Sunday, March 20, 2016

Fish Congee

Weather has been so hot and humid of late that all I wanted was soupy and easy to eat food.  Since we had a fish head and some fish bones in our freezer, why not make some fish stock and cook congee out of it? I prefer congee cooked from soup stocks because the congee are more flavourful cooked that way! More work but all worthwhile.  This healthy fish congee makes a great meal for toddlers, children and adults. One pot for all :)

Fish Congee
2l fish stock
1 cup rice (soaked for 30min at least with a few drops of oil and 1/4 tsp salt)
White Fish slices
3 tbsp minced meat (seasoned with 2 tsp soy sauce, a dash of pepper, 1/2 tsp sesame oil & 1 tsp cornflour)
Salt & Pepper to taste
Spring onion, fried onion & pepper- for garnishing & taste

1. Bring fish stock to boil, drain rice water and pour rice into fish stock. Allow to come to boil and let it be on medium heat, letting rice cooked and thicken into congee texture.
2. Add in white fish slices into boiling thickening congee, spoon into small teaspoons of minced meat and stir well with a ladle to allow congee to cook evenly.
3. When fish slices and minced meat are cooked, season congee with salt to taste.
4. Garnish with spring onion cubes, fried onion, pepper and serve immediately.

How to make Fish Stock?
Bones and head of 1 garoupa, wash and dried briefly with kitchen towel
8-10 dried scallops or 4 medium sized scallops, rinsed
3 stalks of spring onion
1 carrot, skinned and diced
3 to 4 slices of ginger
2.5 litres of water

1. Place water in a big pot, place in dried scallops, spring onion stalks, carrot and bring to boil.
2. In a non-stick pan, heat 1/2 tsp oil and add in ginger slices and fry till fragrant. Add in fish head and bones and pan fried till 3/4 cooked. If you have stock bags, you can place the fish head and bones into 2 or 3 stock bags and place them into the main stock pot, otherwise scoop pan fried fish head and bones directly into stock pot.
3. Allow stock pot to come to a boil, lower heat and let it be on a rolling simmer for 1 or 1.5h. Fish stock is ready for soups, hotpots or congee. (Remove fish head and bones before using for cooking congee)

Sunday, March 13, 2016

No-Bake Oreo Cheesecake

Last week I had a little guest over at my place for a one-night stay. This little guest was none other than the little girl that my mother babysat for the past years since she was like 3 months' old??? Well, she has now grown into a fine little girl whom I still adore so much.  And so her mama "parked" her at my place for a 2-day-1-night stay, and I cooked her favourite noodle soup lunch, and we played baking in my humble kitchen.

Fun for her, and me as well!

Sinking her teeth into one slice of the Oreo Cheesecake once it was set and decorated.

No-Bake Oreo Cheesecake
Makes a 6-inch cake

Bottom base
90g digestive biscuits crumbs 
30g oreo biscuits crumbs 
65g butter (melted) 

250g cream cheese 
60g sugar 
2 teaspoon gelatin (dissolve with 1 tablespoon hot water) 
170ml whipping cream 
14 individual pcs of oreo cookies (cream removed), crush with a rolling pin till you get a mixture of fine bits and chunky bits 

Deco (Optional)
Oreo cookies 

1. Mix the crumbs and melted butter in a bowl. Spoon cookie base into baking pan and gently press to level base and keep in the fridge. (Do not press base hard as it might be hard and difficult to spoon out to eat)
2. In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. 
3. Whisk the whipping cream in another bowl until thicken.
4. Mix the dissolved gelatin into the cream cheese mixture until well incorporated. Fold in the in the whipped cream until everything well combine. Add in crushed oreo bits and fold in briefly.
5. Spoon oreo creamcheese mixture into baking pan, cover top of baking pan with cling wrap anf allow to chill in the fridge until set. Decorate with Oreo cookies or crushed cookies and enjoy!

Tuesday, March 8, 2016

Lemon Herb Roasted Potatoes

With the number of potato dishes popping up here, you might think I am crazy about anything potatoes now yeah? But no I am not.  Back dated posts all these are and I am rushing to get them out of the drafts.

I like how potatoes fit well being the main dish (think Shepherd's Pie!), and also makes good alternative as sides to main dishes.

Gotta say that this is a super easy dish to do as no peeling of the potato skin is required! All you need to do is to scrub the potato skins clean, dap dry with kitchen towel, slice them three quarter way down like how you would do to hasselback potatoes, brush on the oil & herb mixture, and off to the oven they go!  Easy? They taste yummy too. Make these to impress your guests if you have them over to your place :) Made these for Mummy when she came to my place to accompany me when hubby was out on biz trip. Glad Mummy enjoyed it :)

Lemon Herb Roasted Potatoes
Recipe by Rasa Malaysia
Serve 3

1 pounds baby potatoes
Oil Mixture
1/4 cup olive oil
2 tablespoons melted butter
3 cloves garlic, minced
1 tablespoon chopped Italian parsley leaves
1 tablespoon lemon juice
1 tablespoon honey
Scant 1/4 teaspoon salt
3 dashes ground black pepper

Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Mix all ingredients in the Oil Mixture together.
Place the potatoes in a roasting pan and brush with the Oil Mixture. Make sure to brush inside the slits of the potatoes. Save some for basting.
Roast the potato for 1 hour, basting the oil mixture at 30 minute interval using the remaining Oil Mixture. Serve immediately after roasting.

Wednesday, March 2, 2016

Double-boiled Ginseng Chicken Soup

Finally found some time after so long to double-boil some herbal soup for our dinner on a weekend night.  Double-boiling soup is not difficult task, it is the time that you need set aside to be able to get a pot of nice and rich tasting double-boiled soup.  At least 2.5 to 3 hours of dedication and you will be rewarded :)

This time I bought one pre-packed Chinese herbal mix from the supermarket, grabbed a whole chicken thigh and off I went to make the soup. The good thing about double-boiling soup is that meat added will be soft and tender tasting still, even after hours of cooking. We wiped off the chicken thigh meat and soup in no time!

Double-boiled Ginseng Chicken Soup
300g to 350g whole chicken thigh
1.5l of water
Ginseng roots 人参
Honey dates 蜜枣
Red dates, pitted (optional) 红枣
Lotus seeds 湘莲
Liquorice 甘草
Indian bread 茯苓
Wolfberry 枸杞
Chuanxiong rhizome 川芎
Chinese angelica root 当归

1. Fill a big aluminium pot with enough water and bring to a rolling boil.
2. While waiting for the big pot of water to boil, remove fats and blood from chicken thigh. Snip off some chicken skins with underlying fats. Just leave some skin on. Rinse and clean meat and set in a dish. Pour hot water over chicken thigh to remove scums and excess oil.
3. Rinse all herbs.
4. Put 1.5l of water to boil in water boiler.

5. When big pot of water has come to a rolling boil, place in ceramic pot. Use a tong and place scalded chicken thigh into ceramic pot, place in rinsed herbs and finally pour in boiled water, place on ceramic pot lid and then main pot lid.
6. Bring big pot water to boil before turning down fire and let soup be at a gentle simmer for 2.5 to 3 hours. Remove as much oil from soup as possible.
7. Add salt to taste and serve immediately.

Benefits of Ginseng chicken soup
Improves stamina, complexion as well as rejuvenate the body.