Steamed Egg with Seafood Sauce

steamed egg with seafood sauce

In Edinburgh I believe August must be every Edinburgh Chef’s worst nightmare. Edinburgh is an extremely busy city throughout the year but August brings the Fringe and Military tattoo festivals, which bring millions of tourists here every year. At the top of the Royal Mile, where both of the festivals take place is the entrance to the Witchery, the restaurant I work for. So, we are fully booked every night and there are always a million jobs that need to be done. (If you want to come to the Witchery, please make a reservation before you come to have meal, I beg you.)

After 3 days of really hard work in the kitchen, I just don’t have the motivation to cook a big meal so I I’ve recently been eating smaller and perhaps simpler dishes. I suddenly think about a dish that my mother usually cooked for my father and I after she came home from work. This dish is called Steamed eggs with Seafood . This seafood dish is really quick to cook and also really beautiful to look at. The most important thing is you can cook this dish within 30 minutes. Oh my!! It’s a great blessing for working mother and wife.

By the way, Do you still remember my last blog about our ceramic work?? Here is the final result photo of our ceramic works. We had great fun there and hope to go back to Doodle again soon. Personally made ceramic crafts could be a great souvenir to bring home if you visit Edinburgh.

Credits: Preparation photos were taken by myself but final photos were taken by Chris at Chris Radley Photography

picture frames

 

Steamed Egg with Seafood Sauce

Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

Ingredients

  • 4 eggs
  • 6 prawns
  • 5 cooked mussels you can use any seafood you like including scallops or squids
  • 2 dried shiitake mushroms
  • 1/2 spring onion chop finely for garnish

Marinade for prawns

  • 1 pinch salt
  • 1 pinch white pepper
  • 1/2 tsp potato starch
  • 1/4 tsp rice wine

Seasonings

  • 1 tsp salt
  • 1/2 tsp bonito powder (optional)
  • 1.5 cups water
  • 1/2 tsp oyster sauce
  • 1/2 cup water
  • 1/4 tsp potato starch
  • 1/4 tsp sesame oil
  • 1/2 tsp soy sauce

Instructions

  1. Soak dried shitake mushroom in the warm water for 5~10 minutes until it has softened and slice it.
  2. Wash prawns and dry. Mix with marinade for 5~10 minutes.
  3. Heat the 1 ½ cup water, salt, bonito powder in a pot until it’s hot but not boiling. Pour it into the beaten eggs and stir constantly when you’re pouring the seasoning into the eggs. Sieve the egg mixture into a bowl or deep plate and put half of seafood into the egg mixture. Cover the bowl with cling film and steam it for around 15 minutes to be done.
  4. Heat 1 teaspoon oil and stir fry the shitake mushroom, rest of the seafood and add oyster sauce, 1/2 cup water mixed with ¼ teaspoon potato starch, sesame oil, soy sauce. Bring it to boil and pour over steamed egg.

 

Deep Fried Prawn Rolls

I went to a ceramic workshop call Doodles last week with Chris and where we both painted two items each. Doodles is a ceramics workshop where you can walk in, choose a pot, whether it’s a plate, bowl or whatever, and you paint it whatever colour(s) you want. I choose a cereal bowl and a small square plate and he choose a photo frame and a rectangle plate.

doodles marchmont

We both had a lot of fun and spent three hours in the workshop. Tomorrow is the day that we can bring our ceramic works back. We both can’t wait to see how’s our work turns out.

doodles marchmont
doodles marchmont

My job has been super tiring since the Fringe and Tattoo festivals started. We’re serving a much larger number of covers and everyone has been really stressed out. So, I decided to make this simple, quick but cheerful snack for one of our dinner dish tonight.

deep fried prawn rolls

This deep fried prawn/shrimp rolls dish is one of the famous street foods in Danshui. Danshui is a very popular tourism spot for Taiwanese people and foreigners so it’s always full of people. Danshui was the place that the Spanish arrived in Taiwan and they also built a castle called Santo Domingo in Danshui. The Spanish were however expelled from Taiwan by the Dutch in 1641 and the Dutch built a new fort on the same site as San Domingo, which is known today as Hongmao Cheng.

