Ingredients
12 pc dried oysters
10 gm black moss seaweed
3 whole Taiwanese cabbages
300 gm fish fillet (Spanish mackerel)
1 tsp salt
3 tbsp water
1 tbsp cornflour
Gravy:
1 cup dried oyster water
1 tsp wine
1/2 tsp ginger juice
1 tsp honey
1 tsp salt
1 tsp cornflour
Method
Soak dried oysters in one cup of water. Retain water for gravy.
Soak black moss seaweed and discard water.
Halve Taiwanese cabbages lengthwise and place them on a plate with leaves facing the centre of the plate.
Mince fish fillet and mix in salt, water and cornflour to form a paste.
Mix in one-third of the black moss seaweed. Divide mixture into 12 portions.
Flatten each portion of the fish paste.
Spread a little seaweed and place one softened oyster on it. Gather edges of the fish paste to enclose the filling and mould paste into an oval shape.
Place fish ovals on top of the Taiwanese cabbage in the plate. Cover the plate with cling wrap.
Microwave fish ovals on power medium for five minutes.
Combine gravy ingredients in a small casserole and microwave on power high for 2.5 minutes uncovered.
Pour cooked gravy over the fish ovals and serve.
Showing posts with label oysters. Show all posts
Showing posts with label oysters. Show all posts
Monday, December 10, 2007
Friday, November 2, 2007
Oysters Mornay
Original Recipe by Amy Beh
Oysters Mornay
Garnishing
Line a baking tray with foil and arrange the oysters in it. Pour wine into a small saucepan and add spring onion. Bring to a low simmering boil for 10-15 minutes. Add salt and pepper to taste. Add whipping cream and continue to simmer until the sauce is slightly thick.
Add some sauce on the oysters. Sprinkle with grated parmesan cheese and grill in a preheated oven at 200°C for 1-2 minutes or until the cheese melts and the sauce starts to bubble. Sprinkle with chives and add a little chopped bird’s eye chillies before serving.
Thursday, October 18, 2007
Claypot chicken wings in oyster sauce
Ingredients
500g chicken wings
2 stalks spring onions, cut into sections
1cm ginger, sliced thinly
5 chinese mushrooms, soaked till soft and halved
3 tbsp cooking oil
Seasoning:
1 tbsp Shaoxing wine
3 tbsp oyster sauce
Dash of ground pepper
1/4 cup water
Extra 1 stalk of spring onions, cut into sections
Method
1. Cut chicken wings into 3 sections at the joints. Discard the tips.
2. In a pan, heat up cooking oil and fry spring onions and ginger slices until fragrant. Add chicken wings and mushroom.
3. Add Shaoxing wine and continue to fry. Meanwhile, heat up claypot until smoking hot.
4. Transfer all the contents into the claypot. Add water and the remaining seasoning, except the extra spring onions. Bring to a boil. Cover claypot and simmer over low heat until chicken wings are tender.
5. Before serving, add extra cut spring onions. Stir well and serve while still hot.
- Contributed by reader Jo
500g chicken wings
2 stalks spring onions, cut into sections
1cm ginger, sliced thinly
5 chinese mushrooms, soaked till soft and halved
3 tbsp cooking oil
Seasoning:
1 tbsp Shaoxing wine
3 tbsp oyster sauce
Dash of ground pepper
1/4 cup water
Extra 1 stalk of spring onions, cut into sections
Method
1. Cut chicken wings into 3 sections at the joints. Discard the tips.
2. In a pan, heat up cooking oil and fry spring onions and ginger slices until fragrant. Add chicken wings and mushroom.
3. Add Shaoxing wine and continue to fry. Meanwhile, heat up claypot until smoking hot.
4. Transfer all the contents into the claypot. Add water and the remaining seasoning, except the extra spring onions. Bring to a boil. Cover claypot and simmer over low heat until chicken wings are tender.
5. Before serving, add extra cut spring onions. Stir well and serve while still hot.
- Contributed by reader Jo
Cabbage rolls with fatt choy and dried oysters
Ingredients
12 dried oysters, soaked in water
40g fatt choy
3 Tbsps oil
6 cloves garlic
2 stalks spring onion, white part only
4 thin slices ginger
3 tsps premium grade oyster sauce
2 tsps light soya sauce
½ tsp salt (or to taste)
2 Tbsps Shiao Xing wine
6 cabbage leaves, blanched in boiling water
400 ml chicken stock (steeped from a chicken breast simmered in 1.5 litres water and 1 tsp sea salt)
1 tsp cornflour
Method
1. Soak the oysters for two minutes in water.
2. Heat oil in wok. Fry whole cloves of garlic till golden and set aside.
3. Fry ginger and the sliced white parts of the spring onion. Add the dried oysters.
4. Splash with the wine and add the oyster sauce and soya sauce.
5. Add the chicken stock and simmer the oysters under low heat for 20 minutes. Add the garlic and simmer for another five minutes.
6. Add the fatt choy, stir and lift the wok off the flame.
7. Put two oysters, a clove of garlic and some fatt choy on a blanched cabbage leaf and roll up.
8. Steam the rolls for five minutes.
9. Heat the remaining gravy in the wok, add a little more salt if needed and thicken with cornflour mixed with a little water. Pour the sauce over the cabbage rolls.
12 dried oysters, soaked in water
40g fatt choy
3 Tbsps oil
6 cloves garlic
2 stalks spring onion, white part only
4 thin slices ginger
3 tsps premium grade oyster sauce
2 tsps light soya sauce
½ tsp salt (or to taste)
2 Tbsps Shiao Xing wine
6 cabbage leaves, blanched in boiling water
400 ml chicken stock (steeped from a chicken breast simmered in 1.5 litres water and 1 tsp sea salt)
1 tsp cornflour
Method
1. Soak the oysters for two minutes in water.
2. Heat oil in wok. Fry whole cloves of garlic till golden and set aside.
3. Fry ginger and the sliced white parts of the spring onion. Add the dried oysters.
4. Splash with the wine and add the oyster sauce and soya sauce.
5. Add the chicken stock and simmer the oysters under low heat for 20 minutes. Add the garlic and simmer for another five minutes.
6. Add the fatt choy, stir and lift the wok off the flame.
7. Put two oysters, a clove of garlic and some fatt choy on a blanched cabbage leaf and roll up.
8. Steam the rolls for five minutes.
9. Heat the remaining gravy in the wok, add a little more salt if needed and thicken with cornflour mixed with a little water. Pour the sauce over the cabbage rolls.
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