Hong Kong style pan fried sea bass fillet

My darling Trinity's favorite! Super simple and easy! Criteria needed would be white, firm and fresh fillet, daiso spring onion shredder and Lee Kum Kee light soy sauce

Ingredients:
Sea bass fillet (boneless and pat dry with paper kitchen towel)
3 tablespoon oil
2 tablespoon lee Kum Kee light soy sauce
Shredded spring onion
Thinly julienned ginger

1. Heat pan with 2 tablespoon of oil using high heat.
2. Place 1 strip of ginger, if it sizzles, it means the oil is hot enough to be used.
3. Place the fillet skin down touching the pan.
4. Do not shift the position
Of the fish if not the raw skin will stick to the pan, causing the fish meat to detach.
5. After 5 minutes lift the fish with a ladle and flip it over.
6. Cook the flesh for 5 minutes then flip over again.
Continue cooking and flip until you have gotten the crispness desired for each side.
7. Once done, remove fish and place on serving plate.
8. Add 1 tablespoon of oil and lower the heat and add ginger. After 20 seconds, turn off heat.
9. Place shredded spring onions on fish.
10. Place crispy ginger on top of spring onions.
11. Pour oil from wok into a bowl.
12. Add soy sauce to oil.
13. Pour sauce mixture onto serving plate so that the fish meat can soak up the mixture and the skin is still crispy.
14. Now it's done! Enjoy while it's hot!

Inspiring yummy mummies
PoshPearl

Kueh Bangkit

Chinese new year is round the corner! And Kueh Bangkit is a local favorite! I searched high and low and finally found this book, "With love, from the little nonya, written by Baba Philip Chia." His book is clear and bilingual. You can purchase this book from NTUC or popular bookstore.
It contains all kinda of nonya Kueh recipe.
So for this week, we attempted Kueh Bangkek. I didn't really wanted to use my hand to knead so I used my mixer instead. The dough became a paste and we had to use flour to coat the paste a scoop at a time to knead it and it is still successful.
These little cookies are crispy and melts in the mouth with the aroma of coconut milk and the sweetness is just nice!
Note that the dough is quite difficult to manipulate and I added more
Tapioca flour to make it easier to work with.

Here's his recipe (paraphrased)
Ingredients:
300g tapioca flour (also
Known as tapioca starch)
600g sago flour (avail at NTUC Woodgrove)
5 egg yolks, beaten
320g icing sugar
400ml coconut milk
1/2 tsp salt

1. Cook coconut milk and icing Sugar over low heat. Do not allow to bring to a boil. Turn off flame when sugar has completely dissolved.
2. Pour into a bowl and allow it to completely cool.
( at this juncture I went to prepare my meal and continue after my meal, to prevent a waste of time :) )
3. Add egg yolks and salt to coconut mixture.
4. In a mixing bowl, mix sago and tapioca flour.
5. Add coconut mixture alittle at
a time and knead gently till you get a dough.
6. Cut into cookie moulds and
Bake in a preheated oven at
175 degree Celsius for 15 minutes
Or until done.
7. Cool on a rack and store in
Airtight container.

Have fun!
PoshPearl

Cooking Tip: an ingenious way to scrap yummy sauces off your wok

So after cooking the yummy dish, be it sambal stir fry or braised meat, there's always sauce or a little gravy left behind. How do you fully utilize the yummy sauces and not waste it soaking with soapy water in the sink?

For me, I will get hot steaming rice and coat the sauce onto each grain and make sure that my wok is clean as well. Killing two birds with one stone!

So what do you get? Easy to wash wok and flavorful rice!

Inspiring yummy mummies
PoshPearl

Refreshing Thai Seafood vermicelli salad in homemade Thai spicy sauce

As promised, I will be showing you how to whip up dishes using the homemade Thai spicy sauce I have made.
When I think of thai food, i think of fresh tiger prawns and squids! Hence I paired them up with vermicelli and U used Korean vermicelli instead to add texture to the dish.
I have tried a few brands and I like it that Sing Long's vermicelli doesn't turn soggy or sticky. I also made sure my seafood is not over cooked by tasting it and soaking it in icy water to ensure it is crunchy!

I hope you will like this recipe as much as my family do.


Here's the Ingredients:

2 tablespoon of homemade Thai spicy sauce
Recipe for sauce can be found
here:

http://mummyposhpearl.blogspot.sg/2012/08/thai-sweet-and-spicy-sauce.html

Other ingredients:
1 can straw mushrooms sliced into halves
500g sing long brand vermicelli (avail at Sheng Siong and Giant)
500g tiger prawns deveined and tail-on
500g squids sliced
12 cherry tomatoes

1. In boiling water cook vermicelli for 5 minutes, drain and wash in cold water and refrigerate.
2. In another pot of boiling water, cook prawns and squids for about 3 minutes, or until cooked.
3. Drain and set seafood in a bowl of cold water with ice.
4. Reboil the seafood water and place
Straw mushrooms in for 2-3 minutes, drain in cold water.
5. Remove refrigerated vermicelli and drain under cold water to prevent clumps.
6. Drain and toss everything together in sauce and chill in the refrigerator for another 10 minutes.
7. Serve with lime and fish sauce of you desire.

Inspiring yummy mummies
PoshPearl

Homemade alphabet minestrone soup

It can be nerve-wracking to ensure that our children has the sufficient nutrients and vitamins from the different vegetables. Hence, I came out with this recipe that is fresh and wholesome. I also use this as a pasta sauce for Trinity. I freeze the balance as well.
When serving, you can stir fry chunks of chicken and add to it.

Here's the ingredients:
Trio capsicums of Red, Green and yellow, 1 each
2 stalks of celery
3 yellow onions
1/2 cauliflower
6 Young corns
1 pack baby carrots
12 tomatoes
1 bowl full of mixed beans partially cooked
1 can tomato paste
1 can chopped tomatoes in tomato juice
1 litre Swanson chicken broth or homemade chicken broth
1 pack alphabet pasta cooked
Stock of boiled tomatoes and cauliflower
4 tablespoon of extra virgin olive oil
1 tablespoon of undated butter
Diced Chicken (optional)

1. Boil whole tomatoes and diced cauliflower until soft.
2. Remove tomato skin and smash it.
3. Dice everything else.
4. Heat happy call pot and add butter and oil. When fragrant, add diced vegetable and Sautée until tender.
5. Add canned tomatoes and tomato paste, chicken broth,mixed beans, smashed tomatoes and cauliflower.
6. Simmer for at least 45 minutes or until the tenderness that you want.
7. Serve with alphabet pasta mixed in. Enjoy!

Inspiring Yummy mummies,
PoshPearl