Simple Salmon

The salmon is a very forgiving fish.

Because it is a good source of omega fatty acids, salmon is easy to cook and not at all fussy if you overcook it - simply because it is a fatty fish (and good for you). It does not go dry and will retain a good texture and moisture even if you over cook by 5 minutes! I know this because I once left my salmon cooking overtime while I was busy chopping up something. It did not taste its optimum but surprisingly, it was not dry despite my tardiness. Technically, it takes less than 8mins to cook a piece of fish. Depending on the thickness of your fish, it should not take more than 4 minutes on each side. If your piece of fish is not particularly the fatty kind, say a tilapia or mullet, I would not cook it more than 7 minutes.

I like to cook my salmon skin side first because I like to eat crispy its skin. The skin of any fish is very underrated because many people fillet their fish and discard the skin. In my opinion, the skin is where most of the flavors are concentrated - and no it is not fishy if your fish is fresh! Of course, if you boiled/steam your fish, the sticky gooey skin may not look appetizing or tasty at all but if the skin is prepared correctly, it is an absolute treat.

This is a very simple plate of lunch I had. There are no greens, just a simple saute of mushrooms on the side and a drizzle of fine balsamic vinegar on the fish to finish it off. The star of the show is the salmon fillet, which I have season lightly with salt and cracked pepper seared in a pan with some olive oil.

P.S. I know some people are going to cringe at the word "fatty fish" but omega fatty acids in fishes like salmon, cold, tuna, and the likes are very good for you. It helps men prevent prostate cancer and reduces the risk of coronary heart diseases among other things. What more could you want in plate of food? ;)

Crabs at Tanjung Tokong, Penang

Of all the places I've eaten crabs, nothing beats the sweetness of the crabs in Tanjong Tokong, Penang. It's the taste that makes you crave. And almost always, the aftermath of eating seafood here is never pretty:The restaurant situated on Tanjung Tokong bay next to a Tua Peh Kong Temple is no stranger to the locals and history buffs alike - reason being that the age old temple used to be a meeting place for one of the famed Chinese gangs Ghee Hin/Hai San. Well, I may not be a pro with the history in that area, I'm only writing what one of my uncles told me years ago. But as you drive, you'll be welcomed by a the temple's big gate:

This eatery has a name but the locals wouldn't know it by it's fancy, albeit misguided, Anglo-fied name, Sea Pearl Lagoon Cafe, it's just Hai Choo Hooi to most of them really.
And I MUST eat their seafood whenever I am back in Penang. There is really only two things that I really like here - their coal-baked crabs and salt-baked prawns. They do have other methods of prep for these shellfish as well as other seafood. But those two are the ONLY dishes worth their salt, in my humble opinion.









Ambiance wise, don't expect any fine-dining finesse. Someone once asked me about the interior decor of the place and I said "What interior decor?". It's al-fresco, Penang-style, with metal stools and metal table under huge rain trees and a salty breeze from the sea. Your waiters/waitress are probably the first generation owners of this place, hurriedly clearing the empty shells, bowls and spills off tables so the next customer can be entertained - the cycle then repeats itself. Nothing fancy but location wise is charmingly idyllic, none the less.

But back to the star attraction, there is something about the taste of the crab's flesh in this eatery. It's the method of preparation which is just a simple baking procedure over hot coals, probably. The sweetness of the crab's flesh and the smoky undertone of its flavor is unlike any other I've tasted. As you can see, there is nothing fancy with these crabs.


Black burned bits, salty sweet flesh and oozing with crab roe you must lick and suck to savor all its goodness - simple and yet delightful. The prawns are baked in salt on top of charcoal as well, which imparts its flesh with a smoky sweetness.Sigh, I'm drooling just thinking about it. The aftermath of such a delectable affair is never pretty but it is necessary. How else do you leave your mark of victor after tackling such a delectable meal? You're not allowed to throw the shells off the balcony anyway.

