Seasaltwithfood

A while back, I posted a fish paste recipe, now I'll show you how to make them into fish cakes. All you have to do is shape it and deep-fry them until golden in color. Leave them to cool off, after that you can serve it as an appetizer with some chili sauce, or add them into noodles, such as this Cantonese Fried Crispy Noodles .

Learn how to whip up this Chinese takeout favorite, Beef Chow Fun or also known as Fried Beef Hor Fun at home. Follow my video tutorial and you'll discover how easy it's to stir-fry this beef noodle.

I have posted a recipe for this popular street food snack from Malaysia a while ago. Here is the video tutorial, and I have made some minor changes to the recipe too. This Pulot Panggang uses the sambal paste with lemongrass, freshly grated coconut, and do check out the recipe for more details.

This Cantonese style noodle dish is made with deep-fried fresh egg or ramen noodles, and it topped with luscious sauce made with chicken stock, fish cake, shrimp, chicken breast slices, mustard greens, and eggs. Serve it with plenty of pickled green chilies. Simply delicious, and leaves you with immediate satisfaction.

Earlier this week, I posted a recipe for homemade fish paste, in this post you'll learn how to fill it into a variety of vegetables, or also known as Yong Tau Foo in Malaysia. Please check out the step by step video below and have fun cooking! 
 If you have any questions or any video suggestions, please post it below in the comment section or on my Facebook page, I will definitely reply as soon as possible.

This week I'll be sharing some step-by-step video guides on how to prepare a healthy Malaysian style fish paste and dishes. There are only a few basic ingredients, such as the freshest Spanish Mackerel fish you can get hold, pepper, corn flour, and sea salt. In order to achieve a good springy and smooth fish paste, all you have to do is follow my simple video guide.

This is a mouth-watering stone pot rice bowl recipe. Complete with stir-fry tofu and vegetables, top with a soft-boiled egg and flavored with Korean chili paste and Teriyaki Sauce.

These chili pickles are simple to make and are often served alongside Wonton, and Cantonese fried noodles. The chili pickles have a sweet & sour taste accompanied by a bit of spiciness that complement the flavors of Malaysian and Singaporean noodle dishes very well. You can use the pickle the next day, but it's best to leave it for a couple of days before serving.