Gingery Trout with Caramelized Sugar and Vinegar (糖醋鱼)

Ingredients:

1 large trout or 2-3 fillets, cut to three sections each

Marinate: 

1/2 tsp black pepper

1 tsp sugar

1 tsp Chinese black rice vinegar

1 tsp dark soy sauce

1 tsp cornflour

2 tbsp oil

Gravy Seasoning:

6 tbsp sugar

9 slices ginger

9 tbsp Chinese black rice vinegar

6 tbsp light soy sauce

1 cup water

1 stalk spring onion, segmented

Method:

To prepare the fish:

Marinate fish with all the marinating ingredients for at least 30 min; set aside.

In a sauce pan, heat oil over medium high heat and brown both side of fish until fragrant and cook.

Transfer to serving plate and sprinkle-on spring onion, set aside.

To prepare the gravy:

In the same sauce pan or wok, discard excess oil and melt sugar over low heat till golden and caramelized.

Add-in ginger and stir until fragrant and golden.

Pour-in vinegar, soy sauce and water.

Leave simmer over medium high heat and stir occasionally until gravy is thicken and bubbly.

Remove from heat and pour immediately onto the prepared fish.

Best serve warm with steamed rice.

Thai 3 Flavours Fish (Plalat)

 

Ingredients:

1 Fish (about 450g)
1/4 tsp salt

1/4 tsp black pepper

1/4 tsp sugar

oil for deep frying

Sprinkles

1 shallot, sliced

Some coriander/spring onion, chopped 

2 tbsp lime juice

Gravy

1 clove garlic, chopped

1 tbsp Thai chili pepper, sliced (I replaced with dried red chili)

2 tbsp fish sauce

2 tbsp brown sugar

2 tbsp stock (fish/chicken)

2 tbsp oil

Method:

Clean fish, score both sides of the fish deeply (each about 3 cm apart), pat dry on kitchen towel; set aside.

In a bowl, mix together salt, sugar and pepper powder; set this seasoning mixture aside.

Rub fish well with the prepared seasoning mixture (externally, internally and inside the scores too), set aside to marinade for at about 30 minutes.

Heat oil in wok or deep frying pan over medium high heat, deep-fry fish until both sides skin are crispy and golden brown.

Drained fish on paper towel.

Transfer fish onto a serving plate, sprinkle-on shallot and coriander leaves; set aside.

To prepare the gravy, heat oil in a pan over medium high heat, saute garlic till fragrant and starting to be golden brown.

Add-in chili, stir-fry till aroma.

Add-in the remaining ingredients, reduce heat to low and let simmer to thicken the gravy.

Remove from heat and pour the gravy onto the fish.

Sprinkle-on lime juice and adjust the taste accordingly.

Serve hot with rice.

Tuna Quiche

Ingredients:

Base

230 g puff pastry (pasta sfoglia)

Filling

6 (80g) canned tuna, drained
1 onion, chopped, boiled and mashed
3 egg, lightly beaten
3 tbsp mayonnaise
1 tsp garlic powder
salt to taste (canned tuna is salty)

Method:

Preheat oven to 190-200 °C.

Roll out puff pastry together with the provided parchment paper on a lightly grease pie pan ( 28 cm in diameter); keep in refrigerator till use.

In a large mixing bowl, add-in all the filling ingredients and stir well to incorporate fully.

Spoon the filling mixture into the prepared pie case.

Bake in the preheated oven for 40 minutes, or until filling is lightly set or till surface is browned as prefer.

Best serve warm or at room temperature for party.

Homemade Fish Balls and Soup

Ingredients:

Fish Balls Ingredients

600 g white fish
1 tbsp water
1 tsp salt

100 ml water
1 tsp salt
dash of pepper
3 tbsp cornflour

bowl of water
1 tsp salt

Soup Ingredients

reserved bone & skin of fish
1000 ml water
1 stalk spring onion, chopped
1 tbsp tong choi (Chinese preserved radish)
1 tsp salt or to taste
2 tsp light soy sauce

Method:

To prepare the fish balls:

Fillet fish with sharp knife by removing fresh meat from bone and skin.

Further scrape out the remaining fish meat from skin and bone with metal spoon, reserve the bone and skin.

Blend fish meat with 1 tbsp water and half tsp salt till very fine or alternatively pound it with the back of chopper and gradually add-in the salt solution.

Transfer fish paste into big bowl and stir rigorously till sticky.

Gradually, stir-in the 100 ml water, 1 tsp salt, pepper and corn flour.

