Posts Tagged 'dried scallops'

Steamed Eggs with Silken Tofu and Conpoy

 Hi everyone! Sorry I’ve been posting a lot less lately. Here in Canada when we have beautiful weather, we need to take advantage of it because it’s all over in the blink of an eye. I’ve been trying to spend as much time outdoors with my kiddies as I can. Speaking of kiddies, look what they received in the mail.

Veronica from Quay Po Cooks was sweet enough to send these “yins” to them! She called them yins (Chinese name), but upon googling Chinese hacky sac it lead me to the name Jianzi. I still couldn’t find a proper English name. Oh well, I’ll just stick to Quay Po’s version and call it a yin. Her version sounds better anyways ;-). Sorry, Quay Po, I tried looking for the proper English name for you, but no luck.

Look at the beautiful vibrant colours. As soon as I opened the box, my kids’ eyes lit up. “Mommy, Mommy, what’s that?” To be honest, I wasn’t quite sure how to explain it to them. I told them it was a kicking toy. Haha. I know you’re shaking your head right now, Veronica. To be fair though, growing up in Canada most of my life, I had never seen one of these before.

So the next day I took the kiddies and their yins to visit my parents. My Mom and Dad knew exactly what they were right away. Although I don’t think Mom’s teaching them to play it properly in this picture. Haha.

 

As Quay Po stated in this post, “To play the game, we needed to kick this up in the air with one foot and continue kicking as many times as possible without letting it drop on the ground.” Don’t worry, I’m teaching them how to play it properly now, Quay Po.

Quay Po is one of the sweetest bloggers you’ll meet in the blogosphere. We’ve been conversing through email on and off and also stalk one another on twitter and facebook. She has many amazing dishes on her blog. If you haven’t visited her blog, please do so, you won’t be disappointed. Thank you so so much for these lovely gifts, Veronica! My kiddies loved them and are still enjoying them. I’m so touched to have found such a wonderful and sincere friend like you. If ever I visit Malaysia, you’ll be the first person I call up. Another example of how real bloggie friendships are :-D.

Now for a simple recipe. A friend requested this recipe not too long ago on facebook, so this one’s for you dear friend.

When I was a child, my Grandma used to steam eggs for me to eat with rice for a few simple reasons:

1. I was a really picky eater who hated to eat meat, so this was her way of getting some protein into me.

2. It was quick and easy.

3. I liked my food piping hot (and still do).

I absolutely loved that dish because it was so easy to eat and I could eat it for days straight. Now I make a slightly different version with silken tofu and conpoy (dried scallops).

Ingredients:

  • 6 large eggs
  • 1 pack/tube silken tofu (edited to add)
  • 3 dried scallops
  • 1 to 2 stalks green onions chopped
  • half a rice bowl of “scallop water” (water from soaking the scallops)
  • 1& 1/2 TB fish sauce

Instructions:

Soak dried scallops in warm water over night. Take scallops of out of the water and chop into very small pieces. Save the water for later use.

Place steamer on stove and turn heat to high.

Slice tofu into 1 inch thick slices and arrange in a shallow dish suitable for steaming.

In a large bowl, crack in eggs and add in all other ingredients including scallop water (except for the tofu).

Give everything a good whisk making sure all ingredients are mixed well together. Pour contents of the bowl into the shallow dish that the tofu was arranged in.

Once the water for the steamer boils, turn heat down to medium high and steam eggs for 5 minutes. This part is crucial —> At the 4 minute mark, check to see that the eggs are not puffing up and keep a constant check on them. If the eggs begin puffing, turn down the heat and continue to cook. Continue to keep an eye on the eggs. Eggs are cooked when you stick a toothpick in the center and it comes out clean, not liquidy. This should take about 5 to 8 minutes, depending on the intensity and power of your stove.

