Chinese Home-style Steamed Fish

Fishing this weekend? Try steaming your fresh catch! It’s a healthier cooking method than deep-frying. It has a light and clean taste and most importantly, it is yummilicious! Spoon the hot broth onto a bowl of steamed white rice and you will know what I mean. Slurp burp! 😄 Here’s an idea on how to … Continue reading

Teochew Steamed Fish 潮式蒸马鲅魚

This is a very simple dish and the key to a successful steamed fish lies in the freshness of the star ingredient – Fish! Here we have Threadfin or what we locals called Ikan Kurau in Malay. Recipe Ingredients: 2 Ikan Kurau steaks, total weight approximately 500g-600g (Threadfin, Barramundi, Promfet or the like). 2 Sour … Continue reading

Goldhill Hakka Restaurant 1997 金山客家釀豆腐餐馆

Hakka Yong Tau Foo (HYTF) is unique to this dialect group as chicken rice is to the Hainanese. Keef read raved reviews on their Hakka cuisine and decided to check out this Goldhill Hakka Restaurant 1997. Apparently, Goldhill is  literally translated from the restaurant owner’s name Jin Shan (金山) . His father peddled Hakka food during the … Continue reading