Three Tastes Steamed Fish

Are you curious by the name of this dish? It's literally translated from Cantonese 'Sam Mei Yu', with the incorporation of three tastes which are sourish, sweetish and spicy, all these three words beginning with the letter 'S'! What a coincidence. I had this dish not too long ago in one of the restaurants and I'm trying to replicate it here.

Recipe for Three Tastes Steamed Fish

Ingredients

300 gm fish tail (I used Siakap)

2 lemon grass -sliced

1 onion - sliced

2 pcs kaffir leaves - sliced

1 tomato cut into wedges

3 chilli padi/bird eye chillies

2 tsp sugar or to taste

1/2 cup assam juice from 8 seeds of assam

1 tsp fish sauce or to taste

Method

Make 2 cuts on both sides of the fish, season with seasalt. Place on a plate with the tomatoes.

Cook the assam juice with the lemon grass and sliced bird eye chillies.

Add in sugar, fish sauce, fine tune to taste, add in the kaffir leaves.

Steam fish under rapidly boiling water for 8 to 10 mins. Reduce heat.

Pour the assam sauce over the fish. Garnish with the sliced onions.

Serve immediately with hot rice.

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they have less lye water and the noodles are a bit flat and thicker. They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic - chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing - Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1 Tsp sugar 1 Tbsp Fish sauce 1 Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts. It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets. This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

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Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature. Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome. It's a long cooking process, roughly averaging 2 to 4 hours. The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process. The plus point is there's little evaporation and the soup will not boil over. The only thing is to monitor that there's enough water in the bigger pot and not let it run dry. Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.

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