Braised Dried Oyster With Black Moss – Hou Si Fatt Choy
Braised dried oyster with black moss – Hou Si Fatt Choy.
When I wrote about eating my last festive cuisine in 2005, I really though I would never get the opportunity to savour hou si fatt choy again. That was five years ago. From then till now, I have diligently maintained a low-protein low-purine and low-salt diet. At the same time, I perform the clean intermittent catheterisation on schedule and take Detrusitol as prescribed. Those effort has paid off. The deterioration of my renal function has stabilised.
For this Chinese New Year, Wuan and I decided to cook this auspicious dish. Most of the restaurants that we patronised for our Chinese New Year meals did not have it in their menus. We used the recipe as a guide but did not adhere to the portions strictly. After all, to me, cooking is not an exact science. As long as we get the taste right, a little bit more of this and a little less of that would not make much difference.
Wuan bought eight extra-large dried oysters, black moss and shiitake mushrooms from one of the Chinese grocery shops in Petaling Street. During one of our weekend grocery shopping trips, we bought a small bottle of oyster sauce and a bottle of thick soya sauce. The day before we were to cook the dish, Wuan bought 300gms of roasted pork belly and half a head of Chinese cabbage from the wet market in Pandan Perdana.
This dish is actually very easy to prepare. The only ingredients that need cutting are the Chinese cabbage, garlic, shallots, ginger and removing the stem from the shiitake mushrooms. Wuan got the siu yuk seller to cut the roasted pork to size. We used only four of the extra large oysters and added four smaller ones that she usually used for soups. The dish turned out nicely.
The intense aroma from the mushrooms and dried oysters that wafted from the kitchen made me salivate long before the dish was ready to be served. The mushrooms were soft. So was the black moss. Overall, we liked it very much. I am looking forward to the next Chinese New Year already so that I can get to savour this dish again. Below is the recipe we used for this time with some variations from the previous one. We hope you will enjoy it as much as we did. Bon appetit.
Hou Si Fatt Choy (Braised Dried Oysters with Black Moss)
Ingredients:
4 extra large dried oysters,
4 dried oysters
soak in enough warm water to cover for 1 hour
20 g black moss, soak in 1 cup warm water for 30 minutes and drain
300g roasted pork, cut into 1 cm thick portions
8 large shiitake mushrooms, remove stem, soak in enough water to cover and leave overnight
1/2 head of Chinese cabbage, cut into 2″ strips
5 cloves garlic, chopped
5 shallots, chopped
3 slices ginger, bashed several times with the broad side of the kitchen knife
3 tbsp cooking oil
3 tbsp oyster sauce
1 tsp thick soy sauce
1/2 tsp sugar
1/2 tsp corn flour
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, roasted pork and sauces and stir fry for another minute. Add water from that the shiitake mushrooms and oysters were soaked in. Cover the kuali and let simmer for about 30 minutes. Check occasionally to ensure there is sufficient gravy. When the mushrooms becomes tender, add corn flour to thicken the gravy. Add the black moss and simmer for another 10 minutes before turning off heat. Serve with rice.
Tags: auspicious Chinese dish, Chinese New Year Dish, Hou Si Fatt Choi, hou si fatt choy recipe, oyster black hair moss recipe, shiitake mushrooms, siu yuk
Yee Sang At Esquire Kitchen Mid Valley Megamall
We were at Mid Valley Megamall for our weekly grocery shopping last Saturday. As usual, we would be at a lost when it comes to eating there. It was not that we did not know what we wanted to eat. Rather, we had eaten most of the food the shopping mall had to offer and wanted something different for a change.
Yee Sang from Esquire Kitchen Mid Valley Megamall.
We still could not think of any place to have our dinner after throwing the same question back and forth. When that happens, our option would be to eat at one of our regular Chinese restaurants. Esquire Kitchen is top in the list. Most of the time, we would order one serving of chicken, two bowls of rice and a small bowl of double boiled soup.
Yee Sang from Esquire Kitchen Mid Valley Megamall.
We had yee sang instead. The full portion is RM38. We ordered half portion for RM28. Even then, it was too much for the two of us. I think that somewhat killed our appetite for yee sang. Wuan explicitly forbade me from ordering any more yee sang the next time we eat out. Chinese New Year is not here yet and we already have eaten this dish twice but I am sure we will be enjoying a few more servings of yee sang soon in spite of that.
Tags: auspicious Chinese dish, Chinese New Year, Chinese New Year Dish, Mid Valley Megamall
Nyonya Yee Sang At Peranakan Place 1 Utama
Nyonya yee sang at Peranakan Place 1 Utama.
I had my first taste of yee sang when I was around thirty years old. My taste buds have never stopped craving for this unique dish since. It is a must-have on the seventh day of the Chinese New Year called the “yan yat” (Human Day). This practice is somewhat diluted by commercial considerations as yee sang in boxes were already available at the supermarkets in December. Restaurants have also started serving the yee sang although the Chinese New Year is three weeks away still.
Nyonya yee sang at Peranakan Place 1 Utama.
While looking for a place to have our dinner at 1 Utama Shopping Centre, we were pleasantly surprised to find that Peranakan Place at the first floor of the old wing had Nyonya yee sang in their promotion menu. We have never had Nyonya yee sang before and we wanted to see if it was any different from the regular ones. I did not check out the ingredients individually. However, I noticed that there were no pickles or colourful crispy shredded stuff like those usually served in Chinese restaurants. The taste was not any different except this was a little too sourish to my liking. We did not order anything else as the dish priced at RM36++ was just nice for two persons.
Tags: auspicious Chinese dish, Peranakan cuisine, Peranakan Place 1 Utama