Curried “Buttered” Meat Slices With Salted Eggs..

INTRODUCTION

I have this meat dish as a side dish for yesterday’s dinner. It is a rather regional dish, cooking using the traditional Chinese cooking ingredient, salted eggs and the common Malaysian cooking ingredient, curry leaves (Murraya koenigii). In addition, to enhance the fragrance I have used clarified butter, ghee in the cooking. The dish is a nice curry butter flavoured meat slices which is a rather sinful indulgence in savoury dish.

International readers, you are always on my mind, every times when I issued a post, I will think of alternatives for you to try cooking the dish considering the fact that you may not have the localized ingredients there. The taste of course will not be compromised much.

It is very common that this special combination of salted egg, butter and curry leaves is used for the cooking of seafood especially cooking of prawns. It is a relatively new dish and I can’t recall I have ever eaten when I was young. I understand that it started as a restaurant dish and is now commonly prepared by Singapore and Malaysian house chefs.

For this post, I think the following ingredients worth special explanations.

Curry tree is a common plant in Singapore and Malaysia. It’s leaves had a pungent smell and used in a wide varieties of cuisines especially in the cooking of curry dishes and seafood dishes that have a strong fishy smell. The smell will become more obvious after the leaves were deep fried.

“The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally called by the name “curry leaves”, though they are also translated as “sweet neem leaves” in most Indian languages (as opposed to ordinary neem leaves which are bitter)”. (Source: http://en.wikipedia.org/wiki/Curry_tree)

Ghee is a type of clarified butter that have a higher fat content and is commonly used in the India Sub Continent’s cuisines both in bakery or normal cooking purposes. When used in the preparation of Indian Short Bread cookies (Nan Khatai), it really creates a melt in the mouth feeling whereby the cookies is crispy and crumbly in texture. You may want to read more about Ghee and my post Nan Khatai HERE.

Salted duck egg is a very common Chinese household cooking ingredient. It is used in pastry such as moon cakes as well as a variety of Chinese cuisines. It is salty and can also be eaten on its own with porridges. It had a special fragrance when cooked.

“A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a firm-textured, round yolk that is bright orange-red in colour.” (Source: http://en.wikipedia.org/wiki/Salted_duck_egg)

This dish with some super quick one pot rice dish

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WHAT IS REQUIRED

• 500 grams of sliced pork (alternative: chicken drumstick meats, prawns)

• 1 salted egg (optional or use chicken egg)

• 2 tablespoons of corn flour

• Some curry leaves (about 30-40 leaves) (Substitute: bay leaves)

Not in picture

• 1 tablespoon of ghee (alternatives: Butter or normal cooking oil)

• 1 tablespoon of chopped garlics

• Adequate cooking oil for oil blanching of sliced pork

• Pinches of sugar

• Pinches of salt (only if salted eggs are not used)

• Pinches of white pepper powder

• Additional corn starch for thickening (optional)

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STEPS OF PREPARATION

• Clean your meat slices. Add egg white (from the salted duck eggs whites or chicken eggs whites), corn flour, half of the curry leaves and marinate for about 1 hour in the fridge.

• Have some cooking oil, bring to high heat and oil blanching the meat slices for 2-3 minutes. Drain and set aside for next step. Depending on the thickness of the meat, you may have to blanch for a slightly shorter or longer time (plus or minus 1 minute). It is ok if the meat inside is not fully cooked as the next step will continue cooking the meat.

• Meshed the salted duck egg and get ready the other half of curry leaves and the chopped garlics.

• In a shallow frying pan, add the ghee and stir fry the chopped garlics until fragrant. Add in curry leaves and meshed salted duck eggs, stir fry until the aroma of curry leaves start to emit and the salted eggs have start to turn slight brownish,

• Add in the blanched meat slices, white pepper, pinches of sugar and stir fry for about 2 minutes until well mixed. (Do not add any more salt as salted egg is rather salty)

• Add 1 tablespoon of corn starch with 2-3 tablespoons of water to make a corn starch solution and pour gradually into the frying pan. Stir fry for 2-3 minutes until well mixed. If it is too sticky or you prefer to have more sauces, add some more hot water. The thickening of the sauce is OPTIONAL.

• Best served hot as a side dish in a Chinese meals.

