(GPGT) RR Home Kitchen

[Sofero]

That crispy skin is da bomb!!!

Zehzeh can sic how to crisp the skin?! I tried to bake salmon the skin always nua nua one jin wasted.

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[Iandao]

That crispy skin is da bomb!!!

 

[Webbyboy]

Zehzeh can sic how to crisp the skin?! I tried to bake salmon the skin always nua nua one jin wasted.

Sent from HTC One M9 using GAGT

Deep fry.....?

 

[jizzbunny]

This thread is making me hungry

 

[RoyalRookie]

Zehzeh can sic how to crisp the skin?! I tried to bake salmon the skin always nua nua one jin wasted.

Sent from HTC One M9 using GAGT

Actually hor, I also not good in making the skin crispy using pan frying. So what I did is to remove the skin and oven bake it.

Skin the salmon (or ask the fish monger to skin it for you).
Place the skin on a large cutting board (scale side down).
With a teaspoon, scrape off the remaining flesh. There should be almost no flesh remaining and the skin should feel very thin (with no fleshy bits). (I think this part is quite impt)

Drizzle ½ tablespoon of the sesame oil (or normal sunflower oil) in the bottom of the baking dish (I use plastic gloves to rub it all over the dish).

Cut the skin in half and place each half in the baking dish. The skin has to lie completely flat and it should be scale side down. Use two baking dishes if you need to.

Sprinkle salt or desired seasoning.

Place aluminium foil on top of the baking dish (don't tuck it in, just allow it to sit on top). (I find this step optional)

Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 25-30 minutes.
After 30 minutes check that the skin is baked. It should feel crisp and not soft. If the skin is still soft or oily/wet, bake for a further 5-10 minutes. Be careful to check several times during these 5-10 minutes as the skin will be ruined if it burns.

Once the skin is crisp and dry, turn off the oven and allow the skin to cool completely.

When ready, you should be able to hold the skin vertically without it falling over to the side.

 

[RoyalRookie]

Making use of whatever I can find in my kitchen......

Milo (dinosaur) oat cake/biscuit.

 

[silviachef]

Actually hor, I also not good in making the skin crispy using pan frying. So what I did is to remove the skin and oven bake it.

Skin the salmon (or ask the fish monger to skin it for you).
Place the skin on a large cutting board (scale side down).
With a teaspoon, scrape off the remaining flesh. There should be almost no flesh remaining and the skin should feel very thin (with no fleshy bits). (I think this part is quite impt)

Drizzle ½ tablespoon of the sesame oil (or normal sunflower oil) in the bottom of the baking dish (I use plastic gloves to rub it all over the dish).

Cut the skin in half and place each half in the baking dish. The skin has to lie completely flat and it should be scale side down. Use two baking dishes if you need to.

Sprinkle salt or desired seasoning.

Place aluminium foil on top of the baking dish (don't tuck it in, just allow it to sit on top). (I find this step optional)

Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 25-30 minutes.
After 30 minutes check that the skin is baked. It should feel crisp and not soft. If the skin is still soft or oily/wet, bake for a further 5-10 minutes. Be careful to check several times during these 5-10 minutes as the skin will be ruined if it burns.

Once the skin is crisp and dry, turn off the oven and allow the skin to cool completely.

When ready, you should be able to hold the skin vertically without it falling over to the side.

Your method really Wot, read halfway loss liao.

Hers my commercial way.

Take salmon out and rinse. Use paper towel and tap dry. Let it sit for a while.

Sprinkle some sea salt on the skin. This gives flavours and draw out moisture. U can earn coat with some corn flour too.

Have your pan sizzling hot. Then skin side down.

Sent from gold coast using GAGT

 

[TuaLiYa]

marry rich man got good life

 

[RoyalRookie]

marry rich man got good life

Here we go again......... Weeeeeeeeee~~~

 

[RoyalRookie]

If you get $1000 for each time this is mentioned, you'll be a millionaire by the time thread reaches Part 2

Hahahahah!! Then we all go out makan! My treat!!!

 

[RoyalRookie]

Not much ingredients at home so steam a simpur fish to go with brown rice.

 

[RoyalRookie]

Egg fried rice with XO sauce

 

[RoyalRookie]

Coconut Milk Chicken

Chicken in Coconut Milk
serves 4

One 3-3.5 pound whole chicken
sea salt and freshly ground black pepper
4 ounces (1/2 stick) unsalted butter
2 tablespoons sesame oil
1 pound fingerling potatoes
2 cans (13 - 15oz) regular or light coconut milk
1 cup fresh cilantro leaves
10 whole garlic cloves, peeled and smashed
Zest of 2 lemons
2 tablespoons chopped lemon grass stems
1 tablespoon grated fresh ginger
1 cinnamon stick

Preheat oven to 375°F.

