Best Braised Dried Oysters and Mushrooms with Fatt Choy

This is quite possibly one of the most well known Chinese New Year’s dishes! In this conventional dish, abalone and the mushrooms are braised and afterwards covered with a fatt choy. The name of the dish itself has an auspicious meaning of cheerful occasions and flourishing. 

Here’s how to make best braised dried oysters and mushrooms with fatt choy

Ingredients

• 10 g fatt choy
• 1 can abalone (dried)
• 12 dried oysters
• 20 g rock sugar
• 1 tsp garlic (minced)
• 1 tsp minced ginger
• 750ml water
• 250 g broccoli (cut into florets)
• 12 dried shiitake mushrooms (soaked to soften)
• Scallop abalone sauce
• A little dark soy sauce for colour 
• 4 tbsp oyster sauce 

Steps to make Best Braised Dried Oysters and Mushrooms with Fatt Choy

1. Put the soaked mushroom with potato starch. Squeeze them together. The potato starch will help to remove any impurities. Once done, bring it to the sink to wash the starch away. 
2. Cut the stalk of the mushroom and set it aside. 
3. Put water into the La gourmet pressure cooker and let it boil. 
4. Once boiled, add all the broccoli and a pinch of salt, sugar and oil. Dish it out when done.
5. Add sesame oil. Saute the garlic and ginger. 
6. Add in the dried oysters and continue to stir fry. 
7. Put the mushrooms in and add a bit of water to braise them. 
8. Put in all the seasoning – oyster sauce, dark soy sauce, chicken stock, rock sugar and cooking wine. 
9. Close the pressure cooker and let it cook for 15 minutes. 
10. Dish out the ingredients once done. Place the broccoli florets around the plate and the mushrooms in the centre. 
11. Next, put the juice of the abalone and a bit of water into the pot. Let it boil. 
12. Make a corn starch slurry on the side to get ready. 
13. Add in abalone after the sauce boils. Give it a quick stir and dish out. 
14. Put the fatt choy into the pot and let it boil for a while. 
15. Put the abalone on top of the mushrooms and fatt choy on top. 

You may be interested in these auspicious dishes as well!
Aromatic salty prawn
Deep fried fish
Fish maw soup

Why do we need to soak the mushrooms?

Other than the abalone, the mushroom is the co-star to this best braised dried oysters and mushrooms with fatt choy dish. Chinese dried mushrooms (likewise called dark mushrooms or dried shiitake mushrooms) have an extremely substantial flavour that upgrades the kind of soups, sautés, and braised dishes. Be that as it may, the dried mushrooms should initially be rehydrated. This is a common step regardless of whether you’re wanting to throw them in a soup or stock. Other than giving them a plumper surface, soaking the dried mushrooms helps eliminate any particles of soil.

Cold water is certainly the most ideal way to rehydrate dried shiitake mushrooms as it assists the mushrooms in retaining all their flavour.

The fluid from soaking the dried mushrooms can be utilized to upgrade the kind of soup or braising fluid or it very well may be added to sautéing vegetables to keep them from drying out. It additionally makes an extraordinary veggie lover/vegetarian cordial substitute for chicken stock in plans. Strain the water properly before use. 

Furthermore, don’t toss out the cut mushroom stems; they are an extraordinary method for adding additional flavour to a soup. Simply seal in a plastic sack and freeze until required.

How would you clean the Fatt Choy prior to cooking?

Put the fatt choy in cold water and let it soak for 15 minutes. Wash it around a piece to wash off any soil or particles. Take out the fatt choy and dispose of the water. Repeat the soaking process again until it is clean. Drain it in a colander to remove all the water.

Hope you enjoy this Best Braised Dried Oysters and Mushrooms with Fatt Choy from us!

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Aromatic Salty Prawn Recipe

Searching for a rich deep-fried prawn recipe? Then check out this straightforward yet delightful hors d’oeuvre made with the decency of prawns. In the event that prawns are your number one seafood, you will adore this appetizer recipe. The brilliant broiled prawn recipe is a tasty and fresh nibble with a crunchy and flavoursome coating to make it fascinating. You can create an assortment of tidbits and sauces with prawns which can be filled in as a fundamental dish or close by broiled rice. The fixings used to set up this dish can be effortlessly found in your kitchen.

