Assam Black Pomfret

Black Pomfret is one of the frozen fishes that somehow is just as good as one which has just come out of the water.
I had to show my guests around, we enjoyed ourselves so much that we forgot about the time. We were running very late for dinner, luckily the fish was taken out to thaw in the morning before we left home. So, cooking this dish was no effort as the assam spices was a premixed and pineapple was from the can. Only the tomatoes needed to be halves. Thank goodness for premixed spices and a well stocked pantry.

Ingredients:
1 black pomfret
1/2 salt
1 packet of Assam pedas (any brand will do - adjust taste with tamarind juice and sugar)
2 tomatoes cut into halves
1 can pineapple chunks

Method:
Clean the black pomfret of scales and salt the fish, inside and on the surface of fish.
Follow the instructions in the packet of assam pedas premix, add in the black pomfret. Cover and cook until fish is cooked. Adjust taste with tamarind juice if not sour enough, sugar and salt according to taste.
Add in tomatoes and pineapple chunks and bring gravy back to the boil.
Serve hot with white rice and enjoy.


Serves
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Braised Pork Shank With King Topshell

Pig shank braised to tender perfection. The meat was still firm and succulent enough for a good bite whilst the skin tender and soft for a the perfect contrast in texture. The King Topshell kicked it up a knotch and made this dish definitely good stuff. As a bonus, serve with Flower Buns



Ingredients:
A
1 can Mexican King Topshell/Bao Ngu
B
1 pig’s shank
1 tbsp dark soy sauce
C
10–12 dried black mushrooms, soaked
1 piece dried squid - washed
4cm piece cinnamon stick
1 star anise
3 cloves
3cm piece young ginger, smashed lightly
3 cloves garlic
1 tbsp ground tau cheong/mein see
2 tbsp oyster sauce
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
2 stalks spring onions
2 tsp sugar
1/4 tsp pepper
2 tbsp Shaoxing wine
Stock/water - enough to cover the shank
Thickening (combine):
1/2 tbsp corn flour
1 tbsp water
Green Leafy Vegetables - blanched


Method:
Bring half a pot of water to a boil. Put in shank and blanch for three to four minutes. Remove and wipe dry. While it is still hot, brush it with dark soy sauce.
Heat 1/2 cup oil in a wok and when oil is hot, lower shank in and fry until the skin is browned. Remove and put shank in cold water to rid of excess oil.
In a pressure cooker, heat 2 tbsp oil and add in the cinnamon bark, star anise and cloves. Fry until the cinnamon bark is opened. Then, add in the remaining ingredient B.
Cover and bring to a boil over medium high heat.When the second ring(15 lbs) on the pressure cooker appears, lower the heat and set the timer for 25 to 30 minutes.
Release the pressure and remove the lid, check the shank for doneness and remove it from pot. (Tent with foil to keep warm)
Return pot to the stovetop, add in the liquid from the King Topshell. Reduce the sauce abit, then add in the King Topshell - just to warm them up.
Remove King Topshells and slice, arrange sliced King Topshells, Mushrooms around the pork shank on a platter which has blanched green leafy vegetables.
Thicken the sauce, adjust the taste( i like to add more Shaoxing wine), and pour hot sauce over the pork shank platter.
Sprinkle with sesame oil and serve immediately with Flower Buns.





Serves

Source URL: https://itistheforkhead.blogspot.com/2009/05/
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June 2009 Fashion Magazine Covers

Robert Pattinson and Kristen Stewart on June 2009 magazine covers of Life & Style and Girlfriend Australia


Left: Bar Refaeli for Elle Italy June 2009 Issue
Right: Reese Witherspoon in Elle UK June 2009


Left: Renne Zellweger in Marie Claire Czech Republic June 2009 Cover
Right: Beyonce Knowle in Glamour Russia



Left: Elizabeth Hurley in Tatler UK
Right: Edita Vilkeviciute in Vogue Autralia
Source URL: https://itistheforkhead.blogspot.com/2009/05/
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Mix-and-Match Fashion: Bags and Shoes OR Bags and Sunglasses

Years ago, women were fond of accessorizing their wardrobe by wearing accents to match the pieces of their outfits. It has been noted that during 1950s, women acquired bags, belts, gloves, hats, shoes, jewelries and cosmetics in matching colors. They became so obsessed of this mix-and-match fashion statement that the legacy still lives on in today’s fashion trends. In addition, fashion styles in complementing colors is also a big hit nowadays.

