04302008186
Originally uploaded by cutejoos
I was quite impressed with myself tonight. Looking at the above photo of our dinner made me realize that I cooked everything from scratch all in an hour, including prep time!! Father-earth was quite happy with our meal as it's been awhile since mother-earth cooked any broccoli (she actually doesn't like it which is why she won't cook it). I followed Master Lu's method of cooking the broccoli which came out to be a vibrant green color after parboiling. I then sauteed the broccoli with some garlic & a little bit of oyster sauce for flavor. The next dish continues my Shanghainese trend for the week, I saw it in one of Mother-earths Pei Mei's cookbooks and it seemed simple enough. Sliced Pork in Yu-Xiang sauce. Yuxiang translates literally as "the flavor of fish. Now why this name was even used is odd since the sauce has no fish nor does it taste like fish. However, the spices and seasonings in yuxiang sauce were apparently used originally to flavor fish dishes, hence the meaning. I had to revise the recipe a little since I wasn't able to find the clouds ear mushroom at the nearby supermart & I thought mother-earth still had some water chestnuts in the fridge but it turns out that she had bamboo shoots. So I decided that I had to make do with what was on hand & ended up using the bamboo shoots which I sliced into thin strips & then parboiled to get rid of the unpleasant smell. The meat was then marinated before it was cooked in the spicy Yu_xiang sauce.
No comments:
Post a Comment