Roasted Button Mushroom with Garlic and Thyme

This is one easy recipe for mushroom lovers. 

You will need an oven or toaster to do this. If you don't have one, you can do it using the flying pan but it will very wet and you won't be able to get the brown top. 

However, the flavours will be there.

Ingredients:

• 1 box Cremini Mushroom, cleaned with a damp cloth. Do not wash.

Seasoning Paste:

• 2 tablespoon Butter, softened
• 1 teaspoon Garlic Powder
• 4 clove Garlic, minced
• 1 1/2 teaspoon Balsamic Vinegar
• 1/2 teaspoon Dried Thyme or 2 tablespoon Fresh Thyme
• Ground Black Pepper and Salt to taste
• 1 small cup Panko or Breadcrumbs
• Parmesan Cheese (optional)

How to do it:

1. Brush dirt from mushrooms and clean with damp cloth or paper towel.
2. Trim the stalks to level them with the caps.
3. Set aside.
4. Mix  ingredients for the seasoning paste together, except for panko and Parmesan Cheese.
5. Spread paste on the underside of the mushrooms.
6. Set aside.
7. Mix panko with 2 tablespoon of Parmesan cheese, if using.
8. Press the mushrooms with paste on the panko.
9. Arrange on an oven proof dish.
10. Roast in preheated oven at 220c for 12 mins.
11. Increase temperature to 250c and continue to roast for 2 mins to brown the top further.
12. Serve.

Note:

• If you cut the mushroom, you will get a wetter result. So, if you prefer to have more 'sauce', cut mushroom to 2 to 3 pieces.  However, the paste slips off easily after roasting as there's nothing to hold it.
• You can make this in advance and store in the fridge to roast when you are ready.
  
• If you do not have Balsamic Vinegar, you can replace it with regular black vinegar or lemon juice

Chilli (Flower) Crab

There are so many ways to cook crab. Chilli Crab is one of the more popular one, which is also one of Singapore's national dishes. 

My family love chilli crab, except the younger one, who is can't even take a tiny bit of chilli.  However, it's not easy for me to get crabs at my area.  Hence, I have been cooking the same chilli (crab) sauce with other seafood.

The other day, I happened to get 2 big flower crabs but the kids didn't want to eat porridge. So I kept the crabs and cooked it for supper. :P  It's not as tasty as the regular crabs which have firmer meat, but it's good enough for me.   Like what we always say, No fish, prawns also good. ;p

Ingredients:

• 2 Crabs (in my case, flower crabs),  scrubbed clean and remove the gills and internal organs
• 1 teaspoon Apple Cidar or White Vinegar
• 2 eggs, beaten
• Salt to taste
• Cornflour Mixture (thickener)
• 3 tablespoon Oil

Spice to grind coarsely:

• 5 Fresh Red Chillies
• 5 Dried Chillies, soaked to soften
• 5 clove Garlic
• 2 tablespoon Dried Shrimp, soaked to soften

Sauce:

• 1 tablespoon Cooking Wine
• 5 tablespoon Tomato Sauce
• 2 tablespoon Chilli Sauce
• 1 1/2 tablespoon Sugar
• 1/2 tablespoon Fermented Soya Bean Paste (Tau Cheong)
• 500ml Water or Stock

How to do it:

1. Chop the pincers from the crabs and chop the body into halves and then into 2 parts.
2. Heat wok with oil.
3. Stir fry crabs till they turn red but not completely cooked.
4. In another wok, heat 1 tablespoon oil and stir fry the spices till fragrant.
5. Add in crabs.
6. Stir fry till the crabs till well mixed with spices.
7. Add in the sauce and stir well.
8. Cover and simmer over high heat for 5 minutes or till thoroughly cooked.
9. Add apple cider and salt to taste.
10. Gradually stir in cornflour mixture to thicken the sauce.
11. Add in egg while stirring slowing.
12. Dish and serve immediately.

Note:

1. To kill the crab, turn it over to have the belly up.
2. Lift up the round (for female crabs) or triangle (for male crabs) tab.
3. Stab using a pair of chopsticks or knife.
4. Turn it over and pry off the shell.
5. Remove the internal organs near the eyes/mouth and use a scissor to cut the mouth part off.
6. Remove the gills from the body of the crab.
7. Clean and chop the crab in to smaller pieces.
8. Smash the pincer slightly so it's easier to eat later. 
9. For flower crab, please skip step 1 to 3 as they are usually frozen dead. The shells are a lot softer so you can actually pull then apart using your hands. 
10. You can also use shellfish, like crawfish or prawn to go with the chilli (crab) sauce.

