me seafood platter

This is the very first meal I had during my recent trip to New South Wales! We arrived at Sydney in the morning and drove 2 ½ hours to Port Stephens for lunch. I’ve had quite a few seafood platters in Australia and it always has a hot and cold component.

seafood platter cold

I thought I saw a Moreton Bay Bug at the bottom left of the cold platter and I asked about it. The waitress wasn’t sure so she went to ask the cook, who came back with the answer – it’s a Balmain Bug! It’s also another species of slipper lobster and looks a lot like the Moreton Bay Bug but the Eastern Balmain Bug (officially called butterfly fan lobster) is more common around NSW.

fresh oysters

The cold components of the dish are mud crabs, the Balmain bug, plenty of oysters and prawns with a side of salad and fresh fruits. I’ve eaten several seafood platters during my time in Australia and these ingredients are always the same, although sometimes you’ll get a regular lobster as well as the bug.

vues on the bay

The seafood items in this platter are all boiled and shocked in ice water so it’s eaten cold and I’ve always like the style of this execution. The oysters are a little small in this case, but they’re all local and not flown thousands of miles away coz oysters don’t taste good after a long journey. This was at Vues on the Bay, a very playfully named Australian cuisine restaurant right in the middle of town. Yup, this is the hub of Port Stephens with a wonderful view of the pier.

vues view

Interesting fact: Port Stephens only has one (1) traffic light in the entire township and it’s right in front of this restaurant. The residents petitioned very hard against it since they didn’t want any traffic lights in their town. :)

seafood platter hot

This being Australia, the hot component of the seafood platter has plates laden with thick cut chips, like the ones you’ll get at the local fish and chip shop, and calamari (battered and fried squid). I like how modern Australian cuisine don’t do it in ring shapes but either cigar shaped (very nice) or thick curly (like this one).

I love the calamari here, it’s so fresh that you don’t get the off-putting taste of squid and it’s soft and practically dissolves in your mouth the moment you bite into it.

big prawn noodles

Yup, it’s the most expensive noodles in town! RM 35 for a bowl of big prawn noodles and RM 30 for a plate of fish noodles. It’s ludicrous!

(but quite a satisfying indulgence)

peeled big prawns
They even peel the prawns for you – including the “claw” of the freshwater Tiger shrimp

The last time I ate here was in 2008 and at the time the big prawn noodles are priced at RM 20. There’s been a RM 15 increase in just five (5) years for the same dish! We just came back to Sibu to visit my mom and decided to have lunch here. I told my better half about their ridiculously priced noodles just earlier in the day before we flew over.

most expensive noodles

Min Kong is famous for their Foochow style fried and cooked noodles (char chu mee) and it usually comes in a huge bowl (but the portion is just enough for one person). My girlfriend went for the plate of tapah fish noodles (RM 30) while I went for the big prawn noodles (RM 35).

min kong couple

I must admit, we received absolutely *fantastic* service the moment we stepped into the door and asked for the high flying dishes. They also have normal versions (sans fish or prawns) at much more reasonable prices.

We both enjoyed the RM 67.30 lunch though – it does taste good, albeit overrated and overpriced. The extra RM 2.30 is for a glass of iced Milo – yeah, Sibu prices are much more expensive than the going rates in KL for brewed drinks.

sibu foochow noodles
Portion is for one, despite the high price

My dad tells me no one (locals or visitors) actually orders this nowadays due to the absurd cost. I guess we were the first in quite a while – we certainly did got top notch service. ;)

wonderland langkawi

This is supposed to be one of the best seafood restaurants in town. I say this based solely on the fact that a lot of people like taxi drivers in Langkawi use it as a landmark/drop-off-point. Wonderland Food Store is just one of many seafood restaurants along the waterfront in town.

lobster

There are Thai style seafood restaurants, Malay seafood restaurants, and Chinese seafood restaurants, but many of the last don’t serve pork anyway. We decided on Wonderland Seafood coz we’re never eaten there before and a lot of people talks about it so we checked it out.

wonderland food store

It was a huge disappointment!

wonderland seafood

The mantis prawns were frozen instead of fresh, most of the dishes are unappealing with no plating considerations and even though it was packed, the clientèle seems to be mostly tourists – Japanese, Chinese, Korean etc.

wonderland coconut

To add to the list of sins, they hired an unlicensed taxi for us – which costs RM 1 more than the standardized fare – and is a highly unusual practice in Langkawi since the taxis are heavily regulated.

