Simple Cooking Ideas

Bean Curd puff is the fried taufu puff sold in the wet market. Taufu puff or taufu bok can be easily stuffed with mushroom strips, carrot strips and tranparent noodles. This is a vegetarian dish. I use vegetarian oyster sauce to enhance the flavour.

Ingredients:

8 pieces taufu puff
6 shitake mushrooms, soaked, and cut into strips
30 gm transparent noodles, softened in water, cut them short
50 gm shredded carrot
1 teaspoon vegetarian oyster sauce
1/4 teaspoon sesame oil
2 slices ginger,cut into strips
50 ml water

For gravy:

200 ml water
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 teaspoon chilli strips to garnish

Method:

Heat 1 tablespoon oil and and stir-fry the mushroom strips, carrot strips and transparent noodles (tang hoon) for 3 seconds. Stir in 1 teaspoon oyster sauce, sesame oil and 50 ml water. Turn to low heat and simmer mixture till dry. Slit an opening on taufu puff. Stuff mushrooms mixture into
them. In another wok, add 1 teaspoon oil and fry the ginger strips quickly for 1 second and add
another 200 ml water, add 1 tablespoon oyster sauce and bring to boil. Lower heat and thicken
gravy with 1 teaspoon cornflour mixed with a little water. Add the stuffed taufu puffs and simmer for further 5 minutes. Scoop taufu on the plate and garnish with slices of red chilli. Serve while is hot.

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In this recipe, if you cannot get Tientsin cabbage, you can use “wong ngah pak” instead. The mushrooms are rinsed clean and soak in clean water because you can use it to add to the sauce to enhance the flavour.

Ingredients:

300 gm Tientsin cabbage, cut into 5 cm lengths
500 gm minced pork
5 dried mushrooms, soaked in 1 cup water to soften
20 gm vermicelli, soaked to soften
2 stalks spring onions, cut to 3 cm lengths
20 gm dried shrimps, soaked in water to soften
2 slices ginger
oil for frying

Seasoning:
2 tablespoon soya sauce
salt and pepper to taste
1 teaspoon ginger wine
1 tablespoon cornflour

For the gravy:
1 tablespoon soya sauce
3 cups chicken stock
1 cup liquid from soaked mushrooms

Method:

Mix minced pork with seasoning ingredients and make into six balls. Roll in cornflour and deep fry in hot oil until cooked and lightly brown. Drain and set aside. Squeeze the mushrooms dry and discard the stalks. Remove excess oil and leave 2 tablespoon in the wok. Fry the ginger, mushrooms, dried shrimp, and cabbage together. Add in the stock and mushroom liquid. Bring to the boil and lower heat. Simmer for 10 minutes. Add in the vermicelli and simmer for further 5 minutes. Add salt to taste. Garnish with spring onions and serve.

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An abalone is a type of shellfish which has a one-piece shell only on one side.The shell is
rounded or oval with large dome towards one end with a row of respiratory pores. There are
nine species of abalone. There the black, flat, green, pink, pinto, red, threaded, Western Alantic and white abalone. A dish of abalone in a Chinese restaurant is very expensive, so I suggest to buy a canned abalone to enjoy the dish at home occasionally.

Ingredients:

1 tin abalone
200 gm broccoli, soaked, drain and floret
2 tablespoon cooking oil
1 teaspoon cornflour mixed with alittle water
1 tablespoon oyster sauce
1 teaspoon soya sauce
1 teaspoon chopped garlic and ginger
100 ml water

Method:

Cut the abalone into into thin slices and keep the stock in a bowl. Heat a wok and add in
oil and swirl round to coat. Fry the ginger and garlic for awhile and add in slices of abalone, soya sauce, oyster sauce, and stock and water. Simmer for 5 to 10 minutes. Thicken the gravy with cornflour mixture. Simmer to heat through. In another pot blanch broccoli in hot water for 3 seconds and line dish with broccoli. Scoop abalone on the plate and serve
while is hot.

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Bean sprouts are actually seeds which started to grow for more than an inch. Normally we buy
in the wet markets or you can even buy in the supermarkets. Beans sprouts are mung beans and
they really tasty when they are freshly bought from the wet market. You eat them raw or
blanch in hot water.

Ingredients:

300 gm cleaned bean sprouts
150 gm medium size prawns,
shelled and steamed for 5 minutes, sliced lengthwise
4 spring onions, cut into 1 cm pieces
2 tablespoon chopped coriander leaves
1 red or green capsicum, seeded and sliced thinly

Salad Dressing to mix:

1 lemon grass, chopped finely
2 red chillies, chopped coarsely
100 ml apple cider vinegar with honey
2 tablespoon sesame oil

Method:

Put salad ingredients into a salad bowl. Mix the salad dressing well and add to the
ingredients. Toss and serve immediately.