Refreshing Lemongrass Drink

I made my favourite Lemongrass drink to go with cupcakes last Saturday.

This time, I sliced the lemongrass into small pieces so it's quicker to release its flavour.  I also added mint leaves, juice of 2 calamansi and sugar to sweeten it a little instead of using honey.

Now I can have one more cupcake. ;)

Fusion Chicken Rice with Roasted Chicken and Bacon

I tweaked and combined a few recipes to come up with this dish; because I wanted to eat everything  from all those dishes. ;)

My son is a rice (and soup) person.  He will ask for rice even when I made chicken cutlet.  Hence, this time, I decided to do a western-style chicken rice.  The rice here was cooked Hainanese Chicken Rice style, but with homemade chicken broth and garlic only. I didn't use pandan leaves as I didn't want a clash of flavours with the western-style chicken.

I usual roast or grill a whole chicken but the breast meat always get 'abandoned'.  So this time, I used boneless chicken thighs instead.  It's is also easier to serve and less messy to eat.

The chicken is a combo of 3 old recipes I have.  It has the Herbs from Grilled Chicken with Herbs,  the Bacon from Roast Chicken with Bacon and the Garlic from Roast Chicken with Garlic and Lemon .

Ingredients:

• 4 boneless Chicken Thighs or Legs, cleaned and pat dry
• 2 teaspoon Dried Thyme
• 2 teaspoon Dried Rosemary
• 1 1/2 teaspoon Dried Parsley
• Rind of 1 whole Lemon
• 2 tablespoon Lemon Juice
• 1 tablespoon Olive Oil
• 20 gloves Garlic, skin intact
• 6 to 8 Slices Streaky Bacon
• 150ml Chicken Stock
• 2 tablespoon Sake or any other cooking wine
• Salt and Ground Black Pepper

How to do it:

1. Rub 2/3 of the herbs and lemon rind on all the chicken thighs.
2. Season and rub with salt and pepper.
3. Lay chicken thighs on a baking dish.
4. Place bacon strips over the chicken thighs, covering them.
5. Drizzle lemon juice and olive oil over.
6. Sprinkle the remaining herbs and lemon rind.
7. Scatter the garlic around the baking dish.
8. Pour chicken stock and wine into the dish.
9. Roast in a preheat oven at 200c for 10 -15 mins or till the bacon starts to turn crispy and brown.
10. Remove the bacon and set aside.
11. Continue to roast the chicken for another hour, basting it with juice from the dish occasionally to let the chicken meat absorb the flavours.
12. Do not bast chicken during the last 15 mins of roasting to let the chicken skin become dry and turn crispy.
13. You may want to return the bacon strips back to the chicken to let it heat up for 5 mins.
14. Remove chicken from dish and drain roasting juice from excess oil.
15. Chop chicken into smaller pieces and place bacon together.
16. Drizzle juice over rice if you like.
17. Serve chicken and bacon rice  with the sweet garlic.

Note:

• As different oven works differently, please adjust the timing or temperature accordingly.
• If the chicken is browning too fast, lower the temperature and roast longer.
• Alternatively, you may wish to place a foil tent over the bacon/chicken to prevent them from browning to fast on the top but under-cook inside.

Toasted Belacan Granules

I had my whole place smell of the pungent belacan yesterday. 

My homemade belacan granules/powder supply was running low so I toasted 2 blocks of belacan to restock. Usually I will burn a candle next to my pan while toasting it. I ran out of candles and I thought by having 2 fans blowing the smell out of the window, the smell won't spread to the rest of the rooms. I thought wrong. :P

I wouldn't mind the smell, in fact I love it but my husband hates it.  Although I did clear most of the smell but for someone who hates it, it's not difficult to notice it the moment he step into the house.

Well, what has been toasted cannot be untoasted.

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.

Ingredients:

• 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.

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

Fried Ginger Shreds

I made a container of Fried Ginger Shreds today.  I love to use this to top on dishes like Threadfin with Ginger Sauce, Frog Leg with Ginger and Scallion, Braised Chicken in Ginger, Porridge, etc.  I love to eat them as tibits too.

This reminds me of my confinement days.  The confinement lady knew I loved to munch on them, she made me a big container of it before she left.

