Salted Fish Bone Soup (Kiam Hu Kut T'ng)

Have you seen this soup lately...Hmm..another extinct species of Nyonya dish!   

If you are a fan of salted fish...you should love this

Preparation: Salted Fish Bone (normally use Kurau Fish) soaked in water for at least 10min, Tofu, Dried Shrimp, Spring Onion, Pork Belly, Ginger and Garlic

Heat up oil and deep fry the Salted Fish Bone till slightly golden brown. Drain and put aside.

With a tablespoon of the used oil, saute the garlic and ginger for 2min or till fragrant. Add it the Pork Belly and the Dried Shrimp. Stir fry for 2-3min.

Pour in the water and let it come to a boil. In goes the Salted Fish Bone and simmer for  few minutes before you gently throw in the tofu. Garnish with Spring Onion. 

Done ! simple and fast...if you like Salted Fish Bone you can also check out the recipe for Kiam Hu Kut Curry


Serving for 4paxs

Ingredients
200g Salted Kurau Fish Bone, soaked
1pc Tofu, cube
10g Garlic, chopped
30g Ginger, chopped finely 
100g Pork Belly, cut into strips
30g Dried Shrimp, soaked
1L Water
1/2cup Oil
1pc Spring Onion

My Personal Best...Loh Mee !

Another one my favorite back street food in Penang...Loh Mee !

To my buddies in KL,...Penang Loh Mee is not the same ! The Loh Mee is Penang is dark in color and the ingredients are totally different. You will have rice noodle and egg noodle in  a flavored starchy gravy, topped with hard boiled egg, chicken feet, pork skin, pork slices, pork ribs, bean sprouts, pork intestines and much, much more...     

In Penang, there are many places you can have good Loh Mee. Some would say the one next to the Kuan Yin Temple (Hai Beng Coffeeshop) or one of the kopitiam in Jalan Perak (Joo Huat) served the best Loh Mee, but my Personal Best would be here...

   
One hidden stall located ground floor of an apartment. 

This is how the stalls looks like, you might find it a bit tricky to locate for the first time.

Just ask the locals there...Oii..."Where to find Loh Mee stall managed by a team of gorgeous girls in white shorts and t-shirts" ??!...Now you know why this place is my Personal Best !  

Beside the girls in tight white uniform !...I find the Loh Mee gravy is tastier, comes with more optional varieties of toppings and the vinegared garlic is more concentrated.

You should check it out !

Ewe Hokkien Mee and Loh Mee located at Block 1-G-1, Taman Sri Bunga, Jelutong, Penang.

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Chee Ya Hu (Mullet Fish)

Another rare dish in KL...Deep Fried Chee Ya Hu (In Hokkien) or Deep Fried Mullet Fish

I used to have it when young in Penang, I am sure some of the fishing village would have it but seldom see this in KL. When I shared this with my friends in KL,...non can describe or imagine how it looks like...or to cook it.

Found this in Kuala Selangor. Out of dozen of stalls and only one stall is selling this ! This is how rare it is...the fish monger was telling me this fish is nice to eat, sweet but difficult and time consuming to prepare.

Well, It has been ages I was looking for this and was so dying to have it !...so,..Buy ! One kg was only RM5. Make sure you pick the fat ones...with the roe in it !

This is how it looks like !

Chee Ya Hu

The time consuming part was to remove the scales. Other than that...simple !

Preparation: Remove scales, wash, pat dry the fish, marinate with salt, pepper and Turmeric Powder and put aside for 15min. 

Heat up 1cup of oil, deep fry the fish in medium to high fire for 5-8min.

That's all folks !...Another beer food !

You can opt to make a dipping sauce to go with the Chee Ya Hu.

Just add 3shallots(sliced), 2tbsp Dark Soy Sauce, 1tbsp Light Soy Sauce, 2tbsp Calamasi Juice, 1tsp Sugar, 1tsp Belachan(toasted & pound) 

Ingredients
500g Chee Ya Hu
1tsp Salt
1/2tsp Pepper
1tsp Turmeric Powder

1cup Oil