Oven baked Barramundi: Asian Seabass

After a few weeks of doing my groceries shopping at the local wet market as well as the Asian groceries shops, I discovered some of the ingredients which we (Asian) usually need is selling at a very expensive price here. For instance, ginger, a common ingredient which is a must in my kitchen is selling at $18/kg at a farm market and the price is $20~$24/kg at some Asian groceries shop!!

With this expensive ginger, I better put every inch of it into good use! This round I try to oven baked barramundi or Asian called it seabass.

Place the tofu, slice tomatoes, and fish into the baking tray, cover it with slice ginger and spring onion from my garden. Add 3 tbsp of light soy source, 1 tbsp of sesame oil and 100ml of water. Cover the tray with aluminium foil and place into oven at 220C for 25 mins.

The meat of the fish will come out soft and silky like steamed fish, we golloped the fish once it it out from the oven...sorry forgot to take the photo of the cooked fish :)

Happy Chinese Lunar New Year: Homemade Bak Kwa (Chicken) 雞肉干

Who can forget about the date of reunion dinner and the date of Chinese Lunar New Year?  This year I did. As my consignment was delay and it came just a few days before reunion dinner, my hubby and me were busy unpacking the 202 boxes until we totally forgot to buy anything to prepare for the reunion dinner. Luckily, my sister has a last minutes arrangement and we had a reunion lunch in restaurant instead. 

Hope this post is not too late to wish you a prosperous Chinese New Year and hope year of Snake bring you joy, good health and may all your wishes come true!  

I saw the Bak Kwa recipe from Nasi Lemak Lover blog, Bak Kwa in Australia is expensive if compared to Singapore or in Malaysia, so I decided to make one this year, however, I only have minced chicken in my kitchen, therefore I used chicken instead of the traditional pork. If got chances, I will want it to be the traditional Chinese Pork Jerky. Another disappointment about my Bak Kwa is... the top heat function of the oven in my renting place is not working fine, it only work well on the fan baking function :( Oh no, how am I going to do my future baking, sob, sob, sob...

Anyway, my sister family and my hubby said the Bak Kwa taste ok, for me the taste can be better if it is pork.

Greatest Gift: Have a Blessed Christmas

Today is another day fill with love and I decided to pen it down to make it the closure post for year 2012. Two more days, all my stuff will be in the 40 footer container and this will be the the closure of my kitchen in Singapore. However, I anticipate the new beginning of my life in Australia with great hope and excitement than I can imaging. I have faith in God that whatever Jesus bring me in He will bring me through. Because of that, I'm so excited to see what future He have planned for me. If you ask me whether I will miss Singapore, the answer is a definitely yes. Singapore is the place where I build my family and career. Staying 14 years in this land, this is the place where I call it home. 

I baked the below jelly cheesecake sometime ago, using my previous recipe with Oreo biscuits and without strawberries :) 

And, I want to share the news about I received the cheque from Nuffnang! The first cash out since I start blogging!  It is so happy to share it will other blogger out there. I just change to become Nuffnang Glitterati member since July this year and as you know, I was busy shifting house and my posts was not as frequent as last time... and now because of relocation again, I won't be posting until everything settle down. Thank you Nuffnang for the advertisements. Thank you my blogger friends for always there when I come back to this place. 

Wish you all a Blessed Christmas and Happy New Year in advance! See you next year!

Recipe from The Sunday Times with changes:
6" round baking mould

Ingredients:
15 Oreo biscuits, crushed 
70g butter, melted
250g cream cheese, room temperature 
295g condensed milk
1/2 lemon juice
1 tbp gelatin
50ml hot water
One 90g box of Tortally raspberry flavoured jelly crystals

Step:
1. Crush the biscuits and mix in the melted butter in a bowl.
2. Pour the biscuit mixture into a round baking tin. Compact the biscuit mixture.
3. Chill in the fridge for at least 1 hour.
4. Beat the cream cheese until smooth using a whisk. Add condensed milk and lemon juice. Continue to mix.
5. Dissolve the gelatin in the hot water. strain it if there are insoluble granules. Add to cream cheese mixture and mix well.
6. Pour cream cheese mixture into the tine and spread evenly.
7. Leave to set in the fridge overnight.
8. Follow the instructions on the jelly crystals box to make the jelly solution. Let it cool to room temperature.
9. Pour jelly solution over the cheesecake. Place the baking tin back to the fridge until the jelly set.