Instant Pot Recipe Index

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A place to park recipes that I use for the Instant Pot.  Sorry, the recipes are locked under private.  It is here as an easy reference for myself

SOUPS
PRESSURE Cook – Taiwanese Beef Noodle Soup
PRESSURE Cook – Chicken & Tomato Soup
PRESSURE Cook – Lotus Root & Dried Octopus Soup (Cantonese)
PRESSURE Cook – Bak Kut Teh (Teochew Style)
PRESSURE Cook – Lotus Root Pork Rib Soup
PRESSURE Cook – Tom Kha Gai

CHICKEN
PRESSURE Cook – Chicken Tikka Masala with Cauliflower and Peas 
PRESSURE Cook – Honey Terriyaki Drumsticks
PRESSURE Cook – Chicken Taco Chili
PRESSURE Cook – Chicken Korma
PRESSURE Cook – Chicken Briyani
PRESSURE Cook – Butter Chicken
PRESSURE Cook – Chicken Kheema (can also use minced lamb)
PRESSURE Cook – Sweet n Sour Chicken
PRESSURE Cook – Crispy Chicken with Rice and Pickled Veggies (Vietnamese)
PRESSURE Cook – Cola Chicken Wings
PRESSURE Cook – Ipoh Hor Fun
PRESSURE Cook – Steamed Herbal Chicken
PRESSURE Cook – Creamy Italian Chicken with Penne
PRESSURE Cook – Bruschetta Chicken

BEEF
PRESSURE Cook – Taiwanese Beef Noodle Soup
PRESSURE Cook – Chinese Oxtail Stew
PRESSURE Cook – Western Beef Short Rib Stew
PRESSURE Cook – Cheeseburger Macaroni
PRESSURE Cook – Beef Straganoff (Can use Pork)
PRESSURE Cook – Corned Beef with White Wine Brandy Mustard Cream Sauce
PRESSURE Cook – HK Garlic Beef Rice Bowl (Pot in Pot)
PRESSURE Cook – Pot Roast (Beef)
PRESSURE Cook – Beef Rendang

LAMB

 

PORK
PRESSURE/SLOW Cook – Italian Pulled Pork Ragu
PRESSURE Cook – Thai Minced Pork Basil
PRESSURE Cook – Pork Chops in HK Onion Sauce
PRESSURE Cook – Pork Chops in HK Tomato Sauce
PRESSURE Cook – Pork Chops in HK Mushroom Gravy
PRESSURE Cook – Coffee Pork Ribs

SEAFOOD
PRESSURE Cook – Prawn Briyani

VEGETABLE
PRESSURE Cook – Palak Paneer
PRESSURE Cook – Beetroot Rice (Indian)
PRESSURE Cook – Mashed Potatoes
PRESSURE Cook – Mashed Tumeric Cauliflower
PRESSURE Cook – Seasoned Vegetable Ghee Rice

ONE DISH MEALS
PRESSURE Cook – Chicken Tikka Masala with Cauliflower and Peas 
PRESSURE Cook – Taiwanese Beef Noodle Soup
PRESSURE Cook – Chinese Oxtail Stew
PRESSURE Cook – Chicken Briyani
PRESSURE Cook – Prawn Briyani
PRESSURE Cook – Western Beef Short Rib Stew
PRESSURE Cook – Sweet n Sour Chicken
PRESSURE Cook – Cheeseburger Macaroni
PRESSURE Cook – Beef Straganoff (Can use Pork)
PRESSURE Cook – Seasoned Vegetable Ghee Rice
PRESSURE Cook – Chicken & Tomato Soup
PRESSURE Cook – HK Garlic Beef Rice Bowl (Pot in Pot)
PRESSURE Cook – Pot Roast (Beef)
PRESSURE Cook – Ipoh Hor Fun
PRESSURE Cook – Olive Fried Rice
PRESSURE Cook – Creamy Italian Chicken with Penne

Sides:
PRESSURE Cook – Cantonese Steamed Egg
PRESSURE Cook – Mashed Potatoes
PRESSURE Cook – Hard Boiled Eggs
PRESSURE Cook – Ramen Eggs
PRESSURE Cook – Cola Chicken Wings
PRESSURE Cook – Cantonese Steamed Egg

DESSERT
PRESSURE Cook – Creme Caramel

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Recipe Index

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(Sorry this is a private index where I file recipes that I have created for easy reference.  Most recipes are not open to public.)

