From The CHEF’S TA­BLE

Jazz up your re­union din­ner with dishes that th­ese three chefs rus­tle up for their own an­nual fam­ily get-to­geth­ers.

Simply Her (Singapore) - - Home & Food Recipes -

BEAN­CURD WITH PHOENIX PRAWNS By Kwan Yiu Kan, Chi­nese ex­ec­u­tive chef from Man Fu Yuan

Serves 4

IN­GRE­DI­ENTS

30g + a pinch of corn­flour 1 tsp + a pinch of salt 200g tiger prawns, shells and veins re­moved 300g tofu 150g wa­ter chest­nuts, peeled and diced 100g shi­itake mush­rooms, soaked un­til soft, then minced 10g co­rian­der 5g black moss, soaked for 20min un­til soft 2 tsp + 1 tbsp cook­ing oil 200g spinach

tsp su­gar 300ml wa­ter 2 tsp light soya sauce

DI­REC­TIONS

1 Add a pinch each of corn­flour and salt to the prawns and mix well. 2 Mix to­gether 30g corn­flour,

tsp salt, tofu, wa­ter chest­nuts, mush­rooms, co­rian­der and black moss. 3 Place the tofu mix­ture in a cir­cle on a round plate, and put the prawns on top of it, leav­ing the cen­tre empty for the spinach later. Steam for 10min. 4 Heat 2 tsp oil in a wok. Stir-fry the spinach for 1min over high heat. Add tsp salt, su­gar and wa­ter. Bring it to the boil, then trans­fer the spinach to the cen­tre of the plate. Driz­zle the soya sauce and 1 tbsp heated cook­ing oil over.

2 PUMP­KIN SOUP WITH RED GAROUPA, LO­TUS SEEDS & BAM­BOO SHOOTS IN TOMATO

By Kwan Yiu Kan

Serves 4

IN­GRE­DI­ENTS

4 large toma­toes 4 tsp cook­ing oil 200g lo­tus seeds 80g canned bam­boo pith* 400g red garoupa, sliced 1 tsp salt, plus more to taste Pep­per, to taste 800g pump­kin, sliced 400ml wa­ter 2 tbsp corn­flour

DI­REC­TIONS

1 Blanch the toma­toes in boil­ing wa­ter for 1min. Peel, cut off the tops and scoop out the flesh and seeds; dis­card all th­ese. 2 Heat the oil in a pan. Stir-fry the lo­tus seeds, bam­boo pith and garoupa over medium heat for 2min. Add salt and pep­per to taste, mix well and re­move from heat. 3 Stuff the toma­toes with the garoupa mix­ture, and steam for 8min. 4 Steam the pump­kin for 15min, un­til soft, then puree it in a blender. 5 Place the pump­kin puree, wa­ter and 1 tsp salt in a saucepan, and bring to the boil. Stir in the corn­flour to thicken the soup. 6 Pour the pump­kin soup into four dishes. Place a steamed tomato in the mid­dle of each dish and serve hot.

*Avail­able at ma­jor su­per­mar­kets.

3 GAN XIANG FRIED RICE

By Kevin Lau, head chef from Di­a­mond Kitchen

Serves 2-4

IN­GRE­DI­ENTS

40g chilli padi 50g gin­ger 125g shal­lots 6 tbsp cook­ing oil 50ml oys­ter sauce 70g su­gar 100g soya bean paste (tau cheo) 5g dried shrimp, soaked for 5min and drained 200g chicken, cubed 5 curry leaves, shred­ded 2 eggs 2 spring onions, chopped 1 cups cooked rice, chilled overnight 1 tsp sam­bal chilli*

tsp curry pow­der

DI­REC­TIONS

1 To make chilli paste, blend the chilli padi, gin­ger and shal­lots finely. 2 Heat 4 tbsp oil in a pan, and stir-fry the paste over high heat un­til fragrant. 3 Stir in the oys­ter sauce, su­gar and soya bean paste. Stir-fry for 30 sec­onds and set aside the chilli paste. 4 Clean the pan, heat 2 tbsp oil in it and stir-fry the dried shrimp, chicken and curry leaves over medium heat for 1min. 5 Scram­ble in the eggs and add the spring onions, rice and sam­bal chilli. Stir-fry for 2min. 6 Add the curry pow­der and fry for another 2min un­til well mixed. Mix in the chilli paste and serve hot.

