Cheesy Baked Fish with Savory Egg Custard

As a SAHM, besides worrying about the kids' well being, I am constantly, yes constantly thinking of what I should masak for my family. Be it breakfast, lunch or dinner, I'm cracking my head to come up with quick and easy meals to fill those empty bellies. You're probably thinking "Just Da Bao please!" But I am weird I admit, I couldn't get myself to feed my kids those outside food! Too much seasoning, too oily and seriously you know what they put in it to make it taste that good haha! Well occasional weekend dine out is okay with me, but I do try my best to masak daily for my family.

Today's easy one pot dish is kind of a fusion between a quiche and a frittata. Not quiche because no pie crust involve...good, less work involve, heehee. Not exactly a frittata either because I am using less egg and a lot more ingredients, thus you can't serve them in slices. Just a simple dish that contains all the necessary carb, protein and even dairy needed to make all balanced and healthy meal.

Let see what we need:

Okay, I ain't gonna lie...I am just showing off my new Jamie Oliver Glazed Terracotta Casserole Dish. That blue...love! A good masak needs good tools..I live by that rule haha! Got this lovely bakeware from Tangs! Have you checked them out after they reopened their doors after renovations? I just love shopping at their home appliance and bake / masak ware section!

  

Ingredients for Cheesy Baked Fish with savory egg custard :(Serves 3-4)

1 broccoli head, cut into bite size (weighs about 250g)

300g white fish, cut into large chunks (I used Tilapia)

3 eggs

200ml fresh milk

4 strips bacon, but into smaller pieces

3 medium potatos

2 tbsp ketchup

1 cup Mozzarella cheese 

salt and pepper to taste

A good casserole dish for baking this dish.

• Season the fish fillet chunks with salt and pepper. Preheat the oven to 180C.
• Heat up the masak pan, no need oil, add in the bacon and masak till fat has been rendered out and golden crisp. Remove from pan and let drain on paper towels.
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• Remove the pork fat and add in a tbsp of fresh masak oil at medium low fire. Add in the potato chunks and masak the potatoes till slightly golden on the outside. Dish out and again drain on the paper towel.
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•  Next masak the fish on the pan and just for awhile to get it slightly golden brown on the outside. 
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•  Lastly, you steam boil the broccoli pieces. You heat up a pot with only a centimeter worth of water inside. Then place the broccoli pieces inside and let it steam boil for a good 5 minutes, then dish out.
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•  Now in a mixing bowl, crack the 3 eggs in and add in the milk and ketchup. Mix well and add in a pinch of salt and few rounds of fresh ground peppers.
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• Add 3/4 of the egg mixture into the Casserole dish.
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• Then place all the ingredients in, that's the broccoli, fish fillets, potatoes and bacon.
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• Then you add in the remaining egg mixture and top it off with mozzarella cheese. Then send it into the preheated oven and bake for 20-25 minutes till top is golden brown.
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• And the aftermath....yummeh
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• Serve it while it is still hot...with toast or even pasta. :9

Oh that Jamie Oliver dish just baked beautifully! I am so gonna try using it to bake a Christmas roast later! :9

A quick and easy meal you can whip up in an hour. You are welcome to change the fish to ayam too. Anything that you family fancies. Just bare in mind that a good dish requires a good masak/bake ware. Grab yours at Tangs now! Tangs is located at heart of Orchard and VivoCity, happy shopping!

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Tangy Orange Fish Fillets

Hi folks! Good to be back again posting! I am here in support of this month's theme "Orange" in Little Thumbs Up April event. Glad that my dinner dish was a little more useful then just filling my family's tummy haha! So here is the dish : Tangy Orange Fish Fillets

I opted to use fish instead of ayam or pork since I am trying to get my kids to eat more fish (brain food, haha) But bare in mind you can use any kind of white meat for this recipe, it should work just fine.

Ingredients for Tangy Orange Fish Fillets (Serves 3-4)

3 whole fillets of white fish(I used Tilapia this time) ~300-400g

2 large Navel Orange

2 ginger slices

1 garlic clove minced

Seasoning:

1/4 tsp salt

1 tbsp apple cider vinegar (or plain works too)

2 tsp sugar

Thickening coat:

1/2 tsp salt

1 tsp Chinese masak wine

2 tbsp beaten egg

2 tbsp corn flour

2 tbsp water + 1 tsp cornflour (Thickener) 

