This is another of my growing up food. Remember my food caterer? Well, this dish came to mind when I saw some fresh kembung fish on sale just now. I usually prefer to use smaller size fish for this dish cos I like the crispy crunchy corners and fins of the fish after frying and lots of sambal belacan on the insides. I asked my daily mobile market guy to slice 2 deep slits right beside the back bone of the fish for sambal filling and to also gut the fish.
Sotong also known as squid or calamari is a relative of the octopus family and available all year round. The only reason I hardly cook this dish is because sotong is very high in cholesterol but tastes damn good.
The ever famous Penang Char Koay Teow, makes me salivate every time I see or smell it! I am not a picky eater but I am real fussy about my plate of char koay teow. I remember during my school days in Convent Green Lane, there was this school canteen hawker who serves a to-die-for wet char koay teow.