Steamed Sea Bass In Spicy Tau Cheo Sauce

Ingredients:

1 whole Sea Bass (washed and cleaned)

5 cloves garlic ( minced finely)

2 thumb size ginger (julienned) 

2 tbsp tau cheo (minced finely)

3 stalks spring onion (julienned)

100ml water

2 chilli padi (chopped)

1 tbsp cooking oil

Methods:

1. Place the fish on the steaming plate.

2. Heat the oil in the wok. Turn the heat down and sauté the ginger till brown. Remove the ginger and sauté the garlic till golden brown. Remove the garlic and set aside with the ginger.

3. Sauté the chilli padi with the remaining oil in the wok. Pour in the tau cheo and stir quickly. Add the water.

4. Cook the sauce for a minute. Remove and set aside. Let the sauce cool.

5. Pour the sauce on the fish. Steam the fish for 15 minutes. 

6. Garnish with the spring onions, fried ginger and garlic.

                        

                   

Stir Fry Beancurd with Pork, Capsicums & Carrots

Ingredients:

1 Firm Beancurd (cut into bite sizes)
200g pork tenderloin (sliced)
1 small yellow capsicum (cut into squares)
1 small green capsicum (cut into squares)
1/2 carrot (sliced)
2 tbsp taucheo
1 tsp sugar
2 cloves garlic (minced)
1 tbsp cooking oil
Oil for frying
Water

Methods:

1. Heat some oil in a non stick pan. When the oil is hot, add the Beancurd. Fry till golden and crispy. Remove and set aside.

2. Heat 1 tbsp of oil in a non stick pan. Saute the garlic.

3. Add the pork and stir fry.

4. Add the carrots and capsicums. Stir fry for a minute.

5. Add the beancurd and mix well.

6. Add the taucheo and sugar. Stir well.

7. Add some water and cook for a minute. Turn the heat off.

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Steamed Threadfin Fish With Taucheo

I was a little worried that my son would not like this style of steaming fish. We always steam fish with soy sauce. Previously I did try steam fish with taucheo and turned out great... But my son was not in that day so he didn't taste before.

Today, I chose Threadfin Fish Fillets. The fillets don't have any bones, not like Toman. Hmmm... I'm not an expert of choosing fish. I only know how to eat! Hahaha... Surprisingly, my son loves this dish. He ate the most and said not enough. But I must say it's a little too salty and some people might not like it. I love taucheo and I find the saltiness acceptable. Add more sugar to reduce saltiness. Taste heavenly with fried garlic and ginger! Yum yum!!!

Ingredients:

2 Threadfin fillets (Ngoh fish)
5 slices ginger (julienned)
3 cloves garlic (minced finely)
3 tbsp Taucheo (minced finely)
50ml water
1/2 tsp sugar
2 tbsp cooking oil

Methods:

1. Wash the fillets and pad dry. Place the fillets on the steaming plate.

2. Heat the oil in a frying pan. Reduce the heat.

3. Fry the julienned ginger until golden brown. Remove and set aside.

4. Sauté the garlic until golden brown. Remove and set aside.

5. Remove the oil from the pan. Using the same oiled pan, sauté the taucheo with low heat.

6. Add the water and sugar. Stir well.

7. Turn off the heat. Add the taucheo paste on top of the fish fillets.

8. Top with fried garlic and ginger.

9. Once the water starts to boil rapidly in the wok, steam the fillets for 8 - 10 minutes.

Braised Prime Ribs With Bitter Gourd

Today I want to cook something with bitter gourd. Not the usual bitter gourd omelette again... I bought some chicken breasts for soup at the wet market and I saw some pork prime ribs. Why not braised prime ribs with bitter gourd? I love braising. It is so easy. Just put everything in and braised! :)

Ingredients:

6 pieces prime ribs
1/2 Bitter Gourd (cut into thick sticks, soak with water and 1 tsp of salt for 30 minutes. Rinse with water and set aside.)
1 tbsp minced garlic
1 tbsp taucheo (minced)
1 tbsp dark soy sauce
300ml or more water
Pinch of sugar
1 tbsp cooking oil

