Living on the edge

I love chinese fermented bean products, most of all fu yu! For as long as I can remember, fu yu has been an essential condiment in my pantry. Like oyster sauce, it makes most everything better and a little goes a long way. The bottle in the picture is the favorite brand of the family and the name always escapes me, even now with the picture in front of me. I never remember because we always refer to the brand as "you know the one with the two dudes on the label." Every time I open a new jar, the same thoughts always goes through my head:

What is this weird piece of styrofoam sitting on top that doesn't seem to have a purpose? When does fermented border on rotten? Does the FDA know about fu yu??

At the end, I really don't want to know because I love fu yu.

I love it so much that I wrote a haiku:

oh so savory

so yummy in my tummy

little cubes of love

Some favorite ways to use fu yu:

• sauté with chinese greens (ong choy or long beans)
• use in casseroles and stews to deepen flavor
• stir into congee
• sprinkle a little sugar and serve as condiment

Oyster Sauce

This is my homage to oyster sauce, the Chinese condiment that makes everything better! You all know about my ongoing struggle getting Molly to eat her veggies. Well, last night I made cauliflower sauteed with garlic and oyster sauce and guess what? She gobbled it right up! It is a miracle! You know if I had given it to her any other way, she probably would have refused it. Then all day today I thought about oyster sauce and how it is just perfect. I recently read an entry on Mark Bitterman's blog about veggies served with just oyster sauce drizzled over. The foodies are catching on! Here are my favorite ways to use oyster sauce:

• drizzled over green peas and eggs on rice
• drizzled over Chinese greens
• in any stir fry
• for dipping meat & veggies in Chinese soups (along with rice, heaven!!)
• for dipping pan fried turnip cake
• for everything

How about mini bottles of it to go? What about packets?? The brand in the picture is my favorite. Whatever brand you pick, make sure it actually contains real oyster essence so that you get that savory briny goodness!

Very Simple Grilled Whole Tilapia

Who is in the mood for delicous tilapia?

This is very easy to prepare and to cook, so you can kick back and enjoy a glass of wine, that's what I did...

With this recipe, you can grill, bake or just simply steam the fish.

Tilapia is a fresh water and non-oily fish, that way it was able to absorb the sauce and seasoning well.

What you need :

Fresh Tilapia - ( yes the fish market will do most of the hard work)

scallion

ginger

garlic & black bean sauce (LeeKumKee Brand)

salt . pepper

-clean fish inside and out, you might find some scale left, use a knife scape aganist the scale which is toward the head.

I usually have the head of the fish facing me and scaping toward my direction, that helps the scales fly to opposite direction to the wall of the sink (easy to clean) or do it under water.

lightly score the skin of the fish on both side

rub salt and pepper inside and outside

stuff the cavity with ginger and scallion

lay the fish on a plate and rub the garlic and black bean sauce on the entire fish ( can put some in the cravity) you can thin out the paste with anykind of stock

Set up a sheet of foil, lay stalks of scallions then lay the fish on top so it won't stick to the foil.

semi seal it and put on grill, about half way done spread the foil open so the skin is exposed (close lid) that way the skin can crisp. Tilapia is more on the meaty side compared to other fishes but each bite is like butter.....mmmm go on...give it try...

That night we realized we should've got 2 tilapias...

Here is a not so good photo but sooooooooo delish ....served with grilled veges ..

oh yes , foil is great btw ..... we had friends to enjoy our meal with ...

you look good! ---------------------no...you look good!