Steamed Song Fish Head

Use a food processor to blend the preserved black beans, garlic, ginger, fresh red chilli, chilli padi, fermented soy bean paste, cooking oil, sugar n salt.

Blend the above ingredients into a paste and set aside.

Steamed the fish head with slices of ginger placed at the bottom of the fish head. For about 12 - 15 min.

Heat oil and saute 2 - 3 spoonful of the blended paste till fragrant and add some water (depends on how thick you want the gravy) and then add sugar, salt n pepper to taste.

Remove the excess water n ginger from the fish head and then pour the gravy over the fish head.

Garnished with spring onion and served hot with plain white rice.

Teriyaki Saba Fish

Fried Fish in Sweet Soy Sauce

Fried Fish with Lemon Sauce

Curry Feast

Curry Feast

Curry Chicken

Curry Eggplant & Lady Finger

Curry Fish Head

Curry Fish Bone

Curry Cabbage

Curry Yong Tau Foo

Fried Wanton

Simple Fried Wanton to satisfied my craving!! 

Ingredients included fish paste, mince pork and water chestnut.

I used a hand held blender to blend the fish paste and mince pork till a smooth paste then added in the chopped water chestnut.

Seasoning with light soy sauce, sugar, pepper & sesame oil.

Steamed Tofu, Egg & Fish Paste

Long time no cook this dish!!
Steamed Tofu, Egg & Fish Paste!!

Ingredients:
1 box of silken tofu 300g
2 beaten eggs (about 100g)
200g fish paste
150g water

Seasoning:
Light soy sauce
Sesame oil
Pepper

Mashed the tofu evenly with a fork, add in beaten egg, fish paste and water. Mixed evenly and add in seasoning and stir thoroughly and steamed over high heat for 15 minutes. Sprinkle some spring onion when served hot.

Ngoh Hiang

Homemade Ngoh 

All the ingredients 

Minced the pork lard

Use knife to flattened the prawn
and minced the prawn into paste

Cut the spring onion

Shredded carrot and diced yellow onion

Small onion cut into sliced and half
portion used to fried shallot

In a large mixing bowl, add in minced pork,
pork lard, fish paste & prawn paste

Add in seasoning and egg into the
meat mixture and stir thoroughly

Add in carrot, yellow onion, spring onion,
small onion and fried shallot and
also the cream cracker

Cut the bean curd skin into 8cm x 20cm
(this pic the size can cut into 3 even size)

The given recipe can made
into approximately 24 rolls

Steamed in microwave for 5 - 8 minutes over high heat

Ingredients: (made 24 rolls)

400g minced pork

150g pork lard (minced)
200g fish paste
10 unshelled prawn (minced into paste)
1 medium carrot (shredded)

1 large yellow onion (diced)

1 bowl spring onion
1 bowl small onion (sliced and half portion used to fried shallot)

1 egg

6 cream crackers (smashed)

1 pack dried beancurd skin (45g)

Seasoning:

2 tbsp light soy sauce

2 tbsp sesame oil

2 tsp sugar

2 tsp haochi powder

1 tsp pepper

Directions:

1. In a large mixing bowl, add in minced pork, pork lard, fish paste, prawn paste and egg, mix thoroughly and then add in seasoning. Lastly add in the other ingredients and mixed evenly.

2. Cut the bean curd skin into size of 8cm x 20cm. Use a clean and damp cloth wipe both surface of the bean curd skin to eliminate traces of salt or preservatives used.

3. On a flat surface, place a piece of the bean curd skin and put 2 - 3 tablespoon of the meat mixture on the skin and roll from end to end. Use water to seal the end.

4. Steamed the ngoh hiang in microwave over high heat for 5 - 8 minutes.
5. Allow the ngoh hiang to cool completely. You can freeze some of them for future use. (they can keep up to 3 months frozen).

6. Once cooled, deep fry for about 5 - 10 minutes on medium high heat till turn golden brown. Be careful, to control the heat not to get them burnt.

Fish Curry

Curry Fish with Roti Prata (NTUC brand)

Curry Fish

Ingredients:

Fish meat or fish bone with meat attached

1 big potato (cut into small cube size)

1 big white onion (cut into big wedges)

1 big tomato (cut into small cube size)

3 tbsp curry powder

4 cloves garlic

4 small onion

4 candle nut

Curry leaves

Fish sauce

Fish stock cube

Sugar

Directions:

1. Marinated the fish with salt and pepper. Set aside.

2. Mixed curry powder with a little water. Set aside.

3. Blended the garlic, small onion and candle nut till a smooth paste. Set aside.

4. Heat oil, add curry leaves and the paste, saute over medium low heat for 2 - 3 minutes.

5. Add in the curry mixture and continue to saute for 4 - 5 minutes.

6. Add water to mixture and then add in potato, tomato, onion and let it boil for 2 -3 minutes.

7. Taste and add in seasoning according to your own liking.

8. Lastly add in the fish and let it boil till the fish is cooked. Do not stir the fish, it will break easily.

9. Slowly dish up the fish and ready to serve with rice or prata.

Sliced Fish Teochew Porridge

Fish Soup Noodles

For the fish soup base ingredients included ginger, garlic, fish stock cube, fish sauce, hua tiao jiu, evaporated milk, sesame oil, salt and sugar. 

Heat oil in a pot and stir fried ginger and garlic till brown and fragrant. 

Add boiling water, fish stock cube, fish sauce, hua tiao jiu, salt and sugar. 

Let it boil for a few minutes, lastly add in evaporated milk.

Fish Soup

First attempt cooking fish soup! Hubby loved it and drank two big bowl!

Soup base ingredients included ginger, garlic, red date, fish stock cube, fish sauce and hua tiao jiu.

Ingredients included grouper fish fillet, fish ball, meat ball, crab meat stick, carrot, tomato and cai xin.

Teriyaki Saba Fillet

Ingredients:

One packet of frozen saba fish fillet 400g

2 tbsp teriyaki sauce (pic shown below)

Methods:

Wash and clean the saba fish fillet and pat dry it.

Marinated with teriyaki sauce and put in the fridge for half an hour or more.

Airfried @ 180 degree for 30 min. Turn over halfway and brush the remaining sauce over.