Ingredients:
1. Fish
2. 03 x Chilli
3. 05 x Garlic
4. o2 x Parsley Root
5. Half a pack of Palm Sugar/03 x spoonful of sugar
6. Asam Water/Lemon
7. Chinese Parsley
8. Cooking oil
Preparation steps:
1. Rub fish with a salt (1 fingertip worth of salt/Fish the size of your hand)
2. Blend the Chilli, Garlic and parsley root in an electric blender
*Tip 1: In between blending, stop for a while to shake the mixture to ensure a more even mix
Cooking steps:
1. Deep fry the fish
*Tip 2: Remove all traces of water using tissue paper from the fish!! Or risk oil splattering onto your face. haha.
*Tip 3: Slowly slide the fish into the oil
2. Cover the wok. Cuz oil might start splattering out of the wok
3. Turn the fish over after 3-5 minutes
4. Deep fry until the fish is cooked and remove to drain off the oil
5. Add in slightly more oil than the volume of your blend
6. Add in your blended mixture and fry until fragrant
7. Add in Palm sugar and fry until it more or less disappears
8. Add in Asam water
9. Continually readjust taste
*Not sourish enough = Add more asam water/lemon
*Not saltish enough = Add more salt
*Not sweet enough = Add more sugar/Palm sugar
*Too spicy = Add more sugar/Palm sugar
10. Add in fish to the sauce and simmer for a while
-Mark-
10/23/2010 01:07:00 pm
Ingredients:
1. 01 x Tao Gua
2. 01 x handful of mince meat
3. Salt and peppers
4. 01 x plastic spoonful of cornflour
5. 01 x Garlic
6. 01 x Medium Sized Onion
7. Spring Onion
Preparation Steps:
1. Dice the onion and Garlic
2. Marinate the mince meat with salt and pepper
3. Cut Tao Gua into desired size
4. Put 01 x spoonful of cornflour with tap water
Cooking Steps:
1. Deep fry the Tao Gua
*Tip 1: Add them one at a time to prevent oil from splashing into your face
*Tip 2: Continually stir the Tao Gua, else they will stick to the wok
*Tip 3: If using Toufu (Cylindrical shaped ones), add even more oil when deep frying because they tend to stick to the wok more easily.
2. Remove the Tao Gua after the skin has formed.
3. Drain away the oil and leave about 04 x spoonful worth of oil in the wok.
4. Fry until they slightly brown
5. Remove the onion and drain away the oil. To be used later as garnish
6. Add a little more oil to what is left in the wok
7. Add the diced garlic
8. Lightly fry it and add in the mince meat
9. Add in just enough water until it can cover the mince meat
10. Add in cornflour to make the sauce sticky
11. Add in Tao Gua and spring onion
*Tip 4: Add more water if it turns too sticky
*Tip 5: Add in a little bit of dark soy sauce for colour
*Tip 6: Adjust the taste accordingly by tasting the sauce at intervals. e.g. More pepper/salt etc.
-Mark-
10/23/2010 12:47:00 pm