Kam Heong Mantis Prawn

mantis prawn

This is deep fried since they didn’t have any fresh ones. The proprietors said that the fishermen didn’t have any catches since it was the Hari Raya Aidilfitri holidays. The frozen mantis prawns tastes alright but I was looking forward to fresh steamed ones so it was slightly disappointing.

Fried Squid

squid

The squid was too chewy and just wasn’t fresh – it’s exactly the *opposite* of what I had hoped to eat in Langkawi, which is famous for their seafood since it’s a duty free island.

Soft Shell Crab

soft shell crab

This was fried the same way as the other two dishes so it’s quite jelak to eat so much deep fried battered seafood, even if all three are very different creatures. I thought it was mediocre.

Seafood Fried Rice

wonderland fried rice

RM 8 a plate and it comes with lots of squid! I suspect that the “seafood fried rice” contains whatever surplus seafood that you ordered. It’s oily and repetitive.

Steamed Sea Bass (Siakap)

sea bass siakap

This is the saving grace of our seafood dinner. I liked it so much I ate all of the fish – mostly by myself. Haha. The rest of the food we tapau and took it back to the hotel coz there were so much leftovers it was obscene.

wonderland bill

The bill costs RM 99 which was pretty reasonable. However, dinner wasn’t what we expected – we had been looking forward to a nice seafood meal in Langkawi. It could be the lack of fisherman’s produce due to the Hari Raya holidays as the restaurant didn’t have fresh seafood and had to resort to frozen ones. Or it could be just the wrong place to eat.

wonderland us

I can’t say I recommend Wonderland Seafood from our dining experience but I had a lot of fun with the kids and my better half! That’s all that matters. :)

cooking kangaroo

This is perhaps one of my greatest culinary achievements. I did this in Melbourne during my last day there. I wanted to cook a full course dinner with kangaroo roast as the flagship for my loved one and here’s the recipe for everything!

raw macadamia nuts

I bought everything at Coles Express in Melbourne CBD.

coles receipt

The grocery shopping bill came out to AUD 70.19 (about RM 221) so that’s how much it costs.

raw kangaroo roast

There are five (5) courses to the dinner:

kangaroo roast dinner

Italian Salad with Fresh Garden Greens and Honey Balsamic Dressing
This is the starter (of sorts) – gotta have foliage in the diet.

Roasted Stuffed Chicken with Gravy
I’ll call this the appetizer since that was how we ate it.

cooking seafood

Sixthseal’s Seafood Supreme (TM) with cream, white wine and garlic – prawns, Tasmanian mussels, bacon, cheese, exotic mushrooms and macadamia nuts with traditional bread
This is the best dish I came out with, according to Ling, and I’m quite proud of myself. It tastes really great! I think it deserves that (TM) bit. ;)

Herb & Garlic Kangaroo Roast
This is the main dish – the one I slaved over for hours, coz I wanted her to try kangaroo meat.

kiwiberry cranberry fondue

Kiwiberries + Raspberries with Caramel and White Chocolate sauce
I’m quite proud of this dessert too!

That’s the menu for the night and I started out by preparing the salad.

Italian Salad with Fresh Garden Greens

coles-salad

It’s a bit of a cheat since it came in a ready made bag but I can’t cook everything from scratch. Haha! Even the sauce came in a miniature bottle that was right beside the salad. It’s “sweet, crisp leaves balanced with shredded radicchio and a hint or aromatic parsley”.

coles italian sauce

I just put the entire contents of the bag into a salad bowl and poured in the 125 ml honey balsamic dressing. It’s store brand but quite good. Ling actually ate a lot of this.

italian salad

I didn’t.

Roasted Stuffed Chicken with Gravy

roast chicken

This is her suggestion coz she thought I’ll take a long time with the kangaroo roast. She was right. We bought 1/2 a stuffed chicken. It comes in a bag and you just need to chuck the bag into the oven and heat it up.

microwave bag

The bag works to keep the moisture in. I kept the bag to use for my kangaroo roast too.

stuffed roasted chicken

It’s pretty good since you can’t very well go wrong with a pre-cooked item from Coles. The stuffing was salty, the meat was tender and it’s delicious coz we were so hungry at that point. I was still slaving over the kangaroo roast at this point.

