Friday 25 December 2009

Seafood Mui Fan

 "Mui Fan" is one of the common local Zhi-Cha" (煮炒摊) dish found in either food center or coffee shop around Singapore. But sometime you can also spot this similar dish in some high-end Chinese restaurants where they added some premium ingredients such as scallop, abalone and etc.

Although I used to cook this dish often but it didn't came across my mind to do a recipe post on this until I was chatting with one of my blogger friend about this a few weeks back. So after the conversation, I thought getting this recipe up might be of some use for those reader who wish to try replicate this dish.

This is one of my favourite dish that I have learn from my late dad. He used to cook this for me whenever I am in a rush for work or coming back late for dinner. Often he will add in my favourite ingredients to make the egg sauce and spoon it over some pipping hot rice to create a hearty home cook meal. For this dish you can use whatever ingredients you prefer from seafood, meat or poultry to create different version according to your liking.

For this recipe I will use prawn, fishcake, crabmeat stick and bunch of choy sum(菜心).

Ingredients: (serves 2)
8-10 Medium Size Prawns
1 Large Fried Fish cake, cut into slices
4 Imitation Crabstick, cut into halves
1 Bunch of Choy Sum
1 Medium Rice Onion, cut into wedge
3 Cloves Garlic, finely chopped
2 Eggs
2 Rice Bowl of Cooked Rice
100 ml Water
1 Tablespoon Cornstarch Solution

1. Wash, clean the prawns, removed the shell of the body(head retain), slit the back of the prawn and remove the dirty or vein.
2. Marinate prawns with some cornstarch, pepper and cooking wine. Set aside.
3. Trim and wash the choy sum and set aside to drain well.
4. Preheat the pan with 1/2 tablespoon of oil, saute the minced garlic and onion till fragrant, add in the marinated prawns.
5. Give it a quick stir for about 10 - 15 seconds, till it slightly changed colour, add in the choy sum and stir-fry for another 5 seconds.
6. Next add in the fish cake slices and crabstick, and give it another quick stir before add in the water.
7. When the water comes to boil again, crack in the eggs, gently give it a few stir to separate the egg then stir it the cornstarch water to thicken the sauce.
8. Off the heat, season it with some salt and pepper before spooning it on top of the rice.
9. Serve hot with some cut chilli in light soy sauce.

~ If you are not sure what is "Fish cake", refer to the picture above(2nd row, on the left). It usually come in either rectangle or oval shapes.
~ Mixed 1 Tablespoon Water with 1/2 Teaspoon Cornstarch

This will come in handy when you run out of idea on what to cook or when you are feeling too tired to do all the preparations or washing. All you need is to gather anything that you can find in your fridge to make into a sauce base to go with your rice.  Posted by Picasa

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