Hakka Yong Tau Foo

The pictures below were taken a few months ago and I never had the time to post the recipe up.I made this a couple days back for my cousins. Everyone enjoyed even though the soup was a little fishy to their liking.

Adapted from Agnes Chang - Hawker's Delight

For fish mince :-

500g mackerel,ikan tenggiri flesh, (this is how I remove the flesh from the bones of the fish ) bones and skin kept for the stock

100g g tinned bamboo shoots, squeezed dry and diced

assorted vegetables & beancurd for stuffing. ( I had more tau foo because my cousins preferred beancurd)

1tablespoon tapioca flour

1teaspoon salt

3tablespoon water

1/2 white pepper

For stock :-

Bones & skin of fish

100g fermented soya beans (tau cheong)

1 slice ham choy

1 cube ikan bilis (anchovy) stock

Spring onions and fried garlic oil for garnishing

• For fish stock :- Boil all stock ingredients for 2hours.
• For mince fish :- Using a pastel & mortar, pound flesh of fish until very fine and a sticky paste is formed.Mix tapioca flour,water,salt & pepper until combined. Slowly add to to fish paste until paste is very sticky.Continue 'pounding' until you get a springy texture.Add bamboo shoots and mix well.
• Stuff fish paste into your desired vegetables and beancurd.
• Arrange on steaming tray and steam for 10minutes until cooked.
• Before serving add steamed stuffed ingredients into stock and bring to boil.Dish into serving bowl, sprinkle chopped spring onions and some garlic oil over and serve hot with some noodles.

Thai fish cake with thai chilli sauce

Everytime on the way to catch the bus to uni, I would walk pass this little Thai take way place in Westfield,Parramatta to buy their fish cakes. The price of their fish cakes are a rip off but for Australian standards it's pretty cheap. It costs me 1AUD for a thin fish cake. I made once in Sydney using ready made red curry paste in a tin but it was very salty and didn't taste anything like the ones I bought from the take over shop. Mum didn't allow me to make it again but apparently it was costly. Every damn thing is costly in Sydney, it was frustrating. Coming to Malaysia for just under 3 weeks I missed my almost daily dose of fish cakes. Having made one really good thai green curry from my one and only Thai cookbook and another really disastrous sweet dish, I wanted to try another recipe to convince myself my purchase

was not to waste.

Adapted from Thai Street Food - David Thompson

Sauce

2 fresh long red chillies

1-4 chilli padi

good pinch of salt

2 coriander roots,cleaned

1 large garlic clove,chopped

1/4cup vinegar

1/4cup caster sugar

Red curry paste

5 dried long red chillies

10 chilli padi

good pinch of salt

1 tablespoon chopped galangal

2 tablespoon chopped lemongrass

2 teaspoon finely chopped kaffir lime leaves

1 tablespoon chopped ginger

2 1/2 tablespoon chopped garlic

2 teaspoon shrimp paste

400g Spanish mackerel fillet

2 tablespoon fish sauce

1tablespoon sugar

1 egg

5 long beans(snake beans) finely sliced

pinch of salt

vegetable oil,for deep frying

• First make the sauce.Chop all ingredients for the sauce and put into a bowl.Add vinegar & sugar, mix until well combined. Pour everything into a blender and wizz for two seconds, creating a coarse chilli sauce ( that is the best way I could describe it)
• Second make the curry paste. Soak dried chillies in hot water for about 10 minutes. Remove dried chillies from hot water and roughly chop them.Roughly chop chilli padi .Using a pestle & mortar ( you can use a blender/food processor), pound chillies with salt, then add the remaining ingredients in the order they are listed,reducing each one to a fine paste before adding the next.
• Mince fish. Scrap flesh away from the skin with the edge of a spoon.Place the fish in a pestle & mortar and pound until it is sticky yet firm.

• Combine mince fish & curry paste, add egg then season with sugar and fish sauce. Mix properly before adding beans.
• Check seasoning.I tried it raw or you can deep fry a little to test the seasoning.Grease your hand slightly,shape the fish cake mixture small discs.
• Pour deep frying oil into a large,stable wok until it is about 2/3 full.Heat the oil over a medium-high flame until a cooking thermometer registers 180C.
• Deep fry the fish cakes-only few at a time,turning them once or twice to promote even cooking.The fish cakes should be ready when they start floating to the surface and slightly puffed.Drain on paper towels.Repeat with the remaining fish cakes.
• Serve with chilli sauce.
  
  
  
  
  

Cauliflower Mornay & Grilled Red Snapper fillet

Cauliflower mornay

Adapted from Gourmet Traveller August 2011 Magazine

1/4 small size cauliflower, approx

30g butter

2tbsp plain flour

250ml milk

100g grated cheddar cheese

grated cheese to your liking,I used Red Lancashire cheese,looks more like the American cheese

breadcrumbs for sprinkling

• Preheat over to 180C. Blanch cauliflower until tender,about 2-3minutes. Drain well,then transfer into 3 ramekins.
• Melt butter in a saucepan over medium heat,be careful not to burn your butter,add flour and stir until golden,then gradually add milk and grated cheese,stirring well after each addition, until thick and smooth.
• Pour over blanched cauliflowers in ramekins, then sprinkle grated cheese on top and lastly bread crumbs. Being lazy i just sliced the cheese and placed it on top.


• Bake for 15minutes until golden brown and bubbly.Serve hot.

Grilled Red Snapper fillet

2 slices red snapper fillet

2tbsp mirin

3tbsp fish sauce

Marinate fish with mirin and fish sauce for 15minutes. Grill for 10minutes on medium heat or until cooked.

Pork & Fish Ball porridge

Pork Balls

300g Mince pork

2tbsp Choy poh (preserved radish)

Seasoning

3 tbsp Fish sauce

A dash of White pepper

1tsp Sesame seed oil

Salt,to taste

Method

Mix all the ingredients together and let it rest for an hour.

Store bought fish paste

Garnish

2 Chinese sausages

½ Spanish onions

Rice porridge

2 rice cups (the ones you get with a rice cooker) Rice

1tbsp chicken stock granules

1litre water

Few slices ginger

4pips garlic, thinly sliced

Method

Mix stock granules, water and rice and let it rest for 2 hours. On low heat, cook the rice mixture, stir the porridge as frequent as possible to avoid the bottom from burning. Add water if necessary. Once the porridge is ¾ cooked, quickly roll pork mixture into small balls and also the fish paste and drop them into the porridge mixture slowly and quickly. You want the balls to cook evenly. Let it boil. Make sure you stir carefully as you don’t want the pork balls and fish balls to break.

In hot oil (I used peanut oil), fry onions until caramelized then add the sausages. Fry till cook.