Fantastic Traditional English Fish Pie

Recently, I signed up for a Community Supported Agriculture (CSA) programme with a farmer. Basically, this programme works such that a farmer offers a certain number of "shares' to the public and each share is typically a box of vegetables (farmers) or 6 lbs of fish (fishermen). This programme helps the farmers to sustain their business and motivate them to farm as they know they are ready customers to purchase their harvest. The customers, like me, will enjoy ultra fresh food and explore new ways of cooking different kind of food. 

To be more accurate, I signed up a fortnightly CSF (Community Supported Fishery) programme with local fishermen. This is my second collection (out of five). During the collections, I would go to Harvard square farmers' market to collect the fresh fish with my recycled shopping bag. I signed up for a 'whole fish' programme despite there is option for me to opt for 'fillet'. So I have to clean and scale the fish. I guessed it turned out to be such a problem for me. The kitchen was in a mess and the whole apartment smelled like the 'sea'. Luckily, the fish were extremely fresh and not much of a stench. 

It is really amazing that with this programme, I explore more ways of cooking different kinds of fish.The first week, I have got Dabs. I tried cooking it two ways, baked with potatoes and pan-fried. It was so delicious. This week I have got Pollock. Pollock is a white fish, considered strong flavoured. It is considered a cheaper version of haddock and cod.    

I have been thinking about making a traditional English fish pie for some time and finally I got white fish in my hands. I am going to make this pie a little more luxurious with prawns and vegetables. I referred to a few different recipes and also consulted my palate. Here's my version of Traditional English Fish Pie.

Recipe (4 servings)

Ingredients

3 large potatoes

500g fillet of pollock (salmon and cod is fine), cut into big chunks

6-8 large shrimps, shelled and deveined

1 small carrot, peeled and cut into small dices

1 stick of celery, cut into small dices 

2 eggs, hardboiled and quartered 

1 handful of parsley leaves, chopped

3tbsp of grated Cheddar cheese 

1 cup Fish stock 

1 cup of Fresh Milk 

1/2 cup of Heavy cream

1 Bay leaf

1/2 lemon, juiced

4 tbsp Butter

3 tbsp of plain flour

1/4 tsp Paprika

Salt and Pepper

Steps:

1. Cut the potatoes into quarters. In a pot of boiling water and 1/2 tsp of salt, boil the potatoes until soft. You can use a fork to test it. Remove, drained and peel the skin. 
2. Mashed the potatoes and add 2 tbsp of butter and 1/2 cup of milk. Add salt and pepper to taste. Put aside and keep it warm. 
3. In a small pot of boiling water, blanch carrots and celery for 2 minutes. Drain and put aside.
4. In a large pan, bring the fish stock and bay leaf to boil. When it starts boiling, bring the heat to low. 
5. Add in fish chunks and prawns to poach for 5 minutes. Remove. 
6. Keep the poaching liquid. Dispose the bay leaf. 
7. In a saucepan, melt 2 tbsp of butter in low heat. Add in plain flour slowly. Stir evenly and prevent the roux from browning. Add enough flour to form a dough like substance that doesn't sticks to the sides of the pan. 
8. Add in the poaching liquid into the roux slowly. Using a whisk, stir well. you will see the liquid thickening. Bring it to a light boil. 
9. Add in milk and heavy cream. Simmer for 5 minutes. 
10. Add in carrots, celery, parsley, lemon juice, paprika, salt and pepper. Boil for 1 minute. Remove from heat. 
11. Preheat oven to 200 degree celsius. 
12. In a baking tray or earthenware, lay the fish, prawns and eggs evenly. Pour the prepared cream sauce for it. Sprinkle the cheddar cheese on top.
13. Spread the mashed potatoes over it.
14. Placed in the preheated oven for 20 minutes, or until crispy and golden on top.
15. Serve piping hot with lovely green salad.      

You can always add other seafood into the dish. Scallops and clams will be great!

