Stuff Egg Puff - ( 蛋包 )

Ingredients: (4-5 Pax )

4 Grade A    Egg.
1/2 tsp          Light Soy Sauce.
                     Oil.
100 gm+       Pork meat little fats. ( Cut off the thick skin.)

Fillings: 

1/2 tsp          Salt.              
                     Pepper          
1 tsp             Oyster Sauce
 1/2 tsp          Sesame oil.
2 tsp              Cornflour.

Gravy Sauce: 

300-500ml     Water.       )  Mix all.
1 tsp               Cornflour. )
                       Salt.         )

Methods:

1.      Chop pork meat into small pieces and minced.
2.      Add in all the fillings and mix well meat mixture. Then set aside.
3.      Break the eggs in a bowl. Add light soy sauce. Use a fork or chopstick to
         beat up the egg till mix equally with the soy sauce.
4.      Heat up wok with  little oil, lower heat, use a big spoon to scoop the egg batter,
         slowly pour it at side of wok- using left & right movement so that you can make
         egg skin wider enough to wrap the fillings.

5.      Use a tsp to scoop a little fillngs making it lengthwise, place it on to the egg skin,
         and slowly wrap it up. Push it aside and continue wrapping.

6.      If you are not fast and accurate enough, dont push it aside bcos it will get burnt
         while you do the repeating wrapping. Sugestion is to dish out, set aside.
         (Remember, it is not cook yet.)

7.      Lastly when all the fillings are wrapped, put back all the ready egg puffs into the wok
         and pour in the gravy sauce to simmer for 3mins using low heat.
8.     Turn over another side of egg puffs and continue to simmer 3mins and its done.

Note :

The remainder meat mixture (fillings),  from my earlier recipe Stuff Taufoo Pok,
can be use in this recipe.
  

 

                   

Stuff Taufoo Pok

                                                                                                                                                             
 If you run out of time preparing 3-4 dishes for your dinner,
consider this.
This dish comes together with soup.

Ingredients: ( 3-4 pax)

20-25  pcs     Fried Taufoo balls. ( Small pcs)

800gm-1kg    Pork meat with little fats ( Cut of the thick skin)

Ingredients: A

1 1/2 tsp     Salt.       )  To taste.
                   Pepper. )
2 tsp          Sesame oil.
1 tbsp        Oyster Sauce.
1 1/2 tbsp  Cornflour.


Ingredients: B 1 (Optional)

3  Slices         Tang Kuei   ( 当 归 )
1   Tbsp          Medlar       ( 杞 子 )

Ingredients: B 2

2-2 1/2  tsp           Salt.        ) To taste
                             Pepper.   )
1000-1300ml        Water.

Methods:

1.   Chop pork meat into small pieces and minced.
2.   Add ingredients A and mix well the  meat mixture.

3.   Take a piece of the taufoo ball, just tear open a little, (Do not tear
      off totally.) using a teaspoon to scoop up the mixture and stuff into the taufoo ball,
       little by little till full. Then close back the hole.
   

4.    Repeat doing same till finish or to the required pieces of taufoo balls you want.
5.    The remaining mixture can be kept in the fridge for another dish.

SOUP:

1.    Take a pot, pour in 1000-1300ml water and bring to boil.
2.     Add in ingredients B1 (optional) and B2 together  with the stuffed taufoo balls,
        let boils for 8-10mins, lower the heat and continue to boil for 10-15mins.
3.     Ready to serve the stuffed balls and the soup.

     

Deep Fry Dory Fillets

Ingredients:

2  Slices     Dory Fish Fillets. ( Cut into 1" length )
1 Big          Onion. ( Sliced thinly )
1 pcs          Small Ginger. ( Shredded )
1 tbsp         Oil.
                   Salt to taste.
                  Cornflour for coating.

Mixture A:   ( For Marinate )

1/2 tsp        Salt
1 tsp           Hua Tiew Wine ( 绍兴花雕酒 )
                  Pepper.
2-3 Drops  Sesame Oil.

