Auguest 2021: Maria Reed

Pepes Ikan (Fish in Banana Leaves)

“Explore food beyond borders. Travel around the world, delve into different cultures, learn from people you cross paths with, and create recipes you’ve never tried before.” — Maria Reed

Auguest 2021: Maria Reed

Hello Everyone! I’m Maria. My love for food can be traced back to my roots. I inherited it from my family. My nanay, inang, mama, and aunts love to cook. Having a big family gives us reasons to celebrate and feast most of the time. I never learned how to cook until I got married and had to find my way around the kitchen on my own. I could still vividly remember when I started; I’d ask my mom for her recipes, watch a lot of videos, and read countless food blogs. I’ve travelled, tried new cuisines, and discovered my passion in recreating dishes I’ve had or never had before. I’ve gotten out of my comfort zone and became a junkie – learning, creating, and tweaking recipes.

I will be taking you on a trip to Indonesia on the Flavours of Southeast Asia journey here on Amcarmen’s Kitchen. The dish that I will be sharing with everyone is called Pepes Ikan. ‘Pepes’ is a cooking method where food (usually fish) is wrapped in banana leaves with its marinade. It is first steamed which gives it an earthy flavour and then grilled or baked for a smoky taste.

Pepes Ikan (Fish in Banana Leaves)

The spices are mashed together to a paste and then added with basil leaves, Indonesian bay leaves, tomatoes, and peppers with fish. All are wrapped in banana leaves and sealed with bamboo sticks at each end. Pepes Ikan is often thought of to be a Sundanese dish; favourite among the Sundanese people in the West Java, but it is also popular in other regions of Indonesia.

Pepes Ikan (Fish in Banana Leaves) Ingredients

Pepes Ikan (Fish in Banana Leaves) Ingredients

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 2-4

INGREDIENTS

  • 2 large tilapia fish
  • 8 cloves garlic, chopped
  • 10 shallots, chopped
  • 1 pc fresh red chilli pepper
  • 10 pcs candlenuts, roasted
  • 1 tsp ground coriander
  • 1 tsp shrimp paste, toasted
  • 2 stalks lemongrass, bruised and cut into 2 inches long
  • 10 pcs kaffir lime leaves
  • 2 tomatoes, cut into wedges
  • Bunch of Thai basil leaves
  • Juice of 1 lime
  • 1 pc lime, sliced
  • 2 knobs fresh turmeric, chopped
  • 1 knob fresh ginger, chopped
  • 1 tbsp sugar
  • 1 tsp salt
  • Banana leaf
  • Bamboo sticks

METHOD

  1. Pat dry the tilapia fish with a paper towel. Rub with the juice of half a lime and set aside.
  2. Paste: Add the chopped garlic, shallots, turmeric, chillies, and roasted candlenuts into a food processor, and blend into a smooth paste.
  3. Transfer the paste into a bowl, together with the fish, lemongrass, juice of half a lime, shrimp paste, ground cumin, sugar, salt, and bay leaves (if available).
  4. Place everything into a pan over medium high and add about half a cup of water so it won’t burn. Simmer for 15 minutes, flipping the fish halfway and season as needed. Turn the heat off and let it cool before wrapping.
  5. Once the fish has cooled down, lay some banana leaves with the bay leaves, kaffir lime leaves, lime slices, tomato wedges, and Thai basil leaves on top. Place the fish on top with the spice marinade, and top with more bay leaves, kaffir lime leaves, Thai basil leaves, and tomatoes.
  6. Seal the banana leaf with bamboo sticks on both ends and brush it with some oil. Place into a pan over medium high and grill, flipping until the banana leaf is wilted, for about 15 minutes or less. This process enhances the taste and aroma of the dish.
  7. Serve and plate with carrots and cucumber on the side. Enjoy!

Pepes Ikan (Fish in Banana Leaves)

Note: To make this dish more authentic, use bilimbi, also known as tree cucumbers and are known for their tart-tangy flesh, instead of lime and dahun salam, Indonesian bay leaves, instead of kaffir lime leaves.

Photo Courtesy & Recipe Copyright © 2021 | Maria Reed (@mariacocinera)

BON APPÉTIT

– Maria Reed

myTaste.com

Assam Pedas Ikan

Assam Pedas Ikan

Hello everyone! A new month means we’ve ventured onwards to our next Southeast Asian destination, and tonight we’re kicking off our journey through Malaysia! Having lived in Brunei for 26 years of my life, and Bruneian food being so heavily influenced by the cuisine of its neighbouring country, Malaysia, it’s no wonder that it’s a cuisine that’s very close to my heart and that I love so much on top of everything else that I seem to love when it comes to food *cheeky grin*

Assam Pedas Ikan

Assam Pedas Ikan, or literally translated as Sour Spicy Fish in English, is a classic Malaysian dish that’s undoubtedly sour, fiery hot, and super satisfying! Special ingredients such as tamarind peel, ginger torch flower, and Vietnamese coriander (laksa leaves) are key in achieving the flavour profile and aroma of Assam Pedas. However, while these ingredients may be difficult to source in certain countries, the sourness is the important component; and you can use tamarind pulp or paste for this. I guess that it’s also safe to say why everyone has their own take on this favourite Malaysian dish; the adaptations are endless! Ultimately, a good balance of sourness, saltiness, sweetness, and spiciness is all you need to make a good Assam Pedas dish.

