Wednesday, 22 June 2016

Beer Battered Anchovies with Spicy Mayo Dip

I’ve always loved eating seafood growing up. Joanna and I was walking around Village Grocer in 1MontKiara one day and came across fresh anchovies.

I’ve not worked with fresh anchovies before. But have seen a lot of cooking shows using them to prepare appetizers. Since the wife was also keen on trying, we decided to get a pack to try. I think each pack has at least 20 anchovies, and they were only less that RM3. After that, we went around to grab other essentials and headed home.

I’ve always wanted to try making fried anchovies with a spicy dip. Since we have some KewPie Japanese Mayo, Sriracha and beer left in the fridge, decided to make a beer batter for the anchovies and frying them lightly.

Here’s a breakdown of how I did it:

Thursday, 16 June 2016

Fragrant Chinese Sausage (Lap Cheong) Rice

Chinese Sausages or locally known as "Lap Cheong" are sausages the Chinese community, particularly those in Malaysia have during the festive seasons, especially during Chinese New Year.

Chinese Sausages or "Lap Cheong" are mainly made from pork and they are usually sweeten or smoked. Growing up, I did not really fancy these Chinese sausages, but now that I'm older, I particular like the one made from duck liver, or as the locals call it, "Yun Cheong". It has a rich "livery" taste to it, a perfect compliment to plain rice.

This fragrant sausage rice is something my dad used to prepare at home for my family. We know he will be making this soon whenever we have an excess of Chinese sausages lying in our freezer. Nevertheless, this dish looks complicated but is actually very easy to prepare.

Here is a breakdown of the recipe, something I have adapted after years of observing how my dad prepared his.

Monday, 6 June 2016

Flamed Salmon Slices with Spicy Mayo

Salmon, one of those fishes that you can just enjoy it as it is. Yes, raw salmon slices are good, but just with a little bit of effort and a flame gun, you can turn those raw salmon into a great appetizer. I promise that these salmon slices will melt in your mouth and will leave you wanting more.

This recipe is very similar to how to prepare Salmon Poke, but instead of eating them raw, we topped the slices with a spicy mayo sauce and with a bit of flaming effort. This is why, my mother-in-law,  ElinLuv calls it Salmon Brûlée.

Most importantly, it is very easy to prepare.

1 salmon fillet
2 tablespoons of sesame oil
1 tablespoon of light soy sauce
Chopped spring onions
Black pepper
2 tablespoons of KewPie Japanese Mayo
1.5 tablespoons of Sriracha Sauce

Wednesday, 1 June 2016

Meat Ragu Pasta

I just love a hearty plate of stew. A meat ragu is a mixture of meat and sausage cooked slowly with red wine and tomato sauce. A slow cooked stew means we need a little more time compared to those recipes shared here earlier. However, this can be prepared a night before if you are planning to have it for dinner the next day. Believe me, this is a definitely must try recipe.

This stew is absolutely amazing with served with pasta or just eaten on its own with some homemade bread.

Since we did not have any meat sausage in the fridge to break into our ragu, I am also going to share how we prepared our own sausage filling for the ragu.

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