Rockfish Ontop of Congee

It was fun thinking of what goes with my Rockfish, that is the Congree or Porridge. Cantonese called it "Jook". You can make your own flavor jook or just plain easily. Mine was watercress, sausage, chicken stock, green onions and of cos, jasmine rice. Why Jasmine Rice? Well, it is very smooth in texture, cooked fast and more aroma than the others. So the Rockfish I got from Costco is fresh and I seasoned it with olive oil, garlic salt and masala spice. Seared the Rockfish until cooked, say 4-5 minutes each side depends on how thick is the fillet. The thicker the longer in the hot saucepan (medium to high heat). The texture of the rockfish is flakey and white fish taste. I garnished with chopped fresh parsley. You can use cilantro or green onions or any other herbs you prefer. Well, try it and you sure will enjoy your jook time.

"Anda Boleh"

Chocolate Magma Cake

This is one of my creation, I can tell you that, it is so so Gooood! Decadent, smooth and hit you right the spot. Our Fain named this cake for us, Magma instead of Lava. See, this recipe came up when I had some egg yolks in the fridge. Yes, just egg yolks, not the whole egg. You can imagine how rich is this magma cake. Try this and you will not be disappointed. You do not need mixer!

Ingredients:-

1 stick unsalted butter
2 cups semi-sweet chocolate chips
6 egg yolks
1 Tablespoon heavy cream
1/2 cup sugar (or 1/4 cup for less sweet result)
1 Tablespoon Flour

Method:-

1. Mix together butter and chocolate chips together in a microwaveable bowl and melt them in microwave about 10 seconds until you can see they are melting ( or a pot on low heat, stir constantly until well mixed). Please be reminded that chocolate chips can be burnt easily in microwave for long time. Stir well.
2. Add egg yolk, sugar and cream, stir well.
3. Fold in the flour and pour them into well buttered 3" ramekin.
4. Pop them into a sheet pan with little water for steambake, 280 F about 45 min.

"Anda Boleh"

Sliced Lemon Lettuce Salad

Lemon rind is usually a gourmet ingredient in daily food at many restaurants nowadays. But what about just eat all parts of the lemon except the seeds? Well, here I discovered it when I was having sushi tuna with lemon at a nice sushi place in town. In my head I was thinking of using the sliced lemon in many dishes. Here is one of them, in the salad. I know many people use just lemon juice and rind, you know that you have to do double job (getting the rind and juice). Now is perfect idea to use both of them in just one job ie SLICE them thin. Then mix them with whatever salad you want and it turns out really good.

Ingredients:-

1 head Romaine Lettuce
1 whole lemon (thin slice)
Handful Micro parsley and cilantro
Handful Salted Peanuts
2 Tablespoon Reduced Balsamic vinegar
Your preference amount Olive oil and Garlic salt

"Anda Boleh"

Flourless Chocolate Cake

This recipe is so good. I used 1/2 cup sugar instead of 1 cup and also I added 1 cup more of semi-sweet chocolate chips. Amazing!

"Anda Boleh"

BBQ Scrap Omelet

It is the Summer Season here, lots of people doing BBQ at home or at the park. Sure enough have some leftovers. I had BBQ leftovers the other day from Gregg's birthday party. Close to 50 guests came and I made BBQ ribs, BBQ chicken, roasted potatoes, grilled lettuce, peppers, mushrooms, corn and broccoli. Just yesterday, a friend of mine gave us some fresh eggs from their chickens. Well, that plays in my head, the fantastic BBQ Scrap Omelet. The leftover BBQ stuffs have to be diced and add some peas into the omelet. Gosh, it was GOOD!

"Anda Boleh"

Summer Zuc Muffins

This is summer time and lots of vegetables and flowers are growing healthily in our back and front yard. We pick the sugar snap peas, strawberries and cut the green onions everyday. But the zuchini we have, once in 2 weeks or so. Instead of stir fried them, I used them for the muffins. Gregg is craving for the zuc muffins for few days, sounds like he is pregnant. Hahaha. Enjoy the summer zuc muffins or other fruit you are craving for.

Dry Ingredients:-

1 3/4 cups AP Flour
1/2 teaspoon salt
1/4 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1/2 cup Brown sugar
1/4 cup Granulated sugar

Wet Ingredients:-

3/4 cup Vegetable oil
1 1/4 cup Zuchini shredded
1 teaspoon Vanilla
2 eggs

Method:-

1. Mix well the dry ingredients in a medium size bowl with a hand whisker. Put aside.
2. Mix well the wet ingredients and sugar together in a bigger size bowl with your hand (much easier).
3. Pour the mixed dry ingredients to the wet ingredients (thats why need a bigger bowl) and stir with hands until well mixed (maybe few seconds). You know, always dont overmixed or overstired.
4. Spray pam on the muffins tray (any size you want), pre-heat the oven at 375 F (to be exact).
5. Put the mixture in the muffins tray about 3/4 full so that they have room to puff up when baked.
6. Bake about 15 min or test with your finger, when it is bouncy a little on the top of the muffins, it should be done. Always taste better when little undercook, so that it will be moist and yummy.

"Anda Boleh"

Chef Chong's Crab Cake Salad

Wow, this is the blast! I always think of avocado and crab meat is a good combination. In fact, I came up with this wonderful delicio crab cake recipe. Dont be surprise with lots of ingredients in it.

Recipe soon.