You need to be really skillful in order to get thinly sliced ginger slice.  You will have a hard time frying thick shreds as it will brown on the outside but still raw inside.

I have shared how I cheated on shredding ginger years ago, here.  I'm sharing this again for those who loves these ginger shreds but had no idea how to do it thinly.  I even used this to slice Arrowhead to make chips during the Chinese New Year period.

You just need this magical tool.  It's magical to me cos I have this for years and it's still able to shred my skin off my hand if I'm not careful enough. :P

You just need use the peeler to slice out thin slices of ginger, then stack a few slices and julienne it.  That part, no more cheat tricks. You have to keep trying till you get it thin enough.

Fry the ginger shreds in batches on medium low heat till they turn lightly golden.  At this point, they will start to brown and burn very quickly, so remove them as fast as you can. If you have problems removing them fast, I suggest you pour everything out into a strainer.

You can return the oil back to the pan to continue frying the next batch.  Drain the fried ginger shreds on paper towel to remove excess oil. Store them in an airtight container once cooled.

Do not discard the oil.  You can use it to drizzle on your cooking just like how you use sesame oil.

Oven Grilled Chicken with Mayonnaise and Herbs

One of my favourite dish is the Baked Cod with Garlic Mayo.  Recently, I decided to try out the same idea on chicken with my (dying) homegrown herbs. Better eat them before they all dry out (due to the hot weather) and die. :P

I did the same dish 3 times before deciding which is the family's favourite. Once with dried herbs grilled on rack and the next was without rack. The 3rd tried out was with fresh herbs grilled on rack.

My husband preferred the fresh herbs as it's more subtle and not too overpowering. But he preferred grilling the chicken straight on the pan so the chicken can absorb the juices. I preferred the stronger aroma from the dried herbs but I, too, preferred grilling it on the pan. The chicken turned out very juicy and flavourful. Even the kids loved it.

Try it out and let me know which do you prefer. :)

Ingredients:

• 4 Chicken Leg, deboned
• 5 tablespoon Japanese Mayonnaise
• 2 sprig Fresh Rosemary
• a small bunch Oregano (abt 4 stems)
• a small bunch Thyme (abt 10 stems)
• 1 teaspoon Garlic Powder or 2 clove Garlic, grated
• Ground Black Pepper
• Salt

How to do it:

1. Remove leaves of all the herbs from its stems.
2. Tear them into bits or you can chop them up if you like.
3. Mix them with the mayonnaise.
4. Spread the mixture all over clean and dabbed dry chicken.
5. Spread a little mixture under the skin too if possible.
6. Let it marinate for at leave 2 hours or overnight.
7. Season the chicken with salt and black pepper all over.
8. I added more black pepper on the skin.
9. Grill chicken in preheat oven at 180c for 30 mins.
10. Increase the temperature to 200c and continue to grill chicken another 10 mins or till the skin starts to brown.
11. Remove and serve.

Note:

• You may replace fresh herbs with 1 teaspoon of dried herbs each.  I prefer using garlic powder as fresh garlic will taste bitter if it's burned.
• If you prefer the chicken to be dried and more crispy, grill it on a rack.
• You can use the sauce from the chicken to roast more flavour vegetables.
• Have 'tent' made from foil to cover the chicken, if you find the chicken browning too fast. Remove it at step 10 to continue grilling to brown the skin.

Fried Potato Wedges with Paprika and Cheese 红椒粉与芝士粉调炸土豆角

I did this to go with Maltose Rib 2 weeks ago. It is really easy to do and there are so many ways to season it with.

Here, I seasoned it with truffle salt, paprika and pamensan cheese. It was so tasty that I had to control myself not to finish it. :P Try it with your preferred seasonings if you like.

Ingredients:

• 3-4 medium Potato, skin peeled and cut into chunks or wedges
• 1 teaspoon Paprika
• 2 tablespoon Shredded Parmesan Cheese
• 1-2 pinch Salt (I use Truffle Salt)
  Sprinkle of Dried Parsley (optional)
  Oil for frying

How to do:

1. Boil a pot of water seasoned with salt.
2. Place potatoes into the water to boil for 10-15 minutes or till tender.
3. Drain and pat dry the potato wedges.
4. Heat a pot of oil.
5. Shallow or deep fry the cooked potato wedges till lightly golden brown.
6. Remove and drain on paper towel.
7. Sprinkle shredded Parmesan cheese immediately.
8. Season with paprika and salt once the Parmesan cheese has stick to the potatoes.
9. Toss gently to mix well.
10. Serve immediately.