Prawns get their particular pink or red tone on being cooked. The most amazing aspect of cooking this recipe at home is that you can really take a look at the nature of the ingredients and furthermore guarantee that the prawns are cleaned and deveined appropriately. This is on the grounds that prawns veins can cause food sensitivities. Along these lines, in the event that you are longing for a few fresh broiled prawns, attempting it at home and the solace of the home is ideal. Cook up this recipe for any exceptional events, for example, kitty party, game evening, commemoration or birthday events. Cook these tasty deep-fried prawns by following the simple tasks and present them with ketchup. Partake in the crunchy prawns with your friends and family.

Here’s how to make this prawn recipe:

Ingredients

• 1 egg (lightly beaten)
• 500 g shelled medium-large prawns
• 2 tbsp cornflour
• Adequate Shaoxing wine
• 1 tsp salt
• 2 ½ tsp chicken stock powder
• 1 tbsp sugar
• 1 egg white
• Adequate sesame oil 
• ¼ tsp 5 spice powder
• ½ tbsp sugar
• ½ tsp pepper
• ½ tsp salt 
• ½ tsp chicken stock powder
• ½ piece of red chilli (seeded and diced)
• 1 tbsp chopped spring onion
• 2 -3 tbsp canola oil 

Steps for this prawn recipe

1. Start by marinating the prawns. Put sugar, salt and chicken stock. Stir them together with a pair of chopsticks. 
2. Pour the egg white into the mix and stir. 
3. Add in sesame oil then mix well to combine. Set aside once done. 
4. Beat the egg yolk on the side. 
5. Prepare a bowl of cornflour on a side as well. 
6. For every prawn, dip it into the bowl of beaten egg yolk first then into the corn starch. 
7. Heat up the wok. You can test if the wok is hot enough by splashing some water into the wok. If the water droplets start to bubble, this means that the wok is hot enough. 
8. Pour the cooking oil in. 
9. Gradually add in the prawn. 
10. Scoop the prawns up with a skimmer and put them on a plate with a sheet of kitchen towel underneath to absorb the oil. 
11. Put the canola oil into the wok. 
12. Put the spring onions and red chillies. Stir fry. 
13. Put the salt, sugar, pepper, and 5 spice powder and stir them around. 
14. Pour the prawns in and mix well. Add the Shaoxing wine and watch the wok hei. 

These prawns are an amazing addition to your auspicious dinner with loved ones. Don’t forget to include boxing chicken as well as these savory little bites will sure light up the gathering! Finish off with a delicious bowl of orh nee dessert for that perfect ending.

The Easiest Way To Devein A Prawn With The Shell On

It’s no simple task eliminating the long queue of waste along the prawn’s back with a blade, fortunately, there’s a simpler strategy.

Procedure

1. Take your toothpick and slide it right between two bits of shell and under the vein.
2. Hold the prawn in a topsy turvy U-shape with your toothpick squarely in the middle, and lift the toothpick gradually.
3. The vein ought to emerge alongside it, so you can pull it out with your fingers.

Tips on buying fresh prawns for this prawn recipe 

1. Purchase frozen prawns 

Obviously, while purchasing fish, you’re searching for freshness. I would agree that except if you have an exceptionally trustworthy fishmonger or fish stall that sources fresh, never-frozen prawns, purchase prawns from the frozen part of your supermarket! Continuously take a look at marks for any added preservatives or additives- “prawn” ought to be the main ingredient.

While it might sound contradicting, frozen prawns at most of the time fresher than the prawns you see spread out on the ice at the fish counter. That is on the grounds that they are streak frozen once, and by and large stay frozen until they hit general stores.

What you’re hoping to stay away from is a prawn that has been defrosted and sitting out for quite a long time or a prawn that has been refrozen and defrosted on various occasions. At last, it’s difficult to tell how long the prawn at the fish counter has been out, and it’s significantly more earnestly to know how often it’s been frozen and defrosted.

