I love preserved turnip or otherwise known as 'choy po' in the Chinese language. There are usually two varieties, sweet and salted. I prefer the sweet in most dishes for stir-fries. The crunchy pickled vegetable adds great texture to a lot of dishes. I do hope you pick some up the next time you are in an Asian supermarket. Just on a side note, I had no problems finding these while I was living in San Diego, the trusty Ranch 99 had them.
As a Malaysian, I love a good curry puff now and then. The problem is, the traditional curry puffs are yummy but usually deep-fried and does not make for a nice waistline! Anyway, today we decided to indulge a little and instead of frying the puffs, we just baked them. True, not as crispy as deep-fried ones but they were still satisfactory!
I love steamed fish! It's one of my favourite ways of cooking and eating fish ever. Today's feature is a very simple home-styled dish which we just love. You can use a piece of fish fillet like I did or just use whole fish. I would prefer to use white fleshed fish for this recipe as well. Fish is steamed separately then the sauce is cooked and poured over right before serving!
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