Steamed Eel in Black Bean Sauce 鼓汁蒸鳗鱼

This steamed eel in black bean sauce was created in early February. 

The first encounter with this dish was when I was in Melbourne, use to order it from a Taiwanese Restaurant. Love the tender texture of this steamed eel! In Doha, eel is not cheap, it is selling at QR169 per kg, I bought mine around QR79. 

In MegaMart, we are able to get Amoy's brand Black Bean Sauce 鼓汁酱 with QR12.50 per bottle. The taste of this black bean sauce is not so authentic but I'm happy that I managed to get this sauce here. A lovely simple dish! 

Salmon Caviar, Avocado and Mango Roll

This finger food roll was created sometimes in early Jan, photos taken in the evening, the camera was without tripod. 

My family, especially my son loves smoke salmon and salmon caviar, most of the time in my fridge there will be a pack of smoke salmon because it comes in handy whenever I want to whip up a salad. That evening, I suddenly want some changes to the usual salad, I want something taste better than a vegetable salad, yet simple and easy to prepare. I created this salmon caviar, avocado and mango roll for my family, it was very delicious and this type of finger food I believe is a good party food too.  

I just love the intense taste of salmon caviar when it burst in my mouth! The combination of the salmon, salmon caviar, avocado, asparagus and sweet mango is just fantastic! 

Ichigo Daifuku / Strawberry Daifuku (いちご大福)

Making my Daifuku again, this time is with anko (sweet red bean paste) and strawberry stuffing.  After I had an experience with Masa's recipe, I love that soft, mochi texture that we can get from adding the sweet potato to the daifuku texture. This round I managed to get a pack of Katakuriko (potato starch) from MegaMart, so I decided to try on this Ichigo Daifuku I am going to make for this coming Asian Coffee Morning (ACM) as the theme for this month is Japanese Girls' Festival. 

This round I used Nami of Just One CookBook with a minor change on the flour quantity. I made 24 pieces which is four times of the original recipe. 80g of potato starch was added to the daifuku, the original recipe is without potato starch. The taste of the combination of sweet anko, soft mochi and the juicy strawberry is just the right match!!

Thanks Nami for her wonderful illustrations! My family and me love it and I think the ACM ladies love it too as they finished the whole tray. ^^