Buttermilk Fish Fillet

上汤啦啦 Clam In Fish Soup

300 g           Calm
    1 tbsp      Shredder Ginger
    1 tbsp      Lycium 枸杞
    3 tbsp      Chopped Parsley
    1 bowl     Stock ready with taste.
    1 tbsp      Chinese Rice Wine - Optional

1)  Bring to boil to stock, then add in shredder ginger, lycium & calm.
2)  Once the calm cook put in parsley & wine.
3)  Served hot.

鱼骨上汤 Fish Stock

Ingredients:

   2 tbsp       Unsalted Butter
   2 nos        Onions                       - Very thinly sliced
   4 stalks     Celery                       -  Very thinly sliced
   2 nos        Carrots                      -  Very thinly sliced
   2 pcs        Bay Leaves
1/4 cup        Fresh Pasley              -  Roughly chopped the leaves and stems
   8 sprigs     Fresh Thyme
   2 tbsp       Black Peppercorns
   1 large       Fish Heads                - Split lengthwise, gills removed, and rinsed clean of any blood
 3 pounds     Fish Bones                 -  Cut into 2-inch pieces and rinsed clean of any blood
1/4 cup        Dry White Wine
   2 lit           Very Hot or Boiling Water
Kosher or Sea Salt To Taste

Method:

  1)  Melt the butter in a heavy 7- to 8-quart stockpot over medium heat.
  2)  Add onions, celery, carrots, bay leaves, parsley, thyme, peppercorns & cook, stirring frequently until the vegetables become very soft without browning, about 8 mins.
  3)  Place the fish head on the vegetables and stack the fish bones evenly on top.
  4)  Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
  5)  Add enough very hot or boiling water to just barely cover the bones.
  6)  Give the mixture a gentle stir and allow the brew to come to a simmer.
  7)  Simmer for 10 mins, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it.
  8)  Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes.
  9)  Strain through a fine-mesh strainer and season lightly with salt.
10)  If you are not going to be using the stock within the hour, chill it as quickly as possible.
11)  Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

Cook Notes
Strong Fish Stock can be used in any fish chowder, using 1 or 2 heads form haddock or cod mixed with any combination of flounder, sole, bass and/or halibut frames (bones).

榨菜苦瓜汤 Bitter Gourd & Pork Rib Soup

Ingredients:

Pork Ribs
(Wash pork ribs & boil with cold water for few minutes then rinse till the water is clear)

Bitter Gourd
Carrot
Tomatoes
Preserved Szechuan Vegetable
Salt to Taste
Water

Boil all the ingredients except salt for 2 to 3 hours.
Taste with salt.

Guinoa In Cucumber & Tomato Salad

Ingredients
2 cups water
 1 cup quinoa
 1 pinch salt
 1/4 cup olive oil
 1/2 teaspoon sea salt
 1/4 cup lemon juice
3 tomatoes, diced
 1 cucumber, diced
 2 bunches green onions, diced
 2 carrots, grated
 1 cup fresh parsley, chopped
Directions

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Cabbage, Bean Curd & Kampung Chicken Soup

Vegetable Stock
Kampung Chicken - cut in pcs
Cabbage
Bean Curd
Spring Onion
Salt & Pepper
Fried Onion

Bring to boil vegetable stock & kampung chicken for 15 minutes.

The add cabbage, bean curd & spring onion, taste with salt & papper.

Garnish with fried onion.

面线鸡汤 Mee Sua In Kampung Chicken Soup

1 pkt      Mixed Herbal Soup
1 no        Kampung Chicken - Wash, cut & pat dry.
1 pkt      Mee Sua
Water
Salt to taste

1)  In a pot put in mixed herbal & water bring to boil, then slow down the frame continuous boil for 1/2 hour. Add in salt to taste.

2)  In a separate small pot, put in the herbal soup & bring to boil again, then add in chicken pieces to cook till chicken cook or tender.

3) Last, put mee sua to cook.  Once the mee sua is cook dish out & served with chili padi & soy sauce.