Salmon Fish Head at EWest Cafe

A friend has been pestering us to try the Salmon Fish Head Noodle Soup in E-west. We decided to give it a try then. The service were quite fast and not long, we were served with the noodles. Seriously, YUMMY!!!
They served with at least 3 pieces of Salmon fish head which was deep fried. The broth was mix ginger, tomatoes, tauhu and generous amount of salted veggie (I specially requested for it). I definitely coming here for more.

 

We also ordered the garlic fried rice. This dish was good too. It was paired with deep fried chicken cutlet (cooked with tangy sauce), a sausage, an egg and cucumber. The rice was very fragrant and tasty. The rice textures was just right where it was not too soggy nor hard.

My brother ordered Thai Style Mango Fish. It was a set meal where it consists of the fish slices, long beans, rice, soup and coffee/tea. I do not know the taste, however, my brother loves this a lot.

GOOD ONE!!!!

Stuffed Egg Tofu

Mom bought 3 packs of Egg Tofu(Here, we called it Japanese Tauhu). We wanted to make the pan fried tofu but I got another idea, make "stuffed" tofu. However, due to its softness, we are unable to "stuffed" it, so it is being topped on the tofu.

Ingrediant:-
Minced Meat 
(1/3) Pork / Chicken / Prawn
(2/3) Fish fillet (my mom said she got me the "tofu fish" not sure what is type of fish is that in english)
Salt
Pepper
Chinese wine (mou kui lo)
1egg
Sesame oil
Cornflour

Others 
4 Small Red Onion
1 Shiitake Mushroom
1 Spring Onion
 
Gravy
4 tablespoon of Hoisin sauce
11/2 tablespoon of oyster sauce
3tablespoon of light soy sauce 
1 1/2 tablespoon of chinese wine
1 1/2 sesame oil 
some water
Garlic
2 Shiitake Mushroom
An inch of ginger.

1) minced the pork. I like to mince it using knife, to control the sizes of the meat.
2) minced the fish by mixing some salt n corn flour. This one I used my hand. After it is minced, I 'throw' the fish paste a few times into the bowl to make it springy.
3) minced both pork n fish using knife.
4) put it into a bowl and add in some salt, pepper, Chinese wine. Put into the fridge.
5) cut onion and deep fried it using low fire (keep the oil). Diced one mushroom and spring onion.
6) mix deep fried onion, mushroom, spring onion, egg and sesame oil to the meat mixture. Marinate it in the fridge for at least four hours.
7) After four hours, cute the tofu  to at least one to one n half inch in height. Arrange nicely on a steaming pan.
8) take out the meat from the fridge. Arrange the meat unto the tofu. I used tea spoons to scoop and arranged on the tofu.
9) steam them between 18 to 20 mins.
10)minced the garlic and ginger. sliced the mushroom. Prepare the sauce in a bowl by mixing hoisin sauce, soy sauce, wine, sesame oil. Add in water n check the taste. Put in more sauce if you think it is insufficient.
11) for the tofu and meat, throw out the water from the pan after steaming, be careful not to drop the tofu n meat.
12) Heat up the wok, using the onion oil, fried garlic, put in ginger after the garlic aroma is out. Then mushroom. Once the good aroma can be smelled, put in all the sauce. After a few stirs, put in some corn flour to thicken it.
13) after cooked, pour it unto the steamed tofu and meat. Served.

Ching Fah Restaurant, Donggongon

Ambience : Noisy, like any other Kedai Kopi
Food Taste : 8 / 10
Waiting Time : Fast
Price : Moderate


My mom loves to eat the salted egg yolk bitter-gourd that was cooked by Ching Fah Restaurant. So tonight we went there again.

Aside from that dish, we also ordered:-

Deep fried cuttlefish. Crunchy outside and the flour is flavourful. The chewiness of the cuttlefish is just right. I love to eat this with the mixture of chilli sauce and mayonnaise.  

