Homemade fish stock

Homemde fish stock.. how does that sound? Most will be scared of the fishy taste especially Mr sim.. but this is really good though it look kind of thick BUT they tasted very light in fact. No fishy taste/smell

because....

read further down for the step by step

This is part of the bone from this fish

Really still alots of meat leave on the bones but i decided to just boil it to get the juices out into the stock..

You can use any fish bones that can be purchase

How to get rid of the fishy smell and taste..

Season with a lil of salt

I decide pan slightly pan fried the fish adding in spring onions and gingers to get rid of the smell

After its slightly pan fried, i added in some water to boil for 10min under high flame...

Optional* add in 1 tablespoon of 花雕酒

Pour into a pot with 2 soup bowl of water.

Boil under high flame for 20min then lower to small flame to boil for 2-3hrs.

3hrs later.. look very gross isn't it? But no worries..

Drain them using a sieve

you will get a nice clear soup.

If you had cooked alots, no worries of not able to finish it. You can always keep it frozen for another day.

Fish stock

Last year... i made clear fish stock
Today i decided to make another batch for dinner... it turned milky in colour.. NO i didn't add in milk.. dat is definately not my kind of soup with milk added in.. i find it spoilt the taste...  which i knew many ppl add dat to get the milky colour.. esp those outside selling fishhead bee hoon/fish soup...

In order to get  milky colour.. i didn't touched it after it start to boil and i covered the lit and leave it to boil under middle flame for an hr.. it naturally became this colour..

Recommended for confinment: Panfried Fish Fillet with Mushrooms

Another recipe that i came across which is suitable for confinment dish
Use red snapper, sole or any boneless variety you prefer. Fish is an excellent source of protein. Do not overcook fish as it becomes tough and stringy. Use as little oil as possible to pan fry to keep fat intake to a minimum.

Serves: 2 people
2 fish fillet (sole or threadfin)
1 small head broccoli (cut into small florets)
4 - 6 baby potatoes
5 - 6 fresh button mushrooms
(washed and sliced)

1 tablespoon margarine OR
2 tablespoons soya bean oil
150 ml chicken stock (pre-seasoned)
50 ml milk (skimmed / low fat)
1 teaspoon flour
1/2 teaspoon turmeric
2 - 4 cloves garlic (chopped)
1 knob ginger (finely sliced and fried till crisp)
light soya sauce to taste

Method:
1. Season fish fillets with light sauce, a little pepper and turmeric powder. Leave aside for about 15 minutes before cooking.
2. Bring a pot of water to a boil seasoned with pepper, salt and 1/2 teaspoon margarine. Boil potatoes till soft, drain and leave aside.
3. In the same water, boil the broccoli florets till tender (do not overcook). Drain.
4. Bring stock to a boil. Stir in milk and add mushroom slices. Thicken with flour, blended in a little milk or water.
5. Heat oil in a pan. Keeping the heat fairly high, fry garlic till crisp and add fillets, turning over at intervals to ensure even browning.
6. Place fillets on dish with broccoli and potatoes. Pour over hot mushroom and serve with a knob of herb and garlic butter, if preferred.


Source from: motherhood.com.sg

Mee Hoon fish soup

 

 

Cooked mee hoon fish soup with Homemade fish stock
Yummy... added in grouper fish, tou foo, tomato, veg and some bee hoon
very satisfy :) alots of work but definately worth it..

The red Chef

Overdue post.. Jan is a month of pressie coz in my family... the 3 women.. me, sis n mum are borned in Jan.. But i am in the beginning while mum n sis are just a day away.. so to celebrate mum's bday... we celebrated my sis bday as well...

When i heard that chef Eric Teo opened his 1st resturant... i wanna to try out the foods on my bday BUT only me & Mr sim.. we can't ordered much... so FINALLY had a chance to try out the foods... on our family day... where it happened to be Mum & sis's bday...

The Red Chef @
91 Bukit Batok West Ave 2
Blk 8 #03-04
Civil Service Club
Tel: 6896 6577

 Snack: braised peanut with bai ling gu $2.50

Mr sim & dad said its nice...

 
 

 

 The Flora tea that blossom after awhile.. Honestly its the 1st time i had such flora tea coz i seldom take hot drink outside in the past... We were quite amused by how it blossom and every cup had differ design

$3.80

 Tian Jing cabbage $12.80

Served in some stock... Tasted ok..

 Special platter $48

- Wu Xiang

- fried whitebait fish salad

- Marinated kumpung chicken

Silverbait fish served with salad.. tasted very crispy even after awhile being served

 There are 2 type of wu xiang being served... no complain...

