Sweet and Sour Fish Recipe

October 14th, 2008Recipes, Chinese Recipes, Recipes, Nyonya Recipes, Recipes19

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Recipe: Sweet and Sour Fish

Adapted from Penang Nyonya Cooking

Ingredients:

1 whole fish, about 400g

Gravy:

1/2 onion, chopped

1 teaspoon preserved soy bean paste (tau cheo)
100ml water
4 tablespoons tomato sauce
1 red chilli, finely pounded
1 tablespoon light soy sauce
Sugar, to taste
1/2 teaspoon cornstarch, mix with 2 tablespoons of water

Garnishing:

Coriander leaves

Method:

1) Clean the fish, wash and drain. Steam the fish until cooked, about 8
minutes. Remove and set aside.
2) To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and
stir-fry for 1-2 minutes, or until soft.
3) Add preserved soy bean paste and stir-fry until fragrant.
4) Add water, tomato sauce, pounded chilli, light soy sauce and sugar. Bring
to a slow boil.
5) Add cornstarch solution and stir quickly for a few more minutes.
6) Pour the gravy over the steamed fish. Garnish with coriander leaves, serve.

Recipe: Hotplate tofu

May 17, 2013 10:03 AM by Simply Her

Use a multi-wonder double-sided pan to whip up a dish of

hotplate tofu, minus the oil splatters; here's how

The double-sided pan does it all – it fries, grills and bakes – all with a click and flip, and
without oily splatters, too.

The sizzling hotplate tofu is one of the Asian-style, stir-fry dishes that you whip up easily
with the handy double-sided pan; you don't need a wok to cook this popular zi char dish.

Simply Her reader Cassandra Tee shares her recipe here.

 COORDINATION Lim Tsiao Hui PHOTOGRAPHY Jasper Yu ART DIRECTION & STYLING Nikki Ho
PROPS Happycall Double Pan SPECIAL THANKS TO: Saltwater Cafe, Level 1, Changi Village Hotel, Tel:
6681 6661

HOTPLATE TOFU
By Cassandra Tee, 34, graphic designer
Serves 4

INGREDIENTS
3 tbsp vegetable oil
1 tbsp chopped garlic
1 cup minced chicken
2 tbsp water
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp light soya sauce
3 tbsp chopped prawns
4 eggs, beaten and mixed with 2 tbsp of water
2 packets egg tofu, sliced into 2cm-thick pieces
2 tbsp chopped spring onions
1 chilli padi, chopped (optional)  
DIRECTIONS
1 Heat 2 tbsp of vegetable oil in the pan and fry the garlic until it is fragrant.

2 Add the minced chicken and stir-fry for 30 seconds. Add the water, oyster sauce, sesame oil
and light soya sauce, and stir-fry for 1min.

3 Add the prawns and stir-fry for 30 seconds. Transfer to a plate and set aside.

4 Grease the pan with the remaining vegetable oil. Over low heat, pour the eggs into the pan.

5 Add the egg tofu over the eggs. Close the pan and cook for 1min, until the eggs are almost
fully cooked. Transfer to a plate.

6 Top with the chicken-prawn mixture, and garnish with spring onions and chilli padi.

Sizzling Japanese Tofu

Ingredients

o 1 packet Japanese tofu, cut into 1.5cm pieces

o Tapioca flour for coating
o 1 tsp chopped garlic
o 1/2 tsp chopped ginger
o 1 tbsp oil
o 1 tsp sesame oil
o 100g chicken meat, steamed and shredded
o 100g small prawns, shelled
o 2 pieces Chinese black mushrooms, soaked and sliced thinly
o 25g frozen green peas
o 25g carrots, diced

Seasoning (combine in a small bowl):

o 1/2 cup water

o 1 tbsp oyster sauce
o 1 tsp light soy sauce
o 1 tsp sugar
o 1/4 tsp pepper
o 1 tsp Shao Hsing Hua Tiau wine (optional)
o 1 tsp chicken stock granules

Thickening (combine):
 o 1 tbsp corn flour
o 2 tbsp water

Method

Coat sliced tofu pieces in tapioca flour. Deep fry in hot oil until golden. Dish out and
drain on absorbent kitchen paper towels.

Heat oil and sesame oil in a wok; saute ginger and garlic until fragrant. Add prawns,
black mushrooms and carrots. Stir-fry well. Add seasoning, green peas and chicken
meat. Blend in thickening.

Heat hotplate over fire. When it is really hot, remove and place on a wooden platter.
Add tofu pieces and pour sauce over. Serve immediately.

