Famous Asian Recipes Blog

Ingredients
2 large squids (about 400g), 200g minced pork, 3 tbsp Chinese celery (diced), 1 tbsp Onion (diced), 1 egg white, 2 tsp spicy bean paste, 1 tbsp of cooking oil, 1 tsp of cooking wine
Marinade
1 tsp light soy sauce, 2 tsp cornstarch, 1 tbsp egg white, few drops of sesame oil, sugar, salt and pepper to taste
Seasoning
100ml of water, 1 tbsp light soy sauce, 2 tsp sugar, 1 tbsp tomato sauce, few drops of sesame oil,
Method
Mix minced pork, 2 tbsp of finely chopped celery and marinade, stir to mix well then divide into 2 portions. Scald cleaned squids in boiling water for 30 seconds then rinse with cold water and pat dry. Coat squid with cornstarch thinly.
Heat oil in a wok then saute diced onions and spicy bean paste to fragrant. Sprinkle cooking wine then add celery and seasoning, bring to a light boil then thicken sauce with little bit of cornstarch water. Keep sauce warm in wok.
Stuff minced pork into squids till almost full then seal open ends with toothpicks and steam for 15 minutes. When it is done, cut squids into sections and top with warm spicy bean sauce.

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Ingredients
80g black mushrooms (soaked and trimmed)
240g minced pork, 2 tbsp water chestnuts (chopped)
1 tbsp spring onion(diced), handful of kale stalks (boiled)
few slices of carrot, 1 slice of ginger, 1 tbsp of cooking oil
Marinade
2 tsp light soy sauce
1 tbsp of cornstach sloution, dash of sesame oil
sugar, salt and pepper to taste
Seasoning for mushrooms
1 tbsp ginger juice
1 tbsp wine, sugar and salt to taste
Seasoning for gravy
3 tbsp of steamed mushrooms juice
2 tbsp of water, 1 tsp of oyster sauce and light soy sauce
Method
Mix minced pork with water chestnuts, spring onions and marinade. Steamed mushrooms with mushrooms seasoning for 10 minutes then drain dry and reserved juice. Pat little cornstarch on the mushrooms and stuff minced pork on top. Steam for another10 minutes and arrange onto a plate.
Heat cooking oil in wok and saute ginger to fragrant, add water and seasoning for gravy, sprinkle cooking wine and stir in carrots and kale. Bring gravy into a light boil, add cornstarch solution to thicken the gravy then spread over the steamed mushrooms. Serve hot.
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You don’t have to use the expensive abalone to get the ablone flavor, a combination of abalone sauce and fresh prawns blend in well with each other will give you the perfect effect.
Ingredients
200 g medium size prawns (shelled and cleaned)
2 tbsp of abalone sauce
50 g red bell pepper (diced)
50 g celery (peeled and sliced)
40 g cashew nuts (roasted)
1 clove chopped garlic
1 tsp minced ginger
1 tsp cornstarch mixed with 4 tbsp water
2 tbsp chili sauce
1 tsp dark soy sauce
1 tsp light soy sauce
1 tsp tomato sauce
2 tbsp cooking oil
Method
Heat oil in wok, saute ginger, garlic and pepper to fragrant. Add vegetables and prawns, stir- fry with high heat for 2 minutes then add in all the sauces and stir to mix well. Add roasted cashew nuts, dish up and serve.

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