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Thai Chili Fish

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We have been going through a Thai Curry tour by Patrick, introducing Thai  Red Curry, Green Curry, Yellow Curry, Panang Curry and Massaman Curry. Yes all curry dishes especially for you. We  hope you enjoy the curry as much as we do. I decided to have a change from the curry, but Thai food couldn’t live without spicy food. Presenting the infamous and delicious Thai Chili Fish.

For this dish, I recommend using catfish, seabass or salmon. Preferably to clean the fish and leave the head on, or you can also use the fish fillets. This is actually a very simple dish to make because I have skipped the deep frying part by having the fishman to clean and deep fry it in the Asian market. Many Asian markets in LA offer the fish cleaning and deep frying service.  The fish was perfectly cooked and hassle free, because deep frying in our small stuffy apartment will make the whole apartment smell like fish.

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Easy Yong Tofu / Stuffed Tofu (釀豆腐)



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Yong Tofu or Yong Tau Fu (釀豆腐) is a Chinese dish originated from Hakka cuisine. It is a soup dish uses tofu and a variety of vegetables to stuff with meat paste mixture of fish and pork. The dish originally uses tofu for stuffing, therefore it is called Yong Tofu,  which literally means “stuffed bean curd”. Ever since Yong Tofu gained its popularity, a variety of vegetables are used for stuffing such as the bitter gourd, green or red chilies, eggplant, okra and etc. Thus the name of Yong Tofu has been used to all foods prepared in such method.

The last time we prepared the dish was last year, when Sam made a big whole pot of Yong Tofu for New Year celebration, we ate that for lunch and dinner for a couple of days. This time we were so lucky as my good Hakka friend Heidi decided to make Yong Tofu for our small gathering a few weeks ago.  She mentioned that her mum makes traditional style Hakka Yong Tofu, she will buy fresh fish from the market and hand chop the fish into fresh and smoother texture. Also she will have to chop and beat the ground pork so they are smooth and juicy to combine well.

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Chee Cheong Fun (Steamed Rice Noodle Roll)

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This is one quick dish that you can prepare for an easy lunch – the Chee Cheong Fun (豬腸粉). It is literally translated as pork intestine noodles in Chinese because the rice noodle rolls resemble to pork chitterlings. The rice noodles are traditionally made with rice flour mixture, spread a thin layer on a cheese cloth, steam to become a thin layer of noodle then roll it up, similar to pork chitterlings.  

Back home, there was always an old uncle riding a motorbike with big mobile food cart on the bike, calling out “Chee Cheong Fun” around my neighborhood. My family always couldn’t resist not to order from the uncle. The specialty for the Chee Cheong Fun in my hometown, Klang and Kuala Lumpur is the additional ingredients such as the stuffed tofu/vegetables (釀豆腐), meat balls, bean curds are added to compliment the dish. In different area like Penang, the rice noodle are served as simple as mixing it just with shrimp paste.

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Massaman Curry

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Massaman curry is believed to be one of those earliest Thai recipes of the 19th century AD. Not sure how many of you had tried this curry dish but I rarely order it (or not even once) when dining in the Thai restaurant. Most likely it seems to be an unpopular dish for me.

This coconut-based curry is usually prepared with beef, potatoes and roasted peanuts and its flavor is kind of hot and sour. You can always make this dish with your favorite meats like chicken, duck, or pork. Tofu can be used as well to make a vegetarian dish. As with most curries, you can easily pick up the Massaman curry paste at the Asian food market.

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Kari Ikan (Fish Curry)

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When I was blogging on my assam fish the other day, my brother reminded me the kari ikan. Kari Ikan (fish curry) is one of the Malaysian curries and it can be found in mamak stalls. I used to have it once in a week in high school after activities or sports in a nearby authentic mamak stall which is my group’s hang out spot.

I was eager to make my first kari ikan with the kari ikan powder from Malaysia this weekend. Thus I went over to the Asian market and bought all my ingredients but sadly I couldn’t get okra. So I substituted it with green beans. Surprisingly the result was pleasing but it was just a little sour due to too much tamarind paste. I added 3 tablespoons in it. In the recipe, I changed it to 2 tablespoons.

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Lama Kitchen is a food and cooking blog fills with savory food with great cooking recipes and ideas for those of you who love food and home cooked meals. Read more