Grilled Fish or Ikan Bakar

My hub came back from a 5-day fishing trip at Pulau Dayang which is off Malaysia. As usual he would bring home so many fish that I would sigh silently.

Two problems I face :

(1) I dislike having to scale and de-gut all those fish. I would get poked by the dorsal fins and the hard gills. You might suggest that I put on gloves but I don't know how to work with gloves on.

(2)There's limited space in the freezer for all that catch.

The amount of fish could easily last us for more than two months if we were to eat them daily! Though having a fish diet is good for health, but can you imagine eating them every day! I'll probably sprout gills and scales!

The solution to this was to give some away to relatives, friends and neighbours which I was quietly elated when my hub suggested.

Now that the supply has dwindled after all the distribution, I am happier and less-stressed.

Now hub can have the fish cooked his favourite way!

Grilled Fish or Ikan Bakar (Malay literal translation for burnt fish) is a simple dish to prepare accompanied by a simple sauce. Usually the fish is grilled over charcoal. But I used a grill pan to 'pan fry' without oil to get the burnt effect.

The fish is eaten with a sauce made of sliced shallots, green chillies, lime juice and dark soya sauce.

Scad or Ikan Selar

All grilled!

Ready for the table

The Sauce

No-Baked Strawberry Cheesecake

I made this for my dear husband's birthday.

He is not a fan of chocolate, so I chose to make this.

For the Base: (8-inch / 20-cm round tin)

200g digestive biscuits

75g butter, melted

Place biscuits in a plastic bag or ziploc. Use a rolling pin to crush biscuits to fine bits.

Pour in melted butter and swish the contents around till well-mixed.

Line a spring form tin with parchment / greaseproof paper and grease a little.

Pressed biscuit bits firmly to cover the base. Refrigerate to set the base.

For the Jam:(can be prepared earlier)

250g strawberries or more

3 or more tablespoons sugar

Cut strawberries into quarters and place in a saucepan with sugar.

Cook over low fire, stirring occasionally till it thickens.

Cool and refrigerate.

For the Cream Cheese:

250g cream cheese

1/2 cup caster sugar

200ml whipped cream or heavy cream

2 teaspoons gelatin

Sprinkle gelatin in 2 tablespoons water to dissolve.

Beat whipped cream till it thickens and peaks.

Cream cheese and sugar till smooth.

Stir in gelatin and mix quickly and thoroughly.

Fold in whipped cream.

To Assemble:

Pour half of cheese mixture into prepared tin.

Spread a layer of strawberry jam and pour in the rest of the cheese.

Smoothen with spatula and decorate.

Refrigerate for 12 hours or more, preferably 24 hours.

I didn't cook enough jam for the topping. So I used ready-made jam topping. Note the difference in shade between the fresh strawberry jam at the side, centre and the topping.

A delightful dessert!

Chocolate Cake with Mocca Cream and Ganache

Her First Attempt - I am talking about my younger girl's attempt at baking a birthday cake and decorating it for a friend.

It was hands-on for her throughout the whole process with my intermittent prompting - from measuring to mixing, baking to icing and of course washing-up!

The result was not bad! I meant the taste, but her decorating skills need more polishing!

The Chocolate Cake

A

165g caster sugar

80ml corn oil

2 eggs

B

145g cake flour

2/3 teaspoon baking powder

1/3 teaspoon bicarbonate soda

1/3 cup cocoa powder

C

85g sour cream

165g buttermilk

1 teaspoon vanilla extract

1. Sift all ingredients in B together.

2. Beat ingredients in A together with a mixer at medium speed for 2 to 3 minutes.

3. Add ingredients C to A and continue to beat for 1 minute.

4. Add in flour and mix at low speed till incorporated and then beat on high for 3 minutes.

5. Bake in two 7-inch or 18-cm round tins, greased and lined at preheated oven 160 deg C for 20 to 25 minutes.

6. Remove from tin to cool.

Mocca Buttercream

250g butter, softened at room temperature

120g icing sugar, sifted

4 tablespoon iced water (I mixed 2 teaspoons nescafe with a little hot water and cooled it in the fridge. I added 1 tablespoon rum and enough iced water to the coffee to make up 4 tablespoons)

Cream butter and icing sugar till light and fluffy. Add 1 tablespoon iced water at a time and cream till well mixed.

The colour of the buttercream is beigey brown because of the coffee.

Ganache

230g bittersweet chocolate, break into pieces

250g heavy cream

60g butter

Microwave heavy cream or put cream in a saucepan and heat on low till almost boiling. Do not boil. Remove from heat and pour over chocolate. Let it stand for a while. Add butter and use a whisk and mix slowly to blend the cream and chocolate. Do not beat.

Put ganache aside to cool for pouring consistency.

To assemble cake

Trim off uneven surface of cake if any. Slice each cake into two. There are four layers now.

Spread enough cream on bottom layer and place the next layer on top and press slightly to adhere the cake layers. Repeat the cream layer and put the third layer and do the same.

Place the last or top layer and crumb coat.

Then pour the ganache all over the cake and let it flow down the sides.

Decorate with remaining buttercream.

Braised Mushroom Meat Sauce

Today I tried out Shirley's Braised Mushroom Meat Sauce.

It has a similar taste to a dish which I cook quite often minus mushroom and spice powder.

I used sliced pork fillet whereas she used minced pork.

Well I thoroughly enjoyed the dish.

Thanks Shirley for sharing. :)

Visit her blog for the recipe : http://kokken69.blogspot.com/2010/08/braised-mushroom-meat-sauce.html

I made extra gravy to soak my rice!