Eating is my family's past time, as it is for many other Malaysian families as well. Food is the glue that keeps us together and united. Seafood in Tanjong Tokong is my family's annual pilgrimage. I just thought I'd share it with you guys. I do highly recommend you to try their crabs and shrimps, coal-baked, if you're ever in Penang (address below), it's one of those few places in Penang where you can eat great seafood for a pretty good price - RM48/kg for crabs. Okay, okay, maybe it's not very "cheap" to the locals but paying for quality is fair game. :)


Contact Info: Sea Pearl Lagoon Cafe, Penang
Address (because I want you all to go):
338 MK 18, Tanjung Tokong,
Penang 10470.
Malaysia
Phone: +60 4 899 0375
Neighbourhood: Northern Coast

Century Eggs and Dried Oyster Porridge

After all that Indian food, it's time to go back to my Chinese roots for a little bit. I've been craving for century egg porridge ever since I saw some Chinese food documentary program last week. LOL! I am such a glutton!

But let me share this news with you first, dear readers. I am currently writing for a new food magazine in town called the Asian Gourmet Magazine. And with the paid restaurant visits from them, I've been visiting restaurants after restaurants but all within the Asian cuisine realm. *rubs tummy* :) I am quite happy and stuffed from every visit although some restaurants are not as good as they were hyped up to be actually. :/ Well, more on that later...i have a deadline this monday and three more restaurants to cover. Imagine what this is doing to my waistline. Man' O Man :P

Ok done talking about that now, my century eggs and dried oyster porridge is simple and yet nostalgic. My mom used to make this for me when I was young and I didn't like it at first because of the pungent century eggs. The taste grew on me after a while and now i love it! My mom use to tell me that these eggs were preserved in horse urine and I believed her for a long while until i figured that it was actually alkaline clay and other stuff that was used. Maybe they DID use horse pee in the olden days, who'd ever know anymore :P

For those of you who do not know what that weird gelatinous looking thing on the plate is, it's just eggs that has transformed in it chemical makeup due to a process of transpiration between certain molecules within the duck egg and its its surrounding mixture. Ok i made that up but read wikipedia: Century Eggs if you want to know more :)

Here's the recipe, smooth and simple:

1 cup of rice
10 cups of water/ broth
1 teaspoon salt
Pepper to taste
1 tablespoon oyster sauce
1 teaspoon sesame oil
100gram of dried oysters, washed and soaked for 15 mins
2 century eggs, quartered
5-8 thin slices of ginger

Topping:
Chopped Spring Onion/Chives
Sesame oil
Pepper

Method:

1. Cook rice and water in a pot for about 30 minutes, until every grain of rice breaks down, rendering the mixture into a thick consistency.

2. Add your dried oysters and ginger slices. You can also start adding your seasoning now too; salt, pepper, oyster sauce and sesame oil.

3. Cook for another 10 minutes. Stirring constantly. It would be easier if you have a rice cooker but otherwise, you would need to lookout for your pot of congee from burning at the bottom of the pot.

4. Now, add your century eggs and let the congee cook for another 10 -15 more minutes before serving.

5. Top it off with some chopped spring onions, a splash of sesame oil and some pepper.

It's been a rainy and cold day today actually. I was surprise at the sudden change of the weather but this was a very comforting meal :) Do eat it with green tea.

Tamarind Shrimps

I made tamarind shrimps today to go with the dinner leftovers. I wanted something sourish and the shrimps left in the fridge to defrost (for two days..:/) were perfect for a tamarind shrimp dish. This slightly sweet, savory dish compliments the flavors of the shrimp very well.

The recipe is almost a no-brainer too. All you really need is tamarind, sugar and some salt. I added chop garlic for good measure. I mean, come on...you can't really go wrong with a little garlic and shrimps :)

So what you need is:
250g shrimps, shelled with tails intact and de-veined
tamarind paste, about the size of a pingpong ball, soaked in 1/4 cup of hot water
1.5 teaspoon sugar
1/2 teaspoon salt
1 garlic, minced (optional)
1 tablespoon oil

Method:
1. From the tamarind paste, use a spoon and start mashing the paste around until you get a pulpy mixture. Discard any seeds if you found any.
2. Add sugar and salt into the tamarind pulp and mix well. Taste to see if you need more sugar or salt - adjust to your taste.
3. You can now throw in your shrimps into the tamarind mixture and combine well.,
4. Heat wok, add oil and saute your garlic until they turn opaque.
5. Pour the shrimp and tamarind mixture into a sizzling frenzy! Saute until shrimps are cooked and serve! :)

Har Gow or Shrimp Dumpling

My oblongish Har Gows

What happens when you put me infront of a tv programme about dim sum? Cooking happens, that's what. I made Har Gow or shrimp dumplings tonight for dinner. It was well worth the effort...ahh..

