New Asian Cuisine » H.K. Loh http://newasiancuisine.com Asian food, Asian recipes and Asian chefs Wed, 21 Mar 2012 22:46:57 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Consommé with Blanched Fish Slices http://newasiancuisine.com/183-consomme.html http://newasiancuisine.com/183-consomme.html#comments Fri, 15 Jan 2010 17:47:45 +0000 grace http://newasiancuisine.com/?p=183

This is a pretty dramatic dish that is literally cooked at the table. We first ate this at a restaurant serving Hunan cuisine and soon adapted it for the family table. –H.K. and Pauline Loh

Consommé with Blanched Fish Slices

By H.K. and Pauline Loh, Food Writer, Singapore

Serves 4-6

1 whole fish with firm flesh such as carp, threadfin or snakehead
1 head lettuce
1 ½ quart water
1 slice ginger, julienned
salt
sesame oil

1. Fillet the fish. Use a kitchen towel to absorb excess moisture. Pan-fry the fish bones with ginger until fragrant, then add enough water to make a clear fish soup. Slice the filleted fish into the thinnest slices you can manage.

2.Wash the lettuce and choose only the tender young leaves.  Line a deep container with the lettuce leaves and layer the fish slices on top. Pour the boiling fish stock on top and cover immediately. Leave for 3 minutes, season with salt to taste, add a little sesame oil and scatter the ginger julienne on top.

Recipe adapted from Dad & Company, SNP Editions

]]> http://newasiancuisine.com/183-consomme.html/feed 1 H.K. Loh and Pauline Loh http://newasiancuisine.com/2910-h-k-loh-and-pauline-loh.html http://newasiancuisine.com/2910-h-k-loh-and-pauline-loh.html#comments Thu, 14 Jan 2010 16:53:55 +0000 admin http://newasiancuisine.com/?p=2910 H.K. Loh has been a veteran journalist of eminence on the Singapore news scene for almost five decades. Apart from his hard news background, he also had a long-running food column. His columns can be found in Singapore’s “Kitchen Culture Food and Travel”, helmed by his daughter, Pauline D. Loh, culinary consultant, cookbook author and publisher. HK Loh’s love affair with food has been passed on to his daughter and together, the family team share an in-depth knowledge of food and nutrition with students and readers.

Their latest cookbook, Dad and Company is a masterful collection of family recipes that will excite and interest even the simplest of palates.

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