Tag Archives: broccoli

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.

Ingredients

  • 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)

Method

  • 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.

Wheatgrass Egg Tofu with Shrimp and Broccoli

Today I decided to make this dish again after so long. My best friend of 30 years is coming over to visit me, and this is one of the dish that I prepared, because she is a tofu lover! Apart from this dish, I still have other dishes prepared like Salted Egg Yolk Prawn, Seafood clear soup with Fish Maw, Steamed Seabass and Black Vinegar Chicken. One of these days, I will write out the recipe for the Black Vinegar Chicken to share with you too.

Vegetable Ingredients

  • 200g broccoli

Method

  • Prepare some ice water and set aside.
  • Add a pinch of salt into a pot of boiling water, blanch the broccoli for 2 minutes. Drain and put it into the ice water to stop the cooking process. Remove from the ice water after a minute, drain and set aside.

Egg Tofu Ingredients

  • 6 eggs (55g each)
  • 16g wheatgrass (chopped)
  • 400g unsweetened soy milk (200+200g)
  • pinch of fine salt
  • aluminium tray lined with cooking paper ( I bought the cooking paper from Phoon Huat, see photo below)

Method :

  • Using Blender blend the wheatgrass with 200g of soy milk. Sieve the wheatgrass, set aside the wheatgrass juice. Dispose the grass.
  • Beat the egg until the egg yolk and egg white are well combined. You should not see any coagulation of the egg white.
  • Add the wheatgrass juice and the remaining 200g of soy milk and salt, mix again until well combined.
  • Use a sifter to sieve the mixture. Pour your mixture onto a tray lined with cooking paper, steam at medium heat for about 20 minutes. Kindly note that the steaming time depends on how thick your egg tofu is. The pan I used is 7″ pan. There is no definite rule to this because everyone’s burner are not the same. Material of the pan and other factors might contribute to the timing. The important thing is just keep an eye on it, and when you see the top of your mixture solidifies then it means it is already cook, unlike cake that you still need to use a skewer to poke and check if it is all well done.
  • Turn off the heat, and let it cool.
  • Flip and pat dry, cut to your desired size.
  • Pan-Fry each pieces and set aside. Lay it neatly on a plate. Lay also the blanched broccoli on top

Ingredients for the toppings

  • 1 pack bunashimeji mushrooms
  • 100g shrimp
  • 1 small minced shallots
  • 1 small minced garlic
  • 15g red bell pepper (chopped into small pieces)
  • 15g yellow bell pepper ( chopped into small pieces)
  • 245g chicken broth ( Swanson brand)
  • salt and white pepper to taste
  • 5g cornstarch + 10g water to make slurry

Method

  • In a heated wok, drizzle about 1 tablespoon of oil. Sauté the spices like garlic, shallots and bell peppers. Sauté until you can smell the fragrance coming out from the spices
  • Add the the mushrooms. Sauté until the mushrooms become soften
  • Add in the shrimp, followed by the broth, mix and let it boil
  • Add Salt and Pepper to taste (I didn’t add any more salt, because my chicken broth is salty enough for me, but do it according to your preference)
  • Add the Slurry, and let it boil for a minute or two. Drizzle the mixture onto the broccoli and egg tofu plate.