Food experiments from my little kitchen

Nowadays when I cook 红斑鱼 or the red grouper (I think that is the correct English name...), I like to pan fry it. I find that pan frying it makes it nicer than steaming. That is my personal opinion. Today I actually planned to cook it with ginger and soy sauce. But I saw half a lemon sitting in my fridge and I wanted to use that. Was thinking whether I should cut the fish into slices then deep fry it before making the lemon sauce. Due to time constraint, I decided to just pan fry the fish first and make the sauce after that. It was a good move as I managed to stir fry my vegetables while pan frying the fish. Ingredients Red grouper thick slice (any other fish that has firm flesh) Ginger strips Cornstarch solution  Sauce 1 part lemon juice 2 part orange juice  Some water  1/2 tsp sugar Pinch of salt Recipe 1. Clean the fish and rub it with salt. Wash off the salt and pat dry with kitchen towel. 2. Oil the pan and gently place the fish in. Allow it to pan f...

Today is only Tuesday and I am already feeling so worn out. Coming back home, the only thought on my mind is to prepare the dinner in the simplest way and serve dinner asap. Last week I baked chicken leg with five spice powder and this week I am back to baking chicken legs again! lol At least for this week, this is the preferred method for cooking cuz it is my cheat method for saving time. While the chicken is nicely cooking in the oven, I use the time to blanch the vegetables and wash up the dirty dishes. Ingredients 2 chicken legs (boneless) Marinate 3 Tbsp worcestershire sauce 3 Tbsp tomato sauce 1 Tbsp honey 1/2 tsp garlic powder Some black pepper Pinch of salt Recipe 1. Put all ingredients for the marinate in a small bowl and mix well. 2. Marinate the chicken using some of the sauce for a few minutes. (a few tablespoon of sauce, as long as enough to cover the chicken will do) 3. Heat up a pan and pan fry the chicken on both sides. Remove when the skin turns brown...

My first experience using five spice powder was making braised pork belly. I love the smell of the five spices so I am always excited to find recipes that use five spice powder. I would also put the powder when I am making ngoh hiang. Picture of the five spice powder I bought from NTUC below. One year ago, I chanced upon a kind member who shared her recipe on marinating chicken legs with five spice powder and air fried it. I thought it was a very good idea and tried it. Wanted to find the original recipe and credit the owner but couldn't find it. I had it manually written down in my cooking notepad last year. Anyway this is strongly recommend for a simple quick dish with minimum fuss. Do try the recipe! Ingredients 2 large chicken legs Chopped spring onions Marinate 4 Tbsp Soy sauce 1 Tbsp Dark soy sauce 1 tsp Sugar Dash of white pepper 1/2 tsp five spice powder 1 Tbsp water Recipe 1. Put all the marinate ingredients in a bowl and mix well. 2. Pour marinate ...

I asked my son what he wanted to have for dinner that day when his daddy is not around and he replied "fish porridge". Then I was thinking what kind of porridge should I make? Usually I would cook the porridge till it is congee-like and put in the fish slices to cook. Teochew style fish porridge came to my mind. For the fish slices, I chose to use 红斑鱼. Not sure what should be the correct English name for this fish. Red grouper or red snapper or something else? If you know, pls drop me a comment to tell me, thanks! To make it more nutritious, I added in some spinach and wolfberries too. Ingredients Fish slices Cooked rice Spinach Wolfberries Fried shallots Soy beans Fish bones Ginger slices Chinese cooking wine White pepper Soy sauce  Salt Recipe 1. Wash the soy beans and place them in a stock bag. Heat a pot of boiling water and add the beans to let it boil for 20-30 minutes. 2. Add in some fish bones and ginger slices to let it further cook for another 15...