Prawns with Red Fermented Beancurd

Friday, 30 October 2009

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Most people use the words prawn and shrimp interchangeably, or think shrimps are small prawns and prawns are big shrimps. To add to the confusion, some countries use one or the other terminology almost exclusively. In the UK, Australia and Singapore, for instance, prawn is far more common but Americans prefer shrimp.

Tamarind Pork

Tuesday, 20 October 2009

PhotobucketI love Chinese food, and I love Malay food. So it's no wonder that Nyonya dishes that combine the best of these two great cuisines are my perennial favourites.

Babi assam – meaning tamarind pork – is a prime example of how the Straits Chinese or Peranakans combine Chinese and Malay flavours.

Fermented soya beans from China are melded with common Malay ingredients – tamarind, shrimp paste and chillies – in a slow, long simmer.

Steamed Pork Ribs with Fermented Black Beans

Thursday, 15 October 2009

One of my favourite dishes is steamed pork ribs with fermented black beans, a standard item at dim sum restaurants. But I don't like ordering it when I'm on a Sunday dim sum pig-out, because I like to eat it with rice. All that savory, fragrant and umami goodness from the ribs just begs to drench a bowl of steaming white rice! But I can't have rice during a dim sum pig-out because it would take away tummy space for the other goodies, right?

*sigh . . .*

Roasted Eggplant with Sweet Miso – Nobu's Recipe

Wednesday, 14 October 2009

PhotobucketSo, I was saying yesterday I had two more enormous eggplants in t1he fridge. Well, there's none left now. I've cooked both with the leftover miso paste which I had used to make Miso Cod. I was going to leave one but I was afraid it might get cold and lonely in the fridge . . . haha. I was wondering if I made too much but after I tasted a piece of the slightly charred eggplant, the thought flew out the window. It was mmm mmm mmm mmm MM! The miso enriched with mirin, sake and sugar was awesome with the smoky, lightly burnt eggplant! It was much more distinct than in the Miso Cod dish since eggplants have a more neutral taste compared to cod. I was planning on keeping some for tomorrow – baked eggplants are delicious cold – but before I knew it, I was wiping the last drop of miso from the plate with the last bit of eggplant! As I savoured the final morsel of sweet and soft eggplant, I suddenly remembered Mum used to make steamed eggplants dressed with Chinese fermented soya beans. I must say this Nobu version is much better. I think the mirin, sake and sugar orchestrate a rounder and more mellow flavour compared to Chinese fermented soya beans performing solo. I'm definitely getting more eggplants for a Japanese encore.

Check these out:
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Bitter Melon
Soup with Chicken
Stir Fried Eggplant
with Chicken
Sichuan Spicy
Kung Pao Prawns
Chai Poh (Preserved
Turnip) Omelette