Braised Marrow Green and King Oyster Mushroom with Minced Pork and Dried Scallops by Vanessa Tay

Braised Marrow Green and King Oyster Mushroom with Minced Pork and Dried Scallops  

Ingredient

1 Hairy Gourd 毛瓜 600g - cut into chunk

200g Minced Pork

** marinate the minced pork with light soya sauce, cooking wine, pepper and corn flour

1 box King Oyster Mushroom - cut into chunk

Or 

8 dried mushrooms - soak and thick slice

5 dried scallops - soak and keep the water

3 slices ginger

1/2 tsp of minced garlic

Seasoning 

1 tbsp oyster sauce

1/2 tbsp sugar

1 tsp chicken stock powder

* optional 

1/4 tsp dark soy sauce

1 tsp sesame oil

A dash of pepper

2 tbsp chinese cooking rice wine

300ml water (include the scallop water)

salt to taste

Thickening 

2 tablespoons potato starch or corn flour

* Mix with 4 tbsp water

Method

Heat clay pot with oil, stir fry garlic and ginger till aromatic 

Add in mushrooms, stirring constantly till aromatic 

Add in minced pork, stirring constantly till slightly brown

Add Mo Qua and dried scallops, quick stir 

Add all seasoning, stir till well mix

Last add in chinese cooking rice wine,  give a quick stir

Add in hot water and scallop water, bring to a boil. Taste

Reduce flame, let it simmer till Mo Qua soften

Gradually stir in the starch mixture to thicken the gravy to your desire consistency

Stew Bittergourd and Meatballs by Angelin Goh

 

Ingredients

250 grm of minced pork

Marinated with some fish sauce ,pepper,potato starch and sesame oil

Half of bitter gourd sliced

Fermented black beans 

5~6 cloves of garlic minced 

Oyster sauce 1tablespoon and half cup of water 

Method

Fry the marinated meatballs till brown and set aside..

Fry garlic with fermented beans till fragrant and add in bittergourd

Add oyster sauce n water and meatball .

Stew till bittergourd is soften