The next dish which is also my favourite is this steam tauhu. The main ingredient for this gravy is soy sauce. You must ordered this. The tauhu is smooth and silky.

We brought fish for them to steam. They restaurant is good in steaming this fish. The fish is not overcooked and the sauce real savory. Fresh fish that steamed just right = Thumb up.

We also ordered the pork. Although this pork was quite fatty, the dish is good. If you love to eat pork, try to order this dish.

Dessert at Lucky Bean

I brought my family to have some dessert at Lucky Bean few days back. A great dessert session in a hot afternoon.

Ambience :Cozy and Nice
Food Taste : 8 / 10 (I love the grass jelly and the bread)
Waiting Time : Fast
Price : OK.

We ordered cold and hot dessert. We also had some food. The dessert and food were tasty, I shall return again.

The decoration was cute at the counter.

This were the cold dessert. Grass jelly and Signature grass jelly dessert. Since I love the jelly grass, I ordered the one with only jelly grass.  I dislike eating too much chewy stuff. However, the red bean is not bad either.

We also ordered the tauhu fah and red bean (hot dessert). The tauhu fah was so smooth and silky. This dessert was not too sweet. It seems to be a healthy kind of dessert.

Next came the butter garlic bread. Wow... I cant stop eating this. They put generous amount of garlic butter. The bread was crispy on the top and side but so soft inside. Melt........

We also ordered the egg waffle. It was quite sweet to my taste. The egg taste was strong, I expected it to be really buttery or cheesy, however to my dissappointment, not much butter or cheese were being used. I still prefer to bread.

You should go to Lucky Bean for the smooth silky grass jelly, tauhu fah and the bread. Yum yum.

Tofu/beancurb Topped With Minced Chicken

I was dying to make this dish when I first saw the recipe at Maggi page. I love to eat tofu, especially the soft silky white one. I added some new ingredient n change some from the original recipe.

Ingredients:

1 packet of smooth tofu
Half chicken drumstick and half chicken breast meat (deboned n without skin)
1 tbsp of Preserved radish
Wild mushroom
4 cloves of garlic
2 red onion
2 tsp corn flour
Water

Marinate chicken
Salt
White and black pepper
Sesame oil

Sauce
1 soup spoon of oyster sauce
1 soup spoon of sweet dark soy sauce
1/2 soup spoon of sesame oil
7 dashes of Maggi seasoning (optional)
5 soup spoon of water

1) Minced the chicken. I love to keep some fat and minced the meat myself without using the machine. The biting texture seems to be better compared to the one minced with machine.

2) Marinate the chicken with salt, peppers and sesame oil. You should keep it in fridge for at least an hour or so.

3) The chicken bone can be used to boil soup and if you like your dish to taste better, cut the skin to biting size and deep fried it with a little bit of oil. You can use the oil from the deep fried skin to cooked later (I love to eat the deep fried skin as well, yummy with some tomato sauce).

4) Clean and cut the preserved radish into small pieces.

5) Clean and cut garlic, onion and mushroom.

6) Clean the tofu and put it on a plate

7) Mix the sauces together

8) Heat the oil. Lower it after you see the smoke coming, put in onion then followed by garlic. Fried them till crispy.

9) Put in the chicken and cooked till 80% cooked. After that add in the mushroom and preserved radish. Cooked it till the smell is out (about 1 minute or two).

10) Put in the sauce and cooked it till it is heated. Do add water into it if you see it is no longer watery. Not long, mix corn flour and some water and pour it into the mixture to make it thicker. Do taste the gravy, if it is not salty enough then add some salt. As for mine, I do not need to add any.

11) Set aside the gravy or you can pour it over the steamed tofu (if you steamed it earlier).

12) Steam the tofu for 3 minutes (put the water and rack in the wok and topped with the plate of tofu.

13) Take it out and pour the gravy over it. YUMMY!!!