Monday, August 30, 2010

Dinner #23

Came across some Pucuk Paku (Midin), Watercress and Parrot Fish in the market. So, that's for our dinner on 30 August 2010.

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Ingredients:
  • Parrot Fish
  • Young Ginger
  • Scallion
  • Parsley
  • Light Soy Sauce
  • Chinese Cooking Wine
  • Sesame Seed Oil
I cooked it on high flame for 5 minutes then flame was turned off and simmer for another 5 minutes. Parrot fish has very soft texture and sweet flesh.

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Ingredients:
  • Pucuk Paku (Midin)
  • Blended Chili & Onion
  • Salt to Taste

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Ingredients:
  • Watercress
  • Red Dates
  • Salt to Taste

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