Linda's Cravings

Apparently, this is everyone favourite fish dish.
Each of us has fond memories to share of this dish.
The thing about food memories, it roots us in a time and place, tell a story and make us feel all nostalgic and HUNGRY.

So here I am feeling famished as I flipped through my food album. The photos were so tempting good that I make a point to get the fresh fish at the market the same morning.
One of the reasons I love cooking is because it enables me to cook it the way I remembered it, the way I like it i.e.crisp skin and sambal coated tender flesh inside.

It is my papa's favourite, and I still remembered his first attempt to cook it for us when we were young.
He made me pound the spice paste with the pestle and mortar till the chilli seeds are blended in which makes the paste really spicy.
This is one chore I dread and which is why I voted the grinder as the best kitchen invention, especially when one needs a large batch of spice paste. (do make a large batch of this versatile sambal, I use the same sambal to stir fried cuttlefish and most recent - sweet potatoes leaf curry)

I have added coconut cream to the spice paste for a smooth and creamy flavour, you may substitute it with Assam paste if you prefer a sour base.
Oh, don't leave out the lime leaves, it adds depth to the paste with its citrus tone.

You may remove the seeds from the chilli if you can't handle the heat.
Having said that, the dish is at its best with some level of heat.
Hey, no heat, no kick!

This is also the dish where I learned to expertly eat with my hands. (my understanding of "finger food")
I was told within Indian culture there is an old saying that, “eating food with your hands feeds not only the body but also the mind and the spirit”.

Well, we Singaporean has this saying: SHIOK!


You will need:


3-4 tbsp cooking oil for frying paste
60ml oil for deep frying
30ml coconut cream
2 kaffir lime leaves, slices thinly


4 fresh red chillies
10 dried chillies (soak in hot water till soft, drained)
2 cloves garlic
1-inch turmeric
10 shallots
1tsp belachan
1 stalk lemongrass
















Cooks Note:
1. Be patient when frying the fish, which requires slow frying on low heat.

2. Add the coconut milk and stir gently.

• You may omit the prawns and have it entirely vegetarian, substitute prawns stock with vegetables/mushroom stock.
• Keep the prawn's shells and heads to make prawns stock.
• Instead of prawn stock, chicken stock or ikan bilis stock may be use
• If you like the gravy lemak (thick), just add more coconut (250ml)
• Do make a large batch of sambal paste as this is the base for many delicious Nyonya dishes.

This is one of the trios - King Ribs dish I mentioned in the stir fry bean sprouts with salted fish blog couples of days ago.

It is our childhood TOP favourite! My sister and I can do without the bean sprouts or the deep fried Soon Hock fish, but not this, it would be a HUGE disappointment if we don't get to eat this dish at our favourite Zhi Char stall.

The meat is so succulent and the sauce so appetising that leaves you wanting more.

It may look difficult to cook but just needs 2 simple steps.
It only involves marinating the meat and frying them in oil (how difficult can that be?) and stir frying the sauce (easy peasy!)

Traditionally, pork chop (loin attached to ribs and back bone) is used, some use boneless pork loin which I feel can be a little too dry and tough (solved this with some bashing with the meat tenderiser)
I am using pork collar here for its marble texture.

To get the sauce right, we cannot do without Leas and Perrine sauce and tomatoes sauce.

You will need:

4-5 slices of pork rib eyes or collar about 1.5cm thick
Oil enough to deep fry the meat slices

for Marinade
1 egg
1 tablespoon soy sauce
1/2 tablespoon dark sauce
1 teaspoon sesame oil
1 teaspoon sugar
3 tablespoon cornflour or custard powder
2 tablespoon water
1 teaspoon Chinese wine


Sauce
3 tablespoon tomatoes sauce
1 1/2  tablespoon Leas & Perrin sauce
1 tablespoon chilli sauce
1 1/2 tablespoon brown sugar
1/2 teaspoon salt
1 teaspoon soy sauce
3 tablespoon water


Method:
1. Pound the meat with the meat tenderiser and add in the marinade.

2. Marinate the meat for at least 1 hour. I did mine overnight,


3. Heat up the wok with oil.Slip in the meat when the oil is hot.

4. Deep fry meat till cook, remove and set aside.


5. Drain off all the oil in the wok, add in the well-mixed sauce and bring to a boil.

6. Toss in the pork and coat well with the sticky sauce.
7. Dish and serve.

I am so thrilled!

Finally, I found a way to use up the balance meat from the "slow-fire" soup.
Our family preferred the soup to the ingredients which are often meat, some herbs and may be a root vegetable or two.
We have no problem with the root vegetables, just don't much fancy the meat. So, often the meat is tossed out.