2. Pick prawns with shells and deshell them yourselves

There are a bewildering number of choices with regards to choosing prawns. You can get them with the shells on, or prawns that have proactively been deshelled and de-veined.

I like to purchase prawns that are still in the shell, however with the heads removed. The special case would be assuming you’re cooking conventional dishes that require entire prawn with the head still on.

3. Before choosing prawn size, think of the dishes that you will be making.

Prawns differ broadly in size- – even cultivated prawns. You might have seen various numbers on the bundles of prawns at the supermarket – like 16/20, 21/25, or 31/35. These numbers are known as the “count,” which is the number of prawns per pound. The lower the numbers, the greater the prawn. The higher the numbers, the smaller the size of the prawn.

While picking a size, think about the thing dish you’ll make. A few dishes require huge prawns, while some are more adaptable. A formula will typically show what size prawns are required. Actually, look at those proposals, however, a definitive choice is yours!

Something else to note is whether the prawn will be cooked with the shell on or off. At the point when we cook prawn plans with the shell on, we like to pick prawns with more slender shells, keeping away from assortments with thicker shells like tiger prawns.

More tips on how to buy the best prawns for your prawn recipe

We strongly implore you to keep away from prawn that has been defrosted and conceivably sitting out for a day or more. Purchase from a bustling shop, and inquire as to whether the shrimp were defrosted that day, how long they have been out, and assuming they have at any point been refrozen.

Wild-caught prawns may sound tempting and are for the most part more delightful, however, be reminded that wild shrimp can have a thicker black vein that should be totally taken out. If all else fails, get additional info from your seller.

Prawns ought to have a firm sensation to their flesh. Stay away from prawns that vibe delicate or even soft to the touch and never purchase shrimp assuming you smell any clue on alkali, and that implies they have proactively begun to rot.

Purchase from a trusted source! It’s ideal to purchase from a fish market that you know, where you often shop. They would be able to recognize you as a returning customer and hence will give you the best advice and deals from time to time.

Are these tips useful? Share it!

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Dual Flavored Boxing Chicken 

Boxing chicken was a thing back in my hometown during the 80s. It was an intriguing dish to be served at dinner time on account of its shape which looks like a boxer’s fist. Covered with squashed cornflakes, this dish comes loaded with an awesome crunch making it the ideal nibble for social gatherings.

Boxing Chicken is a typical finger food served at mixed drink parties or get together in Malaysia. It is fundamentally chicken wings with the meat drove over the bone up to the finish to frame a ‘boxing glove’ hence the name.

Attempt to put your own signature of the dish by experimenting with the marinade a bit. There you go another heavenly and alluring starter or finger food that is easy to plan and simple on your wallet! You can also try out with Thai sauce, cheese and more!

In this recipe we will be creating two flavors of boxing chicken. 

Ingredients

• 8 pieces Chicken Wings (divide into sections)

Marinade A

• 1 Egg
• ½ tsp Salt
• ½ tsp Pepper
• 1 tsp Chicken Stock powder
• 3 tbsp Corn Flour
• 3 tbsp Plain Flour

Batter B

• 50g Breadcrumbs
• 50g Oats
• 50g Cornflakes (lightly crushed)
• 3 cups cooking oil for deep frying

Dipping Sauce (Optional) 

• 1 tbsp Wasabi
• 1 tsp Mustard sauce
• 1 tbsp Chilli Sauce

Combine all ingredients together, and stir well. Sprinkle over with a dash of pepper and ground black pepper.

Directions:

1. Cut chicken wings (lower part) neatly to form into boxing shape.
2. Break in an egg and add the rest of ingredients A to mix well.
3. Coat marinated chicken boxing pieces with batter B.
4. Deep fry in hot oil in Nitrigan Cast Iron Wok until almost cooked through. Dish out.
5. Reheat oil and fry again for the second time until golden and crispy.
6. Dish out and set aside. Wrap the end with aluminium foil to make eating less messy. 
7. Serve with dipping sauce.

