Tuesday 18 August 2015
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.
Sunday 16 August 2015
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.
Saturday 1 August 2015
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..
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