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!
Asian Dishes, Meat

Lamb Curry

Dinner situation last night was a quick affair. I had lamb that had been defrosted in the fridge and was thinking of cooking something curry-ish but not quite. So when The Man asked what’s for dinner, I replied, ‘Lamb Tomato Curry’. And he was like ‘Which is it? Lamb Tomato or Lamb Curry?’ 😁

This is a mild curry version and this time, i recorded the entire process and posted it on my newly created YouTube channel.

Recipe:

1. Blend one white onion, two garlic cloves and a knob of ginger to form a paste

2. Slice half a white onion into thin slices

3. 1kg of bone in lamb, cut into bite sized chunks

4. Cinnamon stick, four cardamom pods, 2 sprigs of curry leaves

5. Two tbsp tomato puree

6. Two tbsp Greek yogurt

7. 1 tsp lime juice

8. Salt to taste

9. 5 heaped tbsp meat curry powder

10. Four coriander roots

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Asian Dishes, breakfast

Singapore Style Breakfast

The teenage girl wanted to eat soft boiled eggs with kaya toast. I’ve posted a few times, mostly not what I made, but in my opinion one of the best kaya toast eateries in Singapore here.

I got only two eggs right out of 6. It’s not easy to make soft boiled eggs because 1. You’ve really got to get the temperature and timing perfect 2. The quality of eggs plays a part too

So I had the first two eggs right but the last four were way undercooked. And so I realised what the problem was. I’ve placed too many eggs in my basket! Or in this case, my pot.

But in the end, it all turned out fine and the girl was happy with her breakfast before her Chemistry tutor arrived for her lesson.

I’ve also started making videos so enjoy the video I’ve made for this post! ☺️

You can also follow me on Instagram at @shasha_cooks

Asian Dishes, Poultry

Singapore Hawker Wings

This is a recipe which is so good that you’ve got to make a big batch of it. I only made 1kg and it wasn’t enough so today, I’m marinating the other half so I can have more wings tonight!

If we ever get to travel again, and if you ever visit Singapore, you have to come down and try the food at our Hawker centres at night. Certain Hawker centres have stalls they sell bbq fare at night. Now, this is not US Texas style bbq we are talking about. Singapore style bbq is a plethora of seafood and satay grilled over charcoal. And there’s got to be wings! Marinated and skewered over a rotisserie like apparatus, these wings are flavourful and crispy and juicy all at the same time!

I managed to make these at home using the grill function of the normal oven. The other trick is to skewer the wings till they are straight using wooden skewers (unless you have the metal skewers). And one last thing is to marinade the wings as Long as you can, preferably overnight.

For the marination which I used for 1kg of wings:

1. 2 tbsp oyster sauce

2. 2 tbsp light soy sauce

3. 1 tbsp gochujang sauce (this is my own twist.)

4. 1 tbsp fish sauce

5. 1 tbsp sesame oul

6. 1 tbsp finely minced garlic

7. 1/2 tbsp finely chopped onions

And that’s it. Marinate as long as you can and then skewer the wings and using the grill setting, grill till the wings are nicely browned and crispy. Serve with homemade sambal and calamansi limes.

This is 1kg of wings (about ten wings) which I would leave in the fridge and forget all about it until it’s time to eat!
These are the wings. After they’ve been grilled you can chop them into two pieces. We love the wingtips here – they’re crispy and so yummy!
Asian Dishes, Poultry
Chicken in Spicy Coconut Cream

I posted this many many years ago as one of the first few posts. This is Malay comfort food cooking because it has all the elements that we love – spicy, tangy and creamy.

I made this again recently because I had just bought these small bird’s eyes chillies that are actually quite hard to find here. These smaller versions are found easily in Malaysia and other parts of Southeast Asia, but the only kinds of bird’s eye chillies that we can find in supermarkets are the longish Thai ones.

These small ones pack a punch but the best part is you can eat them whole without realising as you put a spoonful of rice, chicken and gravy. 😅

Start by blending an onion, three cloves of garlic, a handful of bird’s eyes chilli and fresh turmeric till fine or semi-fine. For last night’s version, I chose Super fine.
Fry in oil till fragrant. Throw in two smashed lemongrass. Add water, and chicken pieces. Let it simmer till chicken is cooked.
Once chicken is cooked add a packet of coconut cream (200g) and aromatic leaves like kaffir lime leaves and turmeric leaves. Add assam pieces (tamarind fruit). Season with salt. And that is it.

The flavour is super hot, tangy (from the tamarind) and creamy (from the coconut). Eat with hot rice and a side of stir fried greens and you’re set to go. 😃