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Recipes

March 2007
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Wednesday, May 23, 2007

Oven Baked Miso Crusted Fish Fillet



Grilled Miso Fillet

Marinade Cabbage & Mushrooms

Oven Baked Miso Crusted Fish Fillet


4pcs Fish Fillet(Dory,seabass,Codfish,salmon)-160g each

Marinade:

2 tbsp Light Miso Paste

1 tbsp Grounded Ginger

1 tbsp Japanese Scallions

1 tsp grounded Garlic

1 tsp Sesame oil

1 tsp Black Pepper

3 tbsp mirin

1 tsp sugar

Garnish:

200G finely sliced Beiing Cabbage,blanched

80g Shitake Mushrooms,sliced and blanched


Preparation:



  1. Combine ingredients for marinade and reserve 2 tbsps aside. Use the rest marinade the fish fillets for at least 1 hr,best if overnight.


  2. Preheat oven to 220 degrees celsius.Arrange fillets on baking racks and bake in the preheated oven for 8-10mins depending on thickness of fillets.


  3. Use the reserved marinade and toss with cabbage and mushrooms.Divide into 4 portions an place the baked fillets over before serving.

Connie Lee Homemade Bakery fumbled with chopsticks @ 3:45 PM | 0 has delicate hands

Stuffed Mushroom Tempura W/Spicy Sichimi Mayo

Stuffed Mushroom Dusted W/flour
Deep Fried Mushroom

Sichimi Togarashi (7- Spice Powder)

Tempura Flour

Stuffed Mushroom Tempura with Spicy sichimi Mayo

Ingredients:

8 pcs Fresh Shitake Mushrooms,Trimmed

Plain flour for dusting

Stuffing:

150g Fresh Shrimp meat,blended into paste

1 1/2 tsp Japanese Soya Sauce

2 stalks Spring Onions,chopped

1 tsp Potato starch/cornstarch

Batter:

175g Showa Tempura Flour

220ml Cold Water

Oil for deep-frying

Sauce:

100g Japanese Mayo/regular mayo

1 tsp Sichimi Togarashi(Japanese 7 spice powder)

1 tbsp Condensed Milk*can add ketchup

*keep longer for better taste in fridge

Garnish:

Lemon Wedges


Preparation:



  1. Mix Tempura flour and water together.Chill batter until ready to use.


  2. Combine stuffing ingredients together.Stuff mushrooms with the shrimp paste and dust with flour.


  3. Combine ingredients for dipping sauce and chilled.


  4. Heat oil and dipped dusted mushrooms into tempura batter.Fry until crispy,drain and serve with spicy mayonnaise.

Labels:


Connie Lee Homemade Bakery fumbled with chopsticks @ 3:27 PM | 0 has delicate hands

Soba Sauce
Zaru Soba W/Tsuyu Dressing

Zaru Soba With Tsuyu Dressing


Ingredients:

1 Pkt Japanese Buckwheat Noodles(Soba),blanched,refreshed and chilled

Sauce:Tsuyu

100ml Kikkoman Soya sauce-All Purpose

700ml water

1 pkt Dashi Powder*1 sachet 250ml water

50ml mirin(JAPANESE RICE WINE)

*Keep the sauce

Condiments:

Finely sliced Spring Onions

Toasted seaweed Slices(Nori)

Toasted Sesame Seeds

Crispy Silver Bait

Silken Tofu,cut into dices

Preparation:



  1. Combine soya sauce, water and dashi together. Add mirin and adjust to taste with a little extra water or soya sauce.if necessary.


  2. Serve the pre-blanched noodles chilled with the accompanying sauce and condiments.




Labels:


Connie Lee Homemade Bakery fumbled with chopsticks @ 3:06 PM | 0 has delicate hands