Tag Archives: Fish Skin

Ushering The Year of The Horse at Lai Ching Yuen Grand Millennium Hotel Kuala Lumpur

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The Spirit of Lou Sang at Lai Ching Yuen Chinese Restaurant

In celebrate with the auspicious number Eight at Grand Millennium Kuala Lumpur. Eight-course prosperity dishes, Fortune Dim Sums from RM8, Lucky 8 dine-in offers, and many more auspicious Eight.

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DRAGON ONE Awesome DURIAN PANCAKE location SS2 Petaling Jaya

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Durian Pancake (RM4.60 a pair)

This story is written for the love of the durian pancake which had mesmerized myself for all this while. A very thin adorable yellow skin on the outside encasing a lump of pure durian puree covered with heavy whipping cream. Awesome. Delicious. Smooth. Luxurious. Creamy. Full Body, Full Flavour. Aroma . . . . . . . . . . .

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Dine with me……Chef Steven Cheng Part 2

Continuation…..

After the lobster dish, the remainder lobster shell and head were used to braise “yee mee” noodle(mun yee mien). Using the reaminder of this lobster to cook this noodle is marvellous and with the right seasoning, can be very delicious.


I also prepared the eight treasured duck “pak poh ngap” but this time I replaced roast pork with chinese pork sausage. With the right cooking timing and a well prepared ingredient for stuffing, this dish can be a jewel.


Next dish is the Boneless Mackerel “Mo Quet Kau Yee”. A simple mackerel fish with an incredible way of preparation. Firstly the mackerel is being deboned and the flesh is then taken out, leaving the skin. Mix the mackerel flesh together with pork meat and seasoning. The seasoned meat is then being stuffed to the fish skin and deep fry. I finished this fish by topping wih special BBQ sauce.


I will stop here for the time being and will continue the last part in my next coming post.

From Steve Cheng

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