Thursday, March 24, 2011

Menu 2

Chinese White Cabbage with Tofu Soup

Sautéed Eggplants

Vegetables of the Day 

1) Chinese White Cabbage with Tofu Soup

  • 1/2 catty (300 g) spareribs or lean pork
  • 1 block of solid bean curd, ngaahng (hard) dauh-fuh*
  • 300 g Chinese white cabbage, baahk-choi**
  • 6 bowls of water
  • 1 slice ginger
  • ½ tsp salt
* photo on post 4/06/11
** photo on Vegetables Page
  1. Wash the bean curd clean.
  2. Wash pork ribs clean, cut them into small pieces, scald them in boiling water and drain.
  3. Wash Chinese white cabbage and cut into short lengths.
  4. Bringing water to a boil, put spareribs and ginger slice in to boil over medium heat for ½ hour.
  5. Put the bean curd in to boil for 15 minutes
  6. Add the Chinese white cabbage in and boil for another 10-15 minutes.
  7. Add salt to taste before serving.
2) Sautéed Eggplants

  • 500 g eggplants sliced thickly
  • 2 tbsp rice wine (Shaoxing)
  • 2 tbsp fermented bean paste, dauh-báan-jeung*
  • 2 tbsp sugar
  • 1 tbsp white wine
  • 1 cup + 1 tbsp of vegetable oil
  • 1 green bell pepper, cut into bite-size pieces
  • 1 tsp ground white sesame seeds, roasted
  • ½ tsp sesame oil
 * see photo on post 4/6/11

  1. Soak the eggplant in a bowl of water for a few minutes. Drain water and wipe thoroughly the eggplants with paper towels.
  2. Heat the oil in a frying pan over medium heat. When oil is hot drop the eggplants into the pan. Fry for about 3 minutes on both sides or until the flesh is soft.
  3. Transfer the eggplants onto a rack lined with paper towels (cut side down) to drain. Discard oil.
  4. Heat 1 tbsp oil in the pan over medium-high heat and add the green bell pepper. Stir-fry for 20 minutes or until the pepper is bright green.
  5. Add the eggplants, and the fermented bean paste combined with rice wine, white wine, and sugar. Gently toss the vegetables to coat with the sauce. Transfer to a serving dish. 
  6. Roast the ground sesame seeds and garnish the dish.  Pour sesame oil on top.

 3) Shanghai white cabbage (siú-tòhng-choi) 


  • 1 catty of Shanghai white cabbage, siú-tòhng-choi
  • 2-3 cloves of garlic
  • 1 tbsp vegetable oil
  • 1/2 tsp salt 

  1. Wash vegetables clean.
  2. In a large saucepan, bring water with salt, garlic and vegetable oil to a boil. Add vegetables in and boil for a few minutes until tender but still bright green.
  3. Drain and serve in a plate.

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