Lift up handful of fish paste and throw against bowl till springy on whole.

Grease hands with oil and form fish paste portion by portion into balls via gently squeezing the paste out between thumb and index fingers.

Drop fish balls into a bowl of water added with 1 tsp salt and leave to soak for at least 30 minutes.

To prepare the soup:

Pan-fry the reserved bone and skin till fragrant and golden brown, remove from heat and set aside.

Bring water to boil in a pot or wok.

Return the fragrant bone and skin into the boiling water and let simmer over low heat for about 1 hour.

Drain the stock into another pot and bring to boil.

Drop-in fish balls and simmer over low heat till fish balls floated.

seasoning with salt, soy sauce and tong choi.

Sprinkle-on chopped spring onion on hot soup right before serving.

Sweet and Sour Chicken/Meat/Fish

Ingredients:

Breading for Chicken/Meat/Fish:

1 kg Chicken, Meat or Fish, cut Chicken/Meat into bite size
2/3 tsp salt or 1 tbsp soy sauce to taste
1/4 tsp sugar
1/2 tsp pepper
3 tbsp flour
3 tbsp cornstarch
1 egg

Oil for deep-frying

Garnish Ingredients:

1 large green bell pepper, cut to bite size
1 onion, sliced
1 tomato, wedged
1/2 can (580 g with 5 rings) pineapple chunks, cut to bite size
2 tbsp oil

Sauce:

1/2cup vinegar
1/3 cup sugar
1/2 salt
1/4 cup orange juice of 1 orange
1/4 cup reserved syrup of canned pineapple
1/4 cup ketchup

2 tbsp cornstarch + 1/8 cup reserved syrup of canned pineapple syrup

Method:

Marinate chicken/meat/fish with salt, sugar and pepper for 30 minutes or more.

In two separated bowls, one filled with flours and the other one filled with lightly whisked egg.

Toss marinated chicken/meat/fish first in flours mixture, then in egg wet mixture and again in flours dry mixture; set aside.

Deep-fry the marinated chicken/meat/fish into hot oil till crispy and golden brown; set aside on paper towels to absorb excess oil.

In a bowl, combine all the sauce ingredients; set aside.

Heat 2 tbsp in a saucepan or wok, stir-fry bell pepper and onion for 2-3 minutes, remove from heat and set aside.

Pour sauce mixture into saucepan, bring to boil and let simmer for 10 minutes (add water if appear dried out).

Pour-in cornstarch solution and stir to thicken.

Add-in tomato and pineapple chunks, stir to cook thoroughly.

Return the chicken/meat and/or precooked garnish into saucepan and stir to mix (for fish, pour the garnish-sauce over the deep fried fish on serving plate).

Dish-out and best serve hot with steamed rice.

Tom Yam Steamed Fish

Ingredients:

1 fish (I used gilthead seabream or orata)
1/2 tsp salt
1/4 tsp white pepper
2 cloves garlic, finely chopped
1 tbsp chopped lemongrass
3 shallot/onion, sliced
2 tbsp tom yam paste (any brand of choice)
juice of 1 lemon
1/2 tbsp tamarind paste dilute in 1/2 cup water
1 tsp salt or to taste
1 tbsp chopped spring onion

Method:

Clean fish, make some gashed on both sides and rub fish well with salt and pepper; set aside to marinade for 30 minutes (optional, it can be steamed directly).

Line base of a heat resistance plate with some onion/shallot slices.

Place fish on top of the prepared plate and line garlic, lemongrass and the remaining shallot on top of the fish; set aside

In a bowl, mix together tom yam paste, lemon juice, tamarind water and salt then pour all over on the prepared fish.

Steam covered over high heat for about 10 minutes or till the fish is just right cooked-thorough.

Dish-up and sprinkle-on chopped spring onion.

Serve hot immediately with rice or bread/buns.

Crispy Skin Fish in Spicy Soy Bean Paste Gravy

Ingredients:

1 fish, (I used trout with the weight of about 200 g)
1/2 tsp salt
1/2 tsp pepper powder
1/2 tsp garlic powder
2 tbsp cornstarch
oil for deep-frying

Gravy:

3 tbsp vegetable oil
2 cloves garlic, chopped
2 tsp chili powder
5 tbsp preserved soy bean paste (tau cheo) or to taste
1 cup water dissolves with 1 tsp cornstarch

Sprinkles:

1 stalk spring onion, cut into slivers
1 fresh red chili, seeded and cut into slivers
1 tsp sesame oil

Method:

Clean fish, score both sides of the fish deeply (each about 3 cm apart), pat dry on kitchen towel; set aside.

