cooking – Page 4 – SweetSourMoments

Sauted Fish Fillet & Celery in Oriental Style

Published on July 15, 2013July 15, 2013 by sweetsourmomentsLeave a comment

When visited China for the first time about 9 years ago I had this menu and I always remember how delicious it was, specially because I had it after a long work day and meeting. I was hungry, tired, and it had fish (I like fish), what a perfect dinner. Now I try to recreate the taste in my kitchen, I think it is close but something is still missing, probably I am not as hungry or tired as it was 🙂

1. Prepare 1C sliced celery, 1/2 C shiitake mushroom ( preferably the fresh ones ), 2 cloves of garlic-chopped, 1C fish fillet (I use sole fish, snapper or cod fillet will do). For the sauce, mix 1.5 tbsp rice cooking wine, 1 tbsp fish sauce, 1 tbsp sesame oil, 3 dash white pepper. Marinate the fish fillet in the mixture of 1tsp ginger juice, 1tbsp rice cooking wine, 1 tbsp all purpose flour, and 1 tbsp tapioca for 10 minutes.

2. Quick fry the fish fillet in 1 tbsp oil until golden brown, set aside.

3. Add 1 tbsp oil to the pan, add chopped garlic then celery and mushroom, saute for +/- 3 minutes. Pour the sauce mixture then add the fillet. Stir until well combined and the liquid reduced.

4. Add the mixture of 1/3C water + 1tsp tapioca on the last, this is to get the shine coating look, stir well, serve.

5. Bon appétit.

Almond Pound Cake with Amaretto Glaze

Published on June 26, 2013 by sweetsourmoments2 Comments

Last week when I cleaned up the pantry I saw this amaretto (almond liqueur), still 3/4 bottle full. Last time I used it was for mocha cake. I wasn’t thinking about making any cake as it usually needs extra work and time which is what I’d prefer to skip since I have my little M, but this recipe is so simple and tempting … I made it as it is and it’s delicious. Find the recipe here.

I don’t have detail pictures step by step but I’m sure it’s so easy it doesn’t need ones.

Lemon Basil Chicken Satay

Published on June 21, 2013 by sweetsourmoments4 Comments

It’s been months since my last post about cooking. This recipe is inspired by the basil I just planted 🙂

The ingredients are for 1 chicken breast.

1. Cut chicken breast into small pieces.

2. Seasoning: 1/4 cup coconut milk, 1/2 tsp cayenne pepper, 2 tbsp chopped basil leaves, 1/2 tbsp lemon juice, 2 tbsp brown sugar, pinch of salt.

3. Combine chicken and seasoning, put into ziploc bag for 2 hours in the fridge.

4. Grill with skewer, add sweet soy sauce when serving.

5. Bon appétit

Homemade Organic Soy Milk

Published on March 29, 2012 by sweetsourmoments16 Comments

I remember watching my aunt making soy milk when I was kid. My aunt had a corner store and she made some of the drinks & fruit pickles. The soy milk she made was very tasty as she didn’t mix too much water in it, thus we could really enjoy the flavor. It is also healthier than others because she used pure sugar, not artificial sweetening. My family lived in different city and we visited probably once a year during school break. For me the times visiting my aunt ( and the whole family ) were the best times in my childhood. Met the cousins, no homework, played all day, woke up late, went to theme park … you know, just so much fun, beside the soy milk and fruit pickles my aunt had.

My first time making my own soy milk and guess what ? the hardest part was not the process of making it but to make the filtering bag. Had to remake the bag twice due to improper sewing 🙂

* 1 cup dried soybean yields to +/- 8 cups of milk.

1. Soak 1 cup of soybean in water until triple in size, about 6 – 8 hours, rinse off the water.

2. Using food processor liquefy the bean , the ratio is 2 cups of water for each cup of soaked soybean.

3. Pour the liquid into the fabric filtering bag and squeeze the milk out, add 1.5 cups of water to get more soy milk in second filtration.

4. Continue for the rest of soaked soybean.

5. Add 2 pandan leaves ( optional ) and cook until boiling.

6. Sugar can be added at anytime depends on how you’d like it.

7. Enjoy!

Coconut Fried Rice and Peanut Chicken Strips

Published on March 20, 2012April 12, 2012 by sweetsourmoments5 Comments

Last week I made this shortcut version of what we call “nasi uduk/nasi lemak” in Indonesian. This popular dish basically is rice steamed in coconut milk with lemon grass, bay leaves, pandan leaves, and other herbs ( which details I don’t know because I’ve never made it ). It is also popular in southeast asia region particularly Malaysia as both share a close culture. My shortcut version is to make fried rice with coconut milk instead of steam the rice together with it. It may sound complicated, but actually very simple.

In addition to the coconut rice I made peanut chicken strips. Nasi lemak usually served with traditional fried chicken, spicy peanut anchovy, fried tofu, balado eggs, etc. This time I modified the chicken in different way simply because: 1. I only had boneless chicken breasts while the traditional fried chicken using chicken with its bone intact, 2. I just felt I want to 🙂

* serving 2

A. Coconut Fried Rice aka Nasi Lemak/Nasi Uduk

1. Finely mince 3 cloves of shallot and 2” length of lemon grass.

2. Fry the shallots in 3tbsp oil, set aside. Keep the oil in pan.

3. Stir fry the lemon grass in the oil for about 2 minutes.

4. Add 3 cups of steamed rice.

5. Add 3 tbsp of coconut milk ( canned one ) and 1 bay leaf keep stirring until well incorporated, season with salt.

6. Sprinkle the top with fried shallots and eggs slices ( optional ).

7. Serve.

B. Peanut Chicken Strips

1. Cut 2 small boneless chicken breasts into strips ( I use the size of organic chicken, there is a significant difference in size compared to the non-organic ).

2. Season with 2tsp of salt, 1 tsp of coriander, 1 tsp of pepper, leave it covered 10 minutes in fridge.

3. Mix 1/2 cup of crushed peanuts and 1/4 cup of breadcrumbs.