Note:

• You can also leave the potato skin on. Just scrub it clean before cooking it.
• The time needed to cook the potatoes depends on the type of potato used and the size it is cut into.
• The potato wedges are ready if it is easy to poke a toothpick in them.
• You have to spinkle the Parmesan cheese immediately when you remove the potato wedges from the oil, so the heat can melt the cheese and stick.
• However, it is better to let the oil drain away from the potato wedges before you add the paprika and salt so that the potato wedges will not be over covered with the seasonings.

Refreshing Lemongrass with Lemon Honey 香茅柠檬蜜清凉饮

I made this last week when the weather was unbearable. Usually, I'll just boil the lemongrass and sweeten it with sugar but I wanted the kids to drink it so I used honey instead this time.

Personally, I prefer sweetening it with sugar or rock sugar as honey sort of mask the smell and taste of the lemongrass.

My suggestion is, if you have a sore throat or suspect you are going to have one, you might want to use honey. It help soothe it. Use sugar instead if you just want to make yourself a refreshing drink,

Ingredients:

• 7 stalks Lemongrass, cleaned cut into 3 sections
• 1 litre Water
• Half a Lemon, slice
• Sugar, Rock Sugar or Honey to taste

How to do it:

1. Smash lemongrass to help release flavour during boiling.
2. Place lemongrass in a pot of water and bring to a boil.
3. Reduce heat to a simmer and continue to simmer for half an hour.
4. Drain and discard the lemongrass.
5. Sweeten with sugar, rock sugar or honey.
6. Serve it warm or chilled with lemon slices.

Note:
If you prefer a more tangy drink, squeeze some lemon juice before serving.

Milo Pudding with Oreo Crumbs 美祿布丁

Does this look like a pot of plant to you? The plant is mint but its not sitting in a pot of soil. Take a closer look and don't be fooled. ;)

I had this idea for the longest time but never get to excute it because it's not easy for me to get Mint Leave or any herbs.

This idea actually came from my daughter when I did Chocolate Milk Pudding. She said the pudding looked yucky :P and adding oreo on it will make it look like a pot of soil.

Since I now grow my own mint (please see photo at the end), I decided to put my plan into action. ;)  Adding the Oreo crumbs adds texture to the pudding. Crunch on every bite. :)

Ingredients (for 2 cups):

• 250ml Milo or Chocolate Milk
• 7g Gelatin
• 6 (single) pieces Oreo, crushed into crumbs
• 2 stalks Mint

How to do it:

1. Mix Milo with gelatin.
2. Heat mixture but do not boil, stir till gelatin melts.
3. Pour mixture into cups.
4. Chill in fridge till set.
5. Pour Oreo crumbs on pudding and stick in a stalk of Mint in the centre and serve.

Note:

• You can use jelly powder instead of gelatin if you like.
• Using 3in1 Milo will be easier. However, you are free to make the Milo to your taste.
• Do not include the cream in the Oreo for the crumbs.

This is my pot of homegrown Mint. You can try growing your own.

Get some stalks of Mint. Cut about 6 to 7 cm from the top. Remove all leaves except the top 2 - 4 leaves and stick them in the soil. Water regularly.

You are successful if they do not look wilted after a few days of constant watering. After that you can cut down on the watering and reduce to once a day or more on a hot day.

Grilled Sambal Winglets 烤参巴鸡翼

Chicken wings or winglets are the family's all time favourite. You can do it in all sort of ways. One of my favourite is in sambal chilli.

I can't take spicy food (although I love it) so it's always good to be able to make it on my own so I can adjust how hot I want the sambal to be. Add dried chilli and more chilli padi if you want it more spicy. I can't do that cos if I do, I'll be full drinking water. :P

Ingredients:

• 8 Chicken Mid-joint
• Additional 1 Calamansi to be squeezed over grilled winglets (optional)

Sambal:

• 10 Fresh Red Chilli, de-seed
• 3 Chilli Padi, more if you like it spicy, de-deed
• 3 Shallot
• 1 teaspoon brown sugar
• Juice of 1 Calamansi
• Salt to taste

How to do it:

1. Blend, all ingredients for sambal into paste and set aside.
2. Pat dry winglet and marinate with half the sambal for at least an hour.
3. Lay winglets on oiled rack for grilling.
4. Spread half of the remaining sambal on the winglets.
5. Spray on a bit of cooking oil if possible.
6. Grill in preheated oven at 200C for 30mins, turning the winglets mid way.
7. Spread the remaining sambal on the winglet when you turn the winglets for further grilling.
8. Serve with a additional squeeze of calamansi if you like.