Ingredients

• 8 pieces Chicken Wings (divide into sections)
• 1 tsp Salt
• ½ tsp 5-spice Powder 
• 2 tbsp Shaoxing wine
• 4 eggs (lightly beaten) 
• 1 cup Potato Starch

Seasoning

• 25g butter 
• 2 tbsp each diced Red & Green Capsicum 
• A dash of Shaoxing wine 
• A dash of pepper & salt to taste 

Methods:

1. Put prepared chicken boxing pieces in a bowl. Add in salt, 5-spice powder and shao xing wine. Set aside for at least 30 minutes or preferably marinate overnight for better taste. Shaoxing wine, likewise called “yellow wine”, is a customary Chinese wine made by maturing glutinous rice, water and wheat-based yeast. It should be created in Shaoxing, in the Zhejiang territory of eastern China. It is broadly utilized as both a refreshment and a cooking wine in Chinese food.
2. Dip marinated chicken boxing into egg mixture then coat with potato starch. Shake off excess starch powder.
3. Deep fry in hot oil for 2 times till golden and crispy. Dish out and set aside.
4. Heat Nitrigan Cast Iron Deep Frypan with butter to melt. Add in capsicum and stir well. Put in chicken boxing pieces then add a dash of pepper and salt. Toss well the boxing chicken and plate.

The lovely thing about this dish is that you can create a variety of flavors to it. Don’t feel shy to tinker with this recipe! 

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This mouth-watering glutinous rice or lo mai kai will require quite some time to make. On the bright side, you can make a huge bunch of these wraps, steam them, and freeze them for some other time. Another tip: you don’t really need to utilize lotus leaves.

In the event that you can get them, most certainly use them. They add an intriguing flavour to the rice as it steams. In any case, we found that parchment paper additionally functions admirably for this.

Here’s how to make this glutinous rice wraps or lo mai kai:

Ingredients for this lo mai kai:

• dried hemp string
• dried lotus leaves
• 3 cups of glutinous rice 
• 30 pcs dried lotus seeds
• 30 g dried oysters
• 5 dried shiitake mushroom
• 35 g dried prawns 
• 3 cups water
• 1 tbsp sesame oil
• 3 tbsp oyster sauce
• 2 tbsp canola oil
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tsp pepper
• 1 tsp salt
• 1 tsp sugar
• 1 tsp chicken stock powder

Instructions to make lo mai kai: 

1. Fry the dried oyster and mushroom with the open-lid cooking function of the La gourmet pressure cooker. 
2. Put in the lotus seed, oyster sauce, light soy sauce, dark soy sauce, rice, chicken stock, sugar, salt, and pepper.
3. Add in 3 cups of water. Stir. Let it cook for 12 minutes as set by the pressure cooker. This may differ from another brand of pressure cooker. La gourmet pressure cooker has fuzzy logic that automatically adjusts pressure and temperature. 
4. Wrap the cooked rice into the lotus leaf. Lo mai kai just wouldn’t be something similar without the lotus leaf. Besides the fact that it keeps it all intact, however, it adds that unobtrusive scent to the dish.

Lotus leaves are normally sold at Asian general stores or the wet market, and they should be soaked in water for an hour prior to being utilized to wrap up the rice. In the event that you don’t can’t observe lotus leaves, you actually can make this recipe utilizing parchment paper. Note that this won’t give it the traditional glutinous rice taste. 

You can serve your glutinous rice wraps with a little bean stew oil or permit them to cool, place into cooler packs, and keep them up for some other time! At the point when you’re prepared to eat them, simply steam them right out of the cooler for around 30 minutes.

Lo mai kai are best when they are hot and right out of the liner. To eat, eliminate the string that is maintaining a level of control and cautiously open up the lotus leaf. They can likewise be eaten later in the day, and simply should be steamed, and they freeze well.

How to prepare the lotus leaves? 

Here are the means to prepare the dried lotus leaves:

In the first place, fill an enormous bowl or any compartment sufficiently huge to fit the leaves with water.

Then, at that point, drench the dried lotus leaves until they rehydrate completely. It will require essentially 60 minutes.

From that point forward, heat a huge pot of water to the point of boiling. Blanch the leaves for five minutes or somewhat longer until they are softened completely. The leaves might break when you use them to wrap the rice on the off chance that they are still solid and unbending.

