Recipe: Cheong Cheng Fish (Gravy Steamed Fish) 酱蒸非州鱼

One of our favourite fish dishes to order at the "dai chow" restaurant is Cheong Cheng Fish (usually whole tilapia fish 酱蒸非州鱼or "soong" 松鱼 (bighead carp) fish head). 

Cheong cheng 酱蒸 sauce is easy to put together - all you need are finely chopped garlic, shallots, ginger, cili padi, along with seasonings such as taucu (fermented bean paste), oyster sauce, light soy sauce and sugar. You can use a whole fish such as tilapia, siakap, or snapper or it will work equally well with tilapia or any white fish fillet. I like using tilapia fillet, as there are no bones and it's much quicker to cook too. Steam for about 8 minutes and voila! Best of all, this tastes just like the ones we get from the "dai chow"... so yummy and good!

Watch the step-by-step recipe video here (link here):

Cheong cheng tilapia fish 酱蒸非州鱼

Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 8-10 minutes

Serves 4

Ingredients 

2 tilapia fillet (about 200g each)
1/2 bulb garlic, peeled and finely chopped

2 shallots, peeled and finely chopped

2 slices old ginger, finely chopped

1 - 2 cili padi, deseeded and finely chopped

2 tbsp cooking oil

1 1/2 tbsp taucu

1 tbsp oyster sauce

1/2 tbsp light soy sauce

1/2 tsp caster sugar

To garnish

Red chillies, sliced

Spring onion, finely chopped

1. In a wok, heat oil over medium high heat. Once oil is hot, add the garlic, shallots, ginger and cili padi, and saute for 3-4 minutes, until fragrant. 

2. Then, add the taucu, oyster sauce, light soy sauce and sugar and saute for a further 2-3 minutes. Turn off heat.

3. In a heatproof stainless steel plate, arrange your tilapia fillet or any fish you are using. Top with the taucu paste (from Step 2).

4. Place fish in steamer and steam for 8-10 minutes (for fillet) or 12-15 minutes for whole fish (depending on fish size). 

5. Once ready, sprinkle spring onion and red chillies over the top of the fish. Enjoy with white rice. 

Note: I used 1 cili padi for my sauce, however if you like it spicier, do use 2 cili padi. 

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Recipe: Thai Red Curry with Smoked Duck and Lychee

One of my favourite Thai curries is Kaeng Phed Ped Yang, also known as Thai red curry with roasted duck and lychee. It has the perfect balance of flavours - mildly spicy, creamy curry with a burst of sweetness from the lychee, sourness from the cherry tomatoes and savoury duck meat.

In Thai restaurants, they usually use roasted duck or duck breast for this dish. My version uses smoked duck breast, which is easily obtainable these days from online food delivery companies. They are usually sold frozen, so you can just defrost them overnight in the fridge or a few hours at room temperature. 

These smoked duck breast are super convenient as they are ready to eat. However, I roasted them for about 10 minutes for the skin to crisp up. If you're too lazy to heat it up in the oven, simply slice them up and add them towards the end of cooking to the curry to heat through. 

For the curry itself, you can make your own Thai red curry paste or get store bought paste. Cook with coconut milk and water, along with kaffir lime leaves, fish sauce, cherry tomatoes and palm sugar. Finally, add the lychees towards the end of cooking. You can put together this Thai red curry in less than 15 minutes. 

Easy and delicious - try this today! :)

Watch the step-by-step recipe video here (link here):

Kaeng Phed Ped Yang Kaeng Phed Ped Yang Kaeng Phed Ped Yang Kaeng Phed Ped Yang
 

Thai Red Curry with Smoked Duck and Lychee แกงเผ็ดเป็ดย่างลิ้นจี่

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 15-20 minutes

Serves 4

Ingredients
2 smoked duck breast (approx 220g each)

1 can (500g) lychee

1 tbsp cooking oil

2 tbsp red curry paste

200ml coconut milk

100 - 200ml water

1/2 - 1 tbsp fish sauce

1 tbsp palm sugar

A large handful cherry tomatoes

6-8 kaffir lime leaves, snipped

A large handful Thai basil leaves

1/2 large red chilli, seeded and thinly sliced

1.Place the smoked duck breast, skin side up, into oven at 180C (roast mode).  Roast for about 8-10 minutes, until skin is crispy. Allow to cool for 5 minutes before slicing.