Homemade Fried Carrot Cake

Are you confused with 'carrot cake'? Is it baked or is it fried? In Singapore, 'carrot cake' is not exactly a conventional cake. Unlike its western counterparts, Singapore carrot cake is steamed and then stir-fry either with eggs or with egg and dark sweet sauce. 


I like to eat fried carrot cake and especially with hot and spicy chilli. There's a few good carrot cake stalls in Singapore (which my Singaporean readers will be more than happy to know). In the east, there is a stall in Changi Hawker Centre, which is operated by a middle aged couple, serves very delicious and 'q' fried carrot cake with dark sweet sauce. Their stall specializes just that dish and unfortunately, it is sold out by mid afternoon. Catch it if you can. 


The fried carrot cake which I am sharing is an authentic Singapore version which is fried with preserved radish, eggs and spring onions. But I added dried shrimps to it which I hope it can add complementary sweetness to it. 

As you are eating fried carrot cake, have you even wonder where is the carrot? Well, you can't exactly see it. See recipe to find out where's the carrot!


Recipe (6 servings)
Ingredients:
A) Cake

• 350g White radish (daikon), grated/ thinly shred and do not squeeze dry
• 200g Rice flour
• 300ml Water
• 1/2 tsp Salt
• 1 tbsp dried shrimps, soak for 30 minutes and drain
• Cooking oil

Steps:

1. Fry dried shrimps in 1tsp of cooking oil till fragrant. Remove and cool. 
2. Mix flour, salt and water together in a mixing bowl. 
3. Add in shredded radish and dried shrimps. 
4. Mix well. 
5. Pour into a baking tray and send to steam for 30 minutes. 
6. Cool and refrigerate overnight. 

B) Frying

• Steamed Carrot cake, cut into cubes
• 4 eggs, lightly beaten
• Preserved radish, soak for 30 minutes and rinse thrice
• 1 clove garlic, chopped
• 2 stalks Spring onions, chopped. 
• 1 tsp Fish sauce
• 2 tbsp Cooking oil 

Steps:

1. In a heated wok/ pan with medium high heat, add in 2 tbsp of cooking oil.
2. Add in chopped garlic. Fry till fragrant. 
3. Add in carrot cake and fry lightly.
4. When the carrot cake is well heated, sprinkle the preserved radish and pour in the beaten eggs. Sprinkle half of the spring onions.  
5. When the eggs are set, flip the carrot cake over. 
6. Using the spatula, fry the carrot cake such that it will break into smaller pieces. 
7. Add in fish sauce and rest of the spring onions. 
8. Fry for another 20 seconds. 
9. Dish and serve warm. 

* For spicy version, you may add ground chilli paste in step 6. 

Homemade Strawberry Preserve (Jam)

I have some strawberries in my refrigerator which we bought from Haymarket (a cheap wholesale market in Boston). It costs only $1 for each box. We bought a box and thinking we can have them with cereal for breakfast the next day. Forgetting we still have raspberries. So the strawberries stood in the fridge for a couple of days and I am sorry to say that they lost their beautiful, blooming, fresh luster. They have a few bruises but I am no fruit abuser :P


Nevertheless they are good tasting strawberries. Let's preserve the goodness of the strawberries and make it into jam. I can have the it for dessert, breakfast spread, pies or over ice cream. The good thing about homemade preserve is that you got to decide the sweetness and totally no preservatives. 

Recipe for 1 cup of preserve
Ingredients
12-15 Large/medium strawberries 
Half a lemon, juice it
1 cup of sugar (You may adjust this according to your preference)


Steps:

1. Wash and drain the strawberries.
2. Hull the strawberries and cut into quarters. 
3. In a non-stick pot (easier to wash), put the cut strawberries, sugar and lemon juice to boil. 
4. When it starts to boil, turn the heat to low. Give a stir occasionally.
5. Simmer for about 30 minutes or until liquid thickens.
6. Remove from heat. Cool.
7. You may can it or store in a container. Refrigerate.

