Category Archives: Uncategorized

Fish, Uncategorized

Braised Fish in Brown Sauce

Leave a comment

Fish is a must-have dish during Chinese New Year. In Chinese fish is 鱼 （yú）, which sounds like another character 余. 余 means extra or surplus. So we always say 年年有余 （nián nián yǒu yú），that means May you always get more than you wish.

Braised fish in brown sauce is a regularly-seen dish on Chinese dining table. And it’s kind of my husband’s favorite way of cooked fish.

This cooking method is ideal for those fish from lake or river, not very very skinny type. And if the fish is from deep sea, this method is not recommended. Braised with sauce is a good way to add more flavor to plain fish and it will also reduce fish’s original freshness at the same time.

Ingredients:

2 rabbit fish

Oil 2 tsp

Dark soy sauce 1 tablespoon

Light soy sauce 1 tablespoon

Cooking wine 1 tablespoon

Sugar 1 1/2 tbsp

Ginger 3 slices

Garlic slices of 2 cloves

Bay leaves

Star anise

Hot water 1 cup

Shredded spring onion

1. Wipe the fish with kitchen towel to make them dry.

2. Heat 2 tsp oil in the pan. Put fish inside. Fry each side for 2-3 mins or till a bit brown.

3. Add in ginger, garlic, bay leaves, star anise. Stir till aromatic.

4. Add in dark & light soy sauce, cooking wine, sugar and water.

5. Cover pan with lid. Braise with medium heat for 10 mins. Then flip fish over and braise for another 8 mins.

6. Take the fish out into the plate. Keep heating the pan to reduce sauce to the consistency you want.

7. Pour sauce over fish and garnish with shredded spring onion.

You can also heat another 2 tablespoon oil and pour over spring onion and enjoy the sizzling.

https://flic.kr/p/24AWrhz

baking, pizza, Quick recipe, tomato, Uncategorized

Thin Tomato Pizza

Leave a comment

For the pizza dough, please refer to:

https://chewbaccascook.wordpress.com/2017/10/05/simple-pizza/

Press dough into baking pan. Poke with fork several times.

Brush pizza dough with pizza paste and any paste you like. Sprinkle mozzarella cheese slices over it with cherry tomato slices.

It’s really easy and quick.

Preheat oven to 220 degree C.

Put pizza into oven and bake for 15-18 mins till cheese melts.

Fish, Uncategorized

Lemon Butter Cod Fish

2 Comments

1. Season cod fish with salt and black pepper.

2. Heat a little olive oil in the pan. Fry cod fish fillet 1-2 mins each side.

3. Add in 2 tablespoon butter, lemon juice of half lemon and minced garlic. Simmer for 3 mins.

4. In a bowl, mix 2 tablespoon flour, a little black pepper, paprika powder and mixed dried herbs.

5. Sprinkle flour mixture over cod fish evenly.

6. Put into prehated oven (200 degree C). Bake for 10 mins till flour mixture turns golden brown.

Place cod fish in the plate. Pour lemon butter sauce over it. Serve with lemon slices and chopped parsley.

Breakfast, Cake, Pancake, Quick recipe, Uncategorized

Quick Breakfast – Pancake

Leave a comment

In a bowl, mix 90g flour, 1 tsp baking powder and 1 pinch salt.

Melt 15g butter in another bowl. Add in 20g sugar, 1 egg, 100 ml milk and 1/4 tsp vanilla in order. Add in new ingredient after previous ones mixed well.

Then add dry ingredients into butter bowl 1/3 at a time. Mix till just combine.

Heat a pan. Brush with oil. Scoop one spoonful batter into the pan. When many small bubbles show on the surface, flip it over. Fry till the other side turns golden brown.

Serve with maple syrup.

Uncategorized

Tunglok Xihe Grandstand Review (Peking Duck)

Leave a comment

Tunglok xihe grandstand menu price (With photos)

Today, we went to try out Tunglok Xihe Grandstand’s signature Peking duck. Priced at $66 (whole duck), it is cheaper than Imperial Treasure which we have yet to try. Other than Peking duck, we just ordered one pot of tea (Xiang Pian tea, which is a type of flower tea), which is $2 per person and free-flow. Which was a good decision on hindsight, since one whole Peking duck is more than enough for 2 people. If we had ordered any more dishes, we definitely can’t finish it.

