Wantons - the improved version (云吞)

Posted by Vivian in Chinese, Pork

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Since the last post on wantons, I have gone on to make this repeatedly and experimented with different tweaks by adding different ingredients or condiments.  By far this are the best tweaks combined to deliver the best result:

Tweak #1 - Instead of cooking the wantons in a big pot of soup, use chicken broth.  The wanton skin takes on a different flavour.

Tweak #2 - Add minced shrimp to the minced pork for a better bite.  Mix well and preferably with (clean) hands in a kneading motion.

Tweak #3 - Replace ginger water with concentrated chicken stock.

Stir-Fried Scallops and Pacific Clams with Broccoli (花开富贵)

Posted by Vivian in Seafood

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I have been doing some "sitting on my butt" for way too long. This was supposed to have made its way here before Lunar New Year was over, obviously it didn't quite happen.  Days, turned into weeks and weeks into a month.  My mind has been preoccupied lately with battling stuff and unfortunately people, and it leaves me completely drained.  Plus the house is falling apart with things turning wonky all at the same time.  Well... at least the Daikin folks are taking much longer to fix the air conditioner than me getting this entry up.

Anyways, back to this dish with a auspicious-sounding name that describes nothing but spring (which by the way I also found out that there are many other dishes out there with the same Chinese name but boy do they all look different!).  Obviously, this was deliberately dished out with Chinese New Year in mind and also because I bought a can of pacific clams and wanted to make something different other than pouring the whole can into a big pot of soup.  So I bought a bag of scallops to go with the pacific clams... think buying a dress to pair up with the shoes.

If you ask me, the taste didn't quite wow me.  It tasted almost like this shrimp and broccoli dish.  Probably because I was hoping for something very different.  Almost like a mismatch of expectation and reality.


Ingredients:

• 1 can of pacific clams
• 15 pieces of fresh scallops
• 1/3 stick of carrot (thinly sliced or cut into flower shape)
• 1 bunch of broccoli (stem removed and cut)
• 5 cloves of garlic (minced)
• 3 slices of ginger
• 2 stalks of spring onion (ends only)
• 1 teaspoon of Shaoxing wine
• 1 cup of chicken broth
• 1 tablespoon of oyster sauce
• 1 tablespoon of light soy sauce
• 1 teaspoon of sesame oil
• Corn starch (100ml of water mixed with 1 level tablespoon of cornflour)

Preparation:

• Blanch broccoli and set aside.
• Saute garlic (half of above indicated quantity), ginger and spring onion with a little bit of oil until fragrant
• Sprinkle with Shaoxing wine and add in chicken broth.
• Once the mixture starts to boil, add in scallops and allow to cook for about 2 minutes.
• Drain and remove scallops,  Set aside for later use.
• Using a clean pan, stir-fry the remaining minced garlic.
• Add carrot to the pan and when it is half done, add in pacific clams.
• Stir-fry mixture until thoroughly cooked.
• Mix in oyster sauce, light soy sauce and sesame oil.
• Return into the pan.
• Turn the heat down and add in cornstarch. 
• Let simmer until the sauce thickens.
• Transfer to serving plate and garnish with broccoli.

Number of servings: 4 to 5