Yong Tau Foo is a traditional Hakka Chinese cuisine from Southern China, comprising mainly of tofu that are stuffed with either minced meat mixture made from pork, salted fish and fish paste or just fish paste only. Variation of this dish include using fish paste as stuffing for not only …
Traditionally, Chinese prefers to use steaming as a cooking practice, either in everyday home cooking or even for baking. Steamed whole fish is often the most popular dish in Chinese restaurants worldwide. This cooking method is to maintain the fish’s fresh quality and best flavour, plus whole fish has the …
Fish cakes were invented in the 19th century in England to utilise leftover fish and mashed potato, subsequently coated with bread crumbs or batter then fried. In Europe, fish cakes are customarily made with cod, while in South East Asia, salmon, prawns, crab meat and white fish fillets are often used …
Fish cake is a frequently prepared food in southern part of China and in the Chinese populations in Asia. It is popular even for those living in western countries. This gluten free and soy free fish cake is created from fish that has been delicately mashed. It is made of …
Teochew cuisine, similarly recognised as Chaozhou cuisine, was created in the Chaoshan district of eastern Guangdong province in China. Teochew cuisine features heavily on healthy steaming, stir-frying and braised dishes. This Teochew styled steamed whole fish is one of the most distinguished Teochew cuisines, an alternative style of steaming fish …
This Assam (Tamarind) Fish is a gluten free version of a very popular dish in Malaysia, mainly due to its mouth-watering hot, spicy and sour taste. It is usually made with seafood like fish, prawns and calamari. Types of fish such as mackerel, snapper, ling or pomfret (usually available in …
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