Well, as I’ve said earlier, 2012 is dedicated to myself and have set out a few things to accomplish on the personal front. Personal development, some call it and that is to learn a new dish every month.
In January, I had tried Ngoh Hiang. Though I liked the texture of the Ngoh Hiang, which is extra crunchy with the water chestnuts I added, I still prefer the skins to be crispier. I think I have found the solution to that. The best thing to learn a dish is to ask, ask and ask. The more I ask, the more tips I learn. December, January are the best months to ask because the are so many gatherings. If it is potluck, it’s even better! Can learn secrets from friend’s mothers/grandmothers.
I’ve also practiced my yam abacus, which is getting better and better. But hor, cannot be greedy, maximum use 2 yams. 3 yams will put me into toning my biceps and make the whole process a drag more than an enjoyment.
Rekindling with my estranged paternal family also make me learn a new Cantonese dish – braised mushrooms.
Ingredients:
1 pork knuckles
10 chicken feet
12 mushrooms
8 dried oysters
1 wongbok or Chinese cabbage.
2 tbsp oyster sauce
1 tsp dark soy sauce
2 tsp light soy sauce
Method:
Soak mushrooms till soft.
Mix chicken feet and pork knuckles with dark soy sauce and brown.
Ina separate pot, boil water and add soak mushrooms, dried oysters, browned chicken feet and pork knuckles. Boil for about 10 mins and add wongbok. Stew for another 1 hour or until all are tender.
Notes 1:
There are 2 types of pork knuckles. The front knuckles and the hind knuckles. The front are meatier but smaller. The hind are fattier but bigger. For stew, and if the pork knuckles are not for consumption, use the hind. The stew liquid will be more coagulant. If you want to eat the pork knuckles, use the front knuckles.
Notes 2:
There are actually a huge variety in the cabbage family. Some are used for stir fry. Some are used for pickling, like kimchi. Wongbok is actually a smaller version of the one we are familiar with. The leaves are less flimsy, more taut, and the stems are thicker. It taste sweeter too. In NTUC supermarket, it is labeled as Chineses Wongbok. If wongbok is not available, Chinese cabbage can do too.
Notes 3:
One can add any other ingredients to it such as sea cucumber, fa cai, dried scallops, abalone, etc. These are optional. Aiya, just dump anything you think can compliment the stew taste! My neighbour came around the next day with a whole roast duck, we cut it up leaving the the duck bones and neck and dump them into the stew. The more it stews, the more flavourful it becomes. With the duck rack, I added more mushrooms and wongbok and ate it for 3 days.
In the past where I don’t have any wongbok or cabbage, I even put salted vegetables and carrots. This is the best dish after Chineses New Year where there are are so much leftovers, just dump them all in!
