Salted baked chicken/fish

This is one of the simplest recipes I've invented which is easy, simple, yet flavourful....especially for those of you who love the aromatic chinese herb, tong kwai.


What you need (for measurement of 4 chicken thighs):

4 chicken thighs (skin and fat removed)
2 slices of tong kwai. More if you prefer a stronger flavour of the herb.
1 tbsp sea salt (you can use the normal fine salt too). More if you prefer a much saltier chicken.
foil wrapper (large enough to cover the chicken)


Method:
1. Rub the chicken thighs with salt and add in the tong kwai. Leave to marinate for at least an hour.
2. Heat up oven at 180'C for 20 minutes before putting in the chicken for baking.
3. Cover chicken with foil wrapper. You can either cover the whole top of your baking tray or wrap the chicken thighs. Optional :)
4. Bake for 45mins. Serve hot.

*you can replace the chicken with fish too, using the same method but shorter baking time - approx 35mins*

Churned out directly from Aniston's Kitchen...

Sweet & Sour Fish Fillet

One of my elder son's favourite dish.....

Ingredients:

Fish fillet (can be any types of fish – deboned)

1 capsicum (diced)

1 fresh tomato (cut into 6 – 8 pieces)

1 red chilli (sliced slanting)

1 big onion (cut into 4 sides)

½ cucumber (seeds removed, cut slanting and seasoned with vinegar and sugar for at least 2 hrs – make sure the vinegar covers the top of cucumber)

Rice flour, sugar, salt, pepper

1 clove of garlic and 3 shallots (chopped)

Half bottle of tomato sauce (I prefer Delmonte’s brand cos it’s sour enough)

1 tsp corn starch mixed with a rice bowl of water

Method:

1.      Season fish fillet with salt and pepper.

2.      Heat up enough oil for deep frying of fish fillet.

3.      Sprinkle a few tablespoons of rice flour onto fish fillet. Mix well.

4.      Deep fry in heated wok with oil.

5.      Take out fish and put aside.

6.      Heat up about 2 tbsps of cooking oil and stir fry garlic and shallot.

7.      Pour in half bottle of tomato sauce, followed by fresh tomato and corn starch. Stir well.

8.      Add a bit of sugar to taste.

9.      Lastly put in all other ingredients and stir for about a minute.

10.  Pour over fried fish fillet. Serve hot.

*u can replace fish fillet with either chicken or pork (ala ‘ko lo yok’)*

Churned out directly from Aniston's Kitchen...

Hearty Fish Porridge

I usually make this when I run out of ideas for a healthy meal for my kids. It is simple yet flavourful :)

Ingredients

2 cloves of garlic, chopped

Fish fillet (seasoned with salt, pepper and ½ tsp corn flour)

Rice, washed

Carrot, shredded (or any vege of your choice)

Coriander leaves or spring onion (for garnishing)

2 litres water

Method:

1. Wash rice and set aside.
2. Heat up wok and add in 2 tbsp of cooking oil. Saute garlic and add in washed rice.
3. Fry til fragrant. Add in water and bring to a boil until rice is soft.
4. Add in shredded carrot.
5. Ensure that the rice is covered by at least 2inches of water, depending on how watery you want your porridge to be.
6. Once the rice is expanded, turn to slow fire and add in fish fillet.
7. Boil for another 5 minutes and turn off the fire and close pot lid.
8. Let the heat in the pot to cook the fish for about 20 mins or more.
9. Serve hot with coriander leaves/spring onion and fried shallots.

*for a fast serving, leave the fire on until fish is thoroughly cooked and serve immediately*

Churned out directly from Aniston's Kitchen...

Steamed Fish In Herbal Stock

Found this recipe from Amy Beh from the papers. Success at my first attempt! A very flavourful and healthy dish indeed....unlike the boring steamed fish with soy sauce and shredded ginger ...

So happy how it turned out that I totally forgot to snap a picture of it ;P.

Ingredients:

Any kind of fish

1 tbsp Shao Hsing Hua Tiau wine 200ml water

Herbs (rinsed)

3 slices tong kwai

5 seeded Chinese red dates

1 tbsp kei chi

Seasoning

1 tbsp light soy sauce

1 tbsp abalone sauce (oyster sauce is fine too)

¼ sugar to taste

Pepper

1 tsp ginger juice

½ tsp chicken stock granules

1 tsp sesame oil

Garnishing

1 tbsp shredded ginger

1tbsp chopped spring onion

Method:

1. Rinse fish and place on a deep heat-proof dish
2. Combine herbs and seasoning in a saucepan and bring to a boil until the favours of the herbs are infused in the stock.
3. Pour stock over fish and add the SHHT wine.
4. Boil water in a wok and put in the fish dish and steam for about 15mins. Garnish before serving.

Churned out directly from Aniston's Kitchen...