Fish & Chips

Have tried doing this dish but unsuccessful, so did it again last weekend. And this round the result was good, at least the batter didn't drop off when deep frying. Recipe from Danny Cheok.





Ingredients:

1 kg Fish fillet

Seasoning:
2 tsp salt
2 tsp sugar
2tsp pepper

Batter:
200g self raising flour
100g corn flour
100 g rice flour
2 tsp baking powder
1 tsp baking soda

500g ice water

3tbsp oil

Method:

1) Rinse fish fillet. Marinade the fish fillet with sesoning for half hour.

2) For batter, add all dry ingredient in a bowl, the pour in water bit by bit to avoid lumps.Oil should be last to add to make the batter more smooth.

3) Add about 500ml oil to wok, heat up oil using medium heat, test the oil by dropping abit of batter, if batter bubble and float very fast, then its ready for deep frying.

4)Dry the fish fillet with paper towel, dip it in batter and place into oil. Fry till golden color. Dish and serve with tartar sauce.

BBQ Smokey Orange Flavour Pork Ribs

Original recipe was by chef yong. There was no BBQ sauce at home and was rather lazy to make another trip to supermarket, so I replace it with oyster sauce and soysauce, the ribs turn out really yummy with the glaze that I anyhow mix..haha. Next round I will follow the original recipe and see how's the taste like.

Tiramisu

I have made this tiramisu for a few times and those who tried it love it very much, thanks my friend S for sharing the recipe.

Potato Croquette

I like the taste of potatoes, the kids love potato croquette, this round the croquette looks and taste better than those that I have done before.

Ingredients:
3 dutch potatoes
Half carrot – chopped
Dash of pepper and salt
About 2 cups breadcrumbs for coating
1 egg – beaten

Method:
1) Wash and boil potatoes in a pot of boiling water till fully cooked.

2) Remove potatoes and put in a cold water for a while. Peel off the skin. Mash the potatoes till paste form.

3) Add in chopped carrot, salt and pepper. Mix till well combined.

4) Shape the potato mixture to a disc shape. Place aside for a while.

5) Coat the potato disc with egg, then place it in breadcrumbs and cover it with bread crumbs, shake off excess breadcrumbs.

6) Heat up wok with lots of oil, place the potato croquette in hot oil, fried till golden color. Dish and serve warm.

Orange Cotton Cheesecake

This cake texture is soft like Japanese Cheesecake. I alter a little of the methods in the recipe from my understanding of the recipe. Recipe from Agnes Chang's 'I can bake' book.

Ingredients:
250g cream cheese
220ml fresh milk
100g butter/margarine

A:
70g plain flour , sifted
20g corn flour, sifted
60g castor sugar
6 egg yolks
1 orange, grated rind and squeezed juice

B:
6 egg white
¼ tsp cream of tartar
60g castor sugar

Method:
1. Put cream cheese and fresh milk into a double boiler. Double boil till cream cheese has melted. Remove from heat, add butter, stir till butter has melted and leave to cool.

2. Beat egg yolks and sugar till sugar dissolve, add in orange rind and juice mix till combined, sifted flour and corn flour, add into egg yolk mixture and mix till well combined.

3. Add step 2 into cooled cream cheese mixture and stir well to form batter.

4. Whisk B till soft peak form, fold cream cheese mixture till well combined.

5. Pour cake mixture into a non-grease 10” square baking tin. (I use 9” sq tin)

6. Put baking tin into a large roasting pan half filled with hot water. Steam bake at 150°C for 1½ hours till golden brown and cooked.

7. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely. Chill the cake in fridge for at least 2 hours. Cut into pieces and serve.

Waffle

Randal have been requesting waffle for breakfast as I have been making it for quite a while. This round I tried Kuali's recipe, I replace the rum with 1 tsp of pandan paste.

Pineapple chicken

Bought the chicken breast to do something else but forgotten that the time had been scheduled to do other things. So decided to cook it for dinner instead. Recipe from Hawkers' Fair Simplified. I modified the recipe a little to make it less spicy.

Ingredients:
1 piece chicken breast, thinly sliced
4 pcs canned pineapple rings, diced
2 green chillies, remove seed and diced – original recipe uses 1 green capsicum
2 red chillies, remove seed and diced - not in original recipe
1 tomato, cut into wedges
½ cucumber, remove seed and cut into wedges –not in the original recipe
1 small onion, diced – not in original recipe
cornflour for coating chicken
oil for deep frying

Marinade:
1tsp salt,
½ tsp sugar
1 egg white
1tbsp corn flour
1tsp cooking wine

Sauce:
1tbsp thai chilli sauce
1tbsp tomato sauce
3tbsp canned pineapple juice
1tsp lemon juice
1tbsp sugar
½ tsp salt

Method:
1. Combine chicken breast with marinade and season for 2hours in fridge. Then coat with corn flour and deep fry in hot oil until cooked. Dish and drain.

2. Leave 1 tbsp oil in wok, put in onion fry till fragrant, add in pineapple, chillies, cucumber, tomato and stir well. Pour in sauce and cook until thick.

3. Add in fried chicken breast, stir well and dish up.