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.
Yummy food!
ReplyDeleteI like the bittergourd with stuffing. It must tasted wonderful.
Long time did not had deep fried ma yau already.
ReplyDeleteSelba-cooked in soup is even tastier.
ReplyDeleteFParadise-the bigger the fish the better.