We went on Saturday afternoon, with reservation. Turns out reservation was not really necessary as the place was only half full (Note that this is Saturday, on the week before Chinese New Year). The nearest MRT to Grandstand is Sixth Avenue, though we went by bus 156. The decor of the place is good. Very oriental Chinese style.

Tunglok Xihe uses Irish duck, which is supposedly the best type of duck for Peking duck. I find it softer which is good. Some types of duck can be very hard and tough to chew. Also, Tunglok Xihe uses the authentic Beijing style of cooking duck, which is quite rare in Singapore (more popular is the Cantonese style in Singapore).

The friendly and very skilful chef who slices the duck.

The duck came in less than 15 minutes, which is very fast. The chef will slice it in front of you, so that you can be sure that you are getting a new and full duck. The duck comes with many sauces (traditional sweet sauce and also some exotic sauces like blueberry jam (!!) and crackling sugar. There are also cucumber and onion, and a dumpling skin to wrap the duck with. My wife from Northern China loves the dumpling skin as it is a common type of food in Northern China.

The skin of the duck is so soft it melts in your mouth. You can try it with the different sauces, each has a different effect. The leg meat and the breast meat each have different textures too. Overall, I ate the sweet sauce the most. The exotic sauces I just gave one try to experience it. The Xiangpian tea (free flow) complemented the duck well. Since the duck is by nature a bit oily, it is good to have some tea to dissolve the oil.

In the end, two of us managed to finish the presented Peking duck. It was definitely more than enough for 2 people. There are also other lesser parts of the duck, which the staff will ask you if you want to fry it (add $12). We chose to dabao it (packed in plastic container) instead as we were too full.

After eating, there is a Giant supermarket just nearby (probably the largest Giant I have seen other than the one at Vivocity), where you can buy groceries if you want.

Overall, we give 8/10 for Tunglok Xihe Peking Duck. Overall good ambience, nice food (we can only speak for the Peking duck since that is what we tried). Highly recommended!

 

My wife’s special arrangement of the duck meat on the dumpling skin.
Another one of my wife’s creative arrangement of the duck.
The leftover duck packed in a container (free).
Chinese, Pork, Quick recipe, Uncategorized

Fried Pork Slices in Sweet & Sour Sauce (Guo Bao Rou)

Leave a comment

Guo Bao Rou is a classic dish in Notheastern Chinese cuisine. I still remember when going out with my friends to have northeastern cuisine, we would definitely order this Guo Bao Rou.

1. Cut pork into medium slices.

2. Sprinkle salt and a little black pepper. Mix them well.

3. In a small bowl, add in 100g starch (better be potato starch). Then add in water higher than starch. Stir well. Then let it rest for 10-20 mins. Starch will stay in the bottom layer and water in the upper.


Pour the water out.

4. Prepare carrot shreds, scallion shreds, ginger, and minced garlic.


5. Heat some oil in a skillet. Dip pork slices in wet starch and then dry starch. Gently put them in the oil. Deep fry till the shell becomes hard and lightly golden brown.

6. Leave a little oil in the skillet. Heat again. Put all the ginger, garlic, carrot and scallion into skillet. Sauté a bit.

7. Add in 50 g white vinegar and 50 g sugar. Stir gently to let sugar dissolve.

8. When the sauce starts to condense, add fried pork slices into skillet. Keep stirring to let each slice be coated with sweet and sour sauce.

When sauce almost dry, turn off the stove.

Serve hot.

Pork, Quick recipe, Uncategorized

Pork Chop With Plum Sauce

Leave a comment

I think plum sauce is a good choice for pork due to its sweet & sour taste.

1. Sprinkle salt and black pepper over pork chop. Give pork a bit massage.

2. Heat oil in the pan. Fry pork chop till both sides turn golden brown.

3. Add in 2 or 3 garlic cloves. Fry for another 1-2 mins.

4. Put in 2-3 tablespoon plum sauce. Also pour in 3 tablespoon hot water.

5. Simmer pork chop for 2-3 mins. Turn to high heat. Reduce sauce till condensed.