I had some leftover Japanese radish "daikon" from my Oden dinner a few nights ago, and wanted to finish the remaining half of it. Hence decided to do yet another simple Japanese dish. If you have some radish and leftover carrots or potatoes, you can all of them into the stew for a hearty home-cooked meal with that awesome Japanese flavour. 

Read on for the recipe:

INGREDIENTS

• 4 chicken drumsticks, skinned
• ½ cup sake
• ¼ cup mirin
• 2 tablespoons Japanese soy sauce
• 2 cups chicken or vegetable stock (I used a hicken stock cube)
• 1/2 a daikon, cut into 1-inch rounds)
• 1/2 a carrot, cut into 1-inch halves
• 2 potatoes, cut into cubes
• (optional) 150 grams silken tofu, diced into 1-inch cubes
• Chopped spring onion, for garnish

METHOD

1. Combine everything except tofu in a pot. Bring to a boil, then lower the heat to a simmer. Simmer for 45 minutes to 1 hour. In my case I used a pressure cooker as it's much faster. Just set to "soup" mode. 
2. Stir in tofu to heat through.
3. Ladle into individual serving bowls, garnish with chopped spring onion (I used coriander in this case) and serve with rice.

I've been shopping at Sheng Siong of late, especially during the Circuit Breaker period. Sheng Siong is well-known for their fresh seafood section, and every supermarket visit I would pass by the section, taking a cursory glance at the great selection of fish for sale. I have always wanted to do cook a fish dish. So, yesterday, while doing my grocery shopping, I decided to get a piece of fish for the Thai steamed Fish with Lime and Garlic. (ปลากะพงนึ่งมะนาว)

It turned out that it was not too difficult to cook this dish (which is often what you order at any Thai restaurants). Very simple and not too complicated. On my first attempt I got the taste all correct - here's the recipe in case you are keen to try it too. 

Pla kapong neung manao (ปลากะพงนึ่งมะนาว), or Thai steamed barramundi fish with lime sauce, is a favorite seafood dish for many Thais. Make this recipe at home and you're in for a real steamed fish!

For the fish:

• 1 whole barramundi, about 1 - 2 kilos (or whatever size you can get), guts and gills already removed (I got a white snapper instead and it was totally delicious) 
• 5 stalks lemongrass, bottom half only, smashed, and cut into chunks

For the sauce / soup:

• 1 cup good chicken stock or fish stock (fresh or canned)
• 2 Tbsp finely chopped palm sugar
• 8 Tbsp lime juice
• 6 Tbsp fish sauce (here's my preferred fish sauce)
• 2 heads of garlic, chopped
• Thai chillies to taste, finely chopped
• 20 - 25 sprigs cilantro, chopped
• 1- 2 stalks Chinese celery, cut into 1-inch pieces

1. Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
2. In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
3. Mince the garlic, chillies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
4. When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
5. Make sure you eat with steamed rice!