Bubbly of choice - Lindauer Fraise (strawberry sparkling wine) A$15.96
Braised 'lionhead' meatballs
My first attempt at the infamous Shanghai? dish. Turn out not too bad.
Ingredients (serves 2):
200g pork mince
2 slices stale bread soak in water
Grated ginger (add according to taste)
Sliced spring onion (add according to taste)
Chinese leaves (wong nga pak, I use whatever greens is in my fridge)
Chicken stock
Method:
1. Add bread (which should be mushy) and ginger and spring onion to mince and marinate with salt, sugar, light soy sauce, a tbsp cornflour and dash of sesame oil.
2. Mix in the marinade by hand and stir the mixture in 1 direction using a pair of chopsticks till the mixture is sticky. Cover and keep in fridge until ready to use.
3. Divide the mince into 4 and shape into balls.
4. Brown the meatballs (I shallow fry them using non-stick frypan, alternatively you can deep-fry them). Drain well in kitchen towel.
5. In a saucepan, put in the meatballs and add enough chicken stock or water to just cover them. Put in the chinese leaves (sliced or whole leaves as you like).
6. Season with a tbsp light soy sauce, 2 tsp sugar, a dash of sesame oil and add salt to taste.
7. Bring to a quick boil and turn the flame to lowest and cook for 30 minutes (longer if you double or triple the portion).
8. Thicken the soup/sauce with cornstarch before serving.
Note: The vegetable will release a lot of fluid during the process of cooking, if you don't like it too soupy, reduce the amount of chicken stock.
Asparagus with Scallops
Asparagus was bought from a certain stall in Powerhouse market which also sell fruits. The lady was really kwai-lan gave us dry and limp and thinnest bunches (no picking from this stall, 3 bundles for A$4). Note to self: another stall to avoid from now on.
The scallops cost A$11.xx for 200g. The amount in picture is 200g, of course they shrank a lot after cooking. Can't afford to indulge too often *sob*.
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