teochew muay dishes

after the very enjoyable 9pax lunch at ye shanghai recently, i am planning to do a teochew muay lunch for my friends. ^^

i can already make several nice dishes –

• quite excellent kong bak (braised pork belly)
• a “kick-ass” haha! steamed salted fish minced pork 咸鱼饼 &
• an equally awesome steamed minced pork with egg

i just need to try out some vegetable dishes, & also the spicy sting ray dish (which is dependent on the supply of fresh sting ray at sheng shiong on the day!)

stir-fry manila clams

for today, as i saw some manila clams when in sheng shiong, i bought about 550g. 🙂

i made some excellent manila clams previously! ^^

it was easy to make-

i fry 1 cut chilli padi, sliced ginger (2cm piece) and 1 stalk of curry leaves (discard the stem) in oil in a pan till fragrant

turn on high fire & place manila clams in the pan, stir-fry & cover. add 1 tbsp oyster sauce, 1tbsp corn flour, 1-2 tsp (to taste) fish sauce mixed with 1/2cup water

cover & reduce till shells open up, just few minutes

when done just right, manila clams is plump & juicy & tasty, the curry leaves giving them excellent distinct flavours. i love the curry leaves. 🙂

spicy tau jeon sting ray

the spicy tau jeon sting ray was my first attempt. very tasty with the salted vegetables & spicy bean sauce.

spicy tau jeon sting ray

they turned out pretty good-

soak 1/2 packet of salted vegetables & cut into thin slices

fry 1/2 cut chilli padi, 1.5 tbsp spicy bean paste & sliced ginger till fragrant

add sting ray (500g diced) to wok & stir-fry to coat the flavourful sauce

add 1.5cup chicken (or vegetable stock), cover & reduce (about 10mins)

it is important to reduce the sauce to make the flavours intense & the sting ray very tasty. 🙂

spicy black beans bittergourd

the spicy black beans bittergourd also my first-

cut the bittergourd into 1/2′ by 2″ pieces & soak in water for 4hrs (i added 1 tsp salt). rinse thoroughly in slow running water to remove some of the bitterness

add 2 cloves chopped garlic, 1/2 cut chilli padi & 1tbsp spicy black bean sauce & stir-fry till fragrant

add bitter gourd & stir-fry to coat it with the tasty sauce

add 1.5cups stock, cover & reduce

spicy black beans bittergourd

the bitter gourd turned out to be very tasty, excellent dish among the 4 other dishes (the manila clams were superb!)

stewed cabbage

i did about the same for the other 2 dishes – stewed cabbage & stewed egg plant. basically add cut chilli padi, chopped garlic & fry, then add the vegetables, oyster sauce, fish sauce or light soy sauce, then add stock, cover & reduce.

they were both very tasty, though nothing special.

the egg plant was my second try. this time i did not add tomato sauce.

but the taste still different from ye shanghai’s excellent egg plants.

stewed eggplant

the egg plant was not as tasty as the wafu 和风 egg plants i did previously.

maybe i will try tsuyu to replace light soy sauce.

teochew muay dishes

each dish takes about 10-15mins, so i did all 5 in about 1hr.

not too difficult & very enjoyable dinner with wife & daughter.

c.h.e.f andy