But the funny thing is when I told my Dutch and Spanish colleague about this part of history and they don’t know anything about it. And I’m the one who gave them a history lesson for them.  So here is this tasty and super easy Taiwanese deep fried prawn roll recipe for you.

Credit: Most of these photos were taken by Chris at: Chris Radley Photography

 

Deep Fried Prawn Rolls

Course Main Dish
Prep Time 30 minutes
Total Time 30 minutes
Servings 24 prawn rolls

Ingredients

Ingredients

  • 100 g pork loin including the fat, cut into dices
  • 12 raw prawns
  • 12 cooked prawns cut into small dice (I added the cooked prawns for a different texture)
  • 1 egg white
  • 2 thin slices ginger chop finely
  • 1 spring onion chop finely
  • 1 tbsp potato starch
  • 24 sheets spring roll pastry

Seasonings

  • 1 tsp salt
  • 1/4 tsp black pepper powder
  • 1 tbsp sesame oil
  • 1/2 tsp sugar

Instructions

  1. 1. Use a food processor to process raw prawn and pork loin until the texture turns quite finely without any big chunks.
  2. 2. Add all the ingredients and seasonings but not the cooked prawn into step 1 and use a spatula to mix it evenly.
  3. 3. Put half a tablespoon of prawn filling on the spring roll pastry and follow the procedure photos to roll it.
    how to make deep fried prawn rolls
  4. 4. Roll the pastry towards the opposite direction
    how to make deep fried prawn rolls
  5. 5. Use a little bit of egg wash to close the edge tightly
    how to make deep fried prawn rolls
  6. 6. Heat up some oil to deep fry the prawn. Oil temperature should be 160C. It’s ready to serve when the prawn roll turns into a pretty golden colour.

 

Dragon Phoenix Leg

dragon phoenix leg

My mother asked me yesterday “What are you going to cook for your blog this time?” I answered her “Dragon Phoenix Leg”. She immediately told me with a surprised voice “Ohh….That’s a great snack that I ate from childhood.

Dragon phoenix leg is a very important and unforgettable night market food for a lot of Taiwanese people.  It originates from those small fishing village around north coast of Taiwan. A long time ago, Taiwan was a very poor country but while one chicken only has two legs most families had more than two children, it’s never enough for children to eat. So, parents used a little bit of fish and pork with some vegetable to make this dragon phoenix leg snack for children. This dish looks a bit like a drumstick and so we entitled it Dragon Phoenix Leg.

The other story about dragon phoenix leg is back in the old times when Taiwanese parents tried to make their children eat carrot and cabbage they would entice them with chicken by making this dish.

No matter what’s the real story for this dragon phoenix leg. We can find out this dish is full of the love from parents who make or created this dish.

I changed the recipe a little so there’s no cabbage as Chris absolutely loathes cabbage so I used spring green in the filling. Spring green is also a kind of cabbage but tastes lest cabbage than normal cabbage of course.

These photos were taken by Chris at Chris Radley Photography

pig's caul

 

Dragon Phoenix Leg

Course Main Dish
Prep Time 50 minutes
Total Time 50 minutes
Servings 10 dragon phoenix legs

Ingredients

Ingredients

  • 220 g cod fillet or any kind of white meat fish
  • 25 g potato starch or corn flour
  • 70 g ice water
  • 1 tsp ginger chop finely
  • 60 g spring onion chop finely
  • 150 g pork belly mince it
  • 150 g pork loin mince it
  • 1/2 tsp garlic chop finely
  • 100 g carrots grate
  • 60 g spring greens shred finely
  • 1/2 onion chop finely
  • Some flour
  • Some pig's caul

Seasonings

  • 1.5 tbsp caster sugar
  • 1/4 tsp white pepper powder
  • 2 tsp salt
  • 3 tbsp soy sauce
  • 1/4 tsp Chinese five spice powder

