Source: Tan Hsueh Yun, recipe published in Sunday Times (Lifestyle section) dated 28 Nov 2010
To serve fried rice dish, its preparation work started one day before serving. For best result, excess moisture from steamed rice must be lost before frying. This is achieved by storing the rice in refrigerator overnight.
Serves 4
Ingredients:
Lemongrass, 4 stalks
Kafir lime leave, 8 pcs
Long grain rice, 3 cups
Water, to cook rice, 3 cups
Red onion, peeled and finely chopped, 1 unit
Long bean, discard both ends and cut into ½ cm sections, 8 pcs
Red fresh chilli, diagonally sliced, 4 pcs
Corned beef*, roughly chopped, ~400g size, 1 can
Cooking oil, 1 tbs
Salt, to taste
Garnish:
Coriander, chopped, 4-6 sprigs
Lime, halved, 2 units
* Can substitute with other canned meat, e.g. luncheon meat
Method:
1. Cook rice one day before serving the fried rice.
(a) Prepare lemongrass. Remove the fibrous top part, leaving ~10 cm length from root. Peel off the tough outer layer of each stalk. Bruised prepared lemongrass.
(b) Prepare kaffir lime leaves. Wash and dry. Make serveral tear in each leave.
(c) After washing rice and top with right about of water to cook rice, add in prepared lemongrass and kaffir lime leaves.
(d) Once rice is cooked, let is cool and then store in refrigerator. This is to remove excess water from the cooked rice. Discard the used lemongrass and kaffir lime leaves.
2. Heat oil in wok over medium heat. Add in chopped onion and stir fry 1 min till translucent.
3. Add in corned beef and break it up into small pieces during stir fry for 2-3 mins. Add in cut long beans and stir fry 2-3 mins.
4. Add in rice and cut chillies. Use spatula to separate the grains. Stir fry for 3-4 mins, ensuring all ingredients are well mixed. Add salt to taste if needed. Off heat.
Serving:
1. Transfer to plate and decorate each with chopped coriander leaves a half lime. Squeeze out juice and mix well with rice just before eating.
Showing posts with label S'pore Chinese Cuisine. Show all posts
Showing posts with label S'pore Chinese Cuisine. Show all posts
Friday, January 21, 2011
Pig Trotter in Black Vinegar (猪脚醋)
This is a typical confinement dish for Chinese after giving birth. Use of ginger will drive "wind" out of the body system, while vinegar breaks down calcium from the bones hence supplements calcium to the needy mother after childbirth (as most of calcium in mum's body has passed on to baby for growth). Use of sesame oil also helps to improve blood circulation and eggs are good nourishment for the body. Though it is mainly a confinement dish but it can be eaten by everyone.
Serves 6-8 as part of a shared meal
Ingredients:
Pork trotter*, cleaned & hair removed, ~2kg
Egg, hard boiled and shells removed, ~10 units
Old ginger, cleaned, peeled & smashed, 1.2kg
Garlic, peeled and smashed, 3 cloves
Black rice vinegar (双料糯米甜黑醋)**, 750 ml (1 bottle)
Water, 750 ml (measured using the vinegar bottle)
Raw sugar, 500g
Salt, 1 tsp
Cooking oil, 5 tbsp
Sesame oil, 1 tbsp
* Fore limbs are less fatty, so is the preferred healthier choice
** Must use the 双料 version
Method:
1. Parboil the cleaned trotters to remove dirt and blood.
2. Add cooking oil and sesame oil to a big claypot over medium heat. Stir fry smashed ginger and garlic till aromatic, then add in vinegar, water sugar and salt. Let mixture boils over medium heat for at least 1 hr.
3. Add in trotters and hard boiled eggs and allow to simmer for at least 30 mins or till trotters are fully cooked and softened.
Serving:
1. Serve with steam rice. For best result, it is recommended to be eaten on 2nd day after reheating.
Serves 6-8 as part of a shared meal
Ingredients:
Pork trotter*, cleaned & hair removed, ~2kg
Egg, hard boiled and shells removed, ~10 units
Old ginger, cleaned, peeled & smashed, 1.2kg
Garlic, peeled and smashed, 3 cloves
Black rice vinegar (双料糯米甜黑醋)**, 750 ml (1 bottle)
Water, 750 ml (measured using the vinegar bottle)
Raw sugar, 500g
Salt, 1 tsp
Cooking oil, 5 tbsp
Sesame oil, 1 tbsp
* Fore limbs are less fatty, so is the preferred healthier choice
** Must use the 双料 version
Method:
1. Parboil the cleaned trotters to remove dirt and blood.
2. Add cooking oil and sesame oil to a big claypot over medium heat. Stir fry smashed ginger and garlic till aromatic, then add in vinegar, water sugar and salt. Let mixture boils over medium heat for at least 1 hr.