Tonight, I’ll be sharing the way I remember how my Mom used to make it when we were still living in Brunei. It’s been a while since I’ve had this dish and I was actually surprised by how quick and easy it is to make, as well as how readily available all the ingredients are, for the version that I will be making of course. Instead of using water for my version, I used my own homemade fish broth from fish scraps to give the Assam Pedas more depth in flavour. Traditionally, locals would use ikan tenggiri (Spanish mackerel), or ikan pari (stingray), but my Mom and I prefer to use pomfret fish (pampano in Tagalog) for its delicate white flesh, subtle non-fishy and sweet taste, as well for its firm texture.

Assam Pedas Ikan Pedas

PREP TIME 30 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

For the spice paste

  • 8-10 pcs dried red chillies, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 small red onion, diced
  • 1 stalk lemongrass (white part only), roughly chopped
  • 1/2 tbsp sambal belacan paste

For the assam pedas ikan

  • 2 large pomfret fish
  • 2 tbsp cooking oil
  • Spice Paste
  • 1 tsp fish curry powder
  • 1 tbsp coconut sugar
  • 2 tbsp tamarind paste
  • 2 cups fish broth
  • 2 tomatoes, quartered
  • 1 small red onion, quartered
  • 1 thumb-sized ginger, sliced
  • Spring onion, white part
  • 10 pcs okra
  • Salt, to taste
  • Spring onion (green part), to garnish

METHOD

  1. Spice Paste: Using a mortar and pestle, pound all the ingredients for the spice paste together, or you may also use a food processor to do so. Set aside.
  2. Assam Pedas Ikan: Heat cooking oil to a large pot over medium-high. Add the spice paste and fry for about 2 minutes or until fragrant before adding the curry powder, coconut sugar, and tamarind paste. Fry for a further 2 minutes.
  3. Add the fish broth, followed by the tomatoes, red onion, ginger slices, and white parts of the spring onion, and leave to simmer for about 5 minutes or until the tomatoes have softened.
  4. Add the pomfret fish and cook for 20 minutes or until the fish is cooked through. Add the okra and cook for a further 5 minutes, or until the okra is tender.
  5. Serve immediately while hot and enjoy with freshly steamed white rice!

Assam Pedas Ikan is best served with plain steamed white rice. You may also serve it with noodles, kind of like a laksa, if you’re using boneless fish. Rice noodles would be the go-to choice as they take on the flavour of the Assam Pedas best.

Assam Pedas Ikan

Assam Pedas Ikan

BON APPÉTIT

– Ally xx

myTaste.com

Laab Paa (Fish Herb Salad)

Laab Paa (Fish Herb Salad)

Hello Everyone! For the later part of June, we’ll be saying goodbye to Indonesia for now and will be venturing off to Laos and since I am not very familiar with Lao dishes, I’ll only be covering two dishes that I’ve had similar experiences with.

The first Lao dish that I will be sharing tonight is known as laab (can also be spelt as larb). Laab is a type of Lao minced meat salad that can be made with either chicken, duck, beef, pork, fish, or mushrooms. It is seasoned with fish sauce, lime juice and padaek, a traditional Lao condiment made from pickled or fermented fish that has been cured. It is thicker and more seasoned than the fish sauce. Chillies, assorted vegetables, and fresh herbs such as mint, are also added to give the salad more flavour.

1916

Though this is the first time I’m tackling a Lao dish, I am familiar with the process and taste of laab. My Thai aunt taught me how to make the Thai version of this dish using chicken, beef, and pork; this was way back when I was still in university and used to eat meat. Even though this is the ‘unofficial’ national dish of Lao, it is also eaten in a certain region in Northern Thailand where the majority of the population is of the Lao ethnicity. Variants of this dish can also be found in Myanmar (Burma) and in the Yunnan province of China.

I’ll be sharing a pescatarian-friendly version known as Laab Paa, or in English, Fish Herb Salad. It is refreshing because of the fresh mint and fresh ginger slices that cut through the saltiness, sourness, and spiciness of the dish as a whole. While the fish meat is soft and tender, you also get a different texture from the crispy-fried fish skin that is mixed into the salad. The dish is served at room temperature and usually with a serving of sticky rice and raw or fresh vegetables. You can even serve them as lettuce wraps. We served ours with rice noodles instead.

Laab Paa (Fish Herb Salad) Ingredients

PREP TIME 20 MINS | COOKING TIME 5 MINS | SERVES 2

INGREDIENTS

  • 500g minced fish, I used red grouper fish
  • Fish skin
  • Salt, to taste
  • 2-3 red chillies, minced
  • 1 small red onion, halved and sliced thinly
  • 1 thumb-sized ginger, julienned
  • 1/2 tbsp fish sauce
  • 1/2 tbsp sesame oil
  • Juice of half a lemon
  • Handful of blanched bean sprouts
  • Mint leaves
  • Spring onion

METHOD

  1. Add about a tablespoon or 2 of cooking oil in a medium-sized frying pan over medium-high. Add the minced fish and season with salt, to taste. Cook until translucent, about 4 to 5 minutes.
  2. While the fish is cooking, heat oil in a separate pan and fry the fish skin until browned and crispy. Once fried, break them into smaller sizes. Set aside.
  3. In a large mixing bowl, toss the cooked fish together with all the remaining ingredients. Adjust the seasoning to your liking, i.e. add more fish sauce for saltiness, or more lemon juice for sourness.
  4. Plate up and top the laab paa with the crispy-fried fish skin. Serve and enjoy!