*Avail­able at su­per­mar­kets.

4 CHAM­PAGNE PORK RIBS

By Kevin Lau

Serves 4-6

IN­GRE­DI­ENTS

10g gar­lic 10g shal­lots 10g car­rots 10g cel­ery 500g pork ribs tsp salt tsp oys­ter sauce 1 tsp light soya sauce 20g po­tato starch* 30g flour 20ml cook­ing oil, plus more for deep-fry­ing For the cham­pagne sauce 50g honey 50g su­gar 1 tsp le­mon juice tsp salt 80ml stout 100ml cham­pagne

DI­REC­TIONS

1 Whizz up the gar­lic, shal­lots, car­rots and cel­ery in a blender. Strain the juice, set it aside, and dis­card the residue. 2 Mar­i­nate the pork ribs with the salt, oys­ter sauce, soya sauce, po­tato starch, flour, oil, and the gar­lic-shal­lot juice. Chill overnight. 3 Mix all the in­gre­di­ents for the cham­pagne sauce and sim­mer for 20-30min over low heat. 4 Deep-fry the mar­i­nated pork ribs for 2min un­til golden-brown. Drain, then stir-fry them with the cham­pagne sauce for 3min to coat them evenly. *Chef uses Wind­mill Po­tato Starch, avail­able at Sheng Siong.

5 PROS­PER­ITY TREA­SURE POUCH

By Teng Cheong Hock, head chef from Blue Lo­tus Chi­nese Eat­ing House

Makes 8

IN­GRE­DI­ENTS

8 Ja­panese deep-fried tofu pock­ets (abu­raage)* 8 long shreds of cel­ery** 6 shrimps, diced 4 scal­lops, diced 200g squid, diced 2 tsp cook­ing oil 4 shal­lots, peeled and chopped White ends of 2 spring onions, chopped 4 pick­les, chopped 40g enoki mush­rooms 10 laksa leaves 4 tbsp Chi­nese wine 2 tbsp oys­ter sauce 2 tsp light soya sauce

tsp dark soya sauce 1 cup chicken stock 1 tsp su­gar 1 tsp corn­flour 6 tbsp wa­ter 1 stalk of chives, chopped

DI­REC­TIONS

1 Blanch the tofu pock­ets and cel­ery shreds, sep­a­rately, in boil­ing wa­ter for 10 sec­onds, drain and set aside. 2 Blanch the shrimps, scal­lops and squid to­gether for 10 sec­onds, drain and set aside. 3 Heat the oil in a hot wok. Add the shal­lots, spring onions, pick­les, mush­rooms and laksa leaves, and fry over medium heat un­til fragrant. 4 Add the blanched seafood and fry over high heat for 30 sec­onds. 5 Add the Chi­nese wine, oys­ter sauce, light and dark soya sauces, chicken stock and su­gar. Mix the corn­flour with the wa­ter and add to the mix­ture. Fry for 30 sec­onds, un­til fragrant. 6 Drain the seafood mix­ture from the gravy and di­vide it equally into the tofu pock­ets. Set aside the gravy. Bunch up the tops of the tofu pock­ets and tie each one up with a shred of cel­ery. 7 Place the tofu pock­ets on a plate and sprin­kle the chives over. Steam for 3min. 8 Driz­zle the gravy over and serve. * Avail­able at Ja­panese su­per­mar­kets. ** Cut the end off a cel­ery stalk. Peel off the out­er­most skin, then use your hands to tear apart the cel­ery stem, length­wise.

Bean­curd with Phoenix Prawns

Gan Xiang Fried Rice

Pros­per­ity Trea­sure Pouch

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