3. Add in trotters and hard boiled eggs and allow to simmer for at least 30 mins or till trotters are fully cooked and softened.
Serving:
1. Serve with steam rice. For best result, it is recommended to be eaten on 2nd day after reheating.
Tuesday, January 18, 2011
Hokkien Festive Glutinuous Rice (油饭)
Source://food.insing.com
Hokkien Festive Glutinuous Rice (油饭) is a must have item when celebrating a baby's first month birthday. Its preparation is to first stir fry the rice in cooking oil, so that individual grain can fully absorb the aroma of ingredients used, and then follow by steaming to ensure the rice is fully cooked.
Serves 4-6
Ingredients:
White glutinuous rice, soaked overnight and drained, 1kg
Chinese dried mushroom, soaked, drained and sliced, 80g
Chinese sausage ( 腊肠), sliced, 200g
Dried shrimp (虾米), 200g
Shallot, peeled & sliced, 100g
Salt, to taste
Light soy sauce, to taste
Dark soy sauce, to taste
Cooking oil, for frying
Garnish:
Peanut, skinned and fried, 100gSpring onion, chopped, 1 stalk
Method:
1. Heat some oil over medium heat and fry skinned peanut till aromatic. Dish out fried peanut and allow to drain off excess oil. Next stir fry shallot slices in same oil till aromatic. Dish out fried shallots and allow to drain off excess oil, before use in garnishing later. To the same oil, add in mushroom, sausage and dried shrimp and stir fry at high heat till aromatic.
2. Add in drained glutinuous rice, and seasonings to taste. Stir well so that rice colour is even. Off heat.
3. Place rice mixture into 4-5 individual small containers.
4. Prepare steamer over high heat. Steam each batch for ~45 mins or till rice is tender.
Serving:
1. Garnish with fried peanut, fried shallot and spring onion.
Hokkien Festive Glutinuous Rice (油饭) is a must have item when celebrating a baby's first month birthday. Its preparation is to first stir fry the rice in cooking oil, so that individual grain can fully absorb the aroma of ingredients used, and then follow by steaming to ensure the rice is fully cooked.
Serves 4-6
Ingredients:
White glutinuous rice, soaked overnight and drained, 1kg
Chinese dried mushroom, soaked, drained and sliced, 80g
Chinese sausage ( 腊肠), sliced, 200g
Dried shrimp (虾米), 200g
Shallot, peeled & sliced, 100g
Salt, to taste
Light soy sauce, to taste
Dark soy sauce, to taste
Cooking oil, for frying
Garnish:
Peanut, skinned and fried, 100gSpring onion, chopped, 1 stalk
Method:
1. Heat some oil over medium heat and fry skinned peanut till aromatic. Dish out fried peanut and allow to drain off excess oil. Next stir fry shallot slices in same oil till aromatic. Dish out fried shallots and allow to drain off excess oil, before use in garnishing later. To the same oil, add in mushroom, sausage and dried shrimp and stir fry at high heat till aromatic.
2. Add in drained glutinuous rice, and seasonings to taste. Stir well so that rice colour is even. Off heat.
3. Place rice mixture into 4-5 individual small containers.
4. Prepare steamer over high heat. Steam each batch for ~45 mins or till rice is tender.
Serving:
1. Garnish with fried peanut, fried shallot and spring onion.
Wednesday, December 22, 2010
Hokkien Ngoh Hiang (福建式五香)
Source: http://cooking.storyofbing.com/
Makes ~20 rolls
Ingredients:
Beancurd sheet, large size, 2 sheets
Filling:
Minced pork, 1½kg
Whole shrimp, cut into small pieces, 500g
Fish paste (鱼浆), 300g
Firm beancurd, mashed, 1 pc
Red onion, finely chopped, large size, 2 units
Eggs, ~60g size, 2-3 units
Plain flour, as needed if mixture is too wet
Seasoning for filling:
Salt, 2½ tsp
Sugar, ½ tsp
White pepper powder, 2 tsp
Method:
1. Prepare filling. Place filling ingredients with 2 whole eggs and seasonings in large bowl. Mix well. Add in 3rd egg if mixture is too dry.
