Fried Silver Fish with Eggs

This Fried Silver Fish with Eggs are mainly for my breakfast sandwich. So, you should not expect it to be complicated.

Ingredients:

1. Dried Silver Fish

2. 2 x Eggs

Instructions:

1. Heat the oil in pan, add in dried silver fish and fry them until they are crispy.

2. Make sure you have enough oil in the heated pan, add in stirred eggs with salt. Make sure the eggs are cooked two side. Then, ready to serve!

Easy. ;-)

Rack of Lamb with fried brown rice 香烤小羊排和糙米饭

We went to Stanton Public Library today which is close to Crow Nest. It happened that the farm market is near there and we shopped for a while in the beautiful sunny noon. The rack of lamb looks appealing therefore we bought 6 of them for two persons. It costs about AU$13. Well, it's straight from the farm so I reckin it worths the money. :) I adopted this recipe.

Ingredients:

1. Bread crumbs. (I toast the skin of white bread until it's crispy then crumb them.)

2. 3 x garlic gloves into minced garlic

3. rosemarry (chopped ready)

4. salt, black pepper

5. olive oil

6. rack of lamb (6 bones)

7. balsamic vinegar

8. 2x garlic gloves into slices

9. shallot

Instructions:

1. Season the lamb with salt and pepper for about 15 minutes.

2. Heat the pan with olive oil, add in garlic slices, about 1-2 tea spoons of rosemarry, shallot, balsamic vinegar. Fried them together until you smell the fragance, then sear all side of lamb for about 1-2 minutes, set aside then for few minutes.

3. Cover the end of the bombs with aluminium foil to prevent charring.

4. Prepare the bread crumbs mixture with bread crumbs and olive oil, garlic mince, 2 tea spoons of rosemarry, some salt and black pepper.

5. Preheat the oven to 160 degree C.

6. Roast the lamb in the preheated oven for 30 minutes then let it rest for about 10 minutes. (Depends how well you want it to be cooked.)

Tasting:

It taste well and juicy. Remember to put enough salt if you want to be little bit tasty.

Side Dish: Fried Brown rice

1. Precook the brown rice mix with white rice, then keep it in refrigerator for at least 15 minutes.

2. Heat th pan with olive oil and shallot, add in salt and some white pepper, then add in peas and fry for a short while.

3. Lastly add in cooked brown rice mix with white rice. Fry everything together until it's fragance.

Final Week of Masterchef Australia 2009

I have watched many reality show, such as Australia Big Brother, So You Think You Can Dance, The Biggest Loser, etc. So far the best I enjoy most is Masterchef Australia. It's because of the quality of the show, the fairness of the judges and less dramatic as other shows. I think the show is not aiming for pleasing audience, but to have learning experience for the candidates as well as finding the best among them. It's sometimes entertaining but more importantly we can learn quite a number of many good recipes. Sadly I haven't tried any of the recipes yet but I promise to try some, especially to cook with duck. :P

It's interesting to see Poh introduced a few Malaysia dishes in the competition such as roti jala, curry chicken, etc. Those dishes are popular in Malaysia and they wouldn't impress me as much as local Australians. But it's nice to have them on television as I miss those food so much.

Their Hong Kong trip is interesting as well, I wonder how good will the Dim Sum in Hong Kong as compared to Sydney Hong Kong Dim Sum restaurant? I'll definitely find out one day.

Indian Version Eggplant and Tomato 紫瓜番茄与印度香料

This is adapted and modified from Aloo baingan (potato and eggplant). I don't have some of the ingredients in stock therefore I skipped some. So, this is actually my kitchen's version. :P

Ingredients:

1. 1xeggplant in cube, half-baked in oven with some olive oil.

2. 2xtomatoes cut in cube

3. shredded ginger

4. coriander powder, chilli powder and turmeric powder, cumin powder

5. salt, water

6. paneer (indian cheese), optional

Instructions:

1. Heat the oil in pan, fry with cumin powder. When things heated in the pan, add in shredded ginger, coriander powder, chilli powder and turmeric powder. Then add in a splash of water.

2. Once everything is heated-up in the pan, add in tomato cubes and fry them.

3. Then add in half-cooked eggplant, simmer them altogether until they are soft. You can add in salt to adjust the taste. It might take 10-20 minutes to soften the eggplant.

4. Optionally add on cubes of paneer just before finish cooking.

Tasting:

1. It taste well when everything is soften-up. But my version of eggplant is not as soft as it should be probably I am too hungry to take it before it's fully cooked. Nevertheless, the mixture of the spices went well with the dish though not as spicy as a true indian cuisine, more like an indian-adapted chinese cuisine.

2. I added some cubes of paneer (indian cheese, made from milk & lemon juice the day before, did I put up a recipe to make paneer?) on top just before finishing cooking. It should go very well if we did cook with the potato version, but it's not bad either on this version. Probably I should cook Aloo Paneer (potato with paneer cheese) next time.