Thursday, 28 March 2013

Simple Steamed Chinese Pomfret with Soy Sauce

This is another simple steamed fish with soy sauce unlike the previous post where I steamed it with Shiitake mushroom.  Simple, fast and healthy... :)

Ingredients :
- 1 Chinese pomfret (washed and marinated with salt and pepper)
- 1 whole garlic (peeled the pips but do not crushed)
- 3 shallots (washed and finely chopped)
- 1 thumbsized ginger (washed and finely sliced)
- 1 stalk spring onion (separate the white stems and the leaves and cut)
- 1 stalk coriander leaves (washed, separate the stems and the leaves and cut)
- 1 red chili (washed, de-seeded and finely sliced)
Seasonings : (to taste - mix all except the wine)
- salt                     
- soy sauce           
- pepper               
- 1 tsp sugar         
- 1 tsp sesame oil 

- Chinese cooking wine

Method :
1)  Heat oil in a wok.  Saute ginger, garlic, shallots, stems of spring onions and coriander until aromatic.
2)  Dish up and place some on the steaming plate.  Then, place the marinated fish on top.
3)  Add the remaining fried ingredients on top of the fish.
4)  Meanwhile boil water in a steaming wok or pot for steaming.
5)  Pour the mixed seasonings onto the fish.
6)  When the water is boiled, steam fish at high heat for about 10 minutes.
7)  Add Chinese cooking wine, the remaining spring onions, coriander and red chilies.
8)  Cover and steam again  for another 3 to 5 minutes.

9)  Serve hot.

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Monday, 25 March 2013

Stewed Pork Belly with Mui Choy (梅菜)

Mui choy is preserved mustard green.  There are 2 types of mui choy; salted and sweetened.  Do not underestimate this humble mui choy.  It is very delicious and you can prepare it anyway you like, be it steamed, braised, stewed or even for soup.  Most Chinese like to prepare it with pork or chicken depending on their preferences.
Stewed Pork with Mui Choy is a very common and popular dish among Chinese.  It is easy to prepare and yummy.  You can substitute pork with chicken and it is still yummy.

Ingredients :
- 1 strip of pork belly (washed, blanched and cut into bite sized, marinated with seasonings)
- 1/2 bowl salted mui choy (washed, soaked for abt 40mins to 1 hr, washed and cut)
- 1/2 bowl sweetened mui choy (washed, soaked for abt 30mins, washed and cut)
- 2  thumbsized ginger (crushed)
- 1 whole garlic (crushed)
- 3 shallots (chopped)

Seasonings for marinate : (to taste)
- salt
- soy sauce
- caramel sauce
- sugar
-1 tsp cooking wine (optional and not for marinate)
Method :
1)  Heat oil in a wok and saute ginger, garlic and shallots until aromatic.
2)  Stir in pork belly and mui choy and keep stirring for about 2 minutes.
3)  Add enough water, cover and cook at high heat for 5 minutes.
4)  Turn the heat to low and stew for about 40 minutes.
5)  Add cooking wine (optional) and mix well.
6)  Dish up and serve with steamed rice or Teochew porridge.

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Wednesday, 20 March 2013

Refreshing Old Cucumber Soup (老黄瓜汤)

Old cucumber soup is one of our favourite soups. The soup is clear and very soothing.  Old cucumber is actually matured cucumber which has brownish skin. It is said that the older the cucumber is, the better it tastes! Old cucumber is not only cooling for hot weather but is also good for our complexion. and even helps to prevent aging! Now that's enough reason for us to have old cucumber soup as often as possible! 

Old cucumber is usually used for soup and there are variety of soups you can try depending on your preferences.  For a start, this is a very simple soothing soup with minimal ingredients and almost every Chinese knows how to cook it.  No doubt it is very simple, it is very refreshing and yummy too..... :)

Ingredients :
- half free range chicken (cut and blanched)
- 1 large old cucumber (skin thoroughly scrubbed and washed, de-seeded and cut into chunks)
- 1/2 (or less) stalk ta tau choy (salted mustard green) (soaked and cut)-do soak longer as it can be very salty
- enough water for the soup

Method :
1) Boil enough water in a big pot.  When water started boiling, put in all the ingredients.
2)  Boil at high heat for 10 minutes and lower the heat to medium low.
3)  Simmer for about 1 to 1 1/2 hours
4)  Add salt to taste and serve hot.

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