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.



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.



Ingredients:

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

Ingredients:

• Watercress
• Red Dates
• Salt to Taste