• Cut the fish fillets into smaller piece, set aside.
• Zest the two oranges and set the zest aside for later use. Then slice out thin slices from the center of both the oranges for garnish purpose (optional)
• Juice both the oranges, remove pulp. Add seasoning into the juice and mix well. Then add in the fish fillets and let it marinate for a good 30 minutes before use.
• Remove the fish fillets from the OJ(reserve aside) and add the thickening coat ingredients together with the fish in another mixing bowl.Combine till all the fish is nicely coated.
• In the wok, add in 3 to 4 tbsp masak oil and set at medium fire. Lightly pan fry the marinated fish fillets on both sides and remove from wok.
• Remove oil leaving only about 1 tbsp of masak oil. Add in minced garlic and ginger slices, masak for a minute.
• Add the reserved OJ & orange zest and masak for awhile till it starts to bubble. Add 2 tbsp water+1 tsp corn flour mixture into it. Stir till it thickens slightly. Add the fish fillets back in to the gravy and gently toss to coat.
• Remove the fish fillets from wok and onto a serving plate. Garnish with reserved oranges slices, serve while still hot.

 

This dish in my opinion might not be as tasty as sweet and sour fish, but still it is much easier to prepare and healthier! Less sugar, salt used and no deep frying of the protein as well. But the tangy sweet flavor still satisfy one's craving haha! Yummy!

Another close up shot of this yummy dish. Best served with a bowl of steamy rice. :P Hope you all will try this out! Have a good evening all!

I am happy to submit this post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post.

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CNY Bake: Multigrain Snake Buns

My, it's less then 20 days to Chinese New year!? Where did the time go? Didn't we just had a festive Christmas celebration last week? Well, nothing wrong with my sense of time, but it sure feels like last week, lol! I guess most of us home bakers are frantically baking the new year masakies in preparation for the celebration and to give away as well. As usual, I baking the pineapple tarts, almond masakies etc etc. But since there is a blog event over at Sonia's in lieu of CNY, I decided to join in the fun. :) I made snake buns! Lol, sound creepy and unappetizing isn't it. No worries, no snakes are harmed in the making of these buns. :P Haha...

 

 I know, not exactly snake looking buns...but you can imagine soft sticky dough ain't exactly that easy to mould either. :P But I had loads of bun making them! Haha, like a big kid with "play dough"!

 This dough recipe is actually similar to the one I used for my healthy cinnamon buns I baked last week. But instead of the red bean, red dates & black rice trio puree combo, I used almond, oats and walnut puree instead. I will still post the recipe here for easier reference.

Ingredients for Healthy Cinnamon Buns (recipe by HoneyBeeSweets)
420g bread flour
105g five grain flour (you can sub this with rice flour)
50g caster sugar
6g salt
7g instant active yeast
170g almond+walnut+oats puree
160ml fresh milk
200ml water (+- 10 ml ; add as per needed )  

30g unsalted butter

Filling:
mini smoked sauages

tuna mayo (1 can of chunky tuna, drained and mixed with 2-3 tbsp mayo, 1/4 tsp salt, 1/2tsp sugar, pinch of pepper)

some red beans for eyes 

• In a large mixing bowl, add in all the ingredients except the butter. Stir and mix till everything comes together to form a pliable dough.
• Continue kneading till the  dough becomes elastic and pulls away from the side of the bowl and not sticky anymore.
• Add in the butter and continue to knead till it reaches window stage. 
• Place the dough into a greased bowl and cover to let proof for 1.5-2hrs till it doubled in size.
• Punch out the air and divide the dough into 40g and 50g portions. (Note:  I made at least 12 of these snakes buns. But you can make less and use the rest of the dough to make a loaf)
• First take the snake body, so take a 50g portion and roll flat into a rectangular shape:
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• Roll it up lengthwise and seal the edges nicely. Then roll the whole thing into a coil to look like a snake body:
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• Next, make the snake head. Cut the sausages into 3 length wise and cut the tip to make it look like a snake tongue. Then wrap the sausage with the 40g dough portion like a drumstick shape. Then place the head over the coil dough:
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• Repeat till all the dough portions has been used up. Let proof for 30-45minutes covered. Preheat the oven 175C while waiting. Brush egg wash if desired.
• Place 2 red beans on top of the head to make it look like it's eyes.
• Bake in the oven for 15 minutes until golden brown. Enjoy!

Seems a little complicated, but I guarantee you that you will have loads of fun making this. Get your kids to involve too to make it a bonding project! How cool is that?

You can use any bread dough recipe you are comfortable to work with. The one I'm using can be a little sticky and require more kneading time. But the next photo will proof that it is all worthwhile, haha!

Feel free to use another kind of puree if you don't fancy nuts. And you can also reduce the recipe into half to make a smaller manageable portion. :)

I am happy to submit this fun post to Sonia's blog event :Chinese New Year Delights 2016 新春送礼. Have you submited yours? Do join in the fun! Thanks Sonia for hosting this! :)

Have a great week ahead everyone! And happy baking all!!

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