Seasonings for Vegetables

  • 1/2 tsp salt
  • 1 tbsp sesame oil

Instructions

  1. Cut the cod fillet into small dices and use a food processor to process the fish until you can’t see any lumps in the fish.
  2. Add ice water, caster sugar and potato starch to a small bowl and mix them evenly with no lump. Mix it with fish from step 1.
  3. Wash your hands first and start to throw the fish mixture into a bowl around 20-30 times until the fish mixture gains some viscidity.
  4. Marinade vegetable with seasonings for vegetable for 30 minutes. After, use your hand to squeeze the water out of vegetable.
  5. Mix all the ingredients and seasonings together evenly.
  6. Use pig’s caul to wrap the mixture and place on a stick. Make the shape look like a drum stick.
  7. Coat the dragon phoenix leg with flour. Heat up 3 cups of oil with full gas power to deep fry it. Once you put 2 or 3 dragon phoenix legs into the oil turn off the gas immediately. Turn the gas back on to lowest temperature after 1 minute. (This ensures the inside of this dish is cooked but the outside remains a pretty colour.) Keep deep frying it at the lowest gas power for 3~5 minutes until it is cooked from inside to out.

 

Taiwanese fried chicken and sweet potato chips

taiwanese fried chicken and sweet potato chips

Unfortunately I haven’t been able to update my blog for over a week due to a few things. First of all I’ve been working on a cook book, about favourite authentic recipes from my home country of Taiwan but also favourites that I have eaten in China and favourites as cooked by my grandparents who originate from China.

The other reason I haven’t updated my blog is I suffered a really bad burn on my arm at work which was fine for around a week, but several days ago I was opening scallop shells at work and got water from the shells in my burn. This resulted in my arm turning red and blowing up quite dramatically. I had to go to hospital and I was instructed to do absolutely nothing for 24 hours.

Most people think if you cut yourself or burn yourself you must let the wound breath and don’t cover it. Even my local pharmacist told me this but the doctor/nurse immediately dismissed this. 24 hours after taking penicillin tablets and wearing a gel patch with a dressing the swelling has come down.

dumpling pastry

The other thing that I want to reply to is Jenny who asked me a couple day ago about which dumpling pastry I used for my dumplings. Here is the photo of the pastry I used but I have to say I’m not entirely happy with this pastry. It’s a little bit thin so you must be carefully when you cook your dumplings. But otherwise it tastes better than other brands I’ve found in the UK. I hope my blog today help you a bit.

I think Taiwanese deep fried chicken (Sien shu gi) and sweet potato chips to Taiwanese people is just like “fish and chips” in UK to British people.

Taiwanese people love this deep fried chicken and sweet potato chips but this snack isn’t only confined to the night markets, it’s a snack that can be eaten anywhere, just like fish and chips in the UK. The chicken is crispy and crunchy with a strong fragrance.

Some businessmen will add some chopped garlic with the chicken to give it different flavour but here is my favourite recipe for this particular dish. I hope you will like it.

Credit: These photos were taken by Chris at Chris Radley Photography

 

Taiwanese fried chicken and sweet potato chips

Course Main Dish
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

Ingredients

  • 3 whole chicken breasts
  • 1 spring onion chopped finely
  • 2 thin slices ginger chopped finely
  • 2 medium sweet potatoes

Seasonings

  • 3 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp ground black pepper
  • 1 tsp five spice powder
  • 1 cup sweet potato starch

Instructions

  1. Cut the chicken breasts into 2.5 cm cubes.
  2. Marinade the chicken with all of the seasonings, ginger and spring onion but not the sweet potato powder for 1 hour.
  3. Peel the sweet potato and cut into 8 cm long strips. Add a couple tablespoons of sweet potato powder into a big bowl with a little bit of water and mix evenly. Add the sweet potato chips into the bowl and coated with the mixture.
  4. Heat up 3 cups of oil to 180c then fry the chicken until the chicken turns to a golden colour and add some basil to fry it with chicken when the chicken has nearly cooked. (Please be careful in this step. Because the basil can make the oil splash really badly.)  Fry the chips in the same way as well.

 

Hot and Sour Soup

hot and sour soup

Hot and sour soup is a very common dish in both Taiwan and China. People usually have fried or plain dumplings with hot and sour soup. The sourness of this soup is very good for one’s appetite and my mother use to tell me when I got flu that it will go away quicker if I drink a lot of this soup when I was young.