Sixthseal’s Seafood Supreme (TM) with cream, white wine and garlic – prawns, Tasmanian mussels, bacon, cheese, exotic mushrooms and macadamia nuts with traditional bread

seafood recipe

My proudest dish! I must tell the entirety of this story.

garlic prawns

We bought garlic marinated prawns from Coles – it comes in a package so we didn’t need any other sauces. We were just there for a day and didn’t want to buy large bottles of seasoning.

bacon

I also went to the meat counter and got a rasher of bacon. It’s huge! The bacon measures 1 1/2 feet long and several inches wide – there’s a photo of me holding it later. I wanted the rinds to cook with.

macadamia

Macadamia nuts were from the raw produce section. It’s raw nuts at AUD 33.98 / kg. That makes it AUD 7.56 (RM 25) for the handful of a few nuts I grabbed! I calculated, that’s RM 1.30 per nut. :x

exotic mushrooms

The mushrooms came in a pack that that was labelled 3 gourmet mushrooms – there are two familiar ones (they aren’t “exotic” to Asians) but the orange fungi is new to me.

cheese

I went to the cheese counter and chose bocconcini – a mild mozarella type cheese that you keep submerged in liquid. It would be really hard to find this here but I ate bocconcini for fun as a snack when I was studying in Melbourne.

bocconcini

The best thing we saw was the Tasmanian mussels!

tasmanian mussels

It was marked down to just AUD 0.50! That’s a 92% discount! It was such a good bargain that I wanted it for my seafood bonanza. It’s the best buy of the trip – there’s always price cuts but this just takes the cake.

traditional bread

The traditional bread is supposed to go with this dish to wipe up the creamy gravy (and also to go with the kangaroo roast). There are no preservatives and it’s very good bread – artisan bread handmade using kibbled wheat. AUD 5.50 (RM 17). It’s not cheap, this 800 gram loaf of traditional bread.

seafood ingredients

The ingredients!

seafood stew recipe

I sliced up the bacon rinds and fried it for a bit before dumping in the rest of the bacon.

bacon rinds

I then added in the mussels with all the cream, garlic and white wine marinate…

mussels

…and then the prawns with it’s own garlic marinade.

prawns

Awesome stuff!

cooking seafood stew

A wonderful smell was starting to waft out and this was when I threw the raw macadamis nuts in.

seafood stew macadamias

Added the mushrooms and cheese last and let it simmer for a bit.

adding bocconcini

It’s delicious! I cooked a mess…

adding mushrooms

…but Ling plated it so nicely it could be a restaurant dish!

sixthseal seafood supreme

Ta da!

seafood bread

It tasted wonderful – sweet and salty, with lots of seafood and delicious liquids for the traditional bread to soak up.

Herb & Garlic Kangaroo Roast

kangaroo mini roast

I had a lot of trouble with this. I set the oven wrongly and the bag nearly caught on fire (which has the potential to trip the fire alarm, causing a huge fine).

kangaroo roast

Luckily, she smelled something burning and I sorted it out.

eating kangaroo

I wouldn’t want to go through the arduous process, but it was 3 am when this was finally ready.

kangaroo meat

It’s worth the time and the blood, sweat and tears I put in though – it’s cooked to perfection!

roasted kangaroo

Ling tried it and had several more pieces, she said it tasted like liver. Oh well, at least she’s tried kangaroo meat now.

me bacon

I liked it – I ate quite a fair bit of the kangaroo roast. It’s gamey and flavorful, with chewy meat. I’m glad we didn’t cop out and go for kangaroo burger patties or kangaroo steaks – a kangaroo roast is the proper way to eat kangaroo meat. Lovely stuff!