Mixture B:

150gm+      Plum Sauce. )
1 1/2 tbsp   Vineger.       )  Mix all together.
2 1/2 tbsp   Sugar.          )
170ml         Water.         )


Methods:

1.    Put the fish fillets in a bowl and pour in mixture A, stir well and marinate
        for 2 mins.
2.    Heat up wok with oil enough for deep frying.
3.    Take marinated fish piece by piece to coat with a layer of cornflour and put to fry.
         

4.    Stir fry till golden in colour. Repeat the rest till finish.
5     Drip off access oil. Put the fried Fillets aside.
       

6.    Heat up wok with 1 tbsp oil. Put in onions & ginger to stir fry for 2 mins.
7.    Pour in mixture B, salt to taste, continue to stir fry till it boils.
     

8.    Dish out on a bowl as a gravy.
     

9.    Or pour the gravy over the fried fillets - either way.
10.  Ready to serve hot.
     

Gingko & Potatoes in Sweet Syrup

Yes, when comes to sweet desserts in syrups, many will think of sweet potatoes, tapioca,
yams, red beans, green peas and many more..

Usually many of us take potatoes as a kind of dishes which is always or sometimes seen
on our food tables.

I came out with this recipe is bcos I dont have any sweet potatoes stored in my kitchen,
but found out to have some potatoes..so I tried..Here it goes...


Ingredients: (Serving 3-4)

3 pcs       Potatoes.
2 Slices   Ginger.
160gm    Gingko （银杏肉）
1/2 cup   Sugar.
3 bowls   Water.

Methods:

1.   Boil 3 bowls of water in a pot.
2.   Scrapped off potatoes skin, washed and cut into small cubes.
3.   Wash clean gingko, together with potatoes, ginger, put them into the pot to cook
      for 5 mins.
4.   Pour in sugar, lower the heat to cook another 5-10mins till potatoes are soft & cook.
5.   If water is not enough, it can be add, taste the sweetness. ( Potatoes is tasteless).
6.   Serve hot or cold.

Slow Learner

Hi, everyone,

Good evening...

Thank you very much that many of you did visits my Blog..but...
I myself feel sorry and to all of us here too..b'cos my Blog seems to be quite
empty...!!

Forgive me...

I'll try, to my best to learn faster...haha...

Together we share..

Once again, thank you very much that Im not being abandoned..

Stir Fry French Beans with Little Prawns

Ingredients:   ( 3-4 pax )

500gm+     French Beans.
50-100gm  Shelled prawns (Amt. can use according to own likes)
2 pcs          Garlic - Chopped finely.
1/2 tbsp      Oyster Sauce.
                  Salt.
                  Oil.

2 tsp.         Cornflour - mixed with water to make a little gravy.

Methods:

1.    Wash & cut off both ends of the bean.
2.    Cut or just break the bean into 2" length - for easy cooking and eat.
3.    Heat wok with 2 tbsp oil, saute garlic, add in beans and stir fry for 1-2 mins.
4.    Sprinkled some water and stir fry another 1 min. then cover the lid. for abt. 30 sec.
5.    Again sprinkled some water and add in prawns, salt to taste & oyster sauce,
       continue stir another 30 sec. (The beans were a little crispy but not really soft.)
6.    Add in the conflour mixture and stir a little.
7.    Dish out on a plate and serve.

Teochew Steam Fish

Ingredients: ( Serving 4-5)

1 pc 700gm+     Sikap  (Can replace fish of own choice.)
1 pc       Ginger  Shredded.
              Salt to taste.
              Sesame oil.

Vegetables: A

1-2 pcs  Tomatoes - (According to size, cut into wedges.)
2 pcs      Mushrooms (Soaked overnight, cut into slices.)
2 pcs white taufoo - Cut slices or cubes.
150gm+  Salted veggie - (wet type- also cut smaller size.)

