You know that with every blessing, a blessing is required!

So bless anothers, by passing this on. Thank you, HB

Waste of time is the most extravagant and costly of all expenses.

Sherry Golf Course, October 9th 2008

Egg Plants with Yellow Bean Paste

It's a novelty to find long purple egg plants here so the decision whether or not to buy does not come into the equation.

Ingredients:

1. One kilo of egg plants, rinsed, and sliced lengthwise or to desired shapes.

Ingredients 'A'

1. One teaspoon Szechuan peppercorn crushed and fried gently without oil till aromatic. (Optional)

2. Three tablespoons oil or more of your choice.

3. One garlic, two slices of fresh ginger and one shallot - roughly chopped.

4. White parts of spring onion – sliced. Set aside green parts for garnishing.

Ingredient 'B'

1. Four tablespoons of yellow bean paste or more, depending on taste

Ingredients 'C'

1. Dash of fish or light soya sauce

2. Dash of black soya sauce for colour - optional

3. Quarter cup of water

Ingredients 'D'

1. Half a tablespoon of corn/potato flour mixed with two tablespoons of water

Ingredients 'E'

1. One tablespoon of black vinegar

2. Dash of sesame oil


Garnish with toasted sesame seed - Optional


Method:

1. First of all, bring a pot of water to a boil before slicing egg plants. This is to prevent egg plants from discolouring. Height of water level is just sufficient to cover the egg plants. Determine level from the amount of egg plants to be cooked.

2. Blanch for about a minute or longer depending on thickness of cut. Do not overcook. Drain and rinse egg plants and leave in colander till they are completely cold.

3. Heat wok till smoking, add oil, and when oil is smoking, add Ingredients 'A'. Fry till aromatic. It takes less than a few seconds.

4. Add Ingredient 'B', stir for a few seconds then add the egg plants. Mix well.

5. Mix Ingredients 'C' well, and add into egg plants slowly, stirring all the time for about a minute over very high heat.

6. Add Ingredient 'D' stir gently without breaking egg plants.

7. Add Ingredients 'E' and green parts of spring onions, mix well before serving.


Note: It takes less than five minutes to cook once the egg plants are ready for cooking.

Fried fish with chilli

I love fish and wouldn't mind cooking it just for myself.

Ingredients:
1. Fish of your choice, filleted, medium sized whole fish, including head and tail or cut fish in half if it's too big a slice. Wash and pat dry.
2. Four tablespoons of chilli paste of your choice or more according to taste.
3. Two slices of ginger, slice into small cubes or julienne
4. Two stalks spring onions or leek, roughly sliced

Sauce:
1. One quarter cup water
2. Pinch of sugar (optional)
3. Three tablespoons black soya sauce or mushroom sauce
4. One tablespoon light soya sauce
5. A teaspoon of fish sauce (optional)
6. Splash of Chinese wine, dry sherry or Hua Tiao Wine
7. One tablespoon sesame oil
8. Juice from quarter of a lime (optional)

Method:
1. Heat wok till hot, add about six tablespoons oil or enough oil to pan fry fish. Do not overcook fish.
2. Set fish aside on a serving plate.
3. Throw away oil but retain about two tablespoons to pan fry ginger and white parts of spring onions or white parts of leek on medium heat.
4. Add chilli paste, black/mushroom sauce, fish sauce and light soya sauce, stir around gently for about half a minute.
5. Add water and increase heat to high. When sauce has reduced with a slightly thick consistency, add fish and mix in well with the fish.
6. Splash Chinese wine, dry sherry or Hua Tiao Wine and sesame oil around fish. Mix sauce well with fish for about half a minute.
7. Plate up and squeeze lime juice over fish if preferred.

Note: Serve with hot plain rice with a side plate of sliced raw onion rings and cucumbers.