Mediterranean Baked Fish

Mediterranean Baked Fish

          My Dinner menu for Wifey today is Mediterranean Baked Fish. Original idea and concept came from Manhattan Fish Market.
          I'm a fish eater so the first time I went to Manhattan Fish Market Restaurant in Singapore, I tried the Mediterranean Baked Fish. After the first bite, I was hooked. The taste is excellent but the fish lacks of texture to it. Overall  I give it an 8/10 rating.
          So I decided to recreate the dish. I used Cream Snapper Fillet and created my own recipe as close as possible to the original taste. The result was rewarding as I bite down the Cream Snapper. The texture of the fish was tender and juicy. I have no words for it, all I can say is give it a try and find out for yourself. 

Ingredients:-

1 no. of     Cream Snapper Fillet
A dash of  Salt
1/2 tsp of Garlic Powder
1/2 tsp of Dried Chopped Basil
A pinch of Dried Oregano
A pinch of Dried Chopped Parsley
1 tbsp of   Olive Oil

Method:-

Marinate the fish well and wrap in an aluminum foil.
Keep in the fridge for a minimum period of 30mins to a maximum of 12hrs.
Preheat oven at 350 F.
Bake the fish for about 7-10mins.
Serve with Cream Sauce, Sautéd Seasonal Vege and Rice or Mash Potatoes depending on individual liking.

Photo from Manhattan Fish Market

3 Taste Fish

3 Taste Fish

          The common specialty of a Chinese style Muslim Seafood Restaurant. Why not giving it a try and cook at home for special occasions? Insya Allah your family will love it. This menu can also be cook with prawns and crabs but the most suitable is fish, especially Grouper. Once the gravy seeps into the flesh of the fish, you just can't stop eating. Do leave your comments once you've tried cooking it. Enjoy...

Ingredients:-

1 no. of Small Grouper/Sea Bass (butterflied)
{20 pcs of Tiger Prawns (depending on individual wheter you want it butterflied or not &with head still intact or not)}

Note: Season the fish/prawn with salt. Powder with corn flour and a bit of plain flour.
           Fry the fish/prawn and set aside.

A)
    20 Stalks of Dried Chilli (boiled)
    1 no. of         Red Onion
    2 Cloves of   Garlic
    1/2" of          Galangal (Lengkuas)
    1" of              Ginger

B)
                          Capsicum (diced)
                          Green Bell Pepper (diced)
                          Pineapple (diced)
    1 tbsp of      Thai Chilli Sauce
    1 tbsp of      Tomato Sauce
    1 tbsp of      Oyster Sauce
    1 tsp of        KNORR Chicken Powder to taste
    1 tsp of        Honey
    1 no. of         Japanese Onion (sliced into rings)
    2 pcs of        Kaffir Lime Leaves (sliced)
                          Cooking Oil

Method:-

1) Blend ingredients A) together.
2) Heat up the oil and sauté the blended ingredients till fragrant.
3) Then add in bits of Capsicum, Green Bell Pepper & Pinapple.
4) Continue to sauté.
5) Add in all the Sauces and Chicken Powder to taste.
6) Lastly add the Honey, Kaffir Lime Leaves and Japanese Onion.
7) Pour the gravy on top of the fish or prawns and serve.

Mee Sop Udang Juliah

Mee Sop Udang Juliah

          Resipi ini adalah kepunyaan Ibu saya. Ianya seumpama masakan Cina "Prawn Noodle". Rasanya Alhamdulillah sedap tapi tidak sama seperti tangan Ibu yg membuatnya. Selamat mencuba.

Bahan-bahannya :-

1 litre     Air
1"           Halia
3-4 Biji  Bawang Putih
1kg        Udang Harimau (dibelah dan dibuang kulit setengah, tinggalkan kepala dan ekor)
1 no.      Cube Ikan Bilis KNORR
1 tbsp    Kicap Manis (jikalau mahu lebih gelap tambah kicap)
Secubit  Garam (secukup rasa)
Secubit  Ajinamoto (secukup rasa)
Secubit  Gula (secukup rasa)

Hiasan :-
                Daun Sop
                Daun Bawang
                Bawang Goreng

Bahan-bahan untuk Cili Padi Kicap :- 
                Cili Padi (dihiris)
                Kicap Masin

Cara-caranya :-

Rebuskan udang di dalam periuk yang berisikan air.
Apabila telah masak, angkat udang dan cabut kepalanya. Jangan dibuang air rebusan tadi.
Seterusnya, masukkan kepala udang tadi bersama dengan halia dan bawang putih ke dalam blender. Campur sedikit air dan kisar.
Setelah nampak halus, tapiskan bahan kisar tadi ke dalam bekas yang lain dan dibuang hampas dan kulitnya.
Tumis bahan kisar tadi sehingga naik bau, lalu campurkan air rebusan udang tadi.
Campurkan cube ikan bilis, garam ajinamoto dan gula.
Selepas mendidih bolehlah dihidangkan

Blackpepper Beef/Chicken

Blackpepper Beef/Chicken

          This recipe was taught to me by my Head Chef Obek. It is exactly the same if you ordered from a Seafood Restaurant. So why not give it a try rather than paying $8 for a small dish at a Seafood Restaurant when you can cook for the whole family at the same amount. For this recipe, my preferred choice is the beef due to it's texture and taste. Enjoy

