Deluxe Broccoli with Mock Abalone and Stewed Mushroom (花开富贵)

"Broccoli floret so much resembling the blossom. So, it's named 花开富贵, simply refers to blossom brings wealth.. This is my deluxe version of broccoli with mock abalone and stewed mushroom steak (素鲍片西兰花烩扒菇)."

I blogged on this similar recipe two years ago. And, because of the 1st day of Lunar month of January, which means it was a Chu Yi (初一), that was our vegetarian day, even if it’s Chinese New Year, I cooked this dish again, for dinner on the very 1st day of CNY. However, to celebrate festive day better, I made my dishes more presentable than usual, trying to make its appearance look like restaurant standard (laughing).. Well, at least I was certain that the taste of this dish was more or less comparable, with less money spent on its ingredients.

Serves 4 - 5
Ingredients:
1 mock abalone steak, thinly sliced
1 cup of broccoli florets (about 250g)
4 - 5 pieces of large dried Shitake mushrooms, soaked, trimmed and pat dry on clean towel

150ml of vegetable broth
2 tablespoons of vegetarian oyster sauce
Sprinkle of sesame oil
Pinch of ground white pepper
Touch of sugar
2 - 3 teaspoons of cornstarch, mixed with water to make into slurry

1 tablespoon of vegetable oil

1 pot of water with 1 tablespoon of sugar (to blanch mock abalone slices and broccoli)

Optional (If you are not particular with religious belief): Minced garlic

Method:
1) Boil a pot of water over high heat, dissolve sugar in it. Reduce heat to medium fire, and blanch deli-thin sliced of mock abalone in simmering water for just 5 seconds. Remove and drain on wire strainer.

2) Then, with the same simmering pot, blanch broccoli florets for 2 - 3 minutes, or until softened and turned bright dark green. Remove from pot, plunge florets into iced water for few seconds, and then, return to hot water for few seconds. Remove and drain. Arrange florets nicely in full circle around the edges of a large serving dish. Then, place mock abalone slices nicely at the centre of the circle. Set aside.

2) Heat wok with oil over medium fire. If opted: Add garlic. Fry 15 seconds, till fragrant. Otherwise, simply add mushrooms into the wok, stir-fry for few seconds. Reduce heat to low fire. Add vegetable broth and cover wok with lid to simmer mushrooms for 15 - 20 minutes.

3) Mushrooms should be softened by now. Remove lid, add sesame oil, white pepper, sugar and vegetarian oyster sauce. Stir to mix well. Transfer mushrooms from wok to arrange on mock abalone slices placed on serving dish.

4) Now, to thicken the stock in wok, stir-in cornstarch slurry. Ladle stock gravy on the dish. Serve.

A portion of this broccoli dish counts about 100kcal.

Tips: To retain the fresh greenish color of the vegetables, add sugar into the boiled water to blanch vegetables. Please do not over-cook the vegetables, to keep its nutrients.
* If prefer stronger flavor of gravy, you may replace 50ml of vegetable broth with mock abalone brine from the same mock abalone packet.
* You may find this delicious mock abalone from selected NTUC Fairprice supermarkets or vegetarian stores, for about $6.80 per whole mock abalone (palm-size big).

Hotpot - Recipe and Cooking Tips

"Blissful hotpot meal for the family and friends!"

Hey hey!  Long time no see! Still within the 15 days of Lunar New Year. I wish all a Gong Xi Fa Cai!

Guess we all are having elaborated meals so often during the season. Me, too, have been enjoying great sumptiuous food almost every other day for the past 2 weeks.. Well, I always repeat this statement: "Ok.. will keep fit and go on diet after the 15th of Lunar New Year.." Wahaha..

Anyway, I made hotpot/ steamboat meal at home, of course. Hotpot meal is almost a MUST in this Chinese festive, for several reasons. In winter countries, eating hotpot keeps the family warm, physically and heartedly. In my year-long-summer Singapore, we have hotpot during festive to symbolise togetherness of the family. Also, Chinese believed that hotpot meal, where a metal pot of soup stock base (choices of spicy or non-spicy soup stock) is simmering at the center of the dining table, symbolises raising of wealth as liquid/ soup refers to money (风山水起), and the constant boiling motion of soup/ stock in the hotpot symbolises rolling of the ball of wealth (财源滚滚).. I loved hotpot where the family sits together surround the dining table to slowly enjoy such healthy hotpot meal, simply spoilt by the extensive choices of ingredients, pick and place whatever ingredients you like into the hotpot.

