I'm doing less cooking lately due to the bad haze conditions. Even with the windows and door closed, we are still able to smell the smog.
PSI hits new all-time high of 401 yesterday and if I'm right, the reading was an average of 3 hours' readings. Which means, PSI should be higher. :o
I was a torture to cooked in an enclosed area. It was hot, stuffy and I had problems clearing the air at home after cooking without opening the windows. So, it was simple cooking for me for the last few days.
I'm glad the kids didn't complain too much. They do not want Bee Hoon or noodles so it was rice with Fish Soup.
Ingredients:
- 500g Snakehead aka Toman 生鱼, sliced.
- 2-3 slices Ginger, shredded
- Pepper and Salt to taste
Soup Stock:
- 150g Ikan Bilis, preferably split and heads removed as they will turned bitter if boiled too long
- 50g Soya Beans
- 1 piece Dried Sole Fish 扁鱼干
- 1.2 litre water.
How to do it:
- Rinse and dry Ikan Bilis and Sole Fish.
- Toast or deep fry Ikan Bilis and Sole Fish till lightly golden brown.
- Remove and remove excess oil using paper towel.
- All the toasted ikan bilis and sole fish with soya bean to the water.
- Bring to a boil.
- Reduce heat and continue to simmer for half an hour or till ikan bilis turned opaque.
- Strain the soup stock and it's ready to be used.
- Scoop some soup stock to a sauce pan.
- Bring to a boil.
- Add in a few slices of fish and some shredded ginger.
- Cook for a minute.
- Season with salt.
- Add pepper, sesame oil and coriander if you like and serve.
Note:
- You can use Batang or Garoupa too if you like.
- You can add vegetables to it too. I have added canned button mushroom which is the kids' favourite.
:.