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CONCLUSION

The dish is full of flexibility in terms of its ingredients. You can cook in the same manner for prawns, fish fillets or chicken strips. If you do not want oil blanching, you can just stir fry it by passing the step but cooking time have to be slightly longer. Salted egg is optional and you can either using a chicken egg or totally not using eggs. In this case, you have to add pinches of salt or bit of light soya sauce. No curry leaves, feel free to use bay leaves.  The colour of the dishes will very much depend on the salted egg that is used. It can be a beautiful orange colour dish.

Personally, I would think that the dish is tasty and presentable. Hope that you can try preparing the dish for your family members or guests.  Hope you like the post today. Cheers.

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE.

Fish Paste + Bean Curd = Presentable Seafood Tofu Dishes!

INTRODUCTION

This is a simple dish without much history or anything to introduce. It is quite a common dish in Malaysia restaurants. It is just combining a few ingredients and make it a presentable dish to serve your house guest. It is tofu or bean curd mixed with fish paste and become “SEAFOOD TOFU”……

Tofu or bean curd is one of the most nutritious food in Asian cuisines. Not only nutritious, it is healthy.. It is made from soya beans and there are tons of soya bean based products in Asian cuisines. I am sharing this simple recipe which I hope readers will like….

It is rather easy to buy fish paste in Singapore. Households and chefs used fish paste to make a variety of cuisines such as fish balls, meat rolls,stuffed into vegetables and etc. to make Yong tau foo.. However, in countries where this is not common, you can just follow the following simple steps to prepare your own fish paste:

• Have some fish fillet (e.g mackerel) that have little bones or very big bones that you can take it out easily;

• Put all the fish meat into a food processor, add some corn flour (about 200 grams of fish meat with 1 tablespoon of corn flour), some black or white pepper, some salt and other seasonings of your choice.

• Blend until fine, scoop out and keep it in the fridge.

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WHAT IS REQUIRED

• 2 packets of tofu (about 600 grams)

• 1 stick of egg tofu (optional)

• 300 grams of fish paste

• Some seasonings to taste

• 2 tablespoons of corn flours *

• Adequate corn flours for coating *

• Adequate cooking oil for deep frying *

Optional ingredients

• 1 egg*

• Some coriander leaves or spring onions or Chinese celery (for green colour)

• Some red cut chilli (for red colour)

• Some mushrooms (for black colour)

• 2 tablespoons of rice flour for coating*

* Not in picture

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STEPS OF PREPARATION

• Lightly grease a 6” or 8” baking tin or dish with some cooking oil. Set aside for later use.

• Put all the coriander leaves and/or spring onions and/or Chinese celery, red chilli, mushroom into the food processor, and slightly blend it a few time.

• Add in 2 tablespoons of corn flours, fish paste, egg tofu, normal tofu, seasonings of your choice (light soya sauce, white pepper, sugar, salt etc.) into the food processor.

• Blend the ingredients until very fine and transfer to the greased baking tin. Level the mixture.

• Cover the top with clingy wrap. Steamed under high heat for 15-20 minutes or until the seafood tofu is set. Let it cool or if you have time, chill it in the fridge for 1-2 hours. Chilling is to make the tofu slightly harder and easier to cut and handle for later deep frying.

• Cut the tofu into desire size.

• In a plastic container, put some corn flour and some rice flour in the ratio of 4:1. This basically means if you use 80 grams of corn flour, mixed with 20 grams of rice flour. You can use 100% corn flour if desired. The rice flour have the ability to keep the fritters in shape when cold but it is optional.

• If desired, you can dust the flour with some white pepper.

• Coat the seafood tofu with the flour mixture as evenly as possible. Be careful with the seafood tofu as it is soft and can break easily.

• In a big pan, put about 5 cm high of oil and heat the oil using high heat. Put a wooden chopstick to assess if the rice temperature  is hot enough for frying. It is considered as hot enough if bubbles start to emit from the wooden chopstick.

• Fry the seafood tofu in the hot oil until the outside is crispy and golden brown. Take out the tofu, drained and put on a piece of oil absorbing paper in an airy area before transfer to the serving plate.

• Best served hot as one of the dishes for a Chinese meal. Suggested dip is Thailand sweet chilli sauce.

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CONCLUSION

Simple dish, nothing much to conclude. Serving guests with tofu and fish cake appeared to be a disgrace to one’s household cooking.. Well, combining the two simple, cheap ingredients and put in a bit of effort to “process” it will make it become a presentable restaurant dish …. 

Hope you like the post today and cheers. Have a nice day. 

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.