SPICY BEAN PASTE GRAVY OVER STEAM FISH TAIL - 辣酱蒸鱼尾

Ingredients: ( Serving 4-5pax )

700+gm                             1 pc fish tail  (Own favourite fish)
2 tsp                                   Sesame oil

Spicy gravy:

2 tbsp                                 Taucu Bean paste                                    -)  Mix all
3 tbsp                                 Chilli Sambal paste                                  -)
                                           (Contents that contains dried shrimps)
2 tbsp                                 Sugar                                                        -) well
50-60ml or 1 cup               Water                                                        -)

Methods:

1.                             Heat wok/steamer with enough water for steaming.
2.                             When water boils, blanch the fish tail, place it on a plate.
                                Then drip sesame oil over the fish tail.
3.                             Put it to steam for 25 mins or till cook.
4.                             Heat wok or saucepan. Pour in the gravy mixture, stir &
                                saute till sugar dissolved or gravy bubbles. Turn off heat.

5.                             When fish tail is cooked, turn off heat. Take out the dish,
                                pour the ready gravy over the fish tail and its ready to serve.

BAKED BLACK PEPPER SALMON FISH - 烘烤黑胡椒三文鱼

Ingredients: ( 3-4 pax )

400-500gm           Salmon Fish
1 pc                       Aluminium Foil 14" x 16" ( make sure it is big enough
                                                                           to wrap the fish.)

Marinate Mixture:

4-5 tbsp                 Black pepper sauce  )  Can adjust
1 1/2 tbsp               Sugar                       )
1 tbsp                     Shiao Hsing Wine    )  to own
2 tsp                      Sesame oil                )
                              Salt                          )   taste

Methods:

1.                          Preheat oven at 180º C (Depends on own oven).
2.                          Place the fish on a plate and pour the marinate mixture
                             all over the fish. Leave aside to marinade.  (Better be done
                             an hour ahead.)
3.                          Place a piece of alum. foil flat on the table. Put in the marinated
                             fish (together with the mixture) in the center.

4.                          Wrap up the fish nicely. (Make sure the mixture liquid wont leaks)
5.                          Place it on a tray-oven safe, then put into the oven to bake
                             at 200º C for 25 mins.
6.                          Turn off oven. Take out baked fish and place on a plate.
                             Now unwrapped it and served.

STIR FRY COMBINATION CHAYOTE WITH BEANCURD SLICES & SKIN (VEGETARIAN) - 豆腐豆根凉拌佛手瓜 (素食)

Ingredients: (3-4 pax )

1 pc                 Chayote    - Cut into strips.
1 pc                  Beancurd - Cut into slices.
2 pcs                Beancurd skin ( Wet ) - Cut lengthwise
2-3 slices         Ginger - shredded.
                        Salt to taste.
                        Oil for light frying.

Gravy:

1 tbsp                      Oyster flavoured sauce. (Vegetarian) - )
1 1/2 tsp                  Cornflour.                                            -)  All mixed
                                Dash of pepper.                                   -)
50 ml                       Water.                                                  -)  well
1/2 tsp                     Sugar. (Optional)                                 -)

Methods:

1.                    Heat up wok with little oil. Put in beancurd slices to fry till it
                       turns slightly golden brown. Then drain off extra oil and dish
                       out on a bowl or plate for later use.

2.                    Use same wok with 1 1/2 tbsp oil, put in shredded ginger to saute
                       a little, add in chayote strips. Stir fry for about 3 mins. Now put in
                       together fried beancurd slices & skin, salt, sprinkle a little water,
                       continue to stir fry another 2-3 mins.

3.                    Now  add in the gravy, stir & mix well. Let it simmer for 3 mins.
                       (If the gravy is dry or thickened, you can add a little more water.)
4.                    Turn off heat. Dish out the veggies on a plate and served.


*           Some vegetarians dont take garlics or shallots, so ginger is taken in.                

CURRY FISH CUBES - 咖哩鱼块

Ingredients: ( 3-4 pax )

600 - 700 gm           Fish meat - cut into cubes (Fish of own favourites)
                                 Oil for frying.
                                 Cornflour for coating.
2 pkts                       Curry paste ( Fish)
200 ml                      Santan (Coconut Milk) - ) Can be adjusted to
1200 ml                    Water.                           - ) thickness of the curry gravy
                                                                            of own likes.