2. Prepare beancurd sheet for rolling. Wipe both sides of beancurd sheets with wet cloth to remove excess salt. Fold and cut into smaller pieces.
3. Prepare to wrap. Place around 4 tbsp filling on each prepared beancurd sheet. Roll tightly and seal the free end with some filling. There is options to leave the 2 ends of roll open or seal with filling.
4. Steam the rolls over high heat for 10 mins. Allow steamed rolls to cool to room temperature before proceed to next step.
5. Excess rolls can be stored in freezer at this stage. To serve, frozen rolls to thaw thoroughly before deep fry in 2 manner:
(a) Cut each roll into small sections and deep fry till golden brown.
(b) Deep fry whole roll till golden brown, then cut each into smaller pieces.
Makes ~20 rolls
Ingredients:
Beancurd sheet, large size, 2 sheets
Filling:
Minced pork, 1½kg
Whole shrimp, cut into small pieces, 500g
Fish paste (鱼浆), 300g
Firm beancurd, mashed, 1 pc
Red onion, finely chopped, large size, 2 units
Eggs, ~60g size, 2-3 units
Plain flour, as needed if mixture is too wet
Seasoning for filling:
Salt, 2½ tsp
Sugar, ½ tsp
White pepper powder, 2 tsp
Method:
1. Prepare filling. Place filling ingredients with 2 whole eggs and seasonings in large bowl. Mix well. Add in 3rd egg if mixture is too dry.
2. Prepare beancurd sheet for rolling. Wipe both sides of beancurd sheets with wet cloth to remove excess salt. Fold and cut into smaller pieces.
3. Prepare to wrap. Place around 4 tbsp filling on each prepared beancurd sheet. Roll tightly and seal the free end with some filling. There is options to leave the 2 ends of roll open or seal with filling.
4. Steam the rolls over high heat for 10 mins. Allow steamed rolls to cool to room temperature before proceed to next step.
5. Excess rolls can be stored in freezer at this stage. To serve, frozen rolls to thaw thoroughly before deep fry in 2 manner:
(a) Cut each roll into small sections and deep fry till golden brown.
(b) Deep fry whole roll till golden brown, then cut each into smaller pieces.
Teochew Ngoh Hiang (潮式五香)
Source: http://ellenaguan.blogspot.com
Ngoh Hiang (五香) is a Singaporean Chinese dish hands down from Teochew & Hokkien communities from early Singapore. It is a meat roll made with filling of minced pork/prawn and others, seasoned with five spice powder and wrapped in beancurd skin. The meat roll is first steamed and then deep fry just before serving. The main difference that distinct Ngoh Hiang from the 2 communities is usage of yam in Teochew style Ngoh Hiang.
Makes about 16 pcs Ngoh Hiang
Ingredients:
Dried beancurd skin (豆腐皮), 1 packet
Filling:
Pork, minced, 600g
Prawn, deshelled & roughly diced, 500g
Carrot, medium size, finely diced, 1 pc
Water chestnut (马蹄), finely diced, 10 units
Shallot, thinly sliced, 15 units
Yam, cut into cubes, pre-steamed, 100g
Egg, ~60g size, 2 units
Spring onion, roughtly diced, 2 stalks
Coriander, roughtly diced, 2 stalks
Fried shallot crisp, 3/4 tbsp
Square cream cracker, broken into bits, 10 pcs
*Can substitute with 3 tbsp plain flour, but result is less flavourful
Seasoning for filling:
Five Spice Powder, 1 tbsp
Light Soy Sauce, 1 tbsp
Hua Tiao Chiew (花雕酒), 1 tbsp
Sesame oil, ½ tsp
Sugar, 1 tsp
Salt, 1 tsp
White pepper powder, 1 tsp
Method:
1. Steam yam cubes. 2 ways:
(a) Conventional. Steam 5 mins over medium heat till yam is slightly soft to touch.
(b) Microwave. Microwave for 3 mins. Give a stir after each min.
2. If using cream crackers to bind the filling (instead of plain flour), place crackers in plastic bag and roll over with rolling pin.
3. Place all filling ingredients in a big bowl. Add in filling seasonings and mix well. Cover and let is to stand in refrigerator for 20-30 mins. The texture should be dry and a bit sticky.
