Recipe Ingredient
- 1 bittergourd (about 500g)
- 4 dried Chinese mushrooms, soaked to soften
- Adequate potato starch
- Seasoning (A):
- 1/4 tsp sugar
- 1 stalk spring onion
- 2 slices ginger
- 100ml water
- Filling ingredients (B):
- 1 potato (200g)
- 1 slice chicken ham, diced
- 1 tbsp diced carrot
- 1 tbsp diced chilli
- 1 tbsp chopped spring onion
- 150g fish paste, finely chopped
- 150g minced pork
- Seasoning (C):
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp mushroom stock powder
- 1 tbsp cornflour
- Sauce (D):
- 1 tbsp light soy sauce
- 1/4 tsp pepper
- 1 tsp oyster sauce
- 1 tsp chicken stock powder
- 1 tsp cornflour
- 200ml water
Instructions
- Steam potato until soft and cooked through, then peel while still hot and mash with a fork. Add in the rest of ingredients (B) and stir in seasoning (C) to mix into a paste.
- Remove mushroom stems and add seasoning (A). Steam for 8-10 minutes. Remove, drain away excess liquid and leave aside to cool.
- Squeeze mushrooms dry, then dust with potato starch on the underside. Scoop a tablespoon of prepared filling into the mushroom.
- Use the back of a spoon to smoothen the filling. Arrange mushrooms on a steaming plate.
- Cut bittergourd into rings and remove the seeds. Stuff remaining filling into the cavity of the bittergourd until it is full. Arrange on the same plate as the stuffed mushrooms.
- Steam in a preheated steamer over high heat for 25 minutes.
- Remove from the heat and arrange on a serving platter.
- Cook sauce (D) until it starts to boil. Pour the sauce over the steamed bittergourd and mushrooms, and serve immediately.
To prepare filling