Steamed Tofu with Scallop and Salted Egg

This is one of the dishes for lunch today.

It's a very easy dish to prepare that does not require a fixed recipe.

Anyone can prepare this. Just play around with whatever ingredients and seasoning you have available.

Bottom layer - Tofu

Middle layer - Scallop

Topping - Salted egg yolk with a pinch of finely chopped garlic

Sauce preparation is a little of the salted egg white, garlic, chinese wine and a dash of light soya sauce.

Pour over the tofu.

Steam for 10 minutes and garnish with spring onions.

Apple Carrot Oats Cupcakes

( From Lifestyle website) Other sites gave more details on its nutritional value.

Nutritional Value of Oats

Given below is the nutritional value per 150 gm of oats:

• Water - 12.82 gm
• Energy - 607 kcal
• Protein - 26.35 gm
• Total lipid (fat) - 10.76 gm
• Ash - 2.68 gm
• Carbohydrates - 103.38 gm
• Fiber - 16.5 gm
• Calcium, Ca - 84 mg
• Iron, Fe - 7.36 mg
• Magnesium, Mg - 276 mg
• Phosphorous P - 816 mg
• Potassium K - 669 mg
• Sodium Na - 3 mg
• Zinc - 6.19 mg
• Manganese Mn - 7.689 mg
• Vitamin C - 0.0 mg
• Thiamin - 1.190 mg
• Riboflavin - 0.217 mg
• Niacin - 1.449 mg
• Vitamin B6 - 0.186 mg
• Folate - 87 mcg
• Vitamin B12 - 0.0 mcg
• Fatty acids - 1.899 gm

Health and Nutrition Benefits of Eating Oats

• Oats comprise of one of the best sources of Inositol, which is very important for maintaining blood cholesterol level. In other words, eating oats regularly can help keep your cholesterol in check.
• They contain very high levels of calcium, potassium and magnesium, coupled with Vitamin B-complex. All these vitamins and minerals are very essential for the nervous system.
• Cooked oats can help relieve fat from the body, while unrefined oatmeal can reduce stress.
• Because of the high fiber content present in oats, they are said to be helpful in preventing bowel cancer.
• Since oats have lots of fiber, having them regularly can help cure constipation.
• If consumed on a frequent basis, they can help lower the chances of having heart disease.
• Apart from being a good source of protein, oats also provide vitamin E, zinc, copper and iron to the body.
• They have also been proven to act as an effective anti-depressant. In other words, having oats can calm you down and help treat depression as well.
• Oats, with more soluble fiber than any other grain, can slow down the digestion process and provide an extended sensation of fullness. This makes them good for people who want to lose weight.
• If you eat regularly, the rise in blood sugar level gets spread over a longer period of time. This helps prevent many of the complications associated with diabetes.
• Oats contain phytochemicals (plant chemicals), which are believed to protect the body from chronic diseases, such as cancer.

So these cupcakes are definitely healthy. Not only are they healthy, they are moist and tasty.

They are great for breakfast or a light lunch snack!

The Recipe:

A

200g oat bran (I used instant oats)

75g plain flour

1 teaspoon baking powder

pinch of salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

B

1 large egg

3 tablespoon vegetable oil (I used canola)

1 tablespoon honey

1/4 cup loosely packed brown sugar

350 ml milk (I used HL)

1 teaspoon vanilla extract

C

270g grated carrot (I grated them coarsely)

135g apple, coarsely grated or chopped

175g raisins

1. Combine all dry ingredients in A. Set aside.

2. Mix all ingredients in B till well mixed. Then stir in C.

3. Add the dry ingredients and mixed well.

4. Fill mixture into cups and baked in preheated oven 160 deg C for 20 to 25 minutes.

Viennese Chocolate Sables

This is another of Pierre's recipes. These cookies are soft, crumbly, buttery and chocolatey. They have the melt-on-the-tongue texture. Truly delightful which I couldn't help but ate several when they were partially cooled.

I made half of the recipe which I regretted after taking the first bite! To add to my woes of making less, I practically burnt the first batch! :(

Charred and Bitter!

I should have known my oven's performance and gone with my experience. But I thought there could be a reason why Pierre recommended the baking temperature of 180 degrees C and the baking time between 10 to 12 minutes. I guess the short baking time threw me off my guard! Barely into 6 to 7 minutes of baking, the smell of burnt cookies pervaded the air in the kitchen. Sob! Sob! The whole tray of cookies was ruined and ended up in the bin!

Once bitten, twice shy! I reduced the temperature to 150 degrees and baked for 10 minutes. The second batch turned out fine. Phew! (wipes sweat)

Just right!

The Recipe:

260g all-purpose flour, sifted together with cocoa

30 g Dutch-processed cocoa powder or Valrhona ( I used Valrhona)

250g unsalted butter at room temperature

100g icing sugar, sifted

Pinch of salt

3 tablespoons egg whites (lightly beat 2 large egg whites and measure out 3 tablespoons)

Extra icing sugar for dusting (optional)

1. Lightly grease baking trays and preheat oven to 180 deg C (original from book, but I adjusted to 150 deg C). Prepare a pastry bag fitted with an open star nozzle.

2. Cream butter, salt and icing sugar till light and creamy. Stir in the egg whites (it's okay if mixture curdles).

3. Gradually add in the flour and cocoa and mix well. Do not overmix.

4. Fill up pastry bag and pipe out "W" shapes.

5. Bake for 10 to 12 minutes. Cool and dust with icing sugar before serving.

Crumbly morsels!