I am sure most of us has heard of Daniel’s #CookForFamily initiative that was even featured on the Yahoo headlines sometime back. Glad to be part of the initiative, especially when Daniel mentioned that one need not be a fantastic cook to be part of this event.
As you all can see, I have been cooking lesser, baking little and struggling to find time to upkeep the blog posts amidst the busy working schedule. #CookforFamily is a very meaningful initiative that strikes on me at the right chord, bugging me that I have been neglecting my pots and pans ! And certainly the need to strive for time to prepare a home-cooked meal for the loved ones.
Yes, this event certainly motivates my lazy bug to start working in the kitchen again !
Especially when my parents gotten some really huge juicy tiger prawns from the fisherman at the sea, I decided to steam the prawns this time since they are really fresh and steaming is the way to get the most out of the sweetness of these live prawns.
After preparing this dish, I fully acknowledge why it has to be that pricey when served in restaurants. Simple ingredients as it may seem, but the time taken to clean and prepare the prawns to a presentable state is quite time consuming. That’s why I would suggest preparing the prawns in a day’s advance especially if you plan to cook them on a working weekday evening.
Example, you can clean and peel the prawns the day before, on a weekend, prepare the garlic sauce in advance and chuck them back to the chiller. Then come a Monday night, grab everything out, drop the sauce onto the prawns, fried some garlic to a nice fragrance, topped them onto the prawns with some spring onions and sent them to the steamer. By the time you finish a shower, the prawns are neatly done and all ready for your hungry tummy.
Not sure for you guys, but everytime I settle on a new dish, I will be on the tenderhooks, constantly asking for feedback, and looking out whether the dish has been wiped out. Just like a primary school kid who will be receiving the report card for his/her first time. Quite lame, but it’s really blunt anxiety.
Fortunately, I got a thumbs up even from the most food-fussy Mr Chunky. His comments were little as he was busy, very busy, slurping away the garlic sauce and indulging in the prawns. Not too bad for a come-back in the kitchen, isn’t it ? Hiaks hiaks.
In support for the #CookForFamily initiative, please hop onto the creator’s blog ~ Diary’s Food Diary, along with all the other fantastic bloggers too, for their delicious home-cooked dishes prepared with love, warmth and thoughtfulness.
Not forgetting, here’s the cool recipe if anyone is interested.
Steamed Prawns with Garlic Sauce
~recipe adapted from [煮炒酱料大公开] with modifications~
2 tbsps chopped spring onions
4 tbsps garlic sauce
Garlic sauce ingredients :
2 tsps chopped spring onion
2 tsps minced ginger
3 tbsps minced garlic
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp salt
3 tbsps cold water or stock
1 tsp rice wine
1/2 tsp white vinegar
2 tsps sesame oil
Method for preparing Garlic Sauce :
1. Combine well light soy sauce, sugar, salt and stock. 2. Add rice wine, white vinegar and sesame oil.3. Lastly, add spring onion, ginger and garlic, mix well.Method for preparing Steamed Prawns in Garlic Sauce :4. Trim prawns and cut a slit at the back. Place prawns on a steaming dish, back facing up. Drizzle over garlic sauce. Additional : I fried some minced garlic till they are fragrant and add them to the dish as well.5. Bring water in the steamer to the boil and steam prawns over high heat for 4 mins (depending on the size of your prawns, mine took a good 25 mins before they are fully cooked).6. Remove and scatter spring onion on top. Heat 1 tbsp of oil and drizzle over the steamed prawns.Some hints from the Cookbook as well:~ When steaming seafood, it is important to allow the water in the steamer to come to the boil first before placing the seafood into the steamer.
~ Fish fillet or crab may also be cooked in the same way. Just remember not to overcook any kind of seafood so that they stay tender and fresh.
Cooked Thick Vermicelli with Fish Slices in Egg Gravy Sauce ! All the ingredients are cooked separately prior to adding the egg gravy sauce at the end to ensure nothing gets overcooked. And it is 粗米粉 and not 伊面 ! 🤤
Recipe : 120g thick vermicelli 5-6 pcs fish slices Handful of beansprouts 2 sprigs spring onions Some fishcakes, sliced Some carrots, sliced 1 egg, beaten 2 tbsp cooking oil 1 tsp minced garlic Some diced chillies (for serving with)
Seasoning : 400ml water/chicken stock (if using chicken stock, adjust rest of seasoning accordingly) 2 tbsp oyster sauce 1 1/2 tbsp light soya sauce 3/4 tbsp dark soya sauce 1 tsp sugar 1 tsp sesame oil Pinch of pepper
1 tsp corn flour + 1 tbsp water
Method : 1) Heat up 1 tbsp cooking oil and stirfry beansprouts. Once they turn translucent, dish and set aside.
2) Heat up balance cooking oil and saute garlics and white parts of spring onion till fragrant.
3) Add in carrots and fish cakes and stirfry briefly before adding rest of the seasoning.
4) Allow the sauce to cook till it boils before adding vermicelli. Once vermicelli loosen up, dish all the ingredients aside and mix with the beansprouts.
5) Add in fish slices into the sauce. Once fish cooks, dish and add to the vermicelli.
6) Allow the sauce to boil again before adding corn flour solution. Once the sauce starts to thicken, add in beaten egg and stir to mix well.
