Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts

Saturday, January 3, 2015

Steamed Red Snapper Recipe

8:29 AM Fish , man can cook 0 Comments


Ingredients

  • 1 red snapper (appx 1 kg) washed and cleaned. 
  • 2 tablespoon shao hsing wine 
  • 2-inch ginger shredded
  • 1 red chili shredded 
  • 1 scallion, cut to 2 inch length 
  • 2 yin sai cut to 2 inch length 
  • 3 tablespoons seafood sauce

Lee Kum Kee seasoned soy sauce for seafood- ideal for steamed fish. 



Methods:

1. Wash and clean the red snapper. Make sure the stomach is cleaned. And no more blood flowing out.  Remove any scales that may have been stubbornly not going away. 

2. Tap dry the fish with paper towels. And sprinkle Ajinomoto flavored pepper all over the fish. Making sure the stomach area are fully season. 

3. Put the fish on a big alumini tray and pour in 2 teaspoons of the chinese cooking liquor. Also pour on top of the fish 3 tablespoons of Lee Kum Kee seasoned soya sauce for seafood. 

4 spread the scallions, ginger, yin sai  and chilli on top of the fish. 

5. Put the metal tray with fish into big wok with water already boiling. 

6. Steam the fish for 8 to 10 minutes. And the fish is ready to be served. 

Happy cooking. 

Man can cook. 
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Tuesday, May 20, 2014

Bluefin Tuna Cutting Performance by Master Chef Nakagawa Takahiro

2:21 AM B.I.G , Bluefin tuna 0 Comments


We love to go for Japanese food fair.  We are regulars at Isetan KLCC Japanese food fair. There are always something new to see or taste. But when we went to B.I.G in Publika, Dutamas, we were disappointed with the their Japanese food fair there. There were nothing much to see except for some prepack items like biscuits, canned food and instant noodles.

We gave up and went to Ben's Cafe for its Napoletana pizza (RM21.00), which tasted pretty good. Much better than Mikey's Pizza in Bangsar in my opinion.


While we're enjoying our pizza, we heard an announcement saying there will be a bluefin tuna cutting demonstration. We were delighted because we always wanted to see how a master chef  cuts a big huge tuna. I have seen it done on Youtube, but never live. So, this is one great opportunity to watch an experience chef demonstrating the tuna cutting.

Please watch the YouTube video. 



The master chef is Chef Nakagawa Takahiro from Kuriya Japanese Restaurant, BSC, Bangsar. Kuriya Japanese Restaurant is an upper class Japanese Restaurant Serving Air Flown item at an affordable price.

(Kuriya means ‘aristocratic kitchen’ in Japanese. Found only in homes of the noble class, it is the place where dishes are prepared for important guests.

Kuriya now spoils you for choice with a range of authentic Japanese restaurants, each offering unique atmosphere and menus featuring seasonal ingredients airflown fresh from Japan.

Welcome to Kuriya at Bangsar, a place where you can enjoy haute Japanese cuisine and intimate service in cozy yet luxurious settings. At Kuriya, we understand Japanese fine dining should be memorable experience. *from FB)

Here are some if the pictures I took during the performance. 

It was a great experience to see how a master chef handled and cut the bluefin tuna. And the experience got better when we were given a chance to taste fresh bluefin tuna sashimi and sushi, especially the tuna belly sashimi. It's so smooth. A master chef, indeed!
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Sunday, May 4, 2014

Freshwater Prawns at Rest Thong Lok, Tg Tualang, Ipoh

10:37 PM Fish , Fresh water 0 Comments
Was in Ipoh again after more than 15 years. Everything looks almost the same except for the traffic jam.  According to a friend, the jam is caused by tourists visiting Ipoh for weekend trip. Most of them come to Ipoh for food, ( what else? haha)

This friend of mine suggested that instead of cramping and fighting for food, chairs and tables with the "outsiders", we should take a short drive south to Tanjung Tualang for their famous fresh water prawns. Of course I said a big YES. It's always good if someone offer to drive you to some small town to try something famous that you yourself won't do it in on your own.

It was a short 50 minutes drive from Ipoh, passing a few historical towns and places like Papan, Batu Gajah, Pusing and tin mining dredge.  He suggested we try this restaurant which is less touristy. Restaurant Thong Lok is located in the middle of  a single story shoplots and is hidden under a big tree.  It's pretty easy to find it as Tanjung Tualang is a very small town with only few rows of shops.
The signage is quite obvious if you are driving on the correct street.  Can you see the big tree? I bet it's more than a hundred year old.  The kitchen must be small to make their workers prep in front of the shop.





There are few aquariums placed outside the shop storing fresh water prawns of multiple sizes, small, big and bigger.  There is one special aquarium to keep soon hock. The precious over priced fish!

We ordered 5 dishes: 1 kg of fresh water prawns, prepared 2 ways. (Steamed and butter prawns), taufu, steamed sambal fish and a plate of veggie.



The above pic is a bird view of dishes we ordered.

 
Stir-fried ferns with sambal belacan.  A must-order veggie here. The ferns taste nice with crunchy texture. RM8.00


Fresh water prawns cooked butter style. It is always my favourite cooking style. It's perfect with creamy and buttery taste. The prawns are indeed very fresh. 


The next dish is fresh water prawns steamed plain "Cheng" style. We didn't want it steamed with White York. We prefer plain as to be able to taste the real freshness flavour from the the prawns. We paid RM85.00 per kg for Fresh water prawns. We took a kg and they divided them to two dishes. 


The next dish is steamed fresh water fish with sambal and soft taufu. I didn't get the name of the fish as they were telling my friend in mandarin. Doesn't matter what's the name, it tasted fresh, meat was sweet, tender and soft. Not over cooked. RM25.00

The last dish that we had, was deep fried taufu sprinkled with generous amount of fried anchovies and fresh parsley. I love this style of cooking taufu. A little bit crunchy and fried texture on the outside and soft on the inside. We only paid RM 8.00 for this big plate of tafu. Very cheap. 

We enjoyed our lunch very much. It was worth the travelling time and effort.  The food was delicious, fresh and cheap. The workers were friendly and helpful. Can't ask for better service from bunch of waitresses who got to serve a fully packed restaurant. 

Will return one day to this small town Tanjung Tualang, but hopefully not in 15 years time 😜
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