Wet Market Reflections (Musing)
The day started for me going to the wet market to buy a fresh and lovely sea bass for $6. This is for the Thai style steam fish recipe that I recently learnt from “Hot Thai Kitchen” via YouTube. The Thai sauce completely complements the flesh of the sea bass. The one that I bought today was just perfect. Its eyes were clear and not cloudy, and the scales slimy and moist. Fresh and lovely.
I also got half a loaf of Chinese cabbage for a potential dish that I wanted to re-create tomorrow. Chinese cabbage with black fungus and tang hoon (flour vermicelli) is really nice, and I love eating it. I think my wife will love it also. More importantly, I think
Now all that is left is for me to buy 1 kg of fresh pork belly to prepare the meat stock for the dish. That in and of itself is a recipe. The meat flavour is the real key to the success of vegetable dishes. It is the difference between nice vegetable dish and great vegetable dish. From now onwards, I will employ the use of the meat stock extensively for the cooking of my vegetable dish. The best part is that the stewed pork belly can be used in the same vegetable dish or it can be eaten on its own. It is very versatile.