Roll Up Again with Vietnamese Finely Latticed Vermicelli Sheets

Introduction:

These finely latticed vermicelli sheets are used to make Vietnamese spring rolls.

You can deep fry the spring rolls to a golden crunchy brown filled with your own mixture of ingredients or lightly deep fry with prawn flavoured with mango fillings.

There are twenty five sheets per packet.

Ingredients:

1 packet Netted Spring Roll Wrappers (25 pieces per packet)

10 tablespoons fish meat

10 tablespoons minced prawns

Small portion of black fungus (soaked and trimmed)

1 medium size carrot (shredded)

5 pieces fresh water chestnut (peeled and chopped)

Method:

In a mixing bowl, add all the above ingredients.

For seasoning, add a tablespoon sesame oil, sea salt,  dash of grounded white pepper,  superior light soy sauce, tablespoon of corn flour  and one beaten egg.

Taste the seasoning and adjust to your own taste bud.

Mix all the ingredients and seasonings thoroughly and cover the mixing bowl and refrigerate for at least an hour.

This is how the filling should looked before wrapping.

Lay a piece of the netted spring roll wrapper on a flat plate or chopping board and place about two tablespoons of the filling and wrap like what you would do with popiah.

Continue to wrap the spring rolls until all the fillings are used up.

I was able to wrap eight spring rolls with the above ingredients.

Its important to refrigerate the unused vermicelli sheets as they tend to turn mouldy quickly. Its best to keep them in a good quality zip locked bag.

 

Deep fry the netted seafood spring rolls by batches.

Once each spring roll turned golden brown on both sides, drained on paper hand towel to remove the excess cooking oil.

Cut each spring roll into bite size pieces.

Served with your favourite chilli sauce or garnished with shredded lettuces or your favourite salad.

Recommendation:

Here are more rolls dishes.

https://flofoodventure.wordpress.com/category/roll-dishes/

 

Pan Fried Cod Fish With Khong Guan Mini Soda Biscuits Topping

Introduction:

Just impossible to resist these bite sizes mini Khong Guan Soda Biscuits.

Ingredients:

3 pieces Fresh Cod Fish fillet

12 pieces Mini Soda Biscuits

Spaghetti Sauce:

In a saucepan, bring to a boil the following mixture

3 tablespoons Apricot Marmalade Jam

1 teaspoon Apple Vinegar

3 tablespoons Hoisin Sauce

4 tablespoons Home Prepared Chicken Stock

Method:

With the aid of a pestle and mortar, pound the mini soda biscuits and set aside.

Seasoned each cod fish with Lawry’s Seasoned Salt.

Pan fry the cod fish until both sides are nicely browned.

Cook the spaghetti in boiling water with a dash of cooking and some sea salt until al dente.

Transfer the cooked spaghetti into serving plate.

Add a piece of the pan fried cod fish.

Topped with a generous amount of biscuits crumbs.

Add the boiled sauce over the spaghetti and garnished with chopped scallions.

Serve immediately.

Note:

Biscuits crumbs are normally coated and deep fried.

You will be amazed with the fragrant biscuits crumbs that has added new flavour to the plate of spaghetti.

The tangy orange marmalade with the hoisin sauce added an interesting flavour to the overall combination.

Recommendation:

More spaghetti recipes, check out here.

https://flofoodventure.wordpress.com/category/recipe-by-category-spaghetti/

Taking fish meatballs to a totally new level with more flavours.

Introduction:

Cooking is about experimenting new ideas and ingredients to make the dish more flavourful.

Ingredients:

300gm fish meat

250gm minced pork with some fats

1 egg

Few pieces of dried black fungus (soaked and trimmed and cut thinly)

1 medium size carrot (chopped – to be added to the mixture)

1 medium size carrot (sliced to be added to the soup)

5 to 6 pieces fresh water chestnut (peeled and chopped)

Half portion of long Chinese cabbage (washed and trimmed)

1 tablespoon Superior Light Soy Sauce

Salt and grounded pepper to taste

1 tablespoon Corn Flour

1 tablespoon Fried Shallots

1 tablespoon minced garlic

Home prepared chicken stock

Method:

Prepare the above ingredients.

In a mixing bowl, add all the ingredients.

Stir the mixture in one direction until it turned gluey.

Refrigerate at least an hour before cooking.

The fish meatball mixture should look firmed before making them into balls.

Bring the home prepared chicken stock to a boil in a large stock pot.

Take a tablespoonful of fish meatball mixture, roll it into a ball and drop it into the boiling chicken stock.

The stock will give a nice base flavour to the fish meatball soup.

Add the cut long Chinese cabbages and the diced carrots into the soup and cook together with the fish meatballs.

When the fish meatballs float to the top of the pot, it is an indication that the fish meatballs are totally cooked.

Let the soup come to a boil for about 8 to 10 minutes  until all the vegetables have softened.

Taste the soup and add more seasoning if required.

A lovely colour combination and very flavourful ingredients.

Recommendation:

For more soupalicious recipe, check out here.

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

Dessertilicious – How about slurping some frog fallopian tubes

Introduction:

Hasma are made from dried fatty tissues found near the bullfrogs fallopian tubes.