Laab Paa (Fish Herb Salad)

Laab Paa (Fish Herb Salad)

BON APPÉTIT

– Ally xx

myTaste.com

Ikan Pepes (Grilled Fish in Banana Leaves)

Ikan Pepes (Grilled Fish in Banana Leaves)

Hello Everyone! Tonight’s recipe is actually also a national fish dish in East Timor. As we’ve covered back in March when we travelled through East Timor on our Flavours of Southeast Asia journey, the country was invaded and colonised by Indonesia after they gained their independence from Portugal. Therefore a lot of their cuisine is also inspired by Indonesian culture.

I’ve actually never had Ikan Pepes before; I guess the closest I’ve had that’s similar to this dish is Ikan Bakar, which in English literally means ‘burn fish’. The main difference between the two is how the banana leaves are used.

Pepes is an Indonesian cooking method using banana leaves as a food wrapping and secured with a fastener made from the central ribs of a coconut leaf (known as lidi seumat). The banana leaf package containing the food is then steamed or grilled over charcoal. Bakar on the other hand is a charcoal-grilling method where sometimes a sheet of banana leaf placed between the food and grill to prevent it from sticking to the grill and breaking into pieces.

Ikan Pepes (Grilled Fish in Banana Leaves)

Ikan Pepes is made by generously smothering the fish in a spice mixture. The mixture may vary among regions and places, but usually consists of a combination of shallots, garlic, chillies, coriander, tamarind paste, candlenuts, turmeric, galangal, and salt; all pounded together using a mortar and pestle, or blitzed in a food processor to create a paste. The fish is then wrapped in banana leaves to not only protect the fish from excessive charring, but also to add a subtle touch of fragrance to the dish as a whole. The fish is then typically eaten with rice for a complete meal.

You can use any type of fish for this dish as you prefer, such as snapper, perch, bream, or tilapia, and you may also opt to use fish fillets rather than cooking with a whole fish especially for those who don’t like struggling with fish bones. Likewise, while the method of pepes is commonly used to prepare fish, other ingredients such as shrimp, squid, chicken, beef, tofu, tempeh, mushrooms, or other vegetables are also available to be prepared using this method.

Ikan Pepes (Grilled Fish in Banana Leaves) Ingredients

PREP TIME 15 MINS | COOKING TIME 25 MINS | SERVES 4-6

INGREDIENTS

  • 2 red snappers (about 500g each in weight), descaled, gutted, and cleaned
  • Salt and freshly ground black pepper, to season

For the spice mixture

  • 3 red chillies, chopped
  • 2-3 garlic cloves, roughly chopped
  • 1 small red onion, roughly chopped
  • 1 stalk lemongrass (white part only), finely chopped
  • 1 thumb-sized turmeric, peeled and finely chopped
  • 1 tbsp raw peanuts
  • 7 cherry tomatoes*, halved
  • 1 tsp shrimp paste
  • 1 tbsp coconut sugar
  • 1 tbsp tamarind paste
  • Salt, to taste
  • Fresh banana leaves

To garnish

  • Lemon wedges
  • Red chillies, chopped
  • Spring onion (green parts), chopped

*Or use one small tomato and roughly chop. I used cherry tomatoes because I had some lying around that were getting soft.

METHOD

  1. Spice Mixture: Using a mortar and pestle, pound the garlic, onion, lemongrass, turmeric, and peanuts together until it forms into a rough paste. Add the tomatoes and continue to pound until they start to break down.
  2. Add in the shrimp paste, coconut sugar, tamarind paste, and season with salt. Use a spoon to mix them all together until well combined.

If using a food processor, add all the ingredients together and blend into a rough paste.

  1. Ikan Pepes: Place the prepared fish, that has been seasoned with a touch of salt and freshly ground black pepper, on top of a piece of banana leaf, on top of a piece of aluminium foil.
  2. Stuff the cavity of the snapper fish with the green parts of the lemongrass and white part of the spring onion. This is optional as I didn’t want to put these parts to waste so I decided to use them in the dish as well.
  3. Generously cover both sides of the fish with the spice mixture and enclose it in the banana leaf, and aluminium foil.
  4. Place the fish over a grill and cook on medium-high heat for 15 minutes on one side, and 10 minutes on the other; a total of 25 minutes, or until cooked through depending on the size of your fish or method of cooking.
  5. Once done, remove from the grill and transfer to a serving plate. Garnish with some spring onions, extra chillies, and lemon wedges on the side. Serve immediately while hot with rice. Enjoy!

