I hardly ever cook Chinese meals although I love eating tai chow as much as the next Oriental dude. The main reason for this is coz I don’t have a huge wok and a good ol’ fashioned flame for that elusive “wok hei” (literally wok heat – a reference to the caramelized texture of superheated food).
I like kung pow (insert meat) so I decided to go back to my China roots and start cooking some Chinese food.
You will need:
Pig’s tail
Dried chillis
Fish roe
Squid
Eel
Kikkoman soy sauce
Lee Kum Kee Oyster sauce
Sunflower and canola oil
Eggs
Onions and garlic
Calamansi lime
Kung pow dishes are made with dried chillis, which obviously makes this an essential ingredient. Here’s a detailed (geddit? de-tailed) photo of the pig’s tail.
We started off by preparing all the seafood items.
Eel, those snake like creatures dwelling in the depths of the ocean (talking crap here) should be cut into bite-sized pieces. The squid has to be disemboweled and sliced into rings. You don’t really need to have a ring shaped apparatus – squid is hollow after preparation so just slice it and it’ll produce rings. Calamansi limes were squeezed over it to get rid of the distinct aquatic smell.
Fish roe. Mmm…full of cholestrol, but yet so delicious.
My friend decided that this won’t taste very good with normal steamed rice – a point I vehemently disagree – so she added in some cooking oil and chopped garlic into the rice cooker.
This is fried INSIDE the rice cooker BEFORE the rice was added in.
She then measured out the rice and started frying it with all the above before adding water and cooking it with several sauces lying around in my fridge.
Now, for the difficult part. Babe’s (not Babe Ruth, Babe the pig) pretty little pink tail has to be chopped up.
This is more difficult than it sounds. I never knew those damn swine would have tendons/cartilage/whatever you call it as tough as this.
I attempted to do it with a serrated knife. Let me advice you that this is a Bad Idea (TM) and could lead to unfortunate incidents like Slicing Your Damn Finger Off (TM) as almost happened to this narrator.
I have a chopper which I forgot I had. Use a chopper instead. You’ll thank me.
Fucking pig’s tail. You almost cost me my index finger. *glares*
Anyway, add in the sliced onions and start frying Babe’s tail in extra virgin olive oil since he’s like a nice pig and all and even his tail deserves reverence.
It requires a Great Deal (TM) of frying which translates into 3212999 days in the standard measurements of time. I’m not kidding, it takes ages for the damn thing to cook.
After the piggy’s tail is all nice and cooked, crack six (6) eggs into the frying pan. Oh, before I forget, cooking posts are always meant for two. As in it should have a Serves: 2 on top if this were a proper cooking blog, which obviously it’s not. I just like to cook.
Put it on low heat until the pig’s tail omelet cooks to perfection.
Now, let us concentrate on the seafood. Fry finely chopped garlic (a point I neglected to mention at the beginning – you should have chopped garlic. Heh!) and add in the dried chillis.
You’re going to need a lot of oil for the kung pow fish roe, squid and eel so we got a Sunflower Canola bottle for this (Tesco store brand).
Cook on the highest heat your stove/heating element/whatever can manage (which isn’t very much for my ceramic one). Keep this going for a good 3 minutes or so and start adding in the seafood. Start with the squid (cooks slowest), quickly followed by the eel, and the egg roe at the very end (coz I like it kinda raw).
Add in some oyster sauce and soy sauce and fry it as vigorously as you can for 10 minutes and then serve.
The fluffy rice was nicely flavored and the pig’s tail omelet went well with the kung pow fish roe, squid and eel to subdue the spiciness of the dish.
Verdict: It was a good effort, but it wouldn’t beat even the crappiest tai chow’s kung pow offerings, due to the lack of wok hei (read beginning for definition).
eww pig tail is disgusting
Mate, if we ever meet up for food, it ain’t gonna be your cooking… LOL
i think you need a bigger frying pan.
no veg??? bad boy!
Pig tail???
But it was an interestin dish! I love theose tai chows too..but hv yet to turn on the stove in my new plc! ;p
Ppl say girls nowadays want a good cook as bf.
Did you get one oledi ;p
omg! looks awesomelicious, i love to eat all those pig parts especially tail. you should try pig’s face sometimes, bbq it 😛
wasted the pig tail as boil soup nicer..I duno nowadaes hypermart do sell pig organ..I like eel/unagi..I heard it’s good for ur lil brother 😉
For goodness sake get a cheap wok from Ikea. Less than RM20. 😛
That tiny frying pan is overflowing on all your cooking posts.
wasted the pig tail as boil soup nicer..I duno nowadaes hypermart do sell pig organ..I like eel/unagi..I heard it’s good for ur lil brother 😉
debbie: It actually tastes quite good. 🙂
Not a lot of meat to it though.
Tuanku: Haha! I like cooking and messing around with different ingredients. 🙂
Dylan: Yeah, I seriously need a bigger one but my heating element isn’t that large at my studio. T_T
shimmers999: Eggs are vegetables. 😉
So is onions and garlic.
