Monday, April 11, 2011

2 plus 1 menu: Simple Light Menu





From left: Seaweed Egg Roll, Chinese Yam & White Fungus Soup, Steamed Fish w/ Tomato


2 plus 1 Menu:
(serves 3)

Chinese Yam & White Fungus Soup (淮山雪耳瘦肉汤) - $5.00
Seaweed Egg Roll (紫菜腐竹鸡蛋卷) - $3.50
Steamed Fish with Tomato & Salted Vegetables (蕃茄咸菜蒸鱼尾) - $4.50


Total: $13.00


I will be sharing this menu idea to "$20 Budget Meal" (April), hosted by Ellena of Cuisine Paradise.


For more of my 3-plus-1 or 2-plus-1 menus, check out the page here.








Ingredients: Lean pork, Chinese Yam (淮山) and White Fungus (雪耳) or Snow Fungus, 1 tbsp wolfberries (not in pic)


Chinese Yam & White Fungus Soup (淮山雪耳瘦肉汤)
This is a nourishing and beauty soup for us ladies.  Consume this soup regularly for a youthful looking complexion.

Approximate cost
Lean pork ($2.50) + Chinese Yam ($2.00) + White Fungus/wolfberries ($0.50) = $5.00

Method:
1) Blanch the pork in hot water.  Set aside.
2) Bring a pot of water (about 1.5 litre) to boil.  Add all ingredients, except for wolfberries, and simmer at low heat for an hour.
3) Add the wolfberries, season with salt and simmer for another 5 minutes.




Put together a few simple ingredients and you have a delectable dish


This is similar to making a swiss roll, except that we have savory fillings.  To make a thin and firm egg omelette (蛋皮), add a little cornstarch solution into your beaten egg.  Use your biggest non-stick frying pan, add a little oil and pour in the beaten egg.  Swirl the pan to make a nice round and thin omelette.  Once the omelette is set, slide it (or flip it) onto a plate to cool before rolling.  If you only have a small pan, then prepare two pieces of egg omelette instead of one.  The minced pork acts as a "glue" to combine all the ingredients together.  You can also use fish paste to substitute minced pork.  I added a thin layer of bean curd sheet (腐竹) in this egg roll (same type for cooking dessert soup).  You can also use bean curd sheet (腐皮 - typically used for making ngoh hiang), but you will need to wipe the bean curd sheet several times with a clean damp cloth to remove some of the salt and/or adjust the seasonings, as 腐皮 is very salty.  The 腐竹 that I am using is tasteless, so I marinated it with a little soy sauce and mirin prior to rolling.

Ingredients:
2 eggs, beaten
80g minced pork
2 Chinese dried mushroom (soaked, squeezed out excess water and chopped)
1 stalk of spring onion, chopped
1 big sheet of seasoned seaweed
1 piece dried bean curd sheet (腐竹)* - the soft type for making dessert soup.
* wet the bean curd sheet with a little water to soften it and squeeze out excess liquid

Seasonings:
Beaten eggs: Add 1 tsp soy sauce + 1 tsp mirin + cornstarch solution (1 tsp corn flour + 1/2 tbsp water)
Minced pork: Add 1/2 tbsp soy sauce + 1 tsp mirin + 1 tsp sesame oil + pinch of pepper
Softened bean curd sheet: Add 1/2 tbsp soy sauce + 1/2 tbsp mirin

Approximate cost:
Eggs ($0.50) + minced pork ($1.00) + dried mushroom/spring onion/seaweed/bean curd sheet ($2.00) = $3.50


Method:
1) Heat a little oil in a non-stick frying pan and pour in the beaten egg to make 1 or 2 thin egg omelette.  Set aside to cool.
2) Mix minced pork with chopped spring onion and mushroom.
3) To assemble, take half the minced pork mixture and spread it very thinly on the egg omelette.  Place the seaweed on the minced pork, then spread the remaining minced pork on the seaweed.  Next, take the marinated bean curd sheet (drain off excess liquid) and lay it on top of the minced pork.  
4) Carefully roll up the ingredients and transfer onto a plate.  Steam the egg roll over high heat for about 8 minutes.  
5) Cool the egg roll briefly and cut into thick slices.  






Ingredients:
1 portion fish tail
1 tomato, sliced
1 tbsp thinly sliced salted vegetable
1 Chinese dried mushroom, soaked and sliced
1 tbsp shredded ginger
1/2 chili, sliced
Salt, soy sauce, pepper to taste
1/2 tbsp shallot oil (or cooking oil)

1 stalk spring onion, cut into 1.5" lengthwise


Approximate cost: 
Fish ($3.30) + tomato/salted veg/mushroom ($0.70) + others ($0.50) = $4.50


Method:
1) Sprinkle a pinch of salt/pepper on the fish.  Place the tomato/salted veg/mushroom/shredded ginger/chili and fish on a plate for steaming.  Add soy sauce, shallot oil and 1 to 2 tbsp water.  
2) Steam the fish for 10 minutes over high heat.
3) Garnish with spring onion and serve immediately.






2 comments:

  1. Drool......everything look soooo delicious!!!!! And wrapping "dried bean curd sheet" with egg and seaweed seems very interesting. I have never try that b4. Thanks for sharing these wonderful dishes again.

    ReplyDelete
  2. hi, looks delicious, especially the steam fish.

    ReplyDelete

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