2-16 Blog: seafood-fish

Showing posts with label seafood-fish. Show all posts

I got to know about this dish when I watched Masterchef US back in 2012. Christine Ha, a blind cook of Vietnamese descent served this homey dish to the judges and won their hearts. Sounded delicious!

And so, I tried to cook this myself. I found Christine's recipe here on Doctor's TV. The featured recipe wasn't the full version, and I changed it based on how she said she added coconut soda and some recipes call for birds eye chilli, but other than that, I just tried to follow her method and the recipe.

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Vietnamese Claypot Caramelised Fish~ Cá Kho Tộ

By Admin Wednesday, August 2, 2017

Tuna is a common fish in Malaysian cuisine. The local tuna is smaller in size than the ones we eat in Japanese restaurants or those found in colder waters. The local tuna is known as ikan tongkol and it's not an expensive fish to consume. There is another fish that looks almost the same, known as ikan kayu, and I wasn't able to distinguish between the two, until the fish monger placed them side by side. The local tuna, ikan tongkol's skin is actually bluish, looks pretty when the sun shines on it.

Ikan kayu has a much larger bloody area when cooked, tastes more fishy and has a drier texture.

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Fresh Tuna Purple Potato Salad

By Admin Tuesday, February 24, 2015

I didn't hunt down any peacock for this dish. Nor peahen. Nor its chicks or egg.
It's just the method of arrangement that resembles a peacock. The auspicious Chinese name I gave this dish 绰绰有余, means, more than enough. And the 绰 (cheok), sounds like the Cantonese pronunciation for peacock.

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