Har gow has to be my favorite dimsum of all time. The translucent skin and the sweetness of the shrimps that bursts in your mouth is just indescribable. It's SO delicious. So I thought to myself that I MUST make some so that I could satisfy the cravings. Of course, i could technically go and buy myself some har gow for $3.50 per set of 3 large dumplings but what's the fun in that? Food tastes better when you put some heart and soul into it, just like how your mother's fried rice, bak kut teh, pan noodles tastes so much better that any others.

Anyway, I got the recipe from my 4th granduncle who died 7-8 years ago at the age of 90. He was a chef from China before he fled to Malaya. His Siu Mai and Har Gow recipes are definitely out of this world. We will focus on har gow for now :D The key to making the perfect har gow lies in the correlation of its skin and filling. The skin must not be too thick, other wise the filling will be overcooked before the skin turns translucent. The filling must be in the right amount so that it cooks properly. It's details like these that makes a whole of a difference because "dim sum" simply means "touch heart" in direct translation from Chinese anyway. So you got to put some heart into the details to make it good to eat. :)

In all it's glistening glory

Recipe for Har Gow/ Shrimp Dumpling:

Skin:
3/4 cup wheat starch
1/4 cup tapioca starch
1/4 teaspoon of salt
1/2 cup (approx.) boiling hot water

Method:
Combine starches and salt together in one bowl, stir to mix well. Add hot water in and with a wooden spoon, stir until it reaches a doughy texture. Pour the contents out from the bowl into a working surface and work the dough..if it's too floury, add more water by the tablespoons until you get a workable dough. Knead for 2 minutes and no more before letting it sit for 20 minutes on the counter until it is ready to use. Cover with damp cloth.

Har Gow filling:
200 grams shrimp, cleaned and shelled
2 tablespoon of bamboo shoot, minced finely
1 stalk of spring onion, chopped finely
2 slices of ginger, minced finely
1 small garlic, minced finely
1 teaspoon salt
1/8 teaspoon of pepper
3/4 tablespoon of chinese cooking wine
1/4 teaspoon sesame oil
1 tablespoon cornstarch
1 egg white, slightly beaten

Method:
1. If you're using medium sized shrimps (36/40 shrimps per pound), halve them width wise. If you're using bigger shrimps or prawns, you might want to cut them into chunks. Don't, never ever, pinch on your shrimps. You want them chunky and meaty and bursting when you bite into them.
2. Combine the chopped up shrimps with the rest of the ingredients. Mix well and keep in the fridge for 20 minutes-1 hour, until it is ready to use.

Apart from having a thinner skin in the future, I think it tastes quite good :)

Assembly and cooking:
1. Take your dough and pinch a ball the size of a pingpong ball out. Flatten it using the back of a heavy pot. You want it as flat as possible so that your skin will be thin and wonderfully soft.
2. Add your filling, i suggest using your measuring spoons, use 1 teaspoon at a time.
3. Fold it upwards and primp it like a "pau" OR you can just fold it like how you would fold your potstickers. Here's an example of shape you can try wrapping your har gow into. I folded it like how i would a potsticker so my har gow has an oblong shape..:P
4. Repeat procedure 1,2,3 until you used up all your filling.
5. Steam your har gow for no more than 13 minutes on a bamboo steamer or an electric one. Just make sure you oil the base well so they don't stick. If you are using bigger shrimps, steam for 15 minutes and no more. You want your har gow to remain succulent and juicy.

Eat Eat Eat!

