Rose’s Kitchenette

Homemade Fish Ball Soup

Ingredients For Making Fish Balls:

1 Spanish Mackeral (about 600gm)

Solution A:  1 tbsp water + 1/2 tsp salt

Solution B: 

100ml water

1 tsp salt

a dash of pepper

1 tbsp cornflour

Method:

1.  Clean fish, wipe dry and fillet with a sharp knife.

2.  Scrape out the flesh from the skin and bones with a metal spoon.

3.  Place the fish flesh on a wooden chopping board.  Pound the fish flesh with the back of a chopper until very fine, adding salt Solution A, a little at a time.

4.  Place the fish paste in a big bowl,  stir in one direction until very sticky, adding Solution B while stirring.

5.  Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy.

6.  Grease hands and fingers with a little oil.  Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls.

7.  Scoop out the balls of fish paste with a spoon and drop them into a bowl of water salted with 1 tsp salt.  Leave the fish balls to soak in the salt water for 1/2 hour.

Ingredients For Soup:

Bones and skin of fish

Fish Balls

1500ml water

1 small head Iceberg lettuce

1 stalk spring onion, shredded

1 tbps preserved radish ‘tong choi’

Seasoning:

1 tsp salt

2 tsp light soya sauce

Method:

1.  Pan-fry the fish bones and skin till golden brown.

2.  Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour.

3.  Strain the fish stock into a pot and bring to a boil.  When boiling, add the fish balls and cook over a slow fire till they float to the top.  Add seasoning to taste.

4.  Add ‘tong choi’ and shredded lettuce.  Sprinkle with shredded spring onions.

(2 votes, average: 5 out of 5)

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August 14th, 2007 Posted by rose | Soups | 3 comments

Hainanese Chicken Rice

Ingredients For Chicken:

1 chicken (about 1.8 kg)

1 large piece ginger, smashed

3 cloves garlic

1 tbsp salt

1 tbsp sesame oil

1/2 tbsp light soya sauce

Method:

1.  Wash chicken and remove excess fat.  Stuff chicken with salt, smashed ginger and garlic.

2.  Fill a deep pot with water making sure water level is enough to immerse chicken.  Bring to a boil and when boiling put in the chicken and cook over low heat for 25 to 30 minutes till chicken is cooked.

3.  Remove chicken and drain liquid from the body cavity.  Retain chicken stock for making rice and soup.  Scoop out oil for making the chilli sauce.

4.  Add 2 tbsp salt to a big pot of water.  Dip chicken in and let it soak till it has cooled down.  Drain and brush chicken with 1 tbsp sesame oil mixed with 1/2 tbsp light soya sauce.

5.  Cut chicken into bite-sized pieces and serve, garnished with sliced cucumber, tomatoes and coriander leaves.

Ingredients For Chicken Rice:

600gm fragrant rice

700ml chicken stock

5 cloves garlic, minced

8 shallots, minced

1 small piece ginger, smahed

4 pandan leaves, knotted

4 tbsp corn oil

1 tsp salt

Method:

1.  Wash rice, drain in a colander and leave to stand for 10 minutes.

2.  Heat 4 tbsp corn oil over high heat in a wok.  Add minced shallots and garlic, ginger and pandan leaves, and fry till fragrant.

3.  Add rice grains and stir-fry for 3-4 minutes.  Transfer to a rice cooker, add chicken stock and salt.  When rice is cooked, remove ginger and pandan leaves.

Ingredients for Chilli Sauce:

10 fresh red chillies

6 cloves garlic

5 shallots

2.5 cm piece young ginger

Chicken oil

Juice of 10 limes

2 tbsp vinegar

2 tsp salt

2 tsp sugar

Method:

1.  Blend chillies with garlics, shallots and ginger.  Add vinegar, lime juice and chicken oil.  Add salt and sugar to taste.

(11 votes, average: 4.36 out of 5)

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August 14th, 2007 Posted by rose | Rice and Noodles | 19 comments

Hum Cheem Peang

Ingredients For Yeast Dough:

450 gm plain flour

250ml water

Method:

1.  Sift flour onto table, add water gradually and knead into a smooth dough, taking about 20 minutes.

2.  Place dough into an oiled container, cover with a piece of damp cloth and put on the container lid.

3.  Set aside for 48 hours for dough to ferment.  (Dough will take a longer or shorter time to ferment depending on weather conditions).  The dough is ready for use when it turns sourish.

Ingredients for Five-Spice Doughnut:

450 gm prepared yeast dough

250 gm sugar

375 gm plain flour

125 ml water

1 tbsp bicarbonate of soda

1/2 tsp alkaline water

Filling Ingredients:

1 tbsp five-spice powder

1 tbsp salt

a little water for brushing

Method:

1.  Dissolve bicarbonate of soda in 125 ml water and add to yeast dough.  Add sugar and alkaline water and knead for 5 to 10 minutes.

2.  Add sifted flour and knead well.  Sprinkle top with some flour, cover with a piece of damp cloth and set aside to proof for 1 hour or longer.

3.  Sprinkle some flour on table top.  Roll out dough into a rectangular sheet.

4.  Sprinkle some five-spice powder and salt over dough.  Dip a brush with some water and brush over mixture lightly.

5.  Roll dough up like a swissroll and cut into 2.5 cm slices.  Flatten each piece into a thin round shape with a wooden roller.

6.  Deep fry in hot oil till golden brown.  Drain off excess oil on absorbent paper.

(1 votes, average: 5 out of 5)

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August 14th, 2007 Posted by rose | Desserts and Snacks | 6 comments