Archive for August, 2012
Famous Fish With Chua Lam
August 26, 2012 admin

Intro to sultan fish. It is a freshwater fish that has not be successfully bred in captivity. Hence, it can be pretty pricey. I believe there are a lot of fakes out there as the fish does not have many distinguishing features. In fact, it looks a bit like the picture on my favourite fried dace. Of course, you can’t fool an old bird like Chua Lam. He tells you it’s sultan, it has to be sultan. The only type of fish that Chua Lam hadn’t tried before? Mermaid.

You’ll never forget this fish. The taste and the price. A Malaysian river fish becomes a delicacy in Macau. Sake tasting with a Taiwanese expert Fufu is a real bonus.

Fine Dine
Simple Pleasure In Hongkong
August 26, 2012 admin

You can’t have sharksfin soup every day. Chuan Lam shows us what street treats are good at Kowloon, Hongkong. Mr Chua is a Singaporean rebel who has moved to Hongkong to further his career.

See how Mr Chua recommends with such sincerity and authority? A far cry from the ooos and ahhhs you see from jerks like Bryan Wong

Street Treats
Easy Curry, Japanese Curry
August 22, 2012 admin

This dish is somewhat controversial. The Japanese patented their own curry. The Indians say that you can’t call it a curry. The Japanese didn’t care and today, Japanese has become one of the easiest curries to cook.

I’m making a vegetarian dish here with Japanese curry. Turned out OK. First, with Japanese curry, you would need carrots and potatoes. Here they are, all chopped up. I fried some onions and added them to the pot.

Know what this is? It’s vegetarian “pork” or “chicken”. I’ve just microwaved them from their frozen state.

Next, you would add water to the vegetables and bring them to a boil. Put in the curry cubes. Stir and allow the mixture to thicken. If it doesn’t thicken, that means you’ve got too little curry cubes. Add more. It comes in tablet form like a bar of chocolate, so you can break and add till you get a nice, thick gravy. Turn the heat really low so you won’t burn the gravy.

Once the carrots and potatoes are soft, add in the vegetarian pork/chicken and your dish is ready to serve. It goes very well with white rice. The kids will love this dish as it’s so sweet and flavourful.

© Chan Joon Yee

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