Sungkai - Perak, Malaysia (Overnight Excursion)

Have you realise how stressful life is these days? Indeed, I won’t deny. I am of course not at all talking about the headline grabbing glamorous social media life many are living, I am certainly referring to life behind the fast lane which bounces big balls of fire. Let’s call the big hard balls as the challengers, especially in the city, what matters most undisputedly is money. Money! No money, sorry to say everyone, we are doomed ding-dong-bell because in front of each step we take, money is the leader. Money may be sunny in a rich man world, nevertheless, money does not fall from the sky though some people I know are under the impression that by praying daily, god will throw money down. Unfortunately though, the reality is otherwise. Slogging non-stop for your career or business is the ringtone for proud-pride status and tagging with it is naturally stress.    

Steamed Pork With Salted Fish

Steamed Pork With Salted Fish! Trust me, a rapid explosion and burst of my or maybe even your forever appreciated and loved saltiness and spiciness in tender pork belly. Of course, pork belly and fats as well? Not really healthy, but I guess once a while would massively shake our health (Siew Yoke & Char Siu). Steamed Pork With Salted Fish is really so and very easy to make. Add all the ingredients in a steaming tray and steam, and you are done. My version I believe is somewhat unique and outstanding because I decided to go with my instinct and gut feeling on how I can further spiral and heighten Steamed Pork With Salted Fish to up and away, higher for a major revelation of tastes (Salted Fish Bone Soup, Salted Fish Bone Curry, Salted Egg Chicken, Dried Shrimp Sambal & Bean Sprouts Salted Fish).  Pork belly steamed alongside salted fish, chillies, soy sauce, ginger, and tamarind, garnished with coriander leaves. 

Tom Yam Steamed Fish

Tom Yam, can you believe it? Ready made tom yam paste or made from a stretch tom yam paste which by far is a food show stealer for Thai savory dishes. Of course if you are asking me and if you are asking me again about Thai food boldness and explosion of different role play of tastes, I sure can tell you (Thai Fish Noodle Soup & Thai Vegetable Curry). So much so, when tom yam paste is a concern, I sure have it at the back of my hands as well (Tom Yum Goong). Moreover, I think by now, you must be already tired listening to all those of my fish stories I have repeated over and over again (Tandoori Salmon, Bengali Fish Croquettes, Ikan Masak Kicap, Ikan Balado, Malabar Fish Curry & Unagi Kabayaki). So, what do we have to do for Tom Tam Steamed Fish? Steaming of course is most probably an easy cooking chore, but you still need to make the tom yam paste. Make the paste, and saute it alongside kaffir lime leaves, fish sauce, lime juice, birds eyes chillies (Thai Crispy Fish & Thai Green Fish Curry) and the rest of the ingredients as listed below, followed by tipping tom yam paste over fish which has already been steamed (Nyonya Steamed Fish, Vietnamese Steamed Fish, Thai Steamed Fish, Teochew Steamed Fish & Hong Kong Steamed Fish) with ginger. The outcome and food result? Absolutely tempting, inviting and color vibrant Tom Yam Steamed Fish (Chilli Soy Fish & Chilli Lime Fish).

Nyonya Steamed Fish

Back to fish and steaming. Yes foodies. However its not another same style to steaming and fish. Nope. Not at all. Today, I am sharing with all of you how to make this Nyonya Steamed Fish. Nyonya cuisine? Much has already been spoken about before (Nyonya Lam Mee, Nyonya Curry Laksa, Nyonya Assam Fish Curry)? Furthermore, I also mentioned the concept to steaming and also fish by itself is a food familiarity in my house due to my other half-half and fish is the food for him mostly (Ikan Balado, Malabar Fish Curry, Unagi Kabayaki, Thai Crispy Fish, Kerala Fish Fry & Chilli Lime Fish). Alright foodies, let's now get down to making this Nyonya Steamed Fish. A sambal style whereby you need to ground or blend the needed ingredients as listed below before frying sambal and then tipping it over fish which has already been steamed with ginger. Nyonya Steamed Fish? A revelation of the customary and much needed Nyonya loud and bold tastes (Vietnamese Steamed Fish, Thai Steamed Fish, Teochew Steamed Fish & Hong Kong Style Steamed Fish). 