In a bowl, mix together salt, pepper powder and garlic powder; set this seasoning mixture aside.

Rub fish well with the prepared seasoning mixture (externally, internally and inside the scores too), set aside to marinade for at least 30 minutes.

In a large plate, spread-on cornstarch, smear-on fish gently to coat both sides with flour.

Heat oil in wok or pan over medium high heat, deep-fry or shallow fry fish (about 3 minutes for each sides) till golden brown and crispy on outer skin.

Drained fish on paper towel.

Transfer fish onto a serving plate; set aside.

To prepare the gravy, heat oil in a pan over medium high heat, saute garlic till fragrant and starting to be golden brown.

Add-in chili powder and preserved soy bean paste, stir-fry for another 1 minutes or till aroma.

Pour-in water and bring to boil.

Reduce heat to low and let simmer to thicken the gravy.

Remove from heat and pour the gravy onto the fish.

Sprinkle-on spring onion, red chili and sesame oil.

Serve hot with rice.

Grilled Spicy Sour Fish/Stingray/Skate Wing

Ingredients:

1 (300 g) fish
1 large piece banana leaf/aluminum foil, greased
1 lime, cut into half
1 tbsp oil for grilling

Paste:

2 cloves garlic, peeled
1 knob fresh ginger, peeled
2 shallot, peeled
1 stalk lemongrass (white part only), sliced
1 or 2 dried red chili, softened in hot water
1/2 tsp belacan (toasted dried shrimp paste)
1 tsp tamarind paste in 2 tbsp water, strained and discarded seed
1 lime juice
1/3 tsp turmeric powder
1 tbsp fish curry powder
1/2 tsp dark brown sugar or to taste
1/2 tsp salt or to taste
2 tbsp vegetable oil

Dipping Sauce:

1 shallot, sliced
1 red chili, sliced (I used 2 tsp sambal omelek chili paste, it contributes to the red color)
1 lime juice
1/2 tsp sugar or to taste
1 tsp belacan (toasted dried shrimp paste)
1/2 tsp light soy sauce or to taste
1 bird's eye chili, chopped

Method:

Clean fish, make some gashes on both sides; set aside.

With blender, blend together garlic, ginger, shallot, lemongrass, chili and belacan till fine paste; set aside.

Heat oil in a wok or non-stick pan over medium high heat, saute paste till fragrant and aroma (about 2 minutes).

Reduce heat, add-in tamarind juice, lime juice, turmeric powder, curry powder, sugar and salt.

Stir to incorporate and cook for another 1 minute or till paste is thickened slightly (adjust taste accordingly).

Remove from heat and set aside to cool.

Rub both sides of fish well with half of the paste (including the internal part and inside the gashes).

Spread half of the remaining paste onto the greased aluminum foil, lay-on fish and spread all the remaining paste on fish.

Fold the aluminum foil into a packet and seal completely; set aside to marinade for 30 minutes.

Heat-up grill pan or a heat resistance flat pan with 1 tbsp oil over medium heat, place the wrapped fish on the pan, cook each side for 5-6 minutes or till cooked through.

Remove from heat, squish-on additional lime juice if desire and serve hot along with dipping sauce as appetizer or with rice.

To prepare the dipping sauce, just mix together all the dipping sauce ingredients to form a homogeneous solution and it is ready to apply.

Sweet and Spicy Ginger-Garlic Gravy Fish

Ingredients:

1 fish, (I used European sea bass or branzino)
1/4 tsp salt
1/4 tsp pepper
1 thumb (1 inch) fresh ginger, thinly sliced

Gravy:

6 tbsp vegetable oil
3 inches fresh ginger, finely chopped
1/2 bulb garlic, finely chopped
1 fresh red chili, finely chopped
3 tbsp water (add bit more water if necessary)
4 ½ tsp sugar or to taste
1 ½ tsp salt or to taste

Method:

Clean fish, rub fish well with salt and pepper and set aside to marinade for at least 30 minutes.

Line base of a heat resistance plate with half of sliced ginger.

Place fish on top of the prepared plate and line the remaining ginger on top of the fish.

Steam covered over high heat for about 10 minutes or till the fish is just right cooked-thorough.

Dish-up and plate on a serving plate; Set aside.

To prepare the gravy, heat oil in a pan over medium high heat, stir-fry garlic and fragrant and golden (about 5 minutes).

