I aSk YoU tO TrY: Home Cook

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Salted Egg Fish Fillet

Posted on 2:47 PM comments (15)
Labels: Chinese food, Home Cook

Salted Egg Fish Fillet.... home made

Ingredients:

Salted egg - 4 nos

Chili padi - 10 nos

Fresh Fish Fillet - 600 gm

Planta - 2 spoon

Curry Leaf - 20-30 leafs.

Boiled the salted egg until is done then only take the Egg Yolk (yellow color) and use spoon to make it into small pieces.

Fresh fish is the best choice and this time I use Ebek fish and cut into fillet then you need to mix it with 2 spoon of cooking oil and deep fried flour. Mix it with some water and make sure not too many water and the flour must be sticky and not too watery.

Before you fried, please make sure the cooking oil is hot enough before you put in the fish fillet. Do not cook till it turns dark brown color. Once it turns to light brown then you have to ready to take the fish fillet out from the wok.

After all the fish fillet is ready then you put it aside then now is the final part.

Put 2 spoon of planta then add in curry leafs and chilipadi then cook for awhile then add in the fried fish fillet and lastly the salted egg yolk. Fried for 5 minutes and now it is ready.

Salted Egg Fish Fillet. If you want more spicy then add in more chili padi.

Char Sago

Posted on 3:15 AM comments (1)
Labels: Home Cook, Penang

Char Sago - Fried Sago.
This special food i only saw at Lebuh Cecil Market (Penang 7th Road, 七条路).
I went back to my hometown at Penang and my mum cook for me this dish. My mum love to try to cook new dish and she never gave up. If first time she cooked the food fail, she will try and try again until it success.

First of all, you need to put the sago into water for few hours to make the sago become soft.
Ingredients you need:
1. Sago
2. Dried Shrimp (har mai)
3. Bean Sprout (tauge)
4. Chili (sambal)

If you wish to add in big prawn, squid or others you can do so but this is the traditional way to cook it.

After the sago become soft, make it round and squeeze it flat then put in a boil water to cook first until you see the sago become transparent, then put it in a water to let it cool down.

After the sago cool down, then it's time for you to use scissor to cut it into small pieces.

Place the sago you have cut into small piece in a bowl and add in the dark soy sauce and mix it before you start cooking.

Put some oil, put in the dried shrimp, add in chili (sambal), sago then lastly the bean sprout (tauge), add in some salt to taste and start stir it until it cooked. If you prefer darker then add in more dark soy sauce.

The taste is like Char Koay Kak but Sago is more chewy when you bite and the taste is so delicious.

Steamboat

Posted on 10:53 AM No Comments
Labels: Home Cook

I do enjoy steamboat and the preparation process. This time i plan for my housemate.
Usually we will have it during chinese new year at hometown but I can't wait till that day.