Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Fusion Recipe : Button Mushroom with Filament Stick and Granded Mint Leaves


Ingredients

50g button mushrooms, halved

1/2 tsp chopped red chillies

Some (2g) mint leaves, chopped

2 nos filament sticks

Seasoning

2 tbsp olive oil

1/8 tsp fine salt

1/4 tsp caster sugar

1/2 tsp rice vinegar

Method

1. Mix the button mushroom, chopped chillies, mint leaves and seasoning until well mixed.

2. To assemble, arrange the filament stick on a serving plate, top with button mushrooms mixtures. Serve.

August 8, 2006 Posted by | Fusion, Recipes | Leave a comment

Fusion Recipe : PanFried Fish with Kerisik Creamy Sauce


Ingredients
150g Dory fish fillet
30g long beans

Marinande
1/2 tsp salt
1/2 tsp crushed pepper
1/2 tsp light soy sauce

Kerisik Creamy Sauce
2 tsp margarine
2 tsp kerisik
30g big onion, sliced
60ml whipping cream
1/2 tsp caster sugar

Flavour Mango
15g ripe mango, fleshed n cubed
1 tsp toasted sesame seeds
1/4 tsp honey

Method
1. Rinse the fish fillets and pat-dry, cut into convenient pieces. Season with marinade for 20 mins.

2. Heat up 1 tbsp butter in preheated sauce pan and shallow fry marinated fish pieces until golden brown on both sides. Dish out and set aside.

3. Cut the long beans into lengthwise then blanch into boiling water with some margarine. Remove, drain well and leave aside.

4. To make kerisik creamy sauce, melt the margarine ina sauce pan, add in big onion slices and stir-fry till aromatic, pour in whipping cream, kerisik and caster sugar, bring to boil. Remove from heat.

5. To make mango flavour, mix mango cubes with sesame and honey till well mix. Keep aside.

6. To assemble, arrange long beans into a serving plate, place in prefried fish pieces, spoon in kerisik creamy sauce, then top with some flavour mango. Serve at once.

August 8, 2006 Posted by | Fusion, Recipes | 5 Comments

Fusion Recipe : Fish Baked with Cheese & Thai Basil Dressing


Anyone wana try Fusion (chinese & western) cooking? hehe… A bit complicated ooo. Happy trying 🙂

Ingredients
150g Dory fish fillet
20g grated monzzarella cheese
1/2 red chilli, shredded

Marinade
1/2 tsp salt
1/2 tsp crushed black pepper
1.2 tsp light soy sauce

Flavour Apple Ingredients
1/2 no red apple
5g fresh ginger, chopped
2 tsp margarine
3 tbsp chicken stock
1 stick (3 inches) cinnamon stick
1/4 tsp sugar

Tofu & Tomato Thai Basil Dressing
50g basil leaves/Thai basil
1/2 tsp salt
1/4 tsp chicken stock granule
200ml olive oil
30g tomatoes, cubed

Method
1. Rinse the fish fillets and pat-dry, cut into convenient thick pieces. Season with marinade, marinade for 20 mins.

2. Heat up 1 tbsp butter in preheated sauce pan, shallow fry the marinated fish pieces until golden brown color on both sides. Remove, put on a roasting wire rack, drizzle with grated Monzzarella cheese. Roast in a preheated oven at 180 degree celcius for about 3 mins. Dish up, keep aside.

3. To make flavour apple, cook the cubed apples and the rest of the ingredients into preheated sauce pan, simmer for a while. Remove and leave aside.

4. To make tomatoes and beancurd Thai basil dressing, pound the basil leaves, chicken stock granule and olive oil with a fruit blender until fine. Remove, mix with tomatoes and beancurd. Set aside.

5. To assemble, spread the flavour apple onto a serving platter, top with the prefried dory fish, then spoon in tomatoes and beancurd Thai basil dressing, garnish with some shredded red chillies. Serve at once.

August 8, 2006 Posted by | Fusion, Recipes | 1 Comment