Season the chicken with salt and pepper at a rate of about 1 tablespoon salt per pound and 1 tablespoon pepper per three pounds. Heat the butter and sesame oil in a pot that will fit the chicken snugly, like a Dutch oven, and set the chicken in the hot oil. Cook, turning the chicken to get an even golden color on all sides, about 5 minutes total.

Remove from the heat, put the chicken on a plate, and dispose of the fat left in the pot. Return the chicken to the pot with the rest of the ingredients, and cook in the preheated oven, basting with the cooking juices every 20 minutes, for 1 - 1.5 hours. It is done when the meat pulls away from the bone without much effort and the potatoes are tender when pricked with the end of a paring knife.

To serve, pull the meat off the bones and divide with potatoes between plates or serve on a platter. Spoon over a hefty helping of the milky sauce. Mind the cinnamon stick.

 

[RoyalRookie]

Nothing to do in office today. Collating confinement meals recipe that I can whip out when I'm in the states... Help contribute some ideas too!!!

CHICKEN WITH GINGER (2 SERVINGS)

WHAT YOU WILL NEED:
1 lb all-natural/organic chicken breast/thighs (thinly sliced)
1 cup of ginger (finely chopped)
4 Tbsp of sesame oil (more if necessary)
1 Tbsp of soy sauce
1 Tbsp of sweet soy sauce
1 Tbsp of Palm Sugar/ Gula Jawa [optional]
½ cup of fresh ginger juice

INSTRUCTIONS:
Marinade the chicken meat for at least one hour or overnight if you plan ahead
Preheat wok/pan without oil. Add in the chicken and saute until the juice from marinade almost dried off and the chicken is cooked through. Add in the sesame oil and pan fried until they are golden brown or slightly darker. Dish out and set aside
In the same wok, add in the chopped ginger and deep-fried until they are crispy and dried. Add more sesame oil if needed

 

[RoyalRookie]

DRUNKEN CHICKEN SOUP (6 SERVINGS)

WHAT YOU WILL NEED:
About 2½ to 3 lbs of whole chicken
4 Tbsp of good quality sesame oil
6 of 4-inch ginger slices
3 cups of Shao xing wine
4 cups of water
Pinch of salt and sugar

INSTRUCTIONS:
Remove any extra fat from the chicken and its cavity. Leave the skin on and cut the chicken into bite-size pieces (with bones). You most likely need a cleaver to get this job done. If you are not a fan of chopping chicken with its bone, you can use boneless chicken thighs/breast or whatever you prefer or leg quarters
Heat a large pot or wok until really hot. Add in the sesame oil. Add in the ginger slices and stir fry until really fragrant, about 1 minute. Add in the chicken pieces and stir-fry until the chicken turn opaque, about 5 minutes or so. Splash in the wine. Bring it to a boil and then lower the heat to let it simmer for about 10 minutes (if you are concern about alcohol content, the alcohol will be cooked off during this period). Add in 5 cup of water, salt and sugar and then bring it back to a boil and then lower the heat to let it simmer for the next 1 hour or until the meat is cooked through and tender. Have a taste and adjust the seasoning if needed.
NOTES:


The 4 cups of water may be substitute with cooking wine if you want more wine in the recipe, for example when you are preparing this for "confinement"

 

[Sofero]

Actually hor, I also not good in making the skin crispy using pan frying. So what I did is to remove the skin and oven bake it.

Skin the salmon (or ask the fish monger to skin it for you).
Place the skin on a large cutting board (scale side down).
With a teaspoon, scrape off the remaining flesh. There should be almost no flesh remaining and the skin should feel very thin (with no fleshy bits). (I think this part is quite impt)

Drizzle ½ tablespoon of the sesame oil (or normal sunflower oil) in the bottom of the baking dish (I use plastic gloves to rub it all over the dish).

Cut the skin in half and place each half in the baking dish. The skin has to lie completely flat and it should be scale side down. Use two baking dishes if you need to.

Sprinkle salt or desired seasoning.

Place aluminium foil on top of the baking dish (don't tuck it in, just allow it to sit on top). (I find this step optional)

Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 25-30 minutes.
After 30 minutes check that the skin is baked. It should feel crisp and not soft. If the skin is still soft or oily/wet, bake for a further 5-10 minutes. Be careful to check several times during these 5-10 minutes as the skin will be ruined if it burns.

