It has been some time since we experimented with new dishes. For a long time, we have been routinely cooking and eating things like fried rice, minced pork noodles, tom yum soup with frozen dumplings, ngoh hiang made and frozen since last Thanksgiving, Ikea frozen meatballs (and the list goes on).
Blessed with abundance (and relatively cheap) seafood in Boston, it makes no sense if we carry on without a foothold into seafood dishes. Lo and behold, with the help of google and online recipe, we have tried and perfected (on our first attempt) 姜葱鱼片. It was so good that we made it again the following week. Several factors made it a huge success. 1) The type of fish is really important. This dish demands the type of fish which is chunky in nature, preferably with layerings of fish oils in between different layers of meat (visualize salmon, but unfortunately, salmon with its characteristic taste would not be so suitable for this dish) 2) The dry climate in Boston: A step in preparing this dish is to coat the fish with corn starch before flash-frying them. The dry weather helps to turn the batter into a thick coating around each piece of fish and later, preserve the crisp in the batter after frying. To celebrate a long weekend ahead, here came gastronomical attempt # 2. Once again, with the
help of Grandma Lily, we made the famous Singapore dish, oyster omelette! Having wanted to make this dish for a long time, we bought a bag of tapioca flour, only to use like 2 tablespoon of it in this dish. Anyway, CY did a great job in adding lemon juice to Yeo's hainanese chicken rice chilli sauce to concoct a sour chilli sauce closely resembling hawkers serve with oyster omelette. The texture of the omelette is pretty good but the taste can probably be further improve with fish sauce and maybe, fresh oysters next time (Yes, we use boiled canned oysters).
help of Grandma Lily, we made the famous Singapore dish, oyster omelette! Having wanted to make this dish for a long time, we bought a bag of tapioca flour, only to use like 2 tablespoon of it in this dish. Anyway, CY did a great job in adding lemon juice to Yeo's hainanese chicken rice chilli sauce to concoct a sour chilli sauce closely resembling hawkers serve with oyster omelette. The texture of the omelette is pretty good but the taste can probably be further improve with fish sauce and maybe, fresh oysters next time (Yes, we use boiled canned oysters). Anyway, it's a nice, sunny, laid-back Saturday morning right now over the Patriots' Day weekend, and I'm chilling around, oogling at the dishes we made ourselves and able to sit down to blog about them. Great day!
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