Wednesday, May 11, 2011
Had this dish at Crystal jade on Sat so decided to try cookiing it cos I still have a carton of 皮蛋安醇蛋 bought from Taiwan (and expiring by end of May 11 :P). Follow recipe from Noob cook.
Heat oil and fry a handful of whitebait (银鱼) until crispy. Set aside.
Fry the garlic (2 crushed cloves) until fragrant.
Add in the local spinach and fry until leaves are wilted.
Add 2 or 3 ladles of seafood soup (from yesterday's dinner but can follow the recipe which uses soup with abalone sauce), chopped century egg and chopped salted egg yolk and soaked wolfberries. Add hua diao wine from the side of the wok when the soup is boiling and simmering.
Switch off the flame then sprinkle the fried whitebait.
The dish tastes quite nice considering it's my first attempt. But it can be improved cos 1) I forgot to take the white bait out so they are not crispy, 2) Didn't soak the wolfberries long enough so it had a bit of sourish taste 3) Added too much hua diao wine so the taste is a bit strong. :P