Sunday, 24 February 2013

Chinese Fish Maw Soup #SundaySupper

Happy Sunday and Happy Yuanxiao Festival!  The traditional Chinese Yuanxioa Festival is celebrated on the 15th day of the first lunar month.  Because the first lunar month is also called "yuan" month; the night of the 15th day of “yuan” month is the first night that the moon gets full; xiao means "night, "so the festival is named Yuanxiao Festival or Shangyuan Festival, Yuanxi Festival or Lantern Festival. 

In Malaysia and Singapore, this day is celebrated by individuals seeking for a love partner, a different version of Valentine’s Day. Normally, single women would write their contact number on mandarin oranges and throw it in a river or a lake while single men would collect them and eat the oranges. The taste is an indication of their possible love: sweet represents a good fate while sour represents a bad fate.  This day often marks the end of the Chinese New Year festivities. 

This Sunday our #SundaySupper theme is “Souper Sunday Supper”.  We are required to cook and share a soup recipe to warm up with during a chilly day or any time of the year.  Our hostess for this week is Pam from The Meltaways

I took this opportunity share one of the popular soup recipes among the Chinese during this Chinese New Year – The Fish Maw Soup.  There are few types of fish maw in the market – the processed and the unprocessed.  I choose the processed type which means is already fried and ready, that you just need to soak in the water and ready to cook immediately.  I have use chicken broth for the base of this soup and I add in with some Chinese Shao-Hsing wine.  The other ingredients are mushrooms and I have used two types of mushrooms – the shitake mushrooms and straw mushrooms (in can form) which are perfect for this soup.  For those who love it to be thicker you may add in some cornstarch diluted in some water and lastly a beaten egg to make the soup even smoother, delicious and of course is ideal to warm you up during the cold seasons. 

Sunday, 3 February 2013

Shrimp in Szechuan Sauce #Chinese New Year Recipe

Chinese New Year is round the corner, I was busy with this festive preparation.   Shopping, spring cleaning, etc,  but I don't want to miss out to share this recipe to with all of you, as it is perfect for your culinary during this festival.

What have you plan to cook for the coming reunion dinner on the eve?  I am sure shrimp is one of the dishes that you will bring to the reunion dinner's table as its symbolized the "Happiness".   

Today, I wish like to share with you a simple shrimp  recipe - Shrimp in Szechuan Sauce.  I am sure for those who love to add on some spicy taste on the seafood, this recipe will be perfect for you as the sauce is not too spicy and some sweetness in it.  That for the sauce.  What about the shrimps?  I pan-fried it to almost 80% cooked before I add it into to sauce.  This is to prevent the shrimps not over-cooked, so that you could still taste the freshness of the shrimps.  Of course, the crunchiness of the shrimps is important too and let's find out how it goes......

Wish all of you with a Prosperous & Happy Chinese New Year and Gong Xi Fa Cai!