Home Made Bak Kwa or Barbeque Sweet Meat Fragrant Jerky

Home Made Bak Kwa or Barbeque Sweet Meat Fragrant Jerky

Ingredients:

Half kilo of minced pork (2 trays of 6 standard size Bak Kwa)

Seasoning:

1 tablespoon of XO fish sauce
1 tablespoon of Superior Dark Soy Sauce
1 tablespoon of Light Soy Sauce
1 tablespoon of Chinese cooking wine (Hao Tiao Chiew)
Half cup of coarse sugar
Half teaspoon of Kecap Manis
2 small drops of red food colouring
Half tablespoon of Five Spice Powder

Method:

Mix all the above seasoning together.
In a large mixing bowl, all the minced pork and mixed with the seasonings thoroughly using a fork in one direction until the minced meat becomes gluey.

Wrap the seasoned meat in cling wrap and refrigerate for at least half an hour.
Put the parchment paper with minced meat, on a baking tray.
Place a fibre baking sheet over the meat and use a rolling pin to spread the meat evenly to form a rectangle.

Never use aluminium foil as it will stick

Do the same for the rest until all the meat are used up.
Make sure that the size of the rectangle fits the baking tray.

Bake in preheated oven at 160 degree Celsius for 20minutes.
Remove from oven. Increase the oven temperature to 200 degrees Celsius.

As long as the meat is firm to touch and does not break easily when handled, it is done.
Wait to slightly cool, cut into square pieces or shape.

Place them in the same baking tray.
Grill (top heat only) one side at 240 degree Celsius for 5 to 10 minutes depending on the thickness of the meat.

Flip over another side, at same temperature 240 degree Celsius grill until golden brown with slight burnt.

Remove from oven and transfer to serving plate.

Notes and Tips:

Half kilo of minced pork will be able to spilt into 2 portions.
One portion can make 6 pieces of standard Bak Kwa.
Ensure that the meat is compressed firmly before baking.
Brush each piece of the Bak Kwa with some honey for a shining glaze.
These Bak Kwa does not have preservatives, therefore it is better to keep them in an airtight Lock and Lock container in the fridge with sheets of parchment paper between each slice of Bak Kwa.
When needed, reheat Bak Kwa in grill or microwave.
If you are using the oven, remember to line your tray before grilling for easy cleaning up.

Published: http://sg.openrice.com/recipe/detail.htm?recipeid=495

Fish Head Curry – Zi Char Style

Introduction:

Fish head curry is a concoction of Singapore.

There are many versions of preparing this dish.

Fish Head Curry

Ingredients:

One large size fresh meaty Red Snapper (cut into halves)

6 red chillies
8 green chillies
5 tablespoons cooking oil
1 tablespoon mixed curry seeds for fish curry
Half thumb sized piece of ginger, thinly shredded
2 cloves of garlic, sliced thinly
2 onions, sliced thinly
4 tablespoons curry powder mixed into a paste with a bowl of water
One fresh coconut squeezed with 2 bowls of water (varies depending on the thickness of your choice of coconut milk)
Seasonings and Other Ingredients:
1 to 2 teaspoons of sea salt
3 teaspoons coarse sugar
3 tomatoes quartered
2 tablespoons of tamarind pulp with a bowl of water (squeezed and strained)
2 sprigs of curry leaves
Six tender (Okras) lady’s fingers

Method:

Slit the chillies halfway lengthwise.
Heat non stick wok. Add cooking oil and fry the curry seeds and ginger till light brown.
Add garlic and stir fry for a minute. Add the sliced onion and fry till soft and transparent.
Add the curry paste and one bowl fresh coconut milk.
Stir fry till the oil comes through.
Add seasonings and other ingredients and continue to cook over a low heat.
Add the remaining one bowl of fresh coconut milk. Let it simmer for 10 minutes.
Finally add the fish head, cover the wok and let it simmer till cooked.

Tips:

You can include ingredients such as Chinese cabbage and deep fried bean curd sheets to this dish.

Gingko Nut Chicken Porridge

Gingko Nut Chicken Porridge

Introduction:

There are two different methods of preparing Gingko Nuts.

You need to select the unblemished and unbroken nuts.

Boiling Method:

In a small saucepan, add sufficient water at least an inch above the nuts and include a tablespoon of sea salt and bring to a boil. Boil for approximately 10 to 15 minutes and drain. Rinse under tap water to stop the cooking process. Place a nut on a chopping board and then with the flat side of a chef’s knife, thwack them like you would thwack a clove of garlic.Remove the shell and peel off the paper like outer skin.

Roasting Method:

Add a tablespoon of cooking oil in a frying pan and add the nuts and a teaspoon of sea salt.
Cook over medium high heat until the shell split.
Remove from heat and let the gingko nuts cool enough to handle.
Remove the shells and the paper-like outer skin.

