Food experiments from my little kitchen

I was contemplating whether to just do a simple steam fish with soy sauce then I remembered I had the bottle of kecap manis sitting in my cupboard. I saw some cooking members making ikan bakar (grilled fish) using kecap manis but there were quite a number of ingredients and I would need to marinate for some time. After doing some Googling (as usual), I decided to try this recipe at Indochine Kitchen which has a simple sauce recipe - Fried fish with sweet soy sauce ! Did a few modifications here and there so I am not sure if it should taste the way it was but husband said it's good so I am happy. :) Ingredients Fish slices (I used red grouper, abt 2 pax servings) 1 clove garlic 1 small onion Cornstarch Soy sauce Chinese cooking wine  Some salt Pepper Chopped spring onions Sauce 3 Tbsp Kecap manis 1/2 lemon juice 2 tsp sugar 1/4 cup water Recipe 1. Marinate the fish slices in soy sauce, chinese cooking wine and cornstarch. (Estimated) 2. Slice the garlic and oni...

I have never really like capsicums since young. Maybe because my mum does not cook them. But I have learn to incorporate them in my cooking occasionally because I like the flavour it imparts on the meat and fish. Pardon my photo below cuz I know you cannot see the salmon at all due to overloading of cheese and capsicum. I was trying to clear the fridge... :p  Ingredients Salmon Capsium (yellow & green) Bunashimeiji Salt Pepper Olive oil Some stock Shredded cheese mix  (for pizza etc.) Dried parsley Recipe 1. Marinate the salmon with salt and pepper and place them on the baking tray. 2. Cut the capsicum into cubes and remove the bottom parts of the bunashimeiji mushrooms. Arrange them on top of the salmon. 3. Add the shredded cheese on top to ensure it is covered. 4. Drizzle olive oil over it and add some stock to it. (I added the ABC soup I was cooking) 5. Bake at 180 degree celcius till it is cooked. (Mine took about 10 minutes) 6. Sprinkle dried par...