Add-in chili, stir-fry for another 2 minutes.

Sprinkle-on water, salt and sugar.

Reduce heat to low and let simmer for about 1 minute.

Remove from heat and pour the gravy onto the cooked fish.

Serve hot immediately with rice.

Curry Fish

Ingredients:

1 fish (I used gilthead seabream or orata)
2 tbsp oil
3 cloves garlic, finely chopped
1 onion, finely chopped
1/4 cup curry leaves
tamarind juice (1 tbsp tamarind paste in 2 cups water)
5 tbsp fish curry powder
1 stalk lemon grass, gently crushed
1 tomato, cut into 4 pieces
5 okra (lady finger)
3 green chili
1 cup thick coconut milk
2 tbsp light soy sauce
1 tsp sugar or to taste
1 1/2 tsp salt or to taste

Method:

Clean fish and cut into 3 pieces.

Heat oil in a wok or pot.

Stir-fry garlic and onion until fragrant and starting to be golden brown (about 5 minutes).

Add-in curry leaves, stir-fry for another 1 minute or till fragrant.

Add-in tamarind juice and curry powder, stir to incorporate for another 1 minute.

Add-in the remaining ingredients and lastly fish, reduce heat and let to simmer uncovered for 10 minutes or till fish is cooked-thorough meanwhile adjust taste accordingly with sugar and salt.

Remove from heat and serve hot with rice, roti, bread or bun.

Chinese Steamed Fish

Ingredients:

1 fish (I used gilthead seabream or orata)
1/2 tsp salt
1/4 tsp white pepper

Seasoning:

2 cloves garlic, finely chopped
1 (2 inches) thumb fresh ginger, cut into thin strips
3 tbsp soy sauce
1 tbsp sesame oil
1/4 tsp white pepper
1/4 cup chinese parsley/coriander/cilantro, finely chopped

Method:

Clean fish, make some gashed on both sides and rub fish well with salt and pepper; set aside to marinade for 30 minutes.

Line base of a heat resistance plate with some ginger strips.

Place fish on top of the prepared plate and line garlic and the remaining ginger on top of the fish.

Drizzle-on soy sauce, sesame oil and pepper.

Sprinkle-on chopped coriander leaves and steam covered over high heat for about 10 minutes or till the fish is just right cooked-thorough.

Dish-up and serve hot immediately with rice.

Penang Asam Laksa (Sour Spicy Tangy Fish Gravy Soup Noodles)

Ingredients:

1 kg fresh or dried thick round rice noodle (laksa noodles)
600 g spanish mackerel fish, cleaned
1500 mL water

250 g shallot, blended
2 tbsp freshly blended chili paste (from 50 dried chili, soaked, drained and blended)
tamarind juice (filtrate of 2 tbsp tamarind paste (asam jawa paste) in 800 mL water)
2 (2 inches) thumbs galangal (lengkuas), crushed
3 stalk lemon grass, crushed
2 wild ginger buds (bunga kantan), crushed
10 sprigs laksa leaves (d/polygonum odoratum/daun kesom), bunched
10 slices dried tamarind skin (asam gelugor/asam keping)
3 tbsp belacan (dried shrimp paste)
1 tsp sugar or to taste
3 tsp salt or to taste

Garnish:

wild ginger bud (bunga kantan), finely chopped
lettuce, thinly cut
cucumber, cut into thin strips
red onion, thinly sliced
fresh sprigs mint leaves (daun pudina), stems discarded
pineapple, cut into thin strips
fresh red chili, sliced
sticky prawn paste (haeko/harkou/otak udang), diluted with enough hot water
crispy prawn crackers

Method:

In a large pot, boil fish in water for at least 15 minutes or till cooked.

Remove fish from fish stock and set aside to cool to handlable temperature.

Flake the fish meat and discard bones; set aside.

Filter the reserved fish stock to remove any leftover fish bones.

Return fish stock to flame, bring to boil.

Add-in flaked fish meat and all the remaining ingredients, reduce to moderate heat, left to simmer uncovered for at least 2 hours or till to the desire concentration.

Remove and discard laksa leaves.

Adjust taste accordingly with sugar and salt.

Keep gravy hot on low flame till serving.

To prepare the dried noodles; bring enough water to boil, parboil noodles till just right cooked-thorough, remove noodles from boilling water and immediately run under cold water; drain well.

To prepare the fresh noodles, blanch noodles in hot water briefly via the help of sieve.