Recipe links:

Chicken, Duck & Egg:
Devil’s Curry
Tarragon Mustard Chicken with Apples and Butter Rice
Chicken with Black Fungus
Butter Chicken
Another Butter Chicken Recipe
Tarragon Butter Christmas Roast Turkey
Dum Chicken Briyani
Claypot Chicken Rice
Steamed Sweet Potato Rice with Apples and Chicken
Nasi Lemak with Fried Chicken and Sambal
Yogurt Marinated Roast Chicken|
Curried Chicken and Apple Salad
Thai Style Omelette (Kai Jeow)
Thai Style Grilled Chicken (Gai Yang)
Cantonese Steamed Egg
Ramen Eggs (Onsen Tamago)
Chicken Meatballs with Terriyaki Sauce
Garlic Miso Chicken Wings (Grilled)
Satay Chicken Wings (with Peanut Sauce)
3-Egg Spinach
Chinese Spinach in Superior Broth
Salted Egg Yolk Prawns
Drunken Chicken
Hakka Salted Steamed Chicken
Stir-fried Chicken with Spring Onion
Har Cheong Kai (Prawn Paste Chicken)
Lemon Chicken
Tau Cheo Chicken
Thai Green Chicken Curry
Thai Chicken Satay
Classic Eggs Benedict
Lemon & Rosemary Salted Roast Chicken
Chicken Italienne (Quick and Fast)
Poached Chicken & Asian Coleslaw
Malaysian Chicken Curry
Malaysian & Thai Chicken Curry
Chicken Korma
Ayam Masak Merah
Sesame Oil Chicken
Steamed Chicken with Dried Mushrooms and Red Dates
Steamed Fermented Soya Bean Chicken
Lotus Root and Chicken Stir-Fry
Fish Cake Omelette
Vietnamese Duck Braised in Spiced Orange Juice
Teochew Braised Duck/Lor Ark
Marmite Chicken
Chicken Stir-Fry with Green Beans and Olive Vegetable
Potato Crusted Egg White Pie
One Pot Chicken Pot Pie in 30 Minutes
Chicken Parmesan Pasta
30-minute Chicken Parmesano Vino Bianco
Grilled Thai Chicken Breasts with Herb-Lemongrass Crust
Roasted Chicken Thighs with Late-Summer Vegetables and Pan Sauce
Soya Sauce Chicken
Gong Bao Ji Ding
Indian Egg Curry 
Rosemary, Potato and Lemon Roasted Chicken
Cantonese Soya Sauce Chicken
Cantonese Roast Chicken
Brands Steamed Chicken

Beef:
Beef Stewed with Tomato, Star Anise and Lemongrass (Vietnamese: Bo Kho)
Vietnamese Slow Braised Beef Short Ribs
Skirt Steak with Mushrooms and Shallots
Slow Cooked Beef In Stout
Beef Rendang (Cher Sian’s recipe)
Gnocchi with Corned Beef and Asparagus
Corned Beef Cutlets
Terragon & Capers Crusted Veal Rack

Lamb:
Vietnamese Lamb Shank with Sweet Potatoes
Beer Braised Lamb Shank
Turkish Kofte
Slow Cooked Lamb Shoulder with Celeriac Puree

