Invitation for guest post!

Hi All,

I will like to extend my invitation to anyone who is interested to write a guest post on my food blog.

If you have a recipe that you are proud of, taste good, and you wish to share it with others, please write to me at shanchng@gmail.com.

I will need the photo, ingredients with quanity indicated, steps of cooking and your comments and/or feeling (optional) of the recipe.

Looking forward to your email! =)

Baked Salmon with Garlic and Parsley

Baked Salmon with Garlic and Parsley

I have shared a Salmon Recipe before, this time round, instead of Grilling, I baked it instead with Garlic and a longer marinating time. Enjoy!

Ingredients

1. 1 Salmon Fillet
2. 1 tablespoon of Garlic
3. 4 tablespoon of Olive Oil
4. 2 teaspoon of Fresh or Dried Parsley (eg. Brand Masterfood)
5. 1 teaspoon of Course Black Pepper
6. 1/2 teaspoon of Salt
7. 1/3 Lemon (Squeeze into Juice, do not throw away the skin)

Preparation

1. Mixed Ingredients No. 2 to 7 (with the lemon skin) and use it to marinade the salmon for approx 2 hours in a fridge

Steps

1. Place Salmon with all the marinade on baking tray, adding the Lemon Skin on the Salmon. Cover Salmon with a Aluminium Foil.
2. Put Salmon into Pre-heat Oven, 220 Degree Celsius for approx 15 minutes.
3. After 10 minutes, check if Salmon is cooked and adjust the timing if required to.

Serve while Hot!

Good as a Main Course with a side dish or go with Rice.

Cereal Prawns (Simplifed Version)

Cereals Prawns (Simplifed Version - with prawn's head)

Cereal Prawns (Simplified Version - Deshelled)

Today, I have think for a long time on how to cook my prawns and finally I decided to try out Cereal Prawns with just Cereals, Prawns and Butter. This is definately not the best way to cook a good Cereal Prawns dish, but I have to say with only 3 ingredients, it does taste not bad though.

I have added another photo with Prawn's head, my 2nd try. If this is to be served in an event, it is best to keep the prawn's head to look better.

Ingredients

1. 12 Tiger Prawns (Devein & Deshell - Optional)
2. 30g Butter
3. 8 to 10 tablespoon of Cereal. (eg. Brand Nestle)
4. 4 tablespoon of Cooking Oil 

Steps

1. Add Cooking Oil in hot pan
2. When Oil is hot, add prawns one at a time. Turn the prawns when one side is cooked.
3. Take out the prawns and keep it aside for later use
4. Wipe out the oil on the pan or use a clean pan
5. Add Butter on hot pan
6. Once melted, add prawns and stir-fry to mix well with butter
7. Turn to low heat, add Cereal and stir-fry to mix well with prawns. Once cereals turn golden brown, it is done. Remember not to burn the cereal. 

Serve while Hot to maintain to crispiness of the cereals!

Good to serve with Rice, a bowl of Chinese Soup, and 2 more Chinese Dishes.

 Tips and Comments:

• Big Prawns are recommended though I am using small tiger prawns as they are easily found in my fridge
• It is better not to deshell the prawns as in the 1st step, it will force out the sweetness mainly from the prawns head. I have chose to deshell as it will be easier to eat later.

Stir-fry Baby Kailan with Garlic (Qing Cao)

Stir-fry Baby Kailan with Garlic (Qing Cao)

Previously, I have shared another recipe on Stir-fry Baby Kalian with Oyster Sauce. This time round, it is also Baby Kalian, but a totally different Baby Kailan, in term of the look and the taste. I prefer this Kailan as it tastes better. And cooking it just plainly with Light Soya Sauce and Garlic is sufficient to taste the greenie at it's freshest!

Ingredients

1. Baby Kailan (Washed)
2. 1 Tablespoon of Chopped Garlic
3. 1/2 Tablespoon of Light Soya Sauce
4. 1 Tablespoon of Water
5. 2 Tablespoon of Cooking Oil

Steps

1. Add Oil on hot pan
2. Add Garlic and stir-fry until fragrant (before it turned brown)
3. Add Kailan and stir-fry until 70% cooked
4. Add Light Soya Sauce and Water and stir-fry until Kailan is cooked and mixed well with sauce

Serve while Hot!

Good to go with Rice, a bowl of Chinese Soup and 2 more Chinese Dishes.