7) Add in green parts of spring onion and off flame. Pour egg gravy sauce over vermicelli and fish slices and serve hot immediately with chillies if desired.
[Solis x EatWhatTonight Giveaway] I'm partnering with @solis_singapore for a huge giveaway where ONE lucky winner will win a Vac Premium food vacuum sealer worth $299 ! Keep your food fresh for up to 8 times longer, do sous vide cooking, and much more with the vacuum sealer !
🎉 To join our giveaway: 1) Follow both @solis_singapore and @eatwhattonight on IG. 2) Share the giveaway on your IG story. 3) Tag your friends in the comments below (unlimited entries). Giveaway ends on 27th October, 2359 hrs. Good luck everyone!! 🥰
Cooked a spread of yummy food today ! That's the : 🥢Tri-Eggs Spinach in Superior Broth 金银苋菜上汤 🥢ABC Pork Ribs Soup 玉米洋葱胡萝卜排骨汤 🥢Onions and blistered tomatoes scrambled egg 大葱番茄煎蛋
Recipe for Tri-Eggs Spinach in Superior Broth
Ingredients : 1 pack of spinach 1 egg, slightly beaten 1 salted egg yolk, slightly mashed 1 century eggs, sliced 2 tsp wolfberries 30g dried anchovies 4 whole garlics Pinch of salt 1 tsp shaoxing wine 1 tbsp cooking oil 400ml water
Method : 1) Wash the dried anchovies under running water for approximately 20 seconds and drain them dry with a paper towel. Heat up the cooking oil and stir fried the dried anchovies and whole garlics for approximately 1 minute till fragrant.
2) Add in the water and allow it to simmer till it boils. Drain away the dried anchovies and transfer the broth and whole garlics to another larger wok.
3) Add in the salted egg yolk and wolfberries and stir to mix well.
4) Add in the spinach and salted egg and cooked till the spinach turns soft.
5) Add in the egg, shaoxing wine and salt and stir to mix in the egg well. Once egg cooks, off flames and serve hot immediately to enjoy !
For a good spread of hotels' restaurant buffets, the one from @edgerestaurantsg at @panpacificsingapore quite hits our spot with its wide and exquisite range of international feast, homely myriad of local delights and an awesome spread of desserts.
And for the fact that buffets are currently running on an ala carte basis with each dish being served right from the kitchen to the table actually makes it all the more worthwhile as the food gets served up fresh, warm and with minimal wastage.
What's more, for the same feast and spread now with more food freshness and hygiene control, you certainly get to enjoy more with less by utilising these attractive #ChopeDeals, some of which include: 1) A straight 20% discount off buffet from Edge Restaurant by purchasing the voucher on @chopesg app. 2) A further discount of $5 off $60 when you pay with DBS PayLah!
The whole process is pretty seamless and all you gotta do is to present the voucher at the restaurant before ordering to enjoy. So to maximise your dollars for the most valuable dining experience, do check it out at https://cho.pe/eatwhattonight .
Had a really yummy-licious spread of roast meats and noodles from @hengheng.roasted.delights today ! The noodles were excellent in texture and taste despite it being a food delivery as we all know that noodles tend to get overly dry or soggy after takeaway but surprisingly not in this case. 👍
Amongst all the roast meats, my personal preference will be the Char Siew though. Contains a good amount of fats and is roasted to a well balance of char-ness.
That's also the homely Chicken Feet, Peanuts and Radish Soup to balance up the greasiness. And all in all, a pretty well-deserving hearty meal sourced from our local heartlands ! #supportlocal
Heng Heng Roasted Delights can be found at : 📍204 Serangoon Central S550204 ⏰ Tues-Sun 1030am – 0830pm 📱Pre-order/delivery : 91065599
Actually I thought it could be good to go vegan or vegetarian once in a while, so these wholesome guilt-free plant-based bites that can be readily consumed through convenient and healthy air-frying from @firstpridesg by @countryfoodssg are pretty much welcomed.
The first range of these Green Series that is launched comprises of : 🌱First Pride Bites 🌱First Pride Spicy Nuggets 🌱First Pride Stripes
They are made from a blend of wheat, soy and bamboo fibre using #firstpridesg innovative 3-step coating technology through battering, pre-dusting and breading to ensure crunchiness in every bite.
Currently retailing at all Fairprice outlets and Redmart online. So do keep a lookout for them if you're into a vegan and healthy plant based diet. 🙆♀️
Cooked yummy Pumpkin and Corn Porridge with Fish Paste and Century egg. It's a delicious and healthy meal which can also be easily converted to a kids-friendly dish according to your preferences. 🤤
Recipe : 1/4 cup cooked rice 100g fish paste 1 slice pumpkin, cut into small chunks 1 century egg, diced 1 thumb size ginger, grated finely with ginger juice retained 3/4 tsp salt Few pinches pepper 2 tsp shallot oil Water 70g sweet corn Some diced scallions Some fried shallots
Method: 1) Add rice, pumpkin and water to pot and cook till pumpkin is all mashed up.
2) Add grated ginger, shallot oil, salt and pepper to taste.
3) Add sweet corn, fish paste and more water to cook till porridge's desired consistency.
4) When almost done, add century egg and off heat. Top with diced scallions and shallots before serving and enjoy !