三菜一汤

I do not usually prepare so sumptuous meal everyday, just that today is the eve of CNY, I've whipped this spread for lunch today :D Hubby commented the dishes are different from normal days, got restaurant style (: Some of you may have eaten your reunion dinner over the past weekend which I already had with my parent-in-law. This is the 1st year that my father not preparing reunion dinner as he wants to go Chinatown tonight to welcome the Bunny Year! ^-^.....

Chinese Leek with Fish Maw Ingredient

• 20gm fish maw, softened
  
• 2 stalk spring onion, sliced
  
• 3 cm ginger, sliced
• 2 cups water
• 4 stalk chinese leek, sliced diagonally
• 1 tbsp sliced ginger
• 3 cloves garlic, chopped
  
• 6 tbsp chicken stock
• 1 tbsp osyter sauce
• 1 tbsp chinese wine
• 1 tsp sesame oil
• salt to taste

Method

1. Place ginger & spring onion with water in a pot, bring to boil. Add fish maw and bring to boil. Lower heat and cook for 15mins. Drain away water. Slice fish maw into 3 cm length. Set aside.
2. Heat 1 tbsp oil wok, add garlic & ginger. Stir fry for 1 min. Add leek and fry for 2mins.
3. Add fish maw, chicken stock and seasoning. Simmer for 2mins. Remove from heat.
   

Squid with Bamboo Shoots & Lily Bulb
Ingredient

• 200gm squid, cleaned & sliced
• 100gm bamboo shoots, sliced
• 3 fresh lily bulb
• 1 small onion, sliced
  
• 30gm yellow capsicum, sliced
  
• 1 stalk spring onion
• 3 cloves garlic, chopped
  
• 4 tbsp chicken stock
  
• 1 tsp sesame oil
• 1 tsp chinese wine
• salt to taste
• cornstarch water
  

Method

1. Heat 1 tbsp oil in wok, add garlic and fry till fragrant. Add onion and fry till soften.
2. Add bamboo shoots, fry for 1 min. Add squid and fry for 1 min.
   
3. Add yellow capsicum & lily bulb, chicken stock & seasoning. Fry for another min. Remove from fire.

Steamed Sea Bass with Mixed Greens
Ingredient

• 1 medium Sea Bass
• 1 stalk spring onion, sliced
• 1 tbsp sliced ginger
  
• 50gm broccoli stem, diced
• 3 fresh shitake mushroom, diced
• 50gm gingko nuts
• 1/2 cup chicken stock
• 1 tsp sesame oil
• 1/2 tbsp chinese wine
  
• salt & pepper to taste
• cornstarch water
  

Method

1. Place spring onion in steaming plate, put Sea Bass over. Steam over preheat steamer for 10mins.
   
2. Add 1 tbsp oil in wok, stir fry ginger till fragrant. Add broccoli stem, mushroom & gingko nuts. Mix evenly.
3. Add stock & seasoning, bring to boil. Cook for 2 mins and add cornstarch water to thicken the sauce.
4. Drain away liquid from the steamed fish. Pour over mixed greens sauce and serve immediately.

Fish Maw Soup with Chinese Cabbage
Ingredient

• 20gm fish maw, softened
  
• 2 stalk spring onion, sliced
  
• 3 cm ginger, sliced
• 2 cups water
• 300gm pork ribs
• 1 set chicken bones
• 6 dried oyster, softened
• 3 slices ginger
  
• 700-800gm Chinese Cabbage
• 250gm mushroom fish ball
• salt to taste
  

Method

1. Place ginger & spring onion with water in a pot, bring to boil. Add fish maw and bring to boil. Lower heat and cook for 15mins. Drain away water. Slice fish maw into 3 cm length. Set aside.
2. Blanch pork ribs & chicken bones in boiling water. Drain away liquid. Place pork ribs, chicken bones, oysters, ginger with 2500ml water in a stock pot. Bring to boil. Lower heat and simmer for 30mins.
   
3. Add cabbage and simmer for 1hr. Add fish ball & fish maw. Cook for another 15mins. Add salt to taste.