Ingredients:

2 fresh deboned cooked chicken drumsticks
10 to 15 pieces of Gingko Nuts (fresh/canned/packet)
Few stalks of scallions (chopped)
Small carrot (julienned)
3 inches of young ginger roots (julienned)
1.1/2 bowl of rice (washed and drained)
Home made chicken broth

Method:

Add rice into a pot and bring to a boil.
Add the shredded chicken meat and homemade broth into the porridge.
Stir porridge constantly so that it will not stick to the surface of the pot.
When the porridge thickened, add gingko nut, julienned carrots and ginger and chopped scallions.
Include a tablespoon of Premium Oyster sauce for better flavour.
Cook until your desired texture of the porridge.
Finally before turning off the heat, add one tablespoon of sesame oil.
Serve while hot.

Tips:

You can garnish each bowl of the Gingko Nut Chicken porridge with crispy deep fried shallots.

Crispy Deboned Chicken Drumsticks

Crispy Deboned Chicken Drumsticks

Ingredients:

3 pieces deboned fresh Chicken Drumsticks
1 teaspoon Lawry’s Seasoned Salt

1 tablespoon of Superior Dark Soy Sauce

Method:

Trim off excess fats from 3 fresh deboned drumsticks.
Wipe dry with paperhand towel and leave on colander to dry half an hour.

Leave chicken drumsticks in the fridge uncovered.
(This is a trick to obtain crispy skin)
Rub with 1 teaspoon of Seasoned Salt on the chicken drums.
Add few drops of Dark Soy Sauce for nicer colouring Sufficient enough to get the nice brown colour during baking.
Return the marinated drumsticks into the fridge and leave it uncovered again for another hour.
Next step to cover and leave it to marinate further 2 hours (to prevent the flesh from drying).
Preheat oven at 180 degrees.
After 10 minutes adjust to 200 degrees and bake the drumsticks for 40 minutes until golden brown.
You can hear the cracking sound as the drumsticks continued to bake during the later cooking process.

Trailing the Rare Delicacy of Snow Frog (Hasma) as Dessert

Trailing the Rare Delicacy of Snow Frog (Hasma) as Dessert

Introduction:

Hasma has medicinal values. The benefit of taking hasma include replenishing vital essence in the lungs, kidneys and improving skin complexion.

Hasma is also prescribed to treat respiratory symptoms such as coughing.

Ingredients:

2 tablespoons of defrosted and soaked hasma (snow frog)
6 pitted dried red dates (cut into smaller sections)
1 medium size white rock sugar
2 tablespoons of dried longans

Method:

Soak hasma (snow frog) for 6 hours in water.
The hasma will become white jelly like. Remove the brown and black bits if any.
Drain and rinse well.

In a crock pot, add 5 bowls of water.
Add the soaked hasma, sliced red dates and dried longan.
When you see its starting to boil, add one medium size white rock sugar (adjust to your taste bud the sweetness)

Cook for about 2 hours and switched off the heat.

Reheat if you prefer it hot or can be served cool as well.

Notes:

I prefer my hasma dessert with dried longans for its sweetness.

If you prefer a lighter colour for the dessert, just omit the dried longans.

Stingray Assam Pedas (Hot Tamarind Stingray)

Stingray Assam Pedas (Hot Tamarind Stingray)

Ingredients:

Few slices of fresh Stingray (sliced)

1 bud ginger flower (fine chopped)
10 lady fingers (steamed)
Cooking oil
3 tablespoons Tamarind pulp
2 cups water
Sea salt to taste
Coarse sugar to taste
Spice paste (blended)
12 small shallots
3 candlenuts
12 slices galangal (lengkuas)
6 peeled garlic
3 stalks lemongrass (sliced)
Half thumb size turmeric (2 teaspoon turmeric powder)
5 dried red chillies (soaked in hot water for 15 minutes and drained)
1 medium piece of Shrimp Paste (Belachan)

Method:

Marinate the stingray with some tamrarind an hour before cooking.
Add cooking oil to pot.
Over low fire sautéed blended spice paste till oil and paste separates and fragrant
(about 10 minutes).
Mix the tamarind pulp with water and strain the water to get the tamarind juice.
Add the tamarind juice into the spice paste and bring it to boil on slow fire.
Simmer for about 15 minutes.
Add in ginger flower and stingray.
Simmer for 10 minutes or until fish is cooked.
Served with steamed lady’s fingers.

Tips:

You can adjust the consistency of the gravy by adding more tamarind juice or less.

Recommendation:

Are you interested in preparing your own Sambal Stingray.