Grilled Sea Bass with Thyme and Garlic Butter

My husband is away on an overseas business trip for the past week (meaning less cooking :p)

Usually I will eat whatever leftover from the kids' dinner. However, I had a piece of Seabass in the fridge that I wanted to clear, so I made a simple dinner for myself yesterday instead of having leftovers.

I had the sea bass grilling in the oven while I worked on the sides. This also means less cleaning up. You can pan-fry it too. You can have to watch over it so it will burn.

Ingredients for Grilled Sea bass:

• 1 slice Sea bass
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 2 sprig Fresh Thyme
• Salt and Ground Black Pepper to taste

Ingredients for Zesty Garlic Butter:

• 2 clove Garlic, minced
• Zest of 1 Lemon
• 1 tablespoon Butter

Ingredients for Mashed Cauliflower:

• 230g Cauliflower, cut into florets
• 1/3 tablespoon Butter
• 1 tablespoon Parmesan Cheese (optional)
• Salt to taste

How to do it:

1. Clean and pat dry sea bass.
2. Mix herbs and spice ingredients for sea bass together.
3. Rub all over the sea bass and set aside for 15 mins.
4. Meanwhile, prepare the zesty garlic butter but mixing all ingredients together.
5. Spread half of the butter on the skin side of the seabass.
6. Grilled the sea bass on rack in preheat oven at 250C for 8 mins, longer if you want the skin browned.
7. Turn over, spread the remaining butter and continue to grill for another 8 mins.
8. While the sea bass is grilling in the oven, prepare the cauliflower.
9. Steam the cauliflower florets for 10 mins. You can blanch them too.
10. Drain well and pour into a blender.
11. Add the butter and half of the parmesan cheese.
12. Blend till smooth.
13. Add salt to taste.
14. Scoop out onto a plate and sprinkle the remaining parmesan cheese.
15. You can bake it in the oven to brown it if you like.
16. Remove sea bass from oven and serve together with the mashed cauliflower.

 

Pan Fried Ribs with Rosemary 迷迭香煎排骨

This is one of the earlier dishes I did using the Happy Call Pan (HCP). Again, this was 'hidden' away in the draft folder till now. :P  Age's catching up. I'll be 41 on my coming birthday. :o Memory is failing. :p

I haven't been using my HCP much lately. Just too lazy. I have been letting the oven do most of the work. Perhaps I should use the HCP to make this dish again.

If remembered correctly, the ribs done with the HCP was rather juicy as compared to using the oven. However, I usually oven grill the ribs with the onions. It adds the sweetness of the onions to the ribs. I'm unable to do so with the HCP as it will burn the onion. The onions here is served as a side. Please omit it if you don't like it. I love onions though. ;)

Ingredients:

• 2 Pork Ribs
• 1 teaspoon Minced Garlic
• 1 sprig Fresh Rosemary or 1/2 teaspoon Dried Rosemary
• 1/2 Onion, sliced
• Salt and Pepper to taste

Marinade:

• 2 teaspoon Cooking Wine
• 1/2 teaspoon Light Soy Sauce
• 1 teaspoon Minced Garlic
• a pinch of Salt
• a dash of Pepper

How to do it:

1. Add ribs to marinade.
2. Set aside and let it marinate for 20 mins.
3. In the pan, heat 1 tablespoon oil.
4. Add in onions and half of minced garlic.
5. Saute fragant and onions are soften.
6. Season with salt and pepper.
7. Side aside.
8. Using the same pan, place the ribs and sprinkle rosemary over.
9. Covered the pan and cook for 2 mins on each side on medium low heat till just done.
10. To have the ribs more charred and brown, turn up the heat a little and pan fried each side well, uncovered.
11. Remove and serve with onions.

Note:

• Time required to cook the ribs depends on how thick/meaty the ribs are.
• You can use any cooking wine you like.

Minestrone Soup with Garlic Toast 蒜茸土司配意大利杂菜

Minestrone is one of my favourite western soup. Usually I will add macaroni in it for my second meal and that makes a very filling meal. I'm using french loaf here to make the garlic toast as it will soften when it's dipped into the soup and it soak up the soup better then  bread or bun.

