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. 

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