Kiwiberries + Raspberries with Caramel and White Chocolate sauce

kiwiberry

This is the dessert I made for her – kiwiberry is a small fruit that looks like mini kiwifruit and tastes like kiwifruit but it’s much sweeter. You can just pop it into your mouth to eat it without peeling anything.

kiwiberry-chocolate-dip

The raspberries are fresher too and I mixed both fruits into a glass (don’t have a parfait server).

chocolate caramel dip

I had two dips of caramel and white chocolate and I spooned each in turn into the fruit mixture to create contrasting textures.

kangaroos

It was so good we finished the fruits the next day by dipping it straight into the leftover caramel and white chocolate dip. :)

kiwiberrry cranberry

I had fun cooking for her. It’s a nice change, and it’s kind of her to rinse the plates before I loaded the dishwasher coz I was bushed by then. She got to eat kangaroo meat and it was an awesome way to spend the last night in Melbourne together. It’s a lovely end to a wonderful trip!

ming mei shi

I had a glorious lunch of braised pork, four emperor vegetables, and buttered prawns with the famous suituapui a.k.a. Arthur a couple of days ago. He suggested either Ming Mei Shi – a Chinese restaurant I haven’t been to, or Payung Cafe and I went with the former. It’s relatively new and one of Arthur’s favorite places to eat so I wanted to check it out.

Ming Mei Shi is owned by the chef of the now defunct Blue Splendor (a famous restaurant in Sibu). Word is, the rent at Wisma Sanyan was raised to levels he found unacceptable, so he opened a new restaurant at a different location.

Four emperor vegetables

four emperor vegetable

This is a dish made with four different types of vegetables – brinjal (eggplant), lady’s finger (okra), baby corn and long beans. It tasted really good and I ate most of it, much to my surprise, since I’m not usually a huge fan of vegetables. It’s the mixture of sticky starchiness in the eggplant and okra combined with the sweetness of the baby corn and the crunchiness of the long beans that did it for me.

Homemade silk tofu

tofu mayo

Okay, I don’t actually know what this homemade recommendation is called. It was the special of their day and I wouldn’t call it tofu at all. I hate tofu and this is awesome stuff. It has tofu in it but also surimi (crab meat) and a plethora of other flavorful ingredients all mixed together before being quickly deep fried, creating a very fine and silky tofu medley piece that goes well with the mayonnaise served on the side.

We didn’t really know what it was so we only ordered one piece each. I wish I had ordered more as it was excellent!

Creamy butter prawns

butter prawn

Our version of butter prawns is not deep fried with butter but cooked in a sweet and creamy butter sauce. Ruby Restaurant does this really well but I love Ming Mei Shi’s version too. Arthur preferred Ruby’s but I was rather taken with the sweet butter prawns the cook dished out. Perfection!

Braised pork belly with man tou

braised pork belly

This is the signature dish of the place and it’s a huge chunk of artery clogging pork belly. The waitress cut the string binding the porcine goodness and used a pair of scissors to dissect it into manageable pieces. You’re supposed to eat it with the warm man tou (plain steamed buns) as a sandwich of sorts.

pork belly slices

It is tender and flavorful, with a thick starchy sauce that goes very well with your rice. I enjoyed this dish tremendously.

suituapui sibu

I polished off everything – there wasn’t a morsel left when I was done with lunch – a testament to Ming Mei Shi’s delicious culinary offerings. The bill came up to about RM 50 for all that, which is very reasonable for the dishes we ordered.

perfect pork

Just look at this fine specimen of perfectly cooked pork belly! I highly recommend every single dish that we had that day. :D

Ming Mei Shi is located behind Rejang Medical Center in Sibu.

senibong

Senibong is a seafood haven located at Permas Jaya in Johor. I was very keen to try out this place since it has a reputation for having the freshest seafood in town. The restaurant we went to has been featured in Jalan Jalan Cari Makan, a local food TV feature. It turned out to be a truly extraordinary dinner!

jetty

Kampung Senibong is situated right by the sea and and boasts a long row of restaurants serving a wide range of various aquatic creatures.

catch

Senibong itself is a village of seafood restaurants and all of them display the catch of the day – everything ranging from the relatively mundane fish to exotic stingrays.

dining

I could be mistaken but I believe most, if not all, of the restaurants are halal. This is also another attraction since my experiences with halal seafood is limited, to say the least. The seafood I’ve eaten is usually cooked Chinese style and I thought it’ll be awesome to sample Malay style seafood. :D

sea

Senibong seafood is really just a long alley inter-spaced with private jetties owned by the restaurants. I imagine that’s where the fishermen unload their catch to be sold to the eateries. It manages to balance the fine line between commercialism and a quaint village like ambiance. I found the place very warm and inviting.

senibong seafood

The lot of us descended to 6 Corner, one of the restaurants in Senibong. Dusk was just setting in and you can see the sea stretching out from the dining area.