1898

Ikan Pepes (Grilled Fish in Banana Leaves)

BON APPÉTIT

– Ally xx

myTaste.com

Prawn Sinigang Orzo

Hello Everyone! Last week was a busy week for Amcarmen’s Kitchen; I uploaded three posts, two of which were recipes and the other was an exclusive interview to celebrate my blog turning seven years old last April 16! If you want to have a read of that interview, I’ve linked it above. Just a fair warning, it’s quite a long article and also contains a 6-minute video where I talked about one of the recent dishes I’ve shared on my blog.

Anyway, tonight I will be sharing a classic Filipino dish that is close to every Filipino’s heart. It’s a dish I grew up with and is always a regular on my meal plans. Even when I was living in Australia for my university studies, this was my go-to winter warmer dinner after a long day on campus and braving the cold, crisp winds on my walk back home.

That dish is none other than Sinigang. It is a Filipino soup or stew that is characterised by its sour and savoury taste. It is most commonly associated with sampalok (tamarind) as its souring agent, but other fruits such as bayabas (guava), kamias (bilimbi), calamansi (Philippine lime), and unripe mango to name a few can also be used to make the broth sour and acidic; similar to but differentiated from paksiw (which uses vinegar).

Prawn Sinigang Orzo

Other than the souring agent, the soup base is also made by stewing onions, tomatoes, ginger (if using seafood), and long green chillies to enhance the taste and add a little spicy kick to the soup base. Pork, beef, fish, and prawns are the main proteins used in the making of sinigang, accompanied by various vegetables such as, but not limited to, okra, taro, white radish, water spinach, yardlong beans, and eggplant.

Of course, I’m not just going to share another sinigang recipe as I already have two posts on my blog for it: Pork Spare Ribs Sinigang and Sinigang na Bangús. I’m putting a little twist to this sinigang dish by turning it into a risotto! Though this isn’t something particularly new, inventive, nor innovative on my side since the two words Sinigang and Risotto together already coexist – I just can’t remember where I had seen or heard the term before – I knew that this was a recipe that I wanted to try out for myself. I’m one to always drown my rice with the sinigang soup, and I’m sure most do the same too! So why not, instead of cooking the rice separately, cook it in the broth?

Just to make things a little different, I used risoni/orzo pasta instead of arborio rice. I tossed it in a pan with unsalted butter to toast before cooking it in the sinigang soup base to give it a nutty taste and a golden colour.

Prawn Sinigang Orzo Ingredients

PREP TIME 10 MINS | COOKING TIME 50-55 MINS | SERVES 4-6

INGREDIENTS

For the prawn sinigang broth

  • 500g medium to large-sized prawns
  • 100g prawn heads* (optional)
  • 8 cups (approx. 2L) water
  • 2 packets (2 x 11g) sinigang sa sampalok original mix
  • 3 tbsp fish sauce
  • 2 long green chillies, halved
  • 2 medium-sized tomatoes, quartered
  • 1 medium-sized red onion, quartered
  • 1 thumb-sized ginger, peeled and sliced

For the orzo

  • 300g risoni or orzo pasta
  • 25g unsalted butter
  • Sinigang broth
  • Salt and freshly ground black pepper, to taste

For the toppings

  • 1 bunch water spinach, leaves separated from the stems, and stems cut into short lengths
  • 1 medium-sized daikon (white radish), peeled and sliced
  • Handful of cherry tomatoes, pan-fried
  • Long green chilli, sliced and pan-fried

*I always have prawn heads and peels lying around in my freezer from a previous batch of prawns that I bought. The reason is so that I can make soup bases like this or use them for flavouring other dishes. If you don’t have any prawn heads readily available, you may substitute with a prawn (or seafood) bouillon cube.

METHOD

  1. Prawn Sinigang Broth: Fill a large stockpot with the water along with the red onion, tomatoes, chillies, ginger, and prawn heads. Bring to a boil over medium-high heat and leave to simmer for about 10 to 15 minutes.
  2. After 10-15 minutes, turn the heat down to medium-low and remove the prawn heads with about half a cup of the broth. Using a mortar and pestle, pound the prawn heads together with the broth to extract the flavours from them. Strain and then return the extraction to the stockpot.
  3. Turn the heat back up to medium-high and add the sinigang sa sampalok mix. Give it a good stir and then season the broth with fish sauce. Add according to your taste buds; I added about 3 tablespoons in total.
  4. Next, add the sliced daikon and cook for about 5 to 8 minutes. Then add in the prawns and cook for a further 5 to 8 minutes. Once done, remove the prawns and daikon from the stockpot and set them aside.
  5. Add the water spinach stalks to the broth and cook until slightly tender, about a minute. Then add in the leaves and blanch for about 30 seconds. Remove from the broth and then set aside.
  6. Strain the sinigang broth and set aside as well.
  7. Prawn Sinigang Orzo: Melt butter in a large pan over medium-high heat. Once melted, add in the uncooked orzo pasta and toast until slightly golden brown in colour, about 5 to 7 minutes in total.
  8. Once toasted, lower the heat down to medium and then add about 4 cups of the broth to the pan. Season with freshly ground pepper, to taste.

I didn’t add any more salt since I already seasoned the broth with fish sauce, but feel free to do so according to your taste.