Tips and Comments:

• Stir-fry vegetables on high heat so that it will cook fast and the nutrients will not reduce too much. 

Grilled Portobello Mushroom with Garlic, Butter and Parsley

Grilled Portobello Mushroom with Butter, Garlic and Parsley

Today is a "Western" Meal day. I have cooked a few Sides/ Finger Foods and surprisingly, they are quite filling. My dinner for two pax comprised of 8 Cod Fish Fingers (bought from the frozen department in Supermarket, brand Bird's eyes), 9 Grilled Scallops Wrapped with Bacon, and 9 Grilled Portobello Mushrooms. I have prepared to bake a loaf of garlic bread, but well, the above is too filling that I have to leave the garlic bread in the fridge instead.

Fish Fingers are easy to cook as all you need is to bake it or deep fry it. I usually deep-fry it as the bread crumbs will taste better that way. The recipe for Grilled Scallops Wrapped with Bacon has been posted before. Only Grilled Portobello Mushroom is new, and hence, I am going to share the method of cooking in this post.

This recipe is almost similar with the first Grilled Portobello Mushroom recipe that I have posted, except that this dish is softer and all the mushrooms are tenderised with the savoury taste of Butter, Garlic and Worchestershire Sauce with the freshness of Parsley Leaves. I can't make up my mind which one do I love more. Try both recipes and tell me your choice. =)

Ingredients

1. 9 Portobello Mushrooms (approx 6cm in diameter)
2. 40g Butter
3. 1 tablespoon of Garlic
4. 1 1/2 tablespoon of Worchestershire Sauce
5. 1/2 teaspoon of Coarse Black Pepper
6. 1/3 teaspoon of Salt
7. 1 teaspoon of Parsley (you can use dried parsley too. Eg. Brand Masterfood)
8. 1 1/2 tablespoon of Olive Oil
9. Olive Oil for greasing baking tray

Steps

1. Melt Butter on hot pan
2. Add Garlic and fry for approx 1 minutes (before it turns brown)
3. Turn to medium to low heat to avoid burning the garlic
4. Add Worchestershire Sauce and stir to mix well, approx 1 minutes
5. Turn to low heat, add Olive Oil and stir to mix well, approx 1 minutes
6. Scoop out mixture
7. Grease baking tray and place mushroom on it
8. Spread Mixture evenly on the mushroom
9. Sprinkle Black Pepper, Salt and Parsley on the mushroom

Put it into a preheat Oven, Grill Function for approx 15 minutes.
At 12 minutes, checked if mushrooms are cooked, and adjust timing accordingly.

Serve while Hot!

Good to serve as a Side and go with Steak or a Main Course.

Stir-fry Sesame Oil Chicken with Ginger and Garlic

Stir-fry Sesame Oil Chicken with Ginger and Garlic

This dish goes very well with rice. I have use drumsticks and chicken wings instead, because the meat is more tender and after simmering for 15 to 20 minutes, the gravy of the sauce induced into the chicken making it more tender and savoury. I will always have a second round of rice if this dish is served on the dining table.

Ingredients

1. 1/3 of a Chicken (Cut into smaller pieces)
2. 4 slices of Ginger (Peeled)
3. 4 cloves of Garlic (Peeled and slightly smashed)
4. 3 tablespoon of Sesame Oil
5. 1 1/2 tablespoon of Dark Soya Sauce
6. 3 tablespoon of Hua Diao Jiu (Rice Wine)
7. 5 tablespoon of hot water
8. 1/4 teaspoon of sugar

Steps

1. Add Sesame Oil in hot pan
2. Add Ginger and Garlic and fry until fragrant
3. Add Chicken and fry until chicken turn slightly brown
4. Add Dark Soya Sauce and fry to mix well
5. Add Hua Diao Jiu and fry to mix well
6. Add hot water slowly and fry to mix well (taste if sauce is right, if too salty, add more water)
7. Turn to low heat and simmer for approx 15 minutes until chicken is cooked (flip the chicken every few minutes to ensure that both side of the chicken is cooked)
8. Add sugar and mix well

Serve while Hot!

Good to go with Rice, a bowl of Chinese Soup and 2 more Chinese Dishes.

Bali Trip's Experiences

If you are one of my facebook fans, you will know that last month, I have been to Bali and have promise to post my trips experiences. But as this blog is meant for recipes, hence, I have set up another blog for this purpose - shantrips.blogspot.com. 

