September 30, 2007
Ingredient - Dried Sole
One of my new readers asked what is dried sole, and since I have a couple of pictures on hand, I thought I’d post them. Actually, I didn’t know what’s the name of this ingredient in English until I read it in Rasa Malaysia’s Stir-fried Brussels Sprout with Dried Sole post.
I cannot find dried sole in the Bay Area so I had my mom bring them for me when she came over to help with the new baby a few months ago. Thanks mom!
She brought the raw ingredient just so as to educate me on how a dried sole looks like, since I was only familiar with the fried end-product, as in Rasa Malaysia’s recipe pictures, and in Teochew, we call it “tee po” (sounds about right). They are usually cut into squares and then fried with a good amount of oil. The bony portion of the dried sole is difficult to cut, so do use a sharp pair of kitchen scissors and be careful!
I use dried sole quite a bit, like in soups, stir fried vegetables, Minced Pork with Tofu and Wantons. It is packed with flavor!
I still have a bottle of pre-fried dried sole stored in the freezer for use whenever I need it. Mmm… what shall I cook with it next?
Bite This!
More recipes:
Stir-fried Bean Sprouts With Salted Fish And A Lot Of “Extras”
Minced Pork With Tofu And Mushrooms
Got Soup? (6) - Principal Ingredient (Herbs And Vegetables)
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September 30th, 2007 at 9:12 am
thanks! i know what it is now :)
October 1st, 2007 at 12:24 am
Hmm. VNese have dried fish and squid. We roast it and eat it with sriracha and hoisin sauce. :P
October 2nd, 2007 at 5:38 pm
Hmmm…never heard or seen it before. But I bet it is delicious.
October 2nd, 2007 at 11:35 pm
I don’t think I’ve had that before. Then again, I don’t usually know what goes into the things I eat.
October 4th, 2007 at 1:59 pm
wow! Your mom managed to get these into USA! They run through our luggages when we enter US for holidays. Ah … I miss dried fish.
October 4th, 2007 at 2:55 pm
Hehe… and some other stuff as well… shhh…
October 14th, 2007 at 3:52 pm
Hello Yich,
Recently, I picked up the Kong Ba Pao recipe from your site. The recipe looks good but I don’t have the “Pao Skin” for the Kong Ba. Do you happen to have this “Pao skin recipe”?
Regards, Lin
October 15th, 2007 at 10:29 pm
Haha… I am not so “on the ball” to make the bao skin :p There is a forum called kitchencapers dot net that has a bao skin recipe for char siew bao… maybe you can get some inspiration from there?
October 20th, 2007 at 9:42 pm
Haven’t heard from you in awhile. Hope all is well with the baby and motherhood.
October 25th, 2007 at 12:31 am
You can get “tee po” in the Bay Area. I buy them from a newly opened Chinese market called Oceanview Super. It’s on Alemany at Arch. The product is from Indonesia and it’s labeled Jeprox. It’s a high quality “tee po” I’ve used it and it’s more flavorful than the ones I used to get from Singapore. I’m fairly sure that you can get this tee po from places like Ranch 99 as well but if you do end up in the Oceanview Supermarket, it’s located very nearly at the furthest (diagonal) corner from the entrance. I think the world is better off with tee po. All my ex girlfriends have acquired a taste for it (this includes a Dane, a Dutch, an Italian, and a Belgian) — and it is an acquired taste to the European palate. Anyways Hung Kee noodles on kearney Street in Chinatown (opposite from the Portsmouth Square Garage) has wontons made with this secret ingredient.
November 4th, 2007 at 10:17 pm
Just wanted to stop by and say HI and hope all is well with the motherhood thingy.
November 29th, 2007 at 12:42 pm
Hey you :) I can relate to bringing our local stuff to the US. Makes me break into sweat doing that but have to put on a macho face. I bring so many things in my luggages and they’re usually too heavy for 1 person to lug ‘em around. But it’s worth it, eh. My husband reaps the benefit of that mostly. Haha.
November 29th, 2007 at 10:17 pm
My mom told the customs officer she was a vegetarian… bwahahaha!
November 30th, 2007 at 7:59 am
Hey, darn good one. Vegetariaaaan! So crever
December 9th, 2007 at 8:48 pm
How is life with baby?
Cooking wil be fun when he strats to crawl around.
Take care
Do drop by to see http://2esses.blogspot.com/ to see what my children and I have been doing.
February 9th, 2008 at 6:56 am
Wow “ikan sepat kering” also can travel along way to California? I thougt just can buy it at Melaka only. Hmm 2moro I can talk to Ah Seng the grocery shop taukeh. “Haiya Ah Seng aa, no wonder you fish is very expensive nowadays. It is been exported maa!”.Heheh
April 6th, 2008 at 12:30 pm
Looks different but I’m sure it could work out delicious like all your recipes!