To serve; assemble individual serving bowls with a handful of noodles in each, add-in a little of each preference garnishs, ladle piping hot gravy over the noodles and garnishs, drain gravy back to stockpot and again ladle piping enough hot gravy over the noodles and garnishs.

Serve hot immediately with a dollop of prawn paste (adjust the amount of prawn paste accordingly to the personal preference) and a crispy prawn crackers on top.

Sushi (Shari, Nigiri-Zushi, Maki-Zushi, Uramaki-Zushi)

Shari/Sushi Meshi (Sushi Rice)


Ingredients:

2 cup uncooked short grain white rice
2 cup water
2 tbsp sake
4 tbsp white vinegar
3 tbsp sugar
2 tsp salt

Method:

2 hours before cooking rice, wash the rice thoroughly, allow cool water to drain till the washing water is clear.

Mix rice with measured water, sock for at least an hour or more.

Right before rice cooking, add sake (I used rice cooker).

When the rice is cooked, let it stand covered for about 10-15 minutes.

In a small bowl, combine vinegar, sugar and salt; set aside.

Remove cooked rice from rice cooker, pour into a large container.

Slowly, pour the vinegar mixture over the hot rice, one hand gently stir in a slicing motion to thoroughly incorporate it while the other hand manually fan the rice to remove any excess moisture.

Keep the shari in a covered thermal container to keep warm at body temperature till use.


Nigiri Zushi


Ingredients:

1 heap tbsp shari for each nigiri zushi

Neta (topping):

prawns (popular)
salmon (popular)
tuna (popular)
baby octopus (popular)
mackerel
eel
squid
clams
scallops
egg omelet
(note: the toppings can be served raw, cooked, smoked or cured, grilled or batter fried)

Method:

Clean prawns, remove head but keep the shell on, use bamboo skewer to straighten the prawns by inserting the skewer from down side of tail-end towards backside and all along the backside shell.

Boil or steam prawns for 5 minutes or till fairly pink and cooked through (optional, I did used seasoning for steaming: 1/4 tsp fish sauce, 1/2 tsp sesame oil, 1 1/2 tbsp shao xing wine, 1/8 tsp salt and dash of pepper).

Remove from heat, let it stand till hand able temperature, remove bamboo skewer and shell but keep the tail on.

Slice the prawns deeply from down part and remain intact at the backside.

Assembly:

Wet both hands well with vinegar, take shari with one hand, squeeze shari into oblong bite size.

Pick a neta with the other hand, brush a bit wasabi on a surface, then place-on shari.

Press on shari gently with the thumb of holding hand, at the same time, make dent on both sides with the other hand's thumb and index fingers (neta side down).

Wrap neta around shari with shari side down.

Hold sushi with holding hand's fingers in a box shape, press on neta with both index and middle fingers of the other hand.

Open the holding hand's fingers from box shape into flat surface, with the other hand's thumb and index fingers, gently press on both sides inwards to give the shape of bottom boat side up.


Maki Zushi


Ingredients:

10 x 19.5 cm yaki nori (roasted seaweed sheets)
2 1/2-3 tbsp shari for each roll
makisu (bamboo rolling mat)

Neta (filling):

prawns (popular)
salmon (popular)
tuna (popular)
crab (popular)
cucumber (popular)
avocado (popular)
toasted black/white sesame seed (popular)
carrot
asparagus
tofu
salad vegetables
(note: the fillings can be served raw, cooked, smoked or cured, grilled or batter fried)

Method:

Wrap makisu with a layer of plastic, place-on a sheet of nori at bottom side of makisu.

Wet both hands well with vinegar, spread a thin layer of shari on nori from one side to the others.

Empty about 2 cm of space on the top of nori while about 1 cm on the bottom without any shari.

Spread some wasabi on shari all along the center core of nori.

Sprinkles-on some sesame seed all over the shari.

Place-on a long, thin strip of neta (I used cucumber, avocado and/or deep-fried prawn wrapped with lettuce).

Slowly, lift the makisu to roll it upwards evenly all along the nori, from one side to the others.

With both hands' fingers in a box shape, gently press-on all over the roll into a square shape.

Unroll the makisu, cut the maki zushi in half with a very sharp knife.

Place them together paralellly and cut into 6 equal size pieces.