Eliminate them from the water, then clean them with a sodden material to clean it off any soil.

Cut back the abundance whenever required. I favour managing the leaves as per the size required prior to drenching and whitening them. This progression is useful in light of the fact that I don’t have an enormous holder to fit the untrimmed leaves.

Here is how to wrap your lo mai kai in lotus leaf:

Cut back the overabundance of the leaf prior to wrapping. The leaves are too large for one part except if you intend to make an enormous Lotus Leaf Rice wraps shared by a couple of individuals.

Place the leaf with the tip of the stem pointing down in a shallow bowl.

Arrange the lo mai kai at the base most piece of the leaf bundle. You can put the extra ingredients on the top as well. This is so that it remains on top considering that it will be turned overturned while serving.

Add the seared rice into the leaf and press to marginally pack it.

Overlap the leaf inwards like shutting an envelope.

Switch the wrap so the tip of the stem is confronting vertically.

Put the lo mai kai on a plate or liner crate, cover it if conceivable to stay away from water buildup from dropping onto the rice parcel while steaming.

Steam for twenty minutes over medium hotness.

Take out the lo mai gai from the steamer. Remove the highest point of the leaf to uncover the rice, then, at that point, embellish it with daintily cut scallion and red bean stew to serve.

Note: The motivation behind steaming the rice isn’t to cook it since it is as of now pan-seared. Steaming is intended to aroma the rice with the flavour and fragrance of the leaf. The fragrance of the lotus leaf will get more grounded assuming you steam it longer. It requires something like twenty minutes of steaming to get the rice imbued with lotus leaf smell and flavour.

The following are four methods for making this glutinous rice dish better for health.

1. With a slight bend from the standard thing, add butternut squash shapes (or pumpkin) into the dish to add a characteristic touch of pleasantness to the appetizing flavours while additionally lighting up the dish for certain tones. Besides being a complex carb that can assist you with feeling more full while eating less rice, squash and pumpkin are loaded with nutrition and a natural source of antioxidants for better health.

2. Low sodium chicken stock is utilized in this recipe to restrict the sodium consumption, decreasing the risk of hypertension and other medical conditions. Assuming you have additional time, you can make your own chicken stock by boiling chicken bones with water and a huge touch of salt.

4. We can use chicken filets as a better yet rich wellspring of protein. To defeat the tacky surface of overcooked chicken bosoms, we added some corn flour to the chicken and diminished the cooking time.
5. Glutinous rice has a chewier and starchier surface when contrasted with customary long-grain rice. With a normally better flavour profile, it gives a flavorful taste and nicer texture. Nonetheless, it is the most noteworthy the glycaemic file among all the rice types accessible on the lookout.

Hope these tips will help you craft the best lo mai kai!

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Fish Maw Soup – This Recipe Is Good For The Skin!

Fish maw is essentially dried fish bladder. However, try not to let that put you off! Fish maw or otherwise called hu pioh in Hokkien language, is an air bladder from huge fishes that adds to the capacity of a fish to drift in the water. In a few Asian societies, Fish maw is viewed as a food delicacy in light of its costly price. It is normally served braised, stewed or in soup. You can really purchase Fish Maw in dried or seared structure. The dried structure is well, hard and dry, though the broiled structure is all puffy and exceptionally light. Assuming you purchase the dried Fish Maw, you should drench them any more time until they are delicate

Growing up, Fish Maw Soup was a well-known sacred food for wonderfully energetic skin. Fish maw is known to be astoundingly rich in collagen, which assists with keeping the skin’s appearance brilliantly smooth. It’s likewise said to help with blood flow when consumed.

Fish maw doesn’t have a lot of taste of its own (somewhat boring as a matter of fact) and subsequently, it ingests the kinds of the fluid it is cooked in well indeed. To make any fish maw soup, all you really want is a decent stock and you’re set. Contingent upon the fixings you use, it tends to be straightforward and unattractive or extravagant.

