If you've followed Ah Lee's method of cooking Chow Chai Fish Soup, this is not too dissimilar, except my mom does it in a round'bout way. Go figure!Whichever path you choose, you'd still arrive at the same destination. There are no rules to cooking; for every way to cooking, there are 2 Kay-Gow (smart alecky) ones!
One can add in tomato wedges to the soup for color and a bit of sour taste.
 | | INGREDIENTS 50 gm. Chow Chai 500 gm. Fish (Chopped) 3 Cloves Garlic (Minced) 1 Bag Hung Nam Chinese Red Wine  |
METHOD
| Rinse the the Chow Chai, squeeze dry, and set aside. In a hot wok, put in 4 tbsp. of cooking oil. Fry the ginger slices (reserve half for later) first to extract the fragrant before dropping in the garlic. |
| Toss the ginger and garlic about to avoid burning. |
| As the garlic is about to turn golden, put in the Chow Chai. Fry to coat in the garlic-ginger oil. |
| Add the chilli. The whole procedure is to get the Chow Chai as dry as possible without burning. |
| Transfer the fried chow chai into a pot of (2 liters) water, and set it to boil.. |
| Add oil to wok to fragrant the ginger before dropping in the fish pieces. |
| Give them a few toss for all sides of the fish to coat with the ginger oil (supposably to remove any fishiness). |
| Wait for the chow chai broth to boil. |
| Drop the fish pieces into the broth. Simmer for 5 minutes. |
| Pour in about 4 - 6 tbsp. of Chinese red wine or to your liking. |
| Next comes the apple vinegar; about 3 tbsp. or more. Add salt to taste. (mom adds msg. as well). Let the broth simmer on medium heat for another 5 minutes before serving. |
| Meanwhile in a separate pot, cook the hung ngan (thick beehoon/vermicelli). |
| Transfer the cooked hung ngan to a bowl before topping with fish and its broth. |
Posts
0 comments:
Post a Comment