At my travel blog, I have included trips to Kuta, Poppies Lanes, Legion's street, Ubud, Jimbaran Bay, etc. Not forgetting the restaurants, food and shopping experiences that I had tried in Bali too. Please go to Bali Trips if you want to know more! 

Braised Ee Fu Mian Noodle with Chinese Mushrooms (Hong Kong Yee Mian)

Braised Ee Fu Mian Noodle with Chinese Mushrooms (Hong Kong Yee Mian)

Ee Fu Mian is often the second last dish served on a Chinese Wedding Dinner. Other than having it in a Wedding Dinner, we hardly find it conveniently anywhere, except for Hong Kong Restaurant like Crystal Jade. Those Yee Mian that are selling in Zi Zhai Stall in Coffee Shop or Hawker Centre, normally use "round" and not "flat" noodle and it also comes with gravy too. Personally, I prefer those that are served in a Wedding Dinner and the one from Crystal Jade.

I came across a small food festival in Ngee Ann City and one of the food stall was selling Ee Fu Mian. They are also cooking it on the spot, giving "sample" for tasting. It taste great and I was delighted! I got some tips from the "Chef" on the cooking recipe. The recipe is very simple with a 3 Sauces, and I tried it, but the taste is just not right, it is too bland. 

This is the second time I tried it before the Ee Fu Mian expired. I added with Mushroom Soaked Water, and a few other sauces to make it more flavored. The result is good, hence here I am sharing this recipe to all who wish to give it a try. 

This is the Ee Fu Mian that I am using. I bought this at Ngee Ann City Food Festival. One stack is for one person serving.

Ingredients (Serve 2 pax)

1. 140g of Ee Fu Mian/ Noodle/ Hong Kong Yee Mian (eg. Brand Dragon Boat)
2. 1 Medium Yellow Onions (Chopped finely)
3. 4 Medium Chinese Mushroom (Washed)
4. 1/2 Carrot (Cut into thin slices)
5. 2 tablespoon of Oyster Sauce
6. 2 tablespoon of Light Soya Sauce
7. 1/2 tablespoon of Dark Soya Sauce
8. 1 teaspoon of Hua Diao Jiu/ Rice Cooking Wine
9. 1/4 teaspoon of Sugar
10. 2 Cup of Hot Water
11. 1 tablespoon of Cooking Oil

Preparation

1. Immerse Mushroom into 1 cup of Hot Water for 1 hour to soften the mushroom. After soften, do not throw away the water. Cut away the stalk and mushroom into slices.

Steps

1. Add Oil into hot pan
2. Add Onion into hot pan and stir-fry until fragrant (become transparent)
3. Add Carrot and stir-fry for approx 2 minutes
4. Add Mushroom and stir-fry for approx 1 minutes
5. Add Hua Diao Jiu, Oyster Sauce, Dark and Light Soya Sauce, Mushroom Water (from Preparation), 1 Cup of Hot Water, and Sugar. Stir to mix well. Taste if it is too salty, if yes, add more hot water
6. Once boiling, lower heat add Ee Fu Mian and stir to allow Ee Fu Mian cover in sauces. Cover the pan and braise until all water is absorbed into Ee Fu Mian.

Serve while Hot!

This dish can be served as a main course itself or you can add a bowl of Chinese Soup.

Pick of November 2011

Sorry that I am one day late for the monthly pick as November just fly pass too fast without me realising. I guess one of the reasons is because I am away to Bali for 6 days.

Here is the list of recipes that I have posted for the month of November. And since the list is not too long, I will just choose one pick for this month.

Dried Oyster, Scallops and Chicken Porridge (Conge...

Grilled Asparagus in Bacon Rolls

Stir-fry Sambal Chilli Minced Meat with Onions and...

Chinese Wongbok (China Cabbage, Bai Cai) Soup

Stir-fry Broccoli and Scallops with Garlic

Deep Fry Breaded Prawns (Using Ritz Crackers)

Stir-fry Chicken and Tomatoes with Oyster Sauce

Pick of November

Stir-fry Broccoli and Scallops

The reason why I have decided on this dish as it is not uncommon to a lot as it is often seen on different kind of occasions. And importantly is that we should have sufficient amount of vegetable daily and broccoli is one of the vegetable that I highly recommended due to it's high nutrients value.

I hope you will like my choice too! =)