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

素炒百叶豆腐
Ingredient

• 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

Method

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
Ingredient

• 400gm boneless mackerel fillet (S$5.95)
• 4 tbsp light soya sauce
• 4 tbsp mirin
• 4 tbsp rice wine

Method

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.

淮山菊花汤
Ingredient

• 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

Method

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.