Chinese Rolled Meat Appetizer (水晶扎蹄)

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INTRODUCTION

When I worked in the corporate world, i travelled and entertained a lot..I remembered this is such a common cold dish served in the restaurant but I really cannot recall in which region.. Possibly in Shanghai, Hong Kong, Malaysia or Singapore.

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I have tried to trace the origin of this dish and apparently all major Chinese dishes category (Sichuan, Cantonese, Teochew, Shanghainese ) have this dish listed in their cuisines.

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Well, whatever it is, i can assure reader that this is a nice dish a bit like ham. It was usually slice thinly and served with various type of sauces and what i am sharing today is a simple dipping sauce well liked by Teochew.

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I hope readers can recognise this dish and give this recipe a try. I have nothing much to say about this except it suits my taste bud. Preparation is very easy but you will need to pay a much higher price if you ordered from the restaurant. When you are hosting dinner like Chinese New Year eve, you can always prepare this dish to impress your guest.

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WHAT IS REQUIRED

Servings: 4-5 adult servings

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  • 1 medium size deboned pig trotter
  • 2 slices of ginger
  • 2-3 bay leaves
  • 1 cinnamon stick
  • 1 liquorice
  • 2 cloves
  • 2 star anise
  • 1 tablespoon of sugar
  • 1 tablespoon of Chinese cooking wine
  • 1/2 teaspoon of salt

For dipping sauce

  • 1/2 red chilli, chopped
  • 2 cloves of garlic, minced
  • pinches of salt
  • sugar to taste
  • 2 tablespoon of dark or white vinegar

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STEPS OF PREPARATION

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  • Clean the pork trotter, drained, add salt, sugar and Chinese cooking wine. Rub thoroughly and let it marinate for at least 15 minutes.

  • Wrap the pork trotter using a piece of clean cloth AS TIGHT AS POSSIBLE. You have to ensure that it is not loose, otherwise, the final meat slices will have lots of holes.

  • Put all other ingredients (ginger, star anise, cloves, liquorice, cinnamon and bay leaves) in a pressure cooker, place the meat and add water until the water cover the meat. Pressure cook the meat for about 30 minutes. If you do not have a pressure cooker, you can boil the pork trotter over the stoves for about 1 hour.

  • Drain the pork trotter, cut open the strings and the cloth and let it cool completely before cutting. For best result, chilled in the fridge overnight before cutting.

  • To prepare the dipping sauce, put all the dipping ingredients together and stir until well combined.

  • Best served chilled with the dipping sauce as an appetizer in a typical banquet setting.

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Note:

  • When you buy the pork trotter in the wet market, you can request the store owner to debone for you. Otherwise, you will have to cook the whole pork trotter for a while until you can cut the meat and debone. From here you will proceed from the recipe here.

  • You can also have an additional step to smoke the rolled trotter and it will give you a smoky taste. You can refer to this post:  Zhao An (Chawan) Smoked Chicken (诏安熏鸡). Another variants you can use the braising sauce from braising duck etc. so that you have a dark soya sauce rolled meat.

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CONCLUSION

I am sorry I can’t tell you much about this dish.. My memory all mixed up throughout the year but I honestly believed it is very common in Teochew restaurant. Last, I am very surprise that Finnish does have a rather similar dish called RullaSyltty / Mausterulla and if you like you may want to Google the recipe though they are using pork belly meat instead.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Chestnut Chicken (板栗烧鸡)

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INTRODUCTION

When I was in Shanghai, my helper in Shanghai used to cook this dish. That is how I get to know this ..

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Over here, most chestnut was paired with pig trotters due to its long cooking hours. Pairing with chicken is something that I am surprised and it tastes so well. Well the challenge to cook the dish is to make sure that the chestnut maintain in whole yet is soft and melt in the mouth. The same is with the chicken. Chicken cooked rather fast, Therefore, certain treatment is need for the chestnut to shorten its cooking time..

