Sweet and Sour Fish

My fav dish and also the kids for now as they like how the crispy fish slices blend with the sweet sour sauce. I usually serve the fishes with the sauce just before eating so that it will still be crispy. 

I mix up the sauce on my own using a mix of few sauces. Adding in cucumber, tomato, onions and if I do remember, I will add my gal’s fav pineapple too! As the kids wants to eat and cant take spicy, I omit the use of chilli sauce for the sauce. Yums! 

This is how the fishes are after frying. Jus marinate the fish slice and coat with tapioca flour before frying them! Its as good as it is on its own! 

Sweet Sour Fish

1 pack of Hoki Fish, sliced

1 tomato, big cube

1 cucumber, small rounds

1 onion, cubed

Sauce:

3Tbsp tomato sauce

2Tbsp plum sauce

1Tbsp oyster sauce

1Tbsp sugar

1/4 bowl water

Tapioca starch to coat fish

1) Coat fish with tapioca starch thinly and fry til both sides nicely browned

2) Sautee onions with oil til fragrant then add in tomato and cucumber and stir lightly

3) Pour in sauce and bring to a small boil. Drizzle over fish before serving.

Battered prawns & fish

Been wanting to make battered prawns for the kids as I myself also love this dish so much! Chanced upon someone sharing this in a facebook group - Singapore Home Cooks and bookmarked it.

I followed the recipe and mix the batter up. It was too dry so i slowly added water and measure the right amount of water to be added. Original poster also added more water to the batter to the right consistency. 

I shallow fry them and waited til the bottom is browned before flipping. If you flip too early the batter will stick to the pot and comes off. 

Totally loved these prawns and I added some mixed herbs to the batter too. Only downside was the salt I added too little. Now I have tried, I will write up the actual amount used so I can always refer back! 

Battered Prawns & Fish

10 medium sized prawns, tail on

8-9 medium sized hoki fish slice

85g plain flour

15g corn flour

3g baking powder

1tsp salt

2tsp mixed herbs

pepper

30ml oil

100-120ml water, to be added bit by bit til the right thick runny consistency

1) Heat oil in pan

2) Dip prawns n cover with batter and gently put in pan to be fried

3) Flip only when the bottom part (in the oil) is browned and continue for the other side

4) Flip a few times til prawn or fish is nicely brown. Served warm! 

Meringue Cookies II

Need to use up the egg whites from some cookies order so decided to weigh the whites and see how much I have. Googled and see whats the ratio for whites:sugar and saw that it says 1:2 is good enough. Decided to take the plunge and try to go with the above ratio! 🤞🏻🤞🏻

Tried to learn to do swirls of colours, seems like it require some technique. First i put too much colouring gel, had throw away some of the pink ones frm the front. Then I realised I forgot my piping tips! Gosh, so i had to make do with what I had and pipe into round disc and little monsters! Using the eye toppings I bought previously and drop onto each little monster. 

I think may need to bake longer next round as 1hr doesnt seems enough. Maybe the monsters are too thick so the texture is crispy and slight chewy! Sweet, definitely it is! LoL!

Packed them into individual packs for the big kids to share with their friends at school!  Gonna try again!! 

Meringue cookies
150g Whites
300g Sugar
1tsp Vanilla paste

1) Beat whites til frothy and slowly add sugar bit by bit.
2) Beat til white is glossy and thick.
3) Colour as desired and pipe into preferred shape.
4) Bake at 120deg for 60mins or more til meringue cookies are dry. Leave to cool in oven with door ajar. Store in airtight once cooled.