  1. Cover and cook for about 10 minutes, constantly checking and stirring to ensure that the liquid doesn’t evaporate too quickly and to prevent the orzo sticking to the bottom of the pan. Make sure to reserve at least a cup of the sinigang broth for later.
  2. Add more liquid if needed until the pasta is thoroughly al dente and the liquid is absorbed, about 10 to 15 minutes in total. Once done, remove from the heat.
  3. Reheat the prawns and vegetables in the reserved broth before plating up.
  4. Plate up accordingly and serve immediately while hot! Enjoy!

Prawn Sinigang Orzo

Prawn Sinigang Orzo

BON APPÉTIT

– Ally xx

myTaste.com

Magic Salmon Sushi Bake

Magic Salmon Sushi Bake

Sushi Bake is one of the latest gastronomic trends to pop up during the community quarantine period. It is basically a deconstructed version of the original Japanese rolled sushi; a quick and easy way to make in a large batch.

Hand making sushi rolls requires special skills to do, but this sushi bake recipe takes the hard work and time out of rolling each piece individually. With sushi bake, all you have to do is scoop a portion of it and wrap it in a small sheet of roasted seaweed, and then eat; making it a great option for larger parties or gatherings.

The basic ingredients you need to make this dish is sushi rice (or short/medium-grained rice), Japanese mayonnaise, cream cheese, sriracha for heat, ebiko (shrimp roe), Furikake, and your choice of seafood from salmon, to kani (imitation crab sticks), to tuna, or even unagi (eel). Furikake is a mixture of dry ingredients that is used as seasoning and sprinkled on top of cooked rice, fish, and vegetables. Since the sushi bake wave hit, it’s relatively easy to find Furikake in stores, online, or from small local businesses. If you can’t seem to find Furikake, then you can easily make it at home with roasted sesame seeds, Korean roasted seaweed flakes, salt, and sugar.

Magic Salmon Sushi Bake

Being a person who doesn’t immediately hop on the trendy bandwagon, here is my take on it four months later. For the sushi bake that I will be sharing tonight, I decided to add a little twist to it since this month is all about cooking with or showing off the colour blue. I threw in some dried butterfly pea flowers into the rice cooker to give the sushi rice a blue (almost violet) hue. Thus, my Magic Salmon Sushi Bake!

I sourced my salmon, Furikake bonito, ebiko (shrimp roe), and roasted nori sheets from seabites.ph. They basically have all the sushi bake needs including mirin and Japanese mayonnaise that you can get as a kit. I just happen to have the latter already in my pantry as well as the other ingredients to support my dish. Bottom line, go and support small local businesses especially during this pandemic!

Magic Salmon Sushi Bake Ingredients

PREP TIME 30 MINS | COOKING TIME 40-55 MINS | SERVES 6-8

INGREDIENTS

For the sushi rice

  • 2 cups white sushi-grade rice (short or medium-grained rice will also do)
  • 2 cups water
  • 1 tbsp loose dried butterfly pea flowers
  • 1 tbsp red wine vinegar
  • 2 tsp light brown sugar
  • 1 tsp salt

For the creamy topping

  • 100g cream cheese, softened
  • 1/2 cup Japanese mayonnaise, plus extra
  • 1/2 cup sriracha, plus extra
  • 1 tbsp Furikake bonito

For the topping

  • 500g sashimi-grade salmon, sliced
  • Ebiko (shrimp roe)
  • Furikake bonito
  • Korean roasted nori sheets

METHOD

  1. Sushi Rice: Rinse the rice with cold water to wash away the excess starch, until the water runs clear, and then drain. Soak the rice in 2 cups of its cooking water for about 20-30 minutes. This is said to give the rice extra time to moisten and cook more evenly. Place it into your rice cooker and let it work its magic.
  2. Once done, set aside to cool down slightly. Remove the butterfly pea flowers and then season the rice with the red wine vinegar, salt, and sugar. Mix well and set aside until ready to use.
  3. Preheat oven to 200C (400F or gas mark 6).
  4. Creamy Topping: In a medium-sized mixing bowl, combine the cream cheese, Japanese mayonnaise, sriracha, and the Furikake bonito. Optional: dice some of the salmon slices and then add them into the bowl too. Mix well and then set aside.
  5. Magic Salmon Sushi Bake: In a heat-proof rectangular baking dish, spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of the Furikake bonito on top of rice until fully covered.
  6. Spread the creamy topping on top of the rice, and top with the sliced salmon. Top with more Furikake bonito, ebiko, extra Japanese mayonnaise, and extra sriracha.
  7. Bake for 15 to 20 minutes or until the top just starts to brown and bubble.
  8. Scoop and serve immediately with a sheet of roasted nori. Enjoy!

Magic Salmon Sushi Bake

Notes:

  • How do I store sushi bake?
    If you happen to have leftovers it is best stored in an airtight container in the refrigerator.
  • How long does sushi bake last?
    About 3 days in an airtight container in the refrigerator.
  • How can I reheat my leftover sushi bake?
    You can easily reheat your sushi bake in the microwave or oven until heated through.

Magic Salmon Sushi Bake

BON APPÉTIT

– Ally xx

myTaste.com

Orange-glazed Salmon with Tarragon

Orange-glazed Salmon with Tarragon

Hello Everyone! As I stated in my very first post for the year 2020, I mentioned that I would not be revealing the theme for the year as I want to give you guys a chance to guess. I also mentioned that it might not be obvious for the first few months. But as a new month dawns upon us, this means that it’s time to change it up a little bit; to make it start to look a little clearer on where the journey of Amcarmen’s Kitchen will take us this 2020.