 Marinated kumpung chicken... its a cold dish... I expected it to be spicy but it wasn't
cannot said i dun like it but it didn't give me the WOW effect

 Peanut Butter chicken $16

Honestly no peanut butter tasted... but had the shrimp paste taste...

 Marble Goby $60

I cannot remembered the chinese name for this fish

Mr sim said ITS juz a fish.. no surprise effect on it

When served... its warm instead of piping hot

 Braised Tai Lok Mee $12

Is this the noodles Chef Eric created for the show he appeared in to teach the guy? I had a try.. mmmm somehow i expected it to be more tasting but it didn't made me wanna go back for more...

 We all like this.. very refreshing... lemongrass jelly $5

Wasn't too sweet for our liking

Pineapple TART!

When i saw this.. i had the !!! TART!

hahaha i expected it to be our normal tart but its the TART instead of the usual pinapple tart..

Not too bad... something new to me on pineapple tart...

$2.80

Total spent: $215.16 for 6 adults

including 5 rices & 6 towels

Both Dad n Mr sim seem to have the NOT very impressed look after that...

It tasted very home cooked style

They doesn't have alots of dishes on the menu.. what u see on the menu is what they served.

Dad said what are the signature dish but the lady said all are there... oh well..

But the service is execllent.. given the questions we bombed...@ least they didn't give us the I DUNNO! and blackkie face attitude..

 Oppz

Dine out

Happened To b at bugis+ during dinner time n the Qs at the makan restaurants are freaky LONG....
So decided to walk over n see wat else we can eat for dinner n came across this zi char stall





Look at the # of outlets they owned
Lolz n serious I had tried non or came across them before...


Pricewise
We Tink is pretty reasonable
We definitely will spent more den Tis if we dine at any restaurant earlier on


A simple yet not so simple dish
We tried out many version n Tis indeed surprise us!!! Much better den many of those we tried before
The favors of the eggs went thru the stock n veg
Dun play play oh... 有用心cook de


i cannot remembered the exact name.. Seem like 双味鸡
Recommended by the aunty when I told her I wan my 三杯鸡
She said must try Tis
Mr sim said it's NICE
Not oily n kind of refreshing with the cucumber salad kind of thing served with it


Their promotion item
Mr sim's fav
He said the meat will melt in the mouth
Must try! No nid to bite lo
Mmm but m not a fan of the fats though it really melt in the mouth
But I must said they seasoned it very well
The pieces of meat had fill with salted fish favourd
But how come only mr sim
Got to taste of the 1 n only piece of salted fish????

Mr sim prefer it to b more spicy n I prefer it to b slightly less oily la...
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Hokkien Mee

The last time i cooked this, Mr sim complained that its too dry for his liking. This time, i addd more stock to make it wetter. He like this version more. I forgotten to buy Lime :( but still it tasted quite good. :p haha *thick skin*

What i used:

Yellow Noodles 200g
Mee Hoon 300g
1 slice of fish cake - cutted into strips
Garlic
2 Egg
Some meat - cut into strips
Mock prawns ( you can use fresh prawns & sotong too)
1 bowl of stock or less (depending how much gravy you wanted)
1 bunch of chivs - cut into strips

HK wantan Mee soup

I made my own stock with a handful of soya bean, around 4 tblsp silver fish, chicken bones. Boiled for 3hrs... season with fish sauce for taste.

Mr sim said the HK wantan noodles he had @ the HK cafe tasted very nice.. QQ de.. just like the kind he like.. and so i am on the look out for such noodles for him.

Few days back, am shopping @ Jurong point. I saw this noodles and the picture caught my attention.. look kind of familiar and for such a big pack.. it cost $2.50... so decided to buy and let him try it.

@ the back of it, its stated can use it to stir fry as well... mmm well shall tried it next time..

verdict: The texture of the noodles is similiar to a HK brand instant noodles version of noodles. Over all taste not bad.

Presenting to YOU.... Mrs sim. wantan mee....

Dinner Time

Finally its friday and HURRY

we had dinner together as a family coz Mr sim isn't working today :)

Its so nice to eat together and not only the 2 of us...

Decided to do something simple so that they won't be alots of washing up to do...

So here we goes:

Simply pan fried eggy

Xian Cai cooked with Ikan bilis stock

Steamed threadfin :)

Need to eat more fish nowsaday

I realised my memories is like goldfish recently

I can simply forget what i need to do next within the next 5min

or after i turn ard... -_-"