HPB Voices Reloaded

Recipes

These recipes are taken from HPB’s calendar of 30 great tasting recipes.

Braised Abalone with Broccoli 

Ingredients (serves 8–10 people)

220g canned abalone*, drained and sliced
500g broccoli
350g sea cucumber*
1 tbsp oyster sauce*
½ tbsp Chinese cooking wine
½ tbsp light soy sauce*
2 tbsp sugar
Dash of dark soy sauce8
Pinch of pepper

Methods

• Boil water with salt and cook broccoli.  Drain and arrange on plate.
• Boil sea cucumber in water.  Drain and slice thinly.
• Boil 350ml of stock with sea cucumber and abalone.
• Add oyster sauce, wine, light soy sauce, sugar, dark soy sauce and pepper.  Simmer for 5-10 minutes.
• Thicken stock with starch.  Pour over broccoli and serve.

* Can be replaced with products carrying Healthier Choice Symbol. 

Stir-fried Prawn with Lily Bud and Red Dates

Ingredients (serves 2)

100g prawn meat
20g red dates*
30g asparagus
80g lily bud
Pinch of salt
2g sugar
30ml olive oil*
2g garlic
2g ginger
50ml chicken stock*

Method

• Wash prawns thoroughly and set aside.
• Boil red dates, asparagus and lily bud with water.  Season with salt and sugar.  Set aside.
• Heat wok with oil.  Stir-fry garlic and ginger till fragrant.
• Add all above ingredients and fry for 1 minute.
• Add chicken stock and thicken with cornflour mixture.  Serve.

Double Boiled Pear with Harsma 

Ingredients (Serve 2)

15g harsma
2 white fungus8, whole
2 pears
100g rock sugar
660 water
almond*

Methods

• Sock harsma in cold water for 5 hours.  Clean.
• Soak white fungus for 2 hours.  Clean.
• Cut pears into segments.
• Add rock sugar in boiling water.  Stir till dissolve.
• Boil fungus and almond in syrup for 2 hours.
• Add pear and harsma and boil for another hour.  Serve.

* Can be replaced with products carrying Healthier Choice Symbol.

Steamed Tofu with Chicken and Mushroom

Ingredients (serves 8)

4 pcs tofu*, cut into round shape
Lotus leaves, cut into 4 pieces
10g dried scallop
100g fresh mushrooms, diced
100g chicken, diced
75g fresh crab meat
75g shrimp, diced
25g beansprout
½ preserved salted egg yolk, sliced
100ml chicken stock*

Seasoning
½ tsp salt
½ sugar
¼ tbsp chinese cooking wine
Pinch of pepper

Method

• Scoop out centre of tofu and arrange tofu rings on lotus leaves.
• Steam dried scallopin 200ml water for 1 hour.  Drain and tear into strips.
• Stir-fry mushrooms, chicken, crab meat, shrimps, dried scallop and seasonings.  Divide into 4 portions and arrange in center of tofu.
• Place a slice of salted egg yolk on each tofu.  Steam for 6 minutes.
• Blanch beansprout.  Place on side of stuffed tofu.
• Thicken stock with corn starch mixture.  Pour over tofu.  Garnish and serve.

* Can be replaced with products carrying Healthier Choice Symbol.

Braised Vegetable Pot 

Ingredients (serves 4-6)

10ml corn oil*
100g eggplant, cut to approx 7cm

(1)
100g beancurd stick, soaked
100g glass noodles, soaked and drained
100g Chinese cabbage, cut into bite-size
100g straw mushrooms
100g shimeiji mushrooms

30g preserved beancurd, mashed
300ml chicken stock*
5g white castor sugar

Method

• Pan-fry eggplant in oil for 20 seconds.  Place on kitchen paper to drain off  any excess oil.
• Place ingredients (1) into pot with water and bring to boil.  Set aside.
• Add ½ tbsp oil in wok and fry preserved beancurd.  Add chicken stock.
• Add eggplant, cooked ingredients (1) and sugar.
• Simmer for 3-5 minutes.  Serve.

* Can be replaced with products carrying Healthier Choice Symbol.