My family and I enjoyed this with white rice along with some stir fried shrimp and a plate of veggies. This dish is great for kids as it’s healthy and easy to eat. If you’re feeding young children, please allow optimum cooling time as the eggs are piping hot on the inside. Hubby said he could’ve done without the silken tofu, but I liked the addition of the tofu. The option is yours, but I definitely recommend the dried scallops.

I probably won’t be blogging as much as I’m trying to take advantage of the minimal summer-like weather we get here with my kiddies. I’ll try to visit your blogs as much as I can. Before I leave, I also wanted to let you know that I FINALLY put up a recipes page. You’ll find a link at the top on the header. There are a lot of things I want to change with the blog, but now is not the time. Kiddies and family time will always have to come first. Thank you for reading again. I hope you’re all having a wonderful week. Until next time, friends and family :-D.

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Are You feeling Crabby? – CSN Stores Giveaway

Hi everyone! I hope you all had a wonderful weekend. It was Dad’s birthday a while back but we were not able to celebrate with him as they had a wedding to attend and we had a wedding to attend. Finally we were able to celebrate with him last week and someone was feeling rather crabby (no, not in a bad way, but more like, “I want some crabby in my tummy” way). So I loaded up all 4 kids 😉 and off we went to T&T Supermarket.

We picked out 6 crabs, one for each person.

Some water spinach and baby bok choy.

Mom made some fish maw soup. In this recipe they used shredded chicken but we like to use shredded crab meat.

This is a popular soup when you go to Chinese restaurants and order a set meal. The fish maw is quite spongy in texture. I’m not a big fan of it cause honestly, I can’t stand the texture. I usually spoon them out and just drink the soup.

Be sure to give the crab a good scrub before you cook them.

Scrub a dub dub, in (not) my tub :-(.

I made mine and Dad’s fave, water spinach with fermented tofu/bean curd sauce. You can find the recipe here.

I also made abalone with dried scallops and mushrooms atop baby bok choy. You can find my recipe here. Except in that recipe I used snow pea tendrils. Yes, I know, I have to get organized and put up a recipes page.

We steamed our crabs and made our usual dipping sauce, which is a mixture of chopped garlic, Chinese red vinegar, and Chinese rice vinegar. Another great dipping sauce for steamed crab or other seafood would be fresh lime or lemon juice and salt and pepper.

Waiting for the other three crabs to finish steaming.

And “sake fan”. In Chinese that’s what we say at the dinner table before starting a meal.

My brother and sister in-law joined us as well but they didn’t want to be in the picture.

Cheers Dad!

K wanted in on the action too :-D.

What’s a birthday without gifts right? Well I’m happy to say that a representative from CSN Stores contacted me and asked if I wanted to choose a product to keep for free and do a review for them, or host a giveaway on my blog. I figured, what better way to say thank you to my readers and show how much I appreciate you all dropping in to stalk read my blog, than to have a giveaway? So the kind people at CSN Stores is giving me the opportunity to giveaway a $40 gift certificate to one of my lucky readers. Aww shucks, thanks CSN Stores!

So do you have a baby or kids in your house? How about a student or a pet? No matter what you have and who you live with, this store has everything for everyone. Even if you’re just looking for some housewares or home decor, this is your one stop shop. Here’s how you can enter:

Mandatory:

  • Leave me a comment telling me what you would be interested in buying at CSN Stores.

For extra entries you can:

  • tweet about this giveaway and include “@lynnchenrocks AKA luvtoeat” in your tweet and come back to leave me a comment telling me you did so.
  • link to this giveaway somewhere on your blog and come back to leave me a comment (plus your link) telling me you did so..
  • comment and tell me what’s your favorite way to eat/cook crab.

When you enter your comments, please be sure to enter an email where I can reach you at when you win. The email will only be visible to me and will not show up in your comment. If I am unable to reach you through email within 72 hours after announcing the winner, I will have to choose another winner. The giveaway will end Tuesday August 3rd at 11:00 pm standard mountain time. Thank you for entering, and best of luck to everyone! Until next time friends and family :-D.