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While I was doing some marketing yesterday, I saw some vacuumed packed chestnuts. It was priced reasonably at about S$4.oo. Immediately that comes to my mind is this dish. If you can’t get hold of the fresh vacuumed  packed chestnuts, you can always get the dried one and soak overnight, par boiled for 10 minutes on the next day to take off all the unwanted skins attached to the nut before cooking.

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Preparation is not tough and family likes it. My boy who ate chestnut for the very first time feedback to me that the nuts are soft and sweet. Yes, in fact, chestnut is very sweet in its self. 

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“板栗烧鸡,是一道汉族名菜,属东北菜川菜、湘菜等。主要材料为带骨鸡肉、板栗肉。这道菜的特点是补脾胃、强筋骨、止泄泻。一般人群均可食用,老人、病人、体弱者更宜食用。板栗烧鸡营养丰富,又有一定疗效。成品具有鸡肉鲜滑、板栗香甜、汁浓醇厚、色泽红亮、美观大方的特点。”(source:http://baike.baidu.com/view/118748.htm) 

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WHAT IS REQUIRED

Servings: 3-4 adult servings

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  • 500 grams of chicken drumsticks, cut into 1 inch cubes
  • 250 grams of chestnuts
  • 2 cm of ginger , sliced
  • 3 cloves of garlics , sliced
  • 3 tablespoons of Chinese cooking wine
  • 1 tablespoon of dark soya sauce
  • 1 tablespoon of sugar
  • Dashes of white pepper
  • Pinches of salt
  • 1 tablespoon of corn flour mixed with 3 tablespoons of water.

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STEPS OF PREPARATION

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  • Put some water in a pan, bring to boil, add the chestnuts and let it boiled for at least 5 minutes under high heat. Drain and set aside.

  • In another frying pan, put some cooking oil and deep fry the chestnuts for at least 5 minutes under medium heat. Ensure that the chestnuts are properly drained before deep frying. Drain the chestnuts and keep the oil in the frying pan.

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  • Deep fry the chicken cubes for 1-2 minutes. It is consider as done when the exterior turns beige. Drain and keep 1 tablespoon of oil in the frying pan.

  • Sauté the ginger and garlic until fragrant. Add the chicken and chestnuts, follow by the dark soya sauce and Chinese cooking wine, stir fry until well mixed. Add about 1 – 2 cups of water, use medium heat to simmer the chicken and chestnuts until the chicken are soft. If water dries up too quickly, add more water. Add starches, white pepper, pinches of salt and sugar, once the starches turn transparent, off the heat and let the dish to sit on the frying pan for at least another 15 minutes before serving. Best served with steaming white rice.

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CONCLUSION

This Chinese household dish will be classified under simple home cooked food series. I hope via sharing more simple recipes, it will provide readers with more choices in the dinner table.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Japanese Omurice (日式蛋包饭 オムライス Omu-raisu)

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INTRODUCTION

My girl has been pestering me to prepare this egg omelette rice for a long time after she visited one of the stalls at food exhibitions. I have been delaying the preparation as  the menu has been planned daily and i usually cooked based on what is available in the fridge. In addition, fried rice was only prepared when there are overnight leftover rice. 

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One day when we dined out, my girl want to order again and I rejected saying there is nothing fancy about  rice wrapped with eggs… My wife then said why not I prepare some for them to satisfy their cravings…

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On the next day, I asked them what type of omelette rice they will like to have? They can’t decide and what they could  described was there was fried rice inside in the omelette.. I then gave them a choice of either Malaysian style’s Pattaya fried rice or Japanese style’s omurice  They left the decision to me I have decided for them Omurice since Pattaya fried rice are more spicy and they may not be able to appreciate for the time being. On the contrary, omurice is commonly flavoured by tomato ketchup and I am sure there will like it..

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In order to share recipe, I will have to do some researches for the fried rice. I have studied a few Japanese’s English blogs and come out with this recipe. Well as for the fried rice ingredients, I will leave it to all of you to choose.. There is no fixed and fast rules as what must be included except tomato ketchup. As a Chinese who are very well verse in our fried rice, I am sure most readers will be able to fry their rice using their favourite ingredients combinations.

