Hot Fish - PF Chang Style

PF Chang has this delicious Hot Fish on the menu that Im sure most of y'all have tried. I have a problem to try and recreate the dishes that I like at my favorite restaurants. I search online for recipes and than tweak them to make them my own, adjust the taste according to my little family's preference.
This recipe might not be the exact replica or copy cat of 'that' hot fish but its right up that alley.

Hot Fish

Hot Fish

Fish                        500Gm
your favorite like Tilapia, Swai, Cat fish. Cut in strips

Marinate with 

Egg                              1

Salt and pepper            To taste

Red chili Flakes           To taste

Vinegar                        2 Tbsp

Mustard paste              1 tsp

Cornflour                     1 Tbsp

Garlic paste                 1 tsp

1. Mix all with egg than dip the fish and leave to marinate for at least an hour not more than two hours.
2. Make a thick paste with plain flour and water season with salt and pepper. (as needed)
3. Take the fish out of the marinade and dip in the flour mixture
4. Deep fry till golden brown.
5. Keep warm.

Curry

Oil                               4 Tbsp
Onion                          1 small - cut into squares
Garlic paste                 1 tsp
Capsicum                    1 Orange, 1 red - Cut into strips                  
Ginger strips               2 Tbsp
Green chilies               2 cut into strips
Chili sauce                  3 Tbsp
Oyster sauce               3 Tbsp
Soy sauce                    2 Tbsp
Chili garlic sauce        4 Tbsp
Tomato puree              4 Tbsp
Red chili flakes           1/2 tsp
Sesame seeds              2 Tbsp

1. Warm oil in a pan - sauté onion, add garlic.
2. When garlic is fragrant but not brown, add capsicums. 
3. Fry a little than add ginger and green chillies.
4. Mix a little than add all the sauces - mix well.
5. Just before serving add fish. mix with sauces, cover for 5 minutes.
6. Sprinkle withs sesame seeds.
7. Serve with white, brown or vegetable fried rice.

If I'm serving individual servings, I like to spread rice on platter than fish and than sauce on top and sprinkle with sesame seeds. I feel like the fish is more crisp and you get to taste all the textures.

Its delicious!! Enjoy =)

Singaporean Rice

First of all I have no idea why this dish is called Singaporean Rice....According to my research there is no dish by said name or taste in Singapore! nonetheless this rice is delicious! full of flavor. Im realizing just now that this is a complicated dish too... hmmmm maybe I like to make complicated, multi step dishes. Oh well!!

I have fused two maybe three recipes to form this one. Its delicious and worth the effort! =)

Singaporean Rice

Singaporean Rice                                     - Makes approx 2-3 servings

Ingredients 

Rice

Rice                        1.5 Cup
Oil                          1 Tbsp
White cumin          1/2 tsp
Black cumin           1/2 tsp
Ani seed                 1
Peas                        1/3 Cup
salt                          To taste

Soak rice for 1/2 hour

Heat oil and lightly fry cumins and ani seed.

Add peas - mix and add rice.

Add 2 cups water, when water dries a little bit, cover the pan and let cook at the minimum heat till rice is completely cooked and the water is all absorbed.

Mayo Sauce

Mayo                     2.5 Tbsp

Salt                        Pinch

Crushed Red chillies 1/4 tsp

Sugar                      1/2 tsp

Vinegar                   1 Tbsp

Ketchup                  1 Tbsp

Mix all - set aside

Spaghetti                 1/2 C boiled

Chicken

Oil                            2 Tbsp

Ginger (Chopped)   1/2 Tbsp

Boneless Chicken   1/2 Lb

Salt                          3/4 tsp

Chinese salt             1/2 tsp

Chili Garlic sauce   2 Tbsp

Chili sauce              1.5 Tbsp

Crushed B.pepper   1/2 tsp

Ketchup                  2 Tbsp

Red Chilies             1/2 tsp

Worcestershire        1.5 Tbsp

Soy sauce                2Tbsp

Carrot                      1/2

Capsicum                1/2

Tomato                    1/2 - 1

Onion                      1/2

Cabbage                  1/2 C

Spring onion           3

Cornflour                1/2 Tbsp

Heat oil and lightly fry ginger.

Add chicken stir fry till turns white.

Add salt, Chinese salt, chili garlic sauce, Chili sauce, crushed black pepper, ketchup, red chilies, Worcestershire and Soy sauce.

Fry for a few minutes than add vegetables. Carrot, capsicum, tomato, onion, cabbage and spring onion.

