Ka's Lazy Soup..

Feeling lazy so came up with something simple....

Ka's Lazy Soup

Ingredients:
1 sachet dashinomoto (instant fish soup base - from DAISO)
1 carrot - cut into bite-sized pieces
2 tomatoes - sectioned
2 leaves cabbage - cut into pieces
4 pieces crabstick
4 pieces seafood tofu
1 hand scallops (mine was frozen hence the soaking..)

Method:
[1] Heat a pot of water on low; add in the carrots and simmer till just cooked (about 5-6 minutes).
[2] Add the soup sachet and cabbage leaves; simmer for another 5 minutes till the cabbage is soft.
[3] Add the scallops, crabsticks and seafood tofu pieces; turn heat to high and add tomatoes when boiling. Season with a dash of pepper.
[4] Serve hot. (^_^)

Goes well with rice or noodles. Come try! (^_^)

KBC - Ka's Braised Chicken

Since the claypot was already out, Ka decided to maximise its usage.... hence...

KBC (Ka's Braised Chicken)

Ingredients:
6 chicken wings (get the whole wing that includes the drumlet)
1 medium onion - sliced
ginger - 10 thin slices (more or less to own preference)
1 medium carrot - cut into chunks
Quarter of a cauliflower - cut into florets
Water - 1 cup (about 350ml)

Method:
[1] Wash and cut wings into segments. Marinade with salt, pepper and rice wine. Leave aside
[2] Heat some oil in a wok on high and deep-fry the wings till golden. Drain and set aside. They don't have to be thoroughly cooked.


[3] Heat some oil in a claypot on medium.


[4] Add the onion and ginger; stir fry till fragrant.


[5] Once you can smell the onions, add in the carrots. Stir a bit so the carrots are coated with the oil.


[6] Add the water in and cover.


[7] Simmer for about 10min on low heat till the carrots are soft.


[8] Add the cauliflower and wings. Season with light soya sauce and pepper. Cover with lid and simmer for 10 minutes on low heat.


[9] Remove lid and stir. Add another half cup of water if too dry (don't forget to season again if you add water!). Once veges are soft, remove from heat and serve hot. (^_^)

Claypot fish...

What better dish to cook when you're feeling tired on a cold day?

Ka's Claypot Fish

Ingredients:
2 medium slices mackerel (or any other fish)
1 bunch french beans - cut into pieces
half cauliflower - cut into small florets
1 medium carrot - sliced
1 kailan stalk - peeled and cut into bite-sized chunks
1 knob ginger - sliced thinly
200g roasted pork - or any other roasted meat (this dish helps use up leftover meat...) - sliced
light soya sauce and pepper - to taste

Coating: 4 tbsp plain flour + 1 tbsp curry powder

thickener: corn starch + water

Method:
[1] Clean the fish slices; sprinkle with salt and pepper; then coat with the coating. Deep-fry on medium-high heat for about 2 min each side; need not be thoroughly cooked as it'll return to the pot later.

[2] Heat 1 tbsp olive oil in a claypot on medium. Fry the ginger till fragrant, then add roast meat and carrots. Place the lid on and cook about 2-3 minutes.


[3] Open the cover and throw in the remaining vegetables.

[4] Add half cup water and let the pot come to a boil. Season with light soya sauce and pepper. Cover and cook another 5 minutes. Remove cover and add fish in. Stir a bit so the fish is at the bottom of the pot; Cover and cook another 3 minutes. Remove cover and add thickener - take note that you need to keep stirring when you add it; else you will have a chunk of goo...


[5] Once done, remove from heat and serve hot with fluffy white rice. Yummy!

Frogs.....

After an early spree at Sheng Shiong one morning, Kaka decided to whip up the following lunch.. Recipe for KT Frogs will be provided below:

KT (Kaka's Teriyaki) Frogs

Ingredients:
3 frogs - last known price at SS was $6 for 3...
1 small knob ginger - sliced thinly
2 tbsp teriyaki sauce
pepper to taste
spring onion / celery

Method:
[1] Clean frogs and cut into pieces. Try to follow the joints to avoid having sharp pieces of bone.
[2] Heat a wok on medium. Add about 2 tbsp olive oil in pan.
[3] Fry ginger till fragrant.
[4] Toss in frog pieces and seasoning - stir fry till done (about 3-4 minutes).
[5] Sprinkle with spring onion / celery just before turning off heat. Serve warm.

This was the lunch Ka served; total preparation + cooking time: 1.5 hours

Rainy day Popiah

Hectic day and needed some deep-fried food (comfort food for the soul, if you get what I mean).. so....

Popiah

Ingredients:

5 leaves cabbage - shredded

1 carrot - peeled and shredded

1 piece lean pork (about 50g) - finely sliced (chicken works well too)

half cup frozen mixed vegetables

1 pack popiah skin (eggless)

1 tbsp terikayi marinade sauce

2 tbsp light soya sauce

1 tsp cornflour

pepper to taste

half cup water

Method:

[1] Marinade the pork with the cornflour and teriyaki. Set aside.

[2] Heat some oil in a pan on medium. Fry the carrot and mixed vegetables. Add the pork and toss lightly. When half cooked, add in the cabbage, soya sauce, pepper and water. Cover the pan and simmer for about 5 minutes. LEave the vegetables to cool. Make a gap in the middle so the vegetables cool faster (as in picture shown).