4. Prepare beancurd skin. Each packet of beancurd skin can be cut into 16 pcs of same size rectangular wrap. Before cutting, use a clean damp (not wet) cloth to wipe both sizes of beancurd sheet. This step is critical to remove excess salt. If the cloth used is wet, it will turn the beancurd sheet soggy.
5. On each cut beancurd skin, place about 4 tbsp filling and wrap tightly (like spring roll). Apply a little filling mixture at the end to help seal the roll.
6. Steam Ngoh Hiang. Thinly brush steamer rack with cooking oil (to prevent sticking) before arranging Ngoh Hiang on it with seam side facing down. Steam first batch over medium heat for 15 mins, and 10 mins for each subsequent batches.
7. Allow steamed Ngoh Hiang to cool down to room temperature before proceed to next cooking stages. If not able to finish all Ngoh Hiang at one go, it is possible to freeze steamed Ngoh Hiang for up to 1 week.
8. Deep fry before serving. 2 ways:
(a) Cut each roll into small sections and deep fry till golden brown.
(b) Deep fry whole roll till golden brown, then cut each into smaller pieces.
Ngoh Hiang (五香) is a Singaporean Chinese dish hands down from Teochew & Hokkien communities from early Singapore. It is a meat roll made with filling of minced pork/prawn and others, seasoned with five spice powder and wrapped in beancurd skin. The meat roll is first steamed and then deep fry just before serving. The main difference that distinct Ngoh Hiang from the 2 communities is usage of yam in Teochew style Ngoh Hiang.
Makes about 16 pcs Ngoh Hiang
Ingredients:
Dried beancurd skin (豆腐皮), 1 packet
Filling:
Pork, minced, 600g
Prawn, deshelled & roughly diced, 500g
Carrot, medium size, finely diced, 1 pc
Water chestnut (马蹄), finely diced, 10 units
Shallot, thinly sliced, 15 units
Yam, cut into cubes, pre-steamed, 100g
Egg, ~60g size, 2 units
Spring onion, roughtly diced, 2 stalks
Coriander, roughtly diced, 2 stalks
Fried shallot crisp, 3/4 tbsp
Square cream cracker, broken into bits, 10 pcs
*Can substitute with 3 tbsp plain flour, but result is less flavourful
Seasoning for filling:
Five Spice Powder, 1 tbsp
Light Soy Sauce, 1 tbsp
Hua Tiao Chiew (花雕酒), 1 tbsp
Sesame oil, ½ tsp
Sugar, 1 tsp
Salt, 1 tsp
White pepper powder, 1 tsp
Method:
1. Steam yam cubes. 2 ways:
(a) Conventional. Steam 5 mins over medium heat till yam is slightly soft to touch.
(b) Microwave. Microwave for 3 mins. Give a stir after each min.
2. If using cream crackers to bind the filling (instead of plain flour), place crackers in plastic bag and roll over with rolling pin.
3. Place all filling ingredients in a big bowl. Add in filling seasonings and mix well. Cover and let is to stand in refrigerator for 20-30 mins. The texture should be dry and a bit sticky.
4. Prepare beancurd skin. Each packet of beancurd skin can be cut into 16 pcs of same size rectangular wrap. Before cutting, use a clean damp (not wet) cloth to wipe both sizes of beancurd sheet. This step is critical to remove excess salt. If the cloth used is wet, it will turn the beancurd sheet soggy.
5. On each cut beancurd skin, place about 4 tbsp filling and wrap tightly (like spring roll). Apply a little filling mixture at the end to help seal the roll.
6. Steam Ngoh Hiang. Thinly brush steamer rack with cooking oil (to prevent sticking) before arranging Ngoh Hiang on it with seam side facing down. Steam first batch over medium heat for 15 mins, and 10 mins for each subsequent batches.
7. Allow steamed Ngoh Hiang to cool down to room temperature before proceed to next cooking stages. If not able to finish all Ngoh Hiang at one go, it is possible to freeze steamed Ngoh Hiang for up to 1 week.
8. Deep fry before serving. 2 ways:
(a) Cut each roll into small sections and deep fry till golden brown.
(b) Deep fry whole roll till golden brown, then cut each into smaller pieces.
