Lunch Of The Day

Finally feeling better after recuperating for more than a week. Let's start the week with this scrumptious lunch spread! Teochew style steamed fish which I prepare quite often for my family, a new dish coffee pork ribs which I've been wanting to try out for quite some time and a simple steamed okra dish.

Coffee Pork Ribs
Ingredient

• 500gm pork ribs
• 1/2 tsp salt
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 3 tbsp plain flour
• 3 tbsp potato flour
• 2 tbsp rice flour
• 1/4 tsp baking soda
• 1 egg, lightly beaten
• 4 tbsp water

Sauce

• 2 packets instant black coffee
• 1/2 cup boiling water
• 1 tbsp brown sugar
• 1 tbsp fine sugar
• 1 tbsp minced garlic
• 2 tbsp worcestershire sauce
• 1 tbsp Chinese wine
• 1 tbsp dark soy sauce

Method

1. Combine all seasoning into pork ribs and mix well. Cover and allow to marinate overnight in fridge.
2. Steep black coffee in boiling water for 5 mins. Remove sachet and combine the coffee with the remaining sauce ingredients. 
3. Heat some oil in wok. Add in marinated pork ribs in batches and deep fry till cook through and golden brown. Remove from wok and drain well.
4. Remove oil from the wok. Add sauce ingredients and bring to boil. Lower heat and simmer till sauce thickens. Add in fried pork ribs and coat well with the sauce. 
5. Transfer the pork ribs onto serving plate, garnish and serve immediately.

Steamed Okra with Preserved Radish
Ingredient

• 300gm okra
• 100gm preserved radish, rinse well
• 40gm dried shrimps, soaked
• 3 cloves garlic, minced
• 1 red chilli, diced
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp dark soy sauce
• 1 tbsp Chinese wine
• 1 tsp sesame oil
• 1/2 cup hot water

Method

1. Bring a pot of water to boil. Add in tsp oil and 1 tsp salt. Add in okra and cook for 5 mins till tender. Drain away water. Cool down slightly, trim away the top and slice half. Place onto a serving dish.
2. Heat 2 tbsp oil in pan. Add in preserved radish and dried shrimp. Saute till crisp and fragrant.
3. Add in garlic and chilli and fry for a min. Add in seasoning and fry till heated through.
4. Ladle the preserved radish mixture over steamed okra and serve.

Recipe ref : yvonneguisinecottage.blogspot.sg

Teochew Style Steamed Pomfret
Ingredient

• 1 golden pomfret, cleaned
• 1 tsp salt
• 1 tomato, sliced
• 1 silken tofu, sliced
• 2 fresh shiitake mushroom, sliced
• 1 big thumb size ginger (3 sliced, 1 tbsp minced, 1 tbsp julienned)
• 1 tbsp minced garlic
• 2 salted water plum
• 20gm salted vegetables, sliced
• 1 red chilli, sliced
• 2 stalk spring onion, cut into sections
• 1 tsp light soy sauce
• 1/2 tsp sugar
• 2 tsp fish sauce
• 1/2 tsp pepper
• 1/2 cup water

Method

1. Clean fish and spread salt all over the fish including its cavity. Place sliced ginger and spring onion on a deep steaming plate and put the fish over.
2. Scatter julienned ginger, salted vegetables, mushroom, red chilli on top of the fish.
3. Place tomato, tofu, mushroom and salted water plum around the fish.
4. Combine minced ginger, minced garlic, seasoning and water. Pour the mixture over the fish.
5. Bring a steamer into a rolling boil. Add in fish and steam on high heat for 8 mins. Serve hot.

Steamed Snow Pear Dessert 冰糖银耳炖雪梨

I've been feeling under the weather again since the start of Chinese Lunar New Year! I think my body is trying to remind me again to rest more. Not been able to sleep well because of my persistent coughing. Hopefully this nourishing snow pear dessert will help to soothe my lungs and heals my coughing.

Ingredient

• 1 large snow pear
• 15gm white fungus, softened and tear into small pcs
• 15gm fresh lily bulbs
• 10gm chinese almonds
• 15gm rock sugar
• 1/2 tsp wolfberries
• 1/2 tsp dried osmanthus

Method

1. Rinse snow pear thoroughly. Slice 1/4 from the top of the snow pear. Use a small metal spoon and gently remove the centre core. Scrap away some of the pear flesh to create a deep cavity.
2. Place the snow pear into a deep bowl. Add in all the ingredients into the pear cavity. If the filling is overflowing, scatter some of the fillings around the pear. Add in sufficient water to fill up the cavity. Put the top back onto the sliced pear. 
3. Steamed in preheated steamer for 40mins until the pear is tender. Serve warm.
4. Alternatively, you may sliced the the snow pear in wedges and place all the ingredients in a casserole. Add in sufficient water, simmer on stove for 20mins or steamed for 30mins. This dessert can be served warm or chilled. But as I'm having a cough, so its best to serve it warm!