Asian Pear Red Dates Dessert

Are you feeling heaty? No appetite? A cough may be developing? How about getting some Asian pears to make a light and sweet dessert. It is simple and has a nice rock sugar fragrance. It is a sure hit for all ages.   

Asian pears are generally light, sweet and juicy. Everyone loves them!


Recipe (2 servings)
Ingredients:

• 1 Asian pear
• 5 Dried red dates
• 1 tsp Chinese almonds
• 2 tbsp rock sugar
• 2 and 1/2 cups of water

Steps:

1. Cut the pears into half and remove the core. Keep the skin. Skin is filled with nutrients. 
2. Put all ingredients in a porcelain bowl. (Any bowl that can withstand heat)
3. Steam the bowl and the ingredients using a steamer for 2 hours over medium heat.
4. You can serve hot or cold. Both taste as good.  

Mushrooms Ragu

I saw some nice mushrooms in the supermarket two days ago. They looked so lovely and delicious. I just want to EAT them. 

When choosing mushrooms, choose firm, smooth and dry caps mushrooms. Do not choose mushrooms which are damp, pitted or dried out mushrooms. Put the mushrooms in paper bags or their original boxes. There is no need to wash mushrooms before cooking. You may brush the dirt away but they are very clean actually. Washing mushrooms are like putting sponges into water and it will affect your cooking. 

Mushrooms are easy to cook but it taste better if it is stir fry with some herbs and served over pasta, rice or even burgers! 


Mushrooms Ragu
Ingredients
12 Cremini mushrooms, cut into thick slices 
1 stalk of Rosemary (You may use thyme)
1 shallot, chopped 
1/4 cup Cooking White wine
1 tbsp Butter
1tbsp Olive Oil
White wine
Salt 
Black pepper


Steps

1. In a pan over medium-low heat, melt butter with olive oil.
2. Add chopped shallots. Cook until soft and fragrant. 
3. Increase the heat to medium. Add mushrooms and stir. 
4. Add in salt and pepper. 
5. Cover pan with a lid until mushrooms release their liquid. 
6. Uncover and increase heat to high. 
7. Stir until liquid drys and mushrooms are brown. 
8. Add rosemary and wine. 
9. Cook till pan is almost dry. 
10. Serve hot. 

You can always replace cremini mushrooms with white mushrooms. Cremini mushrooms has a earthy, meaty and mild flavour. It is actually a baby portobello. If it is left to grow another 5 days, it will turn into a 4 inch portobello. 

Puffs with Fresh Custard and Raspberries

It is going to the end of Summer here in Boston. Summer fruits are going away and we will see apples soon. In fact, we are going to apple picking next week. 
While, I still can savour the summer berries, tonight it is a night which we must have dessert with raspberries. Something light, fresh and quick. 


USA produces approximately 13% of world's raspberries supply. It is commonly made into puree or syrup. However we should eat it fresh. The fruit has up to 20% fibre per total weight. This fruit is very expensive in Singapore and do not last long in the refrigerator after purchase. 


Puffs filled with Fresh Custard and Raspberries

Recipe good for 12 mini puffs
Ingredients:

• Frozen Puff pastry (Thaw for 30 min)
• Raspberries

Custard

• 3 egg yolks
• 1/2 cups of Caster Sugar
• 2 tbsp Corn flour
• 250ml Heavy Cream (or whipping cream)
• 170ml Milk 
• 1 tsp Vanilla essence

Steps:

1. Mix egg yolks, sugar and cornflour in a small saucepan. 
2. Add cream and milk. Mix the ingredients until smooth.
3. Over medium heat, stir the sauce till it thickens and boils. 
4. Remove from heat immediately. 
5. Add in vanilla and mix well. Put aside in the refrigerator.
6. Preheat the oven to 200 degree celsius. 
7. Roll the pastry to 2-3mm thick. Using a 1.5" round cutter, cut the pastry into round circles. 
8. Lay the cut circles on parchment paper and bake for 12 minutes or until golden brown. 
9. Cut the puff into half, sandwich with custard and raspberries. 
10. Wrap with cellophane and put in the refrigerator. 
11. Serve cold. You may like to sprinkle with some icing sugar. 

