Fish Soup

- Zaty.

Carlo brought some fish fillets from home and we were thinking of how to cook them. First we tried tempura flour - didn't turn out that well. Then he tried the egg+flour fry, which was pretty nice (just a bit bland, in a no-salt kinda way :P), but I wanted the fish to be cooked in liquid - like curry or something. I didn't have the curry powder for seafood, so that idea had to go.

And then I decided to make fish soup. And after looking around the net for a quick+easy recipe, I found one. After modifying it to suit what I have in my cabinet/fridge, came up with this. And Carlo approves! :D

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Original recipe from from here.

Ingredients

• Oil, just enough for sauteeing
• 3 cloves of garlic, smashed/sliced
• 1 shallot, chopped finely
• 2cm^3 of ginger, smashed/sliced
• Fish fillet, washed and cut in big chunks (rub a bit of salt on it while preparing the other stuff)
• Boiled water
• 1 cube chicken stock
• 1 large carrot, sliced
• 2cm^3 of galangal, sliced
• 1 big onion, half sliced, half diced.
• Salt
• Black pepper
• A few pinches of fennel
• Sweet basil
• A few cardamoms

Steps

1. Heat the pot and add oil just enough to cover the surface.
2. When oil is heated, sautee garlic, shallot and ginger until they give of a nice smell & slightly brown.
3. Add chunks of fish in the pot by just resting them on the sauteed ingredients. Let one side of the fillet turn white and slightly harden, then turn it carefully to 'whiten' the other side.
4. Add boiled water into the pot, then chicken stock. Stir well.
5. After a few minutes, add in carrots, galangal and onion. Stir.
6. Add in salt, black pepper and fennel.
7. Allow soup to cook for about 15 minutes, then add in cardamom and sweet basil for the final 10 minutes.
8. Serve it while it's hot! :)

Will post photo(s) later.

 

Sardine Rolls

- z.

My loaf of multigrain is going to expire tomorrow. I hate not finishing my bread so I decided to have it for lunch today, and since I've never made sardine rolls my whole life, I figured this should be a good chance.

So yeah, easy peasy recipe, inspired by my friend Iqa who makes awesome sardine rolls.

1. Prepare filling: I used
- 1 can sardine (in soya bean oil),
- 1 packet tomato paste,
- 1tsp crushed garlic,
- 1tbsp prawn sambal,
- 1/2 big onion,
- 1 vegetable cubestock.

Thus:

2. Prepare coating: I used 2 eggs & sprinkles of parsley (whisked lightly)

3. Get ready with the weapon and ammo: A rolling pin and sliced bread. Keep rollin' them bread to get 'em as flat you can, yo.

4. Place the filling (1) inside the flattened bread (3), roll it up tight, and coat it with the egg mixture (2). If the bread keeps unrolling itself, secure with a toothpick as I did. Then, place it in heated oil (light/medium fry) slowly. Repeat till these prepared rolls fill up the pan/wok:

5. End result:

This uses about 9 slices of bread, and the quantity of eggs used may be less/more, so if you want to use a whole loaf, use 3 eggs instead.

This is ridiculously filling, possibly because of all that oil XD.

Have fun~

Hot Tuna + Cheese Popiah

- Zaty.

So. This is a recipe from my cousin Rina, who bakes, cooks, and other wonderful things like crafties. She's awesome. *bows down in her presence* heheh.

It's totally simple. She introduced it to me a few weeks ago, and it takes less than 10 minutes (excluding time to thaw) to make!~

What you need:

• Popiah 'covers' - sold at any super/hypermarket.
• Tuna in tin - preferably the hot/chilli-flavored one
• Cheese - preferably mozarella (y'know, the one on pizzas?) because it tastes gooood

Steps (easy peasy):

1. Defrost & thaw the popiah covers, if frozen.
2. Separate the covers from the stacked layers it comes in the packaging with.
3. Slosh in some (a tablespoon) of the tuna in the middle of the popiah cover. Don't forget to sift away the excess oil from the tuna!
   
4. Shred some mozarella cheese if you're in a nea mood, but you could just put a small chunk of cheese on top of #3
5. Fold the popiah however you like. No, seriously. =D This is what's fun about it. Just make sure it is not loosely (not very tightly tho) wrapped, to prevent the content from seeping out.
6. Fry your masterpieces.
7. Eat & enjoy. =D

Will post pictures of this simply yet wonderful edible food. When I've mastered this, that is. I was too hungry just now to make decent-looking ones (heck, i didn't even wait to get the popiah covers thawed 0_o)

Happy cooking! ^____^

Ikan Sumbat

aka Stuffed Fish =D

- Zaty.

Made by Ma.
I forgot the real ingredients, so I'll recheck this later.

Ingredients
Fishies (here, ikan kembung = trouts?), sugar, sliced chilli, minced ginger, kelapa purut (shaved coconut insides?), cooking oil, sliced onions.

Steps
1. Cut the fishes across its upper body on one side, making a wide space to put stuffing in.
2. Add all the other ingredients together nicely.
3. Stuff #2 into the #1 fishes, like thus:

4. 'Marinate' these for more than an hour by putting the stuffed uncooked fishes in the fridge (go watch TV or cook rice or whatever)
5. When you feel like eating, take them out and fry these in a large wok after heating up the oil.

Note : due to the usage of kelapa purut, the amount of cooking oil used may be a lot. Just a reminder =)

So how does it look?

This:

To this:

Itadakimasu!!! ^__^

To be eaten with rice, in case you were wondering. But if you were to ratah (eat w/out rice), it still tastes good. Only it doesn't feel 'complete'. =)