Ingredients:
Black Cod x 2 slices
West Kyoto White Miso Paste 350g
Cooking Sake 1/4 cup
Mirin 1/2 cup
egg yolk x 1
Brown Sugar 55-60g
How to Make:
1. Marinate the cod fish at least 1 night in advance. Best to marinate 2-3 days in advance.
2. Mix the miso paste in a container with sugar then the egg yolk with a fork until combined, then add the sake and mirin (in a few times) until they are mixed well like a wet paste.
3. Wash and wipe dry fish slices and put them in the marinate container and cover with lid or cling wrap. Make sure the fish slices are submerged underneath the marinate paste. Place in fridge for at least 1 night before cooking.
4. On the day of cooking, preheat Grill at your Oven to 230'C.
5. Remove fish slices from marinate container and use finger to wipe away the marinate.
6. Place the fish slices to a grid on top of a baking tray and grill for 7-8 minutes. Then turn the fish slices upside down for another 7-8 minutes until golden.
Serve piping hot with mayo on the side.
Enjoy with hot rice and your favourite sake!
* recipe adopted from Donna Hay but with sugar and syrup qty reduced by half, ginger and mixed spice double up.
Ingredients:
125g Unslated Butter, softened (best to take out to room termperature an hour or so before cooking)
1/4 cup (45g) Brown Sugar
1/3 cup (120g) Golden Syrup
2.5 cups (375g) Plain or All Purpose Flour, sifted
1tsp baking soda, sifted
4 tsp Ground Ginger
3 tsp Mixed Spice
How to make:
- 1. Preheat oven to 160°C (325°F).
- 2. Place the butter and sugar in the bowl of an electric mixer and beat for approx 10 minutes or until pale and creamy. Scrape down the sides of the bowl, add the syrup, flour, bicarbonate of soda, ginger and mixed spice and beat until a smooth dough forms.
- 3. Flatten the dough between two baking paper with around 1cm thickness (or the thickness of the biscuit your desired), place on top of a flat tray and refrigerate for at least 30 minutes. (you can place in fridge longer than this).
- 4. Take out dough from fridge and use the biscuit cutter to cut into the shapes you desire. Do this as quickly as possible to prevent the dough from getting soft due to room temperature, making cutting more difficult.
- 5. Place cut-out biscuit dough into a baking tray lined with baking paper and bake in oven for around 20 min or until it's golden brown.
- 6. Cool biscuits in a wire rack and serve with coffee or tea.
- ENJOY~~
This is sort of a "cheat" version roast honey ham - reason because it is so difficult to get non-smoke raw ham in Hong Kong! But this is easy to cook and taste yummy too. Pls try!
Ingredients:
Smoked (raw) ham of around 4-5kg
Carrots - some round slices
Leeks - some slices
Cloves
Aluminum Foil
Honey Glaze:
200g demerara sugar
100ml Madeira
50ml sherry vinegar
250g honey
-> Prepare the honey glaze by putting all ingredients to a pot, bring to boil (keep stirring and watch the fire as it can easily boil over), then reduce heat and simmer for 5-10 mins until thickened.
How to Make:
1. Preheat oven to 120'C.
2. Clean and wipe dry ham.
3. Light score some diamond shapes on top of ham if not already apparent from the net covering the ham. Stud a clove to each crossing point of the diamond shapes.
4. Put water into tray for ham, about 1cm high. Place ham inside this tray and put some sliced carrots and leeks inside as shown in photo above.
5. Cover the tray with foil and place the tray inside over for roast for approx 1hr 45 mins to 2 hr.
6. Take out tray from oven, remove foil, drain the water from the tray, and remove carrots and leeks. Increase oven temperature to 160'C.
7. Brush honey glaze all over ham and put ham back to oven for roast for another 35-45 mins.
Sliced and serve piping hot. The glaze remaining in the tray can be used as honey sauce for the ham. Best with some gravy and mustard!
Enjoy!