Tonight’s recipe is perfect for an easy weeknight meal, yet also fancy enough to impress your guests on the weekend! What’s even better is that it’s ready in under 30 minutes! It’s full of vibrant orange flavour and pairs well with the fresh tarragon. Actually, a little side note – the recipe uses fresh rosemary to pair with the salmon. I had a hard time sourcing rosemary the weekend I wanted to whip this dish up and so I ended up using the next best thing I could find – tarragon!

Orange-glazed Salmon with Tarragon

This Orange-glazed Salmon is a hearty and filling dish packed with fresh flavours and healthy fats. Sear the salmon first so that you get that delicious and slightly crisped golden-brown exterior with a tender, fall-apart interior. As this dish makes quite a bit of sauce, it is best served with a side of rice or couscous to soak up all that yummy goodness. Don’t forget a side of veggies too for some added fibre to your diet!

Before we dive into tonight’s recipe, please check out the original where I drew my inspiration from, another recipe from Jaclyn over on Cooking Classy.

Orange-glazed Salmon with Tarragon Ingredients

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 4

INGREDIENTS

  • 4 salmon portions (1-inch thick, skin on)
  • 2/3 cup fresh orange juice (about 2 small Navel oranges)
  • 2-3 garlic cloves, minced
  • 1/4 shrimp bouillon cube, dissolved in 5 tbsp of water
  • 1 & 1/2 tbsp honey
  • 1 & 1/2 tbsp orange zest
  • 1 tbsp fresh lemon juice
  • 2 & 1/2 tsp cornstarch
  • 2 & 1/2 tsp fresh tarragon, minced
  • 2 tsp olive oil
  • Salt and freshly ground black pepper, to taste
  • Tarragon sprigs, to serve

To serve

  • Blanched vegetables of choice
  • Navel orange wedges/slices
  • Steamed plain rice or couscous

METHOD

  1. Heat olive oil in a large non-stick frying pan or skillet over medium-high. Make sure that it is hot enough, but not too hot that it starts smoking.
  2. Season both sides of the salmon with salt and freshly ground black pepper before adding to the pan. Cook, skin side down first before flipping, about 3-4 minutes per side or until browned and cooked through. Once done, transfer the salmon to a plate lined with a paper towel to soak up any excess grease.
  3. With the same oil in the pan, add the garlic and minced tarragon. Sauté for about 20 seconds, taking care not to burn them, and then add 4 tablespoons of the shrimp bouillon cube dissolved in water. Simmer until mostly reduced. Stir in the orange zest, orange juice, lemon juice, and honey.
  4. In a small bowl, whisk together the remaining tablespoon of the shrimp bouillon cube dissolved in water with the cornstarch. Pour into the pan and whisk until thickened. Season the sauce with salt and freshly ground black pepper to taste. Allow to simmer for about a minute while constantly whisking.
  5. Return the salmon to the pan and spoon the sauce over. Remove from the heat.
  6. Serve with vegetables of choice, in this case I used mustard leaves, on the side with extra slices of fresh oranges and steamed rice (optional). Enjoy!

Orange-glazed Salmon with Tarragon

Orange-glazed Salmon with Tarragon

BON APPÉTIT

– Ally xx

myTaste.com

Singapore Chilli Crab with Fried Mantou

Singapore Chilli Crab with Fried Mantou

Hello Everyone! As I said in my very first post for the year, I wanted to see how many of you will be able to guess the theme for this year. As of now, you probably have enough information for an idea, and to be honest, it’ll only get clearer (maybe) in April. So for now, I’ll keep you guys guessing!

Chilli Crab is a Southeast Asian seafood dish, popularised and promoted in Singapore as its national dish. The dish dates back to 1956 where a husband and wife started selling an improvised recipe of stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart.

Despite its name, it is actually not a very spicy dish at all. It is a dish where mud crabs, or any other species of crab, are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. The sauce is described as sensuous, sweet yet savoury, and fluffy in texture.

Singapore Chilli Crab with Fried Mantou

When it comes to eating Chilli Crab, forget about cutlery. It is traditionally eaten with bare hands as a means to savour the juicy crab meat. Restaurants that serve this each often provide wet towels or a small washing bowl with lime for diners to clean their hands after their meal. Additionally, don’t be shy. Ask for a bib. Or wear a bib when eating at home. Seriously. It will keep your clothes free from stains and sauce drops.

Chilli Crab is commonly ordered with a side dish of plain or fried rice, vegetables, or other seafood dishes such as fish. Regardless of those, there’s one thing that can’t be left out when you order Chilli Crab that contrasts so deliciously with the sauce: Bright Golden Pillows. Or simply, fried mantou buns. These crispy and greasy little nuggets are used to soak up the sauce from the Chilli Crab. They are sweet, soft, and sinful.

Before we dive into tonight’s recipe, check out the original recipe over on Serious Eats by Yvonne Ruperti.

