek Yogurt
2 Cloves Garlic, minced
2 tsp Finely Chopped Fresh Mint Leaves
2 tsp Finely Chopped Fresh Dill
Lemon Juice to taste
Sea Salt to taste

Method
Grate the cucumber and sprinkle about ½ tsp of salt. Let it stand for about 10 minutes. Then squeeze the excess juice from the cucumber.

In a medium bowl, mix cucumber with yogurt, garlic, mint leaves, dill and season well with lemon juice and sea salt.

Friday, August 28, 2009

Raspberry And Chocolate Chips Cake


This Raspberry with Chocolate chips cake is a hit at my house. We simply love the combination of raspberry and chocolate. The cake has the right amount of sweetness from the light brown sugar, raspberry, and chocolate chips. I sprinkled some Demerara sugar on top of the batter before baking. This will give the finished cake a great crunchy topping.



Raspberry And Chocolate Chips Cake
(Printable Recipe)

Ingredients


2 Cups Self-Rising Flour
1 Cup Packed Golden Yellow/Soft Brown Sugar
3 Tbsp White/Granulated Sugar
2 Sticks (227 g) Unsalted Butter, softened
1 Cup (250 ml) Milk
3 Large Eggs
1 tsp Vanilla Extract
½ Cup Semi-Sweet/Milk Chocolate Chips
¾ Cup Fresh Raspberries

For Topping
1 Cup Fresh Raspberries
2 Tbsp Demerara Sugar

Method

Preheat the oven to 180˚C/350˚F.

Lightly grease and flour a 13 by 9 inch baking pan.

Using an electric mixer beat together the sugars and butter on medium to high speed until fluffy. Add the eggs, one at a time, beating well after each addition.

With the mixer on medium speed, add the flour to the butter mixture in 3 parts, alternating with milk. Beat until just combined after each addition and then beat in the vanilla. Using a rubber spatula, fold in the raspberries and chocolate chips. Pour the batter into the prepared baking pan, spreading to even out.

Scatter the raspberries and then sprinkle the sugar evenly over the batter.

Bake the cake for 45 minutes, or until a skewer inserted into the center comes out clean. Transfer the cake to a wire rack and cool in the pan for at least 15 minutes.

Wednesday, August 26, 2009

Dungeness Crab Sandwich


I picked-up some freshly cooked Dungeness crabs recently. I thought maybe I'd make some nice crab sandwiches for lunch that same day and perhaps, turn the balance into some crab pasta the next day. Did just that! Fresh asparagus, pea shoots, cherry tomatoes, with the freshly baked baguettes made this a really yummy sandwich! By the way, I did not make the baguettes from scratch. I usually buy part baked baguettes and complete the baking process at home. So, do try the recipe and I hope you will like it too.



Dungeness Crab Sandwich
(Printable Recipe)

Ingredients

300 g Cooked Dungeness Crab Meat
Juice of 1 Lemon plus more to taste
5 to 6 Tbsp Mayonnaise
Sea Salt to taste
Some Freshly Ground Black Pepper
250 g Asparagus, trimmed and blanched
250 g Cherry Tomatoes, sliced
80 g Young Pea Shoots
1 Small Bunch Fresh Basil Leaves
1- 2 Fresh Red Chilies, chopped finely
2 Baguettes

Method

Combine the crab meat, lemon juice, mayonnaise and season well with salt and pepper.

Slice the baguettes in half and remove a little bit of the soft center. Fill the rolls with asparagus, crab meat, chilies, tomatoes, pea shoots, basil and some freshly ground black pepper. Serve immediately.

Monday, August 24, 2009

Stir-Fry Rice Rolls


These stir-fry rice rolls are one of my favorites whenever we have dim sum. So, I decided to have a go at making them at home. They are easy to make, only a few ingredients. I added a few dried chilies to give the rice rolls a hint of spiciness. Do give this recipe a try, it’s simple and delicious.


