Tag Archives: Fish Sauce

Paul Qui’s Adobo at Big Boys Oven Kitchen

Adobo Chef Paul Qui (2)
Top Chef Winner Chef Paul Qui featured on May 2013 Food & Wine Magazine

Flipping through my stack of food magazines I stumbled onto this great Adobo recipe written by Top Chef Winner Chef Paul Qui. It was simple and sure will win anyone’s heart over a meal especially any of your guests. Definitely a simple and yet delicious chicken dish.

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Home Cooking Stir Fried Sweet Potato Leaves

Sweet Potato

Just love to use sweet potato leaves for a short and fast stir fry dish. It truly complete a fabulous meal in no time. I saw I had a bottle of chili oil in the fridge that I got from the Starhill Culinary Studio and decided to add it into my stir frying. I like the redness in the oil and it worked brilliant to light up the dish in no time. Definitely a must try dish and it is inexpensive at all.

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Sunkist Cooking Recipes with Chef Robert Danhi in Asia

Sunkist Chef Robert Danhi
Chef Robert Danhi

This month Sunkist had brought Chef Robert Danhi, one of the America’s top culinary talents to tour across Asia to spread the word about the wonders of Sunkist citrus.

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MWDU : Deep Fried Petite Pomfret with Fresh Thai Green Chilli Sauce

My weekend dishing up

I just love cooking and haven’t been doing enough, Since I am gearing for it might as well that I share it with you. My first weekend recipe that I had tried out is this deep fried petite pomfret and to be eaten with this delicious tangy and hot fresh Thai green chilli sauce. It is a simple dish and came within my budget with was less than RM10 (USD2.50). This petite pomfret is truly abundance here in the night market, wet market and even at any supermarket and what’s more, it is very affordable. I had my chilli sauce prepared in advance and kept them in the bottle for few days in the fridge. While I attacked the fish just before dinner.

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Kelantanese Affair at A Hassan Restaurant USJ Taipan

Hassan
A Hassan Restaurant quietly tucked within the USJ Taipan

Having to wake up early for a Sunday lunch is something I avoid totally. But having the charismatic of unique food, . . . . let’s put it, if for something out of the ordinary I will be the first one to arrive. Yeah I know what my fellow foodies will say about that. :) So one Sunday I had a little venture from my norm and upon the invitation from Lola I landed myself at A Hassan restaurant located USJ Taipan to try out their Kelantanese cuisine.

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A Teochew Date with Master Chef Michael Chew at Zuan Yuan

teochew6
Master Chef Michael Chew at Zuan Yuan, One World Hotel

It had been a relax weekend and yet full of drama but everything had been well sorted. Last weekend I meet up with celebrity Chef Martin Yen at the world trade center PWTC, he was truly awesome and charmed his audiences with such a delight that filled with warm smile. As for a fabulous cuisine I had a Teochew date with Master Chef Michael Chew at Zuan Yuan, One World Hotel. That night was such an amazing night filled with taste and laughter as the lady guests was teasing this charming young handsome chef, Chef Michael.

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Nostalgia with The Love Ones Buffet Saujana Hotel

Nostalgia Bersama Tersayang Buffet
Ramadan Berbuka Puasa Buffet at RM94++ per adult

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music instrument 4music instrument 1
Malay Modern Folk Music Instrument

I just love the backdrop of life music played flushed within the feast of the ramadhan. I was truly surprised upon seen such a huge spread of feast being showcased here at Saujana Hotel. It lead from the restaurant out to the pool and the lakeside. They had make sure there is lots to pick from. I was truly amazed the choices of selection made by the kitchen. From dining food to hawker food. Make the choices.

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Buka Puasa at Manhattan Fish Market

Salam Over Spice
Salam Over Spices

Meeting up with friends over dinnner and picking the right venue can sometimes be rather tricky. As for me I rather would pick a place nerby and not too far as to beat the evening traffic jam. The food must be good too. Staying nearby The Curve I picked the dinner at e@Curve and we went for The ManhattanFish Market Restaurant. Since I had read a good review on Mei Yee’s blog, I opted for their Bumbu Fiesta Meal.

