Lunch

[buds]

I used this brand corn flour.. about 7 scoops/heaps of this IKEA ladle.


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Crack an egg. Then, add a few dashes of pepper.. and about one small cup of water..

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Give everything a good mix/whisk with fork or whisk.

The fish; I bought from Giant at Sembawang Shopping Centre. Frozen Sutchi Fillet. I will keep the pack in the freezer if not planning to cook it immediately.

I cut the slices evenly when it is half-thawed. I try not to leave it to thaw till it's watery. Never soak the pack or the fish in water. It ends up being really unsightly.. soft and slimy.. like almost not fresh.. and more difficult to handle.

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Texture should not be really drippy like water drippy but slightly heavier. If you want your fish to have some colour, you can add some tumeric powder.

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Can pan fry with little oil or if you want more crumbs or for a more crumby effect, use more oil or fry in a deep fryer. If your batter is too watery, it won't stick (like the odd one out in the pan I intentionally did for you )..

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But if they are just right, the batter will wrap around the fish nicely and when fried it will come out like a banana fritter (goreng pisang), especially if you cut long slices of the fish.

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The gravy part continue later k? :salute: Sorli. Gotta go. I oredi got a lot of down time today (eat snake) cos the boys slept and watch tv :oops: while i sit in front of PC.. KSP-ing.. shh.. :siam:

[Jennifer]

Buds, :thankyou: :snuggles: :hugs:

[buds]

Funz:

If cooked properly not chewy at all.


So you don't eat octopus also?

Nope.

Deep sea bed creatures... all of them... nope.
No shells.. no mussels.. no clams.. no oysters..

Cept for fish, lobster, prawn, crabbies.. other sea frenz nope.

So, I not so adventurous. :oops:

But still, I don't mind cooking them for hubs since he likes them. :love:

[buds]

Jennifer:

buds:

Next topic is what I owe you...


How to make the sweet and sour sutchi fillet..

Janet asked how to rid the sutchi fillet of its smell, hor?

O, the other day, I bou a pack of assam paste from the Tamil auntie. Forgot to ask her how to use it :please: help.

Because I cook everyday, I have ready made must-haves in the fridgey..

Like blended small red onions (they say it's sweeter when used in cooking). Blended shallots. Blended ginger. All these are volume processed for two weeks. At times can last me three. Depends on what I cook as well. Smother these three blended ingredients over the fishy or even chicken (if not too fresh ones) prior to frying or steaming. Can also put back in fridge (chiller) to let it set in. The flavour after frying quite tasty actually if you do this step. Turmeric powder is optional. Salt to taste.

Will have no fishy smell.

Try and feedback.

[Funz]

I don’t like sutchi or dory. Find them too soft and mushy and at times there is that soil smell. I use snapper or garoupa fillet instead.

[buds]

I like snapper and garoupa fillets too but can only afford those once in awhile. Expensive leh. Oni cheap cheap fish for us. That's why the way my dishes are cooked may take more time to 'beautify' to make them look/taste more appetizing or look more expensive. Need to live within means.

[Nebbermind]

buds:

So, I not so adventurous. :oops:

But you eat snake what!

[vinegar]

buds,

thks for sharing the recipe…

[buds]

Nebbermind:

buds:

So, I not so adventurous. :oops:

But you eat snake what!

Oh that... err... yah. :oops:

:wrongmove:

[buds]

vinegar:

buds, thks for sharing the recipe.....

You're welcome. Got Part 2 on the gravy..

Thank u too for sharing some of yours. I'd like to try the peanut/chicken feet soup you once shared, but looks like a lot of work. With these active boys, plus looking out for the girls... cannot afford much time to cook too many dishes or dishes that take time to prepare even if the heart's intent is there.