Mutton:
Corned Mutton Cutlets
Mysore Mutton
Sri Lankan Mutton Curry

Pork:
Penne with Crispy Prosciutto, Zucchini and Corn
Wanton/Siew Mai
Char Siew
Char Siew (Part 2)
Lor Bak
Ngoh Hiang
Chinese Pork Chops
Pork Straganoff
Honey Baked Ham
Coffee Rubbed Pork Tenderloin with Watermelon Rind Relish
Cantonese Steamed Egg
Sio Bak
Char Siu Noodles
Olive Fried Rice
Minced Pork with Basil (Pad Gra Prao)
Minced Pork with Tofu
Curried Pork Meatballs
Asparagus, Ham & Mushroom Strata
Herb and Mustard Crusted Rack of Pork
Steamed Pork in Shrimp Paste
Lemongrass and Honey Pork Stir-Fry
Thai Grilled Pork Neck
Lychee Pork Ribs
Stuffed Tofu with Pork
Kimchi Pork Stir Fry
BBQ Japanese Style Baby Back Ribs
Cantonese Style Sweet and Sour Pork
Steamed Spare Ribs – Dim Sum
Steamed Carrot Cake – Dim Sum
Spare Ribs with Sour Plum

Seafood:
Lobster & Prawn Arrabbiata
Steamed Cod (Cantonse Style)
Steamed Whole Grouper Cantonese Style
Teochew Steamed Fish
Hokkien Mee
Cantonese Steamed Egg
Chawanmushi
Miso Marinated Black Cod
Mentaiko Pasta
Hor Mok (ห่อหมก) – Thai Curried Fish Custard
Salted Egg Yolk Prawns
Clear Tom Yum Soup
Cloudy Tom Yum Soup
Phad Thai
Thai Prawn & Pineapple Curry
Crab Stuffed Mushroom
Asari Miso Soup
Grilled Saba Fish
Drunken Cockles
Claypot Tofu with Seafood
Kam Heong Har
Kam Heong Clams
Terriyaki Salmon (Homemade Terriyaki Sauce)
Crispy Ikan Bilis (Snack)
Ikan Bilis Stock Powder
Flathead Croquettes with Dill Mayonnaise
Crab Cakes
Halibut Soba in Broth
Salmon Fried Rice Japanese Style
Salted Baked Salmon Japanese Style
Stir-fried Oysters in Garlic Sauce
Taucheo Flower Crabs
Sweet & Sour Crabs
Steamed Scallops with Vermicelli
Steamed Prawns with Garlic
Ketchup Prawns
Prawn & Green Bean Curry
Steamed Prawns with Kaffir Lime & Lemongrass
Tamarind Prawns (Assam Prawns)
Panfried Prawns in Soya Sauce
Baked Fish in Banana Leaf
Potato Crusted Egg White Pie
Fish Curry
Quick & Fast Seafood Stew with Saffron Sauce
Simple Parmesan and Panko Crusted Salmon
Thai Style Prawn Vermicelli
Pan Seared Scallops served with Mushroom in Mirin-Shoyu Sauce
Crayfish Bisque
Indian Prawn Curry (Kerala Style)

Pasta/Noodles:
Lobster & Prawn Arrabbiata
Penne with Crispy Prosciutto, Zucchini and Corn
Carbonara
Hokkien Mee
Mixed Seafood on Crispy Noodles (Sheng Mian)
Pesto
Basil & Laksa Leaf Pesto
Wong’s Nonya Laksa
Baked Mac & Cheese
Char Siu Noodles
Mentaiko Pasta
Phad Thai
Halibut Soba in Broth
Dry Laksa
Chicken Parmesan Pasta
Thai Style Prawn Vermicelli
VERY good Pad Thai
Tobiko Pasta

Rice:
Dum Chicken Briyani
Claypot Chicken Rice
Pumpkin Rice
Steamed Sweet Potato Rice with Apples and Chicken
Cabbage Rice
Olive Fried Rice

