jump to navigation

Bean Paste Black Promfret January 19, 2007

Posted by Angeleyes in Fish, Halal.
trackback

With the recent unpredictable weather, we are having difficulty getting our usual supply of deep-sea siakap fillets from our regular fish monger. He has been complaining that his suppliers’ fishes are not up to his expectation so he rejected the fishes supplied to him.

So last weekend, PiggyBeng ended up with a huge black promfret instead. Normally MIL will cook assam curry with it but she was busy this week so no time to get the necessary ingredients. Not wanting the fish being kept too long in the freezer, I decided to fry it yesterday…

beanpaste-blackpromfret.JPG

Ingredients:

  • 3 slices Black promfret fillets
  • 5-6 pcs Shallots
  • 1″ Ginger
  • 1-2 Chili padi
  • 1tbsp Bean paste (tau-cheung)
  • 3/4 cup Water

Method:

  1. Heat up wok with oil and fry the promfret fillets until golden brown. Lift up.
  2. Use remaining oil in wok, fry ginger till fragrant, add in chili padi, stir for 1 minute and add in shallots, fry till soft.
  3. Add in bean paste, stir for a while and add in water, continue to stir till all well mixed, put in the fried promfret fillets and let it cook in the sauce for 2 minutes, turning it ocassionally.

Advertisements

Comments»

1. G - January 20, 2007

I only realize now that you have a food blog too, wow, what a find hehe as I am always looking at how ppl cook their home foods as these kind of blogs are the ones that can be followed (recipes) unlike others that are more too complicated for a useless cook like me 😀 Will visit more often to salivate!! Yummm

2. Angeleyes - January 21, 2007

hey G!

Thanks for visisting!
Hope you can find something to cook here… my dishes all simple and easy to prepare one… but hope you can get some of the supplies in the Chinese shops.

3. Angeline - January 22, 2007

yumm…. no need to put sugar or other seasoning ah?

4. Angeleyes - January 25, 2007

Angeline,

Don’t have to, coz the bean paste very salty lioa. Maybe you can add a few dash of pepper if you want.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: