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Fang Tai's Stewed Stuffed Fishy Cucumbers

240g mud carp fillet (pacific basa works too, and prob some other kinds of fish)
400g cucumber
1/2 cured sausage (lup cheong?)
1/2 tsp minced garlic
1/2 tsp minced ginger
1 tbsp diced spring onion (optional)

1/4 tsp salt
2 tsp cornflour
1 tbsp water
a dash of sesame oil
a pinch of pepper

1/2 cup water
1 1/2 tbsp light soy sauce
2/3 tsp sugar
a dash of sesame oil
a pinch of pepper

1. Rinse cured sausage with warm water, steam till done, then dice finely
2. Rinse and wipe fish, hash, and stir in diced sausage, spring onion and marinade; mix ingredients well until they turn into a sticky paste; leave aside
3. Peel and cut cucumber/s into approx. 1/3 inch rings, and remove seeds
4. Rinse cucumber rings well, wipe, and sprinkle cornflour on them
5. Stuff fishy filling into cucumber rings
6. Deep fry in shallow oil until both sides are slightly golden; remove from pan
7. Heat 1 1/2 tbsp oil to sauté minced garlic and ginger, sprinkle some Chinese wine, pour in seasoning, bring ingredients to a boil, then add in stuffed fishy cucumbers, lower heat to stew till all is cooked and sauce thickens. That's it!


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