I love petola !!! love the spongy texture . Bought one long petola back for RM3.80 from Jusco. At first I wanted to just braised with silken tofu and wood fungus. But when I opened the freezer, I saw my frozen chicken stock and I say " hey might as well stuffed the petola and steamed in this chicken stock. I don't like to keep the chicken stock too long in the freezer. It is better to finish the stock within the week. I have a packet of fish paste in the fridge and wow, I know what to do with the petola . Read on for this simple and yet delicious stuffed petola steamed in chicken stock
I reheated the chicken stock and added a tablespoon of chinese wine and extra dash of sea salt to the stock. I mix the fish paste with bird's eye chillies and spring onion and a dash of white pepper . Peel the petola and cut into 1 1/2 inch lengths. Before stuffing the fish paste mixture on the surface of the petola, I cut a few slits on the surface so that the fish paste can stick onto the petola and not drop off the surface. Arrange all the stuffed petola in a 2" deep bowl, add in some fresh mushrooms and pour the chicken stock to cover 3/4 of the petola. Steam in boiling hot steamer for 15-18 minutes or until the petola are soft and cooked.
this dish was never planned and I am glad that I used up
the last pack of chicken stock
the fresh mushrooms tasted delicious with the chicken stock
that has the chinese wine added...lovely!
love this simple and easy to whip up dish
Have a great weekend !
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