Simply porridge combi

What’s for lunch?

This afternoon our lunch shall be purple sweet potato porridge combined with steamed red snapper fish and home made yong tow foo.

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Prep of red snapper

After washing the fish pieces, I marinated with salt, pepper n tumeric powder.

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In the meantime, boil water in wok ready for steaming fish.

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When water is boiling, placed fish into wok for steaming.

After it’s cooked, transfer to serving plate. Discard fishy water.

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Prepare gravy for fish n topping. For gravy, I used a small pan to fry chopped garlic n ginger in sesame oil, add light soya sauce n water to make gravy in the small frying pan.

For topping to the fish, I chopped small cucumber into cubes n also 1 tomato into cubes. I poured the sizzling gravy onto the topping. Fish is ready for serving.

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Prep n cooking of yong tow foo.

Bought $1 fish paste n added minced pork to the fish paste. Then I mixed them together n inserted sandwich style into sliced eggplants n de~seeded okra. Pan fried in little oil. The oil gets zapped up fast by the eggplants, I usually add some water at this stage to continue till cooked.

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The yong tow foo ready to be served.

Lunch is served

Lunch combi of sweet potato porridge, steamed red snapper n yong tow foo is ready . Enjoy! 🕦 🕛 🕧

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