Spicy Sambal Kangkong
Source: http://www.chinesefood-recipes.com
Ingredients:
Kangkong, cut into 3 inches length, washed and drained, ~500g
Cooking oil, for stir frying, 4 tbsp
Dried shrimp, soaked and pounded, 2 tsp
Sugar, 2 tsp
Salt, pinch
Spicy paste:
Per Sambal Belachan recipe, prepared with 5 red fresh chilli
Method:
1. Heat 3 tbsp oil over high heat and stir fry prepared spicy paste and dried shrimp for 1 min till aromatic. Add in kangkang and toss to ensure well cooked.
2. Add in sugar, salt and balance 1 tbsp oil, and stir well before transfer to serving plate.
Ingredients:
Kangkong, cut into 3 inches length, washed and drained, ~500g
Cooking oil, for stir frying, 4 tbsp
Dried shrimp, soaked and pounded, 2 tsp
Sugar, 2 tsp
Salt, pinch
Spicy paste:
Per Sambal Belachan recipe, prepared with 5 red fresh chilli
Method:
1. Heat 3 tbsp oil over high heat and stir fry prepared spicy paste and dried shrimp for 1 min till aromatic. Add in kangkang and toss to ensure well cooked.
2. Add in sugar, salt and balance 1 tbsp oil, and stir well before transfer to serving plate.
Monday, November 29, 2010
Or Luak (Singapore Fried Oyster Omelette)
Source: http://www.makansutra.com
Serves 1-2
Ingredients:
Fresh oysters, large size, cleaned & deshelled, ~8 pcs
Cooking oil, 4 tbsp
Spring onion, cut into 3cm length, 1 stallk
Eggs, beaten, ~60g size, 2 units
Fish sauce/light soy sauce, 2 tbsp
Chinese cooking wine, 2 tbsp
Batter:
Tapioca flour, 180g
Sweet potato flour, 80g
Water, 300ml
Fish sauce, 1 tsp
Batter 2 (Alternative recipe, need to try):
Tapioca flour, 2 tbsp
Plain flour, ½ tbsp
Rice flour, 1 tbsp
Water, 150ml
Garlic Chilli Sauce:
Garlic, 3 cloves
Shallots, 2 pcs
Chilli paste, 1 tbsp
Coriander powder, ½ tsp
Pepper, a dash
Add 1 tbsp Rice Vinegar?
Garnish:
Coriander leaves, a few sprigs
Method:
1. Blend all ingredients for chilli sauce. Set aside for serving.
2. Sift dry ingredients, and mix well with water to form batter. Flavour with 1 tsp fish sauce and spring onion.
3. Heat pan over high heat and then add in oil. Reserve 1 ladleful batter to mix with oyster later, pour the rest into the heated pan.
4. When batter is half set, add in beaten eggs and spread well across. When the "pancake" mixture is firm enough, flip over to brown other size. Cut into smaller pieces. When almost done, flavour with 1 tsp fish sauce, and lift pan off heat.
5. Toss in oyster with remaining batter into centre of pan and stir fry quickly for ~30 secs. Add in fish sauce and cooking wine, and continue to fry. When sauce thickens, fold into cookded egg-batter mixture and mix well.
6. Dish up to serving plate.
Serving:
1. Garnish with coriander leaves. Serve with prepared chilli sauce.
Serves 1-2
Ingredients:
Fresh oysters, large size, cleaned & deshelled, ~8 pcs
Cooking oil, 4 tbsp
Spring onion, cut into 3cm length, 1 stallk
Eggs, beaten, ~60g size, 2 units
Fish sauce/light soy sauce, 2 tbsp
Chinese cooking wine, 2 tbsp
Batter:
Tapioca flour, 180g
Sweet potato flour, 80g
Water, 300ml
Fish sauce, 1 tsp
Batter 2 (Alternative recipe, need to try):
Tapioca flour, 2 tbsp
Plain flour, ½ tbsp
Rice flour, 1 tbsp
Water, 150ml
Garlic Chilli Sauce:
Garlic, 3 cloves
Shallots, 2 pcs
Chilli paste, 1 tbsp
Coriander powder, ½ tsp
Pepper, a dash
Add 1 tbsp Rice Vinegar?
Garnish:
Coriander leaves, a few sprigs
Method:
1. Blend all ingredients for chilli sauce. Set aside for serving.
2. Sift dry ingredients, and mix well with water to form batter. Flavour with 1 tsp fish sauce and spring onion.
3. Heat pan over high heat and then add in oil. Reserve 1 ladleful batter to mix with oyster later, pour the rest into the heated pan.
