Poon Choi 盆菜

Poon Choi, lots of people might think this is a expensive and yet difficult to prepare restaurant dish, actually is not difficult to prepare only thing is time consuming. To be expensive or not is up to you to decide what ingredients you wish to use.


These are what you need..........


Utensils

Clay pot
Pot


Ingredients

1 radish, thickly sliced
70g Chinese cabbage, cut into chunk
70g cabbage, cut into chunk
1 roast duck, chopped into big pieces
300g medium size prawns
7 lobster ball, cut into half
10 mushroom, soak it one night before hand
50g fish maw, soften it with a pot of hot water
1 can sliced abalone
1 big broccoli, cut into small pieces
500ml chicken broth


Instructions

Lay a layer of radish on the bottom of the clay pot, follow with Chinese cabbage and cabbage, pour in the chicken broth and the canned abalone sauce, bring to boil then turn to low flame, shimmer for one hour. Lay another layer of roast duck on top, shimmer for another half an hour. Now lay mushroom, lobster balls, fish maw, prawns and the sliced abalone at the centre. The way of laying is up to your liking. Shimmer for another 15 minutes. Boil a pot of hot water, broccoli in, boil for couple of minutes, drained of the water. Use broccoli as divider, decorate nicely. Now the dish is ready to serve.............

 

Sour Fish Bee Hoon Soup

The recent hot weather is so terrible that make me lost my appetite, may be something light and sourish will make me feel better ???




These are what you need ..........

Utensils

Pot


Ingredients

70mg fish filet, sliced, seasoned with salt, pepper and sesame oil
Few Chinese cabbage, cut into chunk
Few Choy Sum, cut into chunk
1 lemon grass, cut into 1/2
2 slices of ginger
1 preserved sour plum
150ml chicken broth
Some vermicelli, soak in water till soft, drained
1 teaspoon of sugar
Salt to taste


Instructions

Put in the chicken broth, Chinese cabbage,lemon grass, ginger and sour plum into the pot, boil for few minutes. Salt and sugar in now, follow by choy sum, vermicelli then fish fillet, once the fish fillet turn white then is done. Now the dish is ready to serve............


Remarks : If you like it to be spicy, can add chilli padi.

Cold Glass Noodle

Under such a hot weather, what will be better than a cold dish, it will bring up your appetite and yet is healthy.



These are what you need..........

Utensils

Pot


Ingredients

1 Japanese cucumber, cut into cube
1 chicken thigh, skinned and cut into bite size
40gm glass noodle
30gm Wakame
50gm dried white bait
1 teaspoon sesame

Sauce - 2 tablespoons soy sauce
              2 tablespoons calamansi juice
              1 tablespoon palm sugar
              1 tablespoon abalone sauce
              5 tablespoons water


Instructions

Boil a pot of hot water, soak the glass noodle till soften, set aside. Soak the Wakame till soften, set aside. Boil the chicken thigh till cooked, set aside. Place all the ingredients into fridge to chill. Soak the dried white bait in hot water for 2 minutes, drained the water. Heat up the pot with low flame, toast the dried white bait till crispy, set aside. Melt the palm sugar with water, add in soy sauce, calamansi juice and abalone sauce, mixed well. Take out the ingredients from fridge, mixed well, add in the sauce, top with dried white bait and sesame. Now the dish is ready to serve...........

Sweet & Sour Minced Pork Rice

Suddenly think of an infant food that I used to cook those old day, appetising yet easy to prepare.




These are what you need..........


Utensils

Pot 


Ingredients

100gm minced pork
1 large tomato, cut into cube  
1 large potato, cut into cube
1 carrot, cut into cube 
4 garlic and 1 small size ginger,  finely chopped together
1 tablespoon sugar
2 tablespoons tomato ketchup 
2 tablespoons soy sauce 
Salt to taste
1 cup of water 
Oil


Instruction

Heat up the pot with some oil, garlic and ginger in, stir fry till fragrance, minced pork in, stir fry for few minutes, tomato, potato and carrot in, keep frying for another few minutes, add in water, turn to high flame bring to boil, turn to low flame, braising for around half an hour, add in sugar, ketchup, soy sauce and salt to taste. Make sure the gravy is thicken by now. Now the dish is ready to serve ........