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.