Hotpot (火鍋, Pronounced in Mandarin as Huo Guo, or 打邊爐, Pronounced in Cantonese as Da Bin Low).

Serve 8 - 10
Recommended hotpot food items (but not limited to):
Handful of assorted leavy vegetables:
Chinese cabbage
Chinese lettuce
Garland chrysanthemum aka "Tong O", trimmed away sandy roots
Asparagus, halved crosswise
Raw sweet corn cob
Tora aka Yam, thickly sliced

Mushroom types:
12 - 15 large Button mushroom
6 large pieces of Abalone mushroom
1 stalk of Enokitake aka Golden needle mushroom, trimmed away sandy root ends

1 block/ roll of tofu aka beancurd (Plain/ Egg tofu), cut into cubes

10 of each ball:
Fish balls (Fried/ Raw)
Pork balls
Squid balls
Fish paste wanton
Hotdog/ Chipolata
Quail eggs, hard boiled
12 - 16 pieces of homemade wanton (See my wanton recipe here) or dumplings (See my dumpling recipe here)

Meat & seafood:
150 - 200 grams of deli-thin sliced meat (Beef/ Pork, usually frozen slices)
150 - 200 grams of chicken fillet, cut into bite size and seasoned with pinch of oyster sauce, soy sauce and pepper
200 grams of fish slices (*I used Batang fish and Red Snapper)
12 - 16 tails of large prawns with shell remained intact, trimmed and deveined
12 - 16 pieces of large mussles
3 - 4 pieces of flower crabs, cut into pieces
3 - 4 pieces of sea cucumber, cut and soaked to soften
1 pack of or canned razor clams or pacific clams or the usual hard clams
1 canned of cooked abalone, thinly sliced

Crabstick/ seafood stick

Choice of starchy food:
Cooked yellow noodles
Rice vercimilli aka Bee Hoon
Thin vercimilli aka Tong Fen
Udon

Ingredients for Herbal Chicken Soup Stock:
1 whole chicken back bone (whole bone shell)
1 teaspoon of Fructus Lycii aka Wolfberry “Gou Qi Zi” (枸杞子)
1 tablespoon of dried longan (桂圆)
5 pieces of Codonopsis Pilosulae "Dang shen" (黨參)
6 - 8 pieces each of dried Chinese Yam Root/ "Huai Shan" (淮山)
Touch of salt
1 large pot of water, 70% filled (about 3000ml)

Condiments to serve with:
Garlic chilli sauce
Light soy sauce

Method for Soup Stock:
Bring a large pot of water to a boil. Reduce heat when boiled, add chicken bones, wolfberries, dried longan, dried Huai Shan and Dang Sheng. Simmer for 30 minutes to an hour over low heat. Add pinch of salt and stir well, about 5 minutes before heat off. Leave it on stove till needed later.

Just a touch of salt will do. Leave it more bland than usual as the flavour of soup will be enhanced once many food ingredients are added gradually.

Tips:
Arrange each food item ideally on separate dish or according to same food catogories. Never mix raw and cooked food together or serve in the same dish. Prepare and serve all on dining table.

When ready to start:
1) Prepare a pair of long-handled metal soup spoon and small wire basket for each diner.

2) Pour soup stock (half filled) into the eletrical hotpot or metal pot placed on a portable induction cooker/ stove, placed it at the centre of the dinning table.

3) Let the soup boil for a while. When started to simmer, add raw food items, especially those take longer time to cook ones, for instances, meat/ ribs, sweet corn, crabs, sea cucmber, and etc, into the simmering soup. These types of ingredients are good to be added first to flavour the soup. However, do not crowd the hotpot.

4) Cover pot with lid and bring the soup to a boil again, before reducing heat to let the food simmer a little while more to make sure food is well cooked.

5) As for those easily cooked food or already cooked food, for instances, prawns, deli-thin sliced beef/ pork, crabsticks, vegetables, fishballs, razor clams, abalone slices and etc, simply put the food on the small wire basket to blanch for 1 - 2 minutes, before eating.

Tips:
Refill soup stock whenever it runs low. If the soup base is thickened or tasted too salty, add water instead.
Amount and choice of food are adjustable to your appetite.

Sweet Chilli Crayfish (龙马精神)

"A savoury scrumptious crayfish dish to symbolise a life filled with strength and vitality!"

