Hello again......During me day off, when I was back in Klang, noticed in the wet market when I accompanied my mum, some real huge Ikan Parang( Not sure if its Wolf herring or Spanish Mackerel) I think its Wolf Hering.Wait a minute! What do we call "Kau Yee" in English? Its not Parang right? Believe it is Tenggiri or Spanish Mackerel. I'm losing my mind.
Wanted to buy some and then do my own fish paste. Mum told me, you don't have to do that..Just buy the paste. Wow ! That's convenient. Mum bought some for me when I was answering my call and she wont tell me how much it cost. Damn suah ku of me < country bumpkin)
I was uploading pictures to blogger and face some problem. Then the stupid printer got hacked up and we called the IT dept to fix them. Believe it or not....Those f*ckers actually reload the OS and now I lost all the picture . Thank goodness I have upload some or else.....I wont have this post. Sigh.....as Malaysian says - damn kau suey ..... ( damn bad luck)
Since I lost most pic, I can only show what I have cook. Cant show you guys the preparation pic.
All pic taken with the LUMIX. I lost my collection of the IXY3.2.
The fish paste, I mixed them with a lot of chopped Chinese Chives. No salt added as I do believe when they prepare the paste, brine was added. Just slice the bittergourd into rings, remove the seeds and dust with some flour. Scoop some paste into the cavity and ensure they sticks to the gourd. Set aside.
For the beancurd, just cut into halves - triangle and slit the middle. Stuffed the fish paste there. Be extra careful here as you don't want to break the fragile beancurd. For the tofu puff, just slit them up and stuff as much fish paste as you want into the cavity.
Deep fried the beancurd and bittergourd till cook. For the tofu puff, boil some water and chucked the puff into them and simmer for about 10 - 15 minute. The water can be a soup by itself. Trust me....I slurped them up....
Till then. Now I gtg search for more pic for my next post. Wish me luck !