Stir-Fry Rice Rolls
(Printable Recipe)

Ingredients

1 1/2 lb Rice Rolls, cut into 1 inch length
2 Cloves Garlic, chopped
3 - 5 Dried Chilies, cut into 1/2 inch length
250 g Bean Sprouts, washed and drained
3 Tbsp Light Soy Sauce
2 Tbsp Dark Soy Sauce
1 1/2 Tbsp Peanut Oil
Sea Salt to taste
Freshly Ground White Pepper

Method

Heat peanut oil in a wok and cook the garlic on a low heat. Remove the garlic when they are fragrant and golden in color.

Turn the heat on high add dried chilies, give it a quick stir then mix in the rice rolls and stir-fry for about 10 seconds. Then mix in the garlic, bean sprouts and cook briefly.

Add the light and dark soy sauce and mix well. Season with salt (if necessary), and serve immediately with scallions and some freshly ground white pepper.

Saturday, August 22, 2009

Classic Shrimp Cocktail


I simply love this Classic shrimp cocktail. The sauce is great with other seafood too. I suggest adding some hot sauce to it. Have plenty of lemon slices and napkins ready! Enjoy!



Recipe adapted from The Dean & Deluca CookBook

Classic Shrimp Cocktail
(Printable Recipe)

Ingredients

3 Quarts Water
3 Tbsp Coarse Salt
2 lb Large Shrimp (4 to 5 dozen), unpeeled

Classic Shrimp Cocktail Sauce
3/4 Cup Ketchup
3 Tbsp Grated Horseradish in vinegar (available at supermarkets)
1 Tbsp Freshly Squeezed Lemon Juice
A Few Drops of Hot Sauce (optional)

Method

Place water in a large, heavy saucepan. Add coarse salt, and bring to a boil. Add shrimp, and turn off heat. Stir. Test after 2 to 3 minutes. Removed shrimp when they seem just cooked.

Chill in the refrigerator until ready to serve (at least 1 hour), then let warm slightly before serving. Serve unpeeled, or peeled, with cocktail sauce.

Thursday, August 20, 2009

Chocolate Sorbet


Okay, this is a Chocolate sorbet recipe. This is what I called a good frozen treat; but, minus the guilt! So, do try the recipe and enjoy!


Recipe adapted from The Perfect Scoop by David Lebovitz

Chocolate Sorbet
(Printable Recipe)

Ingredients

2 1/4 Cups (555 ml) Water
1 Cup (200 g) Sugar
3/4 Cup (75 g) Unsweetened Dutch-process Cocoa Powder
Pinch of salt
6 oz (170 g) Bittersweet or Semisweet Chocolate, finely chopped
1/2 tsp Vanilla Extract

Method

In a heavy-based saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring it to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Allow the mixture to cool thoroughly, then freeze it in an ice cream maker. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

Wednesday, August 19, 2009

Mango Sorbet


I thought I should post these two frozen treat recipes that I’d made earlier before the summer ends. So, today I’m posting a Mango Sorbet recipe and I shall post the other tomorrow.


Recipe adapted from The Perfect Scoop by David Lebovitz

Mango Sorbet

(Printable Recipe)

Ingredients
2 Large, Ripe Mangoes (2 lbs, 1 kg), peeled and pitted
2/3 Cup (130 g) Sugar
2/3 Cup (160 ml) Water
4 tsp Freshly Squeezed Lime Juice, plus more to taste
1 Tbsp Dark Rum, plus more to taste
Pinch of Salt

Method

Cut the mangoes into chunks and put them in a blender with the sugar, water, lime juice, rum, and salt. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible.

Puree the mixture until smooth. Taste, then add more lime juice or rum if desired.
Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.

Monday, August 17, 2009

Roasted Eggplant With Prawns And Soy Sauce


Without any doubt, eggplant is certainly one of my favorite vegetables. I like to include it in my vegetable or seafood curries, or include it in braised meat and seafood sauce. Today, I’m going to post a simple and yet very delicious Roasted Eggplant With Prawns And Soy Sauce. This recipe works very well with the slender Chinese eggplant. If you can’t get hold of it, then substitute with any smaller variety.


