Steamed Fish in Spicy Dried Shrimps Sauce 虾米蚝油蒸鱼

23 April 2018 (Monday)

A yummy dish using simple ingredients to turn it into a restaurant-style dish. Now everyone can cook like a chef at home. 💜💖😊  

Spicy Dried Shrimps Sauce
Ingredients:
100g Dried shrimps,chopped & fried till crispy, set aside ( I used about 20g.) ***

10 shallots, chopped
2T garlic, chopped
1t chilli padi, chopped
100ml cooking oil

Seasoning:
5T Oyster Sauce
2T Light Soy Sauce
1t sugar
1t sesame oil

Method:
1)  Heat up oil in a wok, saute shallots, garlic & chilli padi until fragrant.
2) Add in seasoning and bring to boil. Scoop up to a clean bowl. Ready to use.


***Add in crispy dried shrimps to (2) only when spreading to your steamed
 dish. 


STEAMED FISH IN SPICY DRIED SHRIMPS SAUCE

Ingredients:
1 Fish, about 800g
1 stalk Spring Onion, shredded
3T Spicy Dried Shrimps Sauce  

Seasoning:
1/2t Salt
1t cooking wine
Dash of pepper

Method:
1) Clean the fish and rub seasoning all over the fish.
2) Steam at high heat for about 10 minutes or until cooked.  Remove from heat.
3) Spread the Spicy Dried Shrimps Sauce on the fish and sprinkle the shredded spring onion on top.  Serve immediately. Enjoy! 😉


虾米蚝油酱
材料：
10粒 葱头，切碎
2T 蒜茸
1t 指天椒碎
100克 虾米，切碎，炸至脆， 放一边备用 (我用了大约20克左右）
100ml 油

调味料：
5T 蚝油
2T 生抽
1t 糖
1t 麻油

做法：
烧热油，爆香葱头,蒜茸和指天椒碎，加入调味料煮滚。要用时才加入炸香虾米便可。

虾米蚝油蒸鱼
材料：
1条鱼，约800克
1条青葱，切丝
3大匙虾米蚝油酱

调味料：
半小匙盐
1小匙料理酒
少许胡椒粉

做法：
1) 鱼洗净，加入调味料涂勻，放入蒸笼大火蒸约十分钟或至熟。
2) 淋上虾米蚝油酱，撒上青葱丝便可享用。💖

Sesame & Peanut Paste 麻香花生酱

23 Jan 2017

Sesame & Peanut Paste 麻香花生酱

Ingredients:
3T cooking oil
2T shallots, chopped (can add more, so more fragrant ☺)
1T garlic chopped
8T Crunchy Peanut Butter *
2T Toasted Sesame seeds

Seasonings:
1t sugar
3T light soy sauce

Method:
1) Heat up cooking oil and saute shallots and garlic till aromatic. Dish up.
2) Combine all ingredients and seasonings in a bowl, mix well. Store in a clean jar.

☆Best to serve with pork shabu shabu. To serve: scoop some paste and add some soup.Give it a thorough mix and its ready for dipping. Also a good dipping sauce for 铃铃卷 (acording to my elder boy)☺

* I replaced with creamy peanut butter + some crushed roasted peanuts 😉

Dried Shrimp Sambal

I made a batch of sambal last week. Nothing special, just that I pound everything "manually" instead of using a chopper this time. I've heard that pounding will release the full flavours of ingredients. All along I've been thinking that pounding take times. But I realise that if the dried chillies and shrimps are soaked till soft (which I didn't previously, silly!), it is very easy to pound! I'd adjusted the spiciness as I was afraid my kids may not take it! However, my husband complained that it was not spicy enough for him.... :(

While frying, my two kids came running to the kitchen, covering their nose, "Mummy, what's that smell? It's very stinky!!" My house smelt belachan after frying (including me)!!! Anyone has any good ideas to get rid of that smell?

Recipe as follows:

Sambal A (Pound finely)
10 small onions
3 pip garlic
15 dried chillies, soak till soft
5 chilli padi
1 tbsp toasted belachan
100g dried shrimps, soaked
6 tbsp oil

Sambal B
1 tbsp asam paste, mixed with 3 tbsp water, squeeze out thick assam juice
1 tbsp sugar
1/2 tsp salt to taste

Method:
1. Heat up oil, saute Sambal A until fragrant.
2. Add Sambal B and stir-fry until dry.
3. Taste and dish up. Leave to cool before storing in the fridge.

This Sambal is good for stir-fry (with sweet potato leaves and kangkong), topping for fried rice and sandwich.

Recipe source: Delightful Snacks & Dim sum by Agnes Chang
(开开心心做点心 - 蓝赛珍)

Minced Ginger & Spring Onion Dipping Sauce

Made this dipping sauce to go with our chicken rice dinner last week. Hmm..... very 惹味! This sauce is also very suitable for steam fish, i.e. after steaming the fish, just spread some of the sauce over the fish. A plain steam fish instantly turns into a special dish! Sedap!

Ingredients:
200g young ginger (peeled, diced, mixed with 100ml water and blended into puree)
100ml oil
2 tbsp chopped spring onion

Seasoning:
1 tsp chicken stock granules
1 tsp salt
a little sesame oil

Method:
1. Heat up oil and put in ginger puree and seasoning.
2. Stir and cook until boiled.
3. Add in chopped spring onion. Stir well and remove from heat.
4. Leave to cool before storing.


Recipe source: 大牌档酱 作者： 郭子仁