Add 1/2 Cup water and bring to boil. ( add more water to make a bit more sauce if it dries up)

Add cornflour to thicken if needed 

Take off heat

Toppings

Green chilies - Fry till crisp

Ginger - cut julienne 

Onions - fried golden

ginger - fried golden

Serve

I like it to serve in individual servings but it can be served family style the same way.

To make individual servings follow these steps.

1. Spread rice

2. Pour 1/2- 1 Tbsp Mayo sauce on rice.

3. Top with spaghetti.

4. Add chicken masala

5. Top with green chilies, ginger, garlic and onions.

ENJOY!

KimChi Fries

It all started when We got in line for a local food truck named Chi'lantro at a Korean food festival! The line was long,we were hungry and the food the people were carrying looked and smelled delicious. Irony is that this man comes up and closes this stall a couple people in front of me saying they ran out of ingredients!! Noooo noooooo.....
The most popular item on the menu was Kimchi fries and OMG did they look good! kind of a Korean version of In-N-Outs animal fries. I decided to try making them my self.

I have made this recipe many times now and have tweaked it a little bit to make it less spicy for my kids.
I realize I'm posting a complicated recipe for my first post but let me assure you its worth it!!

Let me know what you think!
Adapted from cookingchanneltv

Kimchi fries- YUM YUM YUM

Kimchi Fries 
Makes 4 servings

INGREDIENTS

• 12 ounces Prepared fries
• Shredded Cheddar cheese
• 1 yellow onion, diced
• Chopped fresh cilantro 
• Thai chile sauce (recommended: Sriracha)
• Sesame seeds
• Caramelized Kimchi (recipe follows)
• Bulgogi Or Korean-style BBQ Beef  (recipe follows)
• Chile mayonnaise, (recipe follows)
• CARAMELIZED KIMCHI:

• 2 tablespoons kimchi, recipe follows
• 2 tablespoons sugar
• 1 teaspoon soy sauce
• 1 tablespoon white vinegar
• 1 teaspoon gochujang*
• 
  
• CHILE MAYONNAISE:

• 1/4 cup prepared mayonnaise
• 1 tablespoons Thai Chilli sauce (recommended: Sriracha)

• 
  
• 
  

Bulgogi (KOREAN-STYLE BBQ BEEF):

• 1 pound thinly sliced beef ribeye
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons sugar

• 1/2 teaspoon minced ginger
• 7 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1 teaspoon sesame oil

KIMCHI:

• 1 heads salted Napa Cabbage, roughly chopped
• Salt
• 1/4 cup julienned daikon Radish*
• 1 teaspoon ground go chu ga roo*

• 6 cloves garlic, minced
• 6 teaspoons grated fresh ginger
• 1 teaspoon sugar

* Can be found at specialty Asian markets.

Gochugaru

chili sauce

Gochujang

DIRECTIONS

Top fresh French fries with a layer of Caramelized Kimchi and Bulgogi. Sprinkle with shredded cheese and squeeze on Chili Mayonnaise. Sprinkle diced onion and cilantro to taste. Top with Chili sauce and sesame seeds to taste.

Caramelized Kimchi 
Combine the prepared kimchi with sugar, gochujang, soy sauce, and vinegar. In a small saute pan,Caramelize the mixture over medium heat.

Bulgogi: 
Combine the beef, onion, garlic, sugar, ginger, Soy sauce, and vinegar, cover and marinate in the refrigerator for 12 to 24 hours. In a medium skillet, brown the ingredients over medium-high heat. Set aside until ready to assemble.

Kimchi: 
On a half sheet pan, lay out and heavily salt the cabbage and refrigerate overnight. Rinse cabbage thoroughly and slice into strips. Combine in bowl with Daikon, go chu ga roo, garlic, ginger and sugar. Cover and refrigerate overnight.

Chile Mayonnaise: 
In a small bowl, stir the mayonnaise, chile sauce together. Transfer the sauce to a squeeze bottle.


I went to a Korean grocery store and hunted for the ingredients. The people at the store helped me picked these gochugaru and gochujang. Not very expensive.
I think the gochugaru (pepper powder) can be substituted with regular red peppers. Gochujang is like a red pepper paste. There are some recipes for home made gochujang but I would recommend substituting with a mixture of chili sauce and red pepper powder.

Thanks for reading!!

I blame Nigella.... I remember reading somewhere that she would bring the recipes home during her food critic days and try to cook them and if she could do it better than ....Well i don't know!
I like eating and for some reason cooking too...I like to cook all kinds of cuisines and methods. Here are some of my favorite recipes that I've gathered from here and there tweaked a little to make my own. Enjoy!