Uramaki Zushi


Ingredients:

10 x 19.5 cm yaki nori (roasted seaweed sheets)
2 1/2-3 tbsp shari for each roll
makisu (bamboo rolling mat)

Neta (filling):

prawns (popular)
salmon (popular)
tuna (popular)
crab (popular)
cucumber (popular)
avocado (popular)
carrot
asparagus
tofu
salad vegetables
(note: the fillings can be served raw, cooked, smoked or cured, grilled or batter fried)

Spinklings:

toasted black/white sesame seed
fish eggs
chili flakes

Method:

Wrap makisu with a layer of plastic, place-on a sheet of nori at bottom side of makisu.

Wet both hands well with vinegar, spread a thin layer of shari on nori from one side to the others.

Apply some Sprinklings all over on the shari.

Turn nori over with shari side down on makisu.

Spread some wasabi on nori all along the center core.

Place-on a long, thin strip of neta (I used cucumber, avocado and/or deep-fried prawn wrapped with lettuce).

Slowly, lift the makisu to roll it upwards evenly all along the nori, from one side to the others.

With both hands' fingers in a box shape, gently press-on all over the roll into a square shape.

Unroll the makisu, cut the uramaki zushi in half with a very sharp knife.

Place them together paralellly and cut into 6 equal size pieces.


Sushi Dipping Sauce


Ingredients:

1 tsp light soy sauce
1 tsp water
1/4 tsp wasabi

Method:

In a small dipping plate, stir to combine the light soy sauce, water and wasabi; ready to serve with sushi.

Cheong Cheng Fish (Gravy Steamed Fish)

Ingredients:

500 g fish, (I used gilthead seabream or orata)
1 tsp salt

Cheong Cheng Sauce:

2 tbsp vegetable oil
9 cloves garlic, finely chopped
1 large onion, finely chopped
1 inch fresh ginger, finely chopped
2 tbsp fermented soya bean paste, mashed
1 tbsp sambal omelek chili paste
2 tbsp plum sauce
1/2 cup chinese parsley/coriander/cilantro, finely chopped
chinese parsley for sprinkling

Method:

Clean fish, make some gashed on both sides and rub fish well with salt; set aside for 30 minutes.

To make the cheong cheng sauce, heat oil in pan or wok over medium-high heat, stir-fry garlic, onion and ginger still fragrant and golden yellow.

Add soya bean and chili pastes, stir-fry till fragrant for another few minutes.

Add plum sauce and stir to mix thoroughly.

Remove from heat, set aside.

Line a heat resistance plate with parchment paper/onion slices/ginger slices.

Lightly rinse fish with running water, place fish on top of prepared paper/onion/ginger, add 1 tbsp cheong cheng sauce on fish, steam covered over high heat for about 20 minutes or still fish is cooked-thorough.

Remove from heat, drain excess water from fish into cheong cheng sauce.

Return cheong cheng sauce to heating source, simmer till gravy is thicken.

Remove from heat, stir-in chinese parsley, pour the gravy over fish, sprinkle with some chinese parsley.

Serve hot immediately with rice.

String Beans-Tuna Salad

Ingredients:

200 g string beans, cleaned and cut-off two ends
1 carrot, sliced
1/2 medium yellow bell pepper, cut into bite size
1/2 medium cucumber, sliced
1 (80 g) canned tuna in extra-virgin olive oil, drained.

Method:

Bring a bowl of water to boil, blanch string beans and carrot in boiling water for about 5 minutes or till tender, drain.

In a large bowl, combine the bean with the rest of ingredients and stir-well to mix.

Serve immediately alone or accompany with bread slices.

String Beans-Sardines Curry

Ingredients:

300 g string beans
1 (125 g) canned sardines (omit it for vegetarian version)
3 tbsp vegetable oil
2 cloves garlic, finely chopped
1 onion, finely chopped
1 large potato, boiled, peeled and cut into cubes
1 cup milk
1 egg (substitute with 1 tsp corn flour or omit it for vegetarian version)
4 tbsp fish curry powder
2 tsp salt or to taste

Method:

Wash string beans, cut-off two ends and chop into 1 cm long, put aside.

Heat oil in a wok or non-stick pan.

Stir-fry garlic and onion until fragrant and starting to brown (about 5 minutes).

Add string beans, sardines and potato.

Stir-fry until string beans are half-cooked.

Add half of the milk and bring to a rapid boil for 2 minutes.

Add egg and continue stirring so that egg evenly distributed into tiny pieces.

Dissolve curry powder in the remaining milk and pour into the simmering mixture.

Add salt and stir to dissolve.

Keep simmering and stirring to thicken the curry.

Remove from heat and serve hot with rice or any of your favorite bread.