Comments on: Fish Paste Stuffed Vegetables (Yeong Sarm Poa)

By: Suanne

Suanne — Mon, 28 May 2007 07:40:15 +0000

Hi Jason, I’m afraid I do not have the answer to your question. But I found a couple of ways to retain the color of eggplants before cooking.
1. Add a spoon of milk to a bowl of water and add the cut up pieces to that water. The eggplant will retain their color without becoming black.
2. Drop pieces of eggplants immediately into cold water containing 4 tablespoons salt per gallon.

I would surely love to know how to retain the color of eggplant after cooking. My guess is that to deep fry the eggplant quickly before resimmering them in sauces. Please share with us when you find the way during your visit to Malaysia.

By: Jason

Jason — Sat, 26 May 2007 12:04:15 +0000

I wanted to ask you (if you know) if you could share your thoughts on how you keep the purple of eggplants going after the cooking.
I’ve cooked them several ways and they turn brown all the time.
I really like the luscious silvery glazed finish of eggplants when they served in front of me.
I’ll be back in Malaysia in July and will pry into that restaurant that served it.

By: Lannie Loke

Lannie Loke — Tue, 22 May 2007 23:44:11 +0000

I think I missed out another ingredient, some cornflour.

By: Suanne

Suanne — Tue, 22 May 2007 16:00:12 +0000

Hi Lannie, thank you for sharing on how to make fish paste.

By: Lannie Loke

Lannie Loke — Tue, 22 May 2007 11:31:22 +0000

Hi Chow,

I have try making my own fish paste. It’s very easy. I use about 700 gr of frozen fish fillet, 3 eggs white, some salt, pepper, and sesame oil. Defrost the fish fillet. Put all the ingredients into a blender. Blend till smooth paste. You can frozen the paste.

Once you try making yourself, you won’t miss this Yong Tau Foo anymore. It’s easy.

By: Suanne

Suanne — Mon, 21 May 2007 20:05:52 +0000

Hi Windy, unfortunately I did not learn the skill from my late mom :-(.

By: Chubbypanda

Chubbypanda — Sun, 20 May 2007 18:58:40 +0000

Looks great!

I like steaming the veggies and fishcake to cook them, then doing a quick pan fry to add texture before simmering in sauce. The only problem is, when you steam it, sometimes the fishcake falls off of the veggies.

By: Windy

Windy — Sun, 20 May 2007 07:56:26 +0000

I miss that dish as well. It looks great. However, do you know how to make the fish paste?

By: RobynT

RobynT — Sat, 19 May 2007 20:13:44 +0000

mmm… this is my favorite! except my mom slices the veggies partway through and sticks the fishcake inside. (oh yeah, we call it fishcake too.)

i don’t think i can get fishcake in the midwest. but maybe i can ask for fish paste at the asian market.