Veggies:

5-6 pcs                     Long beans  - Discard both ends, break into 3" length.
7-8 pcs                     Ladies finger - Discard both ends & cut into 2.
2 pcs                        Brinjals ( Eggplants) - Cut off top stem & cut lengthwise
5-6 pcs                     Fried taufoo pok
Few leaves               Cabbages
1 pc                          Big Onion - )  Cut into
1 pc                          Tomato     -  )  wedges
                                 Curry leaves ( Optional)

Marinate Sauce:

Salt, pepper, 1 1/2 tsp Shao Hsing Wine or fish sauce.

Methods:

1.              Use a big bowl, put in fish cubes, marinate sauce, mix well & set aside.
                 (Can be done an hour ahead.)
2.              Heat wok with oil.
3.              Dip the fish cubes into cornflour piece by piece, then slowly put in to fry.
                 Fry till it is slightly golden in colour. Drain off access oil, put on a plate
                 & leave aside for later use.

4.              Use same wok, heat up only 2 tbsp oil. Put in long beans, brinjals, cabbages,
                 stir fry for 3-5 mins. then add in curry paste and balance of veggies
                 except tomato & fried fish cubes.
5.              Stir & mix well for another 5 mins. only then add the tomato & fish cubes
                 and water. ( Try to test the taste)
6.              Lower heat, mix well & let it cook for 5-10 min. Lastly add in the santan,
7.              Once the curry boils, turn off heat.
8.              Use a bowl with depth to fill up with curry and served.      

SWEET POTATO BALLS - 番薯丸

Ingredients: (3-4 pax)

3-4 pcs                   Sweet Potatos (Boiled cook & mashed)
1 bowl                    Flour
1/2 bowl                 Sugar
50-100ml                Water  (Adjustable)
                               Oil for frying

Methods:

1.                         Take a big bowl, pour in mashed sweet potatoes, flour, sugar, mix well
                             by adding water little by little. Slowly knead into a soft dough.

2.                          Divide the dough into small pieces. Roll it into balls shapes. Repeat
                             till all finished.

3.                             Heat wok with oil. Slowly roll in the sweet potato balls. Start
                                to stir while frying till the balls turn golden brown.

4.                             Scoop out the balls & drain off access oil. Put on a plate & serve.

                                Enjoy...this sweet & chewy mini snack..

PLUM SAUCE PORK RIBS - 蘇梅醬排骨

Ingredients: (Serving 4-5 pax)

3 sticks              Pork Rib Bones with flesh - cut into 2"-3" lengthwise (From wet
                          market or can get 2 packs from supermart ready packed-poultry section)
                          Oil for frying.
1/2  pc.               Red Onions - cut into slices.
                          Pinch of salt.

Gravy Sauce:

1/2 bottle           Plum Sauce. )  Can adjust       )
(130+gm)                                                          )   Mix well
3/4-1 tbsp.         Sugar.         )  to own taste     )
100ml                Water.         )                          )

Garnishing: (Optional)

Slices of cucumber, tomatoes or spring onions.
(Selecting own favourites)

Marinade:

Salt, pepper, Shao Hsing Wine.

Methods:

1.                   Marinade pork ribs with salt, pepper & Shao Hsing wine. Set aside
                      for 10mins. (Use this time to prepare garnishings)

2.                   Heat wok with oil. Slowly slide in marinated pork ribs to fry. Slightly
                      stir & fry the ribs till golden brown.

3.                   Drain off access oil & dish out on a plate. Set aside for later use.
                   

4.                   Pour out extra oil, using same wok with 1 tbsp oil. Add in onion slices,
                      stir-fry a little, sprinkle little salt. Lastly add in gravy sauce. Lower heat,
                      now can let the fried ribs join in. keep stirring till it boils & gravy
                      a little thicken.

5.                   Turn off heat. Dish out on a plate.

6.                    Garnish it & served.

STIR - FRY SLICED FISH WITH GINGER & SPRING ONIONS - 姜葱炒生鱼片

Ingredients: (Serving 3-4 pax)

400+ gm         Sliced Fish (生 鱼)
                       (Fish of own choice)

2 stalks           Spring Onion (Cut into 2" length)
2 pcs              Ginger (Sliced)
2-3 cloves       Garlic (Chopped)
2-3 tbsp          Sesame Oil

Marinate:

Pepper
Salt
Cornflour

Seasoning:

1 tbsp             Oyster Sauce
1 tbsp             Shiao Heng Wine
100ml             Water

Methods:

1.                 Marinate sliced fish with pepper, salt, cornflour. Set aside.

2.                 Heat up wok with sesame oil. Add in garlic, ginger, stem of spring onion,
                    saute till fragrant.

3.                Add in marinated fish.  Stir fry a while, then add in seasoning, spring onion
                   leaves.
                   Continue stir fry till gravy partially absorbed.

4.                Dish out on a plate & served.