Roasted Eggplant With Prawns And Soy Sauce
(Printable Recipe)

Ingredients


2 (about 1.2 lb) Chinese Eggplant, whole
200 g Peeled Prawns
3 to 5 Thai Bird’s Eye Chilies, chopped
2 Small Shallots, chopped
2 Cloves Garlic, chopped
2 ½ Tbsp Peanut Oil
1 Tbsp Light Soy Sauce
1 Scallion, chopped

Method

Preheat the oven at 205˚C (400˚F). Drizzle the eggplant with some peanut oil and wrap in a tin foil. Roast the eggplant for about 20 minutes. Then open the tin foil and roast the eggplant for another 10 minutes until they are soft.

Heat the oil in a wok and cook the prawns on high heat. Once the prawns are cook, remove and set aside. In the same wok, cook shallots and garlic on low heat until they are fragrant and golden in color.

Turn the heat on high. Toss in the chilies and prawns and give it a quick stir.

To serve, cut the eggplants in half and cut into bite size pieces and arrange onto a plate. Toss the prawns mixtures on top, drizzle with soy sauce and top with chopped scallions. Serve immediately.

Saturday, August 15, 2009

Baked Potato Skins With Chorizo


I like baking these potato skins for my kids. The potato skins are lightly crisp and the Chorizo mixtures provide the right amount of saltiness that is needed. I had used both Monterey Jack Cheese and Cheddar Cheese for the topping. As usual, you can substitute with other cheese of your choice. Well, my kids enjoyed it so much that they have asked me to bake some again next weekend!


Baked Potato Skins With Chorizo
(Printable Recipe)

Ingredients

8 Medium Russet Potatoes, scrubbed
2 Tbsp Canola Oil
1 (160 g) Chorizo, sliced and halved
1 Medium Yellow Onion, chopped
1 Tbsp Olive Oil
200 g Grated Mixed Cheese (Monterey and Cheddar)
Sour Cream
Chopped Scallions
Freshly Ground Black Pepper
Smoked Paprika

Method

Preheat the oven to 400˚F.

Place the potatoes on a large baking tray. Bake the potatoes for 45 to an hour, or until softened. Remove from the oven and let the potatoes cool slightly.

In a skillet over medium heat, heat the olive oil and cook the Chorizo for about 2 to 3 minutes. Toss in the chopped onion and continue to cook until the Chorizo and onions are golden brown in color. Set aside.

Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.

Brush the potato inside out with canola oil. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool slightly.

Turn the oven to 450˚F.

Divide the Chorizo and cheese equally on top of each crisp potato skin and top with some freshly ground black pepper.

Bake the potatoes for about 8 to 10 minutes. Serve the potatoes with a dollop of sour cream, chopped scallions and sprinkle with some smoked paprika. Serve immediately.

Friday, August 14, 2009

Shaking Beef - Bo Luc Lac


The weather in Vancouver seems so erratic these days! A couple of weeks ago, it was so hot and all of a sudden, it feels like Fall/Autumn now! The leaves on the trees are falling, and the temperature has dropped about 10˚C! Seems like summer has come and is now quickly bowing out..

Anyway, I had made this Shaking Beef-Bo Luc Lac for dinner last night. This is a fantastic Vietnamese beef dish; sweet, sour, spicy, and tangy! I like the pineapples in the dish. Well, if you are going to give this a try, just make sure you have some hot steamed rice to go with it!