6 corner

I was told you can even glimpse Singapore from that vantage point.

bulb

Regardless, there’s just something about the sea breeze that whets your appetite like nothing else. :)

mussels

The first dish that came out was mussels cooked in a sweet and spicy sauce. The gravy was delectable! I nearly finished my plate of rice just from eating the mussels and the gravy inside.

fish

I thought nothing could surpass that but then came the fish. It’s deep fried and cooked with Thai chilli sauce and pineapples. I’m not sure what type of fish they used but it didn’t come with a lot of bones, which is always a good thing. I sat on a table that has the fewest people, just so I could eat more of the food. smirk

fish sauce

It turns out that the fish wasn’t sufficient so I was thick skinned enough to “borrow” the adjoining table’s dish. Heh! It really is that good. Who would have thought Thai chilli sauce and pineapples would make such a mouth-watering gravy?

vegetable

This is the obligatory vegetable dish. I’m not keen on vegetables, especially when there are other more delicious fare on the table so I can’t comment on this. I ate some anyway.

egg

This is just a plain egg omelet but 6 Corner somehow manages to elevate this simple dish into something extraordinary. The seasoning goes very well with the egg and the omelet neutralizes the stronger taste of the seafood dishes.

prawns

The deep fried whole prawns with chilli dipping sauce is awesome. I don’t know what they put into the batter but it tastes great and it’s crunchy enough to eat the entire thing whole – head and all. I also like the boat dish that it was served in.

calamari

I’m more blasé about the deep fried calamari. There’s nothing wrong with it per se, but the other dishes were so divine that this feels bland in comparison.

tomyam

The tom yam soup is one of 6 Corner’s specialties as well. It’s very appetizing and spicy but it came rather late in the game so everyone was pretty full by then.

crabs

Just as we though the parade of dishes was ending, there was one last encore – black pepper crabs. I loved the sauce but I was too stuffed to eat more than a token claw.

dinner

It feels like I’m heaping lavish praises on the seafood here but I can honestly say that this is one of the best seafood dinners I’ve ever had in ages. It was truly an extraordinary feast. I ate so much I think my companions were taken aback. smirk

Frens Haringhandel

Amsterdam is famous for a raw herring dish served with onions and pickles called Hollandse Nieuwe. The best ones are usually found in stalls scattered around the canals. The traditional way of eating herring (as related to me by a Dutch citizen who saw me eating it and asked me what I thought of it) is by taking the tail of the raw herring, slathering it with onions and eating it whole.

Hollandse Nieuwe

However, the way herring is served in Amsterdam is sans tail. The herring’s tail has been amputated somewhere during its voyage from the North Sea. Instead, it’s sliced into manageable pieces and sprinkled with raw onions and some pickles. You’re supposed to eat it with a toothpick – mine comes with a nice Dutch flag on it – this is the famous stall in Koningsplein where you can get herring and broodje haring.

herring amsterdam

The herring (spelled haring in Dutch) is fresh and this place has a very healthy turnover of customers craving for some raw sea produce. It costs Euro 2.70 (about RM 12) for a whole herring and you can add Euro 0.50 for a broodje haring.

Koningsplein herring

Broodje haring is basically an entire herring sandwiched between a bun. There are two types of buns in Frens Haringhandel – the traditional one is the soft bun. I would recommend eating just the herring but if you need a bit of carbohydrates to fill yourself up, the boodje hearing is a great option.

