Posted by Patrick.C
I heart all kinds of omelette from all time American to Asia (because I adore eggs). Shrimp omelette is one of the Chinese omelettes I love the most especially in those street food catering stalls or Chinese restaurants in Malaysia.
This dish consists of an omelette with a filling primarily composed of luscious shrimps. Onions or scallions are sometimes added for an intense taste. In the past, pork lard was often used to fry the omelette to provide an extra fragrance but less and less people are using it these days due to health conscious. Read the rest of this entry »
Posted by Bel.C
The sweet snow ear dessert (糖水) is a Chinese delicacy cooked with white snow ear fungus (雪耳), lotus (蓮子), lily bulbs (百合) and dried red dates (紅棗) in sweet rock sugar (冰糖) soup. The girls will especially love this dessert as it is claimed to be beneficial for facial beauty because of the ingredients used are highly nutritious.
The white snow ear / snow fungus / silver mushroom is a kind of edible jelly fungus used in Chinese cooking mostly in dessert. It is shaped like a ear or flower and white in color. It has no taste itself but it will absorb the liquid from other ingredients when it is cooked with and take on the taste. The snow fungus contains protein, fat, various amino acids, minerals and glycogen that are great for whitening and maintain one’s beauty.
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Posted by Bel.C
Red Cooked Chicken or Ayam Masak Merah is one of the famous red curry or red chili dishes in Malay cuisine. It is one of those curry dishes that doesn’t use coconut milk. The specialty about the Ayam Masak Merah is the chicken pieces are pan fried till golden brown and cooked in the red hot and sweet tomato sauce. The sauce is made freshly from tomatoes, red chilies, herbs and spices. It adds a hint of spiciness to the sweetness of the sauce. Great for those who don’t like too spicy.
Ayam Masak Merah is a popular dish among the Malay communities. You can usually find it serving with nasi tomato (tomato rice) or nasi lemak (coconut milk rice) in the Malay stalls. Some people may think this is something similar to Italian spaghetti tomato sauce as it uses mainly tomatoes as the main ingredient but the difference is the Malay style has a more spicy hot kick to it and different spices that made it so special in taste.
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Posted by Patrick.C
We are having fish dishes marathon in the house. Right after Bel made her steamed striped bass with bean sauce, I decided to make another steamed fish dish with my favorite Chilean sea bass. Seriously I am a big fan of Chilean sea bass because I am amazed at how such ugly fishie can be so tasty.
The Chilean sea bass or Patagonian toothfish (as the proper name for it) is a large, vaguely cod-shaped fish found in cold, deep waters of the Southern Atlantic. Due to its size, the Chilean sea bass actually produces good-sized fillets of white meat with mild flavor, pleasantly firm texture and high healthy fat content that formulates it almost impossible for overcook. Thus, it is good for dry-heat cooking methods such as grilling, broiling, and sautéing but this time I’ve prepared it with the steaming method.
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Posted by Bel.C
Although I love fish, forgive me I actually know very little about the kind of fishes and the fish recipes. The most frequent cooking method I prepared is the Cantonese style steamed fish as in my previous post Steamed White Pompfret. If you want something exotic, try Eric’s Spicy Assam Fish. In the meantime, I am still exploring other cooking recipes for fish and welcome to share if you have any other great recipes.
Today’s fish recipe is the Steamed Striped Bass with Bean Sauce. This was my first time of making this but believe me, it tasted real good. Yes, another great fish recipe to share with you. It didn’t smell fishy yet very fresh, the bean sauce mixture also blended well with the fish and made it a very tasty fish dish. This is very important as many people do not like the fishy smell of the fish or seafood.
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