FISH HEAD AND TOW FOO SOUP

FISH HEAD AND TOW FOO SOUP.

Tow foo is considered a cooling dish so this soup made on a hot day is just right.

You need 1 fish head, cut up, rub with salt and rinse well.
1 box tow foo, cut into cubes.
In a pot, add 4 cups of fish stock or water, bring to boil, add the fish head and tow foo, simmer 10 mins. add seasonings.
Serve with spring onions and fried onions.

For a hot version add some pound chilies, onions and garlic. You can either fry this first or just add in when the soup boils.
Hum choy (a preserved veg. ) can also be added.

copyright.(c)by May Fam 2006.

CABBAGE AND CHICKEN ASSAM.

CABBAGE AND CHICKEN ASSAM.

This chicken assam can have other variations. You can use other vegs. but the usual way we cook it,is to use cabbage ,because the cabbage will soak up the sourness from the assam and this taste so much better the next day.
This dish also goes well with SAMBAL BLACHAN. (see previous post)

You need,
1 small chicken , chopped up.
1/4 cabbage , cut up .

Ingredients to pound or blend,
3 fresh chilies, 8 dried chilies or 2 tablsp chilly powder.
1/2 " fresh tumeric (this is much better with fresh tumeric)
a small piece blachan.
1/2" galangga (langkwas)
2 stalks lemon grass,( slice up the thick part to pound and throw the rest into the stock to boil)
1/2 bowl of chopped onions
4 cloves garlic.
4 slices assam slice.

Fry the pounded ingredients in 4 tablsp oil till you get a nice aroma and colour, add in chicken and cabbage, stir well, add 4 cups water and the assam slices,
simmer till chicken is cooked.
serve with steam rice.

copyright(c)by May Fam 2006.