Ingredients A 

• 50g Dried Fish Maw

Ingredient B (Prawn Meat Balls) 

• 80g Chicken Fillet Meat
• 80g shelled Prawns
• ½ tsp Pepper
• ½ tsp Chicken Stock powder
• ¼ tsp Caster Sugar
• ½ tsp Sesame Oil
• 1 tbsp Corn Flour

Ingredients C 

• 1L Chicken Broth (Heinz)
• 5 – 6 pieces White Peppercorn (crushed)
• 5 Water Chestnuts (peeled and halved)
• 5 pieces canned Straw Mushroom (drained and halved)

Garnishing

• Some chopped spring onion and coriander

Directions to make this fish maw soup:

1. Soak fried fish maw until softened, then blanch in boiling water briefly. Drain and set aside.
2. Using the La gourmet Food Chopper, mince ingredients A. Dish out and make it into a ball. Set aside.
3. Bring 1L water and chicken broth to a simmering in La gourmet Truly Oriental Claypot. Add in peppercorn and add water chestnuts (using inner pot thermal cooker).
4. Drop-in prawn meatballs and cook until they float.
5. Add in prepared fish maw and straw mushrooms. Bring to a simmering boil.
6. Serve the fish maw soup with garnishing. 

How do get ready fish maw prior to cooking it in the soup?

The fish maw needs to be soaked prior to cooking. The drenching time will shift contingent upon the kind of fish maw.

Premium fish maw:

– Soak fish maw in water for 12-18 hours until it softens up.

– Change the water occasionally and flush with cool water to get rid of its off-putting smell.

– Put ginger and shallot into a pot of new water and boil. Switch off the hotness after the water is boiled.

– Put the splashed fish maw into the pot and firmly covered with the top. Hold on until the water chills off.

– Take out the fish maw and wash with clean water then it is presently prepared for cooking.

– Soaked fish maw ought to be put away in the fridge at under 0℃ on the off chance that not cooked. Defrost each time prior to serving.

Fish maw tubes :

– Absorb fish maw new water for 6-12 hours until it relaxes.

– Change the water every once in a while and wash with cool water to take out its off-putting smell.

– Put ginger and shallot into a pot of new water and boil. Switch off the hotness after the water is boiled.

– Put the drenched fish maw into the pot and firmly covered with the top. Hold on until the water chills off.

– Take out the fish maw and wash with clean water then it is presently prepared for cooking.

– Drenched fish maw ought to be put away in the fridge at under 0℃ in the event that not cooked. Defrost each time prior to serving.

Why fish maw turns out to be meagre and gel subsequent to cooking?

Fish maw contains rich gel content which can effectively get liquefied in the event that the cooking time is too lengthy and the hotness is excessively solid. We ought to focus on the control of drenching and cooking time and the hotness temperatures. Abstain from involving high temp water for dousing or cooking with solid hotness to abbreviate the handling time. This will prompt the loss of fish maw’s gel content.

Is more seasoned fish maw or fish maw having delayed openness to sunlight is of higher quality?

There is a truism that the more established the fish maw, the better the quality. Truth be told, the length of capacity doesn’t influence the remedial worth of fish maw. Nonetheless, assuming the fish maw has been put away for quite a while and presented for a long time in daylight, its surface will become stiffer and its brilliant yellow variety turns hazier, which makes it look more interesting to the client. In addition, its totally dry body can give greater expandability subsequent to splashing.

How do you choose fish maw? 

A decent quality fish maw ought to be thick yet looks clear when light sparkles through and doesn’t deteriorate into anything while at the same time cooking, it ought to be delicate and elusive. Fish maw from male fish can endure long bubbling times better while females become delicate and thick much faster. Dried fish maw is more grounded than the southern style kind and better for cooking feeding soups. The fish maw is not difficult to reconstitute, assimilates sauce effectively and gives an elastic surface to dishes.

Is fish maw healthy?

Fish maw is a decent wellspring of collagen, which is essential in solid skin excellence in all age gathering of one or the other orientation, for pregnant ladies, the skin of their infants. Collagen is equipped for saving fine composition and improving blood circulation.

Give this fish maw soup recipe a try and let us know how it goes.

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