Chinese Steam Fish

Chinese Steam Fish



Ingredients

- 1 medium whole fish, ( I ask the fishmonger to clean it for me)
- 6 slice of ginger, thinly julienned
- 1 chilli sliced (adjust to your liking)
- 2 medium tomato, cut into slices
- 80g salted vegetables, sliced thinly
- 2 salted plums
- 1 tbsp rice wine
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- dash of pepper
- 3 stalks spring onion, thinly julienne to garnish
- 1 chilli sliced, thinly julienne to garnish
- 1 tbsp water

Directions

1. Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Place fish on the 
    plate.
2. Drizzle light soy sauce and oyster sauce over the fish. Keep in fridge (covered) for at least 30 mins.
3. When you are ready to steam the fish, add water and scatter the rest of the ingredients ( salted
    plums, salted vegetables, tomatoes and ginger strips) over the fish around the plate.
4. Place your steamer rack inside your wok. Add enough water to come to the base of the steamer,
    bring it to a boil.
5. Once the water has come to a boil it’s time to steam your fish. Place your dish on the steamer rack
    and cover and steam for 12 mins.
6.  Do not over-steam as the meat will become tough.
7. Garnish with spring onions strips and chilli strips.



Crispy Roast Pork Belly (脆皮燒肉)

Crispy Roast Pork Belly (脆皮燒肉)

Ingredients:

• 1.2 kg pork belly
• 1/2 Tbsp Shaoxing wine, optional
• to taste, rock salt

Seasonings:

• 3½ tsp salt
• 2 tsp sugar
• 1/2 tsp five-spice powder

Method:

• To prepare the seasonings: Combine salt with sugar and five-spice powder well. Set aside.
• Use a knife to scrape away any impurities and hair. Rinse thoroughly. Blanch in boiling water for about 15 minutes, until 60 to 70% done, and the skin is softened. Drain well and wipe dry with paper towels.. Use needles to poke the rind as many holes as possible. Turn over to other side, cut a few slits on the meat to help absorb seasonings better.
• Rub wine evenly on pork. Let rest for a while. Coat the meat with seasonings evenly. Make sure there‘s no seasonings on the rind, otherwise the five-spice powder will darken it.
• Wrap the pork meat with foil and leave the rind unwrapped. Place in fridge, let air dry overnight in fridge.
• Preheat oven to 200C/395F.
• Remove pork from fridge and remove foil. Let rest at room temperature for a while. Poke the rind with needles evenly once again. Wipe dry. Season the rind with rock salt. Bake in preheated oven for about 30 minutes (Remark: I used convection oven. If ordinary oven used, bake for 45 minutes.) Increase temperature to 220C/430F, bake for 10 to 15 minutes, or until you get enough cracklings. (If ordinary oven used, move the pork from middle rack to upper. Grill the rind until evenly blistered and browned.)

The cooking time depends on how thick and how big the pork belly is. Please adjust accordingly.



8 days Shenzhen, Hong Kong & Macau ( 2nd Nov to 9th Nov)

Asta Hotel & Resorts

  

    Five Spice

Mian Dian Wang

Dessert Time

    Dim Sum Spread

   Sumptuous Dinner

   Pampering Time

Tailoring Time - choosing material for cheongsum

   Kok Kei - Shopping for Cookies

Stir Fried Asparagus with Scallops

Stir Fried Asparagus with Scallops

Ingredients

• 15 spears asparagus, trimmed and cut into 3cm pieces
• 1 teaspoon oil
• 5-8 large frozen scallops, thawed
• salt and pepper, to taste
• cornflour, as needed
• 1 tablespoon oil
• 1 tablespoon diced garlic
• 1 shallot, finely diced
• 1/2 teaspoon salt
• 1/2 cup (125ml) water
• 1 tbsp oyster sauce
• 1 red chilli, sliced
• 1 teaspoon cornflour, mixed in 2 teaspoons water
• 1 teaspoon sesame oil
• salt, to taste

Direction

1. Blanch the asparagus and carrots in boiling water and 1 teaspoon oil for 3 minutes. Set aside.
2. Season the scallops with salt and pepper then lightly dust in cornflour.
3. Heat a frying pans with oil. Saute the garlic and shallot till aromatic.
4. Add the scallops then stir fry until both sides are evenly browned; about 3-4 minutes.
5. Turn the heat down to medium then add the water and simmer for 2 minutes,
6. Add Asparagus, carrots and chilli, oyster sauce, sesame oil and salt to taste.
7. Add the cornflour slurry.
8.. Heat and stir untir sauce is slightly thickened.

  .



Deep Fried Seafood Wanton

Deep Fried Seafood Wanton

Ingredients

- 1 fish fillet - cod fish ( use a good fish fillet)
- 6-10 medium size prawns
- dashes of salt and pepper
- 1tsp sesame oil
- less than 1tsp cooking wine
- 1/2 cup mixed vegetables of peas and carrots, cooked and cooled, set aside

- 4 water chestnuts chopped.
- 1 egg white

Direcctions

1. Chop the fish fillet and prawns to a paste form.

2. Mix themin a mixing bowl and add in the vegetable and water chestnuts.

3. Marinate with salt and pepper, seame oil and cooking wine.

4. Then add in egg white and mix well.

5. Texture should be just slick sticky.

6. Use wonton wraps and fold in the fillings and use a spring onion to tie it up.

7. Deep fried till golden brown.



Sambal Prawns

Sambal Prawns

Ingredients



• 3 medium onions, peeled, and chopped roughly
• 4 cloves garlic, peeled
2 lemongrass stalks, white part only, chopped roughly
5 Birds Eyes chillis
1 tablespoon belcehan (fermented shrimp paste)
2 tablespoons vegetable oil
1/2 teaspoon ground turmeric
500 grams raw, peeled prawns
1/3 cup water
3 tablespoons tamarind concentrate
2 teaspoons sugar
1/2 teaspoon salt
roasted sesame seeds

 Method

1. Process onions, garlic and chilli until fine.
2. Heat up a wok and add the oil.
3. Fry the process mixture and belechan over a medium heat, stirring all the time until fragrant.
4. Add turmeric and fry for another min and add the prawns and water.
5. Stir to combine, coating the prawns with the mixture.
6. Add tamarind, sugar, salt and soy and continue stirring, until prawns are pink and cooked through.
7. Sprinke with roasted sesame seeds.

 



Piglets Mooncakes