Related Recipes by Ingredient

 Japanese tofu

Piña-Level Up Sweet N' Sour Fish

8 Comments

Tired of the usual fried fish? Try this sweet and tangy dish, even your little picky eaters will love
this. You’ll find in your pantry everything you need to turn your simple fried fish into this family
favorite.
 Cooking Skills Needed:

 How to Boil and Simmer

 How to Sauté
 How to Fry
 How to Slice Vegetables and Fruits

Cooking Tools Needed:

 Pan
 Wooden Spoon
 Chef's Knife
 Chopping Board
 Measuring Cups
 Measuring Spoons

Best paired with

Ingredients
1 pc (½ kg) Dalagang Bukid (whole fish)

1½ tsp Calamansi Juice  

 ½ tsp Iodized Fine Salt  

1 tbsp All-Purpose Flour (or cornstarch)

1 pc (50 grams) Red Bell Pepper (sliced, for the sauce)

2 tbsp Green Onion Strips (optional)

4 tbsp Sugar (for the sauce)

½ tsp Iodized Fine Salt (for the sauce)

1½ tbsp All-Purpose Flour (dissolved in ½ cup water, for the sauce)

(or 5 tbsp Del Monte Original Style Tomato

¼ cup Ketchup
Sauce, for the sauce)

1½ tbsp Vinegar (for the sauce)

Del Monte
1 pouch (115 grams) (drained, syrup reserved)
Pineapple Tidbits

Cooking Procedure:
1. Sprinkle fish with calamansi juice and ½ teaspoon salt, then sprinkle with 1 tablespoon
flour or cornstarch. Fry until golden brown. Set aside.
2. Sauce: Combine ketchup or DEL MONTE Original Style Tomato Sauce, vinegar, sugar, ½
teaspoon salt and pineapple syrup. Stir. Simmer uncovered for 2 minutes. Add the flour
dissolved in ½ cup water. Simmer with continuous stirring until thickened.
3. Add Del Monte Pineapple Tidbits and bell pepper. Allow to Simmer.
4. Pour over fish. Top with green onions.

Makes 4 servings

Minced Chicken With Hot Plate Japanese

Tofu
Ingredients :

200g of minced chicken

3 packets of japanese tofu (sliced into 1 cm thick0
1 teaspoon of chopped garlic
3 tablespoon of oyster sauce
1 teaspoon of black pepper
2 red chilies (cut into 4 each)
2 stalks of spring onion (chopped)
1/2 cup of water
1 medium sized egg (beaten)
1 teaspoon of salt
3 baby corns (cut into 4 each & blanched)
1/2 a carrot (sliced into big slices & blanched)
Oil for frying

Method :

Fry the japanese tofu in oil until its half cooked. Dish and leave it aside. On a different
semi flat non stick pan, add 2 tablespoon of oil and fry the chopped garlic, next add in the
chicken and salt to it. Once chicken is cooked, add in the pepper, corns and carrot to it.
After about a minute, add in the water and oyster sauce. Lastly add in the egg and spring
onion. Close the pan with a lid and immediately turn the flame off once you add the egg.
Serve within a minute of preparing the dish.

Butter Prawn Recipe

December 19th, 2006Recipes, Malaysian Recipes, Recipes74 Comments
print

Recipe: Butter Prawn

Ingredients

1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)

Method:

Leave the prawn heads and shells on but chop off the eyes part. Slit down the
back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and
set aside.

Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2
minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated
coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve
immediately.

Recipe adapted from “The Food of Malaysia: Authentic Recipes from the
Crossroads of Asia.”
Egg Floss Butter Prawn

i skipped the corn flour sebab takde kat dapur

Ingredients:

1/2 pound of large shrimp/prawns – leave half shell on

2 tbsp cornstarch
2 sprigs curry leaves
1 shallot – sliced thinly 
4 garlics - sliced thinly
3 bird eyes chilies – cut small (or cili kering)
1/4 cup milk
Salt and pepper to taste
2 tbsp butter

Ingredients for egg floss:

3 egg yolk
4 tbsp butter
3 tbsp vegetable oil

1. Clean and pat dry the prawns in paper towel. Season them with a bit of salt and
pepper. Lightly coat them with some cornstarch.
2. Heat up the wok with a bit of vegetable oil. Pan fried the prawns until lightly brown on
both side. Remove and drain the oil on paper towel.
3. To make the egg floss, heat up the butter and vegetable oil. Carefully drizzle in the
beaten egg yolks into the hot oil in a thin stream. When the eggs hit the oil, stir it around
so they don’t clump up together.
(stir it fast bebeh) Continue to stir until the egg floss is golden brown. Remove the floss
and drain them on paper towel
4. Remove any access oil from the wok and wipe it clean, add in the tablespoon of
butter. Toss in the shallots, curry leaves and chilies. Stir until fragrant. Add in the milk
and continue to stir until the milk bubble and reduce.
5. Add in the prawns and give it a good stir to coat the sauce. Add in the egg floss,
sprinkle in sugar, salt and pepper. Toss it really well. Dish out and serve immediately.

Tiara's tips for egg floss:

Before curah egg yolk dalam kuali make sure minyak panas betul2. Pastu letak
butter dlm minyak tu and then the moment u nak letak beaten egg yolk, kena curah
tinggi2 and AT THE SAME TIME kena kacau kuali dengan senduk. Senduk tu yang
macam mangkuk tahu? bukan yang leper buat nasi goreng tu. Kacau laju2 in circular
motion. Bila dia macam berbuih kira jadi la kut. Bace doa sikit haha. Both hands play
important role simultaneously i tell u. Ha paham ke? Tak paham kita buat scramble
egg jela ye.