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My family is definitely in for a treat this evening. In cold storage were some fried fish maws that I’ve tugged aside and forgotten until now. I seldom buy it as good quality ones are costly and I normally reserve it for special occasion. But I guess it’s alright to indulge in such once in a while. Together with some available ingredients, dinner shall be a pot of surprise tonight. Hehe….I can foresee some happy faces already 😀




(A) 500gm white fish fillet (cut into bite-size pieces)
– season with :
1.5 tablespoon light soya sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1/4 teaspoon white & black pepper mix
1/4 teaspoon sugar
1 egg

(B) 8 tablespoon cornflour

150 gm yam, skinned & sliced
1 piece firm toufu, sliced

2 shallots, sliced
1″ knob ginger, sliced
2 stalks leek, sliced (maybe substituted with other preferred vegetables)
1/2 carrot, sliced
1 red chilli, seeded and sliced

(E) 100gm Deep fried fish maws (break into smaller pieces & soak in hot water until soft; drain)

250 ml vegetable or chicken stock
250 ml hot water
1 tablespoon light soya sauce
1 tablespoon rice wine
1/4 teaspoon salt
1/4 teaspoon white pepper

1.5 tablespoon cornstarch mixed with some water


1) Season (A) and leave in chiller for 1 hour. After that, drain off half the liquid and add (B). Coat well.

if too wet, add more cornflour to ensure fillets are thickly coated

if too wet, add more cornflour to ensure fillets are thickly coated

2) Heat some oil in a pan. Deep-fry fish fillets until golden brown. Use the remaining oil to pan-fry (C) until yam is cooked and toufu is lightly brown (fry yam and toufu separately). Transfer to a plate lined with paper towels to absorb excess cooking oil.

3) Heat 2 tablespoon cooking oil in a large claypot. Fry shallots and ginger until fragrant, follow by rest of ingredients in (D) and (E). Stir-fry until leeks are soft.

4) Add (F) and bring to boil. Lower heat, cover and leave to simmer for 5 mins until fish maws are soft (simmer longer if you prefer very tender fish maws).

5) Add fried fish fillets, toufu and yam to claypot. Stir well and add more hot water if necessary. Lastly, add (G). When sauce has thickened, remove claypot from heat.

6) Garnish with coriander and serve hot with rice.

A treasure pot of delight !

A treasure pot of delight !

in anticipation of my gals' request, packed lunch to take along to work tomorrow

in anticipation of my gals’ request, packed lunch to take along to work tomorrow 😀



~ Jesus Feeds the Five Thousand ~

10 When the apostles returned, they reported to Jesus what they had done. Then he took them with him and they withdrew by themselves to a town called Bethsaida, 11 but the crowds learned about it and followed him. He welcomed them and spoke to them about the kingdom of God, and healed those who needed healing.

12 Late in the afternoon the Twelve came to him and said, “Send the crowd away so they can go to the surrounding villages and countryside and find food and lodging, because we are in a remote place here.”

13 He replied, “You give them something to eat.”

They answered, “We have only five loaves of bread and two fish—unless we go and buy food for all this crowd.” 14 (About five thousand men were there.)

But he said to his disciples, “Have them sit down in groups of about fifty each.” 15 The disciples did so, and everyone sat down. 16 Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke them. Then he gave them to the disciples to distribute to the people. 17 They all ate and were satisfied, and the disciples picked up twelve basketfuls of broken pieces that were left over.