Oyster Sauce Mushroom

This is a extremely simple dish to prepare, and is also serve well as a confinement food, because it was cook with ginger, with the same ingredients you can add some button mushrooms and some chicken wings too, but remember to seasoned longer if cook with chicken wings :)

Ingredients

• Chinese Dried Mushroom (Soaked over night)
• Sliced Ginger (2 potion)
• Oyster Sauce 4 tbsps
• Sugar 1 tbsp
• Soy Sauce 3 tbsps
• Sesame oil 1 tsp
• cooking oil 1 tbsp

Method

1. You can sliced the mushroom or cooked it whole, seasoned mushrooms with 1potion of ginger, oyster sauce, soy sauce and sugar for at lease 2 hours.
2. Stir fry 2nd potion of ginger in wok with cooking oil.
3. Pour in seasoned mushrooms and saute, add a bit of water if needed but not too much.
4. covered wok for 5mins and served.

The above measurement of the ingredients are for 2 persons :)

Some Porcelain Photography

Today I went shopping with mum at Orchard and bought some nice dishes and bowls, I also bought 2 table cloths, one red and one green.

Green Tea Cup

Piggy dish, My mum loves this

Steamed Golden Pomfret

Is been a long time I had steam the whole fish, the reason is I hate the process of washing and cleaning the fish, nonetheless after I went to my friend Jessica's house for dinner last Monday, she had also cooked a red snapper that day.. actually is the same recipe I used today only different fish :)

Very simple recipe and easy to prepare too, is was quite a big pomfret about 600gm, is just nice for myself and mum.

Ingredients

• One Fish (golden pomfret/red snapper)
• Slice Ginger
• 1 Tomato
• 1 fresh prune
• Slice 1 red chilli
• 2 stalk spring onions
• 1 tsp salt
• 2 tbsps light soy sauce
• 1 tsp sesame oil

Method

1. Wash fish and make 2 slits on both side of the fish
2. Rub fish with salt (to be wash away in 10 to 20mins)
3. Place fish on dish and add all sauces together
4. Arrange Sliced ginger, spring onions, sliced chilies, fresh prune and tomatoes on fish
5. Prepare steaming rack on wok with 1/4 water and steam fish for 15 to 20mins

Buffet Lunch at MBS

Nothing much to say about a typical hotel lunch buffet, nevertheless is about the same with different ambience only and I did not have good experience with MBS staff, they were not very friendly after I had told them that I found a hard plastic in a siew mai. After a long dispute, the executive chef came to our table for a sincere apologies.

Ok after a short brief about the experience with the hotel lunch (RISE) here's are some

photoshot of the food :) seafood platter are not very fantastic and the crab taste abit bitter.

Sushi was not bad with quite afew varieties, sashimi are fresh too

I love this bun in a cup snap :)

Local Laska is tasteless, dont really taste like laska at all. I think is lack of coconut and some laska spice.

Pumpkin soup, you must drink it when is hot!

Over all the food are not very very nice and fantastic and even worst after you found a sharp plastic in the food with rude apologies from the restaurant staff. upsad to say about this but I wont considering going there to dine again.

Healthy Fish Soup Recipe

Fish soup is a heathy, simple and comfortable meal and many ladies like to have fish soup with rice or Mee Hoon because is not oily and meaty.

I created this fish soup recipe myself and I find it still acceptable and wants to share it with you.

Ingredients

• Fish Fillet (Batang Fish) 200g
• Prawns, optional 2 pcs
• 1 Tomato cut in wedges
• Tofu for soup, cut in cube
• 2 Fresh Plums (can get in supermarket)
• Ginger slice
• 2 tbsps oil for frying Ginger slice
• 2 tsps Salt
• 5 cups of water
• Coriander abit
• Wolfberries abit

Method

1. Heat the wok or cooking pot with oil and fry the ginger till slighly brown but not brown. Add water and boil.
2. Add in tomato, wolfberries, tofu.
3. Add in fresh plums and bring to boil.
4. Add fish fillets and prawns, reduce heat and cook for 15mins and add salt and taste.
5. Serve warm with coriander.

you can also add in some lettuces if you think the soup is too plain for serving.

