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

 

 

 

 

 

 

 



My Bento # 4 - Soy Sauce Chicken, Leek & Green Bell Pepper

Cooked Rice top with Shredded Nori

Serve 1

1 bowl of Cooked Rice
2 tablespoon of Shredded Nori (the one I use is Korean )

Stir fried Green Bell Pepper

Serve 1

1/2 Green Bell Pepper
1 teaspoon Chicken Powder
1 teaspoon Oil

1. Wash and drain the green bell pepper. Remove the stem and seeds. Cut it into 4 parts then julienne.
2. Heat the pan with oil, stir fry the green bell pepper, sprinkle chicken powder evenly on top, stir fry it until fregrant.





Stir fry Leek

Serve 1

1/3 Leek (only use the White part)
1/2 teaspoon Chicken Powder
1 teaspoon Oil

1. Wash and drain the leek. Cut it into 1 1/2" length.
2. Heat the pan with oil, stir fry the leek with sprinkle the chicken powder until soften.

Soy Sauce Chicken

Serve 1

1/3 Boneless Chicken Thigh
1/2 teaspoonOil

  Marinade:
  2 teaspoon Soy Sauce
  1 teaspoon Sake
  1 teaspoon Brown Sugar

1. Wash and dry the chicken thigh. Cut it into bite sized pieces. Marinade it overnight.
2. Heat the pan with oil, cook each side of the chicken for 5 minutes until done.

Garnish with a small red chilli pepper slices

Steamed Eggplant with Minced Pork 蒸茄子豬肉

Serve 4

Ingredients:

2 pcs Eggplant
150 gram Minced Pork
1 Red Chilli Pepper (Big)
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1 Tablespoon Chopped Green onion
1 Tablespoon Sesame oil

Sauce:

1 Tablespoon Toban Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Brown Sugar
2 Tablespoon Sake

Method:

1. Cut the eggplant in around 1-2" thick. Steamed it over high heat for 5 minutes. Then transfer it on a serving plate. Set aside.
2. Cut the red chilli pepper into thin slices. Set aside.
3. Heat sesame oil in a wok, stir fry pork with sauce until done. Add red chilli pepper and stir fry for one more minutes. Transfer the pork on top of the eggplant. Sprinkle with green onion. Serve.


四人用

材料:

茄子2條
免治豬肉150克
紅辣椒1隻(大)
蒜茸1湯匙
薑茸1湯匙
葱花1湯匙
麻油1湯匙

醬汁:

豆板醬1湯匙
油1湯匙
醬油1湯匙
黃糖1湯匙
清酒2湯匙

做法:

1. 滾刀切茄子每件約1至2吋厚. 大火蒸5分鐘. 然後將茄子整齊放上另一隻上菜碟. 備用.
2. 紅辣椒切片, 備用.
3. 燒熱麻油, 先爆香豬肉, 再下醬汁炒至全熟. 加紅辣椒再炒多1分鐘. 將炒好的豬肉淋上茄子上面, 灑上葱花, 即成.

My Bento # 2 - Shrimp, Cucumber and Red Onion Bento

Serve 1

Ingredients:

50 gram Chinese Rice-flour Noodles
80 gram Cooked Shrimps
1/3 Cucumber
1/4 Red Onion
1/4 Small Red Chilli Pepper
2 Tablespoon Peanuts
Chinese Parsely for garnish

Dressing:

1 Tablespoon Fish Sauce
1 Tablespoon Lemon Juice
1/2 Tablespoon Oil
1 Teaspoon Sugar
1 Teaspoon Minced Garlic
1 Diced Small Red Chilli

Method:

1. Cook the Chinese Rice-flour noodles in a pot of boiling water for 3 minutes, then drain and set aside.
2. Julienne the cucumber. Set aside.
3. Slice the red onion. Stir fry with a pinch of salt for 1 minutes. Set aside.
4. Roughly chop the peanuts. Set aside.
5. Slice the red chilli pepper. Stir fry then mix it with the noodles.
6. When all the ingredients are cooled, put the noodles in the bento box first, then put the shrimps, cucumber and red onion on top of it. Then, sprinkle the peanuts. Garnish with Chinese parsely.
7. Combine all the dressing ingredients. Put it in a small bottle and add it into the bento evenly then serve.

Chinese Rice-flour Noodles

Stir fried Chicken with Chive Flowers 炒韭菜花雞球

Serve 4 persons

Ingredients:

2 pcs Big boneless Chicken Thigh
750 gram Chive Flowers
2 pcs Small Red Chilli Peppers

Marinade:

2 tablespoom Soy Sauce
2 tablespoon Mirin
2 tablespoon Sake

Thickening:

1 teaspoon Corn Starch
1 tablespoon Water

Method:

1. Wash the chicken then dry it. Cut it into bite sized pieces and marinade for 20 minutes. Set aside.
2. Wash the chive flowers then trim-off its head. Then cut into 1" long pieces.
3. Slice the red chilli peppers.
4. Heat the wok, stir fry the chicken (with marinade juice) until 90% fully cooked. Add the chive flowers and red chilli peppers and keep stir frying until smells the fregrance from the chive flowers. Add thickening and stir frying for 30 seconds then serve.


四人用


材料:

大無骨雞肶2隻
韭菜花750克
細紅辣椒2隻

醃料:

醬油2湯匙
味醂2湯匙
清酒2湯匙

芡汁:

粟粉1茶匙
水1湯匙

做法:

1. 雞肶洗淨後抹乾, 切丁, 然後醃20分鐘, 備用.
2. 洗淨韭菜花, 去掉花蕊, 然後切成1"長度.
3. 紅辣椒切片.
4. 燒熱穫, 炒雞丁(連醃料)至九成熟, 加韭菜花和紅辣椒炒至聞到韭菜花香味, 然後加茨汁再炒多30秒, 即成.

Chive Flowers 韭菜花

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.