Steamed White Eel in Fermented Black Bean Sauce 豉汁蒸白鱔

Serve  4-6 persons

Ingredients:

1/2 White Eel
1 tablespoon Minced Garlic
1/2 tablespoon Fermented Black Beans
Diced Red Chilli Peppers

Seasoning:

1 tablespoon Soy Sauce
1 teaspoon Sugar
1 teaspoon Corn Starch
Ground White Pepper

Method:

1. Ask the fishmonger to remove the slime of the white eel in hot water and slice thickly. Rinse and wipe dry. Arrange on a serving plate.
2. Rinse fermented black beans and chop finely. Mix throughly with garlic, red chilli peppers and seasoning. Arrange on top of eel. Steam for about 8 minutes until done. Serve.

四至六人用

材料:

白鱔半條
蒜蓉1湯匙
豆豉半湯匙
紅辣椒少許

調味:

醬油1湯匙
糖1茶匙
生粉1茶匙
白胡椒粉少許

做法:

1. 請魚販用熱水清去白鱔上的潺液, 並代為切厚片. 將鱔片沖洗, 瀝乾後排放在碟上.
2. 豆豉沖淨, 剁碎, 與蒜蓉、紅辣椒及調味混合均勻, 放白鱔面, 隔水蒸8分鐘至熟, 即成.

 

Before Steam 未蒸前

 

 

After Steamed 蒸熟後

 

 

 

 

 

 

 



豆板醬炒茄子 Stir-fried Eggplant in Toban Sauce

材料:

茄子(細) 2條
免治豬肉150克
韮菜100克
紅辣椒絲2隻
蒜茸1湯匙
麻油

醬汁:

豆板醬 1 1/2湯匙
蠔油 1湯匙
醬油 1湯匙
黃糖 1湯匙
清酒 2湯匙

做法:

1. 茄子切開4段, 每段對開切半, 再切成粗條
2. 開大火, 水滾後隔水蒸茄子5分鐘, 待用
3. 韮菜切段, 待用
4. 紅辣椒切幼片, 待用
5. 燒熱1湯匙麻油, 爆香豬肉至全熟
6. 加入蒜茸、茄子、韮菜、紅辣椒及醬汁炒匀約2分鐘, 即成

Ingredients:

2 pcs Eggplant (small)
150 gram Minced pork
100 gram Leek
2 pcs Red chilli pepper slices
1 tablespoon Minced garlic
Sesame oil

Sauce:

1 1/2 tablespoon Toban sauce
1 tablespoon Oyster sauce
1 tablespoon Soy sauce
1 tablespoon Brown sugar
2 tablespoon Sake

Method:

1. Cut the eggplant into 4 parts, then cut each part into half, then cut it into thick strips.
2. Steam the eggplant over high heat for 5 minutes. Set aside.
3. Cut the leek into bite sized pieces. Set aside.
4. Cut the red chilli pepper into thin pieces. Set aside.
5. Heat 1 tablespoon of sesame oil, stir fry the pork until done.
6. Add garlic, eggplant, leek, red chilli pepper and sauce into the wok. Stir fry evenly and cook for 2 more minutes. Serve.

日式炒麵 Japanese Yakisoba Noodles

材料:

日式炒麵餅3個
日式豬肉片180克
銀芽80克
椰菜葉6片
紅蘿蔔 2/3個
京葱1條
蒜茸2湯匙
木魚碎適量
青苔碎適量

豬肉調味: 雞粉1茶匙

Yakisoba 汁:

蠔油2湯匙
醬油1茶匙
清酒1湯匙
麻油少許
胡椒粉少許

做法:

1. 豬肉片切1吋闊, 加入調味拌匀, 待用
2. 銀芽洗淨, 瀝水, 待用
3. 椰菜葉洗淨, 切成1吋長闊大小, 待用
4. 紅蘿蔔切絲, 待用
5. 京葱對角切斜段, 待用
6. 燒熱油1湯匙, 放入麵餅, 加2湯匙清酒炒至熱, 盛起, 待用
7. 燒熱油1湯匙, 將豬肉炒至熟透, 盛起, 待用
8. 將椰菜及紅蘿蔔炒至軟身, 加入蒜茸、京葱、銀芽、豬肉、麵及Yakisoba 汁快手炒匀
9. 撒上木魚碎及青苔碎上面後即成

Ingredients:

3 pcs Yakisoba noodles
180 gram Sliced pork
80 gram Bean sprouts
6 pcs Cabbage leaves
2/3 pc Carrot
1 pc Long green onion
2 tablespoon Minced garlic
Bonito flakes
Aonori green laver

Marinade for pork: 1 teaspoon Chicken powder

Yakisoba sauce:

2 tablespoon Oyster sauce
1 teaspoon Soy sauce
1 tablespoon Sake
A few drops Sesame oil
A pinch Ground white pepper

Method:

1. Cut the pork into 1" pieces, marinade then set aside.
2. Rinse and drain the bean sprouts. Set aside.
3. Rinse the cabbage, cut into strips then chop into 1" pieces. Set aside.
4. Shredded the carrot. Set aside.
5. Cut the long green onion into pieces diagonally. Set aside.
6. Heat 1 tablespoon of oil, put the noodles in a wok. Add 2 tablespoon of sake and stir fry it until hot. Then put it on a plate. Set aside.
7. Heat 1 tablespoon of oil, stir fry the pork until done. Put it on a plate. Set aside.
8. Stir fry the cabbage and carrot until they turn soft, add minced garlic, long green onion, bean sprouts, pork, noodles and Yakisoba sauce and stir them quickly and evenly.
9. Serve it on a plate and sprinkle the bonito flakes and aonori green laver on top of it.

蒜香粟米仔四季豆 Stir-fried Baby Corns & Peas with Garlic

材料:

蒜蓉2湯匙
粟米仔100克
四季豆150克
紅蘿蔔片適量

調味:

鷄粉1茶匙

做法:

1. 粟米仔及四季豆洗淨後切半
2. 紅蘿蔔切片 ( 可用模切成花狀)
3. 燒熱適量油, 將四季豆、粟米仔、紅蘿蔔及蒜蓉落易潔鑊炒
4. 加鷄粉, 炒至有豆香味即成


Ingredients:

2 tablespoon Minced garlic
100 gram Baby corns
150 gram Peas
Carrot slices

Seasoning:

1 teaspoon Chicken powder

Method:

1. Wash and cut the baby corns and peas in half
2. Slice carrot (use flower shape cutting mold if needed)
3. Heat some oil, stir fry peas, baby corns, carrot and minced garlic in a non-sticky wok
4. Add chicken powder, stir fry until the peas fragrant

切花模 Cutting molds