Tuesday, February 16, 2010

16 Feb 10 (Mon) - Japanese Curry, Steamed Egg Cake (鸡蛋糕) & Stewed Fish Maw - Hokkien Style

Tried out the Japanese Curry today and not many knew how to appreciate coz unlike our normal curry, Japanese Curry has a sweet taste. Added more golden curry paste therefore the color was slightly darker and tasted spicier than the original recipe. Besides cooking that, also tried out a cake recipe given my my sis’s SIL - Steamed Egg Cake (鸡蛋糕). Used my sis’s steam oven for it and the results wasn’t good coz the base of the cakes were still damp. As for dinner, tried out another recipe that I got from The Momster's Kitchen - Stewed Fish Maw (Hokkien Style) - on top of the other dishes that my sis prepared.

S&B Golden Curry Paste (Hot) and House Java Curry Paste (Med Hot)

Japanese Curry
(Golden Curry Paste, Java Curry Paste, Cooking Sake, Plum Sauce, Idaho Potatoes, Large Onion and Carrot)

Steamed Egg Cake (鸡蛋糕)
(Self-rising Flour, Eggs and Fine Sugar)

2 eggs
120g fine sugar
120g self-rising flour
(Note: if using plain flour, add in ¼ cup of 7-up)

1.  Mixed all the ingredients together and beat till they turn white
2.  Pour into foil cups
3.  Steam at 100 degree celsius for 30min

Stewed Fish Maw - Hokkien Style
(Fish Maw, Crab Meat, Dried Scallop and Carrot)

1 packet fish maw, soak in water till soft
Some chopped garlic
A few dried scallops
1 carrot, cut into thin strips
1 packet frozen crab meat
1 chicken cube to make chicken stock with 500ml water
Salt , sesame oil and pepper to taste
1 tbsp Hsiao Hsing Wine
Cornstarch for thickening

1.  Heat oil in pan, sautee the garlic till fragrant
2.  Add in carrot and stir-fried for a minute
3.  Pour in the chicken stock and add in fish maw. Let it simmer for about 20 minutes or till fish maw is soft
4.  Season with salt and pepper and a dash of sesame oil. Add in the Hsiao Hsing Wine
5.. Thicken the stewed fish maw with cornstarch. Served hot with a dash of black vinegar

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