Seems like it has been a while since I have really utilized the kitchen. I can’t remember the last thing I cooked in there other than reheating takeout/leftovers. I decided to give it a little TLC and cooked up a traditional 3-course Chinese fare.

“Steamed Meat Cake”

  • ground pork
  • shiitake mushrooms
  • salted turnip
  • soy sauce
  • salt
  • sugar
  • sesame oil
  • corn starch

Soaked the dried shiitake mushrooms and saved the water for later. Rinsed the salted turnip. Cut the mushrooms and turnip. Tossed everything in a mixing bowl, and some of the mushroom flavored water for the sauce. Mixed everything together and steamed for 17-22 minutes.

Steamed Egg Custard with Bean Thread

  • eggs
  • 1.5 egg shell halves of water per egg
  • salt
  • (optional) mung bean thread noodle, these soak up a lot of liquid, so add a little more water

Scramble and steam for 8-10 minutes. Optional to add soy sauce to taste. The egg, water and salt is the basic steamed egg custard, and many variations can be created with that base.

“Sauteed Tong Choy”
A big bunch of Tong Choy greens, blanched it before sauteing it with some oil, garlic and shrimp sauce.

And not just any shrimp sauce, FINE shrimp sauce. I was actually looking for the fermented bean curd, but couldn’t find it. Work with what I have, right?

Got everything going, filling up the stove top.

Ah, a home cooked meal:

Polished everything off with some cantaloupe and some oh so sweet, sugar plums from the backyard.

Until next time, my kitchen.

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