Friday, August 01, 2008

Steamed fishhead with Duo Bean Sauce


Steamed fishhead with Duo Bean Sauce
Originally uploaded by Food Trails.

This is a mimic dish, eaten in KL, during a treat of my brother YF, years ago. It was ER’s choice of having fish head for dinner tonight and he especially chose this flavour…so, I tried. Anyway, he is so satisfied with the taste that he gave comments not only once :)

Thursday, July 31, 2008

Dinner - Double-boiled Chicken Fish Maw White Fungus Soup


Dinner - Double-boiled Chicken Fish Maw White Fungus Soup
Originally uploaded by Food Trails.

An evergreen and among the favourite soups that I like to serve~

Dinner - Stir-fried Cabbage with Black Fungus


Dinner - Stir-fried Cabbage with Black Fungus
Originally uploaded by Food Trails.

This is a simple dish: soaked some dried black fungus and dried lily flowers separately in water till softened. Washed cabbage and fungus and cut them into bite-sizes, then stir-fried these vegetables with lots of chopped garlic, few slices of ginger and seasonings in olive oil till tender. Use a little chicken broth to keep moist if necessary.

Sunday, July 27, 2008

Fried Mee Siam


Fried Mee Siam
Originally uploaded by Food Trails.

The 1st ever fried mee siam, spicy and tangy in taste, I had cooked. Pretty yummy~

This should be a nonya dish, Peranakan cuisine, which I may have done different. I had this in a neighbour's party long ago~

Saturday, July 26, 2008

Steamed Scallops - After


Steamed Scallops
Originally uploaded by Food Trails.

When ER and I were heading to Hong Lim Park, the sundry shop we walked past attracted me. At 1st we were looking at other dried shell fish that can be used in soups, but, when another shop assistant spoke to me while I was looking at dried scallops from China and Japan, I was interested in the baby ones. They appeared so fresh and inviting, so I bought some, which is really affordable, just a fraction of the cost of the Japanese varieties. Another plus point is that they are less fishy and salty now.

The above dish is adopted from my mother’s steamed white baits, a dish I have not eaten for years because those little whole fish is high in cholesterol. Today, I had used dried scallops from Qingdao that were so fresh and not so dehydrated and of the right tenderness, so I did not soak them before steaming. If the variety you have is dried and hard then it is good to soften them by soaking in hot water before cooking. If you do this step, don’t throw away the stock, reserve it for other uses. This dish is so appetizing and really great with plain rice or plain porridge~

Prawns with Egg Sauce II


Prawns with Egg Sauce II
Originally uploaded by Food Trails.

During my 1st trial with prawns with egg sauce, I left the shells intact. As I had run out of white vinegar, I used Zhejiang vinegar, the type we eat with "jiaozi" instead. Today, the prawns were shelled for convenient eating. The white rice vinegar made the egg sauce more delectable. The leftover that was chilled tasted even better. ER said it is good to serve this as a cool dish which I agree too.

Monday, July 07, 2008

Sardine Fish Salad


Sardine Fish Salad
Originally uploaded by Food Trails.

This was my quick fix of cold dish for dinner. Sliced red chillies, lime peel and peeled rose shallots were marinated in sugar, salt and lime juice for at least half an hour. This was ladled over a can of sardine fish sitting pretty in my new plate.

JenzHomeKitchen Welcome to my food blog, happy browsing and enjoy!

Glad to say, due to the long period of exposure to wholesome home cooking, inherited some of my mother's skills and coupled with further enhancement of adapting to established recipes, I am delighted to be able to concoct some recipes that I named: My version, which is bundled under "assortment of recipes" in this homepage :)



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