Chinese Cuisine

Broccoli with Razor Clam and Scrambled Egg white

I recently bought a can of razor clams which I believe would go pretty well with my broccoli. So instead of the usual scallop which is way too costly, I decided to use razor clams instead. The combination turned out pretty well ,so much so that my children took more servings of vegetables than usual.


  • 250g broccoli florets
  • 1 can razor clams (clams and broth separated)
  • 1 medium size carrots (sliced) – refer to the picture below
  • 10g minced garlic
  • 3 large mildly beaten egg whites
  • 1 tsp sugar
  • 1 tbs abalone sauce
  • 1/2 tsp soy sauce
  • 7g potato starch + 14g water ( make a slurry)


  • Blanch the broccoli floret for two minutes then set aside
  • In a heated wok, drizzle about 1 1/2 Tbs of oil to coat the pan, at medium low heat. Then pour in the lightly beaten egg white, use a whisk to gently cook and fluff up the egg whites. Remove the egg whites from the pan when it is about 80 percent cooked. Let the residual heat cook the rest of it. Set aside the scrambled egg white.
  • Using the same pan, turn up the heat to medium high, add in the minced garlic, sauté for about a minute, add in all the carrots and sauté it further for about 2 minutes.
  • Add in all the clam broth, and let it come to a boil.
  • Add the soy sauce, abalone sauce and sugar. Followed by the slurry. This is to thicken the sauce. Let it come to a boil then turn off the heat
  • Add in the clams, followed by the blanched veggies and scrambled egg white. Stir well to combine
  • Serve hot.

Five Spice Pork and Prawn Roll(Ngoh Hiang) – 五香肉卷

Ngoh Hiang is a famous Hokkien dish. Most families would probably have their own version or recipe that has been past down from one generation to the next. It is also a common dish being served during Chinese New Year. This meat roll is made with slightly fatty minced pork mixed together with prawn and finally seasoned and spiced with the 5 spice powder. The result is a sweet and savoury blend of flavours that explode in the mouth. The goodness of this dish is simply aromatic and irresistible.


  • 500g minced meat (pork shoulder)
  • 375g prawn (coarsely chopped)
  • 40g grated carrots
  • 25g sliced spring onion
  • 50g minced shallots
  • 100g diced turnip (you may also used chestnut)

Seasoning and Binder

  • 1 egg
  • 1 tbs 5 spice powder
  • 1.5 tbs soy sauce
  • 2 tbs oyster sauce
  • 2 tsp sugar
  • 2 tbs potato starch
  • 1 tbs sesame oil


  • 1 pack of bean curd skin cut into 8″x5″ in size (wiped with damp cloth to remove the salt on it)
  • 1 egg white to seal the edges


  • Put all the ingredients in a large bowl, followed by the seasoning and binder. Mix until all are well combined, and the mixture becomes sticky. As my quantity was double of the original recipe, I used my mixer with a paddle attachment to mix with the lowest speed.
  • Lay one sheet of bean curd skin (8″x5″) on the board, scoop 3 tbs full of the mixture, gently shape it into a roll. Seal the edges with egg white.
  • Do the same for the rest of the mixture
  • Lightly grease a steamer tray, and steam for about 10 minutes or until the skin turns translucent and the roll becomes firm.
  • To serve, prepare a hot wok drizzled with enough oil to submerge the pork roll. Do not overcrowd the wok. Fry 3 rolls at a time. Fry on medium high heat until the skin becomes crispy. Leave to cool on paper towels before slicing
  • Serve with your favourite sauce. It can be sweet Thai chili sauce or thick dark sweet soy sauce.