I got excited when I heard it mentioned in a Cantonese drama where they use the bread machine to make meat floss. (apparently, this is not new, started as early as 2012)

Basically, one may use any cooked meat (pork, chicken).
This is an excellent way to use up the meat, and I am very pleased (less guilty now) that the meat from the soup is given a "new phase" of life at the touch of a button.

Since we often have "slow-fire" soup, I reckon we will have many bottles of floss in time to come.
"HRH" will be happy to know from now on, he is allowed to lavishly use the chicken floss on his pineapple rice.

I have a bread machine, I have a chicken meat, I have a bottle of chicken floss! (LOL)






I am using here: (do adjust to suits your taste)

1 chicken breast from my "slow-fire" soup (shredded and drained well)
2 tablespoon fish sauce
4-5 tablespoon sugar
1 teaspoon of sesame oil
1 teaspoon sesame seed
1 tablespoon of water

Method:
1. Placed the deboned meat in a zip lock bag and mix in the seasonings.(except the sesame seed)

2. Add the seasoned meat to the bread machine and pressed the " jam" function which is about 1hour and 20 minutes

3. Add in the sesame seed at the last 5 minutes.

You can say I am obsessed with the visual when it comes to food. It is not just about our mouths, but the feasting of our eyes.

I love collecting unique cutlery and enjoy plating food in them.
A few of my friends share my sentiment.
We are always on the lookout for beautiful cutlery to add to our collections.
It gets to the point that we made a pact that if we see each other buying another plate, we will slap the other person around (LOL)

In my house, cutlery will differ according to what is served.
Don't get me wrong, I am far from being a snob; I just feel that serving food with appropriate and attractive cutlery is part of an enjoyable dining experience.

And any food that arrives in a clay pot is very appealing to me.
I get excited with the sizzling sound and like that the clay pot helps to retain the heat of the dish.

It gives the "impression" that the food is super delicious, and most of the times; it is.
Indeed, our cutlery can change our perception of foods.

This braised tofu and roast pork dish is typically a Zhi Char dish. Roast pork is used here for it smoky flavour to the dish, and the vegetables are braised to soak up the aromatic sauce.

What I like about this dish is I can toss in any braising vegetables (mostly to use up what's in the fridge)

This is a popular one pot dish that exhales rich, aromatic flavour and great with rice.
Even better the next day, i.e. if there's any balance left at all.




You will need:

200gm roast pork
1 block of tofu (hard version), pan fried
10 slices of carrots
150gm of cauliflower, cut
1 stalk of celery, sliced
2 tablespoon oil
2-3 cloves of minced garlic
1 cup of water

Seasoning
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
dash of pepper
dash of Chinese cooking wine (optional)

Thickening (optional)
1 tablespoon of corn flour
2 tablespoon of water


Method:

1. Heat up the clay pot with 2 tablespoons of oil and add in the minced garlic.
2. When garlic is lightly brown, toss in the roast pork and continue to stir fry till fragrance.




3. In goes the carrot, 2 mins later, add in cauliflowers and tofu.  Add the seasoning and water, cover the clay pot and simmer till the carrot is soft.


4. Toss in the celery, add the dash of Chinese wine.
5. Thicken the sauce with cornflour mixture (optional). Done!




Cooks' Note
1. I have cooked this dish with can button mushroom, dried shitake mushroom, french beans
2. You can go completely vegetarian by just cutting out the roast pork.

Since the coconut seller retires 2 years ago, I am unable to locate a coconut seller within the vicinity.
Much as I craved for this nourishing and fragance soup, I am too lazy to drive all the way to KK market (only market I know will have) to get the old coconut.



The craving was too much to bear and prompted me to ask around and yes there is one market which is just 10minute drive away from me. (Mathew 7:7 came to mind)

Cantonese "slow-fire" soup generally includes traditional Chinese herbs.
Several herbs are known as tonic herbs and they’re used to increase vitality, strengthen, treat the spirit and improve longevity.

The health benefits of this delicious soup includes detoxification, nourishing, promotes healthy complexion and with significant effect for those suffering from blood and Qi vacuity.




I was under the weather lately and this soup serves as a much needed supplement for the body.
(These chinese herbs supplement are also used to treat general weakness, such as after prolonged stress and can be used in cases of deficiency and weakness)

Oh yes, I am sometime known as "Physician Ng"


 You will need:

1 old coconut
1 whole chicken (preferrably kampong chicken)
1 handful of wolfberry
1 handful of dried lotus seed
1 handful of dried lily bubs
7-8 red dates
2 slices of ginger (optional)
1.5 - 2 ltr water
1 teaspoon salt (optional)


Method:
1. Clean and cut the chicken into 4 big pieces, skin removed.

