1 whole bulb of garlic, halved
1 white/brown onion, peeled and diced
1 knob of ginger, peeled and sliced
coriander stalks, washed and finely chopped
fish bones - preferably white fish
water
1. Marinate the fish slices in Shao Hsing Wine, sesame oil, light soya sauce, salt and pepper and refrigerate till needed.
2.
Add oil in a hot pot and fry the onion, garlic, giner and coriander
stalks until soft. Add the fish bones and cook for 5 mins stirring and
coating the bones with the mixture.
3. Add in enough
water to fully cover the bones and bring to the boil, uncovered . Cover
and simmer on low heat for abt an hour. Add more water if needed.
4. Add in the seasoning to taste and boil for another 30 mins. Strain.
5.
Add in the fish slices, tomatoes and vegetables and cook for 3 mins.
Place rice into individual bowls and spoon the soup and ingredients
over. Garnish and serve.
Please note that after cooking the fish slices and vegetables, the taste of the soup will become sweeter.
About Me
Name: Valarie Age: Legal for a while now Country of Residence: Sydney, Australia Horoscope: Pisces Favourite Colours: Pink, purple and black Spoken Languages: English, Mandarin and various Chinese dialectsHobbies: Blogging, Eating, Traveling and Photography!
Contact Me: Official Blog | Facebook
Born in Singapore and having moved to Sydney, Australia in 2002, I started blogging back in 2003. It was more of an online day-to-day journal for me; some where I could pen my thoughts and mark the milestones in my life.
This was of course, before Facebook was popular.
I find that while reading my friends' Newsfeeds is fun, it does not replace the properly written word and thus, after constant urging from my mum, I have decided to start blogging again.
Join me and see the beauty around us through my eyes and you'll see the most mundane with new interest!
Why the name "Ambrosia and Nectar"?
In ancient Greek mythology, ambrosia is sometimes the food or drink of the Greek gods (or demigods), often depicted as conferring ageless immortality upon whomever consumed it. It was brought to the gods in Olympus by doves, so it may have been thought of in the Homeric tradition as a kind of divine exhalation of the Earth.
Ambrosia is very closely related to the gods' other form of sustenance, nectar.
The consumption of ambrosia was typically reserved for divine beings. Upon his assumption into immortality on Olympus, Heracles is given ambrosia by Athena, while the hero Tydeus is denied the same thing when the goddess discovers him eating human brains. In one version of the myth of Tantalus, part of Tantalus' crime is that after tasting ambrosia himself, he attempts to steal some away to give to other mortals. Those who consume ambrosia typically had not blood in their veins, but ichor. - Taken from Wiki.
1 whole bulb of garlic, halved
1 white/brown onion, peeled and diced
1 knob of ginger, peeled and sliced
coriander stalks, washed and finely chopped
fish bones - preferably white fish
water
1. Marinate the fish slices in Shao Hsing Wine, sesame oil, light soya sauce, salt and pepper and refrigerate till needed.
2.
Add oil in a hot pot and fry the onion, garlic, giner and coriander
stalks until soft. Add the fish bones and cook for 5 mins stirring and
coating the bones with the mixture.
3. Add in enough
water to fully cover the bones and bring to the boil, uncovered . Cover
and simmer on low heat for abt an hour. Add more water if needed.
4. Add in the seasoning to taste and boil for another 30 mins. Strain.
5.
Add in the fish slices, tomatoes and vegetables and cook for 3 mins.
Place rice into individual bowls and spoon the soup and ingredients
over. Garnish and serve.
Please note that after cooking the fish slices and vegetables, the taste of the soup will become sweeter.
Teochew Fish Porridge
