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Recipes
Fish In Tamarind Soup (Hoo Khong Asam)
By pixen
1. Prepare all the vegetables and set aside
- For the Soup:
- 300 g -500 g Spanish Mackerel fish - cleaned and gutted
- 3 - 6 pcs Tamarind slices
- 4 cm Fresh Tumeric - washed & roughly sliced or bruised
- 10 g -15 g Fresh Vietnamese Mint Leaves/Laksa Leaves - washed & trim the leaves.
- 4 - 6 pcs Fresh Red Chillies or Bird's Eye Chillies
- 2-3 nos Tomatoes - quartered
- 5 - 10 nos Shallots - cleaned and roughly crushed
- 1 stalk Ginger Flower - remove stem & cut the flower bud into half or quarters
- 4 - 8 pcs Ladies Fingers (Okra) - washed and cut into halves
- 2 stalks Lemongrass - use only the white parts & lightly bruised
- 10 g Galangal - washed, remove dirt and bruised skin, sliced thinly
- 10 g Shrimp Paste (Belacan)
- 1 liter of Water
- Salt and Sugar OR Fish Sauce to taste
Baked Pork With 3 Mushrooms
By pixen
1. Rinse or wipe fresh mushrooms from grits
- Seasonings:
- 100 g Enoki Mushrooms (Golden Mushrooms)
- 2-4 White Button Mushrooms
- 2 Shiitake Mushrooms
- 1/2 Red Onion
- 2 cloves Garlic
- 200 g Pork Shoulder (or any tender chicken meat)
- 1 tbsp Rice Wine
- 1 tbsp Dark Soya Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Cornstarch
- 1 tsp Salt
- 1 tsp Sugar
- 1/4 tsp Black Pepper
Yakigyoza - Pan Fried Dumplings
By pixen
1. To make Dipping Sauce; put all ingredients in a small bowl and stir to combine
- For Fillings (Mix all into smooth paste):
- 1 Packet Gyoza/ Sui Gow/ Pot Stickers Wrappers
- (White opaque round pastries made from eggs and wheat)
- 2 tsp Sesame Oil
- Some vegetable oil for cooking
- 100 g Chinese Cabbage - hard stems removed & finely chopped
- 150 g Minced Pork
- 100 g Chinese Flower Chives - hard stems remove and cut about 3" in length OR 2 stalks Spring Onions - finely chopped
- 1 tsp Finely Grated young/fresh Ginger
- 2 cloves Garlic - grated
- 1 tbl Thin Soya Sauce - Japanese brand like Kikkoman
- 3 tsp Sake
- 2 tsp Mirin
- Generous Pinch White Pepper
- Dipping Sauce:
- 80 ml Japanese Rice Vinegar (you can use Chinese Rice/Glutinous Rice vinegar)
- 8 o ml Thin Soya Sauce
- 2 tsp Sesame Oil or Chilli Oil (S&B Chilli Oil/La Yu Oil)
- Young Ginger - julienne thinly (optional-I like to add it into the soy sauce mix)