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“Omurice or omu-rice (オムライス Omu-raisu?) is an example of yōshoku (a Western-influenced style of Japanese cuisine[1]) consisting of an omelette made with fried rice and usually topped with ketchup.[2][3] With omu and raisu being contractions of the words omelette and rice,[4] the name is an example of wasei-eigo. It is a popular dish both commonly cooked at home and often found at western style dinersin Japan. The dish was brought to Korea during Japanese rule, and today it is a fixture on gimbap restaurant menus throughout South Korea, where it is rendered as “오므라이스 (omeuraiseu)” in Hangul. Omurice is also popular in Taiwan, another territory formerly occupied by Japan. Children, in particular, enjoy omurice, and it is often featured in okosama-ranchi or kids’ meals.Omurice is said to have originated around the turn of the 20th century at a western style restaurant in Tokyo‘s Ginza district called Renga-tei, inspired by chakin-zushi. The dish typically consists of chikin raisu (chicken rice: rice pan-fried with ketchup and chicken) wrapped in a thin sheet of fried egg. The ingredients flavoring the rice vary. Often, the rice is fried with various meats (but typically chicken) and/or vegetables, and can be flavored with beef stock, ketchup, demi-glace, white sauce or simply salt and pepper. Sometimes, rice is replaced with fried noodles (yakisoba) to make omusoba. A variant in Okinawa is omutako, consisting of an omelet over taco rice. Fried hotdog and Spam are also two popular meats to include in the dish.” (Source: https://en.wikipedia.org/wiki/Omurice)

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WHAT IS REQUIRED

Servings: 3-4 adults

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Fried Rice

  • 2-3 cups of overnight rice
  • 2 chicken drumsticks , cut into cubes
  • 1 onion , chopped
  • 1/2 cup of prawns , cut in big pieces
  • 4 shitake mushrooms , cut into cubes
  • 1/2 cup of mixed fried rice vegetables (sweet corns, carrots, green peas )
  • 3-4 tablespoons of tomato ketchup
  • Pinches of salt
  • Sugar or seasonings to taste
  • Dashes of white pepper
  • 1 tablespoon of oil or butter

Omelette (Per person)

  • 2 eggs
  • 1 tablespoon of cooking cream or milk
  • Pinches of salt

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STEPS OF PREPARATION

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  • In a wok, heat up the butter or cooking oil, sauté the chopped onion until soft. Add the chicken  cubes, stir fry for 1-2 minutes until the exterior has turned beige. Add the frozen vegetables, shitake mushrooms and prawn cubes, stir fry for 1 minute. Add the overnight rice, stir fry until the rice is well mixed with the ingredients . Add the tomato ketchup, salt, pepper, stir fry until well mixed. Off the heat and set aside for cooling.

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  • Crack the eggs, add the cream or milk and beat well. In a lightly greased pan, put the eggs and let it pan fried under medium heat until the top part is slightly set. Put some rice on one side and quickly flip the other sides. Pan fry for another one minute before transfer to the plate for serving. Note that your egg omelette shall not be too dry, otherwise, it will have a difficulty to seal the edges. Seal before the egg sets.

  • For servings, best drizzle with mayonnaise or additional ketchup on top of the omelette. Best served hot immediately out from the kitchen.

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CONCLUSION

Definitely not a difficult recipe. For the first omelette, you may need some practise but by the time you prepare the last omelette, you shall be the sealing the omelette.

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Hope you like the post today. Cheers and have a nice day.

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food bloggers[4]

Food paradize[8]

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  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
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Brinjal Clay Pot Stew or Sichuan Braised Eggplant (鱼香茄子煲)

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INTRODUCTION

Before you read the post, I seek you kind understanding and not to argue whether there should be any salted fish in the the dish.. While I knew they may be regional variation but throughout my dining experience of this dish in Cantonese restaurants, I can’t remember tasted anything fishy like salted fish etc.

