1 tenggeri fish (mackerel)
1 tbsp cornflour
1 tsp salt
1 pkt mihun (vermicelli)
2 cubes fish stock
3 fresh tomatoes
1 small piece ginger
1 stalk spring onions
3 leaves salted vegetables

1. Wash and cut open the fish on both sides.

2. Scrape out the flesh with a spoon.

3. Pound the fish flesh with corn starch, salt and water mixture.

4. Keep pounding the fish until it is not sticky but shiny.

5. Divide the fish paste into small oblong size. Put aside for later use.

6. Prepare the soup.  Boil 1 pot of water. Add 2 cubes fish stock

7..Slice tomatoes, ginger and salted vegetables.  Add to the soup with the fish paste and boil for 20 minutes.

8.Blanch some mihun.  Once the soup is done, put some mihun in a bowl with the soup. Sprinkle some sliced spring onions. Serve it hot.

300 g squid
1 salted egg
1 tbsp oyster sauce
1/4 red capsicum
1/4 green capsicum
some parsley
1 clove garlic
1/4 tsp turmeric powder
2 candle nuts
1/4 cup water
2 tbsp oil

1.Wash, clean and cut squid into small sizes

2. Cut capsicums and parsley into small pieces.
Boil salted egg until cook. Cut or chop the egg into small pieces.

3. Pound garlic and candle nuts until fine. Mix in turmeric.

4. Heat up a wok with some oil. Fry the pounded ingredients.

5. Add in squid and the cut ingredients. Fry for a few minutes. Add in water and oyster sauce.

6.Stir-fry until the gravy is quite thick. Serve on a plate.

1 fish head
1 tbsp tau cheo
1/2 tsp sugar
1 clove garlic
1/4 cup water

1. Clean fish head and cut into half. Rub with some salt and cornflour.

2. Heat up a wok and deep fry fish head. When it is cooked put on a plate.

3. Fry chopped garlic and tau cheo for a few minutes. Add in some water and sugar. Let it simmer for a few minutes. Pour the gravy on top of the fish head.

4. Serve with rice.