Once the skin is crisp and dry, turn off the oven and allow the skin to cool completely.

When ready, you should be able to hold the skin vertically without it falling over to the side.

Your method really Wot, read halfway loss liao.

Hers my commercial way.

Take salmon out and rinse. Use paper towel and tap dry. Let it sit for a while.

Sprinkle some sea salt on the skin. This gives flavours and draw out moisture. U can earn coat with some corn flour too.

Have your pan sizzling hot. Then skin side down.

Sent from gold coast using GAGT

Thanks for sic!
I was hoping for crispy salmon skin with meat on, whole thing bake in oven. ate once before unfortunately no chance to ask for recipe.

Sent from Asus K015 using GAGT

 

[marcoyeo]

Bookmarked

 

[RoyalRookie]

Sesame oil chicken

A good source of protein and Vitamin E, this sesame oil chicken recipe will leave you drooling for more.

What you need:

½ whole chicken (chopped, deboned and deskinned)

3 slices ginger (chopped)

2 tbsp sesame seed oil

1 tbsp grape seed oil

1 tsp soy sauce

1 tsp brown sugar

1 tbsp black vinegar

What you do:

Mix the oils, heat in a wok or pan, fry ginger until fragrant.

Add in chicken and stir-fry for about 5 minutes.

Add soy sauce and sugar.

Cover pan & cook for another 5 minutes.

Add vinegar and stir-fry for another minute.

Serve hot with warm rice.

 

[RoyalRookie]

Thanks for sic!
I was hoping for crispy salmon skin with meat on, whole thing bake in oven. ate once before unfortunately no chance to ask for recipe.

Sent from Asus K015 using GAGT

The skin will take longer to crisp up in oven. So you have to pan sear it till quite crispy then wack it into oven. Timing got to jarga though.

 

[RoyalRookie]

Source: http://rasamalaysia.com/

The Truth and Myth about Chinese Confinement

OCTOBER 12, 2010 64 Comments 4

Confinement Drink: Longan and Red Date Tea

Apologies that I have neglected my blogs and my dear readers, but it’s not without a good reason. As many of you have known, I recently gave birth to my son baby G, and have since been “sentenced” to a month-long Chinese birth confinement. As I am writing this post, I am eagerly counting down to the end of the confinement period, which is next Tuesday, Oct 19.

So, what is confinement, or 坐月?

According to the Chinese, a woman’s body is the weakest and most vulnerable to future ailments after childbirth, and thus a confinement period of at least 30-40 days will ensure great recovery and long term health. During confinement, the confining mother will have to observe, follow, and endure a series of taboos, traditional rituals, and consumed a strict confinement cuisine…

Confinement cuisine basically consists of heating ingredients: old ginger, sesame oil, wine, black vinegar, etc., which are used excessively in almost every confinement meal. Chinese herbs such as ginseng and dong qui (当归) are also vital tonics to help the body heal. Water is a no-no as it will cause water retention, hence hot drinks such as ginger & date tea and longan & date tea are prescribed. Wine such as DOM is indispensable even though there are debates that nursing mothers shouldn’t have wine as the wine passes to the milk.

Other than the above, certain dishes are must-have’s during the confinement period. The most common ones are ginger and black vinegar pig trotters (猪脚醋), sesame oil chicken (麻油鸡), pork liver and kidneys cooked with ginger and sesame oil, pig stomach soup, etc. The dishes also have to be consumed while hot/warm. Suffice it to say, confinement meals are not your regular day-to-day cooking, but a series of concoctions prepared the traditional way to nourish the body.

Chinese confinement also comes with a laundry list of taboos but the most unbearable of all to a confining mother is not being able to shower and wash the hair during the confinement period, which means an average of 30-40 days!!! In present day, it’s hard to fathom that such belief still exists but the contact of cold water is said to cause the penetration of “wind” (风) into the body, and will lead to severe body ache and future ailment. (Just between you and me, let’s just say that I didn’t exactly follow this practice.) The concept of “wind” also extends to not leaving the house during the confinement, no air-condition, no fan, no sleeveless top, etc. Precisely, the confining mother has to be wrapped up with layers of clothing, socks, and not to expose the body to the “wind.”

So, here you have it, a quick snapshot of what I am going through. I have to say that it’s an exceedingly challenging time for me as I am not 100% sold on the concept. I do believe that eating well is very important but when you are fed with sesame oil + ginger + wine every single day, it’s a completely different story. I miss my favorite seafood and sambal-laden dishes. I miss being normal, I guess, but I know in no time, I will be back to my regular lifestyle and eating my favorite food.