Monday, 15 February 2016

Seafood Porridge

We missed the seafood porridge from Kaoshiung so we made a trip to Sheng Shiong to buy some fresh seafood and DIY. I didn't make the same grain texture as what we had in Kaoshiung. Kaoshiung's porridge will need to cook the rice in rice cooker and add to seafood soup whereas mine is all in a pot.

- Cook old cucumber, soft bones, carrot, honey date, dried scallop soup for 1.5hrs.
- Add rice grains and cook like usual porridge.
- When porridge is almost done, add crayfish and few ginger slices and cook awhile.
- Add lala then prawns the last.
- Sprinkle spring onions, pinch of salt and pepper.
- Fry some minced garlic with sesame oil until browned and crispy. Sprinkle onto porridge and serve. Don't be too generous on this although crispy garlic is very fragrance but it has a slight bitter taste.

Airfried Crispy Cod Steak with Ginger Plum Sauce

Oh mine, my anyhow humtam dish turned out to be so delicious. Must record down before I forget how to do it again. The steak was crispy and goes very well with the sauce.

2 slices of big cod steaks
Pinch of salt, pepper
1/2 tsp ginger powder
1/2 tsp garlic powder
1/4 tsp turmeric powder
1 part Kentucky powder VS 1 part corn flour to coat
1 tbsp plum sauce
Ginger slices

1. Pat dry cod steaks.
2. Marinate with salt, pepper, ginger powder, garlic powder and turmeric power.
3. Coat the steaks with Kentucky powder + corn flour lightly.
4. Spray mist oil on the steaks evenly.
5. Pre-heat airfryer and cook for 180 deg C for 15 mins, then 200 deg for 5 mins. Timing will vary according to the fish size.
6. In a wok, fry ginger slices until brown. Off flame and add plum sauce diluted with water.
7. Serve the cod steaks and drizzle the sauce on top.

Wednesday, 10 February 2016