While it's true that sometimes nothing beats the convenience and festive atmosphere to dine-in at a restaurant during occasions, it can also set you back $100 - 200 or more for a festive meal which you may prepare by your own. Same festive mood, home cooked festive meal also warms the heart of your loved ones, too! Try re-creating the experience with this luxury savoury at home for less than half that amount.

Crayfish, another symbolical dish for CNY. Crayfish often represents smart dragons, and hence, crayfish dishes will then be related with dragon in our auspicious greetings, just like this, 龙马精神, simply means strong and full of vitality just like dragon and horse.

Serves 4
Ingredients
4 tails of medium - large crayfish/ crawfish (虾婆), halved crosswise
2 cloves of garlic, chopped
1 teaspoons of dried shrimps (虾米干), soaked, drained and dried with kitchen towel.
1 - 2 teaspoons of sambal chilli paste
2 tablespoons of chili sauce
5 - 6 heaping spoons of ketcup
1 teaspoon of white vinegar
½ cup of sugar
½ cup of water
2 medium eggs

2 tablespoon of cooking oil/ butter

1 tablespoon of corn starch (mix with water to make into slurry)

Method
1) Rinse the shell of each crayfish. Drain on kitchen towel and set aside.

2) Heat a large wok with oil/ butter over medium fire. Add garlic and dried shrimps, stir-fry till fragrant. Reduce heat to low fire. Add sambal chilli paste, and stir fry for few seconds (beware of the pungent scent from the sambal paste).

3) Add crayfish into wok, and stir-fry for 1 - 2 minutes. Add chili sauce, ketchup and water, stir-fry to combine well. Then, stir in vinegar, and sugar.

4) Increase heat to medium fire, cover with lid for 2 minutes, or until the shell of crayfish are completed cooked and pinked (its meat turns cream white).

5) Break eggs into a small bowl, briefly beat the eggs. Then, stir-in eggs to form egg drop gravy. Lastly, stir-in corn starch slurry to thicken the gravy. Heat off. Serve hot.

A portion of this dish (crayfish consumed with thick gravy) counts about 300kcal.

Today's the eve of CNY. Any better idea for the reunion dinner now (smile)?

Anyway, Gong Xi Fa Cai/ Gong Hey Fatt Choy/ 恭喜发财!

Tips: Do not over-cook the crayfish to retain its bouncy texture.
* Get the fish monger to half the crayfish for you, for easy consumption. Simply twist the meat out of the halved shell with a fork.

Stir-Fried Aparagus & Prawns with XO Sauce (锦上添花)

"Make the perfection to even more perfect."

You don't want meals with just meat, meat and meat throughout the CNY. Vegetables are essential to our diets, too, even during the festive, of course! And there are many greens can still be symbolical, for instances, the asparagus I've cooked here.

I named this dish as 锦上添花 (Pronounced as 'Jin Shang Tian Hua'). Do you also find the appearance of this dish looks pretty much like the beautiful flowers (the prawns) blooming on the strong branches (the asparagus)? That's the direct translation of these Chinese characters, which to be deciphered as makes the perfection even more perfect.

Moreover, this is a very simple-to-cook and delicious dish, with the use of such premium sauce (dried scallop sauce), the XO sauce. No worries, there isn't any alcohol content in it. It simply refers to its premium quality. See some of the details of XO sauce in my previous post where the same recipe was use with the variation of chicken meat instead: XO Sauce with Chicken & Asparagus

Serves 3 - 4
Ingredients
200 - 300 grams of medium prawns/ shrimps, shelled with tail intact, trimmed and deveined
Handful of asparagus (蘆筍), cut into 2" long crosswise (*choose tender young shoots)
1½ tablespoons of XO sauce
Sprinkle of sugar
2 cloves of garlic, chopped
2 tablespoons of water
2 tablespoons of cooking oil

Seasoning for prawns:
1 teaspoon of light soy sauce

A pot of water (for blanching of asparagus)
Pinch of sugar

Method
1) Shell prawns with tail remained intact. Cut a slit on the back and devein. Season with light soy sauce. Set aside.

2) Boil a pot of water over high heat, and add sugar when boiled. Then, add asparagus and blanch it for one minute. Remove from pot and drain. Set aside for later.

3) Heat wok with oil over high fire. Add garlic and stir-fry till fragrant and lightly browned.

4) Add prawns and water. Stir fry for two minutes, or until pinked. Add blanched asparagus and stir fry for one minute. Add in XO sauce, stir fry to combine all ingredients well. Sprinkle sugar and continue to stir fry for another minute.

