Last night we have had a lovely Chinese Reunion Dinner and I would like to take this chance to share my family recipes with you!! Enjoy and happy cooking!!
Serve 4
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Dish One: Stir Fried Clams with Red Chilli Pepper & Onion
Ingredients:
2 lbs Clams (Big)
1 pc Onion (Small)
1 pc Red Chilli Pepper (Medium)
2 tablespoon Oil
1 stalk Corriandar for garnish
Seasoning:
1 teaspoon Chicken Powder
Method:
1. Soak the clams in salty water for 30 minutes. Then wash and drain.
2. Peel off the skin of onion and cut it into small pieces.
3. Wash the red chilli pepper then cut it into small pieces.
4. Heat up the wok with oil, stir fry the onion with seasoning, add the red chilli pepper and clams for about 3 minutes. Then cover the wok with lid until the shell of clam has fully opened. Transfer them on the plate then garnish with some corriandar leaves.
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Dish Two: Stir Fried Scallop with Broccoli in XO Sauce
Ingredients:
1 lb Scallop
1 pc Broccoli
3 pcs Shallot (small)
1/4 pc Red Bell Pepper Slices
1/4 pc Yellow Bell Pepper Slices
800 ml Boiling Water for Broccoli
600 ml Boiling Water for Scallop
2 tablespoon Oil
Seasoning:
2 teaspoon Salt
2 teaspoon Sugar
1 1/2 tablespoon Cantonese XO Sauce
Method:
1. Trim off the broccoli into small parts then soak it in salty water for 20 minutes. Wash and drain. Then heat up the wok with boiling water, add salt and sugar and broccoli to boil for around 2 minutes. Drain well and set aside.
2. Rinse the scallop, heat up the wok with boiling water, put all the scallop in the bath and switch off the fire. Let the scallop bath for 2 minute. Drain well and set aside.
3. Dice the shallot.
4. Heat up the wok with oil, stir fry the shallot until fragrant, then add the broccoli, red and yellow bell peppers and scallop with XO sauce. Stir fry and mix well for around 2 minutes then serve hot.
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Dish Three: Pan Fried Prawns in Fresh Tomato Sauce
Ingredients:
2 lbs Prawns
1 Tomato (Blend then use the juice only)
3 pcs Minced Garlic
3 tablespoon Oil
Seasoning:
1 tablespoon Ketchup
2 tablespoon Brown Sugar
Method:
1. Trim off the whiskers, hands and legs of prawns. Wash and drain and pat dried with kitchen paper.
2. Heat up the pan with oil, stir fry the garlic until fragrent, add the prawns, fresh tomato juice and seasoning and stir fry until the prawn change its colour into bright red and bent then serve.
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Dish Four: Stir Fried Baby Albone with Mixed Sweet Peppers
Ingredients:
1 can Baby Albone
1 pc Red Sweet Pepper (small)
1 pc Green Sweet Pepper (small)
1 pc Yellow Sweet Pepper (small)
1 tablespoon Oil
Seasoning:
5 tablespoon Baby Abalone Water (from the can)
1 1/2 tablespoon Oyster Sauce
1 teaspoon Chicken Powder
Method:
1. Open the can of baby abalone.
2. Wash then slice the red, green and yellow sweet peppers.
3. Heat up the wok, stir fry the mixed sweet peppers with chicken powder.
4. Add the baby abalone, baby abalone water and oyster sauce to stir fry for 2 more minutes. Serve hot.
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Dish Five: Steamed Fresh Garupa with Spring Onion and Ginger
Ingredients:
1 pc Fresh Garupa
3 pcs Big Ginger slices
6 stalks of Green Onion
600 ml Water
2 tablespoon Oil
2 tablespoon Soy Sauce
Method:
1. Wash and clean the garupa then pat dried with kitchen paper. ( Please ask the fisherman to do and remove all the scales and organs for you in advance )
2. Use 3 stalks of green onion first, cut them into 2 1/2 inches long and transfer them to a plate as a mat for the garupa.
3. Slice the rest of the green onion then set aside.
4. Put the garupa on the green onion mat on the plate. Add the ginger slices into the opened belly part.
5. Add the water into the wok with high heat, when the water is boiling, place the plate of the garupa into the wok carefully. Steamed it for 10 minutes until the eyeballs have fallen out.
6. After that, remove the plate of garupa from the wok carefully. Add the soy sauce. Put the green onion slices on the top of the garupa. Heat up the Oil in a small sauce pan until fully hot. Then pour the boiling oil over the green onion slices carefully. Serve hot.
