Stir-fried Lotus Root With Julienned Cuttlefish 炒莲藕

Stir-fried Lotus Root With Julienned Cuttlefish 炒莲藕

Recipe source :  Adapted from Amy Beh

We love to order stir-fried lotus root when we eat out at a particular "tai-pai tong". That's because this dish is that particular outlet's specialty. 

Amy Beh's version is slightly different as this recipe uses nam-yee, a fermented red bean curd with a distinct flavour, whereas the "tai-pai tong's flavour was very light.

Both are lip-smacking good!

Ingredients

15g dried cuttlefish shreds
100g lotus root, cut into thin slices (use local lotus roots which are smaller in size and more succulent, whereas the China variety which is larger is not suitable for stir-frying)
75g snow peas
80g gingko nuts ( original recipe used carrot slices )
5g dried snow fungus, soaked until soft and shredded into small pieces  ( my own addition )
3 tbsp cooking oil
1 tsp chopped garlic

Sauce Ingredients

1 tbsp abalone sauce
1/2 cube nam yee, mashed with 1 tsp shao hsing wine
1 tsp sugar
1 tsp sesame oil
1/2 tsp pepper
2 tbsp water

Method

1.  Bring a pot of water with 1/2 tsp salt, sugar and a pinch of bicarbonate of soda and 1 tsp oil to a boil. Put in snow peas. Boil 30 seconds. Remove and immerse in cold water for 3 to 4 minutes. Drain and set aside.
2.  Blanch lotus roots separately in another pot of boiling water with 1/2 tsp vinegar added to it for 1 minute. Remove and immerse in cold water for 4 to 5 minutes. Drain and set aside.
3.  Heat oil in a wok and lightly brown cuttlefish shreds until crispy. Drain and set aside.
4.  Remove oil, leaving 1 tbsp oil in wok. Saute chopped garlic until slightly brown. Add in blanched vegetables, gingko nuts and snow fungus. Stir-fry for 1 minute, then add in sauce ingredients.
5.  Return the pre-fried cuttlefish shreds to the wok. Toss briefly until sauce is well combined.
6.  Dish out and serve immediately.

Hong Kong Boat Congee 香港艇仔粥

Hong Kong Boat Congee 香港艇仔粥

Recipe source :  Doris Choo of Sumptuous Flavours

Boat congee is very popular in Hong Kong and Macau. The congee is very smooth and delicious. The variations of ingredients used in the making of boat congee are extensive. Each shop may not be using exactly the same ingredients from another. But basically, an assortment of seafood, pork and peanuts are used in the making of the boat congee, although some omit the use of peanuts.

My attempt to search for Hong Kong boat congee online has not been very successful, or rather I should say it wasn't what I was looking for.  Somehow, the photos and the ingredients mentioned were not similar to what I had eaten in Hong Kong and Macau.

Anyway, I came up with my own version i.e. if my recollection is correct! Of course, it does not measure up to the professional standard of those served in Hong Kong restaurants, but if I may say so, my boat congee tasted pretty good!  

Ingredients

150g rice,
150g shrimps, remove shell and keep the tails intact
10g dried pig skin, soak and boil to remove odour,  then rinse thoroughly before cutting into thin strips
30g dried cuttle fish, soak in water until soft and cut into thin strips
30g dried scallops
1800 litres water
1 tbsp ginger oil
1 stalk spring onion, chopped
1 tsp salt

 Preparation for rice :

1.  Wash the rice the night before and soak with enough water to just cover the rice.
2.  Put the rice into a container and freeze the contents overnight. 

Note : It is believed that the cooking time to boil the porridge would be cut down and the texture of the porridge would be smoother.

Frozen rice

 Dried scallops

 Strips of pig skin

 Shrimps

Strips of soaked cuttle fish

Instructions

1.  Place the frozen rice and ice together with the dried scallops, cuttle fish, and pig skin into a large pot.
2.  Add in water and boil. Once it comes to a boil reduce to medium flame and continue to simmer for 45 minutes. Stir the contents occasionally to prevent sticking to the bottom of the pot.
3.  When the rice grains have broken and the consistency is smooth and gluey, add shrimps and stir well for 2 to 3 minutes. 
4.  Add salt and switch off the flame.
5.  Add ginger oil and the chopped spring onion. 

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food