Saturday, 3 January 2009


From Y3K Recipes Issue no.10 - Jan/Feb 2003.

300g deep-fried fish maws (soaked)
200g Tientsin cabbage/ Wong Ngah Pak (cut into sections)
10 stalks choy sum/ sayur sawi

For thickening: mix well
1 tbsp tapioca flour
1 tbsp water

1. Parboil fish maws to remove any oily odour. Remove, immerse in cold water, then drain it.
2. Blanch Tientsin cabbage pieces till soft. Drain and arrange it in a deep platter.
3. Place no.(1) into the special stock and bring it to a rolling boil over high heat. Thicken gravy and add in a little fragrant oil. Pour contents on the top of no.(2).
4. Blanch choy sum, then refresh in cold water. This will help to retain the greenish colour and surround no.(3) with choy sum as a garnishment.

To Make Special stock
2 pieces dried bonito fish/ ikan kayu
100g anchovies/ ikan bilis
1 piece kombu/ sea kelp
1 litre water

A little salt

Boil all ingredients together over a low heat for 2 hours. Strain the stock and discard residue. Freeze any leftover stock.

Tips: The following are all available at Chinese sundry stores or merchant shops dealing with dried seafood.
1. Dried fish maws are normally sold in packet forms.
2. Dried Bonito fish belongs to the Tuna fish family. In Cantonese, it is known as Chai Yee. Substitute with dried sole fish if unavailable.
3. Kombu or dried sea kelp is a form of seaweed sold in greyish-black ribbon blocks. Very high in iodine and is normally used as a flavouring especially for the Japanese cuisine.

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