Recipe adapted from Pleasures Of The Vietnamese Table by Mai Pham

Shaking Beef - Bo Luc Lac
(Printable Recipe)

Ingredients

1 1/2 Tbsp Fresh Lime Juice
1 Tbsp Fish Sauce
1 Tbsp Sugar
2 Thai Bird Chilies, chopped
1 Tbsp Oyster Sauce
2 tsp Soy Sauce
2/3 lb Beef Sirloin or Flank Steak, cut into 1/2 inch cubes
2 to 3 Tbsp Vegetable Oil
2 Cloves Garlic, sliced
1/4 Ripe Pineapple (about 1/2 cup), cut into bite-sized slices about 1/4 inch thick (optional)
1/2 Cup Asian Basil Leaves, cut in half
1/4 Red Onion, thinly sliced lengthwise
3 Cups Watercress, washed, picked over and torn into bite-sized sprigs
1 Ripe Tomato, cut into thin wedges

Method

Combine the lime juice, fish sauce, sugar and chilies in a large bowl. Set aside.

Place the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.

Heat the oil in a large skillet over high heat. Add the garlic and stir until fragrant, about 5 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes. Add to the bowl with the lime sauce.

Add the pineapple slices, if using, Asian basil and red onion to the beef mixture. Spread the watercress and tomatoes in an attractive manner on a serving platter. Arrange the beef mixture and all its juices on the watercress and serve immediately.

Wednesday, August 12, 2009

Kuih Serimuka-Glutinous Rice With Pandan Custard Layer


Glutinous Rice with Pandan Custard Layer or better known as Kuih Serimuka is one of the popular kuih or cakes in Malaysia. The bottom layer of the cake is made from glutinous rice that has been steamed with coconut milk. The top layer of the cake is a custard base, made from eggs, coconut milk, flours, and most importantly the fresh Pandan juice. The cakes are delicious and have just the right sweetness level. If you have a sweet tooth, then I would suggest increasing the sugar to about 20 grams. Well, do try my recipe and enjoy!


Kuih Serimuka - Glutinous Rice With Pandan Custard Layer
(Printable Recipe)

Ingredients

Glutinous Rice Layer
400 g Glutinous Rice, washed and soaked overnight
150 ml Coconut Milk
100 ml Water
1 tsp Sea Salt
3 Pandan Leaves, cleaned and tied into a knot

Pandan Custard Layer
150 ml Pandan Juice
5 Tbsp Corn Flour
3 Tbsp All-Purpose Flour
3 Large Eggs
200 ml Coconut Milk
140 g Sugar

9 inches round tray
A piece of Banana leaf or an aluminum foil

Method

To make the glutinous rice layer: Mix rice, coconut milk, water, salt and Pandan leaves in a baking tray.

Steam the rice mixture over a high heat for 25 minutes until cooked. Remove from the steamer and discard the Pandan leaves. Fluff the rice with a fork and use a banana leaf to press and compact the rice layer.

Return the rice layer to the steamer. Continue to steam for another 10 minutes.

To make the Pandan custard layer: Combine Pandan juice and all the flours and mix well. In another bowl, whisk eggs, coconut milk and sugar together and add in the Pandan mixture. Mix well and strain the mixture into a clean medium size bowl.

Prepare a water bath and stir continuously until the custard mixture begins to thicken. (About 15 minutes) Pour the mixture into the rice layer and continue to steam over a low heat for about 25 to 30 minutes.

Allow the kuih to cool completely and slice to serve.

Note: To make the Pandan Juice. Blend 10 Pandan leaves with 200 ml water.

Monday, August 10, 2009

Blueberry-Buttermilk Pancakes


Here’s another delicious and easy to make recipe using fresh blueberries. These blueberry pancakes are light and fluffy. It’s definitely a keeper recipe for me. I’ve adapted it from the Williams-Sonoma Kitchen. Please do try making this lovely pancake.


Recipe adapted from Williams-Sonoma Kitchen

Blueberry-Buttermilk Pancakes
(Printable Recipe)

Ingredients

2 Eggs
2 Cups All-Purpose Flour, sifted
3 Tbsp Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 1/4 Cups Buttermilk
4 Tbsp (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbsp Vegetable Oil or Nonstick Cooking Spray
1 Cup Fresh Blueberries

Confectioners’ sugar for dusting
Softened butter for serving
Warm maple syrup for serving

Method

Preheat an oven to 200ºF.

In a bowl, using an electric mixer beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not over mix.

Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting; dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.

Dust the pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.


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