1 mackerel (tenggiri), filleted, and deboned.
3/4 tbspn salt, in half a soup bowl of water.
1 tbspn soya sauce
1 tbspn oil
2 tbspn cornflour
White pepper to taste
Shallots and Coriander, handful chopped.
Okay, very imprecise measurements, but it's old school.
Blitz all the fish meat in processor, slowly dribbling the saline solution through the feed tube.
Once the paste starts cohesifying, and forming a ball, pulse in the soya sauce, oil, and cornflour. Add chopped shallots and coriander, and give it another pulse.
You should get a lovely paste, which you can mold into anything you want.
6 comments:
Looks so huge and nice.....lol!
Very good! Looks like u have mastered the editing pixs and making yong tau foo skills!
are u tryin to jump boat to those who like to blow up their pics??..hahahha...very big and juicy...
Salivating oledi..i love homemade yong tau foo. Ooo..would it be better if you put some salted fish into the fish paste??
precious, yea, there are endless stuff you can add to the fish paste, chor hou yue, salted fish, but i like mine plain, especially if the fish is good quality.
nipples, i only learnt that you could do this yesterday, under the kind tutelage of boolicious, my idol.
boolicious, bow bow.
BBO, hahah, edited liao. it was HUGE at first.
Wah.. zoom so close ar?? Purposely make us drool, you evil!
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