Cai Por Steam Groupa (菜脯蒸老鼠斑)

Bascially I love to eat seafood more than meat.  Today while marketing, I spotted a nice expensive groupa and decided to reward my hubby for mopping the floor last night!  5 minutes after I brought it, I make up my mind to steam it with cai por (preserved raddish).  Instead of just normal HK style of steaming.

Ingredients needed:

1 Fish Head or 1 Groupa around 600g
2 tbsp Fish Sauce + 1 tbsp of Water (mix together)
5 tbsp Salted Preserved Raddish
1/2 tbsp Sugar
1 Stalk Spring Onion (slice thinly)
Dash of pepper

Method:

• Heat wok with 3 tbsp oil and add in salted preserved raddish to stir fry till crispy.
• Remove excess oil in wok and reduce to low heat then add in sugar to mix well with the preserved raddish and remove for use later on.
• Place fish in a suitable for steaming plate.  Add in fish sauce to fish evenly. Spinkle dash of pepper on fish.  place the fried preserved raddish on top of fish.
• Heat wok with sufficient water for steaming till boiling.
• Add in the fish and cover wok.  Steam it for 6 mins (usually I judge steaming time based on type of fish use and the thickness).
• Open up wok cover and sprinkle spring onion before serving.

It's that easy to have a nice steam fish with less than S$10 which you will probably have to pay around S$30 at a restaurant!  So why not start cooking a nice dish for your family today!!

I ate lots of rice with just the preserved raddish..it's soooo yummy!!

Braised Fermented Black Bean Leather Jacket Fish with Leek

Leather Jacket is one of my favorite fish.  It comes in big and small sizes.  It doesn't have tiny sharp bones nor fishy smell at all.

I saw market selling big leather jacket fish today so decided to cook this dish.

Ingredients:
800g Leather Jacket Fish (chop to pieces)
6 Stalks of Chinese Leek (slice)
2 Red Chilli (Slice)
2 cm Ginger (slice thinly)
1 tbsp Dry Fermented Black Beans
1 tbsp Hua Tiao Wine
500ml water
1 tbsp Dark Soy Sauce
1 tbsp Fish Sauce
1 tsp Chicken Powder
1 tsp Pepper

Method:

• clean and slice all required ingredients

• Heat wok and add 1 tbsp oil.
• Add in ginger to stir fry till fragrant.
• Add in fish and leek and stir well.
• Add in water, fermented black beans and all seasoning (except Wine) and bring to boil.
• Add in sliced chilli and stir well and simmer for 5 minutes.
• Lastly add in Hua Tiao Wine and mix well and serve.

Shang Tang Heng Cai (上汤苋菜)

If I go eat at Zi-Char Stall, this is one of the dish that I will definitely order.  Seems healthy as it's veggie but this dish uses 3 types of eggs to cook and that makes it very unhealthy actually...ha ha...

I decided to cook this dish with just Egg and Century Egg (omitting Salted Egg).  But you can add in all 3 types of eggs if you like and not afraid of all the cholesterol or calories hee hee...

Ingredients:
1 Bundle of Heng Cai (Chinese Spinach)
1 Century Egg (Dice)
1 Egg (Lightly Beaten)
1 handful of tiny anchovies
2 Garlic (Mince)
1 tsp Chicken Powder
1 tsp Fish Sauce
Dash of Pepper
1 cup of Chicken Stock

Method:

• Heat wok and saute garlic till fragrant.
• Add in tiny anchovies and stir fry till crispy.
• Add in Chicken Stock and bring to boil.
• Add in Veggie and pour in the lightly beaten egg.
• Add in all seasoning and lastly add in century egg and stir well and dish out!

This is such a simple and yet delicious dish...try it!!

Cook's Note:
* Do not cook veggie for too long...