2. Clean and cut the coconut into big pieces.


3. Briefly soaked the chinese herbs, drained and set aside

4. Bring to boil water in a soup pot, add in the chicken and the rest of the ingredients. Boil 30 mins on high heat.

5. Simmer (low fire) for the next 2 hours, salt to taste.



Cooks' Note:
1. Only old coconut will do, not young ones
2. Vacuity of Qi will be characterized especially by pale complexion, lassitude of spirit, lack of strength, spontaneous sweating, laziness to speak, non-digestion of food, shortness of breath (especially on exertion), and a pale and enlarged tongue.

This is another classic dish that brings back a lot of childhood memories.
No, the plucking of the roots is not daunting to me at all, I actually enjoy the task and will meticulously get to each and every single one of them. (I know; I was a strange child)

A Zhi Char stall in a coffee shop in Zion road (where Bistro Du Vin now stand) is the place to go for our family dinner when my young parents feel the family need a little treat.
This place served delicious Zhi Char dishes, it got my Papa's nod of approval.
To this family, Papa's acknowledgement is equivalent to the Michelin star today, the only difference is Papa's choice is unanimous.

Without fail, we will always order our favourite trio, King ribs, Deep Fried Soon Hock fish and the stir fry bean sprouts with salted fish.
What is so special about this dish? Well, I would say it is the best representation of the nutritious bean sprouts.
If I say pairing with salted fish brings these humble bean sprouts to a whole new level, no one would disagree with me. (of course, unless you are not a fan)

To do justice to this dish, the bean sprouts has to be cooked just right, i.e. slightly raw and not overcooked.  Nothing is worse than eating a plate of soggy and wilted bean sprouts.
The well-drained bean sprouts are to be briefly stir-fried no more than 3 mins over very hot wok (high heat) to retain its crunchiness and natural sweetness.
The salted fish gives an added aromatic to the dish, making it appetising.

It is a relatively an inexpensive meal, the bean sprouts cost no more than 50 cents, the salted fish just under $2 and the best news is the bean sprouts need no plucking (of roots) as they are of better quality these days.

Actually, what are you waiting for?


You will need:

300gm of bean sprouts
2 stalks of spring onion, cut into 5cm length
1 piece of salted fish, soaked, drained and cut into cubes
1 red chilli for garnish (sliced)
1 tablespoon of soy sauce
dash of white pepper
1 teaspoon of sugar (optional)
2 tablespoon of oil
1 clove of garlic (crushed)
3 slices of ginger


Method:
1. Clean and drained the bean sprouts, set aside.
2. Deep fry salted fish with oil till crispy, set aside.
3. Heat the wok with 2 tablespoons of oil, add in the ginger and garlic when oil is hot.
4. Add bean sprout and spring onions and stir fry briefly at high heat for 1 minute.
5. Add the soy sauce, sugar and pepper, stir quickly, add in the fried salted fish and dish up.
6. Garnish with chilli


Cooks' Note:
1.This dish needs to be briefly stir fry over high heat. If not, you end up with soggy and wilted sprouts.
2. No need to pluck the roots, I didn't.
3. The added spring onion make a different.

I cooked and eat at home a lot, primarily because I enjoying cooking and eating home cooked meals.
Through home-cooked meal, one is able to control what goes in the dish and adjust what suit our taste buds.

The other reason - eating home cooked meals is relatively inexpensive and healthy.

One such dish is Bruschetta.
I had since stopped ordering Bruschetta in restaurants when I discovered what they charge in restaurants to how easy it is to make at home.

My BFF, preferred to be a "taster" than to cook, came running to me (a long while ago) for help; she needs to bring a dish for a potluck party. No takeaway is allowed, she said grumbling.
She settles (to learn) for this easy and healthy bruschetta.
Any success?
Well, let's just say since then no need ask her what she's brining for potluck dinner.

To make bruschetta, all one need is just these basic ingredients (garlic, olive oil, tomatoes) of which we likely to find it in our kitchen if we are into healthy eating.
As for the sweet basil, get a potted one from the supermarkets, and you have a ready supply of this fresh herbs.

Tomatoes are widely known for their outstanding antioxidant content while basil is a rich source of nutrients and is an excellent addition to a variety of dishes.
The garlic may seem inconspicuous here, but the health benefits of garlic is a whole long list.

In short, garlic is good for you, just don't go kiss someone until you gargle your mouth.


You will need:

2-3 Roma Tomatoes (I am using 15 cherry tomatoes here)
4-5 sweet basil leaves, shredded or roughly torn
1 tablespoon of good quality olive oil
1 clove of garlic, crushed and minced
Sea salt flakes and black pepper to taste

Method:

1. Wash, clean and cut the tomatoes into bite size cubes




2. Wash and dry the basil leaves, roughly torn, chopped or shred.


3. Toss the all the ingredients together and toss well with the olive oil.



4. Salt and pepper to taste

5. Served on toasted bread







Cooks' Note:
Instead of adding the garlic, you can rub the clove of garlic over the hot toast.