Vegetables:
Matar Paneer (Northern Indian Paneer and Pea side dish)
Kachumber salad
Raita
Curried Chicken and Apple Salad
Mushroom Quesadillas
Mushroom Risotto
Pumpkin Rice
Crab Stuffed Mushroom
Pumpkin Soup
Easy Japanese Boiled Pickles
Cucumber & Nashi Marinated Salad
Japanese Pickled Bean Sprouts
3-Egg Spinach
Claypot Tofu with Seafood
Stir Fry French Beans with Egg
Potato Curry Puff with Achar
Lemony Roasted Potato Salad (Using Yogurt)
Avocado Potato Salad
Achar/Acar
Spinach in Marmite Broth
Chicken Stir-Fry with Green Beans and Olive Vegetable
Potato Crusted Egg White Pie
Corn on the Cob with Miso, Panko and Sesame
Vegetable Stew
Carrot and Beetroot Salad
Cucumber Raita
Pomegranate Raita
Pineapple and Pomegranate Raita
Rasam (Zaidah’s Recipe)
Savoury Bread Pudding with Broccoli and Goat’s Cheese
Broccoli Apple Salad with Creamy Tahini Dressing


Dim Sum:
Woo Kok
Steamed Spare Ribs – Dim Sum
Steamed Carrot Cake – Dim Sum

Condiments:
Malaysian Sambal
Thai Sriracha Sauce
Homemade XO Sauce
Easy Japanese Boiled Pickles
Achar/Acar
Chilli Lime Dipping Sauce
Homemade Yoghurt Cheese
Hae Bee Hiam

Sauces:
Pesto
Thai Basil & Laksa Leaf Pesto
Marinara Sauce
Mushroom Cream Sauce

Jams:
Pumpkin Kaya

Baking/Dessert:
Orange Butter Pound Cake with Gula Melaka
Irish Soda Bread
Apple/Berry Crisp
Lemon & Thyme Butter Cake
Coconut Bread
Pizza Dough
Orange Polenta Cake
Chocolate and Sour Cream Cake
Kahlua Cake
Banana Cake
Classic Carrot Cake with Cream Cheese Frosting
Nutless Brownie
Mango Sticky Rice
Honeydew Sago
Japanese Cheesecake
Dark Chocolate Mousse
Cream Cheese Danishes
Homemade Pillsbury Crescent Rolls Recipe (Copycat)
No Proof Needed Bread
Easy Almond Cake
Salted Egg Yolk Cookies
Black Sesame Brownies
Watalappan
Pineapple Tarts
Sugee Almond Cookies

Ice Creams:
Dark Chocolate Ice Cream
Chai Coconut Ice Cream
Olive Oil Ice Cream
Mascarpone and Strawberries Ice Cream
Avocado Gula Melaka Ice Cream
Thai Basil Ice Cream
Maple Bacon Ice Cream
Roasted Strawberry & Miso Ice Cream
Soursop Ice Cream
Kahlua Ice Cream
Boozy Brunch

Sorbet:
Mango & Lime Sorbet
Raspberry and Rosemary Sorbet

Notes:
Guide to Tekka Market (By Citynomad with my own edits)
Cheap Wines & Beer
My Review of Ah Hua Kelong

Soups:
Rasam

The Hamptons Review – Margaret River

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Front of the house

Here’s a little known fact about me.  When it comes to holidays, I go into crazy detail.  Researching where we should stay, where we should eat, and where we should visit in GREAT detail.  Seeing as this was our first trip to Margaret River, and also our longest holiday in a very long time, I spent MONTHS, yes MONTHS researching.  Top of the list, where to stay.

We were visiting Margaret River, Western Australia with two girlfriends, so this time round it wasn’t just my criteria, I also had to fit in their needs into the requirements.  Firstly, my requirements:

  • Bang for buck. Very important.  The place had to be value for money.
  • Needs to have ample living space so that everyone had their own space, and no one was climbing on top of each other.
  • A well equipped kitchen because I planned to use the local produce to whip up our dinners.
  • All the creature comforts had to be there. Comfortable king size beds, spacious bathrooms, clean, sheets and towels provided, good view.
  • Central location so that it is easy to hit the vineyards, close to town to pump gas for the car or a quick nip into the supermarket, and tourist attractions like the caves.
  • Gas bbq. Gotta say the cliché line “lets throw some shrimp on the bar b!”

