Saturday, June 11, 2011

Another 2 Dishes + 1 Soup

Total Cost for this meal : S$19.50
素炒百叶豆腐 S$4.85
Panfried Teriyaki Mackerel S$5.95
淮山菊花汤 S$8.70


  • 250gm 百叶豆腐, sliced finely (S$2.10)
  • 250gm fresh bamboo shoots, sliced (S$1.60)
  • 10gm 黑木耳, soften & sliced thinly (S$0.35)
  • 12 chinese mushroom, soften & sliced (S$1.00)
  • 3 cloves garlic, minced
  • 2 tbsp sliced ginger
  • 1 stalk spring onion, chopped
  • 2 tbsp light soya sauce
  • 2 tbsp vegetarian oyster sauce
  • 2 tbsp dark vinegar
  • 3/4 cup warm water
  • 1 tsp sesame oil
  1. Bring some water to boil, add 百叶豆腐 and boil for 3 mins. Remove. With same pot of water, add bamboo shoots boil for 5mins. Remove.
  2. Mix warm water with light soya sauce, dark vinegar, oyster sauce. Set aside.
  3. Add 2 tbsp oil in wok, add ginger and fry for 2mins. Add garlic & mushroom and fry briefly.
  4. Add 百叶豆腐, woodears, bamboo shoots and mix evenly. Stir in seasoning liquid and bring to boil. Cover and simmer on medium heat 8mins. Stir in spring onion & sesame oil before removing from heat.

Panfried Teriyaki Mackerel
  • 400gm boneless mackerel fillet (S$5.95)
  • 4 tbsp light soya sauce
  • 4 tbsp mirin
  • 4 tbsp rice wine
  1. Marinate mackerel fillet with seasoning for at least 3hrs.
  2. Lightly grease a grill pan. Place fish over and cook till golden brown on both sides.
  • 400gm fresh 淮山, cube (S$4.00)
  • 1 carrot, cube (S$0.50)
  • 200gm lean pork (S$3.00)
  • 10gm chrysanthemum (S$0.70)
  • 15gm wolfberries (S$0.50)
  • salt to taste
  1. Rinse and soak wolfberries. Set aside.
  2. Blanch pork in hot water for 1min. Drain away water.
  3. Place chrysanthemum in a muslin bag.
  4. Fill a pot with 2200ml water, add pork, 淮山, carrots & chrysanthemum. Bring to boil. Lower heat and boil for 2 hrs. Add in wolfberries & salt and boil for another 10mins. Turn off heat.


Unknown said...

Adding 菊花 to soup is a great idea. Shall try this.

Peng said...

Fong...i got the idea from watching the show '三菜一汤'! ^-^

Anonymous said...

Hi, I love your ideas for daily meals, helps me when I want to cook chinese food. However you have used chinese words which I dont understand. please let me know the english ingredient. thank you for sharing, and have a good day. Mrs Singh, Malaysia

Peng said...

Mrs Singh...百页豆腐 is a type of layer firm bean curd, 黑木耳 is black fungus

JIA. said...

Hi, may I know where to get 百页豆腐 in singapore?

Peng said...

JIA...u can find it in NTUC supermarket, together with all the chilled tofu sections.

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