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 –
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!)
for today, as i saw some manila clams when in sheng shiong, i bought about 550g. 🙂
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. 🙂
the spicy tau jeon sting ray was my first attempt. very tasty with the salted vegetables & spicy bean sauce.
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. 🙂
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
the bitter gourd turned out to be very tasty, excellent dish among the 4 other dishes (the manila clams were superb!)
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.
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.
each dish takes about 10-15mins, so i did all 5 in about 1hr.
not too difficult & very enjoyable dinner with wife & daughter.