This ia a Peranakan dish
which I savor since childhood
I've no idea though why is it called "chin chuan"
Latest update
A word of recognition to Judy Janet Jasmine Lee
based on her research she found out the actual name of this dish is "chuan hu"
thanks ever so much Judy! :)
I dedicate this song to you
"Judy, Judy, Judy...I love you!"
Latest update
A word of recognition to Judy Janet Jasmine Lee
based on her research she found out the actual name of this dish is "chuan hu"
thanks ever so much Judy! :)
I dedicate this song to you
"Judy, Judy, Judy...I love you!"
A very simple dish to prepare
marinate 1 slice cleaned mackerel in turmeric powder+chilli powder+salt
deep fry the fish over medium heat until golden brown and place it on a serving plate
using the same oil, reduce it to 3 Tabsp to sautee 1 sliced onion, 2 chopped garlic and sliced 1/2" ginger
add in 1 tomato - cut into 6 wedges and 2 cut green chillies and stir well
add in 1 teasp salt and stir well
in a bowl, mix 1 cup water with 1 Tabsp tamarind paste to make tamarind juice
add tamarind juice into the wok, mix thoroughly and allow it to boil
tasting time and check the gravy, if it is thick enough, off the fire and pour the gravy over the fish
using the same oil, reduce it to 3 Tabsp to sautee 1 sliced onion, 2 chopped garlic and sliced 1/2" ginger
add in 1 tomato - cut into 6 wedges and 2 cut green chillies and stir well
add in 1 teasp salt and stir well
in a bowl, mix 1 cup water with 1 Tabsp tamarind paste to make tamarind juice
add tamarind juice into the wok, mix thoroughly and allow it to boil
tasting time and check the gravy, if it is thick enough, off the fire and pour the gravy over the fish
Bon appetit! :)
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