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I have looked through many Chinese recipes and most  of the recipe calls for any salted fish .. The confusion possibly because of the Chinese wording “鱼香“ literally translated as “fish aroma”.. As you will read later, this is a standard sauce  originally prepare for the cooking of seafood but now extended to  many Sichuan dishes and Hunan dishes and some speculated that the old name of “鱼香” is actually “豫湘“ representing the Henan and Hunan Provinces of which the sauces originates.

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As per Wikipedia:

“Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yú xiāng; literally: “fish fragrance”) is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, but has since spread to other regional Chinese cuisines. Proper preparation of the yuxiang seasoning includes finely minced pao la jiao, white scallion, ginger and garlic. They are mixed in more or less equal portions, though some prefer to include more scallions than ginger and garlic. The mixture is then fried in oil till fragrant, then adding water, starch, sugar and vinegar to create the basic sauce.  Despite the term literally meaning “fish fragrance” in Chinese, yuxiang contains no seafood, is typically not used in seafood, but rather for dishes often containing beef, pork, or chicken, as well as vegetarian recipes “ (Source: https://en.wikipedia.org/wiki/Yuxiang)

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When one talked about eggplant recipes in Chinese household or restaurant dishes, most will thought of this dish. It is such a common dish in Sichuan and Cantonese restaurant resembling the Kangkong belachan in Chi Char stores. The brinjal are soft, sauces or gravy are a bit spicy with some bits of minced meat. Most of the time, fermented soya beans was used in the preparation.

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As for the brinjal, in order to preserve the colour, you can either deep fried in hot oil with the face facing down for 2-3 minutes or you can used water blanch method as I have shared with you in this post: Chinese Eggplant Salad (凉拌茄子)

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Per Chinese Wikipedia:

“鱼香茄子是一道常見川菜魚香是川菜主要傳統味型之一。成菜具有魚香味,但其味並不来自,而是泡红辣椒醬油調味品調制而成。此法源出於四川民間獨具特色的烹魚調味方法,而今已廣泛用於川味的熟菜中,具有鹹、酸、甜、辣、香、鲜和濃郁的葱、薑、蒜味的特色。魚香茄子的主料為茄子。配料為豬肉、泡红椒、薑、蒜等適量。調味料:食用油豆瓣酱、鹽、、糖等各適量。 製作時,先將茄子切片,小火煸軟,盛出備用。豬肉切成肉末,翻炒後備用。然後,鍋内倒入適量食用油,加葱、薑、泡椒翻炒,待炒出香味後放入豆瓣酱,炒至七分熟時將煸好的茄子和肉末下鍋,稍稍炖煮,最後臨出鍋時勾芡即完成。” (Source: https://zh.wikipedia.org/wiki/%E9%AD%9A%E9%A6%99%E8%8C%84%E5%AD%90)

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WHAT IS REQUIRED

Servings: 4-6 adults

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  • 3 small eggplants or 1 normal egg plants
  • 5 chilli padi , chopped
  • 50 grams of minced meat
  • 10 grams of black fungus, soaked and cut into stripes (optional)
  • 50 grams of bamboo shoots, cut into thin stripes (optional)
  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced ginger
  • 1 tablespoon of fermented soya beans or Szechuan spicy fermented soya beans

Seasoning

  • 2 teaspoons of light soya sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of black vinegar
  • Seasonings such as mushroom concentrate or chicken stock to taste
  • 1 tablespoon of corn starch mixed with 3 tablespoons of water
  • 2 tablespoons of red chilli oil (optional)

Note: I have totally omitted these chilli padi and chilli oil as I am cooking for my kids.

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STEPS OF PREPARATON

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  • Cut the egg plant into quarter and your desired length. Set aside.

  • In a pot, put adequate water enough to cover the egg plant. Bring to boil. Once it boils, add the egg plant and quickly using something heavy to press the egg plant such that all the eggplants were submerged in the hot water. Blanch for 7-8 minutes. Transfer out to a pot of icy cold water. Let it soaked in the cold water for 2-3 minutes. Take out and placed on the serving plate. Alternately, you can use deep fried the egg plants in hot oil for 2-3 minutes.

