Salmon Bisque

Ingredients:

Half portion of the Salmon Steak from this plate

1 Large Red Capsicum

3  measuring cups of home prepared chicken broth

1 large carrot (chopped)

2 tablespoons shallots (minced)

1 tablespoon minced garlic

3 tablespoon All Purpose Flour

3/4  measuring cup Low Fat Milk

Sea salt and Pepper

Parsley Flakes

Method:

Wash and dry red capsicum.

Remove stems and seeds. Cut into large pieces.

Broil the red pepper until all sides turned blistered and blackened. When most of the skin turned wrinkled, transfer to a bowl and leave it cover for about 15 minutes.

Peel off and discard charred skin and set aside.

Pan fry salmon steak until its completely cook.

Leave it to cool and break the cooked salmon into small pieces and set aside.

In a medium size saucepan, sauté the chopped carrots and minced shallots in oil until tender.

Add the minced garlic and sauté for two minutes.

Stir in the flour until blended.

Slowly add the chicken broth and bring to a boil.

Cool and stir for 2 minutes or until the sauce has thickened.

Add the roasted de skinned red capsicum into the pot and with a hand held blender, puree the ingredients until smooth.

Stir in the low fat milk, add sea salt and pepper to taste.

Adjust the taste to your likeness.

Transfer the bisque to serving bowls and add some flaky salmon in each bowl.

Garnish with parsley flakes and serve hot.

Note:

As you can see, this is a lighter version of bisque compared to lobster or crab bisque.

Crayfish Lobster Bisque

These cooked lobster tail shells  were frozen and kept for the purpose of preparing lobster bisque.

Since I do not have any lobster meat available, I have replaced it with crayfish.

Ingredients:

Lobster Tail shells

4 Large Crayfish

1 large carrots (sliced)

2 small stalks of Chinese celery (sliced)

1 large sweet onion (sliced)

Unsalted butter

3 tablespoons of Sherry Cooking Wine

1 small can tomato paste

1 small can cooking cream

2 tablespoons minced garlic

Method:

Add minced garlic into a pan and fry till fragrant.

Add the lobster tail shells and cooked for about 20 minutes over medium low heat. Set aside.

Using a clean medium size saucepan, add the unsalted butter and melt over medium heat.

Add the sliced vegetables (carrots, Chinese celery and sweet onion), fry together for 10 minutes.

Now add the boiled lobster tail shells  and gravy into the saucepan and simmer for 30 minutes over low fire.

Once the vegetables are soft, add the can of tomato paste  and Sherry Cooking wine and stir together.

Leave it to cook for another 10 minutes and let it cool.

Blend the mixture with a hand blender.

Strain the bisque by pressing hard through a metal sieve.

Pour the bisque into a clean saucepan and add the cooking cream and adjust seasoning.

Serve the bisque with crayfish meat.

Preparing Crayfish:

Clean the crayfish and steam for about 15 minutes until the shell turned orangey red and the crayfish flesh are firm and opaque.

Leave it to cool before de shelled the meat from the shell to be served with the lobster bisque.

Here’s a bowl of Lobster Bisque with a large piece of meaty steamed crayfish ready for serving.

For more lobster dishes, click here:

https://flofoodventure.wordpress.com/category/lobsterlicious/

 

AirFryer Mimch – Honey Glazed Chicken Wings (Version 2)

Ingredients:

8 pieces fresh Chicken Wings

Marinade:

2 tablespoons Cooking Honey

1.1/2 tablespoons Hoisin Sauce

2 tablespoon Superior Dark Soy Sauce

1 tablespoon Cooking Oil

Method:

Marinade the chicken wings and leave it refrigerate for at least two hours.

Place the chicken wings on the gill basket and set timer for 25 minutes.

Eight pieces of chicken wings fixed perfectly in the gill basket.

Flip the chicken wings and cook for another 15 to 20 minutes until the chicken wings skin are crispy and slightly burn.

Here’s the end result of the honey glazed chicken wings.

 

Simple Side Dish – Long Beans with Sweet Radish

Ingredients:

8 to 10 stalks Chinese Long Beans

4 – 5 tablespoons minced Sweet Radish

1 tablespoon minced garlic

1 tablespoon coarse sugar (optional)

Method:

Wash and trim long beans into small pieces.

Simply take a handful and tap the ends on cutting board to even out.

Cut ends of whole handful of long beans at once.

Heat wok with some cooking oil and add the minced garlic.

Fry till fragrant.

Add the chopped long beans and mix thoroughly.

Add the minced sweet radish and stir altogether for 3 to 4 minutes.

Sprinkle some water over the mixture to prevent drying.

