Fish Paste Stuffed Mushroom with Fresh and Dry Scallop

I personally love this dish, lovely to see and yet lovely to eat. This is stuffed mushroom with fish paste top with fresh and dried scallops. This dish looks so gorgeous that it can stand alone as a main dish by itself and that is what I have done with it. This dish is not that difficult to make but need a bit of time as you need to soften the dried chinese mushroom and also the dry scallops. I got to say this dish looks expensive and really delicious.

1 medium size brocolli
10 dry chinese mushroom
10 whole scallops
8 large dry scallops
150g fish paste




1. Soak dry mushrooms and dry scallops ina bath of hot water, prefer to soak over night until soft.
2. Once the mushrooms soften, scrub of the black skin of the mushroom, boil the mushroom with water and sugar.
3. Once the dry scallops are soften, break them up.
4. Fill up the mushroom with fish paste and top with a fresh scallop.
5. Use the dry scallop floss to decorate the side of the fish paste.
6. Steam the stuffed mushrooms for about 20-25 minutes.
7. Cooked the brocolli.
8. Place the brocolli and mushrooms onto the serving plate.
8. Make some oyster sauce and place the sauce on top of the mushroom and brocolli.



It is a dish that should be presented on your dining table for your special guests. Enjoy!

Yours Steven Cheng

Pickled Lotus Root

This is a very simple dish, yet delicious, very refreshing and suitable to endulge before starting having your dinner. This delicate dish is called pickled lotus root. All you need is some fine shreaded lotus root, washed and cleaned. Marinated it in salt for 5 minutes and wash off the salt. The marinate the shredded lotus roots with sugar, a bit of vinegar and lots of lemon juice ( if you like spice, you can put some fresh chillies)

Once ready you will notice that the shredded lotus root taste crunchy and with a hint of lychee taste. The next coming post, I will post my latest creation, mini Buddha jump over the wall (mini futt till cheong). So see you soon.

From myself, Steven Cheng

Golden Pumpkin with Crab Meat Sauce

Yet another new and yet a simple dish that I am going to post today.

Pumpkin dish? I guess a lot of people include myself had tried to avoid pumpkin cause do not know what to do with it. It is hard outside and can also be hard inside if it is not ripe. I cannot resist this pumpkin cause I was so attracted to the colour, golden yellow. In Malaysia, we do a lot of frying in our dishes from fruits such as bananas to vegetables such as yams. So I decided to slow fried the slices pumpkin till there are cooked.

While waiting for the pumpkin to cook, I prepare the sauce to top the cooked pumpkin. Here I use fresh crab meat, slice mushroom and sticks of carrot. Heat up the wok with one tablespoon of cooking oil, fry some garlic then add the carrot, mushroom and crab meat.

Add a pinch of salt and white pepper, a tablespoon of oyster sauce, a teaspoon of dark soya sauce, a tablespoon of chinese wine and 4-5 tablespoon of water. Once boiled, add 1 tablespoon tapioca water to concerntrate the sauce.

Once the pumpkins are cooked, place them on a serving plate and top it with the cooked crab meat sauce.

Ingredients:

350g Yellow Pumpkin
100g Cooked Crab Meat
20g Sliced Mushroom
10g Carrot Sticks
1Tspn Oyster Sauce
1tspn Dark Soya Sauce
1tspn Chinese Wine
4-5 Tspn Water
1 tablespoon Tapioca Water
a pinch of salt and pepper

This recipe also can also be view with video at : Eat First Think Later

Yours Steven Cheng

A Simple Egg Dish

I love eggs and could not have enough of them. In this post I would like to introduce an egg white dish. A lot of people don't like them and some will try avoid them but I really love them. Eggs can be done by, boiling them and even stir fry them. For egg white, I prefer to boil them in a low temperature oil. by doing this you will end up having crunchy cooked egg white.


Once the egg white is cook and done, drained and set them aside. Then stir fry fresh prawns, scallops, carrot, a pinch of salt, white pepper and chinese wine. Once done, stir in the cooked egg white and serve.


6 egg whites
150gm large prawns
50gm scallops
10 slices carrot
1 Tsp osyter sauce
1 tsp chinese wine
a pinch of salt
cooking oil

Do try this simple recipe of mine and I am sure you will love it and your guests too!

From me, Steven Cheng