Recipe: Chilli Garlic Fish Fillet

Remember this dish which I posted here? Some of you were asking me to post the recipe on how to make this Chilli Garlic Fish fillet during my early challenge days.

Oh, just so you know I convey message through my drawing a lot better compared to my writing skills. Simply because English is not my first language. So, pardon my grammar. But DO let me know if this work. Cuz I like to know..gotta dash. My girl is calling for me now. X

Chili Garlic Fish Fillet

450-500g raw fish fillet (I used travelly fillet)

Cooking Oil

A pinch of Sea Salt

White Pepper

Soy Sauce

Dark Soy Sauce

3 gloves of garlic

1 white onion/shallots (sliced)

1/2 cup of Long Bean (say 1cm in size)

Extra Hot Curry Powder

Sesame Oil

Fish Sauce

Sambal (You can get it from Asian Grocery)

Cut fish fillet into cube size. Then season it with sea salt and white pepper.

Beat an egg and ready a plate of plain flour for battering the fillets.

Dip the whole lot of seasoned fillets into the beaten egg and bring it onto the plate of plain flour for battering. Make sure it is well coated.

In a wok/non-stock saucepan, heat oil, add the fish and stir fried for about 3 minutes until it turned golden brown.

Pour some curry powder into the fillet (according to how hot and spice you like). A drop or 2 of fish sauce and 1 tsp of Sambal into the dish. Stir fried it for at least 2 minutes before adding half of the garlic and onion.

Pout in 3 tsp Soy Sauce and 2 tsp of Dark Soy Sauce and stir fried for another 2 minute.

Add the long bean *, and the rest of the garlic and onion.

Season with sea salt and some sesame oil into the dish.

You can prepare some sliced spring onion into the dish for colour.

Served up onto a bowl of cooked rice..

*

1. You can add some capsicum if you like just make sure it is cut into small size.

2. You can also add some curry leaves just to add some nice aroma into the dish.

3. You can replace the spring onion with Lebanese Cucumber (sliced them up into cube bite size)

Challenge Day 66 & 67 - Baking for Social

I don't quite like this drawing for some reason..

Woke up this morning......come to think that I have a mission to do for our social function tonight. Remember I have posted a recipe on Eggless Dates and Dates and Chocolate drops cake not too long ago? Most of my guests love it and asked me to bake it again for tonight. I dunno how things going to turn out cuz I cannot taste them after they are baked and ready to eat ;) Especially now am watching my blood sugar level. Anyways, I just realized my face looks smaller and sharper. Yeah. It seems like I have lost weight. But uhmm..not my baby bump alright? Hehe..

recipe for Dark Chocolate Mint Chip Brownies

Recipe here

Anyways, I couldn't recall how I found this site - Bakerella but I love every picture they posted (I believed they would taste as good as...) and I thought maybe you girls should give it a go. Well, just ignore it if you are weight watching.....cuz I can only look and drool while staring at all of those picture. I have to wait for Peanut to born so that I can make/bake them. :D~

Challenge Day 14: Eggless Dates n Peach Chocolate Chips Cake

Ok..don't be fool by the look of the images above. They taste damn good alright! :) It's eggless and it is very moist...

These is the recipe for you by high demand...;) I have modified this recipe slightly. Please do not hesitate to ask me any questions in regards of this recipe. Happy Baking!

Eggless Dates, Peach, Raisin & Chocolate Chip Cake

13/4 cups white SR flour

1/4 tsp baking powder

1/4 tsp bicarb.

pinch salt

3/4 caster sugar

1/2 cup butter

3 tsp yoghurt

Flesh of 3 peaches, chopped

150g pitted dates

A good drops of chocolate chips

Preheat the oven to 180c/350F/gas mark 4

Use two 23cm/9inch sandwich tins.

Cook the dates in water and bi-carb until soft - bring to the boil and simmer very slowly, covered, for about 10 minutes (the mixture should form a jam consistency). Cool slightly and puree until smooth.

Line and grease the sandwich tins. Sift the flour, baking powder, bicard and salt into a bowl.

Cream the butter and sugar until light and creamy. Add the dry ingredients (including date puree), one third at a time, alternately with the yoghurt, beating well after each addition.

Add the peaches into the cream mixture, and mix well.

Stir in the raisin and the chocolate chips, and spoon into the prepared tin. Bake the cakes for about 30 mins (check if it's cook. Otherwise, a further 15 mins in the over is necessary). Cool on a wire rack.