Herbal Steamed Fish

Ingredients
1 whole garoupa, about 550–600g
3/4 tsp salt Herbs (A):
2 long pieces tong sum, cut into 3cm pieces
5–6 pieces wai sun
2 slices tong kwai
1 tbsp kei chi
3 red dates

Seasoning (B):
1/2 tsp sesame oil
1/2 tsp Shao Hsing Hua Tiau cooking wine
1/4 tsp sugar
3–4 tbsp concentrated chicken stock
3 tbsp water
1/8 tsp pepper Garnishing:
Spring onion curls and coriander leaves (yin sai)
Some sliced red chillies

Method
Clean fish and score slanting cuts on both sides.
Rub salt all over the fish and set aside.
Combine herbs and seasoning in a small bowl and steam over rapidly boiling water for 20–25 minutes to bring out the flavour of the herbs.
Place fish on a plate. Pour the steamed herbs and stock over it. Steam the fish for 12–15 minutes or until the eyes of the fish pop out.
Garnish before serving.

PINeApple FrIed Rice

Ingredients
Cooked rice for about three person portion (best is to use cooked rice that had been kept overnight in the fridge which is less soggy)
3 eggs
1 white onion, chopped
4-5 pips garlic, chopped
Any choice of chicken meat, squids or shrimps, about a fistful
Tiny pieces of pineapple, about a fistful. If you are using canned ones, drain, squeeze out the syrup, put under running water, squeezed dry again to reduce the sweetness.
Olive oil and butter (about 1 tablespoon each)
1 snack pack of cashew nuts (those that had been fried and salted)
Flavours made of salt, pepper, dashes of fish sauce. Do not use soya sauce as you want the rice to be whitish.

Method

Unlike normal fried rice, pineapple fried rice is best being fried in this order.

Heat oil and butter and stiry fry onion and garlic till fragrant. Add in chicken/shrimp and stir further to cook it. Knock in eggs and mash them up. (usually, in fried rice, one would put the egg AFTER the rice but not here)
Add in rice and flavourings and stir till well mixed.
Add pineapple.
Scoop up and sprinkle with cashew nuts.

Thanks to Lilian for the recepies

Kerabu Mango- The Chicken Rice Shop

Yesterday, i prepared this yesterday actually but left it in the fridge overnight cos I love it served cold. This sweet, sour and spicy dish has a strong Thai influence and the Nyonya sort of adapted it too. The main difference would be the Nyonya version is less spicy and slightly sweeter. Nevertheless it will still excite your taste buds and the coriander leaves providing the aromatic fragrant.

If you are considering having this appetizer to accompany your meal, do refrain from cooking other dishes with a similar taste like Sweet and Sour Fish. I find it goes well especially with Fried Chicken and Grilled Fish.


Ingredients
1 small Green Mango - skinned and shredded
5 ShallotsShallots
- sliced finely
10 CilipadiCilipadi
- sliced finely
1/2 CucumberCucumber
with soft centre removed - shredded
1/2 CarrotCarrot
- shredded

Seasoning Ingredients
3 tbsp Lime Juice
2 tbsp Sugar
1 tbsp Fish Sauce
1 tbsp Sesame Oil
Dash of pepper

Garnishing Ingredients
Coriander LeavesCoriander Leaves

Mint LeavesMint Leaves



Directions
1. Combine seasoning ingredients in a mixing bowl.
2. Stir in all shredded ingredients.
3. Place unto serving bowl and sprinkle garnishings.
4. Serve with any seafood curry meals, fried chicken or grilled fish.

Note: You may also use Grinded Peanuts for garnishing.

And if you lazy to make them, can get a try in Chicken Rice Shop, I tried it today is very yummy as well.. but a bit Spicy cause... too many chili paddies.

-KerabU ManGo-