20 Nov. 2006. Recipy from Yeo Chin Cheng's Kitchen, Kuala Terengganu. Just do it, just cook it. It is our motto.

This is a Teo Chew Dish. You must go to the wet market first to buy the ingredients.

1.Bai cai (White vegetables, I don't know how to call it in English)

2.Fresh red fish. (quite costly, about RM20 a kilogramme)

3.White cube-tofo, (sui tou fu). cut into half and fry.

4. Yam, or keladi in Malay.

5. Ginger

6. Garlic.

7. A packet of corn flour.

8. Qin cai (Mandarin) or Kan Choy (Cantonese).

	Pai Cai, preferably imported from China. clean and rinse with water, cut into three parts only for each leaf.
	Ang Zuo Hu Tao (Red Fish) Cut into pieces, about 4X2X3 cubic-cm. about the size of a matchbox.
	Keladi, yam in English,"O" as pronounced in TeoChew cut into 1.5 cubic cm and the other half cut into semicircle, thickness~1.5cm.
	Boil one whole garlic into a clay pot.
	Soak five mushrooms(moku) in water for at least 2 hour, rinse thoroughly. Cut into half.
	Satu tongkol halia, A piece of old ginger. scratch with a spoon to get rid of the skin.
	Cut into 4 pieces.
	Heat up a some cooking oil in the wok.
	In the same time put the cut gingers, mushrooms into the clay pot.
	Fry the cut yam..
	till brown, in slow fire.
	While frying the yam, make sure the stuffs in the clay pot are boiled in slow fire.
	Take out the brownish fried yam and put onto a big tissue paper.
	After a few minutes, Put the cut bai cai into the pot.
	All vegetables are cooked in a short while.
	Make sure vege. are put at the last step of all cooking.
	Get ready with corn flour in a plate.
	Get ready with fried tofu. These can be fried and kept in the fridge for ready-use.
	Fry the semicircle yam till brown.
	Dress the fish with corn flour,
	and fry them in the hot oil in the wok.
	Put all fried fish and yam in a plate. Make sure they are put on a piece of big tissue paper to "suck" the excessive oil.
	Put the fried tofu into the clay pot.
	wait for some time till cooked. Put some kicap cair to taste.
	Then, put the fried fish and yam into the pot. Let all the stuffs in the clay pot to cook for some time, YattWokSook.
	Clean and rinse the "kanchoy" in Cantonese, "qincai" in Mandarin. These fragrant vege are good as topping for any soup.
	Serve hot with white rice. It is very nutricious for all in the family. Kanchoy is optional, because most kids do not like the strong fragrant.
	The Ang Zou Hu Tao delicacy, may be it is a Teo Chew style of cooking. From Jane's father. Yeo Koi Nui.
	Practice makes perfect. Cook, think, improve and KISS, Keep It Short and Simple. Enjoy !