Some of you must be wondering why I'm using a type of pest for my cooking... don't get me wrong as this type of anchovy is commonly know as 'silvery-fish' or 'ngan-yee-jai' (silver-small-fish) by the Chinese, hence the name given. They are the smallest version of the common anchovy and we can't really see their bones. Normally we will cook the entire fish together with it head. It's salty at time but the level of saltiness is not so extreme as compared to the bigger anchovies. They are nice to eat when being fried till crispy.
The taste of tofu is bland so to add a little silverfish and dried prawns will make this dish a very appetizing starter.
.
.
Ingredients
.
Method
.
The taste of tofu is bland so to add a little silverfish and dried prawns will make this dish a very appetizing starter.
.
.
Ingredients
- 1pc Tofu (9x9 cm type)
- 30gm Silverfish
- 30gm Dried prawns
- 1pc Chili padi
- Light soy sauce
.
Method
- Cut tofu to small square (1 pc of tofu can cut up to 8 small square pcs). Heat up wok with some oil and fry the tofu lightly till golden brown. Lift up and put aside.
- Wash and chop or grind dried prawns to tiny pieces. Fry dried prawns with some oil for 2 minutes and add in the silverfish and chopped chili padi and fry until golden crisp.
- Dash some light soy sauce on tofu before topping with the fried dried prawns and silverfish.
.
how come ur tofu looks so nice? When i fry mine, it always turn out to be out of shape. I use those japanese type..hmm
ReplyDeletejazzmint,
ReplyDeletedo you use non-stick pan/wok to fry your tofu? what you can do is sprinkle some orn flour before frying... that might help or you could use a smaller fire with a little oil.
[...] During dinner time, gave the gals some “silvery-fish” or “ngan-yee-jai”(silver-small-fish) (hehe…terms borrow from Angeleyes’s Foodnote) to eat with porridge. [...]
ReplyDeletehmm i fried with a lot oil maybe tats why lah haha
ReplyDelete