Spicy Pan Fried Mackerel with Sauteed Onions 香辣大葱煎鲭鱼

A very fragrant way to do mackerel or stingray.
The sauteed onions lend a sweet touch to the spicy fish.

1 pc mackerel (this pc was abt 350gm, bigger than my palm)
1 heaped Tbsp fish curry powder
1/2 tsp salt
1 red onion, sliced
Oil for pan frying

Dry fish on kitchen towels. Rub fish with salt. Sprinkle the fish generously with curry powder. With dry hands, tap fish to press in curry powder. It should be heavily coated, and dry.
On a frying pan, put in enough oil to pan fry fish. Fry fish until golden on both sides.
Remove fish from oil. Put in sliced onions and saute until soft and fragrant.
Place sauteed onions on top of fish.

Followers Gadget

My dear readers,

I've just added the "Followers" gadget on my right panel.
It'll be great if u guys can add urselves to the list so that I will know that u are reading my blog.

Thanx a lot!!

Wendy

Pandan Layer Cake 香兰蛋糕

Made this cake for my Mother in Law (MIL) for mother's day.

I first made this cake by experiment many many years ago, using green bean flour for the jelly and a packaged sponge mix for the cake. The green bean flour solidifies way too quickly for me to spread this evenly. So, this time I changed it to agar-agar with cornstarch. I think I put in too little cornflour as the mixture wasn't thick enough, and my cake floated (I assembled it upside down). Do double** the cornstarch if u want to try making this cake.

The result.... taste, yummy.
Looks.. decieving! Cos the floated cake was hidden by the curve of the plate. kekekeke!!!!
BTW, my daisies are ugly! I seriously am thinking to take up a cake decorating course!

Sponge:4 large eggs (250gm shells on)
130gm sugar
100gm flour + 1/2 tsp baking powder, sifted
50gm coconut milk
80gm corn oil
1/2 tsp pandan paste.
Green food colouring

1. Preheat oven to 170/180C.
2. Beat eggs and sugar until thick and pale.
3. In a seperate bowl, combine coconut milk, pandan paste/green colour and corn oil. Put in sifted flour and mix.
4. Put a few table spoonsful of beaten eggs into (3) and fold. Repeat 3X.
5. Pour (4) into remaining beaten eggs and fold. Take care not to deflate the eggs.
6. Pour into prepare mould and bake for 30 minutes.
7. Remove cake from mould immediately when baked. Leave to cool (cake will shrink tremendously, but uniformly) and slice into 3 layers. Freeze (air tight and separate layers with baking paper) until use.

Pandan Layer
1. 2 cups water + 200gm sugar. Cook sugar until dissolved. Leave to cool down. Do this in advance.
2. Mix 50gm cornstarch (update : 75gm gives better results) and 1 tsp pandan paste into 150gm coconut milk. Set aside
3. Bring 2 cups water + 1 tbsp agar-agar powder to a simmer.
4. Pour in (2) into (3) and cook until mixture thickens and boils. Remove from heat.
5. Pour (1) into (4) and combine well.

To assemble:
It depends on the mould u use. If u want to assemble it upside down, then put 1/3 of the pandan layer in first, then cake, then another 1/3, then 2nd layer cake and the last 1/3 of pandan layer and last layer of cake.

If u want to do it upright, then cake in first, then 1/3 pandan, then 2nd cake and pandan and cake again and pandan layer.

Chill in fridge til cold and set. Decorate with some icing and dessicated coconut.








** I tried doubling, but it was too thick instead. 50% more will be good enough.

Orange Yoghurt Muffin Cake 酸乳橙蛋糕

Some cakes taste best when kept for days... This one is one of them.

It was a bit crumbly(when cut) the day I made it. But after keeping it(at room temp) for 2 days,and it turned moist and oh so nicely infused with the orange zest.
I reheated it in the oven to warm it up, and it tasted oh so good.

I intended the top to crack like Grand Canyon, but it didn't. It just had a shallow crack.


125gm butter
200gm sugar
3 medium eggs (180gm with shells on)
200gm plain yoghurt
60ml orange juice
1 Tbsp orange zest
250gm flour
3/4tsp soda bicarbonate

1. Preheat oven at 170C
2. Cream butter and sugar until pale and fluffy. Beat in eggs one by one, beating well after each addition. Mix in yoghurt, zest and orange juice. Sift in flour and baking soda. Combine thoroughly.
3. Put batter into 3 mini loaf pans and bake for 35 minutes or until skewer comes out clean

Chicken Stew

Went to Camp Cameron during my 1st year in Uni. It was a 3 weeks thing organized by SUFES, a Christian body. The camp cook made this chicken stew that was yummy, she named it chicken stew, but it tasted Chinese instead. Well, who cares as long as it’s yummy. I just wanted to recreate the taste, and it is similar.

½ onion, chopped
1 clove garlic, chopped
1 whole chicken leg, chopped small pcs
½ cup carrot, sliced 1cm
1 russet potato, diced
2 Tbsp light soy sauce
1 tsp dark soy sauce
1/3 tsp sugar
2 Tbsp cooking oil
water
Salt and pepper to taste.

1. Heat wok and put in oil.
2. Saute onion and garlic until fragrant, put in chicken and stir.
3. Lightly brown meat and put in carrot and potatoes. Stir fry for a minute.
4. Put in enough water to cover over chicken and potatoes. Put in light soy sauce.
5. Leave to simmer until potatoes are cooked.
6. Reduce gravy and cook until the potato thickens the gravy. Put in dark soy sauce, sugar and season with salt and pepper to taste.
7. Dish up and serve.



** do not put in salt too early as the potato will absorb it all, leaving the chicken bland and potatoes salty.