Thanks to Jacob and Shiting who initiate to help up with the Yusheng as well as preparing the ingredients for the dishes in order to put this dinner together. I hope everyone enjoys the meal and I apologize if the dishes are not up to expectations due to my clumsy hands and mind in the kitchen :)
 |
| Dinner Menu. Yusheng was prepared by Jacob (cookeatsnaplove) and his wife, Chloe. Whereas the main and dessert are prepared by Me with help from Shiting (lobsterpaints) |
FISH MAW SOUP
(Serves: 10 | Preparation: 45 minutes | Cooking: 30 minutes)
Ingredients:
150g Fish Maw (鱼鳔)
500g Crab Meat (蟹肉)
4 Clusters of Black Fungus (黑木耳), thinly sliced
250g Sea Cucumber (海参), sliced 1.5cm thick
6 Shittake Mushrooms (花姑), sliced
2 Cooked Chicken Breast, thinly shred
2 Litres Chicken Broth
1 Teaspoon Dark Soy Sauce (for colour)
1 Egg White (optional), beaten
Cornstarch Solution
To Serve:
Coriander, Pepper and Black Vinegar, to serve
Method:-
1. Defrost the crab meat if it is frozen, rinse a few times and drained well. Place it a plate and steamed for about 5 minutes till cooked. Remove and flake it using a fork and set aside.
2. Next bring a pot of water to boil together with the chicken breast and a few slices of ginger and spring onion over medium high heat. When water comes to boil, reduce heat and simmer, covered for 6 minutes or until chicken is cooked through.
3.Off the heat, stand chicken in the pot for another 5 minutes, drain well and when chicken is cool enough to handle, shred it and set aside.4. Bring water to boil in a big pot, blanch fish maw in boiling water for 2 minutes, rinse with water, squeezed dry and repeat the process again for another 1 - 2 times to get ride of the oil and fishy smell.
5. When done, squeezed dry and cut into 1.5cm thick, set aside.
6. To Cook The Fish Maw Soup:- Bring 2 litres of chicken broth (pre-cooked or instant chicken broth) to boil. Add in prepared fish maw and 2 slices of ginger, simmer over low heat for about 20 minutes or until fish maw is soften to your preferred texture.
7. Next add in black fungus, sea cucumber, mushrooms and continue to simmer for another 5 minutes before adding in crab meat and shredded chicken to simmer for 3 minutes.
8. Lastly stir in dark soy sauce for the colour (optional) and season the soup with salt and fish sauce if requires. Thicken the soup with cornstarch solution.
9. Remove from heat, stir in egg white and serve with pepper and black vinegar.
SIMMER CHICKEN WINGS WITH LEMONGRASS
(Serves: 8 -10 | Preparation: 10 minutes | Cooking: 20 minutes)
Ingredients:
20 Chicken Mid-Joints
4 Lemongrass, sectioned and bruise
8 Whole Shallots
10 Slices Ginger
10 Chestnuts(optional), skin removed
300ml Of Water
Some Cornstarch Solution
Marinade:
2 Tablespoons Oyster Sauce
3 Tablespoons Light Soy Sauce
1/2 Teaspoon of Sugar
1/2 Teaspoon Ground Pepper
1 Teaspoon Sesame Oil
2 Teaspoon Dark Soy Sauce
4 Tablespoons Cooking Wine
1.5 Teaspoon Cornflour
Method:-
1. Marinate chicken mid-joints with marinade for at least 2 hours or overnight in the fridge. (stir once or twice during marinating the process)
2. Saute lemongrass with 2 tablespoons of cooking oil together with shallots and ginger till fragrant and shallot is golden in colour.
3. Add in chicken, chestnut and continue to stir-fry over medium high heat till the meat changes colour. Add in the left over marinade liquid and water, bring to boil.
4. Cover and simmer over low heat until chicken is cooked and gravy is nearly absorbed or you can thicken it with some cornstarch solution.
5. Remove from heat and serve.
STEAMED GINSENG PRAWNS
 |
| Photo Credit: Moonberry |
(Serves: 8 - 10 | Preparation: 30 minutes | Cooking: 7 minutes)
Ingredients:
500g Medium Fresh Prawn, about 20 pieces
4 - 6 slices Dang Gui(当归)
3 Dried Ginseng Roots (小人渗)
Some Red Date, sliced
1 Tablespoon Wolfberries
2 Tablespoon Cooking/Rice Wine
150ml Water
Some Ginger Slices, optional
Method:-
1. Place Dang Gui, Ginseng, Red Date, Cooking Wine and Water in a deep plate. Steamed it over medium heat for about 20 minutes. Set aside.
