Sunday, May 24, 2009

May 19th Dinner

Stir Fry Mix Mushroom with Oyster Sauce and Sesame Oil
Chinese Long Bean with Salted Egg Yolk
Shrimp with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds

I copied the Chinese long bean recipe from a HK Magazine called Milk and here are the instructions translated. Once again for Auntie D.

2 serving
4 salted eggs
1 bunch of Chinese long bean
1 tbsp of butter
Oil (can't read what kind)

1. Use water to clean and remove the dirt from from outside the salted eggs. (2 min)
2. Boil eggs till cooked. (7 min)
3. At the same time, wash and chop beans into small pieces. (2 min)
4. When the eggs are done, extract the egg yolks. Egg whites can be saved for other use. (1/2 min)
5. Heat pan with oil and stir fry the chopped beans till it is cooked. (3 min)
6. Use another small pan to melt the butter. (1/2 min)
7. Place salted egg yolks in the melted butter and cook it till it becomes paste like. (2 min)
8. Put the egg yolk on the cooked beans. (1/2 min)
9. Stir yolk and beans so that it is even distributed on the beans. (1.5 min)

It is ready to serve with rice.

Mix Mushroom with Oyster Sauce

Recipe from magzine

Recipe from magzine

Chinese Long Bean with Salted Egg Yolk

Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds

And here's my mom's recipe for making your own salted eggs:

11 eggs
2/3 cup salt
2 cups water

Boil water together with salt until salt melts
Let salt water cool down completely
Pour salt water into a tofu plastic box, which can fit 11 eggs in two layers

Cover with plastic lid and leave in room temperature for 30 days. Open one egg to check if the egg yolk is firm. Leave the eggs in the salt water for a few more days to make sure all the egg yolks become very firm.
Remember: to switch position of eggs after 15 days (from upper layer to lower layer)

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