Abalone with Dried Scallops and Mushrooms atop Snow Pea Tendrils

Hello again all! Hope everyone is doing well. I know, I know, this isn’t abalone. I promise, that will come very shortly right after I poof up my chest, strut proud, and show off my weekend’s baking skills. Now don’t get me wrong, I’m not trying to brag. If you know me outside of the blogosphere, or if you’ve been following this blog, you’ll know I SUCK at baking. So whenever I attempt to bake something and it does turn out right, I need to soak up all the glory. This a wonderful, simple (cause I only do simple when it comes to baking) vegan recipe that I got from Stella’s blog @ The Witchy Kitchen. I present to you Vegan Peanut Butter and Chocolate Chip Tart.

As usual, her picture looks 20 times better, but this was heaven in my mouth, I kid you not! I had two pieces (couldn’t stop at just one), K and L both shared a big piece, and the hubby had two bites. Now that’s actually saying a lot cause he’s not a sweets kind of person. He’ll either not have any at all or just have one bite, but two bites, that’s when I strut proud ;-). Oh, I almost forgot to mention that I used almond butter instead of peanut butter as I’m allergic. Now some of you may be wondering, if you suck at baking then why do you still do it? All for this adorable face here. I may suck at baking but I don’t want to deprive my children of the fun in baking, so I try, I try VERY hard :-D.

One of my friends actually said to me, “It’s ok LeeQs, where you suck at baking, you make up for it in your cooking.” Hmmm….I’ll take that as a compliment? Anyways, let’s not concentrate too much on how much I SUCK at baking and let me steer you towards my brighter side shall we? This dish is my all time favorite dish to make and eat, more the latter though ;-).

Abalone with Dried Scallops and Mushrooms atop Snow Pea Tendrils.

Ingredients:

  • 5-10 dried scallops 
  • 10 abalone (about 2 per person)
  • 12 dried mushrooms
  • 7 cups of water (divided into 3, 2, and 2 cups)

Sauce ingredients:

  • 3 Tbsp oyster sauce
  • 1 Tbsp chicken broth powder
  • 1 Tbsp sugar
  • 3 tsp cornstarch
  • 3/4 cups water

 Place dreied scallops, abalone, and mushrooms in three separate bowls.

Add 2 cups of water into the bowl with the scallops and soak overnight.

They will look like this once finished soaking. Do not discard the water!

Add 2 cups of water into the abalone bowl and soak overnight.

They will look like this once finished soaking. Do not discard the water!

Add 3 cups of water into the bowl with the mushrooms. Place them stems down and soak overnight.

They will look like this once finished soaking. Do not discard the water!

Even after soaking overnight, a small part of the bottom of the mushroom stems will still be hard. Take a pair of scissors and cut off that tough part of the stem. I also like to separate the whole stem from the mushroom as I don’t like eating the stem. I keep the stems for the hubby. I know, I’m wierd. I also like to flip the mushrooms over and soak for another half an hour to make sure the whole mushroom is completely soaked. There will be black residue in the bottom of the bowl. When pouring the water from the mushroom into your pot, try not to pour any of that residue in.

Dump all of the abalone, abalone water, mushrooms, mushroom water, and scallop water into a pot to boil. Turn heat to high untill water starts to boil, then bring heat back down to medium just keeping the water at a simmer.

While that’s simmering, shred the scallops.

Dump the scallops into the pot. Turn heat back up to high. Once water starts to boil, bring heat back down to medium always keeping the water just at a  simmer.

Now add all the sauce ingredients into a bowl and mix until a smooth consistency has been achieved.

Pour the sauce into the pot. Turn the heat back up to high while stirring constantly. Once the sauce starts to boil and thicken, bring the heat back down between medium and medium-low. Cover the lid and allow the sauce to just simmer for at least 2 hours while checking on the sauce and stirring it every half an hour to make sure it is not sticking to the bottom of the pot. The abalone needs at least two hours to cook, soften, and release it’s flavors into the sauce. This dish takes a lot of time to cook but I assure you, it is all worth the wait.