Ca Hap Gung Hanh

Ca Hap Gung Hanh! What is Ca Hap Gung Hanh? Ca Hap Gung Hanh is, do I have to say anything more? I am sure you already know it after taking a look at this fish dish? Yep, Ca Hap Gung Hanh is a Vietnamese fish dish (Vietnamese Fish Soup & Lamb Pho). The steamed version. What's with me and trending another Vietnamese dish? Honestly guys, I am running out of ideas on what to do with fish (Unagi Kabayaki, Thai Crispy Fish & Crispy Chilli Fish) and so, I, what else should I say? I made this Ca Hap Gung Hanh and as I have already told you before, steaming actually is the easiest technic to cooking (Teochew Steamed Fish, Hong Kong Style Steamed Fish & Nyonya Steamed Fish), compared to the rest. Steaming means you add all the ingredients and basically, just steam. Precisely what I did for this dish. Of course, showcasing the essential Vietnamese ingredients (Chilli Lime Fish & Chilli Soy Fish) which by far are not very much different in tandem to Thai cuisine or even some of our Malaysian dishes (Bengali Yogurt Fish Curry & Indian Fish Curry).Ca Hap Gung Hanh? Gosh, I think you are salivating now?

Thai Steamed Fish

Honestly, I actually am appreciating the steaming style to cooking (Hong Kong Style Steamed Fish, Teowchew Steamed Fish & Nyonya Steam Fish). I won't say quick and easy, but potentially, don't you think the healthiness and can be quite a basic cooking technic? I reckon. And when Thai dishes are a concern, us being the Malaysians who love Thai food (Tom Yum Fried Rice, Thai Green Fish Curry, Seafood Tom Yum Soup & Thai Fish Noodle Soup)? Pretty much nothing much should I say? Moreover, most of the staples already at home when you cook Thai food every now and then? I believe so (Thai Chicken Green Curry, Thai Carrot Soup, Thai Vegetable Curry & Shrimp Pad Thai). So, how do we go about making this Thai Steamed Fish? Not as straightforward as those simplified versions because there's two levels. Firstly steaming the fish alongside eggplant and then making the sauce before tipping onto fish. Still, I believe Thai Steamed Fish is rather achievable. I mean not a brain cracker if you follow this nava-k's recipe. Thai Steamed Fish. Steamed to a perfect texture seabass and seated in a spicy, tangy and aromatic sauce/gravy, garnished with coriander leaves and chilli curls.

Teochew Steamed Fish

Fish and steaming? Honestly, I wish I can do it often, but no (Hong Kong Style Steamed Fish). Not in my Indian house. Can't be regularly, I won't mind actually, but not for my Indian half-half and also, when we talk about fish and steaming, all of us must meal together. You can't steam fish and then pinch in and then leave the balance for the rest? Not to say you can't, but not a pleasant sight and you know right how it will be? Somehow the whole thing to steaming and fish must be something you tuck into right away? Of course, unless we are talking about other styles to cooking fish? Those we can cook ahead and tuck into when we feel like (Asam Pedas Ikan Bawal  & Chilli Lime Fish). But as far as I know, Chinese dishes on the whole must be eaten once they are cooked. That's why Chinese people cook twice a day unlike us Indians who generally cook once and we can tuck into the same food for dinner (Kailan Oyster Sauce). For the Chinese, there is no such a thing as keeping the leftovers, unless maybe if you are not particular (Chinese Winter Melon Soup, Egg Foo Young, Chinese Fried Rice, Yong Tau Foo, Chow Mein & Tea Eggs). This Teochew Steamed Fish on this particular day? For a change for our dinner for the both of us. Actually, come to think of it, my other half-half didn't mind. Teochew Steamed Fish kicking in the big, bold and punchy tastes. Spiciness of course as usual, is not only his favorite, mine as well.

Hong Kong Style Steamed Cod Fish

We did speak about steaming previously? Yes, we did (Steamed White Pompret). So, what else potentially should I say? I guess pretty much nothing much. Shall we then get down to the matter of this Hong Kong Style Steamed Cod Fish (Tuna Cutlets)? Fish is, of course  healthy and steaming is another extra doze of healthiness. This Hong Kong Style Steamed Fish is down to its basic (Fish Sambar, Grilled Fish, Assam Fish Curry & Chilli Soy Fish). Minimal ingredients yet will trend delightfully into your mouth. Oh, forget not, can you get ready a plate of rice?   

Steamed White Pomfret (Bawal Putih)

You must agree with me. I insist you agree. Wouldn't you agree steaming is healthier compared to frying?. Of course. Steaming is also simple. Add all the ingredients, steam and dish is ready. However, remember that steamed food must be eaten immediately. Otherwise, it will become mushy and bleh-bleh. Today, I'm going to share with you on how to make this steamed white pompret. Indeed a Chinese style cooking (Fried Shrimp Wanton & Chinese Prawn Fritters)  and white pompret definitely is the better half of black pompret for steaming. White pompret suited for also frying whereas set aside  black pompret for curries, sambal dishes and right, you can fry as well . This ladies and gentlemen is my style to this Steamed White Pompret (Grilled Salmon, Assam Fish Curry, Malaysian Indian Fish Curry, Nyonya Fish Sambal, Bengali Fish Curry, Fish Sambar, Grilled Fish Sambal Stuffed & Stingray Spicy Sauce).