Here’s the recipe:https://flofoodventure.wordpress.com/2014/04/04/with-happy-call-you-can-have-juicy-sambal-stingray/

Ika Maruyaki (Panfried Squid with Home Made Teriyaki Sauce)

 

 

Pan Fry Squids

Introduction:

Squids can be panfried quickly to tender perfection.

First method:

Cook squid fast over high heat

Second method:

Slow cooked squid to achieve tenderness
Anything between results will cause the squid to be chewy.

 

First experience tasting “Ika Maruyaki” at Mount Fuji

2014-08-03-09-03-59_deco

Ingredients:

Two large Squid (Sotong) cleaned and give a few cuts on the flesh without having to cut through.

Home Prepared Teriyaki Sauce:

Half cup of Superior Light Soya Sauce

Quarter cup of water

1 tablespoon Sherry Cooking Wine

2 teaspoon of Gula Melaka or raw sugar

2 tablespoon honey

2 teaspoon minced garlic

1 teaspoon minced ginger

1 tablespoon Mirin

Combine all the ingredients into a non stick sauce pan over medium heat until sugar dissolved.

For glazing, add one tablespoon of cornflour and one tablespoon water.

Simmer until thickened.

Note:

You can adjust the sauce combination to your own likeness.

Method for cooking the Squids

Use either a Happy Call Pan or non stick pan to pan fry the squids.

Marinade the squids 10 minutes before cooking time with the sauce.

Set aside.

Heat pan either on high heat or low heat to pan fry the squid.

As you cook, brush over the marinade by adding slowly a little at a time till the squid is fully cooked.

When done, transfer the cooked squids to a chopping board and cut into small pieces and serve while hot.

How to Cook Distinctive Leather Jacket Fish

How to Cook Distinctive Leather Jacket Fish

Ingredients:

6 to 8 pieces of Leather Jacket Fish (head and skin removed)

2 tablespoons of All Purpose Flour
Salt and Pepper to taste
Cooking oil for deep frying

Method:

Marinate fish with salt and pepper.
Place flour in a plastic bag.
Add the marinated fish into the bag and shake.
Dust off the excess flour.
Heat oil in a medium size wok over high heat.
Place the fish into the wok and cook for 5 minutes.


Then turn over and cook for a further 3 to 4 minutes depending on the size of the fish.
Or until fish flakes when separated with a fork.

Drain the deep fry fish with a paper hand towel to absorb the excess oil.
Serve hot.

OpenRice Singapore Food Tasting Session – Shanghainese Cuisine (Part Two)

OpenRice Singapore Food Tasting Session - Shanghainese Cuisine (Part Two)

Though the grilled fish may look peppery but it is not hot at all. Deceived by the look. Cooked with diced salted vegetables and different spice combination. Generous amount of diced red chillies and garnished with cilantro leaves. Gravy has the light sourish taste and appetizing.

Pork Ribs with Special Sauce cooked the Shanghai style. These pork ribs are marinated with twelve different types of ingredients. It has the peppery kick with fresh green and red chillies hotness and a garlicky savouriness.

The Chef’s Signature Golden Fried Rice dish very popular with locals and Japanese tourists. Inspired while strolling along the beach he decided to prepare this special rice with ingredients so finely sliced that represents the tiny specks of the beach sand. Due to the various ingredients added the taste of this fried rice has a variety of wonderful flavours and textures.

Also the most popular dish of the night. So good that one of the OpenRicer ordered two packets for takeaway. I would have done the same but this dish would be too heavy for late supper. The fluffy round grain rice is similar to Yangzhou Style Fried Rice.

Fried Frog in a mini-pot also fiery hot with fresh red chillies. Sliced cucumber and carrots are added to this minipot. The hotness of this dish was reduced from 5 to 3.5 for the chilli to cater for our palate. Yet 3.5 is still pretty hot for all of us.

Sweet Corn Soup has clear broth with a mixed of corn kernels and egg white drops. It was tasty and refreshing.

Mini-pot with fried Chinese cabbage combined with sliced pork layered with fats and leans cooked with lots of diced dried red chilli and chilli oil both chilli hot and oily dish.

Sweet Rice Wine was served as a dessert. The rice wine has a low alcohol content. There were a combination of glutinous rice balls, osmanthus and wolfberries. The rice powder is rubbed by hands to become many tiny balls. Yeasts are added to the balls after steaming. The rice wine and osmanthus added fragrance to this dessert. The making of fermented glutinous rice dated as far back to the Shang Dynasty.

Spoilt by so many choices of dishes. A great experience tasting a variety of Shanghainese food at Xiang Man Lou Chinese Restaurant, Temple Street (Chinatown).

Thank you OpenRice Singapore for another yummy food tasting session.