Mixture: B

1 tbsp    Sugar.             )  Mixed these two
3/4 cup  Tamarind juice ) mixture.

Methods:

1.   Prepare steamer or wok filled with water to boil.
2.   Clean fish and cut from stomach so that the fish can split open flat.
3.   When water boils, use some to drench the fish 2-3 times.
4.   Place fish - open flat on a plate, sprinkle some salt, place shredded ginger and
      drip few drops sesame oil over the fish. Then pour mixture B over.
5.   Lastly, decorate veggies A, one kind after the other on top of the fish.
6.   Ready to put into steamer and steam for 20-25mins.

      YES..that's another taste of steam fish..sweet and a little pickled.

Lotus Root with Ground Nuts & Chicken Feet Soup

Ingredients: A ( Serving 4-5 pax)

2 pcs （两节）Lotus Root - Wash clean & cut slices.
200gm+  Chicken feet - Cut off chicken feet nails.
150gm+  Ground nuts - soaked overnight & remove skin.
               (Just rub the ground nuts in your palm and the skin will come off easily)
7-10pcs  Red dates.

Ingredients: B

1 tbsp.    Medlar  (杞子)
3 pcs      Tang Kuei   (当 归)
Salt to taste.

Methods:

1.   Put half pot of water to boil.
2.   When water boils, put in ingredients A and continue to boil for 10-15mins.
      Open the pot cover partially to avoid overflow.
*    Remember to check occasionally, not to let the water dry off. If its lesser, just add back.
3.   Add in ingredients B and continue to boil in the lowest heat for 1-1 1/2 hrs or to 2 hrs.
      (The flesh from the chicken feet is easily removed from the bones & 
        the ground nuts are soft.)
4.   Ready to serve.




                                                                                         

Stir Fry Garlic with Brussel (Choy Tam)

Ingredients: (Serving 2-3 pax)

500gm+  Brussel (Choy Tam) more leavely type and wash clean.
5-6 pieces garlic - using knife facing flat to hit (garlic still shown big piece as I preferred)
Salt to taste.
3 tblsp cooking oil.
1/2 tblsp. oyster sauce.

Methods:

1.   Heat wok with oil, (highly heat) put in garlic to fry a little and add in the leavely brussel.
2.   Stir fry a minute then add a little water, salt and oyster sauce. Continue to stir fry another 2 mins.`
3.   Dish out on a plate and serve.

See, so attractive..! Looks crispy and shining too..!

Let's share...

Ginger steam Sikap Fish in Hennesy.

Ingredients: (Serving 2-3pax)

1 whole sikap fish - 1kg+
1 piece ginger - shredded
1/2 cup of Hennesy
Pinch of salt
1 tblsp of sesame oil

Garnishing: (optional)

1tblsp. shredded spring onion
1tblsp. shredded coriander leaves
1 sliced red chilli


Methods:

1.  Prepare a steamer or wok with half filled water and boil.
2.  Clean the fish, cut and half split the fish (as shown).
3.  When water boils, use some to drench (淋) the fish 2-3 times.
4.  Place the fish-open flat in a plate, sprinkle some salt to taste,
     sesame oil, ginger and Hennesy.
5.  Steam for 15-20 mins.
6.  Serve hot.

Welcome to My Virtual Kitchen!

Hi friends,

Welcome, welcome..My first time to have this page taught by my daughter. Im a slow learner so everytime when I want to enter my Kitchen, I will need her help and every ask will always get nagging from her!
Nevermind and thanks God, if not of her nagging, I will never happen to appear here!

Cooking is my duties I would say. I cook from young age until I got married till now and am aged almost half a century! But, I'm not a Chef nor very Pro. Im just as ordinary as a normal housewife.

One thing for sure to say is that when my cooking is praised and appreciated deep from the heart, haha.. I'll be very happy till I jump up to the ceiling!! and of course there are also comments. Well, I accept. No comments, no improvement.

Let's enjoy....!!!