山寨版煎蠔餅(蚵仔煎)

oyster omelete

點解是山寨版呢?是咁的。我自己好鐘意食蠔的,生蠔,蒸蠔,蠔豉,甚至蠔油,我都好喜歡的。但是我老公偏偏就不喜歡海鮮,蠔就更不在話下啦,佢嫌蠔腥。Come on,那是海鮮味!  但蠔對男士有益嘛,所以做老婆的就要諗諗辦法,讓老公可以補一補。

所以經過一輪網上搜尋,我就將普遍的煎蠔餅(蚵仔煎)的材料的份量和做法改一改,再經過多次練習,終於迎合我的嘴刁和我老公的怪口味。

oyster omelete step 01

 

喜歡食辣的可以加泡菜

oyster omelete with kimchi

 

山寨版煎蠔餅 (蚵仔煎)
Serves 2
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Prep Time
20 hr
Cook Time
28 hr
Prep Time
20 hr
Cook Time
28 hr
Ingredients
  1. 1 桶生蠔 (大約8隻中蠔)
  2. 1/3 杯薯粉 (potato starch)
  3. 2/3 杯水
  4. 2 隻大蛋
  5. 1 1/2 湯匙魚露
  6. 2 粒蒜頭 (切碎)
  7. 1-2 條蔥 (切碎)
  8. 白胡椒粉少許
Instructions
  1. 用生粉將生蠔洗乾淨,沖水
  2. 煲熱水把蠔煮熟,煮熟後把蠔拿出剪成小件備用
  3. 在一個大碗內,把雞蛋打勻
  4. 加入薯粉 (potato starch),水,魚露,白胡椒粉,攪勻
  5. 把已切碎的蒜頭,蔥加入蛋漿內
  6. 最後把蠔肉加入蛋漿
  7. 開中小火,把煎鑊加熱,把蛋漿輕輕攪勻,倒一半入煎鑊
  8. 煎5分鐘,待蛋漿邊緣開始熟透,就可以反轉另一邊再煎8分鐘,上碟
  9. 再重覆步驟7-8,將剩下蛋漿煎熟
A Salt And Light Wanna Be http://www.saltlightwannabe.com/

 

Stir Fried Vermicelli with Pork and Black Fungus 木耳肉絲炒粉絲

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Vermicelli noodles is one of the most popular food in the house. Whenever I cook anything with vermicelli noodles, the plate will be emptied in a few minutes (Sorry I assume you know the Chinese dining culture. If you don’t understand what I’m talking about, catch an episode or two of “Fresh Off Boat”, then you’ll understand the Chinese dining culture). This particular vermicelli noodles dish is super easy and fast. What’s even better is that this dish could easily be gluten-free if you use gluten-free soy sauce, and I guarantee you that it will become a new favorite in your family too.

First of all, the secret of a yummy vermicelli dish is not the marinating, but the texture of vermicelli noodles. Correct! And the only brand I get is “青島龍口粉絲”. You can get it from any Asian grocery stores.  And I like to buy the kind with 8 tiny packets.  It’s just personal preference for easier measurement.

 

STIR FRIED VERMICELLI WITH PORK AND BLACK FUNGUS 木耳肉絲炒粉絲
Serves 3
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. Pork loin 1 pound
  2. Black fungus 1 cup
  3. Vermicelli noodles 4 small packs
  4. Garlic 2 cloves
  5. Soy sauce 1tbsp
Instructions
  1. Put vermecelli noodles and black fungus in two separate containers with cold/tap water for 30min to soften
  2. Slice pork loin, black fungus and garlic
  3. Heat wok with medium heat, put oil
  4. Wait till the oil is hot enough, put garlic
  5. Put pork and keep stirring gently till cook
  6. Then put in the black fungus, stir a little bit
  7. Then put in vermicelli noodles and keep stirring for about 5 min to mix all the ingredients together
  8. Finish by seasoning with soy sauce
A Salt And Light Wanna Be http://www.saltlightwannabe.com/

Steamed Clams in Sake Sauce 清酒煮蜆

 Steamed Clams in Sake Sauce

Having a craving for seafood, and especially clams??? Me too!!! I always have cravings for seafood.  This recipe takes no time (well, almost) to prepare and cook, and it’s super delicious.  It is definitely the top 5 recipes that I love, and would recommend to everyone.  Ahh… My tummy is so satisfied now!

 

STEAMED CLAMS IN SAKE SAUCE 清酒煮蜆
Serves 4
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. ~1 pound clams
  2. ¼ cup sake (or chinese cooking white wine)
  3. 1 tablespoon soy sauce
  4. 2-3 cloves of chopped garlic
  5. 1 small chopped shallot
  6. some chopped scallions for garnish
  7. 1 teaspoon of butter
Instructions
  1. In a pot, heat up oil with medium heat, add shallot. Cook till the chopped shallot turn a litttle brown, then add garlic.
  2. Once you add garlic, add the clams and sake.
  3. Cover the pot, and let the clams to cook 3 minutes.
  4. Remove lid to check if clams are cooked, if not, just let it cook till the shells are opened.
  5. Once all clams are cooked, turn off heat, and add soy sauce.
  6. [Now this is the most import step!!!] Taste the sake sauce.
  7. Add butter, and garnish with chopped scallions.
A Salt And Light Wanna Be http://www.saltlightwannabe.com/

Congee with Salted Pork Bones and Dried Scallops 瑤柱咸豬骨粥

Happy 4th!!!  It’s raining and windy outside, because Hurricane Arthur is approaching.  So I decided to make congee with salted pork bones and dried scallops (瑤柱咸豬骨粥) today, some comfy food for me.  It’s a very delish chinese dish or soup.  It’s so easy, and with 1 big pot, it can feed me and my hubby for this long weekend.

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CONGEE WITH SALTED PORK BONES AND DRIED SCALLOPS 瑤柱咸豬骨粥
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 5 handful of long grain rice (I know it sounds a little crazy, but that’s exactly how my mom taught me. Just try to grab as much rice as possible with 1 hand, then that’s what I meant by handful.)
  2. 1 pack of salted port bones (available @ chinese butcher stores)
  3. 5 dried scallops
  4. 10 cups of water for congee + around 3 cups of water for preparation steps
Instructions
  1. soak rice in water for half an hour, add in a little bit of cooking oil and salt. you don’t need a lot of water, just enough to cover all the rice
  2. soak dried scallop in hot water for half an hour, then peel the dried scallops
  3. boil the port bones in a separate pot for about 15 min to get rid of the fat and dirt
  4. in a big pot, add the 10 cups of water, rice, dried scallops and boiled pork bones, and bring it to boil
  5. then simmer for an hour with the lid slight open Since the pork bones are salted already, you don’t need to add anymore salt. We usually add some crunchy noodles and white pepper when we serve the congee to enhance the flavor
A Salt And Light Wanna Be http://www.saltlightwannabe.com/