I don’t know if it’s true or not but I think drinking a lot of hot fluid is good for your body when you catch the flu, right? But please go to doctor if you catch flu or don’t feel well.

The Eastern way to cook soup and western way to cook soup are so different. Most of the western ways to cook this soup are to puree the soup to make it really smooth and soft but in eastern people usually like chunks of meat, fish and vegetables in their soup that they actually can see it. I have to cook a few different kinds of “western soup” when I work and it’s a precious experience for me because I can learn western cooking during work and learn eastern cooking from my family or learn it by myself in my personal time. It’s always fun to learn new things, don’t you think?

Credit: These photos were taken by Chris at Chris Radley Photography

 

Hot and Sour Soup

Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

Ingredients

  • 1 ltr chicken stock
  • 80 g pork loin
  • 10 wood ears soak in warm water for 15 minutes to soften then julienne
  • 1 medium carrot julienne it
  • 300 g fresh tofu drain the water and cut into 5cm strips
  • 2 eggs beaten

Marinade for pork

  • 1 tsp soy sauce
  • 1/2 tsp potato starch
  • 1/2 tsp sugar
  • 1 tsp rice wine

Seasonings

  • 1/2 tsp salt
  • 2 tbsp soy sauce
  • 1.5 tbsp dark rice vinegar
  • 1/2 tbsp normal rice vinegar
  • 1 tsp sugar
  • 1 tsp ground pepper
  • 1/2 tsp sesame oil
  • 2 tbsp potato starch

Instructions

  1. Marinade the pork for 15 minutes.
  2. Boil a pot of water to blanch pork, carrot, wood ear and tofu then leave it on aside.
  3. Boiled the chicken stock and add all the ingredients from step 2 to bring it to boil again.
  4. Add soy sauce, vinegar, sugar, salt into the soup, then mix the potato starch with a little bit water first (Remember the potato starch with water must be mix evenly and without any lumps) and add into the soup to make it look a bit dense and sticky.
  5. Turn the gas power to lowest heat and pour the egg into the soup. Stir the soup gently after 30 second and turn off the gas.

 

Drunken Chicken

drunken chicken recipe

When I was a child I always thought you prepared drunken chicken by feeding the chicken a bottle of rice wine before cooking. I thought if the chicken was drunk enough it would make the meat taste of alcohol. Now I think how silly I was but who knows these things.

I love the taste of drunken chicken even if I’m not a big fan of food that tastes of alcohol. This drunken chicken uses Shaoxing rice for which people who have tasted it know it has a strong but special flavour. Some so called celebrity Eastern chefs use Shaoxing rice wine in many dishes but this really isn’t the way to use it.

This drunken chicken is best served as a cold dish making it a great summer dish. It’s refreshing, tasty but not too strong. I hope you enjoy making this dish.

These photos were taken by Chris from: Chris Radley Photography

drunken chicken procedure

 

Drunken Chicken

Course Main Dish
Prep Time 1 hour
Cook Time 30 minutes
Total Time 7 hours 30 minutes
Servings 2 people

Ingredients

Ingredients

  • 2 chicken legs including thigh, de-boned
  • 2 spring onions cut into 3cm lengthways
  • 2 thin slices ginger
  • 1 tbsp goji berries
  • 1 thin slice Chinese angelica root
  • 2 thin slices liquorice root

Seasonings

  • 200 ml Shaoxing rice wine
  • 1 cup stock I used chicken stock
  • 1 cup water
  • 1 tsp salt
  • Couples pinches sugar

Instructions

  1. Use some salt to marinade the chicken legs for 20 minutes and use a few sheets of cling film to wrap the chicken as displayed in the procedure photos below.
  2. Use a small sauce pan to boil the water, stock, spring onion, ginger, goji berries, angelica root, liquorice roots, salt and sugar. After boiling reduce to lowest heat and simmer for 10 minutes. Leave it aside to cool down.
  3. Add Shaoxing rice wine into step 2.
  4. Steam chicken for around 20 minutes until the chicken is cooked.
  5. Remove chicken from sling film and soak in marinade for at lest 6 hours. Leave in a fridge overnight.