Seafood

Spiced Sting Ray

We love sting Ray (skate wings) here. Usually, the preferred way of eating in our hawker centers will be grilled on a banana leaf and then topped with a piquant sambal sauce. I’ve made one before and shared it here.

But last Saturday, I made this dish so that it could be mixed together with my other seafood dishes in a shellout day meal (Header Picture).

It’s a sambal dish but I added garam masala and plenty of black pepper. Fry till quite dry and caramelised but make sure not to overcook the fish or it’ll be dry.

This is the type of dried chillies that we use in a lot of Malay and SEAsian cooking. Rehydrate and then blend
These are the Bombay onions, garlic and ginger which I blended separately from the chillies
Mix the blended raw ingredients together
And this is the base for a lot of Malay dishes. Can be stored in the freezer for months.

The next few steps are video recordings of me frying the paste and then adding in the aromatic leaves i.e. curry leaves and lime leaves. And then the stingray pieces, and finally lots of black pepper and of course salt to taste. Fry till fish is cooked and the skins slightly caramelised.

The important part is to make sure the chillies are cooked through, or what we call in Malay ‘pecah minyak’. Basically, the oils from the chillies have surfaced. This ensures that the chillies are not raw. This dish is delicious eaten with hot rice or just on its own.

You can squeeze calamansi lime over before eating for a more uplifting experience!

Seafood

Prawns in Aromatic Spicy Soy Sauce

This is one of the easiest and my go to recipe whenever I see large prawns. And last Saturday when I went to the market, boy, were there some super HUGE prawns at the regular seafood market stall!

Even though it cost $24 a kilo, I bought it because it looked sooooo tempting! Look how huge these prawns are!

After cleaning the innards and cutting off half of it’s head, I marinated them in white pepper and deep fried all of them till fully cooked.

After frying the prawns, remove them, then discard the oil and replace the wok with fresh cooking oil. Add chopped garlic, three sprigs of curry leaves (from my potted plant 🙂 ) and slices of red bird’s eye chillies.

Once these aromatics are fried fragrant, add the prawns back to the wok and add about 3 tablespoons of Indonesian kecap manis and a squeeze of lime juice from half a lime. Season with a bit of salt and that’s it! I love love love this simple dish of spicy fragrant soy based sauce. Sprinkle with a smattering of coriander leaves (cilantro) and mint (both I got from my potted plants.) 🙂

Poultry

French-inspired Roast Chicken

Today’s meal is so simple but soooooo flavourful. Maybe I can call it chicken provencale but I don’t want to offend any food purists out there. But all I know it’s definitely delish! Served with my garlic and rosemary focaccia (well, the Italians had to make a presence here because currently it’s the easiest bread I know how to bake!). The family totally loved this dish!

Coat seasoned chicken pieces (yes, you have to salt the chicken too) in seasoned flour (salt and black pepper), then when one side is browned, turn over, add fresh rosemary, plenty of garlic pieces and a sprinkling of herbs de Provence (I just used the bottled herbs).
Turn over again after the other side is browned and now add two tomatoes, wedged. I added about 1/2 cup of boxed chicken stock and then transferred the entire thing to the oven.
Slightly charred because I used the roasting setting (I have impatient kids forever asking for food!) but the flavour from all this is sublime!
And now I’m worried there isn’t enough chicken! Looks like I will have to cook something else soon for later in the day!
Bread and Batter

Turkish Braided Loaf

I was watching on YouTube the Turkish Food Travel video and she was making this beautiful braided bread. And I was thinking, why not? I could use some of the dough to make hotdog buns. But first I’ll try making this potato filling bread.

The dough was easy to assemble with a mixer. I bloomed one packet of yeast into 1/2 cup warm milk and 2tbsp sugar. And once bloomed, added the other ingredients: egg, olive oil, bread flour, salt. Leave the dough to double in size and then you’re ready to fill it with the filling.

For the filling, I boiled potatoes and then over a stove, stirred them with olive oil and garlic, smoked sweet paprika and since I had some kale, added that in too. Oh, and some leftover hotdog ends.

Take some dough out and then roll thin. I wished I had rolled the dough thinner but this turned out ok too. Then place the filling in the center.

Using a sharp metal pastry knife, make slits on each side and the just fold left right, left right, left right. The bottom part was tricky and I was disappointed when it unravelled in the oven. Brush with egg and the top with nigella and sesame seeds.
See how the bottom part got unlaced? Almost perfect.
See how gorgeous the braids are? If I just ignore the bottom part.
The kids loved it. Delicious! Next time I’ll roll thinner so less carby and perhaps try a meat filling. 😃

Dough Recipe

1. One packet of yeast

2. 1/4 cup warm milk

3. 2 tbsp sugar

4. 3 cups bread flour

4. 1/4 cup olive oik

5. 1 egg

6. 1/2 tsp salt

Asian Dishes, Seafood

Steamed Seabass with Soy Ginger Sauce

I love making this dish. I can’t remember if I’ve ever posted it before here, but this is so easy and delicious to make that I have to keep it here for my children to access them in future.

The best fish to use over here is kuhlbarra seabass. I think it’s a certain breed or brand but the meat and cut of it is thick. The local seabass here, if we fillet it, tends to be super thin.

Steam the fish. I used a wok to steam the fish till just done.
The important aspect of this dish is the sauce. Here, I have sesame oil, garlic and loads of ginger.
Then add soy sauce and a dash of oyster sauce.
Add water. Let it simmer and then add one tablespoon of sugar.
To assemble, quickly boil a handful of Chinese greens. Add the fish on top and pour the sauce over. Sprinkle some finely cut bird’s eye chillies if you like it hot. So yummy!