Saturday, November 29, 2008
Saturday, November 22, 2008
Sunday, November 2, 2008
Monday, October 27, 2008
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.
Posted by Kenny K at 7:52 PM
Wednesday, October 22, 2008
Tuesday, October 21, 2008
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.
Posted by Kenny K at 6:53 PM
Sunday, October 19, 2008
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.
Posted by Kenny K at 6:07 AM