I have shared both the recipes for Minestrone and the Garlic Bread here before. For easy reference, I'm re-posting the recipes with minor tweaks for both recipes.


Minestrone Soup

Ingredients:

• 1.2 litre Chicken Broth
• 2-3 tablespoon Tomato Paste
• 1 stick Celery, diced
• 1 Potato, skinned and diced
• 1 Carrot, skinned and diced
• 1 Onion, skinned and diced
• 5 French Bean, diced
• 4-5 leaf Cabbage, chopped
• 2 teaspoon Dried Oregano
• 1 Bay Leaf
• Pepper and salt to taste

How to do it:

1. Heat a little oil and saute onion and celery till slightly soften.
2. Add in potato, carrot, french bean and cabbage.
3. Cook for a minute.
4. Add in the rest of the ingredients except for pepper and salt.
5. Bring to a boil and reduce to a simmer.
6. Simmer for 30 to 45 minutes till vegetables are tender.
7. Season with salt and pepper.

Note:

• Size of the veggies used, ie, potato, carrot and onion, depends on your preference. If you not going to eat much of the veggies, get smaller size veggies.
• Add more tomato paste if you prefer the soup to be to be thicker.

Garlic Toast

Ingredients:

• French Loaf, sliced
• 4 tablespoon Butter, Soften
• 16 clove Garlic
• 1 teaspoon Garlic Powder (optional)
• 1 teaspoon Dried Parsley (optional)

How to do it:

1. Preheat oven at 180C.
2. Cut the base (hard part) of garlic, leave the skin on.
3. Toast slice french loft and garlic for 12 mins.
4. Remove and set aside to cool.
5. Squeeze the garlic out from the skin and smash into paste like.
6. Add the garlic to the rest of the ingredients and mix well.
7. Spread on toasted sliced french loaf.
8. Toast for 10 to 15 mins.

Note:

• Pre-toast the french loaf to make it dry so it will stay crunchy.
• Time required depends on how thick the slices are.
• Toast it again if you feel that it's still soft in the middle.
• Store un-used french loaf in air-tight container till stated expiry date.
• You can grate fresh garlic into paste like instead of toasting it if you like.
• You can also mix some Parmesan Cheese to the Garlic Mixture.

Threadfin with Ginger Sauce 香煎姜汁马鲅

I have been trying very hard to make my kids eat fish other than Cod and had only been successful with this dish using Threadfin.

Threadfin, commonly know as 午鱼 in Hokkien and 马友 in Cantonese, is very often use when I made fish porridge for my kids when they were toddlers.


As this is done with ginger sauce, it has a very nice aroma and reminds me of a friend who is doing her confinement. I bet she will enjoys this dish.

There are ready-made (Japanese) Ginger sauce but I prefer to make my own as I don't have to free-up space in my fridge or kitchen cabinet to keep it. I don't have to worry about wastage towards the expiry date too. My major frustration with ready-made sauce is some times I can't find it anymore when I want to get it.

My ginger sauce may not be better than ready-made ones but ingredients are easily found, easy to made and you can adjust the flavour according to your taste too. You can make it anytime you need it too. Do try it out. :)

Ingredients:

• 1 slice of Threadfin
• 1 tablespoon Olive Oil

Ginger Sauce for Marinade:

• 1 tablespoon Light Soy Sauce
• 1 teaspoon Ginger Juice (done by grating the ginger using a grater)
• 1 teaspoon Chinese Cooking Wine
• 1/2 teaspoon Sugar

Ginger Sauce for Seasoning:

• 1 tablespoon Light Soy Sauce
• 1 teaspoon Ginger Juice (done by grating the ginger using a grater)
• 1 teaspoon Mirin
• 1/2 tablespoon Water
• 1/2 teaspoon Sugar (optional)

How to do it:

1. Marinate threadfin in ginger sauce marinade for half an hour.
2. Heat pan with oil.
3. Drain threadfin and place in pan.
4. Pan fry on all sides on medium high heat till just cooked, about 10-12 mins.
5. Dish and set aside.
6. Using the same pan pour in ginger sauce for seasoning.
7. Bring to a gentle simmer.
8. Drizzle over threadfin or use it as a dipping sauce.

Note:
You can dust the threadfin with corn flour before pan frying it to prevent it from breaking.