Rosalind's Fish bee hoon soup recipe

Rosalind is my mummy. She is a dedicated mummy who became a homemaker to care for us. So in the midst of the haze, she continued her marketing and bought some really fresh snakehead collars and fillet one day. And boy did she do justice to the fish by searing it to perfection and made a very yummy fish bee hoon soup for the family to cheer us up. It was the most satisfying dish during the entire week!

Here's her recipe and I hope it will bring joy to your family like it did for mine!

Ingredients:

Group A:
Fresh snake head collars
Fresh snake head fillet
A splash of Hua Tiao wine
A dash of Salt and white pepper
Sesame oil
Sliced ginger

Group B:
Vegetable of your choice, cooked
thick bee hoon, cooked
Crispy shallots
Ikan bilis/ fish stock (depending on how much soup you would like to serve)
A splash of Carnation milk
Optional: a few drops of XO liquor

1. Marinate group A ingredients for at least 2 hours.
2. Heat wok with a few tablespoon of oil.
3. Place fish skin down and sear it till golden brown.
4. Add Ikan bilis stock and carnation milk and bring to boil.
5. Taste and add salt or water if necessary and simmer till fish is cooked.
6. Arrange cooked bee hoon and place fish, vegetables and fried shallots on top and pour the hot soup.
*Add XO before serving if you desire.
7. Enjoy while it's hot!

Inspiring yummy mummies
PoshPearl

Easy and quick! Rosemary roasted cashew nuts recipe

So my mum handed me a kg of cashew nuts and asked me to roast it. I searched through the net and found many tedious recipes which make me feel like going to the supermarket to buy a pack for her instead or to just eat it au natural. However, I decided to try a portion as a cheat's sample to see if roasting at 190 degree Celsius with rosemary will do the trick and viola, it did! Yeah! 10 mins of roasting and you get the heavenly aroma of rosemary and roasted cashew nuts and it was so good like that, we didnt even needed to add any salt! Of course you could add salt and sugar if you prefer so here goes:

Ingredients:
Raw natural Cashew nuts
Rosemary

1. Preheat oven at 190 degree Celsius.
2. Place cashew nuts onto baking sheet, making sure there is no overlapping.
3. Sprinkle rosemary lavishly over the nuts.
4. Bake for 10 minutes.
5. Let it cool completely then enjoy!
(you may wish to add sea salt or brown sugar to it)

Inspiring Yummy Mummies
PoshPearl

Review and recipe: KCT black pepper Shabu stir fry

Ready to use Black pepper sauce has never been a choice for me. Had bad experiences with it being too sticky, too spicy or too salty. Hence, I was pleasantly surprised when KCT's black pepper sauce for crabs turned out to be good enough for restaurants or Zhi Char stalls to serve onto the customer's plate with no qualms paying a standard price per portion. To begin with, I must highlight that the goodness of KCT products lies in NO MSG used despite it being tasty. Also, the Spiciness and consistency is just nice. I reckon this sauce with go well for the following dishes:
-Black pepper seafood pasta
-black pepper beef stir fry
-black pepper crabs as stated
-black pepper tempura soft shell crabs

Today, I used Shabu Shabu pork collar meat and along with the recipe, I will provide tips for the pork to stay tender.

Ingredients:
500g Shabu Shabu pork collar defrosted, pat dry
Sliced capsicums
Sliced yellow onions
1 tablespoon cooking oil
2-4 tablespoon of KCT black pepper sauce (Store the balance in an air tight container and keep it in the fridge until next use.)

1. Heat wok on medium heat.
2. Place in capsicums and onions and sauté until tender.
3. Use hands to peel off the Shabu slices, as it would be more evenly cooked as opposed to slices sticking together, and place in wok.
4. Use chopsticks and stir fry the slices.
5. When pork is still half cooked, add KCT sauce and continue to stir fry till every piece is coated with sauce.
6. Tip: When pork is 80% cooked, turn off fire And spread every slice onto wok to use the remaining heat from the wok to cook the meat. In this way, it will be tender and not over cooked.
7. Serve promptly with a nice hot bowl of rice.
Enjoy!

Inspiring Yummy Mummies
PoshPearl