Monday, September 16, 2013

姜葱雪鱼/Stir-fry long beans with minced meat/Yakinuku scallops with mushrooms Recipes

My old recipes entries imported from my old blog. 


Spring Onion
black & white pepper
light soya sauce
sasame oil
1) Marinate Codfish with salt, black pepper, white pepper, light soya sauce, cornstarch and few drops of sesame oil, for at least few hours
2) Slice ginger and chop spring onion and garlic(alittle will do) into bits and sprinkle below and on the fish.
3) Then steam it with medium fire(after water boiled la)!!
So easy right? But I’m unable to advise on the duration as that will depend on your wok used, the thickness as well as the temperature of the codfish(how long you took out from the fridge).
A piece like mine(around 10bucks from Cold Storage) and half an hour out from the fridge is perfect after steaming for 13minutes for my wok. Somehow I always feel the “hole” for my wok lid a little too big leh, always have alot of steam escaped. So, you might need to minus few from my timing if your lid has a smaller hole. Usually the normal size of codfish needs 10minutes or less.
The best texture or rather the texture I love best is the above; slightly flaky but not too firm. Dont like nua nua one. =)

Stir-fry long beans with minced meat
long beans
minced pork meat
Ikan billis
oyster sauce (can replace with chopped 虾米 if you like but lesser amount as it’s very salty)
White pepper
Some garlic bits
1) Marinate minced pork meat with salt, pepper, cornstarch
2) Fry the garlic bits with a little oil and then dump in the long beans to stir fry
3) Add oyster sauce and then some water(half a rice bowl) and simmer it for 8-10minutes or so, until sauce thickens
4) Soak ikan billis for 2 minutes, drained till dry and deep fry it for 3min. Put aside.
5) Throw in minced meat into wok. Stir fry together with long beans for 5minutes or so. Add a dash of sugar too. Serve
6) Sprinkle ikan billis on top.

Yakinuku scallops with mushrooms
mushrooms(Japanese mushrooms will be great, if not substitute with sliced canned mushrooms)
Oyster sauce
Yakinuku sauce
black pepper
light soya sauce
1) Marinate scallops with black pepper, salt, light soya sauce, oyster sauce, cornstarch for at least few hours
2) Fry some garlic bits with mushrooms and yakinuku sauce. Add water and then starch water to thicken sauce. Put aside
3) Grill the scallops, add some water if too dry. Simmer for few minutes each on both sides
4) Throw in mushrooms(together with it’s sauce), stir fry together and serve
You might ask why need to fry mushrooms and scallops separately. Well, I always feel mushrooms have a heavy “mushroom” smell/taste, especially Japanese mushrooms(a must to soak them for awhile). So I fry them separately so that my scallops wont have too much of the “mushroom” smell/taste. That’s how I guess la, but I could be wrong. =P

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