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Inherited Recipes : Deliciously Hot Green Chicken

It had been a great Saturday, I had been eating and been cooking non-stop this evening for some friends at my studio. So what did I cook, , , , , you may ask? Well I did some recipes that I inherited from my late dad which are amazingly fabulous that can rock your taste buds . . . . . Don’t believe me, do try it yourself . . . . simple and amazingly presentable inside and outside the kitchen. One of them is the this deliciously hot Green Chicken with a fragrantly smell of laksa leaves, seasoning taste of ocean sundried shrimp, a thick sauce of fresh coconut milk , a hint sourness of refreshing lime and the fury hot green bird eye chillies.

Yet another few simple appetising dishes set on the table were the tamarind beef with salted fish, steam garupa fish with mashed ginger, garlic and superior sauce, baby kailan topped with oyster sauce and pan fried garlic . . . follow up with my dessert, moist chocolate cake drizzle with duche de leche.

Hot & Fragrant Green Chicken 2

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Teochew Cooking with Master Chef Tony Gao, Guangzhou – Series 2

Culinarysetting1a

Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

Oyster2

PAN-FRIED OYSTER IN TEOCHEW STYLE

Ingredients

200gm Fresh baby oysters
15gm Spring onions
3nos Chicken egg
150gm Local potato starch
2tbsp Fish sauce
1tbsp Chilli sauce

Oyster1

Method

1. Clean the shelless fresh oysters and drain off excess water. Set a side.
2. Marinade with spring onions, egg and starch.
3. Heat some oil in the wok, wok-fry all ingredients in an oval shape.
4. Beat egg and pour on the side of the oysters. Pan-fry it until cooked.
5. Serve with fish sauce and chilli sauce as condiment.

Yellow Chives & Bean Sprout with Salted Fish


This is a simple dish and easy to prepare. You just need three main ingredients yellow chives, bean sprout and pan grilled salted fish. Here are the rcipe:

100gm Yellow Chives
200gm Bean Sprout
20gm Premium Salted Fish
1Tbspn Oyster Sauce
1clove Garlic
3Tbspn Cooking Oil
a pinch of salt and white pepper
a dash of water

1. Clean the yellow chives and cut in the length of an inch.
2. Peel off the root of the bean sprout and then wash them.
3. Pan grill the salted fish till crispy and fragrant, then set aside.
4. Heat up the oil and fry the minced garlic till fragant.
5. Add in the bean sprout and yelloe chives and stir fry for 1-2 minutes (I prefer them not over cooked and crunchy). Add oyster sauce, salt and white pepper
6. Once cooked, place them on the serving plate and top them with salted fish.

Serve this dish with white fragrant rice . . . . Chef Steven

Fusion with Angel Hair Pasta II

Steam Chicken with Chinese Mushroom, Salted Fish on Angel Hair Pasta


Salted fish is some thing either you hate or you will adore and eat it. As for me, oh, I will melt with them. It is something I can’t describe about. They are so unattractive, ugly and looks so aging. But if the are well pampered and cooked well, they are gorgeous, a dish fit for a king . . . like myself and yourself! My mum like to cook them with vegetable over a thick coconut gravy of curry. Trust me this is something to die for.


Ingredient

250gm chicken breast
5 pieces of chinese mushroom
6 thin slices of prime meat of a salted fish (mackerel “tenggiri” fish)
5 thin slices of ginger
1 Tbspn oyster sauce
1 tspn fish sauce
1 tspn dark soya sauce
a dash of white pepper
a dash of salt
a dash sesame oil
a dash of corn flour
Angel Hair Pasta

Method

Marinate chicken, pre soaked chinese mushroon, salted fish with ginger, oyster sauce, fish sauce, dark soya sauce, white paper, salt, sesame oil and corn flour.
Steam for about 25 minutes.

Cook the angel hair pasta(to the amount desired) in a pot of hot water.
Once the angel hair pasta is cooked and drained. Top the cooked angel hair pasta with the steam chicken, mushroom and salted fish.

This is yet another simple and easy fusion dish to make. I am sure once you try those juicy chicken, you will hunger for more. Hope you like this one . . . Sidney

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