These Buah Keluak are edible by fermentation. Fresh fruit and seeds contain hydrogen cyanide are deadly poisonous. These seeds are firstly boiled and then buried in ash banana leaves and earth for 40 days. During this process the seeds turned from creamy white colour to dark brown or black. I would normally soak the Buah … Continue reading Forget Truffles, Try Buah Keluak!
Malabar Trevally
Good grounded bean paste (taucheo) does wonders to steam fish. The taucheo should be light in colour, very fragrant and umami bringing out the sweetness of the fish. The end results of Steamed Fish with Grounded Bean Paste. Fish is steamed separately. While steaming the fish, in a pan add cooking oil, sauteed the minced … Continue reading Malabar Trevally
Lobsterlicious
Just in time for Father's Day treat. Sweet Potato Soup served with freshly steamed crunchy lobster meat. Wholesome Steamed Lobster served with fruit salad. For more lobsterlicious recipes, check this link. https://flofoodventure.wordpress.com/category/lobsterlicious/
Salt Crusted Baked Red Snapper
Is it salty if the fish is baked with salt? Nope you will be surprised that the end result is superly moist and not overly salty because the fish scales and skin are still in tact that adds a protection layer. In a large mixing bowl add coarse salt and two beaten egg white until … Continue reading Salt Crusted Baked Red Snapper
Red Yeast Wine Pork Shank
This is home prepared fermented red glutinous rice wine sauce is ready to cook. What impressed me most is the generous amount of Brandy XO added to this sauce. What does it have to be Red Yeast Wine Chicken (Hong Zao Ji)? How about my version of Red Yeast Wine Pork Shank. 😄 Ingredients: I … Continue reading Red Yeast Wine Pork Shank
Pickled Green Chillies
Those store bought pickled green chillies are always in remnant pieces. Its time to prepare my very own Pickled Green Chillies. Pickled green chillies should be sourish and yet crunchy. Blanch the sliced green chillies in a bowl of hot water for a short while. Drain and place them into a new bowl. Add apple … Continue reading Pickled Green Chillies
Crab Roe
These massive aesthetically appealing crab roe or rather crab caviar. Next round, I shall try crab caviar by mixing the crab roe with salt for preservation. The she-crab roe appears in softer texture and more mustard in colour. Steam the she-roe until almost cook. Topped with Tobiko and garnished with toasted shredded Japanese seaweeds and … Continue reading Crab Roe
Sliced Garoupa Fish Bee Hoon Soup
How about a bowl of nutritious sliced Garoupa fish with rice noodles (Bee Hoon) in rich home prepared fish bone stock. Marinated these Garoupa fish slices with salt and pepper. Add the fish broth into a pot and bring to a boil together with sweet cherry tomatoes and long cabbage. Add a tablespoon of Chinese … Continue reading Sliced Garoupa Fish Bee Hoon Soup
Collagenous Fish Broth
These are the two kind of fish bones used for fish broth. Red Snapper fish bones Garoupa fish bones The end results is this collagenous fish broth which can be frozen if not used immediately. How do you prepare this yummilicious broth. Check out this link for the details. https://flofoodventure.wordpress.com/2014/06/21/what-do-you-do-with-fish-bones-fish-stock/
Ayam Penyet
Ayam Penyet best served with Basmati Rice. I have added preserved cranberries for added fruity flavour. The flavour of Ayam Penyet comes from the various grounded ingredients that are added to the pot before boiling together with these meaty country yellow chicken drumsticks. Ingredients: 4 stalks sliced white portion lemongrass 1.1/2 tablespoon coriander seeds 1 … Continue reading Ayam Penyet
Flo's Passion For Cooking 