The ladies travelling with us also had their own requirements!

  • Each wanted their own bedroom, preferably also with a king size bed.
  • A bathroom each would be preferable.
  • Washing machine and dryer so that they could pack light and bring home more wines

Margaret River is a pretty big area with quite a few different towns within it.  After much research, I decided on Yallingup town because it is close enough to the closest supermarket and gas station, and it was close to a number of vineyards.


The back of the house

Then came the hard work of finding the right accommodation in Yallingup.  For this, I did up a spreadsheet.  Finding a house for us with three bathrooms was NOT easy.  Finally it came down to three homes in the affordable price range with all the above requirements.  So why did we pick The Hamptons?  Prompt response from the owners when we got in touch with them, the house was the most tasteful of the three, it had good reviews on stayz.com, and it was within our budget.

Before actually booking the place, I actually dropped the owners a note with some questions.  Some basic ones like confirming linens and towels will be provided, to nitty picky stuff like will they have roasting trays, bbq tongs, coffee, tea, sugar, specific pots and pans, available in the house.  With satisfactory reply to all my questions, it was a done deal.  This was the place for us.


Entrance to the house


Entrance looking out


The local residents just hanging out on the property


Dining area leading to the master bedroom


Playhouse for kids in the backyard

We drove straight to The Hamptons from Perth airport.  The fatigue faded away the moment we saw the home.  Breathtaking.  Huge and exactly what it looked like in the picture on stayz.com.  Beautifully set up home.  The master bedroom is at one end of the house, which gave total privacy, the rest of the bedrooms were on the opposite end.  There is also a standalone unit linked by a little bridge for anyone needing complete privacy.


Masterbedroom, you can see the day bed at the left hand corner of the picture


Our private balcony connected to the Master Bedroom (you can see the kid’s playhouse in the backyard)

C and I were lucky.  The ladies gave us the master bedroom…not complaining.  King size bed, ensuite bathroom, and a private balcony!  Great place to kick back and enjoy the twinkling stars in the evening with a glass of wine.

The ladies used the room on the opposite end of the house.  No one ended up using the studio because the house was big enough that it was not needed.  The ladies decided that they would share the bathroom at the end of the house. (the third bathroom is in the studio)


The kitchen is very well equipped.  Miele appliances (five burner hob, oven), it had a dishwasher, microwave and BIG BIG fridge to store produce and beers!  When I was doing my research, I could not find any details on what equipment the house would come with.  Off the top of my head, here’s what I remember so that it helps others.  More than enough pots to prepare pasta/soups etc, wok, two different sizes frying pan, a stick blender, a cake mixer, roasting trays, cake tins, loaf tins, kettle, toaster, sandwich maker, ladles, and a TAGINE!  Yes that threw me for a loop.  Wish I had time to actually use the tagine.  One small minus point…the knives are very blunt.  Though they had a stick sharpener, I just couldn’t get the knives sharp enough.  Overall, good quality equipment is provided.  Very satisfied and happy.  Scrap that…delighted!


Lovely fire going every evening

The house came with a fireplace accessible from the living and the dining side of the house.  Never seen one of these…love it!  The evenings were quite cool, and that gave us an excuse to light a fire.  We stayed nice and toasty.


View from the elevated deck


View at dusk from the deck

There’s a huge elevated deck linked to the house with a nice long table.  It was too cold to enjoy our meals outside in the evening, but it was the spot to be in the morning, sipping our gourmet coffee (from the expresso machine provided) and munching on Yallingup Wood Fire Bread (which is just a mere five minutes drive away).  It was also the place to be after visiting vineyards for the day.  Sitting outside, sipping wine, enjoying the sunset, with the aroma of yummy meats sizzling on the bbq.  Oh! Have I mentioned that the local kangaroos are there to greet you every evening as you turn into the driveway after a day of wine tasting?  Yes!

