Sunday home cooking
We have some fish so I decided to just do some home cooking instead of trying some new recipe. It's been a while since I last made fish in miso soup. The red snapper is really fresh and perfect with miso and mustard greens and it really makes a lot of difference - the meat is firm and there's a hint of sweetness you can only taste in fresh seafood. And fish is more health and skin friendly.
Recipe for Snapper in miso soup
Ingredients:
3 medium sized tomatoes, chopped
1 medium onion, chopped
1 pkg soy curd
Recipe for Snapper in miso soup
Ingredients:
3 medium sized tomatoes, chopped
1 medium onion, chopped
1 pkg soy curd
1 pkg knorr tamarind soup base
red snapper cuts
1 tsp red chilli flakes
water
salt to taste
fish sauce to taste
mustard greens
1 tbsp vegetable oil
Directions
Saute onion and tomatoes in vegetable oil. Add the soy curd and season with fish sauce. Add water and bring to a boil. Add tamarind soup base and red chilli flakes and check if it needs additional salt. Add the fish when let cook for ten minutes- Do not overcook. Add the mustard greens last
I also cooked milkfish in spiced white vinegar which is called "paksiw" in the Philippines.
Here's how to cook it:
Ingredients:
1 onion sliced
1 big milkfish, cleaned and sliced
1 tbsp ginger root, sliced thinly
3 cloves garlic, crushed
1 cup white vinegar
1 tsp red chilli flakes
2 cups water
salt to taste
ground black pepper
Directions:
Boil water with the vinegar in a medium sauce pan. Add the onion, ginger, garlic, chilli flakes and salt. Add the fish when the vinegar is cooked. Cook for ten minutes then add chopped spring onion.
And finally, my strawberry cream cake roll. I used the same recipe I used for my raspberry cream filled sponge cake
Strawberry cream sponge cake roll
Ingredients:
Cake
1 cup all-purpose flour – sifted
¾ cup baker’s sugar - sifted
6 extra large eggs
Confectioner’s sugar for dusting
Filling
2 cups heavy cream mixed with 1 tbsp confectioner’s sugar for fresh whipped cream or you can use Cool Whip
Strawberry preserves
Directions:
Preheat the oven to 375 degrees
Beat the eggs until frothy then add the sugar in 3-4 additions. The mixture will be yellow at first so be patient and just wait till it becomes creamy, thick and white or it’s not ready. Sift the flour over the egg mixture in 6-8 additions (depending on your proficiency with folding flour into egg whites) and gently fold it in after each addition.
Pour into a jelly roll pan lined with parchment paper (greased and floured) and bake for 30 minutes or when toothpick inserted comes out clean. Another way to find out if it’s ready is when the cake springs back when you touch it. Never open the oven door before 20 minutes had elapsed.
Cool in a wire rack completely after releasing the cake from the pan (loosen the sides first with a knife) then invert in another tray. Spread the strawberry preserve evenly on top then the whipped cream. Roll the cake then dust with confectioner's sugar and use serrated knife when slicing to serve.
red snapper cuts
1 tsp red chilli flakes
water
salt to taste
fish sauce to taste
mustard greens
1 tbsp vegetable oil
Directions
Saute onion and tomatoes in vegetable oil. Add the soy curd and season with fish sauce. Add water and bring to a boil. Add tamarind soup base and red chilli flakes and check if it needs additional salt. Add the fish when let cook for ten minutes- Do not overcook. Add the mustard greens last
I also cooked milkfish in spiced white vinegar which is called "paksiw" in the Philippines.
Here's how to cook it:
Ingredients:
1 onion sliced
1 big milkfish, cleaned and sliced
1 tbsp ginger root, sliced thinly
3 cloves garlic, crushed
1 cup white vinegar
1 tsp red chilli flakes
2 cups water
salt to taste
ground black pepper
Directions:
Boil water with the vinegar in a medium sauce pan. Add the onion, ginger, garlic, chilli flakes and salt. Add the fish when the vinegar is cooked. Cook for ten minutes then add chopped spring onion.
And finally, my strawberry cream cake roll. I used the same recipe I used for my raspberry cream filled sponge cake
Strawberry cream sponge cake roll
Ingredients:
Cake
1 cup all-purpose flour – sifted
¾ cup baker’s sugar - sifted
6 extra large eggs
Confectioner’s sugar for dusting
Filling
2 cups heavy cream mixed with 1 tbsp confectioner’s sugar for fresh whipped cream or you can use Cool Whip
Strawberry preserves
Directions:
Preheat the oven to 375 degrees
Beat the eggs until frothy then add the sugar in 3-4 additions. The mixture will be yellow at first so be patient and just wait till it becomes creamy, thick and white or it’s not ready. Sift the flour over the egg mixture in 6-8 additions (depending on your proficiency with folding flour into egg whites) and gently fold it in after each addition.
Pour into a jelly roll pan lined with parchment paper (greased and floured) and bake for 30 minutes or when toothpick inserted comes out clean. Another way to find out if it’s ready is when the cake springs back when you touch it. Never open the oven door before 20 minutes had elapsed.
Cool in a wire rack completely after releasing the cake from the pan (loosen the sides first with a knife) then invert in another tray. Spread the strawberry preserve evenly on top then the whipped cream. Roll the cake then dust with confectioner's sugar and use serrated knife when slicing to serve.
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