This classic Sichuan soup is a "Hot favourite", it is a very appetising and delicious soup.
A "must order" item at Sichuan restaurants.

It is easy to make with chicken stock as the base and just need throw in the shredded ingredients.
Getting the right consistency with a balance of saltiness, sourness and the heat level may be a little tricky.

So feel free to adjust the vinegar, chilli oil and soy sauce to your taste.

If soup alone is not substantial for you, just add some white Shanghai noodles to it.

Enjoy!


You will need:
shredded cooked chicken from 1 chicken drumstick
5 fresh shiitake mushrooms, shredded
1.5 ltr of chicken stock
2 tablespoon of soy sauce
1/4 cup of black vinegar (I used Zheng Jiang Vinegar)
1 eggs, whisked
1 handful of wood ears fungus, soaked till soft and shredded.
1 block soft tofu, cut into thin stripes
50gm of bamboo shoots (shredded)
1 tablespoon shredded young ginger
1 teaspoon sesame oil
1/2 chilli oil (optional)
spring onion or coriander for garnish

Thickening:
2 tablespoon potatoes starch or corn starch (flour)
2 tablespoon water

Method:
1. Bring to boil the chicken stock.
2. Add in all the shredded ingredients (except tofu) when the stock boil.

3. Add thickening, season to taste and cook to preferred consistency.

4. Slowly add the tofu stripes (be careful not to mush it) and when boils, remove from heat.

5. Slowly pour in the whisked egg in a small stream while stirring the soup. This way you achieve a beautiful egg drop in the soup.

6. Add chilli oil if you like it spicy, a dash of pepper as well.

7. Garnish with spring onion and served immediately.





Cooks' Note:
1. Vegetarian soup is possible, substitute chicken stock with vegetable stock(mushroom powder) and skip the meat.
2. You may add noodles to this soup.

So this "Kan Cheong Spider" (me) starts thinking of foods that may help increase his appetite.
I am thinking of sour dishes since he can't handle spice.

The Hot and sour soup came to mind. Doesn't hurt to make dumplings, as well as these two, are great together.

I wanted to use up the spinach in the fridge, so I make 2 variations.
One mainly just minced meat (I am using pork here) and the other, meat and spinach.

Of course, you may substitute spinach with chopped cabbage, chopped onion, chopped carrots or chopped water chestnut.
Really, it's your call.

Don't need to fret about making dough and rolling out the skin, just head to the supermarkets or the wet market (the bean sprouts stall)  and ask for dumplings skin (the white version, not wanton skin)
and you are ready to wrap.

These dumplings are a meal on its own with carbs, protein and veg. I suggest you make more and freeze them for lazy days.


You will need:(for dumplings)
500gm of minced pork (30% fat, 70% lean)
1 tablespoon ginger (minced)
1 clove garlic (minced)
3 tablespoon soy sauce
2 teaspoon white pepper
1 teaspoon of sugar
2 tablespoon of oil
1 tablespoon of sesame oil
200gm of blanched spinach

Dipping sauce:
shredded young ginger
Zheng Jiang vinegar

Methods:
1. Mixed well all the above ingredients and divided it into 2 portions.


2. Add the spinach to one portion of seasoned minced meat.


3. Start wrapping - dampen the edges of each skin with a little water. Then place a little less than a tablespoon of filling in the middle.


4. There are several ways to do the wrapping, but the easiest way for 1st timers is to fold the skin into half and sealed.
5. Or do the fan style which is to pinch the skin in half at one point in the middle and then fold the skins over twice on each side. (practice make perfect!)

Minced pork dumpling

Minced pork with spinach dumplings

6.  To boil: Bring to boil a large pot of water and add in the dumplings. They will float to the top and look transparent when cooked. (frozen ones will take longer time slightly)



7. Served with shredded ginger and "Zheng Chiang" (black) vinegar

Cooks' Note:
1. The dumplings skin if left out in the open for too long, the edges will start to dry out. If that happens, wrap them in the damp towel and put them in a sealed plastic bag for a couple of hours to soften back up.
You can freeze any un-used dumpling skin in a zip-lock bag for later.



2. If you plan to freeze the dumplings for later, place them on baking sheet lined with parchment paper, making sure that none of the dumplings are touching (each other)

3. You may substitute pork with chicken or beef.

4. You may substitute spinach with chopped cabbage

5. You add chopped water chest nut or chopped carrots to the meat for added crunch.

6."Kan Cheong spider" is a Singaporean term used to describe a person who is always anxious and constantly on their toes. Nobody knows why spiders are "Kan Cheong" but chasing time and timelines are indeed what much Singaporean are familiar with.

7. Eat this with hot and sour soup!

cooked honey dew

cooked tender conch meat