If you happened to live in the UK you have to plan your cook. The other day when it was so sunny I fried the salt fish (kiam hue, in Hokkien) I brought back all the way from Kuching. I do this in my garden which I have a cooking stove set up. This is where I usually do my frying, toasting belacan and cooking sambal in batches. It means that I do not have to make my house smell or clean my kitchen like mad. I have done this ever since I moved to UK. One of the first thing I requested from hubby.

The salt fish can be kept in an airtight container after frying and use at will. I like to fry with a bit more oil too as the flavoured oil can be used for a lot of other dishes and today I used it for this steam beancurd dish.

I bought some ribs last month, washed, portioned and packed them into my freezer for such an occasion. I added some salt fish oil to the ribs and give them a 30 minutes steaming before adding in the beancurd and some salt fish, not all. (Must eat sparingly as not sure when I will get some next)