Keep frying until the long beans are soft but not overcooked.

Taste if you require to add some sugar.

You want to maintain the crunchiness of the long beans.

Simple and yet tasty.

Goes  well with a bowl of hot porridge or plain rice.

 

Authentic Teochew Dishes from Chin Lee Restaurant

A picture is worth a thousand words.

Some of the authentic Teochew dishes available at Chin Lee Restaurant and also Chef’s Recommendation.

Jellied Pig Trotters

Fish Maw Soup

Seafood Rolls

Coffee Pork Ribs

Orh Luak using the smallest juiciest oysters traditionally used once upon a time

Orh Nee Yam Paste with Pumpkin – A must try dessert

Location:

Will return to this restaurant for more of their authentic dishes.

Dipped Chilli Crabs Sauce with Nacho!

 

Introduction:

The popular Mexican tortilla chips are normally served as a snack with cheese dips or sauce is none other than Nachos.

How about trying to dip Nachos with Chilli Crabs sauce?

Mud crabs are commonly used and are stir fried in a semi-thick, sweet and savoury tomato and chilli based sauce. Though its known as chilli crab, this dish is not spicy.

 Ingredients:

2 large fresh Mud Crabs

4 tablespoons of minced garlic

4 tablespoons of minced ginger

Home chicken broth

1 beaten egg

Sauce for Chilli Crab:

2 rice bowls of Maggi Tomato sauce

1 rice bowl of Maggi Chilli Sauce

1 tablespoon coarse sugar

1 tablespoon of Sesame Oil

1 tablespoon Superior Light Soy Sauce

Cleaning Crab:

Using a sharp object or chopstick, pith through the crab at the nerve centres.

Ensure that the crabs are dead before washing  them under running tap water and scrub.

Once the shell is removed, the gills are visible are since they are inedible they must be removed by either using your fingers or a pair of scissors.

Make sure to scrub thoroughly.

Separate the pincers, and sectioned of the crabs and trimmed the sharp ends of the crab legs.

Before cooking crack the pincers and legs with a mallet prior to cooking. Method:

Heat up a large wok, add some cooking oil.

When the wok is hot, add the minced garlic and ginger and still fry until fragrant.

Add the crabs into the wok and fry for about 5 to7 minutes.

Add some chicken stock to bring to a quick boil.

Cover the wok with a cover to expedite the cooking process.

Once the crabs are semi cooked, pour half portion of the chilli sauce and mixed with the crab thoroughly over medium heat.

After a few minutes, include the balance of the sauce and stir through the egg and toss lightly to coat.

Turned occasionally until the shells turn red and the crab is cooked through.

Transfer the cooked crab and the sauce into a large serving dish.

I have prepared additional chilli sauce for the purpose of dipping with Nachos.

These are the small pieces of Nacho that goes well with the chilli crab and the semi thick sauce.

For more crabs recipe:  click: https://flofoodventure.wordpress.com/category/recipe-by-category-crab/

Nyonya Dumpling Fillings

A sudden craving has prompted me to prepare the Nyonya Dumpling fillings to go along as a side dish instead of just wrapping the fillings as Nyonya Bak Chang.

Ingredients:

2 medium pieces belly pork with fats

6 pieces Shiitake dry mushrooms (soaked and chopped)

3 tablespoons sugared winter melon

2 big sweet onions (chopped)

2 tablespoon Premium Dark Soy Sauce

2 tablespoons grounded Coriander

5 cloves minced garlic

2 tablespoon coarse sugar

Salt and white grounded pepper to taste

Method:

Place pork belly into a medium saucepan with sufficient water to cover and bring to boil over medium heat for about 25 minutes.

Leave it to cool and set aside before cutting into small cubes.

Leave the balance of the pork stock and continue to boil until it is reduced to half portion.

Cut soaked mushrooms and sugar winter melon into tiny cubes.

Heat a non stick wok and fry the minced garlic and diced sweet onions till fragrant.

Add the diced pork, sugar, salt, pepper and premium dark soya sauce and fry for a few minutes.

Now add the pork stock, diced mushrooms, sugared winter melon and coriander powder.

Mix well.

Over medium heat continue to cook for about 20 minutesor  until the meat is tendered and the gravy has thickened.

Remove and cool.

How to prepare the Pandan Glutinous Balls

Ingredients:

2 rice cups of Glutinous Rice soaked overnight.

A few stalks of Pandan Leaves (washed and knotted)

1 teaspoon Pandan Flavoured Colouring

Sea Salt to Taste

Method:

Steam the glutinous rice over the steamer or rice cooker until the rice is soft and cooked.