At least to me. 🙂
thenomadGourmand: Yup, saw it at the non halal section and couldn’t resist getting it and trying to make a pig’s tail omelet. 🙂
Cheers! I find cooking very therapeutic. 🙂
TianChad: Haha! Not yet, I’m still single. 🙂
jg: I love pig’s head! The entire head – face, nose, ears is chopped up and fried kung pow style. There’s a famous place in Sibu that does it – very popular with the clubbing crowd coz it opens until late – 5 am or something like that. 🙂
ah nel: Yup, it would have been good as a soup – next cooking project! I’ll make a proper Cantonese style double boiled soup and eat it with rice. 🙂
Anoynmous: I would love to! There’s just one problem – the heating element at my studio (look at the pics) won’t support a wok. Woks are meant for open flames, and my place only has those ceramic hot plates. 🙂
ah nel: Yup, they sell all sorts of pig’s organs in the non halal section. Eel good for ED? Hmm…interesting, I didn’t know that. 🙂
Love how you use the weirdest combination of ingredients in your cooking posts. The outcome looks pretty impressive hehe =) COOK MORE!
HB, interesting dish. I would use fish roe in grilling it med. rare and serve with wasabi soy sauce. Pig tails I braise it season soy sauce with some hard boiled eggs in it serve with rice.
I just woke up like 2 mins ago and .. actually had to rub my eyes a few times to see what actually is the 5th picture. Lol. The eel looks scary! i hate it cz it looks like snake and I’m scared of snakes :p The pig tail is quite hard to cook because people normally cook soup with it. Black bean pig tail soup. It’s good. Good ol’ typical grandma soup 😀
michellezyenn: I will! 🙂
I love cooking. Yeah, part of the fun is adding in unorthodox combinations to see if it will work. 🙂
Themes are good…this one is seafood so we chose eel, squid and fish roe.
Erica: I love grilled fish roe too. I like it raw as well in Japanese cuisine but this kind of fish roe is too small for that. Pig’s tail with soy sauce and hard boiled egss eh? Will try it. Thanks! 🙂
chefmel: Haha! It looks good to me. I like the fish roe, it’s still in the bag and rather large (though I’ve seen MUCH bigger). Pig tail soup, have to try and cook double boiled soup one day.
you can cook soup with yr rice cooker actually 😀 it’s easier cz you don’t need to look after the fire. Cook more! Love yr cooking post!
lolz . . .most interesting ingredient and I love them all . . .pork’s tail oml. . .innovative . . .callme the next time u wanna cook . . .give u some tips ler . . .
Way to go bro . .u r improving with every cooking STUNT!
respect! you sure cook often and i like the fact that it is varied and never boring! keep it up;)
lol.. seriously, u need to get a bigger pan to avoid the mess around the stove.
never tried seafood kungpow before, especially cooking FRESH eel! U cook the weirdest thing I’ve ever seen. Hahahaha.. and PIG TAIL OMELET!! The only time I see pig tail in any dish is Kueh Chap.
P/s: the uncooked fish raw looks so gelik la..
Oooo very interesting combination!
chefmel: Thanks for the tip! 🙂
I shall do that. Cheers, I love writing cooking posts too – it’s a relaxing hobby for me. 🙂
Drinking and cooking, beats drinking and driving eh? 😉
foodcrazee: Haha! Thanks bro! Yeah, we push the boundaries every single time with weird and wonderful ingredients. Sure thing mate, let’s cook next time! 🙂
ciki: Thanks! 🙂
Yup, have been cooking a lot more now that I have a proper kitchen in this studio. I like doing it too, but only have time to cook during weekends. 🙂
annna: Haha! Yeah, coz the fish roe is still in the sac. 🙂
Yup, actually I don’t exactly plan what I want to cook – I just have a general idea and go walking down the aisles of the hypermarket (another hobby of mine) to get the ingredients. 🙂
KY: Yup, the fish roe tastes really good cooked kung pow style if you like fish roe. 🙂
ugh, i wonder which other part of the piggy you’ll ‘utilise’ in your next cooking post. 😉
Pic 5 and 11 almost made me throw up in my mouth. T___T
I think you’re more adventurous than I am!!
Hmmm..you have strange eating habits LOL
Honestly, the food really damn gross!!! Eel and pig tail??? How to eat??? *puke*
Hmmm..you have strange eating habits LOL
Honestly, the food really damn gross!!! Eel and pig tail??? How to eat??? *puke*
Cheers: Haha! I’ll go for the penis ala sup torpedo but I don’t know where to get it. 😉
Bangsar-bAbE: I love cooking with unorthodox ingredients. It’s fun just to play around with textures. 🙂
Magnolia: It tastes better than it looks actually, it’s the uncooked and unprepared part that might look a tad unsavory. 😉
I can never attempt any of your recipes! too hardcore! Lol..
eiling: Haha! It tastes good though, just lacks that wok hei to caramelize everything. 🙂
looks pretty wondermous, hb. scrambled eggs and fish roe, cooked in butter… with a side of fried hog jowls… or liver mush but can I skip the eels.. they kind of gross me out, like, like snake…. smile, eels or eel pie… well you know… now lets get back to liver mush, fried, now thats ok… god bless, hb. tom
tom: Yeah, it tasted pretty good too. It could have been better if I had a proper fire and wok. 🙂
Scrambled eggs with fish roe cooked in butter…now that sounds good to me. Heh! 🙂
Take care my friend.
pig’s tail.. literally taking el cerdo’s tagline to another level…. ‘nose to tail eating’.
now cook us some pig nose :p
Yiling: Haha! I’ll love to do that. 🙂
Actually in Sibu, you can eat an ENTIRE pig’s head – they display it as it is and then chop it up and fry it kung pow style. It’s great with porridge. 🙂
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