Ingredients:
1/2 cup hoisin sauce
2/3 cup water
2 T corn starch
1/2 t grated fresh ginger or 1/4 t granulated/powdered ginger
3 T soy sauce
1/2 t salt
1/2 t cracked black pepper
Procedure:
Whisk water and cornstarch in a small bowl; set aside.
Place hoisin sauce, ginger, soy sauce, salt and pepper in a small sauce pan. Turn on stove to medium and heat up contents; add the water-cornstarch mixture. Whisk continuously to avoid curdling at the bottom of pan.
Remove from heat when mixture has thickened.
Use immediately on egg fu yung.
Wednesday, September 14, 2016
ham and shrimp egg fu yung
I have no stories for today about this dish other than that i am craving for it. my feet aches though but i am content. i know you don't give a crap but really-it's okay.
You know, i have no idea if this is what they call a "New York-style" or not. but if you make it, i swear it's the best egg fu yung you'll ever have in your life! hehe-yeah, i am partial to my own cooking.
This is a regular in the house. i can always go to my fave Chinese restaurant in town but i thought I'll make it today. Most of the ingredients were sitting here and there waiting to be used.
Because of the number of ingredients involved in making this dish, you'd think it's intimidating but really-it's so easy. it's kinda time consuming to make, lot's of chopping but if you're determined to have this in your mouth-then you can make it!
Makes 7, 2" (diameter) patties.
Ingredients:
7 eggs
2 T milk
10 cooked medium shrimp, chopped; store-bought. Yes you can use fresh shrimp. Remove shell and blot on paper towel.
2/3 cup cubed ham (Cooked, chopped chicken is fine.)
1 medium onion, finely chopped
1 4 oz. canned, sliced mushrooms, drained well. You can use 2/3 cup thinly sliced fresh mushrooms.
1/3 cup finely chopped green onions or 1 bunch
1 cup bean sprout, rinsed and drained well
1/3 cup canned (drained) or frozen (thawed & drained) green peas
4 T water
2 T soy sauce
3/4 t salt
1/2 t cracked black pepper
At least a half cup of cooking oil (2 T/2 patties)
NOTE: you can use all kinds of seafood and meats.
Procedure:
Read recipe; prepare ingredients
Place everything in a large bowl. Carefully whisk altogether until well combined; set aside.
Preheat large, flat frying pan on medium high, 1 minute. Pour 2 T of cooking oil and continue preheating, 3 minutes.
Using a 1/3 measuring cup-fill it with the egg fu yung mixture and pour mixture on the side of the preheated pan. Repeat on the other side.
Liquid ingredients will seep out of the dry ingredients towards the whole pan. Using a spatula, try to push it back towards each patty until the sides of each patties cooks thru.
Cover and cook for 1 minute; uncover and flip the other side; cover again to cook 1 minute or until ingredients are set and golden brown. Place on a paper-towel lined big plate.
Repeat until the mixture is cooked into 7 patties.
You know, i have no idea if this is what they call a "New York-style" or not. but if you make it, i swear it's the best egg fu yung you'll ever have in your life! hehe-yeah, i am partial to my own cooking.
This is a regular in the house. i can always go to my fave Chinese restaurant in town but i thought I'll make it today. Most of the ingredients were sitting here and there waiting to be used.
Because of the number of ingredients involved in making this dish, you'd think it's intimidating but really-it's so easy. it's kinda time consuming to make, lot's of chopping but if you're determined to have this in your mouth-then you can make it!
Makes 7, 2" (diameter) patties.
Ingredients:
7 eggs
2 T milk
10 cooked medium shrimp, chopped; store-bought. Yes you can use fresh shrimp. Remove shell and blot on paper towel.
2/3 cup cubed ham (Cooked, chopped chicken is fine.)
1 medium onion, finely chopped
1 4 oz. canned, sliced mushrooms, drained well. You can use 2/3 cup thinly sliced fresh mushrooms.
1/3 cup finely chopped green onions or 1 bunch
1 cup bean sprout, rinsed and drained well
1/3 cup canned (drained) or frozen (thawed & drained) green peas
4 T water
2 T soy sauce
3/4 t salt
1/2 t cracked black pepper
At least a half cup of cooking oil (2 T/2 patties)
NOTE: you can use all kinds of seafood and meats.
Procedure:
Read recipe; prepare ingredients
Place everything in a large bowl. Carefully whisk altogether until well combined; set aside.
Preheat large, flat frying pan on medium high, 1 minute. Pour 2 T of cooking oil and continue preheating, 3 minutes.
Using a 1/3 measuring cup-fill it with the egg fu yung mixture and pour mixture on the side of the preheated pan. Repeat on the other side.
Liquid ingredients will seep out of the dry ingredients towards the whole pan. Using a spatula, try to push it back towards each patty until the sides of each patties cooks thru.
Cover and cook for 1 minute; uncover and flip the other side; cover again to cook 1 minute or until ingredients are set and golden brown. Place on a paper-towel lined big plate.
Repeat until the mixture is cooked into 7 patties.
Subscribe to:
Comments (Atom)