魚香茄子 YÜ HEUNG KE JI
Two Chinese eggplants, cut into thick strips.
Two garlic cloves, minced.
Equivalent amount of ginger, ditto.
One scallion, also minced.
One fresh hot pepper, likewise.
Two TBS sherry or rice wine.
One TBS 豆瓣酱 ('dau-baan jeung': hot bean paste).
One TBS soy sauce.
One TBS fragrant black vinegar*.
A dab of chili-garlic sauce.
A pinch of sugar.
Cooking oil.
A few drops of dark sesame oil (芝麻油 'ji maa yau') or chili-oil (辣椒油 'laat chiu yau').
[Fragrant black vinegar: 鎮江香醋 ('jan-gong heung-cho': a flavourful dark rice vinegar produced in Jiangsu (江蘇 'gong sou') province, south-central China.
FYI: Great for dipping dumplings.]
Heat oil in the pan to almost the smoking point, toss in the eggplant pieces and cook on high briefly, flipping and overturning them as you go.
Clear some space in the pan, add a little more oil, and dump the garlic, ginger, scallion, and chili in this space. Stirfry till the fragrance rises and the garlic is golden. Mix everything and continue, stirring and tossing as you go. Add everything else, stir to mix well, and decant it all to a serving plate.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/fish-fragrance-eggplant-imagine-what_20.html.
Friday, June 20, 2014
Friday, June 6, 2014
GOLD FRAGRANCE STIR-FRIED CLAMS 金香炒蛤蜊 KAM HEUNG CHAO GAP-LEI
Hong Kong style clams.
KAM HEUNG CHAO GAP-LEI
金香炒蛤蜊
Two pounds of fresh clams.
One TBS dried shrimp, soaked.
Six cloves of garlic, chopped.
One small onion, chopped.
One TBS curry powder.
One TBS oyster sauce.
A generous splash of sherry.
a little soy sauce.
A few fresh green jalapenos.
Oil.
Saute the garlic, onion, and rehumidified shrimp till fragrant. Put the clams in the pan and stir-fry for a minute or two, then splash in the sherry to flame, stir in the curry powder, and add the oyster sauce and soy sauce. Stir, dump in the whole jalapenos, and cover for a few minutes till the clams open. Garnish with a little chopped scallion.
Originally posted here; http://atthebackofthehill.blogspot.com/2014/06/gold-fragrance-stir-fried-clams.html
KAM HEUNG CHAO GAP-LEI
金香炒蛤蜊
Two pounds of fresh clams.
One TBS dried shrimp, soaked.
Six cloves of garlic, chopped.
One small onion, chopped.
One TBS curry powder.
One TBS oyster sauce.
A generous splash of sherry.
a little soy sauce.
A few fresh green jalapenos.
Oil.
Saute the garlic, onion, and rehumidified shrimp till fragrant. Put the clams in the pan and stir-fry for a minute or two, then splash in the sherry to flame, stir in the curry powder, and add the oyster sauce and soy sauce. Stir, dump in the whole jalapenos, and cover for a few minutes till the clams open. Garnish with a little chopped scallion.
Originally posted here; http://atthebackofthehill.blogspot.com/2014/06/gold-fragrance-stir-fried-clams.html
Thursday, June 5, 2014
HOKKIEN OYSTER OMELETTE 蠔煎 O-CHIAN
A dish available in Penang, KL, Singapore, and, not surprisingly, Taiwan.
蠔煎 O-CHIAN
[蠔仔煎蛋 HOU-CHAI JIN-DAAN]
A dozen large fresh oysters, shucked.
Two TBS rice flour.
One TBS cornflour.
Half a cup (eight TBS) water.
Three cloves garlic, minced.
Three eggs, beaten.
One TBS sherry or rice wine.
One TBS soy sauce (regular or ketjap manis).
Generous pinch of ground white pepper.
Some minced chives and cilantro.
Oil.
Rinse the oysters in cold water, making sure to remove all shell fragments, and pat dry. Beat the eggs with the white pepper sprinkled in.
Mix cornflour and rice flour, pour in the water slowly while stirring to make a fairly thin batter. Gild the garlic in your skillet add the rice wine to seethe, and remove to a small plate. Add more oil to the pan, and when it's hot, pour in the thin batter and cook briefly till half set before adding the beaten eggs. When the omelette is semi-firmed but still deliquescious, add the oysters and garlic, drizzle the soy sauce over, and loosen the omelette with a spatula. Cook a few seconds longer, then garnish liberally with the minced chives and cilantro, and decant to a plate.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/hokkien-oyster-omelette.html.
蠔煎 O-CHIAN
[蠔仔煎蛋 HOU-CHAI JIN-DAAN]
A dozen large fresh oysters, shucked.
Two TBS rice flour.
One TBS cornflour.
Half a cup (eight TBS) water.
Three cloves garlic, minced.
Three eggs, beaten.
One TBS sherry or rice wine.
One TBS soy sauce (regular or ketjap manis).
Generous pinch of ground white pepper.
Some minced chives and cilantro.
Oil.
Rinse the oysters in cold water, making sure to remove all shell fragments, and pat dry. Beat the eggs with the white pepper sprinkled in.
