New Zealand Food Connection Blogger Food Bag Challenge

Good day to everyone, thank you for coming by my blog. This is the New Zealand Food Connection Food Bag Challenge. I like to share you some recipes in cooking #NZFoodConnection . There's Western or Asian, fusion, family or fine dining. New Zealand ingredients are the hero of any dish. 

New Zealand is one of only two countries to export more than half its total food production and Malaysia is its 9th largest export market, with trade volumes growing at pace year-on-year. 

Butter Fried Smoked Teriyaki Sake Steak recipe

Ingredients:

1. Talley's Hake Steak
2. some asparagus
3. half tomato
4. some cauliflower
5. half green lantern chili
6. 1/4 Anchor salted butter
7. Teriyaki Marinate Sauce
8. 2 1/2 table spoon brown sugar
9. 2 table spoon tea leaves

 

Preparing and cooking 

1. Cut some of the cauliflower 
2. Remove the skin of the asparagus
3. Boiled the cauliflower and asparagus for 3 minutes.
4. 1/4 Anchor salted butter put in hot pan
5. Fried Sake with slow fire until it turn brownish color.
6. Fried half tomato and some green lantern chili
7. 2 1/2 table spoon of brown sugar and tea leaves mix together on the aluminium foil.
8. Placed the fried hake on the plate then put in the pan with the aluminium foil for smoked it for 15 minutes. 
9. After cooked put the cauliflower, green lantern chili, tomato and asparagus on plate. 
10. Put the fried smoked teriyaki sake steak on plate and decorate as you wished, then pour bit teriyaki marinate sauce around the plate.

Butter Fried Smoked Teriyaki Sake Steak

Butter Fried Smoked Terriya Sake Steak recipe is Halal, serving for one person to eat as lunch or dinner.

I have two recipes to share with you on how to cook Greenshell Mussels. 

Spicy Kung Pao Greenshell Mussels recipe

Ingredients

1. 2 table spoon oil
2. Some garlic
3. Sliced old ginger
4. Small onions
5. Some dried chilies 
6. Some basil
7. 2 table spoon thick black soya sauce
8. 2 table spoon oyster sauce
9. bit of pepper
10. 1 tea spoon of sugar 
11.  bit of salt

Preparation and cooking

1. Take a bowl add in the 2 table spoon of thick black sauce, 2 table spoon oyster sauce, bit of pepper, 1 tea spoon of sugar, bit of salt and add in some water to mix.
2. Heat up the pan with 2 table spoon of oil.
3. Fried the chopped garlic and sliced ginger then add in the onion and dried chilies.
4. Add in the mussel and cook with medium fire.
5. Cooking until the sauces becomes thick and add in the basil leaves. 

Spicy Kung Pao Greenshell Mussels

Ready to serve Spicy Kung Pao Greenshell Mussels. This recipe is non-halal.

Another recipe to share with you using Greenshell Mussels

Tom Yam Seafood Mussels Recipe

Ingredients

1. Some chopped garlic
2. 5 pieces of lady finger, can chopped it up
3. Half tomato cut into pieces
4. 3 lemon grass
5. Small onion
6. 3 tea spoon of salt
7. 3 tea spoon of sugar
8. 3 table spoon of tamarind paste
9. 3 pieces of dried tamarind
10. Mussels
11. Prawns
12. Pandan leaves

 Preparation the tamarind paste need to add in water 50 ml and remove the seeds of tamarind. Add in chopped garlic, lady finger, tomato, lemon grass, small onion, salt and sugar, dried tamarind and mix it all up. 

Cooking

1. Put the clean mussels on the aluminum foil 
2. 1st layer put the prawns
3. 2nd layer put the mussel
4. Then topple the top with the mixed ingredients 
5. Then add the pandan leaves and fold the aluminium foil
6. Steam the foiled aluminum foiled with high fire for 15 minutes.

Tom Yam Seafood Mussels

So yummy, it's ready to serve and good to eat. 

Ready to serve can eat with a bowl of rice. 

This recipe is Halal. 

*Note below recipe is Non-Halal*

Sticky Pure South New Zealand Lamb recipe

Ingredients

1. Pure South New Zealand Lamb 
2. Roasted nuts
3. Some garlic
4. 2 table spoon of tomato sauce
5. 2 table spoon of chili sauce
6. 2 table spoon HP sauce
7. Half bowl of sate sauce
8. 4 teaspoon of sugar
9. Chinese parsley
10. 2 table spoon of Shao Hsing Hua Tio 
11. 2 table spoon sesame oil
12. 250 ml cooking oil
13. 2 table spoon of black soya sauce
14. 2 table spoon of worcesdershive
15. 1/4 of red food coloring powder
16. 1/4 of white pepper powder
17. 1 chicken egg
18. some salt
19. 2 table spoon corn flour

Preparation for overnight marinate

1. 2 table spoon of Shao Hsing Hua Tio (Chinese Rice Wine)
2. 2 table spoon sesame oil
3. 250 ml cooking oil
4. 2 table spoon of black soya sauce
5. 2 table spoon of worcesdershive
6. 1/4 of red food coloring powder
7. 1/4 of white pepper powder
8. 1 chicken egg
9. some salt
10. 2 table spoon corn flour
11. Mixed the into a bowl, then add in the pieces of cut Pure South New Zealand lamb
12. Place the bowl in the fridge for overnight.

Cooking

1. Take the marinate lamb out from the fridge.
2. Chopped Chinese pasley 
3. Take a bowl add in the 2 table spoon tomato sauce, 2 table spoon chili sauce, 2 table spoon HP sauce, some garlic, some sate suce with roasted nuts and stir the sauces. 
4. Next step refer to step 7 below.
5. Heat up the pan with 250 ml of cooking oil.
6. Fried lamb with medium fire until its cooked then remove and put on plate
7. Heat up the pan and cooked the sauces then add in the cooked lamb.
8. Get ready the plate and ready to serve, can be with white rice. 

This recipe is Non-Halal.

Above are four recipes I shared with you. 

New Zealand is one of the great food providers of the world, particularly dairy, meat, fruit and seafood. New Zealand's climate, fertile soil and relative isolation make it ideal for almost every kind of production - from sheep and cattle to cropping and horticulture.

 #NZFoodConnection