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Quick basic coleslaw recipe.

This is a recipe for a basic coleslaw. I whipped this up as an accompaniment to the baby back ribs I made a while ago. It’s so easy to make….delicious, refreshing and crunchy.

# – Quick basic coleslaw.

This is way healthier than eating coleslaw outside too. I find it comforting to know exactly where each ingredient came from and what went into flavouring it.

The ingredients:

  • 1/2 a cabbage, sliced
  • 2 carrots, grated
  • 1 small onion, sliced
  • 6 tablespoons of mayonnaise
  • 3 tablespoons of red wine vinegar
  • A pinch of black pepper
  • A pinch of nutmeg
  • A pinch of celery salt or ordinary salt

# – First, slice the cabbage.

# – Then, grate the carrots and slice the onion. Dump into a mixing bowl.

# – Dump in the cabbage as well, followed by 6 tablespoons of mayonnaise (I like my coleslaw creamy, feel free to reduce amount of mayo if you want).

# – Give it a splash of red wine vinegar.

# – Season with some celery salt or ordinary salt.

# – A pinch of nutmeg for a wonderful aroma.

# – Lastly, a dash of black pepper for a bit of a kick. Stir well, cover and stick in the fridge to chill for at least one hour for the flavours to settle in. However, you can eat it straightaway if you like :D

# – Quick basic coleslaw, DONE!

I love it when I can get my vegetable intake with no cooking involved. Heheheh /lazy

Posted in: Homemade Recipes, Salad, Vegetarian - Continue Reading

Steamed tilapia fish Lan Je Style at your own home.

One of my favourite restaurants to go to is Lan Je for its beautifully steamed tilapias. There’s only one style of steaming but you can ask for mild, normal or spicy. Of course, I always go for spicy.

You can read about Lan Je here, here and here.

Although a new Lan Je branch has recently opened practically at my doorstep, in spirit of home cooking, I tried to replicate the dish that I love so much.

# – Steamed tilapia fish Lan Je style.

I was very pleased because, while it’s didn’t have the unmistakable taste of Lan Je, it was pretty damn close :)

For the fish preparation:

  • 2 tilapias about 200-300 grams each, cleaned and scaled
  • 2 cm of ginger, sliced
  • Enough water to cover fish in a pan/pot

For the sauce:

  • Some of water
  • 8-10cm of ginger, finely diced
  • 2 bulbs of garlic, finely diced
  • 6 bird’s eye chillies, finely sliced (less if you can’t take that hot)
  • 2 tablespoons of fermented soyabean paste (taucu)
  • A few dashes of Worcestershire sauce
  • A teaspoon of dark caramel sauce
  • A few dashes of light soya sauce

# – First, blanch the fish in boiling water with sliced ginger for about 1 minute. As you can see, I was too lazy to boil a big pot of water so I just boiled some water in a pan and flipped the fish to cook briefly on both sides :P Rock it out your way. Do not over-cook the fish, by the way. Remove the fish from water, pat to dry inside and outside then set aside.

This step is to remove the nasty smell of fish as well as bitterness that might affect the taste of the sauce when you steam a raw fish straightaway.

# – To make the sauce, fry up the minced ginger, garlic and bird’s eye chillies with a bit of oil till fragrant.

# – Add the fermented bean paste or taucu and mix till combined.

# – Next, add in some water. The fact was, I put in too much water. I would really reduce the amount of liquid in my next attempt. Depending on how deep the plates that you’re steaming your fish in, estimate the amount of water as you do not want the fish to be drowning, just resting in a shallow pool of sauce. Also, fish produces liquid as it steams, a lot of liquid. If you think you need more liquid, you can add later. Finally, I’d say…about 2 tablespoons of water will do for now ;)

Do note that in the following pictures you will notice that the sauce looked pretty liquid, but as I warned against putting in too much water, just imagine the sauce is quite dry instead :P

# – Add a couple of dashes of Worcestershire sauce.

# – Followed by dark caramel sauce for colour.

# – And a dash of light soya sauce.

# – Now place the fish in its own plate and pour the sauce all over each of them. Do not worry if there’s no liquid at the bottom of your plates as depicted in the pictures, I put in too much water remember?

# – Steam for 15-20 minutes.

# – When done, garnish with spring onions and freshly cut chillies if you liked.

# – Steamed tilapia fish Lan Je Style, DONE. See how the fish are half submerged in sauce? Don’t get me wrong, the sauce tasted superb (GREAT with rice) but like I said, I’d prefer them lying on a shallow pool of sauce instead of swimming in it hahaha.

# – Flaky flesh, yums.

You can adjust the level of spiciness accordingly by controlling the amount of bird’s eye chillies that go into the making of the sauce. This recipe is quite spicy, but I can take quite hot so if you’re not sure, reduce the number of chillies to 3 or errmm…1.

So there, my first attempt in replicating a Lan Je style steamed fish. Can’t wait for my next try and hopefully it’ll be perfect then!

Posted in: Homemade Recipes, Seafood - Continue Reading

Salted plum pork chop recipe

This was an experiment that turned out really well. I wanted to grill some pork chops but was unsure of what to marinade the chops in. When I opened my fridge, the bottle of salted plums called out to me.

I love salted plums! I use them for this salted plum lemonade drink that is possibly one of my favourite drinks ever.

This recipe is so mind-boggling easy….all you need are 3 ingredients. YES, only THREE!

# – Salted plum pork chop.

The ingredients:

  • 2 pork chops, with rind still attached
  • 6 salted plums
  • A dash of ground black pepper

# – First, in a bowl, throw in salted plums and pork chops.

# – Squash the plums and massage the chops with the flesh for 2 minutes.

# – Then sprinkle the ground black pepper all over the pork chops. Chill in the fridge for 1-2 hours. Don’t leave them too long or you’ll end up with salted chops :P

# – Heat up a well greased griddle till when you flick a drop of water in it, you will hear it sizzle (this is a method to check that your pan is hot enough).

# – Lay the chops over the griddle for 5-8 minutes depending on how thick the chops are.

# – Then turn over the chops and cook for 5-8 minutes as well.

# – With a thong, hold up the chop sideways to cook the rind…it will transform into beautiful crackling :D

# – Salted plum pork chops, DONE!

# – Juicy, succulent pork that’s perfectly flavoured with a bit of kick and crispy crackling to boot!

You know you want to make it happen :D

Posted in: Homemade Recipes, Pork - Continue Reading