Marinate the prime ribs for at least 30 minutes:
1 tbsp oyster sauce
1/2 tsp sesame oil
A dash of pepper

Methods:

1. Heat the oil in the claypot. Sauté the garlic and taucheo.

2. Add the ribs and stir fry a while.

3. Add the water and dark soy sauce. Let it simmer for 30 minutes.

4. Add the bitter gourd and continue to simmer until they are soften.

5. Add a pinch of sugar before turning off the heat.

Steamed Toman Fish With Taucheo

The other day I was telling my colleague that I was sick with the usual way of steaming fish (ginger, spring onions, cut chilli, tomatoes and soy sauce). And she taught me to steam fish with taucheo instead!

We simply love it! Yummy!!!

Ingredients:

1 piece of Toman fish fillet (Snakehead)
3 cloves garlic (minced finely)
3 pieces ginger (stacked and sliced into matchstick sizes)
2 tbsp taucheo (minced finely)
50ml water
1 tbsp oil

Garnish:
Spring onions

Methods:

1. Wash the fish and pad dry. Set the fish on the steam plate.

2. Heat the oil in the hot wok. Sauté the ginger and garlic until nicely crisp. Drain and set aside.

3. With the remaining oil, sauté the taucheo and add the water. Cook for a minute. It should look like a thick paste. Remove and set aside.

4. Put the plate of fish in a steamer (water boiling) and steam for 7 minutes.

5. Put the taucheo on the fish. Top with ginger and garlic. Steam for another 3 minutes.

6. Turn off the heat and sprinkle with spring onions.

You may use whole fish or fish head to steam.

Braised Chicken Wings With Bitter Gourd

Either you love or hate bitter gourd! I used to hate bitter gourd when I was young. Only the recent years, I start to enjoy and actually love this bitter melon, especially cook with Tau Cheo or salted fermented black beans. I used claypot to braise and the whole dish was so flavorsome. I only use half of the bitter gourd for this dish and the other half, I made bitter gourd omelet.

Ingredients:

8 mid joint wings
1/2 bitter gourd (cut into chunks)
1 clove of garlic (finely minced)
6 slices ginger
1 tbsp Taucheo (chopped finely)
1 tbsp oyster sauce
2 tbsp cooking oil
Salt
Water

Optional:

1 tsp fermented black beans

Marinate the wings:
1 tbsp oyster sauce
1/2 tsp sesame oil
A dash of pepper

Methods:

1. Soak the cut bitter gourd with salt and water for at least 30 minutes. Or rub the bitter gourd with 1 tsp of salt for 30 seconds and rinse off the salt. Drain and set aside.

2. Marinate the wings for at least 30 minutes.

3. Heat the oil in the claypot. Sauté the ginger and garlic.

4. Toss the wings and pan fry the wings for 2 minutes.

5. Add the bean paste and toss in the bitter gourd.

6. Add some water and let it boil. Add the oyster sauce.

7. Turn the heat down and let it simmer until the bitter gourd soften and wings are cooked.

8. Taste the sauce. If not salty enough, add either bean paste or oyster sauce. If the sauce is too salty, add more water.

Deep Fried Yong Tau Foo

I don't know why... But I just love Yong Tau Foo! Give me Yong Tau Foo anytime and I will be glad to have it. My late father used to cook Macaroni with Yong Tau Foo Soup which I love it very much and cook quite often. Someday, I will put the recipe here ;)
Deep fried Yong Tau Foo is my brother's favorite dish. He always requests for this dish and he can wipe out bowls of rice just with this dish!

Ingredients:

Assorted Yong Tau Foo
1 clove garlic (minced)
1 tbsp Taucheo (minced)
200ml water
1 tbsp oil
Oil for frying
Pinch of sugar

Methods:

1. Deep fry the Yong Tau Foo until golden. Remove and set aside. Remove the oil.

2. Heat 1 tbsp of oil in a wok. Sauté the garlic, and toss in the yellow bean paste till fragrant.

3. Pour in the water and let it boil. Add a pinch of sugar.

4. Toss in the Yong Tau Foo and coat the sauce evenly.

5. Simmer for 1 minute. If you want lesser sauce, cook longer.