Chinese-style Steamed Eggplant with Preserved Cabbage

Ingredients

1 piece sweet preserved cabbage (甜梅菜), about 2 oz
1 eggplant, about 8 oz
1 slice ginger, shredded

Seasoning

2 teaspoons oil
1/2 teaspoon light soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
dash of ground white pepper
1/8 tsp sesame oi

Method

  1. Wash the eggplant and peel before cutting into strips.
  2. Wash the sweet preserved cabbage, drain and squeeze to dry. Dice.
  3. Mix the eggplant with all the seasonings and place them on a heat-proof plate. Put the preserved cabbage and ginger on the eggplant and steam for 10 minutes.

Source: Hong Kong magazine

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Chinese-style Baked Fish with Spicy Coconut Sauce

Ingredients

10 oz garoupa fillet
5 oz potato
1 large coconut
3/4 tsp curry powder
2/3 cup coconut milk
1/3 cup evaporated milk
1/2 can cream chicken soup
1/2 oz butter
1/2 cup cornstarch

Marinade

Dash of sesame oil
pinch of pepper
1/3 tsp salt
1/2 egg
1 tsp cornstarch

Method

  1. Peel potato. Rinse and dice. Cook in boiling water until done. Drain off excess water.
  2. Cut off the top of coconut. Pour out water inside. Put coconut in a heat-proof dish.
  3. Rinse garoupa fillet and wipe dry. Cut into chunks. Mix with marinade ingredients and set aside for 10 minutes.
  4. Coat fish with cornstarch. Deep fry in boiling oil.
  5. Saute curry powder with 2 Tbsp oil. Add cream chicken soup and bring to a boil. Mix in coconut milk. Continue to cook while stirring until the mixture is boiled again.
  6. Add 1/2 tsp sugar, evaporated milk, potato and garoupa fillet. Mix well and put all ingredients into the coconut. Add butter and cover with foil. Bake in a preheated 350ºF oven for 20 minutes.

Source: Hong Kong magazine

Chinese-style Crab Cooked in Beer

Ingredients

1 crab, about 1 lb
3 oz lean pork loin, sliced
4 Chinese black mushrooms, shredded
4 stalks green onion, cut into sections
1/2 tbsp chopped lemongrass
1/2 tbsp shredded ginger

Seasoning Broth

1/2 tsp salt
dash of ground white pepper
1/2 cup water or chicken stock
1 cup beer

Method

  1. Prepare, wash and cut crab into pieces. Drain off excess water.
  2. Place ginger, lemongrass and mushrooms to a pot. Add seasoning broth and bring to a boil.
  3. Add crab, pork, green onion. Cook for 10 minutes, or until crab is thoroughly cooked. Serve the dish in the pot.

Note

The proportion of beer and water in the broth can be adjusted to suit personal taste.

Source: Hong Kong magazine

Chinese-style Braised Tofu

Ingredients

3 pieces medium-firm tofu (about 1 lb)
1 Tbsp chopped green onion
1/2 Tbsp minced garlic
1/2 Tbsp soybean paste (optional)

Seasoning

1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1/4 tsp salt
1/3 tsp sugar
1 tsp cornstarch
1 cup vegetable broth

Method

  1. Drain Tofu and steam for 3 minutes. Cut into dices.
  2. Heat 3 Tbsp oil, saute garlic and soybean paste.
  3. Stir in seasoning and bring to a boil. Add tofu and cook until sauce is dried up (keep stirring to avoid tofu sticking to pan).
  4. Mix in green onion and remove to serving platter.

Source: Hong Kong magazine

Chinese-style Stir-fried Egg white with Dried Scallop

Ingredients

3/4 oz conpoy (dried scallop)
6 big egg whites
1 egg yolk

Seasoning

4 Tbsp evaporated milk,
1 Tbsp cornstarch
dash of sesame oil
pinch of ground white pepper
1/2 tsp salt

Ginger Vinegar
1/2 Tbsp finely diced ginger,
2 Tbsp Zhejiang red vinegar (浙醋)

Method

  1. Wash dried scallop. Soak in water for 2 hours. Steam with 1 slice ginger and 1/2 tsp wine for 1/2 hour. Tear into fine shreds when cold.
  2. Whisk egg white to mix. Add seasoning and dried scallop. Whisk again to combine.
  3. Heat a wok with 1/2 cup oil. When oil is warm, whisk egg white again and pour into the oil. Stir-fry over low heat untill cooked. Remove and drain off oil. Transfer to the serving plate. Put egg yolk on top and serve with ginger vinegar on the side.
  4. Before eating, dizzle some vinegar on top of the dish. Mix egg white with egg yolk and enjoy.

Source: Hong Kong magazine