An amazing product with great health benefits, palm oil lends itself to various culinary genres.
Hello, today I am bringing you the perfect week night supper. Bonus points for me as it is also super healthy (minus the maple syrup…). I have been attempting to create the perfect recipe for an autumnal/ winter salmon dish for a while now and when a friend of mine requested that I post another […]
My family knows that I don’t quite like fish. But fresh steamed fish is a different story. There are some other exceptions but that’s another story for another day.
Steamed fish tastes divine with hot white rice. A heavenly match indeed! Agreed?
The soy sauce mixture is just as important. Thanks to Rasa Malaysia, we now know that the secret ingredient for making the awesome soy sauce mixture is rock sugar. I have to admit that I am having fun grinding it with a blender into powder form for the sauce.
The other tip I have learnt is to pour hot oil over the fish for a perfect sheen before topping it with the soy sauce mixture.
This is an easy recipe. I have always been delighted with the results and it is officially my GO TO recipe. LOL, it should be no surprise that this was one of the dinner dishes in today’s menu.
Imagine …. restaurant-style steamed fish in the comfort of home (rain or shine, day or night). And the family is loving it. Total bliss!!
“Chinese steamed fish recipe. Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics.”
I love extra-virgin olive oil with mint for dipping bread. It is just so appetizing & delicious!
I also know that extra-virgin olive oil is a premium grade / quality oil but what is the difference between it VS pure (regular) olive oil VS Light olive oil?
Having researched it, there are apparently quite a few key differences.
“….. there are different varieties of olive oil that are set apart not by the type of olive that’s used, but the process used to extract the oil, as well as by the additives, and the oil’s level of free oleic acid.
Olive oil is graded by its level of acidity, or free oleic acid. The amount of free oleic acid in olive oil indicates the extent to which fat has broken down into fatty acids.”
Surprisingly, pure olive oil is a refined oil (a blend of virgin olive oil and refined olive oil) where heat and/or chemicals are used in the oil extraction process.
What is so special about extra-virgin oil is that it is an unrefined oil which is “not treated with chemicals or altered by temperature. Because of the way extra-virgin olive oil is made, it retains more true olive taste, and has a lower level of oleic acid than other olive oil varieties. It also contains more of the natural vitamins and minerals found in olives.
It contains no more than 1% oleic acid and typically has a golden-green color, with a distinct flavor and a light peppery finish.”
It is important to note that it has a lower smoke point than many other oils.
And here’s a valuable piece of advice from the article … “Save the pricey good quality stuff for dipping bread, dressing, dips, cold dishes, and use the less expensive stuff for cooking and baking.”
Here’s the fascinating article …..
“We receive quite a few questions about cooking oil, especially olive oil. I understand the questions. Most recipes simply call for olive oil, yet the grocery store shelf offers an array of options, from extra-virgin to pure, and even light olive oil. Is there really a difference? And if so, what is it?”
Cooking a wholesome meal for a single person or two persons can sometimes be rather challenging for an aspiring chef / father like me.
So many questions even before cooking begins!
What goes into the menu of the day? Are the dishes quick & easy to prepare (Preparation + Cooking time)? Do I have the recipes? Are the ingredients in stock? Will my son like it? The usual questions & the list goes on ….
This is what I cooked for 2 persons for a simple but tasty lunch. It goes with rice of course.
Thanks to my Air Fryer, the luncheon meat is cooked without oil. Yes, healthy cooking & eating is important.
I am enjoying my cooking journey & adventure which is yet to be a year old. So much to learn & experiment (ooops!) but the results are definitely worth it. Even if you fail, just EAT it. LOL.
In future posts, I will share (for the benefit of newbie cooks) my GO TO recipes.
Cooking should be fun!
This is just so simple that anybody can do it. It goes well with steak or a roast chicken but is also just as wonderful as a standalone dish. Definitely a great dish to add to the family menu, especially with Christmas fast approaching!
For me, it is another good reason to love my air fryer!!
Thanks Jamie …….
Potato wedges go well with so many different meals but are also great on their own at parties and barbecues; oven baked and sprinkled with black pepper.
I am not a baker, just an aspiring chef but I have always been confused by these two. You may have also seen many questions asked on cooking forums if baking soda could substitute for baking powder and vice versa.
Here’s a good read to explain the difference ….. it’s all about the Chemistry.
“Baking soda and baking powder are both leaveners used in baking, but they are chemically different. The easiest way to explain it is that baking soda is a base—it’s alkaline.
Baking powder is a mixture of baking soda and a dry acid, such as cream of tartar, and perhaps some cornstarch to help keep the two separate and dry.”
Baking soda, baking powder, what’s the difference? How to substitute, how to make baking powder, how to test baking powder
I’ve heard about these salts (other than table salt, of course) but as an aspiring chef, time to find out the difference between them and when to use them for the best flavours & results. Himalayan Pink Salt is included too. Here’s a good read ….
Learn what the difference is between kosher, sea & table salt. How to use each salt in diff. cooking applications. Salt is the secret ingredient of chef
Chinese Steamed Fish recipe. Easy to prepare, delicious result. The tasty goodness of fresh fish with steaming hot rice is amazing awesome!
hong kong is blessed with an abundance of seafood. cantonese people, in general, love to eat fish. they use the simplest technique to cook them, thus preserving its natural flavor as much as possible. when you have fish that was just caught in the morning, the last thing you want to do is mask the sweetness of the meat.
craving for seafood, we made a quick trip to our local wet market. our fishmonger recommended the sea bass. she said it was the catch of the day. without hesitation, she picked the best one for us. faster than we can count the money from our wallets, she descaled and gutted the whole fish in less than one minute. doing that ourselves might have taken us 10 minutes at least. once we arrived back home, all we had to do is rinse the fish, boil some water, and chop up green…
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I had the biggest difficulty removing the beautiful soft tofu from it’s plastic container without breaking it. This obviously tells you that I am a noob cook. I just started my journey & adventure this year. The Internet is really a good teacher. LOL, I suppose I can say that I am self-taught by studying online resources for recipes.
Obviously, my almighty teacher had the answer for me. And it was a WOW Moment!
Thanks to this tip from food-4tots.com, I am now able to remove it quite effortlessly with its perfect form intact. What a great engineering idea and it is actually fun to do! I no longer dread this task which is one stress less for sure.
The secret’s here >>> The SECRET to removing tofu from the plastic container
As always, if you find this tip useful & helpful, do click Like and let me have your feedback in the comments.
Feel free to share if it will help others. Sharing is caring. 😉