Steamed Red Garoupa

It has been so long since I last steamed a whole fish.  Since today I bought a very fresh red garoupa, I steamed it for tonight dinner.

                                       

Ingredients:

1 red garoupa
4 slice ginger, to be place at bottom of the steaming plate

Sauce ingredients for steam fish:(mix all ingredients in a bowl)
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp hua tiao wine
1/4 tsp chicken powder

1.5 tsp sesame oil
2 slice ginger, slice into small pieces
3 clove garlic, minced

Method:
1. Steam fish on high heat for about 15mins or till cooked. Set aside.
2. In a small wok, heat up 1.5tsp sesame oil and fry sliced ginger and minced garlic till fragrant and lightly brown. Dish up and set aside.
3. Using the same wok, pour the sauce ingredients in and bring it to boil. Off heat snd pour the sauce onto the fish. Garnish with the pan fried garlic and ginger slices. You can add some spring onion on it too.

  

Chinese Cabbage Rice

My late grandmother can cook very fragrant cabbage rice and I am glad today I finally cook it for my family.  Even my 5 years old boy said it is nice.  I am very happy as it is my first attempt and the end result I like it too.

Pan fry pork belly before setting aside

Ingredients:

1 1/4 cup of rice, drain it with water

4 chinese mushroom, soak in water

1 small handful of dried shrimp, soak till soft

About 200g of cabbage, slice to smaller pieces

200g pork belly, sliced thinly

1 tbsp light soya sauce

1 tbsp dark soya sauce

Some salt

Dash of ground pepper

4 cloves garlic, minced

About 1.5 cup of water from soaking mushroom and dried shrimp to cook the cabbage rice in rice cooker

Method:

1. Soak chinese mushroom and dried shrimp separately with water till soften. Drain and set aside. Do not throw away the water. Slice the mushroom thinly.

2. Heat wok and stir fry pork belly till lightly brown.  Dish up and set aside.

3. With the remainding oil from the pork belly in the wok, fry garlic till fragrant.

4. Add in dried shrimp and mushroom and stir fry for few minutes.

5. Add in cabbage and fry for a minute.

6.  Add in the light soya sauce, dark soya sauce, salt and pepper and stir fry to mix.

7. Add in the rice and stir fry for 1 minute to mix well with all the ingredients.

8. Then pour all into a rice cooker.  Add the water from soaking the mushroom and dried shrimp to cook the cabbage rice in rice cooker.

Hokkaido Baked Cheese Tart

The popular Hokkaido Baked Cheese Tart just opened recently in Ion which people can queued for 2 to 3 hours to get their hand on the tarts.  Chanced upon this blog, dreamsloft, who have test baked a few round before sharing it online. Thus, I used this recipe and I made some amendment on the cornflour porprotion while cooking the custard.

                                     

Tart shells ready

The cheese custard

Cheese custard piped in

After final bake

Recipe adapted from: http://dreamersloft.blogspot.sg
with minor adjustment to cornflour porprotion.

Ingredients:(A)

Tart Pastry

50g cake flour

10g icing sugar

25g cold salted butter

1/2 egg yolk

1/4 tsp hokkaido milk

Step:

1. Sift cake flour and icing sugar in a large bowl. Add cold salted butter in.

2. Using finger tips, rub the butter into the flour mixture till look like bread crumbs.

3. Add yolk into the mixture and mix it using spatula.

4. Add milk in and mix with spatula till a soft and pilable dough is formed.

5. Knead into a ball shape and wrap the dough with clingwrap. Place the dough in fridge while you can start making the cheese custard. I placed in fridge for about 30mins.

6. To mould the dough into tart shell, divide the dough into 3 portion. Estimate each dough is about 30g.

7. Press dough into tart tin then poke hole on the base of the dough.

8. Bake it at 150deg fan mode for about 10-12mins till tart shells is cooked.

9. Once cooled, remove tart shells from the mould. Then let it cool down completely.

10. Place the cheese custard into piping bag. Pipe the cheese custard into the tart shell.

11. Brush beaten yolk on top of the cheese custard.

12. Bake in 230deg fan mode for 6-7 mins.

13. Serve warm.

Ingredients:(B)

Cheese Custard

75g cream cheese
25g mascarpone cheese
10g parmesan cheese
15g salted butter
50g hokkaido milk
15g icing sugar
6g + 1/4 tsp corn flour
1/2 lightly beaten egg
1 tsp lemon juice
1/8 tsp vanilla extract
1/8 tsp sea salt, optional
1/2 egg yolk, for brushing on top of custard

Step:
1. Add cream cheese, mascarpone cheese, parmesan cheese, milk and salted butter in a small pot. Place the pot intoa large pan/pot with barely simmering water(bain marie method). Keep stirring the mixture with hand whisk till everything melted.
2. Once the mixture melted, add sifted corn flour and icing sugar in. Mix till well blended, the mixture will slowly thicken.
3.Add egg, vanilla extract and lemon juice. Mix in completely till mixture thicken into custard texture.  Taste test the custard. Add sea salt if needed. I do add in the sea salt.