Ingredients: 1 Tilapia fish (cut into pieces)
½ hairy cucumber/ fuzzy gourd (sliced)
2 spring onions (cut diagonally into 3 inches)
5 slices of ginger
½ teaspoon of oyster sauce
1 tablespoon soy sauce
1 clove garlic, remove skin, minced
1 tablespoon of vegetable/ olive oil
½ cup of water
½ tablespoon of salt
Marinate the fish with salt for at least 1 hour.
Deep fry the fish:
½ cup of oil
2 tablespoon of flour
Method: 1. Add flour to the fish and stir evenly.
2. Heat half cup of oil in the wok over high heat.
3. Deep fry the fish until brownish colour. Transfer to a plate. (Pour away all the deep fried oil and wash wok)
4. Heat 1 tablespoon of oil in the wok. Add garlic and ginger, stir fry for 30 seconds or until fragrant.
5. Add harry cucumber/ fuzzy gourd, continue stir fry.
6. Add water and oyster sauce.
7. Once water begins to boil, add the deep fried fish, reduce to medium low heat, and let it simmer for 15 minutes or until the harry cucumber is soft.
8. Add spring onions
9. Season with salt and is ready to served.
You can change the quantity of the ingredients to your preferences.
Ingredients: 1 stingray (pou yu), cut into pieces
2 tomato (cut into wedges)
1 brinjal (cut diagonally into 3 inches)
5 ladies finger (cut into half)
1 tablespoon of fish curry powder
2 tablespoons of vegetable/ olive oil
1 teaspoon of salt Spice Paste: 1 clove garlic, chopped
1 big onion, chopped
1 stalk of lemon grass (white part only) 1 tablespoon of dried ground chili peppers (depends how spicy you like) 2 tablespoons of tamarind paste 1 cup of water
Marinate the stingray with ½ tablespoon of fish curry powder and abit of salt.
Method: 1. Grind all the spice in a food processor. Set aside.
2. Soak the tamarind paste in warm water for 15 minutes. Squeeze the tamarind paste constantly to extract the flavor into the water.
3. Drain the paste and save the tamarind juice.
4. Heat oil and fry the spice paste for 2 minutes or until fragrant.
5. Add the tamarind juice, fish curry powder.
6. Add the tomato wedges, brinjal and ladies finger.
7. Add the fish, season with salt.
8. Simmer on medium low heat until the fish is cooked. Serve hot.
You can change the quantity of the ingredients to your preferences.
Japaness Grilled Fish. The fish turns out really moist. It's a simple tasty fish dish. But i hate the fish bones.
Light and pleasant, Japanese Cold Soba are a refreshing dish to eat. Eaten cold and served with the sauce, and the sauce is excellent for this cold soba too.
Hiyashi Chuka
Tori Kawa. Grilled chicken skin, this is one of my favorite too. But too bad it turns out soft and not crispy at all.
Winter Rose. A ordinary rose tea, but this is too sweet for me.
Ice Lemongrass. Awesome, I never taste something like this before. A combination of lemongrass, mint and lemon. Cooling and refreshing..........tasty..........
Home Made Taufu With Fish Paste. It is crispy on the outside and soft inside. And the best is to eat while it is still hot..........yummy..............
Sambal Spinach Soup. With the combination of sambal as gravy, even it didn't have much of the sauce's taste, but the flavour is unique and definitely different from the usual stir fry vegetable.
This is one of my favorite. Chilly Hard Scale Fish, the fish is fried till very crispy on the outside but the sambal paste and fish flesh still juicy in the inside. It is fresh and tender and not salty at all. Served with extra sambal for those who like it EXTRA HOT............like me..........
Address: No. 28, Jalan Puteri 5/2, Bandar Puteri, 47100 Puchong Email: homecookrecipe@gmail.com Tel/Fax: 03 - 8063 2933
Steamed Fresh Water Prawns. The prawns is fresh, the best is to cook with the shell on, with heads and legs removed. Excellent served with soy sauce.
Steamed Crabs. I'm a die-hard crab lover. The crab turned out perfect, juicy and tender. This method of steaming kept all of the crabs flavor contained. De-licious!!
Bitter Gout Omelet. A combination of bitter gout stir fry with eggs, tomatoes and chilies.
Stir Fried Clams (LaLa). Lala is my all time favorites. All the shells are open and the flesh is big and sweet. Cooked with ginger, slices chilies but not spicy at all……fresh and delicious.
Teow Chew Steamed Fish (Hong Zhou Fish). With all the ingredients of dried chinese mushrooms, pork, salted cabbage, ginger, tomatoes, red chilies, sour plums, shallots, spring onions, coriander leaves. The fish flesh was so tender and sweet. The gravy adds a little bit of sourness……it is so flavorful………