Steamboat by Kylie Kwong

Main Ingredients

• 700 g (1 lb 6 oz) small whole squid
• 300 g (10 oz) organic pork fillet, finely sliced on the diagonal
• 300 g (10 oz) organic chicken fillet, finely sliced on the diagonal
• 300 g (10 oz) organic beef fillet, finely sliced on the diagonal
• 400 g (13 oz) white fish fillets, finely sliced on the diagonal
• 12 uncooked king prawns (jumbo shrimp), peeled and deveined but with tails intact

Squid marinade

• 2 large red chillies, halved lengthways, deseeded and roughly sliced
• 1 teaspoon sea salt
• 11/2 tablespoons palm sugar
• 1 tablespoon fish sauce
• 2 tablespoons ginger julienne
• 1 tablespoon lime juice

Garlic and ginger paste

• 10 garlic cloves, crushed
• 1/2 cup roughly chopped ginger
• 1 teaspoon sea salt

Pork marinade

• 2 tablespoons Hoisin sauce
• 1 tablespoon Shao Hsing wine
• 1 teaspoon Chinese black vinegar
• dash of sesame oil

Chicken marinade

• 1 tablespoon oyster sauce
• 1 tablespoon Shao Hsing wine
• 1 teaspoon light soy sauce
• dash of sesame oil

Beef marinade

• 2 tablespoons Chinese BBQ sauce
• 1 tablespoon Shao Hsing wine
• 1 teaspoon pepper and salt
• dash of sesame oil

Fish marinade

• 2 tablespoons finely sliced coriander stalks and roots
• 1 tablespoon peanut oil
• 2 teaspoons sea salt
• 1 teaspoon white sugar

Prawn marinade

• 1 tablespoon finely diced lemongrass
• 1/4 cup finely sliced spring onions (scallions)
• 1 1/2 tablespoons ginger julienne
• 1 tablespoon Shao Hsing wine
• 1 teaspoon sea salt
• dash of sesame oil
• 1 fresh bamboo shoot — about 750 g (11/2 lb)
• 18 live mussels — about 350 g (11 oz) in total
• 12 live sea scallops
• 1 bunch choy sum
• 1 bunch green asparagus
• 1 Chinese white cabbage
• 2 cups bean sprouts
• 1/3 bunch mint
• 1/3 bunch sweet Thai basil
• 1/3 bunch coriander
• 1/3 bunch Vietnamese mint
• 300 g (10 oz) fresh Hokkien noodles
• 2 salted duck eggs
• 3/4 cup fresh black cloud ear fungus
• 75 g (21/2 oz) fresh shiitake mushrooms, stems discarded
• 6 Chinese mushrooms

Stock

• 3 litres (3 quarts) water
• 4 spring onions (scallions), trimmed and cut in half crossways
• 10 garlic cloves, crushed
• 20 slices ginger
• 60 g (2 oz) galangal, peeled and sliced
• 3 lemongrass stalks, bruised
• 2 tablespoons sea salt

Dipping sauces

• combine 3 tablespoons oyster sauce with 1 teaspoon sesame oil
• combine 2 tablespoons of each of hoisin sauce, Chinese black vinegar and Chinese BBQ sauce
• combine equal quantities of finely sliced salted radish and pickled mustard greens
• combine 1 teaspoon dark soy sauce with 2 teaspoons light soy sauce, 1 teaspoon diced ginger and a dash of sesame oil

Condiments

• light soy sauce
• fish sauce
• Chinese mixed pickles
• finely sliced large red chillies
• lemon wedges
• Pepper and salt

Haji Lane

I had not been writing my blog for past few months and today I got a little of my inspiration again from a dinner session at Haji Lane with 2 of my lovely friends.. June and Weisian...It was a normal friday work day, so, June was suggesting to me to watch World Cup (Brazil and Portugal) match at some pub, but I prefer to have a simple dinner then home, so we decided to find one of our friend who is working at a furniture shop at Haji Lane.

Along the way while we were walking to the shop, I saw a lot of nice designer boutique, from antique fashion to stylish contemporary design, beautiful art work, nice printing and of course there are nice pastry cafe in the shop too.. After a good catch up, me, June and Weisian drop by a Turkish cafe for dinner, I had quarter grill chicken and the both of them had today's special which is grill lamb with rice.. we also share a pot of apple tea, dinner was filling and we all are happy with it..

My Chicken Grill

June and Weisian Share

Turkish Salad