A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Monday, 13 February 2017


Foochow Char Yu Pain
none other than the sweet and sour fish
commonly served in restaurants.

It is my grandson's favorite!
He loves the thick. sweet & sour sauce
the thick slices of fried fish!

Simple it may look
but the skill in mastering the consistency of taste 
to your individual liking
is what it matters.

Some like it sweet
some like it sour
so this dish is cooked to suit individual taste buds

Do not worry,
just a bit of this and that
you will soon be there!

Char Yu Pain
7-8 slices of white fish fillet
2-3 Tbsp tapioca or corn flour
oil for deep frying fish

1 big onions, quartered
1 chili, cut (optional)
1 tomato, quartered
1 spring onions, cut into 1" length
few slices of old ginger
2-3 Tbsp tomato sauce
1/4 cup water
few slices of carrots
1 tsp sugar
salt & pepper to taste
sauce thickener: corn flour+ water

1) marinate fish slices with salt & pepper
2) heat oil for deep frying
3) coat fish slices into tapioca or corn flour & fry until golden
4) remove & discard oil from wok
5) heat up 1 Tbsp oil & fry ginger, onions & cut chili until fragrant
6) add tomato sauce, carrots, water & tomato pieces
7) add sugar, salt & pepper to taste
8) mix in thickener to thicken the gravy
9) add fried fish pieces & spring onions, toss & dish up
10) enjoy

No comments: