Salmon fried rice

 Salmon fried rice  

                                                                                                                                                                       

Ingredients: ( For 2 person )

1 or 2 slices of salmon block ( De boned and de skinned, salted  , keep the skin for deep frying )
2 or 3 bowls of rice
1 onion ( Cut into thin slices )
2 eggs  ( scrambled )
3 tbsp of mixed vegetable (optional) Can be substituted with chopped long bean  ( one string ), carrot and capsicum cubes.
2 stalks of spring onion  ( Chopped  finely )

Pour cooking oil into a heated wok. Pan fry the seasoned salmon till cooked . Remove from wok and mashed one block of salmon and keep 2 slices for topping  set aside. Deep fry the seasoned , corn flour coated salmon skin till crispy Set aside for rice topping.
Heat 1 tbsp of cooking oil in wok add onion , fry till fragrant , push to the side of wok pour in the beaten eggs fry for 1 minute add rice and vegetable . Stir to mix well , add the salmon mash. Add seasoning accoding to taste.
Served topped with salmon slice, crispy salmon skin and chopped spring onion

Simple fried yellow noodle with thick black soy sauce

Fried yellow noodle with thick black soy sauce

Ingredients ( For 3 persons )

500 gm yellow or egg  noodles

Fish cakes ( cut into slices )

Chicken breast meat ( Cut into thin slices and seasoned with light soy sauce )

Chinese chives ( Cut into 1 inch lenght )

 Cai sim (Mustard green , cut into 1 inch lenght )

4 cloves garlic ( chopped finely )

2 tbsp cai po ( salted radish chopped finely - Optional )

2 eggs ( Beaten with a pinch of salt )

3 or 4 bird eye chilli  ( chopped )

Bean sprout ( Optional)

Cooking oil

Thick sweet black soy sauce (caramel )

Seasoning

Scald the yellow noodle to remove the oil .

Pour 2 tbsp of cooking oil into a heated wok . When oil is hot add. chopped garlic and cai po , fry till fragrant.

Add the seasoned  chicken meat. Stir fry till meat is cooked Add the scald noodle and fish cake .Stir well to mix. Add thick sweet black sauce , sizzle with half a both of water or stock.Simmer and add the eggs. Lastly add vegetable (chive, cai sim and bean sprout) . Stir well to mix .Serve with cut chilli

Sting ray in tamarind / chilli gravy ( Ikan pari asam pedas )

Sting ray in tamarind / chilli gravy  (Ikan pari asam pedas )

     Ingredients :

Sting ray  600 gm

1 onion ( sliced )

2 clove garlic ( sliced )

3 or 4 stalk of polygonum ( daun kesum )

1) 30 pieces of dried chilli (soaked )

2) 5 shallots

3) 3 cloves  garlic                                                         

4) 1 inch ginger                                                              

5) Half inch belacan / shrimp paste ( Optional )

6) Half inch turmeric root

Blend Nos 1 to 6 finely and saute until mixture is fragrant and oil float to the surface, Leave aside .

3 big spoon of tamarind paste ( mix with 3 cups of water and filtered  )

3 leaves of salted cabbage / kiam cai  ( shredded and soaked in water )

Half a bowl of cherry tomatoes or tomato wedges

Seasoning

Sugar (optional )

Clean fish , season with salt and leave aside.

Heat oil in wok and stir fry onion and garlic until fragrant. Add the blended fragrant mixture. Pour in the tamarind water. Bring to a boil add salted cabbage and tomatoes , add the seasoned sting ray and sugar, let it simmer till fish is cooked  Lastly add polygonum leaves Serve with hot white rice