5) Transfer asparagus on a nice serving dish. Try to arrange in a way that the prawns are spreaded over the asparagus, resembling flowers on the branches, for better presentation. Serve.

This dish takes only 20 minutes to prepare and cook. Quick and easy symbolical dish for the CNY celebration.

A portion of this dish counts about 200kcal.

Tips: Get a bottle of XO sauce from major supermarkets. Find it at condiments section.

Honey Sesame Chicken (甜蜜金凤 - 密糖芝麻鸡)

"Meal for Chinese Lunar New Year vs Western Valentine's Day. "

So happen that this year’s Chinese Lunar New Year coincides with the Western Valentine’s Day. So, you might want to cook some sweet-hearted and auspicious with good symbolization dishes. Which condiment that first comes to your mind? The very first condiment I could think of to be used is… honey! No doubt, it has to be honey.

The sweet savoury flavor from the use of honey gives us a feeling of happiness, when we taste it. Honey, symbolizes sweet and loving life. Just for this reason, cooking this honey sesame chicken would be one of my priority dishes during the season (smile).

Serves 3 – 4
Ingredients
Half chicken, cut into pieces
2 cloves of garlic, minced
2 tablespoons of honey
1 tablespoons of ketchup
1 – 2 tablespoons of water

Seasoning
1 teaspoon of light soy sauce
Drizzle of sesame oil

2 tablespoons of corn starch (to coat chicken)
5 tablespoons of cooking oil (to pre-fry chicken)

Garnish
1 teaspoon of white sesame, lightly roasted (with wok)

Method
1) Marinate chicken with light soy sauce and sesame oil for at least 15 minutes.

2) Heat wok over low fire till wok is completely dry on the surface. Place white sesame into wok, and fry for 5 minutes, or until lightly roasted. Remove from wok, and reserve for later.

3) Briefly coat chicken pieces with corn starch on all sides. Heat wok with oil over high fire. Place coated chicken into wok to fry till lightly crisped and browned. Remove from wok to drain on wire strainer.

4) Remove excess oil in wok with just about 1 teaspoon of oil remains. Reduce heat to medium fire. Add garlic and stir-fry till fragrant. Return chicken into wok. Add in ketchup and water. Stir-fry a little, to mix. Then, drizzle honey in circular motion. Stir-fry immediately to mix well, until honey sauce is thicken and well glazed on chicken. Dish up and garnish with roasted sesame before serve.

This dish does not serve with much gravy, but more to a glazed chicken dish with thick gravy.

A portion of my honey sesame chicken counts about 250kcal - 300kcal.

Tips: You may choose to add in roasted sesame into the wok to stir and toss with chicken to combine well, before dish up.
* Do not over heat the honey. Best to add in honey only after heat off. Step remains the same though.

Golden Shrimps (with Salted Egg Yolk) - 黄金笑虾虾

"One of the important Chinese festive seafood dishes. It helps to spread laughter around!"

Chinese Lunar New Year, we (Chinese) emphasize on cooking symbolic dishes with auspicious dish name. Prawn, or called it shrimp, is one of the compulsory items to be used to cook CNY dishes as shrimp, in Cantonese, is pronounced as HA (虾). Its pronunciation resembling the sound of laughter, ha ha! It represents happy life with lots of laughter ahead. Do you also notice? Even the curvy shape of each shrimp resembles smiley lips. So, eating shrimps are symbolical during Chinese festive, especially to the Cantonese dialect group.

Moreover, the shrimps in my recipe were cooked till golden appearance. Gold = wealth, it is not difficult to decipher its auspicious defination here, isn't it (smile)?

Serves 4
Ingredients
400 – 500 grams of medium shrimps (with shell), trimmed
3 - 4 pieces of salted duck egg yolk, cooked and crushed
1 tablespoon of butter (light or unsalted, is fine)
Pinch of salt
1 clove of garlic, minced (*Optional)

Seasoning:
Pinch of salt

½ cup corn starch (for coating)
1 cup of cooking oil (for deep frying)

Method
1) Trim, and also devein the shrimps, if you wished. Simply cut a slit at the back of the shrimp (with shell intact). Otherwise, remain whole complete shrimp as it is. Wash and drain. Season with pinch of salt.

2) Briefly crush the cooked salted egg yolk, and set aside.