This custard recipe is really nice and refreshing. You will scrutinize other custard after having this!

Pearl Sago in Coconut Cream with Vanilla Scented Pineapple Marmalade

It's Dessert Time

Sorry folks for putting this up late. I was rather surprised with the influx of visitors here for the past few days. I guessed it is due to my post on facebook. So I better put up the recipe for all to try. 

Pearl Sago in Coconut Cream with Vanilla Scented Pineapple Marmalade

Recipe (modified from atSunrice)
Ingredients:
Sago Pudding

• 250g Sago pearls
• 300g Coconut cream (Fresh is ideal!)

Pineapple Marmalade

• 700g Pineapple, cut into small cubes
• 100g Sugar
• 10g Corn starch, mix with 2 tbsp of water
• Half a vanilla pod, slit it and remove its pulp for use (can be replace with 2 tsp of pure vanilla extract)
• Salt

Steps:

1. Boil a pot of water (approx 1.5 litres).
2. Add in sago pearls in boiling water and boil at at medium heat. 
3. Remove the sago pearls with a sieve when it is cooked and clear. 
4. Wash in tap water and drain. 
5. In a separate pot, boil the coconut cream. Add a pinch of salt. Remove and let it cool for 10 minutes.
6. Mix the sago with prepared coconut cream. 
7. Put them is serving cups/ moulds. 
8. In a separate pot, cooked pineapple with sugar and vanilla pod and its pulp.
9. Cook the pineapple till the juice dries up. 
10. Add in corn starch mixture to thicken.  
11. Remove and let it cool in fridge. 
12. Serve the marmalade on top of the sago pudding. 
13. Best eaten cold. 

Beansprouts can be tasty too! Stir-fry Beansprouts with Tofu

Simple is nice. Simple can be delicious.

Beansprouts is a crunchy and light vegetable. It is best eaten with its head and tail removed so you don't get the soil aftertaste. Well, to have tasty beansprouts is to cook the beansprouts 'al dente' with a slight crunch when you eat it. That would mean to remove it from the heat when it starts turning translucent. Raw and opaque beansprouts can taste bad especially when it is not fresh.

As beansprouts do not have a strong flavour so I like to add some flavourful vegetables to to bring out the flavour of beansprouts.

Let's call these vegetables "The 3 Musketeers": Green bell peppers ( or known as green capsicum), Chilli and Scallion (or known as spring onions). These vegetables gives out a and strong, peppery fragrance. Nice....

To add a change of texture in the dish, I added fried beancurd (firm tofu). For meat/seafood lovers, you can replace beancurd with slices of pork or shrimps into it.

Recipe for 2-3 servings

Ingredients

2 cups of beansprouts, with heads and tails removed

7 pieces of 1" x 0.6" beancurd pieces

Half a small green bell pepper, cut into 1" slices

1 chilli, cut into 1" slices

1 stalk of scallion, cut into 1" slices (separate ends of the scallion and the main leaves)

1 small garlic, chopped

1 tbsp of cooking oil

1tbsp of light soya sauce

1 tsp of sesame oil

1 dash of Hua tiew wine (Chinese Cooking wine)

Salt and pepper

Water

Cooking Oil

Steps:

1. Deep fry the beancurd pieces till golden brown. Remove and drain the oil away.
2. With a clean wok, heat it up and add 1 tbsp of cooking oil over medium heat.
3. Add in chopped garlic. When it starts to turn golden brown, add in green pepper and ends of scallion. Stir well for 1 minute.
4. Turn up the heat, add in beansprouts and chilli slices. Fry well.
5. Add the seasoning and 2 tbsp of water. Continue to fry.
6. When the beansprouts starts to turn translucent, add in the rest of the scallions.
7. Give a few more stirs.
8. Remove from heat.
9. Best served with rice or porridge.