Judy Poon & Family: June 2013

Thursday, June 6, 2013

Lunch Buffet at Hoshi IMM

The lunch buffet on weekdays is $33.50++

Milky Fish Soup 奶白鱼汤

Any kind of fish but not those oily fish like mackerel

I prefer the threadfin fish head

Slightly brown the fish with ginger slices, add in cooking wine and boiling water.

Cook the fish soup with high heat for 15min and the soup is milky white already... No need to add in milk!

Remove the fish, add in ingredients like radish, tofu and seasoning.

A delicious milky fish soup is ready to be served.
Tuck in :)

Tuesday, June 4, 2013

The ingredients are flour, egg(optional) and water. NO LYE WATER（碱水） is added. The secret for the 'chewy' ramen is the icy cool water AND flour. Put them into the fridge for at least half day before making the dough and let the dough rest for 2 hours before shaping and cutting. Do try to make the ramen with and without an egg, they taste different! The water to flour is 45% while the salt to flour is 4%.

Dust the ramen with corn starch, not flour, to prevent them from sticking together. The ramen can be put in a plastic container and stored in the fridge for a week.

Homemade Soft Bone Ramen

Homemade Chee Cheong Fun or Steamed Rice Noodle Rolls （自家制猪肠粉）

It's simple and easy to make this chee cheong fun at home. The most important is I can add in the dried shrimps and chopped spring onion to enhance the favour ...yummy yummy :)

Stir Fried Yellow Eel 炒鳝糊

Stir fried yellow eel (炒鳝糊）is Shanghai cuisine. It is a very common dish in Shanghainese restaurant, however, it's rare here. To my surprise, I found the live yellow eels (黄鳝鱼）in the supermarket , so I bought 2 of them and cooked the dish.

Braised Pork Ribs with Chinese Huai Shan & Carrots 铁棍山药烧排骨

Learn the cooking from the programme 'A Delicious Dish a Day' CCTV 中国中央电视台天天饮食 ;)
The original recipe ingredients are spare ribs, fresh huai shan, carrots, capsicum, leek, ginger and spring onion. I have replaced the capsicum and leek with black fungi and chinese celery.