2. In a wok, heat the oil over medium heat. Add the red curry paste and cook for 1 minute. Then, add the coconut milk and water and stir well to combine. Cook for 5 minutes until fragrant. 

3. Add kaffir lime leaves and cherry tomatoes, and season with fish sauce, and palm sugar. Simmer for another 2-3 minutes.

4. Add lychees and stir to heat through. Taste and adjust seasoning if necessary. 

5. Slice duck and place in serving bowl. Spoon over sauce and garnish with Thai basil and red chilli. If you did not heat the duck in oven as I did in Step 1, you can just add the duck in at the same time as the lychee and stir it to heat through. 

Note: 

1. Smoked duck is ready-to-eat and can be eaten cold/hot. 

2. You can replace smoked duck breast with 1/2 roasted duck if you please.

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Recipe: Asam Pedas Fish

Asam pedas is a popular Malay sour and spicy fish stew. It is one of my favourite Malay-style cooking for fish. Since MCO started this year, I've made this a couple of times at home and can't believe how easy it was.

For this dish, you can use any type of fish, ranging from tenggiri to pari (stingray), basically any fish you like will do. I recently tried it with skinless tilapia fillet, which I got from my trusted seafood delivery company. It only took me about 20 minutes to cook this. And it was a real treat! The kids loved it cos the fillet had no bones so they could easily enjoy it.. and I was totally surprised when they requested for more of the spicy, sour sauce to drench their rice in. That's a sure sign that they loved it.

Asam Pedas Fish
Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves 4

Ingredients
2 tilapia fillet (approx 150-200g each)
1/2 large yellow onion, finely chopped

2 garlic cloves, finely chopped

2 tbsp cooking oil

2 tbsp cili giling

2 tbsp tamarind pulp

400ml water

2-3 stalks daun kesum / laksa leaf

8-10 cherry tomatoes or 1 large tomato, cut into 8

6-8 ladies finger

1 tsp chicken stock granules

1/2 tsp caster sugar

1/2 tsp salt

1. Soak tamarind pulp in 200ml of water. Remove seeds and set aside.

2. In a wok, heat oil over medium high heat. Add onion and garlic and saute for 3-4 minutes, until onion has softened.

3. Add the cili giling and saute for a further 3 minutes, until fragrant. Add 200ml water as well as the daun kesum and cherry tomatoes and simmer for 3-4 minutes. Pour in the tamarind juice and season with chicken stock granules, salt and sugar.

4. Lower to medium heat. Add fish and ladies finger and cook for a further 5 minutes. If the fish is not fully submerged in the sauce, you can flip the fish halfway through so that it cooks evenly on both sides.

5. Taste, and season with more salt or sugar as necessary. Serve with white rice. 

Note: 

1. You can blend the onion and garlic if you prefer a finer texture. 

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The Aroma of Good Times Awaits Malaysians this 11.11 with OLDTOWN White Coffee

To some, coffee is more than just a drink. It is a form of gastronomical necessity that needs to be consumed daily. A morning without it may seem rather incomplete.

OLDTOWN White Coffee is all set to making the morning brighter than ever, especially for Malaysians that are currently working from home. The country’s largest halal-certified white coffee cafe chain brings attractive deals, exciting contests and games plus sumptuous coffee flavours online on its official store on Shopee, in conjunction with the e-commerce platform’s 11.11 Big Sale running now till 11 November.

Products like the OLDTOWN White Coffee Hazelnut RTD Can will go on Shocking Sale, its original price slashed to RM0.11 on 11 November from 12AM to 2AM! Exclusive 11.11 discounts also include up to 30% off on Malaysian favourites like the OLDTOWN White Coffee 3 in 1 Classic and the OLDTOWN  Nan Yang White KOPI O.