Singapore Chilli Crab Ingredients

PREP TIME 15 MINS | COOKING TIME 10-12 MINS | SERVES 3-4

INGREDIENTS

  • 2 whole Mud or Dungeness Crabs (about 600g – 800g in weight for each)*
  • 6 garlic cloves, minced
  • 3 red bird’s eye chillies, minced
  • 1 half-inch knob ginger, grated
  • 1 large free-range egg, beaten
  • 1 small red onion, minced
  • 1 stalk green onions, thinly sliced
  • 1 shrimp bouillon cube
  • 2 cups water
  • 1/4 cup tomato paste
  • 1/2 cup hot-sweet chilli sauce
  • 4 tbsp olive oil
  • 1 tbsp cornstarch, mixed with 2 tbsp of water to make a slurry
  • Salt and freshly ground black pepper, to taste

To serve on the side

  • Steamed rice
  • Fried mantou (Chinese Buns)**

* Check out this YouTube video by Sydney Fish Market on how to choose, clean, and prepare your crabs; best to keep the fat and creamy part inside the top shell for the extra crab flavour that it’ll lend to the dish.
** You can make your own mantou buns by following this recipe over on China Sichuan Food. Alternatively, you may also find them at your local grocer or supermarket, if available.

Frozen Mantou Buns

METHOD

  1. In a large wok or Dutch oven, heat olive oil over medium until shimmering. Add in the garlic, onion, ginger, and chillies. Cook until lightly browned and fragrant for about a minute.
  2. Add the crab pieces, water, and shrimp bouillon cube. Increase the heat to medium-high, cover loosely, and bring to a gentle boil. Decrease the heat if necessary. Cook for about 6 minutes, until the crab has turned red and is nearly cooked through.
  3. Stir in the tomato paste and chilli sauce. Simmer for about a minute and then season to taste with salt and freshly cracked black pepper. Stir in the cornstarch slurry and bring back to a boil for the sauce to thicken.
  4. Remove from the heat and stir in beaten egg. Transfer to a serving dish and top with sliced green onions and fresh chillies.
  5. Serve with steamed rice and/or fried mantou buns. Take care when eating the sauce – it may have bits of shell in it from the crab. Enjoy!

Singapore Chilli Crab with Fried Mantou

BON APPÉTIT

– Ally xx

myTaste.com

Seafood Thai Red Curry

Seafood Thai Red Curry

Hello Everyone! The secret to a great, vibrant, and spicy Seafood Thai Red Curry is of course the quality of the red curry paste, spices and aromatics, vegetables, and the freshest seafood you can find out there. The best thing about this dish is that it is pescatarian-friendly, dairy-free, and gluten-free!

Seafood Thai Red Curry

When it comes to a seafood-loaded curry, versatility is one of the things that I love about it. You can pretty much load it up with any type of fish, shellfish, and seafood of your choice. The same goes with the vegetables. Also, depending on the ingredients you choose to add to the dish, it can be prepared in 30 minutes or less.

For those who know me, I would normally tackle recipes like this by making my own paste. However, due to the limited availability of certain ingredients here in the Philippines, I thought long and hard before I opted to use store-bought paste. Just make sure that if you are using good-quality and authentic Thai Red Curry Paste. They can usually be found in the international aisle of any large supermarket chains.

Seafood Thai Red Curry Ingredients

PREP TIME 30 MINS | COOKING TIME 45 MINS | SERVES 4-6

INGREDIENTS

  • 200g salmon belly, skin removed* and cut into bite-sized pieces
  • 100g baby clams, de-grit and cleaned**
  • 100g baby mussels, cleaned and debearded***
  • 100g baby squid, cleaned
  • 50g snow peas
  • 10 cherry tomatoes, halved
  • 2-3 bunch baby bok choy, halved
  • 2-3 red bird’s eye chillies, whole or sliced
  • 1 block firm tofu, cut into large cubes
  • 1 large lemon, juiced
  • 1 stalk lemongrass, sliced
  • 1 small piece ginger, sliced
  • 1 small red onion, halved then sliced
  • 3/4 cup fish stock (or 1 fish bouillon cube dissolved in 3/4 cup water)
  • 3/4 cup extra light olive oil
  • 200ml full cream coconut milk
  • 4 tbsp Authentic Thai Red Curry Paste
  • 2 tbsp Thai fish sauce
  • 1 tbsp brown sugar
  • Thai basil leaves or spring onion, to garnish
  • Salt and freshly ground black pepper, to taste

* Do not discard the skin
** Find out how to de-grit and clean clams over on Just One Cookbook
*** Find out how to clean and debeard mussels over on Epicurious