Here's some of the perfect mix-and-match of bags and shoes and sunglasses for this summer!

Bags and Shoes from Instyle




Bags and Sunglasses from Vogue







Source URL: https://itistheforkhead.blogspot.com/2009/05/
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Boiled Crawfish

Crawfish boils are usually held outdoors as it will be messy and lining the table with newspaper, makes cleaning up so much easier. It is usually cooked in a large scale (a whole truck-load of crawfish), but with this scaled-down recipe, you can make it in the kitchen. Some of the fun of boiling crawfish is personalizing your boil by adding favorites accompaniments such as artichokes, mushrooms, sausage, even broccoli besides the regular potatoes and corns.











Ingredients:

12 pounds live crawfish
8 quarts water
1 package (1 pound) Zatarain's® Crawfish, Shrimp & Crab Boil
1 large onion, peeled
1 head garlic, halved crosswise
1 1/2 pounds small red potatoes
6 ears corn, shucked and halved crosswise
2 - 3 oranges/lemons - cut into wedges

Method:

Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.

Mix 8 quarts water, Crab Boil, onion ,garlic and oranges/lemons in large (20-quart) stockpot. Bring to boil on high heat; boil 5 minutes.

Add potatoes; boil 5 minutes. Add crawfish and corn; return to boil. Cover and cook 2 minutes.

Turn off heat and let stand 20 minutes.

Add about 6 to 8 cups ice to stockpot; let stand 20 minutes to cool.

Drain and serve.




Serves
Source URL: https://itistheforkhead.blogspot.com/2009/05/
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Talam Ubi Kayu

This kuih's topping is the same as Kuih Talam but the bottom layer differs. This is made with grated cassava/tapioca and gula melaka/jawa. Making kuih here is not so tedious as yesteryears, coconut cream comes in a can, tapioca grated and rice flour are readily available. There is no prep, just assemble all the ingredients, and the kuih is ready.



Ingredients:
1 lb frozen grated cassava - thaw and drain
1/2 cup tapioca starch
1 small block/8 oz gula melaka/jawa
1/4 cup sugar
2 cups water(use 400 ml if cassava is not drained)


Topping:

40g rice flour
1 1/2 tbsp green bean flour
1/2 tsp salt
300ml coconut milk



Method:
Put gula melaka/jawa and water in a microwave-safe bowl and microwave on high for 2 - 4 minutes, until gula melaka/jawa is dissolved. Strain through a fine sieve.
Add in drained cassava and tapioca starch and stir well to combine.
Microwave on high one minute at a time, stirring after every one minute. Cook until mixture has thickened slightly.
Grease lightly a 9 inch cake pan and pour thickened cassava mixture in. Level the top and steam for 15 - 20 minutes until cassava is thoroughly cooked.
Prepare the topping, by mixing all the ingredients in a microwave-safe bowl, microwave on high for 1 minute, stir, and continue for another 1 minute, mixture should thicken slightly.
Scratch the top of cooked cassava and pour in the topping.
Continue to steam for 10 minutes until the topping is firm and cooked through.
Remove from steamer and allow to cool before cutting into bite-size.
Enjoy

Serves
Source URL: https://itistheforkhead.blogspot.com/2009/05/
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Chongqing lazi ji/Peppered Chicken

I would like to thank Iris Cheng who wrote to me asking for this recipe. I hope this recipe is what you are looking for. I can see that how you can miss that "ma la" and hot spicy flavor, they are additive. At the end of our dinner, the chicken cubes were gone and the red chillies/peppers were left behind. It was a waste to thrown them away so, i blended it with shallots, garlic, ginger and belacan to make into a sambal. My daughter, Sandra, knows me too well. When she saw the sambal, she knew.







