Teochew Cooking with Master Chef Tony Gao, Guangzhou - Series 2

Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

PAN-FRIED OYSTER IN TEOCHEW STYLE

Ingredients

200gm Fresh baby oysters
15gm Spring onions
3nos Chicken egg
150gm Local potato starch
2tbsp Fish sauce
1tbsp Chilli sauce

Method

1. Clean the shelless fresh oysters and drain off excess water. Set a side.
2. Marinade with spring onions, egg and starch.
3. Heat some oil in the wok, wok-fry all ingredients in an oval shape.
4. Beat egg and pour on the side of the oysters. Pan-fry it until cooked.
5. Serve with fish sauce and chilli sauce as condiment.

Teochew Cooking with Master Chef Tony Gao, Guangzhou - Series 1

Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

SWEETENED SWEET POTATO & YAM SERVED WITH CHOCOLATE & RASBERRY
Ingredients

150gm Sweet potatoes
150gm Yam
250gm Sugar
10gm Fragrant shallot oil
5gm White sesame

Method

1. Thicken the sugar with little water. Then add fragrant shallot oil. Add sweet potatoes and yam. Pour on the plate when done.
2. Drizzle some onion oil and wok-fry white sesame until fragrant. Add little sugar and sesame oil. Serve as dressing.

Kum Heong Clams

This is another type of clams that can be found fresh in most of the restaurant here. This time I had them in KumHeong, a spice sauce with the smell of curry leaves.

Flower Sea Snail

Have you ever tasted these little creatures? Ain't they look cool and adorable!I am sure they will be hit as pet sometime in the future! So this time I cook some of this fresh flower sea snail.

I have them in Kum Heong sitr fry!

Once cooked, you need to take a toothpick to get the meat out from the shell. The texture of the cooked sea snail is amazingly good. I am assure this is due to the freshness as they are still alive before being cooked.


Would you like to try? . . . Steven Cheng