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  • In a pot, put two tablespoons of cooking oil or chilli oil, sauté the minced garlic, minced ginger, chopped chilli and fermented soya beans until fragrant. Add the minced meat and stir fry for 1-2 minutes until the flavour incorporated.  Add the bamboo shoots, shredded black fungus and blanched egg plant. Stir fry for 2-3 minutes. If it is too dry, you can add some water to facilitate the stir frying. Add the starch solution, seasoning, sugar and  black vinegar. Stir fry until the sauce thickens.  Off the heat and best let it rest in wok before serving.

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CONCLUSION

if you feel that the dish must add salted fish, go ahead and add to the dish. My humble understanding is that this concoction of seasonings and herbs were initially used to cook seafood especially fish in Sichuan cuisines ..However, it was extended to the cooking of non-seafood dishes including vegetables or even meat stripes. Let’s not argue about that and without salted fish, the taste also blend well. In the event you add salted fish, you have to increase the sugar amount as both salted fish and fermented soya beans are salty..

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Hope you like the post today. Cheers and have a nice day.

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food bloggers[4]

Food paradize[8]

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  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Chinese “Osmanthus” Eggs (桂花蛋)

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INTRODUCTION

Egg is one of the most common cooking ingredients but it is rather difficult to master it perfectly. It seems easy but without some pointers, it may be difficult to use the imagination to cook to what it looks likes in the restaurant dinner table..

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One of them is the Chinese style of scrambled egg called Osmanthus fried eggs. Don’t be misled by the term osmanthus.. No osmanthus flower were used in the preparation.. It was called as such because it resembles the tiny yellowish osmanthus. flower The scrambled egg is in tiny  yellow bits of the size slightly bigger than small bees. The authentic osmanthus fried eggs shall be the size of osmanthus flower, however, in restaurant, the size can be much bigger. Looking at the picture above, do the eggs look like smaller yellow flowers?

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One of the most common dishes for this type of fried eggs is in the Chinese cold dish or hot dish where it was stir fried together with shark fin and the name of the dish is 桂花翅 or literally translated “osmanthus shark fin”. It can be rather costly and is a presentable dish during Chinese new year dinner..Another less costly alternative is the use of crab meat and for household version, usually just glass noodles was used to substitute the real shark fin..

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My main purpose of this recipe is not to teach you how to cook shark fin but is to share with all how to make this style of Chinese scramble egg.  I have learned the technique when one of my Facebook friends Ms. Maggie Chan share her technique with member of Facebook Group and friends. I saw her video and immediately capture my attention.

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Soon after I saw her video, I headed over the kitchen and try it out. It worked beautifully and I shall say that it is one of the most beautiful Gui Hua eggs I have ever prepared. It does not stick together, it is moist and the round shape is very natural as compared to if you cut it using a knife.. Ms. Chan jokingly say that I am a “捣蛋鬼” or “trouble maker” because I have successful “捣蛋” or “scramble the eggs” .She joked over the action of preparing the eggs. I would also like to take this opportunity to thank Ms. Maggie Chan for teaching me how to do this scrambled egg.

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WHAT IS REQUIRED

Servings: 3-4 adult servings

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Scrambled eggs

  • 3 eggs
  • 1 teaspoon of corn starch mix with 3 teaspoons of water
  • 3 tablespoons of cooking oil
  • Seasonings to taste

Others

  • 50 grams of glass noodles or shark fin
  • 50 grams of minced meat
  • 3-4 mushrooms, soaked and sliced thinly
  • 2 sprigs of spring onion or coriander
  • Some crab meat (optional)

Seasonings

  • Pinches of salt
  • Dashes of white paper
  • Sugar to taste

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STEPS OF PREPARATION

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  • Crack the eggs,  add 1 tablespoon of oil, the corn starch solution, and pinches of salt. Whisk until well combined.

