三菜一汤
Seems like quite a fair bit of you guys tuned in to that episode and seemed quite keen to try out that claypot thingy that i made
Due to all these requests that i have had, i shall now share the receipe with you…
The Delectable three treasure claypot
What you need:
A Claypot.(standard size)
Water toufu (水豆腐) about 4 will be fine:)
Five flower pork (五花肉)
Taupok
Salted fish (Preferably salted fish head..if not, just a slice of it and its got to be those that are slightly moist and pungent:)
Lemon grass about 5 stalks
old ginger..eh..about 5 slices..depends on how old u are:)
dried chilli..about 6 is good:)
garlic ..i love lots of it..like a handful..mince it.
pork lard..a handful
soya sauce.oyster sauce.pepper.sugar.dark soya sauce.sesame oil
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Preparation:
These are the things that u need to do before putting it all in the claypot to simmer.
1) You have to fry the salted fish till golden brown and slightly dry.set it aside.
2)fry the toufu till golden brown as well.take care not to break it:) and set it aside.
3)heat up the wok…Throw in a handful of pork lard and let it brown and the oil to ooze out.Fry the lemongrass and after ten strokes throw in the minced garlic….stir fry for about 10 strokes:) add about 3 spoons of oyster sauce..stir for 5 strokes..add in one table spoon of soya sauce..stir another 5 strokes…add in the five flower pork and stir fry for about 15 strokes:) add some sugar, pepper and sesame oil..carry on stroking another 10 times more..add in the dry chilli..stir for another 10 strokes…and off the gas and smile:)
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Let’s do it:)
And now u r ready to party!
Follow these steps and u might not go thaaaaaat wrong:)
1) Line the bottom of the claypot with the lemongrass that you have just cooked.This will prevent the main dish from scotching and burn..
2)Place the 4 fried water toufu in the middle of the claypot on top of the lemon grass.
3)tear of the salted fish that u have fried and place them evenly in the clapot.
4)scoop up the rest of the meat that you have done in preparation 3 and place them above the toufu
5)add about two cupfuls of stock (could be chicken stock) into the claypot
6) close the lid and let it simmer with a slow fire..
7) heat up wok,add oil and fry the old ginger..after about 10 strokes add in dark soya sauce..about 3 spoonfuls..and after stir frying for another 5 strokes add a wee bit of water and then, open the lid of the clapot and pour the whole stuff into the claypot..right on top of the meat. remember to close the lid of the claypot now!
after 15mins,Open the lid and add the taupok into the claypot..Dip a spoon into the boiling mixture and taste..add watever u need to boost the taste and then quickly close the lid!
To me, whenever i cook, alot of it is based on the feel of the moment..Don’t believe in the regulations of using how many teaspoons of this and that because, it all depends on the fire of the day and the different textures of the meat that y r using on the actual day of cooking..so, you will have to agar agar:)
When the delicious smell of the lemon grass and old ginger and salted fish fills the air, and the pork looks springy and succulent and the sauce looks nice and thick, your dish..my dear…is DONE:)
enjoy your attempt and let me know how it turns out:)
























































