Wednesday, December 12, 2007


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.


50 gm. Chow Chai

500 gm. Fish (Chopped)

3 Cloves Garlic (Minced)

1 Knob Ginger (Sliced)

1 Chilli (Chopped)

1 Bag Hung Nam

Chinese Red Wine

Apple Cider Vinegar



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.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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