Friday, January 27, 2012


A dish not to be missed on the table during Chinese New Year which symbolize abundance through the year (年年有余[鱼]) !!

Braised Red Snapper (年年有余)

Recipe adapted from Good Food Magazine
Braised Red Snapper


  • 1 whole red snapper
  • 3 cloves garlic, finely chopped
  • 50gm spring onion, finely sliced
  • 3 fresh shitake mushroom, diced
  • 300ml water
  • 2 tbsp oyster sauce
  • 1 tsp ikan bilis stock powder
  • 1 tsp sugar
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp shallot oil
  • dash of pepper
  • red chilli and spring onion for garnish
  1. Rinse fish and pat dry. Heat some oil in wok, add in fish and pan-fried for 5mins until light brown. Turn the fish over and fry another 5mins. Drain and set aside.
  2. To make sauce, heat 1 tbsp oil in a clean wok. Add in garlic, spring onion and mushroom and stir quickly for 30 secs.
  3. Stir in remaining ingredients and slide in fish. Cover wok and bring to boil. Cook over medium heat for 5mins until sauce reduce by half. Dish up and serve.

Rainbow Noodle with Mushroom (缤纷素菇炒面)

Colourful strands of noodles..natural food colours from carrots, green tea, beetroot and charcoal. Colour still retained after boiling but throw into wok again for stir-fry, only the charcoal and green tea colour remains visible hehehe...Nevertheless the fried noodles taste so wonderful along with the fried shallots I've made the day before!

Recipe from Peng's Kitchen
  • 250gm dried noodles (cook according to package)
  • 3 cloves garlic, finely chopped
  • 2 tbsp julienne ginger
  • 120gm straw mushrooms, sliced into half
  • 100gm fresh shitake mushroom, removed stalk & sliced
  • 100gm king oyster mushroom, sliced into stripes
  • 200gm cabbage, shredded
  • 2 tbsp vegetarian oyster sauce
  • 2 tbsp abalone sauce
  • 1 tbsp light soy sauce
  • 1 tbsp shallot oil
  • dash of pepper
  • red chilli & fried shallots for garnishing
  • 2 stalk spring onion, sliced into stripes
  1. Heat 2 tbsp oil in pan, add ginger and stir-fry for 2 mins. Add garlic and fry for another 1min.
  2. Add mushrooms and stir fry for 2mins. Add in 4 tbsp water.
  3. Stir in cabbage and fry till soften.
  4. Add in noodles and seasoning. Toss gently to mix evenly. (I did not add anymore water) Adjust taste accordingly. Stir in spring onion and ready to serve.


Janine said...

love how colorful (red and green esp) your dishes look! so festive :)

Wen said...

Love your fish and colourful noodles! Comfort dishes that warm the heart, perfect for CNY!

Related Posts with Thumbnails