Saturday, November 29, 2008

Saturday, November 22, 2008

Steamed Fish with Salted Soy Bean (Tauceo)


Stir-fried Lady's Finger


Tom Yum Chicken


Stir-fried Clam


Sauteed Snail




































Sauteed snails, to dip with home-made sauce.

Tom Yum Fish Head




































With our own remixed Tom Yum ingredients.

Sunday, November 2, 2008

Curry Fish (Kembong)




































For this curry dish, Indian Mackerel or Kembong is used. Lots of basil leaves are added.

Roast Pork


Monday, October 27, 2008

Steamed "Tiger" Fish




































This is the first time I have come across this type of fish. What's the name - Tiger Fish. The seller also told us its flesh is soft and taste very good. A check in the internet, I found many species other than this!

Out in the restaurants, the price for this size would probably cost RM60 - 70 based on the price we paid in the wet market. It has a very heavy weight for a medium size fish like that though.

Certainly to taste the freshness of the fish (flesh), the better way to cook it is steamed. We prefer it steamed with soy sauce.

Stir-Fried Chinese Broccoli (Gai Lan)


The above is stir-fried with crispy salted fish. Taste good.

Wednesday, October 22, 2008

Curry Prawn




































Simply irresistible. I just love curry - better still with home-cooked curry.

Stir Fried "Choy Sum"




































One of my favorite greens.

Squid with Black Sauce




































Yummy!

Tuesday, October 21, 2008

Deep Fried Black Pomfret - Sweet, Sour & Spicy




































I have always wonder why black pomfret is cooked deep fried and not like its cousin the white pomfret - steamed. It is no doubt that the flesh of black pomfret is harder, so it is more suitable to deep fried it.

For the dish here, we cook it sweet, sour and spicy. A little bit of each. This style is fairly popular in the local restaurants. However, the taste still depends much on the cook of the day.

Of course, if you ask me, I prefer a home-cooked Black Pomfret i.e. the above.

Sunday, October 19, 2008

Chinese Porridge




































The option to go without rice for the Chinese is porridge. Porridge is boiled to perfection and watery by nature. That's what set it apart from the normal rice we eat almost daily.

Stir Fried Water Convolvulus (Kangkung) with Shrimp Paste




































Nothing beat the distinctive smell and taste of Chinese shrimp paste in this dish. Usually I like the kangkung to be spicy, stir fried with grind red chilly.

This vege is known as kangkung in this part of the world.

Steamed Pomfret




































Yummy!

The Chinese like their fishes be be cooked in such a way - steamed. This is also one way to really taste the fish freshness. I for one am very particular about the fish freshness. No compromise.