The Meal using Leftovers

Most the dishes here were cooked using leftovers. Not leftovers leftovers. *blur* We don't take leftover food. The ingredients used were part of the ingredients used for other dishes. I didn't want to waste them so I used them here.

Let's see what we have here .....

Snakehead (fish) marinated with a teaspoon of light soy sauce, wrapped with a basil leaf, dipped with batter and pan fried. Crispy on the outside and juicy inside with a light aroma from the Basil.

Reserve egg ... have you seen white egg yolk and yellow egg white? No egg white were used here. Got my son thinking which bird lay this type of egg. Nah, he knew I made it!

These flowers were really Squid. The squid was cut into thick rings and sliced close to the edge then stuff with minced pork with some fish paste. Decorate with vegetable and steamed till cooked. Add a pinch of salt before you steam it if you like. The leaves here were (slightly) pan fried Basil. Crunchy!

Grilled Squid with Black Pepper

I bought a few squid aka sotong because my son requested for it. I saved one for him and use the rest for this dish. Really simple to make.

By the way, why do people say "blur like sotong"? Are sotong really blur? Maybe it's the way they swim? Hahaha ... So after eating sotong, don't be blur just like it huh.

Ingredients:

• 2 Squid, skin (the thin purple one), and internals removed
• 1 tablespoon Chinese Cooking Wine
• 1/2 tablespoon Black Pepper
• 1 teaspoon Salt, preferably coarse salt

How to do it:

1. Slash the squid.
2. Marinate with wine, rub salt and pepper on it.
3. Set aside with the squid still with the above marinade for 1/2 hour.
4. Pierce squid with 2 skewers to prevent it from curling while grilling.
5. Grill squid for 7 - 10 minutes on both sides till cooked.
6. For extra flavours, add some fried/toasted basil leaves to be eaten with the squid.

Note:Do not over cook the squid otherwise it will be tough.