Most people cook saba the same way they find it in Korean food outlets. There is a Southeast Asian version of it that I experimented with not so long ago.
To begin, you need to fry the saba on a pan until the fillets are nicely browned on both sides. Next, you add water, lemongrass, nasi lemak chilli, sugar and light soy sauce to braise the fried saba. Tastes delicious for those who prefer to have their saba with a more robust flavour.
Tahu telor is a very well-known Indonesian dish. It goes to show that tofu goes well with eggs, but egg tofu that they sell in supermarkets just cannot make it. This is one amazing dish that has quickly become one of my favourites.
First step, you cut the tau kwa into cubes. Then beat up an egg and use it like a batter to fry the cubes on all sides. Pour in the excess egg and fry with chilli and spring onion. Add water, soy sauce and sugar to braise the tau kwa. Reduce and thicken the liquid and you’re done. Delicious braised Chinese tahu telor.
Nowadays, decent “hum” or cockles are so difficult to come by. I just found out that char kway teow tastes quite OK with mussels.