You just keep popping them into your mouth!

P.S. Even though your har gow may look like a play-doh version of a 3 year old's attempt of constructing a triceratop, you'll be pleased to know that the har gows actually come out presentable in the end :) Oh...if only I had the pictures to show you of my har gow's before i brought them to the steamer.... *blush* hehe

OMG is that Nessie in my curry?

please don't eat me....

I made curried octopi and this particular sight caught me. I thought it was kinda cute in a grotesque sort of way. Maybe it'll turn some of you back into vegetarians. :P

Anyway, even though i used octopus instead of cuttlefish, it tastes just the same as a 'sotong' curry from Malaysia. I guess it must be the curry powder for curry fish my mom sent me. The whole apartment smelled like a mamak's place, even my partner who craves mamak food said "Omg...the smell really reminds me of Pelita [this mamak place we often frequent when he was there]". For the Octopi curry, I used:
1/4 cup of curry base (onions, garlic, ginger)
1 teaspoon of black mustard seeds
1 teaspoon of fennel
1 teaspoon of coriander seeds
1 star anise
3 cloves
1 teaspoon cumin powder
1/4 cup curry powder for fish
1 teaspoon turmeric
1/4 cup water
3 tablespoons oil
5 octopus
2 tomatoes, halved
1 medium sized eggplant, chunks

Method:
1. Heat oil in pan and add all the ingredients in except water, octopi, tomatoes and eggplant. Saute until fragrant for about 8 mins.
2. Add water and let it come to a simmer before you add your eggplant.
3. After that, add your octopi in and tomatoes, cooked for 10 mins under medium heat.
4. Scoop out your octopi and tomatoes and let the broth simmer under low heat for another 10 mins.
5. Serve your octopi curry with rice and freshly sliced cucumbers.

Spaghetini in Smoked Oysters and Mushroom White Sauce

Do you love Carbonara? I do but because it can be so fattening with the amount of cream within a plate, it's quite impossible to eat it everyday unless you want to blimp out for a movie cast or something. So I've made a carbonara sauce that's as fat as a ballerina...:P

This smoked oysters and mushroom white sauce is my lunch today and it's perhaps the most simplest complex food to make, if that makes any sense. I just used milk and one egg for that creamy, rich texture. A bit of salt and pepper to go and voila... you have a decadent meal that's a quarter of the guilt :)

Ingredients:
1 bundle of spaghetini, with a diameter of a 10 cent coin, cooked until al dente
150 grams of smoked oysters, drained off its oil completely
a handful of fresh button mushrooms, halved
2 large cloves of garlic, sliced thinly with a razor ala Goodfellas (use a knife if you want)
1/4 cup 2% fat milk (use whatever milk u have in the fridge is fine too)
1 egg
1 teaspoon olive oil
salt
pepper

Optional:
chopped spring onions

Method:
1. Heat oil in pan under medium heat till hot. Add your garlic and saute till it turns slightly white on the edges.
2. Add your mushrooms and and sprinkle with some water to create some steam. Continue sauteing until the mushroom is somewhat wilted, about 3 minutes. Season with salt and pepper.
3. Add milk and increase heat till it comes to a boil, then lower heat to medium again.
4. Throw your al dente pasta in and stir till well coated. Lower heat to the lowest possible.
5. Crack an egg in and quickly break it and stir until it is incorporated into a milky sauce. At this point, you don't want your egg to overcook and start leaving you with curdles, whcih is why low heat is important.
6. Take the pan off the heat and serve your pasta hot with sprinkles of chopped spring onions. Drink it with a cup of green tea (or whatever you fancy, i just thought I'd share with you my drink as well :D).

Mixed Seafood Omelette

I bought a pack of frozen seafood with a blend of octopus, clams, mussels and shrimps in it. Well, I wanted to make seafood pie with it but then the thought of me finishing a whole pie was kinda daunting so i left it in the freezer pondering about what I can do with it. Well, one fine day I thought about making Seafood Omelette for brunch last weekend. Woke up at 11am, it's brunch or late lunch really so brunch it is :)

I just added a handful of the frozen seafood into the cooking omelette and then fold it over. I wanted to add Parmesan cheese over the omelette before folding but forgot all about it. Anyhow, without the parmesan it's still pretty good. You can try adding some if you'd like.

