How about Salted Egg Cereal Premium Prawns served together. Always remove the dirt from the prawn tail if you intend to cook the tail together. Panfry the cereal prawn mixture to your desired colour and set aside. How to prepare the salted egg gravy? Check out this link for the details https://flofoodventure.wordpress.com/2016/03/07/salted-egg-prawns/ Add the cooked … Continue reading Combination of Flavours
Steamed Kurobuta Minced Pork With Salted Fish
When there is excess salted fish and minced pork, this dish alway comes to my mind. 🤔 Chopped the three long slices of salted fish and pan fry till fragrant. Set aside. Marinate the Kurobuta minced pork with a little soy light sauce. In a mixing bowl, add the minced pork, diced waterchestnut (4 to … Continue reading Steamed Kurobuta Minced Pork With Salted Fish
Dragon Tongue Fish
Does this fish look familiar to you? This fish is one of Muar, Johor Merlin Restaurant signature dish. Similar to sole fish but unique in shape. Best to cook when the fish is freshly caught. Wash the fish and pat dry. Simply marinate the fish with All Seasoning for a few hours and leave the … Continue reading Dragon Tongue Fish
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Unique Chermin Fish
I always find this Chermin Fish unique because of the fish head structure. Full of meat this fish claimed by anglers as the most common trevally species found all over Singapore though not commonly seen in our wet markets. The best method of cooking this fish is to steam it. The simplest method of preparing … Continue reading Unique Chermin Fish
Stuffed Crab Shell
Gigantic Sri Lanka Crab
How do you distinguish Sri Lankan crab with Mud Crab? Look out for the large crustacean that is distinguished by a dark green to bluish-green colour. It is best to buy fresh crabs than pre-packed frozen ones as you can inspect the crab for freshness from the display making sure the crab is alive and … Continue reading Gigantic Sri Lanka Crab
Gigantic Red Snapper
I asked my fish supplier whether there is any fresh Red Snapper. Immediately he took this gigantic Red Snapper fish and started showcasing his skills in dividing the fish into various parts. 😲 I asked for half portion of this Red Snapper Fish Head to prepare curry. For Red Snapper Curry Fish Head, check out … Continue reading Gigantic Red Snapper
Dragon Beard Vegetable
Commonly planted in Taiwan are these Chayotes for its shoots. Simply fry them with the young leaves with minced garlic and a little superior light soy sauce. Popular veg dish served at Putien as "Stir Fried Green Dragon Vegetable". Most people are familiar with the Chayote fruits but these twined roots, stem and leaves are … Continue reading Dragon Beard Vegetable
Gigantic Black Pomfret
I was hesitant to get this gigantic black pomfret. My fish supplier suggested fillet this fish into two parts for two different servings. Good idea. How about half portion for Sweet Sour Fish. Check out the recipe here. https://flofoodventure.wordpress.com/2015/03/19/deep-fried-crispy-garoupa-fish/ What should I do with the other half of the fillet? 🤔 How about crispy fish? … Continue reading Gigantic Black Pomfret
Braised Beef Shank
Cold Appetizer - Braised Beef Shank. Parboil the whole beef shank in hot water for about 2 to 3 mins and drain. Heat wok over medium heat with some oil. Sauteed minced garlic, add a tablespoon of five spice powder, 3 cloves star anise, a piece of dried orange peel with brown sugar and toss … Continue reading Braised Beef Shank
Flo's Passion For Cooking 