Shanghai Infused Fish

I have searched cookbooks and the internet but could not find a good recipe to make this "smoked" spicy fish. I used to have a rough guide but it has been lost through migration of files and house moving. Thought this must be important enough to put on record before I forget or lose it again.

Most diners mistaken the name of dish "xunyu" to be smoked fish but the fish is cook in two steps. The sauces and spices are infused, unlike smoked salmon. The appearance of the fish is dark and dry but it is absolutely flavoursome.




Spice Sauces

Peppercorn (1/2 tsp), star anise (2), fennel seeds (2 tsp), cinnamon bark (1), five spiced powder (1/2 tsp).
Soy sauce (4 TBS), dark Zejiang vinegar (1 tsp), salt (to taste), sugar (1 TBS) and 1/2 cup water.

Ingredients

Fish slices. Whole fish may be used but I prefer boneless firm fillet such as ling, mackeral or snapper.

Method

1. Bring sauces and spices to the boil. Turn down the heat and simmer for another 10 - 15 minutes. Put through the sieve and set aside. Either keep warm or reheat for later use.

2. Deep fry fish in hot cooking oil. To reduce splatter, rub some salt on the fish and dust a little flour before frying.

3. Drain the oil from cooked fish.

4. Dip each piece of fish into lukewarm sauces prepared earlier to ensure it is evenly and intensely infused. The fish should not be dripping and soggy.

5. Xunyu can be kept at a cool place for days in winter or in the fridge for a couple of weeks. You could take a slice or two to supplement your rice meal anytime. Thus, families find it worthwhile to make this dish in dozens of batches for convenience.

Yee Mee - Grilled Noodles in Superior Stock Stew with Vegetables

Yee Mee is said to have originated in Southern province of Guangzhou where the most delectable of all Chinese cuisines could be found. This is a popular one-dish food that is suitable for casual and formal occasions. Every well known restaurant worth its salt will have this on its menu.

Ingredients :

Fresh Egg Noodles
Yellow Chives (tender & longer than green Chinese chives & more expensive too)
Carrot - julienne
Shitake Mushrooms (use fresh or soak dried ones, then cut into slices)
Garlic : chopped
Egg : 2 - 3
Onion : slice thinly
Optional : either diced chicken, shredded roast duck or fish slices

Superior stock made from chicken bones, anchovy or dried scallops and celery. (A tsp of starch either tapioca or sweet potato, to be added just before adding the noodles at the end.)

Seasoning : soy sauce, pepper, shaoxing wine

Steps :

1. Put egg noodles in a colander and wash under running water, carefully stirring and disentangling the strands.

2. Grill noodles in pre-heated oven between 170 - 200 degrees C for 30 minutes. This is a healthier and less greasy option. (The classic method is to deep fry the noodles in cooking oil).

3. Turn off the oven and leave the noodles inside to keep warm but don't leave it for more than 1 hour.

4. Meanwhile, fry garlic and onions with a little oil in a heavy pan or wok till fragrant. Then add meat, seafood, vegetables (except yellow chives) as you wish.

5. Remove from heat and set aside.

6. Add starch and seasoning to chicken stock in a large pot and bring it to a light boil.

7. Put in noodles and top with previously fried ingredients. Add yellow chives last.

8. Cover with lid and stew for 10 minutes at medium low heat. Cook for shorter time (less than 5 mins) if you prefer the noodles to be crisy.

9. Add beaten eggs just before serving. It's supposed to be a bit runny.

10. Serve on a large platter or individual pasta bowls.  : )

Essentials for Aussie Gourmet Sausage Sizzle - for backyard BBQ or cosy kitchen snack

As the weather turns cooler Down Under, a refreshing outdoor dining experience becomes a preferred option. Sausage sizzle is suitable for backyard barbie, pan-fried, or oven grilled in the kitchen. Serve as mains (double sized portion) or as a snack.

Essential ingredients

Hot :

Gourmet sausages - preferably beef with spices for more intense flavour.
Onions
Carrots (optional)

Cold :
Lettuce
Cucumber
Tomato
Sweet Gerkins

Seasoning and Sauces :
Tomato ketchup (naturally flavoured without additives preferable) Dijon mustard
BBQ sauce
Pepper

Avoid adding salt if possible because sausages are quite tasty as it is)

Hot dog bread (sesame seeds - optional) : slit the centre slightly just sufficient for inserting meat and vegetables but do not cut through.

Method

It is easy if you follow a few golden rules of the thumb :

- Sizzle sausages at medium heat to ensure it is thoroughly cooked. Then adjust the heat accordingly for golden or brown outer. Turn over and cook well especially for chicken and pork.

- Put in onions later or at the sides where the fire is lower because they tend to caramelise and burn easily.

- Assemble the hot dog sandwich, add vegetables and condiments, squeeze and spread sauces.

- Plate and it's ready to be served.

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Jackfruit Ice Cream

This creamy refreshing exotic ice-cream is made from a 500 ml tub of frozen deseeded jackfruit. You could also experiment with fresh durian. Lighter fruits such as lychees and blood orange are more suitable for making sorbet and gelatol. (But try not to use canned fruits - the taste is compromised preservatives.)



Invest in a $50 home ice cream maker. Freeze the container for 24 hours before preparing the contents.
(Or else, follow the traditional way of alternating between freezing and stirring, if you have the time.)

Method :

Prepare gelatine by dissolving 2 tsp of powder in 2 TBS water. Let it stand till ready for use. Add to jackfruit mixture.
Whip jackfruit into pulp with 300 g of brown sugar, a pinch of salt and bring to the soft boil. Add gelatine.
Finally add full cream (small carton of 250 ml) and 1/2 cup of milk.
Optional : two tablespoons of coconut milk.
Set aside to cool for 10 minutes.
Pour the pre-frozen ice-cream bowl.
Cover, turn on and churn the mixture till creamy.
Switch off. Cover the bowl and return it to the freezer.
Store for at least 20 hours before consuming.
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Fried herb and spice marinated smashed chicken from Indonesia - ayam penyet restaurant recipe

According to this writer, restaurant staff were happy to share the ayam penyet recipe. Though brief, something to start with is better than guessing and digging for trade secrets that other restaurants refuse to divulge. In my travels, I had the opportunity to savour the best fried chicken on earth. Good things are to be shared, so here goes :

http://eats.emedia.com.my/recipe.php?id=262

INGREDIENTS

15 pieces of chicken breast or drumstick
1kg of santan
Ingredient B:
14g coriander (ketumbar)
28g red onions
28g white onions
40g ginger all blended and fried
12g lengkuas
12g daun limau purut
1/2 tsp salt
2 tbsp turmeric (kunyit)
rice flour

METHOD

1. Wash chicken until clean, then add five litres of boiling water and santan. Allow it to simmer for an hour.
2. Meanwhile, prepare Ingredients B, blend and fry it with oil.
3. While frying the blended ingredients, add in the lengkuas, limau purut and turmeric powder.
4. Add these marinade to the chicken and simmer for another hour so the traditional spices can seep into the meat.
5. Remove chicken from pot, allow to cool and coat with rice flour.
6. Fry until golden brown, then smash it so the bones and meat are separated from one another.
7. Serve it with sambal belacan and white rice.