Author Archives for Geraldine's Kitchen Journey

About Geraldine's Kitchen Journey

A simple woman who has a strong passion for cooking and baking. Amidst all setbacks, she is determined to keep going.

Homemade Fish Soup

Lately, Singapore has been raining a lot and a hot homemade soup is what we need. It is light but flavourful, made from boiling fish bones and let it slowly simmer in a thermal pot. My family love this soup, so the recipe is definitely a keeper.

Ingredients (stock)

  • 400g white snapper fish bones (rinse and pat dry)
  • 2 thumb sized sliced ginger
  • 2 later water
  • 1/4 cup shaoxing wine
  • 1 spring onion (chopped about 2-3 inches in length)

Others

  • 1 big red tomato (sliced into wedge)
  • 500g sliced batang fish (Rinsed and pat dry, marinate with 3 tbs cooking wine, set aside for 20 minutes. rinse and pat dry)
  • 1 pack bokchoy (300g)
  • 12 pieces premium fishballs
  • 1 tube egg tofu (sliced)
  • 2.5 tsp ikan bilis powder
  • 1/2 tbs premium fish sauce (I used Thai fish sauce)
  • salt and white pepper to taste

Garnish

  • Fried shallots and Chinese parsley ( I ran out of Chinese Parsley, best to include it as garnish if you have )

Method

  • In a hot wok, drizzle 1/4 cup of oil. Make sure that the oil is sizzling hot before putting in your fish. Add in the ginger slices then pan fry both side of the fish bone til golden brown. Drizzle 1/4 cup of shaoxing wine. Then fry for 15-20 seconds more. Set aside the fish, ginger and any brown bits that you see.
  • Heat up 2 liters of water in your thermal inner stock pot. Add in the spring onion. Let it come to boil. It is necessary to have the water boiling before adding the fish. This will make the stock milky in colour.
  • Add in the fried fish. Cover and let it simmer for 20 minutes.
  • Let it continue to simmer in thermal pot overnight.
  • Next day, sieve the stock to remove any fishbone. My fishbone came with a lot of fish meat, debone and keep the meat for making the soup.
  • Put back the stock into the pot, add in the tomato and fishballs. Let it come to boil at medium high heat. Turn down the heat to medium low. Add in the egg tofu, fish and vegetables, followed by ikaw bills powder, fish sauce, salt and pepper. Give some gentle stir for about 30 seconds or until the fish is cooked through. Garnish with fried shallots and spring onion or Chinese parsley. Serve hot.

Claypot Glass Noodle with Prawn

An easy one pot dish but bursting with flavour. This dish is quite simple to prepare; with only two main ingredients; the glass noodle or what we call it as tanghoon and prawn. The rest are just seasoning and spice. I pan fried the prawn with sufficient oil that would leave me some prawn oil to stir-fry the rest of the ingredients. The noodle infused with prawn oil, making it more fragrant and delicious. Try it, you won’t regret it. =)

Ingredients

  • 210g tanghoon or glass noodle (soaked in tap water for about 20 minutes to soften then drain the liquid, set aside)
  • 8 big prawn (legs and antennae trimmed off, deveined, washed and pat dry. Marinated with 3 tbs of cooking wine then leave for 20 minutes then wash and pat dry again)
  • 1/4 cup oil (Note that I am using measuring cup and measuring spoons)
  • 15g sliced garlic
  • 2 coarsely chopped shallots
  • 1 Spring onion (white part split open and sliced thinly, set aside the green part for garnish)
  • thumb sized minced ginger

Seasoning

  • 400g water
  • 2 tbs oyster sauce
  • 2 tbs sesame oil
  • 2 tbs light soy sauce (Jiang Qing preferably)
  • 1g star anise or 1 pc star anise
  • 3 tsp dark soy sauce
  • 3 tsp sugar
  • 1/2 tsp white pepper

Garnish

  • Spring Onion (green chopped)

Method

  • Mix all seasoning ingredients and place the noodles. Set aside.
  • Heat up the claypot at medium high fire, drizzle the 1/4 cup oil. Fry the prawn until it is about 80 percent cooked before taking it out. Leave the prawn oil in the claypot to stir fry the noodle.
  • Add in the noodle, stir fry for about 15 seconds. Add in 2/3 of the seasoning liquid and stir fry continuously so that all the noodles will slowly absorb the liquid seasoning. Infusing all the flavours in each bite.
  • Drizzle in the rest of the seasoning, stir fry for 10-15 seconds, add in the prawn by laying on top of the noodles, then lid on. Turn down the heat to medium, and allow it to cook for about 2-3 minutes to fully cook the prawn and leaving little liquid behind (this is to keep your noodle moist upon serving).
  • Turn off the heat. Remove from the stove and garnish with chopped spring onion. Serve hot.
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