Teochew Cooking with Master Chef Tony Gao, Guangzhou – Series 5

WOKa

An elegant Chinese restaurant specialising in contemporary Cantonese delicacies and dim sum. The décor is reminiscent of the grand ancestral homes of Chinese-Malaysian tycoons from the turn of the century.

FishNoodle2

TEOCHEW FISH NOODLES

Ingredients

Fish Noodle

600gm Fish met paste
10gm Starch
1nos Chicken egg white
1/2tsp Salt
1/4tsp Sesame oil
1/4tsp Pepper powder
1tsp Chicken powder

Garnish

20gm Chives
20gm Bean sprout
10gm Shredded mushroom
5gm Shredded green pepper
3gm Cut onions
1/2tsp Seasoning chicken powder
1tsp Fish gravy
1tsp Fragrant shallot oil
1/4tsp Pepper powder

Method

1.Blend the fish meat paste with egg white and seasoning, place in the piping bag. Pipe fine noodles into hot water.
2.Blanch the fish noodles and set a side.
3.Work-fry with cut onions; add chives, bean sprouts, shredded mushrooms and shredded green peppers. Add seasoning. Lastly fry it together with fish noodles for a few more minutes.

One comment

  • daphne
    May 12, 2008 - 4:46 pm | Permalink

    wow, fish paste piped into noodles. That must taste amazing.

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    CommentLuv badge

    Related Posts Widget for Blogs by LinkWithin