The beds were ridiculously comfy.  Not too hard but not too soft. (I am picky because I have two slipped disc) Everyone woke up refreshed and ready to go every morning.  Silky smooth white sheets, comfortable and warm doonas/blankets, fluffy towels.  Two thumbs up.

The Master Bathroom

The bathrooms were spacious, ample water supply, and we never ran out of hot water.

We spent seven nights at The Hamptons, and we were all sad to leave.  It is truly a home away from home.  I wish I lived there permanently!  Happy just pack my tooth brush and move in.  Nothing I would change about the place.  We look forward to returning first half of 2015!

Additional info:

After full payment is made, the owners emailed us a word document which was very detailed.  From how to get to the house from the airport, to where to find things around the house, how appliances work etc.

To welcome us, there was a nice bottle of wine waiting for us.  Great touch!

This place is great not just for couples, even extended families with kids.  The place has 9 beds in total. Definitely enough space for all.  It also has a kiddie playhouse and trampoline in the backyard for kids!

Three televisions in the place.  The tv in the living room has cable, but not once did we turn on the tv.

The house sits on about 4 acres, and there is a creek somewhere on the property.  We tried looking for it…no luck

I found rosemary, Tahitian limes growing near the driveway.  Was very tempted to pluck some to help with dinner.  I think real soon, the grapefruit plant/tree will also start to fruit!

Don’t skip Yallingup Wood Fire Bakery which is really close by.  Best bread ever!  Loved their white bread and their fruit and nut bread.  (review to come)

Also close by is Bush Shack Brewery.  They make a great alcoholic cream soda called Creamin Sceamin.  Try it!  Not far from Yallingup Wood Fire Bakery. (Review to come)

About 10 minutes drive from the house, there is a great restaurant called Little Fish.  You must check it out.  Open for breakfast, lunch and dinner.  My tip, go there during the day, great view.  Nevertheless, excellent food.  Loved the blackened fish. Portions are huge. (Review to come)

Travelers heading to Margaret River from the airport, make sure you do a pitstop at Bunbury Farmer’s Market to stock up on produce.  Great tip from the owners of The Hamptons.  Very reasonably priced, and huge selection. (review to come)

FREE WIFI!!!  (really odd, one of the few homes I found which offered this)

Click here for full details of the house and cost to rent

 

 

Sorry for the silence, been away on Holiday

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Sorry i have been really quiet, and i have a tonne of private messages and emails to reply to.

The reason i have been silent is because we have been in Margaret River, Australia the last two odd weeks.  And man it was a brilliant foodie/wine holiday.  I will be posting reviews soon to share, but here are some of my favourite pictures shot with my Samsung S4.  🙂

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The beautiful house the four of us rented for our stay.  Huge huh.

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Kangaroos roamed freely near the home!

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Wild calla lillies growing freely on the property

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can’t believe they grow wild everywhere! We pay a fortune for them back home in Singapore!

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The lovely sunset from the deck of the house.

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DREAMY kitchen where i prepared dinner everynight

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Beautiful beaches just a stone throw away from the house…
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Visited heaps of vineyards…drank and brought home a lot of wines

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Breathtaking views
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Amazing produce
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Wonderful wood fired breads…warm from the oven
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FARMERS MARKET….say no more!

His & Hers Chef’s Table

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Over the weekend, we hosted a Chef’s table.  I must say the brief was rather amusing…

Her brief: must have veggies..and mash potato
His brief: i wanna eat like a caveman and i want alcohol

And we managed to nail the brief…we whipped up an amazing menu.

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We started with a Culinary-Ness Sparkling Cocktail to get the “happy” juices running.

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This was followed with a refreshing starter…everyone likes a caprese salad.  But in typical Culinary-Ness style..I had to glam it up…Caprese salad with the works. Vine rippened tomatoes with herb marinated buffalo mozzarella, white asparagus and parma ham.  The salty taste of the parma ham complimented the tangy mozz really well.  The white asparagus added not just a touch of decadence but also a nice crunchy texture to the salad.  The mozz was also herb marinated for a couple of hours to add some punch to it.

