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