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

Chinese-style Scrambled Egg with Fried Fish Maw

Ingredients

4 eggs
1-1/3 oz fried fish maw
1 slice ginger
2 stalk green onion
2 stalks cilantro

Seasoning

1/3 tsp salt
1/8 tsp of sesame oil
pinch of ground white pepper
1/4 tsp sugar
1 tsp light soy sauce
1/2 tsp chicken broth mix
1 Tbsp cornstarch

Method

  1. Soak fried fish maw in cold water for an hour. Squeeze out excess water.
  2. Boil 3 cups of water with 1 slice ginger and 2 stalks green onion. Add fried fish maw and cook for 5 minutes.
  3. Squeeze out excess water with a wet towel when fried fish maw is cool. Chop fish maw and mix well with seasoning ingredients.
  4. Whisk eggs with 1 Tbsp oil. Add fried fish maw and whisk again.
  5. Stir-fry egg mixture with 4 Tbsp oil. Remove when egg is set. Garnish with cilantro before serving.

Source: Hong Kong magazine


Chinese-style Stewed Dried Black Mushroom

Ingredients

2 oz black mushrooms
1/2 cup vegetable stock or 1 can vegetable broth
1 slice ginger
2 stalks green onion

Seasoning

1/2 tsp salt
1-1/3 tsp sugar
1 tsp dark soy sauce

Method

  1. Soak and trim stems of mushrooms. Squeeze out excess water and steam with stock, ginger, green onion and 1 tsp wine for 20 minutes. Discard ginger and green onions.
  2. Cook mushroom and stock together with 3 tbsp oil. Add seasoning and cook until sauce nearly dries up. Add 1 Tbsp sesame oil and remove to serving platter. Garnish with tomato and cucumber flowers. Serve hot.

Source: Hong Kong magazine

Chinese-style Fried Rice with Chicken and Shrimp

Ingredients

1 large pineapple
5 oz skinless and boneless chicken thigh, cut into dices
5 oz shrimp
2 oz pickled mixed vegetables 五柳菜
3 stalks green onion, chopped
1 tsp ginger, finely diced
3 cups cooked rice

Chicken Marinade

dash of sesame oil
pinch of white pepper
1/4 tsp salt
1 tsp cornstarch
1/2 Tbsp oil

Shrimp Marinade

dash of sesame oil
pinch of white pepper
1/4 tsp salt
1 tsp cornstarch

Seasoning

3/4 tsp salt or to taste
1/4 tsp sugar
pinch of ground white pepper
1/2 Tbsp light soy sauce
1/2 Tbsp water

Method

  1. Cut away the upper quarter of the pineapple. Scoop out the flesh, leaving the hollow pineapple intact.
  2. Dissolve 1/2 tsp salt in 2 cups of water. Put in pineapple flesh and soak for 5 minutes. Remove, drain and wipe dry. Cut into dices. Only 3/4 cup of pineapple flesh is needed.
  3. Wash the pickled mixed vegetables properly, drain and cut into dices.
  4. Marinate the chicken for 10 minutes. Cook in boiling water until done. Remove and drain.
  5. Marinate the shrimp for 10 minutes. Cook in boiling water until done. Remove and drain.
  6. Heat 3 Tbsp oil in a wok, add cooked rice and stir-fry until hot. Add ginger and seasoning. Stir-fry to mix thoroughly.
  7. Add chicken, shrimp, picked mixed vegetables, pineapple flesh and green onion. Stir-fry to combine. Remove all ingredients into the hollow pineapple. Garnish with parsley and shreds of lettuce before serving.

Source: Hong Kong magazine