This is the reason why I have not started my diet log. The Chinese New Year is the only time I cook the Hou Si Fatt Choy (Braised Dried Oysters with Black Moss). Most of the ingredients used were probably those that I should either avoid or eat very little of. Today is the last instance I am eating this dish. I had them for lunch and dinner. Each mouthful was savoured to the fullest – the taste and the aroma conscientiously saved in my memory. From tomorrow onwards, my food will be bland. That will buy my kidneys more time. That I willingly do to sustain my renal health.
The fish maw soup is another of my favourite festive cuisine. I have modified the recipe to suit my current dietary needs. Mum had bought this piece of fish maw two years ago. I have been breaking it into smaller pieces to cook soups over the months. I do not know if fish maw is something I can indulge in too. Perhaps, when the time comes to cook the last portion, I will enjoy it unhurriedly like I did the Hou Si Fatt Choy.
Hou Si Fatt Choy (Braised Dried Oysters with Black Moss)
8 dried oysters, soak in 1 cup warm water for 1 hour
38 g black moss, soak in 1 cup warm water for 30 minutes and drain
300g roasted pork, cut into 1 cm thick portions
6 shitake mushrooms, soak in enough water to cover and leave overnight
3 garlic, minced
5 shallots, chopped
3 slices ginger
3 tbsp cooking oil
2 tbsp oyster sauce
1 tsp thick soy sauce
1/2 tsp sugar
1 tsp corn flour
1 cup water
a dash of sesame seed oil
Heat oil and saute garlic, shallots and ginger until fragrant. Add oyster and fry for another 1 minute. Add shitake mushrooms and roasted pork and stir fry for another minute. Add the sauces and water, 1 cup each of the water the oysters and mushrooms were soaked in and let simmer for about 30 minutes. If the gravy becomes too thick, add water. Add the black moss and simmer for another 10 minutes before turning off heat. Serve with rice.
I forgot to buy Chinese cabbage and it was not added. The cabbage would have made the gravy tastier.