Ingredients:



1 lb skinless chicken breast/legs/thighs cut into 1 inch cubes.
1/2 cup dried chillies - washed and cut into 1 - 2 inches, drain dry
2 tbsp ground Sichuan peppercorns
1 tsp soy sauce
2 tsp cooking wine
1 tbsp chopped ginger
4 cloves of garlic -- sliced
4 stalks spring onions -- cut into 2 inch lengths
1/2 tsp sugar


Vegetable oil for deep-frying and stir-frying


Marinade :



2 tsp shaoxing rice wine
1 tsp light soya sauce
1 tsp dark soya sauce
1 tsp ground sichuan peppercorns
1 t cornstarch
2 tbsp beaten egg white



Method:

Marinate cubed chicken with the marinade for at least 1/2 hour.

Heat 2 cups oil; when oil is hot, add the chicken cubes and deep-fry until crisping round the edges. Remove the chicken and leave aside.

Tip out the bulk of the oil, leaving about 2 tbsp. behind

Add the garlic, ginger and spring onion -- stir and then add the red chilies and Sichuan peppercorns. Fry for about 20 seconds, taking care not to burn the chilies.

Put the chicken back in the wok, splash on the cooking wine to the sides of hot wok and season with soy sauce, salt and sugar. Stir well to combine.

Dish out and serve hot with white rice

Serves
Source URL: https://itistheforkhead.blogspot.com/2009/05/
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Coming Up...New Moon Movie Fashion Guide

After the phenomenal blockbuster Twilight movie, Summit Entertainment released the poster of it's sequel known as "New Moon". Accoring to OMG, the upcoming movie is currently filmed in Vancouver. Die hard fans of Edward, Bella and Jacob will have a sneak peak of the said movie at the MTV Movie Awards that will be held this month of May.


Image From US Magazine

Stay tuned for New Moon's fashion guide and take note of your favorite character's fashion style before they hit the silver screen.
Source URL: https://itistheforkhead.blogspot.com/2009/05/
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Hard -Boiled Egg Chocolate Cookies

Lately i have been seeing recipes which use ingredients which are not the usual - making cookies or linzetorte with hard-boiled eggs!!!Although i am traditionally sorting comfort foods of yesteryears, i too am game to give new pairing of ingredients a go. The cookies were accepted well, they were chewy and fluffy. This recipe will come in very handy especially for Malaysians who have just attended a Malay Wedding, coming home with hard-boiled eggs.


Ingredients:

2 3/4 cups all purpose bleached flour
8 ounces cold unsalted butter, cut into small chunks (16 tablespoons)
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg, lightly beaten
1 hard boiled egg, cut into big chunks
1/2 teaspoon vanilla extract
Large handful of chocolate chips

Method:


Combine flour and butter in food processor.
Pulse until mixture is mealy and coarse.

Add the salt and baking soda and pulse to mix.

Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking.
Add in the raw egg and vanilla and pulse until mixture just begins to come together.

Dump mixture into a bowl, add chocolate chips and using a 1 1/2 oz ice-cream scoop, scoop mixture onto lined baking sheets, spacing them 2 inches apart.

(Egg whites will be visible in dough and will disappear as the cookies bake)

Bake at preheated 350 degrees F. (convection) for 12 - 15 minutes or until cookies appear lightly browned around edges.
Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.

Important: Let cool completely before serving. The texture gets better as the cookies cool. It’s even better if you cool the cookies, freeze them, then thaw them.

Makes 20 cookies




Serves
Source URL: https://itistheforkhead.blogspot.com/2009/05/
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Vivienne Westwood Autumn/Winter 2009 Collection @ Audi Fashion Festival in Singapore

Aside from the the models' joker faces, Viviene Westwood's Autumn/Winter 2009 Anglomania collection became a show-stopper at the Audi Fashion Festival held in Singapore last May 10. The show was about being bold and playful in the name of fashion. Westwood's Anglomania collection depicts the designer's iconic works to suit the younger generation.

Peeping through this collection, I sensed a strong vibration and a gushing energy. The younger audience must be really thrilled with this new set of wardrobe.







Photo Source
Source URL: https://itistheforkhead.blogspot.com/2009/05/
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