Stewed Cabbage with Fried Beancurd Puff (Taupok)

cabbage with tau pok

cabbage with tau pok

i did a stewed cabbage with fried beancurd puff for a 4pax lunch for my OPS (Outram Primary School) classmates on 17.3.2016. ^^

it’s a wonderful dish really!

at good & cheap teochew muay stalls like ye shanghai, they do simple dishes like cabbage that are very tasty.

i managed to do that quite a few times including a homecooked teochew muay lunch for my friends-

my cabbage with tau pok was also a variation of my usual cabbage for teochew muay.

this time it was a lot tastier even, because i reduced the stock more & also the hara fried beancurd puff added a very pleasant, sweet taste.

a great improvement even compared with the cabbage everyone liked on 28.10.2015!

fried ikan bilis2 fried ikan bilis

i had the idea of adding ikan bilis.

i got that from the nice ikan bilis bee hoon we had last time at ayer rajah food centre afte the indian rojak.

it went very well with the cabbage dish actually, but you can’t have too much of it so i just added 1/2 portion of what i made.

so basically, the steps are –

  1. add cut chilli padi, chopped garlic & fry
  2. then add the cabbage, oyster sauce, fish sauce (or light soy sauce), and fry for 2 mins to coat the cabbage with the sauce.
  3. then add stock, cover & reduce, 10mins.
  4. add hara taupok (cut each taupok square into 4 strips), cook for 20mins. the taupok is a good combination, add texture & more sweetness to the dish.
  5. reduce is the key, so flavours are more intense, too much water will dilute the taste. make sure cabbage not overcooked & still retain the crunchy bite.
  6. fry ikan bilis (optional)

c.h.e.f andy

Excellent Fish Head Curry

fish head curry was very good

fish head curry was very good

recently, i have made fish head curry a number of times & happy to say it has consistently good everytime, and my friends all thought the fish head curry was the best dish. ^^

mak's curry paste for fish head curry

mak’s curry paste for fish head curry

first time i did fish head curry was 14.3.2016. it was a 10pa curry rice lunch + bakuteh post JB trip. ^^

i grabbed a curry paste from sheng shiong. found this mak’s nonya fish head curry S$2.45, used it for the first time.

fish head curry

fish head curry

wife went to chinatown & bought me an angkoli (sea bream) fish head. i though it was very expensive at S$16.

anyway it was super fresh, meat was firm & sweet.

fish head curry

fish head curry

cooking was easy. i just followed instructions at the back of the sachet-

  1. fry first the sliced yellow onions, curry rempah & some coconut milk.
  2. add cut okra (lady’s fingers) and fry another few minutes.
  3. add fish head & coat thoroughly both sides with rempah
  4. add cut egg plant, chicken stock & coconut milk, covered, simmered about 8 – 10mins
  5. add cut tomatoes.
fish head curry

fish head curry

i did this a few more times, & it was good, in fact excellent, every time-

fish head curry

fish head curry

what i like was the simplicity in the preparation.

fish head curry

fish head curry

& that it is consistently good without fail.

i am planning to do this for the community meals at teban gardens & at bathesda bedok.

fish head curry

fish head curry

i am good with using premix for my cooking. if they works why not? why invent the wheel? no hang-ups for me. 🙂

i do have a good recipe for nonya curry chicken, so for that i do not use curry paste, but there is no fix rules, whatever works, works for me la…

c.h.e.f andy

Ingredients:

  • 1 angkoli (sea bream) fish head about 1kg (or garoupa)
  • 1 Mak’s fish head curry sachet
  • 1 small yellow onions (sliced)
  • 5 ocra (1cm cut)
  • 1 egg plant (1.5cm cut)
  • 2 tomatoes (cut into 8 or 12 pieces)
  • 200ml coconut milk
  • 750ml to 1000ml chicken stock

Directions:

  • wash fish head with salt thoroughly & drain.

i just followed instructions at the back of the sachet-

  1. fry first the sliced yellow onions, curry rempah & some coconut milk.
  2. add cut okra (lady’s fingers) and fry another few minutes.
  3. add fish head & coat thoroughly both sides with rempah
  4. add cut egg plant, chicken stock & coconut milk, covered, simmered about 8 – 10mins
  5. add cut tomatoes.