Beancurd and Roasted Pork in Claypot

That's the final batch of the Siew Yoke that has been kept in my freezer for quite sometime. Phew! Finally I had finish cooking all of them. So for this round, we had something different - Beancurd with Siew Yoke in claypot. I had placed the claypot on the stove too long thus overcooked the honey peas as shown in the pictures. They were slightly darker in colour. I was hoping to make the carrots softer but totally forgotten that the honey peas were easily cook. Thus, I should have placed them the last if I wanted to make the carrots softer and yet not overcooking the honey peas. If you were not that fussy as I am, the cooking time should take around 2 minutes only. I think I took more than 5 minutes plus - hence the end results, honey peas overcook.

Ingredients

2 eggs beancurd

1 tsp garlic, chopped

5 slices ginger

100g prawns, deshelled

100g Siew Yoke (roasted pork), sliced

100g honey peas

50g carrots, sliced

175ml water

Seasoning

1/2 tbsp oyster sauce

1/4 tsp salt

1 tsp light soy sauce

1/4 tsp pepper

1 tsp corn flour with 2 tbsp water, thickening

Methods

1. Deep fry beancurd in hot oil till golden brown. Dish and drain.
2. Heat up 1 tbsp oil in claypot, saute chopped garlic and ginger till fragrant.
3. Add in prawns, Siew Yoke, carrot, honey peas and stir well.
4. Add in seasoning, beancurd and cook for 2 minutes.
5. Thicken with corn flour water and remove from heat. Serve hot.

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Fish Fillet with Cripsy Milk Granules

I had bought a packet of frozen red snapper fillets to try out this dish. The fish fillets in this dish were cut on a thicker sized since my skills using knife was just average. So ended up we got big chunks of deep-fry fish fillets displaying here. Taste wise I supposed with a thinner fish fillets, they will be more crunchy and for my version here, it was every bite full of fish meats. Still yummy!

Ingredients

(A)

1 cup oil, for deep-frying

500g fish fillets, sliced

100g butter

1/2 can evaporated milk

(B)
1 tbsp curry leaves

1 tsp chilli padi, chopped

Marinade

1 egg white

1/2 tsp salt

1/4 tsp oyster sauce

1 tbsp water

corn flour for coating fish

Seasoning

1 tsp salt

1 tsp sugar

Methods

1. Combine fish fillet with marinade and season for 3o minutes
2. Heat up oil for deep-frying. Coat with corn flour and deep-fry for about 5 minutes or till golden brown. Dish and drain.
3. Melt butter in work, pour in evaporated milk and stir-fry at low heat until dry and granules form (about 20 minutes).
4. Add in curry leaves, chilli padi and seasoning and stir-fry until fragrant.
5. Add in fish fillets. Mix well and dish up.

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Creamy Carbonara Linguine

It's pasta for our dinner tonight. I had bought a can of creamy carbonara sauce for quite sometime ago. This I kept reminding myself to use the sauce up before the can was forgotten and kept in the dark waiting for it's expiry date. I had used 3/4 quarter can of mushroom and fried some sliced bacon to add into the sauce and tossed with the cooked pasta. Pretty simple to prepare and to add extra cheesy flavour to the pasta, I had sprinkled with some Parmesan cheese and herbs on top. YUMMY! Dinner is served!

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