2. Arrange prawns on plate(s), spoon prepared herbal soup over it, scatter some wolfberries and top with some ginger if using.
3. Steamed over medium high heat for about 6 - 7 minutes or until prawns are cooked.
4. Remove and serve immediately. Alternatively you can also add a splash cooking wine to enhance the taste before serving.Tip:
~ If you cannot find whole ginseng shown above, you could also replace it with ginseng slices or roots.
TOFU WITH CENTURY EGG AND PORK FLOSS
 |
| Photo Credit: Sgfoodonfoot |
(Serves: 4 | Preparation: 10 minutes | Cooking: 5 minutes)
Ingredients:
1 Box of Silken Tofu, for steaming
2 Shiitake Mushrooms, diced
100g Minced Meat,
1 Teaspoon Minced Garlic
1 Stalk Of Spring Onion, cut into sections
1 Red Chilli, sliced
1 - 2 Century Egg (皮蛋), cut into wedges
2 Tablespoons Chicken/Pork Floss
Some Cornstarch Solution
Seasoning Sauce:
1/2 Teaspoon Sugar
1 Tablespoon Cooking Wine
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/4 Teaspoon Dark Soy Sauce
150ml Water
Method:-
1. Season minced meat with 1 teaspoon of sesame oil, cooking wine, light soy sauce and some pepper and cornflour. Set aside for 5 minutes.
2. Steamed the tofu on med-heat for 3 minutes or microwave on medium heat for 2 minutes. Remove and top with prepared century egg. Set aside.
3. Heat up 2 tablespoons of oil in the wok, saute garlic, red chilli and spring onion till fragrant.
4. Add in marinated minced meat and give it a quick stir before adding in the mushrooms and stir-fry till aromatic.
5. Pour in seasoning sauce and bring it to boil. Simmer for a while and thick with cornstarch solution.
6. Spoon minced meat mixture around the side of the tofu, top with chicken/pork floss and garnish with some spring onion or coriander. Serve immediately.
CLAYPOT RICE WITH CHINESE SAUSAGE
( 腊味煲饭)
( 腊味煲饭)
The preserved meat and sausages enhanced the flavour and aroma of the rice whereas arrowhead add-on another texture when cooked together with the rice. I have another two similar versions of claypot rice, one using Happy Call Pan (recipe) and the other using Claypot (recipe) which you might be interested to take a look too.
(Serves: 8 | Preparation: 10 minutes | Cooking: 20 minutes)
Ingredients:
4 Cups of Uncooked Rice (using rice cooker cup), pre-soaked for 1 hour
8 Arrowhead (Cigu - 慈姑), outer skin removed and cut into quarters
2 (80g) Small Chinese Preserved Sausage (腊肠)
2 (120g) Duck Liver Preserved Sausage (鸭肝腊肠)
120g Wax Meat (蜡肉)
2 - 3 Stalks Of Bok Choy, trimmed and blanched
1.5 Tablespoon of Cooking Oil
3 Tablespoon Soy Sauce Mixture
Some Dark Soy Sauce
Method:-
1.Wash and rinse the rice, pre-soaked it for at least one hour.
2. Blanch the preserved meat and sausages in boiling water for 10 seconds, drained. Remove the outer skin of the sausages, sliced both the wax meat and sausages. Set aside.
3. Bring rice (if using claypot the amount of water used is: 2 part water 1 part rice) and arrowhead to boil over high heat. (do not over or else it might overflow)
4.When the water almost dry up, lower the heat and arrange the prepared meat and sausages on the rice. Drizzle oil around the side of the claypot and let the mixture continue to simmer for another 8 - 10 minutes.
5. Turn off the heat and let the rice continue to cook (dry up) from the heat of the claypot for another 10 - 15 minutes.
6. Arrange the blanched vegetables at the side and drizzle some of the prepared soy sauce mixture over and serve.Tip:
~ Rinse the arrowhead after cutting to remove the starch before adding it into the rice to cook.
~ To Blanched The Vegetables: Bring a pot of water to boil together with 1 teaspoon of oil and pinch of salt. Blanch the vegetables for 10 seconds, removed and rinse with cold water. Set aside.
~ To Make The Soy Sauce Mixture:- 200ml Warm Water, 20ml Light Soy Sauce, 15ml Fish Sauce, 1 Teaspoon Sugar and 1 Teaspoon Chicken Stocks. Mix everything together until sugar dissolve and set aside.
UPCOMING RECIPES
Apart from the Yusheng and Main Dishes that we had. I also prepared a dessert like Osmanthus And Chestnut Koi Jelly (recipe) plus a door gift with CNY flavour in it known as Longan And Cranberry Yogurt Cake (recipe).
:.