Tonight’s dinner is Stir-fry Chinese Broccoli with Fresh Shitake Mushrooms in oyster sauce and soy sauce paste, and Mapo Tofu (recipe already posted).
Cooked this comfort food for breakfast over the weekend. I finally discover the trick to making dim sum style porridge. To make that kind of consistency, pulverize the rice after rinsing in a food processor but be sure to stir the rice the whole time. I used the broth for boiling the chicken breast (much like how I cook my Hainanese chicken) for cooking the porridge. Yummy for this murky Fall weather in Oregon.
Very thankful to a Taiwanese friend who taught me how to make this dish years ago. First cut the tofu into small pieces whatever size you prefer or leave the tofu whole then spread the peeled and cut century’s eggs over the top of the tofu. Pour bonito flakes on top and seasoned the dish with soy sauce paste which is quite hard to find in the Asian stores. The brand that I got is call Kim Lan. I was joking to a friend that the century’s eggs are hundred year old eggs. They really are not but taste just as delicious as regular eggs particularly in rice porridge. You have to try this dish!
Have a beautiful Sunday!
The picture would have look better if I had flip the egg plant over to the more yummy brown side. Again a rush photography job having a million things to do.
First I poked holes in the egg plant after cutting off the stems. Then I drizzle a little peanut oil over them and bake at 400 degrees until I hear some scary splattering sounds, so be careful opening the oven at this point. Almost set off the smoke detector. Not sure how much time passed by at this point but I am guessing 30 to 40 minutes. Take the dish out carefully after turning off the oven. Sliced the egg plant into long chunks. Stir fry the ground pork with shallots, chili bean paste separately from the egg plant. Dished up the ground pork. Add more oil to the frying pan if necessary, then pan fry the egg plant with black vinegar and more chili bean paste till caramelized or brown on one of the sides. Mixed in the ground pork. The egg plants turned out so yummy except my daughter didn’t like the vinegary taste so feel free to omit the vinegar.
I am so behind in my postings, apologies to my followers.
Made a turkey meatloaf with chopped shitake mushrooms the other day. The picture doesn’t look so good but my hubby said it was the best meatloaf I ever made. I picked ground turkey over ground beef as it is healthier but I gave the meatloaf an Asian beef flavor by seasoning it with Oyster sauce, ground white and black pepper and a little light soy sauce. Guess you can call it a mock beef meatloaf.
Hope you like it!
Thanks to a friend of mine for sharing her recipe, I made this for my church potluck.
I used salmon sashimi, pineapples, green papaya strips, carrot strips, pickled red ginger, pickled pink ginger, light soy sauce, rice vinegar, dry sherry, sesame seed oil, black and white sesame seeds.
The pineapples were especially popular.
This is my idea of comfort food for brekkie on a Sunday morning. It reminds me of school canteen beehoon soup growing up. I used a packet of beef flavored five spice instant beehoon so I wouldn’t have to futz with a giant packet of beehoon to break it down into small portions. One packet of instant beehoon is enough for one serving. Have a beautiful Sunday!
Like to thank all my followers for following! Here is a Singaporean salad call Rojak dedicated to all of you! It has jicama, cucumbers, pineapple chunks, fried tofu puffs, fried dough sticks/ Chinese Churros, shrimp paste/petis, oyster sauce, brown sugar, tamarind juice and crushed peanuts.
Cook tamarind juice, shrimp paste, oyster sauce and brown sugar in a sauce pan. Mix well and bring to boil. Let the sauce cool down completely before mixing into the salad just before serving. Add in the Chinese dough sticks and crushed peanuts last.
Hope you all enjoy this. Thank you again for following!