Sunday, January 28, 2007

Steamed ginger minced pork 'biscuit'


Inspired by the cantonese favourite, 'ham yu jing (or jian depending on fried or steamed) yok bang', I was merrily preparing this dish when I realised, alamak, no more of the key ingredient, salted fish! :O And then I suddenly remembered my frozen ginger sitting in my freezer. I absolutely adore ginger so what the heck... To make it softer (more like chawamushi, you can add more water)
Ingredients (makes 2 servings)
150g pork mince
1 thumb sized ginger, skin removed and sliced into thin slivers
1 tbls light soya sauce
1 tbls chinese rice wine
2 dashes sesame seed oil
2 eggs
2 tbls water

Method
1) Add every thing together (except the egg and water) and mix well.
2) Beat in the egg.
3) Add in the water.
4) Transfer into 2 bowls suitable for steaming.
5) Steam until it sets (about 10 to 15 mins). I used a microwave by putting both bowls on top of a microwave steaming tray.
6) (optional) Garnish with spring onions.

Tuesday, January 02, 2007

Seafood Mui Fan

I remember when I was young, we would go to this food court type restaurant in the basement of the old Orchard Point on Sundays. Now it's gone, after the reno. The food wasn't great, but it was tasty, and served old favourites like hor fun, mui fan, etc.

Mui fan is one of my favourite childhood dishes. It's actually v easy to make, once you got the sauce down pat. And from there, it's easy to move on to hor fun (altho frying the kway teow in dark sauce is a pain) and even crispy noodles. People always told me it would be easy but I still don;'t reckon so, but this is a pretty decent attempt.

Ingredients (serves 4)
150g squid, cleaned and sliced into rings
150g shelled and deveined prawns
1 pkt fishballs
half a can of canned baby corn, drained and sliced
1 baby chinese lettuce (or chinese cabbage can also be used), sliced
1 tomato, diced
2 eggs, beaten
1 tbl oyster sauce
1 tbl Maggi concentrated chicken stock
1 tbl chinese rice wine
2 cups water
2 tbl cornstarch, as thickener

Method
1) In a pot, pour in the water, fishballs, and vegetables. Bring to a boil and simmer for about 5 to 10 minutes.
2) Add the seasoning. Add the seafood and cook for no more than 30 seconds.
3) Bring to a boil. Drizzle in the beaten egg to achieve the 'egg drop' effect.
4) Add the cornstarch to a bit of water, and when the soup is boiling, pour into the pot and stir.
5) Serve immediately on top of steamed rice. You can also serve on top of noodles.

Buchujeon (Garlic chives pancake)