Simple Dinner at Chye Lye Fish Head Restaurant, Sembawang

Bob & I had an early dinner last night  7 Feb 2012 at Chye Lye Curry Fish-head Restaurant at Sembawang. Here's what we had for dinner.
The first  dish reminds me of my Mum's cooking. Generally most Teochews will stir fry their food and add a dash of rice wine or Mei Kuei Lu (Rose Wine Essence) to give it that fragrant taste & bring out the freshness of the seafood.

Stir fry Prawns with Tou Fu & Spring Onions & Mushroom

Source : http://streetfoodwarmsyourheart.blogspot.com/

Kang Kong stir fry with garlic 

Source : http://streetfoodwarmsyourheart.blogspot.com/

Generally most Zhi Char Stalls will strri fry Kang Kong with Hey Bi Hiam (dried sambal Shrimp) or sambal belachan chilli paste but we opted for a less intense taste of garlic & ginger whichturns out to be a great choice as we can taste the sweetness of the vegetables  

Oats Chicken 

Source : http://streetfoodwarmsyourheart.blogspot.com/

 The chicken, basil leaves is  first fried,  then the oat bits are stirred into the cooked dish and sprinkled with chilli padi to give it a slight spicy twist to the dish. This dish tastes sweet savoury because of the oats with a tinge of spiciness. The key to not getting the chicken pieces to be too oily is to fried them when the oil is very hot so the oil does not stick to the chicken, and let the fried chicken dry out with the oil all drained away before adding the oats to ensure the oats do not get the oil.

Source : http://streetfoodwarmsyourheart.blogspot.com/