Adding to the excitement, from now till 11 December, users stand a chance to win weekly vouchers and exciting prizes when taking part in games. Shopee Mobile App users can play the Spin & Win game brought to you by the OLDTOWN White Coffee Shopee Flagship Store and win eye-catching voucher prizes worth up to RM50. All Shopee users earn one free token to spin every day. This token is refreshed at 12AM daily.Share the game to earn an extra chance to spin, with up to three extra chances per day! Shoppers can look for the Spin & Win game by scrolling to the ‘Shop’ tab when visiting the OLDTOWN White Coffee store on Shopee.

 

 

The OLDTOWN Kopi Catch meanwhile is a fun mini game where shoppers can race to collect the most coffee beans, caramel bits or hazelnuts within 30 seconds. The top 10 players with the highest cumulative points after four weeks will be taking home a RM50 Shopee voucher each!

 

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OLDTOWN fans can also look forward to enjoying the deliciously dark and creamy, online exclusive OLDTOWN White Coffee Dark Roast which can be purchased on the brand’s Shopee store. Available in Original and Hazelnut variants, it is made from dark coffee beans roasted at high temperature; it is less acidic and sweet with a smoky bittersweet note at the first sip. Simply satisfying.

The OLDTOWN store on Shopee is home to an extensive list of flavours from the brand’s line of instant coffee and milk tea mix. This includes the rich OLDTOWN White Coffee Classic, the uniquely local OLDTOWN Milk Tea Teh Tarik and also the perfectly balanced OLDTOWN  Nan Yang White KOPI O.

For smoother checkouts throughout the campaign, users should top up their ShopeePay accounts so they do not miss OLDTOWN’s limited time deals or products in fast sellouts.  

Has it been mentioned that there is an Ultimate ASMR White Coffee Experience video by OLDTOWN on YouTube? Don’t worry, we will not spoil it for you if you have not seen it yet. Watch it here - https://www.youtube.com/watch?v=zpeRPVUhiKk. You’re welcome!

Enjoy the The Perfect Sip Crafted by OLDTOWN White Coffee on Shopee by visiting https://shopee.com.my/oldtownwhitecoffee.os

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Recipe: Chinese Tomato Egg 蕃茄炒蛋

On most evenings, I would serve three dishes during dinner - a meat or seafood dish, a tofu or egg dish and a vegetable dish, for a balanced meal. 

One of our favourite egg dishes is tomato egg 蕃茄炒蛋, which is essentially scrambled eggs topped with braised tomatoes with garlic and spring onions. For fluffy eggs, add a dash of water to your egg mixture before scrambling. A super easy dish to make, and definitely one you want in your kitchen repertoire!

Click here to watch the step-by-step video (link here):

Chinese tomato egg 蕃茄炒蛋

Recipe by Baby Sumo

Preparation time: 2 minutes

Cooking time: 10 minutes

Serves 4 as side dish

Ingredients

4 eggs

1/4 tsp salt

1/8 tsp white pepper

1 tsp Shaoxing wine

1 tbsp water

3 tbsp cooking oil

2 cloves garlic, finely chopped

1 spring onion (green part only), finely chopped

10 cherry tomatoes, halved or 1 large tomato, cut into wedges

1/4 cup water

1 tsp caster sugar

1/2 tsp chicken stock granules (or salt)

1. Crack eggs into a bowl. Beat the eggs with salt, white pepper, water and Shaoxing wine. Set aside.

2. Heat 2 tablespoon oil over high heat in a wok. Once oil is hot, add the eggs. Stir frequently so that the eggs are scrambled. It will only take about 2 minutes, cook until eggs look fluffy and are no longer wet. Remove and place in serving bowl.

3. In same wok, heat 1 tablespoon of oil. Add garlic and cook for 1 1/2 -2 minutes, until lightly golden and fragrant. Add the tomatoes and stir fry for 1 minute, then add water. Cook for 3-4 minutes until tomatoes are soft and then season with sugar and chicken stock granules. Add the spring onions and give it a quick stir. 

4. Spoon the tomato sauce onto the scrambled eggs and serve. 

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