Sunday, June 19, 2011

Dinner with Family

Burrrppp! Simple homecooked food for 5 adults & 1 kid :D stir-fry baby kailan with prawns not in picture as I prepared them near dinner's time and a stew duck bought by my father-in-law :D and also not forgetting the after dinner's dessert ice jelly cocktail!...too bad hubby not able to taste these as he is not in town for almost 2 months!!

Fish & Pineapple Curry
  • 1 medium onion, sliced
  • 500gm Spanish mackerel, deboned & cut into 4cm cubes
  • 4 slices fresh pineapples, cut into chunks
  • 3 tomatoes, quarters
  • 250ml coconut milk
  • 1/2 cup water
  • 1 tsp salt
  • handful of curry leaves
Curry Paste (process in blender till fine)
  • 100gm shallots
  • 4 cloves garlic
  • 2 tsp turmeric powder
  • 2 stalks lemon grass
  • 2 large red chillies
  • 1/2 cup freshly grated coconut
  1. Heat 2 tbsp oil in wok. Add curry paste and stir-fry for 2 mins until fragrant.
  2. Add onions and cook for 1 min until softened. Add fish and stir-fry for another min. Remove fish and set aside.
  3. With onions in wok, add curry leaves, pineapples, tomatoes, coconut milk & water. Bring to boil. Lower heat and simmer for 5mins until the pineapples become translucent.
  4. Return fish into the wok and cook for a minute until the fish is heated through. Serve with steamed rice.
Braised Winter Melon with Scallops & Mushroom
  • 1 kg winter melon, peeled and cut into chunks
  • 1 large carrots, peeled and cut
  • 5 scallops, soaked in water to soften
  • 12 dried shitake mushroom, soaked in water to soften
  • 1 thumb size ginger, peeled & sliced thinly
  • 3 cloves garlic, chopped
  • 1 1/2 cup water
  • 2 tsp chicken stock powder
  • 1 tsp pepper
  • 2 tbsp chinese wine
  1. Shred scallops finely. Remove the mushroom stems and cut into 1/2. Retain all liquid.
  2. Heat 2 tbsp spoon oil in pot. Add ginger and stir fry for 2 min. Add garlic and fry for another min.
  3. Add scallops & mushroom and fry for 2min till fragrant.
  4. Add winter melon and carrots. Fry for 1min.
  5. Add water and seasoning. Bring to boil. Cover and simmer for 15mins till winter melon is softened.
  6. Remove cover and continue to cook till liquid reduce to 1/2.

Lotus Roots & Black Eye Bean Soup

  • 1 cup black eye bean
  • 800gm lotus roots, sliced
  • 12 red dates
  • 3000ml water
  • 300gm pork ribs (optional)
  • 2 tsp chicken stock powder
  1. Place all ingredient except stock powder and bring to boil. Lower heat and simmer for 2 hours.
  2. Add stock powder to taste.


Alice said...

all looks so delish!
waaaa...ur hubby not around for so long?
he must miss all ur yummy baking and cooking! :)

Peng said...

Alice...yah he commented this also lol...too bad he can only see & drool :P

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