Commonly doubled boiled with rock sugar and served as dessert. When boiled the texture turned glutinous, chewy, light and turned opaque in colour.

Singapore very own hasma from Jurong Frog Farm.

Sold in rehydrated irregular flat pieces and flakes and can expand up to 10 to 15 times in size once soaked.

It’s best to cook them in a slow crock pot.

I usually combined the hasma with red dates, raw sugar cane and longan together with a few knotted pandan leaves (screwpines) for a more flavourful dessert.

Checked out here on how to prepare Hasma dessert.

https://flofoodventure.wordpress.com/2014/09/13/hasma-dessert/

Froggie Bites

Introduction:

Jurong Frog Farm (JFF) started the farming business in 2006 is also a major supplier of frog meat in Singapore . These lean meat bullfrogs are high in protein.

These local American bullfrogs are fed on a high-protein diet and are reared without any use of antibiotics, hormones or steroids.

These vaccum packed frog legs are quick freeze in a minus 18 degrees cold room to ensure freshness and sterilization.

The most common dishes for frog legs are cooked in Gongbao style, crispy frog legs and stir fried frog legs with spring onions.

Here is the fresh bullfrog legs from JFF to the dinning table.

Stir Fry Frog Legs with Sweet Onion and Scallions

Check out here for some of my family favourite frog legs dishes.

https://flofoodventure.wordpress.com/category/recipe-by-category-frog/

Lemongrass Pork Cutlets

Introduction:

Some may ask how does lemongrass taste like?

Lemongrass has a refreshing lemon-lime taste with a tinge of mint and ginger.

Ingredients:

6 pieces of pork loin

Lemongrass Marinade:

1/2 lemon grass stalk (using white portion), finely chopped

4 to 5 shallots (chopped)

(Blend the above ingredients with one tablespoon of warm water to form a paste)

Squeeze the juice and discard the residue.

In a small mixing bowl, add the following seasonings:

Half teaspoon freshly grounded black pepper

1 to 2 tablespoons raw sugar

2 tablespoons minced garlic

3/4  tablespoon XO Fish Sauce

1 tablespoon chilli powder

(Adjust the above marinade to your own taste bud)

Your own choice of salad

Method:

Marinate the pork slices with the lemongrass marinade and refrigerate for a couple of hours to allow the mixture infused into the meat.

Heat up non stick pan and add two to three marinated lemongrass pork slices and panfry until both sides are lightly browned.

Continue to do the panfrying for the balances of the marinated pork slices.

In a saucepan add the balance of the lemongrass gravy and bring to a boil.

Arrange the cooked pork slices on a serving plate and drizzle the lemongrass over the meat.

Include some salad to go along with the meat.

I have added sweet mango strips and two coloured cabbage (red and green).

Ready to be served.

Recommendation: 

For pork dishes, check out here.

https://flofoodventure.wordpress.com/category/recipe-by-category-pork-dishes/

Crispy Squids Mee Suah (Flour Vermicelli)

Introduction:

How to prepare crispy squids?

Click this link for details:

https://flofoodventure.wordpress.com/2015/01/29/crispy-pineapple-cut-squids/

How to cook the flour vermicelli?

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.

For photo illustrations, you can check out at this link.

https://flofoodventure.wordpress.com/2014/09/24/wok-fried-mee-suah-with-pork-loin-as-the-main-ingredient/

Now you have a combination of crispy squids together with fried flour vermicelli as a dish.

Recommendation:

Here’s how to prepare different types of noodles.

https://flofoodventure.wordpress.com/category/recipe-by-category-noodles/

 

Har Cheong Kai Burger

Introduction:

Have you tried Har Cheong Kai (Prawn Paste) Chicken Burger?

We just had this burger  at the WSFC 2015 few weeks back.

Here’s how I prepare my own version.

Ingredients:

3 pieces fresh deboned and de skinned chicken drumsticks

3 pieces Hamburger buns

Paste Preparation:

Small piece of Belachan (toasted and mashed)

2 tablespoons Pulau Pinang Shrimp Paste

1 tablespoon Premium Oyster Sauce

1 tablespoon finely grounded shrimp sauce

1 – 2 tablespoons Raw Sugar

2 tablespoons Home made chicken stock

(adjust the above marinade to your own taste bud)

Method:

In a small sauce pan, bring to a boil the above paste ingredients. Set aside to cool.

Marinate the chicken drums with the prawn flavour fried chicken spices for a couple of hours and leave it refrigerate.

I used only half packet of the spices for three large pieces of drum.

Pan fry the marinated chicken drums until both sides turned nicely browned.

Preheat the hamburger buns either on the wok over low heat or oven to your desired doneness.

Divide each hamburger bun into two parts and place some lettuce over it, add the panfried Har Cheong Chicken and add your favourite selected salad and dressing to complete the dish.

I have added mango strips, Japanese crab sticks and more crunchy lettuces as a side dish.

Or a more simplified burger without the additional salad

Recommendation:

Here’s my first Har Cheong Kai recipe.

https://flofoodventure.wordpress.com/2013/11/14/har-cheong-kai-aka-chicken-in-prawn-paste/