Black Moss Oysters

This is one of the most auspicious sounding Chinese New Year dish. The chinese translation of Black Moss Oysters is 蚝鼓发菜 which sounds like 好事发财, which means good fortune and wealth. This dish reminds me that as a child of God, I am already very blessed with God's guidance and provision throughout life.

There are many variations to this dish. My favourite version is cooked by my husband's paternal grandma (Por Por), who had passed on a few years ago. Cooking this dish would often stir up memories of her. I remember the times when Por Por was so proud to introduce me as her grand daughter-in-law to the seniors in church while I was dating my then-boyfriend. Por Por would cook this dish for Chinese New Year and I would be so looking forward to it. Por Por "plumped up" the already big oysters with minced pork. The combination of oysters and minced pork was an unexpected perfect match.



Ingredients
- 25 big-size dried oysters
- 1 packet of black moss
- 1 ice-berg lettuce
- 10 whole mushrooms 
- 500g minced pork 
- 1 clove garlic 
- 1 cup of plain flour
- oyster sauce, dark soya sauce, pepper, light soya sauce 

Procedures:
1) Soak dried oysters and mushroom until soft.
2) Marinate minced pork with 1 tablespoon light soya sauce and pepper 
3) Spread minced pork to one side of the oysters. Coat the oysters with the flour. 
4) Bake oysters in the oven at 180 degree celsius for 30 mins. Set aside. 
5) Stir fry garlic, mushrooms and black moss. Season with oyster sauce, dark soya sauce and pepper. Return the oysters to the wok. 
6) Add ice-berg lettuce (except for a few leaves) and fry until soft. 
6) Lay ice-berg lettuce on serving plate. Arrange oysters on top of the vegetables. Serve. 

Comments

Post a Comment

Popular posts from this blog

Shallots Steamed Chicken Wings

Image
I am embarking on an effort to collect my mummy's recipes. It is not an easy task as she does not have her recipes written down and she bases the quantities on her intuition. But I am sure that this endeavour is worthwhile as what I am collecting are not mere recipes but also wonderful memories. This dish, shallots steamed chicken wings, is one of my favourites when I was kid. Ingredients: - 1 kg of chicken mid wings - 4 tablespoons of light soya sauce - 2 tablespoon of sesame oil - 3 tablespoons of hua tiao wine - pepper - 6 shallots, chopped - spring onions and parsley, chopped for garnish Procedures: 1) Marinate chicken wings and shallots with light soya sauce, sesame oil, hua tiao wine and pepper for 30 minutes. 2) Arrange on a steaming plate and steam for 30 minutes. 3) Garnish with spring onions and parsley. Serve.
Read more

Salmon and Mushroom Rice (Rice-cooker)

Image
I have been cooking dinners on weekdays. It is definitely challenging to cook after rushing back from work. This recipe is simple and it leaves me little dishes to wash too.  Ingredients - 2 cups of rice  - 1 packet of french beans, chopped - 500g of salmon fillets  - 1 piece of salted fish  - 1 packet of beech mushrooms  - 1 tablespoon of oyster sauce  - 1 tablespoon of dark soya sauce  - 1 tablespoon of sesame oil  - 1 tablespoon of light soya sauce  - fried shallots  Procedures: 1) Cook 2 cups of rice with 1.5 cups of water in rice-cooker. Add washed salted fish to cook with the rice.  2) After 10 minutes, add salmon fillets and beech mushrooms and french beans to it and continue to cook until it is done according to the rice cooker.  3) Set aside the salmon fillets and salted fish from the rice. Add oyster sauce, dark soya sauce and sesame oil to the rice. Stir well.  4) Shred salmon fillets and salted fish. Add light soya sauce.  5) Serve the rice on a plate and top up with salmon
Read more

Hokkien Mee

Image
Hokkien Mee is my husband's favourite hawker dish and I have been wanting to cook it at home with the freshest and best ingredients. So, I finally did it today and he loved it! Now, he is lamenting that he has one less dish to eat outside as I have raised his expectation on Hokkien Mee. Hilarious! Ingredients: - 500g fresh prawns, peeled (set aside the heads and shells) - 500g squid rings - 250g of pork belly - 400g of yellow noodles - 400g of thick mee hoon - 2 tablespoons of sugar - 1 chicken cube - a lot of spring onions, cut into a few inches long - 1 bulb of garlic, crushed - 6 shallots, chopped - 1 tablespoon of pepper corns - 2 tablespoons of fish sauce - 1 teaspoon of dark soya sauce - pepper Procedures: 1) In a pot, add a little vegetable oil. Fry half the garlic and shallots until fragrant. Add prawn heads and shells and fry until pink. Add chicken cube, white pepper corns, 2 tablespoons of sugar and 4 bowls of water. Boil for at least 30 minut
Read more