4. When batter is half set, add in beaten eggs and spread well across. When the "pancake" mixture is firm enough, flip over to brown other size. Cut into smaller pieces. When almost done, flavour with 1 tsp fish sauce, and lift pan off heat.
5. Toss in oyster with remaining batter into centre of pan and stir fry quickly for ~30 secs. Add in fish sauce and cooking wine, and continue to fry. When sauce thickens, fold into cookded egg-batter mixture and mix well.
6. Dish up to serving plate.
Serving:
1. Garnish with coriander leaves. Serve with prepared chilli sauce.
Thursday, November 18, 2010
Cod Fish with Preserved Chilli and Chilli Padi
Source: Chef Goh Wooi Cheat's recipe listed in web http://www.citygas.com.sg/
Serves 2 as part of a shared meal
Ingredients:
Cod fish fillet, sliced, 100g
Ginger, julienned, to place over fish when steaming, a little
Sauce:
Preserved chilli, 50g
Ginger, 2 slices
Red onion, small size, 1 bulb
Garlic, 2 cloves
Stock, 100ml
Sugar, 10g
Salt, ½ tsp
Black vinegar, 5ml
Corn flour solution, 10g
Cooking oil, for use in stir fry
Garnish:
Celery, diced, 10g
Method:
1. Steam fish slices, topped with ginger juliennes, for 8 mins.
2. Stir fry chilli with a little oil. Add in garlic, ginger and red onion, and stir fry till aromatice. Then add in remaining ingredients for sauce. Off heat.
Serving:
1. Pour prepared sauce over steam fish, and garnish with diced celery.
Serves 2 as part of a shared meal
Ingredients:
Cod fish fillet, sliced, 100g
Ginger, julienned, to place over fish when steaming, a little
Sauce:
Preserved chilli, 50g
Ginger, 2 slices
Red onion, small size, 1 bulb
Garlic, 2 cloves
Stock, 100ml
Sugar, 10g
Salt, ½ tsp
Black vinegar, 5ml
Corn flour solution, 10g
Cooking oil, for use in stir fry
Garnish:
Celery, diced, 10g
Method:
1. Steam fish slices, topped with ginger juliennes, for 8 mins.
2. Stir fry chilli with a little oil. Add in garlic, ginger and red onion, and stir fry till aromatice. Then add in remaining ingredients for sauce. Off heat.
Serving:
1. Pour prepared sauce over steam fish, and garnish with diced celery.
Pan-Fried Cod Fillet in Spicy Sour Sauce with Mango
Source: Chef Goh Wooi Cheat's recipe listed in web http://www.citygas.com.sg/
Serves 2 as part of a shared meal
Ingredients:
Cod fillet, ~200g size, 1 pc
Cooking oil, 250g
Marinade:
Egg, beaten, 1 unit
Corn flour, a dash
Sauce:
Lemongrass, finely chopped, 1g
Ginger, finely chopped, 1g
Coriander stem, finely chopped, 1g
Chilli padi, finely chopped, 1g
Mango, finely chopped, 1g
Plum sauce (苏梅酱/ 酸梅酱), 100g
Oyster sauce (蚝油), 25g
Sugar, 30g
Lime juice, 60g
Salt, dash
Garnish:
Coriander leaves
Method:
1. Marinate fish in egg and corn flour for 5 mins.
2. Heat oil in pan and fry marinated fish till golden brown. Set aside for later use.
3. Mix ingredients under Sauce.
Serving:
1. Pour prepared sauce over fried fish. Garnish with coriander leaves. Serve while hot.
Serves 2 as part of a shared meal
Ingredients:
Cod fillet, ~200g size, 1 pc
Cooking oil, 250g
Marinade:
Egg, beaten, 1 unit
Corn flour, a dash
Sauce:
Lemongrass, finely chopped, 1g
Ginger, finely chopped, 1g
Coriander stem, finely chopped, 1g
Chilli padi, finely chopped, 1g
Mango, finely chopped, 1g
Plum sauce (苏梅酱/ 酸梅酱), 100g
Oyster sauce (蚝油), 25g
Sugar, 30g
Lime juice, 60g
Salt, dash
Garnish:
Coriander leaves
Method:
1. Marinate fish in egg and corn flour for 5 mins.
2. Heat oil in pan and fry marinated fish till golden brown. Set aside for later use.
3. Mix ingredients under Sauce.
Serving:
1. Pour prepared sauce over fried fish. Garnish with coriander leaves. Serve while hot.
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