STIR FRY COMBINATION CHAYOTE WITH BEANCURD SLICES & SKIN (VEGETARIAN) - 豆腐豆根凉拌佛手瓜 (素食)

Ingredients: (3-4 pax )

1 pc                 Chayote    - Cut into strips.
1 pc                  Beancurd - Cut into slices.
2 pcs                Beancurd skin ( Wet ) - Cut lengthwise
2-3 slices         Ginger - shredded.
                        Salt to taste.
                        Oil for light frying.

Gravy:

1 tbsp                      Oyster flavoured sauce. (Vegetarian) - )
1 1/2 tsp                  Cornflour.                                            -)  All mixed
                                Dash of pepper.                                   -)
50 ml                       Water.                                                  -)  well
1/2 tsp                     Sugar. (Optional)                                 -)

Methods:

1.                    Heat up wok with little oil. Put in beancurd slices to fry till it
                       turns slightly golden brown. Then drain off extra oil and dish
                       out on a bowl or plate for later use.

2.                    Use same wok with 1 1/2 tbsp oil, put in shredded ginger to saute
                       a little, add in chayote strips. Stir fry for about 3 mins. Now put in
                       together fried beancurd slices & skin, salt, sprinkle a little water,
                       continue to stir fry another 2-3 mins.

3.                    Now  add in the gravy, stir & mix well. Let it simmer for 3 mins.
                       (If the gravy is dry or thickened, you can add a little more water.)
4.                    Turn off heat. Dish out the veggies on a plate and served.


*           Some vegetarians dont take garlics or shallots, so ginger is taken in.                

CURRY FISH CUBES - 咖哩鱼块

Ingredients: ( 3-4 pax )

600 - 700 gm           Fish meat - cut into cubes (Fish of own favourites)
                                 Oil for frying.
                                 Cornflour for coating.
2 pkts                       Curry paste ( Fish)
200 ml                      Santan (Coconut Milk) - ) Can be adjusted to
1200 ml                    Water.                           - ) thickness of the curry gravy
                                                                            of own likes.

Veggies:

5-6 pcs                     Long beans  - Discard both ends, break into 3" length.
7-8 pcs                     Ladies finger - Discard both ends & cut into 2.
2 pcs                        Brinjals ( Eggplants) - Cut off top stem & cut lengthwise
5-6 pcs                     Fried taufoo pok
Few leaves               Cabbages
1 pc                          Big Onion - )  Cut into
1 pc                          Tomato     -  )  wedges
                                 Curry leaves ( Optional)

Marinate Sauce:

Salt, pepper, 1 1/2 tsp Shao Hsing Wine or fish sauce.

Methods:

1.              Use a big bowl, put in fish cubes, marinate sauce, mix well & set aside.
                 (Can be done an hour ahead.)
2.              Heat wok with oil.
3.              Dip the fish cubes into cornflour piece by piece, then slowly put in to fry.
                 Fry till it is slightly golden in colour. Drain off access oil, put on a plate
                 & leave aside for later use.

4.              Use same wok, heat up only 2 tbsp oil. Put in long beans, brinjals, cabbages,
                 stir fry for 3-5 mins. then add in curry paste and balance of veggies
                 except tomato & fried fish cubes.
5.              Stir & mix well for another 5 mins. only then add the tomato & fish cubes
                 and water. ( Try to test the taste)
6.              Lower heat, mix well & let it cook for 5-10 min. Lastly add in the santan,
7.              Once the curry boils, turn off heat.
8.              Use a bowl with depth to fill up with curry and served.      

SWEET POTATO BALLS - 番薯丸

Ingredients: (3-4 pax)

3-4 pcs                   Sweet Potatos (Boiled cook & mashed)
1 bowl                    Flour
1/2 bowl                 Sugar
50-100ml                Water  (Adjustable)
                               Oil for frying

Methods:

1.                         Take a big bowl, pour in mashed sweet potatoes, flour, sugar, mix well
                             by adding water little by little. Slowly knead into a soft dough.

2.                          Divide the dough into small pieces. Roll it into balls shapes. Repeat
                             till all finished.

3.                             Heat wok with oil. Slowly roll in the sweet potato balls. Start
                                to stir while frying till the balls turn golden brown.

4.                             Scoop out the balls & drain off access oil. Put on a plate & serve.

                                Enjoy...this sweet & chewy mini snack..