Sunday, July 4, 2010

Steam Fry Fish

Yesterday bought a white snapper fish and wanted to steam it but due to certain circumstances did not cook it.  Today I will steam fry it and prepare a simple sauce to spread on it. Steam fry is to fry the fish by very low fire and cover it with wok cover while frying.  One side will be well fried and the other will be steamed.

The ingredients

a fish about 600g
dash of pepper and salt
2 tsp corn flour
oil for frying

the sauce   2tbs fish sauce
                 1 tsp black soy sauce
                 1 tsp oyster sauce
                 3 cloves of garlic(chopped)
                 10g of ginger(finely sliced)
                 1/4 bowl of water
                 1 tbs of oil
                 1tbs corn flour mix in 3tbs water.

garnishing  1 red chilli(sliced)
                 1 stalk spring onion(chopped)

Wash and pat dry the fish.  Season  the fish with the pepper and salt for about twenty minutes.  Heat up the wok, add in the oil ,let the oil come to boil, dash the corn flour on the side of the fish to be fried.  Place the floured side of the fish onto the wok to fry. Turn the fire to low and fry for fifteen minutes with the cover lid.
Dish out the fish and place on a plate.

This is the result of the steam fry fish, one side is fried while the other is steamed.  Remove the extra oil from the wok and leave about one table spoon of oil for frying the sauce ingredients.  Put in the chopped garlics and ginger and fry till fragrant.  Pour in the water mixed with fish sauce, oyster sauce and dark soy sauce. Bring to boil.  Slowly stir in the cornstarch mixture.  Let boil and dish out the sauce and place onto the cooked fish. Garnish with sliced chilli and chopped spring onion.

We can try out  with whatever fish we have.

Pumpkin Cheesecake

My friend gave me a medium-sized pumpkin. What to do with it?  While looking through my recipe books, found a pumpkin cheesecake recipe by Amy Heng.  So, get all the necessary ingredients and started to prepare for the baking.

The ingredients
for the base ,  200g digestive biscuits(finely crashed or chopped)
                      20g brawn sugar
                      100g butter(melted)
the filling,        600g cream cheese
                      100g honey
                      30g cornflour
                      1 tsp ground nutmeg
                       3 eggs (beaten)
                      250ml UHT whipping cream
                      550g pumpkin flush(steam and mashed)
topping           some nutmeg powder for dusting

Mix melted butter with chopped biscuits and the brown sugar until well-combined.  Press onto a 9" loose-base cake tin. Refrigerate until set. About an hour.
Preheat oven at 150 degree Celsius. Beat the cheese and honey until creamy.  Add in cornflour and ground nutmeg.  Add in whipping cream and eggs.  Finally, add in mashed pumpkin.  Pour into the prepared cake tin. Steam bake for one hour and a half or until firm to touch.  Leave the cake in the oven for thirty minutes with door closed but temperature turned off. Remove cake from oven and dust with some nutmeg powder.  Cool well and refrigerate for six hours before serving.

Steam bake means put the cake tin on the baking tray fill with some water.

Baked pumpkin cheese cake

I tasted a small slice of the cake, not very sweet but taste good.