Monday, January 20, 2014

Braised Napa cabbage with Egg floss 蛋酥滷白菜~~欢喜过马年


 The braised Napa cabbage is a popular and common dish in Taiwan, they called it as 滷白菜.
The other day I saw this dish in a Taiwan cook show (by Taiwan's celebrity chef  阿基師), and I know this dish must be good, because use Napa cabbage to braise it, sure taste very refreshing sweet.



 
 
This egg floss is similar like our usual egg floss butter prawns, crispy and full of egg aroma. One tip shared by chef is add a bit of cooking oil into the egg, so it will not retain oil when deep frying.


 
I added one additional item which is not in the original recipe, Jinhua ham 金華火腿( I got this at the Non-Halal section at Tesco).
As I know it will give extra flavour to this dish.


 
Let see the ingredients used


 
This dish can be perfectly serve during CNY..Presentable and very delicious!


Braised Napa cabbage and Egg floss 蛋酥滷白菜

480g Napa cabbage, cut into 1 ½ to 2” pieces
3 cloves garlic, chopped
4 dried scallops, soak in clean water till soften
3 dried shiitake mushrooms, soak in clean water till soften, sliced

20g carrot, sliced
80g lean meat, sliced
20g Chinese superior Jinhua ham 金华火腿, sliced
Pork lard oil

For egg floss
2 egg yolks + 1 whole egg + 1tsp cooking oil

Method

  1. Deep fry cabbage in a wok that fill with large amount of hot cooking oil (high heat) for less than a minute. Then blanch fried cabbage in a pot of hot boiling water, set aside.
  2. Mix egg yolk, whole egg and cooking oil well. Pour egg mixture slowly into a wok that fill with large amount of hot cooking oil (medium heat), use a hand whisk keep stirring until it turned egg floss. Drain on paper towels.
  3. Saute garlic and meat slices in a clean wok, add in carrot and mushroom, stir to mix well.
  4. Add in fried cabbage, Jinhua ham and scallop and the scallop water, also add in some water, continue to cook for about 10mins or until cabbage turned soft.
  5. Remove about a cup of soup, add in tapioca flour or corn flour, then pour into cabbage as to thicken the dish.
  6. Heat up a claypot, add in some pork lard oil. Then add in the braised cabbage and top with egg floss, serve hot.
Recipe inspired here, by Sonia aka Nasi Lemak Lover

21 comments:

Somewhere in Singapore said...

Yum yum

Eileen Lee said...

午餐时间看到这道菜,肚子饿得咕咕乱叫,嘻嘻!

joceline lyn said...

功夫和材料十足。很棒!很棒!

鲸鱼蓝蓝蓝 said...

我喜欢大白菜的甜味
加了金华火腿
更加是不得了的好吃:)

Mel said...

Just few and simple in ingredients but turn like first class dish. Sure to be very tasty and delicious

Victoria Bakes said...

滷白菜 is yummy indeed! you are right.. this kim dang dang dish is so presentable for the CNY meal!

Anne Regalado said...

Sonia , that dish sure looks very appetizing and yup , a great CNY dish ! Maybe adding vermicelli next time ? :D Will try to make the egg floss sometime.

0620 said...

我喜欢煮到软绵绵的白菜
也喜欢白菜煲的汤 :)
卤白菜虽没有吃过
应该我也会喜欢吧 XD

Angie Schneider said...

So festive and delicious, Sonia.

Li Shuan said...

一道很好吃的新年菜。。很棒。 特别喜欢那个蛋丝

Jozelyn Ng said...

Yummy yummy!

Esther Lau said...

Wow...everything look so delicious here, tak boleh tahan liao...hehe..

Baby Sumo said...

Hi Sonia, this looks really good. My mum used to make something similar, but just using the napa cabbage and then top with some shredded egg.

Mich PieceofCake said...

I love braised napa cabbage! Great idea to add egg floss to it.

Jasline @ Foodie Baker said...

I love egg floss, crispy and delicious! Thank you for sharing the tip on making it!

Lite Home Bake said...

This dish sounds good. I am gonna give this a try since i have napa cabbage lying around :)

Sandra said...

I also watch a few 阿基師 clips on youtube, very practical dishes and kitchen tips! Braising napa cabbage with chinese mushrooms has been a favorite for years, thanks for sharing a new recipe with napa cabbage!

Kit @ i-lostinausten said...

Looks so good & thanks for sharing this recipe ;)

phyllis wong said...

Looks appetizing!

summicron said...

Where do I find 金华火腿 in Ipoh?

summicron said...

Oooh nvm, found it at Tesco. Exactly like yours in the photo.

I read elsewhere 金华火腿 need to be steamed in water with a slice of ginger, about 45mins to 1 hours, before use. Do you prepare it this way?

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