Saturday, August 22, 2009


A series of home cooked dinner by my wife.

Bittergourd with stuffed Fish paste-pan fried and then tossed with sweet Soy bean brown paste and Spring onion-fish paste was firm, springy and flavorful with some bitterness and sweetness too.

Deep fried Ma Yau (Threadfin)-drizzled with some light Soy sauce- was fine textured and fleshy plus crispy on the outside.

Mixed Vegetables-well braised chopped Chinese round Cabbage, Tung Hoon (glass noodle), Gingko, Bean curd sheets, Lam Yee (Sesame oil, Chillies pickled Bean curd paste)-a perfect combination of textures and flavors.


Selba said...

Yummy food!

I like the bittergourd with stuffing. It must tasted wonderful.

FoOd PaRaDiSe said...

Long time did not had deep fried ma yau already.

foodbin said...

Selba-cooked in soup is even tastier.
FParadise-the bigger the fish the better.