Vegetable..Check!  Meat..Check!

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10612769_10152184838541899_1413953198025418696_nMain course was definitely fit for a caveman!  Rack of herb crusted veal with oven roasted vine rippened cherry tomatoes, parmesan mash and honey glazed baby french beans.

Look at that hunk of meat!  Each person had a whole veal rib…and can i say it is just HUGE!!  I bet they had the meat sweats!  Each couple could have easily shared one rib. Heh!  The crust kept the veal nice and moist and added a nice crunch to the meat.  Topped with creamy parmesan mash…this was just decadent!

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Dessert was my award winning Warm Kahlua Cake with Kahlua sauce.  I am very grateful that this seems to be very popular with our guests…but man…I am getting bored of serving this!  LOL!

Brilliant Saturday Night Chef’s Table…and everyone left with a full belly and a big grin on their face…PERFECT Saturday in my books!

 

What do the numbers on the apple stickers mean?

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Food tip:

Ever wondered what those numbers on apples mean? If it starts with the number 4, it means they were conventionally grown, if it starts with the number 8, it means they are genetically modified (GMO), and if it starts with the number 9, it means they were organically grown (no pesticides or nasty GMOs)”

Remember this the next time you are at the shop! Happy Tuesday everyone!

Second Review on Ah Hua Kelong

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Earlier in the week, i used up the last of my Ah Hua Kelong produce.  The mussels.  We just had too much produce from Ah Hua Kelong (crab and grouper) to finish that the mussels were kept for the next day.

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These mussels were HUGE!  I think for a kg (which I weighed) was about 10 mussels.  I cooked it in a simple chineese wine stir fry and they turned out so good!  The meat was plump and juicy.  It also didn’t require a long soak to get them cleaned.  (You do have to de-beard them though).  There was no sand in the lot i got.

Two thumbs up!

Click here for the the detailed review of the Ah Hua Kelong loot.  

Ah Hua Kelong Review

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A couple of weeks back, I chanced upon a blog post on how a couple sharing their tips on being financially thrifty in Singapore.  One of the tricks was cooking at home.  That piqued my interest and read further.  They recommended a seafood “wholesaler” Ah Hua Kelong. This wholesaler sold fresh fish, mussels and flower crabs.  Spend S$40, and they will deliver it to your doorstep for free. Curious, I googled, and found Ah Hua Kelong.

After a quick snooping around, I must say I was sold!  Fish is hauled up on the day of your delivery.  I am all about FRESH FRESH fish.  You have a choice of Grouper, Golden Pomphret, Sea Bass.  Groupers and Sea Bass when fresh are PERFECT for steaming.  My family love steamed fish (either Cantonese or Teochew style), but we are very particular about the quality of the fish.  Guess it is my Cantonese roots showing….rule of thumb when preparing steamed fish.  IT HAS TO BE FRESH.

In the past, I have purchased my fresh fish from the market or at supermarkets.  I would do the whole routine of checking to make sure the eyes are clear, the gills are red, the body is firm, and there should be a film of slim.  Even then sometimes it is a miss when it comes to freshness.  Seeing Ah Hua Kelong state that the fish is only pulled out of the water and processed the day of delivery, I just had to try it.

On the website, it also said that the workers catch wild flower crabs to supplement their income.  Pretty cool.  My family enjoy our crabs, but the ones we get at the wet market and supermarket are dead by the time I get my hands on them. The website warned that some of the crabs might still be alive upon delivery because they only catch crabs on the day of delivery too! Live crabs (which I have managed to purchase one other time from another wholesaler) can be traumatising to slaughter, BUT the meat is firm…sweet and the meat doesn’t still to the shell.  LOVELY.  That went on my shopping list.