I added a bit of paprika to my omelette mixture, along with some salt and pepper. Since it was brunch, i threw in two sausages and some broccoli to round up the meal. There you have it, a simple, no fuss, brunch...:)

Soba noodles with Seafood Jus and herbed broth

This is a recipe from Creating a Dinner Menu, it's my final installment. I've done all of it, so until my next menu this will be it. So the soba noodles is cooked until al-dente and soaked in cold, cold water to stop the cooking process.

I steamed up some seafood, this time clams and prawns in an aluminum foil and saved the jus to which i used to drizzle on the noodles later.

The broth is made from chicken stock and I added cardamom seeds into it for that lemony minty flavor. In my teapot, I put in all my herbs - cilantro, parsley, thai basil, and some chopped up lemongrass - to which i steep with my chicken broth before i pour it over my noodles and seafood.

It's quite simple to make and the broth was just nicely layered with flavors.

Lunch: Spicy Smoked Salmon and Shrimp Pasta

Spicy smoked Salmon and Shrimp Pasta

I felt like pasta for lunch. Something quick and yummy so I came up with this dish. I used canned smoked salmon, frozen shrimps and veggies.

Ingredients:
1 can of smoked salmon (110g), keep its oil and brine as it's really flavorful
8 medium sized cooked frozen shrimps
1 cup pasta (i used fusili)
a small handful of brocolli florettes
2 garlic cloves, minced
1 teaspoon oregano
chili flakes, eyeball it
salt and pepper to taste
a bit of lemon juice to taste

Method:

1. Cook pasta in boiling salted water (1 teaspoon of salt for every cup of water used)


2. In the mean time, prepare other pasta ingredients. In a bowl, combine add smoked salmon, garlic, chiliflakes, oregano, lemon juice, salt and pepper together and let it sit on the counter while waiting for the pasta to cook.


3. A minute before the pasta is done, add in your frozen cooked shrimps and brocolli in.


4. Drain after a minute and add the other ingredients in. Toss to mix. The heat from the pasta will sweat and cook the mince garlic so you will have a very nice garlicky aroma and taste.


5. Serve and sprinkle some dried parsley for garnish if you'd like..:)

Seafood Pouch ala Decadence

Here's a very simple and yet very decadent seafood dinner. It's so simple, the only thing you should be worried about is being patient. It goes very well with noodles in simple broth of chicken/beef/vegetables.

The beauty of this is layering your seafood. I am using fresh scallops, prawns and mussels. Here's how I layered my seafood pouch:


I added a dollop of butter on top. I seasoned my scallops and prawns very simply with some salt, pepper, ginger juice and some chopped up parsley and then i added a big splash of chinese wine as liquid to steam the seafood up in the oven.

Pre-heat your oven to 400 F/200 C and put your seafood pouch in to cook for 12 minutes. What you will have is a very succulent seafood meal. Btw, never ever, overcook your scallops, please - they need to just be right. If you overcooked these fresh scallops, you might as well rehydrate those dried scallops you can get at the Chinese Herb Store. And it's nothing compare to the fresh ones in this case. How do you know when it's done right? Well, just cooked enough for you to be able to pry the meat open without much force then it is just perfect :) Once the seafood is cooked, pour all the seafood and it's juices into your bowl of noodles. Slurp away.

Of course, being Malaysian, i think a side of fresh chillies swimming soy sauce would go very well with this OR sambal will do the trick too. Mmm...i think i need to make this again.

I am afraid I am going to have to leave you guys to imagine how the finishing product looks like as I have forgotten to take pictures again when it's cooked. I was rather taken by it's decadent delish and was too hungry to remember. Let's just say looks and taste very, very delicious.

Oh, you can add any seafood you want of course but since this was all I could find in my market, scallops, prawns and mussels it is ;) Oh clams are wonderful too if you can get your hands on them!