I first made the dish few months ago. It was a great success and I was super thrill on how delicious the dish tasted. I was drooling awhile when the dish was done. I was so eager to sample the dish and totally forgot to snap a photo of the final dish. By the time I realized, the dish was half gone.
Since I love the dish so much, I am making it again ^_^. I used shrimps for my previous dish, but I am using plaice aka flatfish for today's recipe. You can use any types of white fish. As for the Nestum cereal, they can be found in the Asian grocers.
Ingredients
250g plaice (sliced)
2 tsp egg white
1 tsp salt
1/2 tsp white pepper
1 tsp cooking wine
15g plain flour
15g corn starch
40g butter
cooking oil
Cereal Mixture
1 cup Nestum cereal
1 tbsp sugar
1 tbsp milk powder
1 tsp salt
1 tsp pepper
Directions
1. Marinate the fish fillets with egg white, salt, pepper and cooking wine. Marinate for 30min.
2. Mix plain flour and corn-starch together, mix well. Coat the marinated fish fillets in the flour (both sides).
3. Heat up cooking oil in the pan. Pan-fry the fish until both sides are lightly browned. Set aside.
4. In the pan, add in butter. Once butter is melted, add in the cereal mix. Stir fry for 2-3 min.
5. Add in the fish fillets into the pan again. Lightly stir until all the fish fillets are well coated with the cereal.
Note: If you are using the 3-in-1 Nestum cereal sachet, please skip adding sugar and milk powder.
If you love spicy, springy and chewy noodles, this would be the type of noodles for you. Introducing here is a product from Taiwan, named Little Couple Dry Noodle. Unlike other type of noodles, the noodle is sun-dried. Non-fried noodles are normally healthier. Apart from this, there is no additional preservative added and only plant-based oil is used for the recipe. In another words, the noodle is vegan-friendly.
For dried noodles, I always prefer the wider and thicker noodles as they tastes better. Springy and chewy texture is also something I am looking for a bowl of perfect dried noodle. You have it all, in this pack of noodle.
Just a gentle reminder that the chili oil accompanied in the packet can be pretty spicy for some. So, please be gentle with the chili oil. Try not to pour all in at once, but to add gradually and adjust the spiciness level as per your liking. As for me, I only used half packet of the chili oil and saved the half for my dumplings :)
I do not usually shop at SB. I somehow made an unusual trip there early of the month because my vitamin supply was running low and I need to restock :( Guess what I spotted in the fresh produce section while shopping in SB? Daikon radish!!
Ever since my first try of daikon radish oden in Osaka few years back, I instantly fell in love with daikon radish. Daikon radish is rare to find in common supermarkets here, so there is no way I could go home without it. I happily brought back home the fattest stalk which I could find in the supermarket and made my favourite oden hotpot for dinner that night.
Daikon radish in the hotpot are usually cut into huge chucks for stewing. This it to prevent the radish from tearing apart after long hours of cooking. In the interest of time, I cut my radish into bite size to speed up the cooking time. I also used the instant dashi powder for my oden soup.
Ingredients
500g daikon radish (cut into bite size cubes)
1 sachet instant dashi powder
1 litre water
1 cube Knorr vegetable cube
2 tbsp soy sauce
1 tbsp sugar
a pint of salt
1 stalk spring onion (chopped)
fish cakes (variety)
1 carrot (bite size cubes) - optional
Directions
1. With 1 litre water in cooking pot, add in instant dashi powder, vegetable cube, soya sauce, carrot and daikon radish. Cook until daikon radish turn soft.
2. Add in fish cakes, sugar and salt. Cook for 3-5 min or until fish cakes are cooked.
3. Sprinkle chopped spring onion and serve the soup hot.
I crave for pancakes so much, especially the ready-made pancakes by Marks and Spencer. (Check out my previous post on M&S Mandarin Orange Pancakes) To satisfy my craving for pancakes, I decided to make my own.
While shopping for the ingredients, I spotted this ready-made pancake mix by Rasmus Klump. It is a convenience pancake mix for busy or lazy folk like me :) Most of the important ingredients have been pre-mixed, including sugar and egg powder. All you need is just milk and oil/butter. Mix everything together and the batter is ready to be cooked in the pan.
The overall taste of the pancake is acceptable. Sweetness is just nice with no additional sugar is required. The only downside is, the pancake is flatter and lack of fluffiness. Obviously egg powder is not a good substitute for fresh eggs. For those who prefer fluffy texture, please stick to the traditional pancake method with fresh ingredients. Well whisked eggs (especially egg white) could elevate the fluffiness of the pancakes.
Ingredients
1 packet of Rasmus Klump American pancakes mix (300g)
300ml cold milk
3 tbsp oil
some butter (optional)
Toppings
Fresh strawberries
Honey
Directions
1. Pour pancake mix into a mixing bowl. Add in milk and oil. Whisk well till no lumps.
2. Heat up the frying pan with a bit of butter.
3. Pour in 1 tsp of batter onto the pan.
4. Leave the batter to cook for 2-3 min. Flip over the pancake. Cook for 1-2 min.
5. Repeat the same process for the rest of the batter.
6. Stack the pancakes and garnish them with your favourite toppings.
Pantry ingredients which are normally found in the supermarkets are now hard to find in this lockdown period. So, I try to compromise with any substitutes that come close to the ingredients I usually use for my baking. Dry yeast is unavailable, so I opt for fresh yeast instead.
I am new to fresh yeast, so I did a little experiment with this simple pancake recipe, commonly known as peanuts pancake aka apam. I like how my pancakes turn out to be with the fresh yeast. The pancakes are way softer and fluffier in texture, as compared to the one I made with dry yeast. That tells why traditional bakeries opt for fresh yeast to dry yeast.
As per the name of the pancake i.e. peanut pancake, the filling is always crushed peanut with sugar. However unsalted peanuts are hard to find in the supermarkets here, I then replaced the peanuts filling with hazelnut spread aka Nutella. Nutella pairs perfectly with the pancakes and I like it a lot. If you are interested, do check out the recipe for the pancake with fresh yeast. The pancake mixture can make 3 large pieces of pancakes.
Ingredients
1 1/4 cups wheat flour
1/2 tsp baking soda
1/2 cube fresh yeast
2 tbsp sugar
1 egg
1 cup water
1/2 tsp salt
1/2 tsp vanilla extract (optional)
Filling
hazelnut spread - Nutella
some sugar
some salted butter
Other filling options: grind peanuts, creamy sweet corn, grind sesame with sugar
Directions
1. Mix 1/2 cube fresh yeast with some warm water. Set aside for 10 min.
2. In a mixing bowl, add in wheat flour, baking soda, salt, yeast mixture, egg, vanilla extract. Mix well till no lumps. Set aside to rest for at least 40 min.
3. Heat up the non-stick pan, pour in some batter and spread the batter evenly.
4. Sprinkle some sugar. Cover with lid and simmer for 2-3 min under low heat.
5. Place some butter. Cook until the butter is melted and the edges are lightly brown.
6. Smear generous amount of Nutella on the pancake, flip the pancake to half and serve.