Just 15 minutes before the sauce is done, stir fry or boil your vegetables and plate.

The finished sauce.

Pour the sauce over the vegetables and enjoy!

I leave you with that today. Any of you as incompetent in baking as me? What are your reasons for learning to bake? I hope you all have a fabulous week! Until next time friends and family.

Conpoy and Dried Mushroom Sauce on a Bed of Spinach

 Hello everyone. Thank you for the suggestions and tips on choosing a camera and taking good pictures. I knew I chose the right group of people to ask. I’d have to say, you guys sure do have expensive taste 😀 I think I may have to save up a bit lot before my next camera.

Anyways, I haven’t posted a recipe in a while so I thought it was time I post one. This is a sauce made with conpoy (dried scallops) and dried mushrooms that you can put on top of almost any type of veggie. I chose spinach for this post but you can use broccoli, iceberg lettuce, gai lan, whatever veggie you prefer. 

Ingredients:

  • 8-12 dried scallops
  • 8-12 dried Shiitake mushrooms
  • 3 TBS oyster sauce
  • 1 TBS sugar
  • 3 tsp corn starch
  • 1 tsp chicken broth powder
  • 1/2 cup water

When you buy dried scallops or dried mushrooms, make sure you take them out of the bag and put them in an air-tight container such as a jar or Tupperware container. This protects them from any moisture.

Give the scallops and mushrooms a good rinse and scrub with your hands to get off any dirt.

Soak the scallops in a bowl with about one and a half cup of water overnight.

In a separate bowl, soak the mushrooms in three cups of water overnight (STEMS DOWN in the water please).

This is what they will look like once ready. If you don’t want to soak them overnight I think three to four hours should be sufficient time.

Turn the mushrooms over to soak the tops for another hour.

DO NOT dump out the mushroom and scallop water after soaking as this is where all the flavor is. Cut about 2 cm off the ends of the mushroom stems and throw the mushrooms in a pot with all the scallop and mushroom water. Bring water to a simmer. Turn heat down to medium low and allow to simmer for about half an hour.

While water is simmering, shred scallops by hand. Trust me, no need to bring out any expensive kitchen appliance as these scallops will shred very easily.

In a bowl mix together oyster sauce, chicken broth powder, corn starch, sugar and water. This is the brand of oyster sauce I usually buy. Lee Kum Kee premium oyster sauce

Mix all ingredients together in a bowl until as little chunks as possible.

Turn the heat up to high, pour in the sauce while stirring constantly. Once the sauce thickens and starts to simmer, turn the heat back to low. Cover lid and let simmer for another hour. Make sure you stir about every ten minutes so the sauce does not burn or stick to the bottom of the pot.

When done, it should look something like this. It should have the consistency of ketchup except just a tad more runny. If it is too runny you can always mix a teaspoon of cornstarch with four tablespoons of water and then add that to the sauce while stirring constantly.

Have your bed of cooked vegetables ready and pour the sauce over it. I just stir fried some spinach with garlic, cooking oil and a bit of Chinese cooking wine. Once again here is my pathetic attempt (with a very bad camera )at making my dish look yummy. Until I save up the money you guys will just have to get used to these blurry pictures, sorry. Unless someone has a nicer camera they would like to donate to the LeeQie (pronounced leaky)Fund 😉 Yes, that’s one of my many wierd nicknames. How about you guys, do you have a nickname you’d like to share? Hope you enjoy this sauce if you do decide to make it.

Before I leave I just wanted to ask you to please check out this post on Mary’s blog on how to protect your blog contents from getting stolen. She has some great tips. If you have time also check out her blog and recipes, this woman sure can cook! Until next time friends and family. Have a great weekend/long weekend!