Ingredients-A 2 tbsp fine flour 250g fish fillet Ingredients-B 3 tbsp potato starch 3 tbsp fine flour 1/4 tsp salt 1 large egg 1 tbsp oil Marinade 2 tsp wine 1/2 tsp salt 1 tbsp egg white 1 tsp potato starch 1/2 tsp ginger juice 1 stalk spring onion chopped Method fish cut into thumb sized thick pieces and pat dry,Combine well Marinade then add fish pieces set aside for 20 minutes. Beaten egg and continue mixing with each of the other Ingredients:B. adding oil last into a batter. coat fish with little flour then combine well with the batter. Heat 3 cup of oil until 160*c turn down the heat. Place the battered fish into the oil one at a time, stirring to prevent them from sticking together. deep-fry over medium heat. when the pieces of fish float to the surface turn up the heat to fry further for another 20 seconds. until crispy remove and drain well.
Note>Make sure that the fish is before deep-frying or else the moisture will wet the batter and cause, it to become soggy coating the fish with flour allows the batter to stick batter onto the fish. may be served with pepper,salt,tomato, sauce mayonnaise or sweet+sour sauce.
Method Heat 2 tbsp canola oil and fry blended ingredients until oil separates. add crabs and stir-fry until cooked. Pour wine,ginger & coconut milk so heat until boil. Serve with bread or rice
Ingredients 200g Pork's 300g Pumpkin Seasonings 1 tbsp belachan paste 1 tbsp assam tamaeind 500ml coconut milk 1/4 tsp salt+pepper 1 tsp vintage wine 120ml water 1/2 tsp sugar Method 200g pork's chopped into small chunks and soaked hot water for 3 minutes rinse away the water. pare pumpkin chopped into chunks.mix Assam in water.briefly squeeze with your hands,strain away the residue and keep the juice.heat of oil add assam juice and bring to boil add pork's toss until fragrance is released.lower the heat so cover+stew for 15 minutes add pumpkin,belachan paste coconut milk, sugar+salt stew for 25 minutes until the pork's softens. dash some sesame oil serve with rice.
Note: When you cook belachan paste, you must keep tossing to prevent it from sticking to the pan.
Ingredients 40g garlic 1 red chilli 300g Pork's Half tsp sugar 1.2 L soy stock 600g Bitter gourd 1 tsp potato starch 3 clove ginger slices 2 large mushrooms soaked 1 tbsp potato starch mixture Seasonings 1tsp wine 1tsp salt 1tsp sesame oil Method Cut Bitter gourd length wise into halves remove the seeds. cut into small sections Blanch in bolling water. remove rinse with cold water and drain well. pork's chopped into small chunks coat with potato starch and deep-fry briefly fry the garlic in whole until golden brown. heat a pan and pour in half the stock add deep-fried pork's Bring to a boil so switch to lower heat. cover and stew for 30 minutes until the pork'softens.Separately heat up some oil to saute ginger and garlic,add mushroom and chilli followed by bitter gourds. toss briefly.drizzle over with wine.add the remaining soy stock bring to boil So lower the heat and cover to stew for 30 minutes. Lastly add stewed pork's stock+Seasonings.pour potato starch mixture to thicken and serve with rice.