  • Heat up a pot with the remaining 2 tablespoons of oil, add the egg and do not stir it for about 1 minute。Once the sights slightly set, use a chopstick to scramble the eggs as fast as possible. Remember to scramble the part near the side. Cook for another 1 minute or until the eggs are slightly set. Off the heat and continue to scramble for another 1/2 minute. Set aside for later use.

Note:

  • The scrambling action has to be as fast as possible before the egg is set. Once the egg is set, you will have difficulty to break the eggs. The eggs shall not be over cooked. Over cooked eggs are hard and making the dish very dry.

  • Use a pot rather a frying pan to do the action. the pot of have tall walls that will facilitate the scrambling. Vigorous scrambling in a frying pan will send your eggs all over the place..

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  • Soak the glass noodles until soft. Cut the noodles 1-2 times and drained.

  • In a pot, put some cooking oil, add the minced meat and mushrooms, sauté until fragrant. If you wish, you can sauté with some minced garlic as well. Add the glass noodles and scramble eggs. Stir fry for 1-2 minutes until well mixed. Add seasonings  (salt, pepper, sugar to taste) of your choice before dishing up for serving.

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CONCLUSION

This recipe is  to be classified under simple house hold dishes series. Remember that this dish is famous to be stir fried with shark fin. What I am sharing is not the shark fin dish but how you can get tiny bits of scrambled eggs in a pot.  As for the shark fin dish, you can use the same concept and add in more ingredients like crab meat, carrot etc. to enhance the colour combination.  It will then ideal for your Chinese reunion dishes. Should i prepare such a dish, I will share with all..

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Hope you like the post today. Cheers and have a nice day.

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food bloggers[4]

Food paradize[8]

pinterest[4]

  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Chinese Prawn Omelette (滑蛋虾仁)

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INTRODUCTION

Some home cooked dishes looks easy but I can never get it right if there are no pointers.. One of the dish is this Chinese prawn omelette..

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We cooked based on what our mothers used to cook .. We cooked based on our experiences dealing with the heat and the gadgets that we have in our kitchen… But the output that comes out is always different from what we saw from those posted in the internet or social media.. House chefs always bound by the various experiences accumulated throughout the years.. Some may not be correct..

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What is so great about prawn omelette? Essentially it is prawn cooked together with eggs. When I cooked, the prawns always looked rather dry and the eggs are hard.. What is in the social media look juicy for both prawns and the omelette.. I therefore Google the recipe and I found out a few mistakes that I have.

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One of the them is over cooking and the cooking time for both prawns and omelette were much shorter than I thought. I did not add starches to the solution and hence the egg coagulates very fast… Since there are water in the egg solution, the water moisturizes the harden eggs..

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Well, i learned together with every one of my readers .. I learned and I share with new house chefs who may be interested to know how to better prepare the dish.

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WHAT IS REQUIRED

Servings: 3-4 adult servings

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  • 250 grams of shrimps
  • 4 eggs
  • 3 sprigs of spring onion
  • 1 tablespoon of corn starch mixed with 3 tablespoons of water

Prawn marinating ingredients

  • 1 tablespoon of corn starch
  • 1 teaspoon of Chinese cooking wine
  • Pinches of salt
  • Dashes of white pepper
  • 1 egg white

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STEPS OF PREPARATION

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  • Sprinkle some salt in the prawns and let it marinate for 5 minutes. After 5 minutes, wash away the salt under running water, drained and pat dry using a kitchen towel. Add the marinating ingredients for 15 minutes. The main purpose of this steps is to draw out the moisture form the prawns and the prawns will be crunchier.

  • Meanwhile, get ready the starch solution and chopped the spring onion.

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  • Heat up a pot of water. When it boils, add in the marinating prawns, blanch the prawns until 70% cooked (about 30-45 seconds) , drained and set aside.

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  • Crack and lightly beat the eggs. Add the blanched prawns, chopped spring onion and the starch solution.

  • In a pot, add about 2 big tablespoons of oil under high heat. Once ready, add the egg solution and let the sides coagulates slightly. Once the side is set, use a ladle to do  a few quick stirs  until all the remaining eggs are set. The whole process will took only 1-2 minutes depending on your heat and the dish is ready to be served.