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So over the long weekend, I asked Ah Hua Kelong to deliver one Grouper, 1kg worth of flower crabs, and 1kg of mussels.  I managed to hit over S$40…free delivery!  Brilliant.

Ordering was painless, I shot them a email informing them what i would like to order, when I would like it delivered and my address.  They sent a confirmation and it was job done!

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On the day of delivery, they sent a sms informing me what time they should be arriving at my place.  (good service) and the sweet delivery guy arrived.  Friendly fella with a bright smile on his face….holding my precious delivery in a nice cardboard box.  Nice!  Environmentally friendly!  Upon closer inspection, I was even more impressed.  They tell you what time the seafood was prepped for my delivery!

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Like a lil gal on Christmas morning….i gingerly popped open the box.  I was also a bit apprehensive seeing as the crabs could be alive.  heh!  In my excitment, sorry, I didn’t snap a picture of all the items nicely packaged.  Our friendly delivery guy advised that the crabs are still alive, and I should pop them in a bucket of salted water.  Nice.  Upon inspection, most of the crabs were alive, and they were happily blowing bubbles in my bucket. 1kg worth of sea crabs worked out to be seven crabs.  Just the right amount for my family of four’s dinner.

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Next…the most important purchase, my grouper.  Did it meet my expectations? It EXCEEDED my expectations.  The eyes was SO SO SO clear!!  The layer of slim (again another way of telling if the fish was fresh) was definitely evident.  Immediately i prepped my fish (rinsed, salt and peppered) and popped it into the fridge while I prepped the rest of the ingredients for dinner.

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T hat night, we ate very well.  We had Steamed Grouper Cantonese Style (the soya mix version of steamed fish) and some Flower Crabs infused with Taucheo.  The taucheo enhanced the sweetness of the crabs.  And the crabs were a real delight to eat.  The meat just came off clean from the shell.  None of them were mushy and everyone at the dinner table agreed that they were very good.  Dad loved the steamed grouper so much, he couldn’t get enough.  This coming from a man who is SUPER picky about the quality of the fish he eats.  The meat was firm, came off the remaning bones (the grouuper was butterflied) easily and it definitely did not taste muddy which can be a concerned when it comes to farmed fish.

Overall verdict?  Yes I will be ordering from them again.  Two thumbs up for quality AND service.

For those who are keen to try Ah Hua Kelong out, but a lil unsure how to steam the fish…here’s what I did with my 600g fish which you can try out too!

Ingredients:

1 x 600g grouper (you can substitute it with their sea bass or pomphret)
1 1/2 tablespoon oyster sauce
1/2 teaspoon light soya sauce
1/2 teaspoon white pepper powder
1 1/2 teaspoon raw sugar
6 tablespoon hot water
1/3 teaspoon sesame oil
3 green onion, white bits choped long, green bits thinly sliced
4cm younger cut into slices
3 garlic cloves, skin off and bruised

Method:
1) Place the white portion of the spring onion, garlic (reserve one clove), ginger (reserve two slices) at the base of a heat proof plate.
2) Make two vertical incisions into the thickest part of the fish.  Flip the other side, and repeat.  Rub the fish belly with white pepper and lay it on a heatproof plate.  Start getting the water to a rolling boil in a steamer.
3) Once the water is at a rolling boil, combine the water, soya sauce, sugar, oyster sauce and sesame oil and pour over the fish. (taste the soya mixture before pouring over the cod.  It should not be overly salty nor sweet.  tweek accordingly)
4) Place the reserved garlic and ginger and the green bits of the spring onion on top of the cod.
5) Place in the steamer for 7 minutes.  (DO NOT OPEN THE LID)
6) Serve immediately with some stir fried chinese greens and white rice.

(NOTE:  This cooking timing is for a non butterflied fish seeing as not everyone likes to butterfly their fish)

To check out more about Ah Hua Kelong and how to order, go to: http://ahhuakelong.com/

For more about my cooking classes etc, go to: https://www.facebook.com/CulinaryNess/events?key=events