Friday, October 15, 2010

Chrysanthemum Wolfberry Porridge With Tomato Salsa Beadcurd

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 2

Serves ~8 as part of a shared meal

Steam rice
White dry Chrysanthemum (白菊花, can get from Chinese medicinal hall), ~ 2 containers
Non-egg beancurd, 1 tube
Wolfberries, 1 palmful
Water to prepare chrysanthemum water, ~100ml per 20g dry chrysanthemum flowers

Tomato Salsa:
Red tomatoes, cut into bits, 1
Preserved tangerine (桔饼), diced, 1/2 piece
White truffle oil, a little

Oyster sauce, 1 tbsp
Spring onion, a handful
Cooking oil, for use in stir frying and deep frying

1. Prepare dry chrysanthemum flower.  One container with whole flowers and one container with petals.  The former is for use to boil chrysanthemum water, and latter for use in deep frying.

2. Prepare chrysanthemum water.  Add whole chrysanthemum flowers to boiling water and let it simmer for about 2 mins.  Turn off fire and allow the flowers to continue sitting in the hot water.  Filter the mixture when ready to cook the porridge.

3. Prepare tomato salsa.  Cut tomato and preserved tangerine into bits.  Mix well with a little white truffle oil.

4. Cut non-egg beancurd into slices and place in a serving bowl.

5. Prepare sauce for beancurd.  Saute spring onion and add in oyster sauce.  Add 1 tbsp of prepared sauce to each beancurd slices.

6. Deep fry chrysanthemum petals in hot oil till golden brown.

7. Prepare porridge.  Transfer filter chrysanthemum water to a saucepan over fire.  Add in steam rice and simmer for 10 mins.  Add wolfberries and simmer for a short while before transfer to serving bowl.



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