Leave it to cool.

Form a round ball and press to form  a hole in the centre of the glutinous rice ball  to add two tablespoons of the Nyonya Dumpling fillings.

If the rice is a bit sticky, dap some water and roll to form the shape.

This is another idea of using the Nyonya Dumpling Fillings.

The same fillings can be used to go with a bowl of hot porridge, hot plain rice, plain buns or even sushi rolls.

 

Pork and Liver Rolls

Ingredients:

5 pieces Chicken Liver Half kilo minced pork with fats

1 piece Bean curd Sheet

Marinade:

1 tablespoon Premium Oyster sauce

1 tablespoon Chinese cooking wine Hua Tiao Chiew

1 tablespoon home made shallot oil

1 tablespoon Five Spice Powder

Half teaspoon grounded Coriander

1 tablespoon White Sesame Oil

Half tablespoon grounded white pepper

2 tablespoon water

1 tablespoon corn flour

Method:

Wash and steam the chicken liver until cook.

Diced the chicken liver and set aside.

Mixed the diced chicken liver together with the minced pork and the marinade in a medium size bowl.

Stir in one direction till the mix becomes sticky.

Cut the bean curd sheet into sections.

Wipe each sheet with a clean paper hand towel dipped with some water.

Place a piece of the bean curd sheet on the chopping board and add about three tablespoons of the filling and wrapped securely leaving about 3/4 inches allowance from edges.

When done, place the rolls in a metal plate and steam for 5 to 8 minutes over high heat.

Let the rolls to cool.

You can store these rolls in an air tight container (Lock and Lock) and freeze them.

Deep fry these rolls in a non stick pan over hot oil until the rolls turn golden brown and just cooked.

Overcooking will cause the meat rolls to be dry.

Food Menu from Gordon Ramsay’s New Restaurant at Marina Bay Sands (MBS)

http://sg.openrice.com/restaurant/article/detail.htm?articleid=938&src=fb

Wok Fried Mee Suah with Pork Loin as the main ingredient

Ingredients:

One large of  size Pork Loin (sliced)

1 small packet of black fungus (soaked and trimmed)

A small bunch of Chye Sim (trimmed)

A few stalks of cilantros (chopped)

1 large fresh red chilli (sliced)

2 beaten eggs (cooked into omelette and sliced thinly)

1 packet Mee Suah

 

Method:

Mee Suah Preparation:

Before you start frying the mee suah, have ready a pot of boiling water and a metal strainer.
Heat cooking oil over medium low heat to deep fry small portions of mee suah.
Ensure the oil is sufficient enough to cover one skein of Mee Suah at a time.
Once the oil is hot enough, place one skein Mee Suah in the hot oil.

Wait for about 20 to 30 seconds and flip over gently using a tong or pair of chopsticks, taking care not to break the noodles. Fry until both sides are golden brown and crispy. Lift noodles and shake off excess oil. Immediately place mee suah into the boiling water. It will bubble up when the hot oil mee suah touches the water. Do not stir at this point or else the mee suah will break up. Leave it to simmer in the boiling water for about 30 seconds until softened. With a pair of chopsticks loosen lift the cooked mee suah into the strainer.

Rinse the mee suah with running water for a few seconds. Pour the mee suah into a colander to drain excess water. Now the mee suah is ready to be cooked with the other ingredients.

Method:

Marinade the pork loin slices with a tablespoon of superior light soy sauce, some grounded white pepper,   teaspoon of Hua Tiao Chiew and a tablespoon of corn flour.

Mix well and leave it to refrigerate for at least an hour.

In a small pan, add some cooking oil and fry the pork slices until fully cooked.

Scoop the cooked meat onto a plate and set aside.

Fry the Chye Sim separately with some minced garlic and also set aside.

In a non stick pan over medium heat, add the minced garlic, fry till fragrant.

Add the black fungus and cook for 2 to 3 minutes.

Add the Mee Suah together with some home prepared chicken broth and mix well.

Cooked the Mee Suah unit it has absorbed most of the chicken broth.

Divide the cooked Mee Suah into individual serving and topped with a generous amount of cooked pork loin slices, some cooked Chye Sim and some egg slices.

Garnished with diced fresh red chillies, cilantro leaves and fried shallots.

Note:

Purpose of using corn flour as part of the marinade:

Corn flour will provide a light coating to the meat and prevent over cooking and toughening of the outer layer of meat. This flour also acts as a binder and helps liquid ingredients such as soy sauce and cooking wine. With corn flour the meat will be more flavourful, tender and evenly cooked meat as end result.

A closer look at the plate of Mee Suah