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| Fried Parang Fish |
This is my family's favorite fried fish. Plain and simple, kampung style, salted and deep fried. Sometimes this parang fish are also used for curry, assam pedas or preserved soy bean paste. And Malaysians are not the only people that like this fish. Seems like everyone from South East Asia like it the same. One thing about this simple traditional way of preparation is that when frying, cooking will be splashed all over the kitchen. And the cleaning that follows will deter you from frying fish for a long time.
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| Stir Fried Broccoli with Chicken |
So yesterday, other than the fried parang fish, I also stir fried some broccoli for dinner. On the other day when I attended the community potluck, I brought home some salad which was a salad plater of raw vegetables such as broccoli, peas, baby carrots, cauliflowers and kale. So, instead of wasting the raw vegetables, I was cooking them, turning the salad into stir fried cuisines. The broccoli was stir fried with some chicken nuggets and flavoured with oyster flavoured sauce.
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| Wonderful Egg Plant |
I also have another vegetable cuisines which needed to be cooked. My wife had bought some egg plants which she had forgotten about and yesterday when we were sorting through the fridge, we saw them. So, we just decided to fry them too and add black bean paste to the egg plants after the egg plants have been fried. The soft texture of egg plants ones it is cooked is plain. It will only taste nice depending on the sauce that is used to marinate. I usually use preserved soy bean or black bean sauce and add it to the egg plant once they are cooked.
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