Deep Fried Seabass with sweet soysauce

Deep Fried Seabass with sweet soysauce for dinner.

Today's sides are green onions omelette, chap chai (mixed veg) which I added too much dark soy sauce.

Simple and fast recipe.

Ingredients
Seabass. Garoupa or Red Snapper is yummy too.
Cornflour for coating before frying
Salt
Oil for Frying

Sweetsoy Sauce. I used Kicap Manis Habhal Cap Kipas Udang.
1 Onion - Sliced
1 red chilli - Sliced
Mixed all in a bowl.

Scale, gut and score the fish.
I cut into half so that I can fry the otherhalf tomorrow.
Wash wipe the surface abit so that it's not too wet.
Season with salt, be sure to season the inner belly area.
Dust with corn flour, Deep fry.

Drain on kitchen towel.
Serve and pour the sweet sauce. Squeeze lime if you like.

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Stuffed Tao Pok

Just a quick update.

I owe some girls this recipe :-)

Quick and easy recipe. For the fillings, loosely adapted Siew Mai's recipe. I omitted sesame oil and prawns and soy sauce due to allergy. I'm sure it will be even yummy with prawns and sesame oil.

For the Tao Pok, I followed domestic goddess wannabe method to turn the tao pok inside out for more crispier ending. Her stuffings recipe seems interesting too. I will definitely try her recipe next time. (with minced chicken of course ;p) You can try her recipe here. Also do browse through her recipe pages... alot of interesting weekend projects you can try.

Ok here's my easy and quick recipe.

Everything here is about a palm here a pinch there. Agak2..
Recipe enough for 2.

Ingredients
For fillings
- 100g minced chicken. I got mine from ColdStorage Halal section. Those prepacked ones.  So sometimes I'll use more at time I use less.
- 200g prawns - shelled, deveined and chop. (i omit this so i use total 300g of minced chicken)
- diced chinese mushrooms (soaked and softened) (i omit this)
- 2 tbsp soy sauce - I omit soy sauce due to allergy so i added salt
- splash of sesame oil - i omit this due to allergy
- dash of pepper
- 2 teaspoon of cornflour
- 1 grated carrot
- 1 finely chopped chillies
- spring onions chopped
- some garlic chopped

Tao Pok. - i bought 1 packet of small square ones from NTUC tofu section.

Method
Dumped all the ingredients except for Tao Pok into a bowl

Mix mix mix... until like this. 

Prepare the Tao Pok. Carefully slit the top of the Tao Pok and turn it inside out like below. 

I tried this way as well as leave the Tao Pok unturned. The Tao Pok that I turned inside out is very crispy. I like that better.  

Stuffed the Tao Pok.. Do not over stuffed else will overflow. Don't take that long to fry. Also avoid over fried as the chicken meat will end up too dry.

Serve with dipping sauce or sweet sauce. SEDAP !!

psst : You can basically stuff anything you fancy. It's really up to you.

psssst : I forgot the most important thing. Tao Pok is SOY. So funny that i'm avoiding soy based products but neglect the part that Tao Pok is Soy. I got slight rashes after eating this. Nothing serious though. It went away the next day. 

Pasta Puttanesca

from Rachel Ray 30min Meal

Pasta Puttanesca
2 tablespoons (twice around the pan) extra-virgin olive oil
3 cloves garlic, minced
A shake or two of crushed red pepper flakes
4 anchovies
1 can (28 ounces) crushed tomatoes
2 tableshpoons (a palmful)capers
A palmful pitted oil-cured black olives
A palmful chopped fresh flat-leaf parsley
1 pound linguine, cooked until al dente

Heat oil, garlic, and crushed red pepper over medium heat in a skillet.
When garlic speaks, add anchovies and cook until they melt away.
Add tomatoes, capers, olives, and parsley. Add cooked pasta to pan. Heat through
Dump onto servig platter
Serves up to 4

"Puttanesca is derived from the Italian word for a lady of the night -- this dish is spicy, fast, and easy. Easy to figure out where we got the name."

Want to eat this tonite. Will post photo later

Double Tomato Bruschetta

SUBMITTED BY: Laurie Thompson PHOTO BY: Allrecipes

"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."

PREP TIME	15 Min
COOK TIME	7 Min
READY IN	35 Min

INGREDIENTS

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

DIRECTIONS

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.