[3] Wrap the vegetables in the popiah wrappers when cool. I did a double wrapping, where I wrapped normally first time round and then wrap the completed popiah in another layer of wrapper. This ensures extra crispness after deep-frying.

[4] Heat enough oil in a pan to cover the popiah (as in pic). Heat should be medium. Once the oil is hot enough (bubbles when you dip a pair of wooden chopsticks in), slide in the popiahs. Fry about 2 minutes per side.

[5] They're done when they look golden brown. Serve hot!

Ka's steamed snapper!

Dad finally bought fresh fish today... so... steaming's the best! Mom can't take sesame oil and chinese wine though (same "superstitions) so decided to try something new....

Ka's Steamed Fish

Ingredients:

1 red snapper (or any other fish you like) - cut up, with head split in half

1 box tofu (or 2 tubes) - cubed/cut into pieces

Sauce:

4 slices ginger (or more) - cut into fine strips

3 tbsp olive oil

Juice of 5 limes

2 chilli padi (can use more, but my plant only has 2 left... sob sob...)

1 tbsp light soya sauce

2 sour plums (tinned one, for steaming fish)

1 tsp sour plum juice

Method:

[1] Clean the fish and rub with salt. Set aside.

[2] Heat the olive oil in a pan on medium heat. When hot, add the ginger and stir fry till you can smell the ginger. Pour ginger and oil into a small bowl. Add the lime juice, soya sauce, chilli and sour plum juice. Mix well and set aside.

[3] Break the sour plums into pieces and rub all over the fish. Discard the seeds.

[4] Place fish and tofu on the serving plate. Drizzle the sauce over the fish.

[5] Steam over high heat for 10-15 minutes.

Note: How to tell if the fish is cooked - look and see if it's eye has "popped" out... Should be protruding from its sockets, as in the picture above. Else you may try poking with a knife and see if the flesh comes away easily. If yes, it's done. (^_^)

PSP fried rice!

I just love the crunch of sweet peas... hence my pork and sweet pea fried rice... (YOu can see ASS fish beside it, and another fried fish without the sauce on (dad doesn't like ketchup)..

PSP Fried Rice

Ingredients:

Sweet Peas (amount to your liking; I used a handful) - remove ends and cut into bit sized pieces

2 bowls plain rice (best if overnight refrigerated rice)

lean pork - sliced thinly (again, amount as desired)

Light soya sauce and pepper - to taste

Method:

[1] Heat some oil in a pan/wok on high.

[2] Dump in the sweet peas and pork in. Might splatter a bit so be aware..

[3] Add in the rice and season with soya sauce and pepper.

[4] Use the spatula to break up the rice clumps in a chopping motion. DO NOT press the rice clumps down; it will result in gooey clumps of "fried rice"...

[5] Toss and "cut" the rice till the soya sauce has been mixed evenly ; the colour of the rice should be brownish (as in pic). Serve hot.

NOte: I did not add egg as mom is not allowed to have them (stitches not removed; might result in itch)... call me superstitious, but I'm not gonna let mom take any risks....

Sweet n Sour Fish

What happens when you're asked to cook fish that doesn't have texture and is .. well.. fishy? Deep-fry it and coat it with a strong sauce! Haha.....

Ka's ASS (A Sweet n Sour) Fish

Ingredients:

2-3 medium sized fish

salt - to taste

Flour coating

half cup plain flour

2 tbsp cornflour

1 tbsp curry powder

1 tsp baking powder (don't ask me why, i added it and it's nice)

1 tsp pepper

Sauce:

1 large onion

5 tbsp ketchup

1 tbsp sugar

3 tbsp water

3 medium tomatoes - diced

Method:

[1] Gut and clean fish; rub some sat on them (both in and outside).

[2] Mix the flour coating. Coat the fish (both in and out) JUST BEFORE deep-frying. Drain and place on serving plate.

[3] Heat a pan on medium. Fry the onion in some oil till soft, then add tomatoes. Place the lid on and wait for a couple of minutes. Remove the lid. The tomatoes should be soft. Add the sugar, salt, water and ketchup and simmer on low for another 3-4 minutes.

[4] Remove from heat and pour over the fish. Enjoy!

Tuna Okomiyaki (Poor man's version)

Ka was "forced" to come up with lunch with almost nothing in the fridge.. Not one to give up, she dug out some veggies and a can of tuna... and this is what she came up with...

Poor-Man's Okono

Ingredients:

2 leaves cabbage (Beijing cabbage works fine) - shredded

1 small carrot - shred or grate

tuna in brine - 1 can (drain liquid)

Batter:

4 tbsp plain flour

1 tbsp cornflour

salt and pepper to taste

1 tsp baking powder

half cup water (or enough to make a watery paste)

Method:

[1] Mix the batter and set aside.

[2] Place the veges in a large mixing bowl and sprinkle some plain flour on top.

[3] Pour in batter mix and stir to coat veggies.

[4] Heat a pan on medium. Place 2 tbsp of veggie mix on pan. Flatten slightly.

[5] Place tuna (quantity to your own liking) on top of the veggies and top with some more veggies. (veggie-tune-veggie). Use the spoon to smoothen everything.

[6] Let the okono cook for about 2-3 minutes, then flip over (advised to use 2 spatulas if you want to keep the shape).. Cook another 2-3 minutes, and you're done!

Top your okono as you like it (I used mayonnaise and chilli sauce) and you have a meal!

Droolz...