3) Heat wok with oil over high heat. Coat each shrimps with corn starch, and deep fry in hot oil till shrimps just done with light golden in colour. Remove from wok and drain on kitchen towel.

4) Remove excess oil and leave only about 2 tablespoons in the wok, reduce heat to medium fire. Then, add in butter and salted egg yolk. Use spatula to crush and stir-fry the yolk immediately, for about 20 seconds or until aroma releases [*Add also minced garlic together with the butter and salted yolk, if you prefer some mild garlical taste in the dish]. Return fried shrimps and add in salt. Toss till well blended. Dish up, and serve with steamed white rice.

This dish is very popular in Asia, and well knownly delicious. It may costs you a few tens dollars to order this seafood dish when dine out. And, it may also look deceptively complicated to prepare or cook. So, you might not even want to try cooking it by your own. However, this superlicious savoury is very simple to cook. It takes less than 20 minutes to get it done, in fact.

Calorie in 1 golden prawn with salted egg yolk counts about 70kcal.

Tips: If you are getting raw salted eggs coated with layers of black soil and dried hay. Remove and wash them till completely clean. The egg shells should now return to its yellowish white in colour. Then, steam the eggs, before separate its white and yolk. Use only the moist yolk. For convenience sake, get those instant ready-to-eat cooked salted egg yolks from supermarkets to save your effort handling the yolks. The texture of these nice readily packed instant yolk is moist enough without worries of over-steaming and become harden and dry. It is more ideal to be used to cook a dish like this one. If can’t find just the packed egg yolk, you may also get the cooked whole salted eggs, and separate its white and yolk at home. You may then keep the white for other dishes.
* May drizzle a little rice wine, or simply water in the wok, if find the ingredients too dry, when half way cooking. Otherwise, add more butter.. It will create even better aroma, but watch out the fat...... :)

Chicken Wing in Honeyed Char Siew Sauce (密糖叉烧汁鸡翼)

"Simply easy, simple savoury"

One of my readers was asking for a recipe of 密汁鸡 (Pronounciation in Mandarin as "Mi Zhi Ji") in my FB Fanclub. Without her further elaboration on the dish title, I assumed she wanted the honeyed chicken. However, I had an urge of making the honey char siew flavour version instead, last weekend. So, I cooked this for this time, and I promised to cook the other honey chicken next time, ok (smile)?

Well, it's still worth cooking this recipe even if it's not the desired recipe as it was so delicious! For the sake of the appetite of your kids, cook this, anyway. They will certainly love the sweet savoury taste!

Serve 4
Ingredients
8 pieces of 3-joint chicken wing, or just the mid joint part

Seasoning:
1 teaspoon of ground white pepper
1 - 2 tablespoons of honey
2 tablespoons of oyster sauce
1 tablespoon of dark soy sauce (thick soy sauce)
5 tablespoons of sugar (adjust amount of sugar by 1 tablespoon more or less depends on your desired sweetness)
2 teaspoons of light soy sauce
1 teaspoon of Hua Diao Rice Wine
1 teaspoon of sesame oil
½ teaspoon of grounded Zedoary, or in 2 small pieces (lightly mashed) (Chinese translation: 沙姜)
(Or, replace with 1-2 teaspoon of ginger juice.)

Method
Use Stove-cooking:
1) Rinse chicken wings. Place them in a large bowl. Combine well with all seasoning ingredients. Dredge every wing with the seasoning mixture, and marinate for at least 2 hours. Or, do it the night before for overnight marinating (But reduce 1 tablespoon of oyster sauce for overnight marinating to avoid over-briny taste).

2) Preheat a large saucepan over medium fire, place wings into the hot frying pan, but do not over crowd the pan. Keep remaining sauce in the bowl for later.

3) Sauté wings for 10 minutes each side, or until all sides are caramelized (glazed) and well sautéed. Remove from pan and arrange on a serving dish.

4) Put remaining sauce into the pan, and bring to a boil. Pour the sauce over the roasted wings. Serve.

However, sauté on frying pan might be difficult to achieve even roasting on whole joint wing, unless you don't really mind its appearance. Or, use only the mid joint part. Otherwise, you may consider the oven baking method instead.

Use Oven-baking:
1) Preheat oven to 230°C. Line baking dish with aluminum foil, and place wings on it.

2) Place baking dish at the high rack of the preheated oven, and bake wings for 8 - 10 minutes.

3) Then, do a check on the doneness on its surface. You might need to turn the wings over to bake for another 5 minutes or until caramelized, in order to get even baking on both sides.