Ingredients :-

500gm of     Sliced Beef / Chicken Breast (sliced)
2-3 tbsp of  Cooking Oil
1 no. of        Red Onion (sliced)
3 no. of        Garlic (chopped)
2" of             Ginger (sliced finely)
1 no. of        Capsicum (sliced/diced)
1 no. of        Green Bell Pepper (sliced/diced)
2 tbsp of      Coarse Black pepper (make it 4 tbsp if you wanna it spicy)
1 tsp of        KNORR Chicken Powder
1 tsp of        Sugar
2-3 no. of    Fresh Red Chillies (sliced for garnishing)
1 no. of        Coriander Leaf (for garnishing)

Method :-

1) Heat up the oil & sauté the Garlic, Ginger and Red Onions till fragrant.
2) Add in the Black pepper and stir.
3) Add the Meat (Beef/Chicken), Capsicum & Green bell pepper.
4) Lastly add in the Chicken Stock & Sugar to taste.
5) Garnish with the sliced Red Chilles & Coriander leaf

Turkey Bacon Cabonara (100% Halal)

Turkey Bacon Cabonara

          This menu was taught to me in 2013 by my Head Chef and also my fellow friend Hafidz. I prefer his style and recipe rather than my own recipe because the taste is totally different. He's like 10 times better than me. I hope I will interpret it 100% as how he had taught me. A gentle reminder to everyone, all cream based pastas are to be consumed while it's still hot. Otherwise it'll be mushy and will make you full. Happy trying.

Ingredients :-

2 tbsp of             Olive Oil
2pcs of               Chicken Ham (cut into 4 or depending on individual)
1 tsp of               Chopped Garlic
1 1/2 ladle of     Whipping Cream (Anchor / President Brand)
1/2 slice of         Cheddar Cheese
1/2 tsp of            Parmesan Cheese
1/2 tsp of            KNORR Chicken Powder
1 no. of                Egg Yolk
180gm of            Cooked Pasta (Al dente) preferably Penne or Fusilli
2 pcs of               Smoked/Grilled/Pan fried Turkey Bacon
1 no. of                Fresh Parsley for garnishing

Method :-

1) Heat the Olive Oil in a pan and sauté the Chicken Ham.
2) On a low heat add in the Chopped Garlic sauté until browning.
3) Put in the Whipping Cream, Cheddar and Parmesan, simmer till the sauce thickens.
4) Add the Chicken Powder to taste.
5) Off the fire, add the egg yolk and stir thoroughly.
6) Topped with the Turkey Bacon and garnish with the Fresh Parsley.
7) Ready to serve

Sambal Belacan Power

Sambal Belacan Power

     Sambal Belacan ini telah diajarkan kepada saya waktu saya berumur 22 tahun oleh Head Chef saya yang bernama Obek. Sambal Belacan ini sesuai dijadikan sampingan untuk pelbagai hidangan terutamanya untuk Ayam Penyet. Sambal ini boleh tahan untuk selama 2 minggu di peti sejuk. Tapi Insya Allah anda semua akan mendapati bahawa ianya tidak akan cukup untuk jangka masa 2 minggu.
     Berikut adalah resepi dan cara membuatnya. Jikalau anda ikut caranya dengan teliti, Insya Allah akan memuaskan. Peringatan saya kepada anda, jangan meggunakan belacan buku / belacan bentuk kotak, ini kerana rasanya akan berlainan dan lari dari resepi asal dan jangan menggunakan air supaya sambal belacan ini dapat bertahan di dalam peti sejuk. Selamat mencuba dan jangan lupa untuk berkongsi comment-comment anda.

Bahan-bahannya :-

125gm      Cili Merah
125gm      Cili Hijau
$1              Cili Padi Merah
3 Biji          Bawang Merah (Besar)
5 Ulas        Bawang Putih
3/4             Belacan Bulat
4 Biji          Tomato
2 tbsp        KNORR Chicken Powder
3 tbsp        Gula Melaka (Halus)
2 tbsp        Ajinamoto
2 Senduk   Minyak Masak

Cara-caranya :-

Panaskan minyak masak di kuali dengan api sederhana.
Masukkan bawang merah, tumis sehingga garing.
Campurkan bawang putih dan tumis seketika sahaja.
Setelah itu masukkan cili merah, cili hijau dan cili padi, tumis sehingga ianya semua layu.
Kemudian masukkan tomato dan gaul sehingga kita melihat bahan-bahan tadi menjadi seperti paste.
Ketika itulah kita masukkan belacan tadi agar senang hancur.
Selepas itu kita campurkan chicken powder, gula melaka dan ajinamoto ke dalam tumisan tadi.
Sentiasalah gaul tumisan agar tidak melekat di kuali dan hangus.
Apabila tumisan sudah pun layu, tutupkan api dan letakkan di dalam bekas supaya ianya sejuk.
Apabila ianya sejuk, kita akan mengisar tumisan itu.
Campurkan sekali minyak di kuali tadi kerana ianya menggantikan air diwaktu kita mengisar nanti dan tidak semestinya kita mengisar semua sekaligus,  process ini boleh diulang.
Kisaran janganlah halus sangat, biarlah kasar-kasar kerana ianya akan kelihatan lebih cantik dan berselera.