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CONCLUSION

This dish will be classified as simple home cooked food series aimed to help new house chefs. Experienced house chefs, I am sure you can cook better than me and I would appreciate that you can share some tips and pointer with me and the readers. Remember that the effective cooking time of this dish is very short and that will help to ensure a moist and creamy prawn omelette.

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Hope you like the post today. Cheers and have a nice day.

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  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Braised Pomelo Pith (卤柚子皮)

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INTRODUCTION

Whenever friends have wanted to get old traditional recipes that they do not know how to replicate, they will ask me.. They always said that they missed their late grandparents or parents cooking on certain dishes and they did not have a chance to get the recipe from them…They will ask for the recipe.

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This is one of the most common recipe that friends requested from me.. They have eaten it before, they know it is a waste to throw the pomelo pith away but they do not know how to cook.. They will describe as a very nice dish that walked them down the memory lane.

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Hmmm, unsure which dialect dish is that but I have never tasted it before.. I suspected. it is related to Cantonese cuisines since Hong Kong Facebook groups seems to recall such dish whereas Taiwanese food group have never seen the dish before Since there are request for the recipe, I tried to search for recipe and it seems there are quite a lot of recipes in the  Chinese website..

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I tried and I seriously like it.. It is soft and flavourful. As to the flavour, you can choose the type of braising sauce that you want. Essentially, it was treated as a vegetable . You can cook in 1001 ways. Since I am still on my vegetarian diet, I have decided to braise it on a vegetarian sweet sauce. That goes well with the pomelo pith, in my humble opinion.

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The preparation is not difficult but it take time and patience. I have expedite the cooking part by using pressure cooker to cook the pomelo pith. The challenge of this recipe is to get rid of bitterness associated with the skin.  My end product still have slight bitterness but I can take it as it is. I especially loved the texture.

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If you do not know how to skin the pomelo beautifully, you can refer to this post: Pomelo Honey Jam (柚子蜂蜜酱)

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WHAT IS REQUIRED

Servings: 6-8 adults

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  • 1 pomelo crust

Braising sauce

  • 3 tablespoons of dark soya sauce
  • 3 tablespoons of sesame oil
  • 1 teaspoon of five spice powder
  • 3 slices of ginger
  • 1 medium piece of rock sugar

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STEPS OF PREPARATION

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  • Wash the pomelo crust and skin off the pomelo rind leaving the white spongy pomelo pith.  Cut into big pieces and transfer to a pressure cooker pot. Add adequate water to cover the pomelo pith.

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  • Pressure cook the pith for 20 minutes . If you do not have a pressure cooker, you can boil over the stove until the skin can be pierced through by a chopstick.

  • Drain and squeeze away the water trap in the spongy pith. Transfer this pith to a container of cold water. Soaked the partially cooked pith in cold water overnight. Change water 2-3 times. For every changes of water, ensure that the water trapped in the pith is squeezed out.

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  • In  a pot, put all the braising sauce ingredients and adequate water to cover the pith. Bring to boil. Cut the pith into desired sizes and put in the braising sauce. Turn the heat to medium and let it simmer for 10-15 minutes. Let the pith rest in the pot for at least one hour before servings.  Timing of cooking will depend on your desired texture of the pith.

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CONCLUSION

Well, the basic recipe is shared in this post but what is most important is your braising sauce. The cooked pomelo skin is tasteless and it depends very much on your sauce. This recipe serves as a guideline, after pressure cooking the pomeo pith, you can either stir fried it in your style, or even braised with your favourite recipe. Meat can be added to enhance the taste and some recipes suggested to braise the pith with duck as well..There are also recipes that called for steamed pork ribs with these pomelo pith.  Leap out from this recipe, just take this as another vegetable and feel free to cook in the manner that you like.

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Hope you like the post today. Cheers and have a nice day.

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food bloggers[4]

Food paradize[8]

pinterest[4]

  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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