Broodje haring

Fresh raw herring in Amsterdam is divine – it’s surprisingly creamy, a word I wouldn’t expect to describe fish. The haring has been deboned and practically melts in your mouth. It’s also slightly salty and totally unlike sashimi – definitely a must try if you happen to go to Amsterdam.

me herring amsterdam

Just look for the Frens Haringhandel stall near the flower market in Amsterdam!

twinsky seafood rock fish

Ask anyone* where the best seafood in Kota Kinabalu, Sabah is and they’ll inevitably say “Ocean Seafood”. Don’t. Just don’t.

twinsky seafood

I’ve been there, done that, bought the motherfucking t-shirt and I stand here as witness that it’s a tourist trap.

twinsky seafood tanks

* Now’s probably a good time to say that anyone means hotel personnel.

twinsky fresh seafood

You wanna eat where the locals eat? Are you a traveller or a tourist?

twinsky choose

Ignore me if you’re the latter. However, if you’re a serious traveller, head on over to Twinsky Seafood where there is fresh seafood, much better than all the fancy air conditioned, scented napkins, attentive service restaurants.

twinsky live seafood

Don’t get me wrong, the good people at Twinsky Seafood has damn good service as well and the place is absolutely fucking packed when we went there. We didn’t even go during peak hour – that’s a testament (okay, okay, cutting down on Biblical references now) to how good their food is.

Go on a tour of the establishment and you can pick and choose the marine life that you want to consume.

digging gold

Would appreciate it if you kept the gold prospecting away from the fresh seafood.

rock fish

Aww…poor fish. Sucks to be you.

Alrighty then let’s get to the meat (no pun intended) of the post:

twinsky crabs

Crabs in hot and sour sauce. This is good and you get to choose the crustacean that you want.

twinsky sabah abalone

Sabah Green Abalone. It only costs RM 15 per abalone. (!!!)

sabah abalone

I told you seafood is cheap in KK right? The portions are larger than what you’ll expect in KL and it’s juicy and sweet.

sabah style abalone

Best dish ever.

twinsky sea fish

This is a sea fish that we ordered. Wait ah, lemme get my wallet to see how much it is.

mango appetizer

Chup! I forgot about the delicious pickled papaya appetizer.

twinsky seafood stone fish

Rock fish a.k.a. stone fish. It sounds a bit dodgy as Jerine pointed out (and she swore not to eat it at first) but when it was served…it’s magical. =D

twinsky seafood me

It’s cooked HK style with soy sauce (as all fresh fish should be prepared) and it tasted delicious. It was hard to the touch at the tank, yeah, stating the fucking obvious here, there’s a reason it’s called stone fish but after steaming…it’s the best thing that hits your palate. Smooth, silky with all the right tones.

stone fish

The entire meal costs about RM 250-300 – I don’t have the receipt coz Jerine paid for the meal.

bukit mata seafood center

Permata Carpark in Kuching is host to some of the freshest catch from the seas if you’re not in the mood to drive down to Lundu or Serian. It’s smack dab in the middle of the city. My favorite is ABC Seafood (Stall #10) and we went to Bukit Mata Seafood Centre (Stall #25) this very day a week ago during the Project Alpha shoot.

bukit mata

Verily, much has changed in Kuching but the popularity of this al fresco (a very atas word meaning open air) seafood court has not waned.

seafood

We had beef, prawns, ferns native to Sarawak, fish, noodles, bamboo clams and crabs.

crabs

Me and Aud ate quite a bit of the chilli crab – it’s pretty big by normal crab standards if you don’t compare it to Alaskan King Crab.

crab claw

Mmm…crustaceans.

crab meat

The sauce is tangy and sweet, with a hint of spiciness to it. It goes very well with rice, I just love the eggy and starchy texture of the gravy.

lacerations

It was so good that I didn’t realize I cut my index finger multiple times while digging for that elusive crab meat. Lacerations galore. >.<

kung pow seafood start

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). 

kung pow style

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: 

ingredients

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 

pig tail

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. 

fish roe squid eel

We started off by preparing all the seafood items. 

chopped seafood

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.

fry onions

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. 

add rice

This is fried INSIDE the rice cooker BEFORE the rice was added in. 

fry rice

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. 

add sauce

Now, for the difficult part. Babe’s (not Babe Ruth, Babe the pig) pretty little pink tail has to be chopped up. 

pigs tail

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. 

chop pig tail

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* 

frying pig tail

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. 

add eggs

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. 

cooking pig tail omelet

Put it on low heat until the pig’s tail omelet cooks to perfection. 

pig tail omelet

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. 

cooking kung pow

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).

kung pow fish roe squid eel

Add in some oyster sauce and soy sauce and fry it as vigorously as you can for 10 minutes and then serve. 

flavored rice

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. 

kung pow seafood end

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).

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