4) Remove from oven. Thinly slice when strips are cooled. Serve with the sauce.

Note: For oven baking method - If you prefer more glazing on the surface of the wings, you may want to separate the addition of honey to the seasoning, and brush honey on one side of the wings only after abt 8 minutes bake. Bake for another 2 - 3 minutes, after brushing the honey. Flip over the wings and bake for 3 minutes before brushing honey on it and continue baking for another 2 minutes before heat off. This is also to avoid the wings from burning in case you do not have time to check on the baking constantly.

Well, I could think if another good way to do this dish. The simplest and fun way..

For Barbeque:
Char it with direct charcoled fire during your barbeque party, simply roast it till browned and done. That's just so simple and delicious that way!

This honey sauced chicken wing yields 220kcal.

Tips: Get Zedoary (沙姜) from Traditional Chinese medical hall. Buy it either in grounded form or in small pieces, depends on availability. Both are good to be used.

Prawns in Thick Miso & Tomato Gravy

"You can never resist this beautiful and lips-smacking prawns with thick miso and (chili) tomato gravy dish."

This dish was taught by one of hubby’s old friend years back. So, I envisioned and cooked this dish at home recently, with the ‘recipe’ left in my memory. So, I guess this dish is more like an adaption of his original recipe which supposed to use prawn with shell intact, rather than my ‘ball-shaped’ prawns. I did it this way was to save me from peeling the prawn shells during the dinner, for hubby and girl who hate to dirty their hands on meals. And, with the shaped prawns, I think it makes the dish looks much more presentable, at least it was to me (smile). Well, of course, some may prefer the whole prawns as it is believed to enhance the flavor of the dish with the fresh seafood taste. It’s up to you.

Many children will love this dish as it has this sweet tomato and egg drop gravy which complements the rice so well. My girl loved the gravy!

Omit the addition of bird’s eye chili, if you or your kids can’t take spicy food. As for me, I liked to add a little of it since all of us, including my girl, could handle spicy food pretty well.

I have to emphasize that this dish is easy to cook. It takes less than 30 minutes to prepare and serve!

Serves 4 – 5
Ingredients
500 grams of medium prawns, shelled with tail intact and deveined
2 medium eggs, lightly beaten in a bowl
1 small tomato, cut into wedges
2 cloves of garlic, minced
1 teaspoon of lime juice, freshly squeezed from half of the small lime, seeded
Touch of salt and pepper (for marinating the prawns later)

1 tablespoon of cooking oil

Sauce Ingredients *Mix below condiments together in a small bowl:
4 - 5 tablespoons of ketchup/ tomato sauce
1 tablespoon of sweet chili sauce
2 tablespoons of sugar
1½ teaspoon of Miso paste (with or without seaweed, to your preference)
1 bird’s eye chilli, julienned 指天椒 (Optional, to your spicy preference)
3 - 4 tablespoons of water

Method
1) Shell the prawn with its tail remains intact. Then, cut a very deep slit at the back of the prawn. Devein. Then, hold the tail and bend it forward to poke through the middle of its body and pull up till the tail is pointed up (through its body). Repeat step till all prawns done. Season with just a touch of salt and pepper. Leave aside.

2) Heat wok with oil over high fire. Add garlic and stir-fry till golden browned. Reduce heat to medium-low fire. Return prawns to the wok, and stir fry constantly for about 2 minutes, or until prawns are lightly pinked. Add tomatoes and condiments mixture into wok. Stir-fry to combine well. Squeeze/ add lime juice into wok in one circular motion. Stir fry a little to mix.

3) Increase heat to high fire, now. Then, break egg into a bowl. Pour the unbeaten egg into the wok, and stir-fry all ingredients vigorously to mix well. Gravy should be thicken by now. Heat off. Serve with steamed rice.

A portion of my prawns with thick gravy (about 5 - 6 prawns) counts about 250kcal.

Tips: Get a tub of original miso paste from major supermarkets. If you do not intend to use the miso paste too often, get a packet of individual mini-sized packaging miso paste. I got mine from NTUC Fairprice supermarket (Japanese food/ products section).
* The texture of gravy is depend on how thick or watery you desired. Increase the amount of the condiments and water, if you prefer more watery base. If you want it to be even thicker than my version, or find your cooking is too watery for you, you may consider adding some cornstarch slurry to further thicken it.
* Bird's eye chili refers to the small chili. Very spicy and pungent type as compared to those larger red chili.