Mussels in Wine 蒜香白酒煮青口

I love mussels. Come to think of it, I love those with shells, snails (shu-shu) cockers, clams, scallops, crab. The list goes on. I bought a pack of mussels from the supermarket and it’s real cheap. Only S$1.10! None in my family enjoy this. So this all mine! Yummy!

Ingredients:

• Fresh Mussels (as in not frozen)
• 1 tablespoon minced garlic.
• 2 tablespoon white wine
• 1 tablespoon oil
• A pinch of salt.

How to do it:

1. Heat oil in a pan, sauté garlic till fragrant.
2. Add in mussels and stir-fry till you see they change colour.
3. Add in cooking wine and simmer till it’s cooked.
4. Add a pinch of salt.
5. Dish and serve.

Note:
Like clams, mussels when cooked produce some sauce. Hence water is not required. And there’s a natural sweetness in Mussels so not much seasonings is required.

Mushroom with Pork and Prawns 虾肉香菇球

This dish is one of my favorites. Though I can’t say the same for my family. They are hard to please.

Ingredients:

• Dried Shitake Mushroom (some say Chinese Mushroom), soak to soften and stalk removed
• 100g minced pork
• 50g minced prawns (about 100g prawns)
• Cornflour
• ½ teaspoon Oyster Sauce
• A pinch of salt

How to do it:

1. Mix minced pork and minced prawns together with a pinch of salt.
2. Dab some corn flour on the mushroom so as to ‘stick’ the meat to the mushroom.
3. Scoop some meat and put it on the mushroom.
4. Place the mushroom in a deep dish and steam it for 15 mins or cooked thoroughly.
5. Remove and place it on a plate. Retain the sauce.
6. In a pot, bring sauce and oyster sauce to a boil.
7. Stir in some corn flour mixture to thicken the sauce.
8. Pour the sauce over and serve.

Note:Use peas, corn or carrots to decorate it