METHOD

  1. Crispy Salmon Skin: Place the salmon skin into a bowl and toss with about 2 tablespoons of salt. Set aside for 10 to 15 minutes. This is to draw out the moisture from the salmon skin to get it nice and crispy when fried. Pat the salmon skin dry with a paper towel.
  2. In a medium-sized frying pan, heat the 3/4 cup of extra light olive oil, or enough oil for shallow frying, over medium-high. The oil should be very hot, but not smoking or else the salmon skin will burn before fully crisping. Stir the skin around frequently to prevent it from sticking to the pan. The skin will look rubbery at first, so take your time as it can take a full 10 to 15 minutes for it to crisp up. Once crispy, transfer to a plate lined with a paper towel to absorb any excess grease. Set aside.
  3. Preparing the Tofu: Meanwhile, if using tofu from a package, drain and allow to sit on a clean tea towel or paper towel to get rid of any excess water. Set aside for about 15 to 20 minutes for it to fully extract moisture.
  4. In the same medium-sized frying pan, over medium-high heat, carefully add the tofu in and cook for about 5 minutes per side, or until golden brown and crispy. Remove from the pan and let it sit on a plate lined with a paper towel to absorb any excess grease. Cut the tofu into bite-sized cubes, and set aside.
  5. Seafood Thai Red Curry: In a soup pot or heavy duty Dutch oven, heat about 2 tablespoons of the extra light olive oil over medium-high and sauté the onions, ginger, lemongrass, and chillies until fragrant, about 2 minutes. Add the Thai red curry paste and cook for a further 1 to 2 minutes.
  6. Add the fish stock and cherry tomatoes. Bring to a boil. Season with salt and black pepper, as well as with the Thai fish sauce and brown sugar to get the balance of flavours up to your liking. Feel free to add more chillies in if you feel you need a bit more of a spicy punch to the soup base.
  7. Add the lemon juice for some tang, together with the tofu bites, and followed by the snow peas. Cook the snow peas for about a minute and then remove them from the pot. Transfer to a separate plate. Do the same with the baby bok choy. This is to prevent the vegetables from overcooking.
  8. Add the baby clams and mussels and cook for 2 minutes before adding the salmon belly and baby squid to the pot, together with the coconut milk. Cook for a further minute, or until the soup comes back up to a rapid simmer.
  9. Turn the heat off and transfer the curry to a serving dish. Garnish with the crispy salmon skin, Thai basil leaves or spring onions, and fresh chillies. Serve immediately with steamed rice and enjoy!

Seafood Thai Red Curry

BON APPÉTIT

– Ally xx

myTaste.com

Tilapia with Spicy Red Pepper Sauce

Tilapia with Spicy Red Pepper Sauce

Hello Everyone and a very Happy New Year to all! I’m pleased to let everyone know that Amcarmen’s Kitchen is officially back from its hiatus to bring you some exciting recipes and dishes for 2020! As you know, or I guess, as my loyal/long-time followers know, every year I set a new theme for the blog.

Last year was all about cooking with fruits, be it a savoury or sweet dish; and then every month I’d feature a different fruit. What I absolutely enjoyed about last year’s theme was discovering unique ways of cooking with fruit in savoury dishes. My favourite dish from last year would have to be the very latest post I shared: Mangosteen Vermicelli Salad with Steamed Prawns & Snow Peas. I just love the tang and sweetness the mangosteen fruit brought to the dish!

Tilapia with Spicy Red Pepper Sauce

For now, I won’t reveal the overall theme for this year to you guys just yet, only because I want to see how many of you out there can guess it. I’m honestly not too sure if it will be that obvious, so I’ll give it a few months or so before I actually let you guys in, on the theme.

Tonight’s recipe is something that you can whip up in 30 minutes (or less really), which means that it’s great for a hearty and warm weeknight dinner at home if time isn’t on your side. It can be served over steamed rice or pasta – the choice is yours! But before we dive into tonight’s recipe, please take the time to check out the original where I adapted my take on this recipe by Rachael Ray over on Rachael Ray Mag.

Tilapia with Spicy Red Pepper Sauce Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 6

INGREDIENTS

  • 6 tilapia fillets (about 150g per fillet)
  • 1 can (400g) diced tomatoes
  • 4 garlic cloves, minced
  • 2 red bird’s eye chillies, minced
  • 1 large brown onion, halved and thinly sliced
  • 1 large red bell pepper (capsicum), thinly sliced
  • 2 tbsp olive oil
  • 1 & 1/2 tbsp baby capers in brine, rinsed and drained
  • 1 tbsp sliced black olives in brine, rinsed and drained
  • 1 tbsp dried thyme
  • 2 tsp turmeric powder
  • Freshly squeezed lemon juice (about half a lemon’s worth)
  • Parsley or spring onion, to garnish
  • Salt and freshly ground black pepper, to taste

METHOD

  1. Season the fish with salt, pepper, turmeric powder, and lemon juice. Set aside.
  2. In a large nonstick skillet, heat olive oil over medium-high. Sauté the minced garlic until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the sliced onions, chillies, and bell pepper. Cook, stirring often, until the vegetables soften, about 5 minutes.
  3. Add the canned tomatoes and its juices, together with the capers, olives, and thyme. Season with salt and pepper according to taste. Reduce the heat down to medium-low. Cover and leave to simmer for about 15 minutes to allow the flavours to meld. Check and stir occasionally.
  4. After about 15 minutes, nestle the seasoned fish fillets into the red pepper sauce. Cover and cook until the fish flakes easily, about 5 minutes. Once done, turn the heat off and serve immediately with rice or pasta.
  5. Garnish with fresh parsley or sliced spring onions. Enjoy!

Tilapia with Spicy Red Pepper Sauce

Tilapia with Spicy Red Pepper Sauce

BON APPÉTIT

– Ally xx

myTaste.com