Sunday, November 26, 2006

Pan Fried Fish Steak

A lot of people find seafood intimidating. I guess pound for pound, it is usually more expensive than other types of meat. If not cooked properly, it might mean having to call the local chinese restaurant for some take out food.

Cooking seafood does not have to be complicated. For now, let's stay away from the lobsters and crabs (that will be for another post) and just stick with more affordable cuts of fish. In an ideal world, we'd always be using the fresh fish that the local market has to offer. But if cost is an issue, frozen fish can offer a tasty alternative. For this post, I used a frozen fish (any one would do).

The first thing to do is season the fish. I use kosher salt and freshly ground pepper. I think this is the simplest way to season meat. You can try to be more adventurous here by adding different types of herbs (dill, parsley, etc), but this is purely optional. The next step is to give the fish some texture. To do this, liberally cover the fish with flour. This way, the fish becomes golden brown when cooked.

In a skillet, put sufficient olive oil to coat the bottom. When the oil is hot, slowly place the fish on the skillet. The thickness of the fish will dictate how long to cook it. This is a challenge to some people, but I don't think you should worry. If I undercook fish, I just pop it in the microwave until it's fully cooked. That's how I save my fish. Make sure there is enough oil left on the skillet when you turn over the fish. If there's not enough, put some more. Without sufficient oil, the flour will burn before the fish is done.

At this point, the fish has a bit of taste, but we can definitely kick the flavour up another level. There are many sauces that can go with this. You can have the fish with your favourite salsa for example. But for this dish, I will share my interpretation of a classic chinese sauce.

In a sauce pan, pour some oil and put some finely chopped garlic and ginger. After the garlic is golden brown (not burnt), pour some soy sauce. There is no exact measurement for the amount of soy sauce, but this will depend on how big the fish is. Usually you'd want enough sauce to cover the fish, but not too much sauce that the fish is swimming in it. Add a tablespoon of sesame oil and chopped green onions for added flavour. Pour over the fish and enjoy.

Monday, November 13, 2006

TIPS: Reheating Pizza

A lot of us like to eat pizza, whether it is bought from a pizza parlor, the local grocery store, or home made. The problem I used to have is that day old pizza just doesn't taste the same. One of my biggest complaint is that the dough at the bottom gets soggy after being in the fridge for a few hours.

What I do before was to microwave the pizza for around half a minute (depending on how thick the dough and toppings are) and pop it in a toaster oven. The reason why I microwave it first is to heat up the toppings. I find that the toaster oven can never heat up the toppings and dough/crust at the same time. I tried playing around with the bake/broil setting and it's just not the same.

Recently, I was reading one of those spam emails and it had a very good suggestion about heating leftover pizza. The trick is to heat up the pizza on a stove. I was skeptical at first but I didn't really have anything to lose so I tried it out. It worked very very well. So here I am sharing it with you.

Here's how you do it. Use your favourite pan (I use non stick for convenience) and turn your stove to medium to medium-high heat. While the pan is getting hot, pop the pizza in the microwave for half a minute (just until the toppings get hot). Place the pizza on the pan (no oil needed - that's why I use a non stick pan) and heat it for a couple minutes. You'll need to keep an eye on this one to determine how long you need to heat it up. After all, the level of crunchiness depends on the type of pizza and personal taste. But after you've done it once, you'll know exactly how long to do it for.

I would never have thought that a pan/stove is the best way to heat up pizza. But it works and it works well. That's carefree reheating for you.

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Carefree Cooking is Back!!

It has been over a year since I last made a post here. When I first started this blog, I felt very enthusiastic about it. It felt good being able to share some of the recipes I've created/enjoyed to everyone. Unfortunately, there came a point in time last year when I got too busy and didn't feel like updating the blog. I didn't really miss the blog and I was quite surprise that it still get hits from google regularly.

Since last year, a lot of things have changed for me. I have a new baby (Summer) who was born on May 20, 2006. I have been doing this crazy workout routine that is meant go bring my weight down to 155lb. I switched job (same company still). Lots of other little things that are probably too boring to post here.

In any case, I think it's time for me to start this blog again. I've had some delicious recipes that I'm sure you will enjoy (one of them is named after my daughter :) ). I also got a camcorder so my plan is to post some of my actual cooking on youtube.com. That way, you'll know how carefree my recipes really are. Also planning on adding complexity ratings on each of the recipes I post. Lots of things to come so stay tuned!