Thursday, May 22, 2014

Okra with Mayonnaise and Ebiko

I had this dish at Raman Play last year and was hooked. If you have tried this before, you will know that it's really expensive for just that few pieces.

I tried to replicate it last year without successful and had forgotten about it. Last week, a gardening friend posted a different type of okra (it was short and fat) and I though it will really nice if I can make this dish using this recipe. Yums.

It's an extremely easy recipe. The important thing to take note is not to over cook the okra and not make it slimey. 

I have tried blanching and it doesn't help with the slimey issue. So please don't try blanching.

I used my water oven to steam them on rack so that no water will settle on the base of the okra. If you are using a wok to steam, try placing a rack to lift up the okra.

  • 4 Okra
  • 4 tablespoon Japanese Mayonnaise
  • 3 tablespoon Ebiko

How to do it:
  1. Mix Japanese Maya and Ebiko together and set aside.
  2. Clean the okra. Do not cut or slice it.
  3. Steam for 4 minutes.
  4. Cut of the top and slice okra into 2 length-wise.
  5. Spread the mayo mixture on the okra.
  6. Use a blow torch to burn the top.
  7. Serve immediately.

  • The more cuts you have on the okra, the more slimey it will be. Hence I do not recommend you steam the okra after cutting.
  • The timing on steaming the okra depends on how you like the okra to be. 4 mins will still give the okra some crunch to it.
  • If you do not have a blow torch, you can use the oven cook the top. However you might want to reduce the steaming time so the okra will not be to soft with double cooking.
  • Torching the toppings, gives is a nice smell and the mixture will melt a little and flows down to the okra giving it the seasoning it needs.

Deep Fried Chicken with Fermented Bean Curd

I have been doing lots of  "kitchen experiments" lately. This is one of my successful ones cos my daughter actually loves it. 

This is the fried and improved version of this oven grilled winglets.

  • 1 boneless chicken thigh or leg, cleaned, dabbed dry and cut smaller.

  • 3 pieces Fermented Bean Curd
  • 5 tablespoon Fermented Bean Curd Sauce
  • 1/2 teaspoon Sugar
  • 1 teaspoon Garlic Powder or 2 clove Garlic, grated
  • 1 teaspoon Ginger Juice
  • 1 tablespoon Sake or any other Cooking Wine
  • 1 1/2 tablespoon Potato Flour
  • 1 tablespoon Rice Flour
  • 1/2 teaspoon  Baking Powder

How to do it:
  1. Combine all marinade together and mix well. You can use zip-loc bag to do this.
  2. Add in the chicken.
  3. Coat well and set aside to marinate for at least an hour.
  4. Heat oil in a small pan or wok.
  5. Fry till golden brown.
  6. Remove and drain excess oil on paper towel.
  7. Serve.

  • I like to fry in small pan as lesser oil is used. You will have to work in batches though and turn the chicken when frying.
  • The chicken thigh that I used is about 300g and I cut it into about 10 one to 2 bite bit size.
  • For this recipe, the chicken is coated thinly with the mixture that stay crispy even after it has cool down.

{ Breakfast : Bunnies Sandwiches }

Opps ... Another short post on meal idea.  I'll get back to recipe post soon, I hope. :P

This was last Sunday's breakfast. I overslept and had to get rush to get breakfast done as my son was having tuition. This is similar to the doggies sandwiches I made some time back. I made egg mayo as fillings here.

Saturday, May 17, 2014

{ Breakfast : Hotcakes Burger }

This morning's breakfast was burgers made using Hotcakes.

The kids finished all the milk. I had to use the cream capsule meant for my husband's coffee to make some milk.  I told them it's clear to fridge day but they don't have to act so fast also mah.

Saturday, May 3, 2014

{ Breakfast : Burger with Chicken in a Biskit }

This was today's breakfast.

I made the kids' favourite cheesy meat patties, this time with a folded slice of mozzarella cheese in it instead of the usual cheddar cheese.

This time I coat it with Chicken in a Biskit for extra flavour. The usual coating will be with panko for the crunch. You can use cream crackers too for a cheaper way.

If you like your meat patties real crunchy, you got to try using rice krispies!

From left to right: Meatballs coated with Panko, Cream Crackers and Rice Krispies.

Pan Grilled Salmon with Zesty Dill Butter

Recently, my hubby bought some expensive oranges. Harukra oranges to be specific. I want to get all I can from these oranges so I decided to save the zest to make this dish.

  • 2 piece Salmon
  • A pinch of Salt and a dash of Ground Black Pepper

Seasoned Butter:
  • 1/4 teaspoon Garlic Powder
  • 1 teaspoon Fresh Dill, chopped
  • Zest of  a Citrus Fruit like lemon, lime or orange
  • 1 tablespoon Salted Butter, softened

How to do it:
  1. Prepare the Seasoned Butter by mixing all ingredients together well.
  2. Return the butter to the fridge if it is too soft; ie; cannot hold it's shape.
  3. Clean salmon and pat dry.
  4. Rub salmon with salt and ground black pepper before pan grilling.
  5. Sparingly spread some butter on salmon for grilling just to prevent sticking.
  6. Pan grill salmon till just well done.
  7. Serve with a teaspoon of soften seasoned butter.

The potato served here with the salmon is parboiled with skin intact till tender. It is pan-grilled together with the salmon.