Wednesday, February 23, 2011

Stir-fry "Shark's Fins" with Eggs (桂花翅)





Recently. I brought my mum to watch "大世界" (It's a Great Great World), a movie about Singapore's famous old night spot, The Great World Amusement Park.  I was particularly interested in the ending part of the movie, which showed the various yummy dishes served for a wedding dinner by Spring Court restaurant.  Coincidentally, both my parents and my parents-in-law held their wedding dinners at Spring Court!  It goes to show how famous and popular Spring Court restaurant must have been during the olden days.

As a child, there was one particular dish that I love to eat at wedding dinner - 桂花翅, served together with  a few other small dishes as the cold platter (冷盘).  I don't really go for the shark's fins cos it's the flavourful fried eggs that I like.  You can use real shark's fins or imitation shark's fins to cook this dish at home.  I just use some tung hoon (粉丝), soaked it briefly, as the imitation shark's fins.  I added some shredded dried scallops but this is not really essential and can always be replaced with some finely shredded ham instead.  Add some bean sprouts (both ends removed) for some crunch in the dish.

One necessary step is to stir-fry the bean sprouts lightly over high heat in wok.  This adds "wok hei" to the dish while removes the raw taste of the bean sprouts.  The heat must be high and be done quickly (takes less than a minute) so that the bean sprouts retain the natural water content and does not turn soggy.


Recipe

Ingredients:
3 eggs
1/2 small bundle tung hoon (粉丝)
Handful of bean sprouts (both ends removed)
2 dried scallops (soaked & shredded) or 1 sliced ham (shredded)
2 cloves garlic (minced)
Spring onion, cut into 2 inches long
Chili, thinly sliced

Seasoning:
2 tbsp stock
1/4 tsp salt
1/2 tsp soy sauce
Dash of pepper


Method:
1) Briefly soak the tung hoon in water to soften it a little.  Discard water.  Pour 2 tbsp of stock over the tung hoon for it to absorb the flavour (rest for a few minutes).

2) Beat the eggs lightly, add seasoning (except for stock).  Add the soaked tung hoon and stir to combine.

3) Heat wok over high heat.  Add a little oil and stir fry the bean sprouts quickly (less than a minute) with a pinch of salt.  Set aside.

4) Lower to medium heat.  Add another 2 to 3 tablespoons of oil.  Add garlic, follow by shredded scallops or ham.  Stir fry briefly and add the egg mixture to the wok.  Stir the eggs lightly.  When the mixture begins to dry up a little, add some of the chopped spring onion and the bean sprouts from (3).  Stir to combine.

5) Garnish with chopped spring onion, chili and serve hot immediately.



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