Recipe Ingredient
- (A) Golden Fried Pork Ribs:
- 400g spare ribs, cut into 4 1/2 cm lengths
- Seasoning:
- 1 1/2 tbsp sugar
- 1/2 tsp Chinese five spice powder (ng heong fan)
- A dash of pepper
- 1/2 tbsp light soya sauce
- One cube preserved red bean curd (tau ju)
- 1/2 tsp meat tenderiser
- 2 tbsp Shao Xing Hua Tiew wine (optional)
- 2 tbsp water
- 3 cloves garlic, minced
- 3 shallots, minced
- 3-4 tbsp corn flour
- (B) Seafood Nori Rolls:
- 200g prawn paste
- 100g squid (sotong) paste
- 4 salted egg yolks, steamed for three minutes and mashed flat with a chopping knife
- 2 sheets nori (Japanese seaweed), cut to the size of a slice of bread
- 4 pieces stale bread (2-3 days old)
- 6 pieces filament crabstick
- 1 cup breadcrumbs
- Seasoning:
- salt to taste
- a dash of pepper
- a pinch of sugar
- (C) Steamed Fish and Mushroom Bundles:
- 300g fish fillet
- Seasoning:
- 1 tsp light soya sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- a dash of pepper
- a pinch of salt
- 100g golden mushrooms, either canned or fresh
- 50g chives, washed well and scalded
- 100g carrots, cut into shapes and parboiled
- Sauce:
- 1 tbsp light soya sauce
- 1/2 tsp oyster sauce
- a dash of pepper
- 1/2 tsp ikan bilis stock granules
- 1 tsp sesame oil
- 1/2 tsp sugar or to taste
- 4 tbsp water
- Thickening (combine):
- 1/2 tsp corn flour
- 2 tbsp water
- (D) Stir-fried Sea Asparagus:
- 300g canned sea asparagus
- 1 big onion, sliced thinly
- 1 sprig curry leaves, chopped coarsely
- 20g dried prawns, finely pounded
- Combine:
- 1 1/2 tbsp chilli paste
- 3 shallots
- 3 cloves garlic
- Seasoning:
- 1 tbsp oyster sauce
- 1 tsp light soya sauce
- 1/2 tsp sugar
- 1/2 tsp chicken stock granules
- a dash of pepper
- 2-3 tbsp water
- 3 kaffir lime leaves (daun limau purut), finely sliced
Instructions
- Marinate the ribs with seasoning for two to three hours or preferably overnight. Steam for 30 minutes. Drain well and coat lightly with corn flour.
- Deep fry in hot oil till golden. Remove and drain. Heat up oil again and deep fry for a second time. Drain on absorbent paper.
- Combine prawn and squid paste with seasoning. Mix well. Place a piece of bread on the table; use a rolling pin to flatten the bread.
- Spread a thin layer of prawn and squid paste on the bread. Put a piece of nori sheet over.
- Spread a second thin layer of paste, add a piece of salted egg yolk. Add a third layer of paste.
- Lastly, add a piece of filament crab stick on it.
- Roll up tightly. Do the same for the other three pieces of bread.
- Arrange the four rolls neatly on a steamer and steam for five minutes. Remove and leave to cool. Brush rolls lightly with beaten egg white and coat with bread crumbs.
- Deep-fry for five minutes or till golden. Drain on absorbent paper and cut neatly into 2.5cm (1in) slices. Serve with dipping sauce.
- Dipping sauce: Combine one tablespoon Lee Kum Kee Hoi Sin sauce, 1/8 teaspoon mustard powder and some toasted sesame seeds.
- Cut fish fillet into thin slices. Marinate with seasoning for 30 minutes. Take a slice of fish fillet and place three to four golden mushroom pieces at its edge. Roll up firmly and tie up with chives.
- Place fillet rolls in a lightly oiled steamer. Steam over rapid boiling water for six to seven minutes or till cooked. Remove and place on a platter. Pour sauce over and garnish with carrot florets.
- Mix sauce ingredients in a saucepan. Bring to a boil and add thickening.
- Heat kuali with oil and saute dried prawns and curry leaves till fragrant. Add big onions and combined ingredients.
- Stir in the sea asparagus and seasoning. Stir fry over high heat quickly. Mix in daun limau purut. Dish out onto platter and serve.
- Garnish a large serving plate with lettuce and vegetable carvings as shown in the picture and arrange the different items on it.
(A) Golden Fried Pork Ribs:
(B) Seafood Nori Rolls:
(C) Steamed Fish and Mushroom Bundles:
(D) Stir-fried Sea Asparagus:
To serve:
