Tiger Grouper Fish Head Bee Hoon Soup

Introduction:

I used the first portion of the large Tiger Grouper for Fish Head Curry.

The second portion of the thick fish head was used to prepare Fish Head Bee Hoon Soup.

Method:

Marinate the fish with some salt.

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Deep fried  the fish slices and drain on paper hand towel.

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This is the Tiger Grouper Fish Head with yam in Bee Hoon Soup.

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Details of the preparation, you can use the recipe from this link.

https://flofoodventure.wordpress.com/2015/09/03/garoupa-fish-head-bee-hoon-soup/

Recommendation:

For more fish dishes, check out here.

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

 

 

Crispy Squids

Introduction:

How do you bring out the flavour of squids?

Ingredients:

Squid heads (from my previous recipe)

2 large fresh squids (cut into rings)

1

Lawry’s Garlic Pepper (Coarse Ground Blend)

Batter  Ingredients:

1  cup all purpose flour

1/2 teaspoon baking powder

Salt to taste

1 beaten egg

1 can beer

1/2 cup water or slightly more

Method:

Season the cut squids with garlic pepper and leave it for 10 minutes before deep frying.

(A robust blend of coarse ground pepper and garlic for great flavour)

 

Heat wok with sufficient cooking oil.

Coat each piece of squid with the batter and lower into the hot cooking oil.

Deep fry until golden brown.

Drain on paper hand towel to absorb additional cooking oil.

Serve while hot.

Recommendation:

If you love squiddy dishes, check out this link for more interesting recipes.

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

Tiger Grouper Fish Head Curry

Introduction:

This is a huge piece of fish head.

With such a big size fish head, I have decided to divide into two portions.

One portion for Curry Fish Head.

The other using the meaty portion for deep fried fish head slices with Bee Hoon Soup.

I was surprised that the lower portion of this fish head skin is so gelatinous after cooking.

The translucent fish mouth also full of collagen.

Along with the fish head is a piece of delicate liver.

I pan fried the liver but does not like the taste as compared to goose liver.

Giant Grouper

There are many variations of preparing Fish Head Curry.

This method required the fish to be steam before incorporating into the gravy before serving.

Ingredients:

1 large Tiger Grouper Fish Head (cut into 2)

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6 medium  lady fingers (whole)

3 quartered tomatoes

1 small Chinese Cabbage

1 packet Fried Bean curd Sheets (optional)

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(A)

4 slices young ginger roots minced

12 cloves garlic minced

12 shallots minced

(B)

3 tablespoons Fish curry powder

2 tablespoons Chilli powder

2 tablespoons Turmeric powder

2 tablespoons Coriander powder

2 teaspoons Fenugreek (aka curry seeds) powder

Others:

200ml fresh coconut milk

1/2 cup tamarind water (from tamarind paste)

3 to 4 sprigs curry leaves

Salt and sugar to taste.

Method:

Wash the fish head and pat dry. Set aside.

Seasoned the fish head with a pinch of salt.

Bring the water in the steamer to a boil.

Place the fish head on top of a porcelain spoon in a metal plate and steam for about 15 minutes.

You can either use a fork and pop into one of the thickest part of the fish head whether it totally cooked. If the fork pierced through easily, the fish is cooked.

Discard the fish juices and drain the steamed fish.

While steaming the fish,  heat wok and add cooking oil.

Add (A) ingredients and fry till fragrant.

Mixed (B) ingredients and curry leaves over the mixture.

Pour in some water, cover and bring to a boil.

Leave to simmer for 5 to 8 minutes.

Thereafter, add the other ingredients such as cut Chinese cabbage, lady fingers, quartered tomatoes, tamarind juice and additional water to cook the vegetables.

Pour in the coconut milk and bring to a simmer.

Keep stirring and allow to cook a little longer.

Taste and adjust salt and sugar to your taste bud.

Place the cooked fish head into the pot of gravy and simmer gently.

Cover and let it to boil.

Turn the fish head over to the other side and simmer for another 2 minutes.

This is to allow the gravy to incorporate into the steamed fish head.

 

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Recommendations:

Check this link for more fish recipes.

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

 

 

Best Indian Rojak @ The East

Introduction:

Customers from all over the island does not mind travelling all the way to Tampines in the eastern part of Singapore to taste the popular Al Mahboob Indian Rojak .

 

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Check out my third review of this popular Indian Rojak.

http://sg.openrice.com/singapore/restaurant/commentdetail.htm?shopid=24586&commentid=88709

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Recommendation:

For more of my food discovery experiences, check out at this link.

https://flofoodventure.wordpress.com/category/food-discovery/

Stuffed Squids with Minced Meat in Soup Broth and Glass Noodles

Introduction:

Have you try stuffing squids with minced pork in chicken broth?

Here’s how you can prepare this simple and delicious soup.

Ingredients:

2 bowls fresh minced pork with some fats

12 pieces small fresh squids

1 tablespoon minced shallots

1 tablespoon minced garlic

3 bundles Glass Noodles (Tung Hoon)

600 ml home prepared Chicken Stock

1 tablespoon Superior Light Soy Sauce

Dash of Sesame oil

Salt and pepper to taste

Method:

Wash the squid, remove and discard the unwanted portion.

Pull off the reddish brown skin from each squid tube . Set aside.

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In a mixing bowl, add the minced pork, garlic, shallots and seasoning and mix well.

Fill each squid with the stuffing.

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Bring the home prepared chicken stock to a boil and drop the stuffed squids and simmer for about 8 to 10 minutes.

Do not overcook the squids.

Add the glass noodles and simmer until the cook.

Taste the soup and add more seasoning if required.

Turn off the heat.

Garnish the soup with chopped scallions and fried shallots  for added fragrance.

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Note:

I did not discard the head of the squids.

1

For my next recipe, I will be using it together with another two pieces of large fresh squid to prepare crispy squids.

Look out for the posting.

Recommendations:

Check out more of my squiddy recipes.

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

 

Food Tasting – Yum Cha CNY Takeaway

Yum Cha Restaurants will soon be launching their Chinese New Year takeaway menu from 15th January to 22nd February 2016.

Check out my review at this Food Tasting session.

http://sg.openrice.com/singapore/review/yum-cha-chinatown/88658?tc=sr2&con=rv

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For more choices of menus  from tim sum to seafood and now Chinese New Year takeaway, check out here.

http://sg.openrice.com/singapore/restaurant/yum-cha-chinatown/889

Recommendation:

For more of my food tasting experience, click this link.

https://flofoodventure.wordpress.com/category/food-tasting-expedition/

Beer Battered Crispy Fish Fillet

Introduction:

Do you know Beer is the key to a light, crispy batter recipe.

3 slices Threadfin fillet (deboned) or your own choice of fish fillet

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1 cup all purpose flour

1/2 teaspoon baking powder

1 to 2 tablespoons garlic powder

2 tablespoon Paprika powder

Salt to taste

2 teaspoons grounded white pepper

1 beaten egg

1 can beer

1/2 cup water or slightly more

Method:
Combine the all the ingredients in a large mixing bowl except Paprika powder.
Gradually pour in the beer and water into the bowl stirring until you achieve a lump free batter.
Importantly, leave the batter to rest for half an hour.
Marinate the fish fillet with Paprika powder and a pinch of salt.
Dipped each fish fillet  into the batter.
With caution, lower each coated fish fillet into the hot oil and deep fry until both sides turned golden brown and crisp.
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Recommendation:
Check out at this link for more fish recipes.