Monchong? Yup, that's what Wendell said . . . monchong . . . but he said you can use any white fish. He actually used a spareribs recipe, but still it came out really, really good.
Coat about 2 pounds of cut up monchong in cornstarch and fry in oil. Remove from heat and put onto a steaming dish. Cover with a mixture of 2 tablespoons of rinsed and mashed black beans, 3 cloves minced garlic, 2 tablespoons shoyu and 1 tablespoon sugar. Steam for a few minutes. He didn't give me an exact time . . . he said less than 10, just to get the black bean sauce cooked. Then he added about a 1/2 can of chicken broth thickened with a little cornstarch.
koko head cafe - Went to check out the newly opened Koko Head Cafe with my two aunties. This restaurant is in the old 12th Avenue Grill spot and they only serve brunch. We ...
5 hours ago