Mix cornflour and rice flour, pour in the water slowly while stirring to make a fairly thin batter. Gild the garlic in your skillet add the rice wine to seethe, and remove to a small plate. Add more oil to the pan, and when it's hot, pour in the thin batter and cook briefly till half set before adding the beaten eggs. When the omelette is semi-firmed but still deliquescious, add the oysters and garlic, drizzle the soy sauce over, and loosen the omelette with a spatula. Cook a few seconds longer, then garnish liberally with the minced chives and cilantro, and decant to a plate.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/hokkien-oyster-omelette.html.
Monday, June 2, 2014
TYPHOON SHELTER CRAB 避風塘炒蟹 BEI FUNG TONG CHAAU HAAI
避風塘炒蟹
BEI FUNG TONG CHAAU HAAI
["Escape Wind Embankment Stirfry Crab"]
TYPHOON SHELTER CRAB
Crab, two pounds (four live ones).
One hundred cloves of garlic, minced (eight heads).
Thumblength ginger, minced.
One onion, sliced.
Eight scallions, cut into lengths.
Two to six dried chilies, cracked and seeded.
Two TBS fermented black beans, coarsely smashed.
Quarter cup of rice wine or sherry.
Quarter cup of water or stock.
Half TBS oyster sauce.
Half tsp ground black pepper.
Half tsp. salt.
Pinch of sugar.
Dash of sesame oil.
Cornflour.
Oil.
First peel and chop the garlic, and soak it in water for an hour (doing so will prevent it scorching or browning too much). Drain, pat dry with a cloth, and fry it golden-crisp. Remove from the oil and set aside.
Dust the crab pieces with cornflour and put them meat side down in the hot oil (this seals in the flavour). Turn and fry the shell side. Drain and reserve.
Saute the ginger, onion, dry chilies, return crab to the pan.
Add the fermented black beans, rice wine or sherry, water or stock, oyster sauce, and the other remaining ingredients, stir well, dump the fried garlic over, and serve.
避風塘炒蟹
配料: 生猛蟹2公斤(四個)
蒜瓣100兩 (8頭)，切碎
姜3-6釐米，切碎
洋蔥頭1粒，切碎
青蔥8棵
乾辣椒2-6隻，剁碎
豆豉2湯匙
花彫酒4湯匙
水或上湯4湯匙
蠔油半湯匙
胡椒半茶匙
鹽半茶匙
白糖小量
麻油少許
粟粉
油
做法:
大蒜皮去衣切碎，先浸水 (泡大約一小時)，用乾布吸乾啲，炸至金金脆脆，盛起瀝乾。 蟹洗淨、切件，然後灑上粟粉，炸至金黃，瀝乾。 燒油鑊炒香姜、洋蔥、乾辣椒，放蟹件入鑊。 加豆豉、花彫酒、清水或上湯、蠔油, 同埋其他調味料、兜勻; 加炸蒜，即成。
Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/hell-for-crustaceans.html.
BEI FUNG TONG CHAAU HAAI
["Escape Wind Embankment Stirfry Crab"]
TYPHOON SHELTER CRAB
Crab, two pounds (four live ones).
One hundred cloves of garlic, minced (eight heads).
Thumblength ginger, minced.
One onion, sliced.
Eight scallions, cut into lengths.
Two to six dried chilies, cracked and seeded.
Two TBS fermented black beans, coarsely smashed.
Quarter cup of rice wine or sherry.
Quarter cup of water or stock.
Half TBS oyster sauce.
Half tsp ground black pepper.
Half tsp. salt.
Pinch of sugar.
Dash of sesame oil.
Cornflour.
Oil.
First peel and chop the garlic, and soak it in water for an hour (doing so will prevent it scorching or browning too much). Drain, pat dry with a cloth, and fry it golden-crisp. Remove from the oil and set aside.
Dust the crab pieces with cornflour and put them meat side down in the hot oil (this seals in the flavour). Turn and fry the shell side. Drain and reserve.
Saute the ginger, onion, dry chilies, return crab to the pan.
Add the fermented black beans, rice wine or sherry, water or stock, oyster sauce, and the other remaining ingredients, stir well, dump the fried garlic over, and serve.
避風塘炒蟹
配料: 生猛蟹2公斤(四個)
蒜瓣100兩 (8頭)，切碎
姜3-6釐米，切碎
洋蔥頭1粒，切碎
青蔥8棵
乾辣椒2-6隻，剁碎
豆豉2湯匙
花彫酒4湯匙
水或上湯4湯匙
蠔油半湯匙
胡椒半茶匙
鹽半茶匙
白糖小量
麻油少許
粟粉
油
做法:
大蒜皮去衣切碎，先浸水 (泡大約一小時)，用乾布吸乾啲，炸至金金脆脆，盛起瀝乾。 蟹洗淨、切件，然後灑上粟粉，炸至金黃，瀝乾。 燒油鑊炒香姜、洋蔥、乾辣椒，放蟹件入鑊。 加豆豉、花彫酒、清水或上湯、蠔油, 同埋其他調味料、兜勻; 加炸蒜，即成。
Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/hell-for-crustaceans.html.
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