Steamed Fish With Garlic And Chili Sauce

Recipe: Chef Pung Lu Tin - Heavenly Fish Menu Cook Book / 60 Nutritious Meals with Fish
Ingredients: 
1/2 piece big head carp (fish head) / Ikan Kap
10g chopped spring onion

Sauce:
60g (3 tbsp) chopped garlic
20g (1 tbsp) chopped chili
1 small chili padi chopped
1/2 tsp salt
1/2 tsp pepper powder
1 tsp sugar
1 tsp corn flour
1 tsp sesame oil
1 tbsp plum paste

Cleaning method:

Wash the fish head clean, spread 1 tsp vinegar and 1 tsp salt on the outer skin of fish head.

Be careful not to spread it on the fish stomach of fish flesh and then soak the fish head in water for 30 minutes, remove and wash till clean, set aside.

This method helps to remove the muddy smell of fish head.

Remove seeds of chili and finely dice the chili and chili padi.

Cooking method:

Wipe the fish head clean and put it on a steaming plate.  Set aside.

Stir all sauce ingredients till well mixed, drizzle over the fish head.

Heat steamer with boiling water over high heat, put in fish head and steam over high heat for 12 minutes till cooked thoroughly.

Remove the fish head and sprinkle with chopped spring onion, serve hot.

Otak-Otak

Recipe: Madam Koh Sai Ngo - sour and Spicy Delights cook book

Ingredients:

600g mackerel

10 sheets banana leaves (cut into 20cm x 15cm)

1 cup coconut milk

1/2 tbsp salt

some kaffir lime leaves

Spice paste (finely blend)

1 big pc cekor

3 pcs buah keras / candlenut

3 stalks lemongrass

1 pc turmeric

6 pcs dried chilies

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

6 pcs shallot

Method A:

Soak the banana leaves in hot water until soft.

Clean the mackerel and scrape out the fish meat.

Shred kaffir lime leaves.

Method B:

Finely chop mackerel meat. Add some salt while chopping.

Pour in coconut milk slowly. Stir until the meat becomes a fine paste.

Transfer the fish meat to a bowl.  Add in spice paste and kaffir lime leaves to mixture and mixed wells.

Lay a piece of banana leaf and spread it out, put 1 tbsp of fish meat in the centre of the leaf.

Fold up the banana leaf and use a toothpick to seal both ends.  Repeat this step until all the fish paste is used.

Put in a pre-heated oven to bake for 20 minutes or steam over high heat for 20 minutes.

Shrimp Sauce Fried Chicken

Recipe: Chef Patsie Cheong - Delectable Mixed Rice Recipes

Ingredients A:

2 pcs Chicken Thighs

2 pcs Chicken Wings

4 tbsp Corn Flour

Ingredients B:

1/2 tbsp Shrimp Sauce (i used Lee Kum Kee's brand)

Some pepper powder

2 tbsp sugar

1 tsp chili paste

Method:

Rinse chicken thighs and wings, cut into small pieces.

Combine with ingredients B and marinate for 3 hours.

Coat chicken evenly with corn flour.

Heat up some oil for deep frying, add in chicken and deep fry until cooked.

Remove and serve hot.

Tips: Coat chicken with corn flour just right before deep frying.